A Healthier You, One Step at a Time
Notifying my physicians and diabetes patients on insulin that our community support funding ends August 31st after which new patients will be charged $125.and follow up patients will be charged $75. So it would be advantageous to book an initial visit with the dietitian before this time.
Baked Tofu with ginger (2 servings)300g tofu 1/2 block ( I used mediium)
1.5 T soy sauce
2 tsp olive oil
2 tsp rice vinegar
1 tsp sesame seed oil
2 tsp parsley, chopped
2 tsp gingeroot grated
Cut the tofu into strips, combine the remaining ingredients into a marinate. Marinate while bringing oven up to 400 degrees, pour out some of the marinate and bake 12-15 min, may need to drain marinate while cooking.
Enjoy!
This recipe is from SOS cuisine, excellent for reflux or irritable bowel disease, high in iron, protein, low in cholesterol.
Only a male dietitian can really address this question, I’ll refer you to ANDY the RD…
https://andytherd.com/2019/08/14/does-tofu-lower-a-mans-testosterone-levels/
Have been wanting to cook chickpeas instead of using canned for some time, They taste fresher and it saves you $$ Finally I decided to soak overnight, started with 1 c chickpeas:3 c water, no salt
This forced me to cook them in my instapot the next day, it was so easy. I don’t know why I procrastinated. I rinsed them, put them in the instapot with the same water ratio and pressure cooked for 20 minutes.
Don’t they look great! And they smelled so yummy, I snacked on some right there! I thought that I had cooked way too much but didn’t realize that I would use them up so quickly!
Have wanted to make roasted chickpeas as a healthy snack for some time. Found the perfect recipe: 2 cups chickpeas, 2 T vinegar, 1 T olive oil, 1 tsp dijon mustard, supposed to have 1 pinch salt, I made mine unsalted. Placed in a pre-heated 400 F degree oven on a cookie sheet, no greasing. The recipe suggests baking for 1 hr, tossing them every 10 min. I was far too impatient for this and tossed them every 15 min but by 30 min, they looked roasted and I took them out.
They tasted great, but some of them were not crisp and slightly soft so I put them in the oven for longer, next time I would check them more often and take the browned chickpeas out as they cook unevenly in my oven.. Was very pleased with the flavour and will do this again.
I was on a roll and proceeded to make a chicken chili adding 2 cups chickpeas, fortunately that was exactly the amount I had left over.. So I was able to cook an entree with the remaining chickpeas depriving myself of the opportunity to refrigerate for up to 5 days or freeze in 2 cup portions.
I won’t tell you the recipe because it became a truly signature dish using my favourite allium vegetables. Perhaps it was a bit spicy; for my partner but just perfect for me. Here’s a photo of that meal!
So don’t hesitate, save yourself some $$ and cook your own chickpeas!
Registered Dietitians are fortunate to have a wealth of scientific data from which to draw reliable recommendations. Recently the recommendation for protein has been updated, this has been a subject that I have debated with a variety of patients that I’ve seen with Parkinsons disease.
I will quote:
A 2010 review found that on average, protein redistribution diets resulted in improved motor function in people who responded to levodopa, although the acceptability of the diet decreased over the long term (i.e. >1 month). The most frequently reported complications of the diet included severe dyskinesias (due to reduced levodopa dose), weight loss and hunger before the evening meal. Occasional complications included psychiatric disorders and hallucinations (due to levodopa overdose).
1. Cereda E, Barichella M, Pedrolli C, Pezzoli G. Low-protein and protein-redistribution diets for Parkinson’s disease patients with motor fluctuations: A systematic review. Mov Disord. 2010 Jul 28. [Epub ahead of print]. Abstract available from: https://www.ncbi.nlm.nih.gov/pubmed/20669318
A 2017 narrative review noted two large observational studies. One study found that the prevalence of protein-levodopa interaction in those taking levodopa was about 12.4%. The other study suggested that a protein-restricted diet may improve motor function in some people taking levodopa, and that those eating more than 10 g protein/day above the RDA may need a higher levodopa dosage than those eating less protein
2 .Xiong N, Huang J, Guo S, Liu L, Han C, et al. Protein-restricted diets for ameliorating motor fluctuations in Parkinson’s disease. Front Aging Neurosci. 2017 Jun 28;9:206. doi: 10.3389/fnagi.2017.00206. eCollection 2017. Abstract available from: https://www.ncbi.nlm.nih.gov/pubmed/28701947
In 2019, the 2012 Canadian guidelines for Parkinson disease were updated by an expert panel led by Parkinson Canada (9) and they adopted a NICE guidelines:
People with PD should be advised to avoid a reduction in their total daily consumption of protein” and “discussion should take place about a diet in which most of the protein is eaten in the final main meal of the day (a protein redistribution diet) for people with PD on levodopa who experience motor fluctuations.
3. Parkinson’s disease in adults. NICE guideline [NG71}. 2017 Jul. Available from: nice.org.uk/guidance/ng71
Its important for patients with Parkinson’s consume adequate protein. Patients who are taking their levodopa medication 30 minutes before a meal and do not experience relief can trial a protein redistribution for 2 weeks and if they do not experience relief, discontinue the diet. As well, when a patient experiences relief, they need to make sure their overall protein intake is adequate or they may need to increase the levodopa dosage to manage symptoms and maintain their protein status.
Regardless, it is advised that patients seek the advice of a registered dietitian to advise on bloating, constipation, early satiety, swallowing problems and the overall balance of their nutritional intake.
https://desireerd.com/low-fodmap-foods-that-are-vegan/
Would like to recommend Desiree Nielson, RD as a reliable source of FODMAP information, she specialize in plant based diets that banish the bloat.
The absolute best choice of low FODMAP foods is found with Monash University, they founded the research and update their app regularly, great source of information.
https://www.theloop.ca/is-coconut-really-the-best-oil-to-cook-with
As a dietitian, most of my clients are concerned about their cholesterol and heart disease, and are advised to avoid foods high in saturated fat, as per St. Paul’s healthy heart clinic. Coconut is very high in saturated fat albeit short chain, the literature has yet to support the benefits of coconut for heart disease. Coconut is very flavourful and can be included in your diet, this video will help guide you as to the best sources.
Nishta Saxena, RD has presented a non-bias view of the merits of coconut. Click on the link above to watch her videa on the morning show with CTV.
This Christmas, it was my sister-in-law that reminded me about portion size, particularly with desserts! Usually we serve our trifle, this year was sugar free, in china (250ml) but she brought out the crystal and custard cups ( 125ml) and it was a perfect portion. My brother-in-laws blood glucose was under 6mmol/l 2 hrs after!!!
Now we have the “potato diet”. You too can lose 117lb in a year by eating only potatoes! Andrew Taylor from Australia https://www.menshealth.com/weight-loss/a19536403/can-the-potato-diet-help-you-lose-weight-safely/entered the “Spud Fit Challenge” and is boasting about the virtues of the potato. He said that you can meet most of your nutritional needs with the potato, especially if you are overweight and have some stored nutrition to 
waste. He ate only potatoes, all day everyday for 1 year, with skim soymilk to mash, BBQ and sweet chili sauce to flavour, no exercise for the first month and then 90 min/day subsequent months, supplemented with Vit B12.
So I calculated that to encourage weight loss for myself, (-20 lb/yr) and meet most of my nutritional needs, I could eat 3 red potatoes, 3 russet potatoes and 4 sweet potatoes per day with 2 c soymilk to mash and 4 T chili sauce, 6 T BBQ sauce which would give me about 1600kcal per day, 42 g protein, 11 g fat, 342 g carbohydrate and 35 g fibre, it would meet most of my needs except calcium – 866 mg vs 1200; zinc 5.6 vs 8 and Vit D 5.8 vs 15 ug Vit D. |My immune system would suffer with a daily 10 g protein deficit but altogether better than I thought,
But I agree with Dr. Nadolsky’s (Taylor’s MD) assessment that the vegan diet is restrictive, the ketogenic very restrictive but the potato diet is one of the most restrictive diets available. There are many other healthier ways of losing weight.
Bring it on “Spud Fit Challenge”
Jan
Live Web Broadcast of the Dietitians of Canada Conference in Vancouver, 2018
Really enjoyed the presentation on low carbohydrate diets and cardiometabolic health by Dr. Sievenpiper and ketogenic diets in dietetic practice by Desiree Neilson, R.D.,, host of Urban Vegetarian.
Quite illuminating, it seems that the low carbohydrate diets have equal impact on weight loss compared with low fat diets in the long term, the issue around sustainability of low carbohydrate diets remains questionable, and there is inadequate information about effect on mortality and CV events. The research on protective effect on mortality has only shown significant differences with legumes, fruit, low glycemic foods, and increased dietary fibre, particularily soluble fibre.
Desiree Neilson a private consultant is working with a UBC project promoting the ketogenic diet for diabetes, type 2. Her clients who follow the ketogenic diet, need to achieve nutritional ketosis (0.5-5 mmol/l ketones) usually with less than 50g carbohydrate per day. It usually takes 3-4 days for the metabolism to shift, the diet is 80% fat (mostly monounsaturated and saturated fat), 15% protein and 5% carbohydrate. Omega 6 fatty acids drive inflammation so are avoided.
Perhaps the best way that this diet would be effective for my clients is that it helps reduce cravings. The diet is being promoted by UBC Okanagan through pharmacist at Pharmasave, http://emil.ok.ubc.ca/?page_id=213
In fact, on April 28th, I complained to our local Pharmasave because their local advertisement stated they were providing a therapeutic diet without having a registered dietitian involved in their practice.. As a registered dietitian, responsible to the provincial college of dietitians, I need to meet a code of ethics and our diets are individualized based on evidence based research, as yet the ketogenic diet does not have double blind, rigorous testing and we know clients require additional sodium, magnesium, thiamine, Vit D, Vit C, calcium, selenium, fibre and folate to meet their daily requirements.
Desiree explains that for the diet to be sustainable, clients need to be highly motivated and recommends the assistance of a registered dietitian to support clients changing back to a regular diet.
Desiree explained how she has modified the ketogenic diet with low carbohydrate fruits- berries, vegetables, nuts, and tofu to better meet clients nutritional requirements.
See her freebies: https://desireerd.com/freebies/
