Happy New Year!
We are celebrating the New Year by taking a look back at some of our favourite nutrition and health news of 2015:
First, we will take a look at some of the noteworthy sustainability stories that caught our attention.
1. Edible Yards Proliferate in Vancouver - The number of people wanting to grow food in their yards instead of grass is gaining popularity.
2. Organic Food Demand is Absolutely Exploding - "In fact, consumer demand for organic food is seeing double digit growth year over year, and it doesn’t show signs of stopping."
3. Venezuela Bans GMOs - "The law is a victory for the international movements for agroecology and food sovereignty..."
Next, some of the news and nutrition research reflecting the growing interest in a plant-based lifestyle.
4. Top 10 Plant-Based Nutrition Research of 2015 - New Paleo, Kidney Health and More
5. Vegan is Going Mainstream - Veg Related Content Mentioned 4.3 Million Times in 90 Days on Social Media
6. Great Vegan Athletes - 16 Vegan Athletes to Watch Out for in 2015
7. Whole-Food Based Vegan Cheeses Available Online - A great alternative to highly processed vegan cheeses, and convenient for those times you don't have time to soak and ferment the nuts/seeds.
8. Plant Protein Better for Glycemic Control - "Those who replaced approximately 35 percent of animal protein with plant protein per day reduced their HbA1C, fasting glucose, and fasting insulin levels."
The remaining stories highlight the increasing research into the microbiome (the balance of intestinal bacteria) and the growing trend of fermented foods. This is an exciting area of research, especially when it comes to the connection to our mood and mental health.
9. Probiotics and Asthma Risk - Are Our Environments Too Clean?
10. Fermented Food Benefits - Increased Awareness of the Importance of Supporting a Healthy Intestinal Microbiome
11. Probiotics May Hold Key to Improving Mental Health - Our Gut May Be More of Our Second Brain Than We Realize
A note about Histamine Intolerance: Those with higher levels of histamine or a greater intolerance to histamine need to be mindful of their fermented food and probiotic intake and may have to avoid altogether, at least until the underlying reasons for the high levels and/or intolerance are addressed.
Shawna Barker BSc., RHN is a nutritionist, college instructor, and raw food educator.