Protein

In this episode, Sheryl Haitana speaks to Anneline Padayachee and they explore the challenges farmers face and the evolving nutrition landscape, especially around red meat, dairy and sustainable diets. They discuss how protein is often overemphasised and the changing views on dietary fats, particularly from dairy products.

Anneline highlights the importance of understanding the food matrix and nutrient absorption, while Sheryl emphasises the risks of low-fat processed foods with added sugars. Together, they stress the need for nuanced nutrition knowledge and mindful food choices in a complex food system.

The nutrition world is soon to rip up protein guidelines and implement a new way of assessing protein quality in foods, thanks largely to work done by the Riddet Institute in Palmerston North.