Feta Cheese vs Mozzarella – Which is Healthier?
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Our Verdict
When comparing feta to mozzarella, we picked the mozzarella.
Why?
There are possible arguments for both, but there are a couple of factors that we think tip the balance.
In terms of macronutrients, feta has more fat, of which, more saturated fat, and more cholesterol. Meanwhile, mozzarella has about twice the protein, which is substantial for a cheese. So this section’s a fair win for mozzarella.
In the category of vitamins, however, feta wins with more of vitamins B1, B2, B3, B6, B9, B12, D, & E. In contrast, mozzarella boasts only a little more vitamin A and choline. An easy win for feta in this section.
When it comes to minerals, the matter is decided, we say. Mozzarella has more calcium, magnesium, phosphorus, and potassium, while feta has more copper, iron, and (which counts against it) sodium. A win for mozzarella.
About that sodium… A cup of mozzarella contains about 3% of the RDA of sodium, while a cup of feta contains about 120% of the RDA of sodium. You see the problem? So, while mozzarella was already winning based on adding up the previous categories, the sodium content alone is a reason to choose mozzarella for your salad rather than feta.
That settles it, but just before we close, we’ll mention that they do both have great gut-healthy properties, containing healthy probiotics.
In short: if it weren’t for the difference in sodium content, this would be a narrow win for mozzarella. As it is, however, it’s a clear win.
Want to learn more?
You might like to read:
- Making Friends With Your Gut (You Can Thank Us Later)
- Is Dairy Scary? ← the answer is “it can be, but it depends on the product, and some are healthy; the key is in knowing which”
- How Too Much Salt May Lead To Organ Failure
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Pumpkin Protein Crackers
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Ten of these (give or take what size you make them) will give you the 20g protein that most people’s body’s can use at a time. Five of these plus some of one of the dips we list at the bottom will also do it:
You will need
- 1 cup chickpea flour (also called gram flour or garbanzo bean flour)
- 2 tbsp pumpkin seeds
- 1 tbsp chia seeds
- 1 tsp baking powder
- ¼ tsp MSG or ½ tsp low-sodium salt
- 2 tbsp extra virgin olive oil
Method
(we suggest you read everything at least once before doing anything)
1) Preheat the oven to 350℉ / 180℃.
2) Combine the dry ingredients in a mixing bowl, and mix thoroughly.
3) Add the oil, and mix thoroughly.
4) Add water, 1 tbsp at a time, mixing thoroughly until the mixture comes together and you have a dough ball. You’ll probably need 3–4 tbsp in total, but do add them one at a time.
5) Roll out the dough as thinly and evenly as you can between two sheets of baking paper. Remove the top layer of the paper, and slice the dough into squares or triangles. You could use a cookie-cutter to make other shapes if you like, but then you’ll need to repeat the rolling to use up the offcuts. So we recommend squares or triangles at least for your first go.
6) Bake them in the oven for 12–15 minutes or until golden and crispy. Enjoy immediately or keep in an airtight container.
Enjoy!
Want to learn more?
For those interested in some things to go with what we have going on today:
- Muhammara ← this is a very nutritionally-dense dip (not to mention tasty; seriously, check out these flavors)
- Hero Homemade Hummus ← a classic
- Plant-Based Healthy Cream Cheese ← also a very respectable option
Take care!
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Online Reaction Tests & Women’s Cognitive Health (Test Yours!)
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A team of researchers have looked into the use of online reaction tests (in which, for example, one clicks whenever a certain prompt is shown, or for more of a cognitive challenge, one presses a numerical key when the corresponding digit is shown) to cognitive health in women at different ages.
Why women? To quote the man who had the honor of being the first-listed author on the study (something that happens mysteriously often in science),
❝Women have long been under-represented in healthy aging research, despite making up more than half the population. We developed an easy way to measure cognitive function in the home, without the need for individuals to travel to clinics or receive home visits. Our research shows that testing of cognitive function in the home largely acceptable, easy and convenient❞
About that convenience: they used data from the UK Women’s Cohort Study, which involved over 35,000 British women, and then specifically focused on a follow-up study of 768 participants aged 48–85.
Of the two kinds of online reaction tests we described up top, they used the numerical kind. The participants also filled in a questionnaire about their personal traits (demographic data, mostly, though things like self-reported level of health literacy, and how they would rate their overall health).
What they found
The findings included:
- Younger women were more likely to participate, with participation rates dropping from 89% at age 45 to 44% at age 65.
- Each higher level of education increased the likelihood of volunteering by 7%.
- Women who rated themselves as having “high” intelligence were 19% more likely to participate than those who considered themselves of “average” intelligence.
- Women with lower self-reported health literacy made fewer errors, possibly due to taking longer to decide on answers—consistent with findings from older adults.
You can read the full paper itself here: Health literacy in relation to web-based measurement of cognitive function in the home: UK Women’s Cohort Study
Why this matters
We wrote, a little while ago, about the use of online games (of a specific kind) to improve cognitive function:
Synergistic Brain-Training: Let The Games Begin (But It Matters What Kind) ← the good news is, these are very accessible too
When it comes to rapid and/but correct reactions, this becomes really critical:
How (And Why) To Train Your Pre-Frontal Cortex ← Dr. Sandra Chapman advocates strongly for this, and it’s closely related to working memory and the ability to focus
Want to test yours?
Here are two ways to do it (now, for free, without needing to sign up for anything; the tests are right there on the page):
- HumanBenchmark.com’s Reaction Time Test ← this one’s just a “click when the red panel turns green” test, but the merit here is that it compares your scores to a very large dataset of other people
- Keypress Reaction Time Test ← this one’s the kind that was used in the study, and requires pressing the correct numerical key when the corresponding digit is shown on the screen. You can make it easier or harder by restricting or increasing the range of numbers it uses (default setting is to use the numbers 1, 2, 3, 4, 5, and 6)
Enjoy!
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Crispy Tofu Pad Thai
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Easy to make, delicious to enjoy, and packed with phytonutrients, this dish is a great one to add to your repertoire:
You will need
- 10 oz ready-to-wok rice noodles, or 6 oz dry
- 5 oz silken tofu
- 5 oz firm or extra firm tofu, cut into small cubes
- 1 oz arrowroot (or cornstarch if you don’t have arrowroot)
- 4 scallions, sliced
- ¼ bulb garlic, finely chopped
- 1″ piece fresh ginger, grated
- 1 red chili, chopped (multiply per your heat preferences)
- 1 red bell pepper, deseeded and thinly sliced
- 4 oz bok choi, thinly sliced
- 4 oz mung bean sprouts
- 1 tbsp tamari (or other, but tamari is traditional) soy sauce
- 1 tbsp sweet chili sauce
- Juice of ½ lime
- ½ tsp MSG or 1 tsp low-sodium salt
- Avocado oil, or your preferred oil for stir-frying
- To serve: lime wedges
- Optional garnish: crushed roasted peanuts (if allergic, substitute sesame seeds; peanuts are simply traditional, that’s all)
Method
(we suggest you read everything at least once before doing anything)
1) Scramble the silken tofu. For guidance and also additional seasoning pointers, see our Tasty Tofu Scramble recipe, but omit the thyme.
2) Cook the noodles if necessary (i.e. if they are the dry type and need boiling, as opposed to “ready-to-wok” noodles that don’t), drain, and set aside.
4) Prepare the tofu cubes: if the tofu cubes are dry to the touch, toss them gently in a little oil to coat. If they’re wet to the touch, no need. Dust the tofu cubes with the arrowroot and MSG/salt; you can do this in a bowl, tossing gently to distribute the coating evenly.
4) Heat some oil in a wok over a high heat, and fry the tofu on each side until golden and crispy all over, and set aside.
5) Stir-fry the scallions, garlic, ginger, chili, and bell pepper for about 2 minutes.
6) Add the bean sprouts and bok choi, and keep stir-frying for another 2 minutes.
7) Add everything that’s not already in the pan except the lime wedges and peanuts (i.e., add the things you set aside, plus the remaining as-yet-untouched ingredients) and stir-fry for a further 2 minutes.
8) Serve hot, garnished with the crushed peanuts if using, and with the lime wedges on the side:
Enjoy!
Want to learn more?
For those interested in some of the science of what we have going on today:
- Sprout Your Seeds, Grains, Beans, Etc
- Which Bell Peppers To Pick? A Spectrum Of Specialties
- Our Top 5 Spices: How Much Is Enough For Benefits?
Take care!
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Vegetarian & Vegan Diets: Good Or Bad For Brain Health?
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It’s well-established that most people should eat more plants, and generally speaking, less meat. But what about abstaining from meat completely? And what about abstaining from all animal products?
For a more general overview (rather than specifically brain health), check out: Do We Need Animal Products To Be Healthy?
Now, about brains…
Before Homo sapiens was a thing, our precursors such as Homo habilis developed language (thus: greatly enhanced collaborative teamwork) and cooking, resulting in Homo ergaster (who came approximately next in line, give or take taxonomical quibbles) having twice the cranial capacity, generally attributed to being able to acquire and—where appropriate—cook calorie-dense food, which included meat, and also tubers that can’t be safely eaten raw. It’s estimated (based on forensic examination of tooth wear, mineralization, microdeposits of various kinds, etc) that our consumption of animal products in that era was around 10% of our diet (fluctuating by region, of course), but it likely was an important one.
By the time we got to Homo erectus, our skulls (including our cranial cavities, and thus it is presumed, our brains) were actually larger than in Homo sapiens. You may be wondering about Homo neanderthalensis; our cousins (or in some cases, ancestors—but that is beyond the scope of today’s article) also had larger cranial cavities than us, and certainly enjoyed comparatively advanced culture, arts, religion, etc.
Fast-forward to the present day. Nothing is going to meaningfully change our skull size, as individuals. Brain size? Well, keep hydrated or it’ll shrink. Don’t overhydrate or it’ll swell. Neuroplasticity means we can increase (or lose) volume in specific areas of the brain, according to what we do most of. For example, if you were to scan this writer’s brain, you’d probably find overdevelopment in the various areas pertaining to language and memory, as that’s been “my thing” for as long as I can remember (which is a long way). See also: An Underrated Tool Against Alzheimer’s
The impact of diet in the modern day
Unlike our distant ancestors, if we want a high-calorie snack we can buy some nuts from the supermarket, and if anything, this can be a problem (as many people’s go-to high-calorie snack may be a lot less healthy than that), and in turn cause problems for the brain, because too many pizzas, cheeseburgers, tater tots, and so forth cause chronic inflammation, and thus, neuroinflammation.
See also: 6 Worst Foods That Cause Dementia
So much for “calories for the brain”. Yes, the brain definitely needs calories (it expends a very large portion of our daily calorie intake), but you can have too much of a good thing.
In any case, the brain needs more than just calories!
For example, you may remember the “6 Pillars Of Nutritional Psychiatry”, which are:
- Be whole; eat whole
- Eat the rainbow
- The greener, the better
- Tap into your body intelligence
- Consistency & balance are key
- Avoid anxiety-triggering foods
For more on all of those, see Dr. Uma Naidoo’s 6 Pillars Of Nutritional Psychiatry ← She’s a Harvard-trained psychiatrist, professional chef graduating with her culinary school’s most coveted award, and a trained nutritionist. Between those three qualifications, she knows her stuff when it comes to the niche that is nutritional psychiatry.
When it comes to any potential nutritional deficiencies of a vegetarian or vegan diet, it’s a matter of planning.
Properly planned vegetarian diets are rich in essential nutrients like carbohydrates, fiber, magnesium, potassium, folate, vitamins C and E, and an abundance of phytochemicals, which support brain health (and overall health too, but today is about brain health).
However, if not well-planned, they can indeed lack certain nutrients such as vitamin B12, iron, and omega-3 fatty acids, which are critical for brain function.
In essence, there’s a difference between a “whole foods plant-based diet” and junk food that just happens to be vegetarian or vegan.
Vitamin B12 is usually supplemented by vegans, but it can also be enjoyed from nutritional yeast used in cooking (it adds a cheesy flavor to dishes for which that’d be appropriate).
Iron is a fascinating beast, because while everyone thinks of red meat (which is indeed rich in iron), not only are there good plant-based sources of iron, but there are important considerations when it comes to bioavailability differences between heme and non-heme iron. In few words, heme iron (from blood etc) is more bioavailable by 1.8x, but all iron, including non-heme iron (from beans, greens, etc) can have its bioavailability multiplied by 5x just by having it with vitamin C:
Avoiding Anemia (More Than Just “Get More Iron”)
Omega-3 fatty acids, for vegetarians that mostly means eggs. See: Eggs: All Things In Moderation?
For vegans, we must look to nuts and seeds, for the most part. Or supplement—many omega 3 supplements are vegan, made from algae, or seaweed (that in turn is composed partially or entirely of algae):
So really, it comes down to “make sure you still get these things”, and once you’re used to it, it’s easy.
For those who prefer to keep some meat in their diet
Our summary in our top-linked article (Do We Need Animal Products To Be Healthy?) concluded:
- Most of us can live healthily and happily on just plants if we so choose.
- Some people cannot, and will require varying kinds (and quantities) of animal products.
- As for red and/or processed meats, we’re not the boss of you, but from a health perspective, the science is clear: unless you have a circumstance that really necessitates it, just don’t.
- Same goes for pork, which isn’t red and may not be processed, but metabolically it’s associated with the same problems.
- The jury is out on poultry, but it strongly appears to be optional, healthwise, without making much of a difference either way
- Fish is roundly considered healthful in moderation. Enjoy it if you want, don’t if you don’t.
And the paper from which we’ve largely been working from today included such comments as:
❝ Evidence suggests that vegan and vegetarian diets, when well planned, can be rich in phytonutrients and antioxidants, which have been associated with lower levels of inflammatory markers, such as C-reactive protein (CRP) and interleukin-6 (IL-6). These findings indicate a potential role in reducing systemic inflammation and oxidative stress, both of which are linked to neurodegenerative diseases.
However, deficiencies in critical nutrients such as vitamin B12, DHA, EPA, and iron have been consistently associated with an increased risk of cognitive decline, mood disturbances, and neurodegenerative disorders.
While plant-based diets provide anti-inflammatory and antioxidant benefits, their neurological implications depend on nutrient adequacy. Proper planning, supplementation, and food preparation techniques are essential to mitigate risks and enhance cognitive health.❞
Source: Impact of Vegan and Vegetarian Diets on Neurological Health: A Critical Review ← you can see that they also cover the same nutrients that we do
One final note, not discussed above
We often say “what’s good for your heart is good for your brain”, because the former feeds the latter (with oxygen and nutrients) and assists in cleanup (of detritus that otherwise brings about cognitive decline).
So with that in mind…
What Matters Most For Your Heart? ← hint: it’s fiber. So whether you eat animal products or not, please do eat plenty of plants!
Take care!
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People with dementia aren’t currently eligible for voluntary assisted dying. Should they be?
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Dementia is the second leading cause of death for Australians aged over 65. More than 421,000 Australians currently live with dementia and this figure is expected to almost double in the next 30 years.
There is ongoing public discussion about whether dementia should be a qualifying illness under Australian voluntary assisted dying laws. Voluntary assisted dying is now lawful in all six states, but is not available for a person living with dementia.
The Australian Capital Territory has begun debating its voluntary assisted dying bill in parliament but the government has ruled out access for dementia. Its view is that a person should retain decision-making capacity throughout the process. But the bill includes a requirement to revisit the issue in three years.
The Northern Territory is also considering reform and has invited views on access to voluntary assisted dying for dementia.
Several public figures have also entered the debate. Most recently, former Australian Chief Scientist, Ian Chubb, called for the law to be widened to allow access.
Others argue permitting voluntary assisted dying for dementia would present unacceptable risks to this vulnerable group.
Inside Creative House/Shutterstock Australian laws exclude access for dementia
Current Australian voluntary assisted dying laws exclude access for people who seek to qualify because they have dementia.
In New South Wales, the law specifically states this.
In the other states, this occurs through a combination of the eligibility criteria: a person whose dementia is so advanced that they are likely to die within the 12 month timeframe would be highly unlikely to retain the necessary decision-making capacity to request voluntary assisted dying.
This does not mean people who have dementia cannot access voluntary assisted dying if they also have a terminal illness. For example, a person who retains decision-making capacity in the early stages of Alzheimer’s disease with terminal cancer may access voluntary assisted dying.
What happens internationally?
Voluntary assisted dying laws in some other countries allow access for people living with dementia.
One mechanism, used in the Netherlands, is through advance directives or advance requests. This means a person can specify in advance the conditions under which they would want to have voluntary assisted dying when they no longer have decision-making capacity. This approach depends on the person’s family identifying when those conditions have been satisfied, generally in consultation with the person’s doctor.
Another approach to accessing voluntary assisted dying is to allow a person with dementia to choose to access it while they still have capacity. This involves regularly assessing capacity so that just before the person is predicted to lose the ability to make a decision about voluntary assisted dying, they can seek assistance to die. In Canada, this has been referred to as the “ten minutes to midnight” approach.
But these approaches have challenges
International experience reveals these approaches have limitations. For advance directives, it can be difficult to specify the conditions for activating the advance directive accurately. It also requires a family member to initiate this with the doctor. Evidence also shows doctors are reluctant to act on advance directives.
Particularly challenging are scenarios where a person with dementia who requested voluntary assisted dying in an advance directive later appears happy and content, or no longer expresses a desire to access voluntary assisted dying.
What if the person changes their mind? Jokiewalker/Shutterstock Allowing access for people with dementia who retain decision-making capacity also has practical problems. Despite regular assessments, a person may lose capacity in between them, meaning they miss the window before midnight to choose voluntary assisted dying. These capacity assessments can also be very complex.
Also, under this approach, a person is required to make such a decision at an early stage in their illness and may lose years of otherwise enjoyable life.
Some also argue that regardless of the approach taken, allowing access to voluntary assisted dying would involve unacceptable risks to a vulnerable group.
More thought is needed before changing our laws
There is public demand to allow access to voluntary assisted dying for dementia in Australia. The mandatory reviews of voluntary assisted dying legislation present an opportunity to consider such reform. These reviews generally happen after three to five years, and in some states they will occur regularly.
The scope of these reviews can vary and sometimes governments may not wish to consider changes to the legislation. But the Queensland review “must include a review of the eligibility criteria”. And the ACT bill requires the review to consider “advanced care planning”.
Both reviews would require consideration of who is able to access voluntary assisted dying, which opens the door for people living with dementia. This is particularly so for the ACT review, as advance care planning means allowing people to request voluntary assisted dying in the future when they have lost capacity.
The legislation undergoes a mandatory review. Jenny Sturm/Shutterstock This is a complex issue, and more thinking is needed about whether this public desire for voluntary assisted dying for dementia should be implemented. And, if so, how the practice could occur safely, and in a way that is acceptable to the health professionals who will be asked to provide it.
This will require a careful review of existing international models and their practical implementation as well as what would be feasible and appropriate in Australia.
Any future law reform should be evidence-based and draw on the views of people living with dementia, their family caregivers, and the health professionals who would be relied on to support these decisions.
Ben White, Professor of End-of-Life Law and Regulation, Australian Centre for Health Law Research, Queensland University of Technology; Casey Haining, Research Fellow, Australian Centre for Health Law Research, Queensland University of Technology; Lindy Willmott, Professor of Law, Australian Centre for Health Law Research, Queensland University of Technology, Queensland University of Technology, and Rachel Feeney, Postdoctoral research fellow, Queensland University of Technology
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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The Case Against Sugar – by Gary Taubes
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We generally already know that sugar is bad for the health. Most people don’t know how bad.
Taubes makes, as the title goes, “the case against sugar”. Implicated in everything from metabolic syndrome to cancer to Alzheimer’s, sugar is ruinous to the health.
It’s hard to review this book without making a comparison to William Duffy’s 1975 bestseller, “Sugar Blues“. Stylistically it’s very similar, and the general gist is certainly the same.
However! Where this book beats Sugar Blues is in content; Duffy’s book often makes bold claims without scientific backing. Some of those claims didn’t stand the test of time and are now disproven. Instead, Taubes’ book leans on actual up-to-date science, and talks more about what we actually know, than what we imagine.
If this book has a weak point, it’s when it veers away from its main topic and starts talking about, for example, saturated fat. In this side-topic, the book makes some good points, but is less well-considered, cherry-picks data, and lacks nuance.
On its main topic, though, the investigation of sugar, it is rather more thorough.
Bottom line: if you want a next-level motivation to reduce or eliminate dietary sugar, this book may certainly provide that.
Click here to check out The Case Against Sugar and reduce a lot of your health risks!
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