
Plant-Based Salmon Recipe
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From Tofu to Salmon
This video (below) by SweetPotatoSoul isn’t just a recipe tutorial; it’s an inspiring journey into the world of vegan cooking, proving that reducing animal products doesn’t have to mean sacrificing flavor.
The key to her vegan salmon is the tofu. However, there’s a trick to the tofu – you have to press it.
Essentially, this involved putting some paper towel on either side of the tofu, and then placing a heavy object on top; this removes excess water and, more importantly, primes the tofu to absorb the flavor of your marinade!
(You’ll want to press the tofu for around 1 hour)
Find the rest of the recipe in the 12-minute video below!
Other Plant-Based Recipes
With there being so many benefits of cutting meat out of your diet, we’ve spent the time reviewing some of the top books on vegan recipes, including The Green Roasting Tin and The Vegan Instant Pot Cookbook. We hope you enjoy them as much as you’ll enjoy this recipe:
How was the video? If you’ve discovered any great videos yourself that you’d like to share with fellow 10almonds readers, then please do email them to us!
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Reading At Night: Good Or Bad For Sleep? And Other Questions
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It’s Q&A Day at 10almonds!
Have a question or a request? You can always hit “reply” to any of our emails, or use the feedback widget at the bottom!
In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!
As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!
So, no question/request too big or small
❝Would be interested in your views about “reading yourself to sleep”. I find that current affairs magazines and even modern novels do exactly the opposite. But Dickens – ones like David Copperfield and Great Expectations – I find wonderfully effective. It’s like entering a parallel universe where none of your own concerns matter. Any thoughts on the science that may explain this?!❞
Anecdotally: this writer is (like most writers) a prolific reader, and finds reading some fiction last thing at night is a good way to create a buffer between the affairs of the day and the dreams of night—but I could never fall asleep that way, unless I were truly sleep-deprived. The only danger is if I “one more chapter” my way deep into the night! For what it’s worth, bedtime reading for me means a Kindle self-backlit with low, soft lighting.
Scientifically: this hasn’t been a hugely researched area, but there are studies to work from. But there are two questions at hand (at least) here:
- one is about reading, and
- the other is about reading from electronic devices with or without blue light filters.
Here’s a study that didn’t ask the medium of the book, and concluded that reading a book in bed before going to sleep improved sleep quality, compared to not reading a book in bed:
Here’s a study that concluded that reading on an iPad (with no blue light filter) that found no difference in any metrics except EEG (so, there was no difference on time spent in different sleep states or sleep onset latency), but advised against it anyway because of the EEG readings (which showed slow wave activity being delayed by approximately 30 minutes, which is consistent with melatonin production mechanics):
Here’s another study that didn’t take EEG readings, and/but otherwise confirmed no differences being found:
We’re aware this goes against general “sleep hygiene” advice in two different ways:
- General advice is to avoid electronic devices before bedtime
- General advice is to not do activities besides sleep (and sex) in bed
…but, we’re committed to reporting the science as we find it!
Enjoy!
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Glycemic Index vs Glycemic Load vs Insulin Index
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How To Actually Use Those Indices
Carbohydrates are essential for our life, and/but often bring about our early demise. It would be a very conveniently simple world if it were simply a matter of “enjoy in moderation”, but the truth is, it’s not that simple.
To take an extreme example, for the sake of clearest illustration: The person who eats an 80% whole fruit diet (and makes up the necessary protein and fats etc in the other 20%) will probably be healthier than the person who eats a “standard American diet”, despite not practising moderation in their fruit-eating activities. The “standard American diet” has many faults, and one of those faults is how it promotes sporadic insulin spikes leading to metabolic disease.
If your breakfast is a glass of orange juice, this is a supremely “moderate” consumption, but an insulin spike is an insulin spike.
Quick sidenote: if you’re wondering why eating immoderate amounts of fruit is unlikely to cause such spikes, but a single glass of orange juice is, check out:
Which Sugars Are Healthier, And Which Are Just The Same?
Glycemic Index
The first tool in our toolbox here is glycemic index, or GI.
GI measures how much a carb-containing food raises blood glucose levels, also called blood sugar levels, but it’s just glucose that’s actually measured, bearing in mind that more complex carbs will generally get broken down to glucose.
Pure glucose has a GI of 100, and other foods are ranked from 0 to 100 based on how they compare.
Sometimes, what we do to foods changes its GI.
- Some is because it changed form, like the above example of whole fruit (low GI) vs fruit juice (high GI).
- Some is because of more “industrial” refinement processes, such as whole grain wheat (medium GI) vs white flour and white flour products (high GI)
- Some is because of other changes, like starches that were allowed to cool before being reheated (or eaten cold).
Broadly speaking, a daily average GI of 45 is considered great.
But that’s not the whole story…
Glycemic Load
Glycemic Load, or GL, takes the GI and says “ok, but how much of it was there?”, because this is often relevant information.
Refined sugar may have a high GI, but half a teaspoon of sugar in your coffee isn’t going to move your blood sugar levels as much as a glass of Coke, say—the latter simply has more sugar in, and just the same zero fiber.
GL is calculated by (grams of carbs / 100) x GI, by the way.
But it still misses some important things, so now let’s look at…
Insulin Index
Insulin Index, which does not get an abbreviation (probably because of the potentially confusing appearance of “II”), measures the rise in insulin levels, regardless of glucose levels.
This is important, because a lot of insulin response is independent of blood glucose:
- Some is because of other sugars, some some is in response to fats, and yes, even proteins.
- Some is a function of metabolic base rate.
- Some is a stress response.
- Some remains a mystery!
Another reason it’s important is that insulin drives weight gain and metabolic disorders far more than glucose.
Note: the indices of foods are calculated based on average non-diabetic response. If for example you have Type 1 Diabetes, then when you take a certain food, your rise in insulin is going to be whatever insulin you then take, because your body’s insulin response is disrupted by being too busy fighting a civil war in your pancreas.
If your diabetes is type 2, or you are prediabetic, then a lot of different things could happen depending on the stage and state of your diabetes, but the insulin index is still a very good thing to be aware of, because you want to resensitize your body to insulin, which means (barring any urgent actions for immediate management of hyper- or hypoglycemia, obviously) you want to eat foods with a low insulin index where possible.
Great! What foods have a low insulin index?
Many factors affect insulin index, but to speak in general terms:
- Whole plant foods are usually top-tier options
- Lean and/or white meats generally have lower insulin index than red and/or fatty ones
- Unprocessed is generally lower than processed
- The more solid a food is, generally the lower its insulin index compared to a less solid version of the same food (e.g. baked potatoes vs mashed potatoes; cheese vs milk, etc)
But do remember the non-food factors too! This means where possible:
- reducing/managing stress
- getting frequent exercise
- getting good sleep
- practising intermittent fasting
See for example (we promise you it’s relevant):
Fix Chronic Fatigue & Regain Your Energy, By Science
…as are (especially recommendable!) the two links we drop at the bottom of that page; do check them out if you can
Take care!
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‘I went out and I had a cry’: what aged-care staff say about their grief when residents die
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As our population ages, we’re living longer and dying older. End-of-life care is therefore an increasingly important part of aged care. In Australia, around 50% of people aged over 85 die in an aged care home.
But what does this mean for those who work in aged care? Research suggests aged-care staff experience a unique type of grief when residents die. However, their grief often goes unrecognised, and they may be left with insufficient support.
Maskot/Getty Images Forming relationships over time
Aged-care staff don’t just do tasks such as helping with showering or delivering meals, but engage actively and connect with residents.
In our own research we’ve spoken with aged-care staff who care for older people both in aged-care facilities and in their own homes.
Aged-care staff are aware many of those they look after will die, and that they have a role in supporting older people as they come to the end of their life. In their caring role, they will often form meaningful and rewarding relationships with the older people in their care.
As a result, when the older person dies, this can be a source of profound loss for aged-care workers. As one told us:
I know I cry over some of them that die […] You spend time with them and you love them.
Some aged-care workers we interviewed talked about being present with the older person, talking to them or holding their hands as they died. Others spoke of how they shed tears for the person who had died, but that the tears were also for their loss, because they have known the older person and been involved in their life.
I think what made it worse was when her breathing got very shallow, and I knew she was coming to the end. I did go out. I told her I was going out for a minute. I went out and I had a cry because I wish that I could have saved her, but I knew that I couldn’t.
Sometimes aged-care staff indicated there wasn’t an opportunity for them to say goodbye or be acknowledged as someone who had suffered a loss, even if they had been providing care to the person for a number of months or years. One aged-care worker noted:
If people die in hospital, that’s another grief. Because they don’t get to say goodbye. Often the hospital won’t tell you.
Aged-care staff often must also support families and loved ones as they come to terms with the death of a parent, relative or friend. This can add to the to the emotional toll for staff who may be experiencing their own feelings of grief.
Cumulative grief
Repeated experiences of death can lead to cumulative grief and emotional strain. While staff saw meaning and value in their work, they also found regular exposure to death challenging.
One staff member told us that with time and seeing multiple deaths, you can “feel a little robotic. Because you’ve had to become that way to manage”.
Organisational issues such as staff shortages or high workloads can also exacerbate these feelings of burnout and dissatisfaction. Staff highlighted the need for support in coping.
Sometimes all you want to do is talk. You don’t need someone to solve anything for you. You just want to be heard.
Supporting aged-care staff to manage their grief
Aged-care organisations must take steps to support the wellbeing of their workforce, including acknowledging the grief many feel when older people die.
Following the death of an older person, offering support to staff who have worked closely with that person and acknowledging the emotional bonds that existed are powerful ways of recognising and validating staff grief. Simply asking the staff member how they are going or giving them the chance to take some time to process that the person has died is a good place to start.
Workplaces should also encourage self-care more broadly, promoting activities such as taking scheduled breaks, connecting with colleagues, and prioritising time for relaxation and physical activities. Staff value workplaces that encourage, normalise, and support their self-care practices.
We also need to look at how we can normalise the ability to talk about death and dying within our families and communities. A reluctance to recognise death as part of life can add to the emotional load staff carry, especially if families see dying as a failure of care.
Conversely, aged-care staff have consistently told us how meaningful it is to receive positive feedback and acknowledgement from families. As one worker recalled:
We had a death over the weekend. A really long-term resident here. And the daughter drove in especially this morning to tell me what fantastic care she had. That makes me feel better, that what we’re doing is right.
As members of families and communities, we need to recognise aged-care workers are uniquely vulnerable to feelings of grief and loss, often having built relationships with those in their care over months or years. Supporting the wellbeing of this important workforce supports them to continue to care for us and our loved ones as we age and come to the end of our lives.
Jennifer Tieman, Matthew Flinders Professor and Director of the Research Centre for Palliative Care, Death and Dying, Flinders University and Priyanka Vandersman, Senior Research Fellow, College of Nursing and Health Sciences, Flinders University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Should I take vitamin D now there’s less sun, or for bone or immune health?
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It can be easy to think you get plenty of vitamin D when you live in a country bathed in sunshine, but the reality is more complicated.
Almost one in four Australian adults have vitamin D deficiency. Vitamin D supplements are now one of the most commonly used complementary medicines.
So what is vitamin D? And do you need to take it as a supplement?
MoMo Productions/Getty Images It functions like a hormone
Vitamin D is a fat-soluble vitamin that plays a crucial role in maintaining overall health. Unlike most vitamins, it functions more like a hormone in the body, and nearly every cell has a receptor for it.
It exists in several forms, but vitamin D3, also known as cholecalciferol, is the most important. Once in the body, D3 undergoes changes – first in the liver and then in the kidneys – to become its fully active form called calcitriol.
Your body is capable of producing its own vitamin D by converting a cholesterol precursor into it, but that requires exposure to ultraviolet radiation (UVB) on your skin.
You can also get it through diet from a few foods including eggs, oily fish and mushrooms – but it’s unlikely to be as much as you need.
What happens when you don’t get enough vitamin D?
Vitamin D’s best-known role is helping the body use calcium. It promotes the absorption of calcium from the gut, ensuring an adequate level in the blood for building strong bones.
Without sufficient vitamin D, your body can’t absorb calcium effectively, which can lead to bone health problems.
In children, severe deficiency causes rickets, a condition where bones become soft. This leads to delayed growth, bone pain, and skeletal conditions, such as bowed legs.
In adults, deficiency can cause a condition called osteomalacia. This results in bone pain, bone tenderness and a higher risk of fractures.
In the long term, low vitamin D contributes to osteoporosis by reducing bone density and increasing the risk of fractures, especially in older people.
Deficiency is also linked to muscle weakness and cramps, and impaired immune function, which results in a higher susceptibility to respiratory infections.
What can cause a vitamin D deficiency?
Insufficient sunlight exposure typically causes vitamin D deficiency.
If you spend all your time indoors, or you work night shifts and sleep during the day, you will get less sunlight exposure and make less vitamin D.
While we get generally get lots of sunlight in mainland Australia, there are regions that for long periods have very low sunlight which can also cause vitamin D deficiency. In very northern and southern latitudes, such as Tasmania, there are only a few hours of sunlight in winter.
For people living at these latitudes, they can not only have a vitamin D deficiency, but they may also suffer from a type of depression called seasonal affective disorder which has been linked to low vitamin D.
Melanin, or skin pigmentation, affects vitamin D production. People with darker skin and people with significant skin disorders, such as psoriasis or severe burns and scarring, can also be at risk of vitamin D deficiency.
Prescription vs over-the-counter supplements
There are various vitamin D supplements in Australia. There are low-dose (20 microgram) and higher-dose (175 microgram) formulations of vitamin D3. There is also a 0.25 microgram formulation of calcitriol, the active form of vitamin D.
Both of the vitamin D3 products are used for treating vitamin D deficiency, while the calcitriol product is used for treating hypocalcaemia (low calcium level) in people with chronic kidney disease.
The low dose vitamin D3 is taken daily whereas the higher dose formulation is taken once a week.
The higher-dose formulation is sold as a pharmacist-only medicine, meaning you’ll need to speak to a pharmacist before they are able to supply it to you.
The calcitriol vitamin D product is only available as a prescription medicine.
Vitamin D3 is also available in multivitamins at lower doses and in products that are combined with calcium or vitamin K.
Are there any dangers in taking vitamin D?
Vitamin D3 is generally well-tolerated. When taken daily, the upper tolerable intake level is 100 microgram.
A regular dose higher than 100 microgram for prolonged periods can cause excessive calcium absorption. This can result in nausea, vomiting, muscle weakness, loss of appetite, dehydration, excessive thirst and kidney stones.
On the flip side, excessive sunlight exposure will not cause vitamin D toxicity, but may increase your risk of skin cancer.
Vitamin D3 supplements may also interact with some cholesterol medications (statins) and alter those medicines’ level in your body.
There are also reports that suggest a potential interaction between vitamin D and a weight-loss medicine orlistat, interactions with steroids, and with the diuretic thiazide.
So do you need a supplement?
Most people only need five to 30 minutes of direct sunlight exposure, several times a week for their body to produce adequate vitamin D.
So unless there is a reason why you are not getting enough sunlight, or you have a skin condition, then you don’t need a supplement.
If you think you might need a supplement, your GP can order a blood test. There are also at-home test kits for vitamin D that have been approved by the Therapeutic Goods Administration.
If you are deficient, consult your local pharmacist who can recommend the right product and quantity for you based on your needs.
Nial Wheate, Professor, School of Natural Sciences, Macquarie University; Ian Jamie, Senior Lecturer, School of Natural Sciences, Macquarie University, and Wai-Jo Jocelin Chan, Pharmacist and Lecturer, UNSW Sydney; University of Sydney
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Artichoke vs Asparagus – Which is Healthier?
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Our Verdict
When comparing artichoke to asparagus, we picked the artichoke.
Why?
Both are great and it was close!
In terms of macros, artichoke has a little more protein and around 3x the carbs and fiber: the ratio there means that both vegetables have an identical glycemic index, so we’ll go with the “most food per food” reckoning of nutritional density, and call it for the artichoke.
When it comes to vitamins, artichoke has more of vitamins B3, B5, B6, B7, B9, and C, while asparagus has more of vitamins A, B1, B2, E, and K. Both very respectable nutritional sets, but artichoke gets a marginal 6:5 win on strength of numbers.
In the category of minerals, artichoke has more calcium, copper, magnesium, manganese, phosphorus, and potassium, while asparagus has more iron, selenium, and zinc. A clearer 6:3 win for artichoke this time.
Once again, both of these are great foods, so by all means enjoy either or both; diversity is of course best. But if you’re looking for absolutely the nutritionally densest option, it’s the artichoke!
Want to learn more?
You might like:
What’s Your Plant Diversity Score?
Take care!
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“4-Ingredient 10-Minute Bread” That’s High-Protein, High-Fiber, Gluten-Free
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Dr. Rupy Aujla, “The Kitchen Doctor”, shows us how:
Give us this day our daily bread…
By our counting, the four ingredients are:
- Flax
- Chia
- Psyllium
- Sunflowerseedswatersaltextravirginoliveoil
But we’ll let him off, because it is good:
- Flax: provides soluble fiber and omega-3 fats that are associated with lower inflammation and improved cholesterol markers, supporting cardiovascular health.
- Chia: soaked chia forms a gel that slows carbohydrate absorption, helping stabilize blood sugar and keeping you fuller for longer.
- Psyllium: absorbs water to form a gel that improves stool consistency and movement through your gut, with strong evidence showing effectiveness for constipation relief.
- Sunflower seeds: whole seeds add texture that increase chewing, which can improve digestion signals and has numerous benefits of its own.
Further, the combination of soluble fibers (flax, chia, psyllium) acts as prebiotics that support beneficial gut bacteria and digestive function.
To see how he makes it, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
You might also like:
- Healthy Homemade Flatbreads ← a different healthy bread recipe of ours, if you prefer things in text
- Delicious Quinoa Avocado Bread ← another one, also in text
- Why Psyllium Is Healthy Through-And-Through
- The Tiniest Seeds With The Most Value: If You’re Not Taking Chia, You’re Missing Out ← update since writing this article, this writer just bought 5kg of chia seeds because they’re a lot cheaper in bulk!
Enjoy 😋
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