In this informational episode, I sat down with Anna Gustafson, Registered Dietitian Nutritionist, to bust some plant-based myths. Anna shared her abundant knowledge of the plant-based world, ranging from various diets to environmental impacts and how it all connects to our vision here at PURIS. Her passion for nutrition is captivating, so tune in for an engaging conversation "debunking" myths about plant-based eating!

Sources referenced by Anna in this episode:

Millersh. (2021, August 23). What is the flexitarian diet? Cleveland Clinic. https://health.clevelandclinic.org/what-is-the-flexitarian-diet/

International Food Information Council. (2021). (rep.). 2021 Food & Health Survey. https://foodinsight.org/2021-food-health-survey/.

Wempen, K. (2022, April 29). Are you getting too much protein? Mayo Clinic Health System. https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/are-you-getting-too-much-protein

Menus of Change. (2021, February 26). Protein consumption and production. Menus of Change. https://www.menusofchange.org/issue-briefs/protein-consumption#:~:text=The%20average%20American%20adult%20man,percent%20of%20this%20dietary%20protein.

Paipongna, M., Sims, T., & Sollid, K. (2021, August 19). Protein perceptions and consumption behaviors. Food Insight. https://foodinsight.org/protein-perceptions-and-consumption-behaviors/

Klemm, S. (2021, September 23). Tips to keep your vegetarian child healthy. EatRight. https://www.eatright.org/food/nutrition/vegetarian-and-special-diets/tips-to-keep-your-vegetarian-child-healthy

Institute of Medicine. 2005. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, DC: The National Academies Press. https://doi.org/10.17226/10490.​

Delimaris I. (2013). Adverse Effects Associated with Protein Intake above the Recommended Dietary Allowance for Adults. ISRN nutrition, 2013, 126929. https://doi.org/10.5402/2013/126929​
Eating meat sustainably. FoodPrint. (2022, February 28). https://foodprint.org/eating-sustainably/eating-meat-sustainably/

Caspero, A., & Klemm, S. (2021, October 4). Building a healthy vegetarian diet myths and facts. EatRight . https://www.eatright.org/food/nutrition/vegetarian-and-special-diets/building-a-healthy-vegetarian-diet-myths

Petre, A. (2019, October 15). 7 supplements you need on a vegan diet. Healthline. https://www.healthline.com/nutrition/7-supplements-for-vegans#_noHeaderPrefixedContent

Yamagishi K., et al. (2022) Dietary fiber intake and risk of incident disabling dementia: the Circulatory Risk in Communities Study, Nutritional Neuroscience, DOI: 10.1080/1028415X.2022.2027592​

Toribio-Mateas, M. A., Bester, A., & Klimenko, N. (2021). Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study. Foods, 10(9), 2040. https://doi.org/10.3390/foods10092040​

Tufts University. (2020, February 6). The Pros and Cons of Processed Foods. Tufts Health & Nutrition Letter. https://www.nutritionletter.tufts.edu/special-reports/the-pros-and-cons-of-processed-foods/

Wise, J., & Vennard, D. (2019, February 5). It's all in a name: How to boost the sales of plant-based menu items. It’s All in a Name: How to Boost the Sales of Plant-Based Menu Items. ​https://www.wri.org/insights/its-all-name-how-boost-sales-plant-based-menu-items

Montgomery DR, Biklé A, Archuleta R, Brown P, Jordan J. 2022. Soil health and nutrient density: preliminary comparison of regenerative and conventional farming. PeerJ 10:e12848 https://doi.org/10.7717/peerj.12848

Environmental benefits of plant-based meat products: GFI. The Good Food Institute. (2022, May 2). https://gfi.org/resource/environmental-impact-of-meat-vs-plant-based-meat/#:~:text=Plant%2Dbased%20meat%20uses%2072,water%20used%20in%20global%20agriculture

Ritchie, H. (2019, November 11). Half of the world's habitable land is used for agriculture. Our World in Data. https://ourworldindata.org/global-land-for-agriculture

In this captivating episode, I engage in a wholesome conversation with Ian, a seasoned chef with a remarkable 10-year track record. Currently, he finds himself fully immersed in the intriguing realm of food science. Together, we explore his unique perspective, skillfully blending the art of cooking with the cutting-edge knowledge of food science. We are offered an exclusive glimpse into the captivating world of PURIS, where they fearlessly push the boundaries of innovation, leaving us inspired by their groundbreaking work.

In this engaging episode, I am joined in the Pod Room by Lauren Perez, the chief of staff at PURIS. Together, we delve into a fascinating discussion about her remarkable experiences and how her deep-rooted ethos on sustainability harmonizes with her Cuban heritage. We explore the impactful actions she takes in upholding sustainability in her everyday life, while also examining how PURIS' steadfast commitment to sustainability has not only resonated with her personal values but has also influenced them positively. Get ready for an enlightening conversation filled with insights and inspiration!