In the quest to increase your iron levels, there are plenty of options on the table. However, good old-fashioned food is a stand-out and the path to optimal health often leads us back to the basics – the food we put on our plates.
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We’ve all heard the message to get our 5+ a day (plot twist: it’s now technically 7+ a day for Kiwi adults!). However, the majority of Kiwi adults still aren’t getting enough fruit and vege each day.
The results from a new nutrition quiz titled ‘Could you be low on iron?’ – which checks for common signs and symptoms of iron deficiency – point to some worrying trends.
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This World Iron Awareness Week we are asking the public is low iron holding you back, and could it be the reason you’re not feeling your best? Here’s the what, why, and how and a few tips to help you feel your best.
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Results from ground-breaking New Zealand research have shown that red meat is a better source of protein than a processed plant-based alternative. The research is a collaboration between researchers at AgResearch, the University of Auckland, Massey University and the Riddet Institute.
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A new review published by the Riddet Institute has a simple message: Animal and plant-sourced foods should be complementary in the diet, not competitive; meaning we need both types of foods to achieve a global, sustainable food system.
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Researchers have compared the digestion differences between pasture-raised beef, grain-finished beef, and a plant-based alternative.
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Baby food pouches may get the thumbs up from many parents when it comes to convenience, but they failed to impress Kiwi researchers with their iron content. Registered Nutritionist Regina Wypych takes a look at their nutritional value.
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Some women may disregard feeling tired, grumpy, lacking energy, and fatigue as the result of a busy lifestyle, but these are also common symptoms caused by iron deficiency. Our Registered Dietitian, Katrina Dixon takes a closer look.
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Independent research by some of the world's leading scientists shows the climate change benefits of substituting meat from the average New Zealander's diet would only lead to a 3-4% decrease in an individual's lifetime global warming impact from all activities. Substituting meat could also risk individuals missing out on key essential nutrients such as iron.
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There’s a lot of information about changing diets to be plant-based, to be better for both your health and the planet. You may feel confused about what a healthy, balanced diet (that is sustainably produced) looks like. Beef + Lamb New Zealand’s latest booklets take a deep dive into the most recent, scientific evidence around dietary protein quality, and provide a New Zealand context as to why animal-based proteins have an important place on our plates.
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Knowing how our food is produced, and the implications for our health and the health of the planet, is more important now than ever before.
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Recent research investigating meat waste during the COVID-19 revealed the many ways ‘meat waste’ (if it is in fact waste) can be defined and has sparked further research on this topic. Amy Arnesen from the University of Auckland has led this research.
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University of Otago student, Brittany Boyce, is currently completing a six-month internship with the Beef + Lamb New Zealand. She shares a little about herself and the two projects she is working on.
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Since opening in November, three hugely successful Community Days, supported by Beef + Lamb New Zealand, have taken place at Peter Gordon and Alastair Carruther’s new food embassy, Homeland.
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New research shows that almost three-quarters of Kiwis agree that red meat is good for their health and nutrition, with only seven percent disagreeing. This overwhelming recognition for the nutrition credentials of red meat coincides with the release of The Role of Red Meat in Healthy and Sustainable New Zealand Diets report,.
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