Thriving at 81 on a Low-Fat Plant Based Diet-Vesanto Melina, MS, RD- Author of Plant Powered Protein

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MY LATEST BESTSELLING BOOK:

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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.

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Vesanto Melina, MS, Registered Dietitian is co-author of books that have won awards internationally and received star rating by the American Library Association as “the go-to books” on plant-based nutrition. Most recent is the new Plant-Powered Protein. Earlier award winning books are Becoming Vegan (Comprehensive and Express Edition) and The Kick Diabetes Cookbook, (all with dietitian Brenda Davis).

Their books are now in 10 languages. Vesanto has taught nutrition at Seattle’s Bastyr University, at the University of British Columbia and is a government consultant. She is lead author of the Academy of Nutrition and Dietetics latest Position Paper on Vegetarian Diets. She is an internationally known speaker (in 12 countries).

Her websites are

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Choosing plant protein foods over animal proteins provides powerful health advantages and can have a significant effect on climate change (greenhouse gas emissions, water use and pollution; land use and acidification). In this presentation, Dietician Vesanto Melina will answer many of your most pressing questions about protein from plants. How much protein do we need: as percent of calories? In grams per day? Can people get enough protein and all the essential amino acids without animal products? Why did we start thinking that protein from cheese and meat is better, and plant protein is inferior? Do vegans and vegetarians get enough protein? Is plant protein as good as animal protein? If we adopt a plant-based diet do we need to carefully combine beans and grains? Can top athletes compete successfully when their diets include no animal products? Does eating beans give us gas? If we are advised to eat 3 servings of legumes, must I eat 3 bowls of beans daily?

How can I build in protein at each meal? What might be a typical day’s menu that gives enough protein and is tasty? Also, If I am not an experienced cook, how can I get started?

Are plant-exclusive diets suitable for every stage of the life cycle? Can seniors avoid sarcopenia while eating only plants? Can we build muscle with plant protein? Should we take protein supplements? Branched chain amino acids? Leucine? How can we keep our bones strong as we age? Why do some seniors lose muscle, and how can we prevent that as we age? Why is exercise important for seniors, and what types do we need? What’s a good food guide for protein–rich plant-based eating?

All of these questions, and more, can be answered in the book Plant Powered Protein.

You can get it here:

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