Sanna Delmonico, MS, RDS, CHESSanna is an instructor at The Culinary Institute of America in the Napa Valley, where she teaches food safety, gastronomy and nutrition to culinary students and chefs.
What’s the story on complete and incomplete proteins? Do I need to combine plant proteins to get enough? These are important questions, given our current obsession with protein, and the answer may surprise you. In short, thinking about protein as complete or incomplete is an idea that many nutrition scientists believe we should do away with.Read More
Have you ever made a recommendation to a client, then discovered the client heard something completely different? Or she took part of what you suggested and ignored the rest? Like the time I advised my client about the healthfulness of berries and later found out he had given up all other fruit. That was a nutrition misfire. Maybe it was the client’s all-or-nothing thinking, or maybe I hadn’t been clear enough. After all, there is subtlety in food and nutrition, and getting the message right is a challenge.Read More
I am eating less red meat and more plant-based meals. Am I missing out on iron?
Red meat is a great source of iron, zinc and other trace minerals. So are other animal foods, including poultry and seafood. Iron is an essential mineral that is part of hemoglobin in blood and myoglobin in muscle, the proteins that transport oxygen through the body.Read More
What are ancient grains, and why are they “ancient”? Are they more nutritious than regular grains?
Ancient grains have not been hybridized or modified in hundreds of years. Farro, spelt, emmer, einkorn and khorasan, for example, are varieties of wheat that have remained unchanged from ancient times.Read More
I have been trying to eat more salmon for the omega-3 fatty acids. What’s better nutritionally, wild or farmed fish?Read More
I like the flavor of nutritional yeast flakes on steamed vegetables. What makes this yeast nutritional? Does it provide health benefits?Read More
QUESTION: I know white sugar isn’t good for me, but what about other sugars? Are alternative sugars like honey and agave syrup any healthier?
ANSWER: Too much added sugar is linked to increased risk of obesity, type 2 diabetes and heart disease, which is why the American Heart Association recommends no more than 25 grams (about 6 teaspoons) of added sugar per day for women and 38 g (9 teaspoons) per day for men (AHA 2018).Read More