All articles tagged with #plant based
Home Depot's EcoSmart plant-based insect killer uses natural oils (clove and thymol) to deter ants and other invertebrates. The 10-pound bag covers up to 5,000 sq ft and activates without watering, marketed as environmentally friendly and safe for children and pets when used as directed. It may work on multiple ant species, but effectiveness can vary with rainfall, and users should avoid pollinator-friendly areas.
Future Coach column by Michael Coren guides readers on getting enough protein without overspending, highlighting that protein is abundant in both animal and plant foods and recommending affordable options such as seafood, eggs, peanut butter, chicken, soy, and lentils to fit a budget-friendly diet.
An analysis of about 143,000 people found that eating roughly 30–35g of nuts daily is associated with a 26% lower risk of hypertension versus not eating nuts. While observational, the findings support plant-forward diets (like DASH and Mediterranean) that emphasize nuts, fruits, vegetables, and whole grains, due to nutrients such as potassium, fiber, polyphenols, and nitric oxide–related vascular effects. The review notes that salted vs unsalted nuts weren’t distinguished and most data came from Europe, the Americas, and East Asia; more diverse studies are needed. Practical takeaway: incorporate a handful of unsalted nuts into meals as part of a balanced plant-based diet.”,
More than 10,000 cases of Hodo Chili Crisp Lightly Fried Tofu sold in 29 states are being recalled due to possible ink contamination. The 8-ounce packages are identified by specific lot codes and best-by dates ranging from May to November 2026, with the recall issued on Aug. 7, 2026. Consumers should check the lot codes and use-by dates listed by the FDA and avoid or return any recalled product. States affected include Arizona, California, Colorado, Connecticut, Florida, Georgia, Illinois, Indiana, Kentucky, Louisiana, Massachusetts, Maryland, Michigan, Minnesota, Montana, North Carolina, New Hampshire, New Jersey, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, Texas, Virginia, Washington and Wisconsin. The recall is part of ongoing food-safety efforts amid other recent recalls and outbreaks.
A TODAY health piece explains that while dairy is the major calcium source, several fruits contribute meaningful amounts to bone health, especially for those on dairy‑free diets. It lists nine calcium‑rich fruits with their typical mg per serving: prickly pears (83 mg per cup), oranges (65 mg per orange or 349 mg per cup of fortified juice), black currants (61 mg), dried figs (60 mg), blackberries (42 mg), papaya (29 mg), kiwifruit (26 mg), prunes (19 mg per 1/4 cup or 30 mg in prune juice), and dried apricots (18 mg per 1/4 cup). Adults need about 1,000 mg daily, vitamin D aids calcium absorption, and fortified fruit juice can help supplement intake, though whole fruits provide fiber and other nutrients; a thoughtfully planned plant‑based approach can meet calcium needs when combined with other calcium‑rich foods.
A UK study of 212 vegan and vegetarian products found mycotoxins in every item, with 19 different toxins detected and some products carrying multiple toxins. Although levels were below EU guideline limits, researchers warn that constant consumption could lead to cumulative exposure and potential health risks, underscoring the need for ongoing raw-material monitoring and improved risk assessments to guide policymakers and protect vulnerable consumers.
Megan Rossi, a gut health scientist and registered dietitian at King’s College London, aims for 50–60 grams of fiber daily—above the UK guideline of 30g—believing this level could boost mood and gut health by feeding the gut’s bacteria. Her day is built around high-fiber choices: a kefir-soaked overnight oats breakfast with seeds, fruit, and nuts; a lunch bowl aligning with her “Super Six” plant-based groups (grains, legumes, vegetables, nuts/seeds, fruits, herbs/spices), plus yogurt and olive oil; an afternoon smoothie packed with frozen fruits/vegetables and kefir; and a dinner stir-fry with protein, vegetables, and legumes, followed by frozen berries with kefir for dessert. She emphasizes gradual fiber increases to minimize bloating and relies on meal planning to hit fiber targets, highlighting the microbiome’s role in digestion, mood, and overall health while noting that more research is needed.
A registered dietitian explains that plant-based proteins like walnuts, black beans, and chia seeds provide protein plus anti-inflammatory nutrients that support brain health, memory, and vascular health, making them smart choices alongside berries, leafy greens, and olive oil to help protect against cognitive decline.
A UW–Madison review of more than 350 studies suggests that while protein supports muscle, consuming more than the body needs may offer little extra benefit and could shorten longevity in sedentary adults, depending on protein source and amino acid profile. Experts stress personalization, noting that active individuals may still need higher protein and that increasing physical activity helps the body use nutrients. Practical tips to rebalance include: 50% of the plate as vegetables, 25% protein, 25% starch; about 0.8 g/kg/day of protein for low activity (around 1.0 g/kg for more active people); eat a rainbow of fruits and vegetables; switch to plant-based proteins; choose whole, unprocessed foods, and consult healthcare providers for personal guidance.
A nutrition expert highlights three gut-friendly plant-based proteins—tempeh, beans, and oats. Tempeh provides about 18g protein and 6g fiber per serving and includes probiotics; beans (like navy/white varieties) supply substantial fiber, protein, and calcium; oats offer roughly 5g protein with soluble fiber that supports digestion and heart health, especially when paired with fortified non-dairy milk. The piece emphasizes fiber and probiotics as the two main gut-health traits to look for in plant-based proteins, noting tempeh is among the few foods that combine both fiber and probiotics.
A TODAY health feature lists nine fruits that provide small amounts of plant-based omega-3 (ALA), led by walnuts as the richest source. Other options include plantains, cherimoya, guava, avocado, mamey sapote, jackfruit, kiwi, and papaya. While these fruits can help contribute toward daily omega-3 targets, the body converts only a portion of ALA to EPA/DHA, so algae-based supplements or direct EPA/DHA sources (like fish) remain important for optimal brain, heart and eye health.
Fitness influencer Will Tennyson tests the Blue Zone diet for seven days, focusing on all-natural, single-ingredient foods with a plant-forward approach. He notes improved energy, no brain fog, better gut function, and about 2.5 pounds of weight loss, plus clearer skin, but finds the regime expensive and hard to sustain, and socially challenging; he misses protein bars and dairy yogurt and concludes quality-focused, lower-volume meals can feel more satisfying, though the diet isn’t practical long-term.
The Washington Post Well+Being piece highlights decades of research showing the Mediterranean diet—rich in plant-based foods and lean proteins—improves cardiovascular health and may lower cancer and Type 2 diabetes risk, with a large Spanish trial reporting about a 30% reduction in heart attacks and strokes. It also provides five easy ways to adapt the diet to different cuisines and lifestyles.
Experts say the protein source matters more than total protein for heart health, with plant-based options linked to lower cardiovascular risk. They highlight high-protein, heart-friendly snacks like edamame hummus with veggies, unsalted nuts, apple with nut butter, Greek yogurt with berries, roasted chickpeas, and canned salmon on whole-grain crackers, underscoring an overall plant-based pattern alongside adequate protein intake.
A TODAY health expert highlights fiber-rich plant proteins—such as black beans, almonds, hemp seeds, and lentils—as heart-healthy options that help lower LDL cholesterol and support fullness and muscle, with simple ideas for incorporating them into meals.