Tell your friends...

140 characters left

Share   Skip

Author Archive

Which Foods Are More Nutritious Raw vs. Cooked? »

By Ginny Messina, RD Every whole plant food is a complex mix of hundreds of chemical compounds. Some are nutrients like vitamins and minerals, which are essential for health. Others are phytochemicals — compounds that are not essential nutrients, but may have important health benefits. Food scientists estimate that there are tens of thousands of [...]

Dr. Michael Klaper Reveals The Truth About Vitamin B12 »

Vitamin B12 is an essential vitamin needed in DNA synthesis. It’s critical in maturing red blood cells in your bone marrow. And it helps nerve fibers form and function in your brain, spinal cord and peripheral nerves. With a deficiency of B-12, vital cells will not develop properly. You can become anemic and suffer from [...]

How Juicing Frees The Minerals From Vegetables, And Frees You From Feeling Tired After Meals »

By Trevor Justice and Vesanto Melina, RD An excerpt from Lesson 17 of The Mastery Program At the bottom of this post, you’ll discover the pros and cons of juicing vs. smoothies. But let’s start with the benefits of juicing… To help prevent cancers and other chronic diseases, updated national food guides such as the [...]

How Vegans Can Absorb More Protein From Beans, Grains, Nuts and Seeds »

By Vesanto Melina, RD, Absorbing more protein from plant foods is the final topic in this blog post. To discover that information, be sure to read all the way to the bottom, past the first set of endnotes. PART ONE What’s the story with complete and incomplete proteins? In the early 1970’s Frances Moore [...]

Why A Food’s Glycemic Index and Glycemic Load Are Only Half The Story »

By Vesanto Melina, MS, Registered Dietitian, Definitions: Glycemic index (GI) is a measure of the effect of 50 grams of carbohydrates from a specific food on blood sugar levels. Carbohydrates that are quickly digested release their sugars into the bloodstream rapidly have a high GI. Glycemic load (GL) is calculated by multiplying the GI by the grams [...]

Quick and Easy Vegan Snack Recipes and Time Saving Tips »

Here are 4 of my favorite tips for saving time in the kitchen. 1) With a deyhdrator, make an enormous batch of healthy snacks (like flax crackers or kale chips) that last for months without spoiling. So you can work smarter, not harder. Here’s the one I use. See below for some yummy dehydrator recipes. [...]

Best Oils For Frying, Baking, and Dressings »

By Vesanto Melina, RD Oil can be heated up to a certain point with no significant change in chemical composition. The point at which it changes is called its “smoke point”, but this is different for each oil. The smoke point is the temperature at which oil begins to break down and form a bluish [...]

Teaching Classes Is Easier Than You Might Think; Here’s Why… »

One of our subscribers sent us this question: “How can I judge when and if I am experienced enough to teach a class or lecture to others?” It reminded me of this advice from motivational speaker Brian Tracy… “People will largely accept you at your own estimation. It is yourself you have to convince.” So [...]

How Vegans & Vegetarians Prevent & Heal Tooth Decay »

Vitamins K2, D, and A — They Depend on Each Other By Val Archer An excerpt from Lesson 47 of The Vegetarian Mastery Program This article is a prelude to the upcoming ebook Building Strong Bones and Teeth with Raw Food – for Vegans & Vegetarians by Val Archer. Register today at to receive [...]

Which Soy Foods Are Safe? »

This is an excerpt from Lesson 26 of The Mastery Program. This lesson is written by Brenda Davis, RD. Which Soy Foods Are Safe? Let’s consider the evidence. Soy has a long history of use in Asia, and within vegetarian populations throughout the world. Two of the healthiest, long-lived populations in the world – the [...]

Please send me
(select one or both):

Vegan Recipes
Vegan Health Secrets
Teaching & Coaching Tips

We respect your privacy!