In this episode, Sheryl Haitana speaks to Anneline Padayachee and they explore the challenges farmers face and the evolving nutrition landscape, especially around red meat, dairy and sustainable diets. They discuss how protein is often overemphasised and the changing views on dietary fats, particularly from dairy products.

Anneline highlights the importance of understanding the food matrix and nutrient absorption, while Sheryl emphasises the risks of low-fat processed foods with added sugars. Together, they stress the need for nuanced nutrition knowledge and mindful food choices in a complex food system.

 

Guests:

• Anneline Padayachee, Nutritional food scientist

Hosts:

1. Sheryl Haitana, Editor, Dairy Exporter
2. Anne Lee, Deputy Editor, Dairy Exporter

 

Anneline Padayachee discusses the complex relationship between food, nutrition, and agriculture, highlighting challenges faced by farmers and evolving dietary perspectives. They explore the role of red meat in sustainable diets, particularly in developing countries, and critique the common overemphasis on protein in nutrition debates.

Anneline explains how the food matrix — the complex structure of foods — affects how nutrients are absorbed, especially in dairy products. She challenges misconceptions about dietary fats, noting that not all fats are harmful and some are essential for nutrient absorption. They discuss how whole milk is often misunderstood, being 96% fat-free, and raise concerns about low-fat products that frequently contain added sugars to improve flavour.

Anneline also touches on the benefits of fermented dairy, such as cheese and yoghurt, and the nuanced behaviour of saturated fats in dairy compared to those in meat. They highlight the influence of cultural perspectives on food choices and caution against demonising fats while overvaluing protein. The conversation underscores the importance of balanced diets, ingredient awareness, and enjoying food as part of overall nutrition.

 

Read Anneline’s column here.

 

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