By Nuts for Life
The podcast currently has 49 episodes available.
The population worldwide is ageing, and this is true for Australia’s population as well. One hundred years ago, five in every 100 people made it past the age of 65 years. Today, one in seven people make it past that age.
But it’s not all about living longer. We all want to live healthier too.
Nutrition expert Dr Tim Crowe takes us through what happens to our bodies as we age – from the inevitable changes that come with ageing, to what we can do to ensure we age in the healthiest way possible.
Learn about the key nutrients and lifestyle choices that make all the difference.
Access episode webpage:
https://www.nutsforlife.com.au/resource/episode-49-nuts-and-healthy-ageing/
About today's guestDr Tim Crowe is a career nutrition research scientist and an Advanced Accredited Practising Dietitian.
He has 30 years of research and teaching experience in the university and public hospital sector, covering diverse research areas of basic laboratory research, clinical nutrition intervention trials, and public health nutrition.
Tim now works chiefly as a freelance health and medical writer, scientific consultant and science communicator. He has an active media profile and a large social media following through his Thinking Nutrition blog and podcast.
Supporting resources
Nut consumption and disability-free survival in community-dwelling older adults: A prospective cohort study
https://doi.org/10.1093/ageing/afae239
Nuts and older adults’ health: A narrative review
https://www.mdpi.com/1660-4601/18/4/1848
Long-term consumption of nuts (including peanuts, peanut butter, walnuts, and other nuts) in relation to risk of frailty in older women: Evidence from a cohort study
https://www.sciencedirect.com/science/article/pii/S0022316623005060
Can nuts mitigate malnutrition in older adults? A conceptual framework
https://www.mdpi.com/2072-6643/10/10/1448
‘Cooking with Nuts’ Hub
https://www.nutsforlife.com.au/cooking-with-nuts/
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Credits
Host: Belinda Neville
Contact us: [email protected]
Renowned culinary expert Tawnya Bahr shares her remarkable journey from working as an IT Sales and Marketing Manager in California, to importing condiments into Australia, and eventually becoming one of the most respected authorities in bridging the gap between food producers and the food industry.
We discuss how she works closely with local suppliers, fostering a deep connection to the food, and its origins, and to chefs, where she inspires the use of these ingredients (including nuts) to elevate dishes. Plus, Tawnya shares a few of her favourite mouth-watering ways to incorporate nuts into everyday meals.
So, don your apron for a culinary adventure!
Access episode webpage:
https://www.nutsforlife.com.au/resource/episode-48-a-culinary-celebration-of-foods-and-ingredients/
About today’s guest
Tawnya Bahr, an esteemed culinary expert, Group Executive Chef and the Director of Straight To The Source, a company known as a conduit for connection and excellence within the supply chain.
With more than 27 years of food industry experience, Tawnya is a prominent advisor and culinary judge for organisations like Sydney Royal Fine Food and the Australian Culinary Federation. You will often find her emceeing food-related events, mentoring for Women in Hospitality, shaping industry standards, championing sustainability, and showcasing the origins of ingredients.
Tawnya's passion for supporting food innovation through product development and distribution strategy have earned her recognition as a trailblazing leader in the food industry, with numerous accolades in business, entrepreneurship, and an advocate for Australian farmers' markets.
Supporting resources
‘Cooking with Nuts’ Hub
https://www.nutsforlife.com.au/cooking-with-nuts/
Recipe e-book - Cooking with nuts: Every day recipes to love
https://www.nutsforlife.com.au/culinary-resources/recipe-book/
10 ways to enjoy nuts every day
https://www.nutsforlife.com.au/culinary-resources/10-ways-to-enjoy-nuts-every-day/
Simple swaps for your favourite dishes
https://www.nutsforlife.com.au/culinary-resources/simple-swaps-for-your-favourite-dishes/
Storing nuts
https://www.nutsforlife.com.au/culinary-resources/storing-nuts/
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Credits: Host - Belinda Neville
Contact us: [email protected]
'Low Input Sustainable Agriculture' (LISA) focuses on holistic farming practices that prioritise soil health to promote healthy plant growth. By adopting this approach, and increasing biodiversity with cover crops, such as sunflowers and hemp, farmers can create significant benefits for the ecosystem.
In this episode, self-proclaimed regenerative farmer and macadamia grower, Ross Arnett, explains his approach to LISA, and shares the simple, yet effective, practices he has implemented into his orchard in New South Wales.
Access episode webpage: https://www.nutsforlife.com.au/resource/episode-47-sustainability-in-a-macadamia-orchard/
About today’s guest
Ross Arnett is a macadamia grower from northern New South Wales. His farm - Malua – on the Alstonville Plateau has been in his family since 1872, and features a 10-hectare macadamia orchard.
Ross is happy to call himself a regenerative farmer and is constantly looking for kinder ways to grow macadamias. Drawing on guidance from mentors, he has continually refined his approach to low input sustainable agriculture, to minimise off-farm inputs and reduce his carbon footprint.
Supporting resources
Australian Macadamias – Sustainable approach
https://www.australian-macadamias.org/consumer/sustainability/
Australian Macadamias recipes
https://www.australian-macadamias.org/consumer/recipes/
Nuts for Life - Sustainability Hub
https://www.nutsforlife.com.au/sustainability/
Nuts for Life recipes
https://www.nutsforlife.com.au/cooking-with-nuts/
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Credits: Host - Belinda Neville
Contact us: [email protected]
Whole orchard recycling (WOR) is a concept that originated in California, whereby old orchard trees are ground, chipped and turned back into the soil before new almond trees are planted.
Despite some initial scepticism, results in the US have been overwhelmingly positive, including greater yield, increased water holding capacity, and improved soil health.
But how sustainable and effective is this practice in the Australian context?
In this episode, long-time Australian almond grower, Neale Bennett, reveals how he got interested in WOR, and shares the results of a trial currently underway at his orchard in the sandy Sunraysia region of Victoria.
Access episode webpage: https://www.nutsforlife.com.au/resource/episode-46-sustainability-in-an-australian-almond-orchard/
About today’s guest
Neale Bennett has worked in the horticulture field for 40 years.
A fourth-generation horticulturist, he is still farming the same land that was cleared by his ancestors in the early 1900s in Merbein, just outside Mildura in Victoria. In 1992, he started converting the 42-acre family property from vines (dried fruit) to almonds, which was completed by 2005.
Neale is a current member of the Almond Board of Australia as one of two Sunraysia representatives. He also served as the Board’s Chair for six years.
Supporting resources
Almond Board of Australia: Almond orchard recycling trial a sustainability first
https://almondboard.org.au/almond-orchard-recycling-trial-a-sustainability-first/?v=6cc98ba2045f
Orchard recycling improves climate change adaptation and mitigation potential of almond production systems
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0229588
Nuts for Life Sustainability Hub
https://www.nutsforlife.com.au/sustainability/
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Credits: Host - Belinda Neville
Contact us: [email protected]
Peanut and tree nut allergies affect millions worldwide, and Australia is no exception. In fact, Australia has one of the highest allergy rates globally.
Allergy symptoms can vary from mild itching and sneezing to anaphylaxis - the most severe reaction where the immune system overreacts, potentially leading to death. Until now, the only treatment has been strict avoidance.
But new research suggests that early exposure to nuts could be the key to prevention.
Dr Vicki McWilliam discusses the theories behind Australia's high allergy rates and the ways to help prevent allergies from developing. She then expertly explains significant research in the field, including trials focused on treatments and potential cures for peanut allergies.
Access episode webpage: https://www.nutsforlife.com.au/resource/episode-45-nut-allergy-prevention-management-the-research/
About today’s guest
Dr Vicki McWilliam is a Clinician-Scientist Fellow at the Murdoch Children's Research Institute, a Senior Dietitian at the Royal Children's Hospital and a Senior Research Fellow in the Department of Paediatrics at the University of Melbourne.
Dr McWilliam is also an Associate Investigator for the Centre of Food Allergy Research and a member of the National Allergy Centre of Excellence Food Allergy Advisory Group.
Supporting resources
HealthNuts study
https://lifecourse.melbournechildrens.com/cohorts/healthnuts/#overview
EarlyNuts study
https://lifecourse.melbournechildrens.com/cohorts/earlynuts/
Study: Follow-up to Adolescence after Early Peanut Introduction for Allergy Prevention (published May 2024)
https://evidence.nejm.org/doi/10.1056/EVIDoa2300311
Websites
https://allergyfacts.org.au/
https://foodallergyaware.org.au/
https://www.nace.org.au/research/food-allergy/
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Credits:
Host - Belinda Neville
Contact us: [email protected]
Cardiovascular disease (CVD) is one of Australia’s biggest health challenges – being a major cause of illness, disability and mortality. Around three in four Australians are at risk of developing CVD, and in 2023, it ranked fourth in terms of total disease burden.
But it can be prevented.
Clinical Cardiologist David Colquhoun talks us through the risk factors for CVD, and what can be done to help prevent (and manage) this chronic disease.
From nuts, avocado and olive oil, to smoking and exercise, David explains what Australians can do to turn this around.
Access episode webpage:
https://www.nutsforlife.com.au/resource/episode-44-lifestyle-tips-for-preventing-cvd/
About today’s guest
Associate Professor David Colquhoun is a cardiologist who has been in private practice in Queensland for more than 35 years.
He has been involved in clinical practice and research in the fields of cardiology, lipids, nutrition, diabetes, obesity, nutraceutical and psychological aspects of heart disease. His private clinical research unit, Core Research Group, is currently active in 17 trials.
A/Prof Colquhoun is on the Consultant of Consultant Specialists for the Australian Medical Association, a board member of the National Heart Foundation of Australia, and the outgoing Chair of the Preventive Cardiology Council of the Cardiac Society of Australian and New Zealand.
Supporting resources
Mediterranean diet, traditional risk factors, and the rate of cardiovascular complications after myocardial infarction: Final report of the Lyon Diet Heart Study
https://doi.org/10.1161/01.CIR.99.6.779
The PREDIMED study
https://www.sciencedirect.com/science/article/abs/pii/S2530016417300022?via%3Dihub
Tree nut and peanut consumption and risk of cardiovascular disease: A systematic review and meta-analysis of randomized controlled trials
https://www.sciencedirect.com/science/article/pii/S2161831323003095?via%3Dihub
Effects of a macadamia nut enriched diet on serum lipids and lipoproteins compared to a low fat diet
https://researchprofiles.canberra.edu.au/en/publications/effects-of-a-macadamia-nut-enriched-diet-on-serum-lipids-and-lipo
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Credits
Host: Belinda Neville
Contact us
[email protected]
Looking for new and exciting ways to eat the target 30g handful of nuts each day? Don your apron for a culinary adventure!
In this podcast episode, dietitian Themis Chryssidis shares less of the 'why' (because we already know that nuts are really good for us!) and more of the 'how' when it comes to incorporating nuts into everyday meals and snacks.
From home-made nut butters and nut 'mince', to inspiring flavour pairings with nuts . . . we discuss interesting and creative ways to eat these tiny nutrition powerhouses.
Access episode webpage: https://www.nutsforlife.com.au/resource/episode-43-creative-ways-to-use-nuts/
About today’s guest
Themis Chryssidis is the Managing Director and dietitian at Sprout Food Group, a 100% hands-on cooking school based in Adelaide, South Australia.
Themis is a media spokesperson for Dietitians Australia, and a regular contributor to SA Life Magazine, ACH Group, 9Coach and Health Partners.
He is a dedicated and passionate dietitian who promotes healthy, nutritious and delicious eating through practical advice. When Themis is not at Sprout, you’ll find him cooking, eating, drinking wine, or playing or watching some kind of sport!
Supporting resources
Nuts for Life 'Cooking with nuts' hub
https://www.nutsforlife.com.au/cooking-with-nuts/
Fact sheet: 10 ways to enjoy nuts every day
https://www.nutsforlife.com.au/culinary-resources/10-ways-to-enjoy-nuts-every-day/
Fact sheet: Simple swaps for your favourite dishes
https://www.nutsforlife.com.au/culinary-resources/simple-swaps-for-your-favourite-dishes/
Graphic: Storing nuts
https://www.nutsforlife.com.au/culinary-resources/storing-nuts/
Video demonstrations: Cooking with nuts
https://www.nutsforlife.com.au/cooking-with-nuts/?1&culinary-resources-article-type=86
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Credits
Host: Belinda Neville
Contact us
[email protected]
The prevalence of non-alcoholic fatty liver disease (NAFLD) is increasing across the globe.
Here in Australia, it affects two in five adults. NAFLD is fast becoming a significant public health concern in western countries, including Australia, particularly as it’s also the main cause of chronic liver disease.
So, what does the evidence say in terms of prevention and treatment of this disease?
Join me as I speak with Senior Lecturer at Monash University, Dr Barbara Cardoso, to learn more.
We discuss her latest research findings, including the role of the Mediterranean diet, and just how crucial diet is in helping to reduce the risk of NAFLD.
Access episode webpage: https://www.nutsforlife.com.au/resource/episode-42-fatty-liver-disease-whats-the-latest/
About today’s guest
Dr Barbara Cardoso is an internationally-recognised nutritional biochemist and holds a Senior Lecturer position in the Department of Nutrition, Dietetics and Food at Monash University.
Her research encompasses trials and epidemiological analysis to unravel how including nuts as part of a regular diet can mitigate cognitive decline in high-risk populations.
Dr Cardoso is listed in the top 1% worldwide for expertise on nuts (0.52%).
Supporting resources
Effect of nut consumption on non-alcoholic fatty liver disease: A systematic review and meta-analysis
https://www.mdpi.com/2072-6643/15/10/2394
Intake of nuts and seeds is associated with a lower prevalence of non-alcoholic fatty liver disease in US Adults: Findings from 2005–2018 NHANES
https://www.sciencedirect.com/science/article/pii/S0022316622004096?via%3Dihub
Associations between nut intake, cognitive function and non-alcoholic fatty liver disease (NAFLD) in older adults in the United States: NHANES 2011-14
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8127249/
Nut consumption and the prevalence and severity of non-alcoholic fatty liver disease
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7774938/
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Credits
Host: Belinda Neville
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[email protected]
Perimenopause, menopause, post-menopause . . . terms synonymous with being female. And with this, comes a host of transitions and changes that are inevitable.
What are the best foods, nutrients, and exercise routines, to help prepare women entering this life stage, and help get them to the other side? We asked perimenopause dietitian, Angelique Clark.
We dive into how women can support their body with the right nutrients for mid-life, perimenopause, and post-menopause. We also unpack the lifestyle choices that offer the best outcomes.
From choline and wholegrains, to alcohol and caffeine, and where nuts fit in . . . we discuss it all.
Access episode webpage:
https://www.nutsforlife.com.au/resource/episode-41-perimenopause-and-menopause-can-nutrition-and-nuts-help/
About today’s guest
Ange is an Advanced Accredited Sports Dietitian with more than 15 years of experience working extensively with elite female fitness and figure athletes, as well as fitness centres and celebrities for transformation campaigns.
She helps active women over 35 understand their physiology, use it to their advantage and uncomplicate nutrition for sustainable results, to nourish a high-performing lifestyle as they transition into mid-life.
Ange is best known for her evidence-based, practical and results-driven nutrition prescription and her comfortable, empathetic and inspiring communication style. She is also passionate about transforming kitchens into 'peri-performance hubs' with simple, delicious, science-backed recipes that the entire family can benefit from.
Supporting resources
Association of major dietary protein sources with all‐cause and cause‐specific mortality: Prospective cohort study
https://www.ahajournals.org/doi/10.1161/JAHA.119.015553
Association of dietary carbohydrate and fibre ratio with postmenopausal bone mineral density and prevalence of osteoporosis: A cross-sectional study
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0297332
Body composition, physical activity, and menopause symptoms: how do they relate?
https://pubmed.ncbi.nlm.nih.gov/38442308/
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Credits
Host: Belinda Neville
Contact us
[email protected]
Plant proteins, plant-based, plant-forward – these eating patterns have increased in popularity and have received lots of attention over the last few years.
But today, we’re not talking about meat analogues or alternatives that are made to look like or replicate meat. We’re discussing whole foods which have been in our diets, and on our plates, for thousands of years . . . we’re talking nuts and legumes!
We speak with Kathy La Macchia, from the Grains & Legumes Nutrition Council (GLNC), to unpack the benefits of these natural plant proteins – what they offer to both human and planetary health, and why Australians need to focus on eating more.
Access episode webpage: https://www.nutsforlife.com.au/resource/episode-40-the-power-of-plant-proteins/
About today’s guest
Katherine La Macchia is the General Manager of GLNC, a not-for-profit organisation that advocates for the nutritional benefits of grains, legumes and plant-based diets through evidence-based information.
Kathy is an Australian dietitian with more than 25 years of international experience in food and dietetics. She sits on multiple nutrition and sustainability advisory groups, focusing on improving the food supply for all.
Supporting resources
Towards healthier and more sustainable diets in the Australian context: comparison of current diets with the Australian Dietary Guidelines and the EAT-Lancet Planetary Health Diet
Modelling the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity in a cohort of Australian adults
Substitution of animal-based with plant-based foods on cardiometabolic health and all-cause mortality: a systematic review and meta-analysis of prospective studies
Plant-based dietary patterns for human and planetary health
A global assessment of the water footprint of farm animal products
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Credits
Host: Belinda Neville
Contact us
admin@nuts
The podcast currently has 49 episodes available.
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