Meredith is a hot mess > Status Update

Her food nutrition bridge chart for common deficiences like iron, choline, selenium, etc would be helpful for someone going vegan. She is more comprehensive about deficiencies that often occur in vegan diets. I can't count the amount of times I've read vegan authors say "all you need is a b vitamin supplement" when making the switch

Her section on obtaining calcium from a vegan diet reaffirmed my decision to not go vegan, honestly.

the absorption of calcium in
high-oxalate vegetables such as spinach
and Swiss chard can be as low as 5%.

I get annoyed by people who say "just eat more spinach" when talking about iron & calcium.

*replaced butter for coconut milk

Her section on calcium in plants & plant-based substitutes is good. I have no interest; I like milk & cheese.

I checked, a serving of butter has less saturated fat than coconut milk. So many recipes replaced coconut milk for butter - but unless I want the coconut flavor I'm sticking to butter & oil.

Organic dairy milk has been shown to regular (non-organic) milk, and it may also
have slightly more iron and vitamin E. It's 50% higher in omega-3 fatty acids.

since I'm not vegan this is good to know

I like her section on iron. This is why I quit being a vegetarian. My iron levels plummeted and I can't stomach iron supplements. I'm shocked by the lack of awareness and warning about monitoring iron levels - I've rarely come across a vegan book that mentions it. None of my friends at the time who were pushing veganism/vegetarianism mentioned it.

I didn't realize pumpkin seeds have iron. Tahini has iron too.

https://www.health.harvard.edu/stayin...

She doesn't like canned coconut milk either! That's used in so many recipes.

okay I just checked the nutrition content of my canned coconut milk 1 container (12.2 fl oz) has 24 grams of saturated fat. I don't use this a lot so I don't really care.