Exclusive interview with Yvonne Bishop-Weston on vegetarian nutrition
In an interview with Igennus, expert vegetarian nutritionist Yvonne Bishop-Weston talks about the importance of nutrition for vegetarians and vegans.
What are your top nutrition tips for vegetarians/vegans?
I’d recommend the same as for meat eaters. Eat nutrient-rich food, not calorie dense and nutrient depleted processed foods. Avoid the unbalancing effects of too many sugar-rich calories lurking in nutrient stripped foods such as white pasta, white bread, doughnuts and biscuits. Never eat foods with hydrogenated or partially hydrogenated fat. Instead choose wholegrain natural versions and raw essential fats rather than processed or animal fats. Eat a rainbow of natural colours every day to increase your anti-oxidants and protection from environmental pollutants and toxins.
What’s your advice to busy people who have little time to cook healthy, nutritionally balanced foods?
There’s no excuses – the shops are full of fresh pre-prepared healthy vegetable dishes – both in chilled and in frozen sections, just add some protein such as tofu, beans, nuts or seeds. People spend more time in the queue grabbing a croissant and coffee in the morning than it takes to make porridge for breakfast.
What are your thoughts on echium seed oil?
Not just a pretty face, this plant has shown to be 4-5 times better than flax at providing the body with its essential needs for EPA. Supporting EPA levels in vegetarian diets could have profound health benefits.
Can you give us an example of how diet has changed someone’s life for the better?
One of the most rewarding effects, apart from improving mood and stopping suffering with digestive problems, is the area of fertility. Data from Foresight – The association for the promotion of Preconceptual Care reveals that a nutritional approach is 4-5 times more effective at helping with dealing with infertility than the usual assisted conception approaches such as IVF.
What is your favourite recipe from you and your husband Tony’s new vegan cookbook?
Just one? errr tough one ….. Carrot and nut Biryani followed by the raw avocado key lime pie.
A typical day’s diet for Yvonne
Breakfast
Oat and barley Porridge made with rice milk with frozen berries and freshly ground seeds – unless rushed the grains are flaked in our flocking machine so you get all the true nutrients of the raw grains which haven’t had to be steamed to increase shelf-life. The kids get a splash of flax oil added to their porridge
Lunch
Wholemeal Wrap with Tamari roasted Tofu, green salad, and chilli sauce. Chunks of carrot or red pepper
Dinner
Veggie sausages with sweet potato and cauliflower mash and stir-fried veg. Along with a salad extravaganza made by our 12 year old daughter.
About Yvonne
London Nutritionist Yvonne Bishop-Weston studied at, and recently tutored at The Institute of Optimum Nutrition in London and won an award for her work on essential fatty acids in pregnancy. She has nearly 20 years of experience in the healthy eating and nutrition industry. Having held key roles in Holland & Barrett (health food chain), Cranks (pioneers of vitality and health who started in London’s 1960′s groovy Carnaby Street), and The Food Doctor (London Nutrition Consultancy and Clinic) she now offers corporate nutrition consultancy and personal nutritional therapy via Foods For Life (see below) She is regularly consulted by Newspapers, magazines and TV and appears regularly in UK Media – on ITV and BBC.
