Hard to swallow health claims driving viral recipes
From microwaveable protein lava cakes to cottage-cheese pizzas, foods once considered unhealthy now find an eager appetite among social media users.
One purportedly healthy apple crumble recipe has racked up 9.1 million views on TikTok, while almost 450,000 people have liked a low-calorie edible cake batter video.
But are these recipes actually good for people?
If you believe the creator of the protein lava cake video, the dish has 166 calories and 13 grams of protein.
But dietitian and influencer Susie Burrell is sceptical.
"If something seems like it's junk food, it probably is junk food," she told AAP.
While it and similar viral recipes allow people to have fun in the kitchen, Ms Burrell urges consumers to not rely on them as a healthy alternative to regular meals.
"You don't normally get protein in chocolate, right?" the podcaster and supplement brand owner said.
"If you've got protein in it, it's a problem, because it means it's ultra-processed.
"But if it's protein in yoghurt, it's probably OK because it's already there."
Her protein and creatine products are targeted at older women, who can struggle to meet their recommended intakes.
Academic dietitian and exercise physiologist Adrienne Forsyth isn't surprised so many of the viral recipes are taking off.
"We tend to be really interested in learning more about new and novel ways of improving our health and wellbeing," the Australian Catholic University associate professor said.
"It's problematic because it takes the focus away from eating foods for nourishment and for pleasure, and shifts the focus towards food being only a tool for weight management."
A study she helped oversee found social media tended to influence the attitudes of young Australians more than their practices.
"We thought that young adults would learn about nutrition by social media, but instead we found that they were using it more as a source of inspiration and motivation to make healthy food choices," Associate Professor Forsyth said.
"There's great opportunity to learn from others by viewing content."
Dietitians Australia head Fiona Willer said people had always had a fixation on food.
"It is a human condition that we seek to avoid pain and suffering ... treating food like medicine is a natural narrative for people to have," she said.
Many of the recipes include protein powder or other supplements, which are a relatively new food trend.
But people should only take protein supplements if they eat small amounts of food, are older or have had weight-loss or cancer surgery, Dr Willer said.
About 99 per cent of Australians meet their recommended protein intake, according to Australian Bureau of Statistics figures from 2015, although the rate drops among those in their 70s and beyond.
"If everyday people are choosing protein supplements thinking that they're going to provide them with some sort of special health effect, that is definitely stretching science," Dr Willer said.
Rebecca Gawthorne is a food influencer who shares high-protein, plant-based recipes such as pretzel bars, salad jars, pastas and frittatas on social media.
She has more than 300,000 followers and shares novel recipes, but says they are based on her research as a dietitian.
Mrs Gawthorne aims to stop food misinformation from non-dietitians online, but she adds there's only so much that can be done to combat it.
"We are responsible for what we choose to consume online and I hope there can be enough qualified health professionals spreading beneficial information," she said.
"Having a knowledge of calories can be beneficial, but this also needs to be balanced with a knowledge of nutrition."
Food science and nutrition expert Evangeline Mantzioris said consuming high quantities of protein wouldn't necessarily affect people, but it could reduce their intake of other, important nutrients like fibre.
"Increasing your fibre is linked to reducing your risk of bowel cancer", the University of South Australia program director said.
"We have seen lots of reports about increasing rates of bowel cancer, particularly in under 40-year-olds."
The best solution for meeting protein, fibre and carbohydrate targets was to eat more vegetables, fruit and grains, Dr Mantzioris added.
Lifeline 13 11 14
Butterfly Foundation 1800 334 673
From microwaveable protein lava cakes to cottage-cheese pizzas, foods once considered unhealthy now find an eager appetite among social media users.
One purportedly healthy apple crumble recipe has racked up 9.1 million views on TikTok, while almost 450,000 people have liked a low-calorie edible cake batter video.
But are these recipes actually good for people?
If you believe the creator of the protein lava cake video, the dish has 166 calories and 13 grams of protein.
But dietitian and influencer Susie Burrell is sceptical.
"If something seems like it's junk food, it probably is junk food," she told AAP.
While it and similar viral recipes allow people to have fun in the kitchen, Ms Burrell urges consumers to not rely on them as a healthy alternative to regular meals.
"You don't normally get protein in chocolate, right?" the podcaster and supplement brand owner said.
"If you've got protein in it, it's a problem, because it means it's ultra-processed.
"But if it's protein in yoghurt, it's probably OK because it's already there."
Her protein and creatine products are targeted at older women, who can struggle to meet their recommended intakes.
Academic dietitian and exercise physiologist Adrienne Forsyth isn't surprised so many of the viral recipes are taking off.
"We tend to be really interested in learning more about new and novel ways of improving our health and wellbeing," the Australian Catholic University associate professor said.
"It's problematic because it takes the focus away from eating foods for nourishment and for pleasure, and shifts the focus towards food being only a tool for weight management."
A study she helped oversee found social media tended to influence the attitudes of young Australians more than their practices.
"We thought that young adults would learn about nutrition by social media, but instead we found that they were using it more as a source of inspiration and motivation to make healthy food choices," Associate Professor Forsyth said.
"There's great opportunity to learn from others by viewing content."
Dietitians Australia head Fiona Willer said people had always had a fixation on food.
"It is a human condition that we seek to avoid pain and suffering ... treating food like medicine is a natural narrative for people to have," she said.
Many of the recipes include protein powder or other supplements, which are a relatively new food trend.
But people should only take protein supplements if they eat small amounts of food, are older or have had weight-loss or cancer surgery, Dr Willer said.
About 99 per cent of Australians meet their recommended protein intake, according to Australian Bureau of Statistics figures from 2015, although the rate drops among those in their 70s and beyond.
"If everyday people are choosing protein supplements thinking that they're going to provide them with some sort of special health effect, that is definitely stretching science," Dr Willer said.
Rebecca Gawthorne is a food influencer who shares high-protein, plant-based recipes such as pretzel bars, salad jars, pastas and frittatas on social media.
She has more than 300,000 followers and shares novel recipes, but says they are based on her research as a dietitian.
Mrs Gawthorne aims to stop food misinformation from non-dietitians online, but she adds there's only so much that can be done to combat it.
"We are responsible for what we choose to consume online and I hope there can be enough qualified health professionals spreading beneficial information," she said.
"Having a knowledge of calories can be beneficial, but this also needs to be balanced with a knowledge of nutrition."
Food science and nutrition expert Evangeline Mantzioris said consuming high quantities of protein wouldn't necessarily affect people, but it could reduce their intake of other, important nutrients like fibre.
"Increasing your fibre is linked to reducing your risk of bowel cancer", the University of South Australia program director said.
"We have seen lots of reports about increasing rates of bowel cancer, particularly in under 40-year-olds."
The best solution for meeting protein, fibre and carbohydrate targets was to eat more vegetables, fruit and grains, Dr Mantzioris added.
Lifeline 13 11 14
Butterfly Foundation 1800 334 673
From microwaveable protein lava cakes to cottage-cheese pizzas, foods once considered unhealthy now find an eager appetite among social media users.
One purportedly healthy apple crumble recipe has racked up 9.1 million views on TikTok, while almost 450,000 people have liked a low-calorie edible cake batter video.
But are these recipes actually good for people?
If you believe the creator of the protein lava cake video, the dish has 166 calories and 13 grams of protein.
But dietitian and influencer Susie Burrell is sceptical.
"If something seems like it's junk food, it probably is junk food," she told AAP.
While it and similar viral recipes allow people to have fun in the kitchen, Ms Burrell urges consumers to not rely on them as a healthy alternative to regular meals.
"You don't normally get protein in chocolate, right?" the podcaster and supplement brand owner said.
"If you've got protein in it, it's a problem, because it means it's ultra-processed.
"But if it's protein in yoghurt, it's probably OK because it's already there."
Her protein and creatine products are targeted at older women, who can struggle to meet their recommended intakes.
Academic dietitian and exercise physiologist Adrienne Forsyth isn't surprised so many of the viral recipes are taking off.
"We tend to be really interested in learning more about new and novel ways of improving our health and wellbeing," the Australian Catholic University associate professor said.
"It's problematic because it takes the focus away from eating foods for nourishment and for pleasure, and shifts the focus towards food being only a tool for weight management."
A study she helped oversee found social media tended to influence the attitudes of young Australians more than their practices.
"We thought that young adults would learn about nutrition by social media, but instead we found that they were using it more as a source of inspiration and motivation to make healthy food choices," Associate Professor Forsyth said.
"There's great opportunity to learn from others by viewing content."
Dietitians Australia head Fiona Willer said people had always had a fixation on food.
"It is a human condition that we seek to avoid pain and suffering ... treating food like medicine is a natural narrative for people to have," she said.
Many of the recipes include protein powder or other supplements, which are a relatively new food trend.
But people should only take protein supplements if they eat small amounts of food, are older or have had weight-loss or cancer surgery, Dr Willer said.
About 99 per cent of Australians meet their recommended protein intake, according to Australian Bureau of Statistics figures from 2015, although the rate drops among those in their 70s and beyond.
"If everyday people are choosing protein supplements thinking that they're going to provide them with some sort of special health effect, that is definitely stretching science," Dr Willer said.
Rebecca Gawthorne is a food influencer who shares high-protein, plant-based recipes such as pretzel bars, salad jars, pastas and frittatas on social media.
She has more than 300,000 followers and shares novel recipes, but says they are based on her research as a dietitian.
Mrs Gawthorne aims to stop food misinformation from non-dietitians online, but she adds there's only so much that can be done to combat it.
"We are responsible for what we choose to consume online and I hope there can be enough qualified health professionals spreading beneficial information," she said.
"Having a knowledge of calories can be beneficial, but this also needs to be balanced with a knowledge of nutrition."
Food science and nutrition expert Evangeline Mantzioris said consuming high quantities of protein wouldn't necessarily affect people, but it could reduce their intake of other, important nutrients like fibre.
"Increasing your fibre is linked to reducing your risk of bowel cancer", the University of South Australia program director said.
"We have seen lots of reports about increasing rates of bowel cancer, particularly in under 40-year-olds."
The best solution for meeting protein, fibre and carbohydrate targets was to eat more vegetables, fruit and grains, Dr Mantzioris added.
Lifeline 13 11 14
Butterfly Foundation 1800 334 673
From microwaveable protein lava cakes to cottage-cheese pizzas, foods once considered unhealthy now find an eager appetite among social media users.
One purportedly healthy apple crumble recipe has racked up 9.1 million views on TikTok, while almost 450,000 people have liked a low-calorie edible cake batter video.
But are these recipes actually good for people?
If you believe the creator of the protein lava cake video, the dish has 166 calories and 13 grams of protein.
But dietitian and influencer Susie Burrell is sceptical.
"If something seems like it's junk food, it probably is junk food," she told AAP.
While it and similar viral recipes allow people to have fun in the kitchen, Ms Burrell urges consumers to not rely on them as a healthy alternative to regular meals.
"You don't normally get protein in chocolate, right?" the podcaster and supplement brand owner said.
"If you've got protein in it, it's a problem, because it means it's ultra-processed.
"But if it's protein in yoghurt, it's probably OK because it's already there."
Her protein and creatine products are targeted at older women, who can struggle to meet their recommended intakes.
Academic dietitian and exercise physiologist Adrienne Forsyth isn't surprised so many of the viral recipes are taking off.
"We tend to be really interested in learning more about new and novel ways of improving our health and wellbeing," the Australian Catholic University associate professor said.
"It's problematic because it takes the focus away from eating foods for nourishment and for pleasure, and shifts the focus towards food being only a tool for weight management."
A study she helped oversee found social media tended to influence the attitudes of young Australians more than their practices.
"We thought that young adults would learn about nutrition by social media, but instead we found that they were using it more as a source of inspiration and motivation to make healthy food choices," Associate Professor Forsyth said.
"There's great opportunity to learn from others by viewing content."
Dietitians Australia head Fiona Willer said people had always had a fixation on food.
"It is a human condition that we seek to avoid pain and suffering ... treating food like medicine is a natural narrative for people to have," she said.
Many of the recipes include protein powder or other supplements, which are a relatively new food trend.
But people should only take protein supplements if they eat small amounts of food, are older or have had weight-loss or cancer surgery, Dr Willer said.
About 99 per cent of Australians meet their recommended protein intake, according to Australian Bureau of Statistics figures from 2015, although the rate drops among those in their 70s and beyond.
"If everyday people are choosing protein supplements thinking that they're going to provide them with some sort of special health effect, that is definitely stretching science," Dr Willer said.
Rebecca Gawthorne is a food influencer who shares high-protein, plant-based recipes such as pretzel bars, salad jars, pastas and frittatas on social media.
She has more than 300,000 followers and shares novel recipes, but says they are based on her research as a dietitian.
Mrs Gawthorne aims to stop food misinformation from non-dietitians online, but she adds there's only so much that can be done to combat it.
"We are responsible for what we choose to consume online and I hope there can be enough qualified health professionals spreading beneficial information," she said.
"Having a knowledge of calories can be beneficial, but this also needs to be balanced with a knowledge of nutrition."
Food science and nutrition expert Evangeline Mantzioris said consuming high quantities of protein wouldn't necessarily affect people, but it could reduce their intake of other, important nutrients like fibre.
"Increasing your fibre is linked to reducing your risk of bowel cancer", the University of South Australia program director said.
"We have seen lots of reports about increasing rates of bowel cancer, particularly in under 40-year-olds."
The best solution for meeting protein, fibre and carbohydrate targets was to eat more vegetables, fruit and grains, Dr Mantzioris added.
Lifeline 13 11 14
Butterfly Foundation 1800 334 673
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Age
2 hours ago
- The Age
Is your house making you sad? This guide to anti-depressive living will help
We all know by now that our living environments can make us sick. From toxic mould to poor indoor air quality, plenty has been written about the risks of unhealthy homes to our physical wellbeing. Less, however, is known about the impact of our homes on our mental wellbeing. Lockdown experiences during COVID-19 would indicate that some residential environments can make us happier than others. Indeed, while some Australians enjoyed time spent in spacious homes on large estates, others struggled in less luxurious surrounds. And although the restrictions lifted long ago, for many, their homes still leave a lot to be desired so that rather than feeling rejuvenated, comforted or invigorated by their spaces, they feel, well, a bit sad. But is it possible for your home to be designed for happiness? Stefania Reynolds, project director and head of interiors at Sydney-based firm Studio Johnston Design, says the answer is firmly 'yes'. 'Design has a profound impact on how we feel at home. It shapes our emotional responses, mental wellbeing, and even our physical comfort,' says Reynolds. 'Spaces that balance openness with intimacy help foster deeper connections without being overwhelming.' Creating a home that nurtures, she says, is less about size and more about understanding the elements that make it a pleasure to come home to, and to live in. Loading 'A lot of the time during those early days of exploring the brief we need to draw out the 'why' behind the client's wishlist,' she says. 'We try to translate practical needs into emotional outcomes.'
Sydney Morning Herald
2 hours ago
- Sydney Morning Herald
Is your house making you sad? This guide to anti-depressive living will help
We all know by now that our living environments can make us sick. From toxic mould to poor indoor air quality, plenty has been written about the risks of unhealthy homes to our physical wellbeing. Less, however, is known about the impact of our homes on our mental wellbeing. Lockdown experiences during COVID-19 would indicate that some residential environments can make us happier than others. Indeed, while some Australians enjoyed time spent in spacious homes on large estates, others struggled in less luxurious surrounds. And although the restrictions lifted long ago, for many, their homes still leave a lot to be desired so that rather than feeling rejuvenated, comforted or invigorated by their spaces, they feel, well, a bit sad. But is it possible for your home to be designed for happiness? Stefania Reynolds, project director and head of interiors at Sydney-based firm Studio Johnston Design, says the answer is firmly 'yes'. 'Design has a profound impact on how we feel at home. It shapes our emotional responses, mental wellbeing, and even our physical comfort,' says Reynolds. 'Spaces that balance openness with intimacy help foster deeper connections without being overwhelming.' Creating a home that nurtures, she says, is less about size and more about understanding the elements that make it a pleasure to come home to, and to live in. Loading 'A lot of the time during those early days of exploring the brief we need to draw out the 'why' behind the client's wishlist,' she says. 'We try to translate practical needs into emotional outcomes.'
Sydney Morning Herald
4 hours ago
- Sydney Morning Herald
My cancer diagnosis was terrifying, but there are more reasons than ever to stay positive
The video released this week by Prue Car, announcing that she is facing her second cancer diagnosis in less than three years, comes as a great shock to the state. But her moving and personal message also showed why Prue is what Premier Chris Minns calls 'the toughest, most resilient colleague' in the NSW government. The upside is that the deputy premier will be receiving the very best medical treatment, and she can be assured of Australia's best wishes for a speedy recovery so that she can return to work in due course. Because the cancer has been spotted early in its development, the chances of successful treatment are greatly improved. In recent decades treatments have made huge progress and survival rates are much better. I should know. I was diagnosed with bowel cancer in late 2023. A routine colonoscopy revealed a tumour on my outer bowel rim. A flurry of appointments and tests concluded I had stage three cancer. My first thought was: 'How can this be?' After all, I was reasonably fit and healthy at age 52. I suffered no symptoms: there was no diarrhoea or constipation, or blood in the toilet bowel. But I do have a family history – my 61-year-old mother had died from bowel cancer, and younger Australians are increasingly being diagnosed with the disease. Loading Then I thought: 'How much longer am I going to live?' But the magnificent GenesisCare team at the Royal North Shore Hospital were unfailingly positive, and I was told that my condition was eminently treatable and that I'd probably survive. My treatment started almost immediately: surgery to remove the tumour, followed by intense chemotherapy. The process was disruptive, even distressing: I used to think that my chemo days amounted to a combination of being hungover and seasick at the same time. I put on weight, felt tired, even discombobulated. I ended my weekly Radio National program, which I had presented for 10 years. I made a will. Six months of chemo blasted the cancer, but blasted me too. I'm now in remission, though I continue to experience what's called peripheral neuropathy. It's like constant numbness, tingling, hypersensitivity in one's feet and hands, with no relief in sight. But I've survived thanks to my doctors, (mainly Irish) nurses and loving family and friends. And I still need to pay regular hospital visits for scans, blood tests and check-ups.
