Latest news with #SusieBurrell
The Advertiser
17-05-2025
- Health
- The Advertiser
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
News.com.au
07-05-2025
- Health
- News.com.au
‘No denying it': Sign of major trend on supermarket shelves
If you've been to a supermarket lately, you've probably noticed it. Alongside the grim signs about egg-shortages and the ever-increasing prices, there's a new player stalking shelves, from drinks to crackers and pre-packaged muscle meals. It's protein. Protein in your cereal. Protein in your chips. Protein somehow crowbarred into your chocolate bars. Your Instagram feed is no safer, a relentless parade of high-protein snack recipes and earnest athleisure wearers extolling its virtues is never far from your fingertips. And while current stats have most Aussies meeting or exceeding their protein needs, the rise of weight loss medications and extreme diets can sometimes inadvertently push even those with the best intentions off course. Accredited practising dietitian Susie Burrell, founder of Designed by Dietitians, Australia's first evidence-based supplement range designed specifically for women, says protein's rise to It-Nutrient status is long overdue. 'Protein has received an increasing amount of attention in recent years due to its positive association with muscle mass, weight and appetite control,' she explains. Big brands are clocking the protein trend, too It's not just dietitians paying attention. Even fast-food giants are hustling to keep up with Australia's protein obsession. Rodica Titeica, Director of Marketing for Subway® Australia and New Zealand, says the trend is reshaping their menus. 'Subway is known for its fresh range of better-for-you food options,' Rodica says. 'Our new Signature Chicken Caesar Regular wrap contains a whopping 34 grams of protein. For the average woman, that's over half of the recommended daily protein intake reached in one meal.' Subway's own research shows that for Millennials and Gen Z consumers, protein is now a major driver of food choice, right up there with taste. 'There's no denying the protein health trend we're seeing across Australia,' Rodica says. 'Consumers are prioritising options that deliver on both flavour and functionality.' The protein-perimenopause connection And there's another factor driving Aussie women's increased focus on protein: hormones. 'For women in their late 30s and 40s, more attention is being given to perimenopause and the importance of a higher-protein diet to help optimise metabolic rate,' Burrell says. Research from Sydney University suggests that minor adjustments to the balance of macronutrients in a woman's daily diet during the transition to menopause could lessen or even prevent weight gain and lean tissue loss. Getting the protein equation right, says Burrell, is about future-proofing your body, especially as natural hormonal shifts make things like energy, strength and metabolism a trickier dance. And while many of us might think we're covered with a daily dollop of yoghurt and the odd protein ball, the dietitian says some women are still undershooting. 'At a minimum, you want around 1g of protein per kilo of body weight,' she says. 'That's about 60–80g per day for most women. But there's growing research suggesting that optimal amounts, especially for women in their 40s, are closer to 1.4–1.6g per kilo. That's 100–120g a day.' Natural vs. added protein: does it really matter? Here's where it gets a little more difficult to understand (and where the 'protein-enriched' labels on supermarket shelves get more complex). 'Natural sources are best,' Burrell says. 'Many protein-fortified foods are ultra-processed. Natural proteins from animal-based foods like meat and dairy offer a full amino acid profile. Plant-based proteins from legumes and wholegrains offer lesser amounts overall.' In other words: yoghurt will always beat protein-fortified pudding pretending to be yoghurt. Burrell also adds a sharp warning about 'protein-enriched' junk foods: 'Any food that doesn't naturally contain a lot of protein – pizza, chocolate, chips – should be avoided. They're generally higher-calorie and ultra-processed.' Is there such a thing as too much protein? The short answer is yes – but you'd have to really commit to making it a problem. 'A protein-rich food at each meal is a good starting point,' says Burrell. 'Lean meat, fish, eggs, dairy or, for plant-based diets, wholegrains or legumes at each meal.' And while protein is having a well-deserved moment, there is no need to treat it like a competitive sport. 'Anything over 2g per kilo of body weight is likely unnecessary and simply excreted by the kidneys,' she says.
