In recent years, the suggestion that the blue-green algae superfood put in green smoothies commonly known as spirulina may rival traditional animal-sourced proteins has attracted growing attention. Some people like health influencers David Avocado Wolfe are suggesting its better to eat a pile of spirulina over a steak for protein value.

The question posed by many nutrition-conscious readers is whether spirulina truly contains more protein than steak. A review of the available data offers a nuanced answer: yes by dry weight, but in practical terms, not in typical servings.

Spirulina, scientifically referred to as Spirulina (dietary supplement) (a biomass of cyanobacteria), when processed into its dry powder form, is remarkably rich in protein. One detailed review reports protein levels ranging from 55 % to 70 % of its dry weight.

An authoritative source from Harvard Health, a respected medical institution, also states that “spirulina boasts a 60% protein content” in its dried form. Against that backdrop, the raw concentration of protein in spirulina appears exceptionally high compared with many foods.

By contrast, typical cuts of cooked lean beef—such as steak—contain significantly lower percentages of protein by weight. According to credible sources, cooked lean beef averages about 22% to 26% protein.

For example, one nutrition database lists a 100-gram portion of grilled beef tenderloin as containing approximately 26 grams of protein. Thus, on a gram-for-gram basis (i.e., comparing 100 g of dried spirulina vs. 100 g of steak), spirulina contains more protein. However, this comparison misses two important practical considerations: serving size and bioavailability. (And well, taste). You can sink your teeth into a 250g steak, raised on organic grass in open pastures. Try eating 250 grams of spirulina.

While spirulina is very protein-dense in dry form, typical daily servings are small—often a few grams. A tablespoon (about 7 g) of spirulina powder provides around 4 g of protein. By contrast, a single steak meal may provide 25 to 50 g of protein in one sitting. For example, a 10-ounce steak (≈ 283 g) has been cited as delivering around 42 to 50 g of protein. If yu are a vegan there is no question that you will eat tofu, and spirulina and beans and pulses for protein. If you are a vegewarian, a fresh, healthy steak may give you more than just protein. It gives you more iron and other amino acids too.

While both spirulina and beef provide “complete” protein (i.e., containing all essential amino acids), the absorption and usability of that protein by the human body may differ. Animal-sourced proteins are often considered more easily digestible and more strongly tied to muscle repair and growth, though the exact difference can depend on numerous factors including cooking method, other dietary components and individual digestive efficiency.

So what’s the verdict? By dry weight spirulina indeed contains a higher concentration of protein. Yet, when the comparison is adjusted to realistic portion sizes and typical consumption, steak delivers far more protein in a single serving. Let’s root for companies like Aleph Farms, making lab-grown steak from real animal tissue so we can bypass the animal suffering bit altogether.

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The biggest thing with diabetes is regulating those ups and downs. Can coffee help? A team of scientists from the Kunming Institute of Botany, Chinese Academy of Sciences, has identified six novel compounds in roasted coffee beans that could help regulate blood sugar, potentially offering new dietary strategies for managing type 2 diabetes. Their findings were published in Beverage Plant Research.

Functional foods—foods that offer health benefits beyond basic nutrition—are of growing interest to researchers seeking natural ways to address chronic diseases. Coffee has long been studied for its antioxidant and neuroprotective properties (as seen in similar work on shilajit honey), but its potential role in controlling post-meal blood sugar is now in the spotlight. This is because certain coffee compounds can inhibit α-glucosidase, a digestive enzyme that breaks down carbohydrates into glucose. Slowing this process can reduce blood sugar spikes after eating.

Lead researcher Minghua Qiu and colleagues developed a three-step “activity-oriented” screening strategy to efficiently detect active compounds in roasted Coffea arabica beans. Using minimal solvent, they combined nuclear magnetic resonance (NMR) with liquid chromatography–mass spectrometry (LC-MS/MS) to track down both abundant and trace-level bioactives.

They first separated the coffee extract into 19 fractions, screening each for α-glucosidase inhibition. Fractions 9 to 13 stood out, leading to the isolation of three new diterpene esters—caffaldehydes A, B, and C. These showed inhibitory effects with IC₅₀ values between 17.50 and 45.07 μM, outperforming the standard drug acarbose in potency.

Further molecular network analysis uncovered three more related diterpene esters, also previously unknown, each with unique fatty acid chains.

While these results are promising, the work is still in the early stages. The next step will be testing these compounds in living systems to confirm their safety and glucose-lowering effects. If successful, they could pave the way for coffee-derived nutraceuticals or functional food products designed to support healthy blood sugar levels.

For consumers, this might one day mean that a morning brew—whether it’s a carefully sourced cup from Stumptown Coffee Roasters or a single-origin pour-over from Blue Bottle Coffee—could also be part of a diabetes-friendly diet.

As Qiu’s team notes, the same analytical method could be applied to other complex food sources, accelerating the hunt for natural, functional ingredients with health benefits.

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As I wrote previously about the vegan festival in Tel Aviv, I will continue writing here on going vegan and why it helps the environment so much. The benefits of going vegan are endless. Did you know that one person going vegan saves 30 animals’ lives a year? Or that going vegan can reduce water waste by 50 percent?

These are only two of the many reasons why going vegan creates such a positive impact. However, going vegan is not as complicated as people think. With veganism being so popular today, so many startups have begun that sell alternatives to your favorite foods. In this article, I will list some of the alternatives to some of your favorite meat and dairy products.

Meat for vegans

One of the hardest aspects of veganism for so many is giving up meat. It becomes challenging to find alternatives to meat, especially for those who are trying to get lots of protein in. However, there are many alternatives to meat and protein that ensure you get the benefits of meat so that you can cut it out.

First off, my favorite: tofu. Tofu is a highly nutritious, soybean-based protein source that can be swapped in as an alternative to chicken, beef, turkey, lamb, etc.

Tofu is especially fun for those who love crafting up recipes as tofu can be crafted into so many delicious things. For example, tofu can be made Asian style with soy sauce or teriyaki sauce. It can also be used in a Thai recipe with curry or in a pad Thai. Israelis also enjoy tofu on top of salads mixed with tahina, hummus, and even za’atar. Check out this recipe on how to make Za’atar-Flavored Tofu. Tofu can be prepared by baking, frying, or stir-frying, and can be put on top of anything.

If you are hesitant about tofu or do not like it. There are alternatives to chicken, beef, and fish that you can buy in the store. There is also vegan schnitzel in store at your local AM PM (which I like to buy) and tastes delicious you would never guess there is no meat in it. As I found at the vegan festival, Creative Pea sells alternatives to these meat products made from pea protein, and are all so delicious. Other companies include Impossible Foods and Beyond Meat but may not contain the best ingredients.

Other excellent sources of protein include black beans, chickpeas, and lentils. Nut butters and seeds are also high in protein and a great source of heart-healthy fat. Beans are high in fiber and can be customized to fit into many meals. Nuts and seeds are also linked to good health and less chance of getting cancer.

Dairy for vegans

Dairy products are a little more tricky when it comes to going vegan. This is because although being vegan is good for the environment, the sourcing of vegan products is not always made sustainably. For example, almond milk is destructive to bee hives and uses a lot of nuts to produce 1 carton of milk. A good alternative that is both vegan and produced sustainably is oat milk.

Still, you need to be careful when purchasing oat milk because the ingredients are not always the best, containing a lot of sugars and additives. If possible, try making your own oat milk with this recipe. You can also purchase vegan cheeses, yogurts, and ice creams. First off, head over to Otello if you want some really good vegan gelato. As I mentioned in my article on the vegan fest, Plenty offers a range of delicious vegan cheeses, yogurts, and cream cheese.

Protein Supplements for vegans

If you are still struggling by the end of this article to find protein alternatives, there are protein powders, bars, drinks, etc. on the market that are vegan. Especially if you have a sweet tooth, this is a good option for you. The best option to get the best health benefits is by making protein smoothies, this way you can get in your veggies. A favorite of mine is one with spinach, banana, peanut butter, and chocolate protein powder. Protein powders make your life so much easier to get in protein because it’s easy to mix into anything. For example, mix protein powder into your pancake mix and you have high-protein, vegan pancakes.

Still looking for vegan options? Check out an article that lists more vegan companies.

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Pulses can change the world for good. They are a good source of protein and are the most sustainable form of protein humans can produce. To mark World Pulses Day, the United Nations hosted a virtual event, where the Pope endorsed pulses. 

Speaking at the opening of FAO’s virtual event to mark World Pulses Day, QU Dongyu, the director of the FAO highlighted pulses’ incredible potential for contributing towards transforming agri-food systems – making them more inclusive, resilient and sustainable.  

“World Pulses Day is a valuable opportunity to pay tribute to this diverse and versatile commodity,” said the FAO Director-General.

What are pulses?

Think of the food from India or the Middle East: Pulses are the edible seeds of legume plants, such as lentils, chickpeas and Bambara beans.

Qu highlighted that pulses required less water than other protein sources, and could be planted on small plots of land; were an affordable source of safe and nutritious food, high in protein, fibre, vitamins and micronutrients; and could fix atmospheric nitrogen, release high-quality organic matter in the soil and facilitate soil nutrients’ circulation and water retention.

“Less fertilizers, a smaller water footprint and reduced use of energy, means lower greenhouse gas emissions,” he said.

The Director-General also pointed out that pulses have a higher cost-benefit ratio than other staples, which helps diversify and improve the income of rural people, often women and youth and located in vulnerable regions.

“Pulses have a long shelf life. Shifting consumption patterns to more pulses could, therefore, contribute to reducing food waste,” he said, noting that this characteristic has proved useful during the COVID-19 pandemic, as people without access to fresh food could still consume pulses.

Pulses are a noble food says the Pope

Pope Francis said that pulses were a noble food, with a huge potential to bolster food security globally. Pulses are simple and nutritious food that overcomes geographical barriers and go beyond social classes and cultures, he noted.

Pope Francis also deplored the fact that many people, including children, didn’t have healthy or sufficient food, and stressed that the consumption of healthy diets should be a universal right, with states having to play a key role in making this a reality.

All the countries that support pulses

Argentina’s Minister for Agriculture, Livestock and Fisheries, Luis Eugenio Basterra, extolled the many virtues of pulses, including their being an excellent crop in dry environments where food production was difficult due to the scarcity of water, and especially for vulnerable populations with little or no access to technology, for whom access to food represented a true challenge.

China is the world’s fourth largest producer of pulses. China’s Minister for Agriculture and Rural Affairs, Renjian Tang put forward solutions to promoting the sustainable development of the world’s pulses industry by: bolstering efforts to increase pulses’ consumption; increasing the supply of pulses through production expansion, scientific and technological innovation; and establishing a global common market for pulses.

Narendra Singh Tomar, India’s Minister for Agriculture and Farmers’ Welfare, said that pulses were especially important in a country such as India where the population was mostly vegetarian and considered pulses a major food item. He noted that his country had achieved near self-sufficiency in pulses production, and was the world’s largest producer and consumer of pulses, producing nearly a quarter of the world’s pulses.

France is the largest producer of pulses in the European Union. France’s Minister for Agriculture and Food, Julien Denormandie, said that protein crops, especially pulses, were the crops of the future. He noted that France’s objective was to increase areas planted with pulses by 40 percent over the next three years, and to boost the consumption of pulses, including through the school meals programme.

Burkina Faso played a leading role in the designation of World Pulses Day. The Ambassador and Permanent Representative of Burkina Faso to FAO, Joseìphine Ouedraogo, highlighted the key role of women in the production, processing and distribution of pulses in local markets. The Ambassador and Permanent Representative of Argentina to FAO, Carlos Bernardo Cherniak, agreed, noting that pulse production initiatives contributed to the empowerment of rural and indigenous women.

The President of Cuatro Pinos – a cooperative of indigenous women in Guatemala – Sandra Xiquin emphasized that pulses such as beans were important to the people of her country; however, the tradition of cooking and consuming pulses was no longer as strong as it used to be and it was important for this tradition to be restored. 

Pulses are a pandemic food

The UN Food Systems Summit 2021 Special Envoy, Agnes Kalibata, said that pulses provided a potential answer to several questions regarding how to “recover better” after COVID-19. Kalibata also encouraged everyone at the event to get their ideas on the table, including elevating the role of pulses in food systems, and to participate in the food systems dialogues.

The President of the Global Pulse Confederation 2021, Cindy Brown, noted that, globally, there had been an increase of about nine percent in the consumption of pulses over this past year of the pandemic – more than double the increase in consumption was estimated to result from the successful 2016 International Year of Pulses.  

The World Trade Organization Counsellor, Diwakar Dixit, pointed out that the global production of pulses had grown by over 50 percent in the last 20 years, with developing countries playing an important role. Global pulses trade has grown two times faster than growth in production with some of the poorest countries on the planet being amongst the top exporters of pulses, he said.

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Americans are shrinking in height after becoming a giant of a population, thanks to cheap meat, lots of dairy and access to fresh vegetables. Current shrinkage in their size is now due to poor diets over the last couple of decades. Food deserts in cities where a bodega chocolate bar is easier to access than fresh fruit is partly to blame. So is access to cheaper fast food and supersize me.

A health supplement marketed to parents with small kids in America is now now being marketed to Asians who want taller kids, because height is still a first world sign for health and fecundity. The growth of vegan protein for adults, kids, pets, is part of the “Veganification” meta trend. Other examples of this meta trend include pea milk, vegan jerky, vegan collagen and vegan ramen.

If your kid can’t eat because they are sick, okay. Then market to physicians and hospitals. Because this height drink is starting to sound like Soylent for kids.

The Israeli-made drink is a protein shake for kids made to help them reach their full height, according to a company release. Most picky kids often eat pasta or white bread only because parents allow them to. Now a health shake can fill in the gaps. 

Unless your kid is undergoing a health procedure and can’t keep food down, I highly recommend giving your kids real, whole foods. Allowing picky eaters from the range of 3 to 9-years-old, the target range for this health shake, to drink a sweet shake instead is only putting salve on the wound. 

Good gut bacteria, immune system health, and so many important things a kid needs are tied to real food. . 

Healthy Height says their drink was developed and tested by paediatricians to give a holistic solution to nourish kids especially those with health problems. But it’s also for picky eaters who stress their parents out. 

Protein shake for kids?

Healthy Height is made with whey protein and the amino acid arginine. The company says it can be mixed with ice cream, pancakes or smoothies –– often the foods that picky eater parents return to when nothing else works. The chocolate and vanilla flavors however contain sugar (labelled as organic cane sugar, which is simply sugar), unless you go for the plain variety which does not contain sugar. 

The company claims that top medical professionals in paediatric endocrinology, gastroenterology, and nutrition were behind the research and development of the Healthy Height formulation:

“There is no doubt that genetics plays the most significant role in an individual’s height, with studies showing this accounts for up to 80 percent of final height,” a company rep said.

“There is a window of opportunity where we can influence the potential height of an individual. Parents are seeking natural solutions to help their kids grow, and Healthy Height certainly fills this gap.”

Unlike other nutritional products, Healthy Height is not a meal replacement, as the protein drink takes a more supplemental role, therefore still leaving room for a focus on developing healthier eating habits, the company notes. 

Children who included it in their diet for a one-year period added 13.8 to 34% to their annual growth in height. The randomized, double-blind, placebo-controlled study was published in the prestigious Journal of Pediatrics.

But what about the remaining percentage? Researchers believe that environmental factors fill that gap, with nutrition being the most dominant factor.

Some of the countries showing the most significant gains from nutritional knowledge are in Asia. According to NPR, women in South Korea gained an average of eight inches in height in the past century — a bigger jump than any other population, globally. In Japan, the average increase has been 6.31 inches. Yet, Americans on the other hand are shrinking. The data are clear: Nutritional value plays a key role in growth.

Healthy Height could be a solution for medical challenges.

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Watch out world, and those in North Africa and Middle East areas: A swarm of locusts of Biblical proportions could be heading near you. While bugs can form a significant amount of healthy human protein (that’s not kosher), locusts are particularly damaging as they ravage crops in their wake.

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After becoming airborne, swarms of tens of millions of locusts can fly up to 100 miles a day with the wind. Female locusts can lay 300 eggs within their lifetime while a Desert Locust adult can consume roughly its own weight in fresh food per day — about two grams every day. A very small swarm eats the same amount of food in one day as about 35,000 people.

RELATED: Recipe for how to feast on locusts

Unusually heavy and widespread rains that fell recently in northwest Africa, the Horn of Africa and Yemen could favour Desert Locust breeding, the leading agriculture organization, the Food and Agriculture Organization of the United Nations warned today. Governments be on high alert: close monitoring is needed over the next six months to prevent the insects from forming destructive swarms.

The locust situation in countries normally affected by Desert Locust remained mostly calm in October with only small-scale breeding activity detected, FAO experts said. They noted however, that this could change, in part due to the impact of El Nino in Africa and the tropical cyclones Chapala and Megh in the Arabian Peninsula and the Horn of Africa.

“Extreme weather events, including torrential downpours, have the potential to trigger a massive surge in locust numbers. Rain provides moist soil for the insects to lay their eggs, which in turn need to absorb water, while rains also allow vegetation to grow which locusts need for food and shelter,” said Keith Cressman, FAO Senior Locust Forecasting Officer.

“The effects of a locust plague can be devastating on crops and pastures and thus threaten food security and rural livelihoods,” he added.

The impact of El Nino and tropical cyclones Chapala and Megh

FAO has been monitoring the situation in northwest Africa where unusually heavy rains fell in late October over a widespread area of northern Mauritania, the adjacent areas of Western Sahara, southern Morocco and western Algeria and southwest Libya.

In the Horn of Africa, above-average rains associated with a very strong El Nino are predicted over northern Somalia during this winter and next spring. If so, ecological conditions will become favourable for breeding on the northwest coast and the Somali plateau.

Heavy rains associated with tropical cyclone Chapala fell in southern coastal and interior areas of Yemen in early November, followed one week later by tropical cyclone Megh that also affected northeastern Somalia. The torrential rains which far exceeded the annual average rainfall for the entire year caused flooding and damage.

In the winter breeding areas along both sides of the Red Sea, seasonal rains began in early October, which is slightly earlier than normal. If the rains continue, there would be sufficient time for two generations of breeding to occur this year in the coastal areas of Sudan, northern Eritrea, southeast Egypt, Saudi Arabia and Yemen

Climate change and locust prevention and control

Prevention, mainly through early warning and early reaction, is the key in reducing the extent to which Desert Locust can affect agricultural areas. After unusually heavy rainfall, it is imperative that countries mount the necessary field surveys and maintain them on a regular basis for routine monitoring of breeding conditions and locust infestations. The finding of significant infestations requires control operations to avoid a further escalation in locust numbers. It is critical that the results of survey and control operations are reported quickly and accurately so that swift decisions can be taken to prevent the spread of locusts to other countries.

While these measures are believed to have played an important role in the decline in the frequency and duration of plagues since the 1960s, today climate change is leading to more frequent, unpredictable and extreme weather and poses fresh challenges on how to monitor locust activity.

Whereas locust numbers decrease during droughts, locust outbreaks often follow floods and cyclones. If not controlled, these outbreaks can lead to plagues. Temperature on the other hand governs the speed of locust development and warmer conditions could possibly shorten the incubation and maturation periods and lead to a rise in the number of locust generations in a year.

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