In this episode, we are joined by registered dietitian and public health nutritionist Ginny Messina, MPH, RD, one of the most respected voices in plant-based nutrition.
We dive into the growing controversy surrounding plant-based meat alternatives and ultra-processed foods (UPFs). Are plant-based burgers and sausages really as unhealthy as some headlines suggest? Does the UPF label tell us everything we need to know about a food's health effects? And how should we think about plant-based meat within the context of an overall healthy dietary pattern?
Ginny is the author and co-author of several influential books, including Vegan for Life, and Even Vegans Die. She has spent decades helping people adopt nutritionally adequate plant-based diets grounded in science In this episode she brings her trademark evidence-based and nuanced perspective to explore:
• What the science actually says about plant-based meat alternatives
• The strengths and limitations of the NOVA classification system
• Whether all ultra-processed foods should be viewed equally
• The role of plant-based meats in supporting dietary transitions
• Nutrient considerations for vegans and vegetarians
• How to separate nutrition science from social media sensationalism
https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1641234/full
To connect with Ginny:
Website: The Vegan RD
https://www.theveganrd.com
Substack: Resistance Kitchen
https://theresistancekitchen.substack.com
Books:
https://www.theveganrd.com/mybooks/
Vegan Nutrition Resources:
https://www.theveganrd.com/vegan-nutrition-101/
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https://plantbasedhealthprofessionals.com/membership
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