2 / 7
allied
academies
Page 26
Notes:
Journal of Food Science and Nutrition | Volume 2
December 09-10, 2019 | Dubai, UAE
Nutrition, Food Science and Technology
8
th
International Conference on
J Food Sci Nutr, Volume:2
Green vegetable smoothies are better for health than Huel and Soylent
Angom Ocan
The Lakor Consultancy, UK
G
reen vegetable smoothies are high in vitamins such as C
and A, antioxidants, chlorophyll, dietary fibre, low levels
of sucrose, glucose and calories and contains HDL Cholesterol.
They are a great source of non-dairy calcium andmagnesium.
They contain carotenoids and foliates and all this guards
against a risk of CVD. Green smoothies do not contribute
to salt intake a predisposing factor for CVD and stroke.
Soylent and Huel derive energy from refined sugars (acid
converted glucose syrups and hydrolysis of edible starches
e.g. Maltodextrin, Isomaltose, Isomaltooligosaccharide with
amounts capable of spiking glucose levels. 50 percent of
calories are derived from Canola oil, a partially hydrogenated
fat or MCT a fatty acid from Coconut oil that raises LDL
Cholesterol increasing the risk of CVD. Fibre is added and
absorption rates are less than natural dietary fibre. They
contain synthetic vitamins and minerals and supplements
such as (Soy, Brown rice or Pea) proteins and although may
reduce cholesterol and blood pressure have issues such
as potential Arsenic that can increase the risk of diabetes.
Their source of Calcium can cause arterial calcification and
potential atherosclerosis disease. The aim of the study was to
examine the effects of green vegetable smoothies with Huel
and Soylent on the risk of CVD, diabetes and stroke. Studies
show green smoothie consumption guards against the
incidence of CVD and this observation has been confirmed in
cardiovascular health studies.
Conclusions:
This research has positive implications for green smoothies
for guarding against heart disease and diabetes. Consumption of green
smoothies should be promoted on a global scale, especially in the case
of subjects with cardiovascular problems, diabetes and stroke survivors
whereas studies do not correlate Huel and Soylent with a lower risk of
heart disease and diabetes.
Speaker Biography
Angom Ocan has completed her MBA at the age of 37 years from Hull
University and Post Graduate Diploma studies fromHull University Grimsby
School of Fisheries & Food, Fruit & Vegetable Technology and previously
Biology&ChemistryBScfromDeLaSalleaffiliatedtoManchesterUniversity.
She is the Proprietor of The Lakor Consultancy a Food Hygiene & Safety
service organization. She has 25 years’ experience in Food manufacturing in
Technical management in private industry and consulting with SME’s.
e:
ango2louk@aol.com