Going against the GREEN
IS IT SAFE FOR CHILDREN TO ADOPT A VEGAN DIET?
I’m often asked about vegan diets by my patients, but when it comes to children, have mixed feelings. While vegetarian diets exclude meat, chicken and fish, vegan diets also exclude any products made from the exploitation of animals, such as dairy, eggs, even honey.
Vegan diets are becoming more popular. Concerns about animal welfare, environmental considerations and health impacts appear to be driving this change. I understand the desire of families who decide to adopt this lifestyle, especially for animal justice and environmental reasons.
But is a vegan diet healthier? There is some evidence that in adults, vegan diets are linked to a lower risk of heart disease and obesity but a higher risk of osteoporosis fractures.
The evidence of benefits for children is a bit trickier. In 2021, a Polish study of children aged five to 10 found that vegan children were an average of three centimetres shorter and had lower bone mineral content than little meat-eaters. They also had more nutritional deficiencies, including lower levels of vitamin B12, calcium, vitamin D and iron. On the flip side they had 25 per cent lower levels of bad cholesterol.
A German study the following year of vegan and non-vegan littlies between one and three years of age found that without supplements vegan children will have insufficient vitamin B12, calcium, vitamin D, vitamin B2, iodine and iron.
With supplements this can all be managed, especially within a committed family.
Where I get really concerned is the tween or teen who wants to go vegan within a non-vegan family. Lots of super-strict diets are popular with teenagers who see their icons advocating them on Instagram, Tiktok and other social media platforms. Being idealistic, they often have environmental and animal justice ideals behind them, too. (And some teens can start sounding rather morally superior to their philistine families!)
Unfortunately, not all but some tweens and teens choose veganism as a way to reduce calories and food intake. There is sadly a link between veganism and an eating disorder in some children and teens.
One red flag is if your child, deciding to start eating “clean” and “pure” foods, cuts out all sugar or anything processed. Another is refusing a vegan pizza or burger, or not being particularly engaged in animal justice or the environmental benefits of veganism. And finally, if turning vegan comes with a big increase in the amount of exercise they are doing.
Any of these should prompt a chat to the GP. Maybe Google the EDE-Q (Eating Disorder Examination Questionnaire), which is a screening tool for eating disorders. Ask your child to complete it and show the results to the doctor.
There is nothing more satisfying than growing your own produce and enjoying the harvest with family members over a delicious meal. But growing your own vegies and herbs can be daunting if you haven’t tried it before. Here’s how you start right and succeed in the long term.
PICK YOUR LOCATION WISELY
Vegies need as much sun as you can give them. A minimum of six hours of direct sunlight a day is ideal – the more the better! The north-western side of the house is perfect as it should get at least midday sun until sunset every day. If you have limited light, try planting leafy greens like spinach and lettuce as they will tolerate having less sun.
SET UP SOIL
Vegies need fertile but good draining soil, so improve on what you’ve got with lots of compost and aged manure to help it hold onto nutrients for longer. To ensure good drainage you can either mound your soil up at ground level or build a raised planter box.
The benefits of the latter are not only good for drainage, but ease of access for working in the garden. If you’re building a raised vegie patch, make sure the lower half of the soil is a very sandy mix, and the top organic. That way you won’t get too much settling as the soil composts down over time.
PICK YOUR PRODUCE
Choose easy to grow plants to start with. Check the season, research how big they grow and select appropriately. Herbs like rosemary, basil and parsley are a great place to start as they are simple and problemfree. They also benefit from constant pruning/picking, so you can use them straight away. Carrots are one of the easiest vegies to grow and can be planted all year round, but need to be grown from seed to be successful. You’ll also need a little patience before picking, waiting eight to 12 weeks before harvest. Zucchini are easy and fast to grow, and as such, need at least one metre squared per plant to ramble around the garden.
WHEN TO WATER
Although they like freedraining soil, vegies require regular watering to get constant growth. If you are sporadic with your watering, you’ll find the fruits and vegies will split their skins. Watering in the morning is best and if it’s been a really hot day, a water at night won’t do any harm either. It sounds basic but aim the stream of water at the soil and not at the leaves and you will avoid any fungal issues forming on the plants.
GET GROWING
As vegetables are fast-growing plants, they need plenty of available nutrients to support all the growth. When planting, add a handful of blood and bone fertiliser to the soil and incorporate well. You can also liquid feed every seven to 10 days for optimum yield. I only ever feed my herbs and vegetables organic fertiliser, as the old saying “you are what you eat” rings true.
When tending a veg garden, it’s much better to do a little bit every day rather than a whole lot on the weekend. It takes less overall time and you can keep an eye on any pests and diseases and get on top of them before they become a larger problem.
When Wrest Point Hotel Casino opened its doors in Hobart in1973, it caused a huge sensation.
The first legal casino in Australia, it was a controversial development and Greg Farrell, chairman of the family-owned business behind the bold venture, was anxious about how it would be received. He needn’t have worried. Tasmanians and mainlanders alike flooded in. American megastar Jerry Lewis performed on the opening night and went on to do a two-week season for a reported fee of $50,000, which equates to more than half a million dollars today.
Over the next five decades, Wrest Point cemented itself as Tasmania’s premier entertainment destination, playing host to international acts such as Tom Jones, Tina Turner and Cindy Lauper, as well as local luminaries like John Farnham, Tina Arena and Missy Higgins.
After undergoing a $65 million refurbishment, ‘The Caz’, as the locals call it, is looking better than ever, making it the perfect choice for a weekend getaway.
As you walk into the stylish new lobby, the first thing you notice is the friendly employees.
“We encourage our staff to go a beyond their role and give them licence to create experiences,” says general manager Andrew Fox. “When customers arrive, they’re stepping into their moment – they’re here for their 15 minutes of fame.”
There are three levels of accommodation – the
Motor Inn, the Water Edge and the premium Tower. Staying in the luxurious Tower – Tassie’s tallest building – is special. The freshly renovated rooms are perfectly appointed and the views of the River Derwent and Mount Wellington are truly breathtaking.
Downstairs, the boutique casino has been opened up to the surrounding water and includes state-of-the-art electronic gaming, as well as poker and blackjack for those looking to indulge their James Bond fantasies.
But where Wrest Point really shines is in the food and beverage department.
Situated 17 floors above the River Derwent, The Point Revolving Restaurant features a French-inspired menu, utilising fresh local ingredients.
“If you want to experience real Tasmanian hospitality, food and wine, there’s no
better place than The Point,” Andrew says. “The best crayfish, oysters, lamb and beef – it’s all there for the taking and cooked beautifully by a very talented chef.”
When you take the revolving restaurant for a spin, you must have one of the flambé dishes, which are prepared at your table. The prawns are to die for.
American barbecue more your thing?
Head to the Longhorn Smokehouse. Try the delicious Robbins Island wagyu striploin or Cape Grim brisket, accompanied by curated sauces and specialty cocktails.
Speaking of fancy drinks, you’ll want to stop by the Birdcage Bar, which has its own signature gin and features exquisite murals by celebrated Sydney artist Charles Billich, whose works have hung in the Metropolitan Museum of Art in New York and the Vatican.