Iron deficiency is the world's most common nutritional deficiency, yet intake numbers alone don't tell the full story. This post covers the critical difference between heme and non-heme iron, how vitamin C can triple non-heme absorption, which dietary factors inhibit iron uptake (tea, coffee, calcium), and why plant-based clients need 1.8× the iron of omnivores.

Glycemic Index is widely cited but frequently misapplied — the watermelon example illustrates why Glycemic Load is more clinically meaningful. This post explains the difference between GI and GL, reviews evidence-based strategies for blunting glycemic response (food order, cooling, acid, fibre pairing), and covers practical application for clients managing blood sugar.

A Cochrane review confirms that dietitian-led counselling produces significantly better outcomes for cholesterol, blood pressure, and diet quality than written advice alone. This post explores what dietitians actually do beyond handing out meal plans, how they differ from apps and algorithms, and how to operationalize personalized care at scale.