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Milos Pokimica

Written By: Milos Pokimica

Medically Reviewed by: Dr. Xiùying Wáng, M.D.

Updated June 9, 2023
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Milos Pokimica is a doctor of natural medicine, clinical nutritionist, medical health and nutrition writer, and nutritional science advisor. Author of the book series Go Vegan? Review of Science, he also operates the natural health website GoVeganWay.com

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GoVeganWay.com brings you reviews of the latest nutrition and health-related research. The information provided represents the personal opinion of the author and is not intended nor implied to be a substitute for professional medical advice, diagnosis, or treatment.  The information provided is for informational purposes only and is not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a qualified physician or healthcare provider.
NEVER DISREGARD PROFESSIONAL MEDICAL ADVICE OR DELAY SEEKING MEDICAL TREATMENT BECAUSE OF SOMETHING YOU HAVE READ ON OR ACCESSED THROUGH GoVeganWay.com
NEVER APPLY ANY LIFESTYLE CHANGES OR ANY CHANGES AT ALL AS A CONSEQUENCE OF SOMETHING YOU HAVE READ IN GoVeganWay.com BEFORE CONSULTING LICENCED MEDICAL PRACTITIONER.
In the event of a medical emergency, call a doctor or 911 immediately. GoVeganWay.com does not recommend or endorse any specific groups, organizations, tests, physicians, products, procedures, opinions, or other information that may be mentioned inside.
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Milos Pokimica is a doctor of natural medicine, clinical nutritionist, medical health and nutrition writer, and nutritional science advisor. Author of the book series Go Vegan? Review of Science, he also operates the natural health website GoVeganWay.com

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PubMed, #vegan-diet
  • Optimization of Spirulina-Enriched Vegan Cake Formulation Using Response Surface Methodology
    on March 25, 2025

    Vegan lifestyle is gaining momentum across the globe due to its environmental effects and health benefits. In parallel with the increasing diet trends, the demand for vegan bakery products is increasing. Since vegan bakery products generally have low protein and bioactive compound content, they have little nutritional contribution to the daily diet of vegan individuals. In light of this, a study was conducted to develop a vegan cake formulation enriched with Spirulina to improve the physical,…

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