Vegan & Plant-based
As we become more aware of our health and the impact of our food choices on the planet, more people are turning to a plant-based vegan diet. Not only does it benefit the environment, but it also offers numerous benefits for our bodies.
The outdated food pyramid of the past promotes a diet heavy in animal products, which has been linked to chronic diseases such as heart disease, type 2 diabetes, and cancer. However, new research suggests that a well-planned vegan diet can meet all of our nutritional needs and may even reduce the risk of these diseases.
In addition, a raw vegan diet, which emphasizes the consumption of uncooked, unprocessed plant foods, has been shown to have even greater health benefits. Studies have found that raw vegan diets can lead to weight loss, improved digestion, and increased energy levels.
Choosing a vegan diet is not only beneficial for our health but also for the planet and animals. It is one of the most effective ways to reduce our carbon footprint and decrease the harmful effects of animal agriculture on the environment. It is estimated that a vegan diet produces half the amount of carbon emissions compared to the standard American diet that relies heavily on animal products.
By choosing a vegan lifestyle, we can also show compassion and respect for all living creatures. We can live in harmony with the Earth and its inhabitants while also taking care of our own bodies.
References:
Craig, W. J. (2009). Health effects of vegan diets. The American Journal of Clinical Nutrition, 89(5), 1627S-1633S.
Koebnick, C., Garcia, A. L., Dagnelie, P. C., Strassner, C., Lindemans, J., & Katz, N. (2005). Long-term consumption of a raw food diet is associated with favorable serum LDL cholesterol and triglycerides but also with elevated plasma homocysteine and low serum HDL cholesterol in humans. The Journal of nutrition, 135(10), 2372-2378.
Sabate, J. (2003). The contribution of vegetarian diets to health and disease: a paradigm shift?. The American Journal of Clinical Nutrition, 78(3), 502S-507S.
Springmann, M., Clark, M., Mason-D'Croz, D., Wiebe, K., Bodirsky, B. L., Lassaletta, L., ... & Willett, W. (2018). Options for keeping the food system within environmental limits. Nature, 562(7728), 519-525.