We’re starting to shun meaty roasts and bangers in favour of healthier, plant-based swaps. More and more people are eating more vegetables, fruits, soya and nut products than a few years ago, and many more are eating more of these types of foods than they were five years ago. It’s not just the elders but even younger consumers, who are turning to alternative, more sustainable ways of eating.
Enjoying the benefits of more plant-based choices doesn’t mean becoming a vegan or vegetarian. It’s about reshaping what’s on your plate and making simple swaps, while still treating yourself to favourite meat or dairy products when you fancy them – instead of eating them from habit. Even cutting down on half your intake of meat and dairy will make a considerable impact on your health and the environment. For example, it takes over 2,400 gallons of water to produce one pound of meat, 2,000 gallons of water to produce one gallon of milk, but an average of 25 gallons of water to produce one pound of plant-based food.
International nutrition guidelines also aim to increase people’s intake of seafood and fat-free and low-fat milk and milk products and consume only moderate amounts of lean meats, poultry, and eggs.
Research consistently shows the positive effects of a plant-based diet on heart health. Plant-based whole foods have no cholesterol, and often offer nutrients that promote blood circulation and anti-inflammatory activity. So, lean on them. The more fruits, vegetables, whole grains, legumes, nuts and seeds you have, the better.