Ditching meat lowers the risk of heart disease, diabetes and more!
Published on 14th July 2016
The US Department of Agriculture’s latest dietary guidelines are advocates for eating meat – listing meat, eggs and dairy as the best sources of protein; without mention of the benefits of vegetables, grains or nuts.
A Stanford University professor, who is also a nutrition expert has hit back at the guidelines, saying that a vegetarian diet will do wonders for our health. Professor Stafford claims that ditching meat entirely (and not just cutting down on it) can dramatically lower the risk of diseases such as cancer, diabetes, stroke and heart disease.
In a letter to The Journal of the American Medical Association, Professor Stafford wrote “Increasingly, evidence demonstrates the health benefits of plant based diets that eliminate or greatly reduce meat intake… Additional ethical and environmental dilemmas surrounding meat production provide impetus to reconsider the consumption of meat”
Meat-eaters are more often than not consuming up to four times the amount or protein the body really needs, and a plant based diet is such a simple and ethical way to get all the protein your body needs – for example, by eating things such as lentils, pulses, beans, or even small amounts of yoghurt and cheese are a great way to get your daily protein intake
Cutting out meat completely can be a big step for a meat-eater, so we recommend cutting out meat just one day a week as a good start. Check out some of the delicious meat-free recipes on our recipes page.