The Plant-Based Plan 10 Scientifi C Reasons for More Plant-Based Eating
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Adding Vegan Options Guide
ADDING VEGAN OPTIONS A GUIDE AnimalAid @AnimalAid by Tod Bradbury Campaign Manager, Animal Aid Adding Vegan Options CONTENTS INTRODUCTION 3 WHAT IS A VEGAN? 3 WHAT DO VEGANS EAT? 4 THE ‘WHY’ 5 THE ‘HOW’ 5 Meat, poultry and fish alternatives 6 Dairy alternatives 7 Egg alternatives 8 Honey alternatives 8 Meal examples 9 OTHER COMMON FAQs 10 Page 2 animalaid.org.uk Adding Vegan Options INTRODUCTION This guide is aimed at helping those involved in the development of restaurant, café or eatery menus add plant-based options. Adding plant-based options to your current menus needn’t be difficult, indeed there are a few very easy things you can do to ensure this. By adding vegan options to your menu you will be appealing to a growing market of vegans, but also vegetarians, pescetarians, meat-reducers and meat-eaters wanting to try something new. 1 WHAT IS A VEGAN? In dietary terms, a vegan is somebody who does not consume products which are of animal origin, or that involve the use or exploitation of animals. Vegans follow an entirely plant-based diet. Veganism is a way of living which seeks to exclude, as far as is “possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose. - Definition of veganism, from the Vegan Society ” Page 3 animalaid.org.uk Adding Vegan Options 1 WHAT DO VEGANS EAT? VEGANS DO EAT VEGANS DO NOT EAT Fruit Meat Vegetables Poultry Pulses Fish Legumes Milk/dairy products Seeds Eggs Nuts Honey Plant milks (e.g. -
Does a Vegan Diet Contribute to Prevention Or Maintenance of Diseases? Malia K
Cedarville University DigitalCommons@Cedarville Kinesiology and Allied Health Senior Research Department of Kinesiology and Allied Health Projects Fall 11-14-2018 Does a Vegan Diet Contribute to Prevention or Maintenance of Diseases? Malia K. Burkholder Cedarville University, [email protected] Danae A. Fields Cedarville University, [email protected] Follow this and additional works at: https://digitalcommons.cedarville.edu/ kinesiology_and_allied_health_senior_projects Part of the Kinesiology Commons, and the Public Health Commons Recommended Citation Burkholder, Malia K. and Fields, Danae A., "Does a Vegan Diet Contribute to Prevention or Maintenance of Diseases?" (2018). Kinesiology and Allied Health Senior Research Projects. 6. https://digitalcommons.cedarville.edu/kinesiology_and_allied_health_senior_projects/6 This Senior Research Project is brought to you for free and open access by DigitalCommons@Cedarville, a service of the Centennial Library. It has been accepted for inclusion in Kinesiology and Allied Health Senior Research Projects by an authorized administrator of DigitalCommons@Cedarville. For more information, please contact [email protected]. Running head: THE VEGAN DIET AND DISEASES Does a vegan diet contribute to prevention or maintenance of diseases? Malia Burkholder Danae Fields Cedarville University THE VEGAN DIET AND DISEASES 2 Does a vegan diet contribute to prevention or maintenance of diseases? What is the Vegan Diet? The idea of following a vegan diet for better health has been a debated topic for years. Vegan diets have been rising in popularity the past decade or so. Many movie stars and singers have joined the vegan movement. As a result, more and more research has been conducted on the benefits of a vegan diet. In this article we will look at how a vegan diet may contribute to prevention or maintenance of certain diseases such as cancer, diabetes, weight loss, gastrointestinal issues, and heart disease. -
Scientific Update on Plant-Based Eating and Cardiometabolic Health
2020 SCIENTIFIC UPDATE ON PLANT-BASED EATING AND CARDIOMETABOLIC HEALTH Authors: Hana Kahleova, MD, PhD; Nerea Becerra-Tomas, RD, PhD; Sonia Blanco Mejia, MD, MSc; Andrea J Glenn, MSc, RD; Stephanie De Vriese, PhD; David JA Jenkins, MD, PhD; Cyril WC Kendall PhD; Jordi Salas-Salvadó, MD, PhD; John L Sievenpiper MD, PhD September 2020 Affiliations of the authors: Hana Kahleova 1, MD, PhD; Nerea Becerra-Tomas 2-3, RD, PhD; Sonia Blanco Mejia 4-5, MD, MSc; Andrea J Glenn 4-5, MSc, RD; Stephanie De Vriese 6, PhD; David JA Jenkins 4-5, MD, PhD; Cyril WC Kendall 4-5 PhD; Jordi Salas-Salvadó 2-3, MD, PhD; John L Sievenpiper 4-5 MD, PhD 1 Department of Medicine, Physicians Committee for Responsible Medicine, Washington, DC, USA. 2 Department of Biochemistry and Biotechnology, Human Nutrition Unit, Pere Virgili Institute for Health Research (IISPV), University Hospital of Sant Joan de Reus, Rovira i Virgili University, Reus, Spain 3 Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain 4 St. Michael's Hospital, Toronto, Canada 5 Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Canada 6 Alpro Foundation; Ghent, Belgium This review is fully supported by the Scientific Advisory Committee of the Alpro Foundation: Harry Aiking (VU University Amsterdam); Anna Arnoldi (University Milano); Christine Debeuf (Alpro); Peter Clarys (Vrije Universiteit Brussel); Helmut Heseker (University Paderborn); Sander Kersten (University Wageningen); Ian Rowland (University Reading); Cesare Sirtori (University Milano); Bregt Uyttenhove (Alpro) and Kurt Widhalm (University Vienna) Date: September 2020 2 CONTENT Global Health Burden of Cardiometabolic Disease........................................................................................................................ -
Database of Prepackaged Snacks – Drinks
Database of Prepackaged Snacks Per 100 ml Snack Photo Product Name Ingredients Classification Pack (ml) Pack (kcal) Sugar (g) Total (g) Fat Sodium (mg) Size of Individual Dietary Fibre (g) Energy per Individual Milk Water, Fresh Milk, Partly Skimmed Milk Powder, Stabilizer Anlene Original High (E339(ii), E407, E460(i), E466, E1440) & Emulsifier Snacks of Calcium Low Fat Milk (E322(i)), Mineral Salts (Calcium, Magnesium & Zinc), Palm 180 80 1.5 4.4 58 -- Choice Beverage Oil, Collagen, Vitamins (C, D, E, B6 & B12) Contains Milk, Soya and Fish Products KOWLOON DAIRY Hi- Water, Fresh Skimmed Milk, Milk Solids, Stabilizer (E466, Snacks of Calcium Skimmed E407, E170), Emulsifier (E460). (0.17% Calcium by product 236 89.7 0.3 5.3 57 -- Choice milk drink weight) KOWLOON DAIRY Hi- Snacks of Water, Milk Solids, Fresh Milk, Stabilizer (E407, E410, Calcium Slimilk milk 236 137 1.5 7.1 66 -- Choice E170), Vitamins A&D. (0.17% Calcium by product weight) drink Snacks of Meadows U.H.T. SKIMMED MILK. 250 87 0.1 4.7 38 -- Choice Skimmed milk Snacks of meiji High Calcium 100% High Calcium Skimmed Milk 236 90 0.0 5.7 44 0 Choice Skimmed Milk MENGNIU LOW-FAT Snacks of Fresh Milk, Milk Minerals, Vitamin D3, Emulsifier (471), HIGH-CALCIUM 250 109 1.3 4.9 72 -- Choice Emulsifying Salt (452i), Thickener (418). MILK BEVERAGE Water, Milk Solid, Maltodextrin, Concentrate of Milk Mineral, Nestle Dairy Farm Snacks of Emulsifier (E471), Stabilizer (E460, E466, E407, E412), High Calcium Low Fat 236 128 1.4 6.2 72 -- Choice Vitamin (A, D3). -
PLANT-BASED PROFITS: INVESTMENT RISKS & OPPORTUNITIES in SUSTAINABLE FOOD SYSTEMS FAIRR Briefing, February 2018
PLANT-BASED PROFITS: INVESTMENT RISKS & OPPORTUNITIES IN SUSTAINABLE FOOD SYSTEMS FAIRR Briefing, February 2018 www.fairr.org @FAIRRinitiative DRIVERS CONTENTS FOREWORD Foreword 3 At Nestlé, we recognize that for a business like ours to be successful, INVESTORS we must take a long-term view. As a global food company, we have the Introduction 4 responsibility and the opportunity to shape the sustainable production and Investment Drivers 8 consumption of food to preserve our planet for future generations – which Market opportunities in alternative proteins 10 is why we are evolving our portfolio of products based on sustainable protein sources. Innovation in food technology 16 Diversifying our protein sources helps us respond to growing consumer and ESG impacts 22 stakeholder concerns on the impacts of increased animal protein production COMPANIES “This report shows Advocacy and regulation 26 Duncan Pollard, and consumption on both health and the environment. It also helps us that alternative How investors are responding 28 AVP, Stakeholders capitalize on enormous opportunities in plant-based foods: in 2017, Nielsen proteins are rapidly Engagement in found that over the course of 12 months, sales of plant-based alternatives How companies are responding 38 going mainstream. Sustainability, to animal proteins rose 8.1%, in contrast to declining food sales in the 1 From meatpackers FAIRR sustainable protein engagement 44 Nestlé same category. to supermarket About the companies in the engagement 46 Across the food industry, we are seeing the early days of a sector-wide stackers the global response to the challenge of increasing exposure to alternative proteins. For Engagement process 48 food sector is rapidly food companies and their investors, no roadmap exists to help us navigate ENGAGEMENT taking notice of Findings 52 the complexity associated with protein diversification. -
Fit for Life-The Diamond Method
FIT FOR LIFE-THE DIAMOND METHOD The basic foundation of natural hygiene is that the body is always striving for health and that it achieves this by continuously cleansing itself of deleterious waste material. The body is self-cleansing, self-healing, and self-maintaining. The human body ceaselessly strives to be fit. The secret is to learn how to facilitate the process rather than thwart it. The Dietary Goals for the United States, prepared by the staff of the Select Committee on Nutrition and Human Needs, United States Senate, states: As a nation we have come to believe that medicine and medical technology can solve our major health problems. The role of such important factors as diet in cancer and heart disease has long been obscured by the emphasis on the conquest of these diseases through the miracles of modern medicine. Treatment, not prevention, has been the order of the day. The problems can never be solved merely b y more and more medical care. The health of individuals and the health of the population is determined by a variety of biological, behavioural, and environmental factors. NONE OF THESE IS MORE IMPORTANT THAN THE FOODS WE EAT. The NATURAL BODY CYCLES noon to 8 pm - appropriation (eating and digestion) 8 pm to 4 am - assimilation (absorption and use) 4 am to noon - elimination (of body wastes and food debris) METABOLIC IMBALANCE A situation of toxemia in the system lays the foundation for putting on excess weight. By keeping your system toxin-free you significantly increase your chance of having a comfortable body weight, because excesses of toxins in the body are the forerunners of obesity. -
A Pocket Guide to Veganism
A Pocket Guide to Veganism What is veganism? Veganism is a way of living that seeks to exclude, as far as is possible and practicable, cruelty to and exploitation of animals. In dietary terms, this means avoiding eating animal products like meat, dairy, eggs and honey. Why Vegan? It’s better for animals! The majority of animals who are bred for consumption spend their short lives on a factory farm, before facing a terrifying death. Chickens like Bramble here spend their lives in tiny, windowless sheds. She had no access to natural light, fresh air, or even grass. Thankfully she was saved from slaughter. But many others aren’t as lucky. It helps the planet! Animal farming is responsible for more greenhouse gas emissions than all motorised transport combined. In addition, it is responsible for vast amounts of deforestation and water pollution around the world. The carbon footprint of a vegan diet is as much as 60% smaller than a meat-based one and 24% smaller than a vegetarian one. It’s healthy! You can obtain all of the nutrients your body needs from a vegan diet. As such, the British Dietetics Association and American Academy of Nutrition and Dietetics (along with many other similar organisations around the world) all support a well-planned vegan diet as being healthy and suitable for all age groups. Shopping It has never been easier to be vegan, with plant-based foods now available in every single supermarket. Thanks to Animal Aid’s #MarkItVegan campaign, the vast majority of supermarkets now clearly label their own-brand vegan products! Brands to look out for.. -
Komjölksproteinfria Alternativ
Sida 1 (8) Komjölksproteinfria alternativ *Välj berikade produkter (D-vitamin, Kalcium och vid vegansk kost även B12). *Risbaserade drycker innehåller arsenik! Rådet är därför att inte ge risdrycker till barn under sex år, utan att välja andra berikade vegetabiliska drycker. Barn bör inte äta ris eller risprodukter oftare än fyra gånger per vecka. Även risgröt och risvälling innehåller arsenik och Livsmedelsverket råder där- för föräldrar att inte bara ge risbaserade sorter utan att variera med annan gröt och välling. *Produktsammansättningen kan ändras. Läs därför alltid INGREDIENSFÖRTECKNIGEN på förpackningen! Produkttyp Tillverkare Produkt Hemsida DRYCK Oatly Havredryck https://www.oatly.com/se/ Sproud Sproud original drink https://besproud.com/sv/ (ärtprotein) Alpro Soja-, mandel-, havre-, https://www.alpro.com/se/produkter?produkter= kokos-, hasselnöt-, drycker cashewnöt- och risdryck Valio (Odd- Havredryck https://www.valio.se/produkter/oddlygood lyGood) Ren havre (glutenfri) De flesta drycker finns, Dream Rice Dream (risdryck), http://www.dreamplantbased.com/product- utöver naturell Almond Dream (mandel- category/beverage/ smak, i smak- dryck) och satta eller Coconut Dream (ko- blandade vari- kos/risdryck) anter Fazer (Aito) Havredryck https://fazeraito.se/produkter/ Ren havre (glutenfri). Provamel Soja-, havre-, ris- och https://www.provamel.com/uk/products mandeldryck NaturGreen Soja-, havre-, ris- och https://naturgreen.es/en/product- mandeldryck category/organic-non-dairy-drinks/ Allos Soja-, ris-, havre-, dinkel-, https://www.allos.eu/products/other- -
The Alpro Dairy Swaps List
The Alpro Dairy Swaps List Use our dairy swaps list to help you find the best dairy free alternatives to 100s of everyday foods – although it would be impossible to provide a 100% accurate list of dairy and lactose free pre-prepared foods, as recipes vary so much and manufacturers are always developing them. So to ensure any product is dairy free, it is important to always check the full ingredients list on packaging rather than simply relying on the allergen advice panel. DAIRY & LACTOSE SOURCES DAIRY & LACTOSE FREE ALTERNATIVES MILK & DAIRY • Animal milks including: cow’s, sheep’s, • Alpro calcium enriched soya milk goat’s, buffalo alternatives • Fresh, long-life, dried • Alpro calcium enriched hazelnut drink • Full-cream, low fat versions or almond milk • Canned – condensed/evaporated • Alpro chilled chocolate milk alternative • Buttermilk • Alpro soya shakes – choose from • Milk shakes/flavoured milks chocolate, vanilla or strawberry • Other plant based calcium enriched milk alternatives: rice, hemp, oat, pea, potato, chufa NB Rice milk is unsuitable for children under 5 years • Dairy yogurts – all • Alpro soya yogurt alternatives • Cream – single, double, soured, whipping etc. • Alpro soya alternative to single cream • Crème Fraiche / Fromage Frais • Alpro soya simply plain yogurt alternative (instead of sour cream) • Other plant based cream alternatives may also be used e.g. oat, almond or coconut. Check the full ingredients listing • Cheese – made from any animal milk e.g. • Soya cheese – check the ingredients list cow’s, buffalo -
A Practical Guide for Dietitians Since the Mandatory Calcium-Fortification of White Flour, Cereal Products Contribute Significan
One Blue Dot Other Sources: Calcium A practical guide for dietitians Other sources of calcium A more sustainable diet does not necessarily have to exclude red meat or dairy altogether – therefore meat and dairy nutrient intakes need not be compromised. This information sheet provides some useful and practical guidance with regard to plant food sources of nutrients associated with meat and dairy consumption. Calcium a key nutrient for healthy bones and teeth and helps with muscle function and energy metabolism1 Did you know? • Since the mandatory calcium-fortification of white flour, cereal products contribute significantly to calcium intakes. • Milk contributes to 34-44% and cereal products 30-39% of total calcium intakes in the UK. • Reducing dairy food consumption and using calcium fortified plant-based drinks and yogurt alternatives will ensure adequate calcium intakes. • Calcium bioavailability from fortified plant-based drinks and tofu is comparable to dairy milk. • Calcium bioavailability of low oxalate high calcium green vegetables such as broccoli, kale and pak choi is almost twice that of dairy calcium. How much do we need? DRV for calcium mg2 Who needs to up their intakes? Male Female 2-3 year olds 350 4-6 year olds 450 7-10 year olds 550 Teenage boys and especially girls and women aged 19-64 years. 11-18 year olds 1000 800 19 and older 700 Since the mandatory calcium-fortification of white flour, cereal products contribute significantly to calcium intakes. 1 One Blue Dot Other Sources: Calcium Top tips for meeting calcium needs • Calcium fortified plant-based drinks and soya alternatives to yogurt, calcium fortified tofu, nuts, sesame seeds, dried apricots and figs, dark green leafy vegetables and beans are great for calcium. -
Cow's Milk Protein Allergy Weaning Group
Cow’s Milk Protein Allergy Weaning Group by: Anna Kotze (Paediatric Dietitian) Lucy Stark (Paediatric Dietetic Assistant) What topics we will cover today • What is cow’s milk allergy ; the range of symptoms • Diagnosing cow’s milk allergy • Do children grow out of cow’s milk allergy , and when? • Breast or formula feeding a cow’s milk allergic baby? • Milk free weaning and how to achieve a balanced diet • Avoiding cross contamination with milk/dairy • Use of soya products • Providing adequate calcium • Unsuitable ‘milk alternative’ drinks • Checking food labels are ‘milk free’ • Cow’s milk challenge using the milk ladder • Who needs extra vitamins ? • Useful links • Further advice if required What is cow’s milk allergy? •It happens when the body’s immune system reacts to proteins found in milk ie. milk , cheese , yogurt and foods containing these. •Between 2-4% of children in the UK are allergic to cow’s milk •Allergic reactions can be: o immediate (IgE) – within minutes to 2-hours of eating milk odelayed (non-IgE) – within 2-48 hours of eating milk Symptoms of cow’s milk allergy • Diarrhoea or constipation • Reflux or vomiting • Colic with constant screaming and back arching • Bloated tummy • Blood or mucus (stringy) in stools • Red, itchy rashes on the skin • Swelling of face, lips or eyes • Eczema • Poor growth • Runny or blocked nose • Wheezing or coughing • Breathing difficulties (rare) Diagnosis of Cow’s Milk Protein Allergy • Dependent on type of allergy Immediate Delayed reactions reactions (non-IgE (IgE mediated) mediated) Blood tests (RAST test) Food exclusion & Skin prick test reintroduction Will my child outgrow their milk allergy? • Most children do outgrow milk allergies – 50% by 1 year of age – 95% by 3 years of age breast feeding or formula 0-6mths ? • Recommended milk free feeding: • Breast feeding ( some mother’s may need to follow a milk free diet whilst breast feeding , if your baby’s symptoms continue ) • Extensively hydrolysed formula (prescribed) Eg. -
Fruitarianism – the Path to Paradise by Anne Osborne
Fruitarianism The Path To Paradise By Anne Osborne Anne Osborne ©2009 www.fruitgod.com i First Published in Australia in 2009 by Anne Osborne Copyright © 2009 Anne Osborne Website www.fruitgod.com Illustrations © Anne Osborne Fourth Printing April 2012 Special thanks to Fundación Pablo Neruda for permission to publish ‘Ode To An Apple’ by Pablo Neruda pages 123–124 Front Cover Illustration by Alphonse Mucha Back Cover Illustration by Joseph Prestele, reproduced by kind permission of Cornell University Library The use of capitalisation for fruit varieties, throughout the text, is intentional and reflects their importance. ♥ The author/illustrator asserts the moral right to be identified as the author/illustrator of this work. ISBN 978–0–646–50585–5 Printed and bound in Australia by Sunstrip Printers Nambour 4560 Sunshine Coast Queensland. ii Fruitarianism — The Path to Paradise Dedicated to Doris and Monty ♥ Love You. ♥ “Fruit bears the closest relation to light. The sun pours a continuous flood of light into the fruits, and they furnish the best portion of food a human being requires for the sustenance of mind and body.” Amos Bronson Alcott (1799–1888) American Philosopher and Author. iii Acknowledgements Thank you to all the Pioneers mentioned and quoted in this book for their passion and wisdom. Thank you to David Shelley for igniting a spark. Thank you to Jamshed for your fantastic fruity friendship. Thank you to my family for supporting me, especial thanks to Camlo and Cappi for showing the power of fruit. Utmost thanks for the love of Doris and Monty, without whose love this book would not have been written.