Five Reasons to Cut Down on Meat
Eating a predominantly plant-based diet is not only fashionable – see Beyonce, J-Lo, Joaquin Phoenix - it’s also good for the planet and your long-term health. Here are five reasons to make meat-free meals.
Up Your Antioxidants: When you swap meat for more vegetables you load your diet with immune boosting nutrients. Shiitake mushrooms have been shown to help prevent cervical cancer, blueberries can cut the risk of heart problems and broccoli sprouts activate glutathione, known as the ‘mother’ of all antioxidants.
Reduce Your Risk: Dr. Michael Greger believes that eating more meat significantly ups your risk of colon cancer - and he would know. Every year Greger scours over 27,000 papers on nutrition to bring people the most up to date information on how to prevent disease.
Love the Planet: ‘ The more you cut down on meat and dairy, the better your carbon footprint looks,’ says Tim Lang, Professor of Food Policy at London’s City University. ‘ Red meat is carbon emitting, huge on land space and animals are vast users of water.’
Boost Enzymes: The body requires huge amounts of enzymes to digest meat, which places a burden on your system and means there are less enzymes free for healing and repair. Having enough enzymes ensures healthy digestion, keeps you looking young and is powerfully anti-cancer.
Get Alkaline: Meat is extremely acid-forming in the body and when the body becomes too acidic it can lead to bloating, irritability, weight problems, ageing and eventually chronic disease. If you are going to eat meat, make sure it’s organic and grass-fed – not only is organic meat higher in anti-inflammatory omega 3 fatty acids it also means a happier life for the animal. Of course, it goes without saying that the happiest animals are those that don’t make it to dinner.