There’s been a lot of talk lately about the benefits – and drawbacks – of a primarily plant-based diet.
A recent article in the New York Times buy Jane E. Brody entitled “Good Vegan, Bad Vegan” brought some of these issues to light. Her article was based on opinions about and feedback from another popular publication, the documentary “What the Health“, a controversial movie with many questionable premises billing itself as “The Health Movie Health Organizations Don’t Want You to See”.
Brody points out in her article some of the same points that many dietitians and other nutrition and health advocates regularly repeat, that even vegetarian diets, if not properly planned and balanced can be unhealthy.
Take this sample vegetarian meal “plan” for example:
- Sugary cereal with vanilla (sweetened) soy milk for breakfast
- White pasta with pesto and high-sodium canned soup for lunch
- Refined white carb crackers and salty soy cheese for snack
- Grilled vegan cheese sandwich on white bread with canned green beans for dinner
Now of course this menu is a big exaggerated…but you get the point: there are no animal foods in that diet, but there is a ton of added sugar, salt, and refined white carbs that also aren’t so great for you either. Not enough fiber either…
While cutting back on your reliance on animal protein can be good for your health – and the environment – there are certainly ways to incorporate small amounts of animal foods responsibly in a diet that is well-balanced!
- If you’re a heavy meat-eater, try making at least one day a week meatless. (Check out meatlessmonday.com for inspiration)
- Focus on plants you can eat MORE of – aim for at least one serving of fruits and/or vegetables every time you sit down for a meal or snack
- Be picky about processed food – don’t forget that even processed vegetarian foods can be devoid of important nutrients or have high amounts of added sugar and/or salt