Flexitarianism involves a semi-vegetarian diet that focuses mainly on vegetarian food with some meat eating on occasion.
Instead of committing entirely to a meatless diet, I find it has been much easier mentally to go flexitarian. I eat mostly vegetarian meals, but when the catering tray comes around with a delicious looking something or other, I find it easiest to give in to my active and interested tastebuds.
In any case, when I cook and even when I order out, I tend to stay away from commercial red meat for the following reasons:
Instead of committing entirely to a meatless diet, I find it has been much easier mentally to go flexitarian. I eat mostly vegetarian meals, but when the catering tray comes around with a delicious looking something or other, I find it easiest to give in to my active and interested tastebuds.
In any case, when I cook and even when I order out, I tend to stay away from commercial red meat for the following reasons:
* It is dirty.
The intense numbers of animals in unhygienic housing create a feast for bacteria. Plus, processing happens in the presence of blood, feces, and other unmentionables, and the distance to transport this food is also open for contamination.
* As a result, there is an overuse of antibiotics that we end up indirectly consuming, and Salmonella, E. Coli, and Camplyobacter are increasingly becoming more resistant!
* It is high in saturated fats and raises "bad" LDL cholesterol levels.
* It can increase overall calorie intake when eating large amounts of fatty red meat
and could lead to excess weight gain and obesity.
*Studies also show that eating red meat leaves you at risk for a shortened life span because of links to of heart disease and cancer. Actually, it's a 30% increase in risk of death, a 50% greater risk of colon cancer, and a 20% greater risk of rectal cancer!
The intense numbers of animals in unhygienic housing create a feast for bacteria. Plus, processing happens in the presence of blood, feces, and other unmentionables, and the distance to transport this food is also open for contamination.
* As a result, there is an overuse of antibiotics that we end up indirectly consuming, and Salmonella, E. Coli, and Camplyobacter are increasingly becoming more resistant!
* It is high in saturated fats and raises "bad" LDL cholesterol levels.
* It can increase overall calorie intake when eating large amounts of fatty red meat
and could lead to excess weight gain and obesity.
*Studies also show that eating red meat leaves you at risk for a shortened life span because of links to of heart disease and cancer. Actually, it's a 30% increase in risk of death, a 50% greater risk of colon cancer, and a 20% greater risk of rectal cancer!
Be wise.
Making healthier decisions about what kind of protein you get is imperative to your health. Opt for leaner unprocessed white meats and fish when possible and think twice about stuffing your face with the largest culprits: fatty cuts and ground beef, lamb, pork, sausage, hot dogs, bacon, and even many deli meats.
Making healthier decisions about what kind of protein you get is imperative to your health. Opt for leaner unprocessed white meats and fish when possible and think twice about stuffing your face with the largest culprits: fatty cuts and ground beef, lamb, pork, sausage, hot dogs, bacon, and even many deli meats.
Hi, Nicole. I'm a friend of your dad's--have taken a couple calligraphy classes with him.
ReplyDeleteThanks for the tips! I've been working to improve my eating habits and have previously read some of what you've included. Reading it again, here, is a great reminder. Some of it is new--flexitarian, for instance. The site is very helpful--good, clear information! Thanks so much!
Thanks so much for your comment, Kristi! The Green Oven is so glad to be a reminder. Crazy how one person eating healthier has such an individual and also a global effect. Yet another plus side of being flexitarian is that it lowers your carbon footprint.
ReplyDelete"…if Americans were to reduce meat consumption by just 20 percent it would be as if we all switched from a standard sedan — a Camry, say — to the ultra-efficient Prius. Similarly, a study last year by the National Institute of Livestock and Grassland Science in Japan estimated that 2.2 pounds of beef is responsible for the equivalent amount of carbon dioxide emitted by the average European car every 155 miles, and burns enough energy to light a 100-watt bulb for nearly 20 days.” (Rethinking the Meat-Guzzler ).