Today, we share an article supporting the case for more plant-based protein: https://www.eatingwell.com/plant-based-protein-benefits-11712145?utm_source=news.drwilliamli.com&utm_medium=newsletter&utm_campaign=5-23-friday-five
Humans are encouraged to opt for more plant-based foods based on their own private reasons.
For those who love the planet, this might be your incentive (information and graph source: from the link above)
If you compare plant- and animal-based proteins, plant-based varieties are notably “lighter” in terms of their ecological impact. For example, if you take into account land requirements, greenhouse gas emissions and water use, “producing 100 grams of protein from beef emits nearly 13 times more greenhouse gases, uses more than 18 times more land and requires about 6 times more water than tofu,” says Supriya Rao, M.D., a board-certified gastroenterologist and lifestyle medicine physician. “Tofu is a dramatically more sustainable protein choice across the board.”
“Compared to other protein sources, especially animal-based proteins, [most] plant-based proteins like beans, lentils, nuts, seeds and whole grains require much less water to produce and [producing them emits] a smaller amount of harmful gases into the environment,” says Marisa Landetta, RD, a plant-based registered dietitian.
Landetta points to regenerative agriculture (which focuses on supporting the well-being of the land, the people who tend to it, and our water systems) as a potentially more sustainable solution to a future that includes both animal- and plant-based proteins.
For those who love the animals: You do not need any graphs of statistics. You know the connection.
Have a happy meatless day!
These are Kampung Harvest eggs where the hens live a happy natural life in a jungle environment; the eggs are not fertilised and the hens are not slaughtered at all. My friend, Ivan Ho, owns the farm.
Bon appetit!