Vegetarian food is a choice that often starts from ethical reasons, motivated by the awareness of the suffering of animals whose demand for meat is always on the rise. But it also has objective benefits, confirmed by science, both for our health (particularly that of the heart) and for the environment.
The elimination of meat foods (such as beef or pork, poultry, as well as seafood and their derivatives) is a popular diet mainly for its benefits on the cardiovascular system. All recent studies confirm that the vegetarian diet reduces the risk of atherosclerosis and hypertension, themselves high risk factors for heart damage.
But that’s not all: science also confirms that this diet can protect against kidney disease, to lose weight more quickly and delay aging, while promoting longevity.
In November 2021, a study calculated a global increase in meat-related deaths by almost 75% between 1993 and 2018, with substantial differences between regions of the world: an estimated increase of 55% in developed countries and up to 157% more in developing countries, due to diseases such as colorectal cancer, type 2 diabetes and coronary heart disease.
The ecological impact
But that’s not all, the environment also thanks you. We have known for a long time how the intensive livestock farming are one of the most important factors in the release of greenhouse gases into the atmosphere. In fact, on the Old Continent, greenhouse gas emissions from these factories represent 17% of total EU emissions (virtually more than all the cars and vans on the road).
Not to mention – it seems obvious but we repeat it – animal suffering. This, in addition to the ethical side, which is nevertheless very important, is also reflected in the quality of the meat that ends up on our tables.
Meat consumption must decrease globally so that intensive farming is closed everywhere and forever.