Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Vegetarianism, pros and cons
What does being vegetarian mean? What are the pros and cons of following a vegetarian diet?
First of all, we should distinguish among the different types of vegetarianism: for example, lacto-ovo-vegetarians are those people who avoid to consume meat and fish but eat milk, dairy products and eggs; vegans, instead, don’t eat any food product of animal origin (meat, fish, milk, dairy products, eggs); raw veganism not only excludes food of animal origin but also cooked food.
Lacto-ovo-vegetarianism is the less rigid food practice among those listed above and if it is followed with wisdom, it doesn’t determine severe food deficiencies, even in the long term. This because foods of animal origin such as milk and eggs can provide the right amount of proteins and essential amino acids, which are not included in the plant kingdom.
A “smart” vegetarian diet, rich in fruits, legumes, whole cereals and poor in animal tissues can ensure multiple advantages from a strictly nutritious point of view: lower intake of environmental toxins, which are mostly found in meat and animal products because they accumulate during the food chain; lower odds of food intoxication (connected to the excessive consumption of meat); lower odds of cardiovascular diseases (hypertension, heart attack, stroke) linked to the excessive consumption of saturated fats; a larger amount of fibres, which have positive effects on the intestines function and prevent many pathologies (from obesity to tumours); a larger amount of vitamins and useful mineral salts; a larger amount of antioxidant and protective substances.
The lacto-ovo-vegetarian diet is more complete because it also includes more vitamins (mineral salts such as calcium, iron, phosphorus, potassium; vitamin A, B1, B2, PP and biotin). The fact that it includes also milk and dairy products guarantees a good calcium intake, necessary to prevent osteoporosis; eggs are a good source of easily digestible iron (which is lacking in plant kingdom).
However, those who decide to follow this diet should make sure to consume food high in some nutrients including vitamin B12. Foods of animal origin (shellfish, meat, liver…) are rich in this precious vitamin, which is also found in eggs, dairy products and, coontrary to what many old books read, even in food of vegetable origin such as wheatgerm, sunflower seeds, sprouts, parsley and so on.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?