Flexitarian diet
Nutrition

Flexitarian diet

flexitarian diet
flexitarian diet
The flexitarian diet attracting more and more meat lovers who want to reduce their consumption without becoming a vegetarian either. Food scandals, ethical or environmental concerns ..

Before, there were vegetarians and others. Today, we also talk about flexitarians, consumers who enjoy meat, but who choose not to provide in exceptional cases. This “part-time vegetarianism” now concern nearly 30-40% of people in the US, while only 3% are vegetarians “hardliners” (no meat, no fish, no eggs or other animal products). “This movement to reconcile the trends of” naturalness “(which imply, in our minds of consumers, a sweet mixture of health, security and safety) and functionality (a food should be beneficial, useful) that result in a return of power plant, explains Xavier Terlet, president of XTC World Innovation, a kind of “laboratory sniffer” food trends of flexitarian diet.

 

This is a trend, general (there are more and more products “enriched” with vegetables, such as pasta, or mini-doses to consume), and are still increasing, because the plant has acquired dimensions of gustatory pleasure: big heads up “green” ready meals the highlight .

Now, the vegetable is magnified and is comparable to meat, which he is no longer a mere accompaniment. In this much more than a current strong trend, the consumer is not an activist spirit, he will give up anything and both have fun and do good, in an attitude of moderation but austerity. “A rational attitude, and beneficial on many levels  by using  flexitarian diet.

Eat do we really too much meat?

Meat, especially red, a symbol of strength and power, has long been considered essential and restorative. Even today, “carnivores in the soul”, we consume too: since the 30s, our consumption has more than tripled! Portions too big (including young children, which sometimes eat three times the recommended dose) or for lunch and dinner every day …

We abuse it, whatever the different lobbyings. Butcher’s meat consumption (beef, veal, lamb, pork and horsemeat), that is to say, not to mention poultry amounted to 390 g / week per person *. And 29% of French are big consumers of “barbaque” (over 490 g / week). Meanwhile, this consumption flexes, further decreasing by 15% between 2003 and 2010.

Would the meat bad for health?

Attention no hasty shortcut! Red meat provides protein, iron, minerals beneficial to health … It is when one consumes in excess or that systematically selects the fattest pieces there is concern. Too much saturated fat is harmful, especially for the cardiovascular system, it promotes high cholesterol, diabetes and even some cancers. “Reducing the quantities, favor other sources of protein (animal and plant) can rebalance the quantity and quality of fats consumed,” says Dr. Catherine Serfaty-Lacrosnière nutritionist.

To summarize, it is perfectly possible to do without meat without damaging his health and even improving it, since a vegetarian diet properly conducted is medically recognized as beneficial. And reduce the dose poses absolutely no problem, on the contrary! “You just watch his iron levels (if you have very heavy or very frequent rules), to avoid a deficiency in this mineral, generating fatigue” advises nutritionist, who said herself flexitarienne by taste.

In practice, at the table, simply focus on fruits and vegetables and replace meat with other foods providing protein: fish and shellfish, eggs, dairy products, poultry but also cereals and legumes. .. and of course if it is appreciated, tofu (soy). Anyway, in France as in all industrialized countries, the protein deficit is not to fear! No need to worry on this point …

What are our protein needs?

Our protein intake should be around 0.8 to 1 g per kilogram of body weight per day, or 44-55 g for a woman of 55 kg (given that 100 g of meat or fish, or 100 g dry lenses, provide 20 g). Ideally, consume as much animal protein than plant origin.

How did the semi-vegetarianism?

Environmental concern, respect for animals, economic cost … There are various reasons for this umpteenth infatuation food trend. And what could not remain a fashion became a global trend. Ghent (Belgium) was the first city to introduce a “meatless day” (Thursday), followed by Bremen (Germany), São Paulo (Brazil), San Francisco (United States), Jakarta (Indonesia) … the “meatless days”, “Meat Out Day” (meatless day), “Week of Soy” (week of soya) and other days “off” abound everywhere, including on the Internet. In France, it is 20 March.

How did the semi-vegetarianism?

Environmental concern, respect for animals, economic cost … There are various reasons for this umpteenth infatuation food trend. And what could not remain a fashion became a global trend. Ghent (Belgium) was the first city to introduce a “meatless day” (Thursday), followed by Bremen (Germany), São Paulo (Brazil), San Francisco (United States), Jakarta (Indonesia) … the “meatless days”, “Meat Out Day” (meatless day), “Week of Soy” (week of soya) and other days “off” abound everywhere, including on the Internet. In France, it is 20 March.

Too much meat kills the planet

From an environmental point of view, meat is now a heresy. Limit (minimum) consumption involved in saving the planet … and the fight against hunger in the world. As reported Fabrice Nicolino, Author of “Bidoche, the meat industry threatens the world” (Ties That release editions), livestock emits 18% of gas anthropogenic greenhouse warming, either more than transport.

It also requires a large amount of grain (37% of world production is dedicated to the breeding, while we always starving). And water (8% of global consumption): it takes at least 20,000 liters of water to ‘manufacture’ one kilo of beef, against 150 liters for as many potatoes! We must also him 37% of methane emissions, and 3 million hectares of forest are sacrificed to it each year. A heavy addition, especially when we know that only a small part of the planet guzzler these “steaks on legs” GMO-fed cereal … while many others starve. “This is becoming mass barbarism, and it’s a terrible gear, the severity is widely underestimated,” says the author of the book “foot in it,” which eats meat (organic) two once a month and did feel better by using flexitarian diet.

What meat flexitarians choose?

Be limited in quantity allows to choose the meat very good: when we consume infrequently, one can afford to buy more expensive pieces. The flexitarians prefer tournedos and excellent eating organic, a beautiful outdoor high labeled poultry pieces “noble” or “real good” farm eggs, rather than a hamburger first prize every day.

Adopt flexitarian diet, it’s easy!

We start by reviewing the portions of flexitarian diet: 100-120 g (150 g maximum wide) once a day, this is sufficient. No need for a steak of 250 g! If hungry, you can take vegetables or cereals. It varies sources: the focus is on fish and shellfish, eggs (without abusing twice a week maximum), some poultry …

In some dishes, meat can easily be deleted: quiches, gratins, pasta, pizzas and others can be made only with vegetables. Eggs and milk casseroles, cheese, pasta, then charge proteins by using flexitarian diet.

It is also thought to foreign vegetarian specialties that combine legumes and grains, providing additional amino acid mix from each other. And we enjoy couscous with chickpeas and vegetables, fried rice with peas, stewed red beans and rice, quinoa (exceptionally rich in proteins), lentils … We also looking for gourmet recipes, highlighting Foods that little kitchen, such as whole grains, legumes … In short, we review his habits, to his great gustatory pleasure!

So, the flexitarian diet is the perfect diet to lose weight and keep your well-being safe from any disease.

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