Friday, October 1st is celebrated the World Vegetarian Day 2021. A celebration that has been in existence for quite some time, considering that World Vegetarian Day was established in 1977 by the North American Vegetarian Society. Today, talking about a vegetarian diet makes more sense than ever. Some time ago, in fact, the authoritative commission of Eat Lancet launched a worldwide appeal, inviting a reduce weekly consumption of red meat and fish, giving space at the table to plant foods (vegetables, oil seeds, whole grains).
The goals of such a diet, not 100% vegetarian, but distinctly plant-based, they are soon said: less pathologies (see under cancer and diabetes) e less impact on the environment, according to a unique concept of health, which includes ours and that of our planet.
REDUCING THE MEAT, THE GESTURE THAT MAKES THE DIFFERENCE
The intent of the founders of World Vegetarian Day is only one: to push people to reflect on benefits of a more compassionate and ethical diet. And certainly buying meat from intensive farming, knowing the conditions to which animals are subjected, is the opposite of a compassionate and ethical choice. But the consumption of meat is also and above all risky for our health. As he points out Emanuela Cofano, nutritionist biologist from Terme di Sirmione, «We need to clarify a much discussed issue. Meat is a source of high biological value protein and also contains a good amount of iron, zinc and B vitamins. However, beyond its nutritional values, it is important to consider that its consumption, especially in the West, is often excessive and too frequent. Meats, especially red ones and those of bovine origin, are rich in saturated fats, which promote weight gain, abdominal obesity and – in the long run – the risk of cancer. THE saturated fats, in excess, they facilitate hypercholesterolemia, the increase in triglycerides, blood pressure, hindering the proper functioning of the hormone insulin, which if produced in excess becomes a risk factor for numerous chronic-degenerative diseases. Not only. Red meat contains arachidonic acid, an omega-6 fatty acid, which – when in excess – triggers an inflammatory state of the body, increasing the risk of cardiovascular disease, dementia and cancer. Red meats are also richer in heme iron, a powerful oxidizing agent that promotes the formation of stomach carcinogens nitrosamines. The concept is simple, but crucial: those who choose to consume meat should limit the quantity and frequency, preferring it of quality, coming from certified organic farms or from autochthonous breeds with denomination of controlled origin and always combining it in the meal with an abundance of seasonal vegetables. Doing so helps our planet not a little: according to theIPCC, the Intergovernmental Panel on Climate Change, diets with a low consumption of products of animal origin and with a higher proportion of vegetables and legumes can help reduce global emissions a lot, up to 8 billion tons of CO2 per year. Equal to about 21% of current emissions ».
In the gallery, we present you Some of celebrities who have chosen (without ever regretting it) the vegetarian diet. Happy World Vegetarian Day everyone!
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