Cut out meat, go vegan; increase your energy, lose weight


Going vegan is the simplest way to reduce your personal carbon footprint. Growing beef requires up to 100 times more land than growing peas or soybeans to produce the same amount of protein. I’ve reduced my meat consumption once or twice a month to local, organic grass-fed red meats or fried treats. This allows me to include meat in my diet more sustainably.

According to studies, there are no differences in intestinal health between vegans, vegetarians and occasional meat eaters. The number of different plants we eat each week was the single most important dietary factor we found for improving gut health, and 30 is the optimal number.

Avoid ultra-processed meat substitutes.

Unfortunately, many vegans rely too heavily on high-salt, high-fat, ultra-processed foods that are unhealthy for us and the environment (some produced in large, energy-intensive factories). Cell-cultured “meat”, “fish” and even “cheese” are on the horizon, and are likely to be more environmentally friendly.

Choose legumes over animal protein

We put too much emphasis on protein. Legumes, beans and lentils help centenarians in some cultures live longer than the rest of us. This is because they are high in fiber, protein, minerals and polyphenols (polyphenols are plant chemicals that help our gut microbes).

We need iron and iodine, zinc, and vitamin B-12 to be healthy, but most of us get them from eggs, shellfish, or clams and chicken once a week—the most sustainable of farmed animal products.

Go organic

Herbicides were widely believed to be safe before we realized the importance of microbes in the soil and in our gut and immune system. Our own research has shown the ability of a healthy diet and microbiome to protect against serious diseases.

Cook smarter (and use the microwave) By harnessing the power of microbes to ferment and preserve leftover vegetables, we can reduce cooking fuel consumption while preserving the beneficial chemicals in food.

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