Plant based nutrition

Introduction. Plant-based diets are associated with a lower: (i) body
mass index, (ii) rates of death from ischemic heart disease, (iii) serum
cholesterol, (iv) incidence of high blood pressure, (v) type II diabetes
mellitus and cancer, with an overall longer life expectancy. However,
little data concerning the oral health in individuals on a plant-based
diet are available.
Aim. The aim of the present study was to investigate the general
and clinical oral health status in a cohort of adults who had been following
a plant-based diet for a minimum of 24 months.
Materials And Methods. For this purpose, individuals were administered
two questionnaires (a.Questionnaire investigating risk areas for
oral diseases; b. Italian version of the Oral Health Impact Profile -14
(IOHIP-14)) by a dental hygienist and clinical examination of the oral
cavity was carried out.
Results. Seventy-seven adult individuals were enrolled. On average,
they followed a plant-based diet for the last four years, had four
meals a day and brushed their teeth twice a day. Fruit was the most
frequently consumed food at breakfast by 48 of the participants. Thirtyfour
responders did not drink beer or wine, 65 did not drink spirits, 57
avoided carbonated beverages and 62 (80.5%) did not consume any
highly-sugared beverages. Different dental therapies in the previous
three years were reported in 36 of the responders. Overall, answers
“never and almost never” to the IOHIP-14 questionnaire were observed
in 87% to 100% of the individuals. Multiple logistic regression analysis
revealed that fresh fruit consumption at lunch had a protective effect
against caries (p < 0.05).
Conclusion. In conclusion, this study showed that individuals
on a plant-based diet have good overall oral health conditions. These
features are in agreement with the behavior of these subjects towards
an overall healthy life style. Clin Ter 2020; 171 (2):e142-148. doi:
10.7417/CT.2020.2204

Este documento tiene por objeto responder a las preguntas: ¿Cuáles son los paradigmas culturales o impulsores fundamentales que apoyan el consumo de carne en la cultura argentina? ¿Cómo se perciben las dietas basadas en plantas y el veganismo en Argentina? ¿Cómo se pueden cambiar los paradigmas para promover una transición a una dieta basada principalmente en plantas? Y finalmente, ¿Cuáles son las intervenciones más efectivas para cambiar el comportamiento de los individuos hacia el consumo de productos animales? He dividido el trabajo en cinco partes. Una introducción, y el desarrollo de los cuatro elementos clave de las representaciones sociales del consumo de carne en Argentina. En otras palabras, ¿cómo podemos describir el conocimiento del sentido común de la mayoría de la gente (aprendido en la familia pero sostenido por varias instituciones) que apoya el consumo de carne? Estos elementos son: 1) un sistema de creencias que apoya el consumo de carne, 2) una profunda estigmatización del veganismo, 3) los macro-relatos sobre la carne y los productos lácteos, y 4) una forma particular de pensar y hacer activismo dentro de la comunidad vegana. Mientras que en la parte 1, la introducción, hago un breve reconocimiento de lo que son las representaciones sociales, en las partes 2 a 5 (los 4 elementos claves), explico cada uno de estos elementos y doy sugerencias prácticas para superar los problemas encontrados.

Plant-based or plant-forward eating patterns focus on foods primarily from plants. This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans. It doesn't mean that you are vegetarian or vegan and never eat meat or dairy. Rather, you are proportionately choosing more of your foods from plant sources. Mediterranean and vegetarian diets • What is the evidence that plant-based eating patterns are healthy? Much nutrition research has examined plant-based eating patterns such as the Mediterranean diet and a vegetarian diet. The Mediterranean diet has a foundation of plant-based foods; it also includes fish, poultry, eggs, cheese, and yogurt a few times a week, with meats and sweets less often.

This book explores the phenomenon of plant-based food consumption, more specifically the consumption of plant-based food following flexitarian, reducetarian, vegetarian and vegan diets. This emerging market addresses some specific consumer’s needs as well as societal needs in terms of health and sustainability. This book will provide an overview of crucially important consumer science and marketing aspects characterizing the plant-based food consumption phenomenon, more precisely: the products (what are the plant-based food products?what about health and nutritional issues?), the consumers (who are the plant-based food consumers?), and the strategies (how to approach this emerging market?). Moving from the analysis of consumers’ motivations and needs, this book will describe how companies manage new product development or old product rejuvenating process and it provides information about relevant consumer science and marketing strategies. The chapters will provide a theoretical background and short cases.

Modern society has brought with it many comforts and conveniences, yet when it comes to the United States’ health and nutrition, the advancements haven’t always been positive for your overall health. Doing things better, cheaper and faster may work well for manufacturing microprocessors but it doesn’t work well with the mind, body or spirit. The invention of factory farming, refined and processed pre-packaged food and fast food has come at a high price – your health. You can find your own way to good health by learning the basics of holistic health including what is safe and what is dangerous in modern food. With knowledge comes the empowerment to debunk misnomers from food and nutrition studies born out of conflicts of interest and to see through devious marketing from large food and beverage manufacturers focused only on one thing (and it’s not your health.) Consuming a diet filled with the “food like stuff” that has become a basic of today’s Standard American Diet (SAD), results in excess weight, illness, dis-ease and mental fog from the dangerous components of our food.

As an unique individual, biochemically and spiritually, it’s important to find what works best for you. When you know the basics, you can seek out and find what foods, including amounts and combinations, work best for your individual body. It’s vital to experiment to find the right combination of food, exercise and spiritual nurturing so you not only feel great, you are the best, most dazzling version of you. Empowerment through knowledge will allow you to find your own way to a life of vibrant health and a trim, healthy body. Awareness of good nutrition is freedom from fad diets, counting calories and points, reading unhelpful nutritional labels and from confusion over misleading nutritional information in the media. Changing what you know and the way you eat and treat your mind, body and spirit will transform your life.

The book’s title, How Not To Diet, seeks to differentiate this book from others. So many diet books exist (in 2019, Amazon offered in excess of 30,000 diet books): “they always sell because they always fail”. The book's author, Dr Michael Greger of nutritionfacts.org, proposes that the best diets are based on the strong foundation of a lifetime whole food plant-based diet. The heavily-freferenced book provides many hacks those who want a little extra help.

Meat has been one of the common foods for humankind for many millenniums and an important part of food memory in different cultures in relation to everyday food practices. Nowadays, plant-based meat (PBM), as substitution of animal-based meat (ABM), has become popular and common among consumers living in Northern Europe with various motivations including environmental problems, animal welfare, and human health. In this thesis, as a niche product category, PBM is studied from a cultural analytical perspective. The aim of this thesis is to identify and interpret the hidden effects of consumers’ interactions with PBM by focusing on their daily practices including shopping, cooking, and eating. To achieve this aim, these practices are taken into consideration with their performative aspects while analyzing the collected data from various qualitative research methods including interviews, focus groups, shop, cook, eat-alongs, and online ethnographic research (netnography). Additionally, by using the theoretical approaches of semiotics, (embodied) food memories and myths, consumers’ personal practices, narratives, and food rituals are analyzed.

The thesis shows that the naming of PBM products as meat make an impact for consumption but also their physical properties evoking consumers’ senses and (embodied) memories and their contributions to develop social interactions, e.g. commensality, i.e. providing an opportunity for sharing meat by everyone at the table, affect consumers’ PBM preferences in their everyday food practices. In terms of applicability, the findings of this thesis provide culturally valuable consumer for various stakeholders to design, develop, and produce consumer-centered plant-based meat products. Moreover, they raise new questions for further researches in academia while providing a new perspective for the discussion of PBM in politics, society, and industry.

Herbivory is a fundamental process that controls primary producer abundance and regulates energy and nutrient flows to higher trophic levels. Despite the recent proliferation of small-scale studies on herbivore effects on aquatic plants, there remains limited understanding of the factors that control consumer regulation of vascular plants in aquatic ecosystems. Our current knowledge of the regulation of primary producers has hindered efforts to understand the structure and functioning of aquatic ecosystems, and to manage such ecosystems effectively. We conducted a global meta-analysis of the outcomes of plant–herbivore interactions using a data set comprised of 326 values from 163 studies, in order to test two mechanistic hypotheses: first, that greater negative changes in plant abundance would be associated with higher herbivore biomass densities; second, that the magnitude of changes in plant abundance would vary with herbivore taxonomic identity. We found evidence that plant abundance declined with increased herbivore density, with plants eliminated at high densities. Significant between-taxa differences in impact were detected, with insects associated with smaller reductions in plant abundance than all other taxa. Similarly, birds caused smaller reductions in plant abundance than echinoderms, fish, or molluscs. Furthermore, larger reductions in plant abundance were detected for fish relative to crustaceans. We found a positive relationship between herbivore species richness and change in plant abundance, with the strongest reductions in plant abundance reported for low herbivore species richness, suggesting that greater herbivore diversity may protect against large reductions in plant abundance. Finally, we found that herbivore–plant nativeness was a key factor affecting the magnitude of herbivore impacts on plant abundance across a wide range of species assemblages. Assemblages comprised of invasive herbivores and native plant assemblages were associated with greater reductions in plant abundance compared with invasive herbivores and invasive plants, native herbivores and invasive plants, native herbivores and mixed-nativeness plants, and native herbivores and native plants. By contrast, assemblages comprised of native herbivores and invasive plants were associated with lower reductions in plant abundance compared with both mixed-nativeness herbivores and native plants, and native herbivores and native plants. However, the effects of herbivore–plant nativeness on changes in plant abundance were reduced at high herbivore densities. Our mean reductions in aquatic plant abundance are greater than those reported in the literature for terrestrial plants, but lower than aquatic algae. Our findings highlight the need for a substantial shift in how biologists incorporate plant–herbivore interactions into theories of aquatic ecosystem structure and functioning. Currently, the failure to incorporate top-down effects continues to hinder our capacity to understand and manage the ecological dynamics of habitats that contain aquatic plants.

This article reports upon research on vegan transition, which I bring into dialogue with Sara Ahmed’s figure of the killjoy. Ahmed’s work on affect and the feminist killjoy is found to be apt for considering contemporary vegans and their transgression of normative scripts of happiness and commensality in a dominant meat and dairy consuming culture. The decentring of joy and happiness is also found to be integral to the critical deconstructive work of the vegan killjoy. Ahmed’s ideas further complement the frame of practice theory that I draw upon to understand the process of transition especially in the sense of opposing the meanings of dominant practices. Although food and veganism are not commented upon by Ahmed, the vegan subject constitutes, I argue, a potent further example of what she terms an “affect alien” who must willfully struggle against a dominant affective order and community. Drawing upon interviews with 40 vegans based in the UK, I illustrate examples of contestation and negotiation by vegans and those close to them. The article finds in the figure of the killjoy not only a frame by which to partly understand the negotiation of relationships between vegans and non-vegans but also an opportunity for further intersectional labour between veganism and feminism.

Background and aims: It is widely acknowledged that the quality of nutrition affects many aspects of physical and mental performance. A vegan diet is associated with superior cardiovascular and cerebrovascular conditions. Mediterranean diets (high fruit and vegetable content) are linked with reduced risk of neurodegenerative diseases and improved performance on cognitive. The aim of the present study was to evaluate the effects of diet on memory and sleep quality. Materials and methods: Verbal memory and sleep quality were assessed in a cohort of 62 adults aged 40 and above. Using a modified Mediterranean Diet Adherence Screener, the participants were divided into the categories of vegan, vegetarian, pescatarian, omnivores with low meat/fish consumption, and omnivores with high meat/fish consumption. The California Verbal Learning Test was used to assess verbal learning memory, and the Pittsburg Sleep Quality Index was used to assess sleep quality. Results: The diet group with the best performance was pescatarian (M ¼ 118.2), followed by vegetarian (M ¼ 117.6) and vegan (M ¼116.0). The group with the lowest performance was omnivore high (M ¼ 104.7). Females performed better than males in every diet group except vegetarian. Analysis of variance showed a main effect of diet on delayed recall, F(4, 57) ¼ 2.823, P ¼ .033, hp 2 ¼ .165. There was a significant difference among the diet groups on the delayed recall, where vegetarians had the highest scores (116.43) followed by pescatarians (116.20), vegans (115.21), omnivore lows (105.41) and lastly omnivore highs (99.43). Conclusions: Diet was found to have a significant effect on memory but no significant effect on sleep quality. The sample size may have

The current study considers tackling iron deficiency and nutritional anaemia through consumption of functional iron-rich foods, which are produced from plant-based ingredients. The study proposes the approach of developing functional beverages recipes. It includes ingredients selection, formula calculation, drink sample evaluation and iron measurement. Manufactured drinks are aimed at vulnerable groups and cover certain amount of iron daily dosage. The approach may act as the way of producing safer food options to avoid immoderate iron intake and prevent chronic iron overload. As the result of the study, the iron content of the best-evaluated sample was measured, and it was estimated that produced Hibiscus-based beverage may be utilized as the tool to prevent deficiency and anaemia in specific groups, without creating the threat for non-targeted individuals.

Nutraceutical is an innovative significant product isolated or purified from foods. But now it is generally sold in medicinal forms and it is not usually food-associated. A Nutraceutical is verified beyond doubt to have physiological benefits or provide protection against chronic diseases. Indeed dietary antioxidants and components of fruit and vegetable extract are increasingly suggested to have the capacity to significantly contribute to the modulation of the complex mechanism of pathology. This novel study is based on research with naturally occurring sources like leaves of Moringa olifera, banana inflorescence, spinach leaves, fruits of Colocasia esculenta and finding the nutrient content present in each component. These natural foods are involved in the Immunopotentiating agent, colloidal benefits of polysaccharides in gastrointestinal processes, sugar, and vitamin, peptide transport by fruit and vegetable fiber, immobilization, glycoside antioxidants provide to the body.

The present paper is based on individual experiences with sports nutrition as an active tennis player. The information is not based on a review of literature on this topic or interviews/service with other tennis sports personnel but rather on several years of extensive personal experiences recorded systematically. The results indicate that a plant-based diet gives rise to the optimal performance during tennis matches. On this basis, it is recommended that tennis players consume a plant-based diet. Further research is needed to identify other factors that could strengthen the performance of tennis players during matches.

Most books on vegan nutrition focus on macro and micro nutrients. Your Body in Balance talks about those too, but what stands out about this book is its focus on hormones. Our hormones act like orchestra conductors, controlling our bodies’ functions. Hormones “quicken the tempo or slow it down – more violin, less bass … turn your metabolism up or down, alter your mood, control your reproductive function, affect how you store body fat and how you burn it.” I was surprised at all the various impacts of hormones, for good and ill, and the hormones our body produces, as well as the hormones that enter our bodies via food and other sources.

The COP26 conference, held in Glasgow (Scotland) in November 2021 was an event with mixed outcomes. I have brought together here some thoughts about how those of us on the progressive side of politics can now move forward.  On one hand we need to engage people through the small things which are everyone’s concerns: clean air, recycling plastic etc.  And on the other we must all understand that population is a massive issue. One child less per family everywhere would be the biggest thing we could do to slow climate change and other looming environmental dangers.

This note, which I prepared for a presentation, gives some background to the recent COP26 meeting, provides some information on the critical issues around climate change and environmental sustainability, and suggests various levels at which political pressure and action to protect our planet, people and other living things on it may be appropriate.

This commentary emphasizes that people have many dietary choices between eating meat, dairy, and eggs every meal, on one hand, and eating no animal based foods, on the other hand. Adding more plant based foods can boost human health, address climate change, and show concern for animal welfare. Reducitarian and flexitarian dietary choices are explained.

This Powerpoint presentation begins by explaining happiness based on work in Positive Psychology, including Seligman's PERMA model. Next, it looks at five of the cornerstones on happiness - gratitude, optimism, strengths, kindness and control - and suggests activities for activating these cornerstones. The third part of the presentation links those cornerstones to plant based diets. Then, the presentation reviews research which suggests that plant based diets promote happiness. References are provided.

Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses both the overall benefits of plant-based diets on health and the risk of disease and issues concerning the status in certain nutrients of the individuals, while providing overall consideration to the entire spectrum of vegetarian diets.

Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet.

Et binlerce yil insanoglunun ortak gidalarindan biri ve gunluk yemek uygulamalariyla ilgili olarak farkli kulturlerde gida hafizasinin onemli bir parcasi olmustur. Gunumuzde hayvan bazli etin (ABM) ikamesi olan bitki bazli et (PBM), cevre sorunlari, hayvan refahi ve insan sagligi gibi cesitli motivasyonlarla Kuzey Avrupa&#39;da yasayan tuketiciler arasinda populer ve yaygin hale gelmistir. Bu tezde nis bir urun kategorisi olarak, PBM kulturel analitik acidan incelenmistir. Tezin amaci, alisveris, yemek pisirme ve yemek yeme gibi gunluk uygulamalarina odaklanarak tuketicilerin PBM ile etkilesimlerinin gizli etkilerini tanimlamak ve yorumlamaktir. Bu amaca ulasmak icin, tezde bu uygulamalar roportajlar, odak gruplari, katilimli alisveris, yemek pisirme ve yemek yeme gozlemlemeleri ve cevrimici etnografik arastirmalar (netnografi) da dahil olmak uzere farkli nitel arastirma yontemlerinden toplanan verileri analiz ederken performans yonleriyle birlikte dikkate alindi. Ek olarak, gosterg...

Nutraceutical is an innovative significant product isolated or purified from foods. But now it is generally sold in medicinal forms and it is not usually food-associated. A Nutraceutical is verified beyond doubt to have physiological benefits or provide protection against chronic diseases. Indeed dietary antioxidants and components of fruit and vegetable extract are increasingly suggested to have the capacity to significantly contribute to the modulation of the complex mechanism of pathology. This novel study is based on research with naturally occurring sources like leaves of Moringa olifera, banana inflorescence, spinach leaves, fruits of Colocasia esculenta and finding the nutrient content present in each component. These natural foods are involved in the Immunopotentiating agent, colloidal benefits of polysaccharides in gastrointestinal processes, sugar, and vitamin, peptide transport by fruit and vegetable fiber, immobilization, glycoside antioxidants provide to the body.

Nutraceutical is an innovative significant product isolated or purified from foods. But now it is generally sold in medicinal forms and it is not usually food-associated. A Nutraceutical is verified beyond doubt to have physiological benefits or provide protection against chronic diseases. Indeed dietary antioxidants and components of fruit and vegetable extract are increasingly suggested to have the capacity to significantly contribute to the modulation of the complex mechanism of pathology. This novel study is based on research with naturally occurring sources like leaves of Moringa olifera, banana inflorescence, spinach leaves, fruits of Colocasia esculenta and finding the nutrient content present in each component. These natural foods are involved in the Immunopotentiating agent, colloidal benefits of polysaccharides in gastrointestinal processes, sugar, and vitamin, peptide transport by fruit and vegetable fiber, immobilization, glycoside antioxidants provide to the body.

INTRODUCTION Plant-based diets are associated with a lower: (i) body mass index, (ii) rates of death from ischemic heart disease, (iii) serum cholesterol, (iv) incidence of high blood pressure, (v) type II diabetes mellitus and cancer, with an overall longer life expectancy. However, little data concerning the oral health in individuals on a plant-based diet are available. AIM The aim of the present study was to investigate the general and clinical oral health status in a cohort of adults who had been following a plant-based diet for a minimum of 24 months. MATERIAL AND METHODS For this purpose, individuals were administered two questionnaires (a.Questionnaire investigating risk areas for oral diseases; b. Italian version of the Oral Health Impact Profile -14 (IOHIP-14)) by a dental hygienist and clinical examination of the oral cavity was carried out. RESULTS Seventy-seven adult individuals were enrolled. On average, they followed a plant-based diet for the last four years, had fou...

Introduction. Plant-based diets are associated with a lower: (i) body mass index, (ii) rates of death from ischemic heart disease, (iii) serum cholesterol, (iv) incidence of high blood pressure, (v) type II diabetes mellitus and cancer, with an overall longer life expectancy. However, little data concerning the oral health in individuals on a plant-based diet are available. Aim. The aim of the present study was to investigate the general and clinical oral health status in a cohort of adults who had been following a plant-based diet for a minimum of 24 months. Materials And Methods. For this purpose, individuals were administered two questionnaires (a.Questionnaire investigating risk areas for oral diseases; b. Italian version of the Oral Health Impact Profile -14 (IOHIP-14)) by a dental hygienist and clinical examination of the oral cavity was carried out. Results. Seventy-seven adult individuals were enrolled. On average, they followed a plant-based diet for the last four years, ha...