Vegan people follow a plant-based diet and do not eat animal products including dairy, meat, eggs, honey, and gelatin. But, veganism goes beyond the diet.
Veganism is a lifestyle that tries to bar, as far as possible and practicable, all kinds of exploitation of, and cruelty to, animals for food, or any other purpose.
Nutritionist and founder of Diet Podium, Shikha Mahajan, shares these five benefits going vegan has on your health.
Reduced risk of cancer
In 2015, the Worle Health Organisation named red meat a Group 2 Carcinogen, which means it probably causes cancer in humans. WHO placed processed meat in the Group 1 category, which means it is carcinogenic to humans.
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Even small amounts of meat can increase the risk of cancer. A study from Oxford University study also found that eating just 3 rashers of bacon a day can increase cancer risk by 20 percent.
Reduced risk Of diabetes
More and more research is concluding that a plant-based diet can reduce the risk of developing diabetes or even reverse the disease completely.
A study, that included more than 2,000 adults, found those people who increased the number of fruit, vegetables, and nuts in their diet over the duration of 20 years reduced their risk of developing type 2 diabetes by 60 percent more than those who did not.
A study done by the Physicians Committee for Responsible Medicine (PCRM) shows a study on its website that looks at the eating patterns and moods of 3,486 people over a five-year period. The study showed that participants who consumed whole, plant foods reported fewer signs of depression.
A different study showed that vegetarians usually experience more positive moods than meat-eaters.
A plant-based diet might boost your beauty regime by assisting your skin in staying healthy. An increasing number of studies are associating dairy to skin problems such as acne. Dairy products have growth hormones and are also sometimes infused with artificial hormones, which can disrupt the human body’s hormone system.
Meat generally contains a high quantity of saturated and trans-fats which can increase blood cholesterol. Cholesterol can create fatty deposits in the blood vessels that increase the risk of stroke, peripheral artery disease, and heart disease. Plant-based foods, by nature, have no dietary cholesterol. A diet high in fat and cholesterol can also lead to high blood pressure. (IANS)
A banker from Canada, a resort director, a top executive in a leading IT company and a senior corporate communications professional with a major hospital chain. Defying all stereotypes and preconceived notions of farmhands, an increasing number of highly qualified professionals from both genders are quitting their lucrative professions and getting back to the soil in Punjab full-time,making responsible farming their way of life.
Using social media including WhatsApp to spread the word, participating in pop-up organic farmers’ markets across the region and organising day-long farm tours, these new-age farmers, compost kit makers and teachers are ascertaining that those wanting pesticide-free food grains don’t have to look too hard.
Rahul Sharma’s wife would always laugh when on a typical IT sprint meeting call, he would be discussing his project at Flipkart, and a few hours later, talking about manure collection with a farmer.
This organic farmer who now grows cereal grains, pulses, oil seeds, turmeric and garlic at his five acre farm in Kapurthala full time, insists that the ongoing lockdown has made people aware about the importance of growing their own food, and that too pesticide-free. “But yes, if the government is serious about providing nutritional security, then it must ascertain economic benefits to farmers so they can go in for sustainable agriculture,” he stresses.
For someone who started doing organic farming in 2016, the thrill that comes with growing safe food for others is unparalled.”The fact that there is a patch of land which is now free of poison, where life thrives, and that I am contributing towards healthy soil.”
Not regretting his switch from a corporate IT job, which never allowed him to pursue his passions like photography, Sharma has now decided to streamline production and ordering process. “I have now a set rotation of crops which provide nutrition to the soil, as well as work well in the consumer market. I am also working on an online platform to make it easier for my consumers to order grains and be in touch with me,” he adds. He also lectures and interacts with school and college students at his farm about the importance of sustainable agriculture/lifestyle.
Shivraj Bhullar, who has a four-acre farm in Manimajra and grows a variety of seasonal vegetables, leafy greens and fruits left his cushy banker job in Canada to start organic farming on his piece of land in 2014 post volunteering at different farms across India to learn the ropes. “The organic farming convention that was held in the region in 2015 brought a lot of people together. Since then, the movement has been growing with greater awareness amongst consumers in this part of the country,” he says. For someone who has always been interested in Yoga and nutrition, one of the major factors that keeps him excited is the community around the organic farming movement in Punjab. “Farmers go out of their way to help each other out. It’s been a humbling and continuous learning experience for me,” he adds.
Planning to take his farm to the next level by installing a drip irrigation system and rain water harvesting for water conservation, Bhullar is all set to buy more animals so as to decrease his dependence on outside sources for manure.
Coordinator of the Chandigarh Farmers’ Market, Seema Jolly, who owns a five-acre farm in village Karoran in Punjab and grows vegetables,fruit, grains, oilseeds and pulses wants her farm to be a school for organic/natural farming, yoga and Ayurveda in the near future. One of the directors of the Baikunth Resorts Pvt Ltd, Jolly started organic farming in 2011 and there has been no looking back since then. “There is a certain joy in knowing that what you supply is not harming the consumer in any way,” she says. Instrumental in organising trips for school children to different farmers across Punjab and Himachal Pradesh, Jolly also helps small organic farmers with logistics and selling their produce. “The organic farmers market initiative, in July 2015 was a landmark in bringing relief to the marketing problems of organic farmers and encouraging more farmers to turn organic. Frankly, what is needed is small markets like these in all districts. It may take time, but people are bound to tilt towards organic if there is easy availability.”
Former National level hockey player Mohanjit Dhaliwal who has two farms — one if Ropar and another in Fathegrah Sahib, the latter being part of permaculture food forest in ‘Sanjhi Mitti Food Forest Community’, has been involved in organic farmer for more than 10 years now. Talking about the roadblocks when it comes to shifting to organic, he feels, that the government’s policy of 100 per cent wheat paddy procurement has to change. “Farmers, who used to be entrepreneurs and solutions finders are now behaving like robots.Nothing is going to change unless policy makers get out of whole process.”
Besides holding regular workshops on permaculture which is attended by people from around the country, Dhaliwal, who is working on a forest therapy centre, adds, ” Our Eco library at the farm where anyone can read or borrow books on related subjects is quite a hit with both children and adults.”
Chandigarh-based Jyoti Arora, who supplies odour-free composters in Punjab, Himachal Pradesh, Uttarakhand and Chandigarh to houses, hotels, institutions, municipalities, and engages with Swachh Bharat teams of different municipalities, says, “I also do a lot of lecture demonstrations to sensitise people and encourage people to go green. In fact, my farming is a by product of the compost generated from my domestic waste in which the produce comes solely out of the compost.”
Everything changed for Diksha Suri, a former corporate communications head with a major hospital chain when she spent time at Auroville in 2004. “Being there and learning from experts started a journey of a more conscious approach towards the living greens and browns. I attended formal workshops and started experimenting an organic way of living,” says Suri, who, along with a friend set up Chandigarh’s first Nature Club in 2012.
From organising organic farm visits, forest walks and fossil sites for children and their parents, Suri says that she has been able to make hundreds of children conscious about what they eat. “A lot of them are now at ease with composting, growing vegetables, identifying birds, and more than anything, being in sync with nature. We now regularly hold talks and workshops on organic farming, composting, waste management, across schools, colleges and corporate offices in the region.”
Chandigarh-based Rishi Miranshah, who has made the nine-part docu-series ‘The Story of Food – A No Fresh Carbon Footprint’ which is available to watch online on Films for Action website and YouTube says, “Considering what chemicals have been doing to our food and the need to switch to organic, it was important for me to make this documentary which is an investigation, tracing the trail of devastations bringing us to the point where we are today. Food being the thread that connects us to life; and the way we obtain our food being that connects us to a way of life, the movie begins by examining our agri-culture, our very relationship with the land.” (IANS)
Adding an array of spices to your meal is a surefire way to make it tastier and a part of Healthy Recipes, but it may increase its health benefits as well, say researchers, suggesting that a blend of spices may help in lowering inflammation in the body.
For the findings, published in the Journal of Nutrition, the research team used a blend of basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme and turmeric.
In a randomised, controlled feeding study, the researchers found that when participants ate a meal high in fat and carbohydrates with six grams of a spice blend added, the participants had lower inflammation markers compared to when they ate a meal with less or no spices. “If spices are palatable to you, they might be a way to make a high-fat or high-carb meal more healthful,” said study researcher Connie Rogers, Associate Professor at Penn State University in the US.
According to the researchers, previous research has linked a variety of different spices, like ginger and turmeric, with anti-inflammatory properties. For the current study, the researchers recruited 12 men between the ages of 40 and 65, with overweight or obesity, and at least one risk factor for cardiovascular disease. In random order, each participant ate three versions of a meal high in saturated fat and carbohydrates on three separate days: one with no spices, one with two grams of the spice blend, and one with six grams of the spice blend. The researchers drew blood samples before and then after each meal hourly for four hours to measure inflammatory markers.
“Additionally, we cultured the white blood cells and stimulated them to get the cells to respond to an inflammatory stimulus, similar to what would happen while your body is fighting an infection,” Rogers said. “We think that’s important because it’s representative of what would happen in the body. Cells would encounter a pathogen and produce inflammatory cytokines,” Rogers added.
After analysing the data, the findings showed that inflammatory cytokines were reduced following the meal containing six grams of spices compared to the meal containing two grams of spices or no spices.
While the researchers can’t be sure which spice or spices are contributing to the effect, or the precise mechanism in which the effect is created, the results suggest that the spices have anti-inflammatory properties that help offset inflammation caused by the high-carb and high-fat meal. (IANS)
The coronavirus pandemic’s life-altering effects are likely to result in lasting physical and mental health consequences for several people, warn researchers.
For the findings, published in the journal Proceedings of the National Academy of Sciences, the research team studied low-income women from New Orleans in the US, who were surveyed the year prior to, and at intervals after Hurricane Katrina struck in 2005.
The women reported a range of traumatic experiences during Katrina, many of which are similar to those now occurring during the pandemic, including bereavement, lack of access to medical care and scarcity of medications.
The research showed that at one, four and 12 years after the hurricane, the exposures most strongly associated with post-traumatic stress, psychological distress, general health and physical health symptoms were those most common to the current pandemic.
The pandemic continues to cause widespread death and sickness, as well as job loss and severe economic hardship for many.
“This pandemic is likely to have profound short- and long-term consequences for physical and mental health,” said study researcher Sarah Lowe, Assistant Professor at Yale University in the US.
“These impacts are likely to be even larger than what we have seen in previous disasters like Hurricane Katrina, given the distinctive qualities of the pandemic as a disaster,” Lowe added.
The study did not include other exposures that are taking place during the pandemic, such as financial losses and unemployment, which are also likely to have additional and significant impacts on public health.
The results suggest that, in addition to promoting actions to reduce COVID-19 transmission and addressing longstanding health disparities contributing to COVID-19 morbidity and mortality, public health measures should also prevent and mitigate exposures that will have indirect effects on mental and physical health.
This includes preventing lapses in medical care and medication access. Additionally, another key exposure in the study was fear for one’s own safety and the safety of others.
As such, public health messaging should provide tips for managing anxiety and fear, in addition to promoting efforts to increase safety from COVID-19 transmission.
“Supplemental health services should be provided to those who are bereaved or are experiencing clinically significant fear and anxiety-related the pandemic,” Lowe said.
“This study represents a step toward disentangling the health consequences of disasters, while also recognising more longstanding factors that contribute to health disparities,” she wrote.
Recently, another study, published in The Lancet Psychiatry journal, revealed that people taken ill by coronavirus infections may experience psychiatric problems while hospitalised and potentially after they recover. (IANS)