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Plant Based Nutrition. Ethical Food for the Future

Montag 31.10.2011 um 18.00 Uhr
1010 Wien, Universitätsstr. 7 Stock 3, Hörsaal 3E

Vortrag mit Diskussion von Brenda Davis,
*Designing the Optimal Plant-based Diet*

There is a growing body of scientific evidence that plant-based diets are beneficial in the prevention and treatment of several chronic diseases, however, simply eliminating animal products does not guarantee a healthful diet, or improved health outcomes. To maximize protective capacity, potentially harmful dietary components such as damaging fats, refined carbohydrates, excessive sodium, chemical contaminants, heavy metals and by-products of high temperature cooking must be minimized. These compounds are most concentrated in processed foods and animal products. What we include in the diet is just as vital as what we exclude. The protective components in whole plant foods, such as phytochemicals, fiber, antioxidants, plant sterols, plant stanols, and essential fatty acids must be fully exploited if the diet is to be truly optimal. These compounds are most concentrated in whole plant foods, particularly vegetables, fruits, legumes, whole grains, nuts and seeds. Whole food, plant-based diets also promote healthy gut flora, are anti-inflammatory, and have a low glycemic load. While plant-based eating patterns are more likely to minimize harmful components and maximize protective components, they do not automatically do so. There are many processed products that are entirely plant-based. Soda, salty snacks and sweet baked goods are excellent examples. Diets that are centred on refined carbohydrates and high fat processed foods offer no advantage over animal-centred diets, and could, in some cases, be even more detrimental. Thus, it is essential to factor in the nutritional adequacy of the diet. In order to achieve maximum protective capacity, the diet must meet recommended intakes for all nutrients, including nutrients of concern such as vitamin B12, vitamin D, iron, zinc, calcium and iodine.

 

 Zur grundlegenden ethischen Problematik sei  auf
FAO-Report “Crop Prospects and Food Situation” 2008 verwiesen.
754 Millionen Tonnen Getreide werden pro Jahr an Tier verfüttert (bei Kalorienausbeute von 1:7 sind das 650 Millionen Tonnen Getreide Verlust für die menschliche Ernährung) 
Im Vergleich: Durch Biotreibstoff-Anbau (zweitgrößtes Problem für Weltnahrungsmittelknappheit) verlieren wir “nur” 100 Millionen Tonnen Getreide für die menschliche Ernährung.

 

 

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