Cut meat out of your diet just one day a week and you’ll reap the following benefits, according to Johns Hopkins University.
1) REDUCE HEART DISEASE
Beans, peas, nuts and seeds contain little to no saturated fats. Reducing saturated fats can help keep your cholesterol low, and cut risk of cardiovascular disease.
2) LIMIT CANCER RISK
Hundreds of studies suggest that diets high in fruits and vegetables can reduce cancer risk. Red meat consumption is associated with colon cancer.
3) FIGHT DIABETES
Research suggests that plant-based diets â€˜particularly those low in processed meat’ can reduce your risk of type 2 diabetes.
4) CURB OBESITY
People on low-meat or vegetarian diets have significantly lower body weights and body mass indices. A plant-based diet is a great source of fiber (absent in animal products). This makes you feel full with fewer calories, ie. lower calorie intake and less overeating.
5) LIVE LONGER
Red and processed meat consumption is associated with increases in total mortality, cancer mortality and cardiovascular disease mortality.
6) IMPROVE YOUR DIET
Consuming beans or peas results in higher intakes of fiber, protein, folate, zinc, iron and magnesium with lower intakes of saturated fat and total fat.
7) CUT WEEKLY BUDGET
Food prices continue to rise. Current increases are especially sharp in packaged items and meat, which require extra expenses like feed and transportation. Forgoing meat once a week is a great way to cut the weekly budget.
8) CURB HEALTHCARE SPENDING
Treatment of chronic preventable diseases accounts for 70% of total U.S. healthcare spending. By reducing our risk for these conditions, we can curtail healthcare spending nationwide.
9) REDUCE CARBON FOOTPRINT
The UN estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that accelerate climate change.
10) MINIMIZE WATER USAGE
The water needs of livestock are huge, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef.
11) REDUCE FUEL DEPENDENCE
On average, about 40 calories of fossil fuel energy go into every calorie of feed lot beef in the U.S. (compared to 2.2 calories of fossil fuel for plant-based protein).