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Category : Vegetarianism

We Need To Change the Narrative Surrounding Vegetarianism – Study Breaks

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In recent years, vegetarianism and veganism have become increasingly accepted as healthy alternatives to an omnivorous lifestyle. Scientific studies proclaiming the health benefits of a meatless lifestyle, as well as documentaries such as Food, Inc. that expose the moral problems of industrial meat production and consumption, have inspired many to adopt a vegetarian diet. Although, people are not only accepting plant-based diets anymore they are also evangelizing them.

I have been supportive of plant-based living for years: In middle school, I committed to eating only humanely raised meat before going fully vegetarian during high school. I was, and still am, especially influenced by the ethical ramifications of a meatless diet. American factory farming horrifies me: The enclosure of animals in small spaces without room to graze and frequent antibiotic and hormone injections that harm the health of animals are just two examples of inhumane industrial farming practices.

In addition, the environmental benefits of reducing meat consumption are enormous: Although carbon dioxide is by far the biggest culprit in global greenhouse gas emissions, methane a gas that cows produce is much more potent. Continuing factory farming at its current rate of production will only increase the amount of methane in the atmosphere.

We need to be doing what we can to phase out factory farming, to support the ethical treatment of animals and to improve the health of ourselves and our planet with plant-based food. My problem with the movement is the way this message is being conveyed.

The narrative surrounding vegetarianism, previously contained within personal conversations and doctor visits, is now publicly steeped in moral superiority. It says, If youre a good person, youll stop eating meat altogether. Dont get me wrong what we eat is political. Meat consumption has real environmental and ethical impacts beyond ourselves. In the era of COVID-19, in which the virus is severely affecting meat packing workers, shutting down industrial farming facilities and leading farmers to euthanize animals, it is clear that the American food systems current reliance on meat is damaging our communities.

Jonathan Safran Foer makes this argument in his recent New York Times op-ed, titled The End of Meat Is Here. On the whole, its a good article; I agree with his stance that the coronavirus has exposed the degree to which we seriously need to reduce our meat consumption. He advocates urgency and appeals to a world in which farmers were not myths, tortured bodies were not food and the planet was not the bill at the end of the meal. I think most of us want to live in that world. But his message that everyone needs to cut out meat completely is harmful.

First and foremost, your diet impacts your physical and mental well-being, and those who advocate a complete transition to a no-meat society do not do justice to this fact. Safran Foer addresses the health impacts of vegetarianism, writing, Dont we need animal protein? No. We can live longer, healthier lives without it. Most American adults eat roughly twice the recommended intake of protein including vegetarians, who consume 70 percent more than they need.

This is all true. What is also true and what Safran Foer fails to mention is that vegetarian diets, although beneficial for our hearts and kidneys, can lead to vitamin deficiencies that impact health. Nutrients only found in animal products, such as vitamin B-12 (cobalamin), are essential for maintaining good health. A study published in 2016 concluded that compared to non-vegetarians, vegetarians have reduced body mass index (BMI), serum cholesterol, serum glucose and blood pressure with a lower mortality rate due to ischemic heart disease. However, underestimating the correct supplementation of cobalamin (Cbl) can nullify these benefits.

In addition, vegetarianism can have a serious impact on mental health. A study published in April 2020 observed a distinct correlation between meat abstention and poor psychological health, declaring that Our study does not support meat avoidance as a strategy to benefit psychological health. And even with this new research, studies on vegetarianism and physical health still outnumber those on psychological health by a wide margin.

Claiming that vegetarianism is for everyone ignores these facts and fails to recognize the role of diet in mental health treatment. It also perpetuates the one-size-fits-all approach to health, which neglects the impact of individual circumstances like stress level, socioeconomic status and past trauma on well-being. Ignoring these factors makes it difficult for individuals to identify and seek out treatments for chronic physical and mental health issues.

When I went vegetarian, I didnt know that my new diet could cause vitamin deficiencies. I felt the impact of these deficiencies my first year of college, when I was suddenly dealing with heightened anxiety that manifested itself not only through worried thoughts, but also through other physical symptoms. I went down a frustrating path of doctor visits and medical tests in search of treatments for my new chronic health issues, and had to transition out of a vegetarian diet to start remedying the imbalance I felt in my mind and body. Now, about to enter my senior year of college, Im still dealing with these symptoms and grappling with how to eat ethically while consuming meat.

I do not share my story to scare people away from vegetarianism; rather, I want to help others reduce their meat consumption while avoiding an experience like mine. No one can responsibly recommend a vegetarian diet to others without also informing them of the potential risks.

There are ways that we can eat less meat, even forgo meat completely, while being tuned into individual health concerns. If you do want to go vegetarian, make sure you do your research on what vitamins you may have a harder time getting from your diet once you abstain from meat. Find out how you can get these nutrients in other foods, and take supplements where diet alone falls short. Adolescents and those with preexisting conditions need to be especially careful about making sure what they eat is supporting their specific needs.

That being said, transitioning to a vegetarian diet isnt for everyone, and for those who cannot fathom giving up meat, there are still ways to eat more sustainably. The Reducetarian Foundation has plenty of resources for those who want to improve the health of humans, animals and the environment without ditching meat completely. Even just skipping meat one day a week can have a beneficial impact; according to the Natural Resources Defense Council Health Campaigns Director Sujatha Bergen, the environmental impact of the average American reducing their meat intake by one hamburger per week would be equivalent to eliminating a years worth of tailpipe emissions from ten million cars.

In addition, try to buy humanely raised meat whenever you can, looking out for labels that designate animals as hormone-free, free-range, and grass-fed. These labels themselves can be misleading, so check out resources such as American Grass-Fed that have lists of certified providers of grass-fed beef in each state. And when in doubt, buy from local farms.

We need to educate ourselves about the ways that we can eat more ethically, and eating less meat is one of the best ways to do that. However, we also need to encourage plant-based eating in a way that allows individuals to best take care of themselves and their families. Physical and mental health are inseparable, and we cannot detach vegetarianism from personal well-being.

So, just as we should eat responsibly, we should also advocate responsibly. Health is personal, and when it comes to diet recommendations, no one should take the moral high ground.

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We Need To Change the Narrative Surrounding Vegetarianism - Study Breaks

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Heres why Im slowly switching to vegetarianism Helen Martin – Edinburgh News

Seven per cent of the UK population are vegetarians and Helen is tempted to join their ranks

THIS year, since March, must have been the worst time across Scotland and other countries with the virus, presenting a fleet of fears, risks, fatalities, tragedies, depression, dreams and ambitions shattered, income losses and anxious wondering about the future.

Theres been little to cheer us up. One suspected cause of coronavirus, the disgusting wet markets of China, started up another booming thread of bad news on TV and social media relating to animal cruelty. Why would we want to learn about all that right now?

One of the most upsetting for many was the coverage of the Chinese Yulin Dog Meat Festival, including pictures of cats and dogs, starving, yelling, injured and packed tightly with hundreds crammed into metal cages, before being roasted alive.

Then came the worst revelations of trophy hunting, with young children being taught to shoot arrows at bear cubs or young deer fawns, and adults happily promoting their killing of giraffes, lions and rhinos, etc.

How working animals, from monkeys and elephants to donkeys and dogs, were tortured by their captors or owners was bad enough and perhaps another, ghastly, closer-to-home, expos was how some animals were produced and dealt with, even in the UK, for food.

A lot of that on social media has been posted by vegans. My first reaction was that it was all so horrific and tearful I wanted to block them. But no, I signed all the petitions, retweeted the things while trying as much as possible to avoid the pictures.

My Irish family were farmers. I knew they werent as cruel as the stuff I was seeing now. I worked with them! So, not surprisingly, eating meat had been normal and delicious for me for 60 years! Id often rejected the idea of veganism. But for some reason during this Covid-19 lockdown, Ive slowly begun to switch to vegetarianism.

I do mean slowly. About four meals a week contain no meat. Ive discovered vegan cheese for some recipes but still use some made from milk. I still use dairy milk for some things but tried the options such as almond and coconut, and finally settled on oat milk.

Non-meat soya mince is so good for chilli or curry, it tastes as good as beef. Im about to experiment with jackfruit, a real fruit that takes on a meaty texture and taste in spicy dishes. Pasta with veg ingredients is easy. And my animal-loving husband is going along with it all.

When restaurants open, well try vegetarian and vegan joints and learn more. Some people do a sudden switch to veggie or vegan but will we ever totally rule out animal contents? Could I reject haggis, steak and bacon forever? To be honest, I dont know.

Id certainly want intensive, factory farming banned, and compassionate, ethical farming to take over whether I really changed diet or not. Im sure many meat eaters would prefer that too, no matter how more expensive it was.

According to Finder UK, currently seven per cent of the population are vegetarian, four per cent are pescatarian and two per cent are vegan, all of which amount to 6.7 million. And by the end of 2020, all these statistics are predicted to double (although not everyone completely sticks to their new diet).

But heres the moral and emotional, insoluble problem. The spend on meaty dog and cat-food in the UK is estimated annually at up to 4 billion. (For my dog and cat I spend about 40 a week.) Add zoos, sanctuaries and shelters and the meat which is always necessary especially for those who love and feed animals.

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Heres why Im slowly switching to vegetarianism Helen Martin - Edinburgh News

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Vegetarianism: Tapping Into the Meatless Revolution – Visual Capitalist

While fossil fuels offer an easily transportable, affordable, and energy-dense fuel for everyday use, the burning of this fuel creates pollutants, which can concentrate in city centers degrading the quality of air and life for residents.

The world is looking for alternative ways to ensure the mobility of people and goods with different power sources, and electric vehicles have high potential to fill this need.

But did you know that not all electric vehicles produce their electricity in the same way?

The world obsesses over battery technology and manufacturers such as Tesla, but there is an alternative fuel that powers rocket ships and is road-ready. Hydrogen is set to become an important fuel in the clean energy mix of the future.

Todays infographic comes from the Canadian Hydrogen and Fuel Cell Association (CHFCA) and it outlines the case for hydrogen.

Some scientists have made the argument that it was not hydrogen that caused the infamous Hindenburg to burst into flames. Instead, the powdered aluminum coating of the zeppelin, which provided its silver look, was the culprit. Essentially, the chemical compound coating the dirigibles was a crude form of rocket fuel.

Industry and business have safely used, stored, and transported hydrogen for 50 years, while hydrogen-powered electric vehicles have a proven safety record with over 10 million miles of operation. In fact, hydrogen has several properties that make it safer than fossil fuels:

Since hydrogen is the most abundant chemical element in the universe, it can be produced almost anywhere with a variety of methods, including from fuels such as natural gas, oil, or coal, and through electrolysis. Fossil fuels can be treated with extreme temperatures to break their hydrocarbon bonds, releasing hydrogen as a byproduct. The latter method uses electricity to split water into hydrogen and oxygen.

Both methods produce hydrogen for storage, and later consumption in an electric fuel cell.

Battery and hydrogen-powered vehicles have the same goal: to reduce the environmental impact from oil consumption. There are two ways to measure the environmental impact of vehicles, from Well to Wheels and from Cradle to Grave.

Well to wheels refers to the total emissions from the production of fuel to its use in everyday life. Meanwhile, cradle to grave includes the vehicles production, operation, and eventual destruction.

According to one study, both of these measurements show that hydrogen-powered fuel cells significantly reduce greenhouse gas emissions and air pollutants. For every kilometer a hydrogen-powered vehicle drives it produces only 2.7 grams per kilometer (g/km) of carbon dioxide while a battery electric vehicle produces 20 g/km.

During everyday use, both options offer zero emissions, high efficiency, an electric drive, and low noise, but hydrogen offers weight-saving advantages that battery-powered vehicles do not.

In one comparison, Toyotas Mirai had a maximum driving range of 312 miles, 41% further than Teslas Model 3 220-mile range. The Mirai can refuel in minutes, while the Model 3 has to recharge in 8.5 hours for only a 45% charge at a specially configured quick charge station not widely available.

However, the world still lacks the significant infrastructure to make this hydrogen-fueled future possible.

Large scale production delivers economic amounts of hydrogen. In order to achieve this scale, an extensive infrastructure of pipelines and fueling stations are required. However to build this, the world needs global coordination and action.

Countries around the world are laying the foundations for a hydrogen future. In 2017, CEOs from around the word formed the Hydrogen Council with the mission to accelerate the investment in hydrogen.

Globally, countries have announced plans to build 2,800 hydrogen refueling stations by 2025. German pipeline operators presented a plan to create a 1,200-kilometer grid by 2030 to transport hydrogen across the country, which would be the worlds largest in planning.

Fuel cell technology is road-ready with hydrogen infrastructure rapidly catching up. Hydrogen can deliver the power for a new clear energy era.

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Vegetarianism: Tapping Into the Meatless Revolution - Visual Capitalist

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Meet the vegetarian anti-vaxxers who led the smallpox inoculation backlash in Victorian Britain – The Conversation UK

As the world hangs its hope on a new vaccine for COVID-19, it is easy to forget how controversial these life-saving treatments have been throughout history. People may have heard some of the divisive and controversial arguments of todays anti-vaxxers. But it is perhaps more surprising to learn that there was a significant backlash from vegetarians and animal rights advocates when the first smallpox vaccines were being introduced almost 200 years ago.

When smallpox vaccination was introduced in England in 1840, the government abolished inoculation using the live smallpox virus taken from the blisters of humans with the infection. The live virus was dangerous because it infected people with smallpox and so carried the risk of death, disfigurement and bringing smallpox into an area which was previously disease-free.

This made cowpox lymph the only option. This is where lymph containing white blood cells which fight against the disease are extracted from calves which had been inoculated with smallpox. But using calf lymph (also taken from blisters) was unacceptable to vegetarians and anti-vivisectionists who were growing in number from the mid-19th century.

Smallpox vaccination was made compulsory for children in England in 1853. In the following years, groups opposing compulsory vaccination began to appear across England. They had coalesced into a more structured movement by the mid-1860s under the leadership of Richard Butler Gibbs, a noted vegetarian and food reformer.

Many of the leading opponents to compulsory smallpox vaccination had connections to the vegetarian movement of the time. These included Francis William Newman (the brother of Cardinal Newman) William White, James John Garth Wilkinson, William Scott Tebb, Councillor JT Biggs and Dr Walter R Hadwen all were vegetarians.

Studies have shown that many also belonged to non-conformist groups, including Unitarians, Swedenborgians, Quakers and spiritualists. Some may also have been part of the Cowherdite Bible Christians, a vegetarian sect based in Salford. The cleric who preached the moral virtues of vegetarianism was the Rev William Cowherd, and his Beefsteak Chapel was the countrys first vegetarian church. A list of Vegetarian Society members from 1848 shows that of 265 members, 136 of these were Cowherdites. However, it is difficult to say with certainty how many of these also opposed the smallpox vaccine.

Compulsory vaccination was introduced in Scotland in 1864 and, as with England, within a few years anti-vaccination sentiment began to manifest itself. My own research has involved examining the few existing Scottish records held at the University of Edinburgh. My studies have shown that the membership of the Scottish Anti-Vaccination League (SAVL) included lawyers, local businessmen, tradesmen and non-conformist clergymen in addition to members of the labouring classes.

Some of the leading Scottish anti-vaccinators also had connections to vegetarian societies. William James Begg, joint secretary of the SAVL was a member of the committee of the Scottish Vegetarian Society, which shared its premises with Beggs offices in 1896. Two other SAVL committee members were also vegetarians.

Dundee, Edinburgh and Glasgow were all locations where vegetarian restaurants and anti-vaccination activities became established by the 1890s. Between 1870 and 1900, Vegetarian Associations sprang up in Aberdeen, Arbroath, Dundee, Dumfries, Dunfermline, Edinburgh and Glasgow.

In November 1903, a publication which predominantly supported a vegetarian lifestyle The Scottish Health Reformer and Advocate of Rational Living was first published. It promoted a healthy lifestyle, included a regular vegetarian cookery feature and provided a voice for Scottish anti-vaccinators.

The publication promoted membership of the Scottish league, included running adverts, and reported on their meetings and sold anti-vaccination propaganda material. And by February 1905 the Scottish anti-vaccination movement had a monthly column.

Another vegetarian anti-vaccination sympathiser and frequent contributor to the Scottish Health Reformer was Agnes S Hunter the widow of Dr Archibald Hunter. Dr Hunter had established a hydropathic establishment in Bridge of Allan, near Stirling, which provided cures based on the use of fresh air, water and a vegetarian diet.

Agnes Hunter took over its management following his death and was a prolific writer and speaker. A leaflet she authored in 1905 entitled No More Vaccination was promoted in the Scottish Health Reformer. It set out her belief that vaccination was a legal fraud, a medical delusion an illogical absurdity and an abominable crime against the nation.

Conscientious exemption from compulsory vaccination was permitted in England from 1898, although the law did not extend to Scotland. The SAVL began campaigning in earnest to achieve abolition of the vaccination law. The anti-vaccination and vegetarian networks ensured English sympathisers wrote letters to the Scottish press and made speaking tours in Scotland.

Anti-vaccinators across the UK had networks which enabled them to learn and share experiences. Working together, English and Scottish anti-vaxxers campaign for the abolition of the Vaccination Acts partially succeeded when the conscience clause was finally extended to Scotland in 1907. The abolition of compulsory smallpox vaccination was finally achieved when the National Health Service was created in 1947.

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Meet the vegetarian anti-vaxxers who led the smallpox inoculation backlash in Victorian Britain - The Conversation UK

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Vegetarians Tend to Be More Introverted Than Meat Eaters – PsychCentral.com

In a new German study, researchers looked at how vegetarianism may be linked to a persons personality, mental health and body type, regardless of age, gender and level of education, in nearly 9,000 participants.

The findings are published in the journal Nutrients.

Researchers at the Max Planck Institute for Human Cognitive and Brain Sciences (MPI CBS) found that vegetarian or vegan nutrition is linked to one of the five major personality factors known as extroversion. It was shown that people with predominantly plant-based foods in their diet were more introverted than those who mainly fed on animal products.

It is difficult to say what the reason for this is, said study leader Dr. Veronica Witte. It could be because more introverted people tend to have more restrictive eating habits or because they are more socially segregated because of their eating habits.

However, the team could not confirm that a plant-based diet was associated with a tendency towards neurotic behavior, as other studies have suggested.

Earlier analyses had found that more neurotic people were generally more likely to avoid certain groups of foods and to behave more restrictively. We focused here solely on the avoidance of animal products and could not observe any correlation, said Witte.

The researchers also looked at whether a predominantly plant-based diet is more often associated with depressive moods. Here previous studies had also suggested a link between the two factors.

We could not detect this correlation, says Witte. It is possible that in previous analyses other factors had blurred the results, including the BMI or conspicuous personality traits that are known to be associated with depression. We accounted for them, said Witte, explaining a possible reason for the different results.

In addition, the plant-based diet is now more common and more accepted and not anymore restricted to a certain group.

Regarding body type, the researchers found that the less animal food found in a persons diet, the lower their body mass index (BMI) on average and thus their body weight. One reason for this could be the lower proportion of heavily processed foods in the plant diet.

Products that are excessively rich in fat and sugar are particularly fattening. They stimulate the appetite and delay the feeling of satiety. If you avoid animal foods, you consume fewer such products on average, said doctoral student and first author Evelyn Medawar.

In addition, vegetarian food contains dietary fibers and has a positive effect on the microbiome in the intestine. This is another reason why this diet could fill you up earlier than those made from animal ingredients.

People who eat predominantly vegetable foods may therefore absorb less energy, Medawar said.

In addition to a changed feeling of satiety, lifestyle factors such as more physical activity and greater health awareness could also play a decisive role.

It also appears that different types of animal products may have varying impacts on BMI. For example, if an individual primarily eats so-called primary animal products, such as meat, sausage and fish, that person usually has a higher BMI than someone who eats primarily secondary animal products like eggs, milk, dairy products, cheese and butter.

The study data was acquired through the LIFE project, a broad-based study in cooperation with the University Hospital of Leipzig. The researchers determined the personal diets by means of questionnaires in which the participants were asked to fill in how often they had eaten the individual animal products in the last 12 months, from several times a day to never.

Personality traits such as extraversion and neuroticism were assessed via a personality inventory (NEOFFI), while depression was assessed by the CESD test, a questionnaire that records various symptoms of depression.

Source: Max Planck Institute for Human Cognitive and Brain Sciences

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Vegetarians Tend to Be More Introverted Than Meat Eaters - PsychCentral.com

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Oat Milk Isn’t a Fad, It’s the Ethical, Sustainable Alternative to Dairy Milk – Study Breaks

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My first impression of Planet Oat oat milk in the dining halls of Columbia University was Wow, the vegans have done it again. Next to all the almond, cashew and soy milks, I just thought oat milk was another plant-based luxury overpriced, powdery plant water that only high-class hippies would drink.

As I began learning about oat milk, I realized that I had underestimated its assets. When I decided to go vegetarian two years ago, I did not take into account the environmental benefits of cutting animal products out of my diet, but oat milk has since turned my attention to the importance of eating sustainably.

I started my vegetarian journey after gaining inspiration from YouTube, watching influencers like Kicki Yang Zhang make vegan food prep videos. I grew up with the impression that vegetarians and vegans ate grass, and gave up meat because they were crazy animal lovers.

But as I started to watch more cooking videos online and researching vegetarianism, I encountered many different arguments for cutting meat out of your diet, including ones grounded in animal rights, economics and feminism. I ended up going vegetarian for mainly health reasons; since then, I havent really thought about the reasons that I continue to avoid meat.

When I went to college, I met a lot of other vegetarians and vegans. Up until then, Id made fun of how elitist vegetarianism was, poking fun at the organic, non-GMO and farm-raised labels slapped on items at Whole Foods and Trader Joes. But when I teased friends who carried stolen cartons of oat milk from the dining halls back to their rooms, their explanation for their obsession with the drink made me rethink the reasons I went plant-based in the first place.

They convinced me that oat milk was superior to all other milk alternatives for many reasons. Oat milk is not only one of the better tasting milk substitutes, but its nutritionally similar to milk, and most importantly, it is the most sustainable.

Dairy milk is known for its creamy, buttery taste as well as its culinary versatility. Vegans, unlike vegetarians, cut dairy out of their diet for many reasons, often replacing dairy milk with oat, almond or soy milks. Oat milk is a great example of something plant-based that doesnt compromise the taste and flavor of traditional food products. Unlike nut milk or soy milk, oat milk is thicker and creamier, making it most similar to dairy milk.

Oat milk is also praised for its relatively neutral taste. Its a perfect substitute for creamer when it comes to coffee. Almond milk, in my experience, is too watery in coffee and often separates when poured into hot beverages. Soy milk has a distinct flavor that clashes with the roasted undertones of coffee. When it comes to taste and consistency, oat milk trumps other alternative milk.

When I drink milk, which is rare, it reminds me of my childhood where every morning, I would drink a cup before going to school. Dairy milk is a staple in kids diets because it is high in calories, fat and many essential vitamins and minerals. Out of all the milk alternatives, oat milk also has the most similar nutrient levels to dairy milk.

Almond milk is lower in calories, but higher in sugars, and has much less protein than oat milk. Almond milk is also a no-go for those allergic to tree nuts. Oat milk is gluten-free, nut-free and dairy-free. It is full of nutrients like calcium, potassium, iron, vitamin A and vitamin D. Soy milk tends to have more protein than oat and almond milk, but less than dairy milk. Even though it may seem like dairy has the most benefits nutritionally, there are other reasons outside of being lactose-intolerant to opt for plant-based milks.

When I asked my friends why they were so obsessed with oat milk, they talked about their reasons in terms of carbon footprints, reducing emissions and water usage. Up until then, I hadnt researched much into the environmental impacts of going vegetarian or vegan, since global warming seemed like something too big to be affected by a mere individual diet change.

When I looked into the environmentalist argument for going plant-based, the statistics about dairy farming and meat-farming were appalling. Cattle farming releases more greenhouse gases than any other food production industry. This is in part due to animal waste producing methane, which has a 23 times higher Global Warming Potential than carbon dioxide.

Beyond just carbon emissions, water usage is also a big problem in food production, and animal farming is the largest culprit. More than half of the water used in the United States today is for animal agriculture. A study conducted at Oxford University found that producing a cup of cows milk produced three times more greenhouse gasses than a cup of any plant-based milk. Overall, the environmental impact of supporting the dairy industry is much more harmful compared to plant-based milk.

Even comparing between different alternative milks, certain plants require more water to grow than others as well. When you compare the environmental impact of producing oat milk compared to almond and soy milk, oat milk is the least harmful.

Though almond farming is better than dairy farming when it comes to greenhouse gas emissions, to produce a single glass of almond milk requires 130 pints of water. Almond farming not only requires high water usage but it also negatively impacts the bee population. Soy is grown primarily in South America, where the Amazon rainforest is being deforested to make room for farmland.

From the environmentalist view, oat milk does the least harm to the planet. It uses significantly less water than almond milk: 1,929 gallons per pound for almonds, compared to 290 gallons per pound for oats. Since all plant-based milks are more environmentally sustainable than dairy milk, with oat milks great taste and overall superior nutrition, it seems to be the milk alternative winner.

Oat milk, for me, isnt just a great creamer for my coffee, or something to make fun of vegans for. It represents my awareness of where my food comes from. Being vegetarian for me is a continuous learning process. Its these small decisions, like deciding which milk to drink, that sparks change on a larger scale.

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Oat Milk Isn't a Fad, It's the Ethical, Sustainable Alternative to Dairy Milk - Study Breaks

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No foolin: Tofu can be tasty, crunchy, cooked with meat and more – Aurora Advertiser

My sons first taste of tofu was at a restaurant. He didnt know what tofu was, or that it was coming. Having never caught wind of tofus bad reputation among non-Asians, he took a bite of its sauce-drenched, crispy fried goodness with an open mind. He chewed through its golden barrier and into its moist, pillowy interior. Grunting his approval, he kept eating. That, ideally, is how you meet and greet tofu.

Most tofu virgins know its out there. Theyve heard the stories of what this personality-free substance doesnt taste like. Unless their first bite is at a restaurant, their fears are likely confirmed. Statistically speaking, non-Asians do a poor job cooking tofu, my dad included.He called tofu bean curd, like you did back in the 1970s. He explained it was something I would be eating in place of meat, which I had recently sworn off at age 7 for ethical reasons.

Dad was a good cook, and while bean curd was not his strong suit, he made a well-researched attempt. I vividly remember its chalky, flaccid, absent presence.

His intentions were pure, but dad could not have devised a more effective way to change my mind about vegetarianism.

If dad had known then what I know now about freezing tofu, I might still be a vegetarian. But at least in my lifetime I have been able to finish what he started. Im not referring to the fact that I have become one of those weirdos who likes raw, unseasoned tofu, but the fact that I now know how to cook it like the pros.

This time of year, with so many new veggies in season, stir-fries are in play, and some proper tofu can make any stir-fry seem royal. But tofus default state is lame and flavorless, characteristics that will carry through to the finished product unless you take measures. Namely, put your brick of firm tofu in the freezer for a few days.

Thats mostly it, actually. That, and some cornstarch and sauce, and youre set.

It isnt law that you put golden cubes of crispy, meaty, succulent tofu into every stir-fry. It is, however, something of a tradition for a reason. And adding tofu doesnt mean skipping meat, depending on your inclinations. Tofu is great with every type of animal protein, from chicken to eggs to bacon to seafood.

There is a lot going on in a stir-fry, and its easy to overlook the tofu, which would be a mistake. Just ask generations of disappointed tofu tasters. Or ask my son, who lights up for restaurant tofu.

Restaurant tofu has a resilient, fleshy quality, a tasty brown skin that holds onto sauce, and a springy, moist interior. Tofu is mostly water, and when you freeze it that water expands, rupturing channels through the tofu as it tries to push its way out. Those channels will soon act as portals to allow in what we call restaurant sauce. You can guess the kinds of restaurants we frequent from its recipe below.

I dust the saucy cubes with cornstarch and deep-fry them into golden blocks of joy that explode with flavor when you crunch through, like restaurant tofu should.

For a fun side dish, save the onions from the marinade, roll them in extra cornstarch, and deep fry into a tasty side, snack or garnish.

Marinated Restaurant TofuServes 2 1 (12 oz.) brick firm or extra-firm tofu, frozen for at least three days, thawed overnight, squeezed of excess water and cut into -inch cubes 1 tablespoon each soy sauce, oyster sauce, rice vinegar 1 teaspoon each fish sauce, hoisin sauce, hot sauce, sesame oil, brown sugar teaspoon black pepper onion, sliced and teased apart 2 cloves garlic, minced 1 cubic inch ginger, peeled and sliced 2 cups vegetable oil 4 tablespoons cornstarch (more for onion ginger garlic fritter rings)

Mix all of the sauces, along with the onion, garlic, ginger, brown sugar and black pepper, and toss the tofu in the sauce. It will absorb every last drop.

Heat the vegetable oil to 350 degrees in a small, deep pan suitable for frying. While the oil is heating, toss the tofu cubes and cornstarch in a bowl until the tofu is coated. Save the onions for later.

Deep-fry the cubes 2 to 4 minutes, depending on how dark and crispy you want them. Remove and allow to drain and cool in a colander or on paper towels.Toss the onion sections in the cornstarch, adding more if necessary, and then fry these onions in the hot oil. They take a bit longer to cook because of all of the water. Dont stir them. Let it fry into a 3D matrix.

If serving your tofu with a stir-fry, prepare the tofu first. Dont add to the stir-fry until serving time, or serve it on the side, ready to mix in.

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No foolin: Tofu can be tasty, crunchy, cooked with meat and more - Aurora Advertiser

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What Science Says About the Health Benefits of Plant-Based Diets – Discover Magazine

Whether to eat meat or not can be a very personal decision. The choice is often tied to our beliefs about humans relationship with animals, as well as to our upbringing, values and identity.

There are multiple reasons that someone might decide to reduce their meat consumption or ditch it from their diets completely. And over the last decade, theres been a growing trend of people going meatless all the time, or just sometimes, for their health. Its a shift that raises some important questions: Is a diet without meat truly better for you? And, if so, what is it about plant-based diets that our bodies love?

The answer isnt as simple as saying meat is bad and plants are good.

Plant-based diets come in many stripes. And though the diet plans that completely omit meat probably get the most attention, theyre relatively uncommon. Around 3 percent of Americans consider themselves vegans, and 5 percent consider themselves vegetarians, according to some reports.

Most vegetarians eat a lacto-ovo diet, which means they eat fruits and veggies, beans, nuts, grains and soy, as well as animal byproducts like eggs, dairy and honey. Vegans are vegetarians that dont eat anything that comes from an animal. But there are some beegans out there vegans who eat honey.

Other plant-based diets incorporate some meat or fish: The pescatarian diet is similar to the lacto-ovo vegetarian diet, but with the addition of fish. Theres also the flexitarian diet, which encompasses a spectrum of semi-vegetarianism: heavy on plants and light on meat and animal products. Even the Mediterranean diet is technically plant-based, and its one of the most-studied and deemed healthy ways of eating.

A number of studies have shown that a diet low in meat is linked to longer lifespans. But the matter is far from settled, as some studies havent found a significant difference in life expectancy between meat eaters and vegetarians.

But there is growing evidence that plant-based diets are associated with benefits like lower blood pressure, cholesterol, blood sugar and reduced body weight. These improved health measures often translate to less risk of heart disease, diabetes, cancer and other diseases. Eating more whole, plant-based foods could help lower the risk of some health conditions, and might even help people live longer. But researchers also suspect that vegetarians are more health-conscious overall so, theyre likely to be drinking and smoking less and moving their bodies more than the general population which complicates some study results.

Still, emerging research points to a potentially helpful role of plant-based diets in managing some chronic health conditions. For instance, some studies suggest that plant-based diets veganism in particular may help control rheumatoid arthritis.

A 2018 review of nearly a dozen studies most of them randomized controlled trials, the gold standard in research found that eating a plant-based diet can help manage type 2 diabetes. People who followed a plant-based diet experienced greater improvements in blood sugar and cholesterol levels, body weight and mental health compared with people who did not follow plant-based diets. Some participants who avoided animal products were able to reduce or eliminate the use of diabetes medication, the review found.

Beyond that, preliminary research shows the MIND diet (MediterraneanDASH Intervention for Neurodegenerative Delay) can help slow cognitive decline and rates of Alzheimers in old age.

The idea that fruits and vegetables are good for us is so ingrained in us that we dont really give it much thought. But what is it about plant-based meals that make them healthful?

According to GingerHultin,a Seattle-based registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, plant-based diets tend to be lower in saturated fat and higher in fiber, vitamins and minerals.

But linking nutrition to health effects is where things get a bit tricky. A 2019 review in Nature found evidence that supports many plant-based diet health claims, but they were unable to uncover the specific mechanisms that delivered the benefits. In other words, they werent sure if the benefits were related to nutrition, caloric intake, avoidance of animal products or other factors you might associate with a plant-based diet.

But perhaps the answer is rooted in our microbiomes. Increasingly, scientists are learning that whats good for our health comes down to whats good for our microbiomes. Research is revealing that a diet high in fiber seems to nourish the trillions of bacteria living inside our guts that impact our health. A 2019 review published in Frontiers in Nutrition concluded that diet is the most significant factor that influences microbiome composition. Plant-based diets encourage greater microbial diversity the hallmark of a healthy gut. Lower microbe diversity has been linked to conditions such as obesity and type 2 diabetes.

Humankinds relationship with meat is complicated. We evolved the ability to eat meat, and it changed us. Yet meat is not essential to the human diet, Hultin says.

The only vitamin in the human diet that must come from animal sources is B12 the result of an evolutionary glitch. But this requirement can be met with a supplement. And in case youre wondering, protein deficiencies are uncommon in America, even among vegetarians, Hultin added.

These are not diets where you just eat salad, for example. If a person is hungry or unsatisfied, or [is experiencing] low energy on a plant-based diet, theyre missing something, said Hultin. Its important to know how to meet your needs on a plant-based diet, just like you would on an omnivorous diet.

Undeniably, many people simply like the taste and texture of meat and cannot imagine a Thanksgiving without turkey or a barbecue without burgers. And a healthy diet can certainly include animal protein. But surveys show were leaving little room on our plates for much else these days.

Annual red meat and poultry consumption in America has reached 222 pounds per person on average an amount that has doubled since the 1960s. Only 1 in 10 American adults gets enough fruits and vegetables in their daily diets, the Centers for Disease Control and Prevention has found. The recommendation is 1.5 to 2 cups of fruit and 2 to 3 cups of vegetables per day.

Americans eat a lot of meat; more than they need, most likely. One of the biggest problems here is that consuming more than the recommended intake of protein in the form of high-fat meats can easily exceed saturated fat recommendations, Hultin says.

If youd like to reap some of the health benefits of a plant-based diet, you may not need to go cold turkey on meat.

I often recommend experimenting with familiar foods that just dont have meat. For example, instead of a soup with meat in it, try one with lentils in it. Instead of taco meat, try crumbled tempeh. If you order Thai food to go, order it with tofu instead of meat, Hultin says. Think simple swaps. Make meals that you enjoy but just with different ingredients, so foods are familiar and delicious but also meet your goals of being more plant-based.

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What Science Says About the Health Benefits of Plant-Based Diets - Discover Magazine

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What is a plant-based diet and is it good for you? – CNA

Youve probably come across stories of people proclaiming how going on a plant-based diet has changed their lives for the better.

These could even be first-hand accounts from a friend or a relative you previously knew as a hardcore carnivore who scouted the island for the best steak and char siew and is now embracing kale salads and asking for extra veggies like a new mantra.

But have you ever wondered why someone would resolutely make that 180-degree lifestyle change?

There are different reasons why many people are adopting plant-based or vegan diets in Singapore, said Professor Francis Seow-Choen, a consultant colorectal surgeon from Concord International Hospital.

These could range from influence by the media and advertising, the belief that it contributes to savingthe world, animal rights and activism, and better health.

The latter is something that seems to be catching on here, according to Jaclyn Reutens, a dietitian and founder of Aptima Nutrition and Sports Consultants.

Recent health scares like being diagnosed with prediabetes or having borderline high blood pressure and cholesterol readings have a tendency to spur some to make an effort to eat healthier.

In fact, since the middle of 2019, Reutens revealed shes received 10 per cent more queries on plant-based diets and how to get started on it. Some are trying it for general health purposes to just feel better; some for weight loss, or to manage or prevent diabetes, she said.

HOW IS A PLANT-BASED DIET DIFFERENT FROM VEGETARIANISM?

While vegetables are certainly involved, there are differences between a plant-based diet and vegetarianism.

A plant-based diet encourages a greater intake of fruit, vegetables, legumes and nuts, but does not strictly exclude animal-based products such as meat, fish, poultry, eggs and dairy, said dietitian Goh Qiu Le from Changi General Hospitals Dietetic & Food Services.

The makers of The Game Changersare vegan, so I would take the nutritional stance of the show with a pinch of salt because it was clearly from a biased perspective. There are so many successful medal-winning athletes who are not vegan or even close to following a plant-based diet.

As for vegetarianism, it comes in many forms, continued Goh. Lacto-vegetarian diets exclude meat, fish, poultry and eggs, but include dairy products such as milk, cheese and yogurt. Ovo-vegetarian diets allow eggs, while avoiding meat, fish, poultry and dairy products. Vegan diets exclude meat, fish, poultry, eggs and dairy products.

But no matter what form of vegetarianism, the main difference between a vegetarian and someone who is on a plant-based diet is processed foods, said Reutens.

A plant-based diet steers you to consume more minimally-processed products instead of highly-processed foods that contain refined sugars.

WHEN DO YOU START GOING ON A PLANT-BASED DIET?

The good news is, it is never too late to improve our dietary habits, said Goh. Studies have shown that plant-based diets are associated with reduced risks of chronic diseases, such as heart disease and Type 2 diabetes.

Reutens shared the same sentiments: If you have developed high cholesterol or high blood pressure in your 40s because of bad lifestyle habits, it is not too late to manage these conditions through a change in your diet such as a plant-based diet.

As for sticking to it, Goh advised to make the changes gradual. Sudden, abrupt changes, while well-intentioned, may not be sustainable in the long run. Instituting gradual, positive changes has been shown to be more achievable for most people, he said.

To set you on the right path, seek professional advice and confirmation from a dietitian first, said Goh, before making changes to your eating habits and lifestyle.

CAN GOING PLANT-BASED HELP TO BOOST FITNESS?

Some fitness-conscious individuals could be inspired to switch after watching documentaries such as Netflixs The Game Changers, which showcased how elite athletes and special ops soldiers got bigger, faster and stronger by going vegetarian.

Many people are shocked by such documentaries but it is important to know that they are often not as evidence-based and objective as they appear, said Prof Seow. They may make broad generalisations to suit their storylines. It is highly advisable to use hard science-based evidence to guide our diet decisions.

We are seeing an increasing number of people admitted to hospitals with irritable bowel syndrome, constipation, abdominal pain and/or diarrhoea because of the increased ingestion of plant products.

Prof Seow wouldnt recommend switching to plant-based to up your fitness game. Also, individuals who are sick, recovering from a major surgery or going through puberty will benefit much more from meat-based than plant-based diets, he said.

Reutens is also unconvinced by such documentaries. (The Game Changers) incorrectly led people to believe that not just plant-based but a vegan diet trumped one that included animal protein. There are so many nutritional challenges in a vegan diet but those were clearly omitted.

The makers of the documentary are vegan, so I would take the nutritional stance of the show with a pinch of salt because it was clearly from a biased perspective. There are so many successful medal-winning athletes who are not vegan or even close to following a plant-based diet, said Reutens.

So if youre thinking of going plant-based in the hopes of boosting your performance like ex-UFC fighter James Wilks, maybe you should reconsider. Watch it for the entertainment value and not live your life by it. You are not going to be jumping out of planes like Tom Cruise after watching Mission Impossible, are you? said Reutens.

WHAT ARE THE OTHER EFFECTS OF A PLANT-BASED DIET?

As friends and colleagues who are plant-based converts would effusively tell you, they feel better than the meat-gnawing population.

And they might be right. If their previous diet was one that was very high in red meat, one of the immediate effects would be that they feel great because they would have ingested a lot less fat that made them sluggish, said Reutens.

Plant-based meat substitutes are highin sodium due to the processing methods, and a high sodium intake is associated with greater risks of cardiovascular disease.

The initial effects would be a surge in energy levels, better bowel movements, and they would be more conscious of their food intake, she said, adding that in the long run, a plant-based diet can reward you with good energy levels, a healthier digestive tract, mentally more alert, and a significant reduction of health risks associated with a high intake of animal products.

But is a plant-based diet for everyone? It is, after all, about eating more greens and that cant be bad, right? It may not suit everyone because some individuals may need a high iron intake and red meat is a very good source of iron, said Reutens.

Prof Seow also recommended taking a plant-based diets deemed merits with care. Humans need essentialfatty acids and essential amino acids that are readily obtainedfrom animal sources but are lacking or rare in plant sources, he said.

Other nutrients that may be deficient include calcium, iron and Vitamin B12, said Reutens. In fact, a plant-based diet may pack too much carbohydrates and fats, especially saturated fats, she said, and you may end up feeling tired (from the lack of iron) as well as body aches and cramps (from the lack of essential minerals) eventually.

Prof Seow is also concerned about the higher intake of fibre. While fibre has been associated with better bowel movements, he said that too much fibre can create more problems. Undigested fibre ferments in the large intestine and results in bloating, gas, cramps, irregular bowel with small, pellet-y stools, bulky stools, diarrhoea or irritable bowel syndrome (diarrhoea alternating with constipation).

We are seeing an increasing number of people admitted to hospitals with irritable bowel syndrome, constipation, abdominal pain and/or diarrhoea because of the increased ingestion of plant products, he said.

WHAT ABOUT FAUX MEAT? IS IT HEALTHIER THAN REAL MEAT?

You would have heard of or even tasted products such as Impossible Burger, Beyond Sausage and Quorn Sausage Patties. And while they are purportedly better for the environment, are they actually better for you?

Plant-based meat substitutes are higher in sodium due to the processing methods, and a high sodium intake is associated with greater risks of cardiovascular disease, said Goh.

In fact, Reutens doesnt think such products qualify as plant-based. Faux meat is considered a highly processed food, and I do not see it as nutritionally superior to its real meat counterparts. If you want to switch to plant-based protein, she said youre better off dipping into beans, peas, lentils, chickpeas, nuts, seeds, quinoa that can provide good amounts of proteins, minerals and energy.

Since a plant-based diet allows you to eat real meat, you should eat it. The leaner cuts of red meat are more nutritious than faux meat. But if you want faux meat to be one of your tastier vegetarian options, there is no harm in including it from time to time, said Reutens.

WOULD THE EXPERTS RECOMMEND GOING PLANT-BASED?

As beneficial as a plant-based diet is to health, Goh said that it is not the only way to achieve positive health outcomes. Each patient has a unique set of conditions and there is no single diet that is all encompassing.

Furthermore, healthy eating is neither complicated nor expensive eat two servings of fruit and vegetables daily, stay adequately hydrated, and choose leaner sources of protein at meals, said Goh.

Reutens agreed that the plant-based diet is not the singular path to a healthier life and wouldnt routinely recommend it unless the patient has been consuming too much meat and poultry and is negatively affecting their health. I do tell my patients to eat less red meat but not to the extent of a plant-based diet unless they pursue the topic further.

There is currently no medical reason to go on plant-based diets, said Prof Seow, adding that people who do are usually advised to by their doctors for different kinds of intestinal problems caused by diabetes, hypertension or cancer.

Even young people who switch to too much plant-based foods develop malnutrition and other symptoms when they change to plant-based diets.I would usually advise them against a vegan diet to ameliorate these problems, said Prof Seow.

Excerpt from:
What is a plant-based diet and is it good for you? - CNA

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Global Plant-Based Food & Beverage Market Demands, Key Company Profiles, Growth, Share, Size, Trends and Forecasts to 2025 – Cole of Duty

The Plant-Based Food & Beverage Market was valued at USD 42258.97 million in the year 2019. Over the recent years, Plant-Based Food & Beverage market has been witnessing considerable growth driven by growing urbanization, promptly improving healthcare services, growing vegan populace globally and increasing awareness about environmental crisis. Presence of various kind of plant-based food and beverage and flavors in the market is also one of the major factors fueling the market globally. The ever-rising vegan population where consumers are turning vegan and embracing vegetarianism as their lifestyle will also result in increase in market for plant-based food & beverages market during the forecast period. However, the impact of COVID-19 pandemic will have a visible impact on the plant based food and beverage market in the year 2020.

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Company Profiles (Business Description, Financial Analysis, Business Strategy)14.1 Just Inc.14.2 Dannon14.3 Tofurky14.4 Beyond Meat Inc.14.5 The Vegetarian Butcher14.6 Blue Diamond Growers14.7 Impossible Foods14.8 LightLife14.9 Daiya Food Inc.14.10 SunOpta Inc.

Among the Product type in the Plant-Based Food & Beverage industry (Plant-Based Meat & Plant-Based Dairy), the Plant-Based Meat Products are estimated to account for the largest share over the forecast period. Major factor which will drive the market for Plant-Based Meat products is the shifting of red-meat consumers towards plant-based meat which are cruelty-free and does not impact the environment.

The Asia-Pacific Plant-Based Food & Beverage Market will continue to be the largest market throughout the forecast period, majorly driven by large consumer base which are vegan and vegetarian in the region. Countries such as India, Indonesia, Vietnam, Brazil are a lucrative market for Plant-Based Food & Beverage.

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Scope of the Report: The report analyses the Plant-Based Food & Beverage market by Value. The report analyses the Plant-Based Food & Beverage Market By Product Type (Plant-Based Meat, Plant-Based Dairy). The report assesses the Plant-Based Food & Beverage market By Source Type (Wheat, Soy, Almond, Others). The Global Plant-Based Food & Beverage Market has been analysed By Region (North America, Europe, Asia Pacific) and By Country (U.S., Canada, Spain, France, U.K., Germany, China, Japan, Thailand, South Korea). The key insights of the report have been presented through the attractiveness of the market has been presented by region, By product type, and by source type. Also, the major opportunities, trends, drivers and challenges of the industry has been analysed in the report. The report tracks competitive developments, strategies, mergers and acquisitions and new product development. The companies analysed in the report include Just Inc., Danone, Tofurky, Beyond Meat Inc., The Vegetarian Butcher, Blue Diamond Growers, Impossible Foods, LightLife, Daiya Food Inc., SunOpta Inc. The report presents the analysis of Plant-Based Food & Beverage market for the historical period of 2015-2019 and the forecast period of 2020-2025.

Key Target Audience: Plant-Based Food & Beverage Vendors E-Commerce Players Consulting and Advisory Firms Government and Policy Makers Investment Banks and Equity Firms Regulatory Authorities

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List of Figures:Figure 1: Global Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 2: Global Food Retail Market, By Value 2015-2019 (In USD Billions)Figure 3: Global Internet Users 2015-2019 (in Billions)Figure 4: Global Population, 20172100, (In Billion)Figure 5: Countries With Highest Percentage of Vegans, 2019, (In %)Figure 6: Global Internet Penetration, 2018 (In %)Figure 7: Global Internet Users, By Region, 2019 (In %)Figure 8: Global working population, 2014-2018 (In Billion)Figure 9: Global Per Capita Income, 2014-2018 (In USD)Figure 10: Global packaged food revenue, 2014-2018 (In USD Billion)Figure 11: World Protein Source for human consumption, 2018, (In %)Figure 12: Global Number of Smartphone Users, 2014-2018, (In Billions)Figure 13: Global Plant-Based Food & Beverage Market Share- By Product Type, 2019 & 2025Figure 14: Global Plant-Based Food & Beverage Market- By Plant-Based Meat, By Value (USD Million), 2015-2025Figure 15: Global Plant-Based Food & Beverage Market- By Plant-Based Dairy, By Value (USD Million), 2015-2025Figure 16: Global Plant-Based Food & Beverage Market Share- By Source Type, 2019 & 2025Figure 17: Global Plant-Based Food & Beverage Market- By Wheat, By Value (USD Million), 2015-2025Figure 18: Global Plant-Based Food & Beverage Market- By Soy, By Value (USD Million), 2015-2025Figure 19: Global Plant-Based Food & Beverage Market- By Almond, By Value (USD Million), 2015-2025Figure 20: Global Plant-Based Food & Beverage Market- By Others, By Value (USD Million), 2015-2025Figure 21: Global Plant-Based Food & Beverage Market Share- By Region, 2019 & 2025Figure 22: North America Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 23: North America Urban Population, 2014-2018 (% of total)Figure 24: North America Population, 20142018 (In Million)Figure 25: North America Healthcare Cost Per Capita, 2017 (USD)Figure 26: Internet Penetration in the American Region, 2019Figure 27: North America GDP Per Capita Income, 2014-2018 (Current USD)Figure 28: North America Gross domestic product, 2014-2018 (USD Trillion)Figure 29: North America Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 30: North America Plant-Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 31: Market Opportunity Chart of North America Plant-Based Food & Beverage Market By Country, By Value (Year-2025)Figure 32: North America Plant-Based Food & Beverage Market Share- By Country, 2019 & 2025Figure 33: United States Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 34: Average Annual Consumer Expenditure in United States, 2014-2018 (USD)Figure 35: United States Gross Domestic Product Growth Rate (%), 2014-18Figure 36: United States Urban Population (% of Total Population)Figure 37: Total Retail & Food Service Sales In USA 2015-19 (USD Trillion)Figure 38: US Disposable Consumer Income (USD Billion)Figure 39: USA, Online Grocery Sales, 2014-2017, (USD Billion)Figure 40: United States Plant-Based Dairy Product Segment (excluding Milk), 2019 (In %)Figure 41: United States Household Penetration of Plant-Based Beverages, 2014-2019 (In %)Figure 42: United States Plant-Based Meat Product Type, 2019 (In %)Figure 43: United States Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 44: United States Plant-Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 45: Canada Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 46: Canada, Expenditure on Health as a share of GDP, 2012-2017 (in %)Figure 47: Canada, Per Capita Healthcare Expenditure, 2012-2017 (USD)Figure 48: Canada, Population ages 65 and above, 2012-2017 (% of total)Figure 49: Canada Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 50: Canada Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 51: Europe Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 52: European Country Population Aged 65 and Above, 2012-2017 (% of Total)Figure 53: European Union, Population ages 65 and above, 2013-2017 (% of total)Figure 54: Europe Population, 20142018 (In Million)Figure 55: Europe Urban Population, 2014-2018 (% of total)Figure 56: Europe Gross domestic product, 2014-2018 (USD Trillion)Figure 57: Europe Consumer Expenditure, By Select Country, 2018 (USD Billions)Figure 58: Europe Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 59: Europe Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 60: Market Opportunity Chart of Plant-Based Food & Beverage Market By Country, By Value (Year-2025)Figure 61: Europe Plant-Based Food & Beverage Market Share- By Country, 2109 & 2025Figure 62: Spain Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 63: Spain, Health Expenditure, (% of GDP), 2013-2017Figure 64: Spain, Population Ages 65 and Above (% of total), 2013-2018Figure 65: Spain, Vegan & Flexitarian Population, 2019 (In %)Figure 66: Spain Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 67: Spain Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 68: France Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 69: France, Health Expenditure, (% of GDP), 2012-2015 (USD)Figure 70: France, Population Ages 65 and Above (% of total), 2012-2017Figure 71: France, GDP Current USD, 2014-2018, (In USD Trillion)Figure 72: France Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 73: France Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 74: United Kingdom Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 75: U.K, Health Expenditure, (% of GDP), 2013-2017 (USD)Figure 76: U.K, Population Ages 65 and Above (% of total), 2012-2017Figure 77: U.K, Spending on Healthcare, 2015 & 2040, (USD Per Person)Figure 78: United Kingdom Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 79: United Kingdom Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 80: Germany Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 81: Germany, Spending on Healthcare, 2015 & 2040E, (USD Per Person)Figure 82: Germany, Population ages 65 and above, 2014-2018 (% total)Figure 83: Germany Prevalence of Diabetes Type II, 2014-2017 (In Millions)Figure 84: Germany Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 85: Germany Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 86: APAC Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 87: East Asia-Pacific Gross domestic product, 2014-2018 (Current USD Trillion)Figure 88: East Asia-Pacific GDP Per Capita Income, 2014-2018 (Current USD)Figure 89: East Asia-Pacific Urban Population, 2014-2018 (% of total)Figure 90: Asia Population, 20142018 (In Billions)Figure 91: APAC Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 92: APAC Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 93: Market Opportunity Chart of APAC Plant-Based Food & Beverage Market By Country, By Value (Year-2025)Figure 94: APAC Plant-Based Food & Beverage Market Share- By Country, 2019 & 2025Figure 95: China Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 96: China Gross domestic product, 2014-2018 (USD Trillion)Figure 97: China population, 2014-2018 (In Billions)Figure 98: China Per capita expenditure on Food Products, 2014-2018 (In USD)Figure 99: China Urban Population, 2014-2018 (% of total)Figure 100: China Per capita expenditure on Food Products, 2014-2018 (In USD)Figure 101: China Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 102: China Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 103: Japan Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 104: Japan Gross domestic product, 2014-2018 (USD Trillion)Figure 105: Japan Per capita expenditure on Food Products, 2014-2019 (In USD)Figure 106: Japan Population, 20142018, (In Million)Figure 107: Japan Urban population, 2014-2018 (In Million)Figure 108: Japan Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 109: Japan Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 110: Thailand Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 111: Thailand Gross domestic product, 2014-2018 (USD Billion)Figure 112: Thailand Urban population, 2014-2018 (% of total population)Figure 113: Thailand Population, 2014-2018 (In Million)Figure 114: Thailand Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 115: Thailand Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 116: South Korea Plant-Based Food & Beverage Market Size, By Value, 2015-2025 (USD Million)Figure 117: South Korea Gross domestic product, 2014-2018 (USD Trillion)Figure 118: South Korea Urban population, 2014-2018 (% of total population)Figure 119: South Korea Population, 2014-2018 (In Million)Figure 120: South Korea Plant-Based Food & Beverage Market- By Product Type, By Value (USD Million), 2015-2025Figure 121: South Korea Based Food & Beverage Market- By Source Type, By Value (USD Million), 2015-2025Figure 122: Market Attractiveness Chart of Global Plant-Based Food & Beverage Market- By Product Type (Year-2025)Figure 123: Market Attractiveness Chart of Global Plant-Based Food & Beverage Market- By Source Type (Year-2025)Figure 124: Market Attractiveness Chart of Global Plant-Based Food & Beverage Market- By Region, (Year-2025)Figure 125: Global Plant-Based Food & Beverage Share, By Company (%) (2019)Figure 126: North America, Share of Leading Plant-Based Meat Companies, 2019 (In %)Figure 127: Western Europe Market Share of Leading Company, 2019 (In %)Figure 128: China Market Share of Leading Plant-Based Beverage Company, 2019 (In %)Figure 129: United States Market Share of Leading Company, 2019 (In %)Figure 130: Asia Pacific Market Share of Leading Plant-Based Beverage Company, 2019 (In %)Figure 131: Danone, Sales Revenue, 2014-2018 (USD Million)Figure 132: Danone, Net Revenue, 2014-2018 (USD Million)Figure 133: Danone, Sales By Business Segment, 2018 (In %)Figure 134: Danone, Sales, By Geographic Region, 2018 (%)Figure 135: Beyond Meat, Net Sales, 2016-2019 (In USD Million)Figure 136: Beyond Meat, Net Profit, 2016-2019 (In USD Million)Figure 137: Beyond Meat Inc., Sales By Business Segment, 2019 (In %)Figure 138: Beyond Meat Inc., Sales, By Sales Channel, 2019 (In %)Figure 139: Blue Diamond Growers, Net Sales (USD Millions), Year 2015-2019Figure 140: Blue Diamond Growers, Net Profit (USD Millions), Year 2015-2019Figure 141: MapleLeaf Foods, Sales Revenue (USD Millions), 2014-2018Figure 142: MapleLeaf Foods, Net Profit (USD Millions), 2014-2018Figure 143: MapleLeaf Foods, Revenue By Business Segment (In %), 2019Figure 144: MapleLeaf Foods, Revenue By Geographical Region (In %), 2019Figure 145: SunOpta Inc., Net Sales, 2016-2019 (In USD Million)Figure 146: SunOpta Inc., Net Profit/Loss, 2015-2018 (In USD Million)Figure 147: SunOpta Inc., Sales By Geographical Region, 2018 (In %)Figure 148: SunOpta Inc., Sales, By Sales Channel, 2019 (In %)Figure 149: SunOpta Inc., Sales By Business Segment, 2019 (In %)Figure 150: SunOpta Inc., Revenue & Gross Profit, By Plant-Based Food & Beverages, 2017-2019 (In USD Millions)

List of TablesTable A: Nutritional Information of different Type of Plant-Based Milk.Table B: The Companies Leading Chinas Plant-Based Meat Movement

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Global Plant-Based Food & Beverage Market Demands, Key Company Profiles, Growth, Share, Size, Trends and Forecasts to 2025 - Cole of Duty

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