Why Eat Green?

 

Our mission is to promote wholesome, delicious and sustainable eating to improve human health and protect the water, air and soil which are crucial to our existence.

Our recipes and featured foods are minimally processed, plant-based and rich in vegetables and fruits in accordance with the latest nutritional recommendations published by the World Health Organization, the United Nations Food & Agriculture Division, Academy of Nutrition & Dietetics and the True Health Initiative (We Agree). (See Quotes below.)  Because of the conflict of interest inherent in their mandate to promote U.S. Agricultural products, we do not follow the dietary recommendation of the USDA. We feel that the food industry influenced USDA recommendations are the source of much of the nutritional misinformation being disseminated in the U.S. today. As new dietary information becomes available, our foods will change to reflect the latest in dietary research.

Specifically, our foods are:

  • Plant-based, with small amounts of organic, grass-fed animal products as options
  • Vegetable & fruit based, with small amounts of intact grains, seeds & nuts
  • Minimally processed
    • Free from refined sugars & concentrated sweeteners (natural or otherwise)
    • Flour-free
    • Oil-free (except for negligible amounts of spray oils)
    • Paleo friendly (although legumes and intact grains are included)
  • Gluten-free (as an option)

 

Plant-Based

The World Health Organization (WHO), the United Nations Food & Agriculture Division (UNFAD), the Academy of Nutrition & Dietetics, and the Star Initiative (which includes most of our top nutrition experts) all agree that the transition to a plant-based diet is essential to human health.  (See Quotes below.) Based upon extensive research over the past few decades, the World Health Organization has classified processed meats as carcinogens, and red meats as probable carcinogens.

Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.

–Albert Einstein

A continuing area of research is how much fish, poultry, wild meats, eggs and dairy can be consumed without adverse health effects. The best research to date indicates that animals products should be limited to about 1-2 ounces per day.

Most of the world’s population struggles to consume enough calories. That’s why the WHO and UNFAD recommend a small percentage of wild meats in the human diet. Even those who can afford enough food may have trouble consuming enough calories due to age and certain medical conditions.  For these populations, small amounts of animal products can be beneficial. For instance, men over the age of 70 and those with certain medical conditions that prevent them from absorbing omega 3 fatty acids may benefit from one serving of fish per week.

However, in The Long Shadow of Animal Agriculture, the UN demonstrates the detrimental effects of animal agriculture to our water, air and soil. To minimize this damage, the few animal products recommended here at Eating Green are the most sustainably produced products available.

 

Why does my doctor or nutritionist recommend eating meat & dairy?

Most medical professionals rely upon the USDA for nutrition information. The average primary care physician receives less than 20 hours of training in nutrition. They’re simply unaware that the USDA is heavily influenced by the food industry, and that their recommendations conflict with those of organizations such as the WHO, and UNFAD. That’s why the Harvard School of Public Health developed it’s Healthy Plate recommendations, which seek to correct the errors in the USDA’s My Plate initiative.

Unfortunately, The USDA recommendations remain the accepted authority for most American medical organizations, and, until recently, even professional dieticians. In December, 2016 the primary US organization for dieticians, the Academy of Nutrition and Dietetics, updated its position: “vegetarians, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases.”  Organizations  such as Kaiser Permanente, the largest managed health care organization in the U.S., have promoted plant-based diets in their recommendations for primary care physicians and flyers for patients since 2013.

 

Vegetables & Fruits, Minimally Processed

Many diets that are not plant-based produce desirable health effects. When these diets work, it’s because they include large amounts of vegetables, fruits and minimally processed foods. The popular Paleo Diet is good example.

Also, simply eating a plant-based diet is not enough to ensure proper nutrition.

One thing that leading nutritional experts in the Star Initiative (including Loren Cordain, author of The Paleo Secret) agree upon is the need to eat a minimally processed plant food diet that includes plenty of  vegetables and fruits.

That’s why we follow the Harvard School of Public Health guidelines of selecting vegetables and fruits for at least half of every meal.

 

Quotes

The World Health Organization & The Food & Agriculture Organization of the United Nations

“Populations should consume nutritionally adequate and varied diets, based primarily on foods of plant origin with small amounts of added flesh foods. Households should select predominantly plant-based diets rich in a variety of vegetables and fruits, pulses or legumes, and minimally processed starchy staple foods. The evidence that such diets will prevent or delay a significant proportion of non-communicable chronic diseases is consistent. A predominantly plant-based diet has a low energy density, which may protect against obesity.”

Academy of Nutrition and Dietetics

“It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases… Plant-based diets are more environmentally sustainable than diets rich in animal products because they use fewer natural resources and are associated with much less environmental damage. Vegetarians and vegans are at reduced risk of certain health conditions, including ischemic heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity.”

The American Institute for Cancer Research

“Basing our diets on plant foods (like vegetables, fruits, whole grains and legumes such as beans), which contain fiber and other nutrients, can reduce our risk of cancer.”

Kaiser Permanent, The Nation’s Largest Managed Health Care Organization

“Healthy eating may be best achieved with a plant-based diet, which we define as a regimen that encourages whole, plant-based foods and discourages meats, dairy products, and eggs as well as all refined and processed foods. We present a case study as an example of the potential health benefits of such a diet. Research shows that plant-based diets are cost-effective, low-risk interventions that may lower body mass index, blood pressure, HbA1C, and cholesterol levels. They may also reduce the number of medications needed to treat chronic diseases and lower ischemic heart disease mortality rates. Physicians should consider recommending a plant-based diet to all their patients, especially those with high blood pressure, diabetes, cardiovascular disease, or obesity.”

 

 

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