Benefits of a Plant-Based Diet

1. Decrease Risk of Heart Disease

Plant-based diets are low in cholesterol and saturated fat, unlike diets with a lot of animal products. Meat and dairy is high in cholesterol and saturated fat which contributes to plaque buildup in arteries. This plaque can lead to heart attack or stroke. Those who eat plant-based diets have much lower risk for coronary artery disease.

2. Prevent and Reverse Diabetes

Type 2 Diabetes forms when the body becomes resistant to insulin after long-term “high-fat and high-calorie diets”. Plants are lower calorie density, lower saturated fat, and lower sugar which decreases risk of diabetes. Reversal of diabetes is possible with calorie reduction and plant-based diet, depending on the severity of diabetes.

3. Helps Maintain a Healthy Weight

Plant-based diets are filled with fiber which is very filling and low calorie. Fiber is found in whole fruits and vegetables.  When you eat plant-based, you can consume a lot more food for a lot less calories. This can be structured in a way to be in a calorie deficit and you can lose weight in a healthy way without restricting or going hungry.

4. Reduce Inflammation

Plant-based foods contain phytonutrients (plant chemicals) that help eliminate free radicals. Free radicals cause damage via oxidative stress that leads to inflammation in the body. This oxidative stress has been found to increase signs aging, increased risk of dementia, heart disease, autoimmune and inflammatory disorders like rheumatoid arthritis, and much more). Antioxidants prevent or lessen the effects of free radicals. Many plant-food naturally contain antioxidant like Vit C, E, glutathione, phytoestrogen, and much more.

5. Reduce Carbon Footprint

Cattle agriculture is the number one source of greenhouse gases worldwide. It also takes A LOT of water to create meat.  This includes feeding, raising, and servicing the cow to get to your dinner table. One hamburger uses 660 gallons of water!*  This water could alternatively  be used to grow more fruits/veggies (which use MUCH less water) and/or service low income communities without running water or drinking water.

References: waterfoodprint org, harvard.edu,