It’s not ideology, the whole foods plant-based diet is scientifically objectively healthier. It greatly reduces your risk from chronic diseases and can extend your lifespan for 6-10 years.

All-cause mortality is higher for those who eat meat, particularly red or processed meat, on a daily basis, a review of large-scale studies involving more than 1.5 million people has found.

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New research published in the American Journal of Clinical Nutrition shows that both plant-based protein and meat build muscle equally well however because plant-protein comes with less ‘baggage’ in the form of harmful components it’s the more beneficial protein source to use.

A study published last week in the American Journal of Clinical Nutrition found that dietary protein derived from plant sources built muscle just as well as protein from meat sources. However meat also comes with additional components that are harmful to our health, including antibiotic residue, hormones, saturated fat, trans-fats, endotoxins, cholesterol, Neu5Gc, heterocyclic amines and contaminants such as high levels of metals including copper and arsenic. These undesirable elements increase inflammation and promote various diseases thus making meat a less desirable option when building muscle and long term health are considered.

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A plant-based diet consists of exclusively plant foods, including fruit, vegetables, grains, and legumes, and avoids meat, dairy, and eggs. Plant-based foods are full of fiber, rich in vitamins and minerals, free of cholesterol, and low in calories and saturated fat. Eating a variety of these foods provides all the protein, calcium, and other essential nutrients your body needs. It’s important to include a reliable source of vitamin B12 in your diet. You can easily meet your vitamin B12 needs with a daily supplement or fortified foods, such as vitamin B12-fortified breakfast cereals, plant milks, and nutritional yeast. Those who eat a plant-based diet lower their risk for heart disease, type 2 diabetes, obesity, and other health conditions. Research also shows that a plant-based diet can be less expensive that an omnivorous diet.

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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. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood, and for athletes. 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. Low intake of saturated fat and high intakes of vegetables, fruits, whole grains, legumes, soy products, nuts, and seeds (all rich in fiber and phytochemicals) are characteristics of vegetarian and vegan diets that produce lower total and low-density lipoprotein cholesterol levels and better serum glucose control. These factors contribute to reduction of chronic disease. Vegans need reliable sources of vitamin B-12, such as fortified foods or supplements.

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In some studies, vegan diets seem to be associated with the best long-term health, and they’re the only dietary pattern that’s been linked with reversal of atherosclerosis in very limited subjects. Beyond meeting the recommendation for a plant-based diet, the evidence is too limited to allow any conclusions about a vegan diet as a specific choice for reducing cancer risk, concluded AICR’s Third Expert Report.

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