A new possibility in the diet of the inhabitants of the planet based on plant proteins
The more the world progresses, the higher the standard of living and, among other things, the consumption of animal products increases per capita.
As the population of the planet increases rapidly, it is necessary to provide enough quality food, including meat.
Increasing the amount of meat and other products as an important source of protein by farming more livestock, it becomes necessary to provide food and water for animals, which requires new areas obtained by clearing forests and turning these areas into fertile land. It significantly reduces the amount of oxygen and water that are the basis for the functioning of the human body.
Increasing the number of animals as a source of meat and other products for human consumption also increases the emission of harmful gases that contribute to a stronger effect of the greenhouse effect.
Meat of animal origin consists of proteins, fats, carbohydrates, minerals, vitamins and water. The presence of these elements in meat depends on the type of animal from which the meat was obtained. The amount of water in meat is around 70%.
To reduce the destruction of the planet’s lungs, preserve enough water for the human race, and reduce the greenhouse effect while knowing the composition of meat, milk and vegan chocolates, smart biologists, nutritionists and technologists have devised a completely adequate replacement for meat and other animal products, meat and other plant protein-based products.
In addition to the above mentioned benefits, by using products based on plant proteins, vegetable fats and vegetable carbohydrates, the consumer avoids the intake of cholesterol, hormones, antibiotics and GMO elements that are normally used in animals in order to provide more meat faster.
With plant protein products, the consumer avoids the stress cramps transmitted to the meat, which the animal experiences by violence against it and the taking of life, and which significantly affects the human immune system, which is especially studied today.
Plant proteins contain all the essential amino acids that the human body is unable to synthesize and which until now were thought to be found only in meat and other animal products.
Very useful unsaturated and semi-saturated fats are present in vegetable oils (grapeseed oil, coconut oil, olive oil), lauric acid is also present, which is only present in breast milk, and the most important thing is that there are no harmful trans fats in herbs and in one oil an element identical to hemoglobin from human blood can be found.
Carbohydrates in plants used for the production of vegetable meat are natural and are not extracted from them by various harmful technological processes, but are directly included in the composition of meat.
By introducing several types of plants into the composition of this meat, the necessary minerals and vitamins are added in adequate quantities as they are in animal meat.
Based on this research, the industry has incorporated the knowledge to their factories and has been producing vegetable meat and other plant products.
Several well-known companies produce vegetable meat and with their new knowledge produce food that has the taste, smell, color that are identical to animal meat without any artificial additives, everything is completely natural.
A flexitarian is neither an exclusive meat eater nor a complete vegetarian, but a consumer who, based on his knowledge, decides for himself what healthy is for him, which will enable him to live in a healthy environment.
Flexitarians do not give up meat and products of animal origin, but reduce the intake of these products and increase the consumption of products based on plant proteins and thus help themselves and the planet.
Technology engineer specializing in plant based products
Member of the board of directors of the Flexitarian Society Foundation