5 ways to eat less meat

We do not urge you to abandon the meat at all, but there are good reasons to reduce its amount in the diet. We tell you exactly how this can be done.

Most of us cannot imagine our life without meat. Indeed, how appetizing juicy ruddy steaks look appetizing, fragrant roasted, baked lamb leg … But the use of meat in large quantities harms our health and the environment. Without urging you to completely abandon the meat, we have studied different opportunities for how to reduce its specific gravity in our menu.

Cro -Magnons have already been active seedlings, and since then this habit in man has only strengthened and developed. It’s time to firmly tell ourselves – we eat it too much! If the European of the 19th century eaten an average of less than 20 kg per year, today on each of us on average we account for up to 88 kg! The meat itself is not harmful to our health, all problems arise due to the fats contained in it. These saturated fats are hardly excreted from our body, and accumulating in it, they can cause various diseases, in particular, diabetes. The so-called trans fats are also harmful to our intestines, exposing us to the risk of a cancerous disease of this organ.

In addition to harm to health, the growth of human consumption leads to other adverse consequences: this has a significant effect on the ecology. Nevertheless, for various reasons and habits, most of us continue to eat meat, often without observing the proper measure. Perhaps a long-standing stereotype is still strong in us, according to which the proteins necessary for our body, we can truly draw only from meat. Meanwhile, there are many ways of healthy diet that do not require extremes from us: following them, we are not obliged to absorb a piece of meat with each meal, nor become a strict vegetarian.

1.Cook meat as an addition to the main dish

In some European restaurants of high cuisine in recent years, https://globalpharmacy24.com/drug/kamagra-effervescent there is a desire for more rational nutrition. The French chef Alain Ducasse declares: “We must consume more responsibly, not forgetting about justice in the scale of the whole globe. The French are the leaders of the culinary industry, “fashion lawmakers”, which means that we must show the rest an example of what needs to be done so that this planet can feed the maximum number of people as long as possible ”. According to this titled culinary culinary specialist (however, a miraculous among colleagues), the meat should be cooked as an addition to the main dish – that is, it should act as a rule, they perform vegetables or more, a more complex side dish. That is, the essence is not to decisively abandon animal proteins or to break with the prevailing culinary traditions (and it is true, it is difficult not to let saliva at the sight of a fragrant juicy chop), but to make vegetables, cereals and seasonings to the forefront.

Since our body does not at all require the receipt of a myriad of proteins with each meal, we may well treat ourselves with vegetables (better seasonal), prepared according to some exquisite recipe. Here a good prompt can be the wizard Alain Passard (Alain Passard). Already more than 10 years ago, a recognized hotel specialist and Rostbuf generally abandoned red meat in favor of vegetables in his Arpège restaurant, where Parisians are used to looking, wanting to taste the lamb or lamb leg. Now the Passar applies all his skills in handling meat to vegetables. “Vegetables do not have to extinguish at all,” he claims. – But they can be frying in a pan, on a grill, scorched over high heat, smoked and fry in salt crust. All that I learned in meat cooking, I put it to the service of vegetables. At the same time, there is a lot of things that you will not meet in animal meat: color, seasonal differences, playing with structures – all this allows you to create incredible things! For example, carrots: after all, no one has done anything like that with her! How many discoveries there are! And if you still try to use only seasonal vegetables, you will immediately feel a special smell and taste of your dish, it will surely delight you with the freshness of your color scheme ”.

2.Give an advantage to fish, eggs and dairy products

In an effort to reduce meat consumption, the choice of fish is the best tool. In addition, it contains essential fatty acids (such as omega-3) necessary for our body and which it cannot produce independently. It is important to know that it is preferable to choose fish caught from natural habitats than that grown artificially (the latter contains more toxic substances – pesticides and so on.).

When you eat eggs or dairy products, also do not get carried away with them excessively in the desire to compensate for the lack of proteins – although those contained in dairy products, and more beneficial for our body. The fact is that experts warn that we eat too many products containing chemicals, and they destroy our gastric flora. Prefer natural yogurts with cream desserts. Cheese should also be limited to about 40 g per day. We do not realize that today we eat yogurts and dairy desserts every day twice as much as in 1980. As for the eggs, then two or three per week will be quite enough.

3.Give preference to quality

If you still decide to taste meat, it is best to go to a familiar butcher in the market that will answer you truthfully about the origin of the product and its quality. Choose a piece of as better quality as possible. Let it cost more, but its price just wraps your meat -eater ardor. And the meat treat will be an event for you (just as it was in the era of our grandparents), and not a daily food ritual. Yes, indeed, the demand for meat is steadily increasing in Asia, Latin America and those that export oil. On a global scale, the demand for meat and fish products is growing steadily, however, the impact of its production on the environment is also aggravated. The price of meat, fish, soy products and cereals inevitably grow. As a result, no matter what the reason we are guided by – the desire to reduce the harm that we do ecology, or high cost, but most likely, the totality of these causes – but a turn to power modes containing less animal proteins and more proteins from vegetables are likely to be inevitable.

4.Bet on a duet vegetables

Contrary to common beliefs, our body needs not so much proteins themselves as such as the amino acids contained in them. The content of each type of amino acids we need varies depending on the type of protein. But all types of amino acids that are found in animal proteins can be found in vegetable proteins. A set of amino acids contained in meat proteins does not coincide in proportions with what we find in wheat or, for example, lentils. This is why it is recommended to connect legumes and cereals. It is very important to understand that there are much less proteins in vegetables than in legumes. In the old days, legumes were even called “meat for the poor” (these are, first of all, different types of beans, peas and lentils). Particular interest is soy: its composition of amino acids is so similar to the one that is contained in the meat, which so are considered the best substitute for meat. The same can be said about Kinoa (South American cereal containing a lot of useful substances).

Proteins are also contained in cereals, so not only rice and pasta are very useful, but also halfba, barley, film, buckwheat and oats. Nevertheless, despite the fact that they are an excellent source of iron, if they are connected in one meal with vitamin C (broccoli, tomatoes, strawberries), iron is not absorbed by the body as well as in the case of a meat dish. That is why it is recommended at least twice a week to eat beef or lamb meat. You should not neglect other sources of proteins, especially since they also contain calcium and fatty acids: nuts (hazelnuts, almonds, cedar nuts), oilseed crops (sunflower seeds, sesame seeds, pumpkin) is preferable, of course, to buy them in bio -products.

5.Take a closer look at … insects

Imagine that you add a handful to omelet or to a cookie dough … grasshoppers! You feel uneasy? Meanwhile, 1000 species of insects are already eaten in Asia, Africa and Latin America, and this trend spreads wider and wider. The Food and Agricultural Organization of the United Nations (FAO) published a report that contains urgent recommendations for the cultivation and eating of insects. Having learned to enjoy the taste of grasshoppers, locusts (or just remembering how our distant ancestors did), we will find a magical way to solve a global nutritional problem. Recall that by 2050 it will be necessary to feed more than 9 billion people. Insects are not the worst option, and that’s why. Firstly, they contain many proteins (100 g of crickets are equivalent to 150 g of minced meat, t. e. contain about 34 g of proteins);Secondly, the cost of their production is significantly less (to grow 1 kg of insects, it will take 2.1 kg of food, while in the meat industry to get 1 kg of meat, it is necessary to use 25 kg of food for cows);Thirdly, there are much fewer emissions of greenhouse gas into the atmosphere (insects distinguish 100 times less methane than in traditional livestock) … It seems that crickets and grasshoppers are ideal for saving humanity.

Of course, our distant ancestors ate insects, but today not many will seduce the idea to fry or pour boiling water on a bunch of living tiny creatures. That is why big world networks of supermarkets begin to slowly accustom customers to this type of goodies, putting bags for aircraft with crickets or silkworms on the shelves. This was the first to do the French Auchan, together with the Crickeat brand, specializing in edible insects and having its own farms in growing insects in Thailand. Carrefour joined him, who released a new brand of cookies with insects: with the taste of onions, tomato, cheese Chedder or caramel – a choice for every taste.

In our country, it is hardly possible to find these exotic delicacies, and in order to join this world tendency, you will have to go to Europe at least (you will find insects in some exquisite restaurants) or (to sure) to the countries of Asia.