9 myths about vegetarianism

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Summary



The vegetarians lack protein

“And protein ? “This sentence, vegetarians hear all the time ! No meat, not enough protein, a-t-we often tend to think…

The decryption of Elodie Vieille-Blanchard :
“The image that often comes up, is that to have the muscle you need to consume muscle. But to have good eyes, we are not going to swallow and eyes to have beautiful hair, we will not eat hair ! This kind of ideas is a kind of magical thinking. Few people know that we don’t take the protein directly from food, but that our body produces its own proteins from the amino acids contained in our diet. And contrary to a myth, the proteins of plant origin are not incomplete and contain all the essential amino acids. “

“Plant protein can meet the nutritional needs as soon as a plant food varied is consumed and energy needs are met. “It is the position of the Academy of Nutrition and Dietetics, which brings together the Atlantic more than 100 000 specialists of nutrition.

In practice : Some protein-rich plant foods (per 100 grams of food)
Lupin seeds and squash : 36,17 and 30,23 grams
Beans : 26,12 grams
Peanuts : 25,8 grams
Lenses : 24,63 grams
Split peas : 23,82 grams
Almonds : 21,15 grams
Chick peas : 20,47 grams
In comparison, beef contains, according to the songs, of 18 grams to 30 grams of protein.

Vegetarians have deficiencies

Deficiencies in calcium, zinc, iron, vitamins… The vegetarian diet is generally accused of all the shortcomings. However, vegetarians and especially véganes are often imagined as skinny people, weak, and tired. Wrong !

The decryption of Elodie Vieille-Blanchard :
“As soon as one becomes vegetarian or vegan, the spectrum of deficiencies appears. However, most omnivores have limited knowledge in the field of nutrition. Who cares of its daily intake of iodine, omega-3, vitamins or even calcium ? On the other hand, it is known that meat is harmful, it is classified in food-at-risk by the latest report by the ANSES (national agency of sanitary safety of food). As for the dairy products and fish, they are asking a question. The current knowledge therefore suggests that there is going to be in better health by not consuming animal products. Replace the steak with lentils has many benefits. By eating vegetables, fresh fruits, vegetables, legumes and whole grains, you will have a diet rich in antioxidants, minerals, and fiber… “

Discover

Pay Attention to the iodine and vitamin B12
The only risk of possible gaps in the framework of a vegetarian diet and especially a vegan : those in iodine and vitamin B12. Additions are recommended.

In practice : ” Well designed, a vegetarian diet, including vegan, healthy, adapted to the nutritional plan and can provide a number of advantages for the prevention and treatment of certain diseases. It is appropriate at all periods of life.” This is the last position of theAcademy of Nutrition and Dietetics, published in the December issue of 2016 of its review. Among the athletes vegetarians famous, we can mention for example in tennis, the Williams sisters, Carl Lewis, holder of nine gold medals in athletics at the Olympic Games ; or Bode Miller, olympic medalist in alpine skiing. On the French side, ” the HANDLES should revise its recommendations for special populations, including vegetarians, current 2017 “, says Elodie Vieille-Blanchard.

The man has always eaten meat and fish

Better, he would not have survived without it… So why change this diet ?

The decryption of Elodie Vieille-Blanchard :
“Food is the one area where it claims to habits of prehistoric man ! When we use our smartphone for five hours per day, that we care when we are sick, we sleep in a bed, we do not claim our ancestors ! Of theories exist on what the meat would have contributed to the development of the human brain but they are very controversial. For some paleontologists, it is the fact of hunt, to develop strategies, which enabled the development of the brain. For others, it is the one to have cooked the meat and to have access to larger amounts of calories. But even so, invoke history to justify and decide our behavior is not relevant. And if the natural has to be an argument, what to speak of intensive farms, slaughter houses and billions of animals who are raised to be killed ? Where is the natural in there ? “.

Discover

Why they became vegetarians
Out of respect of animal life, the planet, for their health… They have decided to become a vegetarian. Testimonials.

They are véganes
Often seen as a fad, veganism is primarily a lifestyle, a philosophy. Five véganes tell of their daily lives and why they reject animal exploitation in all its forms.

Revenue véganes : 10 offering traditional French dishes revisited
Seitan, tempeh, tofu and other foods like meat that you can rediscover the flavors epicureans of good small dishes.

In practice : A conversion that is sometimes difficult
And the Sunday roast noon ? And the blanquette de veau grandma ? Adopt a plant food, it is to question a part of our culinary culture, inherited from our parents and our grandparents. “The difficulty, this is getting to be detached from the dimension of comforting, the food that was prepared by our family,” says Elodie Vieille-Blanchard. Good news : it is possible to revisit all the classic dishes with sauce, vegetarian or vegan !

Vegetarianism is a fad

Each of us has in his entourage, friends or acquaintances who decide to stop eating meat, fish or any product from animals. Vegetarianism and veganism seem to be in full swing. To the point that some see it as a fad. However, this movement does not date from yesterday. One of its first theoreticians ? The Greek philosopher and mathematician Pythagoras.

The decryption of Elodie Vieille-Blanchard :
“Vegetarianism is very old but it has long been marginalized. Today, the novelty, it is this change of view. Vegetarianism and veganism are much more visible, especially in the media. But this boom is not a passing trend. On the contrary it is a trend. The consumption of meat decreases for years in France and in Europe. As the major distribution groups, they are all trying to develop ranges and vegetarian véganes. “

In practice : Twenty-five centuries of debates
The advocates of a vegetarian diet have always existed. To understand the intellectual debates around vegetarianism since Ancient times, read the book of vegetarianism and its enemies, Renan Larue (PUF).

Vegetarians do not take pleasure in eating

“But you eat what, then, apart from vegetables and seeds ? “, “vegetarian cuisine is sad, monotonous,” … The image of vegetarians not eating that salad is still well-rooted in the minds.

The decryption of Elodie Vieille-Blanchard :
“Our society is fairly open to cultures different food. Unlike the United Kingdom, for example, which is a country much more multicultural. There, people are less lost when they invite a person vegetarian, they have an idea of dishes to prepare. French culinary culture is built around animal products. A plate of meat classic, it is meat or fish with, around, small side dishes. The kitchen plant, it has several centres. It is a balance, a pallet of a variety of foods, textures, colors and different flavors. “

In practice : A kitchen very creative
Alain Passard, Joël Robuchon, Thierry Marx… more and more great chefs are interested in cooking vegetable. And for cause : there are a thousand ways to marry and to accommodate the legumes, cereals, vegetables, oilseeds, fruits, seeds.

A few blogs to find inspiration : A vegetarian almost perfect, Happy veggie, Antigone XXI, 100 vegetable (recipes from Marie Laforêt, a leader in the kitchen vegan)…

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