Consumption of dairy products in the UK has declined by 30% over the last 20 years. Americans drink 37% less milk now than they did in the seventies. Milk alternatives, on the other hand, are becoming increasingly popular. So why is this happening?
Thought for Food Blog
Topics: milk and milk substitutes, labelling, sleep, cancer, animal welfare, nutrition, allergies and allergens, intolerances, nutrients, obesity, dairy, cardiovascular health, nuts, tryptophan, calcium, gut health, child nutrition, health
Christmas is a distant memory. For some of us, the annual mission undertaken by chocolate, mince pies, brandy butter and yule log to convert themselves into excess body fat has been a success. Once again we find ourselves in post-yuletide gloom, with weight to lose and fitness to gain.
We all know that New Year resolutions are made to be broken. As the fireworks break out and we blow up what is definitely our last supersized bag of crisps of the season with a salty bang, it’s all too easy to go online and sign up to membership of the local gym. It’s also not that difficult to declare that alcohol will not touch our lips for the foreseeable future and filling up our supermarket trolleys with healthy stuff, including items disregarded in the approach to Christmas (and possibly at most other times of the year too), such as celery and low fat cottage cheese, requires little in the way of moral fibre when we’re still feeling bloated and slightly nauseous due to our recent excesses.
This post was originally published on the Future Food 2050 website. It has been reposted with permission.
New nutritional therapies are aimed at boosting the variety of microorganisms that live in your GI tract, says neuroendocrinologist Mark Heiman.
What changes could we make to “meat” the need for more sustainable food choices?
Meat often dominates the dinner plate. Whether it’s a juicy steak, a roast on a Sunday, or some sizzling sausages served up with a mountain of mash, meat regularly forms the central part of the meal, and for many people it is something they would certainly not want to go without. Unfortunately, though, while our enthusiasm for digging into meat-filled meals might leave our stomachs satisfied, it is having rather less positive consequences for the environment.
Meat production and the environment
Meat production is one of the main sources of human pressure on the environment, and its consumption accounts for a significant proportion of the ecological footprint of those who eat it. As well as being a major contributor to greenhouse gas emissions (it is claimed that the global livestock industry generates more greenhouse gas emissions than all the cars, trains, ships and planes put together), raising animals for food is inefficient. It requires vast areas of land – not just for grazing, but for growing crops for feeds too, as well as large amounts of energy and water, all to produce only a relatively small amount of meat.
Topics: food security, cancer, animal welfare, protein, diabetes, grains, obesity, agriculture, meat, cardiovascular health, food production, environment and sustainability, consumer behaviour, plant-based diets
Since the discovery that dietary saturated fats increase plasma cholesterol levels, low fat foods have been an important area of research, mainly because a link was assumed between plasma cholesterol levels and cardiovascular disease risk.
Recent studies have suggested that the connection between saturated fat intake and cardiovascular health is more tenuous than was previously thought. Despite this, advisory bodies, such as the British Heart Foundation, still recommend that people should avoid saturated fats as much as possible and eat small amounts of polyunsaturated fatty acids and monounsaturated fats.