Eat for a Better Tomorrow, Today

What we eat has significant impacts on the world around us. With more people learning about the connection between how our diet impacts health and climate, people are seeking to fill their plates with more plants. According to a research study, 52 percent of U.S. consumers are eating more plant-based foods and even higher globally, at 65 percent. Whether you’re following a vegan, vegetarian, flexitarian diet or just interested in switching up your protein, plant proteins benefit each lifestyle.

Here are the top 3 reasons to start adding plant proteins to your plate.

1) Better for the planet.

Our current diets impact our environment significantly, research has shown that by adding more plants to your plate and lowering animal-based foods not only is more health promoting, but also associated with lower environmental impacts. According to the National Resource Defense Council, “by reducing beef consumption by 19% from 2005 to 2014, Americans reduced carbon emissions equivalent to 39 million fewer cars.” Think of what your impact could be.

2) Better for you.

Research has linked plant-based eating to lower the risk of top chronic diseases including heart disease, obesity, hypertension, type 2 diabetes, and certain types of cancer. Plant proteins, specifically legumes like peas, are one of the best plant protein sources.

3) It’s delicious.

Though it may seem intimidating, plant proteins are easy to use and incorporate into any meal! They are versatile and provide nutrients that you need. For an easy swap, try Longeve Plant-Based Protein Crumbles made from peas to easily adapt any of your favorite recipes like taco crumbles, lettuce wraps or a quick curry for an extra boost of flavor and veggies.

Sherene Chou

Registered Dietitian

Sherene is an award-winning dietitian and chef focused on sustainable food and plant-based nutrition. She serves as the Chair for the Academy of Nutrition and Dietetics, Vegetarian Practice Group, on the Advisory Council for Physicians Committee for Responsible Medicine on Universal Meals and Co-Chair for Teaching Kitchen Collaborative. As a USC Trojan, she co-created USC Keck Medical School’s first nutrition selective for med students, the Culinary Medicine Selective. In 2017, she received the Excellence in Hunger and Environmental Nutrition Leadership Award from the Academy of Nutrition and Dietetics and in 2018, she was recognized by USC Keck Medical School for Outstanding Teaching Contributions. Most recently, she was featured as one of Today’s Dietitian Magazine’s 10 RDs who are making a difference.

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