Adopting a vegetarian diet has been one of the best decisions that I have ever made. After watching documentaries on Netflix like ‘What The Health’ and David Attenborough’s ‘A Life On Our Planet’ as well as talking to friends and following more vegetarian and vegan influencers on social media, it finally hit me that I needed to change the way I was eating. So, in October 2020, I decided to give the veggie life a go. And now, four months later, I am still a happy herbivore! I hope that this article will highlight the many benefits of being vegetarian but also to promote eating more healthily in lockdown.
Initially, I wanted to be vegetarian to help the environment. The meat industry is one of the primary causes of climate change and considerably detrimental to the environment. Large meat processing companies, like JBS (who own fast-food chains such as McDonald’s and KFC as well as supermar
kets including Tesco and ASDA), are supporting the destruction of Amazon rainforests, according to Greenpeace. Billions of tons of carbon dioxide are released in the atmosphere when trees are cut down, mainly to create space for animal farming. Furthermore, this process kills wildlife as their natural habitats are being destroyed. So, by taking meat out of our meals, we have a more positive impact on the environment, not only by actively going against the destruction of rainforests, but also by saving masses of water. According to Peta, more than 2,400 gallons of water is used to produce one pound of meat which is the equivalent to the amount of water used for six months of showers. Wheat only needs 25 gallons of water to be produced which demonstrates the vast contrast between the two food types and that by eating less meat, we can save a significant mass of water. The environmental issues surrounding the consumption of meat were what originally persuaded me to become vegetarian; however, there are even more benefits to this lifestyle which I didn’t consider previously.
Being a vegetarian has never been easier thanks to the huge variety of meat alternatives that are reasonably priced in supermarkets today. Brands that I am particularly enjoying are Cauldron and The Vegetarian Butcher which capture amazing flavours which mean that you don’t have to miss the taste of meat at all. However, before trying these for myself I wasn’t too convinced but now I’ve had the chance to taste the alternatives, I have realised that the majority of the flavours I was tasting before was from the herbs and sauces that complemented the meat dishes. Even my dad, who is a huge meat-lover, has been pleasantly surprised at how accurate the meat alternative products are to “real” meat. During lockdown, I have much more time to cook than I used to so I can re-create meals by Mary Berry, Ian Theasby and Henry Firth (authors of the BOSH books), Joe Wicks and The Hairy Bikers. Therefore, I would argue that I have been much more creative with my cooking which is really exciting as I have discovered many new foods along the way which now make up my weekly shopping list, such as tofu, chickpeas and falafel. I used to think I would lack of options for vegetarian meals; however, now I have more variety than ever before!
For me, following a vegetarian diet has meant that the foods I eat are less fatty, have more fibre and have overall been a healthier option. This means that I have lost weight without consciously trying to; however, I must point out that if you do choose to become vegetarian, it is extremely important to eat more than you would do with a meat-eating diet. Personally, this is a big benefit as I love food and means that I can eat more, guilt-free! Many athletes become vegetarian or vegan in order to promote their physical health, such as Venus Williams, as it promotes strength, energy and recovery. I was shocked to see the number of athletes who chose a vegan or vegetarian diet as I wondered: where do they get their protein from? Well, the answer to that is simple: plants. In the ‘What The Health’ documentary on Netflix, Dr Milton Mills MD (Critical Care Physician) stated that “all protein is made by plants” and that it is not necessary to eat animal tissue to get that protein. This was particularly striking because all my life I had been told that I needed meat and dairy products to secure a balanced diet. But the truth is, you don’t. As meat and dairy are both considerably high in fat, the risk of diabetes and heart disease are increased as there is a build-up of cholesterol in the arteries which restricts the flow of blood through them. Furthermore, after hearing that diabetes patients who went vegan for two weeks didn’t need to take any pills in order to combat pain, made me realise the huge benefits to adopting a plant-based diet or even just a diet without meat.
Finally, I have found that my mental health has improved drastically because I know that the foods that I’m putting in my mouth are good for me; I know I am looking after myself which is extremely important especially during lockdown. Also, I have always loved animals and when I used to eat meat, I felt hugely contradictory; I couldn’t say that I was an animal-lover but then eat animals at the same time. However, this article wasn’t written to make anyone feel guilty; I used to eat meat too and so I have simply written this to encourage anyone who is perhaps contemplating on changing their diet as, I can assure you, it is worth it on so many levels.
Overall, I am so happy that I decided to become vegetarian as I am helping the environment by protecting rainforests and saving water, I have discovered new flavours and new recipes, and my physical and mental health have been improved as well. Something from the ‘What The Health’ documentary really stood out to me which was the idea that we should not only survive but THRIVE. And this is what being a vegetarian helped me achieve.
By Eloise Quetglas-Peach
Since going veggie at the start of 2020, and then vegan around the end of the first lockdown, I’ve experienced so many positive changes, all of which Eloise has mentioned here! Not only does having a plant-based give me so much peace of mind ethically speaking, but it also has given me a love of food that I didn’t have before. Whereas before I tended to let my parents do all the cooking, now I’m sort of forced into fending for myself a bit in the kitchen, and cooking has honestly become one of the highlights of my day. I completely agree with Eloise when she said that her diet is so much more varied now – I am definitely less picky than I was before, and have discovered so many new foods and ingredients that I would never have come across if I hadn’t made this change. Though I will admit that it took me a while to go fully plant-based in my diet, it was a change that I haven’t regretted since and would recommend to everyone who is open to it.
By Lottie Pike
So many people worry about the health of vegetarians and vegans - deficiencies, supplements and protein seem to come to the top of most people’s minds when they hear the words, but speaking as a life-long veggie and vegan as of 4 years, I can wholeheartedly say I thrive on a plant-based lifestyle! Who knew it was possible to improve you health, peace of mind, the planet and the animals simultaneously, just by making one change! As soon as you delve into the world of veggie/vegan cooking, you’ll be amazed by what you find. I eat ingredients on the daily that I previously didn’t even know existed - food’s never been tastier! Nobody’s perfect, and change takes time, so why not try going veggie for one day every week - you never know what amazing new recipes you’ll discover!
By Caitlin Brown