Which food groups to include? What are the ideal portions? The suggestions of the experts of the Scientific Society of Vegetarian Nutrition
Each of us eats over half a ton of food in a year and drinks liters and liters of beverages. We spend about 15 years of our waking life eating, we sit at the table at least a hundred thousand times in the course of our existence.
But what do we feed on? "Since the Second World War – reads the website of the Scientific Society of Vegetarian Nutrition, SSNV – the eating habits of Italians have changed a lot: from the traditional Mediterranean diet, essentially plant-based, with a very low consumption of animal foods, switched to the Western diet, based largely on animal foods (meat, fish, dairy products, eggs), with a low consumption of plant foods and, those few, mostly processed ”.
Lack of fiber, of various vitamins, of phyto-compounds, too high consumption of proteins, saturated fats, cholesterol, iron, etc. are some of the consequences that we can face with a diet of this type.
The benefits of a vegetarian diet
In recent years, scientific research in nutrition has amply demonstrated that low-fat (low-fat) vegetarian diets, in combination with other healthy lifestyle factors, are associated with a lower risk of ischemic heart disease. hypertension, type 2 diabetes, obesity and some cancers.
Learning to set one's diet on plant foods is therefore a gift that everyone can give to themselves for their own well-being both immediately and in the long term, assure the experts of the Scientific Society of Vegetarian Nutrition.
But what (and how much) to put on the plate?
However, "Veg" does not mean putting vegetable food indiscriminately. A healthy and balanced veg dish is made up of 6 food groups: cereals, protein foods, vegetables, fruit, nuts and oil seeds and finally fats. To these are added the foods rich in calcium. Variety, then, remains the watchword.
But don't overdo it (5 g is enough). Because, as always, moderation is the real key to health.