Animal and Plant Based Foods – The Nutritional Differences

by Natalie Riviere

The bottom line of nutritional health suggests that there are no nutrients in animal-based foods that are not better obtained by plant-based foods. Nutrients are in essence the protein, fats, and carbohydrates we consume, and the vitamins and minerals naturally present amongst them.

Plant based foods:

  • Can contain more protein than steak and animal based sources.
  • Are made up of many complex carbohydrates that help process simple carbohydrates (e.g. refined, isolated sugar molecules) and are necessary for good health.
  • Provide the only means of consuming dietary fiber, a very complex carbohydrate that absorbs bacteria, binds unwanted chemicals, and is a very important component in the final stage of our digestion.
  • Contain unsaturated healthy fats that get metabolized and used as energy.
  • Are the only sources of anti-oxidants, important vitamins that control oxidization and the acidity of our internal environment as well as manage free radicals.

Animal based foods:

  • Protein is proven to create tumors and fertilize carcinogens when consumed in excess of 10% of total calories. (High levels of plant-based protein have been proven to lower blood cholesterol and prevent, halt, even reverse disease production).
  • Contain cholesterol, non-essential and heart disease, cancer, diabetes, etc. are tied above all to high blood cholesterol levels.
  • Are the only sources of saturated fats that solidify at room temperature and cause weight gain as well as many other health problems.
  • Only source of nutrients are from the plants the animal had consumed.

A plant-based diet, unlike veganism, suggests that the basis of your diet is whole, natural, plant derived foods.

See the top 12 findings of The China Study.

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