Most people would be aware by now that plant foods form the basis of a healthy diet. The quote by Michael Pollan has passed into the thinking-person’s folklore by now; “Eat food. Not too much. Mostly plants.†Yet while the benefits of a plant-based diet are broadly appreciated we may not know how deep they really go. In a new study however the personal and planetary benefit of plant-based eating has been starkly highlighted.
The new study involved employees of a car insurance company who had type 2 diabetes and a BMI (body mass index) above 25 being placed on a vegan (plant-based) diet. As an example of the type of food the people consumed for the 18 weeks of the study, cafeteria lunch menus included vegetable and hummus sandwiches, seasonal leafy green salads, black bean chilli, and various fruits and vegetables. The subjects were also taught how to cook in a plant-based way outside the workplace for the duration of the study.
After 18 weeks the participants lost an average 4.5 kg, and had a drop in LDL cholesterol and improved blood sugar control. On top of these physical benefits there were also improvements in fatigue levels, anxiety, and depression. These mental effects are probably due to brown rice, oats, and rye bread helping regulate serotonin levels.
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At the same time as this study has been published a report of the US The Dietary Guidelines Advisory Committee to the Department of Health and Human Services has said that a plant-based diet, a vegetarian diet and a Mediterranean style diet all produce the least greenhouse gases and have the least environmental impact.
All in all, it seems that Michael Pollan is correct and that “mostly plants†will be good for most of us.
