Stir-Fry with bok choy, sugar snap peas and tofu
Stir-Fry with Bok Choy, Sugar Snap Peas and Tofu

Why Meatless Monday?

It’s simple, it has multiple benefits! Many people save money by adding meatless meals to their weekly menus. Meatless meals are built around vegetables, beans and grains—instead of meat, which tends to be more expensive. It also may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes, and obesity. Though it may seem challenging and not as creative as meat dishes, it’s just once a week. Besides, once you get the routine down–it’s more than a piece of cake.

Six Reasons to Embrace Meatless Monday

1.  Reduce Heart Disease and Stroke—Vegetables, fruit, and whole grains have been shown to protect against cardiovascular disease.

2.  Limit Cancer Risk—There is convincing evidence that red meat and processed meat consumption increases the risk of various cancers. A diet rich in fruit and vegetables can decrease the risk of several types of cancers, including mouth, pharynx, larynx, esophagus, and stomach, evidence suggests.

3.  Fight Diabetes—Research suggests that plant-based diets, particularly those low in processed meat, can reduce your risk of type 2 diabetes, ultimately helping to obtain and maintain a healthy weight, which is a key component to preventing and treating diabetes.

4.  Curb Obesity—Vegetables are rich in fiber. Fiber contributes to fullness, resulting in lower calorie intake and less overeating.]

5.  Live Longer—Evidence suggests that eating a diet rich in fruits and vegetables, and a limited amount of red meat can increase longevity, whereas red and processed meat consumption is associated with increases in deaths due to cancer and cardiovascular disease.

6.  Improve The Nutritional Quality of Your Diet—Going meatless encourages consumption of plant-based sources of protein, like beans and peas. Consuming beans and peas results in a higher intake of fiber, protein, folate, zinc, iron, and magnesium. Also, diets high in beans and peas are associated with lower intakes of saturated fat and total fat.




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