HFG editor, Brooke Delfino, explores the latest vegetarian trend.
There’s no denying vegetarian is on the rise in Australia, with 2.1 million Aussies following a vegetarian or almost-vegetarian diet. Food is much like fashion, and at the moment vegan and plant-based diets are the latest ‘in thing’. With Meat-free March just around the corner, you might be wondering what all the noise is about.
Switching to a partial or wholly vegetarian diet usually comes with the promise of a healthy glow. Eating this way is also touted as a fast-track way to lose weight and to lower your risk of heart disease, type 2 diabetes and cancer — with a growing body of scientific research now supporting these claims.
However, we know diet is not a one-size-fits-all scenario. These days — in the space of one week — you can be a vegetarian, a vegan, a pescatarian (eating fish but not meat) and an enthusiastic meat eater. In other words, you’re a flexitarian, a way of eating that’s becoming increasingly popular.
In the latest issue of Healthy Food Guide magazine, we uncover some widespread meat-free misconceptions. Can you get enough protein on a vegetarian diet? What about iron? And are vegan diets suitable for children? Find out the answers in the March issue of HFG – on sale now!