There’s no doubt about it, plant-based diets have gone way past being just the latest buzz and have become undeniably mainstream. In one major US food survey, one third of participants reported consuming plant-based protein daily.
The same survey showed ‘clean-eating’ was the most widely-cited diet people said they followed, with one in four reported actively seek health benefits from food. Here in Australia, figures from research company Roy Morgan found that 2.5 million of us, or 12.1 per cent of the population, now have diets where almost all of the food is vegetarian – up from 2.2 million in 2014.
Whether it’s for ethical, personal, religious, health, economic or environmental reasons, swapping the amount of animal product we eat for more fruit, whole grains and vegetables is a choice many of us are making. And it’s doing us a world of good, with numerous scientific studies showing there are multiple benefits to foods prepared with plant-based ingredients. Eating this way doesn’t have to mean you can’t eat meat. It means your meals are mostly plants, including beans, seeds and nuts. Unless you’re on a vegan diet which means you have to eliminate animal products from your diet completely – including meat, poultry, eggs and even honey.
What the science says about plant-based eating
The evidence shows that focusing on a diet with the right nutrients and minerals won’t just provide you with the energy you need on a daily basis, but may also help you live longer. A study published in the Journal of the American Heart Association found that a plant-based diet lowers the risk of all causes of mortality by 25 per cent and, even further, that the levels of protection actually increase if you stick with healthy plant-based foods.
The same study also showed high plant-based food consumers have a 32 per cent lower risk of dying from a cardiovascular disease. Research shows plants have essential nutrients you can’t get from other foods including vitamins, minerals, phytochemicals and antioxidants that help keep your body in balance so your immune system can function at its best. The nutrients in wholegrains, leafy greens and citrusy fruits can even have positive effects on your psychological health. Little surprise that the popular Mediterranean diet is typically high in vegetables, fruit, wholegrains, herbs, beans, nuts, seeds and olive oil with a limited intake of red meat.
And plant-based protein powders?
Plant-derived protein powders come from a variety of sources, including pea, hemp, pumpkin seed, brown rice, soy, chai and flax and can be a great option for those who have digestive issues or dairy intolerances and for vegans and vegetarians looking to reach their health and fitness goals without having to compromise their nutritional preferences. INC Plant Protein contains high quality plant-based proteins sourced from pea and brown rice, specifically formulated to vegan requirements and free from artificial colours, flavours and sweeteners. Engineered to support muscle growth, INC Plant Protein contains 5.5g of BCAAs (the branched chain amino acids that help with the process of repairing and building muscle tissue) per serve, with Medium Chain Triglycerides in a great tasting, easy-to-mix formula.
Great for everyone
From beginners through to serious trainers looking to optimise pre and post workout recovery, our plant protein powder comes in delicious chocolate or vanilla and is perfect blended into a shake or added to your favourite foods. INC Plant Protein is also Informed Sports Certified – meaning that you can get on with your workout and recovery, knowing that you are using a product which has passed a rigorous certification process. Made with the highest quality ingredients, INC products are trusted and tested, nutritionally balanced and taste great too. Whether it’s weight loss, muscle gain or repair – or you simply want to supplement your protein needs, a plant-based protein powder can help.
Best of all, it’s also available in a handy sachet size so that you can take it wherever you go!
Useful links:
https://www.ahajournals.org/doi/10.1161/JAHA.119.012865
