The nation’s Food Safety Agency (FSA) contracted the University of East Anglia to investigate how climate change may affect food safety and nutrition. The recently released report “Food and Climate Change” concluded that a low Greenhouse Gas (GHG) diet would include reduced meat and cheese along with higher amounts of vegetables, and protein from pulses, also known as legumes.
The report also noted that increased consumption of legumes would have other health benefits, stating, “If pulses are used more widely as a protein source in place of meat and dairy foods there may be nutritional benefits, such as those associated with vegetarian diets.
There is (also) evidence that soy protein may be beneficial in reducing prostate cancer risk and improving lipids.” Many thanks, Food Safety Agency, University of East Anglia and United Kingdom, for sharing your findings that diets rich in vegetables and plant proteins are good for the body and the environment.
May governments and individuals alike take such recommendations to heart and act now to restore our planet. In her tireless care for the Earth and all its inhabitants, Supreme Master Ching Hai has frequently highlighted the need to eliminate meat consumption, as during a March 2009 videoconference in Mexico.