Aspiring vegans: Dietician advises how to ditch meat safely
The term “veganism” has taken off in New Zealand the last few years, with more people seeking alternatives to meat for ethical and/or health reasons.
Registered dietician Mary Rose Spence joins Home & Garden to discuss how to stay healthy on the increasingly popular meat-free diet.
The vegan diet is strictly plant-based, excluding meat and all animal derived products like milk and honey.
“We are seeing a steady stream of young women who are making that choice [to go vegan].”
If the diet is followed properly, evidence has shown that going vegan can lower blood pressure and risk of obesity.
However, as a dietician, Ms Spence often sees youths who dive into the diet without approaching it mindfully.
Animal protein needs to be replaced with a vegetable protein.
The dietician lists off examples of protein alternatives, like lentils, beans, chickpeas, nuts and tofu – which she recommends consuming at least twice a day.
She explains that animal proteins are complete, while vegetable proteins contain incomplete amino acids.
“So we need to get a good variety,” she says.
Listen to the full interview with Mary Rose Spence above.
Home and Garden with Tony Murrell, 7am - 10am Saturday and Sunday mornings on RadioLIVE and streaming live to the rova app on Android and iPhone.
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