When I started my French Food Philosopher quest, my objective was to demonstrate that it is possible to realize a triple win:
- Live healthier by following a 100% plant-based lifestyle
- Reduce in the process our impact on the planet’s resources
- Eliminate animals’ suffering and stop the huge scale production of animal protein.
The win-win-win is ideal in multiple ways. For instance, by cutting our consumption of animal proteins, we reduce the impact of massive meat production on the environment such as deforestation and greenhouse gas emissions AND we improve our health e.g. lower the risks of heart-related diseases and cancer. Also, by reducing the massive scale of animal farms, we reduce the risks of pandemics for humans AND we improve animal welfare.
Hence, my reasoning has been: “let me demonstrate that I become healthier on a plant-based diet and hopefully in the process I’ll inspire others to contribute to the triple win.”
To validate this reasoning I went back to school, graduated as a food coach in June 2022, and followed a course from PNI Europe (introduction in “clinical psycho neuro immunology”, “KPNI” in Dutch). Both courses have convinced me to revise my standpoint to some extent.
I still do not eat meat!
However, I have reintroduced animal protein in my regimen. This is a departure from my idealistic win-win-win standpoint, so I feel the need to explain what and why I changed.
What Has Not Changed: A Solid Plant-Based Foundation
I still believe that a mostly plant-based approach to life is the way to go. From a human health point of view, our menu should be based on 80% alkaline ingredients, vegetables and fruits! This still needs to form the bulk of man’s diet. Why is explained here.
Considering the amount of unhealthy crap (sorry!) in processed food, I still believe that organic, pure, non-processed food is the way to go. Please read the ingredients of what you buy before you put in your mouth. Wheat? Avoid – see why here.
Vegetable oils, like sunflower and peanut oil, beware! They contain Omega 6 fats which are responsible for low-grade inflammation.
To lower the logistics impact of the food system, I still go for mostly seasonal and local produce. That’s why I’m a customer of Boerschappen.
Still No Steak For Me!
Red meat like beef, pork, lamb… are still on my black (or red) list. I strongly advise against eating these foods. The biggest issue: they contain a molecule, Neug5Gc, which humans cannot synthesize, and that presents many issues. The largest risk is that Neu5Gc results in low-grade inflammation. See for instance “A red meat-derived glycan promotes inflammation and cancer progression”. Or just Google “Neu5Gc”.
Additionally, the molecule resembles the human Neu5Ga and that means that pathogens (viruses and bacteria) can sneak in our bodies and make us sick.
Bottom-line: red meat lowers your immune defences.
Not Fake Meat Either!
I occasionally order a veggie hamburger in a restaurant but I don’t buy the fake meat products you find in supermarket. That’s 100% processed food, and the ingredients are most often unhealthy.
Only exception: tempeh because it’s mostly pure and it is fermented. Fermented vegetables contain bacteria that are good for one’s microbiome.
What Has Changed: Some Animal Protein
This has been months in the making but here it is… I am no longer a vegetarian. Let alone that I have adopted a vegan lifestyle. I have not joined the dark side completely either. I still don’t buy meat and I very rarely eat it. However, I am back eating animal protein: a bit of cheese, eggs, fish, and seafood.
Note, by the way, that the awful Neug5Gc molecule is also present in milk and cheese, in high quantities in goat cheese. Eating that from time to time is a risk I’m willing to take occasionally. Cheese 🧀 and wine 🍷remain my drug of choice. Oh yes, and chocolate 🍫 as well.
What Happened?
Let’s go back to the beginning. When I engaged on my “French Food Philosopher” journey I was convinced that going vegan was THE solution for the sustainability challenges our planet is facing. A great win-win-win was the ideal that motivated me: better human health through good food, much lower impact on natural resources, far less animal suffering.
Doubt however was gnawing at me. My professors made it clear that vegans do not get enough vitamin B12 and Omega 3 fatty acids. And as I’m against industrial, processed products, I found it weird that one of the “wins” meant compromising with an important principle: having to eat processed foods.
Furthermore, I found that eating legumes (beans, lentils, chickpeas) to get to my daily intake of proteins felt unpleasant. After all, flatulence is not only socially awkward, but also a sign that your body is struggling to digest something. And in my case, there is a clear indication that I struggle to digest legumes. One of the reasons for that can be found here.
The PNI course has made it clear to me that lectins, one of the substances contained in legumes, are not a human’s friend. See for instance “The Problem With Lectins” in this article.
As always, it’s not an “all of nothing” law. The point is that we cannot rely on legumes, grains, seeds and nuts to live healthy lives. We also need some intake of animal protein.
Changed Menu
Long story short: everyone’s body is unique. It’s up to you to find out what best works for your health. I won’t deny that animal proteins can be needed in a human’s diet. In my case I eat fish or seafood twice a week. Poultry? I’m still seating on the fence.
Additionally, I use ghee (clarified butter) to cook – next to coconut and olive oil. And you’ll find butter, a bit of cheese and a little dairy on my menu. Not a humongous change, but a departure from my ideal “win” based on a 100% plant-based lifestyle.
Should you want more information, scientific sources or otherwise, please drop me a note.