True Health Revealed

Sustainable Foods for Us and Our Planet

Episode Summary

Today’s podcast is a thought provoking and enlightening discussion about sustainable diets that are good for your health and good for the planet. Our experts David L. Katz, MD, MPH and Kate Geagan, MS, RDN, urge us to think of Mother Nature as a stock that we all own, and in doing so, we all have a role to play in choosing healthy sustainable foods for us and our planet.

Episode Notes

There is no disputing that diet is the single most important predictor of health – it is the leading cause of mortality in the US, causing more than half a million deaths per year. We are drowning in a food supply of high calorie, low nutrition foods and unhealthy diets.

Today’s podcast is a thought provoking and enlightening discussion about sustainable diets that are good for your health and good for the planet. According to our experts David L. Katz, MD, MPH and Kate Geagan, MS, RDN, anything that is not sustainable and good for the planet should be off the menu.  They urged us to think of Mother Nature as a stock that we all own, and in doing so, we all have a role to play in choosing healthy sustainable foods for us and our planet.

Key Messages:

• Sign up at NoBeefWeek.org for #nobeefweek, April 18-24, 2022.
• Americans eat twice as much meat as recommended by the Dietary Guidelines for Americans.
• Replacing some or all of the meat with protein rich legumes (beans, lentils, peas, soy) is an inexpensive and healthy way to meet your protein needs.
• Reduce the amount of highly processed foods and eat more plant foods such as whole fruits, vegetables, whole grains, legumes, nuts and seeds.
• Become a Flexitarian and enjoy a plant predominant diet with occasional animal based foods like fish, poultry or modest portions of other meats, keeping highly processed foods and beverages down to as realistically low an amount as possible.
• Embrace Meatless Mondays by eating more plant protein.

Lower your carbon footprint by buying less food, wasting less, cooking more, eating fewer high calorie, low nutritional value foods and buying locally grown food.