US they have been mistakenly led to believe that eating chicken is a healthy option for protein. It is certainly better than consuming red meat, but this does not mean that its consumption is beneficial.
A great deal of nutrition science shows that we can make better choices for our health. One of the main reasons people think chicken is healthy is because it has less saturated fat than red meat. This type of fat raises blood cholesterol levels, the main risk factor for heart disease.
However, when this theory has been put to the test, studies like the one published in The American Journal of Clinical Nutrition have shown that white and red meat are equally bad, raising blood cholesterol levels to a similar degree.
Swapping chicken for plant-based protein sources like chickpeas actually lowers blood cholesterol levels. Vegans, who eat no animal foods at all, have the lowest cholesterol levels of any dietary pattern, and research has shown that eliminating meat from the diet can be as effective as medication in lowering cholesterol levels. cholesterol.
Similarly, studies have found that eating chicken can lead to elevated blood pressure, which increases the risk of developing heart attacks and strokes, and increases the risk of type 2 diabetes, in part due to excess weight gain. Importantly, swapping chicken for plant protein like chickpeas can significantly reduce your risk of chronic diseases, including heart disease, type 2 diabetes, fatty liver disease, kidney failure, and the risk of premature death.
Red meat is generally considered a risk factor for developing cancer, while chicken consumption has been associated with an increased risk of developing lymphoma, a cancer of the lymphatic system. But those who avoid chicken have a lower risk of blood and lymphatic cancer, and people who exclude meat from their diet have a lower risk of cancer overall.
The broader consequences for the planet of chicken consumption cannot be ignored either. We are in the midst of a climate crisis. Farm chickens make up 70% of all birds on Earth. Raising these animals not only means we are squeezing the animals into living space, which in turn decimates wildlife, but also produces excess nitrogen, which turns into ammonia and nitrates, burning the fragile cells of terrestrial plants and poisoning the surrounding soil and waters.
In contrast, growing legumes such as chickpeas not only regenerates soil health as they fix nitrogen in their root nodules, but also has a much smaller impact on the environment, generating fewer greenhouse gas emissions and using less land and water resources. If we all switched to a plant-based diet, we could return 75% of farmland to nature and reduce food-related greenhouse gas emissions by more than 60%.
Antibiotic-resistant infections caused nearly 1.3 million deaths worldwide in 2019. One of the main causes of these infections is the widespread use of antibiotics in animal husbandry, including poultry. Globally, more than 70% of antibiotics produced are used in animal husbandry. Poultry farming represents one of the fastest growing animal husbandry sectors and one of the most common sources of multi-resistant bacteria. A key part of the solution is reducing our consumption of animals by switching to healthier sources of plant protein, including chickpeas.
While we are still in the midst of this pandemic, preventing the next one is of the utmost importance. Unless we address the fact that three out of four new and emerging infectious threats come from animal husbandry and the destruction of their habitats, we will not be able to return to “normal life”.
Intensive poultry farming continues to generate new influenza viruses with the ability to infect humans. There have been 96 outbreaks of bird flu since October 27, 2021, with new outbreaks constantly being reported resulting in the slaughter of thousands of chickens.
We must not forget the harm we cause to our fellow sentient animals. Every year around 60 billion chickens are raised for food. Most of these are raised on factory farms and kept in deplorable conditions, leading to painful heart, skin, lung, and bone problems, as well as disease. Before slaughter, farm chickens live an average of 42 days. In the wild, they can live for several years. Due to increased growth rate and reduced lifespan, chickens can be seen fully grown on supermarket shelves, even though they are still chicks. Chickens also love dust bathing to prevent disease and eliminate parasites, but factory chickens can’t do it, so they are often in poor condition.
We must strive to support each other to make the best possible decisions. When it comes to diet, swapping chicken for chickpeas is not only better for our health but also for the planet and animals. – The Independent
Dr Shireen Kassam is founder of Plant Based Health Professionals and is a consultant hematologist.
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