Healthy living & lifestyle Vitamin K: the secret ingredient to health and healing
According to the WHO, nutrition is a critical part of health and development, shown to help lower the risk of diseases such as cardiovascular disease. One vitamin that researchers are now suggesting can offer beneficial nutrients is vitamin K. This helps the body to heal in wound and blood clotting, as well as providing direct calcium to bones and improve heart health.
Vitamin K is a fat-soluble vitamin that comes in two forms. The main type is called phylloquinone, found in green leafy vegetables like collard greens, kale, and spinach. The other type, menaquinones, is found in some animal products and fermented foods. Menaquinones can also be produced by bacteria in the human body. Vitamin K helps to make various proteins that are required for blood clotting and in the building of bones. Prothrombin is a vitamin K-dependent protein that is directly involved with blood clotting. Osteocalcin is another protein that requires vitamin K to produce healthy bone tissue. Vitamin K is found throughout the body, including; the liver, brain, heart, pancreas, and in bones. It is broken down very quickly and excreted in urine or stool. Because of this – unlike other fat-soluble vitamins – it rarely reaches toxic levels in the body,
even in someone with a high intake. Source: Harvard T.H. Chan School of Public Health
1/3 Waitrose
The amount of meat eaters who have reduced their meat consumption.
While the nutritional benefits of plant-based meats pose some concerns when it comes to substituting hard-to-replace nutrients, there are several benefits that plant-based foods can offer nutrition-wise. “It depends on what parameters one is looking for. For example, despite being very poor iron sources, almost all of the meat substitutes were [found to be] good sources of fibre,” remarks Labba on her study. Studies show plant-based diets can lower blood pressure, cholesterol levels and improve digestion, thanks to meat-alternatives’ lower saturated fat, high fibre, no cholesterol, lower calories and source
of protein, explains Zhang. Plant-based alternatives can offer a healthier alternative over animal meat when substituted with correctly.
Can green eating equal green living Plant-based diets can offer more than a healthy alternative, moreover, with the industry’s carbon footprint significantly lower than its meat counterpart. According to a study by Oxford, Toft Bech says, swapping red meat for a plant alternative can reduce UK greenhouse gas emissions by 50 million tonnes. “It’s a key driving force to support global carbon emissions reduction missions, especially the many net-zero commitments,” adds Zhang. On top of lower carbon and other emissions, he continues, the plant-based industry requires less land and water use, – reducing deforestation rates at the same time – less waste and improved animal welfare. According to Meatless Farms research, says Toft Bech, “nearly one-third (28%) of Brits choose plant-based food on a menu when eating out because it’s better for the planet”.
THIS focuses on creating realistic meat alternatives that are also beneficial for the body.
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The industry is not without its challenges, with cost currently being the largest hurdle for plant- based manufacturers to tackle. Compared with the established meat industry, plant-based alternatives are often more expensive due to their production and development requirements, as well as the marketing needed to reach more consumers and encourage them to try a great alternative. Taste and texture remain big challenges to the industry, as both Zhang and Toft Bech point out. “Few plant-based manufacturers manage to create a standard of taste and texture high enough to overcome a consumer’s barrier to the plant-based switch. One negative experience with a plant-based meat product can discourage the consumer from the category as a whole,” admits Zhang. This is echoed by Toft Bech, who adds: “We’re seeing the removal of small brands and gimmicks that were listed during the plant-based hyper but didn’t deliver on the quality or taste needed. The expectation from consumers is much higher now and they’re looking to buy core plant-based products that replace existing protein.” As plant-based manufacturers look to the future of the industry, it is important to take these challenges on board, while considering the importance of nutrition. Both THIS and Meatless Farm expect when realistic meat alternatives achieve certain health benefits, that will drive even more consumer demand.
Labba remains cautious and expects there will be bumps in the road to progress, but she generally hopes that the industry will soon see “nutritiously adequate products with good bioavailability”. ●
Ingredients Insight /
www.ingredients-insight.com
THIS
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