Plant life
The Centre for Health’s Dr Anna Rolleston sits down with two of her clients, Carrie and Sarah, to discuss how a plant-based way of eating works for them.
Anna: What’s the deal with plant-based eating, and how does it differ from being vegetarian or vegan?
Carrie: Think of a plant-based diet as a colourful celebration of fruit, veggies, grains, legumes, nuts and seeds – it’s like a garden party on your plate. Unlike vegetarians, who may still eat dairy, and vegans, who steer clear of anything animal-related, even honey, plant-based eaters mostly skip the animal products but might have a ‘cheat day’ here and there for some meaty or sugary indulgence. It’s not about a strict approach – I’ll have up to four eggs a week, for example – it’s about eating mostly plants.
Sarah: For me, it’s 80 percent plants and also about reducing the amount of processed foods and refined sugar I eat. I used cheat days heaps initially but don’t so much now, because my body doesn’t really like that other kai anymore.
Anna: Why do you think people jump on the plant-based bandwagon?
Carrie: For their health and wellbeing. Health perks like controlling cholesterol, shedding a few pounds, and dodging things like heart issues and diabetes are big reasons.
Sarah: Then there’s the eco angle. Plant-based eating is better for the environment, reducing your carbon footprint and saving resources. It feels good to be plant-based if you’re environmentally minded.
Anna: What are the other benefits of eating this way?
Carrie: There are heaps! You get a nutrient boost, improved digestion and I reckon my immune system is way better than it used to be. I know there’s also some research that says it could dial down the risk of certain cancers and add more candles to your birthday cake.
Sarah: I have more energy, my gut isn’t as gurgly, and I feel lighter in my body. I’m not sure it’s all down to the plants, but I feel happier.
Anna: Who do you think is the ideal candidate for trying a plant-based diet?
Carrie: Everyone!
Sarah: Definitely people with health conditions, and athletes too, and if you’re keen to help look after the planet and save some money, then it’s a go for you as well. I think it’s cheaper in the long run, as meat is pretty expensive at the moment.
Anna: Any pro tips for easing into it?
Carrie: Start by swapping a few meals a week with plant-based options. Brush up on your nutrition knowledge to make sure you’re getting all the good stuff like protein and iron, and don’t forget the plant-based remixes of your usual meat dishes – like veggie burgers, or tacos filled with jackfruit.
Sarah: To be honest, just do FastTrack Kai ā Nuku – it’s the easiest way to understand everything and eat yummy food. Getting the whānau on board is a biggie – although if you’re the main cook like me, they just have to eat what you serve!
For more information on adopting a plant-based diet, visit fasttracknz.co.nz
