Research suggests that plant-based protein may be linked to a lower risk of heart disease, certain cancers, and type 2 diabetes, potentially promoting longevity.
Plant protein sources are often packed with fibre, aiding digestion, promoting gut health, and potentially reducing the risk of chronic diseases.
Studies show animal agriculture can have a significant environmental impact. Choosing plant protein can contribute to a more sustainable food system.
With endless possibilities, plant-based protein allows for delicious and diverse meals, from hearty lentil stews to vibrant bean salads, catering to all palates.
Meat is a complete protein, meaning it contains all nine essential amino acids your body cannot synthesize, crucial for building and repairing tissues.
Meat, particularly red meat, is a rich source of bioavailable iron, readily absorbed by the body, important for preventing iron deficiency anaemia.
Some meats are good sources of B vitamins, including B12, crucial for nervous system function, red blood cell formation, and energy production.
Certain meats are excellent sources of zinc, essential for immune function, wound healing, and maintaining a healthy sense of taste and smell.
Both plant and meat protein offer unique benefits. Consider your individual dietary needs and preferences, and talk to your healthcare professional for guidance on building a balanced, long-term approach to healthy eating.