Nutritionists about plant proteins versus animal proteins

Blogger, agro-nutritionist, and organic farmer Erin Brinson-Bruins of ERF-1 read a post on LinkedIn from a registered dietitian and vegan advocate. Claims that there is nothing unique about meat, dairy, and eggs. Its message is: “Skip the animal as much as possible and go straight to the source: the plants.” But is it really that simple? Live Green Magazine asked Erin what she thought about it. Read the two opinions below.

of cows and plants
The “vegetarian” nutritionist says in her article that cows do not produce calcium, and chickens do not produce proteins on their own, and the reason pork contains vitamin B12 is because it is supplemented with it through animal feed. It claims that none of the nutrients originated from an animal. Erin: “I’m not against veganism, but I find this position of veganism, which keeps food from animals, difficult. Also in conjunction with sustainability or animal welfare or health.”


It all starts in the soil
The “vegetarian” dietitian says that all nutrients ultimately come from the soil, from the sun, or are produced by microorganisms. Irene: “Even in ERF-1, the story often begins with healthy soil. The 100 hectares of heavy loam Zuiderzee soils in our family business are maintained by 160 cows. Because of this collaboration of organic soils – which contain no synthetic fertilizers and plant protection products – we get Lots of soil life and biodiversity again. This is very important to us as cheesemakers. The connection between good soil health, good forage and healthy cows producing healthy milk is reflected in healthy traditional raw milk natural husk cheeses, such as Camper Terp Cas. There is now a belief well established that healthy soil also produces healthy food.”

A different view of nutritionists on vitamins
So the Live Green editors are very curious about Erin’s view on these statements made by the “vegetarian” dietitian: Minerals come from inanimate nature and originate in the soil. Vitamins are produced by plants and Vitamin D (not really a vitamin) is under the influence of the sun on our skin. Vitamin B12 comes from microorganisms, for which the supplement is a trusted source today. Erin: “Even during nutrition and diet training, I learned that we should not view nutrients in isolation. Raw milk is a very good example of this. The lactase in it helps our bodies use lactose. Good butter also contains a lot of vitamin K2 which boosts Effect of vitamins A and D.

Grass is turned into food
Furthermore, a “vegan” nutritionist claims that you should see meat, dairy, and eggs as “used nutrients.” Because, she says, you put too many calories and raw materials into the animal to get a much smaller return. Irene: “Because of the heavy sea mud, arable farming is difficult in Camberland. That is why grass has been grown here since 1432. We as humans, cannot eat that and ruminants have this grateful quality. Then they turn that grass into meat and milk. We We don’t call this ‘used food’, but we think it’s very good that a cow can do that and we can live on that!”

Plant proteins versus animal proteins
Erin: “In addition, when it comes to animal proteins, Professor Imke de Boer says that in a circular diet, the most sustainable diet contains about 20 grams of animal protein per day. Although this is half of what we eat now, no A sustainable diet still has room for eating dairy products and eggs. And therefore also for meat. Because if you drink milk, a calf will be born too. And it will only be grateful if it ends up in the trash as waste. Regarding productivity, says Professor Imke de Boer “You need more land for an all-vegetarian diet. Apart from that, our animals are an important part of the cycle on our farm. We process products that are not suitable for human consumption as feed. Think of the ERF-1 cheese whey that goes to pigs.”

healthy vs. unhealthy
The “vegetarian” nutritionist also says that you are not healthy with animal proteins. For example, with every food item you eat, you also ingest many unhealthy substances, such as saturated fats, trans fats, and dioxins. Erin: “During my training I knew you had to advise margarine and low-fat margarine. This was really against moms sore legs. Nowadays we’re seeing more and more scientific research that saturated fats in dairy are not linked to cardiovascular disease. It’s still better.” Using as little processed food as possible, and I call on the farmer to be able again to produce according to health: not as many liters of milk as possible or grams of protein and fat, but as healthy as possible, for people and animals “I know from my experience Especially in the ERF-1 this is difficult. We must make more sales of our dairy and cheese at a good price, so that I can ask my brother Claas-Jan, for example, to supply cows that have less corn and are fed more hay.”

biological part of the solution
The Greenpaper of Bionext states that health is broader than just personal health. Organic farming focuses on the health of the entire ecosystem, with healthy soils, crops, animals, people and their living environment. Now and in the future. Organic farming can make a real difference to a livable future. Erin: “Many studies show that organic produce has more nutritional value. Many pesticides are still used in the cultivation of conventional plant proteins. You might then wonder what is healthy. What is certain is that high-quality animal protein is therefore protein.” Vegetarians and we also know that a vegan diet is very difficult. You have to eat a lot of it, so there is a risk of deficiency. Certainly in certain combinations or if you don’t apply it properly. This is why I think it’s also important that vegans and vegans don’t attack each other, Rather, they help each other with a shift in our diet, because clearly we should all be eating less animal protein and more plant-based.”

Are meat substitutes the answer?
Erin: “Vegetarians often buy expensive processed meat alternatives. I think another option is to go back to basics and learn where our food comes from again. And I show that based on a conversation I had with a 4-year-old daughter.”

“My daughter asked what we were going to eat. I was planning to make sausage and a fun conversation ensued: ‘Who’s a pig?’ My daughter asked. “Yes, from a pig,” I answered her. “Is the pig dead?” , I made an attempt that was as close to the truth as possible: ‘This happens at a butcher with a gun.’ ‘It hurts?’ I asked, and I said, “Maybe, but the butcher will get it done as fast as he can and then cut the meat into steaks and sausages!” I shrewdly exclaimed, “Then I’ll eat his ass.”

Know what you eat
“Fortunately, I know where our meat comes from. That an animal that lives outside, dug in the ground, can take a mud bath. That is sometimes forgotten—that an animal also has a job. Pigs are an important part of the cycle on our farm. They are the peeling basket healer.” And prevent loss, like getting rid of cheese whey. This comes from the production of Kampereilander cheese from the milk of our cows. Because our cows can use the pasture industry’s biodiversity milk. Something I can’t do myself!”

Growth, prosperity, life and death
“I grew up with a story of growth and prosperity, life and death. It is also an important part of my upbringing. It taught me to respect the animal. For me, people are above the animal and therefore it is our duty to take good care of it. And the animal takes care of us too. This experience ensures that I respect my food. And this It makes you critical of how your food is produced and how much you consume. Because you know how your veggie burgers were made and how were the plant proteins in them grown?”

Reshaping the meat
“Again, it’s okay if someone eats vegetarian. But I feel the need to balance framing meat from a vegetarian angle. Because we don’t have to ban animal protein completely. Meat, dairy, cheese, and eggs still fit into a sustainable diet. Animals provide important fertilizer to sustain The fertility of the soil that plant food grows in. As a dietitian, I am fully in favor of eating dairy and meat products in moderation, just as I am in favor of eating more plant proteins.

Less animal protein
“We are all facing a big task. As a vega(n) movement, instead of hitting the animal, I would like to make people realize that they will eat less meat, and just as importantly, maybe a little more expensive but sustainably produced” farmers who receive more can It is appreciated (financially) for this business that they work more sustainably to produce healthy food. In this way, we move as far away from producing a cheap product as possible. As a consumer, you will no longer be able to buy your groceries in the cheapest supermarket. You must get food, but from a farmer who produces in a way that supports you.”

Fair story
“Fortunately, my daughter sees how we treat our animals every day. I hope to teach her the respect I learned in the past. And I will not shy away from telling the honest story of growth, prosperity, life, and death. That experience I wish all children, nutritionists, and other adults!”

In addition to being an organic farmer, Erin is a nutritionist by profession. To combine agriculture with nutrition and health, I became an agricultural dietitian. Irene: “This link is essential. In healthcare, healthy food is not the first priority. In the agricultural sector, the focus is on how many liters of milk and how much protein and fat it contains. It is logical that as a consumer, you no longer know where your food comes from and what is healthy Here at ERF-1 we bring agriculture, food, and health together in everything we do. And we’d love to invite you to join us.”

Source: Life Green Magazine

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