“To eat is a necessity, but to eat intelligently is an art.”
François de Rochefoucald
We really are not so intelligent, especially about our own bodies and how they work. Our understanding of our digestive system, endocrine system and all of our critical systems affected by food & beverage consumption, how it feeds our biomechanics and influences the day-to-day reality is narrow, for the average American. We live to eat or eat to live? We all need to eat to be able to do anything in life. But eating intelligently takes practice and intention. It’s an art and science at the same time. Food provides fuel for you to function, to move, to think, to grow and repair the body. If we don’t eat – our internal systems collapse and we die. To eat with knowledge about what goes into your body requires purpose, planning and intention, if you want to get the right balance between quantity, quality and the combination of protein, carbohydrates, fats, minerals and vitamins, good carbs, bad carbs, good fats and bad fats.
Food intelligence is about knowing your actual body, how it works, and what it needs to perform and support your behavior. It’s simply knowing what to eat, when to eat with intelligence. It’s about the knowledge of consuming food by using certain techniques that help a person gain control of their food habits, promote weight loss, reduce binge eating, help them feel better, reduce depression and multiply performance results.
More and more consumers, including part time vegans, flexitarians and ‘Meatless Monday’ people now declare “vegan lifestyle” as the pinnacle of food intelligence and responsible consumption for the person and the earth. And in many ways, it is truly symbiotic. In the West, veganism has become one of the fastest-growing millennial trends; in the United States, it grew by 600% between 2014 and 2017 according to GlobalData. Today 6% of the US consumers say they are vegan, while Google search for ‘Veganism’ has seen an increase of 580 percent over the last five years.
Achieving dietary empowerment to reduce the carbon footprint and minimize animal cruelty is a noble goal and the responsible choice. But you have to do it right! “Plant-based” is not synonymous with healthy. The devil is in the details. Your vegan meal becomes your healthy vegan meal when you consume a wide variety of nutrient-rich plant-based foods that are not processed.
Right now, there are more options for plant-based food and dairy than ever before. You can eat vegan burger patties, cheese, frozen foods, colorful shakes, bars, dairy alternatives, and you would be on trend, but would it all be healthy? No. Food that comes packaged with long shelf lives is not necessarily good for you, even if it’s plant-based.
Whole food consumption is critical because intelligence is expensive. The brain accounts for just 2% of our body weight but expends 20% to 25% of the body’s overall energy. It has limited ability to eliminate damaging substances and benefits from fresh foods high in vitamins, minerals, and antioxidants.
Your gut is your second brain, and when it must sort massive amounts of additives and ultra-refined foods, it becomes impaired. This type of food messes your nicely tuned digestion. Plant-based diet derived from ‘real food’ not only heals skin conditions but heals body pain and improves overall performance. Its fiber acts as a natural detox ridding one of ailments!
Ross Glick, founder and CEO of Vegan Warrior Project, explains the problems facing the plant-based food industry today and describes the innovative solution that his company offers.
“The demand for quality plant-based meals is skyrocketing. And the existing supply can’t keep up. Independent restaurant owners are struggling with rising costs, limited technology resources and no marketing budget. And yet, they have an enormously untapped fulfillment capacity in their kitchens. Without an alternate option, the probable future is that many more independent restaurants and local food service providers will struggle. The impact means menu quality will be further limited and the void will be filled by corporate brands optimizing their ingredients with less healthy options.
Vegan Warrior Project is currently delivering a variety of tasty, healthier, plant-based food brands in New York City. Our guiding philosophy in the kitchen is – taste first, clean cooking with quality and house-made ingredients. Our kitchen fulfillment partner licensing model offers the vast network of independent restaurants a unique opportunity to maximize their capacity and make more profits. Vegan Warrior Project’s brands will geographically expand using its proprietary technology platform, social media marketing and data analytics. Our delivery radius is growing locally, regionally, and soon – nationally. Our model disrupts traditional restaurant franchise models. Our proprietary brands, plant-based menu options, tech platform, customer data and network of kitchen fulfillment partners can’t be easily replicated.”
Wholesome eating does wonders for both the planet and oneself. Pleasure is at the core of developing lifelong habits and deliciousness can be learned! Breakthrough technology and models, like the one developed by Vegan Warrior Project, will help make tasty and HEALTHY plant-based meals available in New York City and beyond.
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