Don’t worry, eating your greens is still a good thing. There are myriad reasons to embrace Meatless Monday or even go meat-free for life: with a veggie-heavy diet, you’re more likely to consume less saturated fat and more fiber, you’ll probably lower your cholesterol, and you can even reduce you risk of heart disease—or so many researchers thought, until a recent study suggested otherwise. The study, published this week in the Journal of the American College of Cardiology, shows that while plant-based diets are often recommended to reduce a person’s risk of heart disease, some plant based actually increase you heart-disease risk. Here’s why: previous research, which showed a decreased risk of heart disease with a plant-based diet, neglected to weigh plant foods differently. In other words, the benefits of snacking on shelled edamame was weighed the same as eating white rice or sipping on a sugary soda hey, high-fructose corn syrup is plant-based, after all —foods and drinks that can increase your risk of cardio-metabolic disease. This latest study by the American College of Cardiology took into account the benefits and drawbacks of plant-based foods, and analyzed plant-based diets in three different categories: a plant-based diet that emphasized plant food and reduced—but did not eliminate—animal products; a plant-based diet that focused on healthy plant foods such as whole grains, fruits and vegetables; and a plant-based diet that that relied on less healthy plant foods, such as refined grains and potatoes. After reviewing the diets of more than 73, women and placing them in the three diet categories, the researchers found that those women who followed the healthy plant-based diet reduced their risk of heart disease, while those who subscribed to the less healthy plant-based diet increased their risk of heart disease. In fact, during the researcher’s follow-up, 8, participants developed coronary heart disease.
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Planning to cut back on meat consumption and introducing more bitter greens, umami rich mushrooms and legumes is rewarding for so many reasons but can prove to be quite a challenge when pairing wine. Even your lean cuts of meat have a little fat, which is why they taste so good together. And if you are looking to make more sustainable, environmentally conscious choices, then what you drink should be an extension of this. So much emphasis is put on where our food comes from, but we often forget that wine is made from grapes, which of course need to be grown by farmers just as the rest of the food we consume. In Canada, we are so lucky to have a climate that supports minimal intervention viticulture, allowing producers to limit their use of chemicals and pesticides in the vineyard. Fox Trot, Lock and Worth and Synchromesh are just a few of the many wineries in British Columbia that are producing outstanding wine from sustainably grown vineyard sites in addition to estates like Tantalus and Culmina that are dedicated to improving environmental conditions, not only in their vineyards, but in their surrounding communities as well. Many of the wineries carry their sustainable ethos through to production by hand harvesting the fruit, using gravity fed winemaking facilities and administering native yeasts during fermentation. Riesling with just a hint of residual sugar will help offset bitter flavours and the racy acidity of the wine help to lift and brighten the flavours in your vegetarian dishes. A lot of plant-based proteins like lentils and chickpeas can also be quite bland in flavour, so adding spice will keep your palate entertained; and again, this is where a hint of sweetness and good dose of acidity will help cleanse your palate. Sparkling wine pairs well with bitter, spicy and umami-rich flavours for the same reason as riesling. They are generally very high in acidity and the fine bubbles help to move flavours across the palate.