Easy Vegan Food Swaps – Luxiders Magazine – Sustainable Living
CHICKEN AND POULTRY
Although chicken and its poultry relations are popularly commercialised in the media as ‘lean’ and ‘healthy’ meat choices, scientific research led by leading plant-based physician Dr. Michael Greger has revealed that in reality, their impact on human cholesterol is as bad as beef; suggesting the regular consumption of chicken is ill advised.
Approximately 97% of all retail chicken is contaminated with lethal bacteria, including strains of E. coli, Enterococcus, and Salmonella. In addition to this, The Food and Drug Administration (FDA) has publicly admitted that chicken meat is filled with arsenic; a highly toxic chemical fed to chickens to gain weight. Of which, when ingested by humans, can lead to Bowen illness and various cancers.
In regards to ethics, chickens are highly intelligent animals, generally aware of their surroundings. However, the Humane Methods of Slaughter Act does not acknowledge this and officially exempts birds from all cruelty regulations. For this reason, 99.9% of all retail chicken in the USA have faced serious torture through inhumane methods of slaughter.
Chicken: Cruelty-free, vegan alternatives to slaughterhouse chicken include Quorn, tofu and seitan. Derived from mycoprotein, soy and gluten respectively, these organic, low-fat, high protein products retain the same, taste and texture as original meat. For those seeking wholefoods; lentils, jackfruit, beans, nuts and potatoes can also be successfully substituted for white meat throughout your favourite dishes.
Turkey: Turkey made from tofu, or ‘Tofurkey’ is a prime source of minerals including calcium, folate, magnesium, and selenium. Whilst packing in the same amount of protein as the real bird itself, this popular festive treat is favoured by vegans and vegetarians alike. For those craving cold turkey cuts, seitan is recommended, owing to its high protein, iron and selenium content. Whereas, a nut roast is preferable for something more rustic.
