I call this an example of a “Meat: No, Diabetes: Yes” policy. It’s colorful, refined, plant-based, insulinogenic, and supported by current dietary guidelines.
Unfortunately, this scene is still very common in meetings catered for and by health professionals. It’s professional to give feedback with ❤️, which I did. It was a high quality dialogue, we’re all here to spread health.
My suggestion for improvement is not to cater any food to
- Eliminate waste (30% of 🌎 food is wasted, number is higher for fruits, vegetables and cereals, lower for meat and dairy)
- Keep meetings affordable
- Mitigate #ClimateChange caused by increased pharmaceutical and health care use from feeding humans this food ✌️.
As I’ve posted before, I am not the only doctor with concerns:
Understanding Food Waste
- The United Nations Food and Agriculture Organization (@Fao) has created a shareable infographic illustrating the problem
- The United States Department of Agriculture has also done an analysis, including impacts on energy use and other climate-relevant impacts:
For example, Webber (2012) estimates that food waste represents 2.5 percent of U.S. energy consumption per year, and Hall et al. (2009) estimate that the production of this wasted food required the expenditure of around 300 million barrels of oil and over 25 percent of the total freshwater consumed by agriculture in the United States. A more detailed understanding of the resource implications of food loss in the United States, including estimates of the land used to produce wasted food, is not available.Source: USDA ERS – The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States
- There’s another study by the National Resources Defense Council on food waste at the city level.
We’re in the era of diabetes reversal, why don’t more doctors know?