Veganism is increasingly widespread, with a strong ethical and environmental component, as well as nutritional. Discover its variants with us.
Today, it is estimated that5% of the world’s population is vegetarian or vegan, that is, about 375 million people. The record in terms of total proportion is taken by India, since 30% of its inhabitants are strict vegetarians. In other countries, such as Mexico, 19% of the inhabitants are vegetarians, 15% flexitarians and 9% vegans.
Veganism and vegetarianism are their own non-transferable choices, which is why it is not in our interest to convince anyone to do something they do not want. Even so, there are certain data that must be taken into account: the World Health Organization (WHO) confirms that ultra-processed meats (sausages and sausages, for example) are confirmed carcinogenic, since a person who consumes 50 grams of these foods a day has an 18% chance of suffering from colorectal cancer.
On the other hand, it is estimated that 15,4000 liters of water are required to give rise to one kilogram of beef, while products made from soy require a total of 2,200 liters. The water footprint (HH) is a clear indicator that, indeed, meat consumption is exorbitantly more difficult to satisfy.
With all this data we have presented facts, not opinions: from here, personal choice is free and judgment stays at the door. If you have been struck by the figures and you are interested in the subject, stay: we present the 5 types of veganism.
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What are the types of veganism?
Strict veganism can be defined as a diet based exclusively on the consumption of products of plant origin. This means that all (absolutely all) foods that contain animal elements or have been produced at the expense of the exploitation of animal living beings are left out: milk, eggs, cheese, yogurts and a long etcetera.
In addition to egg products, there are many other things that contain traces of animals than you could imagine at first: for example, many trinkets are made with gelatin of animal origin, that is, they have in their contents traces of skin, cartilage and bovine joints. Something as far removed from meat as Worcestershire-style sauce contains, no more and no less, than traces of anchovies.
If you consider veganism as an option, you will realize that many more elements and meals for daily use have been created based on animals. Undoubtedly, this change in the vital regimerequires time, patience and, in certain cases, abandonment due to lack of will. Next, we present the 4 types of veganism.
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1. Dietary veganism
In many cases, veganism harbors a general idea: to prevent animals from being treated as merchandise, whether for food, cosmetics, clothing and any other good of human use. People who practice a dietary veganism usually emphasize the consumption of animal products, but not so much on the elements derived from daily use.
This issue is very delicate, becauseescaping from the elements of animal origin is almost impossible. Without going any further, almost all drugs have been tested on animals in experimental phases. There is no other option today, because laboratory mice are the only economically viable and effective model in our times to address certain research. On the other hand, other elements of such typical use as the condom have casein, a derivative of milk.
Generally, a dietary vegan is considered to be one who does so for reasons mainly of health. As we have said, ultra-processed meats are confirmed carcinogens (which does not mean that by eating them occasionally we will suffer from cancer) and red meat is being studied.
2. Ethical veganism
Ethical vegans are those who reject any type of element that has been created based on animal suffering. This involves, above all (apart from food), cosmetics, clothing and other non-essential daily supplements (such as medicines, here there is no other option).
These kinds of moral choices are often shrouded in ethical dilemmas on an ongoing basis. For example, the European Union banned testing cosmetics on animals in 2013, as this is no longer necessary with the techniques available today. Even so, many argue that a legal vacuum does allow certain brands to test with animals outside the European Union and then put the product on sale in this region.
This current of veganism focuses on animal suffering and environmental sustainability as engines for change. We cannot ignore that, in intensive farms (where all our food comes from), living beings have a deplorable existence, and that the meat industry does more damage than any other event to ecosystems. To give you an idea, 75% of the soy planted in burned forests goes, directly, for the consumption of cows.
3. “Whole” Vegans
In the absence of a more effective translation into Spanish, we are talking about Whole food vegans. “Whole” vegans base their diet on foods with the minimum processed and maximum nutritional value. This goes through cooked rice, chickpeas, seeds, vegetables, fruits and other foods that provide excellent natural nutritional value.
For example, 100 grams of chickpeas will provide you with the following: 341 kilocalories distributed in 5.5 grams of fat, 55 of carbohydrates, 20 of protein and 15 of fiber. The bulk of our daily energy intake should come from carbohydrates (55-60%), so legumes are the essential basis of this type of vegan, for their excellent nutritional value.
4. Vegans “junk food”
Not all vegans have to lead a healthy lifestyle. As vegetarianism increases in the world, ultra-processed food brands jump on the bandwagon of modernity, and releaseproducts with debatable dietary components.
“Chicken” nuggets, St. Jacobs, battered burgers, escalopes and many other examples of ultra-processed foods fall into this category. The base may be soy (a healthier element than meat), but fried acid absorbs vegetable oil just the same, almost doubling the caloric content between batter and oil.
5. Raw vegans
The raw vegans are those who consume vegetable elements without cooking, or with a cooking process less than 48 degrees Celsius. According to this current of thought, a food that requires cooking because it is not biologically appetizing in its natural state may not be beneficial for us.
In addition, it is also argued that vegetables lose properties when subjected to very high temperatures. Several studies have denied this claim on multiple occasions, but the debate is still open. For example, it is true that in some cases (as in the pasteurization of juices) a huge amount of vitamin C is lost, but this rule is not general.
Raw veganismis a controversial issue to say the least, since many of those who exercised it have ended up leaving it due to nutritional deficiencies. It is clear that you can live being vegan (something that has been proven on countless occasions) but, sometimes, it is necessary to use vitamin supplements and “superfoods” that help balance the diet as a whole.
Summary
Which of the options do you choose? Veganism and vegetarianism, to this day, are an ethical choice, but we doubt that this will remain so for long. It is a reality that meat consumption will have to be regulated sooner or later, not for ethical or health reasons, but for lack of resources. There are more and more of us and our planet is dying because of exploitation: this is not an opinion, but a reality.
However, you should not think of this as a “yes” or a “no.” Between raw veganism and consuming less meat a week there are light years of ideological distance, but both benefit natural ecosystems, to a lesser or greater extent. In the end, it’s all about trying to help with what you feel comfortable, without embarrassing your neighbor and respecting your individual freedom.
To the classic question “what do you do?” I always answer “basically I am a psychologist”. In fact, my academic training has revolved around the psychology of development, education and community, a field of study influenced my volunteer activities, as well as my first work experiences in personal services.