Veganism: A New Approach to Health

Jovandaric, Miljana Z.

doi:10.5772/intechopen.95441

Cited by 3 publications

(2 citation statements)

References 29 publications

(29 reference statements)

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“…There is also a group of people who follow a raw food diet (raw foodism/fruitarianism) within the vegan philosophy, which has as its core principle the consumption of only fresh, unprocessed fruits and vegetables-avoiding heat-processed foods. This practice seeks to keep their diet as natural and simple as possible and pure [89].…”

Section: Fasting and Vegetarians/vegansmentioning

confidence: 99%

A Holistic Approach for Ethics and Sustainability in the Food Chain: The Gateway to Oral and Systemic Health

Varzakas,

Antoniadou

2024

Foods

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Food production is a complex matter, affecting people’s lives, organizations’ profits, and the well-being of the whole planet, and has multifaceted ethical considerations surrounding its production, distribution, and consumption. This paper addresses the pressing need to confront ethical challenges within the food system, encompassing issues such as environmental sustainability, food security, and individual food choices for better oral and systemic health of all individuals around the globe. From agricultural practices to global trade and food waste, ethical implications are addressed across various domains, highlighting the interconnectedness of ethical decision-making in the food industry. Central themes explored include the ethical dimensions of food production methods, the impact of global trade on food ethics, and the role of individuals in making ethically informed food choices. Additionally, this paper considers the spiritual and physical significance of food, particularly through the lens of oral health as a gateway to holistic well-being. Recognizing the complexity of the food and mouth ecosystem, this paper calls for serious interventions in legislation and economics to promote ethical protocols and techniques for sustainability reasons. It emphasizes the importance of ethical considerations in food safety management systems, regulatory frameworks, and quality standards. Moreover, this paper underlines the need for a comprehensive approach to address ethical dilemmas and moral values inherent in the food industry and oral health policies, adopting the precautionary principle and ethical decision-making frameworks. This article finally aims to serve as a call to action for stakeholders across the food industry and the healthcare sector, to prioritize ethical practices, promote transparency, rearrange economic parameters, and work towards a more sustainable and equitable food system for inner and outer oral and systemic health and human sustainability for all.

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Section: Fasting and Vegetarians/vegansmentioning

confidence: 99%

A Holistic Approach for Ethics and Sustainability in the Food Chain: The Gateway to Oral and Systemic Health

Varzakas,

Antoniadou

2024

Foods

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“…There is an increase in evidence of the technological benefits of using oleogels in the design of food products, including bakery and confectionery products [ 44 ], spreadable fats [ 45 ], ice cream [ 46 ], chocolate products [ 47 ], and meat products [ 48 ]. Nevertheless, due to changes in dietary trends towards limiting the consumption of animal products, there is also a need for research to develop vegan alternatives to dairy products, including cheese, yogurts, and creams [ 49 , 50 , 51 ]. Therefore, the objective of this study was to evaluate the influence of candelilla wax-based oleogels, obtained with a rapeseed and linseed oil mixture, on the physicochemical properties of O/W cream-type emulsions.…”

Section: Introductionmentioning

confidence: 99%

New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams

Szymanska,

Zbikowska,

Onacik-Gür

2024

Foods

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Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques. All the formulations exhibited similar color parameters in CIEL*a*b* space, unimodal-like size distribution of lipid particles, and shear-thinning properties. Oleogel-based formulations were characterized by higher viscosity (consistency index: 172–305 mPa·s, macroscopic viscosity index: 2.19–3.08 × 10−5 nm−2) and elasticity (elasticity index: 1.09–1.45 × 10−3 nm−2), as well as greater resistance to centrifugal force compared to EP. Creams with 3, 4, or 5% wax (EC3–5) showed the lowest polydispersity indexes (PDI: 0.80–0.85) 24 h after production and the lowest instability indexes after environmental temperature changes (heating at 90 °C, or freeze–thaw cycle). EC5 had particularly high microstructural stability. In turn, candelilla wax content ≥ 6% w/w accelerated the destabilization processes of the cream-type emulsions due to disintegration of the interfacial layer by larger lipid crystals. It was found that candelilla wax-based lipids had great potential for use as palm oil substitutes in the development of novel vegan cream analogues.

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Spor Alaninda Kullanilan Gida Takvi̇yeleri̇ Yeri̇ne Gastronomi̇k Ürün Öneri̇leri̇

Ayyıldız

2024

Nevşehir Hacı Bektaş Veli Üniversitesi SBE Dergisi

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Bilinçsizlik veya yanlış yönlendirme sonucunda spor yapan bireyler kontrolsüzce gıda destekleri kullanmaktadır. Oysaki gıda takviyelerinin kullanımı farklı sağlık problemlerine de yol açabilmektedir. Buna istinaden araştırmanın amacı, özellikle spor salonlarına aktif şekilde devam eden sporcular için bilinçsizce kullanılan gıda takviyeleri yerine gastronomik öneriler geliştirmektir. Araştırmada nitel araştırma yöntemlerinden biri olan tarama ve doküman analizi kullanılmıştır. Konu hakkında bir anlayış oluşturmak ve bilgi geliştirmek için sporcu beslenmesi ile ilgili hakemli dergiler, kitap bölümleri ve e-kitaplar (ayrıntılı bilgi yöntem bölümündedir) taranmıştır. Bu bağlamda yeterli ve dengeli beslenme, bağışıklık sistemi güçlendirme, performans geliştirme ve daha hızlı iyileşebilme konularında desteklemek için sporculara hayvansal ve bitkisel içerikli gastronomik öneriler sunulmuştur. Belirli gerekçelere dayandırılarak önerilen bu gastronomik ürünlerin aktif spor yapan bireylerin sağlıklı beslenmesine katkı sağlanacağı düşünülmektedir. Araştırma sporcuların bilinçsiz bir şekilde gıda takviyeleri kullanmalarına dikkat çekme konusunda önemlidir.

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Veganism: A New Approach to Health

Cited by 3 publications

References 29 publications

A Holistic Approach for Ethics and Sustainability in the Food Chain: The Gateway to Oral and Systemic Health

A Holistic Approach for Ethics and Sustainability in the Food Chain: The Gateway to Oral and Systemic Health

New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams

Spor Alaninda Kullanilan Gida Takvi̇yeleri̇ Yeri̇ne Gastronomi̇k Ürün Öneri̇leri̇

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