Embrace Vegetables than Animal Products, Kenyans Told
By The COAST Reporter
Email, thecoastnewspaper@gmail.com
Kenyans told to eat more vegetables than animal products so as to keep off lifestyle diseases such as cancer, high blood pressure and diabetes.
Advocates and promoters of plant-based diets said during the launch of the African Vegan week at a Malindi restaurant on August 29, 2024 that eating of such foodstuff would greatly reduce the economic burden brought about by lifestyle diseases to families.
“Plant-based diets helps in prevention of lifestyle diseases as well as improve weight management, digestion, blood sugar regulation, and provide vitamins and antioxidants that promote healthy and glowing skins,” said Virginia Ruguru of Thrive Africa, a non-governmental organization engaged in the promotion of _vegan_ lifestyles.
She said the African Vegan Week that is being celebrated in 30 other African countries was aimed at promoting healthier and more sustainable food choices in the continent.
This can be achieved through popularising plant-based diets such as vegetables, fruits, legumes and cereals.
A board member at Torch Initiative Phanuel Mathenge says his organisation has partnered with Thrive Africa to popularize the consumption of plant-based diets in restaurants, schools and homes.
He believes through sensitising the people on the need to eat plant-based diets as opposed to animal-based ones will drastically deal with lifestyle diseases.
“In all places we visit, we create awareness of plant-based diets and encourage communities to plant vegetables, legumes, cereals and fruits,” he says adding his organization provides seeds and seedlings to be planted in kitchen gardens.
An environmental conservation and owner of the restaurant Dominic Kene said herbivorous animals such as elephants and hippopotamuses tend to be healthier than their carnivorous counterparts urging Kenyans to emulate that habit of eating fruits, vegetables, and cereals for better health.
The launch event was filled with activities designed to showcase the richness and diversity of African plant-based cuisine.
Those who attended had the opportunity to taste a variety of local plants-based dishes, with flavours that reflected the vibrant culture of Africa.
