Holistic Health Hunny

08/22/2026

This is one of those statistics that sounds like vegan propaganda until you look at where it comes from.

Around 80% of the world’s agricultural land is used for livestock grazing or growing crops to feed them.

And what do we get back?

Only about 17–18% of the world’s food calories come from animal products.

That enormous imbalance is one reason the land-use argument for eating more plants is so powerful.

There is important context: much of the land used by livestock is pasture or rangeland, and not all of it could simply be converted into fields growing food for humans.

But it doesn’t have to be. Land no longer needed for grazing can, in many places, be returned to forests, grasslands and other natural ecosystems.

In fact, the landmark 2018 analysis by researchers Joseph Poore and Thomas Nemecek estimated that a global shift away from animal products could reduce agricultural land use by roughly 75% while still feeding the world.

That doesn't mean every person has to become vegan tomorrow.

But when most of our agricultural land is devoted to producing a relatively small share of our calories, it's difficult to argue that the way we currently produce animal food is an efficient use of the planet.

🌱 Sources: Poore & Nemecek, Science (2018), “Reducing food’s environmental impacts through producers and consumers”; Our World in Data, using FAO food-supply and global land-use data.

08/18/2026

Tofu beat out meats like chicken breast and tuna... 🤭

A behavioural scientist at the University of Cambridge ranked 20 high-protein foods based on their impact on both human health and the planet ❤️‍🩹🌍

Plant-based proteins consistently came out on top, with tofu, chia seeds and beans taking the top spots 😮

In fact, 8 of the top 10 protein sources were plant-based!! 🙌

Link to the full study: https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2026.1677796/full

08/16/2026

Choosing vegan food means looking beyond the price tag and considering the bigger picture: climate, land, water, animals, and the kind of future we want. Every plant-based meal is a practical way to reduce harm and put compassion into action.

Sources: Heller & Keoleian, University of Michigan Center for Sustainable Systems (2018); Poore & Nemecek, Science (2018).

07/18/2026

TO DIE FOR:
Filo roll, Whipped cashew ricotta, sweet caramelized onions, aged balsamic drizzle, fresh herbs, creamy labneh, and toasted sesame. Served with a cherry tomato, red onion, and pine nuts salad, and a fried egg

07/16/2026

Less red meat = lower risk of dementia

A landmark Harvard study followed more than 130,000 people for up to four decades, tracking their diets alongside repeated cognitive testing.

People eating around two servings of processed red meat a week had a meaningfully higher risk of developing dementia than those who ate it rarely.

Each additional daily serving of processed red meat was linked to an extra 1.6 years of cognitive aging, affecting language and executive function.

The good news buried in the data: swapping just one daily serving of processed red meat for nuts, beans, or tofu was linked to roughly a 20 percent lower dementia risk.

Cognitive health rarely comes up in conversations about diet, but this study makes clear your lunchmeat and your memory are more connected than you'd think.

07/16/2026

07/14/2026

Please please consider going vegan for your own health!

The largest study ever conducted on non-meat diets and cancer risk has landed, and the results are hard to dismiss.

Researchers at Oxford Population Health's Cancer Epidemiology Unit pooled data on 1.8 million people across nine cohorts in the UK, US, Taiwan, and India, following participants for a median of 16 years. The study, funded by the World Cancer Research Fund and led by principal investigator Dr. Aurora Pérez-Cornago, was published in the British Journal of Cancer on February 27.

Compared to meat eaters, vegetarians showed a 21 percent lower risk of pancreatic cancer, a 12 percent lower risk of prostate cancer, a 9 percent lower risk of breast cancer, a 28 percent lower risk of kidney cancer, and a 31 percent lower risk of multiple myeloma. Pescatarians showed lower risks of colorectal, breast, and kidney cancer. Poultry-only eaters showed a 7 percent lower risk of prostate cancer.

Pérez-Cornago said vegetarians typically consume more fruit, vegetables, and fibre than meat eaters, and no processed meat, which may contribute to lower risks. The study also flagged a higher risk of oesophageal squamous cell carcinoma in vegetarians and bowel cancer in vegans, which researchers linked to possible nutrient deficiencies.

The five cancers where vegetarians showed lower risk together account for around a fifth of all cancer deaths in the UK.

This is the biggest sample the field has ever seen. It is not going away.

06/19/2026

¡Delicioso!

Taco night will never be the same with these mouth-watering Jackfruit Tacos. The texture of shredded jackfruit is the perfect replacement for traditional pork tacos. It will knock your socks off!

05/27/2026

Eating a vegan diet reduces the risk of cancer by a whopping 23%!
🌱🌱🌱

A large systematic review and meta-analysis published in the European Journal of Epidemiology found that vegan diets are associated with a reduced overall cancer risk.

Vegetarian diets were linked to a 13% lower risk of overall cancer, while vegan diets were associated with an even greater reduction of 23%, as well as a 20% reduction in breast cancer risk.

These findings add to growing evidence that vegan living supports long-term health without relying on the use of animals.

But this is not just about health.

Veganism is grounded in the recognition that animals are not products and that their bodies and lives are not ours to use.

Protect your health.
Respect their lives.
Be vegan. 🌱✊

📚 Source:
Aune, D. Schlesinger, S. and Sobiecki, J. (2026). Vegetarian and vegan diets and cancer incidence: a systematic review and meta-analysis of prospective studies. European Journal of Epidemiology

05/23/2026

One of the most persistent myths used to dismiss plant-based diets is that B12 can only come from animal products — but that argument has never been accurate, and experts are increasingly calling it out.

B12 is produced by bacteria in soil and water, not by animals themselves. Grazing animals accumulate it from their environment — but the B12 in vegan supplements and fortified foods is produced through bacterial fermentation, making it entirely animal-free and, according to researchers, just as effective.

Meanwhile, studies consistently show that well-planned plant-based diets carry lower risks of heart disease and type 2 diabetes — with the key caveat being that vegans do need to actively supplement B12, vitamin D, and monitor a handful of other nutrients.

The honest answer is simple: yes, vegans need to supplement B12. No, that doesn't make a plant-based diet inferior — it makes it a diet that requires the same intentionality and education that every diet should involve but rarely does.