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| Kenyans asked to eat healthly |
In a world increasingly dogged by the economic challenges posed by lifestyle diseases such as cancer, high blood pressure, and diabetes, ethical eating and plant-based diets have become necessary.
Healthcare costs arising from a surge in non-communicable diseases (NCDs) have led to poverty in many Kenyan families and a strain on the healthcare systems and productivity, hence the need to promote the use of plant-only foods to prevent contracting the ailments.
Advocates of plant-based diets believe that unethical eating habits and the use of animal-based foods are responsible for the ever-increasing cases of NCDs and are asking Kenyans to embrace the eating of plant-based foods to keep the diseases at bay.
Representatives of organisations promoting a vegan lifestyle congregated at a Malindi restaurant this week to celebrate African Vegan Restaurant Week, where they said the use of plant-based diets would greatly reduce the economic burden brought about by the ailments.
The African Vegan Restaurant Week is a continent-wide campaign and celebration organised to increase accessibility to healthy, plant-based food options and encourage restaurants to adopt vegan menus.
“Plant-based diets help in preventing lifestyle disease as well as improved weight management, digestion, and blood sugar regulation. They also provide vitamins and antioxidants that promote healthy and glowing skin,” says Virginia Ruguru, a manager with Thrive Africa, a non-governmental organisation involved in the promotion of vegan lifestyles.
Ruguru says the African Vegan Week, which she says is being celebrated in 30 African countries, is aimed at promoting healthier and more sustainable food choices in the continent through popularising plant-based diets such as vegetables, fruits, legumes, and cereals.
According to her, plant-based diets have positive impacts on human health, helping in weight management, promoting good digestion, and preventing lifestyle diseases such as cancer, diabetes, and high blood pressure.
“In addition, plant-based diets have a positive impact on both the environment and boosting the economy of a country since plant-based foods are relatively cheaper to produce and purchase,” she says.
The manager says there is a need for Kenyans and Africans in general to ‘go back to our old ways’ and follow the steps of their ancestors, who largely consumed plant-based diets and were stronger and healthier than the current generations.
“We urge Kenyans to follow in the footsteps of our ancestors by embracing plant-based diets since they are not only beneficial to their health but also to the environment and to the growth of our economy in general,” she says.
“Rich in vitamins and antioxidants, plant-based diet helps us boost our immune system, making us resistant to lifestyle diseases,” she added.
Ruguru says the human body was initially not meant to be stuffed with animal-based foods such as beef, chicken, mutton, and fish, and that is why it reacts negatively whenever humans consume these products.
“Humans were meant to be herbivores, just like elephants and hippopotamuses, which consume only plant-based foods and are healthy and strong,” she says, adding, “We want to tell people that if they go for fully plant-based diets, they will be healthy and strong, just as hippos, which only eat on plant-based diets and are strong and huge.”
The African Vegan Restaurant is aimed at educating local communities on how to grow their own vegetables through the simplest techniques possible. This is to be done through the use of demonstration farms and kitchen gardens, whereby locals are advised to use resources at their disposal, such as debes, drums, recycling kitchen waste, and water, in order to sustain vegetable growing.
Phanuel Mathenge, a board member at Torch Initiative, says his organisation has partnered with Thrive Africa and various restaurants in Malindi and Watamu to popularise the consumption of plant-based diets in restaurants, schools, and homes.
“In all places we visit, we create awareness of a plant-based diet and encourage communities to plant vegetables, legumes, cereals, and fruits,” he said, adding his organisation provides seeds and seedlings to be planted in kitchen gardens.
He urged Kenyans to do away with the notion that plant-based foods are meant for the poor, saying, on the contrary, such foods have immense benefits to the consumers.
Dominic Kene, an environmental conservationist and the owner of the restaurant, said herbivorous animals such as elephants and hippopotamuses tend to be healthier and urged Kenyans to cultivate the habit of eating fruits, vegetables, fruits, 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 plant-based dishes with flavours that reflected the vibrant culture of Africa.
By Emmanuel Masha and Kellian Matata