Saudi Arabian prince to open vegan restaurants across the region in healthy lifestyle push

Prince Khaled has invested in Matthew Kenney’s vegan lifestyle company, and took the brand international by opening the first vegan restaurant in the Middle East with Bahrain’s new Plant Cafe. (Courtesy Plant Cafe)
Updated 29 January 2018
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Saudi Arabian prince to open vegan restaurants across the region in healthy lifestyle push

DUBAI: The son of billionaire Prince Al-Waleed bin Talal has announced plans to open a series of vegan restaurants across the Middle East, as he tries to encourage the region’s population to move away from ‘conventional diets’ and live a healthier lifestyle.
Prince Khaled laid out his plans on his Facebook account to open a minimum of 10 vegan restaurants in the Middle East by 2020.
“Our region occupies parts of the top ten most obese counties in the world. This is crazy and frankly a joke we have reached this level,” he explained.
Among the locations favored by the health buff Prince Khaled, who was recently named as president of the Saudi CrossFit Federation, include the UAE, Jordan, Kuwait and Bahrain and Saudi Arabia.
And the Prince said the restaurants were not the answer to region’s health complaints, but just the beginning.
“I’m not saying opening 10 restaurants will solve this issue, but you better believe it’s a step in the right direction,” he said.
Prince Khaled was named among the world’s top influencers toward veganism in 2017 for his investments in Matthew Kenney’s vegan lifestyle company. He took the brand international by opening the first vegan restaurant in the Middle East with Bahrain’s new Plant Cafe.
Commenting on his Facebook page about the current diets of people in the region, Prince Khaled said the side effects “on states and society, economic, social, and health,” were disasters “that must be fought.”
“We have to boycott fast food restaurants and focus on our health and our children’s health before this disaster increases,” he said.


Low-carb diet linked to elevated mortality risk: study

Updated 17 August 2018
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Low-carb diet linked to elevated mortality risk: study

  • Rapid shift 10,000 years ago to grains, dairy and legumes has not allowed the human body enough time to adapt to these high-carb foods, say researchers
  • Replacing meat with plant-based fats (such as avocados and nuts) and proteins (such as soy products and lentils) reduces the risk of mortality

PARIS: Middle-aged people who get roughly half their daily calories from carbohydrates live several years longer on average than those with low-carb diets, researchers reported Friday.
The findings, published in The Lancet, challenge a trend in Europe and North America toward so-called Paleo diets that shun carbohydrates in favor of animal protein and fat.
Proponents of these “Stone Age” diets argue that the rapid shift 10,000 years ago — with the advent of agriculture — to grains, dairy and legumes has not allowed the human body enough time to adapt to these high-carb foods.
For the study, under 40 percent of energy intake from carbohydrates qualifies as a low-carb regimen, though many such diets reduce the share to 20 percent or less.
At the other extreme, a 70 percent or higher share of carbohydrates — such as pasta, rice, cakes, sugary drinks — can also reduce longevity, but by far less, the scientists found.
“Low-carb diets that replace carbohydrates with protein or fat are gaining widespread popularity as a health and weight loss strategy,” said lead author Sara Seidelmann, a researcher at Brigham and Women’s Hospital in Boston.
“However, our data suggests that animal-based low carbohydrate diets might be associated with shorter overall lifespan and should be discouraged.”
Replacing meat with plant-based fats (such as avocados and nuts) and proteins (such as soy products and lentils) reduces the risk of mortality, Seidelmann and her team found.
The optimal balance of food groups for longevity remains hotly debated.
Many studies have concluded that eating carbohydrates in moderation — 45 to 55 percent calories — is best, but others report improved short-term, cardio-metabolic health with high-protein, high-fat diets.
Measures of metabolic health include blood pressure, good and bad cholesterol, and blood sugar levels.
Seidelmann and colleagues poured over the medical histories of nearly 15,500 men and women who were 45-64 when they enrolled — between 1987 and 1889 — in a health survey spread across four locations in the United States.
Participants filled out detailed questionnaires about their dietary habits — what foods, how much, how often, etc.
Over a 25-year follow up period, more than 6,000 of the men and women died.
People who got 50-55 percent of their calories from carbohydrates outlived those with very low-carb diets, on average, by four years, and those with high-carb diets by one year.
A review of medical records for an additional 432,000 people from earlier studies yield confirmed the results, which are also in line with World Health Organization (WHO) recommendations.
“There is nothing to be gained from long-term adherence to low-carbohydrate diets rich in fats and proteins from animal origins,” said Ian Johnson, a nutrition researcher at Quadram Institute Bioscience in Norwich, England, commenting on the research, in which he did not take part.
But carb quality, not just quantity, is crucial he added.
“Most should come from plant foods rich in dietary fiber and intact grains, rather than from sugary beverages or manufactured foods high in added sugar.”
Fibers also help maintain a healthy gut flora, now considered to be a major player in health and disease.