Leafy greens and cardiovascular health: Benefits of plant-based diet for heart

A world where health-conscious choices intersect with environmental awareness, adopting a green diet has emerged as a powerful way to nourish both your body and the Earth. This lifestyle shift involves choosing foods that are not only beneficial for your well-being but also sustainable for the planet.
In an interview with HT Lifestyle, Dr Mukesh Kwatra, Founder of Smiling Tree, shared, “The goal of green eating is to minimise the negative impact of food production and consumption on the planet while promoting sustainable agricultural practices and ethical treatment of workers. It encompasses a range of principles and practices that prioritise environmental stewardship, biodiversity conservation and the well-being of both present and future generations.”
It is no secret that one of the primary advantages of embracing a green plant based diet is the abundance of nutrient-rich foods it includes. Dr Mukesh Kwatra said, “Green vegetables like kale, spinach, broccoli and Swiss chard are packed with vitamins, minerals, and antioxidants that support overall health. These leafy greens are known to boost the immune system, improve digestion and contribute to optimal cardiovascular function. Numerous studies have shown that plant-based diet is associated with a reduced risk of chronic diseases such as heart disease, type 2 diabetes, certain types of cancer, and hypertension. It is also lower in calorie density and higher in fiber, which can support weight management and help reduce the risk of obesity.”
Dr Mukesh Kwatra said, “Eating green often means incorporating more plant-based proteins into your diet. Legumes, nuts, seeds and tofu are excellent sources of protein that can replace or complement animal-derived proteins. Plant-based proteins not only support muscle health but also tend to be lower in saturated fats, promoting heart health and reducing the risk of certain chronic diseases.”
Talking about the other benefits of a plant-based diet, he highlighted –
In context of non-vegetarians, Dr Mukesh Kwatra said, “It is possible to incorporate both vegetarian and non-vegetarian food into one’s diet while prioritizing environmentally friendly practices. The eco-friendliness of non-vegetarian food is influenced by a range of factors, and there are opportunities to make more environmentally responsible choices within this category. Prioritizing sustainably sourced, locally produced, and ethically raised non-vegetarian foods, and consuming them in moderation, can help minimise the environmental impact associated with their production and consumption.”
He concluded, “Additionally, incorporating more plant-based foods into one’s diet, even if not fully vegetarian, can also contribute to reducing the overall environmental footprint of one’s food choices. Making conscious choices about what you eat and where your food comes from can create a positive ripple effect, fostering a healthier planet for future generations. Overall, green eating is a holistic approach to food consumption that takes into account the interconnectedness of our food choices with environmental, social, and ethical considerations.”