Monkeypox is a rare infection that typically manifests as a rash, which develops into fluid-filled blisters. The rash is often preceded by symptoms such as a high temperature, headaches, muscle aches, backaches, swollen glands, shivering, and/or exhaustion.

It usually takes between five and 21 days for the first symptom to appear after infection.

Monkeypox in the UK

Monkeypox is typically found in Africa, but more than 130 cases have now been discovered in 19 countries outside of the continent, cropping up in Europe, the US, Canada, and Australia.

There are now 71 confirmed cases of monkeypox in the UK – 70 in England and one in Scotland, according to the UK Health Security Agency (UKHSA).

Last week, on May 16, there were just seven confirmed cases in the UK.

According to news outlet i, the recent outbreak is the first time person-to-person transmission of monkeypox has occurred in the UK.

But officials have assured that while the number of cases is “unusual,” the illness is usually mild, clearing up in two to four weeks.

The government has ordered more than 20,000 vaccine doses as a precaution, i reports.

How do you catch monkeypox?

Monkeypox is predominantly spread by wild animals – namely rats, mice, and squirrels – in west and central Africa. A human can catch the disease if they are bitten by an infected animal, or if they come into contact with infected blood, body fluids, blisters, or scabs.

You can also catch monkeypox by eating undercooked meat from an infected animal, according to the NHS, or by handling infected “products” like animal skin and fur.

Touching clothing, bedding, or towels used by anyone with the monkeypox rash also raises the risk of infection. The coughs and sneezes of an infected individual can spread the disease too.

How to avoid getting monkeypox

To lower the risk of contracting monkeypox, the NHS advises people to “only eat meat that has been cooked thoroughly.” Individuals should also not eat or touch bushmeat (the flesh of wild animals).

Washing your hands regularly with soap and water, or using an alcohol-based hand sanitizer, can also protect against the infection.

The NHS has urged people to stay away from wild or stray animals, animals that look unwell, and dead animals.

Additionally, the organization stresses the importance of maintaining distance from people who are unwell and may have monkeypox, including not sharing bedding or towels.

Those who have monkeypox are advised to self-isolate, and stay away from pets.

Dr. Susan Hopkins, chief medical adviser for the UKHSA, said: “If anyone suspects they might have rashes or lesions on any part of their body, particularly if they have recently had a new sexual partner, they should limit their contact with others and contact NHS 111 or their local sexual health service as soon as possible, though please phone ahead before attending in person.”

Visit the NHS website for more information.

The post NHS Issues Advice To Meat-Eaters Amid Outbreak Of Monkeypox appeared first on Plant Based News.

The letter – which was sent to the chief executive of NHS Scotland, Caroline Lamb – states that serving plant-based meals would be better for the environment, improve the health of patients, and potentially save the health service millions of pounds. 

As reported by The Times, the letter reads: “At this time of health and climate crises, we, the undersigned, urge NHS Scotland to switch to vegan menus for patients in hospitals.

“Replacing meat, eggs, and dairy with vibrant vegan foods is vital if we are to protect the health of Scottish people and the planet.

“It is a dereliction of duty that meals offered in hospitals are often far from healthy and can even include red and processed meats, which are known to be carcinogenic.”

Benefits of meat-free food

The letter compares serving meat to “distributing cigarettes in the pulmonary-care unit.”

It adds: “Switching to 100 percent vegan menus … would help NHS Scotland improve patient recovery, reduce costs, prevent animal suffering, and meet its commitment to reaching net-zero carbon emissions.”

The signatories go on to state that the NHS could save £30 billion a year if all meals served in the UK were vegan.  

A number of doctors signed the letter, including NHS consultant gastroenterologist Alan Desmond, and GPs Nick Browne, Miriam Maisel, Olga Morton, and Fiona Bullions.

Animal agriculture is one of the leading causes of the climate crisis, while meat consumption has been linked to a number of cancers and other diseases. 

Despite this, the letter has been criticized by some. Rachael Hamilton, the Scottish Conservative’s rural affairs spokesperson, labeled the demand “deeply irresponsible.”

Currently, Scottish government hospital guidelines state that provisions must be made for patients following vegan and vegetarian diets, and that there must be a meat-free option for every meal.

According to The Times, a spokesperson for the Scottish government said: “We expect all patients to be offered good, nutritious food in accordance with their ethical or religious requirements.

“The importance of balanced nutrition is well accepted and emphasized in our guidance on hospital food to ensure all patients get the best possible nourishment.”

The post Doctors Compare Meat To Cigarettes, Urge NHS To Serve Vegan Hospital Food appeared first on Plant Based News.

Dr Shireen Kassam, a consultant haematologist and honorary senior lecturer at King’s College Hospital in London, believes the NHS could save more than £30 billion if the country went vegan. 

Based on 2019 figures, the UK forks out more than £225 billion a year for medical spending, Metro notes. 

The true cost of meat consumption

Diet-related illnesses are at an all-time high, Kassam explained to the outlet, placing avoidable pressure on the UK’s health system.

The lifestyle physician highlighted a newly published Taiwanese study, which found that vegetarians have a lower rate of outpatient doctor visits.

As a result, vegetarian individuals were responsible for 15 percent lower medical expenditure compared to meat-eaters. 

This was especially true for chronic illnesses like heart disease and high blood pressure, as well as depression. 

Researchers said this “significantly lower” expenditure should be considered when developing strategies to reduce medical spending. This is in order to “alleviate the medical-economic burden in selected populations.”

A ‘health crisis’

A plant-based diet is often pushed as a more sustainable alternative to meat-eating. As a result, a rapidly increasing number of people are going vegan for environmental reasons.

But the link between diet and disease should not be left out of the conversation, Kassam told Metro. “The climate crisis really is a health crisis and we can’t detach the two,” the physician said. 

“Moving towards a plant-based food system is clearly one of the biggest impacts we can have [on the environment], but I think people forget it’s a personal health issue too,” she added. 

It’s “well borne out in scientific literature” that animal-free diets lower the risk of various health issues, like obesity, and most of these “need not occur,” Kassam said. “Our everyday work is preventable chronic illness.”

“Almost 80 percent of what we do is dedicated to diet and lifestyle-related illnesses that need not occur … and then you’d be left with accidents and emergencies.

“We’re living 12 years on average in ill health, which requires use of healthcare, and social care.”

Lower risk of disease

The physician continued: “We know that a vegan or vegetarian diet reduces the incidence of heart disease by about 25 percent and type two diabetes by over 50 percent. Vegans have a 15 percent reduction in cancer incidence as well.

“You’re much more likely to have normal cholesterol on a vegan diet. Reducing incidence of chronic disease has the knock on effect of usage of healthcare, going to the doctor and medications.”

Some insurance companies are clocking onto the connection too. HealthIQ – licensed in all 50 US states – lowered the price of life insurance for vegans, citing similar figures to above. 

Further, the insurance company pointed out that vegans are 63 percent less likely to suffer from hypertension than meat-eaters. Hypertension is the chief contributor to heart attacks. 

Moreover, on its website, HealthIQ highlights a 2013 study which concluded that vegans have a 15 percent lower risk of all-cause mortality. 

Personal change

A nation-wide shift would need the input of every sector, including supermarkets, farmers, advertisers, and policy makers, Kassam explained.

But the “impact of personal change” should not be ignored. We could all have our last chicken meal, and never eat meat again and nothing [bad] would happen to us,” the doctor maintained.

Kassam noted that many people’s diets, vegan or omnivorous, can be too reliant on heavily processed foods. 

“A healthy vegan diet is centring your diet around whole plant foods. That’s fruits, vegetables, wholegrains, beans, nuts and seeds, mainly water for thirst but tea and coffee is fine if you enjoy it,” she explained. A variety of herbs and spices is also important, Kassam added.

“And that’s obviously in contrast to the usual sort of British way of eating, which has become a processed to ultra-processed diet.”

The post NHS Could ‘Save’ Over £30 Billion If The UK Went Vegan, Says Doctor appeared first on Plant Based News.

They are among the 75 businesses participating in the Veganuary Workplace challenge, according to a press release.

Other participants include: M&S, London Southbank University, Suffolk County Council, Action for Children, Hastings Direct, Cauldron/Quorn, Higgidy, Adept Carehomes, and the Robert Jones and Agnes Hunt (RJAH) Orthopaedic Hospital Foundation Trust.

Many companies signed up for the plant-based campaign for sustainability reasons. This is the case for the team at Volkswagen, according to the director of Volkswagen Commercial Vehicles UK, Cian O’Brien.

“Our business is focussed on driving increased sustainability. As a responsible vehicle manufacturer, we are focused on driving electrification and play a leading role in shaping future mobility in a sustainable way,” O’Brien said in a statement.

“However,  sustainability is broader and the opportunity to make a personal contribution through changing our habits has to be explored. Hence, I am happy to try Veganuary and encourage colleagues to give it a go as sometimes small changes can make a real difference.”

Indeed, the largest-ever analysis on the environmental impact of farming concluded that the “single biggest thing” a person can do to reduce their impact on the planet is adopt a vegan diet.

Changing people’s perceptions

For other organizations, health is the leading motivator.

Joe Lock, communities director at Adept Care Homes, is encouraging 600 staff and 450 residents to join him for the challenge.

“I am an advocate of the vegan way of life and feel it does boost my energy, it can also reduce the risk of heart disease, high blood pressure, and type 2 diabetes which can be common factors in the elderly,” Lock explained.

“I think it is important that we try new and exciting things and change people’s perceptions. I try to ensure the residents’ lives are exciting and adventurous and I hope that  one day someone will do the same for me when I reach their age.”

The Mill, an international creative and production agency, is ditching all meat and dairy from its studio this month and offering plant-based catering at its events. The Mill will also host various live virtual talks on the health and environmental benefits of reducing animal consumption.

Meanwhile, Papa John’s International is encouraging staff in 45 countries to jump onboard for Veganuary 2022.

Toni Vernelli, Veganuary’s head of communications, applauded the companies for embracing the challenge.

Vernelli named it a “fun way to unite their teams in a shared experience while demonstrating their commitment to reducing their impact on the planet and improving the health and wellbeing of their employees.”

It’s not too late to sign up; those interested can take part in the Veganuary challenge here.

The post Harrods, Volkswagen, And NHS Supply Chain Among The 75 Businesses Partaking In Veganuary appeared first on Plant Based News.

There are some that view this as a huge celebration, with meat and dairy-free diets long being shown in science to help fight a multitude of deadly diseases.

It also comes at a time where obesity is expected to cost the NHS in the region of £9.7 billion by 2050.

So, what’s taken so long? And, should hospitals remove meat and dairy from their premises entirely?

What we know so far about vegan hospital food

Long gone are the days of sad mush littered across the internet in rate-my-plate style. Not entirely, no, but there have been major advances in health facility menus in recent years.

More organizations are embracing plant-based whole foods for their immense nutritional benefits both physically and mentally.

A remarkable example is Hayek Hospital in Lebanon. While it is a private practice, it sets a clear example in becoming what it proclaims to be the first in the world to serve entirely vegan options. 

Earlier this year it revealed how it wanted patients to recover from surgery without animal products because they are “the very foods that may have contributed to their health problems in the first place.”

Elsewhere, both California and New York have instated laws guaranteeing plant-based meals to be available at every mealtime for patients.

But more recently, a different story is being told.

Online organization Vegan Food UK shared two images on its Instagram, sent by followers who had recently been in hospital. Both displayed some positive accolades in plant-based eating, from entire vegan menus complete with nutritious stews and fruit-filled breakfasts.

Hospitals under spotlight

In 2020, former UK health secretary Matt Hancock promised that “good” hospital food would be prioritized. But many argue little has changed, in what is far from “good” news. And that’s because the fate of what’s served to you in your hospital bed still relies on individual trusts and private catering companies. 

An independent review of NHS hospitals led by Taunton and Somerset NHS Foundation Trust and advised by renowned chef and presenter Prue Leith outlined the problem this repeatedly proposes.

“Too often, the provision of hospital food has been viewed by the NHS in the same way as it views the provision of shelter and warmth. It’s about meeting people’s basic human needs while they happen to be undergoing NHS treatment,” it reads. 

And despite the salaries of some NHS bosses stretching a deplorable £300,000, reports within the last two years show that the average patient is allocated less than £1 a head per meal in some cases.

Financial “incentives” are holding back change in the US as well, according to Dr. Saray Stancic, of the Physicians Committee for Responsible Medicine (PCRM).

The very knowledge arming health professionals is lacking here, she claims, as medical schools frequently spend “zero time on nutrition.”

She adds: “There are few incentives to change the status quo. The board certifying bodies do not ask nutrition questions on exams. In turn, medical schools don’t teach it – often claiming their curricula are already too packed with learning objectives.”

The science behind vegan health

For many experts at least, the answer to the often woeful health system is plant-based. It comes at an especially vital time, with the American Medical Association even recommending plant-based options and the elimination of processed meat.

Allison Lenthall, a fellow member of PCRM notes that there is a “glimmer of hope” in hospitals, with plant-based foods becoming more widely available.

“Gone are the days of cobbling together sides of steamed vegetables and rice to create a plant-based meal. The demand is growing for plant-based options not only as healthier options but also as they meet the needs of many religious traditions and those who suffer from some food allergens, such as dairy, and fish,” they added.

Renowned physician and best-selling author Dr. Michael Greger calls for more hospitals to be completely vegan – and says it all starts with nutrition training while doctors are at medical school.

It could never be more vital, he says, with a staggering 11 million global deaths linked to dietary factors.

The post Vegan Hospital Food Sees Global Boost: But Is It Enough? appeared first on Plant Based News.

We all heard the cry as the season changed and the Northern Hemisphere left summer behind. As we creep deeper into fall, the axis of the Earth points ever-farther away from the light and warmth of the sun. Our days shorten, and the nights grow longer. 

As the summer fades into memory, our minds will be drawn to chunky layered clothes, vibrant trees steadily dropping leaves, and blessedly cooler nights.

Yet, the changes brought about as we move into fall and winter are far more critical to our well-being than we may suspect.

As the days shorten, many of us will need to turn our attention to vitamin D—a fascinating compound essential to our health for which, amazingly, light from the sun is our primary source.

The importance of vitamin D

Vitamins are nutrients our bodies need to work correctly and stay healthy. ¹

Integral to the good health of bones, teeth, and muscles, in particular, vitamin D is a fat-soluble vitamin that can be stored in our liver and fatty tissue for a long time.

It works to promote the absorption of calcium from our gut ² and regulate the amount of calcium and phosphate ³ in the body.

A lack of vitamin D may lead to serious health issues. These include rickets, osteoporosis, and osteomalacia ⁴, and may result in other health issues, including tiredness and muscle pain. 

Sunshine vitamin

Vitamin D is markedly unique in that it is manufactured when we are exposed to the ultraviolet radiation of sunlight, setting off a chain of reactions in our bodies to synthesize this essential compound.

In the UK, while some of us are able to self-manufacture all the vitamin D we need via sunlight from around late March to the end of September, the decreased levels of ultraviolet light we tend to experience throughout autumn and winter lessens our bodies’ ability to produce the active form of vitamin D we need.

It is difficult for anyone to get enough vitamin D from food. Some foods are fortified with vitamin D2, such as breakfast cereal and alternatives to milk and yogurt. Mushrooms treated with UV rays contain vitamin D ⁵, as well.

Yet, food sources of vitamin D remain limited, and everyone – vegans included – should consider giving special attention to the sunshine vitamin through both their diet and supplements. 

Public health guidance in the UK recommends we all take a vitamin D supplement from October to March ⁶.

People with darker skin (such as those with African, African-Caribbean, or South Asian backgrounds) living in higher latitude countries like the UK may not produce enough vitamin D from sunlight. This leaves them at a higher risk of deficiency, so they are advised to take a vitamin D supplement all year round.

People exposed to less sunlight because they don’t go outdoors often, are in care homes or other medical settings, or cover up most of their skin when outdoors, are also at higher risk of vitamin D deficiency, and should supplement throughout the year.

The impact of COVID-19

A particular quirk of the COVID-19 pandemic and subsequent lockdowns over the past 18 months is that many of us will have found ourselves spending more time indoors than we may have done otherwise.

During the pandemic, the NHS attempted to mitigate the effect of this by offering free vitamin D supplements ⁷ for people at high risk from coronavirus, as these individuals may not have got enough vitamin D from sunlight when they were advised to stay indoors and shield.

Even those who weren’t shielding may have been working from home, losing the daily commute that took us outdoors. 

This additional impact of the national response to COVID-19 has left a good number of us inadvertently not exposed to as much sunlight.

As usual, the result is that our bodies have not produced as much vitamin D as they would during a typical year.

How we supplement in the UK

In February 2021, The Vegan Society set out to learn more about how people in the UK use supplements. Despite the substantial public health recommendation and even the increased messaging during the pandemic, their survey revealed that one in four people in the UK do not take any form of vitamin D supplementation at all in the critical October to March period.

Consistency varied significantly too. While 81 percent of people regularly take some kind of vitamin or supplement, only 26 percent take these daily. Moreover, 18 percent only take them when they remember. In addition, the older people were, the less likely they were to take supplements, and those aged 55-plus were the least likely to take any supplements at all.

Knowing that potentially over 16 million people are not taking any kind of vitamin D supplementation during autumn and fall, The Vegan Society has committed to helping ensure everyone is aware of the public health guidance around vitamin D supplementation. 

Long-dedicated to raising awareness of the need for well-planned vegan diets to include appropriate supplementation that supports and complements a balanced and varied intake of plant-based foods, The Vegan Society developed the VEG 1 multivitamin, their own supplement solution.

Designed by vegans for vegans

Founded in November 1944 and registered as a charity in August 1964, The Vegan Society has, from day one, been determined to promote vegan lifestyles for the benefit of animals, people and the environment, and to help provide accessible health and dietary solutions to vegans.

Conscious that appropriate supplementation is an integral part of healthy vegan nutrition, The Vegan Society set out to make vegan nutrition easy by developing the VEG 1 multivitamin; an all-in-one supplement designed by vegans for vegans to help provide nutrients that deserve special attention.

While some vitamin D found in fortified foods and supplements is not vegan-friendly since it is derived from lanolin extracted from sheep’s wool, vitamin D3 in VEG 1 is derived from lichen – a vegan source.

To date, VEG 1 remains the most convenient vitamin and mineral supplement of its kind on the market. VEG 1 supports healthy vegan nutrition and includes a dose of vitamin D, providing an easy way to embed this essential vitamin into our daily diets.

More than just convenience, VEG 1 has been created to be affordable and accessible to all. With a six-month supply available for £12.70, and a three-month supply available for £6.60, vegans can achieve all the nutritional support they need for just over £2 per month or an astonishing 7p per day.

More than just Vitamin D

Alongside vitamin D, VEG 1 contains vitamins B12, iodine, selenium, B2, B6, and folic acid, combining seven nutrients into one convenient chewable tablet, so vegans do not need to buy other supplements.

Iodine and selenium are essential nutrients for vegans to consider as most plants do not require them for their growth, so the amount vegans will obtain through their diets will vary and a top-up of both is recommended for vegans living in the UK and many other countries.

Vitamin B12 is an important nutrient for vegans to consider as it is essential for nerve cell maintenance and red blood cell production. As it is not produced by plants—B12 is manufactured by microorganisms—this means it is essential that vegans obtain B12 from fortified foods or supplementation. The extra B vitamins in VEG 1, B2, B6, and folic acid, work to help ensure that the B12 can do its job.

The Vegan Society provides comprehensive information about food groups, fortified foods and selective supplementation, and recommends that the use of VEG 1 or any other supplement should be discussed with a health professional to help ensure they are suitable for your needs.

More environmentally friendly than ever

While VEG 1 has always been gluten, yeast, wheat, and lactose-free, the supplement is now entirely plastic-free too. This is from the container it comes in, to the materials used for postage.

Available to vegans since 2005 in a plastic container, VEG 1 now comes in a 100 percent recyclable aluminum tin, a switch that will save over three tonnes of plastic every year.

Working across the last two years to improve the environmental sustainability of VEG 1, The Vegan Society chose aluminum as, unlike plastic which can only be recycled once, metals can be recycled infinitely without any degradation in quality.

Aluminum has a low moisture transition rate. And, it protects from reactive elements in the air, making it the perfect plastic-free solution to keep VEG 1 fresh and dry with a suitable shelf life. Lighter in weight than plastic too, the change to aluminum lightens the load when transporting VEG 1. And this helps reduce its carbon footprint.

The Vegan Society remains committed to consistently reviewing the sustainability of VEG 1 and all of its products. It implements changes wherever possible to reduce environmental impact while remaining affordable and accessible to as many vegans as possible.

VEG 1 available now

Supportive of a selective approach to supplementation and containing seven key nutrients, VEG 1 is an affordable and accessible—and now more environmentally friendly than ever—multivitamin product for vegans that proves there is no need to complicate a healthy vegan diet.

A chewable tablet is available in orange or blackcurrant flavors, and as a three-month or six-month supply, VEG 1 can be purchased directly from The Vegan Society’s shop.

Customers can also find it via the eBay store, and also on Etsy.

By choosing VEG 1, vegans help support The Vegan Society itself too, as all revenue generated from sales goes directly back to the charity and contributes to their charitable objectives, underpinning their educational and advocacy work, and ultimately helping increase the number of people trying veganism and remaining vegan for life.

As the nights continue to draw in and our daily dose of sunlight continues to dip, it’s important for all of us to take a moment to consider the importance of vitamin D supplementation. We must also listen to our public health professionals. And. do the best by our bodies now and in the years to come. 

Now freshly repackaged, VEG 1 offers an affordable and trustworthy solution for all vegans to best prepare for the months ahead, enabling anyone to underpin a well-balanced diet with minimal fuss and cost while supporting the essential work of The Vegan Society.

*This is a paid-for advertorial

Sources

https://www.nhs.uk/conditions/vitamins-and-minerals/

https://pubmed.ncbi.nlm.nih.gov/7015957/

https://www.nhs.uk/conditions/vitamins-and-minerals/vitamin-d/

https://pubmed.ncbi.nlm.nih.gov/12899511/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213178/

https://www.gov.uk/government/publications/vitamin-d-supplementation-during-winter-phe-and-nice-statement/statement-from-phe-and-nice-on-vitamin-d-supplementation-during-winter

https://www.nhs.uk/conditions/coronavirus-covid-19/people-at-higher-risk/free-vitamin-d-supplements-for-people-at-high-risk/

The post The Vegan Society Stresses Importance Of Vitamin D Following COVID-19 Pandemic appeared first on Plant Based News.

As a result, University Hospital Southampton (UHS) served exclusively vegan and vegetarian food in its canteen. It took place on Earth Day this week.

This is as part of a drive to remove more meat from its menus.

Hospital’s meatless menu

According to a staff member – one of an 11,000 strong team – UHS is calling for meat-free Mondays to become a permanent fixture. This is inside its canteen, The Feast Restaurant.

Alongside the menu, posters listed the environmental benefits of ditching meat.

One read: “Every Monday The Feast Restaurant served 70 portions of pork. This contributes to 9.8 tonnes of greenhouse gas emissions a year.

“This is the same as driving your car 25,000 miles a year, heating your home for nearly four years, and taking 22,000 showers for eight minutes in one year.”

Moreover, a similar poster displayed the environmental costs of beef production.

Earth Day environmental efforts

Alongside the new menu, UHS unveiled a virtual event consisting of a wealth of speakers. This was ‘to address the environmental challenges in the healthcare industry’, the staff member added. 

The hospital trust is keen to put plans in place to achieve this.

She added: “We really want to engage with our staff around environmental sustainability. And, empower them to feel that they can help make a difference.”

Sustainable healthcare

Jason Light is Head of Sustainability and Energy at UHS. He is also vegan.

He told PBN: “As the public sector grouping with the highest level of carbon emission, the NHS has a responsibility to respond to this crisis, which is why we are committed to delivering a world-class sustainable healthcare system.

“Today’s event is just the start of our renewed sustainability agenda.”

You can find out more about University Hospital Southampton’s sustainability efforts here

The post UK Hospital Hires Vegan Head Of Sustainability, Launches Meatless Menu appeared first on Plant Based News.

The first machine was installed at Hillingdon Hospital in London earlier this month – after a survey revealed 78 percent of NHS staff would opt for a vegan meal if available. 

‘Improve’ staff diets

According to the London Economic, Founder of Vibrant Vegan Iain Burke-Hamilton said: “As we all know, the [National Health Service] has been doing an incredible job of keeping the country afloat during this terrible pandemic…

“It’s been a pleasure to collaborate with Open Kitchen Co. to try and make a difference – we’re confident the partnership is going to improve the quality of NHS staff diets across the country.”

‘Nutritious meals’

Director of Open Kitchen Co Liz Kenny added: “It’s great to be working with the NHS and providing staff and visitors with hot, tasty, and nutritious meals 24/7. The future of vending is exciting. 

“Our high-tech machines have touchless COVID-proof technology, advanced software, and a super speedy oven that can cook meals from frozen in three-four minutes.”

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Last month Plant Based News helped provide the U.K.’s National Health Service (NHS) with 50,000 additional blue surgical masks, it can now be revealed.

The deal, which involved PBN entering into a purchase of stock agreement with medical company NFI, provided personal protective equipment (PPE) to hospitals in London during the COVID-19 crisis.

The PPE shortages faced by NHS staff throughout the pandemic have been well documented, with politicians facing scrutiny over the issue.

COVID-19 crisis

The surgical masks, which were manufactured in China by a medical technology company, were delivered to a Southern England NHS trust in late May.

“Plant Based News as a company has never been involved in any trading of this sort,” PBN founder Klaus Mitchell revealed.

“But we decided to enter the agreement with NFI as a way of doing our bit for the NHS during the COVID-19 crisis.”

NFI protocol

As well as supplying PPE for healthcare providers, NFI also works with insurance companies in central Europe to offer personalized whole-food plant-based meal plans to type 2 diabetic patients.

“We’ve been partnered with Plant Based News for some time now,” NFI founder David Hickman said. “A year ago we never anticipated this recent PPE collaboration [with PBN], but thanks to them for stepping up, we were able to make an investment and supply the NHS with an additional 50,00 masks to help NHS workers.”

NFI’s inaugural medical publication last year, showed 84 percent of patients stopped all medication after completing the NFI protocol.

A number of experts – including plant-based doctor Dr. Michael Greger – have spoken about how a whole food, plant-based diet can can offer protection against COVID-19 as it lowers the rates of the pre-existing conditions that increase risk, including hypertension, high blood pressure, obesity, heart disease, type 2 diabetes.

The public can access NFI Protocol plans here

The post PBN Partners NFI Protocol To Provide 50,000 Masks To NHS appeared first on Plant Based News.

Ethnic minorities and communities of lower socio-economic means are ‘disproportionately affected by diets high in processed foods and animal products’, according to an NHS doctor, who says healthy, affordable food is often less accessible to these groups.

Dr. Shireen Kassam is the founder of non-profit organization Plant Based Health Professionals UK and a consultant hematologist.

She made the comments as part of a campaign she is leading alongside Dr. Alicja Baczynska, a specialist registrar in geriatric medicine – in which they and more than 100 other NHS doctors are calling  on the government to implement new legislation aimed at overhauling the healthcare system, and focusing on disease prevention.

‘Fair, sustainable, and healthy food system’

The doctors have urged the government to promote a ‘fair, sustainable, and healthy food system’ via a raft of legislative measures, and in doing so, shift the NHS focus from a reactive healthcare system to one that prevents chronic illness using diet as a key tool.

They say the UK’s current food environment is ‘fuelling an epidemic of chronic disease, within this country associated with unhealthy diets’ and that widespread dietary change ‘must urgently be made to both prevent these diseases and reduce the death toll from future pandemics, as fatalities from Covid-19 have stood ahead of many comparable countries’.

Taxation

Their proposals include increased taxation of high fat and salt foods, a new tax on food produced using ingredients derived from industrial animal agriculture.

They want the ban on junk food advertising to be accelerated and made total, banning such advertising even after the watershed, alongside the introduction of subsidies to support the UK population in adopting a predominantly whole food and plant-based diet for both human and planetary health.

They are calling on politicians to promote a plant-based food system through the adoption of Conservation Agriculture (‘No-Till’) systems to lower carbon emissions and reduce the risk of entering a ‘post-antibiotic era’, and to protect the oceans by discouraging over-fishing and reducing the reliance on fish consumption, finding alternate sources of long-chain omega-3 fats.

Finally, they want healthy, sustainable eating encouraged through the reintroduction of public sector catering in schools and hospitals.

Diet and chronic disease

In a statement sent to Plant Based News, Dr. Kassam said a key part of shifting ‘NHS focus from a reactive healthcare system to one that prevents chronic illness using diet as a key tool’ is ‘reducing our consumption of animal products and processed foods, which increase the incidence of chronic disease’.

She added: “While it is a concern for everyone, communities of lower socio-economic means and ethnic minorities are disproportionately affected by diets high in processed foods and animal products, with healthy, affordable food often less accessible.

“We are a diverse group of NHS staff, many of whom have worked for decades in a healthcare system that provides a sticking plaster approach to dealing with chronic disease rather than addressing the social and lifestyle determinants of health, which have the ability for far greater benefits for the nation’s physical and mental health and well-being.”

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