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Weight, Personality, Depression: This is How Vegetarians and Meat Eaters Differ

How do eating habits affect people? Researchers at the Max Planck Institute wanted to find out: In a large-scale study, they compared people who eat meat with those who consume little or none.

Diet with or without meat: these are the differences

The researchers were interested in three characteristics – the subjects’ weight, their mental health and personality traits. The results:

1. Weight

Participants who ate less meat and dairy products had a lower BMI – i.e. they were leaner. According to the study, this is because animal products are often higher in calories and contain more saturated fats. They are also consumed more frequently than processed foods and are therefore even higher in calories.

2. Personality

People who ate fewer animal products tended to be more introverted in the study. It is unclear what the reason for this is, says Veronica Witte, head of the study, on Bayerischer Rundfunk (BR). “It could be because more introverted people tend to have more restrictive eating habits or become more socially isolated because of their eating habits.”

The scientists also investigated whether there was a link between the plant-based diet and neuroticism. People Higher in Neuroticism People are considered to be more anxious, moody, and irritable. Previous studies have suggested a link between a vegetarian diet and neuroticism. However, the current study could not confirm this.

3. Mental Health

The study also analyzed whether vegetarians were more likely to be depressed. Previous studies had pointed this out as well. However, the researchers at the Max Planck Institute were also unable to confirm this connection.

Lessons from the study

The scientists conclude from their study that a vegetarian lifestyle can above all be an effective way to combat obesity. The results also suggest that introverts are more likely to adjust their diet accordingly. Further studies are needed to clarify why this is the case.

Utopia says: The findings of this study again indicate that a vegetarian diet does not have any health disadvantages – on the contrary. And it’s better for animals and the environment anyway.

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Cooking Tips

5 Meat Eaters Notes How to Make the Perfect Steak

Filet mignon, ribeye, chateaubriand … Even if you are not a “meat-eater”, then from these words, for sure, you want to immediately eat a delicious and juicy steak. Where to buy the right meat, how to cook it, and what to serve with – we asked the chefs of fashionable Moscow restaurants.

  1. For the preparation of marbled steaks (Ribeye, Striploin, New York), you need to use a minimum amount of oil, giving preference to olive oil. The cooking technology is quite simple. Place the meat in a well-heated frying pan and fry for 2-3 minutes on each side, then reduce the heat to low, cover the steak with a lid and let it stand for another 1-2 minutes. Please note that the longer we leave the steak covered, the higher the degree of doneness will be. For marbled steaks, medium to medium-well roast is best. At the end of cooking, you can add garlic, rosemary, thyme, or chili pepper.
  2. Lean tenderloin steaks (Mignon, Chateaubriand) are prepared using the same technology, but with a lot of oil. After we fry the steak on both sides and it acquires a golden crust, add butter to the pan and reduce the temperature to medium. We continue to fry the meat in a mixture of butter and olive oil, constantly pouring it with the juice that comes out of the steak itself. This will give the steak the correct finish.
  3. The degree of readiness of meat is perceived differently by everyone. For some, meat with blood is ready, for others it is unacceptable. So rely on your taste here. You can also use a thermal needle (electronic probe) or, even easier, cut into the middle piece of meat. You can also determine with the help of your hand (this method is usually used by chefs since incised meat in a restaurant indicates the low skill of a brazier chef).
  4. And one more simple way: If you spread your palm, relax your hand and press with the index finger of your other hand on the soft area between the thumb and the base of the palm, then you will understand how raw meat feels to the touch. If you squeeze the tips of your index finger and thumb, the muscle on the thumb will tense a little – this is the feel of Medium Rare meat. If you lightly press the tip of your middle finger against the tip of your thumb, it will feel like Medium roast meat. Connecting the tip of your ring finger to your thumb will tighten the muscle even more. The same should be the meat prepared by Medium Well. Place your thumb on your little finger and touch a muscle to see how well-done meat will be.
  5. Depending on the type of meat, you can serve a different side dish to it. If we are talking about steaks, then vegetables are best suited here: baked, stewed, grilled, or in the form of various mashed potatoes from celery, potatoes, or pumpkin. Also, meat goes well with cereals: white rice, lentils, or buckwheat. Meat can also be served with new peeled potatoes, fried with onions and cherry tomatoes. Sweet and sour sauces made from wild berries are also perfect for meat.
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