Dieta flexitariana
The expression ‘flexitarian diet’ was coined by US dietician Dawn Jackson Blatner in her book published in 2009.
However, this dietary approach has become popular as a result of various influences from nutrition experts over the past decade.
The flexitarian diet is based on the consumption of plant-based foods such as whole grains, fruits, vegetables, legumes and seeds. However, unlike the vegetarian or vegan diet, it does not completely exclude foods of animal origin, favouring primary products.
The main principle of the flexitarian diet is therefore flexibility in reducing the consumption of foods of animal origin but without eliminating them completely from the diet.
The search for food quality and sustainability, which translates into choosing organic products obtained through agricultural production methods that respect ecological standards and animal welfare.
The consumption of fresh and natural foods (vegetables, fruit, pulses) avoiding foods rich in sugar, salt and added preservatives such as sausages, snacks, salty snacks and sugary drinks.
The indulging in a few flexible meals to include so-called ‘comfort food’, always with common sense such as chocolate, a slice of cake, a fried calamari or a pizza.
The flexitarian diet is a dietary approach that combines elements of the vegetarian diet with the flexibility of the omnivorous diet.
The term ‘flexitarian’ is a combination of the words ‘flexible’ and ‘vegetarian’.
