Nutritional Choices, New Health Approaches and Anti-speciesist Thinking

Main Article Content

Biagio Tinghino

Abstract

Nutritional choices are affected by culture, tradition and above all by the narrative we adopt for human history. The article gives an overview of the (pseudo)scientific beliefs, psychological factors and ethical orientations that affect nutritional choices. Among the various food theories today, great importance is given, for example, to the so-called Paleolithic diet, which consists of proposing a dietary model based on blood groups, which are assumed to have developed throughout different periods of the natural evolution of Homo sapiens, which were characterized by peculiar alimentary regimes. Moreover, psychological determinant drivers affect food choices and could lead to pathological eating behaviors (e.g., anorexia, overeating, binge eating). Finally, the ethical aspects of nutrition are closely correlated to vegetarianism, which in turn embraces an anti-speciesist thinking and recognizes the need for humans not to inflict unnecessary suffering on animals. Vegetarianism, anti-speciesism and ecologism often represent different aspects of the same issue: a lifestyle that testifies the need for a change in traditional paradigms, in the interest of humankind and the future of life on our planet.

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How to Cite
Tinghino, B. (2020). Nutritional Choices, New Health Approaches and Anti-speciesist Thinking. ETHICS IN PROGRESS, 11(2), 31-37. https://doi.org/10.14746/eip.2020.2.3
Section
Core topics-related articles
Author Biography

Biagio Tinghino, Azienda Socio-Sanitaria Territoriale in Brianza

Graduated in Medicine and Surgery, Biagio Tinghino is specialized in gastroenterology, digestive endoscopy and infectious diseases. He currently heads the Unità Operativa di Alcologia e Nuove Dipendenze (Operating Unit of Alcohol and New Addictions) of the Azienda Socio-Sanitaria Territoriale (Local Health Department) in Brianza (Italy). Within the field of addictions, his main area of ​​research concerns smoking. He was president of the Italian Society of Tobaccology and is director of the National School of Medical Tobaccology. His research interests include food science: he authored related publications on vegetarian diet, motivational counseling and food addiction. Trainer and speaker at more than 200 conferences and training courses, he has authored more than 40 indexed and non-indexed scientific publications, such as Prevenzione è vita (2001), Dal cibo alla salute (1996), Prevenzione è vita (1991), Motivare al cambiamento: strumenti di counseling negli stili di vita e il tabagismo (2012), Tabagismo: modelli e conduzione di gruppi (2014), Vivere senza carne (2015).

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