Bwyd y llyswr | |
---|---|
Diffiniad cyffredinol | Peidio a defnyddio cynnyrch anifeiliaid |
Blaenarwyd y tir gan | Roger Crab (1621–1680)[1] James Pierrepont Greaves (1777–1842) Percy Bysshe Shelley (1792–1822) Sylvester Graham (1794–1851)[2] Amos Bronson Alcott (1799–1888) Donald Watson (1910–2005) H. Jay Dinshah (1933–2000) |
Bathiad Saesneg (vegan) | Tachwedd 1944, gan y British Vegan Society |
Llyswyr enwog | |
Rhestr o lyswyr ar Wici Saesneg |
Figaniaeth yw'r ymarfer o fwyta lysiau a ffrwythau'n unig, heb unrhyw gynnyrch gan anifeiliaid (Saesneg: Veganism). Mae figaniaeth yn ffordd o fyw a ddilynir ers canrifoedd ond mae'r term yn tarddu o'r 1940au. Gellir diffinio figaniaeth (mewn modd negyddol) drwy ddweud fod y llyswr yn ymwrthod rhag bwyta cig neu ecsbloitio anifeiliaid mewn unrhyw fodd, a hynny drwy beidio â defnyddio llaeth, wyau, caws, gwlân na mêl. Bathwyd y gair Saesneg vegan yn 1944 gan Donald Watson (sef cydsefydlydd the Vegan Society), drwy gywasgu'r gair vegetarian h.y. veg- + -an.
Mae sawl rheswm dros fod yn figan (sef person sy'n ymarfer figaniaeth), gan gynnwys rhesymau amgylcheddol, moesol, meddygol, neu ddietegol.
Roedd syniadau gwreiddiol Watson yn 1944 yn ymwneud â llysieuwr nad oedd ychwaith yn defnyddio cynnyrch llaeth, ac ymhen ychydig ehangodd y diffiniad i gynnwys wfftio'r ymarfer o ecsbloitio a defnyddio anifeiliaid mewn unrhyw fodd.[3] Cynyddodd y diddordeb mewn llysiaeth yn y 2000au pan ddaeth ar y farchnad fwydydd amrywiol, wedi'u prosesu'n arbennig ar gyfer deiet figanaidd. Nododd nifer o athletwyr eu bod yn figaniaid, yn enwedig yn y Triathlon Ironmana'r ultramarathon.[4]
Datgelodd gwaith ymchwil y maethegydd Winston Craig yn 2009 fod deiet figanaidd yn cynnwys lefelau uchel o ffibr, magnesiwm, asid ffolig, fitamin C, fitamin E a haearn, a'i fod yn isel mewn caloriau, braster dirlawn, asidau brasterog, colestorol, fitamin D, calsiwm, zinc a |fitamin B12.[5] Ymddengys yn ôl adroddiadau gan sawl corff safonol[6] fod deiet y figan yn gwarchod rhag rhai afiechydon megis afiechyd y galon,[7] ac yn addas ar gyfer pob oedran, Un o'r ychydig fwynau / fitaminau nad yw ar gael mewn planhigion yw B12 (sy'n cael ei greu gan feicro-organebau megis bacteria), felly dylai figaniaid gymeryd ychwanegion B12 ar ffurf tabledi.[8] Dywedir hefyd fod figaniaid, ar y cyfan, yn deneuach na'r arfer, gyda cholestorol a phwysau gwaed is. Credir hefyd fod ffactorau megis ymwrthod rhag cig, bwyta ffrwythau, a meddu ar indecs màs y corff (BMI) isel yn amddiffyn y corff rhag cansar.[9]
Mae llysieuaeth yn ymarfer hŷn na figaniaeth, a gellir ei olrhain yn ôl i India a Groeg. Yn y 19eg y daw'r gair vegetarian i fodolaeth. Defnyddiwyd y gair 'llysieuwr/aig' yn y 15-6g, ond ei ystyr oedd 'person sy'n defnyddio llysiau a pherlysiau i bwrpas meddygol.[10] Roedd 'Geiriadur Saesneg Rhydychen yn wreiddiol yn y 19g yn nodi mai'r actores Fanny Kemble (1809–1893), yn Georgia yn 1839 a sgwennodd y gair am y tro cyntaf.[11] Y bryd hynny total vegetarians oedd y term a ddefnyddiwyd am y figan.[12]
Claus Leitzmann, "Vegetarian diets: what are the advantages?", Forum of Nutrition, 57, 2005, pp. 147–156: "A growing body of scientific evidence indicates that wholesome vegetarian diets offer distinct advantages compared to diets containing meat and other foods of animal origin. The benefits arise from lower intakes of saturated fat, cholesterol and animal protein as well as higher intakes of complex carbohydrates, dietary fiber, magnesium, folic acid, vitamin C and E, carotenoids and other phytochemicals. ... In most cases, vegetarian diets are beneficial in the prevention and treatment of certain diseases, such as cardiovascular disease, hypertension, diabetes, cancer, osteoporosis, renal disease and dementia, as well as diverticular disease, gallstones and rheumatoid arthritis."
Winston J. Craig, "Health effects of vegan diets", The American Journal of Clinical Nutrition, 89(5), Mai 2009, pp. 1627S–1633S (review): "Vegans tend to be thinner, have lower serum cholesterol, and lower blood pressure, reducing their risk of heart disease ... A vegan diet appears to be useful for increasing the intake of protective nutrients and phytochemicals and for minimizing the intake of dietary factors implicated in several chronic diseases."
J. Sabaté, "The contribution of vegetarian diets to health and disease: a paradigm shift?", American Journal of Clinical Nutrition, 78(3 Suppl), Medi 2003, pp. 502S–507S: "Diets largely based on plant foods, such as well-balanced vegetarian diets, could best prevent nutrient deficiencies as well as diet-related chronic diseases."
M. Nestle, "Animal v. plant foods in human diets and health: is the historical record unequivocal?", Proceedings of the Nutrition Society, 58(2), Mai 1999, pp. 211–218 (review): "This shift has led to increasing scientific consensus that eating more plant foods but fewer animal foods would best promote health. This consensus is based on research relating dietary factors to chronic disease risks, and to observations of exceptionally low chronic disease rates among people consuming vegetarian, Mediterranean and Asian diets. ... Most evidence suggests that a shift to largely plant-based diets would reduce chronic disease risks among industrialized and rapidly-industrializing populations."
Timothy J. Key, Paul N. Appleby, and M. S. Rosell, "Health effects of vegetarian and vegan diets", Proceedings of the Nutrition Society, 65(1), Chwefror 2006, tud. 35–41 (review).
A. Ströhle et al, "Vegetarian nutrition: Preventive potential and possible risks. Part 1: Plant foods", Wien Klin Wochenschr, 118(19–20), Hydref 2006, pp. 580–593 (review).
L. Van Horn et al, "The evidence for dietary prevention and treatment of cardiovascular disease", Journal of the American Dietetic Association, 108(2), Chwefror 2008, tud. 287–331.
"Building healthy eating patterns" Archifwyd 2013-01-13 yn y Peiriant Wayback., Dietary Guidelines for Americans, United States Department of Agriculture, 2010, p. 45: "In prospective studies of adults, compared to non-vegetarian eating patterns, vegetarian-style eating patterns have been associated with improved health outcomes – lower levels of obesity, a reduced risk of cardiovascular disease, and lower total mortality. Several clinical trials have documented that vegetarian eating patterns lower blood pressure.
"On average, vegetarians consume a lower proportion of calories from fat (in particular, saturated fatty acids); fewer overall calories; and more fiber, potassium, and vitamin C than do non-vegetarians. In general, vegetarians have a lower body mass index. These characteristics and other lifestyle factors associated with a vegetarian diet Mai contribute to the positive health outcomes that have been identified among vegetarians."
Jack Norris, "Vitamin B12: Are you getting it?", Vegan Outreach, 26 Gorffennaf 2006: "Contrary to the many rumors, there are no reliable, unfortified plant sources of vitamin B12 ... [There is an] overwhelming consensus in the mainstream nutrition community, as well as among vegan health professionals, that vitamin B12 fortified foods or supplements are necessary for the optimal health of vegans, and even vegetarians in many cases. Luckily, vitamin B12 is made by bacteria such that it does not need to be obtained from animal products."
Victor Herbert. "Vitamin B12: plant sources, requirements and assay", American Journal of Clinical Nutrition, 48(3), Medi 1988, tud. 852–858.
Also see John Davis, "The earliest known uses of the word 'vegetarian'", and "Extracts from some journals 1842–48 – the earliest known uses of the word 'vegetarian'", International Vegetarian Union, accessed 17 December 2012.
Rod Preece, Sins of the Flesh: A History of Ethical Vegetarian Thought, University of British Columbia Press, 2008, pp. 12–13[dolen farw]: Another early use of vegetarian is the April 1842 edition of The Healthian, a journal published by Alcott House: "Tell a healthy vegetarian that his diet is very uncongenial to the wants of his nature."