Category Archives: Vegan Diet

Top 2 Nutrient-Packed Vegan Travel Snacks

At last month’s Vida Vegan Conference 2013, I received a swag bag filled with the motherload of plant-based products targeted at vegan attendees.

Everybody likes to receive free stuff–and I particularly don’t like wasting food–but some products barely meet my definition of “food.” Srutinizing each one closely, I weighed my curiosity to sample against my nutritional sense and the pain of carrying additional luggage. Continue reading

Crazy Sexy Kitchen Makes Plant-Based Excitement

Several years ago, there were only a handful of vegan cookbooks. Today, there are dozens, and I recently learned there are 200 new vegan cookbooks on the way!

Great news, unless you are deciding which cookbook to add to your library. Fortunately for me, I did not have to choose, as I received a hardcopy version of Crazy Sexy Kitchen as a gift.

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Vida Vegan What? Just Don’t Miss the Next One!

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Two years ago, by the time I learned about the first Vida Vegan Conference, it was already too late to sign up. I was living in Tokyo at the time–shortly after the “3-11” (Fukushima) disaster–and was feeling pretty uneasy.

I didn’t know how it would happen, but I was determined to make it to the next VVC bloggers conference, to be held 2 years later.

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B12 Deficiency Not Just a Vegan Concern

Often-cited as a shortcoming of a plant-based diet is deficiency of Vitamin B12, an essential nutrient made by bacteria in the intestines of animals (including humans). For many omnivores, this is reason enough to continue eating animal products.

You may be surprised that the most common cause of B12 deficiency is not lack of B12 containing-foods but intestinal disease, and the prevalence of B12 deficiency among vegans is not much different than in the overall population. Continue reading

Can This Diet Make You Feel Younger?

There Is a Cure for Diabetes, Revised Edition: The 21-Day+ Holistic Recovery Program

Many people aspiring for a healthier diet are surprised to learn there are just as many varieties of vegan diets as there are non plant-based diets–and not all of them are health promoting. The biggest differences among vegan diets are what foods are permissible, how they are prepared, and the balance of macronutrients: protein, fat, and carbohydrates.

After trying a raw food diet on and off for the past year, I decided to visit the Tree of Life Rejuvenation Center in Patagonia, AZ, to experience the diet and lifestyle developed by Dr. Gabriel Cousens. Continue reading

Why Conscious Eating is for You

Here’s a book that explains why some people really can just eat one potato chip, while others like me can’t stop until the whole bag is gone. And a whole lot more, as you might expect in a book as thick as “Conscious Eating” by Dr. Gabriel Cousens.

In my 8 years since giving up meat, I’ve experienced the spectrum of vegetarian diets, from ovo-lacto vegetarian to “junk food vegan”–avoiding animal products but consuming processed foods and “empty calories”–to diets that emphasize whole grains, beans and legumes to those consisting exclusively of organic living (uncooked) fruits, vegetables, nuts and seeds.

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What does Wheatgrass Juice have to do with a Vegan Diet?

If you want things to change for you, you’ve got to change your thinking. Those are the words that started my mission 1.5 years ago to design a life filled with adventure and learning.

2012 was the year I left the familiarity of Tokyo, returning to the U.S. where I had spent little more than 2 weeks a year for the past 21 years. Reverse culture shock was no longer just an expression, but daily reality. Continue reading

Starch Solution Is Our Past and Future

It’s no secret, the 65 year-old Dr. John McDougall said, that food is the reason he’s now a better windsurfer than he was 35 years ago, when he attended medical school and did his residency in Hawaii.

The purpose of McDougall’s lecture for the Vegetarian Society of Hawaii last week was to enlist vegans in a common goal: “to build a future we can all live with–and stop battling among ourselves”. This is the topic of his new book, The Starch Solution. Continue reading

Why Reading Food Labels Isn’t Enough

Friends and relatives often question “can you eat x or y” on your vegan diet? Many people can barely comprehend not eating meat and fish, let alone dairy products, eggs, and honey–of all things.

Fewer people understand what a vegan diet has to do with avoiding processed foods–such as white rice, white pasta, white bread, and sugar–or even vegetable oils.

These measures are the guidelines of a whole-foods plant-based vegan diet, such as that endorsed by Rip Esselstyn’s Engine 2 Diet, and displayed in Del Sroufe’s Forks Over Knives cookbook, containing healthy vegan recipes by Isa Chandra Moskowitz, Julieanna Hever, and others.

Bottom line is, while many processed foods may be technically vegan or “accidentally vegan” as PETA refers to products with no animal-based ingredients, they are unlikely to be “accidentally healthy”.

And while you may relax your standards on a rare occasion–when dining out or visiting friends–you’ll surely feel better long-term by keeping tempting vegan junk foods out of your grocery cart, and out of your house.

When analyzing packaged foods, I often refer to nutritionist/dietitian Jeff Novick’s rules and guidelines for  telling the difference between a health food vs what’s really healthy for you:

Rule #1-Never believe anything on the front of the package…ever!

Rule #2-Always read the Nutrition Facts Label and the Ingredients List.

Novick gives guidelines for fat, sodium, white sugars and refined sugars, and refined carbohydrates–4 things commonly abused in the United States.

Fat

Daily fat requirement–in order to avoid essential fatty acid deficiency–is only 3 to 5%, while the typical American intake is 35%!

Calculate fat % by dividing calories from fat by the # of calories

Sodium

Daily sodium requirement is 500mg/day; aim for no more than 1 calorie: 1mg of sodium

Sugars

Novick says that–since the Nutrition Facts panel lists “total sugars” only–you cannot determine natural sugars (such as in fruit) versus added sugars. Therefore, refer to the ingredients listing in order to avoid all added sugars (at least, he says, sugars should not be among the first 3 to 5 ingredients)

Carbohydrates

The “Nutrition Facts” panel does not tell the reader anything interesting about carbohydrates, Novick says. Therefore, refer to the ingredients list, and SEEK OUT the desirable terms “whole” or “sprouted” and AVOID the words “wheat”,” white”, “durum”, “semolina”, “bleached”, “unbleached”, “artichoke” and “enriched flour”.

Fiber

Aim for products that carry >3g of fiber per 100 calories

To apply Novick’s technique, let’s take a package of Nabisco Newtons Fruit Thins stashed in a typical SAD household. The box touts “8g of whole grain per serving”, “made with real fruit”, “blueberry brown sugar”, and “natural flavor”.

Sounds so wholesome, someone might even mistake them for a “health food”! OK, I admit it: I finished off the bag, without thinking…

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