Plant-based eating is picking up steam, whether people pack their plates with vegetables once a day, once a week, or all their lives. As more people discover this traditional healthy way of eating, Oldways has created easy-to-use resources including a newly updated Vegetarian & Vegan Diet Pyramid, daily serving suggestions, practical cooking and lifestyle tips, recipes and other tools to help answer questions and provide people of all ages with a well-balanced way to put more plants on their plates. more→
Often sought more for health benefits than for culinary use (they have little flavor), flaxseeds are a valuable source of healthy Omega-3 fatty acids, which are otherwise challenging to obtain in vegetarian and vegan diets. Flax is also a good source of a type of soluble fiber that helps maintain ideal cholesterol levels. It provides Omega-6 fatty acids and many essential minerals. more→
For adherents, veganism is often less of a dietary choice and more of a complete lifestyle, and is one that’s often met by confusion, misconceptions and outright criticisms from those who don’t ascribe to the same systems. Myths and misapprehensions exist about veganism, with outlandish assertions ranging from curing deadly diseases to slow starvation coming from those on opposing ends of the spectrum. As with so many other things in life, the truth generally tends to lie somewhere in the middle. Here are some of the most common myths surrounding a meat-free diet and explanations to dispel them, for greater understanding of those who are considering a switch or just looking to broaden their horizons in relation to other dietary viewpoints. more→
Excerpted from the book Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet* by Jack Norris, RD, and Virginia Messina, MPH, RD, by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright ©2011. Despite the popularity of vegan diets that eliminate all high-fat foods, there hasn’t been much research comparing very low-fat vegan diets to those that include some higher-fat plant foods. And there is reason to think that very low-fat vegan diets are not ideal. Eating diets that are too low in fat could be the reason that some people abandon vegan diets and return to eating meat.
From the book Vegan for Her: The Woman’s Guide to Being Healthy and Fit on a Plant-Based Diet* by Virginia Messina and JL Fields. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2013. Public health experts assess weight status using the body mass index (BMI), which measures body weight in relation to height. It doesn’t consider how much muscle or fat you have—just how much you weigh. It also doesn’t tell us anything about someone’s health since it measures only size. So BMI is not useful for individuals, but it’s used as a fast and inexpensive way to look for trends in populations.
Your body is a paradise to toxins. From the time you were born, you’ve been inhaling and ingesting a wide assortment of foods, drinks, airborne particulates and more. While your system has tried to get rid of as many of those toxic substances as possible, it probably never had the chance to complete its mission. After all, if you weren’t actively detoxing, you were just adding new toxins as the old ones were shuffled out. Photo by Ruth Hartnup. more→
Contributed by William Santoro.Vegan fitness looks and sounds a lot like fitness for non-vegans. That’s just the point: Eating meat, dairy, fish or other animal protein is not necessary for building up muscle and achieving a high level of fitness and energy. Not convinced? There are dozens of famous vegan athletes to prove it, more and more ultra-class, notably Brendan Brazier*, Scott Jurek,* and Rich Roll*, whose achievements are heroic and inspiring by any standards. more→
Excerpted from Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts,* copyright © 2012 by Colette Martin (reprinted by permission of the publisher, The Experiment). Common wheat belongs to a genus of grasses known as Triticum. The genus itself is also sometimes referred to as wheat. Those who are allergic to wheat need to avoid all of the Triticum grains, including triticale, durum wheat, kamut, spelt, and einkorn. While these grains are sometimes suggested as alternatives to wheat in recipes, if you are allergic to wheat you must avoid them all. Any grain in the wheat or Triticum family must be labeled “wheat” on processed food packages. more→