As 2019 comes to a close, we're taking a look back at the biggest health and wellness trends this year.

From certain diets to specialized products, the year has brought a variety of buzzy wellness trends.

Not only headlines have held the names of these wellness trends, celebrity social media posts have also promoted certain diets.

The keto diet, for example, has gotten praise from"Jersey Shore" star Vinny Guadagnino, which he credits for losing 50 pounds. And although they never directly referenceketo,Khloe Kardashian andVanessa Hudgens both credit their weight loss to a high fat, low carb diet.

We've rounded up some of the biggest headline-making trends, in no particular order:

Though vegan diets started creeping into the mainstream in the last couple of years, 2019 saw the biggest increase in vegan hype and headlines.

From plant-based fast food optionsbecoming available across the country, like Burger King's Impossible Whopper, to articles on how to vegan-ize your Thanksgiving, this year has brought veganism to the forefront.

And it's not only fast food other industries are taking note too.

In September, Walt Disney Worldannounced that it will begin offering hundreds of plant-based options for its park-goers at all of its major quick and table service restaurants. Vegan options are also coming to Disneyland in spring 2020.

Celebrities speaking up about veganism has also been prevalent this year, fromJaden Smith's ups and downs with the dietto pop newcomer Billie Eilish slamming Lady Gaga's meat dress.

Vegan food at Disney World, Disneyland: When are the hundreds of vegan options coming?

Vegan appetizers: How to build a vegan cheese board

Though the ketogenic diethas been around for a while, it was everywhere in 2019, from keto movie theater snacks to celebrity endorsements.

In the diet, carbs are ditched to make room for high-quality fats and proteins. After several days of strict adherence, the body pushes through a period of lethargy to arrive at ketosis. In this highly efficient metabolic state, you burn stored fat for fuel and those stubborn love handles finally fade away.

To enter ketosis, dieters need to be eating fewer than 50 grams of carbs a day for a few days while maintaining a diet that's high in fat.

Some celebrity endorsements include Vanessa Hudgens plugging the "perfect keto snack!!," on her Instagram April, which was aSlim Fast keto peanut butter cup.

Alicia Vikander's trainer says she got her "Tomb Raider" physique from seven months of hard training and adhering to the keto diet.

More: 9 celebrities who credit popular diets for their figures

Keto dessert recipe: How to make pumpkin spice churros

Cannabidiol, the popular hemp plant derivative marketed as a cure-all for just about any condition, has only been approved by federal regulators to treat some rare forms of epilepsy, but its popularityquickly grew in 2019.

In April 2019, there were 6.4 million CBD Google searches, according to research in the peer-reviewed JAMA Network Open.

CBD,a non-psychoactive that shouldn't contain the"high" producing THC chemical,has poppedup on shelves across the country in oil, extract, vaporized liquid and capsule form.

The product, which as found its way into natural medicine, cosmetics and even food has caused some issues, however, due to confusion surrounding its legality.

Pet owners, beware: What to know before giving your pets CBD

'Everyone have a puff': Kim Kardashian's chill baby shower included CBD and meditation

Forget soy and almond milk, 2019 was all about oat milk for a go-tonon-dairy alternative.

Oat milk gained popularitythanks in part to the U.S. arrival of Swedish company Oatly. The company, which was formed in the early 90s,brought its oat drink to the statesstarting at Intelligentsia coffee shops last year.

Nowthe gluten-free and sugar-free product is available in upwards of 2,200 coffee shops and 1,000 grocery stores across the countryfrom Seattle to Northwest Arkansas and Brooklyn, says Oatly's general manager Mike Messersmith.

In addition to a milk-change up for yourcereal and lattes, oat milk is also coming in the form of yogurt soon.

Earlier this year, Danone North America, which sells Dannon yogurt, announced a line of oat-milk yogurt alternatives under its Silk brand.

Sorry, soy and almond: Why oat milk is the new 'it' milk alternative

A cross betweenpaleo and vegan diets, the Pegan diet was originally written about on functional medicine doctor Mark Hyman's blog in 2014. The doctor's buzzworthy brainchild caught on to the mainstream in 2019, however, withPinterest reporting a 337% increase in people searching for the term as of October.

"While Pegan involves leaving out certain foods like refined sugar and flour, conventionally raised animal products and chemical additives its so much more focused on what we can eat for optimal health," Hyman explained to USA TODAY partnerMakeItGrateful.com.

He continued, "Eating this way means you dont have to count calories because when you eat the whole, nutrient-dense foods, youre naturally satiated."

Most people are aware of fasting for religious reasons, but 2019 brought a whole new meaning to the practice when paired with the word "intermittent."

The trendy dieting advice suggestalternating between certain periods of eating and not eating. The methodhas been used as a way to lose weight and for other benefits. A study from The National Institute on Aging last year suggests that intermittent fasting could be the key to longevity.

Food fasting isn't the only kind to pop up this year, either.

Dopamine fasting has become a mindfulness practice that has taken off at the end of the year, about a year after Youtuber Improvement Pill published a video where he perhaps coined the term while describing his routine meant to Get Your Life Back Together, as the video title says.

The term has a different definition for everyone, but for American Authors musician Dave Rublinit means making a concerted effort, in a set amount of time, to avoid social media and TV.

Contributing:Jennifer Mattson, MakeItGrateful.com; Ryan W. Miller, Marina Pitofsky, Carly Mallenbaum, Brad Japhe, USA TODAY

More: Jillian Michaels dishes out new diet advice: Fast for 12 hours and eat only one snack a day

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The biggest health and wellness trends of 2019, from veganism to keto diets - USA TODAY

Updated December 27, 2019 11:57:03

Veganism is on the rise in Australia and with documentaries such as Netflix's Game Changers influencing athletes to try plant-based diets, the nation's sports clubs are being forced to clarify to their players what food is best.

While there is evidence vegan diets can have significant health and environmental benefits, there are also factors to consider if trying it.

Rostyn Griffiths, who plays with A-League soccer club Melbourne City, is one of many athletes who now eat a predominantly plant-based diet.

"I thought well at 31 [years old], if I can decrease my inflammatory markers a bit then I would be happy," Griffiths said.

"The first thing I noticed was I lost a heap of weight from just not eating meat, so I lost about three more kilos which was quite surprising.

"I didn't notice too much more in terms of feeling fitter or fatigued, I just felt normal."

He did find he was recovering quicker after games and was not as sore.

But when Griffiths re-tested his blood levels, his iron was very low, although he fixed that by eating more food like kidney beans and certain cereals and returning to consuming meat about once a week.

Since embarking on a mostly plant-based diet, he has been eating less food and has seen a huge drop in his cholesterol levels.

"That is something I have got in my family history it is now way below the normal levels, whereas before it was above the high levels," Griffiths said.

While some are seeing the benefits, not all athletes are convinced a vegan diet is the way to go.

Fremantle defender Luke Ryan said the Game Changers documentary and the trend to towards vegan diets had got many of the players at the Dockers thinking.

The AFL club held a meeting to educate their players on what they should and should not be eating.

"It was talked around the club a fair bit but I am not into that sort of stuff," Ryan said.

"I am just into my barbecues and snags and that sort of stuff.

"I don't think any of the boys have gone vegan, we are all off that, we are intrigued by it, but everyone is on the meat."

Speaking to Triple J's Hack program, dietician Simone Austin, who's worked with the Hawthorn Football Club, said there are significant benefits in eating more vegetables but there was no evidence to suggest going completely meat free would provide an edge for athletes.

"I think they were relieved (the Hawthorn players) when I told them they didn't need to do that (go vegan)," she said.

"But I had been telling them the same message for a long time; when you go and get your ham and cheese toastie, add some avocado, tomatoes and spinach.

"I'm already trying to encourage them to be more plant-based but they were pretty keen to learn they didn't need to go completely vegan."

However, she said the research showed eating less meat was healthy.

And in terms of building muscle, you can still get your protein and carbohydrates from sources like legumes, lentils, tofu and soybeans.

"If you think about third world countries, the main protein source is often rice. So there's certainly ways to get lots of protein," Austin said.

The difference is that animal-based proteins are more efficiently digested than plant-based ones, so there should be a combination of the two, she said.

As is often the case, balance is the key.

Topics:sport,diet-and-nutrition,perth-6000,wa

First posted December 27, 2019 08:15:22

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Vegan athletes are increasing, but does a plant-based diet improve athleticism? - ABC News

Can veganism really save us? Illustration: Simon Golob/Rex Shutterstock/Prospect composite

In November 1944, more than five years into a devastating war whose tall shadow had long breached the nations pantries thanks to rationing, half a dozen men and women gathered in Leicester, united by their belief that it was morally imperative to abstain from much of the food their countryfolk craved: not just meat but dairy products, too. As their groups first secretarya 34-year-old pacifist woodwork teacher named Donald Watsonwrote soon after, they were not easily scared by criticism, and filled with the spirit of pioneers. In the years to come, their self-denying diet became the butt of jokes, the bane of foodies and then abruptly, in the second decade of a new millennium, a juggernaut trend that has multinationals competing for market share.

Back then, though, the six didnt know what to call themselves. Having split from their milk-moustached comrades in the Vegetarian Society, they needed something catchier than non-dairy vegetarians. They could have become vitans, benevores or the distinctly Atwood-ian sounding dairybans, all of which were suggested at that inaugural meeting; instead they settled on vegans, no more than a pointed shortening of vegetarians, but a placeholder moniker that stuck. Or at least, stuck until very recently, with the emergence of a rival descriptor for their diet: plant-based.

The two terms are not interchangeable. While the older term denotes a way of living, in which compassion towards animals dictates not only what is eaten, but what is worn and usedleather, silk, even pearls are forbiddenthe newer term is about ingredients alone. Nevertheless, plant-based rebranding has helped veganism conquer social media, woo supermarkets and carve in-roads into the fast-food business.

The old vegan movement always had a joyless, hair-shirt vibe, and was perceived as being powered by dogmatists ever ready to go on the attack. As the old joke runs, How do you know if someones vegan? Dont worry, theyll tell you. Traditionally, most peoples perception of vegan cuisine extends to lentil burgers, lentil pie, lentil bolognese

But now, suddenly, vegan food has managed to restyle itself as being at once indulgent and healthy, becoming positively aspirational in the process. Its proper banging thanks to the likes of the BBCs dirty vegan skateboarder and celebrity chef Matt Pritchard and yet also clean. To combat the reality of its limitations, veganism now stresses the options it offers: a BBQ Jack n Ch**se in Pizza Hut one day (made from vegan cheese and jackfruit), and roasted cauliflower with zaatar and tahini the next. As an advert for ice cream from the Finnish oat milk manufacturer, Oatly, recently enjoined: Go ahead, eat like a vegan.

Instagram is glutted with images that will leave all but the most committed carnivore salivating; these platefuls of vibrant excess evoke a greediness that just a few years earlier would have seemed alien to the cause. From the cornucopia of vegan replacement products by the likes of Magnum and Guinness, to own-brand ranges available in supermarkets from Asda to M&S and in high street eateries from KFC to Yo Sushi!, the surge from fringe movement to mega-fad has stunned none more so than lifelong vegans.

In 2016, an estimated half a million Britons identified as vegans. By 2018, the figure had shot up to more than 3.5m, which would be roughly 5 per cent of the population. There are quibbles about the survey this is based on (the question would have caught past as well as present vegans) but no vegan, nor anyone who walks down any fashionable high street, can doubt that the number has recently rocketed. There is a self-fulfilling cycle at work here. More vegans mean that more shops stock the plant-based foods, and more manufacturers make them bettervegan cheeses, vile only a short time ago, now include coconut-based products that some meat-eaters actively choose. Increased availability means that more people will find veganism a viable option. And as veganism has become radically easier, at the same time there is a new rationale. Whereas once it was all about animal welfare, veganism now posits itself as being key to saving the world from catastrophic climate change. Whether or not it is the solution, this has been a big part of its transformation from crank ideology to trendy virtue-signalling lifestyle creed.

Watson and his friends were far from being the first vegans. Over the centuries, saints, seers and dreamers have been attracted to a diet that they have experienced as being simultaneously more grounded and natural, and more ascetic. With differing degrees of persuasiveness, vegans have claimed as their brethren the Indian philosopher Mahavira, Ovid, and the Arab poet al-Maarri. Some of the finer dietary distinctions are lost in the mists of time: in other ages and places, attitudes to eggs, dairy and fish in relation to red meat will have varied in all sorts of ways. There were sometimes extra restrictions tooPythagoras, who lent his name to ancient Greeces vegetarian movement, is thought to have banned his followers from eating beans. Shelley, whose favourite staples were bread and raisins, wrote a couple of pro-vegetarian pamphlets so persuasive that George Bernard Shaw, himself meatless from the age of 25, later sought to rename the cause Shelleyism. To Shaws mind, meat-eating was cannibalism with the heroic dish omitted.

There was an often otherworldly bent. In 1841, Amos Bronson Alcott, father of Little Women author Louisa May Alcott, came up with the idea for Fruitlands, Americas first vegan commune. No animal substances were consumed, and residents also refused animal labour. Because the commune was transcendentalist in its beliefs, root vegetables were scorned on account of their growing downwards (thereby demonstrating a lower nature) meaning they survived on what we would now call a fruitarian diet of fruit and wateror they did so for seven months, whereupon the commune unsurprisingly dissolved.

Those early vegans were sometimes described as strict or moral vegetarians, and the deeper you delve, the harder it seems to be to justify anyone stopping at conventional egg-and-dairy inclusive vegetarianism. Take, for instance, the vegan argument against eggs: producing them economically necessitates killing male chicks. That is why vegans abstain, but surely a vegetarianor at least, a vegetarian motivated by animal welfare concernsshould do the same?

The subject of eggs came up in 1944s inaugural issue of the Vegan Society newsletter, in which Watson chirped that they can readily be dispensed with for good without any sense of loss if one dwells on the fact that they are for the most part nothing more than reconstituted grubs and beetles! The publications tone was principled and yet modest. Its members, who would exceed 600 by 1950, were simply choosing to put their conscience above their appetites. If there were health benefitsand Watson claimed to be able to cycle 230 miles in a day and dig for 10-hour stretches in his allotmentthese were presented more in self-defence, as proof that veganism wasnt physically damaging, than as proselytisation.

By contrast, the plant-based revolution is at once less rigorous and yet more ambitious, maximising the rewards while minimising sacrifice. Its vegan-liteyou can disdain dairy and perhaps mass-produced meat, but still indulge occasionally in the more artisan stuff; indeed, in November, a new study conducted by American market research firm the NPD Group, found that 90 per cent of plant-based consumers are not vegan or even vegetarian. Watsons devotion to the cause, by contrast, was such that when he was digging, he used a fork rather than a spade in order to avoid killing worms.

Meanwhile, the promised gains of veganism 2.0 extend to lengthened lifespans, increased energy, improved mental wellbeing, and a decreased risk of diseases including diabetes. A new Netflix documentary, The Game Changers, which showed how elite athletes benefited from embracing a vegan diet, was persuasive enough to convert Greggs boss (and vegan sausage roll pioneer) Roger Whiteside. And with the likes of Simon Cowell claiming that a vegan diet has made him a better father, its no wonder that the Wall Street Journal was recently to be found posing the pressing question: Should your cat be vegan?

The new language helps: plant-based, not meat-free

What has really changed is that while Watson and co were seeking to make humanity more humane, todays vegan influencers get their glow from the conviction that theyre saving first of all themselves, and second the planet. Its the climate crisis that has brought veganism in from the fringes. Compared with other things that we should be doingstopping flying, using our cars less, resisting fast fashion, or putting on a jumper and turning down the thermostatadding something new to your life (and here the new language helps: plant-based, not meat-free) is markedly more appealing, even if that something is just the novelty factor of a non-meat Impossible Burger that appears to bleed.

Mock meat is proving a crucial tool in the mainstreaming of veganism. While purists have traditionally shunned it, theyre not the target audience. Besides, its come a long way from facon: one Israeli startup, Jet Eat, hopes within the next 12 months to be using 3D printing technology to produce meat substitutes using plant-based formulations. Barclays predicted that the vegan meat market, currently worth $14bn, could by 2029 grow to $140bn; investors in the plant-based sector include Amazons Jeff Bezos. Eventually, though, vegan meat looks set to encompass so-called clean meat, which is protein grown in a lab from a few animal cells.

In taste, texture and smell, these alternatives are out not merely to rival the real thing, theyre aiming to exceed it. As Pat Brown, a Stanford biochemist and founder of Impossible Foods, told Time in 2018, We have to produce foods that consumers prefer over what theyre getting today from animals. This poses fascinating ethical questions: once there is no tangible difference, doesnt killing animals for food become mere sport, and wanton sport, at that? For anyone iffy about, say, fox hunting it would surely be hard to justify choosing to eat killed rather than lab-grown meat, and all the more so when you consider the environmental benefits. Cultured beef, claimed an Oxford University study, requires up to 45 per cent less energy, 96 per cent less water, and 99 per cent less land than most of the steak thats presently being consumed. It also produces 96 per cent fewer greenhouse gas emissions.

The Committee on Climate Change, the independent body that advises the government, acknowledged in its 2019 landmark report that meat consumption would have to fall if the UK was to hit the target of net zero greenhouse gas emissions by 2050. But the government has been slow to embrace that idea. When pushed on this question a year ago, the then-minister for climate change, Claire Perry, said: Who would I be to sit there advising people in the country coming home after a hard day of work to not have steak and chips?

In stark contrast, the radical lawyer Michael Mansfield suggests giving consumers more than a nudge: he wants meat-eating to be criminalised as ecocide. But what the vegan mania demonstrates is that business and fashion can combine effectively without legislation. After all, the Beyond Burger has arguably done far more to disrupt the meat industry and convince people to change their flesh-eating ways than torrents of videos of animals being tortured in factory farms ever did. As food sustainability maven Paul Shapiro notes in his book Clean Meat: How Growing Meat Without Animals Will Revolutionise Dinner and the World, it wasnt distress over the treatment of horses that put an end to their use as transportation, it was the invention of the car; nor was it compassion that saved the whales, it was the discovery of kerosene.

Ultimately, motivation is irrelevantwho cares if companies are merely pursuing the vegan pound, or if some self-declared vegans are self-obsessed wellness slaves ditching dairy for vanitys sake? If theyre part of a movement that might help slam the brakes on impending environmental doom, then they are surely a force for good.

But are they? A 2019 Imperial College study did find that your diet is where you can make the biggest difference. The trouble is, while certain facts are indisputablefor instance, the amount of soya fed to a cow to produce a litre of milk is several times that used to produce a litre of soya milkthe more granular the focus, the murkier the picture becomes. Industrially-farmed soya is one of the worst crops in any quantity because its what is known as a monocrop, one that is planted in the same field year after year, causing soil depletion and also enhancing vulnerability to famine, Irish potato-style. So, sure, youve embraced a plant-based diet, but if youre indulging every week in jackfruit tacos, prefer almond milk to oat milk, and arent yet sick of avocados, then your diet is hardly carbon-neutral. Even fruitarians have been found to have a high environmental impact.

As for clean meat (and the term is obviously contested by livestock farmers), there are other studies suggesting that while fake beef would have less environmental impact than the real thing, fake chicken might turn out to be more impactful than real chicken. Besides, for all the hype, the technology is still not maturemuch could yet go wrong. Six years on from the unveiling of the first lab-grown burger, which cost 215,000 to develop, it remains difficult to predict how long the product will take to come to market. Nor is all the development open source. Do we want to end up in a world where a lot of what goes on to our plates is patented?

Moreover, a vegan diet is rich in maize and grains, and those crops tend to be industrially grown using fertiliser, fungicides, pesticides and herbicides. One detail thats consistently overlooked in the vegan debate is how your food is farmed. In the rush to embrace veganism, yesterdays trend for organic foods has been all but forgotten. Far better, the likes of writer Isabella Tree would argue, to supplement a flexitarian diet not with intensively farmed, grain-fed animals or lab-grown meat but with the occasional cut from organic, free-roaming, biodiversity-bolstering livestock. That may be harder on the wallet but could turn out to be easier on the planet.

In 2000, Tree and her husband turned their large but struggling 3,500-acre farm in West Sussex over to grazing free-roaming herds of old English longhorn cattle, Tamworth pigs, Exmoor ponies and deer. As she writes in her award-winning recent book, Wilding: The Return of Nature to a British Farm, the results persuaded her that calls for everyone to switch to plant-based foods are misleading. Her experience shows that we should instead be encouraging sustainable forms of meat and dairy production based on traditional rotational systems and conservation grazing, which can restore vital soil quality and biodiversity, and sequester carbon.

As the natural world grows to seem more hostile, less nurturing, its understandable that as a species we might want to retreat from it, bunkering down in concrete jungles and filling our bellies with food created in labs. But heres something else thats curious about the plant-based craze: even as it nods to a more natural way of living, its often highly-processed foods further alienate us from the natural world and the rhythms of the planet, and in a way that makes scientists ever-more-dire climate warnings harder to grasp.

A 2016 paper by social psychologist Marleen C Onwezen and philosophy professor Cor van der Weele suggested that many of the consumers who might have seemed indifferent to the animal suffering associated with meat were instead wedded to a policy of strategic ignorance, ignoring animal rights videos so as to dodge engaging with the moral tensions. The same seems patently to be the case with reports on climate change. As Jonathan Franzen noted in the New Yorker, this kind of passive denialdistinct from that of determined climate science scepticsmakes psychological sense. Its a bit like how we cope with mortality, he writes. Given a choice between an alarming abstraction (death) and the reassuring evidence of my senses (breakfast!), my mind prefers to focus on the latter. The planet, too, is still marvellously intact, still basically normalseasons changing, another election year coming, new comedies on Netflixand its impending collapse is even harder to wrap my mind around than death.

The vegan revolution further cocoons us from impending collapse

The vegan revolution further cocoons us from that impending collapse. To the extent that veganism retains any of its early utopianism, that manifests in a conjured world of substitute products, enabling us to continue living our lives uninhibited by climate catastrophe thanks to artificial meat, andfor the more devotedcashmere spun from soya bean fibre and synthetic Dr Martens boots. Its vision is one where the broader promise of consumption-fuelled growth can continue without disruption.

Yet the reality is that every choice to consume that we makeeven if its an alternative choicehas drawbacks. Electric cars, for instance: it turns out that their future may depend on mining critically important metals on the ocean floor. The painful truth of it is that if we are to fix a problem as vast as climate change, every choice is going to have to be thoughtfulmuch more about carbon and much less about what flatters our ideas about who we are. We need to stop thinking of ourselves as sovereign consumers, and reimagine ourselves as one potentially dangerous element in an interlocking and vulnerable ecology. And whatever ingenious products we might invent, we almost certainly also need to consume less overallless of virtually everything, starting immediately. No amount of vegenaise is going to make that tough truth any more palatable.

Link:

Green new meal: the unpalatable truth about veganism and climate change - Prospect

In the 2016 sports biopic Dangal, a memorable scene had Mahavir Phogat, played by Aamir Khan, prepare chicken for his two daughters who he was training to be wrestlers, much to the chagrin of his vegetarian wife. Samjha kar, wrestlers ko protein chahiye hota hai, explains Mahavir, Varna teri chhoriyan kamzor pehelwan banengi. This notion has existed for a long time that in order to be physically fit or train for any sport, you need to eat meat. However, over the last twelve months, two of Indias most famous and successful sportspersons Virat Kohli and Sunil Chhetri have gone against this traditional wisdom. Both represent, and lead, India internationally and are considered to be among the fittest athletes globally. Yet both of them have completely shifted to vegan and vegetarian diets. And they are not alone. Kohli and Chhetri are among a growing tribe of elite athletes across the globe, who all have gone vegan over the last few years.It is a myth that only animal protein is good for athleticsChhetri, the captain of the Indian football team, revealed last month that he had switched to a vegan diet. I have become vegan. I dont consume dairy or meat. It has helped me a lot in terms of recovery and digestion, the 35-year-old said in an interview to the All India Football Federation website. His cricketing counterpart, Virat Kohli, had turned semi-vegan in June last year, in that he does take dairy products occasionally, but has given up meat. Being a vegetarian has made me realise what I have believed all these years regarding diet was a myth. Ive never felt better in my life after I turned vegetarian, the world No 1 batsman wrote on Twitter in October.Sports nutritionists agree that vegan diets are enough to sustain an athlete and provide enough nutrition for their rigorous lifestyle. Delhi-based nutritionist Tapasya Mundhra says, A vegan diet can sustain you. It is a myth that only animal protein is good for athletics. A vegan diet has almost all the nutrients required by athletes. Some even argue that veganism helps improve ones performance. Sunil Chhetri believes vegan diet has helped his digestion. Mr Universe bodybuilder Barny du Plessis said that he had more energy and fewer aches and pains after turning vegan. Sports nutrition is about complete nutrition requirements for ones performance and vegan diet can provide that. In fact, vegan diet is less inflammatory, so it helps with performance, says Delhi-based sports nutritionist Lovneet Batra, who works with several vegan and vegetarian athletes.Its important to take the right supplementsHowever, the science does not back these claims. Mr India 2016 runner-up and fitness coach Viren Barman argues, I personally feel veganism is largely moralistic, wherein you do not want to consume animals or animal products. However, if you are doing that to enhance your performance, there is just no science to support that. Science is very new when it comes to this and there are still a lot of flaws in the theories suggested by advocates of veganism.

In fact, nutritionists warn that complete reliance on vegan diet can cause deficiencies, unless the athletes take proper supplements. Tapasya explains, You should be careful with the supplementation, because any disciplinary diet plan, including vegan, tends to lack certain essential vitamins and minerals. With vegan, you need to take supplements of Vitamins B12 and D3 as well as Omega 3. Tennis star Venus Williams, who had to turn vegan after being diagnosed with an autoimmune disease in 2017, said that she found it difficult to compete when on the diet. That way of eating was hard to maintain for long periods of time. At times, you just need something more substantial after a workout, she told a magazine earlier this year.

Not eating meat is an ethical choice, it doesnt have anything to do with performanceFor many fitness gurus and enthusiasts, the shift to vegan diet is more of an ethical issue than a performance-related one. Fitness entrepreneur Jitendra Chouksey says, I dont eat meat but thats an ethical choice. It does not have anything to do with performance. It is a fact that animal protein is slightly better than plant-based protein when it comes to metrics like bioavailability. But if you take a sufficient amount of plant-based protein, it offsets the need for animal-based protein. Your performance depends on a number of other factors, including your outlook and training.

See the rest here:

Top athletes go vegan but experts advise caution - Times of India

With veganism on the rise, there are now more plant-based food options available in supermarkets and restaurants than there ever has been before.

Fast food venues are also catching on to the surge in demand for plant-based offerings. As a result, people following a vegan diet can now choose from a wide array of fast food options.

Read on to discover 33 popular vegan menu items available in fast food outlets around the United States.

The following sections list some plant-based breakfast options available in a range of fast food establishments around the U.S.

For a vegan breakfast on the go, try the Dunkin Donuts' Breakfast Sandwich, featuring the Beyond Sausage on an English muffin.

People interested in the vegan option can ask for the sandwich to come without egg or cheese.

Other vegan items on the breakfast menu include the hash browns and coffee with almond milk.

The Hardee's Beyond Breakfast Sausage biscuit is typically a vegetarian option.

A person can make it vegan, however.

They will need to ask for the patty on toasted sourdough bread or a tortilla.

IHOP have several vegan sides that people can combine to make a meal. For example, they can pair the vegan hash browns with sauted spinach and mushrooms and a salad with avocado (with no dressing or olive oil).

They can follow this up with a serving of fresh fruit.

The sections below list some plant-based burgers available in fast food venues around the U.S.

Burger King use the famous Impossible Foods burger patty to make a plant-based version of their Whopper.

When ordering, ask for the burger without mayo or cheese and specify that the staff should prepare it away from any meat products.

Enjoy the Impossible Whopper with a side of garden salad (with a nondairy dressing), french fries, or hash browns. All of these sides are also vegan.

Carl's Jr. use the Beyond Meat patty in this burger, which also contains lettuce, tomato, onion, and pickles.

Ask the staff to prepare the burger without mayo or cheese, and on a separate area of the broiler to the area they use to prepare meat products.

For a less meat-like option, choose any burger and ask the staff to "veg it." This means that they will remove or substitute the meat patty.

Consider adding a side of fried zucchini in place of the patty. Make sure to ask them to cook it on a separate fryer to the one they use to prepare meat products.

Also, don't forget to hold the cheese, mayo, and special sauce. Enjoy the burger with a side salad (without cheese).

The Hardee's meat-free Thickburger contains the Beyond Meat patty with lettuce, tomato, red onion, dill pickles, ketchup, and mustard. To make it a vegan option, order it without the mayo and in a lettuce wrap instead of the bun.

Denny's use Dr. Praeger's veggie burger patty so that people can create a filling, plant-based meal. Build a vegan-friendly burger using the patty, a wheat bun, and a choice of lettuce, tomato, red onion, jalapeos, avocado, and pickles.

Pair it with a side of fries, chips and salsa, hash browns, or seasonal fruit.

Johnny Rockets have recently added the popular Gardein black bean burger to their menu. The patty contains black beans, brown rice, bell peppers, and corn, and Johnny Rockets serve it on a whole-wheat bun with lettuce and tomato.

Add extra flavor with pickles, avocado, jalapeos, or grilled onions.

At TGI Friday's, the Beyond Burger in a challah bun is vegan. Ask the staff to hold the cheese and use a dairy-free sauce instead. The gluten-free bun is not vegan.

Other vegan offerings include the house salad with cilantro-lime dressing and the chips with guacamole and pico de gallo (without cheese and sour cream).

White Castle's Impossible Slider comes with smoked cheddar cheese, but people who follow a vegan diet can order it without the cheese.

Vegan sauces include the smoky BBQ sauce, Nashville-inspired hot sauce, and regular hot sauce.

The following sections list some plant-based Mexican options available in fast food establishments around the U.S.

Chipotle have traditionally been one of the more vegan-friendly fast food eateries, with many menu items being easy to "veganize."

Vegans can use their sofritas, or shredded tofu in a spicy marinade, in place of meat fillings in burritos, tacos, and salads.

Many of the toppings are vegan-friendly, including the:

Del Taco use seasoned Beyond Meat crumbles to create the Beyond Avocado Taco. The other ingredients include avocado, crisp lettuce, and tomatoes in a crunchy taco shell.

It is also possible to customize some of their Beyond vegetarian offerings to make them vegan. Simply ask the staff to make the Beyond 8-Layer Burrito or the Epic Beyond Cali Burrito without the cheese or sour cream.

Del Taco's crinkle-cut fries are also vegan.

People can alter many of Taco Bell's items to be vegan. For example, they can order a bean burrito or other items "Fresco style" to omit the cheese and sour cream.

Use salsa, guacamole, or other salad items to make the burrito more filling.

The sections below list some plant-based pizzas available in fast food venues around the U.S.

The Domino's thin crust and gluten-free bases are both vegan, as is their tomato sauce. Top the base with a variety of veggies, or choose the Pacific Veggie Pizza without cheese for a filling meal.

Little Caesars' regular crust and tomato sauce are both vegan. People can build a plant-based, cheeseless pizza using a variety of their veggie toppings.

At Papa John's, the pizza dough and tomato sauce are both vegan. People can load up the base with veggies and enjoy it with a plant-based dipping sauce such as garlic or BBQ. The plain breadsticks are also free from animal products.

The following sections list some plant-based salad, noodle, and bowl options available in fast food eateries around the U.S.

Containing a blend of broccoli and kale, dried sour cherries, and roasted nuts with a maple vinaigrette dressing, this side salad is small but tasty.

The salad is already vegan, so no alterations are necessary.

Panda Express make these stir-fried wheat noodles using onions, celery, and cabbage.

To add more filling fiber, order a side of "super greens," which is a medley of broccoli, kale, and cabbage.

For a more protein-rich option at Panda Express, choose the eggplant tofu. It contains tofu, eggplant, and red bell peppers in a sweet and spicy sauce.

Both the steamed brown rice and steamed white rice are also vegan-friendly options.

This grain bowl offers a more healthful alternative to traditional fast food options. It contains cilantro-lime brown rice and quinoa, black bean and corn salsa, salsa verde, red grape tomatoes, and avocado.

To make it vegan, order it without the feta crumbles and Greek yogurt.

Similar to their other grain bowl option, Panera's warm Mediterranean bowl features cilantro-lime brown rice and quinoa, arugula, red grape tomatoes, kalamata olives, diced cucumbers, hummus, and a lemon-tahini dressing.

A person can order it without the feta crumbles and Greek yogurt to keep it plant-based.

For a more filling option at Starbucks, try the certified vegan protein bowl. It contains lentils, butternut squash, roasted tomatoes, brown rice, a lemon-tahini dressing, and sunflower seeds.

The sections below list some plant-based sandwiches available in fast food establishments around the U.S.

KFC's Beyond Chicken Sandwich was a sell-out success when the company launched it in 2019. However, it is cooked in the same fryers as the chicken, which some people may not consider vegan.

Other vegan items on the menu include corn on the cob and green beans.

At Quiznos, order a veggie sub on white or wheat bread. Vegan fillings include lettuce, tomatoes, red onions, mushrooms, black olives, and guacamole.

Ask the staff to leave out the cheese and opt for balsamic vinaigrette instead of the red wine vinaigrette.

Starbucks offer a wide range of vegan drinks options containing soy, almond, or coconut milk from their chestnut Praline Latt to their Classic Hot Chocolate.

People who follow a vegan diet can enjoy one of several bagels available here. Choose from the plain, sprouted grain, or cinnamon raisin bagel. Also, opt for a spread of avocado instead of cream cheese.

Subway have recently started serving their Beyond Meatball Marinara Sub. Until now, vegans had relied on Subway for their classic Veggie Delite Sub on Italian bread or wheat bread (without cheese or mayo).

Some locations also stock the veggie patty, which is plant-based. Vegan-friendly sauces available at Subway include mustard, sweet onion sauce, fat-free Italian dressing, and the Subway vinaigrette.

The following sections list some plant-based savory snack options available in fast food venues around the U.S.

Auntie Anne's have several vegan-friendly pretzels on the menu. Try their original pretzel, sweet almond pretzel, or raisin pretzel. For a spicy kick, give the jalapeo pretzel a try.

When ordering, be sure to ask the staff to handle the pretzels with dairy-free tongs to avoid cross-contamination.

For a warm and filling option at Chick-fil-A, consider their Waffle Potato Fries. Cooked in canola oil, they are crispy yet tender.

Alternatively, try the hash browns, which are also vegan.

For a simple snack, the Baked Potato with Chives is one of the only vegan-friendly options at Wendy's. Be sure to hold the butter, cheese, and sour cream.

The garden salad with red Italian dressing and no croutons and apple slices are also vegan.

The following sections list some plant-based sweet bites available in fast food eateries around the U.S.

Baskin Robbins offer a variety of "ice" and sorbet flavors that are suitable for people who follow a vegan diet.

For something a little more indulgent, try their nondairy Chocolate Chip Cookie Dough or nondairy Chocolate Extreme.

For a sweet vegan option while at Burger King, consider the French toast sticks. The recipe is free from dairy products and eggs.

However, people who follow very strict vegan diets should note that there may be some cross-contamination in the preparation or cooking of these French toast sticks. Ask staff about minimizing this risk during cooking.

McDonald's is not the most vegan-friendly fast food outlet.

Its fruit and maple oatmeal, however containing diced apples and a cranberry-raisin blend is one of the few options suitable for vegans. To ensure that it is plant-based, ask for it without cream.

People who choose to become vegan do so for a number of reasons, including:

Some research also indicates that those who eat a mostly plant-based diet have a lower body mass index (BMI) than people who mostly eat meat. The study also reports that vegans have lower rates of diabetes and heart disease than people who eat meat and dairy.

A 2019 study in the Journal of the American Heart Association also supports the notion that those who eat predominantly plant-based foods have a lower risk of heart disease.

Reducing meat intake may also lower the risk of stroke, high blood pressure, high cholesterol, and some cancers.

That being said, individuals who eat fast food regularly may not experience these health benefits, and this includes vegan fast food.

For optimal health, vegans should focus on eating whole foods and limiting their intake of processed and fast foods.

Vegans should also be careful to ensure that they are getting all the nutrients they need. Common deficiencies among vegans include protein, vitamin D, and vitamin B-12.

Learn more about high protein vegan foods here.

Studies also indicate that veganism could help the planet. A review comparing vegan, vegetarian, and omnivorous diets states that "the vegan diet is the optimal diet for the environment."

Specifically, one 2013 study suggests that adopting a vegan diet could increase the amount of food available for human consumption, which could provide greater global food security and feed people in areas of famine.

The study reports that farmed animals consume 36% of the calories produced by the world's crops. When people slaughter animals for food, only 12% of those calories are available for consumption through the meat and other animal produce.

If people ate more plant-based foods directly, the study suggests that there would be more produce available to feed up to an additional 4 billion people.

People who follow a vegan diet can now enjoy more food choices than ever before. Many restaurants and fast food outlets now offer a range of vegan options or at least menu items that can be made vegan with a few alterations and substitutions.

When ordering food, always confirm with the server that the items are free from meat, fish, dairy, eggs, and honey.

The main advantage of adopting a vegan diet seems to be for environmental and sustainability reasons.

However, there are also several potential health benefits. To enjoy these health benefits, it is important to consume fast food and junk food in moderation.

More:
33 vegan fast food options - Medical News Today

Until now, I have resisted saying anything about this annoying storywhich highlights yet another influencer pivoting from her veganism in a public waydue to a) lack of interest, b) eyes that would not stop rolling, c) a desire to not indulge anyones self-absorbed tendencies, and d) an equally keen desire to not boost anyones visibility. I can see from my Google alerts that this story isnt going away, though, so its probably time to address it. I watched her video announcing her shift so that you dont have to, gentle reader. Dont say I never did anything for you.

From vegan to carnivoreThere once was an influencer who built a sizable following on social media by promoting a plant-based diet (perhaps you can see where this story is going). I had never heard of this individual before but that really is not a yardstick for anything. This particular individual started not only eating flesh and animal products again, but recently went whole hog, as it were, into what she calls a 30-day carnivore challenge, a diet that she describes in her video as a month of eating only meat, poultry, fish, eggs, and organs such as the liver and brain, and excludes everything else except bulletproof coffee and matcha tea (cuz an influencers gotta live). Despite this being called a carnivore diet, we see the influencerwho claims to have been vegan for nearly five yearscooking steaks on a grill and bacon in a skillet, which you can find true carnivores doing in nature, along with using salt grinders, refrigeration, electricity, indoor plumbing, and selfie sticks.

Her coming out post What this influencer did is as old the dawn of YouTube: She built a decent base of followers by promoting a plant-based diet and then she did a 180. She started eating animalslots and lots of animals. I cannot know her intentions but it does seem like an obvious grab for clicks and attention whenever someone does this, as many have done before her, and I am sure many will do after her. (Ive actually forgotten her name at this point. Anna? Angela? Ashley? Does it matter? No.) The point is that her coming out post and video follows a timeworn, paint-by-numbers template: Assert that you were experiencing stubborn but completely vague health issues as a vegan. Check. Shoot a video with wide eyes, a tentative voice, and practically an audible gulp to show that youre nervous about what youre about to do. Check. Remind people that you built your entire online identity around being vegan. (What a risk-taker!) Check. The self-described Mindset Transformation Queen (Is this a royal lineage youre born into?) took it all in stride because she lives for a stunter, I mean, challengealong with her other challenges of a year without deodorant, three years of not applying heat to her hair (???), and that harrowing nail-biter of a month without social media.

And then the sponsors sneak inAt this point, I should say that sheAmy?broke a little from script and actually sponsored her foray into her 30 days of flesh-eating by, in her words, team[ing] up with Butcher Box, a monthly subscription service that drops dead animals packed in a box with dry ice conveniently at your door, you know, like how carnivores do things. Its only sensible to monetize your 30-day stunt eating expedition with a robust brand collaboration, so no one can say Amanda isnt clever. Way to hustle! Of course, a core conceit of this brand Annabelle is affiliated with is the notion that you can eat sensitive beings who did not want to die in a compassionate and ethical way, and thats right up her alley, too, so isnt that a perfect win-win? The synergy sizzles like the bacon frying in Allisons skillet. We see Alisha picking up eggs at a farmers market and do a weird little happy jig I have never seen over ovum, eat bacon on her couch, buy meat at the grocery store, and for some reason, this is interwoven with shots of the ocean and scenes of people surfing, but I have stopped asking questions at this point. Because natural? Nature? Balance? Water? I have no idea.

Is it over yet?Putting aside the idea that you can be complicit in the violent deaths of those you profess to care about, how many planets would it take to accommodate the diets of those who emphasize eating animals? And how many iterations of the high-protein, low-carb dietdiets that induce the state of ketosis and have been known variously as Banting, Atkins, paleo, and more since the 19th centurymust we bust out again before the novelty wears off? And how many influencers need to go through this whole breaking up with veganism song and dance before they are too embarrassed to trudge out this hackneyed trope again? Allie said in her video that she feels super, like, mentally clear right now after her 30 days of eating only eggs and carcasses, and shes suddenly wearing glasses now, so we know its serious and scholarly. But I think what she is super, like, mentally clear on is clicks, future brand collabs, and growing her brand. In other words, its the same ol, same ol. Can we move on? We see you, thirsty influencers, and its beyond tired.

Marla Rose is co-founding partner of VeganStreet.com.

Photo credit: YouTube/Alyse Parker

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Influencers Ditching Veganism is an Overcooked Way of Getting More Clicks - VegNews

When Manuel Mart stopped consuming animal products in 1974, everyone around the then-18-year-old thought he was crazy. In meat-obsessed Argentina, veganism was practically a foreign concept.

Meat, mainly steaks, and the Sunday asados (charcoal barbecues) are an intrinsic part of the countrys culinary culture. Most dishes that make up the typical Argentines diet contain some form of animal products. In 2016, the South American country was the worlds second-largest beef consumer per capita, after Uruguay.

But last July, the word vegan made its way onto most newspaper front pages when a group of young protesters disrupted the livestock show of the Argentine Rural Society, holding large yellow banners demanding animal freedom, as local gauchos on horses tried to disperse them. For vegan activists to hold such protests isnt uncommon, even in meat-loving nations where they draw little response. Yet in Argentina, the attention that the protestors got captured a quiet but dramatic shift thats underway.

Six out of every 10 Argentines are considering giving up beef and going vegan, according to a recent study by the countrys Institute for the Promotion of Beef. Mart, now 63 and head of the Argentine Vegetarian Union, remembers that, in 2000, he knew only one other vegan. A poll his organization commissioned found that 9 percent of Argentinas population is either vegetarian or vegan at the moment.

Prices have gone up so much. We eat meat way less often.

Marina Otamendi, mother of a 5-year-old

Finding a vegetarian or vegan restaurant is no longer a challenge, at least in the countrys main cities. Buenos Aires alone has at least 70 exclusively vegan restaurants. The capitals colorful walls are plastered with messages and banners demanding the protection of animals and the yearly VeganFest is becoming increasingly popular. Many local celebrities are turning their backs on animal products (soccer megastar Lionel Messi has said he switches to a vegan diet during tournament season).

Health concerns and worries about climate change drivers of veganism globally are playing out in Argentina too. But theres an additional factor pushing people away from meat and animal products: the countrys economic crisis and nearly 50 percent annual inflation. The latest report from Argentinas Chamber of Commerce for Beef and Its Derivatives found that consumption of meat products has decreased to its lowest point in the last 50 years.

Prices have gone up so much. Sunday barbecues are not a thing like they used to be. Its just too expensive, says Marina Otamendi, who lives in Buenos Aires and has a 5-year-old son. We eat meat way less often and have replaced it with other things, including more beans.

The prices of meat, milk products and eggs have risen the highest over the past year among all food items, on an average across Argentina, according to the countrys National Statistics and Censuses Institute, making them prohibitively costly for many families.

Adrian Bifaretti, head of marketing at the Institute for the Promotion of Beef, acknowledges that the economic crisis is one of the reasons for the drop in the consumption of animal products. But there are other reasons too, he says.

Changes in lifestyle are becoming factors when choosing what to eat, particularly for young people, Bifaretti says. Young people are now more interested in what they are eating, how it is produced, its quality, how it affects the environment. He insists vegetable-based diets dont provide the same nutrients as meat-based ones.

At the other end of the spectrum, vegan activists are appealing to the consciences of those who will listen. We want people to question what is behind the beef burger they are considering eating: the ill treatment of animals, of workers, all those injustices. We are all animals, says ErikaDe Simoni,an activist from Voicot, the organization behind the posters plastering cities like Buenos Aires.

Despite their newfound visibility, and the number of people joining their cause, being vegan in Argentina is still very hard, Mart says. Many vegan kids are bullied in school, even abused by teachers. In a particularly infamous case, a young boy in the province of San Luis was bullied for years at school for being vegetarian. His parents have now taken the school authorities to court. Meanwhile, its still hard for vegans to find adequate food options in hospitals and canteens, Mart says.

Its also unclear whether some of the recent converts will switch back to meat when prices stabilize.

De Simoni, who lives in a small town an hours drive from Buenos Aires and became vegan eight years ago, is more positive. We are seeing a lot of people organizing to produce and sell vegan products, food, clothes, all kinds of things, she says. We need to get over this idea that Argentina is just about meat and beef.

Mart says fighting discrimination is their big next battle. His organization is working with the National Institute Against Discrimination, Xenophobia and Racism to pass a new law to protect vegans, particularly children. There are more vegans in Argentina than members of many political parties, he says. If we realized that, we could change many things that are still needed.

Continued here:
Could the Economic Disaster Turn Meat-Loving Argentines Vegan? - OZY

Katharina Wirnitzer was in the midst of training for the Bike Transalp race, one of the worlds toughest endurance events, when she began investigating whether a vegan diet was suitable for athletes.

The year was 2003 and veganism was a long way from the current boom, which has established it as one of the most in-vogue dietary trends. But Wirnitzer, a sports scientist at the University of Innsbruck, had become intrigued by the resurgence of ancient theories linking plant-based diets with improved athletic performance.

The first athletes on strict plant-based diets were gladiators, she says. Roman scripts report that all fighters adhered to gladiatoriam saginam, which was based on plant foods, including large amounts of legumes, pulses and grains, and contained little or no animal protein.

Now, almost two millennia later, Wirnitzer is one of a handful of researchers trying to get to the bottom of whether veganism could enhance an athletes chances of sporting success. Over the past decade, she has led the NURMI study, the broadest initiative so far investigating the effects of a vegan diet in high-performance, ultra-endurance sports.

NURMI is particularly timely because veganisms association with various health benefits from weight loss to decreased risk of inflammatory disease has seen the diet soar in popularity in recent years, both amongst the general public and elite sportsmen. The most recent survey by the Vegan Society estimates that there are around 600,000 vegans in the UK a fourfold increase over the past five years while high-profile athletes from Lewis Hamilton to Jermain Defoe have begun experimenting with veganism.

However, despite the boom in veganism, even the most optimistic scientists caution that there is still much we do not understand about the diet. In particular, little is known about the long-term consequences of veganism and whether it does hold significant advantages over an omnivorous or vegetarian diet.

Portrayals of the diet can be partisan: the recent blockbuster Netflix documentary The Game Changers has since been tainted by revelations that the executive producers are cofounders of a vegan food company and that much of the evidence presented in the film is selective, low-quality and anecdotal. Moreover, as with so many dietary interventions, the search for the truth about veganism is often clouded by the potential financial gains with predictions that the global vegan food market will be worth $24.3bn by 2026.

This is perhaps unsurprising. Whether it be the trendy city bars offering vegan wine, or the array of new products launching in supermarkets and health food stores, veganism is the wellness industrys new cash cow. Market-research experts have already predicted that the value of the global vegan food market will reach $24.3bn by 2026. Vegan cheese alone is expected to develop into an industry worth nearly $4bn within the next five years.

So what do we really know about veganism and what it can do for our health?

At Sheffield Hallam University, David Rogerson has spent the past decade studying the effects of dietary interventions on physical health. He says that one reason veganism could be good for you is because it can protect against cardiosvascular diseases, by reducing obesity and lowering cholesterol. These chronic illnesses cost the UK around 9bn a year; veganism may be the solution.

Theres growing evidence that reduced consumption of animal products, coupled with an increase in plant-based foods, seems to be good for our health, says Rogerson. This is perhaps due to these foods containing lot of antioxidant phytonutrients and nitrates, while some animal products contain lots of pro-inflammatory fats and lead to the production of a metabolite called TMAO, which has been linked to cardiovascular problems.

The anti-inflammatory effect of plant-based foods is thought to be the reason why vegan diets appear to relieve symptoms of some auto-immune diseases such as rheumatoid arthritis. The tennis player Venus Williams, who suffers from Sjgrens syndrome, credits turning vegan with mitigating the extreme fatigue associated with the condition, and with enabling her to continue competing at the highest level.

The full picture is rather more complex than it first seems. Scientists have found that a combined group of vegetarians and vegans appeared to have a higher risk of haemorrhagic stroke than did meat-eaters. But owing to the small number of vegans in the study, it is hard to draw firm conclusions. Possible reasons might be related to lower cholesterol levels or a deficiency of some nutrients, such as vitamin B12, says Tammy Tong, a researcher in the University of Oxfords Nuffield Department of Population Health. Vegans are also at a higher risk of B12-deficiency, since the nutrient is only naturally available from animal foods. Low B12 levels may be linked to raised blood levels of homocysteine, which may be linked to higher risk of stroke.

While vegan lobby groups have claimed that the diet results in a healthier gut microbiome and reduces the risk of some cancers, compared to meat-based diets, experts say there is little concrete evidence to back this up. There was one US study which looked at all gastrointestinal-tract cancers combined and found no difference in vegans compared with non-vegetarians, says Tong. Two studies have looked at colorectal cancer risk in vegans and both reported no significant difference compared to non-vegans.

The reason we still know relatively little is because while the term vegan was coined in 1962, for a long time scientific studies classed vegans and vegetarians together. But with increasing amounts of sports-science funding going into studying veganism, it may actually be through athletes, and their endless quest for faster, higher, stronger, that we learn most about the diet in the years to come.

The NURMI study follows 8,000 runners from across Europe, including meat eaters, vegans and vegetarians and aims to see whether following a vegan diet over time leads to greater endurance over the half-marathon and marathon distances. In the next few years, NURMI will publish one of the first analyses of how vegan runners compare to their meat-eating equivalents and, according to Wirnitzer, we are still in the infancy of understanding how our nutritional intake can boost athletic ability.

There is huge potential that is still untapped, both in terms of health and performance in sporting competition, she says.

One of the reasons athletes across such a range of sports are interested in the vegan diet is because it may boost immunity as well as aiding recovery and rehabilitation from injury. Plant-based foods such as beetroot are known to contain dietary nitrates that aid blood-flow, and oxygen and nutrient transport through the body.

Elite athletes are looking at all available legal options to enhance their performance, says Richard Brennan, managing director of Sports Science Consultants, who is studying athletes who have been meat-eaters all their lives, and are now moving towards a vegan diet. What were focusing on are the benefits to overall health which could enhance the training responses in terms of conditioning different energy systems, adapting more effectively to strength and power training programs, and having less time off sick to train.

These are the hopes for veganism, but scientists warn that, so far, there have been so few studies of athletes that there is very little evidence to support them. Wirnitzer published a landmark 2014 paper that showed that a well-planned vegan diet meets the nutritional requirements of endurance athletes, but we still know virtually nothing about whether it is the optimum diet.

Scientists have raised concerns that the diet is too restrictive for athletes who are travelling the world competing in sporting competitions. Athletes could become malnourished, be unable to maintain muscle mass and suffer deficiencies in B12 (which would lead to fatigue and poor oxygen transport), calcium and vitamin D.

Theres the potential for lower intakes of these minerals which play a role in bone health, says Rogerson. There is evidence to say that vegans experience greater bone turnover and reduced bone-mineral density, so this could mean that vegans are at an increased risk of bone injury. We also know that female athletes might be at an increased risk of such injuries if they dont eat enough, so this is potentially a double-whammy.

Concerns about the practicality of veganism extend to the general population. One question is whether vegans can plan their diet well enough over many years to avoid developing deficiencies. There have been two population studies that have monitored vegans over time, one following Seventh Day Adventists in the US and Canada, and the EPIC-Oxford study, which tracked the health of nearly 50,000 meat-eaters, vegetarians and vegans across the UK. Scientists involved in the latter have found that while consuming vegetables rich in calcium, such as kale and broccoli, can protect bones, in reality many vegans dont actually meet their calcium requirements. As a result, they have found a 30% increased risk of fracture in vegans compared to vegetarians and meat eaters.

More research is still needed to understand possible differences in fracture risks and whether any differences are related to diet or other factors, says Tong. For example, low BMI has also been linked to higher risks of some fractures and in some studies vegans exhibit lower BMI and bone-mineral density than do vegetarians.

Because of these concerns, some research groups have begun comparing veganism to other diets rich in plant-based foods, which are associated with many of the same benefits, such as the Mediterranean and New Nordic diets. Earlier this year, researchers at Sheffield Hallam University conducted a pilot study comparing a Mediterranean and vegan diet over a short-term period, with intriguing results. While both diets appeared to offer similar positives in terms of weight-loss and reduced cholesterol, evidence was much stronger for a Mediterranean diet when it came to improving blood-vessel health.

Our findings suggested that the Mediterranean diet improved the way that the endothelium of the small veins work, says Markos Klonizakis, one of the scientists who ran the study. This might not sound important, but it is. This becomes dysfunctional over time so it is crucial for cardiovascular health. The magic of the family of Mediterranean diets is that they are tested and proved over a very long period of time, in a relatively large area of the globe. For example, we know that traditionally people in Crete lived long and had low rates of diabetes and cancer.

So what next for veganism? Scientists across the board agree that we dont yet know enough to decide conclusively one way or another, but as many point out, the success of any diet ultimately comes down to the eating habits of the individual.

The success of a vegan diet will rest on the conscientiousness of the individual undertaking it, says Rogerson. Its restrictive and unless we pay attention to the elements of the diet that it excludes, then we might be putting ourselves at risk of developing deficiency-related problems. It has become easier to follow with vegan-friendly food products in supermarkets, which are fortified with nutrients that can be absent from the diet.

Another point is that people who choose to adopt a vegan diet might be more inclined to adopt health-related behaviours than the norm. Such groups might be more inclined to exercise and be aware of the nutritional adequacy of the foods they eat. We need to look at this further.

Read more:
Is veganism as good for you as they say? - The Guardian

CultureRadioWhether you're a beginner or seasoned gym-goer, we've rounded up some of the best fitness podcasts to help you improve your health

Saturday, 4th January 2020, 7:01 am

From Dry January and Veganuary to stubbing out the cigarettes, scores of Britons have pledged to kick their vices in 2020 so here is a round-up of the best fitness podcasts.

No Meat Athlete Radio

Essential listening for vegans or those looking to start 2020 meat-free, this weekly podcast is packed with vegan and vegetarian eating tips. Hosts Matt Frazier and Doug Hay discuss topical issues and the impact of the plant-based meat movement on veganism. Plus there are motivation and running tips. podcasts.apple.com/us/podcast/no-meat-athlete-radio/id476196931

Couch to 5K

Well Far: The Running Podcast

The Dumbbells

On the face of it, fitness and comedy dont necessarily go hand-in-hand but this podcast breaks the mould. Here, comedians Ryan Stranger and Eugene Codero break down diets and training tips, in the hope of guiding listeners to training dirty, eating clean and living in-between. headgum.com/the-dumbbells

Food for Fitness

Need tips on shedding fat, building muscle or eating healthier? Look no further than sports nutritionist Scott Bapties cast. Its rich archive is filled with strategies for nutrition, fitness, lifestyle, cooking and healthy living. Topics include improving gut health and avoiding weight regain. play.acast.com/s/foodforfitness

See the original post here:
Top five fitness podcasts spanning vegan eating tips, running advice and training guides - inews

Its been 15 years since Starbucks started carrying soy milk in its stores in 2004. Since then, weve had two new presidents, we found out Pluto wasnt a planet, and weed became legal in 10 states. So much has happened. But for some reason, were still being charged extra for soy.

In 2004, the world was much different for vegans. Often, the only plant milks you could find on grocery shelves were in non-refrigerated tetra packs: likely rice and soy milks found in the baking aisle. Vegan cheeses were pretty much nonexistent unless you lived in a larger city with boutique nutrition-focused stores or were willing to pay a lot in shipping. And when they arrived, you realized they didnt really resemble cheese at all.

Though the products available that year didnt hold a candle to the Miyokos of today, I was just as excited to try the brand-new options then as I am now. Giving up dairy meant significantly reducing my carbon footprint, lowering my risk of breast cancer and saving thousands of gallons of water per year. When anyone gives up dairy, vegan or not, theyre doing a favor to their health, society and the planet. Despite having lackluster options, the mere fact that they existed was cause enough to celebrate.

When Starbucks started carrying soy milk as an option, a whole new world opened for non-dairy folks like myself. They charged an extra $0.80 to switch out dairy for soy milk and I happily bought expensive coffee drinks without thinking twice about the extra charge. Soy milk is more expensive, so Ill pay extra, seemed to make sense. Thankful for being noticed, vegans and lactose-free customers feltincludedby the corporate coffee giant, not taken advantage of. We knew that this was likely seen as a trend and were happy big companies were jumping in with us.

Now, a decade and a half later, pretty much every coffee shop carries soy milk, many offering almond, coconut, oat and other alternatives as well. Were in a whole new era, where veganism is not only represented on menus, but were specifically sought after as customers. This isnt an accident. Veganism is growing at a quick rate: The number of U.S. consumers who identify as being vegan increased about 600% between 2014 and 2017, and a much larger percent of Americans are sometimes choosing plant-based alternatives despite not claiming the lifestyle. Corporate giants like Tyson and Hormel are investing in and releasing their own plant-based meat alternatives and now, plant milks are snatching up about 15% of overall dairy sales.

Despite these immense changes, though, vegans are still being individually charged for replacing dairy with plant alternatives. In fact, were being chargeda lot.On average, you can expect to spend somewhere between $0.50 and $1.00 extra for every latte and up to $5.00 for every pizza you veganize. It may not seem like much, but for many people, that cost can add up to hundreds of dollars per year.

Coffee beans themselves are sold at different rates, depending on their origin, current market value, and type. However, youd be hard-pressed to find a coffee shop that charges a different price for each type of brewed black coffee.

Im not asking to be charged less than what my meals or drinksactuallycost. Im asking for the costs to be rolled into one, like they do for coffees and other food groups, instead of being charged an extra fee on top of what is a fixed cost for everyone else. Coffee beans themselves are sold at different rates, depending on their origin, current market value, and type. However, youd be hard-pressed to find a coffee shop that charges a different price for each type of brewed black coffee. When building their menus and deciding on pricing structures, restaurants and shops add up all the ingredients and average out their operating costs across the general menu set. They do this in order to make the most amount of profit and to avoid charging $20 for some meals and $5 for others: many of us would be surprised to see what the actual costs were at most restaurants for similarly priced meals.

Pizza is a great example as well. Bell peppers cost more than twice as much as onions but are always included together as one fixed price on pizza menus, each costing around $0.50 to $1.00 to add to a pizza, with no differentiation in price despite costing different amounts for the restaurant. I doubt that many people have ever questioned this discrepancy.

So what if we did the same with plant milk?

The monetary cost isnt all Im worried about. Seeing your food as something abnormal really takes a toll on customers vegans, those with gluten intolerance, and people with allergies often feel like unappreciated outsiders and that our patronage is inconvenient or hurts the company were supporting, rather than helps. To a cynic like myself, it often feels like Im not just being charged because my food costs more, but because they rely on that extra charge to increase profits.

The discrepancy between what some shops charge and what others do is enormous, and illuminates how the upcharge is disconnected from economic realities. Customers are charged anywhere from $0.25 to $1.25 to sub in a vegan dairy alternative. This doesnt even correlate to the actual price difference between the two, which is generally around five cents per 12 ounce latte (based on quick research of national averages of costs of dairy and soy milk). And vegan coffee shops, where they sell nothingbutplant-milks, seem to be doing just fine: Chris Rios, who owns East Austin Coffee, a 100% vegan shop, says I feel that our costs are about the same. Even though we dont charge extra for plant-based milk, we are competitively priced versus other premium local coffee shops.

Extra charges have a place: when youre purchasing more. An additional cost for ordering avocado on your burger, cheese on your fries, or a pump of vanilla syrup in your latte makes sense. But when we order a latte with plant-milk, were switching out an ingredient, not doubling up the size of our drink.

Perhaps if plant milks werent an extra charge, more customers would try them. When companies charge an extra fee to individual customers, theyre alienating vegans and making a plant-based choice less desirable for non-vegans. Nolan Green, the owner of Machine Head Coffee in Austin, TX sees a third of his customers ordering drinks without dairy, and he recently ditched the extra charge for plant milk after seeing a popular post on Instagram that called the extra charge into question. He says even though most of his customers arent vegan, he views it as an opportunity to reach someone who is reluctant to try a plant-based product.

When we see restaurants willingly changing their menus to accommodate some causes, but not vegan ones, its easy to think they simply dont care about the harm dairy does to human bodies, animals welfare, and the environment. But its more likely that they simply dont see a reason to stop charging extra since no one is really complaining about it.

Compelling restaurants to absorb costs for more ethical options isnt unprecedented. In fact, its something some activists have accomplished. Working with local governments and inspiring small feats of change at the societal level, environmentalists have made it pretty much an abomination to serve food and drinks in Styrofoam containers, which take 500 or more years to decompose. At many restaurants in larger cities, customers expect their takeout containers to be made from compostable or recyclable materials. In some cities, like Seattle, its the law. And the cost of switching to compostable materials is heavy: over twice the cost of less environmentally-friendly products. Restaurants arent switching to earth-friendly material at their own loss, either: theyre passing on the cost to customers within their menu set, and not externally, which is exactly what they should be doing with vegan alternatives. Perhaps environmentalists have achieved something vegans havent quite mastered: the art of making these issues everyones business.

Is it so easy, though? When we see restaurants willingly changing their menus to accommodate some causes, but not vegan ones, its easy to think they simply dont care about the harm dairy does to human bodies, animals welfare, and the environment. But its more likely that they simply dont see a reason to stop charging extra since no one is really complaining about it. If it doesnt seem to be broken, why fix it?

Thats when I really feel like its a vegan tax. A lot of places seem to go very light on the vegan cheese, but not so light on the up-charge for it.

So, should we be thankful that businesses offer non-dairy alternatives at all? Yes, absolutely. We should celebrate companies who recognize the market for more ethical ingredients. But when we forget that businesses exist to serve the needs of their consumers, we sell our buying power short. Robbie Lordi owns Lil Nonnas Pizza in Austin, TX, which switched to an all-vegan menu about a year ago in 2018. His advice to other restaurants? If you are trying to bring vegans to your restaurant, I highly suggest not up-charging non-dairy options. You are actively including a whole new customer base that may not have had another reason to patronize your business. I get not needing to attract vegan customers, but what I find most objectionable is when the up-charge is disproportionate to the cost. Thats when I really feel like its a vegan tax. A lot of places seem to go very light on the vegan cheese, but not so light on the up-charge for it.

Starbucks didnt start offering soy milk to its customers as charity. They were meeting the ever-increasing demand for plant milks; a demand that has only intensified as time has gone on. In a recent poll by Ipsos-mori, over 50% of American consumers stated they purchased plant-based milk alternatives. Instead of simply being appreciative of corporations who offer these alternatives at an upcharge, we should be alarmed that theyre not absorbing the costs into their menu sets after years of data has proven that plant milks are thefuture, and not simply a trend. 15 years is too long. Vegans and our plant-based alternatives are not going away, but the vegan tax should.

*Reprinted with permission from Tenderly.

Summary

Article Name

It's Time to End the Vegan Tax

Description

Should you have to pay a surcharge for vegan food and drinks? It's 2019 and time to end the upcharge tax once and for all.

Author

Britty Hamby

Publisher Name

LIVEKINDLY

Publisher Logo

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Its Time to End the Vegan Tax - LIVEKINDLY

Vegan boots / Credit: Compassion Over Killing

Defining a product as vegan is more complex than many think, but new industry guidelines aim to help retailers assure consumers

Industry body the British Retail Consortium (BRC) has published new guidelines to help its members identify if a product is vegan or not.

Veganism is a growing trend in the UK, with the number of vegans doubling between 2015 and 2019, the BRC said. The body added that even those who do not identify as vegan often seek vegan food and clothing products for a range of reasons. This week the Veganuary group reported that record numbers pledged to maintain a plant-based diet last month, with the total number registering for the campaign rose to 400,000, up from 250,000 last year.

However, the organisation last week warned that, in order to provide customers with assurances that a product was accurately labelled as vegan, retailers need to ask more questions of suppliers than ever before. And in order to help retailers and brands identify the right information with which to assure customers, the group has published a new Voluntary Guideline on Veganism in Fashion.

The best practice guide provides a sequence of steps and questions for retailers and suppliers to ensure that materials are genuinely vegan. It also includes a comprehensive list of all animal derived fibres and materials, which goes into greater depth than retailers currently have.

Full veganism would not only rule out using leather and wool, but also many glues, dyes, and traces of its use in more hidden elements, it explained. Retailers need to go back to their suppliers and ask the right questions about the raw material ingredients in order verify them individually, it advised.

The BRC stressed that retailers should not claim the product is sustainable simply because it is vegan.

"'Vegan' relates to the absence of animal-derived materials, whereas 'sustainable' will mean different things depending on the issue analysed, including embedded water, carbon footprint, and more," the guidelines said.

Vegan labelled products should also offer consumers with a clear alternative to products that are traditionally made using animal-derived materials or ingredients, it added. As such, a cotton t-shirt should not be branded as vegan as it is traditionally made from cotton and should be expected to be vegan as standard, it said.

The BRC added that there was currently no test to definitively confirm the presence of animal DNA in products that would further support supply chain transparency, but advised there were steps companies could take to reasonably ensure vegan products are as advertised.

The move comes amidst warnings from some legal experts that companies and employers could face some legal risks if they do not account for employees and customers ethical veganism. Last year a judge ruled in an employment tribunal that ethical veganism does amount to a philosophical belief, like a religion, that is protected by law.

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When is a vegan product not really vegan? Retailers warned over risk of inadvertently false claims - http://www.businessgreen.com

When you start your island life in Animal Crossing: New Horizons, you're immediately tasked with gathering resources by picking fruit from trees, fishing, bug catching, and more. These activities help your island to grow thanks to Tom Nook's Nook Miles scheme, but should players be a little more concerned about their actions?

PETA (People for the Ethical Treatment of Animals) has issued a 'Vegan Guide to Animal Crossing', listing all of the things you can and can't do to keep up with a vegan lifestyle. It kicks things off by saying that you shouldn't fish, describing it as "cruel" and "bad for the environment"; you shouldn't catch bugs; you shouldn't work towards the Museum, because "bugs dont belong in tiny cases in a museum for other villagers to gawk at"; and that you shouldn't dig up clams.

In a shocking section titled 'Is Tom Nook Exploiting you?', the guide explains that Tom is a racoon dog, an animal often killed for fur. It says you should probably "cut him some slack" because his family may have been beaten, electrocuted, gassed, or skinned alive. Sheesh.

So what can you do? Well, you can eat fruit. PETA uses the added abilities you gain when eating fruit to bolster its point on why this is a good thing, and goes on to say that you can help promote veganism with banners and the like.

It's worth noting that the guide appears to be something of a publicity stunt and not entirely serious; the promotion of animal welfare is obviously a wonderful thing, but we dare say that most Animal Crossing players wouldn't actually go and rip hermit crabs from their homes to sell them in real life.

What do you think? Do you think PETA has a point, and that we should reflect on our actions in games like Animal Crossing: New Horizons, or do you think this is all a little out of proportion? Have your say in the comments.

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PETA Takes A Dig At Animal Crossing: New Horizons With 'Vegan Guide' To The Game - Nintendo Life

My running is accidental activism in its rawest form. Almost two decades ago before Twitter and Facebook the only way to get a message to the masses was via the mainstream media.

Marathon running was creating waves:Paula Radcliffe was making the headlines. I have been vegan since the age of six, moved by my abhorrence of violence against other living things.

This article was first published in Resurgence & Ecologistmagazine.

Marathon running was a platform for me to promote veganism; I just had to invent a way to access it. Could I compete in a marathon? Could I even complete a marathon? Double uncertainties for me, having one kneecap missing and, after multiple surgeries, being told I would never walk properly, let alone run.

Veganism

The only way to find out was to try. I just wanted to be the best I could to represent veganism in its full and pure glory. When success arrived, so did my desire to achieve more.

Now seemed like the obvious time to find a coach, trainer or anyone who could help me get to the next level of competition, but that proved impossible, as the school of thought at the time was and still is in many cases that you cannot achieve sporting excellence and be vegan.

Overwhelming opinion was that the two things do not work together that they just arent compatible. I was told in no uncertain terms that any effort to improve my performance would be negated by what was considered to be inadequate nutritional fuelling. But this was precisely the negativity and misconception I was trying to address, and promoting veganism was the only reason I was out there punishing myself it was a stance that was absolutely not up for negotiation.

After multiple rejections and even hostile reactions, my only option was to go it alone and learn by trial and error the craft of an elite endurance athlete.

In 2004 I started the running club Vegan Runners so that I could promote the word proudly and positively across my torso as I lined up with the very best at the worlds major marathons.

Now, with four world records, selection to run for my country, 2.38 marathon personal best, multiple course records, wins in places varying from the freezing tundra of the North Pole and Antarctica to the high altitude of the Atacama Desert and the scorching heat of the Sahara, my veganism has not inhibited me. It has enhanced my performance both physically and mentally.

Regeneration

Undeniably we can survive as vegans, but we can also thrive, do incredible things, have superhuman achievements, all fuelled by plants.

Mentally, I see clearly, I know no suffering has gone into my performance, and illustrating this to others gives me the strength, passion and desire to encourage them to follow my lead, and to challenge the myths, break down the stereotypes and set the bar higher and higher at each event in which I compete.

Nutritionally veganism presents no challenge in achieving sporting excellence. The only barrier I have found is toxic human negativity creating contrary and conflicting opinions about its viability and sustainability.

As more and more high-profile elite athletes turn to veganism, this barrier will diminish, until eventually it will vanish. Its not too late regeneration, reforestation, regulation, restraint, recycling, rebuilding and realigning our thought processes to fit a new, positive, ethical and sustainable global model is what will drive me and many others like me to great achievements on and off the athletic field.

This Author

Fiona Oakes is the founder of Tower Hill Stables Animal Sanctuary and honorary patron of The Vegan Society. She is also the subject of the filmRunning for Good.This article was first published in Resurgence & Ecologistmagazine.

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A vegan in the running - The Ecologist

By all accounts flawlessly balanced and perfectly constructed, the Popeyes chicken sandwich was billed a gift from the heavens. Selling for a paltry $3.99, it sparked a feeding frenzy in the U.S. this summer. As popular as it was, and still is, it also serves as a batter-crusted reminder of how deeply confused we are about meat-eating.

Roughly 50 billion chickens are slaughtered each year to satisfy our massive global appetite for wings, nuggets, strips and the slabs of breast at the heart of the chicken sandwich wars. The majority of these birds are raised in factory farms the crowded and cramped conditions they live in is, at this point, no secret. Yet an awareness of their discomfort has no impact on our desire for a viral fast-food sandwich.

While most would agree that causing animal suffering is immoral, we balk at recent recommendations to eat less meat and belittle those who choose to cut it out of their diets entirely. Merely mentioning veganism is enough to elicit eyerolls, and reactions to what is a purely personal choice have escalated far beyond the non-verbal.

The seemingly harmless launch of a plant-based sausage roll at U.K. bakery chain Greggs last year was enough to prompt a range of aggressive responses, including one from TV presenter Piers Morgan. Nobody was waiting for a vegan bloody sausage, you PC-ravaged clowns, he tweeted. The meatless rolls popularity ultimately led to a 13.5 per cent increase in year-over-year sales for Greggs, the BBC reports, and Morgans fraught relationship with it inspired YouTube comedian Alizee Yeezy to write Piers Morgans Vegan Lover an X-rated novella centred around an intimate pastry-related act.

In response to a freelance writer pitching a plant-based recipe column a perfectly normal occurrence an editor once saw fit to explicitly express bloodlust. How about a series on killing vegans one by one. Ways to trap them? How to interrogate them properly? Expose their hypocrisy? Force-feed them meat? Make them eat steak and drink red wine? wrote William Sitwell, former editor of Waitrose Food, a supermarket magazine in the U.K.

The anger isnt surprising

This degree of anger, over what amounts to a new menu item and a handful of recipes, seems extreme, but its far from surprising. There are countless examples just like them spanning this past decade alone. The frequency and hostility of such outbursts, though, only serves to detract from the real question, which is: Why do we care if someone eats meat or not? Why is meat-eating so contentious, and antagonizing vegans such a popular pastime?

According to a 2015 study published in the journal Group Processes & Intergroup Relations, vegans in Western society experience discrimination to the same extent as other minorities. Second only to drug addicts in terms of the stigma they face, the BBC reports, vegans are increasingly under fire. And most-loathed of all: those who abstain from meat for reasons of animal cruelty.

As researchers Kelly Markowski and Susan Roxburgh of Kent State University highlight in a study published in the journal Appetite, vegans are viewed as oversensitive as well as physically and mentally weak by the omnivorous masses. The reasons for these negative associations run deep, affecting not just how we feel about meat-eating but our very sense of self.

If all of us are doing something bad, it cant really be that bad, right?

In choosing not to eat meat, the authors write, vegans are rejecting a core tenet of American culture. Meat is central to celebrations if you dont partake in the Thanksgiving turkey, Super Bowl chicken wings or Easter ham, youre not just declining an offer of food, but fracturing an unspoken pact and turning your back on tradition. This prevents one of the central functions of sharing food bonding the prevention of which fosters negative emotions among omnivores, like anger and discomfort, write Markowski and Roxburgh.

At the root of this conflict is a phenomenon Australian psychologists Brock Bastian and Steve Loughnan dubbed the meat paradox our hunger for meat clashes with the knowledge that animals must suffer in order for it to be satisfied. As Julia Shaw writes in Evil: The Science Behind Humanitys Dark Side, Hypocrisy feels less bad, less threatening, when in a group. If all of us are doing something bad, it cant really be that bad, right?

In the name of enjoyment, we might put any concerns related to health, environment or animal welfare aside. We eat that fast-food sandwich knowing full well it was made with a battery chicken. This disconnect between our actions and beliefs leads to another key concept in understanding the emotions tied to eating meat: cognitive dissonance. We have affection for animals and dont want them to suffer, yet we also want to eat them. When we act on the latter belief, the very fact that there are vegans in the world is unsettling, as Hank Rothgerber, a social psychologist at Bellarmine University, Kentucky, told the BBC. Were forced to view our meat-eating as what it is: a choice.

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Why we feast on meat and hate on vegans - National Post

It was a clear and icy night at home in Derbyshire last week. I love these times and, before bed, stepped outside to stand on the lawn in the moonless pitch-black and take it in. All at once the dark was pierced with an awful scream. I was not greatly alarmed the rural night is full of strange noises but stood there, puzzling out what it might be.

The scream, almost human, was repeated, and its provenance seemed to be moving from one side to the other of the field adjacent to ours. Could it be a fox? Vixens do make some blood-curdling cries during the mating season but does that start as early as January? Or might it be a foxs victim a hare or rabbit, perhaps, fighting back as the poor creature was carried off or even an owls prey? Might it be the call of some kind of night-bird? But this was a call Id never heard from anything with feathers.

I felt curious, but only mildly so. Whatever creature was calling, this was nature calling. Alone in the dark I was standing in, not outside, nature, and in nature another animal screaming but posing no threat to me was not a matter for alarm. Animals kill each other, usually for food.

But it made me think about veganism. Ive been thinking about veganism a lot recently. Were told this month is -Veganuary, and more people than I can remember are toying with the idea, if only temporarily, of not eating meat. From time to time Ive done so myself. My lodger in the London flat is a serious vegan and I respect him very much for it. Though we carnivores may grumble about veggies and vegans and think them awkward, the fact remains that its a carnivores world, things are organised to suit meateaters, and people who go against that have to put up with endless inconvenience. They are brave.

They also have a point. I cannot pass a lorry full of pigs being carried to the slaughter without wincing. I switched off a radio discussion of slaughterhouses last week, unable to listen. We try (dont we, most of us?) not to think about the millions of animals being killed each week for our tables; and things we try not to think about are so often things were not confident we could justify.

People who take pleasure in confronting vegetarians with whataboutery (What about your shoes? That violin music you bought though its played on a catgut? And thats a leather armchair you just sat in, ha ha etc) infuriate me. Trying to make the best the enemy of the good often masks our own guilt, and I dare say that in the days of slavery, abolitionists were taunted for using sugar that had been grown in slave plantations.

So my instincts towards veganism are sympathetic. I know and understand the case against using animals for our own gratification; I understand, too, how the logic carries you onward to complete veganism, and I dont question that logic.

But as I stood there in the dark hearing another creature scream last week, it was a contrary thought that troubled me. A thought, no more. I wouldnt dignify it with the word argument, in some ways it was more of a feeling, but it was a strong feeling. Isnt using animals bound up with needing them, and bound up with them (cows, sheep, horses) needing us? Isnt mutual need, however red in tooth and claw, something that binds us into nature, makes us humans a kind of animal, living with animals as animals live with us? Might it be an important corrective against the arrogance that goes with believing we are masters of the universe, a race of gods looking down on the world and the natural order in it but not in the complete sense part of it?

One reason I dare not call this an argument or theory is that our whole evolution as a species seems to point towards that destination. We have so mechanised and specialised and compartmentalised food production that some city people have never even seen a cow face to face, and very few people, urban or rural, have ever visited a slaughterhouse. Maybe thats what civilisation, what we call human progress, means. Long gone are the days when every family could keep and slaughter their own pig.

Yet if thats where were going, perhaps we should say so: acknowledge it to ourselves. It will be a world in which nature is no longer something were part of, but something we control. The world will be our garden. The wild will be what we have decided to designate as the wild. There will be humans, and there will be national parks. Will we still want domestic animals at all, when we have no use for them? Maybe we could keep a few in a zoo, or in farmexperience places you could visit.

Shall we let the animals we include in our master-plan hunt and eat each other? Maybe, and we could watch. Or maybe we could require the carnivores among them to eat meat-like proteins manufactured or grown without the infliction of suffering on any other animal. And gradually over the centuries ahead we could turn our world into a planet where we decided these matters.

The irony (as it seems to me) is that vegans and vegetarians have played an early and important and a very creditable part in the movement to abolish or limit old-fashioned zoos and animal-inclusive circuses: and I approve of much in that mission. Yet the same thinking may lead in the end towards the establishment of the biggest and most ambitious zoo in all creation. The zoo will be the natural world, and we shall be the zookeepers.

I turned away from those screams in the dark and returned to the warm. The itch to discover, and perhaps intervene and correct or rescue, had left me.

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Vegans are brave and they have a point - Spectator.co.uk

Jeff Simmons is president and CEO of Elanco Animal Health, a global company focused on advancing the health of animals, people and the planet.

At this months Golden Globes, the meal got almost as much attention as the movies with award-winner Joaquin Phoenix and other celebrities touting veganism as a path to saving the planet. The events meatless menu created a lot of buzz and critics gave the effort mixed reviews.

Im a big proponent of reducing our impact on the environment and I applaud people who want to be part of real change. We face big challenges and it will take all of us working together. If theres one thing I can absolutely agree with Joaquin on, its that we should be talking about animals and their impact on our world. But his storyline is missing the bigger picture. Lets make sure the facts dont hit the cutting room floor.

Our bodies need protein. Animal sourced-foods meat, milk, fish and eggs provide unique health benefits that enable us to live life to the fullest. They are the primary dietary source of key ingredients like vitamin B12 and choline, a nutrient that is critical to brain function. In emerging economies, adding animal protein in the diet means less prevalence of stunting, higher levels of physical activity, increased initiative and leadership behaviors, and overall improved health.

We cant focus on our physical health at the expense of our planet. There are things we can and should do better to reduce our impact on the environment, but the solution to climate change isnt eliminating animal agriculture. In fact, we cant create a sustainable environment without animals. The sustainable solution is keeping our animals healthier by being judicious and responsible with the resources available to us.By improving animal health, we can produce more food with fewer animals and a smaller environmental footprint.

Jeff Simmons

Animals act as conservationists for our planet in ways we cannot.

For example, 86% of the 6 billion tons of feed livestock consumed annually is made up of materials people cannot eat. The process of creating human food from plants creates leftovers, such as wheat middlings from making flour, which can be used as animal feed and upgraded into nutrient-rich animal source food. This both reduces the potential impact of disposed food waste and leftovers, and adds to the bounty on humanitys collective dinner table. For example, according to the UN Food and Agriculture Organization, cattle return 1 pound of protein to the human food system for every 0.6 pounds of potentially human edible protein they consume.

And when it comes to emissions, celebrities rides to the Golden Globes have far greater impact on the environment. According to the U.S. Environmental Protection Agency, transportation accounts for 26% of U.S. greenhouse gas emissions. Livestock production is just 4%.

Experts predict a growing population will drive a need for 70% more protein globally in the coming decades. There can be a future where we meet this demand without jeopardizing our resources. But we need to put the focus and energy in the right places where we can make the biggest impact. According to UC-Davis professor Frank Mitloehner, all Americans practicing Meatless Mondays would only reduce the U.S. national greenhouse gas emissions by 0.6%. Meanwhile, farmers and ranchers are continually working to reduce their carbon footprint. For example, the carbon footprint of U.S. dairy production has shrunk to just a third of what it was in 1950.

Taking nutrient-rich animal source food choices off the table isnt a solution to our challenges. Lets focus on meaningful steps that make an impact like getting farms to carbon neutral and producing protein more efficiently. We need tools and resources for farmers, particularly in emerging economies. We need science and innovation to help raise livestock more efficiently. We need productive public, private, NGO partnerships.

What is undoubtedly good about the conversation is that we can all agree change is necessary. I would welcome the opportunity to talk with anyone celebrity or otherwise about the complex topic of climate and animal agriculture. We can only solve this if we work together for scientific truth and solutions.

It starts with healthy animals. And it also starts with us.

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Veganism may not save the world, but healthier animals could - Food Dive

Its 2020. We all know the world is melting and we need to do everything we can to help the environment. I already walk everywhere, try to grow my own vegetables, eat seasonally, shop local, try to have zero food waste, have a worm farm, compost, host a beehive, bring my own bag and refuse to use takeaway cups, but for some reason I never switched to a plant-based diet.

I know that it is the easiest thing you can do to stop putting stress on the world from an agricultural and an ethical standpoint with an obvious side effect of overall carbon emission reduction.

But it is hard. For me, it is hard because I write about food for a living. I write about restaurants and bars and aside from the obvious need to eat butter, cheese, meat and other non-plant-based things while reviewing, alcohol isnt plant-based either. You know the reason why your Campari is red? Beetle shells. That wine youre drinking? Its been fined and filtered with eggshells and fish products. And though some people might, a food critic cannot subsist on vodka and unfined, unfiltered wine alone.

But thats no excuse. There are 21 meals in one week and for me only three are reviews. I also know the contents of my fridge (butter, eggs, stock, yoghurt, congee) and I need to be realistic about how drastically I can change my diet. So three months ago I decided that for three days a week nine meals I would eat vegan.

I thought that just because I dont drink milk or eat meat at every meal, I was pretty good already. I was wrong. I am that asshole who does all her meal prep at the weekend so I have at least five days of breakfasts, lunches and bases in the fridge. I had no idea how heavily I relied on eggs for breakfast, how much butter I consumed and how much I relied on stock-based meals until I stopped cooking them.

Since the environment was my primary motivation for adopting a partial vegan diet, I set myself some rules.

1. No processed foods. This meant no fake cheese, spreads, mock meat or any of that factory-made food that requires a lot of energy to produce. The most processed food I allowed myself was tofu.

2 No grains that have been unethically sourced. Im looking at you quinoa. When we went through the big quinoa boom, production ravaged Bolivia. Also food miles. The only quinoa Id be eating had to be locally grown. Cheap? No, but what is the cost of starving a nation?

3. No alt-milks. I dont drink milk but I have some huge problems with industries that take a product that requires tonnes of water to produce, milk it, and then ditch the actual product at the end, creating a food waste. The boom of this category is also a huge bee killer, and no bees mean no food, means no life.

4. No produce out of season. I eat like this already because its better for the environment, not just in terms of farming, but it also reduces my carbon footprint. Its a no-brainer and generally cheaper because there is always a surplus of in-season produce.

Thankfully meal-prepping legume-based dishes like soups, curries and salads takes no time, and any excuse to incorporate more colour and variety of vegetables into my diet is a good thing.

I found myself getting out of my go-to prep or clean-out-the-fridge dishes and making foods I never would have otherwise attempted at home, like dosa (for you sandwich press chefs out there, the batter also cooks very well in a toastie machine and doesnt stink out the office) and finding more creative ways to eat whole grains, tofu and legumes.

Surprisingly, as I cut animal products out of my diet, I found that I wanted them less and less. My three days of plant-based eating slowly became four, then five, and then I found myself eating like a regular person only when I went out with friends or for work.

From an athletic perspective, despite training intensely six days a week, my energy levels and strength did not change. As for my weekly food spend, my grocery bill was halved although if I bought packaged, processed foodsthat wouldnt be the case.

As for the negatives, there are only a few and they barely qualify as negatives. One is a personal preference: I am not a fan of tempeh. No matter how you marinate it, fry it or deep fry it, we will never be friends.

The second negative is that nothing will prepare you for the wind. Im talking about your own, your partners and the fact that you will be holding in a lot of gas so you arent ostracised from society. After a week or two of adjusting, your body gets used to all the starches fermenting in your guts, but you need to hang in there and cross that threshold.

And finally, even though you havent told them youve switched to eating a mostly plant-based diet, people will have very long-winded opinions about it, and they will feel it is imperative that you listen. How very tiresome.

As for the experiment, it has now become a lifestyle choice where most of my meals are vegan. There is nothing unhealthy or destructive about eating more whole-food, plant-based meals. After all, as the sociocultural writer Michael Pollan says: Eat food. Not too much. Mostly plants. And whether it is for the sake of the planet or your own body, he is right.

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Part-time veganism: the fewer animal products I ate, the less I wanted them - The Guardian

Brian May is loving Veganuary (Photo:Bill Ingalls)

Brian May has revealed that he is loving the food he's been able to eat during Veganuary - and would have tried it sooner if he'd realized how delicious a plant-based diet can be.

The Queen guitarist, who is currently touring in Japan, is a longtime vegetarian and animal advocate, who decided to trial a plant-based diet because he was 'bothered' by campaigners for some animals while eating animal-derived food.

Posting on Instagram, the musician shared a picture of his breakfast, and wrote: "Vegan breakfast for a Big Day! You know, I think if I'd realized how easy Veganuary was going to be, I'd have done it earlier.

"I was under the impression I was going to be 'giving things up', but it seems to be an opportunity to eat more of the things I really love!"

The star revealed he'd be doing Veganuary 2020 last month, sharing the news with his 2.1 million Instagram followers, posting a picture of himself brandishing Veganuary's vegan guide.

He said: "Starting on the first of January I, this coming year I will be doing VEGANUARY. Which means I will eat only vegan food for that month.

"If any of you folks out there are hovering on the edge out there and want to join me too, I'd be delighted. We can mutually support each other! I figured this book is a good place to start.

"My reasons? 1) to lessen the suffering of animals. 2) To lessen the load on our groaning planet. 3) for my health. And...as an animal campaigner, it has been bothering me for a while that I still eat animal-derived food, that has caused indignity and pain to a non-human animal."

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Rocker Brian May Would Have Tried Veganism Sooner - If He Realized How Delicious It Is - Plant Based News

Beyond Burger is a plant-based alternative to meat for those looking to go vegan or reduce their animal product intake. Tribune News Service Buy Photos

Vegan diets, which exclude the consumption of animal products in favor of plant-based foods,have become a powerful market force in the United States. Its never been easier for vegans to abstain from meat, eggs and dairy. Maybe you should join them.

The Economist predicted that 2019 would be the year of the vegan, and the prediction panned out well. According to market data from Nielsen, plant-based food sales have grown at more than five times the rate of overall food sales. Milk alternatives, such as almond milk and oat milk, comprised the largest category of sales.

Meanwhile, cow's milk is out. Dean Milk and Borden, two of the countrys largest milk producers, have filed for bankruptcy since November. The companies attributed their financial ruin to plummeting sales of traditional white milk. Americans per capita consumption of fluid milk has fallen 26% over the last two decades, according to the U.S. Department of Agriculture.

The plant-based food industry owes some of its runaway success to two companies that sell mock meat: Beyond Meat and Impossible Foods. Their lab-produced foods use specially chosen plant ingredients, which mimic the taste and appearance of real meat. Restaurant companies such as Burger King, Qdoba, White Castle and Dunkin have all signed deals with Beyond Meat or Impossible Foods. This week, Impossible Foods announced the upcoming release of a pig-free pork.

However, there's no vegan utopia yet. USDA data showed that overall dairy consumption in pounds per person remained unchanged between 2015 and 2018, owing its resilience to cheese consumption. Similar patterns hold for eggs.

While veganism has become mainstream, it is not necessarily popular. As few as 3% of Americans identify as vegan, according to Gallup. One poll commissioned by HuffPost suggests that more voters would be reluctant to vote for a vegan than would be excited to vote for one.

The rise of vegan food highlights the trend of reducing rather than totally eliminating animal-based foods. A survey from Harris Poll found that as many as 1 in 5 Americans sometimes opt to eat out totally animal-free.

The pattern also reflects a generational divide. Impossible Foods data indicated that more than half of Generation Z and millennials eat plant-based meat at least once per month, compared to just 1 in 5 baby boomers.

Vegans cite numerous reasons for their dietary choices.

One motivation is the environment. A study published in the journal Science identifies greenhouse gas emissions, global acidification, eutrophication, land use and water scarcity as factors that make livestock consumption environmentally unfriendly. Oxford University researcher Joseph Poore, who led the study, concluded, A vegan diet is probably the single biggest way to reduce your impact on planet Earth.

Another study estimates that eating vegan for just two-thirds of meals could reduce food-related carbon emissions by 60%.

Animal welfare is a second reason. Peter Singer, a Princeton University professor of philosophy who presented a lecture on animal ethics at IU in 2018, wrote, industrial agriculture denies animals even a minimally decent life.

Citing small cages, disease and chemical poisoning associated with production of food from fish and birds, Singer and animal welfare activist Karen Dawn argue that there is a moral imperative to abstain from fish, eggs and poultry.

While the National Institute of Health emphasizes that red meat consumption is associated with an increased risk of heart disease and stroke, consumption of fake meat isnt necessarily healthier.

Emily Gelsomin, a senior clinical nutrition specialist at Massachusetts General Hospital, explains, Meatless burgers are good for the planet, but not always good for our health. Patties from Impossible Foods and Beyond Meats are heavily processed and include higher amounts of sodium and saturated fat than typical beef burgers, Gelsomin said.

This type of diet change, the serious reduction of meats and dairies, is feasible for almost anyone with typical dietary needs in Bloomington. Vegan options in Bloomington are numerous. Its easy to buy from Bloomingfoods, Rainbow Bakery and more. Meatless burgers, including Beyond Meats famous patty, are widely available at supermarkets like Kroger. IU even offers on-campus options, too.

Veganism is here to stay in the 2020s. Next time you eat out, maybe hold the cheese.

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OPINION: Welcome to the 2020s. Veganism is in. - Indiana Daily Student

Hundreds of restaurants have launched tasty plant-based treats in conjunction with Veganuary, a campaign encouraging people to follow a vegan diet for the first month of the year. From pea protein pepperoni to watermelon steak, will any new products rival Greggs's vegan sausage roll success from last year?

Late at night on New Year's Day, dozens of people queued up outside the Greggs on Grainger Street in Newcastle to be among the first foodies to taste the new vegan steak bake before it was first available to buy on 2 January.

Food blogger Emma Phillips had been invited to the event by Greggs as a peace offering after she ate a non-vegan doughnut that had been mistakenly labelled as vegan.

The 40-year-old from Gateshead said the launch became "quite an experience" after various partygoers joined the queue to see what all the fuss was about.

"Bearing in mind it was New Year's Day, the Greggs in particular that they chose was on the corner beside quite a notorious area of Newcastle for revellers, shall we say - so a lot of quite inebriated people were walking past," Emma said.

After a bit of "ribbing" from non-vegan passersby, "they started to join the queue as well".

Inside, people were rewarded for their wait with trays of steak bakes, a DJ, and some iPads were even given away, Emma said.

It might seem like a lot of hype for just one product.

But Greggs knows how much one star snack can bolster an entire brand.

After Piers Morgan criticised the vegan sausage roll when it launched during the 2019 edition of Veganuary, Greggs's marketing team jumped for joy.

The ITV presenter's characteristically scathing retweet, followed by Greggs's witty reply, helped a video clip advertising the roll to accumulate a cool 5.3m views - and led to widespread media coverage.

The roll became one of the fastest selling Greggs products for years and helped to contribute to what was described as a "phenomenal year" by the company's chief executive.

Annual sales broke 1bn for the first time, with sales growing 13.5% compared to 7.2% in 2018 - and it was announced on Wednesday that all 25,000 staff members would get a share of a 7m payout to celebrate the success.

So, it's safe to say that food chains have realised there is money to be made out of Veganuary.

Food outlets jumping on the bandwagon include Wagamama, which has launched a "tuna" steak made of watermelon, Subway with its Meatless Meatball Marinara and Costa Coffee with its ham and cheese toastie - free from ham and, er, cheese.

Caffe Nero has launched an entire new menu to help people get through the 31-day challenge - complete with raspberry croissants and "meatball" paninis.

Pizza Hut, meanwhile, says it hopes its Veganuary special, a pepperoni-style pizza made from pea protein, will "appease" - oh dear - " even the greatest meat lovers".

So far this year the pizza chain says it has sold an average of 1,400 vegan pizzas a day - up 50% on January last year.

And Leon says its new chipotle and avocado burger has sold better than expected. The fast food chain's vegan burgers are now out-selling other burgers.

Dominos has confirmed rumours it is "getting there" with developing a vegan pizza - but it looks like it is going to miss the chance to make the most of the Veganuary hype.

Alison Rabschnuk from the Good Food Institute says the timing of Veganuary is "perfect" for businesses.

"Health concerns are the primary consumer motivation for eating vegan and January is the number one month for new health-related resolutions," she says.

But she also points out that not all vegan food has to be healthy - and new foods might actually sell better if they are marketed as an indulgent treat.

"Scream flavour and whisper health" is Alison's advice. "The fact that a dish is plant-based is what cues health for the customer - there's no need to overemphasise that point."

Veganuary launched in 2014 as a non-profit organisation encouraging people to try out being vegan in the first month of the year by signing the Veganuary pledge.

It also supports businesses to develop plant-based products "as a way of protecting the environment, preventing animal suffering and improving the health of millions of people".

The campaign claims 200 new vegan products were launched by restaurants and supermarkets at last year's event, when 250,000 people made the pledge.

This year is even bigger.

The number of sign-ups has already surpassed 370,000 (including 150,000 in the UK) and is "steadily rising", according to Veganuary's head of marketing, Toni Vernelli - who adds the "huge response" shows the "positive action" of the campaign is "exactly what many people need right now".

Google Trends also suggests there's much more interest in Veganuary this year.

Search term popularity in January each year

While making money from vegan foods at this time of year should therefore be easy, some food outlets have faced barriers.

Burger King cooked up a storm with its January roll-out of the Rebel Whopper which, although made of a plant-based patty, is not strictly suitable for vegans or vegetarians because it is cooked alongside meat products.

But the Veganuary team has defended the new burger and warned non-vegan customers not to get too picky.

It argues animals are better off with non-vegans eating plant-based burgers, even if they're cooked alongside their meaty counterparts.

PETA has also urged vegans to accept this kind of practice because otherwise restaurants will be put off making vegan products.

The risk of cross-contamination posed by the Rebel Whopper is one of several issues fast food chains encounter when rolling out vegan products.

Another problem for full-time vegans is whether or not to buy food from restaurants which make most of their fortune from meat.

Vegan social influencer Emily Woolnough has been grappling with this question for a while.

When KFC trialled a vegan burger last year, the 20-year-old from Cleethorpes refused to eat it.

"I was against buying something from KFC because they kill millions of chickens [and] I don't want my money to be going into that," she said.

But by the time the zero chicken burger launched across the UK on 2 January, Emily had listened to other influencers and had a change of heart.

"It's good to increase the demand for vegan food," she says - adding that the "amazing" KFC burger is her favourite Veganuary product because "it tastes so realistic".

Emma Phillips agrees it's the multinational big cheeses who will really be able to drive veganism to become mainstream.

"They're not bothered about the animals but I don't care," she says. "No business is there in an altruistic sense. For me, if veganism is to become mainstream... it has to be convenient, it has to be accessible. So the likes of Greggs and KFC are actually pushing that agenda in the way a niche movement wouldn't do."

Toni Vernelli, head of communications at Veganuary, agrees with the bloggers about sometimes-demonised business such as KFC, McDonald's and Burger King. "We don't think we can achieve a vegan world without them," she says.

She points out the huge advertising budgets and overflowing budgets enjoyed by these companies and says, with increased demand, industry giants might invest in growing their vegan menus.

While they may not want to be too closely aligned with a store that sells 1.5m pork sausage rolls every week, Emma and Emily do have one thing in common with Greggs - they're all profiting from Veganuary.

Emma says she got 1,000 new followers in the first week of January.

And part-time Starbucks worker Emily, whose @naturally_vegan Instagram page is smaller than Emma's @veganwomble account, has still had about twice the number of new followers in the first week of January compared with her weekly average.

"Posting the new foods gains a lot of attraction," Emily says.

"It's the hot topic at the minute, it's what everyone's talking about."

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Veganuary: Do this year's dishes rival the Greggs vegan sausage roll? - BBC News