Is Becoming Vegan Just Trendy - or Smart?

When you grow up in Seattle, it’s not unusual to come across vegans.  But when a New York Times food writer “goes vegan”, you know there is a major shift occurring in the country. Mark Bittman, author and food writer, is now Vegan Before 6 - 6pm, that is. He eats vegan meals all day and then after 6:00, he eats whatever he wants. (Vegans do not eat any animal products or products made with animal derivatives.)

I find the Vegan Before 6 approach interesting because it’s structured but still offers flexibility. I think ultimately, this is what we all need - to find our own strategies that satisfy our lifestyles and our ethics.

I started this blog post yesterday and then headed to a Kim Ricketts Book Event to hear author, Anna Lappe speak about her new book, Diet for a Hot Planet.  (Her mom, Frances Moore Lappe wrote the revolutionary book, Diet for a Small Planet in 1972.) Inevitably, the topic of veganism came up. The moderator asked Anna if she thought there was a place for meat in the diet. I was impressed that she didn’t give a pat answer about what people “should” or “should not” do. Instead, she thoughtfully pointed out that eating animal products - or not - is a deeply personal and philosophical decision that each person and family needs to explore on their own terms.  However, she countered, we can all agree that there is enough research showing that a “plant-centric” diet is healthiest for our bodies and the planet - and that’s the direction we should at least be headed. I concur.

I have never subscribed to a one-diet-fits-all concept. Everyone is built so differently.  Over the years, I’ve tried to maintain the delicate balance between informing people about food without telling them what to do. So, if you’re curious about vegan or vegetarian diets, here are some things to consider:

If you want to make a slow shift:

Go Meatless Mondays. If you’re a big meat eater, just shifting over to one vegetarian dinner a week is a powerful step. The Meatless Mondays site has recipes and be sure to check out Seattle blogger, Michael Natkin’s site, Herbivoracious.com for mouthwatering vegetarian recipes.

Develop your own rules. Perhaps you can start eating vegan lunches or try eating meat only on the weekends. Find something that works for you, your body type, and your schedule.

Get creative. Instead of thinking about it as eliminating food from your diet, instead look at it as a fun opportunity to try new foods. Explore different cuisines that are already vegan like Indian or Asian fare.

If you’re taking the plunge and going fully vegan:

Do your homework. It’s a good idea to visit a nutritionist/dietitian or physician who is knowledgeable in this area before completing cutting out all animal products. Get your vitamin and mineral levels tested, take note of your energy level on your current diet, and make sure that you are well-informed on the topic before making any major changes.

Watch the sugar. Animal protein stabilizes your blood sugar for a longer period of time than plant protein or carbohydrates. Depending on how much your blood sugar fluctuates during the day, you’ll need to be careful if you omit animal products. Many people that go vegan (and/or vegetarian) end up overindulging in refined carbohydrates and sugar because they become hungrier a lot faster. You’ll need to eat small meals more frequently and be sure to include protein as often as possible throughout the day (nuts, nut butters, beans, tofu).

Limit fake soy products and other processed products. Just because a meal is vegan or vegetarian doesn’t mean it’s automatically healthy. Many meat-free products on the market are still very processed. Our bodies prefer food in their most natural state. While these products are great for last minute meals, they should not comprise the majority of our diet. Try to stick to whole foods (beans, tempeh, whole grains, nuts, seeds) as much as possible.

Learn how to cook. You’ll need to be creative in the kitchen in order to make sure you’re getting all of the nutrients you need. Take a cooking class, read blogs (check out www.vegan.com), buy some cookbooks, and start experimenting with grains, beans and veggies because you’ll be eating a lot of them!

RESOURCES:

This topic is vast and this blog post only includes a few general suggestions. For more information, check out the book, Becoming Vegan: The Complete Guide to Adopting a Healthy Plant-Based Diet by Brenda Davis and Vesanto Melina. (If you’re in Seattle, Vesanto Melina sometimes teaches classes so keep an eye out for her events.)

Check out the upcoming book, The Meat Lover’s Meatless Cookbook by Kim O’Donnel due out in September and available for pre-order on Amazon and Barnes and Noble.

Vegan cookbooks recommended by cooking instructor and vegan, Jackie Topol:

Vegan with a Vengeance by Isa Chandra Moskowitz
The Candle Cafe Cookbook by Joy Pierson and Bart Potenza w/ Barbara Scott-Goodman
Rabbit Food Cookbook by Beth A. Barnett

Vegan baking:

Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz
Joy of Baking by Colleen Patrick-Goudreau

Other titles you can check out:

How it All Vegan
Vegan Lunchbox
The Vegan Table
The Conscious Cook
The Kind Diet
Great Chefs Cook Vegan
Veganomicon
Vegan Express
Raw Food/Real World: 100 Recipes to Get the Glow