nutrition BY CAREN BAGINSKI


vegan O


GOING


A BEGINNER’S GUIDE TO THE ULTIMATE PLANT-BASED DIET


nce considered the exclusive domain of animal advocates and radical health enthusiasts, the vegan diet has suddenly become trendy, with converts from Bill Clinton to Ellen DeGeneres. Indeed, one-third of the estimated 7 million American vegetarians are now vegans, according


to Te Vegetarian Resource Group. People are making the switch for good reasons. Vegan is healthy: By skipping animal-based foods, you take in less saturated fat and total cholesterol and sidestep added hormones, antibiotics, and toxins (such as mercury from fish). It’s compassionate to animals, a growing concern because of inhumane and unsafe conditions at factory farms. It’s also eco-friendly: Cutting back on animal foods just one day a week has a greater environmental impact than buying all your food locally, according to a recent study in Environmental Science and Technology. And, if done right, a vegan diet encourages weight loss. Although swearing off animal products—milk, eggs, meats, cheese, honey—can be intimidating, there’s


never been a better time to go vegan. Natural markets offer many new, delicious vegan products, and cookbooks like Ann Gentry’s Vegan Family Meals (Andrews McMeel, 2011) offer endless culinary inspiration. ➻


june 2012 | deliciousliving 43


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