It’s not a diet or a fad; it’s a way of life.
~Ocean Robbins
THE ROOTS OF GOOD HEALTH
Thriving on a Plant-Based Diet by April Thompson W
hether identifying as vegan, vegetarian, pescatarian, fl exi- tarian or other veggie-friendly
variant, a growing number of Americans are moving away from meat products and toward plant-rich foods. Most come to a plant-based diet for personal, planetary or animal welfare reasons; however, they stay for the fl avorful foods they discover along their dietary journey and the health benefi ts they reap. Marly McMillen-Beelman was pre-
scribed medications to alleviate symp- toms of irritable bowel syndrome. “I knew I didn’t want to be on prescriptions, so I decided to change my diet, beginning by giving up meat, dairy and eggs. I imme- diately felt much better and my symptoms went away naturally,” says the Kansas
18 Austin Area Edition
City, Missouri, author of T e Everything Vegan Meal Prep Cookbook and founder of Chopped Academy, an online resource for food bloggers. “Now I eat an even greater variety of food than I did before I went vegan.” While only 3 percent of Ameri-
cans identifi ed as vegan and 5 percent as vegetarian in a recent Gallup Poll, a 2018 report by restaurant consultants Baum + Whiteman indicates that about 83 percent are eating more plant-based foods. Embarking on a plant-based diet is
a lifelong adventure, but it can take time to adjust. Experts recommend a healthy dose of self-love with the newfound fond- ness for fruits and veggies. “Give your- self some slack and realize that dietary changes do not happen overnight,” says
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April Murray, a registered dietician in Costa Mesa, California. “Start with famil- iar plant-based foods you already enjoy, and ease into trying new foods, whether tempeh or lentils.” A plant-oriented diet also can be
fl exible; health advocates encourage individuals to fi nd a diet that works for them and their families. Leah Webb, the Asheville, North Carolina, author of Simple and Delicious Recipes for Cook- ing with Whole Foods on a Restrictive Diet, has adapted her diet over time to accommodate her family’s health needs. Although Webb has always maintained a plant-rich diet, she began incorporat- ing some animal products when her son was born. “He had severe food allergies and asthma, and needed a more diverse
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