This post may be controversial, and perhaps even incite a mini-riot. Many of my own family members still drink diet sodas. I still love them….family, that is.
That’s why I’m providing this information. Diet drinks are a not-so-small part of a much bigger picture run by the few giant corporations that call themselves the food industry (jumping off the soap box).
Believe me, I used to drink diet sodas, mostly the ‘un-cola’ varieties. I also downed my share of sports drinks and other diet type beverages. In my early forties, I began training in the gym pretty intensely, and trying to eat ‘clean’. It was around that time when I realized those sodas were full of chemicals, and they began to taste pretty awful. Thankfully, I had no trouble replacing them with plain water or seltzer. I still enjoy the carbonation effect.
Instead of sugar, diet sodas are sweetened with artificial sweeteners like aspartame, cyclamate, saccharin, acesulfame-k or sucralose. But, you know that. These drinks are calorie free, which technically should help people lose weight and prevent sugar-related diseases like diabetes.
However, the evidence for these beverages having any use in weight-loss is completely nonexistent.
It Confuses Our Brains.
When a person consumes a zero-calorie artificial sweetener, it’s telling the brain, “I am eating sweet, expect calories.” However, no calories come.
Sugar addiction researcher Nicole Avena, Ph.D., who is an assistant professor in the College of Medicine at the University of Florida, explains that in the short term, we’re getting that satisfaction of sweet without the calories. But in the long run, it’s a little more complicated. “If you’re consuming beverages without calories and not getting fullness from sugar-sweetened beverages, you could be priming the brain to want to eat more,” she tells HuffPost. “That’s one of the limitations of artificial sweeteners: In the long term, it could stimulate appetite, versus provide a benefit in the sense they’re reducing calorie intake … Over time, it’s not helping the brain get over wanting sugar.”
Excerpts from an article by Dr. Mark Hyman:
- Artificial sweeteners are hundreds to thousands of times sweeter than regular sugar, activating our genetically-programmed preference for sweet taste more than any other substance.
- They trick your metabolism into thinking sugar is on its way. This causes your body to pump out insulin, the fat storage hormone, which lays down more belly fat.
- It also confuses and slows your metabolism down, so you burn fewer calories every day.
- It makes you hungrier and crave even more sugar and starchy carbs like bread and pasta.
- In animal studies, the rats that consumed artificial sweeteners ate more, their metabolism slowed, and they put on 14 percent more body fat in just two weeks — even eating fewer calories.
- In population studies, there was a 200 percent increased risk of obesity in diet soda drinkers.
More information from Dr. David Katz, founding director of Yale University’s Prevention Research Center:
If you’re really trying to lose weight or eat healthier, Katz said the better way to do so is to “rehabilitate” your taste buds by cutting out hidden sugar in foods like salad dressings, pasta sauces and crackers, so that you’re more sensitive to sweetness and thereby prefer less. The links here take you to my healthier, sugar free and tasty alternative recipes.
“Then we can solve the problem without relying on chemistry,” he said. “These chemicals have uncertain, unpredictable effects, and so when you have the option to avoid them, I would prefer that.”
Furthermore, here’s the real ‘skinny’ on the artificial sweeteners used in your diet beverage.
What Is Aspartame Made Of?
Aspartame is made up of three chemicals: aspartic acid, phenylalanine, and methanol. The book Prescription for Nutritional Healing, by James and Phyllis Balch lists aspartame under the category of “chemical poison.” As you shall see, that is exactly what it is.
Click on each ingredient for detailed information…really, do it.
Methanol a.k.a wood alcohol/poison (10 percent of aspartame)
Phenylalanine (50 percent of aspartame)
Aspartic Acid (40 percent of Aspartame)
So, now that you’ve read EVERYTHING in this post, I’d also like to offer some great alternatives to diet soda.
- Infused water – try putting cucumber and apple slices in a big pitcher!
- Seltzer and a little (real) fruit juice
- Brewed ice tea (add agave or maple syrup for sweetening)
Keep Eating What You Love
Does the idea of going all day without eating meat, dairy, chicken or fish seem daunting? I bet it wouldn’t after you’ve given it up for a few weeks. It’s truly become second nature for me, and so easy. Eating animals or their by-products like milk, eggs, cheese, etc. isn’t anything I even think about anymore.
Guess what? My meals would look pretty normal and delicious to most everyone. We ate pizza last Friday night. Last week, I made biscuits and gravy so good, southerners would be jealous. Then, there was the potato and squash casserole with a cheesy, crispy topping. I’m hungry just writing about these healthy and filling meals!
Here’s a fun fact that shouldn’t surprise you too much: most families eat about 10 of the same meals on a regular basis, occasionally throwing in a new dish. I bet you even have several dishes you make over and over, without using a recipe or needing a trip to the grocery store for something special. Some of these dishes probably include burgers, tacos, casseroles, pizza, maybe stir-fry?
So, why not use the meals you normally eat, and make them plant-based instead? If you don’t like the sound of tofu tacos, use more beans and vegetables. There are also lots of packaged meat substitutes out there. But, before I give you a list of meat, dairy and cheese substitutes, I must qualify the information by telling you that I don’t advocate using them on a regular basis. I’ve tried many of these products during my early plant-based transition, and here’s my personal conclusion:
- They’re still processed products labeled ‘vegan’.
- Almost all of the meat and cheese subs are loaded with sodium and fat.
- These products are not whole, real food.
- The butter substitutes are 100% fat.
The same goes for cheese substitutes. In the beginning, I’ve tried a few different types of vegan cheese, and none of them appealed to me. Seriously, after about two weeks, I found I didn’t even miss dairy cheese. But, I love a good kitchen challenge, so I set out to make my own, and you can, too! I get all the ‘cheesy’, creaminess from homemade béchamel or other cheese sauces using cashew or other nuts, non-dairy milk or tofu, nutritional yeast, herbs and spices. This cashew ricotta cheese recipe is super simple.
I have also really grown to prefer making my own tomato sauces, soup stock and salad dressing, because it lets me combine all the flavors that I love! It’s also way less expensive to make your own. This versatile salad dressing can also be thickened with firm tofu or more cashews, and used as a dip.
Here are a few dishes that you and your family probably make, eat in a restaurant, or take-out on a rotating basis. The recipes below have been ‘healthified’ by using whole, plant-based and nutrient rich foods. Give it a try!
This is a 4-ingredient recipe.
This lentil meatloaf is so good. It’s got an earthy, rich texture and the flavors are incredible. There’s a surprise ingredient that just puts the whole thing over the top! Serve it with mashed red potatoes and I dare you not to dive in for seconds.
These tasty, crunchy fries are made with polenta (corn meal), and I trust you will make them again and again.
What’s better than a homemade pizza with all the toppings that you like?
These are savory lentil mushroom burgers from Susan at Fat Free Vegan. None of the ingredients are unusual, unless you think chia seeds are….but you should have them in your fridge anyways because they’re friggin’ amazing in everything!
If you need to take baby steps and transition more slowly, that’s ok!! Here is a list of some ‘better’ vegan-type products you could incorporate into your plant-based diet. I’ve tried all of them except the mayo, and have chosen them for this list based on the ingredients.
- Boca Crumbles
Ingredients: water, soy protein concentrate, wheat gluten, contains less than 2% malt extract, salt, wheat starch, yeast extract, sugar, natural flavor (non-meat), dried onions, garlic powder, spices.
- Gardein Beefless Tips
Ingredients: water, vital wheat gluten, soy protein isolate*, expeller pressed/canola oil, organic ancient grain flour (kamut®, amaranth, millet, quinoa), onion, natural flavors (from plant sources), modified vegetable gum, malted barley extract, yeast extract, garlic powder, onion powder, potato starch, organic cane sugar, sea salt, pea protein, carrot fiber, beetroot fiber, spices. rub: dehydrated vegetable (red bell pepper, garlic, onion), spices, organic cane sugar, salt. *non-genetically engineered soy and wheat.
- Treeline Soft French Style Nut Cheese
Herb Garlic flavor ingredients: cashew nuts, filtered water, L. Acidophilus, sea salt, dried scallions, lemon juice, white pepper, garlic and onion powders, dried parsley, basil, oregano
- Eat It In the Raw Parma Cheese
Ingredients: Raw organic walnuts, nutritional yeast, Celtic sea salt
- Just Mayo
Ingredients: Non-GMO Expeller-Pressed Canola Oil, Filtered Water, Lemon Juice, White Vinegar, 2% or less of the following: Organic Sugar, Salt, Apple Cider Vinegar, Pea Protein, Spices, Garlic, Modified Food Starch, Beta-Carotene.
A word about eggs: I used to eat them a lot, but I don’t anymore. I’ve found so many different ways to substitute them in my cooking and baking. This egg replacer is best used for baking purposes.
- Ener-G Egg Replacer
Ingredients: Potato Starch,Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Cream of Tartar), Cellulose Gum, Modified Cellulose.
Other Egg Replacement Options:
- 1 egg = 2 Tbsp. potato starch
- 1 egg = 1/4 cup mashed potatoes
- 1 egg = 1/4 cup canned pumpkin or squash
- 1 egg = 1/4 cup puréed prunes
- 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
- 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
- 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Whatever type of nutrition you choose for your life, remember to just love yourself, eat more plants and move your body!
Where does your brain go when you think of not eating meat, fish, chicken, or dairy (which includes eggs, cheese, yogurt or cow’s milk, even skim), no oil and very limited salt and sugar?
I’ve learned that many view a plant-based diet as dull, full of boring salads, raw or (even worse) limp and tasteless vegetables. I still run into people who call my food choices “rabbit food”. My journey has opened my eyes, and tastebuds to amazing, delicious and fun foods. All I want to say is…WAKE UP PEOPLE!!! I’m loving the the re-discovery and magic of vegetables and fruits, but the other fun foods….whoa!
Here are just a few, with descriptions and ways to use them in recipes. Much of the following information is from Wikipedia.
This is a coarsely ground pasta made from semolina, a type of wheat, so it it not gluten-free. Like macaroni and spaghetti, couscous is made from semolina flour, but rather than mixing the semolina with a prescribed amount of water and/or egg into a dough, couscous is made by rubbing the semolina between moistened hands until the flour combines with just enough water to form hundreds of tiny grains. I particularly enjoy eating Israeli couscous because it’s a slightly bigger formed ball of pasta, fun to eat, and great in soups and salads. It also holds any sauce or seasoning you like!
Although it is made from wheat, seitan has little in common with flour or bread. Also called “wheat meat”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Seitan is high in protein, making it a popular protein source for vegetarians. Asian restaurants often use seitan as a vegetarian mock meat, and seitan is also the base for several commercially available products. Although not as common as tofu, seitan is quickly gaining popularity, particularly in vegetarian restaurants, due to its ability to take on the texture and flavor of meat. Prepared seitan can be found in the refrigerated section of most health food stores.
It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins.
Shirataki are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from elephant yam or the konjac yam. The word “shirataki” means “white waterfall”, describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own. Here’s a recently posted recipe using these low calorie and versatile noodles.
NUTS AND SEEDS
Ok, so you’re familiar with almonds, cashews, sunflower seeds, macadamia and sesame, right? Maybe you’ve also heard about chia and flax seeds. But, have you ever soaked your nuts? Stop laughing and read on. Believe it or not, soaking cashews (or other nuts/seeds) for several hours prepares them to be used as sauces, in dressings, dips and many cooked recipes. Here’s an amazing, creamy recipe for mushroom gravy that your taste buds will love and thank you!!
Then, there’s the legumes, all sorts of them. I much prefer that term for all the beautiful beans and peas out there! There’s the adzuki, and chickpea, and butter bean, and lentil, and black bean, and scarlett runners, just to name a few. They also happen to be are a rich source of protein, and fiber for digestive and heart health. There are so many ways to use these nutrient rich and versatile foods! Check out this ‘guacamole’ recipe using my beloved edamame.
SQUASH AND TUBERS
Spaghetti, Kabocha, Carnival, Butternut, Acorn, Pumpkin, Delicata, and several more I haven’t listed. Did you know? Every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in with pasta, or made into soup. Red and purple potatoes, russet, and all the different sweet potatoes make for some delicious, nutritious and filling recipes.
The grains are also numerous, and I love experimenting with the different textures and flavors. The freekah grain, and farro both have such a fun ‘bite’! As much as you can, go for the whole grain, like oats, barley, brown rice, farro, rye, millet, sprouted grains and buckwheat. It’s really satisfying to include them in your recipes and you don’t need much because they’re so filling.
I was sitting on my couch, minding my own business when mysterious music comes on, sounding like something from a James Bond movie. The deep male voice is talking about a McDonald’s located at an undisclosed location with an exclusive club inside, where only the best of the best have access. ”What does one serve the best basketball player in the world?”, the voice goes on to say. Enter LeBron James. He walks into a room with dark wood walls and floors, ala country club like. The bacon clubhouse burger is awaiting him, set atop a glass pedestal with good lighting.
While they never actually show him taking a bite of the burger (hmmm, I wonder why?), his one line at the end of the commercial lends his seal of approval, “you should serve it to everyone”.
Aside from taking issue with the grossosity of this ‘sandwich’ from McDonald’s, I also question their claiming LeBron as the “best basketball player in the world”….I come from the Jordan generation. I wonder which of my opinions will raise the most eyebrows! As you weigh in, read the nutritional information on McDonald’s new menu addition.
Here’s the link to view the commercial, but I suspect by now, you’ve seen it.
Bacon Clubhouse Sandwich (burger)
(can be made with beef or chicken)
Serving Size 9.5 oz (270 g)
40g Fat (62%)
51g Carbs (17%)
1470mg Sodium (61%)
So already you know that more than 1/2 of this so-called sandwich is salt and fat, and saturated fat. Then, you read that 38% of this sandwich is cholesterol. You know what that does, right? As you look through the ingredient list, how many of them can you point to and say “yeah, I know what that is?”
|Calories from Fat||360||Dietary Fiber||4g (14%)||Calcium||290mg (30%)|
|Saturated Fat||15g (75%)||Sugars||14g||Iron||4.5mg (25%)|
|Trans Fat||1.5g||Vitamin A||380IU (8%)||Vitamin C||15mg (25%)|
Ingredients: Click each name to read the real ingredients
Remember when you first learned to ride a bike? You started with training wheels because they made you feel safe and comfortable. You needed them for what seemed like a long time before you were brave enough to try just 2 wheels. Of course, you had the comforting hand of an adult on the back of your bicycle as you peddled, wobbly up the street until you had the momentum which turned your wobbly wheels into gliding confidence. Before you knew it, you were cruising up your street with a big Cheshire cat smile on your face, hoping all the neighborhood kids were watching with envy.
Remember when you were learning to type? It could have been an IBM Selectric, or something more modern like a PC keyboard. It was ‘hunt and peck’ until I took a formal typing class where I learned proper hand and finger placement. Then, it took several months until I was dexterously (is that a word?) and emotionally confident. By the time I took my first REAL job, I was proud to announce on the application that I could type 60 wpm!
Remember when you first learned to drive a car? Mine was a light blue 1972 Volkswagen bug, manual transmission. My brother sat beside me, patiently talking me through each step of the gear shift changes. I can still hear the grinding noise it made while I focused hard to get it right. Pretty soon, I mastered it so well that the next 4 cars in my life were stick-shift! Then, I bought a Harley Davidson.
I took a motorcycle riding class for an entire weekend. There were hours of classroom learning before we donned our long sleeves, gloves, boots and helmets; then headed for the football sized parking lot, lined with alien looking yellow markings. There were circles, dashes and jagged lines that were unfamiliar to me. It looked like large morse code with a few maritime flag symbols thrown in.
We lined up and straddled our small 250 cc bikes they provided. I felt pretty unstable, and felt sorry for the 6-foot tall guy next to me, whose knees were in his chest as he sat atop his bike. One by one, they yelled out instructions: “Engage clutch, right hand on brake, check for neutral gear position”. This became our weekend mantra. There was new terminology and mechanical parts to learn. I also quickly learned that turning to the right was much easier than turning to the left.
Back home, I was now the proud owner of a 1996 two-tone green and silver, limited edition Softail. I set out to drive around the neighborhood. I rode my new motorcycle around one square block, making only right turns. One square block turned into 2, then several blocks at a time. Eventually, I had to make a left turn, and did so very carefully.
I’ve been passionately riding a motorcycle since 1995. I’ve traveled over 50,000 miles on bikes since then, and I’m currently riding my second Harley Davidson; a 2007 Road King Classic. For those of you unfamiliar with bikes, this is a vehicle with a 1600 cc engine, weighing over 700 pounds – a far cry from the 250 cc bike I struggled to maneuver in riding class. The early stages of learning something new can be difficult, so you practice long enough to break through that barrier of frustration and start seeing results.
Changing my eating and cooking style in 2012 also involved learning a new skill. I was pretty tentative at first, needing lots of direction and support, like that hand on the back of my two-wheeled bicycle. I wanted instructions ‘called out’ to me on a daily basis, so I researched recipes. I had to learn about new cooking instruments (tofu press, dehydrator) to enhance my plant-based lifestyle. There were new food item names like seitan, tempeh, chia seeds, nutritional yeast and tofu that have become part of my cooking routine. I continued to seek help from many resources, and I’m grateful for all the support. Eventually, my passion for the plant-based lifestyle became stronger than my fear of it, and confidence took over. I was thoroughly enjoying tapping into my creativity.
Now, I’m much more confident when I approach new recipes, like making my own cheese from soaked nuts, not dairy. I’m so happy I began eating this way. I’ve experienced great changes in my energy and my weight; and my skin is brighter. I love the thought that I’m doing everything I can to insure the best future for my health.
Now, if only I can get a better handle on taking really good food photos? There’s another new skill I’ll have to tackle!
In past posts, I’ve talked about suffering with what I referred to as ‘bloat belly’ most of my adult life. Even with significant weight loss in my early 40′s, I remember the bloat feeling was ever present. I know now it was because I was eating something akin to the Atkins diet at that time and for many years thereafter….until September 2012.
If you’re someone who has to have information and the facts, you’ll find this article eye-opening and hopefully something to make you go hmmm.
I found this article on the One Green Planet site. I related to so much of this information and I hope you enjoy it, no matter if you’re plant-based or not!
This is written by Stephanie Sindicich, a regular contributor to their site. The graphics and photos are my contribution.
There are things people tell you when you bring up you’re about to go vegan…then there are the many things no one bothers to even mention. Important things. Things they should warn you to expect, or at least look out for.
Here is a lovely list of things people encounter on their journey to veganism that will hopefully help you if you’re new at this too, or if you’re planning to make the switch in the near future. If you’ve already made the switch, I expect you’ll be nodding your head and agreeing emphatically while reading each item and saying to yourself, “Ah yes, I remember that vividly,” all the while having a good laugh at the poor newbies who are just finding out about this.
1. Labels, Labels, Labels
Admittedly, I had heard and read about the need to carefully check labels on each and every packaged item before purchasing said item to ensure it is, in fact, vegan. What I didn’t realize was just HOW MUCH checking is required. Your first trip to the market since becoming vegan may well be the longest amount of time you’ll ever spend in a grocery store in your entire life. But rest assured, fellow newbies, the next time you’re at the market, having invested the necessary time on your first trip, you’ll be able to find what you’re looking for more easily and you’ll know what’s a “go” and what’s a “no.”
…’nuff said. Especially if you live in a place where you are unable to get a cheese substitute by hopping to the nearest Whole Foods. However, check out these cheese recipes found right here at OGP that are incredibly tasty and not too difficult to make: 10 Vegan Cheeses That Will Knock Your Socks Off!
3. Dinner Parties…. What Now?
If you are new at this, chances are your friends and family don’t know about it yet…or, in my experience, know and believe you are “over it” by now. Dinner party invitations, while lovely, can be tricky to navigate. When you call to RSVP, make sure you ask if there will be vegan options. Or, better yet, ask if you can bring something! By doing this, you may be able to show others that vegan food, while generally healthier, is also delicious! Here’s a dish that’s easy to make, pack, and bring to any dinner party or pot luck: Pueblo Corn Pie. Additional party-friendly dishes can be found here.
This is also a reason I suggest…
4. Preparation Before Going Out
Imagine this — you show up at the aforementioned dinner party, stomach rumbling after a long day at the office, when suddenly, you notice there are no vegan options, or worse yet, because you were running late, someone ate the last piece of that delicious vegan platter your host worked hard to prepare for your dietary choices…instead of grabbing the nearest non-vegan food and shoving it into your face to quell the hunger beast, always have a snack in your bag/car ready to go. Having snacks on hand make it much easier to resist that oh-so-decadent cheese ball that’s been calling your name from the other side of the room. Homemade bars, fruit, or even sliced and ziplocked fresh veggies can curb that hunger until you can get home and fill up on your favorite dish. Trust me, your stomach will thank you, instead of grumble at you all night.
5. Vegetable Soup….Again?
It’s Wednesday night, you’ve been at work for what seems like ages, you’re feeling uninspired when it comes to cooking, and nothing seems particularly appealing. Chop, chop, sauté, sauté, stir, stir. There, vegetable soup. Again. Don’t fall into this rut! While vegetable soup is delicious and can be altered, having it three times in one week, it may seem a bit hum-drum. It’s easy to find a recipe that’s simple and overdo it. Instead, realize early on that there are thousands of delicious vegan recipes to be had! Yes, vegan cooking takes a bit longer than, shall we say, traditional cooking. But that isn’t necessarily a bad thing. Unleash your inner Emeril and get creative! Try preparing some meals on the weekend when you have the time and freeze or refrigerate for those nights when cooking is the last thing you want to do. Trust me, it’s better to have a little variety than to bore yourself to death.
6. Trying to Make New Dishes….and Failing Miserably
Let’s face it, nothing looks as good as the photo online when you prepare it. Recipes are sometimes tough to carry out if you aren’t too gifted in the kitchen, but what’s important is that it’s healthy and tastes good! Don’t worry if it doesn’t look exactly like the photo. The important thing is that you’re trying new and creative things while not compromising your veganhood. Sometimes, things will taste horrible. And that’s when you realize the recipe called for 1 teaspoon cayenne pepper, not 1 cup. It happens. It also happens when you’re making normal food. Don’t let these little mishaps deter you. It happens to the best of us.
The beautiful thing about being vegan is that you feel healthy. One very important thing to watch out for is your vitamin intake to make sure you actually are healthy. Keep track of your vitamins and if you’re not getting enough of something, amp up the veggies that supply your body with those nutrients. If you’ve tried, and just can’t keep up with the intake, try a multi-vitamin or supplement. Do your research first, though. The body can only absorb so much, so if you’re really only missing B-12, then by all means, buy a B-12 supplement. Don’t overdo it with the fancy multi-vitamins or you may be wasting not only time comparing brands and amounts, but money, too. It can be a tad confusing.
8. Advice from ‘Others’
There is a wealth of information out there, including here on OGP, but some of the most valuable information can be found by listening to friends who are long time vegans. If they live in your area, they can point out local markets that sell vegan products, where the best produce can be found, what restaurants will cater to vegan needs, etc. The list goes on. However, be wary that not ALL advice is good advice. Far too often, I’ve heard advice on what my body needs. Listen to your own body. What is it telling you? Do you need more protein, greens, or heavier meals for this particularly chilly winter? Take others’ advice with you in your vegan knapsack, but more importantly, let this time be one of self-discovery. If the advice does suit your needs, try it! But if it doesn’t, remember it for later when it might come in handy.
Telling friends, family members, or significant others that you’ve made the switch is a great thing to do! Especially if they are supportive and will help keep you accountable or even join you. What has happened more than that, however, is that people scoff and tell me it’s just a “fad” or that it’s a stupid idea. Don’t let these people get you down. You’ve made a choice to live a greener lifestyle and you know the effects it is having on your body. You’ll hear things like, “But you need meat! Protein! Calcium!” You know, as well as I do, that protein and calcium come in all shapes, sizes, and colors. Don’t let these nay-sayers have the last word. Educate them in a respectful and informative way. Do your research and share it with them. Maybe they’ll make the switch one day, too.
Saving the best for last. Your digestive regularity will probably change when you become vegan. This is due to the change in fiber and protein sources. Things will run right through you. Don’t be surprised if constipation is no longer an issue. If it gets to be too different from what you’re used to, try some pure boiled rice or citrus fruits to help bind things. Look on the bright side, at least things aren’t sticking around in your stomach for days!