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Going vegan helped us save $2,800, enough for a 2-week trip to Greece

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Going vegan helped us save $2,800, enough for a 2-week trip to Greece

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How a shift in how we eat helped my family save $2,800, enough for a 2-week trip to Greece

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A temporary tweak in what they ate allowed one couple to save thousands and travel overseas.

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Obesity is one of the most pressing health problems in the United States, and it will soon become the country's leading cause of preventable death. Despite the growing number of "diets" that are touted throughout the country, Americans just keep getting fatter. A government review of all the studies on weight loss found that two-thirds of dieters gain all the weight back within a year, and a whopping 97 percent gain it all back within five years. This yo-yo weight fluctuation is worse than being overweight; 97 percent of dieters would have been better off if they hadn't even bothered.

There has not been a single study indicating that high-protein diets such as Atkins work for more than a year. In fact, two studies showed that weight loss on the Atkins Diet reversed or stalled after just six months, and Atkins himself died weighing 258 pounds. The only weight-loss plan that has been scientifically proved to take weight off and keep it off for more than a year is a vegetarian diet. Many delicious vegan foods are naturally low in fat, so quantity and calorie restrictions are unnecessary. My colleague Dr. Dean Ornish calls it the "eat more, weigh less" diet (and even wrote a wonderful book with that title).

Animal products contain much more fat than plant-based foods. Because vegetarian diets are the only diets that work for long-term weight loss, it's no surprise that population studies show that meat-eaters have three times the obesity rate of vegetarians and nine times the obesity rate of vegans. It's possible to be an overweight or obese vegan, of course, just as it's possible to be a thin meat-eater, but adult vegans are, on average, 10 to 20 pounds lighter than adult meat-eaters.

Adopting a vegan diet won't just help you slim down, it will also help you fight an array of ailments, including heart disease, diabetes, arthritis, and cancer. Dr. T. Colin Campbell of Cornell University, arguably the foremost epidemiologist in the world, states, "Quite simply, the more you substitute plant foods for animal foods, the healthier you are likely to be. I now consider veganism to be the ideal diet. A vegan diet-particularly one that is low in fat-will substantially reduce disease risks. Plus, we've seen no disadvantages from veganism. In every respect, vegans appear to enjoy equal or better health in comparison to both vegetarians and non-vegetarians."

Order PETA's free vegetarian/vegan starter kit and start on the path to a healthier and slimmer you today.

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Obesity is one of the most pressing health problems in the United States, and it will soon become the country's leading cause of preventable death. Despite the growing number of "diets" that are touted throughout the country, Americans just keep getting fatter.

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What would happen if everyone went vegan? | BBC Good Food

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What would happen if everyone went vegan? | BBC Good Food

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To get you started, check out our top vegan recipes, including easy vegan dishes, vegan family recipes and vegan desserts.

How does food affect greenhouse gases?

Your fridge might seem an unlikely setting for the fight against global warming, but did you know that food is responsible for a third of all manmade greenhouse gas emissions? What's more, meat and dairy make up nearly 60 per cent of that carbon footprint.

The UN says that global farmed livestock accounts for roughly 11 per cent of all manmade greenhouse gas emissions (with methane from cows a surprisingly big culprit). But according to new research published in the journal Climate, if we all went vegan, the world's food-related CO2 emissions may drop by 68 per cent within 15 years, The move, which the study's authors admit is hypothetical, would also provide the cut in emissions needed to limit global warming to 2ºC.

However, going vegan is not the only way to reduce food-related greenhouse gasses. Regenerative farming improves soil health on a farm by diversifying the types of crops grown and integrating them with animals. For example, a farmer could graze cows or sheep on a field for one year, making use of their natural fertiliser while also giving the soil a rest.

The Soil Association says healthy soil can capture and store more carbon than degraded soil; around two tonnes more carbon in every football pitch-sized patch of farmland. The idea is gaining popularity - in 2021, the UK government announced plans to subsidise farmers up to £70 per hectare if they adopt regenerative agriculture techniques.

So, going vegan may be better for the planet but there are other ways to tackle carbon emissions and global warming that don't mean cutting out meat and dairy.

Is a vegan diet healthy?

We know Western diets are linked to many health problems including heart disease, diabetes and obesity. In 2015, the World Health Organisation even categorised processed meat such as bacon as carcinogenic, along with asbestos, alcohol and arsenic. This might suggest that switching to a more plant-focused diet may be good for you as well as the planet.

An increasing amount of evidence shows the health benefits of eating more plant-focused foods, such as a reduced risk of dying from heart disease, fewer cases of type 2 diabetes and a lower risk of some cancers. A 2018 study by University of Oxford even concluded that switching to a plant-based diet could save up to eight million lives worldwide.

However, being vegan doesn't necessarily mean you're eating healthily. Some vegan products contain a lot of coconut oil, for example, which is high in saturated fat. The rise in vegan junk food, like burgers, 'fish' and chips, or sausage rolls, could also be fooling you into believing these foods are healthy. In fact, many are high in calories but lacking in essential nutrients, or are packed with salt and sugar.

Vegan diets may also miss out on vital vitamins and minerals, as they're naturally low in calcium, vitamin D, iron, vitamin B12, zinc and omega-3 fatty acids. If you are vegan, it's important to eat plenty of plant proteins from beans, lentils, chickpeas, tofu, and soya versions of 'milk' and yogurt to help boost your intake of those nutrients.

Peanuts are also a good vegan source of protein, while other nuts and seeds can provide minerals such as zinc and selenium - cashews, pistachios, flaxseeds, chia or pumpkin seeds are particularly valuable. Quinoa and buckwheat are often called pseudo-grains but are in fact seeds; quinoa is especially useful for vegans because it contains all of the 9 essential amino acids that we need for growth and repair.

It's easy to follow a balanced diet as a vegan but you need to be aware of what - and how much - you're eating: good advice for omnivores and herbivores alike.

Can going vegan reduce food shortages?

Would a vegan future make food poverty history? If it's about freeing up space and resources for growing food, there is some evidence to back this up.

A meat-eater's diet requires 17 times more land, 14 times more water and 10 times more energy than a vegetarian's, according to research published in The American Journal of Clinical Nutrition. This is principally because we use a large proportion of the world's land for growing crops to feed livestock instead of humans - of the world's approximately five billion hectares of agricultural land, 77 per cent is used for livestock.

This squeeze on resources is only set to intensify. In 50 years, the UN predicts there will be 10.5 billion people on the planet (the current world population is around 8 billion). To feed us all, we need to grow food more sustainably.

One of the counterarguments against this vegan solution is that some grazing land isn't suitable for growing crops. That's certainly true, but there's actually a bigger problem with eradicating world hunger. Right now, we already produce enough calories to comfortably feed everyone on the planet, but more than 820 million people may still not get enough food.

In other words, having enough to eat is as much about politics and big business as it is about dietary choices, so there's nothing to say that hunger would be a thing of the past in a vegan world.

Where would all the animals go?

If we no longer bred farm animals, what would happen? Would they become extinct? Would they overrun the planet?
Billions of farm animals would no longer be destined for our dinner plates and if we couldn't return them to the wild, they might be slaughtered, abandoned, or taken care of in sanctuaries. Or, more realistically, farmers might slow down breeding as demand for meat falls.

Farm animals are bred far more intensively than they reproduce in the wild. As with all wildlife, any returned animal populations would fluctuate and eventually reach a balance, depending on predators and available resources in the wild.

It's worth noting that not all livestock could simply 'go free'. Some farm breeds, such as broiler chickens, are now so far removed from their ancestors that they couldn't survive in the wild. Others, like pigs and sheep, could feasibly return to woodlands and grazing pastures, and find their own natural population levels.

On top of that, even if we stopped eating animals, our ongoing destruction of wild habitats would still reduce their numbers. As always with nature, it's a question of balance.

Like this? Now read...
Is a vegan diet better for the environment? For more on vegan diets, we've collaborated with BBC Future - read the BBC Future guide to the health benefits of going vegan. Paul Allen is author of The Ethical Careers Guide and founder of creative agency Lark. All health content on bbcgoodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.
What is the planetary health diet?
Is a vegan diet healthy for kids?
What is a GMO diet?
How to switch to a vegan diet

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What would happen if everyone went vegan?

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What would happen if every person on Earth adopted a vegan diet - without milk, meat, honey, or any animal-sourced food? It's a hypothetical question, but environmental writer Paul Allen argues that it's more relevant than ever

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BBC - Future - What would happen if the world suddenly went vegetarian?

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BBC - Future - What would happen if the world suddenly went vegetarian?

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Calories are dropped

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6 Reasons Why You Shouldn’t Go Vegan | News, Facts & Other Information You Love - UncoverDiscover.com

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6 Reasons Why You Shouldn’t Go Vegan | News, Facts & Other Information You Love - UncoverDiscover.com

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Veganism is a lifestyle, which has been around forever, but is only recently increasing in popularity. It involves the elimination of all animal products, including meat, eggs, and dairy, from the diet. Many people are turning to veganism to lose weight, to save animals, and to live a healthier life. If done right, veganism can fulfill all of these goals. However, there are some downsides to this fad diet.

#1 - Carbohydrate Overload

One of the biggest issues with veganism is that all those calories you used to eat in buffalo wings, hamburgers, ice cream, and omelets tend to be replaced with bread and processed snacks. Many vegans binge on carbohydrates especially when it comes to pasta, bread, cereal, pastries, and rice. If you do choose to become a vegan, the empty space in your diet should be filled primarily with whole organic foods with lots of fruits and vegetables rather than processed foods and breads.

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Veganism is a lifestyle, which has been around forever, but is only recently increasing in popularity. It involves the elimination of all animal products, including meat, eggs, and dairy, from the diet. Many people are turning to veganism to lose weight, to save animals, and to live a healthier life.

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November 1 is World Vegan Day, a celebration of people who don't eat meat. Or eggs. Or cheese. Or mayonnaise. Or honey. Or whey. Or...

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The Economic Value of Giving Up Meat - The Atlantic

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The Economic Value of Giving Up Meat - The Atlantic

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When the world's vegetarians find themselves the subject of dinner-table cross-examinations after turning down a helping of grandma's chicken, they have plenty of arguments for not eating meat at their disposal. Many of these are well known, such as the desire to reduce animal suffering, benefit the environment, or lead a healthier life.

Add to that list an economic case. In a study published last week in the Proceedings of the National Academy of Sciences, Marco Springmann and his colleagues at the University of Oxford conservatively estimate that if people continue to follow current trends of meat consumption, rather than shifting to a more balanced or plant-based diet, it could cost the U.S. between $197 billion and $289 billion each year-and the global economy up to $1.6 trillion-by 2050.

"It's always hard to really get your head around what it means if you avoid climate change to [a certain] degree, or have one less person dying from diet-related diseases," said Springmann, a postdoctoral researcher with The Oxford Martin Programme on the Future of Food. "We wanted to illustrate the scale of those benefits."

Springmann and his team imagined several potential dietary scenarios in 2050, comparing health-care and climate-related costs if the world keeps up its current meat-heavy diet, versus shifting to a diet that meets standard global dietary guidelines. For many regions of the world, this shift would mean drastically cutting meat consumption and eating more fruits and vegetables. Springmann also calculated the hypothetical costs of a world of vegetarians (a diet with no meat), and vegans (no eggs, dairy, or animal products whatsoever).

The researchers calculated the direct health-care costs of a meat-heavy diet (associated with the treatment of diseases such as diabetes or heart disease) and indirect costs resulting from unpaid care from family or friends, and lost work days. To quantify the savings of reducing meat-related greenhouse-gas emissions, they drew on a measurement called " social cost of carbon," which estimates the value of future damages caused by each additional ton of carbon emissions.

Out of all the world's countries, the U.S. would save the most by curbing its taste for meat. Due to its very high per-capita health-care costs, the country could save $180 billion if the population ate according to recommended guidelines, and $250 billion if it eschewed animal food products altogether-more than China, or all of the EU countries combined. And this is to say nothing of the number of obesity- and chronic-disease-related deaths that could be averted (at least 320,000 per year), and the accompanying benefits of reducing the level of greenhouse-gas emissions. (Springmann and his team made another estimate, using a somewhat less intuitive measure called "value of a statistical life," that put the savings from not eating meat in the neighborhood of $2 trillion to $3 trillion in the U.S., and $20 trillion to $30 trillion worldwide.)

Overall, the researchers pointed out that the economic value of health benefits associated with more plant-based diets is comparable with, or exceeds, the value of the environmental benefits.

The authors admit, of course, that the valuation techniques they used are "subject to significant uncertainties." And achieving the kind of savings they identify would require a massive overhaul of dietary patterns across the globe-the world's population would need to reduce red-meat consumption by 56 percent, increase fruit and vegetable consumption by 25 percent, and simply consume 15 percent fewer calories overall.

But putting a dollar value on these already well-established impacts is significant: For one, these figures can guide policy. Countries could compare these health and environmental costs when considering the implementation of programs to reduce red-meat consumption or increase fruit and vegetable consumption, Springmann said. The dollar figures could also be used to analyze potential policies, such as new taxes or changes to the regulation of food advertising.

"What lots of health research has shown is that although individuals can obviously make a difference, it's not terribly efficient to appeal only to the individual without changes in the framework," said Springmann. "What really works [are] population-based approaches that affect the whole food environment."

Related Video

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How Much Money the World Would Save If Everyone Became Vegetarian

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When the world's vegetarians find themselves the subject of dinner-table cross-examinations after turning down a helping of grandma's chicken, they have plenty of arguments for not eating meat at their disposal. Many of these are well known, such as the desire to reduce animal suffering, benefit the environment, or lead a healthier life.

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Also a New York Times article, written by Kim Severson, November 28, 2017, Uses many quotes and multiplesources

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Monique Koch, a vegan family coach who is also known as the Brown Vegan on YouTube, leading a cooking class at the fourth annual Baltimore Vegan SoulFest in August. The festival attracts more than 8,000 people each year. Credit... Nate Pesce for The New York Times

Aph Ko got tired of hearing that eating vegan was something only white people did. So in 2015, she created a list of 100 black vegans for a website. It included pioneering figures like Dick Gregory and Coretta Scott King and younger, less famous writers, filmmakers, cooks and activists.

"When you say 'vegan,' a lot of people tend to only think of PETA, which doesn't reflect the massive landscape of vegan activism," said Ms. Ko, 28, a Floridian whose favorite dish at the moment is the spinach pie in " The Vegan Stoner Cookbook. " "The black vegan movement is one of the most diverse, decolonial, complex and creative movements."

So many other people wanted to be included on the list after it appeared, she started a website, Black Vegans Rock. That spawned a Twitter hashtag (#blackvegansrock) and a T-shirt business. In June, she published "Aphro-ism: Essays on Pop Culture, Feminism, and Black Veganism from Two Sisters," a book she wrote with her older sister, Syl Ko.

Vegan cooking and eating are having a renaissance among black Americans, driven in part by movements like Black Lives Matter, documentaries like "What the Health," and a growing cadre of people who connect personal health, animal welfare and social justice with the fight for racial equality. Athletes like Kyrie Irving of the Boston Celtics and pop stars like the singer Jhené Aiko are bringing a certain pop culture cachet. Cookbook authors and a new breed of vegan soul food restaurants offer culinary muscle.

"I no longer feel like an endangered species out here," said Zachary Toliver, 26, a writer in Tacoma, Wash., who was on the 100 Black Vegans list and is now a columnist for PETA, the animal rights group, where he writes articles like "Here Are 11 Things You Can Expect to Happen if You're Vegan While Black." (No. 1: "You're still just as nervous about whether or not your white friends properly seasoned the food.")

Like many food trends that seem new, black veganism has historical roots. Eating vegan has long been a practice, especially for followers of religious and spiritual movements like Rastafarianism and the African Hebrew Israelites of Jerusalem, a religious group with black nationalist underpinnings that rose up in the 1960s and still runs a chain of vegan restaurants in cities like Atlanta; Tallahassee, Fla., and Tel Aviv.

Avoiding meat is also a core principle of the Nation of Islam, whose founders believed that pork was at the heart of the slave diet, and preached vegetarianism as the most healthful diet for African-Americans.

Many people who give up eating animal products do it for their health, or for animal welfare. The same is true for the new veganism among African-Americans, but there is an added layer of another kind of politics.

"It's not just about I want to eat well so I can live long and be skinny," said Jenné Claiborne, a personal chef and cooking teacher who recently moved to Los Angeles from New York. Her first cookbook, "Sweet Potato Soul," is due out in February. "For a lot of black people, it's also the social justice and food access. The food we have been eating for decades and decades and has been killing us."

Ms. Claiborne, 30, is part of a new generation of vegan cooks who are transforming traditional soul food dishes, digging deeper into the West African roots of Southern cooking and infusing new recipes with the tastes of the Caribbean.

As a result, ideas about the dull vegan stews and stir-fries that were standard-bearers among the early generations of black vegan cooks are changing - albeit slowly.

"Some folks are kind of stuck in the '70s," said Jessica B. Harris, 69, an author and a food scholar of the African diaspora. "Their food seems to come with a dashiki. And don't tell me it's like fried chicken when it's tofu."

Bryant Terry cooks to counter the old ideas about vegan food. The chef-in-residence at the Museum of the African Diaspora in San Francisco, Mr. Terry, 43, wrote "Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed," a 2014 cookbook that regularly makes it to the top 10 soul food cookbook rankings on Amazon.

His recipe for millet cakes is bright with the brick-red Ethiopian spice blend berbere. He likes to serve it with a sauce built from roasted green peppers, garlic and cilantro, and infused with heat from jalapeños.

"In some ways, it's a quiet wink to the '70s-style macrobiotic veggie burgers," he said. But it pales in comparison to what a new batch of black vegan cooks are doing. "I cook like someone's grandma," he added. "What I'm really excited about are some of the younger chefs who are professionally trained and know how to put food together in a new way."

One of them is Ms. Claiborne, who grew up in suburban Atlanta and moved to New York after college to pursue an acting career. Her father was raised vegan, according to Hebrew Israelite beliefs, and still eats that way 90 percent of the time, she said. She grew up eating everything but red meat, and learned to cook soul food at her grandmother's side.

Ms. Claiborne wasn't a vegan when she started a food blog in 2010 as a way to pass the time between auditions. That came a year later, when she got a job at Peacefood Cafe in Manhattan. Now she dedicates herself to countering the notion that soul food has to include meat, and that childhood classics need milk or butter.

She adds butternut squash to sweet potato pie to create the texture usually contributed by eggs. Oyster mushrooms stand in for shrimp in Creole étouffée. She puts jackfruit in her jambalaya and cooks down collard greens with soy sauce and smoked paprika instead of pork.

Health is often not enough of a reason for people to give up meat, she said. The challenges that come with being black in America can be. "When it's bigger than you, and it's political and it's spiritual, that is an entrance point for people," she said.

The toughest cultural touchstone to let go of is fried chicken, she said. "People tell me: 'I can't do without the chicken. I'd rather die a painful death than have to give up chicken,'" she said. To help, she created spicy chicken-fried cauliflower, in which she builds a crunchy crust by dipping large florets into heavily seasoned flour and then a wet batter of hot sauce, Dijon mustard and soy milk.

Popular culture is also shining a new light on black veganism and bringing more converts. Some trace the boost to the late 2000s, when two key books were published: Amie Breeze Harper's anthology titled "Sistah Vegan: Black Female Vegans Speak on Food, Identity, Health, and Society" and Tracye McQuirte's "By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat."

Then came Oprah Winfrey, who challenged her staff to go vegan for a week in 2011 and built a show around it. In 2015, Jay Z and Beyoncé became partners in a vegan meal kit service.

Celebrities continue to join in. Laverne Cox and Danielle Brooks, stars of "Orange is the New Black," said recently that they were going vegan. And in the current season of "The Real Housewives of Atlanta," a cast member, Porsha Williams, announced she was a "baby vegan."

African-American sports stars have embraced vegan diets as a way to improve their performance. Serena and Venus Williams say they try to eat vegan most of the time. The former N.F.L. linebacker David Carter (nicknamed the 300-Pound Vegan) stopped eating animal products a few years ago.

In an article this month in The Bleacher Report, Kip Andersen, the director of the documentary "What the Health," was quoted as saying that so many professional basketball players had given up meat that the league might soon be called the N.V.A. - the National Vegan Association.

Hip-hop artists have embraced veganism as part of a larger effort to improve the health of their fans. Last year, the Atlanta based rapper who goes by the name Grey had a minor internet hit with a vegan Thanksgiving rap. And in April, several vegan-friendly performers gathered at the Schomburg Center in Harlem to formally introduce health and wellness as " the 10th element of hip-hop." (Although there is some debate over what that list should be, the other nine on that list are breaking, M.C.'ing, graffiti art, D.J.-ing, beatboxing, street fashion, language, knowledge and entrepreneurialism.)

The event was part of Hip Hop Is Green, a health initiative started by Keith Tucker of Seattle that produces dinners and concerts that promote plant-based eating.

Tassili Ma'at, 60, owns Tassili's Raw Reality in the historic West End of Atlanta. She raised her youngest two children as vegans, and now eats only raw food. She's a member of the Atlanta chapter of Hip Hop Is Green, which she says is a way to help young people identify veganism as both "something cool and something political."

"I acknowledge my customers for being modern-day revolutionaries without picking up a gun or having to throw a grenade or pick up a picket sign and carry it down the street," she said. "We are defying the death industry."

Then again, sometimes it's just about eating something delicious and having fun. To that end, cooks in several cities have begun hosting black-focused vegan food festivals and "mac downs," where hundreds of people compete in vegan mac-and-cheese competitions.

In Baltimore last August, the Vegan SoulFest attracted nearly 10,000 people, said Naijha Wright-Brown, 45, who opened the vegan soul food bistro The Land of Kush in 2011 with her husband, Greg Brown, and owns five "Black Vegans Rock" T-shirts.

Theirs is one of dozens of new black-owned vegan restaurants that have popped up recently in cities like Los Angeles, Detroit and New York.

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Black Vegans Step Out, for Their Health and Other Causes

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Aph Ko got tired of hearing that eating vegan was something only white people did. So in 2015, she created a list of 100 black vegans for a website. It included pioneering figures like Dick Gregory and Coretta Scott King and younger, less famous writers, filmmakers, cooks and activists.

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The Economic Value of Giving up Meat (Notes )

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The Economic Value of Giving up Meat (Notes )

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Health

healthier life

320,000 deaths (obesity - chronic - disease - related  deaths)

Money

meat consumption $1.6 trillion by 2050

study on saving money

diet recommend = 197.1 billion

vegetarian = 258.6 billion

vegan = 289.1 billion

320,000 deaths (obesity - chronic - disease - related  deaths)

estimate: life savings $2-3 trillion

$20-30 trillion (worldwide)

roughly 322 quarter-pound burgers per years

meat costs U.S. almost 200 billion each year

Global Economy - 1.6 Trillion

What We are Doing

Reduce animal suffering

benefit the environment

healthier life

meat consumption needs to go down a lot

Main Idea - Stereotypes

- "I no longer feel an endangered species out here" - Zachary Toliver

Aph Ko standing up

2015 list - black vegans

Vegan cooking class 8,000+, Monique Koch

counter ideas of vegan food - cooking

People change, even dedicated cooks

Baltimore Vegan SoulFest gathering

Nov 1 World Vegan Day

nothing that comes from animals ( eating+clothing)

began 1994

Veganism is extreme form of vegetarisnm

Pythagoras Samos c. 500 BPCE

Wasn't popular in the West

periods of time = pennsylvania 1732

Donald Watson announced it

"protected" people from tainted food

Vegan Society newsletter

had 25 subs at the time

flesh avoidance - Indian Eastern Mediterranean societies

1732 - vegertariansim + celibacy

Main Idea -  Isn't good

Plant food = 20 amino acids

essential + nonessential

grains = low lysine, high cysteine

balanced combined meal is good,

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obsolete = No longer used + out of date.
lysine     = acid containing most proteins.
cysteine = protein in tissue
advocated = speak up for