THE ROOTS OF GOOD HEALTH Thriving on a Plant-Based Diet W
by April Thompson
hether identifying as vegan, vegetarian, pescatarian, flexitarian or other veggie-friendly variant, a growing number of Americans are moving away from meat products and toward plantrich foods. Most come to a plant-based diet for personal, planetary or animal welfare reasons; however, they stay for the flavorful
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foods they discover along their dietary journey and the health benefits they reap. Marly McMillen-Beelman was prescribed medications to alleviate symptoms 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 immediately felt much bet-
ter and my symptoms went away naturally,” says the Kansas City, Missouri, author of The 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 Americans
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