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Veganism: Keeping an Open Mind BY LAURA SPENCER
World vegan month is officially November, but January marks the beginning of many health journeys, as there is a natural willingness to start a new way of eating that can have great repercussions in your lifestyle in the long term. The most difficult step of them all is of course to start, and to start veganism requires keeping an open mind.
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f trying a vegan diet has been in your mind you are not alone. Approximately 1 in 5 Canadians would like to reduce their meat intake, and in total vegans and vegetarians make up to 9.4% of the Canadian population—the majority of whom are under 35 years old and live in beautiful British Columbia. The benefits of a plant-based diet are plentiful and bountiful, from decreasing cholesterol and lipids levels, reducing the risk of diseases such as diabetes and obesity,
to increasing diversity in gut microbiome, which is closely linked to immunity response, mental health, and regulation of critical functions of the digestive tract.
since its official creation in 1944 by Donald Watson, when he decided to use the first three letters and the last two letters of the word vegetarian.
But how do we combine the science-backed evidence of such benefits with the practicality of everyday life and the many dietary preferences as unique as each one of us? In two words, you should keep an open mind.
Mr. Watson co-founded the first Vegan Society in Britain; at its core it is a philosophy of preventing the exploitation of animals for food, clothing, medication, and entertainment—as a way of not only eating, but also living. Veganism slowly made its way to the United States where the American Vegan Society was created in 1960.
Let’s review the key points of what veganism is and how it has grown exponentially
LAURA SPENCER is one of Nature’s Fare Markets’ vitamin specialists and a passionate foodie. She believes we can be as happy, healthier, and fulfilled as we allow ourselves to be. As a certified Holistic Nutritional Consultant, she works with people to help them achieve a healthy lifestyle by focusing on modifying behaviours and eating habits that are not working. 17 | January/February 2022
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