Blogs & Lifestyle
transitioning to vegan hack it and love it!
Welcome to the w just dipping your t the long term, her most out of it. - Dani Abrams
What to expect Misconceptions
I can’t stress enough that the hardest part is adjusting. Transitioning your lifestyle dramatically is sure to create noticeable changes in your body at the start, but you soon won’t notice a difference; it gets easier as your mind and body adjust, I promise! It is normal to expect A LOT more bowel movements at the start of your transition as your body detoxes and as you feed it more fibre. Ultimately a healthy and positive change, although one to get used to. If you have acne/spots, your skin may clear up noticeably once removing dairy from your diet – (those hormones really were meant for the baby calves, not you). You may feel hungry significantly more… make sure you are eating enough protein and increasing portions sizes of veggies and make sure to listen to your body. When I went vegan, I often ended up eating an extra meal when my body asked for it. Craving non-vegan food. It is totally normal to crave what you are used to, especially products you love. Many people have cheese withdrawals, as cheese contains a high concentration of casomorphins, an addictive protein. I would recommend finding alternatives to your favourite products to make the transition easier. Relief knowing your diet is not exploiting animals and you have now taken the single biggest step to lower your impact on the planet. An increased consciousness and understanding of your body, health and habits. A new awareness of what is inside things and where they come from, food and non-food (get ready to become a label-checker). A paradigm shift and a new alignment of your values with your lifestyle, which will extend into other areas in your life.
• Vegans get no protein: no meat, no problem. Did you know that the stalk of a broccoli actually contains more protein than chicken? Green vegetables including broccoli, spinach and peas are very protein rich, as are nuts, seeds and legumes. Some staples are black beans, chickpeas, kidney beans and lentils which contain 9g of protein per 100g. These are all delicious in salads, curries or pasta or rice dishes. • Cost: veganism has somehow got a reputation of being expensive… this is mainly due to the prevalence of influencers promoting perfect, organic, superfood-filled lifestyles with luxury products. In reality, like any diet, the cost depends on what foods you eat, and not what you rule out, although cutting out meat will save you a lot of money. Branded alternatives and products are the most expensive, but if you mainly buy whole grains, fruits, vegetables and legumes, you will find this to be much more cost-effective. • Veganism isn’t better for the environment: Avoiding meat and dairy is the single biggest way to lower your impact on the planet, according to landmark documentary The Game Changers. By going vegan, you are no longer supporting food production that amplifies climate change, pushes wild animals towards extinction, promotes deforestation and pollutes rivers and oceans. If you want to make your diet even more sustainable, try to buy locally grown food instead of imported products which have a large carbon footprint. Also try to shop waste-free where you can; I would recommend shopping for whole grains, legumes and dried fruits at Green Action Co-Op in the student union for zero waste and amazing value products!
Remember that it’s ok to not be perfect. Try your best - follow your gut, listen to your body, eat intuitively. Don’t get down if you notice yourself eating a block of Cadbury’s in a moment of seduction. Keep on going and keep your mind and body open; keep learning and try to incorporate it into your lifestyle as much as you can. Welcome to the community! You’re now part of the change.
‘Accidentally Vegan’ readily-available snacks:
• Sweets: Starbursts, Skittles
resembles the taste of plastic, here are some of my favourite alternatives to animal products, trialled and tested:
• Seitan: ano
• Jackfruit: an
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Image: Rachel Ama
