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contents FAMILY & LIFESTYLE 27 6 TRICKS TO PROTECT YOUR FAMILY FROM HIDDEN CHEMICAL DANGERS by Dr. Janice Stanger Find out the best ways to keep harmony with your non-veggie loved ones. pg. 34
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GMO: YOU NEED TO KNOW!
by Kim Sheridan
34
HOW TO KEEP HARMONY IN A “MIXED-FOOD” RELATIONSHIP by Marilyn Peterson
This couple rose from the edge of despair to spiritual awakening. Read their inspiring story. pg. 51
THE FUN SIDE OF VEGETARIAN LIVING HOT SHEET 11 BIZARRO CARTOON 13 VEGAN 101 14 YOGA FOR THE VEGGIE SOUL 17 FIT QUICKIES 18 VEGANS DON’T HAVE TO CUT THE CHEESE 22
FEATURE 38 WHO REALLY CONTROLS OUR FOOD CHOICES?
NUTRITION AND THRIVING 44 FIGHT BREAST CANCER BY EATING MORE FIBER
by Dr. Joel Fuhrman
48 THE TRUTH ABOUT MULTIVITAMINS by Pamela A. Popper, Ph.D., N.D.
contents ORDINARY PEOPLE/ EXTRAORDINARY RESULTS LOSE YOUR MIND TO 51
REGULARS 05
CREDITS
An Interview with an Ordinary Couple who had an Extraordinary Awakening
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EDITOR’S NOTE
RECIPES FOR FOODIES MARK REINFELD 62
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REVIEWS AND RECOMMENDATIONS
FIND YOUR HEART
VegWorld Staff & Contributing Writers
A Message from the Editor of VegWorld Magazine, Steve Prussack
Vegworld’s Pick of the month SuperfoodSnacks
Braised Tempeh with Green Beans in Sesame Sauce
KARYN CALABRESE 64 Biscuits Gone Vegan Hearty Mushroom Gravy
CHERIE SORIA 66 Seasoned Seeds Sweet Red Pepper and Zucchini Hummus
Try this easy to make, mouthwatering raw humus next time you have a party. pg. 67
SPOTLIGHT ON COMPASSION HOLISTIC VEGANISM: 69 THE NECESSARY NEXT EVOLUTION
by By Gabriel Cousens, MD, MD(H), DD
Find out the next human evolution we must take to heal our planet. pg. 69
CREDITS VegWorld Staff Editor-In-Chief: Steve Prussack Associate Editor: Julie Varon Graphic Design: Veronique Zayas Magazine Layout: Lise-Mari Coetzee Media: Raw Edge Productions
CONTRIBUTING WRITERS Karyn Calabrese
Dan Piraro
Dr. Gabriel Cousens
Mark Reinfeld
Dr. Joel Fuhrman
Jenny Ross
Ally Hamilton
Carolyn Scott-Hamilton
Lani Muelrath
Kim Sheridan
Vance Lehmkuhl
Cherie Soria
Marilyn Peterson
Dr. Janice Stanger
Dr. Pamela Popper
Dr. Will Tuttle
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EDITOR’s NOTE
A Message from the Editor of VegWorld Magazine, Steve Prussack
T
here is no better time to create the change you’d like to see in the world than right now. On the one hand, it seems humanity is shifting. We are evolving, becoming more aware of the implications of our food choices, trying to live more loving, compassionate lives and working hard to enlighten our friends and family towards a better way of living . But on the other hand, the planet has become more and more volatile. We can’t ignore the fact that war continues to rage, people are becoming more stressed, tension is growing and frustration is mounting.
W
hile I remain optimistic about the future, I realize we can’t hide our head in the sand as easy as it is to do so. We are kept distracted with political debates, reality television programs, sports, messages from the media, junk food at every corner, and salty/ sweet snacks littering the supermarkets. It’s easy to think there is a much bigger plan at hand, one that most of us are not privy to.
T
he point of this issue is to shed light on some of these issues and take a deeper look at exactly what is at play when it comes to some of the major decisions on the planet. The timing is perfect. If we become more aware, we can make plans for creating change. Taking a stand for what we believe in is crucial. Being outspoken is essential. We can no longer stand by and watch things happen, feeling like victims of the machine.
T
his all coincides perfectly with an event VegWorld is producing in partnership with the Conscious Life Expo. You are invited to join us for this virtual event happening this month. We include more information on Evolvepalooza: 2013 Conscious Life World Summit in this very issue. We will shed some light on the bigger picture in this issue and during our live virtual event that gets underway on May 16th, 2013. Tap here if you would like more information about Evolvepalooza.
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EDITOR’s NOTE
A Message from the Editor of VegWorld Magazine, Steve Prussack
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e hope this issue inspires you to take action towards creating a future we and our children deserve.
As always, tap here for VegWorld updates, radio shows, and current news at www.vegworldmag.com.
Publisher of VegWorld Magazine
VegWorld Magazine
Tap here to subscribe free to VegWorld Magazine radio to hear free interviews with the leaders in veggie living.
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VegWorld Magazine’s founder and publisher Steve Prussack is co-producing this special free online conference launching May 16th, 2013. This unprecedented event will feature VegWorld contributors such as Dr. Will Tuttle, Dr. Thomas Lodi, Dr. Jameth Sheridan, Jeffrey Smith, Kim Sheridan, Bo Rinaldi and many other leaders. Sign up for Evolvepalooza: 2013 Conscious Life World Summit by tapping here.
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The Fun Side
Of Vegetarian Living Hot Sheet Bizarro Cartoon Vegan 101 Yoga Fit Quickies Vegans Cut Cheese
Vegan Hot Sheet VEGAN DORITOS?
These chips are all the crave! Beanfields Bean and Rice Chips have award winning taste, texture and crunch combined with good nutrition. This family owned, farmed and made in the USA company create snacks that are gluten free, corn free, allergy friendly, non-GMO project verified, and vegan with four grams of complete protein and four grams of fiber per serving.
Guilt-Free Candy Bars
You’ll never miss a decadent candy bar again! Eli’s Earth bars are all organic, fair trade, vegan and delicious! In addition, 5% of sales are donated to nonprofits that benefit children! Enjoy!
Crunchy Burgers: QRUNCH Foods has a simple mission: make great-tasting, gluten-free foods. QRUNCH Burgers are made from organic quinoa and are free of all common food allergens. No wheat, corn, dairy, eggs and completely soy-free, too! Just delicious!
RESPONSIBLE VEGAN
FAST FOOD
Maggie’s Conscious Vegan Cuisine is responsible fast food. A delicious, ethnic-inspired vegan, gluten free meal in a BPA-free jar that you simply heat & eat in four minutes. There is absolutely no added sodium or oils making it a super healthy alternative at mealtime.
Hummus On The Go
We love these new take ‘em with you hummus containers. So convenient for a hike, day at the park or kid’s lunch box. Hope Hummus strives to make the tastiest, healthiest, most creative hummus available. Using the highest quality organic ingredients, they feature flavors like Thai Coconut Curry, Spicy Avocado and Green Chile Lime hummus.
HEALTHY ONION RINGS & MORE Just Pure Foods makes vegan, plant-based snacks that are highly nutritious and insanely delicious. Add a crunch to your day with snacks made from raw, dried veggies and whole food ingredients. They’re never baked or fried, just low temperature dried, to give you an outstanding source of nutrition. Brand-new flavors include Sesame Dijon Zucchini Chips and Pesto Tomato Chips.
HEAVENLY VEGAN
A Vegan Taste of the Ocean Sea’s Gift Seaweeds are the perfect snack for when you want something salty, crunchy, and no calories. Best of all, they are one of the only seaweed snacks on the market that offers an organic version. Like the taste of fish? We love them because they are a vegan, cruelty-free, and tasty sampling of the ocean.
CREAM CHEESE
Daiya Cream Cheese Style Spreads come in three smooth and creamy flavors, including Plain, Strawberry, and Chive & Onion. They are delicious served cold or used in your favorite recipe. Daiya’s Cream Cheese Style Spreads are free of dairy, soy and gluten – as well as the other top 8 allergens. So dig in and enjoy Daiya’s delicious dairyfree goodness!
Feed the hungry
Love Burger
These vegan burgers are incredible. Carla Lee’s Nutburgers are a near complete natural food source that are 100% Vegan, Gluten-Free and Non-GMO. Best of all, the company donates 100% of their net proceeds to feeding the hearts and hungry tummies of humanity! Served protein style, in salads, tacos or Viva La Gourmet Burger with the secret sauce recipe (available online), we recommend that you check out Carla Lee’s Nutburgers today.
Bizarro Cartoon | Dan Piraro
Dan Piraro is a painter, illustrator and cartoonist best known for his award-winning syndicated cartoon panel Bizarro (Tap Here to check it out). Piraro’s cartoons have been reprinted in 15 book collections between 1986 and the present.
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Vegan101
1 0 1
The Top 5 Mistakes Veggie Peeps Make And How to Avoid Them Most of us grew up eating the “SAD,” or Standard American Diet. And, as a result, certain eating patterns and ways of thinking about our meals are ingrained deep in our minds. So, it can be quite a challenge for most of us to transition to a plant-strong diet. This month VegWorld Magazine highlights the 5 biggest stumbling blocks a vegan can face and – more importantly – how you can avoid them.
Mistake #1: Eat Too Little (When Has Anyone Ever Told You That?!) Are you finding that you’re always hungry on your new vegan diet? Is your hunger making VegWorld Magazine
you rethink your new lifestyle choice? Well, before you go running for the nearest burger joint or cheese counter, consider the more basic fact that you just may not be eating enough. The truth is, whole plant foods have lower caloric density than animal-based foods. You can’t expect to go from eating steak and potatoes to just potatoes and feel the same amount of fullness. Now that you are eating more nutrient-dense, lower calorie plantfoods, you need to change your mindset along with your diet. Take heart that the lower calorie count of whole plant foods is precisely why you find yourself shedding those extra pounds and Issue 010 - May 2013 |
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Vegan101 keeping them off so easily. But now, you also have a good excuse to eat more food! Fearlessly snack on fruits, veggies and nuts throughout your day and enjoy freedom from food restriction, while you continue to stay slim.
Mistake #2: Believe that, by Definition, “Vegan” = “Healthy” Yes, you can and should eat more food on a vegan diet. But be mindful that what you eat is just as important as how much you eat, even on a vegan diet. After all, french fries and sugary colas are vegan too. If you are a long-time VegWorld Magazine reader, then you might remember the feature of last September’s issue: “Are You a Junk Food Vegan?” This pitfall is actually more prevalent than you would think. Most people starting out on a veggie diet try to mirror their former “SAD” diet by loading up on highly-processed “fake” animal foods like processed veggie burgers, deli meats and cheese. These inventive foods can help you stick to your new veggie lifestyle in the short-term – after all, it’s pretty easy to plop a veggie meat in the place of the real thing in
Replacing your hamburger with a veggie burger is a great first step, but these “fake” foods won’t give you the nutrition you need to thrive long-term.
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your stand-by recipes. But the over-reliance on these foods in the long run won’t give you the nutritional benefits you need to thrive. To stay healthy for life, include in your overall transition plan a slow switch to new food combinations that feature whole and raw foods in your main dishes. Use VegWorld monthly recipes and our January raw food issue for guidance.
Mistake #3: Focus on the Wrong “Missing” Nutrition When people make the veggie-switch, they often spend an inordinate amount of time worrying about such things as protein and calcium. In reality, there are a myriad of plant-based options to get most of our body’s essential nutrients. You can easily get calcium, for example, from leafy green vegetables and tofu instead of milk, protein from soy, quinoa, and sprouts instead of meat, and omega-3 fatty acids from chia seeds and flax seeds instead of fish. But the one nutrient new vegans fail to focus on, and which you actually need to, is vitamin B12. As Dr. Neil Bernard explained to our readers in “B12 a Good Role Model” (VegWorld, September 2012), vitamin B12 is essential for healthy nerves and blood. B12 doesn’t come from animal or plant sources; it comes from bacteria. Presumably, with the advent of hygiene practices in farming, bacteria was mostly eliminated from plant sources. Dr. Bernard therefore advises that you make sure to get B12 through fortified foods, vitamins, or items such as nutritional yeast. There are also delicious vitamin B12 sprays, available at your local health food store, which provide quick absorption into the body.
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Vegan101
Mistake #4: Replace Meat with Dairy and Eggs People often start their veggie journey by trading their meat, chicken and fish for an overabundance of dairy foods and eggs. Noted dietitian, Brenda Davis, cautions against the urge to indulge in lasagna, grilled cheese and eggs in this manner. The challenge here is the possibility of iron deficiency. Dairy not only is a poor source of iron, but actually inhibits iron absorption in the blood. And eggs have poor iron “bioavailability,” which is a subsection of absorption. To avoid this pitfall, Davis advises replacing your meat with plant foods such as legumes, nuts, seeds, greens and grains like quinoa. These foods are a healthy way to replace your meat without trading away your iron.
Mistake #5: Misinterpret Your Body’s Cries
a cheeseburger doesn’t mean your body actually needs a cheeseburger. (In fact, as Dr. John MacDougall explained in “When Friends Ask: Why Did you Quit Meat?”, VegWorld, November 2012, unlike cats, humans do not actually crave the taste of meat at all). More likely, it means you need to reassess what nutrients you’re consuming. Instead of caving to the pressure of a craving, take the opportunity to assess what you’ve been eating. Maybe your body is telling you that you need more heart-healthy fats. Maybe you’re craving sodium and need to integrate foods, like celery, which have natural sodium. In other words, assess what you’re doing and see if you’re meeting all your nutritional needs. Listen to your body, but with a knowledge that you are eating under a new paradigm, and adjust accordingly. If your body is telling you it’s hungry, eat. If it’s telling you that you crave something else, assess and eat something else. Just make sure your diet is a healthy and complete one and you’ll never look back to your meat-eating days.
Whenever you make a significant change in your diet, it takes some time for your body to adjust. You may feel strange at first. It’s at this time when you are most vulnerable to either ignoring, or worse, misinterpreting your body’s signals. For example, you might take cravings as a sign that your body “needs” a certain food. Just keep in mind that a craving for
A craving for an unhealthy food isn’t necessarily a sign that your body needs it. More likely, it means you should reassess your nutritional intake.
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Ally’s Corner: Yoga for the Veggie Soul
Ally’s Corner:
Yoga for the Veggie soul by Ally Hamilton
Given this month’s feature, “Are You Being Controlled?”, I designed this fiery warrior flow to help you tap into your power and send you back into the world feeling connected to your center. We build heat and use the heat to open the shoulders and hips. Some deep core work and heart-opening round things out.
I know it’s easy to feel disheartened and angry, but we need fully engaged, fired up, open-hearted people to keep fighting the good fight. Every person counts. Take a few minutes out of your day, connect to your breath, open yourself up, and get back to the business of being awesome. That’s how we change things.
It’s hard to stand up and fight for the truth in your heart unless you’re feeling empowered.
Wishing you love, Ally
ABOUT THE AUTHOR
Ally Hamilton practiced yoga in New York City with the incomparable Dharma Mittra. She has been teaching yoga to students and instructors in Los Angeles, California since the beginning of 2001. In 2009, Ally opened an extremely popular and successful yoga studio, Yogis Anonymous, in Santa Monica. Ally also instructs a world-wide audience at ww.yogisanonymous.com. VegWorld readers can also try Ally’s Online Yoga Training for 15 days free. Tap Here to sign up for your free trial (Enter coupon code “VegWorld for 15 days free)
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Exercise Quickies with Lani
What to Eat and When to Eat it: How to Optimize Your Veggie-Based Workout by Lani Muelrath, MA, the Plant-Based Fitness Expert
D
oes meal timing make a difference for the
Absolutely! Good nutrition and regular exercise are critical in helping you to achieve your best health and physiological function. But, if you really want to optimize your results, it is critical to pay attention to nutrient timing: When you eat what. Proper nutrient timing helps you repair tissue damage, restore physiological function, replenish your glycogen stores (the necessary energy supply for your workouts) and promote
When you eat is vital to your ultimate fitness. If you delay too long after your workout, or exercise on empty, you may find yourself quickly out of steam. VegWorld W ld M Magazine i
muscle growth. You can’t stay hungry, or exercise on empty, for example, if you want to optimize your training time. The guidelines for workout nutrition are simple, yet important.
Eat Your Veggies Within 45 Minutes After Your Workout Glycogen is the form in which your body stores glucose in your muscles and liver. Exercise depletes your glycogen stores, leaving you short on energy. The evidence is
your glycogen levels after a workout: Carbs or protein. The good news is that vegetarians don’t have to choose. Whole plant foods, such as starchy vegetables, whole grains, vegetables, and legumes, easily provide both carbohydrate and protein in post-workout meals. The trick, however, is in the timing. The key: Don’t wait to eat! If you delay Issue 010 - May 2013 |
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Exercise Quickies with Lani your post-workout meal by several hours, you significantly hamper the rate at which your body is able to store glycogen. To optimize your muscle glycogen replacement and protein synthesis, you should ideally consume a carbohydrate-rich, proteinmoderate food source within 30 - 45 minutes of exercise. Follow up with small additional carb-rich, protein snacks in the hours that follow. For the average exerciser, this means simply eating a piece of fruit for an immediate postworkout snack, followed shortly - within the first 45 minutes after your workout - with a mixed high carbohydrate and protein meal in an approximate 4:1 ratio of four parts carbohydrate to one part protein. No need to run your plate through macronutrient analysis; in real terms, just think a starchy vegetable or whole grain complemented by beans or legumes. To give you a visual, rice, vegetables and tofu, or lentil soup with winter squash or sweet potatoes and greens are examples of a simple solution. This will deliver everything you need. The accompanying Simple Lentil Soup video provides a perfect example. People don’t eat isolated macronutrients, we eat real food. Not only will this type of high-performance meal help with repair, it will set you up for your next workout as well. Keep in mind that heavily training endurance or strength training athletes will need more quantities, more often. Every individual should experiment with different types of foods, at different times and amounts.
You need proper veggie fuel For most of us, there is no need for extra attention to fuel before a workout. If you are a person who typically exercises no more than 60 to 90 minutes at a time (which is
VegWorld Magazine
Vegetarians don’t have to choose between carband protein-heavy post-workout meals. Whole plant foods are packed with both!
probably most of you), as long as you’ve been well fed early in the day and you followed the proper post-workout nutrition after your last workout, you’ll have all the steam you need. For those of you who are more hard-core, you may need more fuel to make it through your workout. Typically, less food should be consumed the closer you get to your session. Figuring out where one lies on the tolerance spectrum is all part of the importance of training! For those who engage in more intense training sessions or events, such as marathons and high level sports training, it can be critical to ingest carbohydrates during performance. A good rule of thumb is 30
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Exercise Quickies with Lani to 60 grams of carbohydrate every hour of training. There are pre-packaged bars, gels, and beverages that have carbohydrates in perfect amounts to fuel such activity.
Your Overall Game Plan Made Simple The rules come down to this: Be sure to fuel up before you exercise, and take advantage
of the post-exercise window to restock muscle and liver stores. For most of us, this means packing a piece of fruit for a postworkout snack, and then eating a mixed high carbohydrate and protein meal. The competitive athlete who is engaged in physical challenge for hours may need more specialized fuel sources. But for most of us, you can use real, whole plant foods to get the job done.
ABOUT THE AUTHOR
Award winning Lani Muelrath, M.A., CGFI, CPBN, FNS - The Plant-Based Fitness Expert - is author of the Best Selling book “Fit Quickies: 5 Minute Targeted Body Shaping Workouts.� Find out more about Lani by tapping here to access www.lanimuelrath.com.
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Vegans Don’t Have to
Cut the Cheese “OH, MY GOD, I couldn’t live without cheese!�
days vegan cheese was more of an earnest science-fair project than an object of desire.
Ever heard those words, or maybe uttered
Now, though, Daiya, Tofutti and other brands have brought credible vegan cheese to the marketplace and helped drive it forward. Formerly packing animal-based casein, Galaxy Foods now has a whole line of vegan shredded cheeses you can get at the Acme.
I sure have. Back when I, a longtime vegetarian, decided to go vegan, the prospect of life without cheese yawned as a desolate, ascetic slog of eternity without such rich, gooey gustatory pleasure. What a martyr to cross the line into that bleak, barren world! A couple of dairy-free months later, I was already puzzling at such grandiosity.
casomorphins, a dairy component that’s concentrated in cheese, act as opioids — that is, they confer a mild but habit-forming euphoria. I wound up expanding my palate to other food combinations, never missing cheese, never trying to replace it or replicate its dishes. Good thing, too, because in those VegWorld Magazine
The Acme! The even-better news is that you can make animal-free cheese at home, with help from g number of food writers. The an increasing
Cheese is hard to quit because it contains casomorphins, which act as opiods - that is, they confer a mild but habitforming euphoria.
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Vegans Don’t Have to Cut the Cheese trail was blazed in 1994 by Jo Stepaniak’s “Uncheese Cookbook,” which focused mainly on sauces, spreads and gooey soft cheeses, acquainting many with the “cheesy” properties of nutritional yeast. Two decades later, Stepaniak is the editor on a new work that raises the bar on vegan cheese, Miyoko Schinner’s “Artisan Vegan Cheese.” Here you’ll find hard, sliceworthy cheeses like sharp cheddar, parmesan and hard gruyere that achieve their cheesiness through aging over several days. There are also softer, often quicker options like tofu ricotta, meltable muenster, Camembert and cream cheese. Schinner’s confections often use cashews, which are “a neutral-flavor nut that’s soft and relatively high in fat,” and “cultured, nondairy yogurt because it’s already cultured, giving a head start on the whole aging process.” Sometimes, though, you don’t want neutral. “The provolone uses pine nuts because their nuttiness really adds to the flavor.” But nuts are ill-suited for meltable cheeses, she points out, because their fat is “a solid substance that cannot get any softer.”
Recipes in newly released books, such as “Artisan Vegan Cheese” raise the bar on vegan cheeses you can make at home.
\\
Vegan cheeses available in your local supermarket have come a long way - in terms of taste and consistency.
Thanks to Schinner’s expert approach, “Artisan Vegan Cheese” has both vegans and mainstream foodies raving. She reflected that “most people say, ‘I could give up meat, but I couldn’t live without cheese.’” Sounds vaguely familiar. If you’re someone who’s uncomfortable with the cruelty behind the production of cheese, but feel you can’t live without it . . . well, you don’t have to!
ABOUT THE AUTHOR
Vance Lehmkuhl is a cartoonist, writer, musician and 10-year vegan. “V for Veg” chronicles the growing trend of vegan eating in and around Philadelphia. Tap Here to follow Vance at @V4Veg on Twitter.
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FAMILY
AND LIFESTYLE
6 Tricks to Protect Your Family from Hidden Chemical Dangers GMO: You Need to Know! How to Keep Harmony in a “Mixed-Food” Relationship
6 Tricks to Protect Your Family from Hidden Chemical Dangers | Dr. Janice Stanger
6 Tricks to Protect Your Family
from Hidden Chemical Dangers by Dr. Janice Stanger
O
ver 85,000 manmade chemicals flood our planet. From pesticides to flame retardants in clothing to personal care products such as toothpaste, deodorants, makeup and sunscreens to household cleaning products, toxic chemicals are everywhere and used in every part of daily life. To top it off, no one has the knowledge to intelligently oversee the use of these chemicals and their powerful – but largely unknown – interactions with each other.
Chemicals in Everyday Products Pose Serious Health Threats Many of these chemicals are known “hormone disruptors.” In 2012, the World Health Organization (WHO) explained that such substances are possibly related to a host of dangers, including genital malformations, low sperm quality, early puberty, adverse pregnancy outcomes, neurobehavioral disorders in children,
VegWorld Magazine
increased incidence of endocrine-related cancers, and skyrocketing rates of obesity and diabetes. WHO also identifies that autoimmune disease, susceptibility to infection, asthma, heart disease, stroke, Alzheimer’s disease, and Parkinson’s disease are related to hazardous chemicals around us. Developing children, including the unborn, suffer the most. These chemicals can permanently impact a child’s physiology into adulthood. Its commonly believed that the more of a chemical you are exposed to, the stronger the health effect. This is not necessarily true. The precise functioning of the body can be unbalanced by even a tiny amount of a chemical.
Six Ways You Can Fight Back These facts can be overwhelming. So, what can you do to protect yourself and your family? Here are six effective steps you can take today to avoid the effects of chemical poisons.
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6 Tricks to Protect Your Family from Hidden Chemical Dangers | Dr. Janice Stanger
Be aware and informed It’s almost cliche to say that knowledge is power. But it is. Information is constantly coming to light about new toxins and newlyfound impacts of already-known toxins. So, find a credible source of information, bookmark it, and keep tabs. One reliable place for information on chemicals in personal care and cleaning products is the nonprofit organization, Environmental Working Group. There is a wealth of information on their website regarding specific pollutants and products that are a better consumer choice than routine commercial offerings. You can find it at www.ewg.org.
Read labels on personal care and cleaning products Not all chemicals are listed on the label, but if you see an ingredient with a long name
you don’t understand and can’t pronounce, you probably don’t want that chemical in your body. (Chemicals in personal care products enter your body through your skin and cleaning products are inhaled.) Skip the unnatural products and opt instead for something nontoxic and/or organic.
Avoid products with “fragrance” Natural plant oils are fine, but the word “fragrance” is a code name for any one of hundreds of toxic substances that are carried directly from your lungs right to your bloodstream. Don’t smell “nice” at the expense of your (and your children’s) well being.
Avoid smoke, whether from tobacco, traffic, or cooking meat All smoke is laden with chemicals that can have a major health impact. The more you
The word “fragrance” in your perfume is code for “toxic.” Opt instead for natural plant oils to smell your best.
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6 Tricks to Protect Your Family from Hidden Chemical Dangers | Dr. Janice Stanger can avoid that black billowy cloud of soot, the better.
Choose an animal-free diet If you’re an avid VegWorld Magazine reader, you already know many good reasons to stop eating meat. Here’s another: 89% to 99% of particularly nasty, fat-soluble persistent organic pollutants (POPs) get into your body through eating animal foods, as these chemicals are concentrated higher in the food chain. POPs, such as pesticides, are toxic chemicals that are resistant to breaking down, and, instead, accumulate
in human and animal tissue, potentially causing serious harm. So, that steak isn’t just clogging your arteries, its poisoning your body too.
Eat organic foods whenever you can Organic crops are grown without drenching the plants, land, and wildlife living on and downstream from it, with hazardous pesticides, herbicides, and artificial fertilizers. Most importantly, care. You can and do make a difference for yourself, your family, and all of us who share this fragile planet.
ABOUT THE AUTHOR
Dr. Janice Stanger has a Ph.D. in Human Development and Aging from University of California, San Francisco. As an adult, she went through multiple unsuccessful weight loss attempts, binge eating, and numerous chronic illnesses and debilitating pain. Since following the Perfect Formula Diet the author is now in Perfect Health, at her Perfect Weight, and takes no prescription drugs (with ideal cholesterol, blood pressure, and glucose level) at age 58. Find out more about Dr. Janice Stanger by visiting her website tapping here.
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GMO: You Need to Know! | Kim Sheridan
GMO:
You Need to Know! by Kim Sheridan
I
first became aware of GMOs (genetically modified organisms) in the mid-1990s. That was when I first learned about Monsanto, and I wondered what a chemical company was doing messing with the gene pool of our food supply. Thankfully, I was already committed to buying organic foods, and this new awareness of GMOs only strengthened my resolve to be ever vigilant about the foods I put into my body. Back then, I didn’t know exactly what GMOs might do, but I instinctively knew it wasn’t a good idea to mess with Mother Nature. When power and greed take control of what we eat, our very survival becomes threatened.
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Where There’s a Will, There’s a Way During the 1990s, my husband and I were still in the early stages of building a company from the ground up, which means we worked all the time but still could barely make ends meet. Nevertheless, we made it a priority to consume organic foods and avoid genetically modified organisms, even if it meant going hungry or buying expired organic food on the half price rack at the local co-op. There was a time when money was so tight that we couldn’t afford food at all, so even in the act of dumpster
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GMO: You Need to Know! | Kim Sheridan
Read labels carefully. Even if a product says “organic” on the front, it may contain non-organic GMOs, such as cornstarch or soy lecithin.
diving, we made it a point to only frequent the dumpster behind the local health food store. To this day, whenever people say, “Organic food is too expensive,” I laugh to myself and think, “Where there’s a will, there’s a way!”
GMOs Might Be The Hidden Ingredient in Your Dinner Tonight Over the years, I learned more about GMOs, and I soon realized this wasn’t something that was going to go away on its own. We the people would need to become educated, get involved, avoid GMOs in our own lives, and spread the word so that others could do the same. Even with my own increasing knowledge of GMOs, I now realize that I had likely unwittingly consumed GMOs in so-called health foods. Yes, even a vegetable seasoning might say “organic” on the front label, but upon close inspection of the ingredient list, there is
VegWorld Magazine
often at least one ingredient that isn’t organic. If that ingredient happens to be cornstarch, soy lecithin, or one of a host of other common additives, it is likely that the corn or soy or other food source was genetically modified. Yikes! GMOs have been linked to a host of ills, from serious diseases to birth defects. (See VegWorld Magazine, October 2012, “How to Get Genetically Modified Food Out of Your Diet”). GMOs have also been the source of
The process of genetic modification is known to mutate thousands of natural plant genes leading to widespread health impacts.
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GMO: You Need to Know! | Kim Sheridan financial ruin (and sometimes subsequent suicide) of family farmers who have been duped by the powerful chemical companies that forced genetically modified crops upon them.
Stay Organic With “At-Risk” Ingredients Various crops have been genetically modified over the years; some succeeded, while others failed (in this case, failure is a good thing). The scary thing is that genetically modified foods are not labeled as such, so most unsuspecting consumers have no idea. The semi-good news is that there are a limited number of crops considered to be “at-risk,” meaning that the majority of such crops are genetically modified. According to Jeffrey Smith, Director of the Institute for Responsible Technology, currently, these are the following:
GMOs don’t have to be labeled in the U.S. But you can help keep them out of our diet by avoiding the nine “at risk” foods.
What does this mean? Well, obviously, if we wish to avoid putting genetically modified organisms into our bodies (or those of our animal companions), we should avoid these nine foods unless they are specifically labeled as organic, TruGanic™, or non-GMO verified. Sounds simple enough, right? Well, unfortunately, genetically modified foods are often hidden ingredients in other foods and supplements that are widely available even in health food stores. For example, as mentioned earlier, lecithin is often from genetically modified soy; cornstarch is often from genetically modified corn (as is high fructose corn syrup); maltodextrin is also often from genetically modified corn; and the list goes on and on. All those strange words toward the bottom of the ingredient lists of most packaged foods are suspect. Even chips made with organic corn are often fried or baked with oil that comes from a genetically modified source (corn, soy, canola, and/ or cottonseed). And then there’s that everpersistent ingredient, sugar, which might well be from genetically modified sugar beets.
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GMO: You Need to Know! | Kim Sheridan
There’s so much to know about the dangers of GMOs, I couldn’t fit it all into a single article. So… Special Bonus: VegWorld Magazine Proudly Premieres, GMO: You Need to Know! To give this subject the depth it deserves, I’ve created a film that sums up much of what I’ve learned about GMOs over the years. I recently had the great honor to interview Jeffrey Smith, considered by many to be the foremost expert on GMOs, and I’ve created a short documentary on the subject, GMO: You Need to Know! My intention is to get this information
into as many hands as possible. The extended version will soon be hitting the film festival circuit in theaters worldwide. Meanwhile, it is my honor to debut the short version to my kindred spirits, the readers of VegWorld Magazine. Remember, together we can make a difference! Click the following link (see password below) to view an exclusive sneak peek at the film, GMO: You Need to Know! Tap Here for Vimeo link: https://vimeo.com/64438059 Memorize Password: GMOonVIMEO
ABOUT THE AUTHOR
Kim is the founder of EnLighthouse Entertainment (which produces awardwinning films that make a difference), Go Green Already!™ (which spreads the message of environmental responsibility), and Compassion Circle (a non-profit organization with a mission to expand the circle of compassion to all beings). She is the author of the award-winning book, “Animals and the Afterlife” and co-author of the raw foods classic, “Uncooking with Jameth and Kim.” With a background as a Naturopath, Kim is the co-founder of HealthForce Nutritionals and founder of both Healthy Chick® and Healthy Hunk®. For more information on Kim’s work, tap here to visit www.KimSheridan.com
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How to Keep Harmony in a “Mixed-Food” Relationship
How to Keep Harmony in a
“Mixed-Food” Relationship by Marilyn Peterson
I
n jest I’ve heard it said that when a vegetarian marries a meat-eater, it can be called a mixed marriage. A romantic relationship of different food faiths can work, but it requires work and a set of skills to make sure harmony remains in balance. And even if your partner is in alignment with your veggie lifestyle, chances are you have more than one friend or family member who is not. It can be equally tough to navigate these relationships in world where vegetarians still are a minority. Have you ever noticed that bonding with friends and family almost always involves food? Well, that’s life. And if we want to keep strong bonds with others, we need to learn to peaceably coexist.
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How to Keep Harmony in a “Mixed-Food” Relationship
Don’t alienate yourself from friends and family. When dining out with loved ones of a different “food faith,” be flexible. Vegan options can be found on most standard menus.
Be a Lover, Not a Lecturer Depending on how it is handled, having different food philosophies can sometimes create a lack of harmony. No one likes feeling wrong about their food choices. And, though we may not want to hear it, many of us who live a plant-based lifestyle often feel so strongly about the ethical ramifications, we can easily alienate or offend loved ones still eating a standard American diet. How effective is it to drive home your point, but irritate your friends in the process? Of course, it’s good to share the reasons for our veggie food choices. Education is an important avenue for change. But we should educate respectfully and keep any
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thoughts of judgment from our minds. Having trouble connecting with a non-veggie friend? Just think back to the time before you became vegan and how you too were once disconnected from the meal on your plate. Chances are, you needed to come to the truth by yourself, and would have quickly dismissed in anger anyone who would have tried to push a different lifestyle on you. It has often been said that the most effective way to educate is to serve as a model – in this case, a model of health and values – and others will follow (sooner or later). What about in the meantime? Until we live in a vegetarian world, let’s discuss the ways we can create goodwill at the lunch or dinner table with our non-veggie loved ones.
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How to Keep Harmony in a “Mixed-Food” Relationship
Don’t Make Others Adjust to You; Meet in the Middle Just because you live a veggie lifestyle, doesn’t mean you can’t go out to eat with companions who are not on the same dietary page as you are. When choosing a restaurant with others of a different “food faith,” however, I have learned the hard way that it’s best for me to be the one who is more flexible, rather than expecting others to bend to my desires. If I know my family enjoys Italian, for example, and I obviously prefer a great vegan restaurant, I am not going to insist that they give in to please me. If I do, invariably something will go amiss and they will probably end up either silently resenting not getting the type of meal they wanted or writing off vegan fare (and me) altogether. Although they will be polite about it, they may be less inclined to go out with me next time. I have also found that, even though the restaurant they choose might not be my first choice, I can still order a salad, baked potato or grilled or steamed veggies and leave very satisfied. Olive oil and soy sauce can easily replace butter on a baked potato, creating a simple, yet delicious meal. Whenever I can, I search out restaurants that meet the dietary preferences of both carnivores and vegans. This option is a great choice for group dining harmony. If I know which restaurant we are going to, I will even call ahead and ask all of my seemingly nitpicky dietary questions. This helps take the spotlight off of me, which – let’s face it – is already on me to begin with. Hogging the
VegWorld Magazine
When visiting friends for dinner, bring your own veggie choices. Inevitably, they will want the recipe!
waiter to clarify whether each and every item was cooked on the same grill as the hamburgers can be extremely off-putting to the rest of the group you are with. Of course, if you cannot call ahead, don’t be afraid to ask the necessary questions you need to feel good about what you’ll be eating. Keeping harmony doesn’t mean compromising on those things that are most important to you. I simply tell the waiter that I’m allergic to all animal and dairy products.
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How to Keep Harmony in a “Mixed-Food” Relationship They do not want to risk an allergic reaction to the food, so they are very careful about what they recommend. Often the Chef enjoys coming out to the table to let you know what he can prepare for your dietary needs and dining pleasure.
B.Y.O.V. (Bring Your Own Vegan) I personally have learned to give up any expectation that others must accommodate my food choices. More often than not, I will bring my own entrée to a party, with enough for other people to enjoy. Invariably the dish gets compliments, even from non-vegans and vegetarians. This will have me leaving the party pleased. And because I had no expectations, I also had no disappointment if the hostess didn’t serve any of her own vegan choices. Even barbeques can be a family affair. I have learned to ask to have vegan burgers (which I may have to bring) barbequed first, before any meats hit the grill. I will usually bring my own potato salad and coleslaw since these dishes contain eggs in the mayonnaise. In this way I know my meal will not stand out from what the rest of the guests are eating, and I can still enjoy the lifestyle I have chosen for myself.
Instead of pushing your choices on others, lead by example. Just keep in mind that you catch more flies with (vegan) honey than vinegar.
I also have respect for my friends and family when hosting a meal at my home. I ask my guests if they have a favorite dish they enjoy. I then make a vegan version and am, inevitably, asked for the recipe! People can be very righteous about their food choices, and we must always keep in mind that most of us did not grow up as vegans. We often forget that not all people choose the vegan path, and, instead of pushing our choice on them, it’s best to lead by example, and let them think on their own. And, even if your aim is to nobly convert the world, just keep in mind that you catch more flies with (vegan) honey than vinegar. Remember that love, respect and harmony are essential components of every good relationship. Our good health depends on it!
ABOUT THE AUTHOR
Marilyn Peterson consults and teaches about vegan living in Los Angeles, CA, where she resides with her husband. Marilyn is the author of “Vegan Bite By Bite,” an in-depth book about how to transition to a plant-based diet. Tap here to find out more about Marilyn.
VegWorld Magazine
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E R TU A FE
Who Really Controls our Food Choices?
Who Really Controls our
Food Choices?
When you sat down to plan your family’s dinner last night, did you think you were totally in control of your food choices? You probably did. But if you are like the majority of people in today’s society, the content of your dinner plate was most likely influenced by people you have never met and for reasons of which you are unaware. Chances are you may also have served up a number of things you didn’t even know were on the menu. Consider this example: In grade school just about all of us were instructed on the “four basic food groups” or the “food pyramid” – both of which prominently feature dairy and meat as basic “necessities” in our every day diet. As kids, we (and just about every one VegWorld Magazine
we knew) never thought to question this as a form of gospel. Why would we? These guides were, after all, published by our own government, taught in school, and, we believed, based on the best science available at the time. These recommendations then followed us into our adult lives. But, do we know where these recommendations really came from and what might have influenced them? With the undeniable and ever-growing epidemic of obesity and disease, including in record numbers among children, it’s time we, as a society, start questioning everything we think we know about nutrition. More importantly, it’s time we start questioning the sources of our information, and pulling back Issue 010 - May 2013 |
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Who Really Controls our Food Choices? the curtain on the hidden forces at play.
Money talks Big agriculture is big business. Big business brings in big profits. And big profits bring big power. Hundreds of millions, if not billions, of dollars are spent every year by various food industries – including the meat and dairy industries and even chemical companies like Monsanto – to influence our food choices and, more importantly, to make us believe these choices are our own. How do they do this?
Industry money dictates what you know Like many industries, big agriculture first aims its influence at the top – in this case, at those in charge of our Government’s food decisions. Much of our conventional wisdom about diet is shaped by our government’s food recommendations. Not surprisingly, the dairy and meat industries, in particular, spend millions of dollars every year in efforts to lobby Congress, the U.S. Department of Agriculture and other federal agencies to directly influence these recommendations. For example, would you be shocked to know that the first food pyramid published in the 1990s was heavily influenced by the meat and dairy industry? The original pyramid was released, but quickly withdrawn, in response to industry concerns that meat and dairy’s placement at the very top – without any explanation – would inform the public against consuming these products in large amounts. After an intense lobby campaign, an altered pyramid was released, leaving meat and dairy at the top, but now recommending a number of servings (3-5) the public should eat every day of both products. That’s a huge difference. VegWorld Magazine
Unfortunately, the consequences of influenced decisions like these are much broader than what each of us chooses to serve at home. School lunch programs, prisons, and other programs are required to comport with government guidelines and pyramids. As another example, just last year, the United States Department of Agriculture (U.S.D.A.) made a bold statement in support of Meatless Mondays – and then quickly retracted it. A supportive newsletter published on U.S.D.A.’s website had cited, among other things, the many environmental impacts of meat production, including on climate change, water, and the disproportionate use of fertilizers, pesticides and fossil fuels. After a flurry of negative
Big agriculture first aims at the top, spending mllions every year to directly influence the government’s food recommendations.
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Who Really Controls our Food Choices? backlash from the National Cattleman’s Beef Association, and the elected officials it had lobbied, support for Meatless Mondays promptly disappeared from the U.S.D.A.’s website. The agency indicated that it had been posted in error. These are just two examples of the tremendous influence big agriculture has directly over our food choices. Last year, the dairy industry – alone –spent $6.6 million on its direct lobbying efforts – alone (i.e., not including campaign contributions and other expenditures). It’s safe to say that the direct influence of big agriculture is pervasive and far reaching.
Industry money influences how you think But, even if the government is influenced by big agriculture’s big bank accounts, individuals still have free will to make their own choices, don’t we? That may be true, but societal norms also play a huge role in the decisions we make. And the food industry banks on this, spending big bucks every year to shape and polish those norms for us. “Got Milk?” “Beef, It’s What’s for Dinner.” “Happy Cows Come from California.” These are just three of the many slogans you’ve probably heard countless times, and could recite in your sleep. In fact, hundreds of millions dollars are spent in advertising every year to ensure that you can. In the October issue of VegWorld Magazine, Dr. John McDougall recalled growing up with advertisements featuring “Elsie the Cow” and “Lani Moo,” two of the happy cows who falsely “educated” the public on the importance of calcium from dairy to healthy bones and teeth (see “When Friends VegWorld Magazine
Deceptive industry advertising is designed to shape cultural norms and create false impressions of happy animals and healthy people.
Ask: Why Did You Quit Dairy?”). Deceptive advertising campaigns such as these create nonexistent crises, such as widespread “calcium deficiencies,” for their products to “solve.” They also give the false impression of happy, well-treated animals, rather than the truth of rampant abuse inherent in factory farms. And industry “advertising” often takes more covert forms than broadcast television and billboards. For example, the next time you take your child to the pediatrician, take a look through the pamphlets displayed in her office. Disguised as scientific literature, dairyindustry-sponsored pamphlets have made their way on our doctor’s shelves, purporting to guide parents on the proper nutrition for their growing children, which, inevitably, includes the need for dairy. Based on the prevalence of such advertising, how can we possibly know that our decision to purchase a carton of cow’s milk over a Issue 010 - May 2013 |
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Who Really Controls our Food Choices? carton of organic almond milk is truly our own?
Industry money influences food availability Lobbying efforts by big agriculture also have more direct impacts on the availability to the public of particular foods. Monsanto, for example, racked up $8 million in lobbying expenses in 2010, another $6.37 million in 2011, and nearly $6 million more in 2012. With these millions, Monsanto lobbied for approval of its genetically modified RoundupReady alfalfa and sugar beets, the widespread planting of which will further increase application of the company’s Roundup herbicide and could cause additional resistant weeds. The government has not required testing for GMOs like these as a direct result of industry lobbying. But from what we already know, they have serious health consequences and cause environmental devastation. So, we are left to ponder, if it weren’t for the millions spent by Monsanto, would our government have made these foods available to us? Think about that.
Big agriculture pays big money to fund research at top schools. This helps ensure favorable results regarding the healthfulness and safety of their products.
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Industry money even dictates what you can afford One of the many “fruits” of the agricultural industry’s lobbying efforts is widespread government subsidies. Some come in the form of outright subsidies, such as those given to non-organic (GMO) corn and soy crops fed to livestock. Others come in the form of the government allowing the meat and dairy industry to externalize the tremendous costs of production, including a nearly free pass on environmental degradation and animal abuse. As a result, the cheeseburger at McDonald’s is much cheaper than an organic salad with tofu from the supermarket. So, food that is actually more costly, in terms of environmental, health and other impacts, comes with a cheaper price tag. These foods, then, are often the only affordable choice for struggling families.
When the Facts are Against You, create new ones Faced with a growing body of science revealing the many connections between meat and dairy consumption and disease, the industry has devised a new strategy: Funding research at top agricultural schools. According to many sources, the percentage of private versus public funding of top agricultural institutions has greatly increased in an attempt to influence science, paint beef as a health food, and ultimately, influence the upcoming 2015 U.S.D.A. food guidelines. Such efforts are often highly successful. In fact, a recent review of studies of health effects of milk, juice and soda shows a likelihood of a favorable outcome that is several times higher for an industry’s product Issue 010 - May 2013 |
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Who Really Controls our Food Choices? when the study is funded by that industry.
Keep the Public in the Dark Knowledge is power. And animal rights and anti-GMO activists have been gathering and disseminating a lot of it through the internet and documentaries. And that’s not good for big agriculture. Accordingly, the meat and dairy industry, along with chemical companies like Monsanto, have used their million dollar lobbying budgets to stifle criticism and keep us all in the dark about what really goes on in the production of our food. Food disparagement laws, demanded by industry, allow meat interests to more easily sue those who dare to criticize their products as unhealthy or otherwise. The most famous example of this was the 1998 lawsuit against Oprah Winfrey and her guest, cowboy and vegan activist, Howard Lyman, related to negative comments made by both about meat in regard to a mad cow scare. Other examples of laws gained by powerful industry lobbyists include “ag-gag” laws, which are cropping up like weeds in many states and which make it illegal to shoot undercover videos that shed light on the horrific conditions at factory farms. As for GMOs, Monsanto and other powerful food companies spent millions last year to defeat a “right to know” law in California which, far from outlawing GMOs, would simply have required labeling. Not satisfied there, Monsanto recently purchased what is perhaps its biggest victory yet against the public’s right to know what’s in its food: The so-called Monsanto Rider to the 2013 budget bill. This new law effectively bars federal courts from being able to halt the sale or planting of controversial genetically modified (aka GMO) or genetically engineered (GE) seeds, no matter what VegWorld Magazine
Industry has bought and paid for laws that stifle criticism and keep us in the dark about the realities of food productions.
health issues may arise concerning GMOs in the future.
now that you know , the rest is up to you In sum, big agriculture spends millions of dollars every year to control our food choices from the top down and keep us in the dark as to the consequences – that’s millions of dollars it could otherwise spend improving the healthfulness of its products and conditions in factory farms. Armed with this knowledge, you may now begin to question whether you have truly been making your own food choices. What you do with that knowledge is up to you. Our advice? Get informed and share your knowledge with those you love.
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NUTRITION
AND THRIVING Fight Breast Cancer by Eating More Fiber The Truth About Multivitamins
Fight Breast Cancer by Eating More Fiber | Dr. Joel Fuhrman
Fight Breast Cancer
by Eating More Fiber by Dr. Joel Fuhrman
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vegetables and fruits (and even some seeds) contain comparable amounts. By comparison, meat, eggs and dairy contain no fiber whatsoever. So what’s the big deal about fiber anyway?
But first, let’s consider where fiber comes from.
Fiber Helps Keep You Slim and Healthy
hen you think of the benefits of fiber, weight loss and colon health are probably the first thoughts that pop into your head. But did you know you should also think breast cancer prevention? Let me tell you why.
Fruits and Vegetables Are Rich Sources of Fiber What are the foods you think of when you hear the word “fiber”? Although most people probably think of whole grains, in fact, all plant foods are rich in fiber. Beans actually contain more fiber than whole grains, and
Fiber takes up space in the stomach but does not provide absorbable calories, which makes meals feel more satiating and promotes weight loss. So, if you are looking to fit into your bathing suit this upcoming beach season, it’s a good idea to include more fiber in your diet. Fiber, by definition, is also resistant to 11 10 9 8 7 6 4 3 2
Quinoa
1 Rice
Beans
Broccoli
Berries
Chia
0
All plant foods are rich in fiber. These powerhouses are expressed in terms of grams of fiber per serving.
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Fight Breast Cancer by Eating More Fiber | Dr. Joel Fuhrman digestion in the human small intestine. This means that during the digestive process, fiber arrives at the large intestine still intact. In the colon, fiber adds bulk and accelerates movement, factors that are beneficial for colon health. But the benefits of fiber don’t stop there. Soluble fiber (primarily from legumes and oats) is also effective at removing cholesterol via the digestive tract, resulting in lower blood cholesterol levels. And fiber intake is associated with a multitude of other health benefits, including healthy blood pressure levels and reduced risk of diabetes and heart disease. Some types of fiber are fermented by intestinal bacteria. Fermentable fiber acts as a probiotic in the colon, promoting the growth of beneficial bacteria. The products of fermentation, such as butyrate, also have anti-cancer effects in the colon. But what about breast cancer specifically? A recent analysis of 10 scientific studies found that higher fiber intake is associated with lower risk of breast cancer. That’s good news. But how does fiber impact one’s risk of breast cancer?
Veggies and the Breast Cancer Connection First and foremost, since animal products, refined grains, sugars and oils contain little or no fiber, fiber intake is a marker for greater intake of natural plant foods, many of which are known to have a variety of anti-cancer phytochemicals. Some breast cancer protective substances that have already been discovered include isothiocyanates from cruciferous vegetables, organosulfur compounds from onions
VegWorld Magazine
Fiber fills the stomach and is not digested in the small intestine, leading to weight loss, colon health, and cancer prevention.
and garlic, aromatase inhibitors from mushrooms, flavonoids from berries, lignans from flax, chia and sesame seeds, and inositol pentakisphosphate (an angiogenesis inhibitor) from beans.
Fiber and the Breast Cancer Connection Does the fiber itself in these plant foods have some potentially breast cancer protective actions? According to the data, it does. First, high-fiber foods help to slow emptying of the stomach and absorption of sugars, which decreases the after-meal elevation in glucose. This is meaningful because elevated glucose levels lead to elevated insulin levels, which can send pro-cancer growth signals in the body. Accordingly, a study on Korean women found that higher white rice (a refined grain) intake was associated with higher breast cancer risk. Issue 010 - May 2013 |
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Fight Breast Cancer by Eating More Fiber | Dr. Joel Fuhrman
Fruits, vegetables, grains and seeds are rich sources of fiber. Meat and dairy products have none.
Second, increased exposure to estrogen is known to increase breast cancer risk. A woman may be exposed to estrogen via her ovaries’ own production, estrogen production by excess fat tissue, or environmental sources such as endocrinedisrupting chemicals (like BPA). Fiber can reduce circulating estrogen levels, thereby reducing breast cancer risk, because it helps to remove excess estrogen from the body via the digestive tract. Fiber binds up estrogen in the digestive tract, accelerates its removal, and prevents it from being reabsorbed into the body. In addition, soluble fiber (as shown with prunes and flaxseed) seems to alter estrogen metabolism such that a less dangerous form of estrogen is produced, whereas insoluble fiber (wheat bran) did not VegWorld Magazine
have the same effect. For this reason, beans, oats, chia seeds and flaxseeds may provide some extra protection due to their high soluble fiber content.
Not All Fiber is Created Equal One notable case-control study looked specifically at different sources of fiber to determine the associations between vegetable fiber, fruit fiber, and grain fiber with breast cancer. Interestingly, when fiber was split up by source, only fruit fiber and vegetable fiber decreased risk; there was a 52% risk reduction for high intake of vegetable fiber, and a 46% risk reduction Issue 010 - May 2013 |
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Fight Breast Cancer by Eating More Fiber | Dr. Joel Fuhrman for fruit fiber. In contrast, there was no association between grain fiber and breast cancer risk. A new study, published in February 2013 came to a similar conclusion when analyzing the association between fiber subtypes and breast cancer risk. This study was part of the larger European Prospective Investigation into Cancer and Nutrition (EPIC) study of over 300,000 women; they found that among the fiber subtypes, only vegetable fiber was linked to decreased risk.
In Conclusion, Eat Your Veggies! Fiber itself has some breast cancerprotective properties, like limiting glycemic effects of foods and assisting in estrogen removal, but we get optimal protection when we focus on foods that are both rich in fiber and rich in phytochemicals. G-BOMBS (greens, beans, onions, mushrooms, berries and seeds) contain numerous anti-cancer phytochemicals. Greens, mushrooms, and flax and chia seeds in particular contain antiestrogenic substances in addition to fiber, making them more effective breast cancer fighters than whole grains (see VegWorld Magazine MONTH, 2012, “Drop Some G-BOMBS and Win the War on Cancer�). Focus on these powerful fiber sources and reduce your risk of breast cancer.
ABOUT THE AUTHOR
When making your shopping list, remember that not all fiber is created equal. Make sure to get lots of organic fruits, veggies, beans and seeds.
VegWorld Magazine
Dr. Fuhrman is the #1 New York Times best-selling author of Eat to Live and Super Immunity and a board certified family physician specializing in lifestyle and nutritional medicine. His newest book The End of Diabetes explains how to prevent and reverse type 2 diabetes and avoid its serious complications. Visit his informative website at DrFuhrman.com.
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The Truth About Multivitamins | Pamela A. Popper, Ph.D., N.D.
The Truth About
Multivitamins by Pamela A. Popper, Ph.D., N.D.
T
he dietary supplement industry finally claims a win on the research front – a study shows that taking multivitamins reduces the risk of cancer by 8%. Centrum has been using this study in its televisions ads, and the promoters of dietary supplements have been celebrating on internet sites, blogs, newsletters and articles. But how reliable is this study and how should the results be applied in clinical practice?
The devil’s in the details First, keep in mind that a single study can be extremely misleading; there are studies showing that smoking is safe, for example. Attaching too much importance to any one study in making decisions about diet and health can be a grave mistake. The fact is, in this case, all of the celebratory comments and articles conveniently ignore the preponderance of the evidence that shows
A single study can be extremely misleading; there are studies showing that smoking is safe, for example.
VegWorld Magazine
that multivitamins are at best useless. Some studies have actually shown increased risk of diseases like cancer, or even increased mortality, from taking vitamins. On top of that, this study itself has limitations if read carefully. The data were taken from the Physicians’ Health Study II, which is the first large-scale, randomized, placebocontrolled study to evaluate the effects of a multivitamin, rather than a few vitamins or minerals, on cancer prevention. A total of 14,641 men were included, and 80% of participants did not take vitamins other than the multivitamin during the study period. The participants were male physicians age 50 or older, including men with a history of cancer or cardiovascular disease. By the end, the participants were far from cancer free. 2669 cases of cancer were diagnosed with 859 deaths from cancer during the study period. The incidence of cancer was 17.0 in the multivitamin group and 18.3 in the placebo group of cases per 1000 person years. The use of multivitamins Issue 010 - May 2013 |
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The Truth About Multivitamins | Pamela A. Popper, Ph.D., N.D. did not result in any reduction in the risk of dying from cancer or a reduction in all-cause mortality. Putting the advertising hype aside, there is barely statistical significance in terms of reducing the risk of cancer. The study clearly showed no effect on some cancers and no effect on the risk of dying from cancer. Based on this, the claims currently being made about this study border on false advertising.
There is no magic pill But the supplement companies and alternative practitioners can be counted on to capitalize on the fact that most people won’t read the study themselves before making a decision to try a magic pill to improve their health. Schemes that promise health with minimal investment or effort are fraudulent but they continue to be attractive to many. Anyone who truly wants to reduce the risk of cancer should be paying attention to diet and lifestyle factors, such as dairy and animal food
ABOUT THE AUTHOR
Despite the advertising hype, the study showed barely a statistical significance in reduced cancer rates with mulitvitamins.
consumption, dietary fat, smoking, obesity, and physical activity. The shame is, the hype over this virtually meaningless study prevents people from paying attention to the things that really matter for reducing the risk of cancer and death from cancer and other causes.
Dr. Pam Popper is a naturopath, an internationally recognized expert on nutrition, medicine and health, and the Executive Director and Founder of The Wellness Forum, which, among other things, offers programming in schools designed to improve children’s health through better nutrition. Dr. Popper is the author of several books; her most recent is “Solving America’s Healthcare Crisis.” She serves on the Physician’s Steering Committee and the President’s Board for the Physicians’ Committee for Responsible Medicine in Washington D.C. Dr. Popper is one of the health care professionals involved in the famed Sacramento Food Bank Project, in which economically disadvantaged people were shown how to reverse their diseases and eliminate medications with diet. Found out more about Dr. Popper by tapping here.
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ORDINARY PEOPLE
EXTRAORDINARY RESULTS
Lose Your Mind to Find Your Heart An Interview with an Ordinary Couple Who Had An Extraordinary Awakening
Lose Your Mind to Find Your Heart
Lose Your Mind to Find Your Heart:
An Interview with an Ordinary Couple who had an Extraordinary Awakening
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his month, VegWorld Magazine sat down with Natasha Cuculovski and Luca Padalini, two ordinary people who embarked on an extraordinary journey of self-realization and health. Just a few years ago, the couple existed on hot dogs and French fries, worked all the time, lived on prescription drugs and at doctors’ offices, and, in their words, “were spiraling into a very dark place.” After some self–reflection, a short break from their lives, and a screening of John Robbins’, Diet for a New America at an ashram in India, the couple decided to change their careers, become vegetarian and continue on a journey around the world that would ultimately result in a spiritual awakening. Here’s their story.
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VegWorld Magazine (VW): Why don’t you tell us about your past – where you came from, and how you got to where you are now? NATASHA: It’s quite a journey. First of all, we’d like to say that we were not raised as vegans or even vegetarians; quite the opposite. We were raised by meat-eating families. Meat and animal products were central to just about everything. As for me in particular, my family comes from Macedonia. If you pick up the Macedonian “Lonely Planet Guide,” it says something like, “Macedonians love meat. If you want vegetables, go to Romania.” So, it didn’t seem normal to me to just have salad or fruit. It had to have at least yogurt or cheese or something covering Issue 010 - May 2013 |
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Lose Your Mind to Find Your Heart it. And of course, as you grow up, you carry this meat culture with you. VW: And you two met way back in elementary school? NATASHA: Yeah, we were actually ten years old when we met. And so it’s been a personal journey in terms of relationship as well as the diet. We have a long relationship together. VW: So what happened to change your path and direction? NATASHA: So we were both working in corporate fields, living what are considered normal lives. We had everything that’s of value in the materialistic world we’ve created, and yet we had nothing of spiritual value. We were feeling very empty. We came to
what we call a quarter-life crisis in our mid20s. We worked too much, our diet was extremely toxic, we were always sick, so we would spend many evenings after work at the doctor’s and then at the pharmacy next door taking prescription drugs. Friday night, we recall, we would be sitting on the couch at home watching brain-numbing television, eating hot dogs in white bread with ketchup and French fries and a bottle of Scotch and a bottle of Coke. We were spiraling into a very dark place, our marriage and health were failing, our lives were just really miserable. LUCA: Needless to say, we were in need of a desperate change. So we just decided to step out of the rat race, and take a year off to explore the world. Once we moved away from the toxicity of the city and our work lives, the blinders started to loosen a little, and our awareness started to expand.
Although they appeared happy, Natasha and Luca felt their lives -and marriage- “were spiraling into a very dark place” just a few years ago.
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Lose Your Mind to Find Your Heart One example we can recall from that first year away in particular, we were admiring the majestic bison in Yellowstone National Park and just in awe of their grandeur. And then later that night, we were at a pub eating bison burgers. We looked at each other, and then at the burgers, and recalled the beautiful animals that we’d seen during the day. And the contradiction became apparent for the first time. We still ate the burgers, as such was the strength of that old cultural programming, but we started to at least make some connections. And long story short, we ended up living in an ashram in India for the last three months of that year, and that was the first time that we’d stopped eating meat in our whole lives. VW: So tell us more about this time living in India as vegetarians. What was that experience like?
NATASHA: To be honest, we were petrified of the idea of having a vegetarian diet. And the way we approached it was to eat as much meat as we possibly could leading up to that trip. What was interesting was how difficult it was mentally making the shift to a plantbased diet at that point. We recall sitting there and trying to meditate at 6 o’clock in the morning in India and having little sausages and lamb chops dancing around in our minds. And of course the detox reactions were something that we didn’t even know about back then. So we went around saying, “Oh, this plant-based diet’s terrible. There’s not enough protein. There’s not enough iron. We’re feeling awful.” But really we were just detoxing. And we at that point had no intention to stay on a vegetarian diet. LUCA: Until they screened John Robbins’ famous Diet for a New America at the
The couple’s journey of self-realization began with a visit to an ashram in India and a screening of John Robbins’ Diet for a New America.
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Lose Your Mind to Find Your Heart
“It wasn’t just the diet. We changed the way we lived. We changed the way we thought. We couldn’t go back to the old people that we were.”
ashram one night, where John eloquently details the impacts of eating animals and their products, the impacts on the suffering of the animals, our health as humans, and how we devastate the environment. And when we got back to our room that night, and we discussed this, and we said, “Right, well, what are we going to do?” And there was a spark of excitement inside. We were so nervous, and yet we were excited to both know that we had to continue this plantbased diet. VW: What ultimately led to your change from vegetarian to veganism? NATASHA: Obviously, we made a lot of changes during that first year, and especially in the ashram. And it wasn’t just the diet that changed. We changed the way we
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lived. We changed the way we thought. We couldn’t go back to the same jobs. We couldn’t go back to the old people that we were. So we left Australia. We continued traveling, and we did lots of different work, and part of that was volunteering. So we felt that our heart chakras were opening, and we wanted different experiences connecting with people. We ended up furthering our yoga and becoming yoga teachers. We worked in India, Thailand and Spain, and as we traveled and we taught, we started talking about vegetarianism and the diet, and that was all fantastic. But there was always something missing. The whole connection was not made at that point. LUCA: Until we saw another great lecture by animal rights activist Gary Yourofsky where he laid out the points for veganism in the
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Lose Your Mind to Find Your Heart same way that John Robbins had done for vegetarianism. We’d stopped eating meat, but we had increased our intake of dairy and eggs. So our health had improved a little by not eating meat anymore, but we still got sick with all the dairy and eggs. We carried extra weight, and of course, the cruelty to the animals still continued. So we understood for the first time the philosophy of veganism, that it was more a mentality, a way of living and seeing the world as completely interconnected. So that’s ultimately why we became vegan. VW: How did you come across his lecture? LUCA: We found it on YouTube, actually. It was titled, “The Best Speech You Will Ever Hear.” And sure enough, after that short hour, it was a life-changing hour, and we actually forwarded the link on to every single contact in our email account. Whether or not it was going to be positively received, we didn’t care. We felt we had a moral obligation to share it.
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VW: And we’re going to include that video in this article right now, so thank you for sharing that. Now, these are some really big changes. How did your friends and family react? NATASHA: Well, they thought we’d lost our minds. And we had, in a way. We lost our minds and opened our hearts. So losing your mind is not always a bad thing. It’s really interesting because basically, when you start to move away from what’s known as a “normal” diet, a meat-based or animal product-based diet, you start to hold up the mirror in a lot of ways to a lot of people around you. You say, “Well, there’s another way to live. There’s another way to think, to be, to eat.” And you encourage people to look into that mirror, and they don’t always want to, or they don’t always like to. And I guess family always feels like, “Well, you’re turning away from how we raised you, from all the values that we instilled, from our culture.” There’s obviously a feeling of rejection on their part, and also on ours,
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Lose Your Mind to Find Your Heart initially. So it can be quite difficult. But we’ve also seen family members buy juicers and blenders. We gave vegan Christmas hampers this year. So there’s more awareness being raised in our circle of family and friends. And quite simply you continue to be that example of compassion. VW: How has veganism impacted your spiritual life? LUCA: That’s a good question. This was a major shift we didn’t expect. We started that first year away, and I recall journaling that I just wanted to feel again, that I wanted to rid myself of the emotional numbness, as I termed it. And I’ve since come to realize that this numbness, which I know many men experience, was due to eating animal foods. As a vegan, you’re eating food of a higher
Our family thought we’d lost our minds. And we had, in a way. We lost our minds and opened our hearts.
energetic vibration because it hasn’t caused any suffering to any innocent beings. There’s compassion present in your meals three times a day. You just begin to truly sense and feel your connection to all living beings, all life. With respect to yoga, yoga means union between the body, mind, and the spirit, but it also points to unity between all beings. The ethical foundation of yoga is ahimsa, which means non-violence. Veganism, we see it
“As a vegan, there’s compassion present in your meals three times day.”
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Lose Your Mind to Find Your Heart as compassion in action. So really they’re inseparable.
courses, and take on the role of being vegan educators?
VW: Have you experienced other changes since making this transition?
NATASHA: When we read “The World Peace Diet,” we just felt so inspired. It’s like we already knew these truths, and yet at the same time, it was like we were hearing them for the first time. They were presented so perfectly. And we felt, or we feel, a huge responsibility to share this with others. We also wanted to incorporate the message of veganism into the work that we do. And “The World Peace Diet” helps you communicate this message clearly and compassionately and relate to people on a much better level
NATASHA: Yeah, definitely. We used to be sick all the time. As I mentioned, as meateaters, we were at the doctor’s a few times a week. As vegetarians, we still continued. As vegans, we don’t get sick anymore. If we ever feel a little bit run-down, or we’re going through a stressful time, we recover so quickly. We haven’t needed to take any medication whatsoever. Small things have improved too. For example, my skin is really clear, eyes are really clear. VW: And now you’ve taken on the role of vegan educators. And I know you’re both enrolled in “The World Peace Diet” Mastery and Facilitator Training Program with Dr. Will Tuttle. What inspired you to take these
VW: For our readers, they’re referring to “The World Peace Diet” Master and Facilitator Training Programs at worldpeacemastery. com. Considering the diverse journey you’ve been on, what advice can you offer people who are wanting to transition to a vegan lifestyle?
“If we can change - heavy meat eaters, addicted to dairy, never exercising, excessive alchohol drinkers, no spirituality - anybody can do this.”
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Lose Your Mind to Find Your Heart LUCA: We say go for it. Stop talking about the problems that everyone sees in the world and take some action. Going vegan is the most important, influential action you can take towards solving all of the problems that we face as a society and world. Don’t be put off by thoughts of, “What will my family or friends think or say?” There’s an abundance of online support and many, many online vegan forums, communities, and an endless number of delicious vegan recipes to support you in the kitchen. Stand up for something. As Hippocrates said 2000 years
ago, “Let medicine be thy food and food be thy medicine,” and we’re testimony to this because as Natasha said, ever since we’ve become vegan, we have never been sick. NATASHA: And the last thing we’d like to leave people with is that if we can change, anybody can do this. As we’ve tried to share our story today, heavy meat eaters, addicted to dairy, never exercised, excessive alcohol, no spirituality. We were in a very dark place. But if we could make these changes, it’s not that difficult.
MORE ABOUT NATASHA AND LUCA
This year Natasha and Luca launched their new venture, Love Truth Joy Yoga Retreats. They will be held throughout 2013 all over the world. The couple also offers cooking demonstrations and cooking workshops during the retreats. Tap here to visit their website, lovetruthjoy.com to learn more.
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IMAGINE
THE DAY WHEN ALL ANIMALS ARE FREE TO BE.
Working together, it’s within reach. For over a decade, Mercy For Animals has been campaigning diligently to prevent cruelty to farmed animals and promote compassionate food choices and policies. Through education, undercover investigations, corporate outreach, and legal advocacy, we are changing the course of history for animals -- inspiring both compassion and change.
Join us. MercyForAnimals.org
RECIPES
FOR FOODIES Braised Tempeh with Green Beans in Sesame Sauce Biscuits Gone Vegan Hearty Mushroom Gravy Seasoned Seeds Sweet Red Pepper and Zucchini Hummus
Braised Tempeh With Green Beans in Sesame Sauce | Mark Reinfeld
Braised Tempeh with Green Beans in Sesame Sauce Procedure: Ingredients: • 2¼ cups water • 2 Tbl wheat-free tamari or soy sauce • 2 Tbl freshly squeezed lemon juice • 1 Tbl mirin • 8 ounces tempeh, sliced into 4 cutlets • 2 Tbl toasted sesame oil • 3/4 pound green beans, ends trimmed off • ¼ cup + 2 Tbl tahini • ½ tsp sea salt, or to taste • ¼ cup sliced green onion • Sesame seeds
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1. Place ¼ cup of water, 1 Tbl of tamari, 1 Tbl of lemon juice, and the mirin in a shallow dish and whisk well. Add the tempeh and allow to sit for 5 minutes, flipping occasionally. 2. Place the sesame oil in a large sauté pan over medium high heat. Add the tempeh and cook for 3 minutes. Flip and cook for another 3 minutes. Add the contents of the shallow dish and cook for 5 minutes, gently flipping with a spatula occasionally. Add the green beans and 1 cup of water, and cook until almost all of the water is dissolved and the green beans are a vibrant green, approximately 7 minutes, gently stirring frequently. 3. Reduce the heat to medium, add the remaining 1 cup of water, 1 Tbl of tamari, and 1 Tbl of lemon juice, and gently stir well. Add the tahini, stir well, and cook for 5 minutes, gently stirring occasionally. Add a little more water if necessary and adjust the salt to taste. Garnish with the green onion and sesame seeds before serving. Issue 010 - May 2013 |
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L . A .’ s L a r g e s t A l l - V e g a n F e s t i v a l 2
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Karyn’s Conscious Comfort Foods | Karen Calabrese
Biscuits Gone Vegan Yield: 12 Biscuits You can serve these wonderful biscuits at all your holiday gatherings, and I guarantee you no one will suspect they are vegan.
Ingredients:
Procedure:
• 2 cups unbleached organic whole grain pastry flour
1. Preheat the oven to 350 degrees F. Mix the flour, baking powder, and sea salt in a medium bowl with your hands. Work in the vegan buttery spread with your hands until thoroughly combined. Add the soy milk. Knead until the dough is smooth. Do not overknead or the biscuits will be tough.
• 1 tablespoon plus 2 teaspoons baking powder • 1 teaspoon Celtic or Himalayan sea salt • 1/4 cups organic cold vegan buttery spread • 3/4 cups organic soy milk
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2. Roll out the dough 1/4 inch thick. Cut out biscuits using a 2-inch biscuit cutter. Place them on a medium baking sheet. Gather up the remaining dough. Repeat until all the dough is cut into biscuits. Bake for 10 to 15 minutes, or until the edges are golden brown. Issue 010 - May 2013 |
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Karyn’s Conscious Comfort Foods | Karen Calabrese
hearty mushroom gravy Ingredients:
garlic, seasoning and salt in oil on medium-high heat until tender, about 5 minutes.
• 1 yellow onion, diced • 3 cloves garlic, minced • 1 cup chopped mushrooms • 1⁄2 cup organic whole-grain flour • 3 cups organic soy milk • 1 tablespoon poultry seasoning • 2 teaspoons Celtic sea salt
Procedure: 1. In a medium pot, saute onions,
2. Add the mushrooms and continue to cook for 10 minutes or until mushrooms are browned. 3. Sprinkle flour in and mix well to coat oil on bottom of pan. 4. Pour in the soy milk and whisk. 5. Bring mixture to a boil, whisking continuously. Serve warm over fresh baked biscuits and enjoy.
ABOUT THE CHEF Karyn Calabrese is a highly sought after holistic health expert and successful entrepreneur who runs a thriving vegan wellness company in Chicago. At 64 years old, Karyn looks nearly a generation younger without the help of surgery or botox and enjoys boundless energy and enthusiasm. She has been a fixture in local and national media including two appearances on The Oprah Winfrey Show that focused on aging well. In 1995, Karyn opened Karyn’s Fresh Corner, only the second raw foods restaurant in the country where she taught classes and saw clients. She also opened a nearby holistic spa, Karyn’s Inner Beauty Center. Due to the popularity of Karyn’s Cooked, Karyn opened her newest restaurant, Karyn’s on Green in January of 2010. She is also the author of “Soak Your Nuts: Cleansing With Karyn: Detox Secrets for Inner Healing and Outer Beauty” and “Karyn’s Conscious Comfort Foods.” Find out about more about Karyn Calabrese by tapping here.
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Seasoned Seeds | Cherie Soria and Dan Ladermann
Seasoned Seeds Yield: 24 servings
Ingredients: • 6 cups raw pumpkin or sunflower seeds • 1⁄3 cup unpasteurized tamari • 1 tablespoon onion powder • 1⁄2 teaspoon garlic powder • 1⁄2 teaspoon ground cayenne pepper
Procedure: In a medium bowl, combine all the ingredients and stir to mix. Spread the seasoned seeds on four dehydrator trays
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lined with nonstick sheets (use a scant 2 cups per tray). Dehydrate at 105 degrees for 18 to 24 hours or until crisp.
Note: Store seeds in an airtight container in the refrigerator for up to 6 months.
Vary It! Season seeds with chili powder, curry powder, or even nutritional yeast flakes instead of garlic and cayenne. Or, instead of seeds, try this recipe with cashews, almonds, or pistachios.
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Sweet Red Pepper and Zucchini Hummus | Cherie Soria and Dan Ladermann
Sweet Red Pepper and Zucchini Hummus Yield: 6 servings Ingredients:
Procedure:
• 6 tablespoons sesame seeds
1. Soak sesame seeds in purified water for 4 hours and then rinse and drain.
• 1 cup packed, peeled, and chopped zucchini (about 1 fruit) • 1 cup peeled, seeded, and chopped red bell pepper • 3 tablespoons lemon juice • 3 tablespoons extra-virgin olive oil • 2 teaspoons crushed garlic (about 4 cloves) • 1 teaspoon ground paprika • 1 teaspoon salt • 1⁄4 teaspoon ground cumin (optional) • Pinch of ground cayenne or smoked paprika • 6 tablespoons raw tahini
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2. Combine zucchini, bell pepper, lemon juice, olive oil, garlic, paprika, salt, cumin, and cayenne in a high performance blender or food processor and puree until smooth. 3. Add the soaked sesame seeds and puree until creamy. Add the tahini and blend for another minute until the tahini is thoroughly mixed in. Follow Raw Food For Dummies on Facebook for more information on upcoming tour dates, recipes and daily tips. Tap here to link to www.facebook.com/ RawFoodForDummies Issue 010 - May 2013 |
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SPOTLIGHT
ON COMPASSION
Holistic Veganism: The Necessary Next Evolution
Holistic Veganism: The Necessary Next Evolution | Gabriel Cousens, MD, MD(H), DD
Holistic Veganism:
The Necessary Next Evolution by Dr. Gabriel Cousens, MD, MD(H), DD
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oday’s world is one full of pollution, disease and conflict. And as another Earth Day has come and gone, we are reminded more than ever that we need something big – on the order of another human evolution – to save ourselves and our planet. But where will this evolution come from? I believe the answer to all of our world’s crises is something I call “holistic veganism;” it is the evolutionary diet of the future. Holistic veganism means eating in a way that creates ecological health, feeds the starving, and supports individual and planetary physical, emotional, mental, and spiritual enhancement and evolution. It’s eating in a way that connects us with the larger life flow of the living planet.
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In a sense, when we are eating this way we are in harmony with the life flow of the planet, and when we are not eating this way we are in disharmony.
Holistic Veganism Supports the Physical Well-Being of the Planet Holistic veganism is about more than just eating a plant-based diet. It’s about refraining from foods that contain additives, white flour, white sugar, junk food, and all food that degrades the very essence of our living planet. Indirectly, holistic veganism means
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Holistic Veganism: The Necessary Next Evolution | Gabriel Cousens, MD, MD(H), DD eating organically and lower on the food chain to minimize pesticides, herbicides, and other contaminants such as radioactive fall-out (from recent events such as Fukushima). It means eating in a way that considers the ecological and political impact of our food in a way that supports and enhances all life on the planet and the very life of the living planet itself. And, in this way, it ensures the survival of humanity.
Holistic Veganism Furthers the Spiritual Well-Being of the Planet Holistic veganism involves more than the physical food you put in your mouth. It has a spiritual nature as well. Holistic veganism is best understood when we have a larger context of understanding about food. It is eating in a way that transforms the consciousness of the individual and helps him or her to affirm all life on the planet through the very act of eating. Holistic veganism, in this way, feeds the hungry of the planet; protects against animal cruelty; helps to maintain the consciousness of sovereignty; and fulfills the yogic yamas and niyamas and the biblical Ten Commandments, including ahimsa (nonviolence) (“Thou shalt not murder”), satya (truthfulness) (“Thou shalt not bear false witness”); asetya (no stealing) (“Thou shalt not steal”), and apigraha (nongreediness) (“Thou shalt not covet”). Holistic Veganism creates inner peace; clears and enhances the flow of the spiritual kundalini energy; and is the diet most associated with enlightenment in all spiritual traditions.
Holistic Veganism is About Our Own Responsibility Holistic veganism is not about moral superiority. It’s about being responsible for
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Holistic veganism transform your consciousness and helps you affirm all life on the planet through the very act of eating.
the total impact of our actions. It brings us the Sevenfold Peace, meaning peace with the body, mind, family, community, culture, ecology, and God. Holistic veganism protects the ecology. It protects all cultures on the planet. It protects all levels of human culture and community. Simultaneously it quiets the activities of the mind. In other words, what we eat affects our consciousness and the mind, and conversely our consciousness affects what we eat. When you eat flesh and dairy, the pain, misery, cruelty, and fear of the suffering animal goes into the flesh, and when eating it, those negative thought forms go into the mind and agitate it. An agitated mind blocks us from the experience of the Divine. In each generation we are given the medicine for the healing of that generation’s woes. In this generation, the medicine that has been given to us is holistic veganism. It is the medicine for healing today’s world. Holistic veganism is the wave of the present and the future on every level.
ABOUT THE AUTHOR
Dr. Gabriel Cousens is considered to be one of the leading live-food medical doctors and spiritual nutrition experts in the world. Tap here to find out more about the author, Dr. Gabriel Cousens.
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REVIEWS
AND RECOMMENDATIONS
Superfood Snacks
VegWorld’s Pick Of The Month
VegWorld’s
Pick of the Month
Superfood Snacks Going hiking, biking, or just getting active this summer? Want a delicious way to sustain yourself while doing what you love? Our suggestion this month is Superfood Snacks. Superfood Snacks was born in 2005, when its founder, Adam Collins, set off on a 22-mile hike along the beautiful lush Nā Pali Coast of Kaua`i. With limited space in his pack, Collins brought a variety of dense superfoods for fuel. Along the way, he ran into a couple of hungry hikers and shared his rations with them. They were astounded at how great they felt, and Collins was inspired. Superfood Snacks was created, and, today, they come in a variety of delicious flavors, including organic raw chocolate. Even more incredibly, the company developed the world’s first printed sustainable bag made from compostable materials. Superfood Snacks believes in being as full-circlesustainable as possible, staying up to date with the most current eco-technology.
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Superfood Snacks are packed with ingredients that give you maximum daily life performance. And every flavor is made with only organic ingredients.
Tap here to discover the Superfood Snacks experience for yourself at SuperfoodSnacks.com. They even offer a 100% Money Back Guarantee!
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