VegWorld 37 by VEGWORLD Magazine

CONTENTS VegWorld Magazine - November/December 2016

THE FUN SIDE

COVER STORIES

08 Vegan Hot Sheet

30 Our Vegan Heroes

12 Vegworldly Wanderings

47 Religion and Veganism

18 Events Calendar

FAMILY AND LIFESTYLE

FRESH FINDS 57 Things We Love

59 Fashion With Compassion

19 "Cereal" Killers

62 True Beauty

21 Vegan 101

VegWorld Magazine

Portland's Blossoming Lotus

Issue 37 - November/December 2016 |

CONTENTS VegWorld Magazine - November/December 2016

NUTRITION AND THRIVING

69 Amazing Video Transformations 71 Juicing for Rapid Weight Loss 76 Natalie Norman Loses Half Herself

REGULAR FEATURES 05 Credits

07 Editor’s Note 88 Well Woman Way 92 Love, Lori

RECIPES FOR HEALTH 72 Creamy Potato Casserole 74 Holiday Pasta Bake 79 Easy Pomegranate Salad 80 Raw Pumpkin Pie Cheesecake 83 Vegan Egg Salad 85 Crispy Coated Baked Tofu with Gravy

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CREDITS VEGWORLD STAFF

CONTRIBUTORS

Publisher Edward N. Smith III Editor-in-Chief Amanda C. Smith Managing Editor Lori Fryd

Chef A.J.

Lori Donica Barber

Tara Binder

Michael Greger, MD

Linda Carney MD

Shoshana Chaim

Erin Goldmeier

Assistant Editors Tanya Cleary Robin D. Everson Graphic Design Lise-Mari Coetzee

Tanya Cleary

Andrea Denton

Robin D. Everson

Lori Fryd

Carol Fitzgerald

Amy Johnson

Tim Kaufman

Sharon McRae

Natalie Norman

Steve Prussack

Karen Ranzi

Mark Reinfeld

Michael Taylor

Robin Tierney

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VegWorld Magazine

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EDITOR’S NOTE There are Heroes Among Us

hen we embark on a plant-based lifestyle change, many of us look to others for help, guidance and inspiration. Who are these people who motivate and encourage us to be our best selves? How do we know who to trust and who to choose to model ourselves after?

As you will see in the pages within, some of the people who have emerged as leaders in the plant-based community simply cannot help but touch us with their compassion and knowledge. We find ourselves instantly drawn to their passion for the work they do and their understanding of our challenges. We are moved by their wisdom and guided by their pragmaticism, their caring and their humanity. These are the people whose stories resonate deeply within us because we can see ourselves in them. We can hear our own experiences being reflected in their lectures and we can identify with their past struggles, even as we rejoice in their ongoing success. In this issue, we’ve chosen to profile six of the most compelling vegan heroes of today. These are just a small sampling of the men and women who have come forward to impress upon us how essential plantbased living is for us all. We hope that, as you take a closer look at their lives and their stories, some of them will become some of your heroes as well. But our vegan heroes can come to us from all walks of life and we can meet them anywhere. They don’t have to be celebrated doctors or authors. They needn’t be famous researchers or scientists or military men. They can be the aunt who radiates health at your family gatherings, the next-door neighbor who grows her own organic vegetables or someone like “Lisa” in Lori Fryd’s essay about the co-worker who inspired her to start thinking of another way of life. Perhaps, they are simply the everyday hero moms like Shoshanna Chaim and Andrea Denton, some of our favorite writers and contributors, who work so hard to make their children’s health a priority and generously share their tips and insights with all of us here. Our vegan heroes are the role models who help us to take control of our health destinies. They seem to remain with us always, even when we no longer see them every day or even if we have never met them at all. It doesn’t matter, for they are always in our hearts, forever urging us on to try our hardest and to do our best. Wherever they come from and however our paths collide with theirs, our vegan heroes always serve to uplift us. They provide the examples we rely upon to demonstrate what is possible and they offer us the inspiration all of us must have so that we may dream of what we can be achieved.

Amanda Smith

Editor-in-Chief VegWorld Magazine

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VEGAN HOT SHEET Latest Vegan & Plant Based Buzz

www.clearlyveg.com

NATALIE PORTMAN "PARIS HAS IMPROVED A LOT FOR VEGANS"

vidently the City of Light and love is getting even lovelier… and kinder as vegan eating options become more readily available. Vegan actress Natalie Portman recently gave Paris kudos for their improving vegan options. While most people think of cheese and heavily-creamed sauces when dreaming of

French-fare, according to Portman, “Paris has improved a lot for vegans in the past few years. It was a lucky moment to be there as a vegan.” The health-conscious actress credits veganism with her luminous skin, which represents bread and butter for actors. She insists that if she has dairy, her skin reacts by breaking out. So hooray to Paris for making it easier for travelling vegans to eat more kindly AND keep their skin beautiful!

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VEGAN HOT SHEET

I-SCREAM, YOU-SCREAM, WE ALL SCREAM FOR

NICE-CREAM.

ven though the mercury has dipped, sometimes you just can’t beat the craving for a good old ice cream cone. If you’re vegan and in London, you’re in luck! There are now at least five places in London that serve vegan nice-cream. The luscious creamy concoctions that these five creameries serve will

have you coming back for more and you will never miss the dairy! From gelatos to sorbets, anything your vegan heart desires can be had. So the next time you find yourself in the city that never sleeps go scoop up a cone or two of the kindest, healthiest ice cream around!

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VEGAN HOT SHEET

GMO'S THE BROKEN PROMISE

any of us have had profound doubts about the safety of genetically modified foods for years. We were concerned that tampering with Mother Nature in the most â&#x20AC;&#x201C; well, unnatural way one could imagine, would lead to health problems far beyond our most pessimistic nightmares. Now,

it seems, our doubts and concerns should have been even more serious than that. Because, not only are we being fed genetically manipulated crops, but the promises put forth by the manipulators have not been realized. According to an October 29th article in The New York Times, the dramatic yields promised and the curtailing of pesticide use have not materialized. Instead, we are left with the worst of all possible worlds â&#x20AC;&#x201C; foods that have been genetically modified, while the use of harmful pesticides have increased and yields have not. So, where exactly is the benefit in this dubious enterprise? Perhaps the benefits lie only within the deep pockets of the industries who provide the insecticides and manipulate our foods.

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VEGAN HOT SHEET

PALEO DIETS FOR

HEART DISEASE

of such dietary patterns to the environment and human health, creates competition for headlines for research that is small, unpublished, and without consideration of actual cardiac or

SEXY BUT DEAD ON ARRIVAL

environmental health measures.” He goes on to

detail how every day, more solid research validates s a vegan, are you constantly

the benefits of eating plant-based and how

well-meaning

eating vegan not only has “been shown

friends touting the benefits of

to reverse atherosclerotic plaques

bombarded

the Paleo diet? Do they incessantly tell

in humans and lower cardiac event

you how your protein deprived self

rates, but [has] also [been] approved

is going to collapse into amino acid

by Medicare for reimbursement with

withdrawal? A recent Huffington Post

dozens of centers across the United

article exposes the nonsense that is

States.” So the next time your Paleo

the modern Paleo diet. Joel Kahn, M.D.,

friends want to get into a diet war,

writes: “The apparent lust to eat meat

just send them the link to this article.

and relate it to our primal heritage, despite overwhelming science on the risks

Let science do your arguing for you.

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VEGWORLDLY WANDERINGS

ROLLING ON THE RIVER CENTRAL EUROPE DELIGHTS FROM CRUISE SHIP TO CASTLES Story and photos by Robin Tierney "Eis eis baby"

’m not talking about that old song by rapper Vanilla Ice, but the berry, chocolate, apple, vanilla and other vegan ice cream flavors at Zanoni & Zanoni, a popular gelato shop in downtown Vienna. I chose apple, made from fruit from the region’s orchards. My bicycle buddies, curious about the vegan options, confirmed the other flavors were just as delicious. Finding vegan dishes in central Europe proved

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easy in port cities, surrounding towns and onboard during my week-long river cruise on the beautiful AmaSonata. When signing up for the cruise, I’d listed “vegan” on my papers. Every time I entered the ship’s elegant dining room, the chef and staff were ready to not just accommodate, but to make my meals as creative and enjoyable as the standard fare. And on the AmaSonata, standard fare meets very high standards. Many modern river cruises have advantages over ocean liners, such as diverse shore excursions covered in their all-inclusive rates and more time for

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local immersion in culturally rich villages, towns and cities. Those prone to sea-sickness generally avoid that malady on rivers. A river cruise with access to central European castles, forests and centuries-old towns sounded like the perfect getaway. This one offered a bonus: the teaming of top-rated cruise and bicycle tour operators. So I found myself sailing aboard AmaWaterwaysâ&#x20AC;&#x2122; luxurious new AmaSonata and biking with Backroads on the Danube Cycling Sensation River Cruise.

The Bicycling Backroads, a global active travel company launched in 1979, designs adventures that combine wanderlust with expert guides who keep you on track, informed and supplied with everything you need. Backroads trips accommodate nearly all fitness levels, ages and interests. Packages include guided rides, lodging,

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VEGWORLDLY WANDERINGS

gourmet meals, high-quality bikes and logistics. Even vegan-friendly power snacks at stops along the way! I opted for Backroadsâ&#x20AC;&#x2122; standard bike - crafted of aerospace-grade titanium in Holland (where everyone bikes everywhere), boasting finely crafted components, triple chainring, ergonomic saddle and adjustable handlebars. Maps, printed directions and GPS devices are provided to allow riders to range further on their own. Backroads also supplies electric-assist bikes at no extra charge.

The Boat Designed for a maximum of 164 guests, the AmaSonata could make its staterooms spacious and create an intimate feel in its restaurants and lounge. Cool features include guestroom decks - offering views from landmarks to free-swimming swans and fancy bathrooms in each stateroom. The AmaSonata, which has won awards from

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VEGWORLDLY WANDERINGS

international cruise experts, also has snazzy sun deck, pool with swim-up bar, free wifi, in-room entertainment on demand; and bicycles carried onboard for exploring towns.

The Food Vegan-friendly temptations include farm-to-table feasts, old-world breads, spiced black bean tapas, mini lentil casseroles, eggplant cakes, fresh-made veggie vitamin shots and cassis sorbet all made on board. Meticulously planned meals are served by cheerful staff in a sleek dining room and at a Chef's Table, paired with reds and whites from European wine regions. Fine local pilsner is served at welcoming parties where community members perform traditional songs and dances. I generally chose water over alcohol, but it’s good to know that purity laws in this part of the world help ensure that animal-derived products aren’t used in making beer and wine. Dietary concerns are creatively accommodated. By the way, the region’s potato salad is terrific - it’s made with a light splash of vinegar instead of mayo!

The River Route AmaWaterways offers a choice of shore excursions in each port of call, all included in the fare. Those who opt for Backroads bicycling tours have daily customized experiences guided by experts. The week-long Danube cruise floated through Germany, the Czech Republic, Austria, Slovakia and Hungary. The course along the Danube River is also terrific for bicycling. Here are just a few highlights: • After bicycling along the Danube past fogshrouded hills in the area of Passau, Germany, a walking tour of this 2,000-year-old city covers its Gothic and Italian Baroque architecture,

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VEGWORLDLY WANDERINGS

cobblestone streets and St. Stephen’s Cathedral, a must-see with one of the world’s largest pipe organs. • Linz, Austria, pairs old and modern, with pastelhued 17th-century houses and the Ars Electronica Center, a futuristic science and art super-lab. • Also in Austria, cruise guests get to tour Melk Abbey, with roots in the 11th century.. Amazing views include its Marble Hall ceiling frescoes and vast Wachau Valley vistas. It is still used by Benedictine monks, who financed its 1980s restoration by selling a Gutenberg Bible to Yale University.

• One AmaWaterways excursions buses guests to Cesky Krumlov in the Czech Republic. This central European medieval town hugs tight curves of the Vltava River. The centerpiece: a huge 13thcentury castle studded with Gothic, Renaissance and Baroque elements. The town was restored after long neglect under Communist rule. A concurrent Ama tour to historic Salzburg, Austria, was also a hit. The cruise and bike tours truly merit the “Danube Sensation” moniker. Spectacles from the ship’s feasts to storybook villages to the sparkling lights of cosmopolitan cities are standard - and nonstop.

More information

http://www.amawaterways.com

About the Author Robin Tierney, an award-winning writer who explores the world on foot and bike fueled by vegan fare, is at tierneydog@yahoo.com VegWorld Magazine

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VegWorld Magazine

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VEGWORLD EVENTS CALENDAR Looking for the most exciting, fun, inspiring, and informative vegan events worldwide? Here they are! If you know of any upcoming events, please send details to editor@vegworldmag.com

VeganFach Festival Nov 04, 2016 - Nov 05, 2016 Cologne, Germany

North East Vegan Festival 7 November 20, 2016 Sunderland, England

Netherlands: VegFestNL Dec 04, 2016 Utrecht, Netherlands

Vegan Festival Adelaide Nov 05, 2016 - Nov 06, 2016 Adelaide South Australia

VegRehoboth Vegfest Brunch November 20, 2016 Rehoboth Beach, Delaware

Compassionfest Vegan Holiday Bazaar December 9-11, 2016 Hamden, Connecticut

Vienna: Vegan Planet Wien – Festival Nov 27, 2016 Wien, Austria

Devil's Dash January 7, 2017 Williston, Florida

7th Annual Tampa Bay Veg Fest November 12, 2016 Tampa FL Atlanta Vegfest 2016 November 12, 2016 Atlanta, Georgia Bristol Viva! Vegan Festival, England November 19, 2016 Bristol, UK VegWorld Magazine

South Florida VegFest, USA December 3, 2016 Fort Lauderdale, Florida Vegfest Scotland December 3-4, 2016 Glasgow, Scotland

Sedona VegFest January 14 – 15, 2016 Sedona, Arizona HealthFest 2017 March 31 - April 2, 2017 Marshall, Texas

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FAMILY AND LIFESTYLE

"CEREAL"

KILLERS! by Shoshana Chaim

e are plant-based... Vegan. Doesn't matter what you call us. My husband, 8 year-old, 6 year-old and I eat minimally processed, plant-based foods that fuel our bodies. Do we eat sugar? Sometimes. Do we eat a bag of chips? Occasionally. But we prefer homemade sweets and treats. Iâ&#x20AC;&#x2122;m not shy about it either. It's all over my Instagram.

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I tell you this to set the stage. I'm a mom, a nutrition consultant, and I was an elementary school educator for over 15 years. So when someone tells me that sugar and food dyes make no difference in behavior...They Are Wrong. Period. I can regurgitate research, but stories speak a thousand words. Wait, that's pictures. Well, picture

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FAMILY AND LIFESTYLE

this: THE WORST day of our summer vacation started with two boxes of cereal. One was fruity and the other was chocolatey. They look like little stones. You know the ones, right? Breakfast is usually overnight oats, a smoothie, fruit, homemade pancakes or 'yogurt' with gluten-free crispies... Nothing fancy, sugary or with food dye. One morning on vacation in the Adirondacks, we decided to have some colored, sugary, chemical-infused cereal. Here's what went down: We ate the cereal. The next 30 minutes or so were normal. Then...it was hard to get out of the house. The kids were sluggish, fought and then ran around like crazy. Then the whining kicked in. I was on the verge of losing it. Raised voices were hard to hold back. I am normally pretty patient. The kids were hungry for more sugary foods. I had a headache and no one had fun.

killers and junk. For us, it's not. I'm not saying we are perfect all the time. I'm just saying this is not our family's normal. Coincidence? We tried again, but just a little. Result? Not good. Friends and clients have the same experiences, they just don't make the correlation until they actively make the choice to eliminate these foods. You see, our bodies and minds do react to the foods we eat. Sugars and food dyes act like drugs in our brains. Look it up and see the photo comparisons. When you eat those foods on a regular basis, it's hard to see that the patterns and the unwanted behaviors are abnormal. They seem completely normal and just part of your child's personality. Ceasing to eat these junk foods may not immediately create the opposite effect. It will create a calm, but sometimes behaviors have been learned and have to be reframed. Still, teaching your child proper behavior will never have seemed easier.

Worst vacay day ever.

So before you have a perfect day and go buy some delicious processed, sugary and colorful treats, consider if the pleasure you get from eating it will outweigh the change in behavior. Think about a more natural choice...It will be worth it.

For some, this a normal day: yelling, fighting, pain

How can you relate?

About the Author

Shoshana Chaim is a wife, mother of two and the co-founder of planttrainers.com and the Plant Trainers Podcast. She helps stressed parents and families overwhelmed with physical and mental illness embrace a more holistic planti-ful lifestyle in order to create more calmness and health in their family life. Shoshana works with clients all over the world through her internet based company and has helped clients come off of insulin injections, lose significant amounts of weight, teaches techniques to regulate children's' behavor and has helped families on their journey to a more plant-rich diet. To get in touch with Shoshana you can visit her website at www.plantrainers.com and join her Facebook group Healthy Plant Based Families. https://www.facebook.com/groups/ plantpoweredmoms/

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FAMILY AND LIFESTYLE

I DON’T LIKE CHICKPEAS,

I HATE QUINOA

AND YUCK, KALE! 5 TIPS TO TAKING THESE SENTENCES OUT OF YOUR FAMILY’S VOCABULARY

by Andrea Denton y daughter didn’t always eat chickpeas. like chickpeas a couple years ago now loves them— I can remember a time when anything or at least likes them enough to eat them all the time, related to chickpeas wasn’t happening which is really what matters, right?

in my house. “I don’t like chickpeas.” It was a fact. These days, she excitedly tells me if there is hummus Count kale and quinoa among other such victories, I involved at a get-together. The same kid who didn’t mean, um, advances in my daughter’s tastes. It’s not

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FAMILY AND LIFESTYLE

that she loves these things now, or would choose

kale or chickpeas, but I didn’t lie if she asked. I asked

them over a sweet treat or some tortilla chips, but

her if there was anything I did to get her

she will now eat them, and I’m about to tell you how

to eat foods she would stubbornly

it all happened. Here it is….my big trick….ok, well, I’ve

not eat before, and she couldn’t

got nothing actually. I’ve really thought about the

think of anything either. The

one magic trick I used to get my daughter to eat

change was gradual, in a

these things, but I couldn’t think of anything I did

way. We decided to kick

that sealed the deal. All I could think of is the fact

out the old foods and

that I didn’t give up—so voila—there’s the magic!

bring in the new foods, but I adapted old recipes,

Rather than give up, I just kept making these things in

using new ingredients

different ways. I didn’t make a big deal about it—I just

and it just became our

kept making it. It was slow, but the change happened.

normal food.

And now she eats these things, and sometimes, even loves them—remember I mentioned the hummus?

Have you ever heard the story

You have no idea how much I wanted her to love

about how to boil a frog (OK, so

hummus. It started off with her only eating my

for the record, I would NEVER boil a

husband’s hummus recipe, and slowly, it changed.

frog!)? If you throw a frog in boiling water,

Kale? Well, she’s even been caught sneaking kale

it will jump out. But put it in some cool water, and

while I’m making it (this is her favorite recipe). And

raise the heat so the change is gradual, you’re much

quinoa, well she’s just used to it. She eats it, and that

more likely to keep that frog in there (again, not that

works.

I EVER would). My point is, don’t try to throw your family into a big change and not expect them to

Ok, ok, so what else did I do—how did I keep trying?

jump ship.

I hid it in food, right? I actually never did. Maybe I didn’t offer up the fact that something contained

So here’s some things you can do to get your kids, or your spouse, or yourself, to stop saying they hate quinoa. 1.

Keep trying - A person has to

try something an average of 7 times before they like it (except for cupcakes - I always like cupcakes the first time I try them). Your taste buds really do change—I promise! There are some things you’ll never like, but you’ll be surprised what starts to sound delicious when you cut out the processed foods.

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2. Experiment with recipes - It turns out quinoa by

or something like that…she ate them, loved them

itself is not at all tasty! But try this recipe, and you

and then I told her what was in it. It’s semantics.

have a family-pleasing and very quick meal. Don’t

Kale looks surprisingly like basil if chopped small

try just one recipe and when it’s not a hit, give

enough. If asked, admit it’s kale, but don’t feel

up on a food altogether. Experimentation is fun

the need to volunteer. Unfortunately, I am not

(unless it’s with drugs…not cool!).

good at hiding, so I usually get caught. Oh well…

3. Expect a revolt - When you mess with people’s

honesty is the best policy.

food, it’s personal! Don’t expect your family, or

5. Limit options - You can’t make a new recipe and

you, to love the change—we fear change! Don’t

when it doesn’t go over, whip up a box of mac and

be disappointed when they turn up their noses

cheese when the family doesn’t like it. Parenting

at your loving creation. Trust me–I’ve tried guilt,

101—the little terrorists will work you over every

threats, sweet-talking…just brush it off and try

time—don’t give in to their demands….repeat after

something else next time.

me, “We don’t negotiate with terrorists…” So limit

4. Don’t hide food - OK, this might not be popular, but if a person overcomes a new food, they learn that they can like new foods and are more likely to try it again. I’m not saying you have to be totally honest…when my daughter didn’t like chickpeas (or thought she didn’t), when I made her chickpea patties, I called them chickless patties

options and remember you’re not a short-order cook. Work new foods in slowly. If you serve quinoa for the first time, try to make it a side dish served with some standby favorites so there’s still enough food to fill every one up. You don’t run a marathon without training—start small and work your way up….and don’t forget to stretch.

About the Author

Andrea Denton’s journey started with curiosity about a plant-based diet and the possibility that it would not only be a better diet for her family, but the solution to her husband’s battle with high cholesterol. An active fire fighter, he couldn’t shake the high numbers despite improvements in diet and exercise. After watching Forks Over Knives, she and her husband decided to switch their family of four to a plant-based diet for just six weeks. After six weeks, her husband got his cholesterol retested and it had dropped 60 points! They were sold and haven’t looked back! As a mom of two daughters, she enjoys finding tasty recipes that are enjoyed by not only her daughters, but their friends as well! Andrea is passionate about sharing the benefits of a plant-based diet on her website www.veggiecraving.com. You can follow Andrea on Facebook, Instagram and Twitter.

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FEATURE

OUR VEGAN

HEROES VegWorld Magazine

OUR VEGAN HEROES

Senator Cory Booker Cory Booker and the Vegan Cause For the last few months, every media outlet from the North to the Deep South has been awash with news on the affable Senator from New Jersey, Cory Booker. The legislator has been in the spotlight for a number of years, but the current wave of publicity comes from the fact that he was being floated as one of the top contestants in Hillary Clinton's consideration for a running mate. Booker exploded into the public spotlight in 2006, when he won the Mayoral elections in Newark. In 2013, he ran in a special election for one of New Jersey's Senatorial posts and claimed the position. The following year, he won his full-term mandate and has been pretty close to the top of the main items on prime time ever since then. For some years now, we have known Booker to be a vegan, but not many of us actually have the scoop on this refreshing revelation from the outspoken senator.

Booker's Vegan Beginnings The 47-year-old Senator has often pointed out in interviews that he had been a vegetarian since 1992 and always felt the need to go fully vegan. He said that he actually tried it out in 1993 for a couple of months but found himself constantly falling off the

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wagon. Booker attributes this lack of success to his lifestyle at the time. Back then, he would often have to ask at parties or dinners whether the meals they served had vegan options. This is in sharp contrast to today, when plenty of establishments and hosts provide vegan meals for the convenience of their guests.

Going Fully Vegan In 2014, Booker announced that he was now ready to experiment at going fully vegan and started actively engaging Americans on the importance of adopting such a lifestyle. He achieved this by tweeting out graphics and stats on the health status of those who were plant-based versus those who were not. He also used his powerful position in politics to rally people behind healthy vegan eating by making media and public appearances to support switching over to meatless alternatives. In a 2014 interview, the legislator pointed out that he was not 'living his truth' by shelving vegan choices for what he, in the 90's, considered simple food choices. His goal this time was to encourage people to try going vegan for a month. He, himself, went fully vegan after just a month of transitioning.

Booker's Vegan Philosophy Cory believes that most people out there can become vegans if they put their heart into it. His

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OUR VEGAN HEROES

idea is to start out small, going through what he dubs an 'experimental' phase before moving on to the harder parts of the lifestyle. He contends that it is never actually as complicated to fall in line with the lifestyle as people think, and that his experience was incredibly simple, especially with the support of vegan leaning communities and the spread of vegan options at eateries around the country. Booker has openly talked about the challenges people face when trying to transition over to a vegan lifestyle. Apart from empathizing with those who find the transition difficult, he actually goes out of his way to stamp the lifestyle on the community, as it were. For instance, in May of this year, the Senator was in charge of bringing lunch to the Congressional Black Caucus get-together. True to his beliefs, the former Newark Mayor brought a healthy array of vegan cuisines to the table. His legislative colleagues took it all in stride, with Representative William Clay of

Missouri quipping that whenever he (Clay) is hungry, he eats anything. This lighthearted approach to veganism has become the cornerstone of Booker's healthy eating campaign and has been lauded in the media and across the political divide. Booker's efforts resonate with minority groups, as the Senator passionately pushes the cause for blacks, in particular, who he says are more likely to suffer from diseases like cancer and diabetes than whites. It should, however, be pointed out that over the years, he has adopted a general tone that advocates veganism for all races, groups, belief systems and backgrounds. It has been a lifetime of firsts for Cory Booker. First elected African-American U.S. Senator after Barack Obama, first African-American Senator of New Jersey, and now the first Vegan member of Senate.

Dr. Pam Popper by Carol Fitzgerald

She has been instrumental in assisting tens of thousands of people to get healthy again. She has helped many businesses make health care costs more affordable for their employees. She has created the Wellness Forum Institute for Health Studies, and

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she was also featured in the popular documentary, “Forks Over Knives.” Meet Pam Popper. Pam Popper is a naturopath, world renowned nutrition expert, and the Executive Director of Wellness Forum Health.

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OUR VEGAN HEROES

Popper states that, “Most of what we spend our time, money and resources on in this country from a health care perspective is degenerative disease; I call these food-borne illnesses. You eat your way in and we can show you how to eat your way out.” Though her business is located in Ohio, she reaches out to people all over the world via conference calls, books and DVDs. "There may be pockets of areas in the world where people are healthy", she says, however “the problems are the same everywhere. In a great number of countries around the world, people are overfed, overweight, undernourished and sick. That’s great for business, but not so great for mankind.”

Wellness Forum Health is a healthcare company which specializes in InforMED Medical DecisionMaking. They help guide people through the risks and benefits of testing, supplements, drugs and procedures in order to make better choices. Very few patients currently have such guidance and information available to them. As Dr. Popper states, “This is not the way healthcare is delivered at this time.” Further, The Wellness Forum Institute for Health Studies is a school which offers training for those who are interested in entering the healthcare field. It also teaches and trains current healthcare providers how to help their patients in a way quite different than their traditional counterparts –– specifically through educating about diet and lifestyle intervention. The Wellness Forum Foundation also provides diet and lifestyle services to economically disadvantaged populations and funds research on the relationship between diet and health. VegWorld Magazine

Other than emergency situations, Popper is not a fan of diagnostic testing. This is because once someone is diagnosed, the design of our system is to treat them. They can’t just send them home saying it’s no big deal. And therein lies the problem. What they’ve been diagnosed with could lie dormant until death. Prostate cancer is a prime example. Popper states that “The U. S. Preventative Services Task Force has said that prostate cancer screening, PSA testing as it were, is useless for men of all ages.” The researcher who discovered prostate-specific antigen says it is not a marker for prostate cancer. For men who actually do have prostate cancer, it is difficult to tell at the very early stages, which cancers will become aggressive and which will not, which means that many men are over-treated. “People would be better off not knowing about early stage and very slow growing prostate cancers,” she says, “because the treatments often lead to incontinence and impotence and a great deal of that treatment is just unnecessary.”

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OUR VEGAN HEROES

The same goes for mammograms. She states that, “If you look at breast cancer, mammography does not reduce the risk of dying of breast cancer. In fact, it’s quite harmful. About one out of 2000 women will get some benefit from mammography screening and for every woman that benefits, we actually kill six. And I meant what I said –– kill six.” She feels that most women do not have this knowledge and if they did know, they would most likely not choose this course. Popper wishes more doctors would treat with diet, telling their patients that if they changed their way of eating, most would be heart attack proof and their cholesterol levels would plummet. It’s been her experience that most people would at least give it a try. Instead, she says, “people get sucked into useless diagnostic testing and when they find out that something is wrong, they’re told to take drugs or have procedures or surgeries and biopsies and all kinds of other stuff that don’t really offer much protection and a lot of which does more harm than good. They’re not even told that they could eat their way out of their condition.” In her book, Food Over Medicine, Popper tells the story of her very good friends, Barry and Elizabeth, who ate the Standard American Diet. They would always prepare plant-based meals for Popper when she visited them, but they, themselves, would not eat these meals. Then, one day, Barry received the news that he had high blood pressure, high cholesterol, advanced coronary artery disease, and was a prime candidate for - not only bypass surgery - but also a heart attack.

went over all of his medical records with a fine tooth comb and told him he didn’t really have anything exotic. She told him in no uncertain terms that he needed to eat her diet. He was pretty frightened. Only in his sixties, he and his wife had adopted children from Russia and they wanted to see them grow up. Though there is more to the story, with the proper way of eating, Pam’s friend reversed his heart disease and lowered his cholesterol and blood pressure. When he went back to the clinic for more testing, the brachial artery tourniquet test told the doctors he had the arteries of a 20-year old man. The moral of the story is that, within a very short timeframe, Barry changed his health trajectory simply by changing the foods he put into his mouth. They both lost weight, are on no medications, and his blood pressure and cholesterol have remained in the low numbers. Says Popper, “I care about this story because, first of all, I want everybody to be healthy, but the second thing is these are really, really good friends, and if something had happened to Barry, it would’ve touched me in a very personal way. So when you get a chance to save a friend, that’s really a special thing.” Dr. Pam Popper has dedicated herself to making sure that patients understand that there are treatment alternatives. She has devoted countless hours working hard to ensure that word gets out to people who would otherwise have no options except prescription medications and their harsh side-effects. Dr. Pam Popper knows that there is a better way of treating chronic illness in our society, and she wants everybody to know.

Scared to death, Barry finally called on his friend, Pam, and said, “I would like to have your help." She

VegWorld Magazine

Dr. Pam Popper – a plant-based heroine.

Issue 37 - November/December 2016 |

VegWorld Magazine

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OUR VEGAN HEROES

Ruth Heidrich, Ph.D. by Ellen Jaffe Jones

When you think of vegan runners, especially female

heart rate of forty-four. Since being diagnosed with

vegan runners, Ruth Heidrich is usually the first name

breast cancer at the age of forty-seven, she has

that pops into mind. If you check her Facebook page,

won more than nine hundred athletic trophies and

many vegan runners have rushed to get their picture

medals and has been cancer-free for more than

taken with the vegan running legend. Including yours

twenty years.

truly. Why? If you could answer it with a single reason, it would be because she was diagnosed with breast

12 years ago, Ruth’s first book, “Senior Fitness”

cancer twice, told to give up running, and not only

inspired a generation of women runners by her

didn’t do that, but she overcame the odds and has

remarkable determination to ignore doctors who

placed in her age group at many triathlons. Not only

told her to stop running when she got breast cancer.

that, she had been diagnosed with osteoporosis and was told “it’s genetic” and blew that myth out of the

Her second book’s description, “Race for Life”

water by reversing that too… all on a whole-foods,

says, “In her mid-forties, Heidrich was diagnosed

plant-based diet that was also raw.

with breast cancer. After undergoing a double mastectomy, she challenged herself to the punishing

Her bio says it best: “At 81 years young, Ruth Heidrich,

Ironman Triathlon, a test of endurance involving a

Ph.D., is a seasoned raw vegan Ironman (or as she

2.4-mile swim, 112-mile bike ride, and a 26.2-mile

likes to say, “Ironlady”) Triathlete. She is the winner

marathon run. Twenty years later, Heidrich is still

of more than 900 trophies, 6 Ironman Triathlons,

running, cancer-free, and positive about life. This is

8 Gold Medals in the U.S. Senior Olympics, and 67

her story. She describes her fight with cancer, the

marathons including Boston, New York, & Moscow.

healing powers of proper nutrition, and the rewards

Named One of the Ten Fittest Women in North

of running the toughest races in the world.”

America, she is also a breast cancer survivor and author of A Race for Life, Senior Fitness, The CHEF

In her third book, “Lifelong Running: Overcome the

Cook/Rawbook, and her most recent book, Lifelong

11 Myths About Running and Live a Healthier Life,”

Running: How to Overcome the 11 Myths of Running

the description says, “Ironman triathlete, and widely

& Live a Healthier Life.

decorated marathoner, Heidrich has long been been a role model to athletes of all ages. But over

At age seventy, Ruth Heidrich had the bone mass

the years even Ruth herself has encountered the

density of a woman in her early thirties and a resting

various, commonly held misbeliefs about running,

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OUR VEGAN HEROES

from ‘women shouldn't run’ to ‘you need to change

It was Jeanne Daprano, who holds all kinds of

your diet to run,’ that prevent people from lacing up

records including the women’s 75-79 age group

their shoes and getting off the couch.”

record for the 400 meters. She invited me back to her dorm room where she modestly showed me a

By my estimate, that puts Ruth still running at 82.

national running magazine with her photo on the

She was last seen on Facebook, leaving her Hawaii

cover. She also shared raw foods of all kinds, yet

home and enjoying a Viking Cruise.

another lifestyle upgrade inspired by Ruth.

Who knows how many lives she’s touched in her

Jeanne has since gone on to break 2 records for the

books, and with her appearance in the widely

800 and 400 meters for her age group. In all of the

acclaimed movie, “Forks Over Knives,” a landmark

stories I’ve read about Jeanne, there was nothing

vegan documentary. Ruth has competed and placed

about what she ate. I wrote about her in my new

at the National Senior Games, as have I. In fact,

book, “Vegan Fitness for Mortals.” Running for many

the last time I did, the first night in the dormitory

of us is our activism. When we wear vegan shirts, we

in Cleveland, a woman eating dinner spotted me

tell the world, in no uncertain terms, as the doubters

walking in the college cafeteria and yells to me after

question us holding our medals and awards in our

seeing my vegan shirt, “You too? Sit down!”

hands, “You can run on a vegan diet.”

Colonel Ryan Gutzwiller by Karen Ranzi

I was exceptionally fortunate to meet Laura

the family, and I found Ryan to be a most humble and

Gutzwiller, Colonel Ryan Gutzwiller’s wife, when I

kind person–a leader of high integrity. I learned Ryan

presented on the benefits of vegan and raw food for

is a Colonel, a high military rank. I was fascinated

the Woodstock Fruit Festival on the Island of Oahu,

that Ryan stays vegan not only at home but also on

Hawaii, April 2015. With her beautiful smile, Laura

his military assignments. I’m thrilled to present the

introduced my family to her husband, Ryan, and

interview I conducted with Colonel Ryan Gutzwiller

daughter, Nancy, at the festival. We spent time with

on his proud vegan lifestyle while in the military.

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OUR VEGAN HEROES

What is your title in the military and how long have

American diet’ comfort zone, and support her

you been in the service?

efforts to bring better nutrition to our family. With Laura leading the way, our family’s diet has evolved

I am a Lieutenant Colonel in the U.S. Marine Corps,

over time, and meal planning has become much

and will promote to Colonel on August 1st. I enlisted

easier (and far more fun) with all family members

in the Marines right out of high school in 1988, and

now in fundamental nutrition agreement.

served, initially, in the Marine Corps Reserves while attending college as a full-time student. While

Is your family also vegan?

in college, my reserve unit was mobilized and deployed to Okinawa, Japan, during OPERATION

Yes, my immediate family and I all thrive on a ‘whole

Desert Shield/Desert Storm. Following graduation,

food, plant-based’ diet.

I commissioned as a Marine officer and have been serving on activeduty, since 1993.

Have you found there are enough food options for you during your military work or have you found

When did you become vegan and why? How long

that the food available to you is lacking enough

were you vegan before joining the military?

calories/nutrition?

My family and I actually don’t describe ourselves

Healthy

as “Vegans,” but would better describe our diet as

significantly since I first joined the service, but the

“whole food, plant-based” (T. ColinCampbell, The

context of that service is a major driver for food

China Study). My wife, Laura, led the way for better

choice availability. During deployments, fresh

family nutrition, and I eventually started making

fruits and vegetables can be limited or unavailable.

personal changes in 2009 (long after I joined the

During deployment, and depending on location,

Marines). My wife focused a lot on better nutrition

Marines might be limited to eating prepackaged

before and during my first Iraq deployment in 2008.

‘MealsReadytoEat’ (MRE). These meals (MRE’s) are

I came home from that deployment and was really

calorie dense, and are designed to provide fuel on

looking forward to Southern California’s famous

the go, when you don’t have the infrastructure or

‘InnOut Burger,’ so I wasn’t terribly excited about

time to stop and prepare normal meals. (There are

the healthy changes Laura made while I was gone.

now a few vegetarian MRE options, as well.) Where

As a result, our young daughter was the recipient

I was located in Iraq, there were well established

of mixed nutrition messages from her parents,

camps and bases with improved dining facilities, so

and meal planning became more challenging. I

healthy food choices were plentiful (and also plenty

deployed back to Iraq again in 2009 with the same

of unhealthy choices, too). When in garrison/not

unit, and it was toward the end of that deployment

deployed, I eat at home with my family and bring

that my wife reached out, asking me to support her

my lunches every day, from home. I also know that

nutrition improvement efforts. Better nutrition had

military ‘chow halls’ (dining facilities) do offer some

become increasingly important to my wife. After

healthy food alternatives (along with the standard,

heartfelt pondering, I felt a confirmation (and some

not-so-healthy options, of course).

nutrition

options

have

expanded

chagrin) that I needed to get out of my ‘standard

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OUR VEGAN HEROES

What major changes have you experienced working

Have you noticed that you are able to outperform

in such a demanding physical environment? (e.g.

others because of more energy from your healthy

Do you find you need to eat more often, less often?

vegan diet?

Do you have more endurance?) The Marine Corps is all about leadership and mission My most recent tour of duty here in Hawaii consisted

- accomplishment, and I do work hard to try to

of headquarters staff work, so, while the hours were

set a good example in physical fitness, nutrition,

sometimes long, the daily work wasn’t physically

and other areas. I’m 46 now, so, while I’ve slowed

demanding. However, with a regular morning

down some with age, I do sometimes outperform

exercise regimen, combined with demanding work

younger Marines. At the end of the day, though, it’s

and personal schedules, I sometimes found myself

about trying to inspire them for self-improvement,

“grazing” throughout a normal workday (on healthy

in a broader sense (but I don’t push my nutrition

snacks I brought from home), in addition to my

choices on others).

homemade lunch.

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OUR VEGAN HEROES

In general, do you find the military supportive of

hummus and 15 bean ‘chili’. We often served Thai

alternative lifestyles?

and/or Indian dishes to our guests, as well.) A side note: Our daughter, Nancy, has probably faced the

Yes. In my experience, members of the military

most ‘backlash’ about her food choices. Nancy

community come from all walks of life, and are

has eaten entirely plant-based, with absolutely no

generally very supportive and accepting of others,

candy/junk food, since summer, prior to 1st grade.

even those with varying views.

She is now entering 8th grade. These positive food choices were entirely hers, too. Nancy was learning

Has the vegan lifestyle interfered with your social

about good nutrition, while simultaneously watching

life in the military (e.g. Are you invited to parties or

her grandpa become seriously ill, with diabetes and

is it an issue that you're vegan?)

heart disease. The scrutiny of Nancy’s diet mostly occurred while living in Maryland, during school

Our ‘whole food, plant-based’ lifestyle has not

lunchtime, and not in Hawaii. It seemed like almost

really interfered with our social life in the military;

daily that Nancy was confronted with a barrage of

we make adjustments, as needed. Most social

questions, as well as teasing. She handled it well,

functions offer some food choice(s) that work for

though. (Since arriving in Hawaii, the focus on her

us. When dining out, restaurants offer salads and

lunches has mostly been curiosity and not harsh

are usually willing to make menu adjustments.

criticism, as she had experienced previously. That

Occasionally, my family will also eat at home, prior

was a refreshing change.) Nancy is remarkably

to attending a social function (to ensure our dinner

disciplined, and has never wavered from her

does not consist of 10 celery sticks from a ‘veggie

position, patiently explaining why she chooses to

tray’). Rarely has our diet been a stumbling block

eat a particular food(s), when asked.

for social invitations, though. Have you been an influence on other officers or Have you had to deal with negative comments

personnel for a vegan lifestyle?

from your peers or have you been made fun of, or were you viewed as weaker because of your plant-

Certainly. Our family has had the privilege of being

based diet?

a positive influence on people for healthier living and we fully promote a ‘whole food, plant-based’

Mostly others are curious, and I think that people are

lifestyle. When welcomed, we freely share with

generally more health-conscious now than in the

others about our journey to even greater wellness,

past. Laura and I have had some funny experiences

and about the positive health benefits we’ve

when hosting unit social functions at our home, and learned that others were concerned about what food we would serve. However, after eating at our home, guests were pleasantly surprised with the delicious and healthy food choices that were offered. (Laura makes amazing smoothies and salads, and my ‘trademark dishes’ are probably a super, Lebanese

VegWorld Magazine

experienced, along the way. (Older family members who suffered from heart disease, diabetes, stroke and obesity, have had a tremendous impact on us, and we share those stories with others, as well. It is a stark contrast, no question.) We choose to fuel our bodies to the best of our knowledge and capabilities, and we would love for everyone to

Issue 37 - November/December 2016 |

OUR VEGAN HEROES

know the same sense of energy and happiness

Did you encounter other vegans or vegetarians in

we feel. Marines are all about self-improvement,

the military?

and I have been asked by several Marines (not just officers, but enlisted Marines as well) about the

Not many, but my perception is that people

health benefits of eating "Whole food, plant-based."

in general (to include military) are becoming

I happily share my thoughts, when asked, and have

increasingly concerned about better health and

found my fellow Marines to be open-minded about

nutrition. While 'whole food, plant-based' doesn't

healthier eating and improved performance.

appeal to all, I've found that people are curious, and willing to listen.

What are your favorite foods? Colonel Gutzwiller is a hero in so many ways - to I am a variety guy, and like all kinds of foods, but

our country, to the environment, to the planet and

I have a real love for Indian and Thai food. I also

its animals.

like to make homemade hummus, and a delicious 15 bean chili. My wife makes wonderful smoothies and salads, which I really enjoy.

[Editor's Note: VegWorld wishes to extend its warmest congratulations to Ryan Gutzwiller on his August 1, 2016 promotion to Colonel in the

Has the military ever recognized and shown

U.S. Marines, shown below in his updated command photo. Thank you,

appreciation for your leadership by a celebration

Colonel, for your service to our country and for agreeing to appear on

with vegan food?

our cover.]

I laughed out loud at this question because this did actually happen, on one occasion. I was at a unit ‘Mess Night’ in Hawaii, several years ago, and was one of the senior guests present. ‘Mess Nights’ are filled with a lot of camaraderie and joking, and, as the evening unfolded, the meal was brought out to the senior guests for ‘inspection’ (a tradition at ‘Mess Night’). The Marines arranged for one of the servers to bring out an enormous bowl of salad for my inspection! It was hilarious, and all in good fun. I enjoyed the salad, while the others ate Prime Rib, as I recall.

VegWorld Magazine

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OUR VEGAN HEROES

Chef AJ

by Tanya Cleary

Few high-profile figures in the plant-based world are

food, as well as high fat whole foods like nuts, seeds,

as dynamic and inspiring as LA based Chef AJ. She’s

and avocado. Her husband once even joked, “My

a bundle of energy and keeps a speaking schedule

wife is the only vegetarian who never eats fruits or

that would exhaust the average person. Perhaps it’s

vegetables. The only greens she gets are in a bag of

all the nutrients she gets from her daily breakfast of

Skittles.”

greens, but Chef AJ is a powerhouse, glowing with health and entirely focused on sharing the benefits

As her job increasingly moved towards online

of a plant-based diet.

events, videos, and podcasts, AJ became the target of vicious body shaming. Although not obese at the

Her book, “Unprocessed: How to Achieve Vibrant

time, she wasn’t as rail thin as many associate with

Health and Your Ideal Weight,” has been endorsed

the word “vegan”.

by some of the giants of the plant-based world, like Dr. T. Colin Campbell (The China Study), Dr. Joel

“If this diet works,” cruel commenters taunted, “then

Fuhrman (Eat to Live), and Dr. John McDougall (The

why are you still fat?”

Starch Solution). She is also the creator of “The Ultimate Weight Loss Program,” where she counsels

For someone who has struggled almost her entire

and coaches her subscribers to adopt a low fat plant-

life with emotional eating, these criticisms must

based way of eating.

have been especially hurtful. AJ has never hidden her history of eating disorders, and, in fact, serves

Yet, behind the polished presentations and cooking

as a mentor and role model to those dealing with

tutorials lies a remarkable story of courage and

similar issues.

perseverance. Only a few years ago, AJ was overweight, with newly discovered polyps in her

In a talk she gave at the McDougall Advanced Study

colon and facing the prospect of painful knee

weekend called, “From Fat Vegan to Skinny Bitch”,

surgery.

which is available on YouTube, she goes into brutally honest detail about her history with food addiction.

Although she’d been vegan for decades, and a well-

She tells the audience about always being the ‘fat kid’

known chef and speaker on the plant-based circuit,

in school and how she didn’t get asked to her senior

her diet admittedly consisted of a lot of vegan junk

prom. Holding nothing back, she shares many of the

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OUR VEGAN HEROES

lowest, most hopeless moments of her life.

“I so appreciate AJ’s honesty and courage,” says subscriber Heather Goodwin, who has lost over

“For over 50 years, I was either overweight or obese,

230 pounds on The Ultimate Weight Loss program.

suffered from emotional eating and severe food

“She has inspired me to tell my story and made me

addiction until I learned the secret to ultimate weight

realize that it’s really true that you are only as sick

loss,” she says.

as your secrets. I feel that I’m coming into the light and laying down my burdens. I’ve heard the saying

It’s this kind of candor and experience that resonates

that ‘God never wastes a hurt,’ and I feel that AJ has

so deeply with her followers and subscribers, who

shared her pain and her journey to uplift others.”

know that she, above all else, gets what they are going through when struggling with their weight

Growing up on the south side of Chicago, AJ came

and fighting to avoid falling back into destructive

from a traditional Jewish family. Her mother, a great

eating patterns.

cook, took pleasure in preparing feasts of rich, Jewish delicacies and kosher meals for her family. At the tender age of 11, AJ says she already weighed 160 pds. This began a lifelong battle with her weight, one in which she often alternated between overeating and starving herself. “I became anorexic at 14 and that lasted for 5 years,” she says, “and the bulimia lasted for 6 years.” Her only defense against the compulsion to overeat was not to eat at all. She ended up being admitted to several mental health facilities, which were, at the time, among the few options available for treatment of eating disorders and where treatment often involved force feedings and even restraints. These experiences were deeply traumatic and did nothing to address the underlying cause of her illness. In 1977, at the age of 17, she became a vegan. “I was studying to be a veterinarian and instead became a vegetarian,” she jokes. “I was working for a veterinarian who was doing protein lens regeneration experiments in the amphibian, and he handed me a tank of live salamanders and asked me to decapitate them! I cut the head off one of them and got so

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OUR VEGAN HEROES

disgusted that I puked my guts out and had to go to

commercials but could never make a real living at

the Student Health Center. From that moment on, I

it, so, in 1995, she went to college to get a degree

never ate another living creature.”

in speech communications. 5 years later, she was teaching at a vegan culinary school when she

Like a lot of overweight children, eager to fit in at

decided to attend culinary school herself. Ultimately,

school, she was always the class clown. This talent

she became Executive Pastry Chef at Sante La Brea

led to an early and quite successful career as a

Restaurant in Los Angeles, creator of “Healthy Taste

comedian. “My television career began at the age

of LA” and one half of the popular YouTube cooking

of 14 when I appeared for the very first time on The

show “The Chef and the Dietitian,” with Julieanna

Tonight Show. The guest host was Joey Bishop,”

Hever.

she says. “At 16, I appeared on the Gong Show, at 24, on Wheel of Fortune, and, at 26, on ‘Late Night

All this time, however, she was still struggling with

With David Letterman.’ At 27, I had my big break and

her weight, as well as anxiety. Even after conquering

appeared on The Tonight Show with the King himself,

her anorexia and bulimia, she, like most of us, had

Johnny Carson. Then, 2 years later, on his prime-

no idea what to eat. “I was abstaining from animal

time anniversary show and, in 1994, with Jay Leno.”

products,” she says, “but instead of eating fruits,

She also had a few small parts in sitcoms and

vegetables, whole grains, and legumes, which is

OUR VEGAN HEROES

what I eat today, I ate from my own four food groups

And getting the food right is not always easy. Finding

– candy, cakes, cookies, and ice cream.” Her weight

the appropriate balance takes some trial and error,

ballooned up, and after trying just about everything,

as AJ has discovered. Although she vastly improved

she finally resigned herself to always being heavy,

her health with whole foods, she didn’t lose any

believing that this was simply her genetic “set point”

weight. She simply replaced many of the high-

and beyond her control.

calorie processed foods with high fat whole foods, like nuts, seeds, and avocados.

In 2003, AJ was diagnosed as having a number of pre-cancerous polyps in her colon. The doctor

Inspired by the teachings of Dr. Caldwell Esselstyn,

examining her recommended surgery, but having

in 2008, she even gave up all processed oils, as well

suffered a negative reaction to anesthesia in the past,

as sugar, flour, and salt. She lost some weight, yet, as

she wanted to avoid surgery at all costs. Instead,

her critics were quick to point out, she still remained

she checked into the Optimum Health Institute, a

a “fat vegan.”

holistic healing center with facilities in San Diego, CA and Cedar Creek, TX.

In 2011, after a series of miscarriages ended in the loss of her fourth child, she checked into True North,

“That was the first time in my life that I had ever

a residential treatment clinic in Santa Rosa, CA, that

heard, let alone from a doctor or nurse, that what

focuses on whole food, plant-based healing. She

we eat has a profound effect not only on how we

went there to address her grief, anxiety, as well as

look and how we feel but what diseases we get and

a dependence on prescription medications. There,

what diseases we can reverse,” she says.

she met psychiatrist Doug Lisle, the person, she says, who would ultimately put her on the path to

After several weeks of consuming a diet of raw

eternal slimness.

fruits and vegetables, she returned to the doctor and discovered that the polyps had all disappeared.

“Doug explained to me that I was currently eating

In fact, her colon was as pink and vascular as a

about 30% of my calories from fat, and if I wanted

newborn baby’s. In disbelief, the doctor demanded

to lose weight I’d need to eat about 10-15% of my

to know where she had gone to have surgery. AJ

calories from fat.”

told him that she had simply changed her diet. “That’s impossible!” the doctor declared, storming

Dr Lisle encouraged her to do an experiment for 30

out of the room.

days: lower her fat intake and see what happens. She thought it was silly, but she took his challenge,

It was at this point that AJ fully understood that a

and even decided to make it 90 days, just to prove

whole food, plant-based diet was crucial in managing

him wrong.

both her weight and her health. For the next 12 weeks, she abstained from eating “Food addiction is a real disease,” she says, “and I

all nuts and ate potatoes instead. To her surprise,

want people to know that no matter how long

she lost 12 pounds! She continued for the next 2

they’ve suffered from this particular disease, there is

months and lost 20 pounds, roughly a pound per

always hope, but it starts from getting the food right.”

week. The amazing results continued over the next

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OUR VEGAN HEROES

few years, as she gradually tweaked her diet, limiting

the book “The Pleasure Trap” by Dr. Alan Goldhamer

seeds, avocados, and other higher fat foods, until

and Dr. Doug Lisle of True North, the three men she

she reached the lithe 117 pounds that she weighs

credits with influencing her the most.

today. One the main benefits of The Ultimate Weight Loss “I’ve never said that nuts were unhealthy and not to

Program is the personal coaching and immediate

eat them, but I just don’t believe that they are this

support available for her subscribers, who pay around

magical food, and I certainly don’t believe that they

$149 for lifetime access to the program. AJ or her

facilitate weight loss,” she says. Scaling back the fat,

partner, fitness expert John Pierre, are accessible

to a much lower percentage of calories, as Dr. Lisle

virtually around the clock to answer questions and

advised her, proved to be the ticket to finally getting

provide encouragement. There is also a private

thin and staying there.

Facebook group where subscribers can support each other on their weight loss journeys.

As doctor John McDougall often warns, “The fat you eat is the fat you wear,” and this has certainly been

To people like Heather Goodwin, who, at her

proven true in AJ’s case.

highest weight was 436 pounds, the support and understanding make all the difference. “When you

So, what does her diet include? “The eating style

are morbidly obese, you feel horrible about yourself,”

that we recommend in The Ultimate Weight Loss

she says. “I went to 12 step groups and was told that

Program is the exact same dietary recommendations

I had a character flaw and only God could help me.

that you will find in the book ‘The McDougall Plan for Ultimate Weight Loss,’ by Dr. John McDougall, or the health promoting diet that is taught at True North,” she explains. “It differs from the regular McDougall Program in that we abstain from all of the refined carbohydrates, such as sugars, flours, as well as salt.” In addition to whole grains, legumes, and starches, she encourages her followers to eat one pound of non-starchy vegetables or greens every morning for breakfast, so that they start their day filling up on the least calorically dense foods first. Some studies suggest that eating greens also cuts cravings for sugar and flour, so this component is specifically designed to help those dealing with food addiction. Her program is largely based on the work of Dr. John McDougall and on the principles outlined in

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OUR VEGAN HEROES

Chef AJ did podcasts with eating addiction experts

lifetime of struggles and setbacks to help others

and showed me that my problem was not with my

recover from their food addictions and enjoy the

character but with an extreme sensitivity in my brain

benefits of a plant-based diet.

to sugar, flour, animal products, and processed foods. And that while the problem was not my fault,

To the thousands of people who have benefitted

it was within my power to heal. I can so relate to her

from her program, AJ isn’t just inspiring for who she

history as a fat child, lonely and ostracized, as well

is, or what she weighs, but for how far she has come.

as her experience with the medical professionals

From “fat vegan” to “skinny bitch”, Chef AJ is the

who, rather than help, make things worse.”

ultimate survivor.

If it is indeed true that no hurt is ever wasted, then AJ is living proof that they can combine into a positive force for good. She has managed to conquer a

Dr. Michael Klaper by Michael Meltzer

Dr. Michael Klaper cares. He cares about our planet, and about his lovely wife, Alese. He cares about the people on our planet. He cares about the animals and the plants. He cares about the future. Now in his 46th year of medical practice, Dr. Klaper is grateful for a good and fulfilling life and career. Having graduated from the University of Illinois in

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1972, he interned at Vancouver General Hospital followed by a successful medical practice, working in the ER and delivering babies. His patients suffered from typical diseases, including high blood pressure, clogged arteries, diabetes, chronic kidney disease, inflamed joints, skin problems, intestinal problems and many more. The medical literature on these diseases usually said “etiology unknown.” "Leave it to the smart guys to figure it out. They’ll come up with a new "amaze-ocillin" drug in the lab,

Issue 37 - November/December 2016 |

Dr. Neil deGrasse Tyson ASTROPHYSICIST fo r

You don’t have to be a rocket scientist to know that kindness is a virtue. To learn how to respect our fellow Earthlings, visit PETA.org.

OUR VEGAN HEROES

explain to your docs the use and dosage so you can prescribe it and vanquish the disease. Just keep on drugging those sick people." Dr. Klaper began to feel like he was doing triage for specialists. After seven years as a GP, he became an anesthesiologist. Now, he could just put people to sleep; the surgeon could fix them; he could wake them up, and it was on to the next patient. But after two years of this, the anesthesiologist woke up. Working with the cardiology team, he would watch as they drew blood from patients and see fat rising to the top of the test tube. When the patient was asked what they had eaten the previous day, the answer was often a cheeseburger and milkshake, fried chicken or other greasy animal food. And, during the surgery, the operating doctor pulled out greasy, fatty, waxy atherosclerotic material from the arteries, which looked like cow fat, pig fat, and chicken fat because that’s what it was. Dr. Klaper felt that he had to make a change. His father had died of high blood pressure; his own BP was high; he was carrying an extra 20 lbs, and his cholesterol was high. He was concerned and became interested in a plant-based diet. “I didn’t want to be a part of the violence of eating the flesh of animals, paying for the death of an animal. I grew up largely on my uncle’s Wisconsin dairy farm. After giving birth and having her calf taken away, the mother would bellow for days on end. The sadness and suffering was too much. Red lights went on for me." Klaper went whole food plant-based, and his health markers improved. He moved to Florida and went back to General Practice in 1981. Now, he knew what to tell his patients. They had cooking classes, made diet changes, got better, got off prescription

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Dr. Doug Lisle Michael Klaper is a rarity -- an outstanding doctor who is deeply committed to his patient's wellbeing. His kindness and caring are always evident, but it is his intensity of purpose that will surprise you. He wants his people to be vitally healthy, and he passionately persuades them toward an unconventional-- and right -- direction. His greatest reward is in helping others learn the path to health and wellness. I have found it a pleasure to know this ethical, wise, and terrific person. And you can quote me.

drugs and were happy. In 2009, Dr. Klaper joined the True North Health Center (healthpromoting.com). He now believes that word is getting out about the health benefits of eating a whole food plant-based, no SOS (sugar-oilsalt) diet, as is advocated at True North. At True North Health Center, water and juice fasting, as well as a plant-based diet, is advocated for many health problems and results are little short of astonishing. “In a 10, 12, 14 day water fast plaques are fading away. In a 3 or 4 week fast, we see dramatic clearing of skin lesions, rheumatoid arthritis and many other issues. Hippocrates said ‘Let food be your medicine.’ The body really has magical healing powers. The SAD (Standard American Diet) is more accurately termed DOA because it’s a Disease of Affluence, occurring in many other countries as they get wealthier, including China and India. All of these societies eating rich animal products are sending a toxic brew through peoples’ tissues and organs. It’s like putting diesel fuel in a gasoline engine. The organ which complains the loudest

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OUR VEGAN HEROES

What are the health issues for young people?

Dr. Alan Goldhamer (D.C.) I’ve known Dr. Michael Klaper for decades. He is a loving, caring person who is always trying to help people. He’s been a fabulous addition to our staff. He is very patient which is very important. He’s actively involved in research through our non-profit. He is in charge of training the doctors, interns and residents at True North on nutritional medicine. He really challenges them. They get people well, which is very unusual in medicine. Many interns say it’s the first time they’ve seen people get well. He’s a bridge between conventional medicine and integrative & alternative medicine. Dr. Klaper’s a very busy guy - doing rounds, seeing outpatients, phone & Skype conversations. He really explains things clearly for people.

determines which specialist or specialists get to deal with the disease. But it’s all the same disease - IT’S THE FOOD. So many people get better on a WFPB diet-plaque clears, vision improves, asthma gets better, bronchitis disappears, clogged arteries open, high blood pressure drops, angina disappears. Colitis, IBS, Crohn’s all are caused by the animal foods and improve quickly by their removal. Gastroenterologists (most) say that diet doesn’t matter but that’s ridiculous. We predictably have improvements. Interstitial cystitis gets better, the bacteria in the gut changes from the food, rheumatoid arthritis and joint issues get better. When you’re eating animal products, gut leak causes food molecules to leak into joints. But after a water fast, migraines disappear. After fasting, then transitioning to a WFPB SOS free diet, virtually the entire panoply of western diseases go away. It’s not genetic or chromosomal - it’s the food. It’s not the high-tech medicines, either. I’ve been privileged to witness medical treatment start to come around to this type of medicine."

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"Childhood obesity, clogging arteries, Type 2 diabetes, inflammation disorders, Crohn’s, inflamed guts, juvenile rheumatoid arthritis, childhood acne (caused by dairy proteins), and more diseases are caused by eating animals and animal products. Kids trying to get stronger through lifting weights and exercise are throwing whey (from milk) in a blender and gulping that down. Their skin erupts in acne. Because so many are obese and overweight now, it’s become normal. This metabolically active fat contains estrogens and triggers tumor growth, inflammatory proteins; blood flow slows and infections occur. The treatment is simple - FOOD." How does this affect sexual development in kids? "I worked on my uncle’s dairy farm since I was 8. Normally, pregnant mammals stop giving milk and lactating. Then, after the birth, the milk flows again. But now, these massive dairy operations with 2,500 to 3,000 cows can’t afford not to be able to milk year-‘round, so they now use genetically modified cows, which can give milk throughout their pregnancies. So your milk is now drawn from large pregnant bovines with estrogen content, which is through the roof.

Dr. John McDougall I have been Michael Klaper’s personal and professional friend for more than 35 years. I consider him one of the most honest, intelligent, and caring persons I have known. Whether sitting intimately beside his patient or speaking in front a crowd of thousands, Michael embodies the true meaning of being a healing medical doctor.

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Studies show that 15 minutes after people drink it, their urine is pouring out potent mammalian estrogens, not the mild phytoestrogens found in soy. Testosterone in boys and men plummets; breast cancer in women occurs at younger and younger ages; precocious puberty occurs now in girls of 8, 9 and 10. There are hormone upsets in boys causing ‘manboobs’ and testicular abnormalities. All caused by nachos, pizzas, and chocolate milk pouring estrogen into their bloodstreams. And, of course, the Dairy Industry and FDA never told the public that this high estrogen milk has very severe consequences to our children.” What does a typical day look like for you? "I’m up at 4:30, work out on the stationary bike, shower, and I’m in the office by 7:30. I work on charts and paperwork, then see patients. We usually have 40 to 45 inpatients and 3 MDs on staff, plus quite a few interns and residents. I see each patient for an hour. Intake and exit exams for each inpatient is by an MD. Each person on a water fast is checked twice a day. Results are emailed to me for review. I also see a number of outpatients, including a large international clientele. The interns include MDs, naturopaths, dieticians and chiropractors who are here from one month up to a year. I have long days, usually getting home at 7:30 or 8, have dinner, work on my book, and am in bed by 10. My hobbies are astronomy (minor in college), bird watching (I love hummingbirds). I’m a pilot, a cyclist, and love to travel. And just being with my wife, Alese."

Stephan Esser MD, USPTA Dr Klaper embodies the spirit of wholistic, plant based medicine. His empathy for patients, warm humanism and breadth of knowledge related to human health and disease make him a role model to other physicians and an answer to prayer for many patients.

plant food with 50, 60 or 70 grams of naturally occurring high grade protein. Instead they’re dying of an excess of protein, calories, and excess fat. Our politics now are so coarse it’s like a Fellini movie. There seems to be no civility or gentleness. Everything is about money and the lowest common denominator. Our environment is being trashed; the planet is melting; we are dying from this lust for animal flesh. We are suffering from ‘Nature Deficit Disorder.’ But retail medicine is slow, one person at a time. Which is why I travel half the month teaching medical students and doctors. All doctors should ask, ‘What do you eat?’ Health is a verb. You create health. Diseases are earned, too. But the healing powers of our bodies are amazing. We just need to educate ourselves. There is great information available now. Of course, there’s a lot of bad and dangerous information being pushed in the media. Among these, The Paleo Diet may be the worst. It is a ‘Diet of Death.’ Don’t be a victim. Don’t assume most doctors know what is going on. They don’t. Not yet. Hopefully, in 30 or 40 years, they will know."

Final thoughts? "People should just eat 2,000 calories or so of whole

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To view Dr. Klaper's online interview click HERE.

Issue 37 - November/December 2016 |

"Our Vegan Heroes" Contributing Authors Colonel Ryan Gurtzwiller - Interview by Karen Ranzi, M.A., Award-Winning Author of Creating Healthy Children and Raw Vegan Recipe Fun for Families, Raw Vegan Coach, Founder of Super Healthy & Raw Academy raw vegan coaching certification course, Internationally Acclaimed Speaker, Raw Vegan Chef, and Speech/Language/Feeding Therapist. www.SuperHealthyChildren.com www.SuperHealthyRaw.com Chef AJ - Tanya Cleary is a freelance writer living in Key Largo, FL. She has been plant-based for over 5 years, and enjoys spreading the word about plant-based diets. She also helps moderate the Facebook group, “McDougall Friends,” for those who follow the recommendations of Dr. John McDougall and is an Associate Editor here at VegWorld Magazine. Dr. Pam Popper - Carol Fitzgerald has an avid and passionate interest in health and all things well-being and strives to help others by coaching and teaching healthy cooking classes. She holds a certificate in plant-based nutrition through e-Cornell University in association with the T. Colin Campbell Foundation and is a magna cum laude graduate of the University of Wisconsin. Fitzgerald is a free-lance writer, author of 4 books, blogger and YouTuber. She and her husband have five adult children, five precious “grands” and live in a place where the sun shines everyday. Well, almost! For more information, go to her website, www. veganrecipesforhealth.com and/or her Youtube channel, www.youtube.com/user/thecarobi5 Dr. Michael Klaper - Interview by Mike Meltzer. Mike is a musician based in Los Angeles. He has been vegetarian since age 12 and plant-based for the last 10 years. He has reversed diabetes and lost a total of 145 lbs. He enjoys sharing this lifestyle with others. Mike's story was featured in the September/October issue of VegWorld Magazine. Ruth Heidrich, Ph.D. - Ellen Jaffe Jones is the author of “Eat Vegan on $4 a Day,” “Kitchen Divided,” “Paleo Vegan” and a contributor to several other books. Her next book will be published in 2016. In her age group, she placed 7th in the US in the 1500 meters at the 2013 National Senior Games, 10th in the 400 and is currently 1st in FL in her age group in the 50, 100, 200, 400, 800 and 1500 meters. She has placed in 89 5K or longer races since 2006 “just” on plants. Ellen has completed 2 marathons and more than a half dozen half marathons. She is a certified personal trainer (AFAA) and running coach (RRCA) and has coached cross country and track. She is a popular speaker at Vegfests accross the US. She was also voted the 2014 PETA Sexiest Vegan over 50, and was just chosen by PETA as one of their 5 “Inspirational Women Who Stand Up For Animals Everyday.”

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FEATURE

RELIGION

VEGANISM by Lori Donica Barber, M.A.

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any people view veganism as a relatively

Shakers,

modern cultural development, but the

Sylvester Graham, Gandhi and his devotees, among

idea that human life is deeply connected

others.

to that of all other living creatures is actually a very old concept, tracing its roots back centuries to the tenants of some of the worldâ&#x20AC;&#x2122;s oldest religions and

Transcendentalists,

the

followers

INDIA HINDUISM AND BUDDHISM

philosophies. In part two of this series we begin exploring how religion played an enormous role in

A history of veganism would not be complete

promoting the idea of eating only plants.

without mention of the important influences from Hinduism and Buddhism, both of which were not

Many diverse groups and faiths promoted the

strictly vegan but did inspire the idea of limiting the

idea of consuming only plants throughout history.

consumption of flesh food.

However, they all had one idea in common, which held that consuming animal flesh was antithetical

The tenets of Hinduism came from a collection of

to building a healthy and peaceful world. Some

writings formally known as the Rig-Veda, written

religions that helped advance plant-based eating

around 1,500 BC. The Vedic teaching stressed that

were Hindus, Buddhists, Seventh Day Adventists,

human life is intimately intertwined with the rest

FEATURE

of creation. The Vedic text clearly underscores the

330 million gods and goddesses in a cow’s body.

karmic danger of eating meat and the unnecessary

Many scholars believe that practical issues launched

slaughter of animals. The scripture encourages

the cow to God-status in India, as the humped

followers to not consume animal flesh in order to

bovine was one of the only animals that could

achieve spiritual and material progress. It is also

survive the harshness of the Indian climate. While

clearly outlined what foods should be offered to

Hindu diets allowed for consuming milk and thus

the Lord as sacrifice, which consisted of mostly

were not vegan, one sees the inception of veganism

vegetables, flowers, grains, nuts and water. Meat is

swirling around the early tenants of Hinduism.

not mentioned as a food that would please the Lord. Buddhism also contained principles of veganism, and Around 600 BC, it began to be frowned upon to

certainly vegetarianism. Buddha lived somewhere

consume the flesh of animals and religious “law”

between 566 and 486 BC. He denounced killing of

began to reflect this notion. It was written: “He who

any kind, including for war and he banned all animal

gives no creatures willingly the pain of confinement

sacrifice.

or death, but seeks the good of all, enjoys bliss without end.” Certainly, the cow was an animal that

The Buddha, born the wealthy Gautama (or

could not be killed and consumed according to this

Gotama), became acutely aware of the suffering that

religious law. Hindu theology taught that there were

surrounded him. As Gautama transitioned into The

With our thoughts, we make the world. ~ Buddha

FEATURE

Buddha, he “urged non-violence and compassion towards all creatures and all forms of sentient life.” (Spencer, 83) This view came from his belief in

THE SEVENTH DAY ADVENTISTS & DIET

the endless cycle of rebirth of all souls. However,

As with the ancients, we see that plant-based eating

Buddha’s teachings were not written down, so there

was advocated by certain religions and reformers,

remains some questions about his actual practices,

who claimed that this way of eating was not only

especially with regard to food. Thus, it is unclear

healthy, but also morally superior.

when Buddhism and vegetarianism became so intertwined. A text written in 430 AD seems to be

In the mid-1800s, a Baptist preacher by the name

the first written account that specifically connects

of William Miller began preaching that Jesus would

vegetarianism with Buddhism. In this writing, there is

return to Earth on October 22, 1844. He gathered

an entire chapter on why Buddhists should abstain

many followers who believed the prediction of the

from eating meat. The text states that consuming

good preacher, as it was based on a passage from

flesh is bad for human health, causes unnecessary

Daniel in the Bible. When Jesus failed to show,

pain to animals and also that one might be eating a

many were greatly disillusioned, and this became

long dead relative.

known as “The Great Disappointment.” Most who

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FEATURE

had joined the newly-formed religion took their disappointment and left the church. However, some remained and concluded that October 22nd was the correct date, but they just had the year wrong. They believed (as do followers today) that Jesus would return soon. Along with awaiting Jesus’ return, the group, which became the Seventh Day Adventist religion, developed deeply-held beliefs about how life should be lived. Some of those beliefs centered around food and diet. In the mid-19th century, Ellen White, one of the founders of the Seventh Day Adventists, began disseminating information on what she considered to be the best diet for humans. She believed that plantbased eating characterized the natural human diet and a way to become closer to God. She often spoke about the link between nourishment and holiness. In 1864, she reminded Adventists that: God gave our first parents the food He designed that the race should eat. It was contrary to His plan to have the life of any creature taken. There was to be no death in Eden. The fruit of the trees in the garden was the food man’s wants required. Encouraging her flock to mimic living in Eden, she stated: “God…gave to Adam charge over the garden, to dress it, and to care for it, saying, ‘To you it shall be for meat.’ One animal was not to destroy another animal for food.” She also encouraged parents to take responsibility for their children’s health, writing: “Parents should not place flesh-meat on the table. And if they allow their children to eat meat freely, use butter and eggs, disease in some form will surely result, impairing the health of mind and body.” While there remains some controversy about whether she, herself, strictly followed a vegetarian diet, she did tout the benefits of plantbased eating until her death in 1915.

SYLVESTER GRAHAM Ellen White was not alone in worrying that American’s dietary habits were undermining the young nation’s spirituality and health. Another reformer was Sylvester Graham, who would go on to become the creator of the beloved Graham Cracker.

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In the early 1800s, Americans were eating a diet of

Brouissais writings served to fortify Graham’s ideas

greasy meat, gravies and alcohol, while consuming

about diet. The theologian-turned-nutritionist began

very few fresh fruits and vegetables. Many rural

encouraging his followers and parishioners to eat

dwellers were leaving the farm in search of better

a diet as close to nature as possible. In her book,

employment in the cities. Commercial bakeries

How America Eats: A Social History of U.S. Food and

began popping up, and novel ready-made food

Culture, Jennifer Jensen Wallach states that Graham

items became available. As a result of poor diet

was a staunch believer in a vegetarian diet and that

and these new ways of procuring food, an ailment

he “argued that the human body was designed to

known as “dyspepsia” or indigestion became a

eat a vegetarian, largely raw-foods diet.” (Wallach

common complaint. As eaters relinquished their

145).

food production to corporations, both citizens and reformers began to worry about what was going

It’s interesting to note that the popular medical

into the food prepared in these factories.

wisdom of the time admonished people to avoid eating fresh produce, as fruits and vegetables in

During the 19th Century, Presbyterian minister

their raw state were thought to carry disease. The

Sylvester Graham, while working for the Pennsylvania

idea of eating a vegan diet flew in the face of the

Temperance Society, began voicing his concern

conventional principle that consuming meat brought

for the eating patterns of the American populace.

not only health but also prosperity. As we will see in

Religion drove some of his interest in nutrition, as

a later installment of this exposé, it is this perception

evidenced by Graham’s attention to the practices of

of meat being linked to prosperity that will launch

English Reverend and vegetarian, William Metcalfe.

America on the path to becoming one of the largest consumers of flesh on the planet!

Metcalfe and forty other members of the Bible Christian Church sailed from England in 1817 for the

Early in the nineteenth century, Graham became

freedom of the New World. It is thought that this

one of the first to raise the alarm regarding the

tiny band gave the first spark of life to the American

amount of processed foods Americans consumed.

vegetarian movement. Once settled in the New

Especially virulent was his rebuke of bakers for using

World, Metcalfe and his wife, Susanne, began

“inferior” flour, which he believed to be devoid of

preaching pacifism, temperance, abolitionism and

needed nutrients and full of unwanted chemicals

vegetarianism, which were the foundations of

and fillers. Graham also upbraided farmers for

their religion. Metcalfe also taught that Jesus was a

spurring the growth of their wheat with fertilizers.

vegetarian and therefore Jesus’ followers should also

He encouraged his followers to give up tea, coffee,

refrain from eating flesh. Graham was influenced

alcohol, spicy food and all condiments, using the

greatly by Metcalfe, but Graham also immersed

power of his pulpit to advocate what he believed

himself in the latest nutritional science.

was the best way to maintain health.

In 1826 François J.V. Brouissais published a tome

However, Graham was not without his detractors.

entitled Treaty on Physiology and as Graham

Wallach writes that “in 1837, a group of butchers and

had already embraced the teaching of Metcalfe,

bakers threatened to violently disrupt a lecture that

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FEATURE

Graham planned to give in Boston.” These threats

Graham’s dietary philosophies began to view those

did not dissuade Graham. Indeed, he persisted in

who did not as “gluttonous hedonists” (Wallach

spreading his dietary gospel, gathering adherents as

149). The leaders of the church started to question

he went along.

the consumption of animal products, in particular the eating of pork (Eating in Eden 112). The Lead

The "Grahamite" lifestyle supposedly could enable

Ministry revealed the “terrible moral and physical

ordinary people to live to be 100. However, Graham

consequences of eating too much meat.” They

spent his last years in deteriorating physical and

reasoned: “And is it not a rational conclusion, that,

mental health and died at the age of fifty-seven.

while soul and body are united, whatever serves to

After his death, it was written that Graham: "was of

obstruct the free action of the mind must necessarily

a constitution and temperament that predisposed

be a hindrance to the opperations [sic] and work of

him to nervous and scrofulous (moral) maladies"

the spirit in the man or woman?” The leaders went

and that "it does not appear that he was always true

on to argue that:

to his own [Grahamite] system." An abundant use of very strong food [meat] While Graham might not have practiced what he

by persons of any description, should have

preached, he did attract followers who took up the

attendancy [sic] to increase the [chance] of

healthy-eating-mantle. One of those groups was

corruption and bad humours in the blood,

the Shakers. Greatly influenced by Graham’s dietary

and thereby render them, finally, more liable

philosophies, this religious group endeavored to

to deadly fevers, cancers, and other fatal

incorporate his way of eating into their daily life.

maladies (112).

THE SHAKERS

Furthermore, the Elders believed that eating less meat could lead to greater mental acuity and, thought

The Shakers, while never a large group, experienced

pork, in particular, would make their parishioners

their “hey day” in the 1820s and 1830s. Founded by

“feel slow and heavy in body and cloudy in mind.”

an Englishwoman known as “Mother” Anne Lee, the history reveals that she received a divine revelation

A boys’ caretaker in a Shaker community claimed

in 1774, which instructed her to move her group to

that, by having those in his charge change their

America. The devotees of this religion followed strict

eating habits: “Their sores have healed up…their

rules about when to rise, when to eat, and when to

headaches have ceased, their fevers gone…that

worship.

ferocious fighting spirit…seems to have entirely vanished away” (Wallach, 149).

As Graham’s ideas regarding health and diet began to spread amongst the Shakers, what to eat became

In 1841, the Lead Ministry, claiming that they were led

a divisive issue among the followers. Many felt

by divine illumination, decreed that members give

they should discontinue consuming meat, tea and

up pork, coffee, and tea. While some parishioners

coffee. Dietary concerns began to greatly impact

felt this decree did not go far enough, advocating

the philosophy of the group. Those who embraced

for a total ban on consuming all things animal, many

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FEATURE

members were not willing to change their eating habits at all. The debate over food proved to be a contentious point among the flock. It’s interesting to note that Shakers were celibate. Most members didn’t question the limits placed on their sexual practices, but many were unwilling to change their meat-eating ways!

THE TRANSCENDENTALISTS While the Shaker’s debated food, sex and religion, the Transcendentalists began forming their own ideas about spirituality and diet. In 1834, Bronson Alcott (father of Little Women author Louisa May Alcott), recruited his family to join him in an experiment of dietary reform and communal living. The transcendentalists put a premium on not only individualism but also, personal intuition, and the belief that all humans carried a spark of the divine within them. Alcott had become disillusioned with the American way of life and this disenchantment spurred him to find a better way of life. Alcott persuaded a wealthy British benefactor by the name of Charles Lane to purchase a farm in Harvard, Massachusetts. On this land, they would build their utopian community. Alcott, with his family in tow, along with Lane and his son became the founding members of a commune that would attract those with transcendentalist beliefs. At its largest there were twelve adults who resided together. They named their commune Fruitland with the hopes of living off what the land provided and desired to no longer participate in capitalism. They took an oath to abstain from consuming animal products, including a vow to not eat meat, dairy products, eggs or honey. These Fruitlanders hoped

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to survive on food they grew themselves, consisting of mainly bread, fruits and vegetables. They believed that all life on Earth was intricately connected and that animals had rights which should be respected. They went so far as to criticize a nearby Shaker village for not strictly adhering to a vegan diet. Louisa Alcott penned the following verse while residing at Fruitland, “Without flesh diet there could be no blood-shedding war.” Like modern day vegans, the Transcendentalists residing in this utopian community declined to wear clothing made from animals like wool and leather. They also were loath to use animals in farming. Occasionally they would hook oxen to the plow, but preferred to do most of the farm work by hand. Legend says that one woman was expelled from the community for taking a mere bite of fish. The group didn’t last long, as they had trouble providing enough food for their commune. Most had no farming experience and found the way of life difficult. While writings penned by many of these transcendentalists survived, the utopian experimental community lasted only seven months before it disbanded. However, their ideals regarding diet and abstaining from all things flesh survived well into the next century. While the transcendentalists endeavored to create a new way of being and eating in the New World, across the globe, a man was born who would inextricably link pacifism and vegetarianism and make plantbased eating a moral imperative to global peace.

GANDHI Mohandas Karamchand Gandhi, more commonly known as Mahatma (meaning Great Soul) hailed from North West India. His Hindu upbringing, in particular his mother’s religious dedication, meant that his

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childhood was inculcated with the Jain pacifist teachings. The Jainists taught a doctrine of mutual tolerance, noninjury to living beings and vegetarianism. These strong ideologies would stay with him all his life and would also greatly influence his activism. When Gandhi left home to study in London in the late 1800s, he made a vow to his mother to maintain a vegetarian diet while away. He kept that vow, but not without great effort. Legend says that while making his way to a vegetarian restaurant in London, Gandhi came across a booklet written by Henry Salt called A Plea for Vegetarianism, which gave him the information he needed to fully embrace vegetarianism as his own and not just as an extension of his mother’s beliefs. Reading Salt’s book was a turning point for the young activist with respect to the power of vegetarianism. Gandhi wrote: “From that day forward, I may claim to have become a vegetarian by choice…[and] henceforward became my mission.” Salt wrote, “Even dairy produce is quite unnecessary.” Gandhi would embrace a vegan lifestyle for a while, but did end up adding goat’s milk back into his diet. While recovering from a severe case of dysentery, Gandhi was encouraged to consume goat’s milk to aid in his recovery. He called his inability to give up milk the “tragedy of life.” He continued to consider consuming dairy counter to the vegetarian way of eating. As Gandhi’s pacifist philosophies emerged, he reasoned that a crucial aspect of developing a non-violent persona was to become vegetarian. He felt that in order to create a harmonious world, peace must also extend towards animals both great and small. In a speech he gave in England in 1931, he stated: “If anybody said that I should die if I did not take beef-tea or mutton, even under medical advice, I would prefer death.” He believed that becoming vegetarian for health reasons alone usually was not enough to keep someone from eating animal products. He encouraged his followers to

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The good man is a friend of all living things. ~ Mahatma Gandhi

Issue 37 - November/December 2016 |

FEATURE

abstain from meat for moral reasons, writing, “I have found from my own experience, and the experience of thousands of friends and companions, that they find satisfaction, so far as vegetarianism is concerned, from the moral basis they have chosen for sustaining vegetarianism.” Even as he led his country to independence, he instigated a movement for animal liberation, seeing no distinction between the two actions. Believing that as long as animals were treated as commodities people could not truly evolve to a higher way of being, he wrote, “Spiritual progress does demand at some stage that we should cease to kill our fellow creatures for the satisfaction of our bodily wants.” And perhaps his most famous quote, “The greatness of a nation and its moral progress can be judged by the way its animals are treated” is still oft repeated by those who seek to promote Gandhi’s pacifism. Today, most vegans have moved away from associating plant-based eating with religion. In fact, in the 1960s, with the rise of the anti-religion and counter culture crusade, veganism began its slow steady ascent into American life. Those seeking an alternative way of living during this time, labeled the hippies, saw the big food companies of the time as an extension of the military industrial complex. All the new processed foods showing up on the supermarkets shelves were viewed as “The Man” or an extension of government control. If a large corporation produced it, the hippies wanted nothing to do with it. They began growing their own food and opening food coops where they could

bypass purchasing items from the grocery store. This coupled with their peace, love and rock-n-roll way of life led to them embracing the healthier plant based eating lifestyle. Today, plant-based eating represents a growing movement in the United States and around the world. Even Google’s Eric Schmidt (Executive Chairman of Google’s parent company, Alphabet) recently called plant-based eating a “game changer” for the future of eating. When a company as powerful as Google begins taking notice of a trend, there’s probably truth (and money to be made) behind it. By and large, the change is fueled by research demonstrating that eating more plants results in healthier bodies. Books like The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet, 2006 by T. Colin Campbell Ph.D., The Starch Solution, 2013 by John McDougall, M.D., as well the documentary Forks Over Knives (featuring a plethora of well-respected Ph.D. and M.D. scientists) continue to point out, through irrefutable science, that eating plants is simply healthier for humans. In Part 3, of this series we will begin examining the politics of all things vegan. Specifically, we will look at how the meat and dairy industries suppress the truth regarding the health detriments of consuming their products while they continue garnering handouts and subsidies to keep their products front and center on Americans’ tables.

About the Author Lori Donica Barber lives in Idaho where she teaches the history and anthropology of food at Idaho State University. She is passionate about the implications of eating a plant-based diet and challenges her students to consider the repercussions of every bite they take. Lori believes everything always comes back to food – from obvious health concerns, to political issues to societies ability to learn, grow and make sound decisions. When she is not lecturing on food, she teaches yoga, inspiring people to move their body and eat healthy food. She also loves venturing into the backcountry of Idaho, skiing, backpacking, camping and soaking up the great outdoors. She shares her love of plant-based eating with her husband and two sons who have indulged her obsession and embraced this lifestyle wholeheartedly. VegWorld Magazine

Issue 37 - November/December 2016 |

THINGS WE LOVE

Sharon McRae Loves

ULU Knife You will love the ULU Knife! It makes the most amazing, easy chopped salads, and that allows you to pack a huge bowl of nutrition into in a smaller volume and to eat it in less time. Who wouldn't love chopping ripe fruits into fresh salads and topping them with delicious whole grains or nutritious chunks of Asian sweet potatoes for a hearty meal. A special thanks to Chef AJ for introducing me to this invaluable kitchen tool! Available online HERE.

VegWorld Magazine

Issue 37 - November/December 2016 |

THINGS WE LOVE

Robin D. Everson Loves

BUILT New York Lunch Bags Packing a healthy lunch is important to reinforcing good eating habits away from home. Transporting them in insulated containers by BUILT New York is fun and stylish. BUILT New York provides sturdy, PVC-, BPA-, vinyl- and latex-free colorful lunch containers and totes that have been tested for lead safety and phthalates. For a full selection of insulating neoprene sleeves, containers and totes, visit www.builtny.com.

SO Delicious Frozen Desert Adopting a whole food, plant-based diet need not have you feeling deprived of your favorite frozen desserts. SO Delicious has created a line of almond, soy, coconut and cashew milk frozen desserts that will satisfy any die-hard ice cream lover. With flavors like mocha almond fudge, cherry amaretto, no sugar added butter pecan and chocolate peanut butter swirl, you are sure to find a dessert to your liking. They even have gluten free cookies ‘n cream! For more flavors and to see additional plant-based products go to www.sodeliciousdairyfree.com

Hydro Flask When you want your soup to remain hot and your beverages to remain cold you reach for a Hydro Flask. Available in a wide variety of sizes and colors, Hydro Flask makes it easy to transport liquids using Double Insolated Murale Tempshield technology. They are sturdy and the sport cap fits all standard mouth hydro flasks. Hydro Flask believes in giving back to the community by giving 5% of the purchase of an item to a dozen charities and non-profits. With every Hydro Flask purchase, you can choose which charity/nonprofit you want the donation to go to. Whether you are packing a lunch to go to work or hiking 2,000 feet above, Hydro Flask will keep your beverages at their optimum temperature. For more information go to www.hydroflask.com.

VegWorld Magazine

Issue 37 - November/December 2016 |

FASHION WITH COMPASSION

SPOTLIGHT ON 88 HANDBAGS by Erin Goldmeier

VegWorld Magazine

fashionista can never own too many purses, and you wonâ&#x20AC;&#x2122;t find a company that cares more about affordability, the environment and animals than 88 Handbags. Based in Long Beach, California, 88 makes it easy to have a closet full of the trendiest purses without breaking the bank. Purses are only available online so customers avoid having to pay department store and boutique mark-ups. Carry your must-have essentials this holiday season in style with a crossbody, satchel, backpack tote, hobo or clutch!

Issue 37 - November/December 2016 |

FASHION WITH COMPASSION

The holiday 2016 collection offers a sophisticated vibe with a hint of sass; the main focus being on convertible bags. Colors range from the classics: nude, blush and black, to soft winter pastels of light green & pink. Up your game with a little texture or print; choose from lace or python vegan leather purses to gold studded bags or faux fur pouches. In addition to several new bag styles and colors, 88 recently introduced bag charms (key rings, faux fur pom poms and foxtails); and bags with a new, longer crossbody strap tailored for the plus size community. What’s in a name? According to the company’s website, 88 Handbags is named after the number of constellations in the sky (88), shuttle missions (88) and the luckiest number in Chinese culture (88). In ham radio, “88” is the sign-off that means love

VegWorld Magazine

Issue 37 - November/December 2016 |

FASHION WITH COMPASSION

and kisses, and a snake swallowing its own tail is an ancient Egyptian symbol for the self-sustaining, self-contained universe. As if the company hasn’t charmed us enough with style and affordability, they also donate a percentage of every sale to a charity that assists in educating women around the world. “We believe that educating women is the key to a better world,” is a motto on their site. We know all this makes you want to go ahead and shop 88 Handbags right now.

More information For more information on 88 Handbags, or to place an order, visit www.88-eightyeight.com

About the Author Erin Goldmeier is a freelance writer whose work has appeared in Radar Online, PETA Prime, The Virgin Atlantic Airways Blog, Southwest Virginia Living magazine, Convention South magazine, Smart Meetings magazine and others.

VegWorld Magazine

Issue 37 - November/December 2016 |

TRUE by Sharon McRae

his month, as we anticipate the colder days ahead here on the East coast, my mind is all about keeping my skin looking fresh and well-hydrated. On my recent

trip to San Francisco, I came across some new products that are definitely going to be part of my skincare arsenal this fall/ winter, and possibly throughout the rest of the year as well. If you’re like me, your hands tend to really take a beating in the cold temperatures. I always defer putting on hand cream until bedtime, since I really can’t do much after slathering them with thick creams or lotions because of the heavy residue. I happened upon a sample tube of ACURE Energizing Body Lotion in the local Whole Foods in San Francisco, and I couldn’t resist trying it on my hands. I was pleasantly surprised…not only did it melt right into my skin, but it didn’t leave my hands feeling the slightest bit greasy! A small amount, about the size of a large pea, was more than adequate to moisturize both hands. I had my husband and teenagers try it and they all said the same thing. So needless to say, we found a way to squeeze this generous 8 oz. tube into our already overstuffed suitcase to take home. The other nice thing about this lotion is the scent, from sweet orange and mandarin essential oils (no synthetic fragrance), which is, as promised, very uplifting and fresh. It’s not only vegan, but also gluten-free, sulfate-free, parabenfree, petroleum-free, and silicone-free. Argan oil, argan stem cell, and papyrus leaf extract all help to replenish and hydrate skin. I plan to keep some in a small container in my purse as a hand cream on the go. Highly recommended. www.acureorganics.com/energizing-body-lotion.html

VegWorld Magazine

Issue 37 - November/December 2016 |

TRUE BEAUTY

future article, but for now, I mention it because it’s where I had my very first facial (at age 54!). I treated my twin daughters, age 17, to one as well (a shorter one, of course), as they really struggle with acne despite a very clean whole food vegan diet. The lovely Leslee at the spa on the premises gave us a very thorough treatment with one of my favorite lines, Intelligent Nutrients. As reviewed in the last issue, I’ve been using their hair care products, but hadn’t yet tried the skin I’ve always been a big fan of body butters, particularly those made with shea butter. I recently came across a wonderful product that has the perfect texture and smells amazing! Organic Body Butter by Bubble & Bee is made with only organic shea butter, sunflower jojoba and coconut oils, and essential oils for scent. My favorites are the Orange Vanilla, which is fresh and helps me wake up in the mornings, and the Lavender Vanilla, which is very soothing and relaxing at night. The texture is whipped, so a little goes a

care. I had never had a glycolic treatment and was

long way, and they are very easy to spread and melt

me to expect a little tingling when she applied the

right into the skin with no greasy residue. The 8 oz

product and a little redness afterwards. Tingling was

tubs are enough to last for a couple of months,

very, very mild, and I didn’t notice any significant

unless you’re slathering it on all day…which I could

redness. She said to be very careful about being in

potentially see myself doing as the weather gets

the sun for a few days and to keep my skin very well

colder and my skin gets more parched. This one will

hydrated, which I try to do anyway. The day after my

definitely stay in my arsenal of body moisturizers

facial, I looked in the mirror and I was blown away.

this

My skin literally looked like I had on foundation, even

winter!

bubbleandbee.com/organic-lotions-

organic-body-butters/

a bit apprehensive, but Leslee assured me that it was plant-based (from sugar cane extracts) and very gentle and would help to remove dead skin cells so that other skin care products would work their best. She used Detoxifying Glycolic Gel, and what’s really amazing about this product is that it works for both my “mature” skin to brighten and for my teens’ skin to prevent breakouts by unclogging pores and help to remove signs of existing blemishes. Leslee told

though I just woke up! As a result, I only needed a little under eye concealer and a touch of foundation,

On my recent travels to the West coast, I had the

just around my nose, but that’s it….and that lasted

pleasure of spending a couple of days at the only

another 3-4 days! I definitely noticed that my skin

vegan resort in the country, The Stanford Inn in

looked brighter, as promised. As for my daughters,

Mendocino, CA. I’ll review this fabulous place in a

it’s hard to say whether it made much of a difference,

VegWorld Magazine

Issue 37 - November/December 2016 |

TRUE BEAUTY

but Leslee told us it would take several months of consistent use of the skincare products on a regular regimen for them to see an improvement in their skin. She even suggested that we set up a skin care calendar, which I thought was a great idea. For now, they will continue to use the glycolic product once each week, as will I, and I plan to try some other products in the line for them as well. This one is definitely staying in my rotation, and Iâ&#x20AC;&#x2122;m so grateful to Leslee for introducing me to this product! http://www.intelligentnutrients.com/plant-stem-cell-science-detoxifying-glycolic-gel

About the Author

Sharon McRae is a wife and mother of three teens, as well as a certified health coach and PCRM Food for Life instructor residing in Columbia, Md. She has been adopting and applying principles of health and nutrition in her own life for more than three decades. She became a health coach to fulfill her passion of helping others take control of their health by making better lifestyle choices and adapting a whole food, plant-based vegan diet.

VegWorld Magazine

Issue 37 - November/December 2016 |

BLOSSOMING LOTUS ORGANIC, FRESHLY MADE, VEGAN WORLD CUISINE PORTLAND, OREGON by Michael Taylor

lossoming Lotus, a vegan jewel in Portland Oregon, serves mostly organic, freshly made, vegan world cuisine with several raw food options. Established in 2009, in the Livingston neighborhood, Blossoming Lotus has been a rock in the upscale vegan dining industry since. Created by famed vegan chef, Mark Reinfeld, the restaurant has been attracting vegans and non-vegans alike to rave reviews and a robust business. My appetizer was the cheese plate, which came with veggies and some homemade sliced bread. This may have been the best nut-based cheese I have ever had. Rich, spreadable and alive with cheesy flavor, it easily made my order the envy of the table. The “Cheeseburger”, a delightful mix of lentils, garlic and a cashew based muenster cheese, was delicious and filling. Fingerling potatoes come as a side, and they shouldn’t be taken for granted as they may be the best “French fries” in Portland. The menu also offers many “live” dishes, which is their term for raw, which includes nachos, rolls and salads. My companion ordered the nachos and smiled as he left a clean plate.

VegWorld Magazine

Issue 37 - November/December 2016 |

RESTAURANT REVIEW

The bar is quite unusual but lives up to Portland’s standards. Their beer selections are heavy with IPAs, which fit the taste of the locals and are mainly produced by the local breweries. If you like that “hoppy” taste, then they have a beer for you! 6-7 each of the white and red wines are mainly locally produced in Oregon, with a few others internationally. What makes this bar so unusual are the variety of juices, juice shots, and smoothies they serve. Want vitamins C? Want greens? Want chocolate? Want roots? They have a drink for you. I splurged on a raw chocolate cheesecake which, while tasting outstanding, left me wanting for more, as the portion was smaller than expected. While tasty, I would save your money for a second glass of IPA. If not interested in raw desserts then help yourself to an extensive array of brownies, cookies, baked cakes and pies. VegWorld Magazine

Issue 37 - November/December 2016 |

RESTAURANT REVIEW

Blossoming Lotus is great for special occasions, families, casual meetups and even a business meeting. Caution, this place does get quite busy, so make your plans accordingly. Takeout is also an option and a great way to avoid the crowds. Reservations are not accepted, and parking can be an issue, especially on weekends and evenings between 6:00 and 9:00 PM. Only street parking is available, but generally you can find a spot within a block or 2 even during the busiest times.

About the Author Michael Taylor travels in North America, South America and Europe for business and strives to dine at the very best vegan restaurants in the every city he visits. As a vegan of seven years and vegetarian for 20 years before that, he has sampled some of the best Vegan foods in 46 states and 24 countries. Michael looks for restaurants using the best ingredients (organic preferred), innovative recipes and vegan outreach.

“This book is the companion volume to Whole that needed to be written.” —T. Colin Campbell, PhD, and Howard Jacobson, PhD, coauthors of Whole

“Lani has created a great ‘how-to’ book for every stage of your plant-based journey.” —James Cameron and Suzy Amis Cameron

Learn more: theplantbasedjourney.com

AVA I L A B L E E V E R Y W H E R E B O O K S A R E S O L D . VegWorld Magazine

Issue 37 - November/December 2016 |

VegWorld Magazine

Issue 37 - November/December 2016 |

RESULTS ARE TYPICAL! by Tim Kaufman

s I accidentally stumbled my way into a

canes, or crutches, I was blessed with a second

whole-food plant-based lifestyle, I felt it was

chance at life. The results were staggering, but that

quite easy to find information and research

didn't change the fact that I felt like an anomaly, a

that pointed me in the right direction. There are

sort of freak. I mean, after all, I was a 400 pound

many amazing doctors, speakers, and websites that

meat processing, fast food loving, tobacco chewing

share a wealth of information free for the taking.

man that has a deer skeleton tattooed on his arm, and all of the sudden I'm a ..... v...egan?

Almost two years into my journey, after I became

completely plant-based, I started to feel a little like I

Over the past year, my efforts have turned from

was on an island. Almost 200 pounds lighter, free of

getting educated about the plant-based lifestyle to

all medications, and walking around without braces,

finding a community and a purpose to be part of

VegWorld Magazine

Issue 37 - November/December 2016 |

NUTRITION AND THRIVING

that community. It started with connecting to one title the photos "results are typical" at the end of my friend who was 1,300 miles away with a very similar presentation. I would have been happy with three or background to mine. Now, there were two freaks! four. The next morning, I woke up and my phone was Day by day, I was connecting to more people with going crazy from all the plant-based before and after similar stories. The more connections I made, the photos. It was beyond amazing! I randomly selected more they would generate. Groups, pages, and a fraction of them and put them in a short video to blogs all pointing to different people with similar play at the end of my presentation. I am not a good and different backgrounds, yet they all had the same movie editor, and this is a bit rough, but the content results. There were hundreds and hundreds of them. speaks volumes. We weren't freaks or anomalies, and the island was gone. It was just like-minded people constructing a We are not freaks; we are not on an island, and the community.

results of a whole-food plant-based lifestyle are indeed typical.

A couple of months ago, I was getting ready to give a presentation at WNY VegFest. I put out a post to

Transformation Compilation below

see if any of my friends would be willing to let me

by Tim Kaufman (@fatmanrants)

use a before and after photo of them. I wanted to

FatManRants.com

VegWorld Magazine

Issue 37 - November/December 2016 |

THE JUICE

GURU by Steve Prussack

Nothing can beat a tall freshly-squeezed glass of veg juice for that quick rush of nutrients to the system. But, some of us need to rely on juices for their capacity to deliver - not only superb nutrition - but rapid weight loss results as well. In this video, Steve and Julie from www.juiceguru.com reveal their secret juice recipe to strategically jump-start your reduction program..

About the Author

Steve Prussack is the author of “Juice Guru: Transform Your Life with One Juice a Day“ (Robert Rose Publishing) and “The Complete Idiot’s Guide to Juice Fasting” (Penguin Books). Steve is the CEO and founder of Juice Guru, a lifestyle brand dedicated to spreading the message about juicing and healthy living. He launched the world’s only accredited virtual School of Juice Therapy program, the “Juice Guru Certification Program” recognized by the Complementary Medical Association. Steve produced the “Jay Kordich’s School of Juicing” with Jay and Linda Kordich in January, 2012. School of Juicing is an online coaching and mentoring program, teaching the fundamentals and health benefits of juicing (schoolofjuicing.com).

VegWorld Magazine

Issue 37 - November/December 2016 |

by Amy Johnson

Creamy Potato Casserole by Amy Johnson

Remember the potato casserole your co-worker or friend made and brought to the holiday potluck every year? It certainly was luscious, but loaded with fat from cheese and sour cream. This Creamy Potato Casserole won’t have you leaving the party feeling guilty. It’s made from all plantbased ingredients and is the perfect swap-out for any potluck or holiday gathering.

ingredients • Two 16 oz. bags of frozen oil-free shredded potatoes

Sprouts, Whole Foods, or an Asian store in the refrigerated section)

• 1 onion, diced finely (optional)

• 1 tsp garlic powder

• ½ cup slivered, blanched almonds (soaked in water for at least 30 minutes beforehand, then drained)

• ½ tsp onion powder

• 2 cups vegetable broth

• ½ tsp salt

• ½ cup unsweetened, non-dairy milk (soy or almond work best)

• 1½ cups whole wheat panko (or other) breadcrumbs

• 1 T white or yellow miso paste (found at

• Additional salt to sprinkle on top

VegWorld Magazine

• ¼ tsp black pepper

Issue 37 - November/December 2016 |

CREAMY POTATO CASSEROLE

Method 1. Preheat oven to 350 degrees F.

4. Transfer cooked onions to the bowl with the potatoes (if using).

2. (optional step) In a small nonstick skillet, steamfry the diced onion until tender. Add water if the onions begin to stick to the pan.

5. In a blender, combined the soaked, drained almonds, vegetable broth, non-dairy milk, miso paste, and seasonings. Blend into a smooth mixture. Add the sauce to the bowl of potatoes and onions, and stir well to coat.

3. Place frozen shredded potatoes in a large colander. Run cold (do not use warm!) water over them and gently jiggle the colander to ensure even coverage. After about 30 seconds, check to see if all of the potato shreds are thawed. If not, continue running water for a few more seconds until the shreds are completely thawed. Gently squeeze out excess water well from the potatoes in handfuls, transferring to a large bowl.

6. Transfer the potato mixture to a 13x9 glass baking pan. Spread evenly. Evenly sprinkle the breadcrumbs over the entire top of the casserole. If desired, as a small sprinkling of salt over the breadcrumbs. Cover the pan with foil and bake for 45 minutes. Remove foil covering and bake for 10 more minutes to allow breadcrumbs to lightly brown.

About the Chef

Amy Johnson is a home chef living medicine-free in Frisco, Texas. She works with patients who have been diagnosed with dietary illnesses like obesity, hypertension, Type 2 diabetes, high cholesterol, etc. to prevent and reverse these illnesses through a whole foods plant-based lifestyle. Before her journey, Amy was taking medication three times a day for Type 2 diabetes and high cholesterol, as well as struggling with severe osteopenia and obesity. After adopting a plant-based lifestyle, she has been able to get off her medications, lose weight (finally!), and run! Visit her website at www.mrsplantintexas.com for hundreds of whole foods plant-based (no oil!) recipes, as well as cooking tips and plant-based education. Or, follow her on Facebook: www.facebook.com/mrsplantintexas, on Instagram: mrsplantintexas, or on YouTube: www.youtube.com/mrsplantintexas. VegWorld Magazine

Issue 37 - November/December 2016 |

HOLIDAY PASTA BAKE by Carol Fitzgerald

This is one cheesy meatless vegan pasta, among my healthy vegan recipes, that all of my family likes. Hooray for me! My family is not vegan, and they shun anything without meat. So when my family likes it, you know it has to be good!

ingredients

• 1 tsp salt

• 2 packages Veggie Ground or meatless Crumbles

• 2 tsps each: Italian seasoning, basil, oregano

• 1 medium onion, diced

• 1/2 to 1 tsp pepper

• 3 cloves garlic, minced

• 2 jars sliced mushroom (or fresh if you prefer)

• 1 (28-ounce) can diced tomatoes

• 1 1/2 packages Dairy-free cheese

• 1 (28-ounce can tomato sauce

• 2 pounds Fusili or Rotelle pasta, elbow macaroni, or pasta of your choice

• 1/2 cup water

VegWorld Magazine

Issue 37 - November/December 2016 |

HOLIDAY PASTA BAKE

Method 1. Sauté onion and garlic in a bit of water.

7. Add pasta to meat crumble mixture. Stir well.

2. Add meat crumbles and break up with a fork.

8. Add 1 package of the non-dairy cheese and mix well.

3. Add tomatoes, water, sauce and seasonings. 4. Bring to boil, then turn to simmer for 10 to 15 minutes. 5. Stir in mushrooms. 6. Cook pasta in salted, boiling water until not quite done, stirring constantly, so it doesn’t stick together, about 5 minutes or so. (Pasta will continue to cook in the oven). Drain well.

9. Turn mixture into a 10 x 15 inch baking dish, or two 9 x 13 inch baking pans. Sprinkle remaining nondairy cheese over top of casserole. At this point you can refrigerate or freeze, OR if you are serving on the same day, you may bake it now. 10. Bake at 350º about 30 to 45 minutes or until heated through.

For more of Carol’s recipes go to: http://veganrecipesforhealth.com/

About the Chef: Carol Fitzgerald has an avid and passionate interest in health and all things well-being and strives

to help others by coaching and teaching healthy cooking classes. She holds a certificate in plant-based nutrition through e-Cornell University in association with the T. Colin Campbell Foundation and is a magna cum laude graduate of the University of Wisconsin.Fitzgerald is a free-lance writer, author of 4 books, blogger and youtuber. She and her husband have five adult children, five precious “grands” and live in a place where the sun shines everyday. Well, almost! For more information, go to her website, www.veganrecipesforhealth.com and/or her Youtube channel, www.youtube.com/user/thecarobi5 VegWorld Magazine

Issue 37 - November/December 2016 |

RAW FOOD

RECIPES AND TIPS FOR STAYING HEALTHY DURING THE HOLIDAYS by Natalie Norman

VegWorld Magazine

Issue 37 - November/December 2016 |

RAW FOOD RECEIPES AND TIPS

Hello, Wonderful VegWorld Readers! It’s such an honor to introduce myself to all of you

raw veganism. After tasting some delicious raw vegan

in this special holiday issue and share with you some

zucchini pasta she made for me, I was hooked!

delicious raw vegan recipes! I’m also going to share raw food strategies to keep you healthy and energized during these busy and sometimes stressful holiday months.

With raw foods I finally felt full, nutritionally satisfied, and energized. I dropped the excess weight and have since achieved my best health

So Who Am I?

yet. I run, lift weights, and my boys can barely keep

I’m a busy working

up with me! At 5’11” I’ve

mom of two amazing,

gone from a size 20+ to

active boys.

a size 6, and I’m enjoying more

strength

and

And I used to weigh

endurance than when I

roughly twice what I

was a teenager. Most of

weigh today.

all, I feel my happiest and am more alert, comfortable

Whew. That part is always a little difficult to spit out. Following two complicated pregnancies, I’d ballooned up into an unrecognizable, un-

in my own body, and enjoying my life more than ever. Having seen how raw veganism can radically transform lives for the better, I became a certified

healthy mess. I felt lethargic and depressed, wondering

raw vegan instructor and plant-based nutritionist.

whether I was ever going to overcome my health chal-

Eventually I transitioned away from my career as an

lenges and lose all that excess weight. Prior to moth-

attorney and founded an award-winning educational

erhood, I’d struggled with a vegan diet since I was 14

website teaching people how to make the change and

years old. It seemed as though my appetite didn’t have

begin incorporating raw foods into their daily diets. My

an adequate “off switch,” which really spiraled out of

specialty is making raw veganism simple, easy, delicious

control when I was pregnant and bedridden.

and totally doable no matter how busy your life is.

Following the birth of my second son, I tried losing

Enough about me. Let’s jump in and talk about how

weight every way you can imagine, but I just kept

you can start incorporating raw vegan foods into your

failing until one day my Pilates instructor told me about

diet and stay healthy this holiday season!

VegWorld Magazine

Issue 37 - November/December 2016 |

RAW FOOD RECEIPES AND TIPS

1. Rethink Your Drink If you’re looking for an alternative to alcoholic beverages, try making some fresh green juice! Green juice is a fantastic way to include concentrated servings of vegetables and herbs in your diet. You’ll need a juicer, which is different than a blender in that it removes much of the fiber from plants. Don’t worry about the missing fiber, because on a raw food diet you get plenty of fiber from all the other whole foods you’ll be enjoying. Here is a simple green juice recipe to get you started:

• 4-5 cups of spinach • 1 small apple • 1 cucumber • 1 lemon • 6 stalks of celery

VegWorld Magazine

Issue 37 - November/December 2016 |

RAW FOOD RECEIPES AND TIPS

2. Bring Your Own Salads and Desserts to Social Functions The holiday months can be a busy time filled with social engagements. A great way to ensure you donâ&#x20AC;&#x2122;t indulge in unhealthy food at social events is to bring some of your own raw food dishes! I am a big fan of bringing a huge salad as well as a delectable dessert. Everyone loves a colorful fresh salad and decadent sweets, so these are also perfect for sharing with other guests.

Easy Pomegranate Salad

2 pomegranates 3 medium zucchini, diced 6 Tablespoons minced fresh cilantro 2 large apples, diced 2 cups sliced golden cherry tomatoes 2 Tbsp lemon juice 2 Tbsp orange juice Directions: Toss together and enjoy!

VegWorld Magazine

Issue 37 - November/December 2016 |

RAW FOOD RECEIPES AND TIPS

Raw Vegan Pumpkin Pie Cheesecake

Filling

Directions

• 1 1/2 cups chopped raw carrots

Blend all filling ingredients except for water in high-power blender or food processor fitted with “S” blade until thick and creamy. You might need to scrape down the sides a few times. Slowly add water as needed to achieve a thick pudding-like consistency. Taste your mixture as you go, too. The best part of raw vegan recipes is being able to adjust them as you go to suit your own individual tastes. For example, you could add more pumpkin pie spice, or cinnamon.

• 1/2 avocado • 1/3 tsp pumpkin pie spice • 1 cup raw macadamia nuts • 1 cup raw cashews • 7 large Medjool dates, pitted and soaked in cold water until soft • 4 Tablespoons raw coconut crystal sugar • 3 Tablespoons lemon juice • 2 tsp vanilla bean powder • Pinch of pink salt • ½ - 1 cup water as needed

VegWorld Magazine

Issue 37 - November/December 2016 |

RAW FOOD RECEIPES AND TIPS

Pie Crust

Directions

• 1 cup dates, packed, pits removed

Pulse/blend in food processor fitted with “S” blade until well-incorporated, crumbly, but also moist and able to adhere to itself when pressed between your fingers. Press crust into a 9" springform pan, cover with tin foil, and place in the freezer.

• 2 ½ cups raw pecans • Pinch of pink salt or to taste • 1 Tablespoon coconut butter (or coconut oil)

Crumble

Directions

• 3 Tablespoons coconut crystal sugar

Pulse in food processor until crumble consistency is achieved.

• ½ teaspoon cinnamon • ½ cup raw pecans

VegWorld Magazine

Remove pie crust from the freezer, then spread your pumpkin pie cheesecake filling into it. Sprinkle the crumble on top of your cheesecake and then use whole pecans to decorate in any design you like. Place cheesecake in the freezer until firm. You may store it in an airtight container in the freezer for up to two months, making it easy to prepare raw vegan desserts in advance. No last-minute baking required! When you are ready, allow the cheesecake to thaw until it is soft enough to cut. Serve and enjoy!

Issue 37 - November/December 2016 |

RAW FOOD RECEIPES AND TIPS

3. Preload on Healthy Food First Another tip for staying healthy and raw vegan during the holidays is to preload on fresh fruits and vegetables before you leave to go out. This tip is actually beneficial any time of year, and I highly recommend practicing it. Will power is a myth; don’t rely solely on will power. If you are hungry and wind up at a party or restaurant staring at unhealthy food, you’re setting yourself up for trouble. I believe that intelligent strategy, not will power, is the key to succeeding. When you fill your stomach with a lot of juicy fresh fruit or a big salad, you leave little room for unhealthy food, and you satisfy your cravings. So try preloading before every social function this holiday season. It works!

4. Get Support! I can’t stress this point enough. Support makes a huge difference when transitioning to a raw food diet and learning how to do it. Reach out to people who are succeeding at doing what you are trying to do. Look for the long-timers, learn what works and what doesn’t. Change can feel overwhelming, but you don’t have to face it alone. If possible, develop a good relationship with a vegan-friendly doctor who knows about raw foods, too. Connect with me on Twitter @ natalienorman and Instagram @rawnatalie. Subscribe to my email list for lots of support, recipes, and tips. Ask questions. Surround yourself with positive messages and ignore naysayers.

I Can’t Wait to Meet You! I’ll be writing for VegWorld regularly, so be sure to reach out and let me know what you thought of my column and what kinds of topics you would like to see covered. Drop me a line at natalie@natalienorman.com. I’m proud to be a VegWorld contributor and I look forward to getting to know all of you!

About the chef

Natalie Norman is a busy working mom who lost half her body weight and became her happiest, fittest self by adopting a raw vegan diet. Inspired by her radical health transformation, Natalie departed from her career as an attorney and became an Advanced Certified Raw Food Nutrition Educator and Certified Sports Nutritionist. She also obtained her Certification in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell University. Natalie founded and runs an award-winning educational website where she shares mouthwatering, easy, practical raw vegan recipes with beautiful food photography and plenty of useful lifestyle tips to keep you inspired and supported on your journey to plant-based living. Connect with Natalie, read her full story, and subscribe to her free community newsletter at www.natalienorman.com.

VegWorld Magazine

Issue 37 - November/December 2016 |

Vegan Egg Salad By Shoshana Chaim

I Can’t Believe It’s Actually Vegan Egg Salad. Looking for something light and refreshing this time of year to balance out all those heavy holiday meals? Look no more. This family friendly “I Can’t Believe It’s Actually Vegan Egg Salad” recipe is so versatile. You can use it for little finger apps on your favorite crackers, in lettuce leaves for a light snack or in a sandwich with tomato, lettuce and pickles! If you are oil free, skip the mayo and use a spicy mustard for a nice kick!

VegWorld Magazine

Issue 37 - November/December 2016 |

VEGAN EGG SALAD

Ingredients

Directions

• 1 small can of chickpeas

Smash the chickpeas with a fork or pulse in a food processor.

• 1 stick of celery diced • 2-3 Tbsp red or green onion diced

Remove the chickpeas and mix in the rest of the ingredients with a spoon.

• 2-3 Tbsp vegan mayo or your choice of mustard • 1/8 tsp dried mustard (optional)

Enjoy!

• Salt and pepper to taste (optional)

About the Author

VegWorld Magazine

Issue 37 - November/December 2016 |

CRISPY COATED BAKED TOFU WITH GRAVY by Tara Binder

With the holidays just around the corner this

poultry like seasonings and served with gravy as a

is a great recipe to have on hand. Family food

tasty alternative to more traditional meat centric

traditions can be strong and people often want

dishes. Serve with stuffing, mashed potatoes,

familiar dishes and flavors. Although this recipe

cranberries, whatever sides you fancy for a

is made with tofu, it is purposely flavored with

gorgeous and delicious holiday meal.

VegWorld Magazine

Issue 37 - November/December 2016 |

CRISPY COATED BAKED TOFU WITH GRAVY

ingredients The Marinade

The Crispy Coating

The Rest

• 4 Tbsp water • 2 Tbsp tamari

• ¾ cup whole wheat panko bread crumbs

• 1 square 12 oz (350 g) package of firm tofu

• 2 cloves of garlic, crushed

• ¼ cup wheat germ

• 1 tsp dried basil

• 2 Tbsp poultry seasoning

• 1 tsp garlic powder

• ¼ tsp dried coriander

• 1 tsp thyme,

• ¼ tsp ginger

• 1 tsp nutritional yeast

• ¼ tsp smoked paprika

• ¼ tsp pepper

• ¼ tsp salt

• 1/8 tsp cloves • 1/8 tsp cumin

Directions 1. Press your tofu in a tofu press or by wrapping it in a towel and placing something heavy on top of it for about 20 minutes. 2. Meanwhile mix all of your marinade ingredients in a small dish. 3. In a separate medium sized bowl combine all of the Crispy Coating ingredients. 4. Cut the tofu into 4 equal slabs. 5. Place the cut tofu into the marinade. Gently poke a few holes in the tofu to let the marinade seep in. Spoon the marinade over the tofu to ensure it’s well covered and then allow it to marinate for at least 45 minutes. Turn over once after about 20 minutes. 6. Preheat your oven to 400F (200C) and cover a baking sheet with parchment paper. 7. Dip each piece of marinated tofu into the Crispy Coating mix and ensure it’s well coated. Place each piece on the parchment paper. 8. Cover the pan loosely with foil and bake for about 25 minutes. 9. Remove the foil and cook for another 5 minutes. 10. Remove the pan from the oven and thinly slice each piece of tofu on an angle. 11. Serve with gravy.

VegWorld Magazine

Issue 37 - November/December 2016 |

Oil Free Gravy ingredients • ¼ cup nutritional yeast • ¼ cup whole wheat flour • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp thyme • 1 tsp sage • 1/8 tsp pepper • 2 cups water • 1/8 cup tamari

About the Chef

CRISPY COATED BAKED TOFU WITH GRAVY

Directions 1. Toast the nutritional yeast and whole wheat flour in a dry skillet over medium heat for about 5 minutes. 2. Add your garlic powder, onion powder, thyme, sage, and pepper and briefly mix to combine. 3. Using a whisk, slowly add your water continuing to whisk until fully incorporated. 4. Add your tamari. 5. Increase the heat whisking until the gravy is thickened to your liking. 6. Serve with the Crispy Coated Tofu.

Tara Binder is passionate about showing omnivores that vegan food is delicious. As a part-time nurse who often witnesses the effects of poor diet on her patients, and as a full-time foodie, she wants to show the world that you can eat scrumptious, crueltyfree food without sacrificing your health. Residing in Vancouver, Canada, this mom of two adorable boys spends her free time cooking and blogging at WhatTheHeckDoIEatNow.com

WELL WOMAN WAY

THE REWARDS AND RISKS OF

MENOPAUSE by Linda Carney, M.D.

o you welcome the idea of menopause

diet of low-fat, whole plant foods can make all the

with all the freedoms it implies? Do you

difference in how smoothly the change takes place

feel unprepared for the unique health

and how healthy we can stay during our period-free

issues postmenopausal women face? If I could write

years.

one word for you on my prescription pad, I would write: â&#x20AC;&#x153;Plants.â&#x20AC;?

Because of the rich food inherent in the typical Western diet, I sometimes see women who think

Menopause is a natural transition, and a natural VegWorld Magazine

they are struggling with perimenopause but who Issue 37 - November/December 2016 |

WELL WOMAN WAY

are actually experiencing the effects

After 30 years of practicing medicine, I’ve discovered

of over estrogenization. Clinically,

that often a woman’s body is ready for menopause--in

perimenopause is the period of time

fact, trying to get itself into menopause--but her diet is

prior to menopause (one year after

preventing a smooth transition. To establish this, I test

a woman’s last period) in which

the serum level of FSH (Follicle Stimulating Hormone),

a woman’s hormones begin to

LF (Luteinizing Hormone), and progesterone to see if

fluctuate as her body prepares for

they are in the postmenopausal range. I also test the

permanent cessation of egg

level of estrogen in the blood. If all four tests indicate

production. Although this

postmenopausal levels, I can confidently declare the

fluctuation can manifest

woman has reached menopause. But many times what

in various gynecologic

I find is that the first three hormones are in range for

symptoms

postmenopause while estrogen is still too high. In other

periods,

words, the woman’s body wants to be in menopause,

spotting, or lighter

but something is preventing this natural transition.

periods, the most

That’s when I start discussing diet with my patient.

irregular

common complaint I receive is unusually heavy

bleeding.

Women consuming a high-fat diet have increased levels

Hot

of circulating estrogen, and our body’s own fat cells are

flashes and night sweats --

estrogen producers.(2,3,4,5) Likewise, food is a source of

two of the many symptoms

estrogen. Hormones from animals make their way into

which can continue even after

the human food chain, and high-cholesterol, low-fiber

menopause -- are also typical

diets raise the levels of estrogen circulating in women’s

concerns that drive a woman

bodies.(6,7) Add to that the estrogen-elevating effects

into my office.

of caffeine and alcohol, and it’s no wonder that so many women are suffering from over estrogenization.

Modern

medical

practice

(8,9,10,11,12,13)

has developed in the context of the Western diet and has

For many years, the medical community has viewed

traditionally

women’s

perimenopausal symptoms as a medical condition that

naturally declining levels of ovary-

needs to be treated. “More hormones,” in the form of

produced estrogen for symptoms

hormone replacement therapy (HRT), has remained a

However,

common prescription despite the risks of cancer, stroke,

research is indicating that a surplus

and heart disease associated with some forms of this

of estrogen, which suppresses

treatment.(14,15,16) Soy foods or herbal remedies such as

progesterone production, is the

black cohosh are common “natural” alternatives.(17,18,19)

cause of unusually heavy periods,

Unfortunately, these natural remedies often lack dosage

hot flashes, and night sweats.(1) I

precision and have unreliable results; some women

believe this excess estrogen comes

report improvement while others find no benefit.(20)

blamed

perimenopause.

from following a rich, Western-style diet.

VegWorld Magazine

Issue 37 - November/December 2016 |

WELL WOMAN WAY

As an M.D. who believes that modern drugs have a valuable place in the treatment of disease, I still

meat or processed food “my menopause symptoms have returned.”(24)

recommend low-fat, whole plant foods as a first alternative for women struggling with issues related to perimenopause. This is my practice for two reasons. First, menopause is a natural occurrence, not a medical condition, and therefore should not routinely require pharmaceutical intervention. I work with each patient individually to determine the best way for her to manage her symptoms. Second, plants work. In many cases, women who change their diet very quickly change their menopause experience.(21) I counsel my patients to adopt a plant-based diet and lower their fat intake. A diet of vegetables, legumes, fruits, and whole grains, along with a few nuts and seeds, has lots of fiber, no cholesterol, and no added hormones. Eliminating the non-nutrients of caffeine and alcohol further helps keep a woman’s estrogen at its natural level. When women stop raising their estrogen to artificially high levels, it’s as if their body knows what to do. Author, athlete, and motivational speaker, Ellen Jaffe Jones, faced a hysterectomy because of hemorrhaging fibroid tumors. Her OB advised to her to return to a plant-based diet instead. Jaffe Jones recalls, “Within six weeks, all signs of menopause were gone, including hot flashes.”(22) Lorraine Palmer is a British raw vegan health coach who had a similar experience when she chose plants over HRT. “Over a couple of months,” says Palmer, “I realized my symptoms were going away and my life was improving -- all by eating raw fruits and vegetables.”(23) Palmer candidly admits that on occasions when she has indulged in a meal high in

In my experience as a physician, and as a woman, I have seen that even vegan women who have ended their hot flashes with a diet and a body low in fat can quickly turn up the heat again by changing what they eat. For some women, too many avocados, nut butters, or seeds can quickly put on the pounds and restart the hot flashes. Amazingly, the diet that is good for stopping unpleasant perimenopause symptoms is also fabulous for maintaining health long after hot flashes are a dim memory. Osteoporosis and heart disease are common concerns after menopause, but a diet of low-fat vegetables, legumes, fruits, and whole grains, along with a few nuts and seeds, keeps a woman’s arteries clear of atherosclerosis and gives her plenty of minerals to maintain bone integrity. It also provides the energy she needs for exercise, which will further strengthen her heart and bones. Menopause is actually good news for breast cancer: the risk goes down as the level of estrogen drops. The risk of breast cancer may lower even further when a woman pursues a diet low in fat and high in plants.(25,26,27) As we reduce the unpleasant symptoms of perimenopause, and lower our disease risks with low-fat, whole plant foods, we become free to enjoy our postmenopausal years--no more monthly mood swings, breast tenderness, or worries about leakage. The change can be so liberating that many women find this a time of renewed focus and vitality. And with plants providing the protection, that focus and vitality can last for many healthy years to come.

About the Author

Linda Carney MD served as Medical Director for the first 7 Immersions by Engine 2 under Rip Esselstyn. She practices medicine just south of Austin, TX and loves to share science at www.DrCarney.com VegWorld Magazine

Issue 37 - November/December 2016 |

WELL WOMAN WAY

Progesterone (not estrogen) for hot flushes in Perimenopausal

principal results from the Women's Health Initiative randomized

and Menopausal women. http://www.cemcor.ubc.ca/resources/

controlled trial. JAMA. 2002;288:321-333.

progesterone-not-estrogen-hot-flushes-perimenopausal-and-men-

tin Replacement Study follow-up (HERS II): cardiovascular out-

Rose DP, Boyar AP, Cohen C, Strong LE. Effect of a low-fat diet on

comes during 6.8 years of hormone therapy. JAMA. 2002;288:49-

hormone levels in women with cystic breast disease. 1. Serum ster-

57. 17.

motor symptoms associated with menopause. Ann Pharmacother.

on female sex hormone levels. J Natl Cancer Inst 1987;79:1225-9.

2004;38(9):1482-99. Epub August 3, 2004.

Goldin BR, Gorbach SL. Effect of diet on the plasma levels, metabo-

18.

Kershaw EE, Flier JS. Adipose Tissue as an Endocrine Organ. J

jc.2004-0395.

10.

19.

15.

Newton KM, Reed SD, LaCroix AZ, Grothaus LC, Ehrlich K, Guiltinan

Cohosh, Multibotanicals, Soy, Hormone Therapy, or Placebo: A

Journal of Public Health. 2015;44(6):742-758.

Randomized Trial. Ann Intern Med. 2006;145:869-879.

King DE, Mainous AG, Lambourne CA. Trends in dietary fiber intake

21.

Press Release. Weight loss resulting from a low-fat diet may help

in the United States, 1999-2008. J Acad Nutr Diet. 2012; 112(5):642-

eliminate hot flashes and night sweats in Menopausal women.

648.doi:10.1016/j.jand.2012.01.019.

KaiserPermanente Division of Research. November 7, 2012.https://

Gavaler JS. Alcoholic beverages as a source of Estrogens. Alcohol

www.dor.kaiser.org/external/news/press_releases/Weight_Loss_

Health & Research World. 1998;22(3):220–227. http://pubs.niaaa.

Resulting_from_a_Low-Fat_Diet_May_Help_Eliminate_Hot_Flash-

nih.gov/publications/arh22-3/220.pdf. Accessed September 16,

es_and_Night_Sweats_in_Menopausal_Women. Accessed Sep-

2016.

tember 16, 2016.

Alcohol Use and Cancer. American Cancer Society. http://www.

22.

Jaffe Jones E. President-elect of the American college of Cardiolo-

cancer.org/cancer/cancercauses/dietandphysicalactivity/alcohol-

gy is Vegan! VegCoach.com.http://www.vegcoach.com/president-

use-and-cancer. Accessed September 16, 2016.

elect-of-the-american-college-of-cardiology-is-vegan/. Accessed

Alcohol. Susan G Komen. http://ww5.komen.org/BreastCancer/

September 16, 2016. 23.

Hodgekiss A. ’I“ve banished all my menopausal symptoms by go-

Schliep K, Schisterman E, Mumford S, et al. Caffeinated bever-

ing VEGAN.” Daily Mail. May 19, 2015. http://www.dailymail.co.uk/

age intake and reproductive hormones among premenopausal

health/article-3087653/I-ve-banished-menopausal-symptoms-go-

women in the BioCycle Study. Am J Clin Nutr. 2012;95(2):488–497.

ing-VEGAN-claims-woman-47.html. Accessed September 16, 2016. 24.

Sentenac H. Health Coach Says Vegan Diet Can Stop Symptoms of

2016.

Menopause. LatestVeganNews.com. http://www.dailymail.co.uk/

Kearney C. Caffeine alters estrogen levels. MNT. January 29, 2012.

health/article-3087653/I-ve-banished-menopausal-symptoms-go-

http://www.medicalnewstoday.com/articles/240894.php. Ac-

ing-VEGAN-claims-woman-47.html. Accessed September 16, 2016. 25.

Prentice R, Thompson D, Clifford C, Gorbach S, Goldin B, Byar D.

Greenwood B. How Does Caffeine Affect Estrogen Levels. LiveS-

Dietary fat reduction and plasma estradiol concentration in healthy

trong.com. http://www.livestrong.com/article/503844-how-does-

postmenopausal women. J Natl Cancer Inst. 1990;82:129-134.

caffeine-affect-estrogen-levels/. Accessed September 16, 2016. 14.

20.

Their Impact on Public Health - A Narrative Review Article. Iranian

cessed September 16, 2016. 13.

Am J Med. 2005;118(12 Suppl 2):98-108.

J. Treatment of Vasomotor Symptoms of Menopause with Black

http://9http://www.medicalnewstod. Accessed September 16,

12.

Low Dog T. Menopause: a review of botanical dietary supplements.

MALEKINEJAD H, REZABAKHSH A. Hormones in Dairy Foods and

DrinkingAlcohol.html. Accessed September 16, 2016. 11.

Carroll DG. Nonhormonal therapies for hot flashes in menopause. Am Fam Physician. February 1, 2006;73(3):457-464.

Clin Endocrinol Metab. 2004 Jun; 89(6): 2548–2556. doi: 10.1210/

Fugate SE, Church CO. Nonestrogen treatment modalities for vaso-

Ingram DM, Bennett FC, Willcox D, de Klerk N. Effect of low-fat diet

lism and excretion of estrogens. Am J Clin Nutr 1988;48:787-90. 5.

Grady D, Herrington D, Bittner V, et al. Heart and Estrogen/proges-

opausal-women. Accessed September 16, 2016.

oids and gonadotropins. J Natl Cancer Inst 1987;78:6233-326 3.

16.

26.

Low-fat diet linked to better breast cancer survival for Postmeno-

Prior J. Very heavy menstrual flow. The Centre for Menstrual Cycle

pausal women. BreastCancer.org.http://www.breastcancer.org/

and Ovulation Research. http://www.cemcor.ubc.ca/resources/

research-news/low-fat-diet-linked-to-better-survival. Accessed

very-heavy-menstrual-flow#ref. Accessed September 16, 2016.

September 16, 2016.

Rossouw JE, Anderson GL, Prentice RL, et al. Risks and benefits of estrogen plus progestin in healthy postmenopausal women:

VegWorld Magazine

27.

Campbell, TC, Chen J. Diet and chronic degenerative diseases: Perspectives from China. Am J Clin Nutr. 1994;59:1153S–1161S.

Issue 37 - November/December 2016 |

Love, Lori MONTHLY MUSINGS ON THE PLANT-BASED LIFESTYLE by Lori L. Fryd

EXCEPT FOR LISA

LOVE, LORI

or a few years back in the mid-90's, I was

But, then, so did everybody else. We would moan

employed at a large corporation in an office

and whine about it all being too much, but then we

that had about 200 employees.

would happily indulge and keep sneaking back into

I recall that on everyone's birthday, we were all

the lounge all day long, to treat ourselves and relieve some of the stress of the workday.

encouraged to bring in special treats to celebrate, which I happily did - along with hundreds of others.

Except for Lisa.

Practically every day, the long table in the employee lounge groaned under the weight of cookies, chips,

Lisa was the first example I had ever seen of one

candies, various and sundry munchies and crunchies

of those strange, hippie, plant-based eaters that

and enough homemade baked goods to stock a

never does what everybody else does. She was so

medium-sized bakery in downtown NY. When I was

completely different than anybody I'd ever known.

hired, the personnel manager told me, in complete

I had no idea what to make of her. She never ate

seriousness, that I could expect to gain 10 pounds

any of the delicious confectionery treats laid out

within the first six months. (She was wrong. I gained

on the buffet table in the lounge. She never bought

15.) :( majority of the time, would well enough be

cafeteria food.

good enough for me? At first, it was dizzying to try to figure it all out.Â

VegWorld Magazine

Issue 37 - November/December 2016 |

LOVE, LORI

She

was

always

whipping

the

weirdest

Lisa paused for a split second and then turned around

concoctions in the lunchroom. She would bring in

and said to me in a quiet serious tone: "I don't need

strange tools and appliances and proceed to blend

any of that stuff to make me feel better. Sorry if you

and hammer and mix bizarre brown and green stuff

think that makes me weird."

up and drink it all down, while the rest of us stared uncomprehendingly at her. I was utterly convinced

Ouch.

that Lisa was an alien. Who ate like that?? I apologized immediately and never mentioned Oh, and one more thing. Lisa glowed. She beamed.

Lisa's unusual diet again. A few years later, the firm

She radiated. She was a beacon of light with flawless

disbanded (too many free ice cream giveaways?)

rosy skin and piercing blue eyes. While the rest of

and Lisa and I lost touch.

us were growing paler, more bloated and more depressed by the day, Lisa was like a blossoming

Lisa was her own person. She demonstrated to

rose within our midst. Obviously, not of this planet.

me that I could take control of myself, that it was possible to eat healthfully and ignore the world of

My curiosity and confusion about Lisa's strange

unhealthy temptations around me. She showed

diet came to a head one blistering hot summer

grace and confidence and the ability to be true to

afternoon. The firm had hired an ice cream truck to

herself, long before I ever considered that those

sit outside in the parking lot and offer the employees

admirable qualities could apply to food choices. She

free ice cream bars, sundaes, banana splits, cones,

never went along with the unhealthy pasty-faced

you name it. It was Employee Appreciation Day and,

crowd. She rightfully stood up for herself against my

oh boy, did most of us employees take full advantage

childish and obnoxious teasing. She put me in my

of the unlimited appreciation.

place and that is where I stayed.

Except for Lisa.

It has been 20 years. If you were to ask me the names of any of those people I used to work with, I would

I was sitting at my desk, shoveling in a banana split

be hard pressed to recall them.

with generous scoops of ice cream and about a gallon of whipped cream on top (after all, it was

All their faces have faded into memory - what their

hot outside) when I happened to glance behind me

voices sounded like, how they behaved, what they

and notice that Lisa, again, was not eating anything

said, what they stood for - all my recollections of

normal like the rest of us. NOT EVEN THE FREE ICE

their unique character traits have been swept away

CREAM?? Who ever heard of such a thing? This was

by the passing of the years.

the absolute limit. When Lisa passed by my desk later that day, I laughingly called out to her. Oh no!

I don't remember any of those people.

You're not even going to have any of THIS FREE ICE CREAM, I asked her? But it's SO GOOD!!

Except for Lisa. Â

Love, Lori VegWorld Magazine

Issue 37 - November/December 2016 |

VegWorld Magazine

Issue 37 - November/December 2016 |

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VegWorld Magazine

Issue 37 - November/December 2016 |