Less Is More: Going Vegan

"You know what's causing all that cancer? It's not whole grains, legumes, fruits, or vegetables." -- Meat Is the New Tobacco

Going vegan was never an issue for me. In fact, my diet before becoming vegan was already dictated by food-related intolerances discovered four years prior in my mid-twenties. It wasn't until I began traveling internationally that I pinpointed the root of my issue at the time--lactose intolerance. Admit it: how many of us are completely obsessed with dairy? You have it in your coffee, with your cereal, in your mac 'n cheese, and who could forget cake and ice cream.

Eliminating dairy from my diet was a rough transition. It is in everything and not just the obvious. Dairy is in many of your granola bars, soups, crackers, sauces, dips, cereals, processed meats; even cheeses that you think are vegan, like Veggie Slices. First I suffered through it, then I switched to lactase enzyme supplements. Finally, I overcame my addiction and came to the the fact that, my body isn't meant to process dairy, so I shouldn't force it. In actuality, most people develop an intolerance to dairy (~75%, +/- regionally) overtime. It has become so common that more evidence shows how intolerances are natural. We were never meant to process dairy past infancy, especially that of another mammal's.

I am not solely lactose intolerant. I have other digestive conditions that have also contributed to my transition into becoming vegan. For example, I have a terrible time processing high-fatty foods (red meat, sausage, fried foods, peanut butter, cooking oils), and the not so extreme (onions, garbanzo beans, some peppers, sugar, preservatives, processed foods). When I first sought a physician back in 1999, my family physician prescribed me Nexium for over-acid production. I took the medication for about 6 months with no difference. The second medication my physician prescribed me was an antispasmodic drug meant to curtail irregular triggers of stomach and intestinal muscle contractions during digestion. I was first prescribed this in 2000 and again by a gastroenterologist in 2006 and 2008. It was very clear that these medications were ineffective and unnecessary. It was also clear that these physicians were only trained in the art of prescribing expensive medications that merely treated symptoms and made me feel worse.

Truth be told, for the past 14 years (since 1998) food and I never really got along. Sometimes, we still don't. But since I have eliminated high fats (especially saturated fats from animal products and oils) and eat a mostly raw diet, I've never felt better. This was a gradual transition for me, triggered by significant life-dictating, food-related roadblocks I ignored for over 10 years. How unfair. Why would you ignore the obvious cues from your body that it is being hurt by the fuel you place into it? Are these foods necessary for your survival? If not, stop eating them. If you cannot (lack of personal responsibility, or actual serious, life-threatening deficiencies), then there are other issues that need to be addressed.

In 1996, genetically modified corn and soy were entered into the American diet. Since then, numerous digestive disorders related to gut inflammation have been on the rise in the US populations--IBS, ulcerative colitis, Crohn's, gastroesophageal reflux, constipation. Inflammation creates serious disorders unrelated to digestion (allergies, autoimmune diseases, diabetes, heart disease, kidney disease, thyroid disease)...
--"Genetically Engineered Foods May Cause Rising Food Allergies"; "How Can the Wealthiest Industrialized Nation be the Sickest?"

It can be very difficult having digestive issues around those that do not. But as I have transitioned into becoming the healthiest I have ever been, I realize that most people have food-related issues as well--they just chose not to address them. Most likely, this is because they are addicted to foods and flavors that aren't even natural or real.

Not eating meat, dairy, and foods cooked in oils was initially difficult in that I had to develop a routine. Was I eating out a lot? Not really (the thought of eating $12 salads at restaurants was repulsive). Did I eat a bunch of carrots, instead? You bet. I now know where I love to eat out and I also know what I love to cook. I am not deprived and my obligation to continue being vegan is far beyond some strict food regime. My body is clean and optimally functional, further projecting itself on the environment around me.

I am now more involved in food cultivation, and where my food actually comes from. I have also eliminated 99% of my waste through composting, which saves on the waste I would normally contribute to the landfill, plus the energy it takes to haul it away (I also have awesome nutrient-rich soil to give to my friends). I reuse and/or recycle everything.

What other impacts has my food lifestyle changes had on the other activities in my life? I take public transportation to school at least once a week, I carpool 2 days a week and I don't drive on weekends. What I do not recycle at home I recycle here. And I consume a ton and 1/2 less carbon dioxide per year than most Americans, solely based on my food lifestyle (Livestrong).

Did you know that eating a diet high in fruits and vegetables may reduce the risk of cancer and other chronic disease by 40%?

Lastly, I am an athlete. Each week, I run a mile for every finger and toe, and cycle more. I also lift, do yoga, kayak, hike, swim, and very poorly skateboard/surf a few times a year. I also know what I am talking about.
(Ask me how--I am a biologist and chemist that studies biotic and abiotic effects on organisms). I am happier, healthier, and more efficient than I have ever been. I focus on quality over quantity, and am free from chronic disease, while decreasing my risk every day. Your health is the only thing you have complete control over. Go get to it, or die "trying."