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Author Justin Kaye shares facts and his views on the misconceptions of veganism.

When you make the switch to vegan you exclude all animal products—such as meat, fish, dairy, eggs, and honey —and animal-derived ingredients such as gelatin. (Many vegans also avoid wearing or using animal products, such as leather, fur, wool, and silk, and using cosmetics or household products containing animal ingredients.)

You may hear criticism that vegan eating does not give the body all that it needs to be healthy, but this is not the case: both the American Dietetic Association and Dietitians of Canada have stated that a well-planned vegan diet is healthful and provides the required nutrients for people at all stages of life.

Vegan and vegetarian diets tend to be higher in fiber, magnesium, potassium, folate, and antioxidants, and lower in saturated fat and cholesterol, than diets including meat. As a result, vegans tend to have lower cholesterol and blood pressure, as well as lower rates of heart disease and certain cancers.

Eating vegan may also be beneficial for losing weight, or maintaining a healthy weight, without having
to “diet.” Of course, eliminating animal-based products isn’t an automatic key to better health,
but a diet based on vegetables, fruits, nuts, seeds, legumes, and whole grains—with the occasional indulgence now and then—is highly nutritious.

There are, however, a few nutrients that are more challenging to obtain in a diet without animal products, and it’s important to ensure you have a source for them. In their excellent book Becoming Vegan (Book Publishing Company, 2000), Brenda Davis and Vesanto Melina offer a wealth of information and advice on nutritional and dietary considerations for vegans.

Vitamin B12 is the most crucial nutrient that may be difficult to obtain in a completely vegan diet; it is essential for the proper functioning of the brain and nervous system and is found mostly in animal products (plant-based sources are unreliable).

Nutritional yeast is a good vegan source of B12, and some commercial meat substitutes and nondairy milk are fortified with the vitamin also—check the labels on individual products. Many vegans choose to take a B12 supplement, to be sure of getting a regular dose of the vitamin.

A common misconception is that there is a lack of protein in a vegan diet. Actually, it is not difficult to obtain enough protein through vegan foods, so long as you consume a variety of legumes and/or soy foods, nuts, seeds, and whole grains on a regular basis. You don’t need to worry about “combining” different plant proteins in a single meal; just ensure that you’re eating a good variety of these foods as part of your everyday diet.

Vegans also need to be careful to consume foods high in iron, as plant foods do not contain as much absorbable iron as meat or eggs. Good sources of iron include soy and other legumes, greens such as broccoli and spinach, dried fruits, whole grains, nuts, seeds, and fortified meat substitutes.

Iron from plant sources is less easily absorbed, so to maximize absorption, eat something high in vitamin C at the same time—for example, orange juice or berries with a breakfast cereal of whole grains, dried fruits, and nuts, or a salad with beans, greens, and tomatoes.

Calcium, a crucial mineral for bone health, is another nutrient vegans should be conscious of eating regularly. Though milk products are traditionally recommended as sources of calcium, there are also excellent non-dairy sources of calcium, including leafy green vegetables, almonds, tahini, and fortified nondairy milk.

While planning a nutritionally balanced vegan diet may seem a daunting prospect at first, you can find a wealth of information—in books, in natural food stores, and online—to guide you on a healthier and ethical lifestyle.

About Justin Kaye

Writing this book has been a very exciting experience to take on, and it is the result of spending years experimenting with healthy food choices over the years.

I’ve been a vegan for over 2 years now and it took me a while to get used to eating a whole, food plant-based diet and the tasty recipes that you will find in this book. But now brands like Tofurkey, Gardein, Beyond Meat, Tofutti, and so many more came out with meat substitutes that can make cooking a lot more fun, tasty, and quick!

In this book, you will find the total estimated macronutrient for each recipe. What are macronutrients? Macronutrients are nutrients required in large amounts, for example, protein, carbohydrates, and fats.

Macronutrients are essential in our diet because each macro plays a vital part in the human diet, especially for muscle building and weight loss. Switching to a whole food, Plant-based Vegan Diet was the best choice I made and I hope the recipes found in his book will help you perform better, recover faster, and feel great!

If you missed part 1 of this series click here to read Making the Switch to a Plant-based Diet.