There's a lot of talk about vegan eating. What's hype and what's truth?
Last June, Delicious Living ran a short-and-sweet Nutrition column called “Going Vegan.” Although solid, you told us that the information didn’t go nearly far enough. “Your article didn’t answer many of the basic questions people have about veganism,” wrote Raychel J. “Vegan isn’t just a ‘special diet’—it’s a lifestyle choice!”
We had to agree, so our hot-off-the-press April issue takes a much more extensive look at this Earth- and health-conscious diet in the story "Growing Vegan" (found online as"5 truths about going vegan"). In it, writer Katy Neusteter debunks common objections to eschewing animal products, such as the myth that you can’t get enough protein and that you’ll be bored because of limited choice; she also details 5 ways to make vegan eating easy.
I really like the story’s emphasis on growinginto vegan eating; it’s not necessarily an all-or-nothing choice. Research shows that you’ll improve your health and positively affect planet Earth even by eating partially vegan—enjoying plant-only foods for all meals except dinner, say, or twice a week. (Start with Alan Roettinger's springtime vegan dishes; the Spring Vegetable Lasagna is not to be missed!)
We've also uploaded even more new guidance that didn’t fit in the magazine, such as four key nutrients vegans need and how to support your vegan teen (hint: don’t take it personally). And, of course, you’ll also find troves of delicious vegan recipes from our archives.
While you’re online, let us know on Facebook or Twitter what you’ve learned about eating closer to the Earth—including favorite ideas and products you’ve picked up at your local natural foods retailer. Together, we’re moving the food conversation back to its roots.