Rating

	My Rating: 1 ratings 5 stars (1) 4 stars (0) 3 stars (0) 2 stars (0) 1 stars (0)

Email

	Email this page to a friend Friend's Email: Your Name: Your Email: Enter the code shown: Submitting Send Email

By Katie Lewin

What used to be seen as a fringe, hippie diet choice has now gone mainstream to the point of chic. Ethical and environmental motives aside, many vegans choose to cut all animal products from their meals for health reasons. No dairy, no eggs, no honey, and definitely no meat or fish. What this leaves is fruit, vegetables, grains, nuts and non-animal protein like beans and tofu. These eco-friendly dos and don’ts create a diet that is naturally low in cholesterol and saturated fats.

The Theory:  According to the Vegetarian Resource Group, a well balanced vegan diet can provide more than enough protein, calcium, zinc, vitamin B12, and iron. Additionally, fat is significantly reduced and the few vitamins missing from a vegan diet can be replenished through lifestyle changes (e.g. spending time in the sun for vitamin D). 

Pros: The majority of plant-based foods are nutrient-dense and low in calories. The reported benefits of veganism run the gamut from lowered cholesterol to increased intake of antioxidants, not to mention being able to look at adorable baby chicks without feeling guilty.

Cons: Diets that limit entire food groups are notoriously hard to stick to, which is what going vegan is all about. Additionally, getting enough zinc, iron and protein on this diet require thought and planning.

Bottom Line: If you do decide to go vegan, you’re in good company. It’s a rapidly growing demographic which means access to plenty of vegan restaurants, products and recipes. This is a drastic dietary change, and might be best undertaken gradually. If you do take the plant-eater plunge, do so with an eye on your protein and iron intake.

Published January 5, 2015. 

See also: 

• The HCG Diet 
• The Gluten-Free Diet
• The Dukan Diet