The differences between a vegan and plant-based diet

           

By Julia Aspen, Sponsored by Independence Blue Cross

Pixabay/Pexels.com

As more people begin embracing healthy lifestyles, diets consisting of “ whole foods” and plants have become increasingly popular. Widely observed events like “Meatless Monday” are evidence of this growing trend. There is a difference, however, between what is considered a plant-based diet focused on whole foods and a traditional vegan diet.

What to know about going vegan

People who commit themselves to a vegan diet do not eat any animal-based products whatsoever. This means that vegans abstain from eating foods like meat (including seafood and shellfish), dairy, and eggs, as well as products derived from animals, like honey and gelatin.

Vegans generally see their preferences as a lifestyle choice rather than simply a diet, and this is the core difference between veganism and a plant-based regimen. For example, vegans not only refrain from consuming animal products – they also avoid things like leather, beeswax, and any product that has been tested on animals. Veganism is a philosophy, or a way of living, rooted in a general desire to exclude all forms of cruelty to and exploitation of animals for any number of things, from food to clothing to skincare items.

Just because someone maintains a vegan diet, however, doesn’t mean they are practicing healthy eating habits. Many highly processed foods that contain lots of sugar and carbohydrates are still technically vegan, yet they don’t contain the raw plant power typically associated with a vegan lifestyle.

The ins and outs of a plant-based diet

A diet based solely on plants is similar to that of a vegan diet in that both exclude animal products altogether. In addition to cutting out animal foods and byproducts, those who choose a plant-based diet also tend to avoid processed and overly refined fare for nutritional and environmental reasons. Fruits, vegetables, legumes, nuts, and seeds are all naturally occurring substances, and are therefore fair game for anyone who subscribes to a plant-based routine.

Why the difference matters

A person’s diet is often deeply important to who they are and what they stand for. Because it can be such a personal matter, your diet can even be strongly tied to your identity. For most vegans, it’s not a matter of not being able to eat animal products. Rather, it’s a matter of making the conscious choice not to do so. Regardless of the various reasons behind someone’s choice to be vegan (or vegetarian), it inevitably becomes part of their identity.

Setting aside any personal reasons for going vegan or switching to a plant-based diet, there are also a slew of health benefits, as well. Recent studies show that swapping animal protein for plant protein can reduce your chances of heart-related illness, including coronary heart disease, as well as many risk factors that lead to diabetes.

Whether you opt for a vegan lifestyle for humane or environmental reasons, or if you want to give a plant-based diet a try when setting new health goals, maintaining a healthy balance in what you eat is the key to success. If you’re thinking about going vegan, or even if you’re simply trying to integrate more fruits and vegetables into your daily meals, it’s important to make sure you continue to nourish your body and get the vitamins and minerals you need to feel your best.

For additional guidance on adopting a vegan or planted based diet, consider nutritional counseling to help you make a healthy transition. If you’re an Independence Blue Cross (IBX) member, you can consult with a registered dietitian up to six times each year at no cost. Search for a participating registered dietitian using IBX’s online provider directory.

This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. The information on this web site is for general information purposes only. Always seek the advice of your physician or health care provider on any matters relating to your health.

I have a Food Addiction!

It has been awhile since I've been here. Still struggling to get that BMI down. I realized today have the only addiction I've ever had and it is food.

As long as am in control, I'm ok. But once the triggers hit, I have a hard time stopping. Typically I fast  a lot, because that is the only way I know how to control the addiction. The other downside, food just sticks to me. Even with all the exercising. I can't even imagine if I didn't exercise, I would be even bigger.

I'm not giving up and recognize the challenges, especially with the holidays coming. Other foodies don't understand why you don't want to indulge. I have willpower and not giving up.

See yo soon!

In the latest issue of Atlanta MultiSports Magazine!

Honored to be in the latest issue of Atlanta MultiSports Magazine. Digital copy out now and on newsstands.

Putting in some miles!

Since May, I have been riding in some charity rides. I did the ALS ride which was around 56 miles. I rode for American Cancer, 30 miles. I rode 30 miles for Stockton University's college scholarship foundation ride. Next ride is July 17th, for children of fallen police officers. It will be 66 miles.

The month of June was the Great Cycle Challenge to raise money for Children's cancer. The goal was 100 miles and I ended up doing 332 miles plus raised money

Pictures below of some of the rides.

In historic first, FDA approves genetically altered salmon

Here is another reason to read labels!

If you want to find the latest thing approved by the FDA, don't bother with the pharmacy. Try the fish freezer.

The AquAdvantage Atlantic salmon has made history – along with a generous serving of controversy — by becoming the first genetically engineered food animal approved for sale in the U.S. Genetically modified fruits and vegetables have been sold for more than 20 years.

Because of its genetic modifications, the Food and Drug Administration said the new variety of salmon "meets the definition of a drug."

The AquAdvantage contains a gene from its close cousin, the Chinook salmon, as well as a bit of molecular machinery, takenfrom the ocean pout fish, which turns on the growth gene year-round, instead of only in the warmer months. The added genetic material helps the AquAdvantage salmon —  produced by AquaBounty Technologies, a Massachusetts biotechnology company — grow twice as fast as ordinary farmed salmon, even though they eat 10% less food.

Those traits offer clear advantages for fish farmers. The decision will have much less of an impact on consumers, said Gregory Jaffe, director of the biotechnology project at the Center for Science in the Public Interest.

That's because the new salmon will make up a tiny fraction of the overall market, he said. In general, genetically modified organisms, or GMOs, offer the biggest benefits to food producers. While genetically modified corn and soy beans may save money for farmers, they don't lower prices enough for shoppers to notice a difference, Jaffe said.

Critics of GMOs – who are worried about the products' health and environmental risk – already are calling for a boycott, even though AquaBounty hasn't yet announced when its salmon will be available. Although the FDA has said that AquAdvantage is just as safe and nutritious as other salmon, some worry that scientists can't completely understand the potential health risks of GMOs, simply because they're so new. Others worry that the fish could escape their enclosures, contaminating wild fish populations.

The FDA has said AquaBounty's extensive containment system makes it  "extremely unlikely that the fish could escape and establish themselves in the wild." The fish will be farmed in tanks on land, not in the water, in Panama and Canada.

Those assurances don't reassure everyone.

"Moms buy 85% of the food. If we don't buy it they can't sell it, regardless of the corrupt lawmaking," said Zen Honeycutt, founder of an advocacy group called Moms Across America, which opposes GMOs.

But boycotting AquAdvantage could be tricky.

That's because the salmon may not be labeled as genetically engineered. According to the FDA, there's no legal requirement for companies to label foods as genetically modified.

Consumers Union, the policy and advocacy arm of Consumer Reports, has called on Congress to pass legislation requiring such labels.

For now, people who want to avoid GMOs should look for products whose manufacturers label them as organic or non-GMO, Jaffe said.

Fish fans can also choose wild-caught salmon. According to the FDA, none of these fish have been genetically altered.

Here's How Much Mouse Poop, Maggots, and Cigarette Butts Are Allowed in Your Food!

See for yourself in the link below!
Read it here

Great article on Vegan Meats and Meat Substitutes

When I decided to give up meat, it was an impulsive decision that was many years in the making. You see, for most of my life I talked about wanting to be a vegetarian (I had not yet learned the term “vegan”) but I loved meat too much. It was what I ate at every meal every day. Then one day I watched a film about the animals that became the meat on my plate and I never ate another bite of any meat. That doesn’t mean, however, that I stopped loving the taste of meat or that I don’t miss it because over six years later, I still do. That’s why I make vegan versions of all my favorite meaty dishes. Because if I can have all dishes I love in a cruelty-free way, why wouldn’t I?

I make lots of veggie-centric dishes too but when I get cravings for something meaty, I turn to vegan foods that I can turn into delicious meaty meat-free dishes. There are lots of packaged vegan meats and meat substitutes you can buy but this guide is about using less processed foods to substitute for meat. I’m proof that it is completely possible to go from being a big meat-eater to a satisfied, happy meatless vegan. Here is the ultimate guide to vegan meats and meat substitutes.
1. Tofu

Tofu is a great substitute for meats including pork, chicken, beef, and seafood in recipes. It’s made from soybeans and is high in protein and calcium. Tofu has been a staple of Asian cuisine for ages, but most people think of tofu when they hear the words “vegetarian” and “vegan.” Tofu gets a bad rap as being soft, spongy, bland, and tasteless, but that doesn’t have to be true. Buy extra-firm tofu and press the heck out of it. Or, freeze it and then press it. Tofu can be as firm and chewy as meat. It also has an amazing ability to absorb flavors through spices and marinades, so be liberal with seasoning before cooking it. Read more about 6 Tips that Will Make You Love Tofu, 7 Steps to Make the Perfect Tofu Dish and Tofu: How to Avoid 5 Common Cooking Mistakes and then try these recipes: Crispy Tofu Nuggets, Tofu Pot Pie Casserole, Tofu “Shrimp” Scampi, Grilled Buffalo Tofu Po’ Boy with Apple Slaw, Badass Vegan “Fish” Sandwich, Vegan Tofu “Scallops,” General Tso’s Tofu and even Vegan “Liverwurst.” You can also learn How to Make Epic Vegan BBQ Tofu Wings and 10 Ways to Cook Tofu with Global Flavors.

2. Tempeh

Tempeh is firmer than tofu and has a more grainy texture. It is made from fermented soybeans and has a nutty flavor. It’s packed with protein as well as fiber, calcium, and vitamins. One of the advantages to cooking with tempeh is that you don’t have to press it. Just slice it, dice it, or grind it up in a food processor. If you find tempeh to be a bit bitter, however, try steaming it for a few minutes before using it. I find tempeh to be the perfect texture to emulate fish in recipes. It also is a great substitute for ground beef in chilies and other dishes. For tips on cooking with tempeh, check out How to Use Tempeh and What it’s Best Paired With and 6 Amazing Ways to Eat Tempeh. Try tempeh in these recipes: Tempeh “Fish” and Chips, Tempeh “Crab” Cakes, Tempeh “Tuna” Salad, Tempeh Piccata, Buffalo Tempeh Meatballs, Vegan and Gluten-Free Tempeh Meatballs, Vegan Tempeh Gyros, Butternut Squash Tacos with Tempeh Chorizo, Balsamic BBQ Tempeh Ribs, Vegan Sloppy Joes, Vegan Tempeh Reuben Sandwiches, and Gingery Maple Glazed Tempeh on Baby Greens Salad. For more ideas, check out 25 Super-Rad Recipes Made with Tempeh.

3. Seitan

If gluten is not an issue for you, turn to seitan for the most meat-like texture. Seitan is processed wheat gluten and it is a great source of protein. Depending on how you flavor it, seitan can be similar to chicken, beef, or pork. Seitan has a dense, chewy texture that can hold up to grilling, frying, braising, or anything else you want to do with it. You can buy it in stores, but don’t be intimidated. It’s not as hard to make seitan as you might think. Read How to Make Perfect Seitan and then try these delicious dishes made with seitan: Seitan Steak with Beurre Blanc Sauce, Seitan Pot Roast, Balsamic BBQ Seitan Ribs, Homemade Seitan Hot Dogs, Homemade Vegan Italian Sausage, Seitan Kebabs with Sangria Tomato Salad, Seitan Portobello Stew, Seitan and Mushroom Bourguignon, Seitan Wellington with Creamy Spinach Sauce, and “Chicken” Green Chili with Hominy Posole.

4. TVP

TVP or texturized vegetable protein is an inexpensive, easy to use ingredient. It’s dehydrated soy, and once you rehydrate it, you can do just about anything with it. It comes in granules or chunks. You can use it for ground beef dishes, to make cutlets, or delicious burgers and meatloaves. It is also listed sometimes as TSP or texturized soy protein. Get The Low-down on Textured Vegetable Protein (with Product Picks and Recipes!). Try this delicious vegan Irish “Lamb” Stew, this lovely Chik’n Salad with Cranberries and Pistachios, Tacos Sin Carne and Mini BBQ Soy Curl Taco Bowls with Pickled Onions.

5. Gluten-Free, Vegan Meat

When I became gluten-free, I really missed seitan. I searched the web for gluten-free seitan recipes, tried them all and was thoroughly disappointed. So I set out to make my own gluten-free version of seitan. That’s how my baby, V-Meat, was born along with its siblings, V-Chicken, V-Turkey, and V-Sausage. The recipe uses several different flours and proteins to make a vegan meat that has a texture similar to seitan and can be flavored multiple ways for versatility. It can be sliced, rolled, made into cutlets, chunks or links and can be used in lots of recipes. I have used it to make French Dip Sandwiches, vegan “chicken” and “turkey” cutlets, and even Thanksgiving dinner. Read Finally! A Gluten-Free, Plant-based Meat Recipe to learn how to make V-Meat and then check out the recipes for Gluten-Free Vegan Chicken and Gluten-Free Vegan Turkey.

6. Jackfruit

Yes, I said a fruit. Jackfruit may be a healthy tropical fruit, but its texture and mild taste make it a wonderful stand-in for meat. If you want the jackfruit to be chewier, just roast it on a baking sheet for 15 minutes. Other than a slight sweet taste, almost like pineapple, the jackfruit is pretty much a blank canvas, so you can use whatever spice and flavor panels you like best – Indian, Mexican, Chinese, etc. It can be used to make pulled “pork” or BBQ jackfruit. Learn all about it in Have You Tried Cooking with Jackfruit Yet? Get Started with These Recipes including my recipes for Jackfruit Philly Cheesesteak Sandwiches and Jackfruit Ropa Vieja.

7. Mushrooms

When you want that savory, meaty taste, that umami, mushrooms are the way to go. Their flavor is rich, earthy, and meaty, especially cremini or Portobello mushrooms. They are healthy and filling and can replace meat in any recipe. They can stand in for meat to make Mushroom and Walnut Chopped “Liver” Pate or for sliced meat to make a Mushroom Philly Cheesesteak. Try mushrooms in this Mushroom Stroganoff or as a vegan “Lamb” Burger. You won’t miss the meat in these Portobello Mushroom Burgers, Portobello Wellington, Shitake Bacon, Garlic Portobello Meatless Balls, Mushroom Mutter Masala, and Portobello Mushroom Steaks. For more recipes, see 10 Delicious Ways to Cook with Mushrooms.

8. Lentils

Lentils have always been a stand-in for meat since the beginning of veganism. Lentils are hearty and can replace ground beef easily. Lentils come in a variety of colors such as green, red, brown, and black. They cook up quickly, are inexpensive, and a small amount goes a long way. Read 10 Delicious Ways to Eat Lentils and then try Red Lentil Burgers with Kale Pesto, Lentil Meatballs, Double Decker Lentil Tacos, Hearty Lentil and Brown Rice Burgers, BBQ Lentil Meatball Sandwich, Lentil Tacos, Lentil and Mushroom Shepherd’s Pie and South Indian Lentil Stew.

9. Beans and Legumes

Beans and legumes are inexpensive, healthy, filling, and there are so many to choose from: black beans, kidney beans, pinto beans, aduki beans, navy beans, chickpeas, split peas, peanuts and black-eyed peas, to name just a few. Beans make hearty soups, stews, and chilis that will taste meaty without the meat. Read 10 Ways to Cook Beans with Global Flavors and then try Hearty Hoppin’ John Sliders with Lemon Aioli Sauce and Sauteed Greens, Hoisin Black Bean Burgers, Black-Eyed Pea Italian Sausages, Chickpea “Tuna” Salad, Three Bean and Sweet Potato Chili, Black Bean, Corn and Walnut Vegan Burger, Vegan Spicy Italian Sausage, and Kidney Bean Walnut Burgers with Mississippi Comeback Sauce.

10. Other Foods

Other foods that can substitute for meat include eggplant, cauliflower, potatoes, beets and coconut. Eggplant has a rich, meaty taste and it’s very versatile. If you think you’re not a fan of eggplant, read 10 Ways to Cook with Eggplant and then try it in these Eggplant Crunchburgers, Vegan Mozzarella-Stuffed Eggplant Meatballs, crispy Eggplant Fries with Marinara Dipping Sauce, and spiralized Eggplant Noodles. Cauliflower is highly underrated even as a vegetable but amazingly, it can also stand-in for meat. Read Do You Really Know How to Cook Cauliflower? Here are 10 Ways and then try Orange Cauliflower, Sweet and Sour Cauliflower, Roasted Buffalo Cauliflower Bites, and Cauliflower Piccata. Beets are nature’s candy. They are sweet and delicious and perfect for salads, but they have another side to them. Beets are also earthy and work well in savory dishes that usually have meat. Amaze your guests with a beautiful platter of Beet Carpaccio and then treat them to Roasted Beet Burgers with Cumin-Scented Ketchup. For more recipes, see 10 Ways to Cook with Beets. Potatoes are hearty, satisfying and versatile. You can mash them, fry them, boil them, bake them, or roast them. Turn them into burgers like this Spicy Potato Cauliflower Burger, Sweet Potato and Kale Patties and this Moussaka Burger with Béchamel Cheese Sauce. For more ideas, see 10 Global Ways to Cook with Potatoes and Got Sweet Potatoes? Here are 10 Ways to Cook with Them.

It is totally possible for meat-lovers to eat satisfying, meaty foods without giving up their healthy, compassionate plant-based diet. For even more tips and ideas, see 5 Tips to Make Meatless Food Taste Meaty, 10 Vegetables that Can Substitute for Meat, and 10 Vegetables You Can Make Burgers With. And when someone inevitably asks you why you’re vegan if you want to eat meaty foods, tell them it’s because you can be both compassionate and satisfied at the same time and that’s a win-win.