Type 2 diabetic says two weeks of going vegan dropped blood sugar from 17 to 5.3: 'I've felt so much better'

From yahoo.com/lifestyle

A Type 2 diabetes patient reported that switching to a vegan diet for about two weeks coincided with a sharp improvement in blood sugar, and the account drew strong encouragement from other users who described comparable experiences.

                                                                                                                      Photo Credit: iStock

What happened?

According to the post on r/PlantBasedDiet, their blood sugar had been running between 15.5 and 17 mmol/L before the diet change. After around 14 days of eating plant-based, they said the number fell as low as 5.3 mmol/L, leading them to think about sticking with it long term.

Describing the change, the poster said they went "full vegan for around a two week period" and that "I've felt so much better" with higher energy. They also reported a drop in blood sugar from persistently elevated readings to levels far closer to normal.

Of course, the results are anecdotal from one person in a sample size of one, but there is some science behind the results, and many hospital diabetes resource centres recommend reducing fat and meat intake. 

At the centre of the discussion was the poster's request for feedback from other people with diabetes on whether going vegan had produced similar changes for them. 

The comment section was overwhelmingly positive, with responses from people dealing with Type 2 diabetes, prediabetes, and Type 1 diabetes. Across those replies, many emphasized that the strongest results were tied not simply to avoiding animal products.

"A low-fat, plant-based (WHOLE plant-based, not just "vegan") diet is excellent for blood sugar control in general, and reducing insulin-resistance in most diabetics, both T1 and T2," a commenter said. "It's so cool that you saw concrete evidence of this in yourself!"

Users also repeatedly referenced the New York Times bestseller "Mastering Diabetes." 

Why does it matter?

People in the thread offered specific examples of improvement. One commenter said a low-fat, low-sugar whole-food plant-based diet brought both their A1C and their spouse's back into the normal range, while another said they moved from a prediabetic 5.8 A1C to normal and that their father went from 11.3 A1C to what they called a reversal.

Another recurring point was the role of saturated fat in insulin resistance, with commenters singling out animal products and some processed oils. In their view, the details of a plant-based diet can be as important as whether it carries the vegan label.

The community's success pointed to the health benefits of eating more plant-based food. Just like in the OP's experience, studies show these diets deliver real health results for eaters, and there're ample benefits for the environment, to boot.

What can I do?

The advice that came up most often was to build meals around whole plant foods instead of relying heavily on processed vegan substitutes.

Several commenters stressed that the "low fat aspect is key," and some warned that palm oil and coconut oil are common ingredients in vegan convenience products.

The idea came up again and again that simple, minimally processed plant foods were favoured, while imitation meats high in saturated fat were seen as less useful for managing blood sugar. 

Overall, the conversation drew a line between the quality of the food and the broad category it falls into. In the thread, many people argued that "whole-food plant-based" and "vegan" do not necessarily mean the same thing, and that the distinction may matter for blood sugar.

https://www.yahoo.com/lifestyle/articles/type-2-diabetic-says-two-200500460.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAAL9Y6P5dPbH3UhTA_xAHk5VfT68g1Hf12r4Yxc8bOK3rQqFi2tm8TNFPDgNidrH3z68P5qFkLoHaNcIB1KRGIFx1J9L66Mh-eZS5-Z5T7TH-9NI0YPFpGv2si70td-_3e6HYuyRMN33Z7_Jfo-BArw7pQLPYj5477Fkpt_Kzsin2  

Changing Your Diet Is ‘Number One’ Way To Help The Planet, Woody Harrelson Says

From plantbasednews.org 

Woody Harrelson, Ted Danson, and Harrison Ford recently discussed environmental advocacy, diet, and climate change

Woody Harrelson has said that the “number one” thing that people can do to help the planet is with “a change of diet.”

The actor and long-time vegan highlighted the negative impact of “meat eating and livestock and all of that” on the environment, along with fossil fuels.

Harrelson has been vegan for more than three decades and is well-known for his advocacy for plant-based diets, animals, and the environment.

“It feels like the number one thing we need to do is alter our personal and our planetary energy,” Harrelson said. He added, “In other words, personally, I mean like a change of diet, you know, the impact of meat eating and livestock and all of that on the water resources and everything else.”

Harrelson made the comments during a recent episode of the podcast Where Everybody Knows Your Name “with Ted Danson and Woody Harrelson (sometimes),” featuring fellow actor Harrison Ford. The trio talked about the climate crisis and their shared environmentalism, and celebrated this year’s landmark High Seas Treaty.

“This is a serious issue with humanity,” Ford said. “We are the first species in scientific history that is deeply involved in supporting its own extinction. We are changing behaviours, and young people have so much more knowledge and understanding of the issue, and the urgency of the problem, and the willingness, because they know that the world we’re leaving them don’t work as well as it used to.”

‘I was tired of eating meat, and I know it’s not really good for the planet, and it’s not really good for me’

Woody Harrelson co-hosts a podcast called 'Where Everybody Knows Your Name' with Ted Danson, and Harrison Ford guested on a recent episode - Media Credit: Lev Radin / Shutterstock

Danson has spent decades campaigning against destructive fishing practices and coral reef destruction, including as a spokesperson for Oceana, while Ford has been widely celebrated for his lifelong environmental advocacy, including over 35 years as the inaugural vice chair of Conservation International.

In a 2020 interview with Ellen DeGeneres, Ford revealed that he had become primarily pescatarian. Speaking at the time, he said, “I eat vegetables and fish, no dairy, no meat. I just decided I was tired of eating meat, and I know it’s not really good for the planet, and it’s not really good for me.” 

https://plantbasednews.org/news/diet-help-the-planet-woody-harrelson/

6 Cities Where Street Food Vendors Make Vegetarian and Vegan Eating Easy for Every Traveller

From kansascity.com

By Lauren Schuster 

Travelers looking to skip meat without skipping the local food scene have more options than ever. These six cities stand out for street food vendors who make vegetarian and vegan eating easy, affordable and genuinely delicious. 

Which Street Food City is Best for Vegetarians? 

Mumbai is widely considered the top street food destination for vegetarians, because most of the city’s iconic street dishes are meat-free by default. You don’t have to ask for substitutions or hunt down specialty stalls — the default menu works.

According to a National Family Health Survey, approximately 18% of people in Mumbai reported being vegetarian, which has shaped a street food culture built around plants, legumes and dairy. Look for pav bhaji, vada pav, pani puri and bhel puri at stalls across the city. 

India as a whole has the highest percentage of vegetarians in the world at 29.5%, according to World Population Review data, which helps explain why vegetarian street food is so deeply embedded in Mumbai’s daily life rather than treated as a niche offering.

How Do You Find Vegan Street Food in Bangkok? 

Bangkok makes plant-based eating straightforward: look for stalls marked “jay” (เจ), which means vegan. Vendors typically display a yellow diamond icon with a red border and the symbol written inside. 

The jay system is rooted in Buddhist dietary practice and is widely recognized by Thai vendors, so spotting the symbol on a cart or menu is a reliable signal. Pad thai with tofu (ordered without fish sauce, and without egg if you’re vegan), papaya salad without fish sauce, grilled corn brushed with coconut milk and mango sticky rice are all common finds.

For travellers who don’t read Thai, the visual marker is the easiest way to navigate a busy night market without a translation app. 

Is Mexico City Good for Vegan Street Food? 

Yes — Mexico City has built one of the largest vegan street food and restaurant scenes in Latin America, with over 3,000 establishments offering vegan options. 

Mexico has the second-highest percentage of vegetarians in the world at 19%, behind only India, and is tied with India for the highest percentage of vegans at 9%, according to World Population Review. That demand has pushed street vendors well beyond the standard taco. 

Look for tlacoyos stuffed with beans and topped with nopales and salsa, plus sopes and huaraches layered with black beans, onion, cilantro and avocado. These dishes are traditionally plant-based, not modern substitutions.

What Vegetarian Street Food Can You Eat in Ho Chi Minh City? 

Ho Chi Minh City offers an unusually wide range of vegan street food thanks to the influence of Vietnamese Buddhist cuisine, often called ẩm thực chay or simply chay.

Even Vietnamese diners who don’t follow chay restrictions year-round commonly eat plant-based for religious or health reasons several days each month, which keeps demand for meat-free street food consistent and prices low. 

Look for mock-meat dishes built around tofu and seitan — including bánh mì chay made with tofu — along with fresh spring rolls and phở chay, typically made with mushrooms in place of beef or chicken.

What is the Best European City for Vegan Street Food? 

London ranked number one out of every city in the world in the 2025 Vegan City Index, published by HappyCow at the beginning of 2026. HappyCow is the world’s leading platform for vegan dining. London’s strength is range. 

The city’s popular street food markets — Borough Market, Brick Lane and Maltby Street — are packed with plant-based options drawing from cuisines around the world. Look for stalls selling falafel, dosas, bao and tacos, often side by side.

Berlin came in third in the same 2025 Vegan City Index. The city’s döner culture has well-established meat alternatives, including vegan seitan and falafel, and Markthalle Neun — a historic market hall originally opened in 1891 — offers a rotating mix of global cuisine with strong plant-based representation.

https://www.kansascity.com/living/food-drink/article316024283.html

7 Unsexy Habits That Make Getting Enough Vegan Protein Ridiculously Easy

From plantbasednews.org

Daynesh states it clearly, "we ain't bringing sexy back" 

Many people still assume getting enough vegan protein means living on tofu, expensive powders, or carefully planned meals. But according to plant-based content creator Dénes Marton, it can be as simple as buying a baguette, opening a can of beans, or pouring a glass of soy milk. In a recent YouTube video, Marton breaks down seven “unsexy” habits that make vegan protein much easier to reach without obsessing over macros or eating highly restrictive meals. Alongside practical food ideas, he also explores why plant protein may support long-term health better than animal-based alternatives.

Marton, who runs the popular Daynesh YouTube channel, is known for making plant-based eating feel realistic and approachable. Rather than focusing on complicated recipes or expensive specialty foods, he focuses on simple staples that many people already eat every day. Throughout the video, he repeatedly shows how combining several modest vegan protein sources can quickly create meals with surprisingly high totals.

Bread is an underrated vegan protein source

Bread can be a surprising source of vegan protein, contributing more than most people realize - Media Credit: YouTube / Daynesh

Marton begins with one of the least glamorous foods imaginable: bread.

“Most people don’t realize that something as mundane as bread, something many people, vegan or not, eat every day, is actually a decent source of protein,” he says.

Using a baguette as an example, he explains that one loaf can contain around 21 grams of protein. While bread is usually categorized as a carbohydrate, Marton argues that many people overlook how much protein wheat-based foods contribute across the day.

He recommends choosing whole wheat bread whenever possible because it also increases fibre intake. This becomes a recurring theme throughout the video. For Marton, the goal is not simply maximizing vegan protein, but choosing foods that support overall health at the same time.

He also emphasizes that vegan diets often work differently from diets centred around a single large protein source. Instead of one steak-sized serving of protein, smaller amounts accumulate naturally from different foods throughout the day.

“As you start combining these different habits, your protein numbers start to skyrocket,” he says.

Whole grains quietly add more protein than people think

YouTube / DayneshWhole grains like amaranth can add meaningful amounts of protein to your diet

Next, Marton moves on to oats and other whole grains, describing them as another overlooked contributor to vegan protein intake.

“Name a more boring food than oats. I’ll wait,” he jokes while walking through a supermarket aisle.

He explains that one cup of oats contains around 11 grams of protein, while grains like buckwheat and amaranth offer similar nutritional profiles. Marton says people can use whatever whole grain is accessible to them, whether that means oatmeal, amaranth porridge, or buckwheat bowls topped with fruit.

Again, his focus is on stacking modest protein sources together instead of relying on one “perfect” food.

“It’s less that you have one big protein source on your plate,” he explains. “Instead, you get a little from here, a little from there.”

Marton also highlights research linking whole grain consumption to lower mortality risk. He references a meta-analysis involving more than 786,000 participants from the US, UK, and Scandinavian countries. According to the research, people consuming around 70 grams of whole grains daily had lower risks of cardiovascular disease, cancer mortality, and overall mortality compared to people eating little or none.

Soy milk stands out from other plant milks

While oat milk may dominate coffee shops, Marton argues that soy milk remains the strongest option for vegan protein.

“One glass of soy milk has around seven to eight grams of protein, which puts it basically on par with cow’s milk,” he says.

He contrasts this with oat milk and almond milk, which he says contain significantly less protein. According to Marton, oat milk generally has about 60 percent less protein than soy milk, while almond milk contains roughly 90 percent less.

The point is not that other plant milks are bad, but that soy milk can dramatically increase vegan protein intake with almost no extra effort. Adding it to cereal, coffee, smoothies, overnight oats, or porridge creates an easy nutritional boost.

Marton also pushes back against negative attitudes surrounding soy.

“We’ve got to end oat milk’s uncontested reign of terror,” he jokes.

Protein powder becomes more useful when combined with other foods

Marton then turns to protein powder, though he frames it less as a magic solution and more as part of a larger system.

He describes making a high-protein breakfast by combining oats, soy milk, and protein powder into one meal that delivers 54 grams of protein total.

The broader lesson, he says, is that combining several moderate protein sources creates meals that feel substantial without needing meat or massive portions.

Overnight oats become one practical example. By pairing oats with soy milk and protein powder, the meal becomes significantly more protein-dense while still remaining affordable and convenient. Marton’s approach centres on repetition and simplicity rather than constantly searching for trendy recipes.

Beans remain one of the strongest plant-based foods

Marton calls beans one of the most unfairly dismissed foods in nutrition despite their strong vegan protein content.

“Your average can of beans has around 15 to 20 grams of protein,” he says.

He also points out their fiber content and affordability, arguing that beans are often underestimated because many people only encounter them as side dishes instead of central meal components.

Throughout the video, he references dishes he has created using chickpeas, lentils, and other legumes. One example is a chickpea omelette, which uses chickpeas as a protein-rich base instead of eggs. He also references hummus repeatedly, reminding viewers that it counts toward protein intake too.

“Hummus counts,” he says.

Marton argues that plant proteins offer advantages beyond protein numbers alone. He cites evidence linking higher animal protein intake with a greater risk of death, while plant protein is associated with a lower risk.

“Plant proteins don’t come with cholesterol,” he explains. “They’re much lower in saturated fat and they’ve got fibre.”

He also references recommendations from the American Institute for Cancer Research, which encourages eating whole grains and legumes regularly for cancer prevention.

“One of the summary cancer prevention recommendations that came out of it was to eat a whole grain and or a legume … at every single meal,” he says.

Pasta can contribute serious vegan protein

Pasta is another everyday food Marton believes people underestimate. “One serving of pasta has around 14 grams of protein,” he says.

Like bread, pasta is often viewed purely as a carbohydrate. But because it is typically made from wheat, it contributes a meaningful amount of vegan protein as well.

Marton strongly prefers whole wheat pasta because it retains the fibre benefits associated with whole grains. He says he recently combined whole wheat pasta with beans and hummus for a meal totalling 39 grams of protein.

Again, the emphasis is on stacking multiple moderate sources together.

“These habits really go crazy when you stack them,” he says.

Vegan alternatives can also help boost protein

For the final habit, Marton showcases vegan cheeses and meat alternatives during a vegan gathering with friends in Paris.

He points out that many vegan replacement products are made primarily from soy or wheat, meaning they often contain protein levels similar to the foods they replace.

“Most cases, they’re made from either soy or wheat to match the protein profile of the foods they’re meant to replace,” he says.

Marton highlights a vegan Parmesan made from chickpeas and notes how quickly plant-based innovation is evolving.

At the same time, he acknowledges that specialty vegan products can cost more. But he says his overall grocery spending has dropped since switching toward inexpensive staples like beans, oats, and grains.

The video ends with Marton reminding viewers that while vegan protein dominates online conversations, it is not necessarily the biggest nutritional concern for vegans overall. Still, his seven habits present a much simpler approach than many people expect.

For Marton, getting enough vegan protein is less about perfection and more about consistency. A bowl of oats here, a can of beans there, and a few everyday staples can add up quickly.

Find more vegan recipes, lifestyle, and travel content on Marton’s YouTube channel.

https://plantbasednews.org/lifestyle/food/habits-to-get-enough-vegan-protein/