Tuesday, March 10, 2020

What’s the Difference Between a Plant-Based and Vegan Diet?

From healthline.com
By Lauren Panoff, MPH, RD

A growing number of people are choosing to reduce or eliminate animal products in their diet.
As a result, a larger selection of plant-based options have become noticeable at grocery stores, restaurants, public events, and fast food chains.

Some people choose to label themselves as “plant-based,” while others use the term “vegan” to describe their lifestyle. As such, you may wonder what the differences between these two terms are.
This article examines the differences between the terms “plant-based” and “vegan” when it comes to diet and lifestyle.

The term “vegan” was created in 1944 by Donald Watson — an English animal rights advocate and founder of The Vegan Society — to describe a person who avoids using animals for ethical reasons. Veganism refers to the practice of being vegan.

Veganism expanded to include a diet that excluded animal-derived foods, such as eggs, meat, fish, poultry, cheese, and other dairy products. Instead, a vegan diet includes plant foods like fruits, vegetables, grains, nuts, seeds, and legumes.

Over time, veganism grew into a movement based not only on ethics and animal welfare but also environmental and health concerns, which have been validated by research.

People have become more aware of the negative effects of modern animal agriculture on the planet, as well as the potential negative health effects of eating a diet high in processed meat and choosing saturated over unsaturated fats.

In the 1980s, Dr. T. Colin Campbell introduced the world of nutrition science to the term “plant-based diet” to define a low fat, high fibre, vegetable-based diet that focused on health and not ethics.
Today, surveys indicate that approximately 2% of Americans consider themselves vegan, the majority of whom fall into the Millennial generation.

What’s more, many people don’t label themselves as being plant-based or vegan but are interested in reducing their animal consumption and trying foods that are popular on a plant-based or vegan diet.

Although a number of definitions are circulating, most people agree upon some specific differences between the terms “plant-based” and “vegan.”

What it means to be plant-based

Being plant-based typically refers specifically to one’s diet alone.

Many people use the term “plant-based” to indicate that they eat a diet that either entirely or mostly comprises plant foods. However, some people may call themselves plant-based and still eat certain animal-derived products.

Others use the term "whole foods, plant-based" to describe their diet as being made up of mostly whole plant foods that are raw or minimally processed.

Someone on a whole foods, plant-based diet will also avoid oils and processed grains, whereas these foods may be consumed on a vegan or otherwise plant-based diet.

The “whole foods” part is an important distinction, as so many processed vegan foods exist. For instance, certain varieties of boxed mac and cheese, hot dogs, cheese slices, bacon, and even “chicken” nuggets are vegan, but they would not fit on a whole foods, plant-based diet.

What it means to be vegan

Being vegan reaches beyond diet and also describes the lifestyle that one chooses to lead on a daily basis.

Veganism is generally defined as living in a way that avoids consuming, using, or exploiting animals as much as realistically possible. While this leaves room for individual preferences and barriers, the overall intent is that minimal harm is done to animals through life choices.

In addition to excluding animal products from their diets, people who label themselves as vegan typically avoid purchasing items that were made from or tested on animals.

This often includes clothing, personal care products, shoes, accessories, and household goods. For some vegans, this may also mean avoiding medications or immunizations that use animal by-products or have been tested on animals.

SUMMARY
“Plant-based” refers to a diet that solely or primarily consists of plant foods. A whole foods, plant-based diet also excludes oils and processed packaged foods. “Vegan” indicates that animals are excluded from the diet, products, and lifestyle decisions.

It’s possible to be both plant-based and vegan, as these terms are not meant to divide people based on the lifestyle they choose.

Many people may start out as vegan, avoiding animal products in their diet primarily for ethical or environmental reasons, but then adopt a whole foods, plant-based diet to achieve their health goals.
On the other hand, some people may start out eating a whole foods, plant-based diet and then decide to expand into veganism by aligning the rest of their lifestyle, avoiding animal products in other non-food areas as well.

SUMMARY
Being plant-based and vegan can go hand-in-hand. Some people may start out as one and adopt the intentions or ideas of the other approach, applying ethical, health, and environmental considerations to their lifestyle as a whole.

Many people are choosing to reduce or eliminate the number of animal products they consume. While some people choose not to label their dietary choices, others consider themselves plant-based or vegan.

“Plant-based” typically refers to one who eats a diet based primarily on plant foods, with limited to no animal-derived products. A whole foods, plant-based diet means that oils and processed packaged foods are likewise excluded.

The term “vegan” extends to one’s lifestyle choices beyond diet alone. A vegan lifestyle aims to avoid causing harm to animals in any way, including through products used or purchased.
Someone who is vegan also tends to take into account the potential negative environmental effects of animal products.

While these two terms are fundamentally different, they share similarities. Additionally, both are increasing in popularity and can be healthy ways of eating when planned properly.

Monday, March 9, 2020

The quest for a perfect vegan ‘milk’ bar

From theguardian.com

It’s not an easy product to make well, but here is the cream of non-dairy milk chocolate

Last year it seemed the big quest was perfecting vegan ‘milk’ chocolate. Of course, chocolate is naturally vegan if it’s ‘dark’, but milk chocolate isn’t. To get that creamy taste and mouth-feel, manufacturers tend to add plant milks, such as oat, rice or coconut in either liquid or powder form, lots of cocoa butter, or nut pastes.

I have tried lots and cared for little of it. However, all of Solkiki's range is vegan and its Costa Esmeralda Ecuador 49% Milk (£7), is perhaps its obvious no-milk-milk. But although I liked it, the one I was really taken with was its Coconut Dark Milk 60% Salted Caramel (£7.50), which on paper really wouldn’t interest me, but you have to keep an open mind – and I’m very glad I did.

                         Complex and subtle: Solkiki’s Coconut Dark Milk 60% Salted Caramel

The bar took 80 attempts to finalise and has won loads of awards. Once tasted I understood why. The cocoa beans (very rare Organic Fortunato No 4 Pure Nacional, for the geeks) have natural notes of soft caramel and liquorice – but don’t let the latter put you off, it’s super subtle. The taste is also very complex and I ate a piece a day until it was all gone – no sharing with this bar. As a non-vegan I would definitely buy this again.

Also look out for Hotel Chocolat's 45% Nutmilk batons (£6.50). Launched in January, they use hazelnut flour and proved to be a real surprise: extremely creamy and really nice. They keep selling out, so if you fancy these buy some quick. They are over-packaged, though. If they could sort that out they’d be on to a winner.

https://www.theguardian.com/food/2020/mar/08/annalisa-barbieri-notes-on-chocolate-search-for-perfect-vegan-non-dairy-milk


Sunday, March 8, 2020

Vegan Italian pulls off the most amazing dairy-free cheeses

From euronews.com

On a street full of fusion concepts including a Korean/Italian joint, few are more surprising than a vegan Italian. Enter Picky Wops. Serving pizza topped with cheeze in place of cheese, egg-free pasta, creamy tiramisu without a hint of dairy and antipasto. It’s a revolutionary concept as a conscious eatery without a salad in sight.

The eatery’s second bricks and mortar location is a new fixture on London’s Brick Lane, cementing the brand’s strategy initiated in its Brixton set up of partnering with other businesses to establish a kitchen while its partner takes care of the front of house. The move creates a unique environment for each location with a very different vibe ranging from pub to coffee house.

              Its garlicky dough balls feature a generous dollop of oozing dairy-free garlic butter.                                                                                Euronews / Rosie Frost

The plant-based pizzeria has added a whole lot more for its Brick Lane location, bringing in new dishes with meat alternatives from This, which provide crucial toppings to its chicken-style BBQ pizza and meat, egg and dairy-free take on carbonara.

Picky Wops has been a regular fixture at street markets and food festivals across the capital for the past three years. In that time, its chefs have worked out how to pull off the most difficult of feats, not one but two delicious vegan cheese alternatives. The parmesan alternative topping its chips and pastas is completely devoid of the overpowering smell accompanying many vegan cheeses, while its pizza topping melts and pulls without sticking like many on the scene.

      Realistic toppings for the BBQ chicken pizza come courtesy of This. Euronews / Rosie Frost

Not just that but its pizzas are available with a wide variety of doughs. The rainbow of colours, textures and flavours in its burnt wheat, multigrain and turmeric bases – in addition to the original – are the only overt nod to health in this diner.

Meanwhile its range of toppings has some perfectly recreated meat alternatives, with a BBQ chicken-style affair courtesy of This or pepperoni-esque pieces. If pizza isn’t your thing, there are a range of tasty pasta dishes – its carbonara is dangerously close to the real thing – as well as garlic bread, dough balls and loaded fries that are all 100% vegan. Its dough balls feature generous helpings of dairy-free garlic butter almost indistinguishable from the real thing, while its placement atop the dough balls means it oozes into the bottom of the bowl for mopping up later on.

               This carbonara tastes dangerously close to the real thing.Euronews/Rosie Frost

This is the perfect place for a casual lunch or dinner with friends of all dietary requirements. Even those looking to moderate their alcohol consumption will find something for them on its drinks menu teeming with booze-free cocktails.

Euronews Living visited the Picky Wops branch on Brick Lane. For more information on locations, bookings and menu, visit pickywops.com.


Recipe: Meera Sodha’s vegan recipe for polenta with balsamic radicchio and mushrooms

From theguardian.com

A well-balanced dish of soft polenta, bitter leaves, sweet agave and tart balsamic all rounded out by earthy mushrooms

Radicchio, in its many varieties and hues of pink, is nature’s most outrageous flirt.

The castelfranco is big and blowsy, like a giant rose that’s almost too good to eat. The trevisano is torpedo-shaped, contained and very secretive. The most commonly available here, chioggia, looks like red cabbage except for its white veins like snow-covered trees. And tardivo has tendrils like Medusa’s hair that stay robust and firm when cooked.

Whichever type you find (and you can use any in this dish), they all have a very special bitterness that makes them a perfect partner for sweet-and-sour balsamic vinegar and the earthy richness of mushrooms and polenta.

Meera Sodha’s polenta with balsamic radicchio and mushrooms. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.

Polenta with balsamic fried radicchio, mushrooms and sage

Once, these special leaves were the preserve of upmarket Italian restaurants only, but these days they make regular cameos in farmers’ markets and even some supermarkets. If you can’t find them, use red endive (chicory) instead, but because bitterness varies between the different breeds, so add the agave syrup to taste.

Prep 15 minCook 45 minServes 4
1 litre vegetable stock
180g instant polenta
Fine sea salt
Olive oil
, for cooking
1 large head radicchio tardivo (around 500g), cut into 1cm shreds
Balsamic vinegar
2 tbsp agave syrup
(or to taste)
1 tbsp lemon juice
12 sage leaves
500g chestnut mushrooms
, sliced
4 garlic cloves, peeled and minced
Extra-virgin olive oil, to finish

Put the stock in a saucepan for which you have a lid and bring it to a rolling boil. Pour in the polenta in a thin, steady stream, whisking as you do so, then keep whisking for another minute. The polenta will quickly thicken to a paste, and the moment it starts bubbling like molten lava, turn off the heat (if you let it bubble too much, it will get too thick). Stir in half a teaspoon of salt and cover the pan with the lid.

Heat three tablespoons of oil in a wide frying pan and, once it’s hot, add the shredded radicchio. At first it will look like it will never wilt, but six minutes later, the radicchio will be soft and tender. Add two and a half tablespoons of balsamic vinegar, agave syrup to taste, lemon juice and three-quarters of a teaspoon of salt. Cook for another two minutes, transfer the radicchio and all the pan juices to a bowl, then wipe out the pan.

Line a small plate with a couple of pieces of kitchen paper(or a clean cloth). Heat three tablespoons of oil in the same pan over a medium-high heat and, when hot, add the sage leaves. Cook until the sage crisps up in the pan (around three minutes), then transfer with a slotted spoon to the paper-lined plate to drain. Add half the mushrooms and garlic to the hot oil, cook for about 10 minutes, until the mushrooms are bronzed, then tip into a bowl. Repeat with the remaining mushrooms and garlic. Return the first batch to the pan, then add a tablespoon of balsamic vinegar and three-quarters of a teaspoon of salt.

Ahead of serving, stir the polenta to check the consistency – it should be like thick custard – if not, boil the kettle and add just enough hot water to loosen it. To serve, portion the polenta on to plates, flatten with the back of a spoon, then top first with some radicchio and then some mushrooms and crisp sage. Finish with a drizzle of your finest olive oil.

https://www.theguardian.com/food/2020/mar/07/meera-sodha-vegan-recipe-polenta-balsamic-radicchio-mushrooms


Saturday, March 7, 2020

Two Vegan Chocolate Easter Eggs Are Sold Every Minute in UK

From vegnews.com

Mummy Meagz’s Chuckie Eggs—a vegan take on the Cadbury Creme Egg—is a resounding success this Easter season.

The vegan Chuckie Egg (a Cadbury Creme Egg-style Easter treat) has sold one vegan egg every 30 seconds since they launched on January 22 at United Kingdom retailer Holland & Barrett. The chocolate eggs—which feature a dark chocolate shell filled with white and yellow fondant—are made by vegan brand Mummy Meagz, founded by coffee shop owner Meagan Boyle. “We’re delighted that the UK loves our Chuckie Eggs as much as we do, and that someone is enjoying one of our delicious creations every half a minute,” Boyle said. “With more than 600,000 people now following a plant-based diet in the UK, demand for products that give vegans what they really want will continue to grow. They also help to pique interest in veganism and cast aside a few outdated assumptions, especially that vegan food doesn’t taste good.”


The vegan eggs have been selling so quickly that Holland & Barrett has had trouble keeping them in stock. “Our kitchen team has been busy keeping up with demand, because I’m adamant that no one should miss out on the sweet things in life,” Boyle said. The Chuckie Eggs should become available again online and in stores on March 13.



Thursday, March 5, 2020

Wetherspoon Has Sold 500,000 Vegan Burgers, Says Head Of Food

From plantbasednews.org

Now the chain has replaced its previous patty with a new version from Beyond Meat

Wetherspoon has reportedly sold 500,000 vegan burgers since launching the option last October.
The stat was revealed by the pub chain's head of food, Jameson Robinson, and published by online outlet i.

Beyond Meat

The chain previously used a plant-based patty from Meatless Farm. Earlier this week, it replaced the burger with Beyond Meat's patty, which now available all 874 of its UK locations.

Tuesday, March 3, 2020

Five Reasons Why Sport Is Going Vegan

From forbes.com

Veganism is on the rise worldwide and pop culture, retail— and sports— have taken notice.
Scientific evidence shows that diets high in unrefined plant foods are associated with beneficial health outcomes, including general health, immune function, cardiovascular health and lifespan. It would appear logical that plant based diets have the ability to enhance performance in a variety of areas, including sports.

Many critics have dismissed this shift in sports culture to a fad with no concrete scientific evidence to back it. And whether the merits can be substantiated or not, one thing is for sure— plant based is a growing trend in the sports world with an increasing number of athletes advocating for its game changing qualities.

Here are five reasons why sports are going vegan.

Many plant-based products have more protein than meat

Traditionally athletes believed that the only way to meet their daily protein requirement was via meat consumption, but with increased awareness around nutrition, this has changed.
Many plant-based foods are actually richer in protein than meat. One ounce of meat protein contains 7 grams of protein, which is comparable to many plant based sources.

A 2019 German study, reported in the journal Nutrients found that athletes following a plant based diet with B-12 supplementation actually had marginally higher nutrient adequacy than athletes who were meat eaters.

With 15g of protein per serving, black beans for example, have more protein than a chicken drumstick and one cup of lentils has 18g of protein— more than a hamburger. The need for other nutrients, such as calcium, iron, and vitamin B-12, can be met via plant based sources such as edemame which provides 27.6 per cent of the daily requirement of calcium, one cup of fortified orange juice which meets one half of the daily calcium requirement, spinach which carries more than twice the amount of iron than meat and dark chocolate which carries more than six times the amount of iron as meat. As for B-12, fortified foods and supplements can be used to ensure good health.

Sports drinks and performance enhancers are going plant based
According to research from Lumina Intelligence, 21 per cent of online bestselling protein powders in the USA are plant-based (March 2019).
A sharp increase in the availability of plant-based, performance enhancing products has made it easier and more enticing for athletes to embrace a plant-based lifestyle.

The sector is booming and is intensely competitive. Lumina reveals that there is an “innovation race, as brands chase the elusive ‘perfect plant protein’ with pea protein currently taking the number one spot.
Vegan sports nutrition is also coming in the form of pre-prepared meals and nutritional programs. In 2016 Tom Brady teamed up with Purple Carrot, a vegan meal delivery service to create a meatless, dairy-free TB12 performance meal plan.

Plant based gives endurance athletes an edge when it comes to heart health
In a 2019 review entitled, ‘Plant-Based Diets for Cardiovascular Safety and Performance in Endurance Sports,’ it was reported that the elevated cardiovascular risks faced by endurance athletes, such as atherosclerosis (plaque building up inside arteries) and myocardial damage (decreased blood flow to the heart) can be reduced by a plant based dairy free diet.

Researchers at the Physicians Committee for Responsible Medicine have also suggested that a vegan diet can enhance athletic performance due to enhanced cardiovascular health, reduced blood pressure and cholesterol and weight loss.

Plant based diets are more conducive to recovery
Armenian-German “strongest man in the world” and former body builder, Patrik Baboumian credited his body building success to a vegan lifestyle. “My recovery time was so much faster so I could train more,” he said.

Evidence from Harvard Medical School shows that plants’ antioxidant and anti-inflammatory properties help to shorten recovery times, reduce delayed onset muscle soreness, lessen joint pain, and enable quicker healing from injuries. Plant based diets also improve blood viscosity, which helps to efficiently deliver oxygen around the body, promoting healing. All of these factors can also contribute to career longevity.

Pro athletes are endorsing the plant-based link to performance
The plant based shift in sports culture is evident in the Netflix documentary, “The Game Changers” produced by Arnold Schwarzenegger, that uses first hand testimonials from elite athletes to depict how a vegan diet improves athletic performance.

Venus Williams opted to transition to a raw, vegan diet when she was diagnosed with an autoimmune disorder called Sjögren’s syndrome that caused her to suffer from joint and muscle pain. In an interview with Health magazine, Williams revealed that her new diet was life changing, allowing her to return to tennis. “I feel like I’m doing the right thing for me," she said.

BEIJING, CHINA - SEPTEMBER 26: Venus Williams of the USA learns to make tanghulu (candied fruit) at ... [+] the 2019 China Open on September 26, 2019 in Beijing, China. (Photo by VCG/VCG via Getty Images) VCG via Getty Images

Pro athletes are increasingly adopting vegan or vegetarian diets, while advocating for their overall health benefits, improved performance and enhanced recovery. Footballer, Tom Brady eats a predominantly plant based diet, the Williams sisters are vegan, elite rock climber, Steph Davis is vegan… Lionel Messi, Novak Djokovic, Colin Kaepernick, Lewis Hamilton… The list goes on.

According to Barny du Plessis, the world’s first vegan bodybuilder and Mr Universe 2014, “These days I train half as much, do half as much but get better results. Why? Only one answer, going vegan, GMO free, and organic. My body is running perfectly."

https://www.forbes.com/sites/daphneewingchow/2020/02/29/five-reasons-why-sport-is-going-vegan/#44114a567664