why, who, & how to go vegan (for morality, wellness & sustainability)
Why go vegan
People focus far too much on macronutrients (like protein & carbs) when micronutrients (like iron & calcium) are far more importanit for inner organs' functionality, and life force (by minimizing chemcials of destruction and maximizng vibrations of love) are most important for health.
Meat (especially beef) and dairy is very strongly linked to many diseases namely:
1) atherscolosis related (e.g. heart disease & ischemic strokes) - although this is especially due to mixing carbohydrates which is even found in dairy (almost unavoidable these days) with saturated fats (especially high in an animal product diet, especially red meat i.e. beef / mutton). This incompatible mixing is called Viruddha Ahara.
2) uric acid related (e.g. Gout & Osteoporosis) - although any high protein diet (possibly from excess grains, oil seeds, and legumes) means a high level of amino acids therefore acidity therefore ammonia
3) autoimmune related (e.g. Multiple Scleroris & Rheumatoid Arthritis) - although this is highly related to chemicals used in any agriculture.
One of the prime reasons that people do not believe in veganism is the myth that sugar makes you fat. Sugar is carbs and is not limited to monosaccharides (such as glucose, fructose (the worst), and galactose) from processed foods (such as table sugar regardless of how brown, and refined grains) that are easy to break down therefore store and cause many ailments such as diabetes 2, fatty liver disease, insulin resistance, and metabolism disorder. Sugar also includes disaccharides such as sucrose from whole fruit and maltose from whole grains, which are healthy in moderation and do not break down so easily.
Another myth is the lack of Vitamin B12, when 85% of the population has it because animals are not even grown naturally any more. Below you will find tips on how to ensure you get it on a vegan diet.
The human body is basically a water bottle with at least 70% water, therefore the highest needs for nutrition is water (which is also obtained via air) itself. Only in terms of water content, fruits & vegetables are more suitable for it because they average 90% water, while cooked meats average only 60%. In fact, the sodium in meat depletes water content.
Otherwise, omnivores (including vegetarians) have higher risk for death & disease by cancer, acid-reflux, hypertension, and meanwhile contributing much more massively to environmental destruction, animal & plant cruelty (since it takes around 10 times more plant agricultural input (livestock feed) for 1 unit of animal based output (meat & dairy), around 1/2 the total plant agricultural yields (harvest) go to feed animals which is then mostly wasted anyway, and livestock consume more than our entire current population).
Therefore, even if plants feel pain (they do but not when cut off; more details below): it takes a lot more plants to produce meat & dairy than it does to consume plants directly.
Vegetarian and vegans that have absolutely no meat (especially fish) may have a higher risk for total stroke (especially hemorrhagic), but that is tiny compared to heart disease (#1 cause for death) and ischemic stroke chances experienced by omnivores.
Here are just a few comparisons between vegan and omnivore diet
Aside from any health or ethical reasons, it just doesn't make sense to have meat cause you cannot eat it unless cooked (aside from fish, but risk having a worm grow in your intestines), nor dairy cause why are you having it after infancy, especially from another species? It makes the least sense to have egg (as you can see above: they are unfertilised infants i.e. periods).
In fact, we are not omnivores nor herbivores, but frugivores, alot like gorillas - best suited for fruits. However, this may be because they prefer them for their taste, so vegetables may still be the ideal human diet since we do not move as much these days in order to burn off all those sugary calories.
And here is the number one reason to eat those bloody putrid plants!
Why stop supporting animal agriculture
Plants are non sentient. That means that although they are consciousness like anything else, they have absolutely no consciousness (not even of being a body). Also, unlike mammals that naturally die when a part of it is cut off, each part of a plant (e.g. branch of an apple tree) is an omnipotent whole, therefore each plant species (e.g. apple) is part of the same soul (all apple trees). So when you kill a part of a plant or a plant you have done nothing to the soul because that is actually the entire species. It only gets hurt (not physically) when you wipe off the soul (therefore species) by disabling it from surviving by not allowing the species to reproduce / polluting the soil / water / etc.)
Plants also feel energy and their health is affected by it, but that does not mean they are hurt by it, which is the same case with any produce (e.g. rice) or element (e.g. water) as proven by experiments. The only sense a plant has is touch, but without the nervous system therefore pain because they have no brain.
Animals do not have higher consciousness, but they still have all 5 senses and have a brain therefore nervous system, so they feel pain. They are also sentient because they have consciousness, albeit a lower one: awareness of being a body.
Their highest consciousness basically is the earth / root chakra (desire to survive). They also desire to reproduce and enjoy pleasure rather than pain, so they apparently even have a a higher consciousness being at the water / sacral chakra (desire for pleasure and community especially family).
Also, why do religions have such concepts of kosher / halal (which may be necessary based on role / function, habitat & technology), which only apply to animal treatment all the way from obtaining to raising to storing to transporting to killing it? Mammals are more complex because they have 5 times more senses including a nervous system. Each human identifies as a single entity, each animal identifies as such but still somehow as a part of nature, but each plant identifies as part of a single entity, and each part of a plant is part of a part of a single entity (therefore severing that part doesn't affect it).
Here are a few reasons how animal agriculture is extremely supportive of animal cruelty, and yes, when it comes to it, it is a moral obligation (maryada) not to support it.
Yes, veganism appears to support ethics and salvation more than it supports health especially due to the preference of processed carbohydrates over processed saturated fats when the latter is relatively healthier (see point #19 below on How to go vegan).
In fact, veganism is also found to be linked to Adventism originated in the 1830s, which is a branch of Protestant Christianity that believes in the imminent Second Coming (or the "Second Advent") of Jesus Christ. Adventism reflected itself later in 1917 in the ADA (American Dietetics Association) with the advent of the processed food industry which appears to be linked to farm factories (being processed animal products). ADA was started by Lenna Cooper who was an American dietitian, co-founder of the Academy of Nutrition and Dietetics, has been called a pioneer in vegetarian nutrition and dietetics, and was practising the beliefs of the 7th Day Adventist Church. She was the protige of John Harvey Kellogg who was an American medical doctor, nutritionist, health activist, and eugenicist.
Why not go vegan
It's a diet of depravation! :(
NOT! It is actually because there is too much choice that it can be an utter nightmare to chose what to eat everyday :/ That is why I decided to eat every other day, but I still wonder what to eat every other day :\
Jee what should I eat today? Will it be oat cake or oat meal or vegan omlette or banana brownies or nicecream sandwich or vegan patty or roasted vegetables or wok-fried veggies or baked veggies or hummus (msabbaha plain / msabbaha flavored, if so then which flavor / hummus fetta / foul (fava beans) / qudsiya (mix of hummus & foul) or steamed (or wok-fried?) tofu with veggies or pizza (with vegan pesto or pomodoro?) or stuffed bread (with which flour(s)? and which of the many savory or sweet stuffings?) or ...
... vegan BBQ nuggets (made with cauliflower) or whole grain rice biryani or maqlooba (rice with cauliflower) or quinoa or buckwheat porridge or dosa (with which flour?) with chutney (with coconut chutney or green coconut chutney or dry chana powder) or upma or raj masala style kidney beans or avocado with chia or mango with tapoica or peanut butter fudge or cookies (bake or no bake?) ... well you get the picture.
Here are just a few examples of the few (very few) vegan dishes you can enjoy, which I mostly made myself, and am not a chef or anything (so yes, not a diet of difficulty or depravation, at all). If you are concerned about taste: protein has the same taste regardless of source, so in veganism it is usually made with pea protein, coconut fat, and beetroot juice to make it taste and look the same anyway, but without its huge moral, environmental, and health impacts.
Who has gone vegan
Aside from the strongest and biggest animals such as bulls, buffalos, rhinoceros, horses, gorillas (mostly), and elephants being herbivores, you can find some great human examples too.
Yes there are many - popular - human examples that are either vegan or were close to it / on the path to it such as:
1) athletes like Frank Medrano, Dr. Nun Amen-Ra (deadlift world champion), Patrik Baboumian (mediumweight log-lift world champion, heavyweight log-lift German champion), Mike Tyson, Torre Washington (bodybuilding champion), David Haye (heavyweight world boxing champion), Stephen Hughes-Landers (calisthenics champ), Mowrad Rownak Flowrendo (multidisceplanary yogi, athlete, & martial artist), ninja, and gladiators.
2) spiritual guides like Jesus, Muhammad, Ghandi, yogi Anoop Haridasan, guru Jinesh Narayanan, Jain monks, and Mowrad Rownak Flowrendo.
3) scientisits & business-men like Leonardo Da Vinci, Albert Einstein, Nicolas Tesla, Steve Jobs, and Bill Gates.
4) actors like Keanu Reeves, Robert Downy Jr., Joaquin Phoenix, Ryan Gosling, Jack Black, Woody Harrelson, Leonardo DiCaprio, Daisy Ridley, and Kim Kardashian.
5) villagers like Blue Zone communities.
Oh and by the way, vegetarians do NOT eat egg cause even though it is not an animal (yes it's a hen period), if fertilised it can become one.
1) athletes
How to go vegan
You would think that an article about veganism making people stupid or psychotic would make you think twice about being vegan, but it made me think twice about NOT being vegan xP It just made me more sure to have certain items on my plate xD
The biggest possible lack of nutrient in vegan diet is NOT B12 (85% have it) nor iron lol, it's actually zinc!
Tips to to ensure your vegan diet keeps you healthy in the long run:
1) Vitamin A: available in all orange / yellow fruit & vegetables (like orange, squash, carrot, apricot, nectarine, bell peppers, lemon, etc.), mostly in the form of carotenoids which are then converted to Vitamin A. This also aids iron absorption.
2) Vitamin D: available from the freaking sun! The more sun grown something is (especially mushroom) the more D it has; you do NOT have to get it only from dairy!
3) Vitamin K2: specifically MK-4 lacking in plant based diet unless you have fermented foods epsecially soy like natto / miso / tempe. By the way soy does NOT raise estrogen, dairy does (duh.. it's from a female cow).
(yes he immediately grew boobies)
4) Vitamin B12: as many as 85% are deficient because animals are not even raised naturally anymore. This can be obtained via fortified yeast (nutritional yeast / marmite), fortified cereals, fortified plant milks, and possibly some probiotics (more info at #13 below). It can also be obtained from freshly plucked organic unwashed fruits and vegetables, and fresh spring water.
5) Iodine: iodized salt or sea salt (one teaspoon a day) / seaweed.
6) iron: even though plants have non-heme iron, of which only up 10% is absorbed, ensure it is obtained by having iron high vegan foods such as nuts, seeds (such as chia, having 3 times the amount in spinach), and cereals like wholegrains and legumes especially lentils & hummus / chickpeas. Have those with vitamins A & C (as fresh as possible) rich foods, minimal calcium (especially dairy as it impedes its absorption) to aid in absorption, and minimize antinutrients: phytates, lectin, and gluten.
7) zinc: i never heard of this as a vegan issue before, but most foods that contain iron also contain zinc so should be k 🙂
8) calcium: there are too many options such as chia (5 times the amount in milk), almond, cabbage family (including broccoli & bok choy), and tofu made with calcium sulfate.
9) HDL / good cholesterol: it's too bulky to cross from blood vessels into the brain; the brain makes it out of anything.
10) complete protein especially by quinoa, hempseed, chia, buckwheat, and brown rice & beans combo.
11) minimize non organic foods especially the Dirty Dozen (need a lot of chemicals to prevent pests & weeds): strawberry, apple, grape, peach, nectarine, tomato, potato, kale, spinach, cherry, pear, and celery because they kill good bacteria which the body is composed more than human cells, and have low life force.
Also avoid conventionally grown wheat as glyphosate (a deadly chemical) is usually used as pesticide and to make it easy to harvest, replacing it with crono grains (preferably organic) such as oat, buckwheat, millet, quinoa, amaranth, sorghum, teff and, rice which are gluten free, and others such as barley and rye which are nutrient dense. If not then get organic whole grain wheat at the very least.
12) if possible, freshly plucked unwashed organic produce which you can get by growing indoors / in your patio / balcony or from a u-pick farm. This is because 50% of nutrients (especially vitamins therefore bacteria) are lost 1 hour after plucking, and almost 100% (especially Vitamin C) after 1 week. Vitamins (especially C) is said to be lost also after freezing.
13) good bacteria (probiotics) to compensate for the unfresh & over sanitary urban environment and to especially ensure that fibers (especially from grains such as wholegrains & legumes) are properly broken down. An inadequate microbiome is also largely associated with autoimmune diseases such as MS and Arthritis and makes digestion a lot harder and less beneficial as bacteria release many important nutrients that body does not.
Most (if not all) bacteria die at 75C, so there is no need to cook at very high temperatures. If possible, cook at no higher temperature than 55C because you start to kill bacteria at 60C which are needed for many vitamins; you can find cheap thermometers at Amazon for that. For legumes (especially any stored for long and especially kidney beans), you may want to simmer because it will take too damn long otherwise. Either way, avoid grilling (burns food), microwaving (unless necessary), and deep frying (mutates the food, and is also bad due to highly processed seed oils that are - yet again - over cooked and over used).
You can get those from cooling food after cooking it (especially rice) / saurkraut (fermented cabbage) / garlic (or any other) pickle / organic apple cider vinegar / fermented soy (natto / miso / tempe) / aged barley or rice / organic soy sauce / nutritional yeast / marmite / vegimite. Most of those are very easy to make at home with the aid of salt, not vinegar as that actually kills bacteria.
Another trick is to avoid antibiotics (unless really necessary) as they kill bacteria, but especially if you must have them then it is imperative to regularly play in the soil, otherwise do regular gardening. One only needs a tiny 1.5mcg of B12 a day to remain healthy.
14) Ferment wholegrains / legumes / nuts / seeds to minimize anti-nutrients such as phytates, gluten, & lectin, to lower their glycemic index (bacteria reduce the amount of sugar), and to make them last longer through the lactic acid released. You can do this by soaking in warm acidic medium (using e.g. organic apple cider vinegar, lemon, salt, typically for 1 day minimum) / sprouting (leave them for some time in moist environments to grow roots) / cooking. When it comes to whole grains (such as spelt) then you should ferment them for a minimum of 3 hours by mixing them with sourdough (fermented dough).
Ask me preferably at www.NoDojo.Ninja for fermented items or instructions on how to prepare them.
16) never mix fresh food with cooked food, unless to aid in metabolizing cooked food (e.g. lemon for whole grains). Since fresh food (fruit & vegetable) digests quick, you may have cooked food at least 1 hour after. However, have fresh food after cooked food (grains e.g. cereals (like wheat) & legumes (liek beans), nuts & seeds) after a minimum of 3 hours. This is because while heavily processing cooked food (which typically has a lot of phytates), the fresh food is caught in the mix and gets over-fermented.
17) to keep body water content high and the body alkaline therefore prevent high acidity (therefore prevent a range of problems such as diabetes, obesity, insulin resistance, metabolic disorder, fatty liver disease, stroke, heart attack, autoimmune diseases & gastric disorders), at least 50% of your food should be fresh whole fruits & vegetables, which does not need much processing. Fresh food especially in the form of citrus and berries are great antioxidants which reduces inflammation caused by our unnatural lifestyle full with toxins and chemicals in the air, water, earth, and food (especially the processed especially with seed oils).
No more than 20% should be processed / fun foods especially because those contain way too many calories and convert to unused energy (therefore fat) too quickly, which again makes you eat too much because they are addictive and make you feel hungry too soon. The rest should be whole grains then nuts & seeds to minimize calorie intake and feel full for much longer. Some people however seem to survive fine on fruit alone, but I reckon that must be fresh & organic to retain good bacteria.
If you must use added sugar then avoid normal table sugar (no matter how brown because still has virtually no minerals nor antioxidants) in favor of natural sugars such as stevia, monk fruit, or date sugar otherwise sugar alcohols such as xylitol, erythritol, or maltitol which do not harm the teeth nor disrubt the balance of gut bacteria aside from containing a fraction of the calories of table sugar. Otherwise as a last resort then go for jaggery, which has high bioavailability of iron, and a high amount of antioxidants due to the availability of molasses.
18) especially for someone with high protein needs but is not yet is accustomed to a vegan diet (especially legumes), you should use the aid of digestive condiments to aid in digestion therefore prevent symptoms such as fatigue and bloating. These condiments have the same properties of bodily enzymes therefore help break down food to conserve energy and help maintain the body's internal temperature. These condiments are: coriander, cardamom, cinnamon, cloves, cayenne (red), green, & black pepper, turmeric, aniseed, cumin seeds, and mustard seeds.
19) just as we do not want to demonize all sugars, we do not want to demonize LDL cholesterol (known as bad cholesterol) which mostly comes from saturated fats that are rich in omega-3 fatty acids that help brain function, protect the heart, protect from cold weather, and transport important nutrients around the blood.
Avoid refined vegetable oils especially seed oils high in linoleic acid (AKA PUFA: Poly Unsaturated Fatty Acids) as they are unstable and high in omega-6 which reduces omega-3 and cause oxidation (due to high heat and chemicals for processing) therefore cause weakness and inflamation. Oils high in oleic acid (AKA MUFA: Mono Unsaturated Fatty Acids) are OK however. When it comes to cooking, the oil should be refined (higher burning point) but minimal, and still better not be PUFA. The best oils therefore are avocado, olive, coconut, and oleic sunflower, in descending order.
However, minimizing any processed oil (including MUFA / oleic) is a good idea because any oil is still refined oil and never naturally found anywhere. For example one table spoon of olive oil may need 100 olives to be processed; it is a lot like drinking "fresh" fruit juice. Processed oils simply are too saturated which also implies excess calories, yes even more than meat fat itself! Also, did you know oil cannot mix with water, which the body is mostly made up of?
LDL is really bad with excess sugar which breaks it down therefore triggers the body to create calcium carbonate as a defensive mechanism therefore clogging arteries. Get LDL from nuts, seeds (especially chia; 2 times the amount of omega-3 in salmon) or their butters (e.g. peanut butter), coconut, avocado, or algae such as seaweed (macroalgae). If not then from animal products such as pasture-fed cow ghee (a catalyst that multiplies chemical reaction especially for legumes up to 15 times for improved metabolism in liver), otherwise pasture-fed chicken egg especially its yolk. If not then from relatively healthy oils such as olive, coconut, and avocado oil. If not then from non-farm fish as a last resort.
Fish is the best meat because it is the least saturated and the least suffered due to lack of memory and nerve endings at the top of the jaw where it is usually caught. However, it does suffocate (therefore suffers) when taken out of water, a lot like a mammal suffocates when forced into the water.
The best fish are the smallest because they have the least contaminants such as mercury since they feed on plants, are cheaper, are more sustainable (they easily withstand heavy predation and multiply much more rapidly), are rich in nutrients (such as protein, calcium, vitamin D, iodine, iron, magnesium and especially zinc). Most importantly, small fish are least likely to be farm fish, which is cruel for the fish, encourages parasites & diseases which can also overflow into the wild, and often are fed the small fish which are better obtained directly. Examples are anchovies, sardines, herring and mackerel. However, keep in mind the source of those excellent nutrients: algae. Why go indirectly?
20) Don't fall for the "eat every 3 hours" myth cause that raises insulin resistance. Instead, fast at least 17 hours a day because that flushes out toxins (especially carcinogens) AND activates ketosis for fat burning (especially coupled with exercise, especially HIIT to boost metabolism). It is also recommended to fast a minimum of 24 entire hours a week, preferably dry.
And when you eat, drink some water then eat slowly to aid not only in feeling full, but in a maximizing digestive enzymes to prevent heart-burn and acid-reflux symptoms.
How to go around it? Simply follow the recommendations above and take it gradually at 1 month minimum intervals by weaning the self off beef to chicken to turkey to egg to milk to fish. Some vegan recipes can be found at https://photos.app.goo.gl/iTRUQVgYhZ7VPCQz5.
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