Author: vegetarian vitamins guy

To some people, the phrase “Vegan Cuisine” sounds like an oxymoron. To others, it sounds like the road of a hardcore food nutritionist. “Scary,” was the word used by my roommate when I announced I was going to try to become a vegan. What most people don’t realize is that it’s very possible, indeed even probable, for a creative chef to make vegan food just as exciting and full of variety as any other type of cuisine. What is veganism, first of all? Strictly put, veganism is a diet which contains no animal byproducts. Not only do vegans not eat meat, like vegetarians, but they also do not consume any food created by animals. No milk, no eggs, no dairy of any kind. No pasta derived from eggs. No gelatin. When you stop to think, it is surprising how much of the typical American diet is animal-derived. All of this, I admit, can sound rather scary to the typical meat and milk lover, and certainly to the typical American who is surrounded by fast-food hamburgers and bologna sandwiches from a young age. But veganism is not as intimidating as it sounds. In fact, when the right choices in recipe and menu are made, it can be extraordinarily flavorful and rewarding. Think of it this way: Vegan cuisine can’t rely on heavy, flavorful ingredients like meat and dairy to get its flavor and substance. So what do they do instead? They replace those ingredients in a way that makes you never even miss them- with fresh vegetables, heady spices, wonderful texture combinations and delicate wheat-based starches. One of the most uniquely vegan foods on the market, and the one that tends to scare the layperson the most, is tofu. Tofu is basically a soybean curd with a sponge-like consistency and a bland taste that absorbs whatever flavors are around it. Am I tempting you yet? Wait. Let’s try this. Imagine a dish of Italian stuffed shells, loaded with tomato sauce and basil, garlic, and oregano. Now imagine that instead of cheese, the shells were stuffed with a mixture of soft tofu, blended with fresh spinach. The tofu absorbs the Italian spices and has a delicate, creamy flavor all its own. Would you notice the absence of the cheese? Sure. Would you miss it? Not likely. There are many recipes unique to vegan cuisine that are truly surprising in their variety and tastiness. Curry is one of the darlings of vegan cuisine, and is available in all forms and flavors. Other wonderful vegan dishes include several types of stir-fry, swimming in soy sauces and fresh vegetables; salads overflowing with fresh beans and sweet oil dressings, and many spicy and exciting side dishes and appetizers. Many people, for example, love the wonderful garlicky zing of hummus and do not realize that it’s a distinctly vegan food. Give vegan cuisine a try. Once you stop relying on meat and milk for your flavor and fullness, you might just discover a whole new world out there, where spices are abundant and soybean curd can be delicious.

For great info on vegan vitamins, vegetarian supplements and nutrition, visit www.vegetarianvitaminsguide.com today!

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All About Veganism is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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Ergonomic products are still a great mystery to many people. Even though they are now in many advertisements, on websites and in stores, some folks will not stop to consider the good that can come from these amazing items. Instead of being a fad or trend, ergonomic products are made to last and help you become healthier and more productive. You will find that ergonomic chairs have many adjustable parts, such as the armrests, back, seat and height. After making the necessary adjustments and giving their bodies the needed support, most people cannot believe how much more work they are able to do.

Find Comfort in Ergonomic Office Chairs is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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Cooking for the vegan is more or less like cooking for any other ethnic or religious group which restricts certain things from their diet. A little creativity will win you some big points with your vegan customers, and furthermore will help conquer a niche market. Vegans often mourn the lack of restaurants that cater to their needs. Providing some imaginative menu entries for vegan customers will make a happy patron who spreads good word of mouth to their vegan friends!

Understanding Vegans. . .

Vegans are vegans for any combinations of these reasons:

_Health_ The vegan diet includes whole grains, beans, soy products, olive oil, fresh fruits and vegetables, nuts, and fresh spices. Resultantly, they argue, their diet is very high in protein, vitamins, beneficial monounsaturated fats, and antioxidants and other micronutrients, while being moderate in sodium, calories, and saturated fats. In addition, they automatically exclude those scary food contamination problems that strike their meat-eating counterparts, such as e. coli and mad cow disease.

It should be noted that there are essential vitamins missing from the vegan diet, most notably B12, iron, and calcium, which they must supplement by other means. Vitamin-fortified foods or vitamin supplements are usually used.

_Ethics_ Probably the biggest concern is for animal cruelty. Vegans typically wish to exclude any and all forms of “”animal exploitation”” – not just meat and leather, but even the products that you can obtain from an animal without killing it; because even milking a cow or shearing a sheep for wool is still exploiting an animal for a human’s benefit. This is a belief, when held, which varies in degrees of commitment from philosophy to religion.

_Environmental Responsibility_ The typical environmental impact talks about methane gas from domesticated animals being as bad for the ozone layer as emissions from car exhaust, and about how it takes this many acres of land to sustain one cow where the same acres could more efficiently be used to raise crops, and so on.

_Religion_ While religions which specifically require veganism are rare, several sects of Buddhism still require strict adherence to non-violence, including killing an animal. Parts of different philosophies, which usually focus on reducing the impact one’s life has on the Earth, also suggest or enforce vegan beliefs.

_Aesthetics_ It can certainly be argued, if you’ve been inside a slaughterhouse, that the factory-like process of butchering animals is unpleasant in smell and appearance. Vegans also boast that their food just plain tastes and looks better. They say that the elimination of salt, grease, animal fat, and so on keeps their palette clean enough to taste the real essence of fresh fruit and vegetables.

Vegan Cuisine. . .

One wonders where vegans would be without soybeans. Soy forms a big staple in the vegan diet, in the form of soy milk, soy meat substitutes, and tofu. It is interesting that vegans work so hard to create so many things out of soy beans that look, smell, and taste just like the meat and animal products they are trying to eliminate. Anyway, soy substitutes will be a big part of any large vegan banquet, particularly because soy is so easily fortified with other vitamins and nutrients.

International cuisine holds many wonders for the vegan dietary spectrum. In particular, Mediterranean, Middle Eastern, Southern Indian, Thai, Mesoamerican, East Asian, and East African cuisine have a rich tradition of recipes and dishes which happen to be vegan-friendly. This is due in part to some parts of the world having birthed their culture in a regional area that doesn’t have a handy livestock animal nearby, or just being poor grazing grounds to start with.

But also, many cultures of the world have a wealth of native crops which lend some interesting flavors to the cuisine. At least here, you can be a little envious of vegans – some of them are gourmets in their own right, and can regale you with tales of Indian curry, rice pilaf, almond deserts, salsa, baba ganoush, seven-grain bread, and various other cultural specialties. Particularly in contrast to the typical North American and European Union homogenized diets, which sometimes seem to consist entirely of hamburgers and fries or chips, the vegans certainly get a wider variety of flavors.

A chef can see this as an artistic challenge to be creative within a strict set of rules, and studying some vegan recipes and the menus at vegan restaurants should give you a host of inspiring ideas.

Meat substitute will usually be some form of tofu. Tofu comes in textures ranging from soft, which is about like yogurt or jello in consistency, to very firm, which is more like a hard cheese. Tofu is marvelous because it can take on the taste of virtually anything.

Make tofu bacon by slicing thin strips of hard tofu and frying in a skillet with vegetable oil, adding a couple drops of liquid smoke flavoring. Or grind hard tofu into a good hamburger and chili substitute. The medium-texture tofu can be used for a cheese substitute. And soy, itself, can be made into anything from milk to yogurt to ice cream, some of it tastes as good if not better than its animal exploiting counterpart.

For great info on vegan vitamins, vegetarian supplements and nutrition, visit www.vegetarianvitaminsguide.com today!

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Understanding Vegans is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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It seems that many people today, with the various diets and lifestyles, lack the essential understanding and awareness of recommended serving sizes. Often we we will look at that handy and insightful nutrition information label, but we’ll overlook the little part that tells us exactly how much of the product the nutrition facts actually apply to. In general and contrary to the common assumption among many people, the ‘Nutrition Facts Label Serving Size’ is not related to the ‘Food Pyramid’ recommended servings.
It appears that today the serving sizes that are being printed on products in the US “are more uniform and reflect the amounts people actually eat” (according to the FDA website). A level of concern about this may not be unfounded, especially considering rumors you may have seen on several websites (I have been unable to prove or disprove them) stating such unbelievable statistics as 40 percent of the average diet in America being comprised of dairy and only 8 percent being fresh fruit!
However, glancing at a few products, the serving sizes do seem reasonable so far, for instance 5 crackers amount to one serving. Therefore it would seem they may be studying the healthier half of the American population to derive these portions. There’s no justifiable cause for over reaction to the aforementioned FDA (US Food and Drug Administration) statement at the current time. Thank goodness.
Still, I would like to provide for you a basic outline of suggested daily servings and portion examples for a balanced plant-based diet (source cited below):
Breads/Grains – 6 to 11 servings daily – 1 oz ready-to-eat cereal – 5 or 6 small crackers – 1/2 cup cooked cereal, rice, pasta, noodles – 1 slice of bread – 1/2 hamburger bun, English muffin ~ 1 small roll, muffin, biscuit
Vegetables – 3 to 5 servings daily 1/2 cup cooked beans, peas, legumes – 1 cup raw leafy vegetables – 1/2 cup cooked or raw vegetables – 3/4 cup vegetable juice
Fruits – 2 to 4 servings daily 1/4 cup dried fruit – 1/2 cup chopped fruit – 1 melon wedge – 3/4 cup fruit juice – 1/2 grapefruit – 1 medium apple, banana, orange
“Protein or Meat Group” Substitution – 2 to 3 servings daily 2 tablespoons peanut butter – 2 tablespoons nuts or seeds – 1/4 cup tofu or tempeh – 1 cup soy milk – 1 egg or 2 egg whites – 1/2 cup cooked dry beans or peas.
Milk/Yoghurt/Cheese – 2 to 3 servings daily 1 cup milk – 1. 5 oz natural cheese – 2 oz processed cheese – 1 cup or 8 oz yoghurt
(To maintain a vegan diet you can substitute these animal products with nuts and seeds, tofu, kale, edible seaweeds, watercress, parsley, dried figs, or calcium fortified soy milk for example)
Fats, Oils, Sweets which are low in hydrogenated, saturated, and trans fats, to be used sparingly of course!
Credit to source: “Vegetarian Diet Information” (copyright 2003-2008)

For great info on vegan vitamins, vegetarian supplements and nutrition, visit www.vegetarianvitaminsguide.com today!

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Recommended Healthy Portion Sizes for Vegans and Vegetarians is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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Vegetarian omega 3 sources allow those with alternative diets the same opportunity to enjoy omega 3 benefits. Vegetarians and vegans already have a diet that has been shown as beneficial for lowering the risk of heart problems and other diseases prevented by some fatty acids, but it is because it is rich in omega 6 and linoleic acid.
Like most daily diets, these vegetable-based diets are low in omega 3 fats, often called alpha-linolenic acid, which allows your body to produce docosahexaenoic acid (DHA) and eicosapentaeoic acid (EPA). These fats are the ones most people lack regardless of their diet, but also the most beneficial.
Natural Food Sources
Omega 3 benefits are generally associated with fish and fish oil, but those are not the only food sources rich in fatty acids. Flax oil and milled flax seeds are the richest vegetarian omega 3 sources. For an additional source of omega 6 and 3 sources, consider hemp seed and oil. Rape seed oil and olive oil contain smaller amounts of these nutrients, but you need to be careful since rape seed oil is an irritant for some people.
Oils and seeds are not the only omega 3 foods from non-animal sources. Tofu and walnuts have some omega nutrients, but are actually higher in omega 6s than 3s. Dark, leafy green vegetables such as broccoli and other vegetables such as cabbage also have these powerful nutrients and make great additions to your diet.
Vegetarian Omega 3 Fortified Foods
Eggs are one food that has added omega 3 benefits because they are often naturally fortified by feeding the chickens an abundance of flax seeds. Milk producers and yogurt companies frequently add vegetarian based ALA as well. For strict vegetarian diets, however, these foods are off the list, but it doesn’t mean that they can’t enjoy the health benefits.
Several brands of margarine and salad dressings use alternative oils such as olive or flax as their base. If you are drinking milk alternatives, consider soy drinks that include flax seed products. Yet another source of ALA for vegetarians is grain breads. The biggest rule of thumb is to read labels since different brands use different sources.
Supplements
One of the biggest omega 3 sources for everyone is supplements. Supplements are not necessarily from a vegetable base, so vegetarians need to watch labels. Flax, hemp, and perilla oils are a few of the common supplements available.
All of the sources vary significantly in the actual omega 3 benefits your body receives. Fish oil, for example, requires two separate processes in order for your body to use the substance while flax oil requires three. One of the highest vegetarian sources of omega 3 is microalgae oil, which your body can begin to use immediately with no additional processing. Microalgae oil gives you the maximum benefit of omega 3s. In addition, microalgae oil contains the proper balance of EPA and DHA making it a far superior source to any other including fish.
While foods and oils like flax oil and walnuts are a source of vegetarian omega 3, microalgae oil supplements is a higher source while being easier for your body to use. This allows everyone to enjoy omega 3 benefits and a healthy lifestyle.

For great info on vegan vitamins, vegetarian supplements and nutrition, visit www.vegetarianvitaminsguide.com today!

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Sources Of Vegetarian Omega 3 And What Vegetarians And Vegans Should Know is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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There has been a lot of buzz about a garment called the Body Magic. A lot of people report getting rid of up to three dress sizes in a matter of minutes. We all normally discount huge claims made by product manufacturers. A lot do make unsupported claims but then some actually perform as stated; and this one falls into that category.

The Body Magic is a medical grade garment and it was designed by an Orthopedic surgeon.The Body Magic works by taking those unwanted fat rolls and bulges that show themselves in the stomach and back areas and smooths them out. This effect is so prominent that it looks like cosmetic surgery like a tummy tuck and breast lift were performed. The result is that any woman who wears this garment is given an hourglass figure. Surf for more info at www.bodymagicmall.com

A Guide To Ardyss Body Magic is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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In part II of “Vitamin D and the Raw Vegan Diet,” I look at vitamin D3, problems with supplementation, and winter weather.   Be sure to check out Part I for information on where vitamin D comes from, how much we need, and the toxic ingredients in sunscreen.

D3?

Vitamin D (as well as vitamin D supplements) actually comes in two forms: vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol).   Although once thought to be equivalent, it is now known that vitamin D3 (manufactured from exposure to UVB rays) is not absorbed by the skin right away.   It actually takes up to 48 hours before the majority of the vitamin D you have been exposed to has entered your bloodstream.

What’s the big deal?

After a nice, sweaty day spent outside, what’s the first thing we want to do?  Take a shower.

And what do we typically do in the shower?  Lather on lots of sudsy soap.

Uh oh.   The problem here is that you are not just washing away your sweat with that soap.   If it’s been less than 48 hours, you are stripping your skin of all that precious vitamin D!

The solution?  Well, there are a couple:

#1: Wait two days to shower

I may not wear makeup or lots of fancy accessories, but I am still a lady.

I am not WAITING two days after sweaty time in the sun to rinse off!

#2: Only use water

I like to take a shower almost everyday so this is my personal preference.

I know, I know.   Only water?!

If you eat a healthy, low fat raw diet, without added salt, spices, or condiments, you really do not need to use soap.   In fact, I NEVER use any form of soap, natural or not, to clean my skin.

But I’ll save that for another post.

Problems with Supplementation

The research out there on problems with supplementation of any kind, including vitamin D, is rather extensive.

One particular study conducted in 2008 showed that vitamin D supplementation can actually block the Vitamin D Nuclear Receptor (VDR), which is necessary for the “repression or transcription of hundreds of genes, including genes associated with diseases ranging from cancers to multiple sclerosis. ”

Here is a quote from the professor at Australia’s Murdoch University School of Biological Medicine and Biotechnology, Trevor Marshall, Ph. D. , as quoted in a ScienceDaily article on the study:

Molecular biology is now forcing us to re-think the idea that a low measured value of vitamin D means we simply must add more to our diet. Supplemental vitamin D has been used for decades, and yet the epidemics of chronic disease, such as heart disease and obesity, are just getting worse.

Our disease model has shown us why low levels of vitamin D are observed in association with major and chronic illness,’ Marshall added. ‘Vitamin D is a secosteroid hormone, and the body regulates the production of all it needs. In fact, the use of supplements can be harmful, because they suppress the immune system so that the body cannot fight disease and infection effectively.

Debbie Took from RawforLife makes a very good point regarding supplementation and animals in the United Kingdom:

The animal world is full of clues as to how to live healthfully. So, as looking at domesticated mammals (ingesting various unnatural substances in their feeds) would complicate things, let’s consider wild mammals such as squirrels, deer, rabbits. They don’t supplement (and neither do they eat oily fish or vitamin D-fortified milk).

Sure, they’ll get lots more sunlight each summer than we will (which gives us a clue as to lifestyle adjustments to be made). However, the supplement manufacturers like to make us feel that no matter how much sunshine we get in the UK summer our health is going to be compromised if we don’t take D supplements in the winter. Yet these animals are doing just fine! (but note they don’t sit behind windows, soap themselves down daily, drink alcohol or overeat either. . . )

Well said, Debbie!

I think I’ll take a lesson from my animal friends and stick with simple (and free) sunshine.

What About Winter Weather?

Because vitamin D is fat-soluble, it can be stored by the body.   This means that you have the potential to get enough sunshine during the warm months to last you through the winter.

But don’t think you can’t get a wicked tan in the winter time.   Did you know that you can get pretty seriously burned from sunlight that is reflected off of snow?

Now, you won’t catch me sunbathing in 30 degree weather and I certainly do not recommend it.   But if you’re a fan of cold weather (or a masochist), be my guest!

My Advice to You

If you haven’t already, be sure to make the most of the last couple of weeks of mild weather before it gets too cold.

Remember, all it takes is 15-30 minutes outdoors (unless you have dark skin, in which case you will require more exposure) to receive adequate vitamin D.

You can spare a few measly minutes for your health, right?

For great info on vegan vitamins, vegetarian supplements and nutrition, visit www.vegetarianvitaminsguide.com today!

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Vitamin D and the Raw Vegan Diet: Part II is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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Is losing some extra pounds one of your new year resolution? Then, read this article carefully. Weight loss aspirants will be bombarded with countless special offers, limited time promotions of and crazy deals early new year.

Just like you, even diet pill sellers are waiting for the new year to make some decent profit by cashing in the new year craze to lose weight. People who can not follow controlled diet and do regular exercises would be their priority target. Alli (over the counter version of Xenical) is one of the most popular weight loss supplements available, especially after it received FDA approval.

Glaxo Smithkline, the company behind Alli is going to spend £6 million just for its early new year promotions. So you will see advertisement for Alli almost everywhere. Alli, like any other fat binder, can help you to lose some real weight, might cause embarrassing side effects. Alli has few herbal alternatives like Proactol and Lipobind that work in the same way, but do not cause any side effects.

Proactol, the popular Alli alternative, is proven to bind 28% of dietary fat and aid safe weight loss without any side effects. Proactol gained much popularity after it was featured by The Telegraph, Daily Express etc. . By making food to stay longer in our stomach it also suppresses hunger and thus increases rate of weight loss.

For more information please read the proactol review here.

Best Weight Loss Supplement for 2010 is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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Are you vegan or vegetarian and looking to lose weight and sculpt your body without meat? Have you been told that it’s next to impossible to get enough protein while living the Vegetarian Lifestyle?

If so, then keep reading as you are about to discover 10 high protein vegan foods that you can easily incorporate into your diet that will help in your quest to gain muscle.

A Surprising High Protein Food

Yes, You Get to Eat Pasta!

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For great info on vegan vitamins, vegetarian supplements and nutrition, visit www.vegetarianvitaminsguide.com today!

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10 High Protein Vegan Foods For Your Musc is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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Making a delicious vegan tofu pasta salad is so simple. Start with any pasta.  I prefer whole wheat in a curly cue shape, but you can make this dish with pretty much any pasta noodles you like.

1. Boil the pasta following the instruction on the package.  Be sure to use enough water and stir the pasta occasionally as it boils.

2. When the pasta has boiled for long enough, strain out the water with a colander in the sink.

3. Now put the strained pasta in a big bowl, toss in extra virgin olive oil, salt, and pepper.  You can add more to the dressing, such as red wine or balsamic vinegar.

4. Refrigerate the pasta.  When it is cool toss in some of the great ingredients listed below for a nutritious dish.

Baked tofu.  Cut the tofu into small cubes.  Baked tofu comes in a wide varitey of brands and flavors.  I don’t think I have ever tried one that I didn’t like.  My current favorite is the Teriyaki baked tofu form the San Diego Soy Dairy.  Tofu is excellent for adding protein to this salad.

Tomatoes.  This really only works with cherry tomatoes, as regular tomatoes fall apart when you cut them up and mix them in.

Broccoli.  Little florets add a lot of vitamins and flavor to the salad.  A bit tough to pick out, and some don’t like this, so keep on the side if you might serve this to those who don’t appreciate broccoli.

Parsley.  Dice up a little and add it to the salad, parsley gives everything a fresh green flavor.

Olives.  When possible I prefer pitted Kalamata olives, but all olives are good.  I’ll even use diced black olives from a can if I don’t have anything in a jar or fresh from an “olive bar”.

Pickles.  Cut into little pieces.  I used to be a huge fan of the pickles sold chilled in jars, but lately I’ve been slumming it with jars of “pickle chips” (not sold chilled) like you would put on a veggie burger.  Either would work just fine.  You could even add both types of pickles.

Frozen peas.  Is it just me, or do the frozen peas totally make a noodle salad?  Sure, you could eat it without the peas, but why?

Chickpeas or garbanzo beans.  Adds a nice texture along with a good dose of protein.

Three bean salad.  Just delicious when added to this dish.  I probably wouldn’t do this and also the chickpeas, as three bean salad usually has chickpeas in it.

Chow mein noodles.  This adds such a wonderful crunch.  These must be served on the side, because if you mix them right into the salad the chow mein noodles will get soggy and loose all their crunch.

Jalapeno or pepperoncini peppers.  Just to state the obvious, only add these spicy little guys if you want things hot.  These are something else you might want to keep on the side.

More noodles.  Sounds weird, but try adding even more pasta with a different shape and flavor.  For example, if you are using a bag of whole wheat curly cue shaped pasta for the base, why not try a half bag of rice wagon wheels to add a contrasting noodle.

. . . and anything else you like.  Almost any fresh or cooked vegetable or fruit (celery, peppers, artichoke hearts, mushrooms, blueberries, sun dried tomatoes, etc) could be added to this salad!

So there you have it, easy as pie!  This is a nice dish to make for a potluck, picnic, or to have for lunch all week long if you make a big batch on a Sunday evening.

Please check out more great resources for Vegans I have at my website, www. VeganUSofA. com.

For great info on vegan vitamins, vegetarian supplements and nutrition, visit www.vegetarianvitaminsguide.com today!

Vegan Dessert Cookbook ~ Pie Brownies Dairy-free Ices

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How to make a Delicious and Easy Vegan Tofu Pasta Salad is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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Product DescriptionBetter Than Milk, Rice, Original Enriched, 21. 4 Ounce Unit. . . More >>
Better Than Milk Vegan Beverage Mix, Rice, Original, 21.4-Ounce Canisters

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Are you concerned about your vitamin D intake?

Besides protein and vitamin B12, vitamin D deficiency is one of the biggest reasons people have reservations about going and/or staying raw (or vegan, for that matter).

This becomes especially true around this time of year, when the sun is waning and the cold temps are movin’ on in.

There’s no question that vitamin D is essential to human health.   Vitamin D is necessary for the proper absorption of both calcium and phosphorus.   I’m sure you have seen images of the disfiguring effects of rickets, a disorder caused by a lack of vitamin D in the body.

Did you know that vitamin D is also necessary to process vitamin C and deficiency is implicated in the cause of 17 varieties of cancer?

Sometimes the fact that so many people (cooked and raw foodists alike) dwell on vitamin D when it is SO easy (and so free) to obtain really boggles my mind.

Then I remember all the COMPLETELY WRONG and often COMPLETELY BIASED information that we are all indoctrinated with from a young age regarding the source of this vital vitamin.

It’s time to debunk all the bull, don’t you think?

Where Does Vitamin D Come from?

Few will argue that vitamin D is a fat-soluble vitamin that is necessary for healthy teeth and bones.

However, there has been quite some debate about how exactly to achieve proper levels of vitamin D.

According to traditional medicine, the only way we can get enough vitamin D is by consuming fortified milk, eating various species of fish, or by some form of supplementation.

Hmmm. . . I wonder what Dr. Colin Campbell, author of the renowned nutritional study The China Study, has to say about that?

Although some of the vitamin D present in our bodies may come from food, we can usually get all that we need from a few hours of sunshine each week.   In fact, it is our ability to make our vitamin D that leads to the idea that it is not a vitamin; it is a hormone (i. e. , made in one part of our body but functioning in another part).

The sun’s UV rays make vitamin D from a precursor chemical located in our skin.   Provided we get adequate sunshine, this is all the vitamin D we need.

And John Jacob Cannell, MD from Vitamin D council, is there anything that you would like to add?

Remember, our ancestors lived naked in the sun for several million years. Then 50,000 years ago, some of us migrated north and south to places with less sun. Then we put on clothes, started working inside and living in cities where buildings blocked the sun. Then we started traveling in cars instead of walking, or riding horses, and glass blocked even more of the UVB in the sunlight. Then, only a few years ago, we started actively avoiding the sun and putting on sunblock. All this time we humans have been steadily reducing the tissue levels of the most potent steroid hormone in our bodies, one with powerful anti-cancer properties.

The really significant reductions in sunlight exposure have occurred since the industrial revolution, just the time the “diseases of civilization” like cardiovascular disease, diabetes, and cancer seem to have greatly increased. Pretty frightening when you think about it.

Even Dr. Joel Fuhrman, who advocates supplementation in his book Eat To Live, has this to say:

Most of us work indoors and avoid the sun or wear sunscreen, which lowers our vitamin D exposure.

In other words, vitamin D does not come from packaged breakfast cereals or rancid fish oils.   It comes from good ole’ Mr. Sun.

How Much Sunshine?

The US RDA for vitamin D is 400 IU (international units) for an adult.

Dr. Mercola recommends that each person should get about 5,000 units of vitamin D everyday.

Sounds like a lot, right?

Not really, especially when you consider that only 15-30 minutes of full exposure (or as close to full as you can get) produces about 10,000 IU vitamin D!

What About Sunscreen?

Ah, sunscreen.   That fruity, vanilla-y smelling goop that reminds us of beaches, bikinis, and family BBQs.

Snap out of it!

Not only are most sunscreens full of toxic ingredients, but putting them on your skin actually blocks the absorption of UVB rays, which is what we need to make vitamin D.

A healthy (and free) alternative?  Shade.

If you feel yourself becoming uncomfortably warm in the sunshine, find yourself a nice shady spot, put on some breathable fabric, wear a hat, etc.

Simple, yet solid advice.

P. S. Be sure to check out “Vitamin D and the Raw Vegan Diet: Part II” for more information on the TRUTH about vitamin D.

For great info on vegan vitamins, vegetarian supplements and nutrition, visit www.vegetarianvitaminsguide.com today!

Vegan Leather Sensory Deprivation Hood Mask Restraint

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Vitamin D and the Raw Vegan Diet: Part I is a post from the Vegetarian Vitamins Guide blog where you can find suggestions and advice from vegetarians and vegans on vegetarian diets, supplements, vitamins and overall nutrition.

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Product DescriptionIn this book, you will find the latest information about how what you eat affects your health, the environment, and the existence of the animals who share this planet. Vegan explains clearly how simple but significant the switch to an all-plant diet can be. Adding weight to Marcus’s own arguments are in-depth discussions of ground-breaking work by these internationally respected experts: Heart specialist Dean Ornish, M. D. Nutrition scientist T. Colin Campbell, P. . . More >>
Vegan: The New Ethics of Eating

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Product DescriptionUnlike any other cookbook, Great Chefs Cook Vegan includes recipes from 25 of today’s greatest chefs, including Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs. Each chef section includes a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more. (20090723). . . More >>
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Product DescriptionMangia-minus the meat and dairy-with these classic Italian dishes from the author of The Mediterranean Vegan Kitchen. In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts, and healthy fats like olive oil-all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians, too. Delicious I. . . More >>
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No longer are vegan and vegetarian omega 3s limited, because now DHA and EPA are not exclusive to fish oil supplements.   The vegetarian aware and vegan omega 3 consumer will now be able to afford the the same omega-3 health benefits and opportunities previously enjoyed only from animal-oils by now using algae oil.   Other oils may have less desirable formulas than your newest sustainable source for omega-3 DHA oil.

Vegetarian dieters and vegans already have a lower risk of heart problems and other diseases complicated in many by certain fatty acids in-excess, or deficient, in the diet.   However, DHA is still the most difficult omega-3 to get from our foods and vegetarians may need to take supplements to get enough DHA by taking algae oil.

Like most red-meat heavy diets, vegetable-based lighter diets are also low in omega 3 fats. Flax seed oil contains a less beneficial precursor omega-3 often called alpha-linolenic acid (ALA), which eventually allows your body to produce some docosahexaenoic acid (DHA) and eicosapentaeoic acid (EPA), but not enough. The DHA and EPA fats are the Omega-3s most people are lacking, regardless of their dietary choices, and the ones most people need.

Vegetarian Omega 3 Food Sources: Omega 3 benefits are generally associated with fish and fish oil, but those are not the only sources rich in marine fatty acids now that there is algae oil.   Unfortunately, flax oil and milled flax seeds are the richest vegetarian ALA omega 3 source, it’s clear flax doesn’t have DHA or EPA.   Neither does hemp seed omega-3 oil, or linseed oil or olive oil, which contain smaller amounts of only the precursor omega-3 nutrient. Tofu and walnuts have some omega nutrients, but are actually higher in omega 6s than omega 3s.   Dark, leafy green vegetables such as broccoli and other vegetables also have these powerful nutrients and make great additions to your diet for other reasons.

Vegetarian Omega 3 fortified eggs are one food that has added omega 3 benefits because the producers are often naturally feeding the chickens an abundance of flax seeds.   Milk producers and yogurt companies frequently add vegetarian based ALA, but more are using vegetarian DHA.   For strict vegetarian diets, however, so many foods are off the list, but it doesn’t mean that the choosy consumer can’t enjoy the health benefits of algae oil DHA supplemets, a 100% vegan product.   Several brands of margarine and salad dressings use alternative seed oils, not healthy olive or flax oil as their base. If you are drinking milk alternatives, consider soy drinks that include flax seed products or DHA from algae oil.   Yet another source of ALA for vegetarians is grain breads. The biggest rule of thumb is to read labels since different brands use different vegetarian omega-3 sources.

For great info on vegan vitamins, vegetarian supplements and nutrition, visit www.vegetarianvitaminsguide.com today!

SAALAAM Natural Herbal Vegan HOOKAH SHISHA Tamarindo

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Product DescriptionThe choice to follow a vegan lifestyle is simple when you’ve got a cookbook full of delicious recipes representing the very best of gourmet, ethnic, and basic cuisine—served up vegan style! Even better, these dishes are tailored to fit a student’s schedule and budget, making a vegan diet possible for just about anybody. Carole Raymond brings flavor and depth to vegan food with just a few inexpensive ingredients and recipes that are simple enough for eve. . . More >>
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With lots of diet programs being introduced these days, maybe you’re confused as to which type of diet will give you the best weight loss result that you have always wanted. There are actually a lot of things to consider before you choose. First, you have to ask yourself, “Are you really up for the challenge of restricting yourself from eating some meals that you used to eat?” Two, “Do you really intend to stick to your diet no matter how tempting your environment is?” And three, “For you, what are the foods that you think will best provide you with the best weight loss benefits?” After you answer all these three, then you’re ready to go with vegan diets.
Vegan Diet Facts
Vegan diets are considered to be one of the most effective ways to lose weight and stay healthy. But just because this type of diet is mostly about vegetables, you also have to give up all animal foods. Wrong. You can still enjoy certain foods other than vegetables, as long as your doctor recommends some modifications. That is why you have to know that vegetarianism is divided into several subtypes, depending on the types of foods restricted, namely semi-vegetarian, pesco-vegetarian, lacto-vegetarian, and lacto-ovo vegetarian.
In semi-vegetarian, you are restricted from eating all red meat like pork, lamb, and beef. However, you can very much enjoy fish and poultry, together with dairy products. Meanwhile, in pesco-vegetarian, all animal products are prohibited, except for seafood and fish. Some doctors allow dairy and eggs, although it’s more of your choice if you want to eat them or not. Now, in lacto-vegetarian, you cannot eat eggs, poultry, and meat. The only animal products that you can enjoy are dairy and milk. And lastly, in lacto-ovo vegetarian, you are allowed to eat animal by-products like eggs, dairy, milk, and animal oils but not the animal meat.
Benefits of Vegan Diets
Over the years, many people, including celebrities, have experienced the weight loss and health advantages of choosing vegan diets over other types of diet programs. Why? Because vegetables have always been more nutritious than other types of food products. They have less fat and cholesterol but rich in nutrients just like raw food snacks. Unlike in meat meals, vegetables contain antioxidants that are known to eliminate the free radicals, which are the main causes of cell death and disease. These are also rich in fiber and juice, so even if you eat more than the usual, you will feel fuller without gaining more weight.
But aside from weight loss, vegan diets can also help you become healthier. In Western countries, people who love to eat vegetables are found out to have lower blood cholesterol and body mass index. Thus, they have a lower risk of cancer, diabetes, heart disease, and other excessive weight gain related conditions.

For great info on vegan vitamins, vegetarian supplements and nutrition, visit www.vegetarianvitaminsguide.com today!

Kids Boys Boots Blue Lands End sz 3 M Vegan Winter Snow

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