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Yoga Special

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Yoga Special

If you're interested in yoga at all, whether you're a newbie or if you've been teaching yoga for 50 years, you're going to love this one! With 125 pages of content, there's something for everyone.

Cover - Seane Corn represents what this issue is about so well on our cover. Yes, she has graced over 40+ other magazine covers, but this one is truly special as we celebrate her new book as well as her activism Off the Mat. The issue begins with a quote from her book about what yoga means and that sets the pace for the entire issue that flows like your favorite vinyasa class.

Featured yogis – This issue is bursting at the seams with yogis of all ages and styles. From the youngest yogi in the world outside of India, to some of the most seasoned sages. Each has something to teach that is unique and enlightening in a different way. Let them inspire you to let yoga meet you where you are in your journey and enhance the view. Whether you find yourself seated or upside down, yoga has a way of opening your heart and these teachers explain that in a way that enliven and engage your inner yogi like never before.

Recipes – This issue focuses on the most delicious and nutritious soups - with a grain and veggie bowl (yes, with a peanut sauce recipe that is to die for!), and a refreshing smoothie or two thrown in for good measure. Learn how to craft whole plant foods into something comforting and delicious with minimal time and effort.

Science – Learn about the many benefits of yogic breathing techniques, as well as a bonus technique that is all the rage with yogis all over the world. Plus, learn how to train yourself to not only survive, but thrive in colder weather! Boost your immune system and increase your metabolism with techniques to increase your brown fat (Don't know what brown fat is? You will be glad you learned.) Don't miss this important information that will greatly improve your life!

Travel – Our amazing travel writer visits Oregon and enjoys vegan cuisine and exercise among the vineyards and gorgeous landscape. Plan your vacation here and don't miss out on all the healthy, and fun activities that Oregon has in store for active vegans.

Asana- Of course, this issue is full of favorite poses, a routine you can do in the park with your dog, and discussions of how that body connection helps to heal the mind and soul.

More than asana – Ahimsa baby! Vegan yogis see the obvious, direct connection from yoga to their lifestyle off the mat in the concept of ahimsa. As our yogis say, yoga is so much more than poses. It is an inner experience as well as an outer experience, and that inner light that we recognize whenever we say, "namaste," wants to light the way to a more peaceful planet in so many ways!

Now available in a Special Print Edition, get it here on Amazon!

Browse the digital issue or buy in print.

Cancer Concerns? What the Science Says

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by Dakota Decker

Do you have cancer concerns? Most of us are at least a little concerned about cancer. After all, cancer is the second leading cause of death in Western nations. Approximately 40-percent of men and women in the US and the UK will be diagnosed with cancer at some point during their lifetimes (based on 2010-2012 data from the National Cancer Institute in the US and Cancer Research UK). The good news is that studies have shown the risk for vegetarians to be about 12-percent lower than that, and it is presumed to be even lower for vegans. (1)

It is now accepted theory that half of all cancer cases worldwide are potentially preventable. Thus, more studies are being published on cancer as it relates to dietary choices. The Loma Linda Center in California has done numerous long-term studies on Seventh-Day Adventists showing the benefits of the vegetarian diet, but studies on the vegan diet have been hard to find. One of the first is a recent study that looked more closely at the data in the Adventist Health Studies and the diets of the 69,120 people studied. When vegans were separated out from other vegetarians by researchers, the results showed the largest statistically significant reductions in overall cancer rates among vegans. In fact, the study states, “When analyzing the association of dietary patterns with overall cancer risk, only vegan diets showed a statistically protective association when both sexes were combined.” (2)

This study is especially important since previous studies have lumped vegans in with other vegetarians (when that 12-percent decrease in cancer risk was determined). For instance, in the Oxford Vegetarian Study and the European Prospective Investigation into Cancer and Nutrition-Oxford (EPIC-Oxford) studies, vegans were not considered as a separate group because their incidents of cancer were so rare. Other reviews of past Adventist data have also failed to provide relevant data since the vegan population in the study was so small. (3)

There is clearly a need for more published studies on the reduced risks of diseases, including cancer, among large populations of vegans. In the meantime, some of the most reliable data we have comes from information on the specifics of the cancer-causing effects of animal product consumption and the anti-cancer attributes of fruits and vegetables. (4)

Let us begin with the largest nutritional study ever conducted, widely known as “The China Study.” Dr. T. Colin Campbell and his colleagues at Cornell and Oxford poured over twenty years of extensive data from surveys on the entire population of China (collected by the Premier of China, Zhou EnLa, when he was dying of cancer and wanted to determine a cause). It was ultimately determined that the people who ate a whole food plant-based diet had the lowest incidents of all diseases, including most cancers. (5) (The book on this sold over a million copies)

There are also myriad studies that show strong correlations between meat eating and cancer. (6) High consumption of vegetables and fruit were associated with decreased risk of breast cancer, while consumption of pork and chicken were associated with increased breast cancer risk in another study. (7) Cutting out meat reduces your risk of cancer, but “vegetarians,” you must be aware that the animal products you continue to ingest are also carcinogenic. Associations have been found between fatal cancer and the consumption of milk and cheese. (8, 9)

If you are not one of the over one-million people who have read The China Study, you might be interested to know that casein (the protein in milk—which is ultra-concentrated in cheese) was found to be highly carcinogenic. Since then, very few studies have been done on casein and its cancer-causing effects. We know that the dairy industry has a powerful lobby, so we are not surprised. However, there was a study published just last year where casein was observed in vitro with different types of cancer cells. It was found to promote the growth of cancer cells, specifically prostate cancer cells. (10)

All of the above is merely to say that eating vegan is the most cancer-preventive diet you can eat. But even as vegans, we are not 100-percent immune to cancer. In fact, a few prominent vegans have died from cancer recently, and this has many vegans (who previously thought their diets made them “bulletproof”) questioning how this could happen.

As mentioned above, vegans reduce their chances of having to deal with “the big C” as well as other diseases. I realize that I am largely preaching to the choir as I relay this information to readers of Vegan Health & Fitness Magazine. You are some of the most nutritionally-educated people in the world. You have to face questions, and often ridicule, from omnivores on a regular basis. Most of us vegans have read a few books and spent some time on the internet boning up on how to tell people where we get our protein, calcium and many other nutrients. You may have specifically researched how vegan foods conquer disease also.

For all you nutrition-science nerds and folks who would really like to avoid cancer, we hope to bring you new information here in this series of articles on cancer. As the safeguard of my own health, I appreciate it when information is shared on things that are theorized to be carcinogenic as early as possible in the research. I don’t want to wait until the first few groups of people have died of cancer (and perhaps be one of them) before I am aware of a possible risk. And I certainly do not want to wait until the industry fights back with their own skewed studies that attempt to prove that a product is not actually carcinogenic (as the tobacco industry did by producing studies that showed that smoking was good for you); and then, after years of litigation, the truth finally surfaces.

On the other hand, I would never suggest that something may be carcinogenic unless there were numerous peer-reviewed scientific studies published in respected journals that support the information. (Nor would my editor allow it). And, if that information could possibly save lives, even if that information is scary or unpopular, it seems irresponsible to not share it. So here we go.

CARAGEENAN CONTROVERSY

Carageenan is used as a gelatinous thickener in many non dairy milks and vegan hot dogs (as well as meat and dairy products), It is derived from red seaweed, which sounds harmless enough; but often when we extract a substance from nature, it takes on a whole new manner of being (and reacting in the human body).

We do not condone the use/torture of animals in laboratories. Having said that, we would like to point out that when scientists want to create ulcers and, ultimately, colon and rectal cancer in an animal for experimentation, they routinely give the poor creature carrageenan. That is how reliably it induces cancer in animals. (11)

Of course, there are many examples of animal experimental results not applying to humans, and the ensuing harm that causes us all. So, we would not report this information to you without having human studies to rely upon. For instance, we reviewed the first study (which took place in 2006) where human intestinal cells were exposed to “food grade” carrageenan (not poligeenan). It was shown that this exposure (the average Westerner consumes about 67 times this amount in a day) triggers a distinct inflammatory pathway. As they put it in the study, it triggers “an inflammatory cascade… linked with development of lymphomas and mutations…[that] may provide a link between genetic and environmental causes of IBD [Inflammatory Bowel Disease].” (12)

Now the US FDA has been aware of concerns with carageenan since 1972 when it proposed limiting its usage. But, it never followed through and has never limited its use. In 1982 the International Agency for Research on Cancer stated that carageenan poses a cancer risk for humans. However, the only regulation we could find is that it is not permitted for use in infant formula in Europe (as per the decision by the European Parliament and Council in 1995); although it is approved for the same use in the US (by the Food and Drug Administration most in 2004).

Of course there are proponents of carageenan who claim that exposure to high-molecular weight (food grade) carrageenan is not harmful. They claim that only the low-molecular weight carageenan (recently given the name poligeenan) is harmful. Scientists who are experts in the field, such as Dr. Tobacman are skeptical and theorize that the rise in breast cancer in the past few years may be due to the rise in carageenan use in food products (13) Regarding controversial potential carcinogens, I prefer to err on the side of caution, as I mentioned earlier.

However, I do think there is plenty of good in the seaweed it is derived from, Chondrus crispus, also known as Irish Moss. It is frequently used as a gelling ingredient in many of the most progressive raw vegan restaurants today. However, carageenan is an extract from the moss and does not use the whole plant. Extractions and half-foods are often problematic. (For instance, white rice has the hull removed, which makes it very sugary and spikes insulin. And, wheat gluten is difficult for many people to digest as the germ of the wheat has been removed.) And speaking of extractions, on to our next cancer concern.

SUPPLEMENT SUICIDE

At first I thought that maybe the title of this section was a little harsh (although it’s got a nice ring to it thanks to the power of alliteration). But upon reflection, I think it’s actually perfect. I realize I’m stepping on some big toes here, but sometimes that’s what being a health-conscious, animal rights activist, environmentalist vegan is all about. I realize that people LOVE their vitamin pills. Supplements are thought of as “health insurance” in a bottle. The idea is that if you don’t get the nutrients you need from your food choices, no need to adjust your diet, just pop a pill and it will offer all the health benefits that actual whole food would offer. As funny as I find it that someone would think that popping candy-flavored chewable vitamin-C tabs (or what about the ones that are shaped like Fred Flintstone-- am I supposed to take those seriously?) would be just as nutritious as eating an orange or an apple or some kale, it is indeed the popular way of thinking.

Americans spend around $30 billion per year on supplements! We also live in an age when food manufacturers think that fortifying food products with all sorts of vitamins and minerals makes their product more “healthy.” Vegan milks, for instance, are usually fortified with vitamins D and B12. Energy drinks contain ridiculous amounts of B vitamins (because they have stimulant properties). Breakfast cereals contain copious amounts of all sorts of random vitamins and minerals, varying according to the whim of the various manufacturer. This is another good reason to eat mostly whole non-processed foods. Only nature knows how much of a given vitamin or mineral we need, and only nature knows how to provide it in a form that will benefit and not harm the body.

At best, the most reliable studies have found no benefits from isolating phytonutrients in supplemental form. They confirmed what many nature-lovers have known all along. You must eat them in whole form to get their benefits. (14, 15) Many supplements have also often been found to cause rather than prevent diseases. (16, 17)

Dr. T. Colin Campbell’s second book, Whole: Rethinking the Science of Nutrition, gives a thorough critique of the supplement industry. Many examples of supplements that were theorized to help a given problem, actually made it worse. He sites to three famous studies on vitamins that were thought to prevent cancer, that were found to promote rather than prevent cancer when taken in supplement form.

My biggest concern for VHF readers, however, is that supplementation with vitamin B12 (something many vegan experts claim that all vegans need to do) has been found to stimulate a three-fold risk of prostate cancer development. (18, 19, 20) In a study where heart disease patients were given B12 in the hope it would remedy their cardiac issues, the patients ended up receiving diagnosis of cancer on top of the heart disease, and having higher rates of death. (21) Another recent study in China where elevated B12 levels were associated with esophagus, stomach and liver cancer, ended with researchers express concern over food fortification. (22)

This is the one vitamin pill that most vegans think that they have to take (although you should know that none of our staff members take it, including those who have been vegan for decades). Some high-profile vegan doctors strongly recommend B12 supplementation for all vegans, although some maintain, in a less exuberant tone, that B12 supplementation is not necessary for vegans.

As always, I like to proceed with caution. While I choose not to take supplements, that may be too drastic for those who have fears of missing out on a vital nutrient. The push for taking supplements is strong, especially in the vegan and “health food” community. My biggest concern is regarding the astronomically high doses that many vegans are taking. Take a look at the foods that you eat that are fortified with vitamins and educate yourself on the recommended daily allowance (RDA) of vitamins. Chances are, you are getting more than the RDA already through fortified foods. If not, please do not exceed the RDA in your supplementation program.

This is part two of my ongoing report on cancer. As mentioned above, cancer is the second leading cause of death in developed countries (heart disease is number one). We were inspired to create this series, investigating cancer risks for vegans after several prominent vegans died of cancer. These deaths came as a shock to many in the vegan community who routinely hear about the myriad of scientific information on the cancer preventative benefits of the vegan diet.

It is true that vegans are in the lowest risk group of any dietary group (compared to omnivores and vegetarians). For more on that, please read the first study that specifically looked at the vegan diet (conducted by the American Association for Cancer Research) and found that “vegan diets showed statistically significant protection for overall cancer incidence.” Cancer Epidemiol Biomarkers Prev; 22(2); 286–94. ©2012 Or, you can take a look at tons of research that has been done on the cancer preventative benefits of eating vegetables and the cancer correlations with diets high in fat, especially animal fat. (See www.PCRM.com The Physician’s Committee for Responsible Medicine’s “Foods for Cancer Prevention” for a discussion on those studies.)

There are also myriad studies that show strong correlations (if not causative effects) of meat eating and cancer. (For instance, Chan, D. S., et al. “Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies.” PloS one 6.6 (2011): e20456.)

However, we vegans clearly are not bulletproof (or carcinogen-proof) or none of our sisters and brothers would have been lost to this illness. In the interest of reducing futher such losses, we are bringing you more information on avoiding cancer-causing stuff that vegans may encounter. As I stated in the last issue, this information is not meant to scare you. We are not into fear-mongering. We are into bringing you the cold, hard facts— fresh from the most respected scientific journals on the planet. Then you can decide for yourself how to proceed.

ESTROGENIC AGENTS

Researchers at five medical centers have reviewed studies and have reported in their meta-study that the worldwide increase in breast cancer is an effect of industrialization that has created an environment that bathes its inhabitants in a sea of estrogenic agents. Estrogenic compounds in pesticides and plastics mimic estrogens and also boost actual estrogen production in the body. Xenoestrogens are not produced in the body. Pesticides such as DDT, heptachlor, and atrazine, as well as several polycyclic aromatic hyrocarbons (PAHs), petroleum by-products and poluchlorinated biphenyls (PCBs) are known to induce or promote human mammary cancers. Raloff, Janet. “EcoCancers.” Science News (1993): 10-13.

This is one of the best reasons to eat all organic foods. Not only do you save yourself the pesticide residue, you also spare workers in the fields and other people and animals near the farms from high doses of these harmful chemicals that especially raise risks for breast cancers.

Another xenoestrogen is bisphenol-A or BPA. As you may have heard, this substance has been used to line almost every food container in the supermarket. Studies shouw that the natural estrogen 17β-estradiol and xenoestrogenic substances, like bisphenol A (BPA) are able to induce neoplastic transformation in human breast epithelial cells. Fernandez, Sandra Viviana, and Jose Russo. “Estrogen and xenoestrogens in breast cancer.” Toxicologic pathology 38.1 (2010): 110-122.

While we are seeing a lot of new containers with the words BPA-Free on the label thanks to the information about the harms caused by BPA reaching the public, it is still quite prevalent. A 2014 study states that BPA is one of the highest volume chemicals produced worldwide, with over 6 billion pounds produced and over 100 tons released into the atmosphere each year. Rezg, Raja, et al. “Bisphenol A and human chronic diseases: current evidences, possible mechanisms, and future perspectives.” Environment international 64 (2014): 83-90.

To date, multiple lines of evidence have indicated that BPA has estrogen-like activity and exhibits developmental toxicity in the reproductive organs and has inhibitory effects on testosterone synthesis. In vitro studies have revealed links between BPA exposure and hormone-related cancers, including breast, prostate, and ovarian cancers and endometrial carcinoma. Rezg, Raja, et al. “Bisphenol A and human chronic diseases: current evidences, possible mechanisms, and future perspectives.” Environment international 64 (2014): 83-90.

BPA can leach into food and beverages through the daily use of tin cans, baby bottles, reusable plastic water bottles, and polycarbonate plastic containers. The rate of BPA leaching increases when polycarbonate is scratched or discolored. Heat and non-neutral pH conditions (either acidic or basic) are two factors that influence BPA release, because hydrolysis of the ester bond linking BPA monomers occurs with changes in temperature and pH, such as those that take place when BPA-containing plastics are cleaned with harsh detergents or contain acidic or high-temperature liquids. My recommendation? Stick with glass containers.

BENZO(A)PYRENE

This is the substance that is created on charred meat that has gotten a bit of media attention for its carcinogenic nature. However, most people are unaware that benzo(a)pyrene can also be found in plant foods and drinking water (although in smaller doses) when fields are contaminated by dirty air that contains particles of anything combusted in the area (coal, forest fires, smokehouses, burned farm crops, wood smoke from fireplaces, motor vehicle emissions, etc.). It is also present in the cooking flavoring “liquid smoke.”

Benzo(a)pyrene is a very potent carcinogenic PAH (polycyclic aromatic hydrocarbon) formed from heat and fire. It usually ends up on plant foods either from air pollution (soot in the air) or from cooking food at high temperatures until it is burnt or toasted. However the amount in the vegan diet tends to be quite low because vegan foods produce less of it. For instance, when heating starch from 370 to 390 degrees Celcius, 0.7 ppb benzo(a) pyrene was formed. This often occurs on the surface of bread during baking or toasting. (For comparison, cooking a steak yields up to 50 ppb.) Benzo(a)pyrene (BaP) TEACH Chemical Summary from the U.S. EPA, 8/1/2007.

References: PLEASE LOOK ME UP AND READ ME
1. Lanou, Amy Joy and Barbara Svenson, “Reduced cancer risk in vegetarians:
an analysis of recent reports.” Cancer Manag Res. (2011): 3: 1-8.
2. Tantamango-Bartley, Yessenia, et al. “Vegetarian diets and the incidence
of cancer in a low-risk population.” Cancer Epidemiology Biomarkers
& Prevention 22.2 (2013): 286-294.
3. Le, Lap Tai, and Joan Sabaté. “Beyond meatless, the health effects of
vegan diets: Findings from the Adventist cohorts.” Nutrients 6.6 (2014):
2131-2147.
4. McCarty, M. F. “Vegan proteins may reduce risk of cancer, obesity, and
cardiovascular disease by promoting increased glucagon activity.” Medical
hypotheses 53.6 (1999): 459-485.
5. Campbell, T. Colin, and Chen Junshi. “Diet and chronic degenerative
diseases: perspectives from China.” The American journal of clinical
nutrition 59.5 (1994): 1153S-1161S.
6. Chan, D. S., et al. “Red and processed meat and colorectal cancer
incidence: meta-analysis of prospective studies.” PloS one 6.6 (2011):
e20456.
7. Sangrajrang, Suleeporn, et al. “Obesity, diet and physical inactivity and
risk of breast cancer in Thai women.” Asian Pac J Cancer Prev 14 (2013):
7023-7.
8. Snowdon, David A., RONALD L. PHILLIPS, and Warren Choi. “Diet, obesity,
and risk of fatal prostate cancer.” American journal of epidemiology
120.2 (1984): 244-250.
9. Steinmetz, Kristi A., and John D. Potter. “Food‐group consumption
and colon cancer in the adelaide case‐control study. II. Meat, poultry,
seafood, dairy foods and eggs.” International journal of cancer 53.5
(1993): 720-727.
10. Sung-Woo Park, Joo-Young Kim, You-Sun Kim, Sang Jin Leee, Sang
Don Leee and Moon Kee Chung, “A milk protein, casein, as a proliferation
promoting factor in prostate cancer cells.” World J. Men’s Health, (2014)
Aug; 32(2): 76-82.
11. Tobacman, Joanne K. “Review of harmful gastrointestinal effects of
carrageenan in animal experiments.” Environmental health perspectives
109.10 (2001): 983.
12. Borthakur, Alip, et al. “Carrageenan induces interleukin-8 production
through distinct Bcl10 pathway in normal human colonic epithelial
cells.” American Journal of Physiology-Gastrointestinal and Liver Physiology
292.3 (2007): G829-G838.
13. Tobacman, J. K., R. B. Wallace, and M. B. Zimmerman. “Consumption
of carrageenan and other water-soluble polymers used as food additives
and incidence of mammary carcinoma.” Medical hypotheses 56.5 (2001):
589-598.
14. Liu, Rui Hai. “Potential synergy of phytochemicals in cancer prevention:
mechanism of action.” The Journal of Nutrition 134.12 (2004):
3479S-3485S.
15. Hennekens, Charles H., et al. “Lack of effect of long-term supplementation
with beta carotene on the incidence of malignant neoplasms and
cardiovascular disease.” New England Journal of Medicine 334.18 (1996):
1145-1149.
16. Miller, Edgar R., et al. “Meta-analysis: high-dosage vitamin E supplementation
may increase all-cause mortality.” Annals of internal medicine
142.1 (2005): 37-46.
17. Albanes, Demetrius, et al. “Effects of alpha-tocopherol and betacarotene
supplements on cancer incidence in the Alpha-Tocopherol
Beta-Carotene Cancer Prevention Study.” The American journal of clinical
nutrition 62.6 (1995): 1427S-1430S.
18. Hultdin, J., et al. Plasma, folate, vitamin B12, homocysteine and prostate
cancer risk: a prospective study. Int. J. Cancer (2005) 113(5):819-24.
19. de Vogel, Stefan, et al. “Serum folate and vitamin B12 concentrations
in relation to prostate cancer risk—a Norwegian population-based nested
case–control study of 3000 cases and 3000 controls within the JANUS
cohort.” International journal of epidemiology 42.1 (2013): 201-210.
20. Vidal, Adriana, et al. “Prostate cancer and B-vitamins.” Cancer Research
72.8 Supplement (2012): 623-623.
21. Ebbing, Marta, et al. “Cancer incidence and mortality after treatment
with folic acid and vitamin B12.” Jama 302.19 (2009): 2119-2126.
22. Chang, Shen-Chih, et al. “Plasma Folate, Vitamin B12, and Homocysteine
and Cancers of the Esophagus, Stomach, and Liver in a Chinese
Population.” Nutrition and cancer 67.2 (2015): 212-223.

 

Delicious Recipes in Every Issue!

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Find a wealth of great holiday recipes in our Holiday 2019 Issue, like the above Plantain Fudge Brownie Bites or the lovely "Egg Nog" Chai Latte (left).

Find these and many other great recipes and articles in our Holiday 2019 issue! Available when you subscribe here, or for purchase as a single issue here.

Also, please check out our free Holiday Recipe Archive here.

Article Preview: Meet The Akashinga

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Meet The Akashinga, a group of bad-ass all-female animal defenders, who are fueled by delicious plant-based foods!

Find this and many other great articles in our Holiday 2019 issue! Available when you subscribe here, or for purchase as a single issue here.

Video: Linzy Granger – Vegan Bodybuilder

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The Holiday 2019 Issue is Here!

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This holiday issue is another big issue with 104 pages of content! Our holiday issues are always among our most popular due to the incredible recipes inside, and this one does not disappoint with 19 mouthwatering, gorgeous, delicious, and healthy recipes to impress your family and friends at any gathering! 

 
Cover - Meet the Akashinga!  You will be so inspired by these amazing women who are protecting the animals of their homeland from poachers!  They train hard, work hard, and are fueled by plants thanks to Chef Cola (who you many remember from the Summer 2019 issue).  
 
Recipes - We’ve got everything from Pumpkin Pancakes to get you started in the morning, to starters like Garbanzo Cheez and Eggnog Chai Latte, to your centerpiece Holiday Loaf, Mushroom Gravy, and even Lasagna for family meals, just to list a few of the delicious and nutritious options in this issue. Desserts include Sky-High Apple Pie, Pumpkin Pie, Sweet Potato Pie, Plantain Fudge Brownie Bites, Apple-Almond Cookies, and much, much more!  We show you how to do it with nothing but the best ingredients (oil-free, mostly gluten-free, low or no sugar or salt— sea salt is the healthier option). And, it all tastes just like grandma used to make!
 
Science - Learn how foods affect your mood and have a happy holiday season, that carries on throughout the year!  This uplifting piece provides everything you need to know from a scientific perspective, provided by Dr. Neal Barnard, MD, founder and director of The Physician’s Committee for Responsible Medicine. Learn about his new book and how to follow him and the many wonderful things his organization is up to.
 
Travel - Whether you have never been to Manhattan or are thinking of visiting again, this article will get you ready for a delicious and activity-filled visit to a truly great city.  Robin Tierney takes us on a tour of sites and tastes to get you in the mood to be a part of it, New York, New York!
 
Inspiration - Did you know that the National Fried Chicken Contest was won by a vegan chef who submitted vegan chicken to the contest this year?  Meet that talented chef and find out how you can enjoy her cooking in your own home.  Be inspired to start your own vegan business and to show the world how delicious veganism can be!  
 
Sport - One of the world’s top bodybuilders is featured in this issue.  His name is Markus Medius and he is taking on the Mr. Universe competition and rising in the ranks very quickly.  Learn about how he builds strength as well as muscle on his vegan diet, and about the animals and environmental issues that inspire him to put in all the hard work to present himself as an example of vegan strength to the world.
 

If you are not a subscriber, but would like to be, you can subscribe here. If you would like to purchase a single issue, you may do so here.

Podcast Episode 2 – Eat Plants and Heal Fast with Dr. Benjamin Benulis

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We hope you enjoy this brand new episode of the Vegan Health & Fitness Magazine Podcast!

In this second episode, Ryan Nelson (Champion Super-Heavyweight Bodybuilder) and Ron Ferguson (VHF Magazine Digital Editor) interview Dr. Benjamin Benulis, a vegan athlete and "light-touch" chiropractor who healed himself from autoimmune disease by optimizing his nutrition. Hear his inspiring story in this all-new episode!

Check out Episode 1 (if you haven't already) to hear Ryan Nelson's full story, and please subscribe and follow us so you can know when we publish our next episodes. We have a lot of exciting content in the works that you won't want to miss!

Subscribe to our YouTube channel to be notified of each new episode: https://www.youtube.com/user/VeganHealthandFitMag/feed

Follow our audio podcast here: https://anchor.fm/vhf-magazine

Podcast Spotify page: https://open.spotify.com/show/4QtiDZvudeNV59jITq0aYK

Google Podcasts page: https://podcasts.google.com/?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy9mMDYwOGM0L3BvZGNhc3QvcnNz

Holiday 2019

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This holiday issue is another big issue with 104 pages of content! Our holiday issues are always among our most popular due to the incredible recipes inside, and this one does not disappoint with 19 mouthwatering, gorgeous, delicious, and healthy recipes to impress your family and friends at any gathering!

Cover - Meet the Akashinga!  You will be so inspired by these amazing women who are protecting the animals of their homeland from poachers!  They train hard, work hard, and are fueled by plants thanks to Chef Cola (who you many remember from the Summer 2019 issue).
 
Recipes - We’ve got everything from Pumpkin Pancakes to get you started in the morning, to starters like Garbanzo Cheez and Eggnog Chai Latte, to your centerpiece Holiday Loaf, Mushroom Gravy, and even Lasagna for family meals, just to list a few of the delicious and nutritious options in this issue. Desserts include Sky-High Apple Pie, Pumpkin Pie, Sweet Potato Pie, Plantain Fudge Brownie Bites, Apple-Almond Cookies, and much, much more!  We show you how to do it with nothing but the best ingredients (oil-free, mostly gluten-free, low or no sugar or salt— sea salt is the healthier option). And, it all tastes just like grandma used to make!
Science - Learn how foods affect your mood and have a happy holiday season, that carries on throughout the year!  This uplifting piece provides everything you need to know from a scientific perspective, provided by Dr. Neal Barnard, MD, founder and director of The Physician’s Committee for Responsible Medicine. Learn about his new book and how to follow him and the many wonderful things his organization is up to.
Travel - Whether you have never been to Manhattan or are thinking of visiting again, this article will get you ready for a delicious and activity-filled visit to a truly great city.  Robin Tierney takes us on a tour of sites and tastes to get you in the mood to be a part of it, New York, New York!
Inspiration - Did you know that the National Fried Chicken Contest was won by a vegan chef who submitted vegan chicken to the contest this year?  Meet that talented chef and find out how you can enjoy her cooking in your own home.  Be inspired to start your own vegan business and to show the world how delicious veganism can be!
Sport - One of the world’s top bodybuilders is featured in this issue.  His name is Markus Medius and he is taking on the Mr. Universe competition and rising in the ranks very quickly.  Learn about how he builds strength as well as muscle on his vegan diet, and about the animals and environmental issues that inspire him to put in all the hard work to present himself as an example of vegan strength to the world.

Browse the digital issue or buy in print.

VHF Feature: Dr. Benjamin Benulis – Eat Plants and Heal Fast (Pt 2, following Ryan Nelson interview)

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Ryan Nelson (Champion Super-Heavyweight Bodybuilder) and Ron Ferguson (VHF Magazine Digital Editor) interview Dr. Benjamin Benulis, vegan athlete and "light-touch" chiropractor who healed himself from autoimmune disease by optimizing his nutrition. Check out Episode 1 to hear Ryan Nelson's full story. Please don't forget to like, subscribe, and ring the bell for alerts when we publish new episodes.

Special thanks to Matt Loomis for production help.

Intro music composed by Tia Ferguson.

Interview Preview: Justina Adorno, Vegan Star of TV’s Grand Hotel

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Read our interview with Justina Adorno, the passionate vegan star of ABC's fun and fabulous new show, "Grand Hotel," featured in our Summer 2019 issue!

"I have felt more myself living a plant-based lifestyle because it is something that's been in me forever. Mentally, I feel great. When I eat it doesn't feel as greasy or heavy." - Justina

Find this and many other great articles in our Summer 2019 issue! Available when you subscribe here, or for purchase as a single issue here.

Agnes Muljadi – Graceful Vegan

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photos by Ballet Zaida

FYI: Agnes Muljadi is a Los Angeles based vegan ballerina, actress, photographer and celebrity blogger. Known as @artsyagnes with over 500,000 Instagram fans, Agnes has been the face of numerous brands including Amazon, NFL, Starbucks, Macy’s, True Religion, Reebok, Banana Republic, Lionsgate Studio, Google Photos, and many others.

Additionally, Agnes’ interest in advocating for a plant-based and socially responsible lifestyle has become the essence of her platform.

In addition to her social media work, Agnes is a classically trained dancer at Julia Bourlina Classical Ballet in Studio City, California. She has also written, starred in and co-produced two independent films.

My Vegan Story

In the beginning, I became vegan primarily due to health reasons. I was trying to heal my problem with breast fibroadenomas (non-cancerous lumps) naturally, and my naturopath recommended that I adopt a plant-based lifestyle. It worked. My fibroadenomas began to shrink about three months after I become vegan.

Around that same time, I started meeting so many inspiring people in the vegan community. I educated myself on veganism as a lifestyle more than a mere diet.

It’s important to me that I stress the vegan aspect of my life to my followers. Veganism brings about positive changes in all areas of your life and I am just excited to share that with my followers.

I tell everyone that the vegan life-style has greatly benefited me as an athlete. I’ve always said that I felt like I was given a new body after I became vegan. My stamina, endurance and energy levels have really improved. I also happily lost some weight after I transitioned to veganism.

Veganism is definitely more of a life-style than a mere diet for me. I make sure that everything that I surround myself with, including the clothes that I wear, the products (beauty and otherwise) that I buy, down to the interior of my car, are all made of vegan materials. Additionally, I also only shop brands that follow fair trade and sustainable practices. I think both the animals and the environment are equally important. I promote the principle of non-harm—for our planet, animals and people.

Favorite recipes

I don’t usually cook because my schedule is extremely hectic. But when I do, I have two recipes that I make daily. One is my “Magic Smoothie” which consists of fresh organic kale, blueberries, strawberries, unsweetened almond milk, spirulina, chia seeds and nutritional yeast. It’s really simple—I just put all of those ingredients in a blender. It’s very easy and helps boost and maintain my energy level throughout the day.

The other one is what I typically have for breakfast after my smoothie, which is organic unsweetened coconut milk yogurt, fresh organic blueberries and raspberries, gluten-free turmeric granola and a teaspoon of MCT (medium chain triglyceride) coconut oil.

photo by Anthony Evans

I sort of experimented with these recipes when I started becoming vegan. Since I am a professional dancer it’s very important that I continue to keep up and maintain my energy levels throughout the day. I did a lot of research online to learn what vegan foods provide the levels of nutrients that I have always required. I came up with these two combinations of ingredients.

Diversity of the vegan movement

I have definitely noticed the wonderful diversity in the vegan movement here in Los Angeles. What an awesome time to be alive, as more awareness about the foods that we eat is becoming more prominent. I recently was at the Eat Drink Vegan event and I was pleasantly surprised to see the diversity in terms of both the food and the people who attended. I think diversity in veganism is important just like in anything else. The vegan movements needs to be inclusive in order to progress and thrive.

Being a minority in the dance world

photo by Anthony Evans

Surprisingly, my journey as a minority in the dance world has been very smooth so far. I have never felt that I was left out, or did not get roles that I deserve because of my race. I have always felt that I have a place in the dance world. I am fortunate to be given many opportunities. The same goes for being an athlete and a vegan. I have always felt that people are generally very welcoming and have always included me in important conversations.

Why dance?

My mom was a dancer, so I grew up watching ballet performances as a young child. I always wanted to be on stage, so I enrolled in a ballet school pretty early on. I guess I just fell in love with the artform and have stuck with it.

Most precious accomplishments

I believe my greatest accomplishment in dance is to en-courage young dancers to try a plant-based lifestyle. My biggest accomplishment in life is building my @artsyagnes brand (with the support of my amazing team of course) and how we continue to do our work to bring veganism in the forefront of the brand. My team receives and responds to many inquiries daily about how to start a plant-based lifestyle. We put together recommendations for meals, ethical fashion retailers, and other resources that we continually share with my followers.

 

with friend, Moxie

Follow me!

Website: www.artsyagnes.com

Instagram: @artsyagnes and @artsy.chameleon

Facebook: artsyagnes

Twitter: @artsyagnes

Korin Sutton – 3X Pro Vegan Bodybuilder

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Korin Sutton - 3X Pro Vegan Bodybuilder/ Master Fitness Trainer and Health Coach

I have been vegan for about six years now, and ever since making that decision, I have been really busy helping others change their lives for the better. Through my business BodyHD Fitness, based in Florida, I have been conducting online training through my 12-Week Transformation Program. Through this online personalized training, I have been helping people transform their bodies, health, and mindsets for overall wellness. I love helping others achieve health goals—and helping them change for good.

Changing someone’s lifestyle takes a lot of time and patience. I spend a lot of time designing meal plans, especially for my clients who are not vegan. I create plans that help them all consume more of a plant-based diet. My methods have been very successful. Showing off the results of the plant-based nutrition I recommend through pictures and testimonials is very persuasive.

I have also been speaking at many veg festivals and events, as well as those at colleges. Some recent examples are Tampa Bay Veg Fest, Florida Atlantic University, Broward College, Solutionary Event Festival, and many more.

I enjoy teaching others the health benefits of plant-based foods, and especially showing them that they will get plenty of protein from a vegan diet. I also make sure to teach the difference between complex and simple carbs, as well as good and bad fats.

Even with the improvements happening in so many people’s lives these days with veganism on the rise, there are some vegans that are not really making the healthiest choices. My presentation really gives people the information they need, so that if they are interested in going vegan, they can do it the right way. My next presentation will be at Villus, Lithuania for their first Veg Fest.

"I love helping others achieve their health goals — helping each one change their lifestyle for good."

This will be my first international speaking presentation. I am so proud to see how veganism is spreading worldwide. I am grateful to the organizers, Vente Viteikatie and Paulius Paulauskas, who have started hosting events where I can teach that it’s possible to eat plants and build muscle!

Currently I am working with the Vegan Strong Team with pro racecar driver Leilani Münter, bodybuilder and author Robert Cheeke, bodybuilder Ryan Nelson, Chef Jason Stefano, and many more at NASCAR events. We are on tour supporting Leilani as she drives and competes.

At the races, we are educating people about healthy plant-based options. This is one of America’s biggest spectator sports with an audience that is not normally exposed to information about vegan foods. With the support of sponsors like Impossible Foods, Miyoko’s Kitchen, and Follow Your Heart, we pass out delicious samples of vegan foods. 

We inform people that you can have fun and eat comfort foods in a healthier way. We also explain that by eating this healthier option, you are helping the environment and animals too. I notice that the demographic of this sport attracts a lot of people who consume meat. I have even met quite a few cattle ranchers and farmers in the crowd. But once they are introduced to these better alternative options, and learn more about them, many people are convinced that they need to add more plant-based foods to their diets. We are changing lives out there, and that feels great.