Yep, I’m doing lists
now. Why? Because it has come to my attention that humans find lists
irresistible. Actually, I noticed this phenomenon some time ago whilst
compulsively purchasing yet another periodical offering “The 20 Best British
Singles from 1974 with the word ‘blue’ in the chorus” (or something similarly
useful.) But it only recently occurred to me to incorporate the format into
this blog. Lists are fun, and they help us remember which items we need to
purchase at Home Depot. Trust me, you don’t want to have to go back there a
second time. So are you ready to discuss veganism with the aid of numeric
headers? Let’s do it then…
This past week’s New York Times Science section kicked off
with a front-page article about the hardships of espousing a vegan diet. With the best intentions I’m
sure, the author sympathetically cataloged the “social, physical and economic
challenges” of veganism, exaggerating the difficulties while underemphasizing
the many benefits. Having myself spent a couple years living la vida vegan, I
can tell you that it’s not so damn hard. (And my stint sans animal products
occurred in the 1990’s, when products like coconut milk creamer had yet to be
invented. Nowadays, it should be an Almond Breeze by comparison.) While no
longer a vegan for reasons we’ll get to a bit later, I consider myself better
off for having tried it. Here are a few of the potential perks awaiting those
willing to temporarily part ways with cheese and eggs.
1) You’ll learn
what’s in your food
While meat is relatively easy to spot, other animal
products, like butter and eggs, can sneak into food unnoticed. Thus, being a
vegan means mastering the art of reading food labels. Ingredients lists,
particularly on processed foods, often read like chemistry lab manuals, so
their comprehension necessitates doing some research. You’ll ask important questions
like, “What the hell is casein?” (It’s a milk-derived protein used to make cheese,
including many soy cheeses. Not vegan.) And, “What the hell is xanthan gum?”
(It’s a polysaccharide used as a thickening agent. Vegan) Eventually, you may
even ask, “Why is there so much weird, unpronounceable crap in my food?”
Along the way you’ll discover other interesting details. A
simple can of beans or jar of peanut butter can contain added sugar. Something
as seemingly benign as hummus can harbor flavor enhancers. Who knew? Reading
labels cultivates a healthy sense of outrage about the volume of superfluous
nonsense added to the things we eat daily. Ultimately, this might make you opt
for less synthetic purchases, leaving more room on your plate for real food.
2) You’ll cook more
often, and more interesting dishes
When I began college I was a lousy cook. The most complex
meals I prepared involved boiling a box of pasta or rice and tearing open the
accompanying “seasoning packet.” On less ambitious days, I’d open a can of
soup, throw some grated cheese on it, and heat and serve. But once cheese was
off limits, canned soup tasted pretty bland and I was forced to learn to cook
for real.
With many restaurants offering lackluster vegan options and
processed foods often containing animal ingredients (“ugh, whey powder, I can’t
use this”), the logical reaction is to cook more from scratch, using easy to
manage items like vegetables, grains, beans and maybe even tofu once you pass
the beginner stage. In doing so, one quickly discovers that beans and tofu
don’t have a ton of flavor on their own. Thus the next step in vegan cooking is
learning how to use spices. As a vegan, I acquired cumin and coriander and
their ilk. I learned to make curries and peanut sauces. (Which, btw, are
excellent options even for those who re-incorporate animal products into their
diet.)
A lot of people approach veganism by trying to replicate
their favorite animal-based foods. But the best vegan foods are alternatives
rather than mere substitutes. They’re things that were vegan all along. Pseudo
meat-textured veggie burgers don’t taste like beef and vegan cheese doesn’t
melt. But falafel and tahini dressing are delicious and surprisingly easy to
make.
3) You’ll save money
The Science Times piece makes several mentions of the
financial strains imposed by a vegan diet. For instance, “…vegan specialty and
convenience foods can cost two to three times what their meat and dairy
equivalents do.” But “convenience foods”
are processed or pre-fab foods, which shouldn’t be the bulk of anyone’s diet.
Fresh produce is expensive only when compared to fast food burritos and Walmart
frozen pizza.
If you look at the raw ingredients used to make vegan and
non-vegan meals, the opposite pattern emerges. At my local grocery store, a 1
lb bag of a 100% vegan carrots sells for about a buck (give or take depending
on whether or not you opt for the organic ones). Meat and cheese, on the other
hand, can be pricey. And even the lower quality versions of animal products are
still more expensive than dried beans. I mean, check out this recipe for dahl. Main ingredient: lentils. It doesn’t get much cheaper than that.* Here’s
another one for middle eastern chick pea stew (pro tip: throw in some green vegetables and raisins for extra awesomeness.) You’re
welcome. Those hard-to-find “vegan specialties foods” are hardly essentially to
good vegan cooking. † But if you’re longing for the novelty of seitan (it is
great for stir-fries) but you live in the sticks, you can always make it yourself.
If a switching to a vegan diet is driving you into debt,
it’s probably an indication that there’s too much junk food in your life.
4) You’ll be thinner
and healthier
In case you haven’t heard, America (along with much of the
developed world) has a colossal weight problem, and with it a slew of obesity-related
ailments. Also old news are the many studies finding correlations between plant
based diets and lower body mass index (BMI), as well as lower LDL cholesterol levels
(that’s the bad kind), lower risk of heart disease and type 2 diabetes, and lower
overall cancer rates. If you don’t believe me, have a look at this American Dietetic Association (ADA) paper about vegan and vegetarian diets. In
addition to pointing out the above-mentioned benefits, they conclude that such
diets, when properly planned, “are appropriate for individuals during all
stages of the life cycle, including pregnancy, lactation, infancy, childhood,
and adolescence, and for athletes.” Yes, you read that correctly, even pregnant
women and athletes can be vegans without keeling over from anemia.
However, it’s important to note that the ADA also claims
that there is no sufficiently bioavailable plant source of vitamin B-12. So
total vegans need to obtain this nutrient through a supplement or in B-12
fortified foods (fortified cereals, for instance). There seems to be a bit of debate
over this, with some folks still insisting that dark green vegetables, or at
least seaweed can provide enough B-12. Personally, I would (and did) play it
safe by taking a B supplement. ‡
5) You’ll change the
way you think about food
Despite nixing the strict vegan diet ages ago, I still eat mostly
plant-based foods. Having animal products off limits for a spell taught me to
view them more as garnishes than necessities. Remember, meat and cheese and the
like aren’t just rough on your body, they also require more resources to farm
than do plants. Given the environmental impact of animal products, using them
in moderation is advisable. This handy graphic from Environmental Working Group (EWG), which visualizes the
carbon footprint of various protein sources by comparing them to miles driven
in a car, may help put things in perspective. Note that cheese is even higher
up on the shit list than pork or chicken.
So if being a vegan is freaking fabulous, why did I ever
stop? Mostly, it was the “social” component of the Times’ triad of terrors.
It’s enough of a pain telling friends who invite you to dinner that you don’t eat
meat. Explaining that you also don’t eat eggs, butter, milk, cheese, sour
cream, yogurt, and pretty much everything else they were planning to serve can
easily disqualify you from future invites. It’s not ideal for travel either.
While I somehow successfully navigated both the Scottish Highlands and parts of
Eastern Europe as a vegan, it was rough going at times. Basically, humanity
eats a boat load of animal products, so unless you have a strong moral objection to their consumption, the “When in Rome” approach gives you a lot more
flexibility. Plus the occasional dash of feta cheese or fresh mozzarella is a fine, if non-essential, addition to the menu. Though I do sometimes wish I
still had an easy excuse to avoid queso. §
Perhaps you’ve already five for five on the above qualities.
Not everyone needs a major dietary upheaval to learn to cook decent meals. I
always suspected that my readership was composed of an elite group of
health and environment conscious individuals with well-stocked spice racks. But
do realize that you’re in the minority, and consider suggesting an animal
product sabbatical for any of your less fortunate friends, relatives and
coworkers.
* Some people will argue that all these spices are
expensive. But you don’t have to buy them every time you cook. Once you
assemble a starter set of seasonings, you’re good for a while. Also, if you do
live somewhere with a health food store or a well-stocked supermarket, check to
see if they sell spices in the bulk food section. Bulk spices are insanely
cheap.
† One poor soul quoted in the Times, a resident in the tiny
town of Phoenix, Arizona (population 1.5 million), complained of having to
drive 20 miles to obtain such delicacies.
‡ You, wise reader, are probably asking, “Wait, if there’s
no plant source of B-12, then where the hell do these vitamin pills come from?”
That occurred to me too. (Great minds think alike.) It turns out B-12 is made
through bacterial fermentation.
§ For those unfamiliar with this item, queso – short for
chile con queso – is a Tex-Mex chip-dipping favorite consisting of melted
cheese and chile peppers. If you happen to express an aversion to the stuff,
someone will immediately argue that you just haven’t tried the “good queso” and
attempt to introduce you to this superior product at the next opportunity. From
what I’ve experienced, there is no good queso. It’s just a bad idea. Order the
salsa instead.
