Despite often receiving widespread criticism for their unconventional approaches to transforming the food industry, it’s evident that vegans are now far more commonly accepted and praised. Vegan diets provide numerous advantages that may revolutionize the food industry forever.
Though many still enjoy beef burgers and milkshakes, veganism is becoming increasingly popular globally, especially among millenials, who are driving the recent shift in food consumerism. Veganism, different from vegetarianism, is a lifestyle that attempts to exclude all forms of animal products. This means that meat, dairy, eggs, honey and leather are eliminated. According to the Economist, a quarter of 25 to 34-year-old Americans claim they are vegans or vegetarians.
Following a vegan diet comes with many benefits, both for one’s health and the environment. For example, foods such as fruits, vegetables, legumes, grains and nuts, are generally less processed. This entails lower amounts of unhealthy and saturated animal fats, but higher quantities of healthier, unsaturated plant based fats. Across many studies performed to test the effectiveness of veganism, blood sugar levels in participants decreased, reducing the risks of nerve damage as well as type two diabetes.
However, it’s important to understand that biological and physiological differences from our genotypes may impact how well our bodies react to this rather restrictive diet. Varying gut bacteria across humans means that absorption of macromolecules are different for each person.
Following the vegan diet also means that people won’t consume vital vitamins normally consumed through meat, dairy and egg products. This can be risky, especially for young children, pregnant or breastfeeding women who require increased quantities of macromolecules. For example, vitamin B12 is critical for the development of myelin sheath around neurons and the production of red blood cells. The list of vitamins, amino acids and key elements missing in vegan products is immense. Even with supplements, it’s hard for vegans to satisfy their daily needs.
Junior Janelle Soriano switched from veganism to pescetarianism a year ago.
“I started experiencing a bunch of health issues … I had to take a bunch of supplements and vitamins … I think I almost fainted twice,” Soriano said. “I realized that my veganism completely messed up my microbiome in my stomach that it became difficult to digest certain foods, so [there was] lots of bloating.”
Vegan diets do benefit our planet more. Animal agriculture has caused problems such as the emission of greenhouse gases, animal abuse and inefficient land use. Animal-based food production takes up 10 times more water than its plant-based counterpart. With the increasing numbers in population (estimated to reach 9.7 billion by 2050 according to the UN), the planet’s resources will diminish alarmingly. The plant-based diet would allow farmers to strictly allocate how much of the world’s energy is put into each crop.
“I am aware our ancestors utilized animals to survive, but today it’s come to a point where we have made this huge industry revolving on the mass production of said products” Soriano said. “We are stretching these animals past their biological limits and imposing inhumane and harsh practices towards them … just to have one hamburger.”
Due to the recent craze of avocados and quinoa, common in vegan dishes, prices have skyrocketed so much that residents from the foods’ countries of origin are unable to afford them. Mexico, which supplies 45 percent of the global avocado supply, now makes more money from exporting the “green gold” than oil, leading illegal deforestation to make way for more avocado trees.
“Animal-based food production takes up 10 times more water than its plant-based counterpart”
Being vegan isn’t easy either. Junior Taylor Rokala had followed the vegan diet as a New Year’s resolution in 2018 but recently switched over to a vegetarian diet.
“Going to restaurants and seeing something I wanted to get but couldn’t or trying to find vegan options at places [was hard],” Rokala said. “I would usually have to eat a little salad when everyone else has meals.”
Rokala works at Sibby’s Cupcakery in San Mateo, which is one of the reasons she switched to vegetarianism.
“I wanted to try something, but I couldn’t because it wasn’t vegan,” Rokala said. “It’s hard to work at a [bakery] for 8 hours without eating or trying anything.”
Global efforts are being made to include all diets in the food enterprise. Vegan options have increased in menus, especially those found in major metropolises such as Los Angeles, New York and San Francisco. Even in fast food chains known for meat products, vegan and vegetarian options have flourished. Popular documentaries demonstrating the need for such a diet, like “Forks Over Knives” and “Earthlings!,” have dominated Netflix and television. Scientific research from world renowned organizations like the World Health Organization and the National Academy of Sciences have discussed the health, financial and environmental benefits of eating less meat. Perhaps the vegan diet, or even just consuming less animal products, is our future.
