Spirulina superfood

Spirulina Superfood

Spirulina superfood is comprised of between 60-70% protein, which is higher than pretty much any other food out there. It’s also a complete protein, that has all the essential amino acids required for ultimate health. It’s a type of kelp, so it’s 100% vegan, and is extremely low in fat.

Vegans often turn to tofu, quinoa, legumes (such as beans and lentils), wheat gluten protein (aka seitan) and the like when looking to get their protein. Spirulina adds an incredible boost of protein to one’s diet as a supplement to these foods, and for people with gluten or soy intolerance, it’s an excellent alternative to the usual suspects.

Fat, Sick & Nearly Dead - Joe Cross

Fat, Sick & Nearly Dead

Fat, Sick and Nearly Dead is a 2010 American documentary film which follows the 60-day journey of Australian Joe Cross across the United States as he follows a juice fast to regain his health under the care of Dr. Joel Fuhrman, Nutrition Research Foundation’s Director of Research. Cross and Robert Mac, co-creators of the film, both serve on the Nutrition Research Foundation’s Advisory Board.Following his fast and the adoption of a plant-based diet, Cross lost 100 pounds and discontinued all medications.

During his road-trip Cross meets Phil Staples, a morbidly obese truck driver from Sheldon, Iowa, in a truck stop in Arizona and inspires him to try juice fasting. The film has been credited with doubling the sales of Breville juicers since the documentary launched on Netflix in the US in July 2011.

Cardiologist

Go Vegan says Cardiologist

Dr Kim A  Williams, the president elect of the American College of Cardiology, often sees patients who are overweight and struggling with hypertension, Type 2 diabetes and high cholesterol. One of the things he advises them to do is to change their diets.

Specifically, he tells them to go vegan.

Dr. Williams became a vegan in 2003 because he was concerned that his LDL cholesterol — the kind associated with an increased risk of heart disease — was too high. Dr. Williams wrote about his reasons for going vegan and his belief in the cardiovascular benefits of a plant-based diet in a recent essay at MedPage Today.

Veganism has grown in popularity in recent years, reflected by the explosion of meat-free cookbooks and restaurants, and vegan-friendly products in grocery stores. But the endorsement by the man who is set to become the president of one of the country’s leading cardiology associations, which helps formulate health policies and guidelines, did not strike a totally positive chord.

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