Living on the veg

• Autores: Chelsea Whyte
• Localización: New scientist, ISSN 0262-4079, Nº. 3162, 2018, págs. 26-32
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • I flunked out of veganism the first time because I wasn't getting the vitamins and micronutrients I needed. I was out of balance. I went to the doctor feeling lethargic and vaguely unwell and was told I had two options: give up being vegan or start taking large amounts of nutritional supplements. I chose meat and dairy. The quantities of pills I had to take irritated my stomach and I wasn't willing to tough it out. Vegans made up just 1% of the US population in 2014. Three years on, an additional 16 million Americans--5% of the nation--had joined the club. In the UK, their numbers are smaller but also growing. For many, the dietary constraints of veganism raise genuine health concerns. Meat, fish, dairy and eggs aren't just tasty, they also supply essential nutrients. Cutting them out can leave you in a nutritional hole. As celebs promote vegan lifestyles and supermarkets start to cater for the trend, sourcing ingredients and planning meals gets easier.