Monthly Archives: December 2013

2013: The Final Countdown

This week, we’re all counting down to the start of a new year. How was 2013 for you? Did you quit smoking or complete our 21-Day Vegan Kickstart? Did you improve your diet and kick your diabetes medications to the curb?

2013 was a big year for health-conscious people. So we’re counting down with this list of some of the major trends from 2013!

Hopefully everyone has a healthy, happy new year! Let’s keep the good habits rolling into 2014 and beyond. Here are a few of the noteworthy events of the year:

5 Healthy Trends

  • Vegan Fast-Food Options: In February, Chipotle launched its plant-based Sofrita in the Bay Area. Due to popular demand, the test launch rapidly increased to include all of California. By October, the Sofrita had reached the East Coast! Subway also jumped on the vegan fast-food bandwagon and debuted a falafel sandwich at select East Coast locations. Dominos has also dipped their toe into the vegan international market, by releasing a vegan pizza in Israel.
  • The 21-Day Vegan Kickstart: Our global Kickstart programs reached a total of 300,000 participants! Kickstart Japan was just added to the lineup of international Kickstart programs. All of the programs help reverse the problems of meat and dairy products with plant-based recipes and resources.
  • Plant-Based Thanksgiving: After the release of the turkey-friendly movie Free Birds, The New York Times featured more than 600 vegetarian and vegan recipes in their Thanksgiving recipe database.
  • Healthy School Lunches: P.S. 244Q in Queens, N.Y., won the grand prize in this year’s Golden Carrot Award with their completely vegetarian school cafeteria menu.
  • Meatless Monday: This year, Meatless Monday marked their 10th anniversary! With schools, city councils, restaurants, and hospital across the globe participating in Meatless Mondays, the program is more popular than ever.

4 Vegan Celebrities

  • Just in time for Thanksgiving, Al Gore transitioned to a plant-based diet—helping improve his health and the environment.
  • Tia Mowry went public with how a vegan diet helped her get healthy—and start a family!
  • For Jay Z’s 44th birthday, he and Beyoncé adopted a 22-day vegan diet. They frequented vegan restaurants, uploading photos to Instagram and promoting plant-based recipes. They started it as an experiment, but hopefully they’ll like it so much they’ll decide to put a ring on it.
  • Santa Claus is vegetarian! At the prompting of his elves, Santa made the switch to a vegetarian diet so his belly no longer shakes like a bowl full of jelly.

3 Big Events

2 Innovative Food Inventions

  • Treeline Cheese launched a hard nut cheese now available at grocery stores and restaurants across the country. Made of cashews and entirely plant-based, it is tangy, creamy, and cholesterol free.
  • The first in-vitro burger debuted this year in the U.K. While meat is still an unhealthful food item, this advancement does remove the slaughter of animals and allows for the potential removal of the artery-clogging components.

1 New Book

  • Power Foods for the Brain: In February, I released Power Foods for the Brain and gave talks all across the country. Along with our new PBS show on the same topic, we helped people learn how to use food to combat memory loss.

There were many more items we could have picked, and so much more coming for the new year!

1907 New York Times Article Shows that Meat Causes Cancer. A century later, many people still haven’t heard the news.

In a recent NPR debate about the risks of meat-eating, I put forward the proposition that meat causes cancer. Judging by faces in the audience, this was a new idea. While everyone understands the link between cancer and cigarettes, the link with meat has somehow escaped notice.

I cited two enormous studies—the 2009 NIH-AARP Cancer Increasing Among Meat Eatersstudy, with half a million participants, and a 2012 Harvard study with 120,000 participants. In both studies, meat-eaters were at higher risk of a cancer death, and many more studies have shown the same thing.

How does meat cause cancer? It could be the heterocyclic amines—carcinogens that form as meat is cooked. It could also be the polycyclic aromatic hydrocarbons or the heme iron in meat, or perhaps its lack of fiber and paucity of antioxidants. But really the situation is like tobacco. We know tobacco causes lung cancer, even though no one yet knows exactly which part of the tobacco smoke is the major culprit. And although meat-eaters clearly have higher cancer rates, it is not yet clear which part of meat does the deed.

The tragedy is this: The link between meat and cancer has been known for more than a century. On September 24, 1907, the New York Times published an article entitled “Cancer Increasing among Meat Eaters,” which described a seven-year epidemiological study showing that meat-eaters were at high cancer risk, compared with those choosing other staples. Focusing especially on immigrants who had abandoned traditional, largely planted-based, diets in favor of meatier fare in the U.S., the lead researcher said, “There cannot be the slightest question that the great increase in cancer among the foreign-born over the prevalence of that disease in their native countries is due to the increased consumption of animal foods….”

Over the past century, meat eating in America has soared, as have cancer statistics. USDA figures show that meat eating rose from 123.9 pounds of meat per person per year in 1909 to 201.5 pounds in 2004.

The good news is that many have woken up and smelled the carcinogens. They know there is plenty of protein in beans, grains, and vegetables, and that traditional Italian, Mexican, Chinese, Thai, Japanese foods—and endless other cuisines—turn these plant-based staples into delicious and nourishing meals. Meat eating has fallen about one percent every year since 2004.

If you haven’t yet kicked the habit, the New Year is the perfect time to do it. We’ve got you covered with our Kickstart programs, books, DVDs, and everything else you’ll ever need. Let’s not wait another hundred years.

Chicken and the Other Foodborne Illnesses

Ninety-seven percent of raw chicken in U.S. supermarkets is contaminated with bacteria that could make you sick, according to a new Consumer Reports study. That’s important to remember. But it’s a bit like saying 97 percent of cigarettes could give you bad breath. Compared to the numerous other negative health impacts of eating chicken, food poisoning might actually be the least of your worries.Physicians Committee Five Worst Contaminants in Chicken Inforgraphic

Foodborne illnesses are a serious threat to public health—taking the lives of about 3,000 Americans annually—and the poultry industry has no excuse for selling bacteria-laden meat. But contaminated or not, chicken is not safe to eat—it never has been.

Many people are surprised to learn that chicken is one of the top sources of saturated fat and the second leading source of cholesterol in the American diet. In these respects, it ranks right up there with burgers, bacon, and beef. Diets high in saturated fat and cholesterol lead to blocked arteries, stroke, and heart attack. Heart disease remains the number one cause of death in the United States and, according to the Centers for Disease Control and Prevention, it is responsible for one out of every four deaths.

A passion for poultry also puts Americans at higher risk of obesity, diabetes, and cancer. Chicken is the leading source of HCAs—heterocyclic amines—which are cancer-causing chemicals that form as meat—especially chicken—is cooked.

It’s time we started recognizing these diet-related conditions as the other foodborne illnesses… and tracing them back to chicken.

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