JLo Goes Vegan: An Inside Look Into the Surging Popularity of Plant-Based Diets
May 13, 2014 Susan Levin M.S. R.D. C.S.S.D. vegan
Guest Blog by Susan Levin, M.S., R.D., C.S.S.D. Jennifer Lopez is the latest celebrity to adopt a healthful vegan diet. We’re rooting for JLo and look forward to seeing her plant-powered performances on her next tour! Vegan diets continue to surge in popularity and for good reason. Studies show people who adopt a plant-heavy diet are at reduced risk for obesity, diabetes, heart disease, and some forms of cancer. Other benefits include an increased lifespan and improvements in skin complexion, mood, and memory. Hollywood’s A-list health champions are living proof: Anne Hathaway, Beyoncé, Jay Z, Ellen DeGeneres, and Carrie Underwood are some of Tinseltown’s biggest stars who continue to tout the health benefits of a colorful plant-based diet. Need a case study? Actress Michelle Pfeiffer lowered her cholesterol by 83 points, former president Bill Clinton lost 30 pounds and revamped his heart health, and actor Samuel L. Jackson lost 40 pounds after switching to a low-fat vegan diet. Al Gore may be the next success story: The former vice president, who announced his vegan diet earlier this year, for environmental and health reasons, has lost 50 pounds. These aren’t the only New Yorker residents who are seeing results: An elementary school in the Bronx recently adopted a plant-based menu, and within a year the students’ overall attendance improved, BMIs dropped, and test scores soared to an all-time high. The good news? The students enjoy the food: Some of the most popular menu items are spiced chickpeas, salad bars with broccoli trees, and fresh mango slices. GEICO took a similar approach with employees in 2008 and offered plant-based options in workplace cafeterias, provided cooking demos for staff, and then made reference to a vegan diet in their famous “Happier than an Antelope” TV ad in 2012. This growing phenomenon could explain why a recent Technomic survey finds kale-based options have increased 400 percent on restaurant menus over the past five years. Vegan options and quick grabs, which range from a simple black bean burrito bowl at Chipotle to a macrobiotic bowl with sea vegetables at Café Gratitude, dominate menus nationwide. As our palates revert back to the healthy basics and as plant-based options continue to expand throughout K-12 schools, hospitals, workplace cafeterias, restaurants, grocery stores, U.S. airports, and on Hollywood screens, I hope to see the health of our next generation rapidly improve. Want to test-drive a vegan diet or create your own success story? Visit 21DayKickstart.org.
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