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While I was in college studying nutrition, my friend heard from a teacher that it is easier for a person to change their religion than to change their eating habits.

But necessity is the mother of invention. When my dad got sick and was hospitalized for cancer, I started doing research to learn how to protect and heal ourselves from cancer. While watching “A Delicate Balance” on Vimeo, I heard nutritional researcher T. Colin Campbell describe the results of the largest study ever conducted on nutrition and cancer, as detailed in his book, “The China Study.”

A friend had gifted me the book years before, but it had been a deal breaker as he advocated a vegan diet, which meant giving up all animal foods, including vegetarian food like cheese and eggs. But in the fight for my father’s life, I was willing to do whatever it took, so I read the book and couldn’t put it down. My first thought when I finished it was “knowledge is power.”

The premise of the book is that animal protein causes cancer cells to multiply, while plant protein causes cancer cells to shrink. This research is supported by empirical scientific evidence and published in academic journals. It is detailed in Chapter 3 of the book and would be an attractive place to start your own research. But the investigation is silenced by lobbyists in the food industry who do not want this type of information to be available.

After reading the China Study and realizing how many ailments are caused by the “Standard American Diet” or SAD, I vowed to go vegan. Going vegan seemed like an easy option to protect my health from the dreaded threat of cancer.

Although he was an experienced vegetarian, he lacked the ability to make tasty vegan food without cheese and eggs. Committed to the health benefits of a vegan diet, I enrolled in vegan chef school and trained for three weeks with a master vegan chef.

Throughout the chef school I lived exclusively on vegan food. The first thing you’ll notice is the incredible energy that comes from eating fresh, healthy food. Antioxidants color fruits and vegetables that strengthen our own systems.

When people inevitably ask where our protein comes from, one expert responds, “I get my protein from the same place yours gets its protein.” Leafy vegetables, grains, nuts, legumes, beans, and seeds are some “whole plant-based” protein sources.

And the best part is that the food tastes great. Cashew cheese, almond milk, and coconut butter are staples. Toss the tofu cubes with nutritional yeast, tamari, and olive oil then bake for savory nuggets. Steam the tempeh cubes for 20 minutes; Toss with vegan mayonnaise, garlic, onion, basil, and parsley. Place in pita for a “mock” chicken salad sandwich.

My passion is wellness and vegan food benefits human health, animal health, and environmental health. Looking for a place to start? Vegan Fusion’s Mark Reinfeld offers a cookbook series on Amazon.

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