VEGAN.

The vegan diet, excluding all animal products like meat, dairy, and eggs, emphasizes plant-based foods such as fruits, vegetables, grains, legumes, nuts, and seeds.

Rooted in ethical, environmental, and health motivations, it gained traction in the 20th century, with the term "vegan" coined in 1944 by Donald Watson, founder of the Vegan Society. Today, it’s embraced globally for its potential to enhance well-being.

One major health benefit is improved heart health. Vegan diets, rich in fiber, antioxidants, and unsaturated fats from sources like nuts and avocados, often lower cholesterol and blood pressure. Studies link them to reduced risks of heart disease, with less saturated fat intake compared to omnivorous diets.

Weight management is another advantage. Plant-based foods are typically lower in calories and higher in fiber, promoting satiety and reducing overeating. Research shows vegans tend to have lower body mass indexes, aiding obesity prevention.

Veganism may also decrease chronic disease risk. High intakes of phytonutrients and antioxidants from plants combat inflammation and oxidative stress, potentially lowering rates of type 2 diabetes and certain cancers, like colorectal. Balanced vegan diets improve insulin sensitivity due to minimal processed foods.

Digestive health thrives with increased fiber from legumes and whole grains, supporting regular bowel movements and a robust gut microbiome. However, careful planning is needed to avoid deficiencies in B12, iron, or omega-3s.

In summary, the vegan diet offers cardiovascular benefits, weight control, disease prevention, and gut health. With proper nutrient attention, it’s a powerful tool for long-term wellness, aligning health with ethical values.