“Each year, the average American consumes more than 200 pounds of meat and poultry, something like three times the global average…and 607 pounds of milk, cheese and other dairy products.” Vegan Before 6:00, by Mark Bitman
My Journey to Becoming Flexitarian
After watching numerous food documentaries and reading multiple books on the modern food industry, I was shocked to learn how commercial food was produced, supplied to grocery stores and served on our plates. I couldn’t believe what I was learning about the food I had in my own kitchen. I made a decision to vote with my fork for healthy, sustainable, non GMO, plant-based foods whenever I can.
My path to a plant centric diet started with what I called eating 2/3 vegan. I would eat vegan meals for breakfast and lunch and then whatever I liked at dinner. After six months of eating 2/3 vegan I lost 10 pounds and I had lost my cravings for cheese and meat. I challenged myself to take it one step further by trying a full week of eating vegan. It was very easy in my own kitchen but I chose to have carnivore moments while eating out or when other people were cooking for me. Now I would classify my diet more as 95% vegan. I eat animal products no more than 1-2 times a week. As a result of my flexitarian diet, I lost 25 pounds and 30 cholesterol points in 2 years. At 31 years old I am in the best shape of my life and I can feel it inside and out.
Other phrases I have seen flexitarians referred to is occasional vegan or part-time vegetarian. My personal favorite is from a gentleman that said he was 5/7th vegan. He only consumed animal products on the weekends. Whatever you choose to call it, or the reasons for your decision I think it is a healthy choice and I hope that you can learn some new ways to cook with reduced amounts of animal products.
These books are excellent references to start learning more about the vegan diet and how food is produced in America. See all of my recommendations in The Salty Tomato Bookstore.