I met a family of Vegans when I was 16 & stopped buying any animal products but a year later went on Shell Tankers & ate whatever was on the menu.
I met Vegans again when I was 24 and again stopped buying animal products but when my 1st daughter was born my partner wanted 'normal food' & I had no idea how to transition to a vegan diet.
Age 50 I found myself alone, 4 grown up children & at liberty to educate myself & decide my diet.
I began with 'What the Health' & immediately had an epiphany! I realised my dad died of prostate cancer & heart disease because he ate a high cholesterol saturated animal fat diet...& I had never heard any doctor warnings!
I began watching lots of films; 'Cowspiracy', Earthlings', 'Dominion', slaughterhouse footage & activism.
I have been a 'keyboard warrior' since 2016 when I started sharing Vegan memes, posts & msgs 2 as many people as possible. I do this thru instagram, twitter, FaceBook, SnapChat & now Linkdn... My mission is to unite all vegans to #preventyearzero #VeganWorld2026

It started out as a spiritual vow which lead into a new lifestyle.

My quest started as a young thirteen-year-old girl at boarding school. I came across a documentary which played with my emotional heartstrings. Earthlings. I’d seen enough.. I knew I had to make change - so I started with myself.

Fast forward to almost two decades later having adventured to over forty countries living, studying, volunteering and working in over five continents. I found the single most challenging element had been sourcing plant-based food. No more sacrificing food for travel with side portions and mediocre salads it was time for change. I had to recreate the joy of travel for my fellow vegans and vegetarians. With several years in the travel industry, I set about with my goal in mind and founded VOGO.

Now in 2020 VOGO is an eco-tour powerhouse with a roster of ethical, authentic travel experiences for vegans and vegetarians with a conscience delivering rustic experiences like plant-based Peruvian super foods cooked by a vegan chef within the depths of the Amazonian jungles to bush hikes and safaris in the plains of Ethiopia whilst feasting on veggies on the barbie. Meanwhile we ensure local people profit, avoid chain hotels and instead carefully select rustic homestays, boutique accommodation and eco-lodges all whilst we work on sustainable goals set by the United Nations.

My wife was vegan. I resisted but finally made the connection.

Watched Food inc with my husband & never looked back! Our family of four are Whole Food Organic Vegans & bring our knowledge & food to the community through our business: AVO Café in Santa Monica.

I am the founder of Lawrence KS non-profit farm sanctuary, Shy 38 Inc.
Www.shy38.com

I came to veganism through The World Peace Diet and truly believe that world peace is both achievable and inevitable with veganism. And I am so grateful for and inspired by everyone I meet in this movement.

In 2014, I read "Sapiens: A Brief History of Humankind" and had since then become pescatarian / vegetarian. This year, I took the leap and became vegan! I feel super fortunate to have made the transition, and would like to help many more humans do the same - for the planet, for our fellow sentient beings, and for ourselves.

Heavenly Organics Skin Care founder, Mary-Anne created the business after she embraced an organic, vegan lifestyle and desperately struggled to find skincare that met both her ethical & skin’s requirements. Finding that so many products were laden with unnecessary and unpronounceable chemicals, Mary-Anne decided to make her own, just using a few, simple organic and natural ingredients. Friends began to use her skincare and the feedback was so overwhelmingly positive that a new enterprise began. Fast forward to 2019 and still true to its founding beliefs, there are now over 100 products.

Helping individuals adopt a whole foods plant based diet and make lifestyle modifications to improve their health

Watched What The Health and became vegan for better health, prevent animal abuse and for a better environment.

Watched "Forks Over Knives"
And was shocked!

In 1984, I contracted chronic fatigue, irritable bowel, candidiasis, sinusitis, & 57 allergies. After a 3 year struggle with medicine, I got myself well within 6 months. I've been a raw vegan since 1991 and haven't been sick a day in nearly 33 years.

I started wanting to be healthier then I started learning about the other ways veganism helps the world.

I wanted to lift weights, but not eat so much chicken and fish. Looked for recipes, found lots of Videos and disturbing Info, 2 months later, after listening to a Reporter tell about her experience in a slaughterhouse, I told my husband I'm never eating animal products again.
I showed hin the Video, and he went Vegan the next day.

Giacomo is the co-founder of VeganProteins.com and also co-founded PlantBuilt.com, a non profit organization of strength based vegan athletes who compete together to raise awareness for veganism and money for rescued animals at farm sanctuaries. As an assistant coach, Giacomo works in daily communications with coaching clients. Giacomo also uses his unique strengths to make sure the client is getting the best programming and guidance they can from the VeganProteins team. Giacomo has been vegan for over 10 years and involved with fitness for over 20 years in many different arenas and specializes coaching others and actively competes in bodybuilding and powerlifting specifically. Giacomo uses strength based sports & traveling to various Vegan Festivals across the country to raise awareness for animal rights and welfare. Giacomo has coached clients at NYSC, Bally’s Sport Club and LA Fitness. Currently, he coaches clients online for VeganProteins and holds a certificate in Plant Based Nutrition from Cornell University.

The idea of going vegan is something I had thought about for some time, but did not commit to 100% until Sept 2018.

During the summer of 2018, I experienced increasingly painful inflammation in my right hand as well as other joints.

My right leg grew increasingly painful on even a short run of a couple miles.

As a writer, it was impacting my ability to type for more than a few minutes at a time never mind, my overall joy of movement.

Other things I grew accustomed to were afternoon energy dips. My focus was not as good as it had been in the past. I didn’t feel as creative as I desired to be and my passion for life was waning.

Not wanting to depend on medication to get rid of the pain, I hopped on the Internet to research natural remedies to minimize the inflammation.

I found YouTube videos, books, blog posts and articles all touting the miracle results people were experience with a whole food, plant-based eating protocol. Although some of it seemed too good to be true, I was desperate to feel better.

Figuring I had nothing to lose, I decided test out a 100% plant-based eating protocol for seven days.

According to many “real” people who were plant based, seven days would be more than enough time to notice a slight improvement. Actually, some people were making claims that plant-based eating was more like a miracle cure than anything they had done.

When I say “real” people, these were average men and women who were easily found on Facebook, LinkedIn, Twitter and Instagram. Men and women who had given this way of eating a shot and not only got rid of inflammation, but they also reversed heart disease, diabetes, lost weight without dieting, had more energy and found a new lease on life.

Anxious to minimize my pain, I committed 100% for the seven-day period. Within two days, the inflammation all but disappeared. Additionally, I felt a lot better, dropped four pounds and slept great for the first time in ages.

Not completely convinced this wasn’t a fluke and the inflammation might not return, I gave it another seven days. Then another. It only took a few weeks to decide this was my eating choice from that point forward. I have been 100% plant-based since then.

Since the day the inflammation disappeared, it has not returned. As if that weren’t enough, in the time I’ve been eating plant based, the results have been nothing short of amazing. Not only have I dropped unwanted weight without dieting, my energy and concentration have improved substantially.

Regarding my running, my endurance has substantially increased, my joints don’t ache during, or after, a run and recovery time is incredibly fast.

I’ve also noticed my stress is almost nonexistent as well as my creativity and intuition improving. I no longer feel the afternoon energy dip I had grown to expect as well as my moods are often near euphoric.

I Feel Very Aligned

Another important aspect of a plant-based lifestyle is being much more in alignment with my claim that I care about animal welfare. Truth be told, I have to wonder how I could have consumed animal products for most of my life.

The more research I do on what it takes to get meat on a consumer’s plate, the more committed I am to never again eat any type of meat or dairy product. As I have gone further and further into being vegan, I realize I will never, ever again eat meat and I want to do all I can to be a voice for the voiceless.

I received my certificate of completion from eCornell University for Plant Based Nutrition in March, 2020. I am a founding member of the Plant Powered Women's Network: A global ethical leadership community for vegan and plant-powered women.

I have two podcast shows dedicated to the plant based and vegan lifestyles. Plant Based Eating for Health Podcast and Vegan Visibility Podcast

I just could not ignore what my choices were doing to the planet and my health. I am a Registered Nutritionist who was ready for massive change ... and I want to help others do the same.

My candles made me vegan!

I started my candle business a few years ago after becoming frustrated that I couldn't find eco-friendly, pure and non-toxic candles on the market for use in my Complementary Therapy business. I then decided to make my own. I wanted them as close to nature as possible without harming anything deliberately in the process. It then got me thinking...I loved the finished product so much and was so proud that they were vegan (I was a vegetarian at the time) that if I was promoting them as vegan, surely I should be too!

Need to be healthier

I was pescatarian since 2014 and became began this year after watching conspiracy. I love animals and I really saw the hypocrisy in eating animals.

Vegetarian for 10 years before - cut our dairy - much happier now after 7 years totally plant based 👍

It didn't take long for me - a switch was flipped and I was done with animal products!
That being said, lots of cylinders were firing as I became a more compassion person, listened to the right speeches, and found a growing desire to align my morals with my actions.

I’m on a journey to prevent so diseases! I will eat too live and not die and be an example for all those I can help.

Plant based life

Vegan chef. Opening Charlottes first all vegan restaurant 2009 specializing in pop ups, meal planning, festivals and events.

After starting my education as an herbalist/natural healer I realize I needed to become vegan for my health.

Health reasons

One of our beautiful Beagles had an accident and I was coming back from the vets at 1am in the morning after having spent so much money on care and I went to get some chicken out of the freezer for dinner the next day and it was like a light switch went on. Something flicked and changed for me.

The next day I started looking in to veganism more. I had friends that were vegans and I had thought about making the change for health reasons but not for animals reasons.

Someone suggested watching What The Health, so my husband and I watched that at lunchtime of the same day and we were both completely vegan immediately.

I was vegan from the minute I took the chicken out of the freezer and made the connection and him from such a short time later.

We are both now very focused animal rescue and welfare advocates and set up VEGAN Happy Clothing to help raise money for animal sanctuaries and vegan causes.

VEGAN Happy is our form of vegan activism, helping to spread the vegan love and message as much as possible.

later

Sprouts Cafe

I have been a vegan, vegetarian, raw.
So I am just coming back

update later

I run Living with Warmth Vegan Family Guide

Watched Earthlings and made the switch. I became an activist shortly after and used my skills in video production to help the movement as well as vegan businesses

Hi I'm Tamara, I've been vegan for 3 years. I never liked eating meat, eggs, drinking milk. My parents and people always told me that if I didn't eat that food I would get sick, I ate it but with disgust. In the village where I lived, a lamb was born on the day I was born. I loved that lamb. It's not been a year since they killed that lamb. I was angry and sad, I didn't want to eat meat anymore. When I grew up and found out that I had been wrong all my life and that vegan was the best thing you could do in my life, I decided to become vegan.

Game Changers Movie at 2018 Sundance Film Festival started me on my journey. Since then, lost 50 lbs and halved my cholesterol, triglycerides, glucose, etc.

International Vegan Film Festival

My name is Marco Knox. I am the founder of The Phytogenic Chef™ and this is the story of how I transformed my life and became a whole food plant-based chef and advocate.

The Beginning:
I have been cooking since I was 12 years old. I got my first start at my big brothers’ restaurant; ‘The Bridge’ — a large waterfront seafood restaurant at the foot of the bridge that leads you to beautiful Ft. Myers Beach, Florida. I would come down from the Great Lakes State of Michigan and spend a month or so during summer break. I earned my stripes by cleaning the parking lot, touching up the paint and other odd jobs around the property. However, my curiosity and awe of what was happening in the kitchen was always drawing me away from the ‘job’ at hand. My brother, a very successful restaurateur and chef, saw the same passion in me that he possessed and gave me my first chance to work in the kitchen. Now it wasn’t glorious, my first summer was spent washing dishes and scrubbing everything in the kitchen, I had that place shining! Eventually though, he allowed me to do some prep work and I was hooked! I instantly became a favorite amongst the kitchen staff for my quick work, willingness to do what was needed and consistency. Naive? Perhaps, but somehow I knew then that being a chef was my calling. So, I went back home after my summer break ready to get a job in the industry. One small problem — I was still under 16 years old and I couldn’t get a job like the one I had at The Bridge. I learned that the only reason my brother could allow me to work at his restaurant was because we were directly related. While I was disappointed that I couldn’t get a job yet, I knew my day would come eventually. In the meantime, I spent my free time educating myself by reading about restaurants, famous chefs and food preparation while anxiously awaiting the next summer break and my chance to go show my brother what I had learned.

I spent the next three summers working at The Bridge and learning the fundamentals of cooking. Then the summer of 1992 arrived along with my opportunity to get a real job, I was now 16! It was in New Baltimore Michigan at the ‘Green Turtle’, a family owned restaurant that served a wide array of dining options that I got my second real job. I started out in the dish tank but that didn’t last very long. The owners recognized my dedication and hard work, so they actually gave me a shot as a prep cook. I took full advantage of this opportunity with the intention of proving to the owners that I was worthy of being a line cook. After a few weeks it paid off, I was promoted. Now this is like being a freshman in high school and being called up to play varsity ball…it was a big deal to cook on the line with some industry veterans at only sixteen years old.

I continued working in restaurants into my mid to late twenties. Everything from ‘fill ’em and bill ‘em’ concepts, to 5-star dining and world class resorts. I won’t go on record by saying that I learned it all, we are all constantly learning and growing, but I learned a lot — from the five mother sauces to growing all of your own produce and creating menus from the harvest.

The restaurant industry is a hard business and like a lot of folks that work in this sector, I burned out and needed a change. So, I jumped into the fitness industry. I had always been pretty athletic and took good care of myself so it seemed like a natural fit, and it was. I loved it so much that I started my own personal training business and eventually worked my way up to a Strength and Conditioning Coach for the local Arena Football team. Life was great! But as I neared my thirties, I decided that I needed to start focusing on what I deemed as a more long-term career field.

I don’t regret any of the paths that I have chosen to follow, it’s what has helped shape me into the man that I am today. However, it wasn’t until recent years that I didn’t look back and wonder why I left the fitness industry. But I did, and became a multi-line road sales rep with ironically, my big brother! He was now retired from the restaurant business and had a sales agency that was booming. We traveled the eastern United States selling our lines to big box retailers and made a great living doing so. Years went on and I was working for some of the largest apparel brands in the business, life was great again..so I thought….

The fall of 2017 was a life changing time for me. It was during my annual doctor visit that I received news that frightened me to my core. A little family history — my father died at an early age from heart disease and diabetes. After his passing I had made a personal vow to myself that I wouldn’t ‘go out like the old man’. But here I was at age 40 facing hypertension, diabetes, dangerously high cholesterol, medically obese with an overall poor health grade. What did I do wrong? I mean I thought I ate healthy, I worked out regularly and I felt pretty good. The truth was I wasn’t living a healthy life at all. I had gotten pretty out of shape by drinking alcohol, eating nutrient deficient foods and succumbing to a sedentary lifestyle. It’s a strange thing that we humans do…this denial behavior, and trust me when I say, I was leading the pack when it came to denial! I just chalked it up to my age and this is just what happens. I mean come on I am 40 now, right? Wrong! I was denying my true self, my dharma and I was doing it by making extremely poor food choices. Me, a chef, a fitness professional, a person that should absolutely know better, no excuse! The truth was, I had gained over 35 lbs. of body fat and was tipping the scales at a very unhealthy 250 lbs. All my clothes were busting at the seams, I couldn’t walk up or down the stairs without feeling completely winded and I had severe back pain, I mean laying on the ground and staring at the ceiling begging for relief type of back pain. The time for change was now!

The solution didn’t come to me right away. I did the whole ride my bike and get a gym membership thing for a few months, but the results were inconsistent at best. I would lose 10 lbs. here, gain 5 lbs. back there, it wasn’t a real change and I needed a real change or else I was repeating my father’s mistakes. That’s when I discovered a whole food plant-based lifestyle. Mind you, I was a chef and I had always prided my chef skills by the wide variety of meat, poultry and seafood dishes that I could prepare. How could I cook without those ‘staples’…where would I get my protein, and how would I get enough B12? Learning comes to us in all sorts of forms — mine hit me through a few awakening documentaries which spawned into extensive studying and a new way of living.

I started out by eliminating dairy and only consuming chicken and pork, no red meat. The impact was noticeable in a couple of weeks. Inflammation that I didn’t even realize was negatively impacting my body, went away. So, I decided to go all in and eliminate all animal products from my diet. After a few months it was working, I mean really working! I had not consumed a single animal product for 8 months and I now weighed 205 lbs. and I felt better than ever! I was riding my mountain bike through trails with some of the best local riders and keeping up! My back pain —  completely gone and my clothes, well I needed new clothes because nothing fit anymore, they were all too big!

But the question still remained, was what I was doing from a food perspective actually healthy? Or was I robbing my body of essential nutrients? I had pretty much known from my own research and quite frankly, how great I felt, that what I was doing was indeed very healthy. But the numbers don’t lie. So, after one year, I went back in for my annual physical and had my blood work done — a full lab; cholesterol, glucose, everything. Not to my surprise, it all checked out! Not only did it check out, everything drastically improved. I went from all of the aforementioned health issues to all of them no longer even remotely a concern. Cholesterol was perfect, even better than perfect. Hypertension and diabetes, zero trace!

I walked out of the doctor’s office that day smiling from ear to ear and what felt like a green glow (you know, plants!) surrounding me — that day The Phytogenic Chef™ was born! It is my calling, my purpose, my dharma to share this story and help others that are in the same place that I once was. I wasn’t living a bad life, I just wasn’t living to my potential and now I am.

Marco — The Phytogenic Chef™

I have been vegan since 1989. I discovered I was allergic to several animal-derived foods including dairy & egg yolks, & I never cared for beef, chicken or turkey, so I started cutting them out of my diet & learned about vegetarianism in order to make my diet more healthy. From there I learned about veganism & was so impressed by a vegan presentation at the 1989 NAVS Sumemrfest that in 1993 I went to a culinary institute in NY where I was trained as a vegan chef (the now defunct Natural Gourmet Institute). My husband & I ate mostly vegan (organic, locally raised turkey on Thanksgiving & Christmas) until 1999. In 1999 I became ill & disabled with multiple autoimmune illnesses & since recovering in 2012 I've used a whole foods plant-based diet to remain healed & also keep my health stable. My husband is now also completely vegan & we're both also gluten-free & entirely sugar-free.

I became vegan last year, when I started getting informed about the harm that not being produces to the earth

Health, consciousness, animals rights

I became a vegetarian in 1972 because I didn't want animals to be hurt. I didn't know how much dairy and egg industry hurt animals until about 6 years ago, in 2013. it still took me another year to go vegan. At the Comicon in San Diego, I was offered a dollar to watch a video which ended up being about how animals, including chickens and cows who produce eggs and milk, suffered so much. I went vegan on the spot. about 3 years ago, I decided I wanted to get involved in the animal rights movement, and now I am working with Vegan World 2026 to create a vegan world by 2026!

5 years ago my physician said my cholesterol was too high and I must start taking Lipitor. I'm not a fan of taking medicine, especially on a permanent basis, but it was the side-affects that really scared me (get your liver checked every six months?????) I asked her if there was anything else I can do and the answer was "Change your parents." I did not like this answer and I did some research and found the suggestion that changing to a vegan diet would help. The biggest driver for me was the "China Study." I'm an engineer with a math minor, numbers speak to me and I know how you can lie with numbers. The staggering amount of participants in the study, the length, and the goals removed all my doubts.

I looked at other materials like "Forks over Knives" and such. As so, I got my blood work done, spent 3 weeks getting to a Vegan diet, was on a full Vegan diet for 2 weeks more, then got my blood work done.

Not surprising to anyone probably reading this, my bad cholesterol alone when from 186 to 90. Other numbers were very very good also. My physician was very pleased. It was at this point I asked her "Why didn't you suggest this?" and the answer "Noone will change there diet this drastically for health."

I was extremely happy with the results and made a life change to eating Vegan. I was also very upset about the fact my Physician didn't feel it was something I should know that a Vegan diet would help because I would want to eat my self to the grave.

Over the years I found another health route of problems... You cand still eat CRAP and be a Vegan. Just recently my health has started to slip, Colersteral is still good, but sugar is high, blood pressure is up, etc. Using information from Dr. Greger, and reading his two books, I've gone 100% Plat based (as much as possible) and implemented his programs. My last visit... excellent! Making huge strides in the issue areas.

This information needs to be pushed out to EVERYONE. We are killing ourselves one dollar at a time to Big Food/Drink/Meat/Dairy. This alone should be enough for us to wake up. The other benefits like saving our environment, the cruel treatment of animals, etc are huge too, however, most people may resonate with the "what's in it for me right now"

I went vegetarian for the first time when I was 16 when I found out about the suffering. I spent the next 15 years bouncing back and forth struggling to comprehend the reality of animal agriculture and reconcile that with the decent people I knew in the world I thought I lived in… Finally on 2005 all of the information I’ve been reading for 15 years clicked, after watching a particularly devastating undercover video of a Chinese for farm. Part of my inability to stay vegetarian or vegan in the past had something to do with not feeling well, so when I went vegan and 2005 I decided to learn about nutrition and try to be as healthy as possible. I’d now say I’m vegan for the animals, the environment, and health. No the truth is, it’s my love of animals more than anything that got me to go vegan and will keep me VEGAN forever no matter what. I run a small animal rights group in Mobile, Alabama, as well as a micro sanctuary for chickens rescued from animal agriculture. I also at any given time share my home/life with around 12 to 15 rescue cats and three rescue dogs. And I’m about to release a short documentary on the importance of including non-human animals in our circle of compassion.

Been veggie since 2001 and vegan for past 3 or so years

我们要为纯素世界祈祷，而各位要和我一起祈祷。因为对我们而言，仅仅持纯素还不够，不足以创造和平。我们必须持续推广纯素，以保护生命，并透过这种慈悲的过程和生活方式来维持和平。

如果自己不想惨死，请扪心自问：“想在某个黑暗角落，在极度痛苦中惨死吗？没人知道您的恶运，没人听到您在呼救？”任何折磨您的人在您痛苦的当下杀了您，对您而言就是一种慈悲。各位不愿意那样，对吧？动物们也不愿意那样。我相信各位不会愿意您的小孩被强行掳走。动物们也不愿意。连小孩都知道这点。因此，我们要一起祈祷。如果您相信正义，即使您此刻无法持纯素，就祈祷快点持纯素。祈祷纯素世界

Became Vegan after suffering a heart attack

Just wanted to be healthy

I initially became vegan because of health issues.

Watched Gamechangers. Decided to try to become vegan.

I am on a Whole Food Plants Based (WFPB) diet mostly because there is precedent of heart attack (and cancer) in my close family. I started after reading Dr Fuhrman's "Eat to Live" book... the correct description of my eating style is "Nutritarian" ... and the "deal as closed" after watching Forks over knives in 2011.
Today I am a Pharmacist advocating Lifestyle Medicine and a WFPB diet to Prevent and Reverse most of Chronic Diseases; thus reduce or eliminate the need of Medications.

I am a registered nurse, I have been vegetarian for nearly 8 years, recently became vegan.

Been vegan 6 weeks now.havent taken any drugs for my hip pain since

Just seeing the need to fight off disease and lengthen my life.

I was a vegan that sneaked burgers for many years. Vegetarian for about 6 years and vegan for 4 or 5 more.
I had a series of about 7 surgeries and was having trouble healing. The doctors said i needed to eat steak and cicken...i followed his advice.

So not having diabetes and diastolic congestive heart failure at age 59, I'm back to plant based

Family history of heart disease. Have had cancer twice. Can’t eat dairy and meat without feeling lousy in addition to all the environmental and humanitarian reasons.

Willing to give the science a try

nothing to share right now

I have just begun my vegan journey!

I had been vegetarian for a few years moving away from animal products, primarily because of my health although compassion for other sentient beings added wait to my decision. On 6 June 2012, I got invited to speak at a festival called Venus love to celebrate the transit of Venus. It was here I met my partner who already was a vegan and had been so for the past 15 years. A few weeks later, I was vegan, although not a healthy vegan diet I must say. This came a year or so later at the birth of our daughter and what clinched the healthy vegan push was that we didn't want to model unhealthy food habits to our daughter, wanting to give her the best nutritional start we possibly could. Slowly but surely one challenge at a time out when the bread, out went the pasta, out with the sugar, out when the bad fats. Since making that switch a couple of years in, I was looking for changing career, I made the decision I wanted to retrain, possibly something in the health industry as I had already done a significant amount of research in that sector, after a couple of days of searching for something different. My partner's inbox received an email about the idea of becoming a health coach. I must admit I never heard of a Health coach before, so after finding out it as much as I possibly could I made a decision, I would make health my career and help other people to achieve a healthy lifestyle to meet their full health potential. Five years on and I'm still at it, both online and in-person small groups and focused one to ones.

I’ve been off and on again and again. Studying. Researching. Watching documentary after documentary. YouTubes of the great doctors of WFPB. I had to break away to lead by example. My example is not complete yet but it’s on its way. I’m 65. My desire is to be healthy as I continue and to teach others.

Fighting body inflammation

I am not Vegan but I am plant based

I was vegetarian for a long time then learned more and took the short steps to being vegan. I don’t remember exactly when but it was the mid ‘00s.

I am vegan for my health, the animals & of course the planet

Still working on it

After watching a report on racehorse slaughter, I realized that the slaughter of any animal is wrong so I became vegan on the spot.

Inspired by a fellow runner's weight loss, and Bill Clinton going plant based. Read The China Study and How to Prevent and Reverse Heart Disease. Decided to kick the tires on a plant based diet for one day, and never looked back. Effortlessly, lost nearly 90 lbs over the course of year.

A friend recommended it and I tried it

My doctor watched The Game Changers and encouraged me to go watch and go plant-based only. I laughed... UNTIL my hero Arnold Schwarzenegger explained how he went plant based, and from there I realized how many other people I greatly respected had also gone Vegan. I ordered cookbooks and haven’t looked back.

Vegetarian since 1971 after learning about the horrors of slaughter houses. Fully vegan since 2017 .

Vegetarian for 4 years, transitioning to vegan. Feeling better every day

Every winter I traveled to Venezuela for 5 months I was getting healthier. Coming back to Canadian DIET, I was getting sick,

Age 16-67 I rotated between vegetarian to pescatarian ...at age 68 I went vegan excluding throwing out all my leather goods since my fixed income does not afford me the ability to repurchase other items
Sharon

I'm a bird lover & started getting interested in fancy pigeons, which lead to an interest in fancy chickens, which lead me to learn about the cruelty in animal ag, which lead me to go vegan.

3 years ago, Vegetarian for 30 years

I became vegan after a few years of eliminating animal products bit by bit. I heard Alicia Silverstone on Oprah. Watched Food, Inc. Probably within the years 2009 to 2010, roughly. Then, just started reading more and more on plant-based eating. The China Study. Whole. Veganist. Main Street Vegan. Salmon and parmesan cheese were the last animal products to go, roughly 2010 to 2011, not quite sure. I just weaned and weaned until - voila! Then took Rouxbe Online Culinary School Pro Plant Based Course in 2014 because I wanted to cook the best I could for me/family. Stay on track. Then, T. Colin Campbell Plant Based Nutrition Certification via eCornell in 2016. Currently taking Transformation Nurse Coach certificate course, which also subscribes to plant based eating and nutrition as best evidenced based mode of healthy lifestyle eating. I will get that certificate in May 2020. I am a licensed RN; although, not currently working in that role. I am trying to find a "home" career in promoting wellness to humankind, animalkind, and our planet through my accumulated learning and education.

So far I have a lot more energy.

This will come later...

I went vegan for health reasons. I then learned about the animal cruelty and I am now an intersectional vegan.

I was at my friend’s house and we were working on a campaign for Prop2 to help egg laying hens used in factory farms. I said, “I love animals so much.”
My friend Judy Landey exclaimed,”If you love animals so much, then why do you eat them.” That was the wake up call I needed to stop consuming dead flesh. I’m thankful my eyes & heart were opened that night. We are all pre-vegan in our hearts.

If I´d just known before, what I know now, I could have saved so much suffering by me, my patients and other earthlings. Better late than never!

As a 67 year old femaie with no health issues, I want to continue to thrive as I age. A recent attendance at a heart disease prevention program prompted me to follow a whole food plant based diet program.

I went to food as medicine in VABCH.

Started eating a 100% plant based diet, but then ran across the vegan documentaries during the process of learning more. Became vegan overnight once watching those documentaries. Was exposed to the concept of veganism in the early 2000s, but was scared off by a trusted source with a PhD that I wouldn\'t be capable of keeping myself healthy. Very happy to eventually learn that what was told to me was complete myth.

2yrs

BevVeg offers vegan certification and the use of the BevVeg vegan logo for all vegan products.

My girlfriend and I became vegan to try and improve our overall health; I had spent years feeling terrible and constantly getting sick and she suggested we both try it. Shortly after starting we watched the documentary Dominion and haven’t looked back since. Now we remain vegan not just because of the benefits to our body... but the earth, ecosystem, animals and every reason in between!

I was living in Germany. I watched What the health? and then Cowspiracy. After that, I couldn’t wait any longer. Now I work on a vegan restaurante called ‘Mel & Limao’ here in Faro, Portugal.

I am only 1 week in to being vegan. But, I am excited by all the research which shows I will decrease the risk for all chronic diseases including depression and mental illness and cancer by being vegan.

Knowing that you’re buying a new Nissan that’s safe, reliable, fun to drive, and comes at a great price… that’s a good feeling. Getting a true Lifetime Warranty to fully protect your new vehicle… now, that’s even better!

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Forks Over Knives , Veducated, Cowspiracy, What the health, plant pure nation, nutritionfacts.org
Dr. Greggor MD, T. Colin Campbell PHD, Dr. Esselstyn MD, Dr. John McDougall MD

I became vegan by reading and learning more about scientific evidence of benefits being Vegan. I can see and feel a great benefit in my body and energy. I just love it

I’ve never felt better.

I started my Whole Food Planted Based journey on August 8th 2016, my first day of the PCRM Kick Start Program through the GreenFare Organic Restuarant in Herndon, VA. I have continued a SOS (Salt, Oil, Sugar free cooking) WFPB lifestyle for the last 3+ years lost 45 lbs and go off all medication. This information is too important not to share.

After watching What the Health and Forks Over Knives, it was all just too much to ignore! Lost 40 pounds in 6 months without making myself crazy with calories and intensive gym workouts. It was a shockingly easy transition that I would never have imagined without first trying.

I was lucky enough to meet a vegan girl who opened my eyes to the truth.