I'd be lying if I told you I didn't want you to go vegetarian or vegan. Compassion and love for animals was a big part of my reason for doing so. I've put together some interesting facts in this week's column for you to read over.

>> Studies show that a plant based diet increases the body's metabolism, causing the body to burn calories up to 16 percent faster than the body would on a meat-based diet for at least the first three hours after meals.

>> A number of researchers argue that while the human body is capable of digesting meat, our bodies are actually designed to be herbivores. For example, the human molars are similar to those of an herbivore, flat and blunt, which make them good for grinding, not tearing.

>> The first Vegetarian Society was formed in England in 1847. The society's goal was to teach people that it is possible to be healthy without eating meat.

>> In 2012, the Los Angeles city council unanimously approved a resolution that all Mondays will be meatless. The measure is part of an international campaign to reduce the consumption of meat for health and environmental reason.

>> There are several types of vegetarians. The strictest type is vegans. Vegans avoid not only meat but also all animal products. There is a debate within the vegan community about whether honey is appropriate for a vegan diet. For example, the Vegan Society and the American Vegan Society do not consider honey appropriate because it comes from an animal.

>> Several researchers argue that a vegetarian diet can feed more people than a meat-based diet. For example, approximately 20,000 pounds of potatoes can be grown on one acre of land. Comparatively, only around 165 pounds of beef can be produced on 1 acre of land.

>> A fruitarian is a type of vegetarian in which a person eats just fruits, nuts, seeds and other plant material that can be harvested without killing the plant.

>> Approximately 25 gallons of water are needed to produce 1 pound of wheat. Around 2,500 gallons of water are needed to produce 1 pound of meat. Many vegetarians argue that more people eating a meat-free diet would lower the strain that meat production puts on the environment.

>> A British study revealed that a child's IQ could help predict his or her chance for becoming a vegetarian. The higher the IQ, the more likely the child will become a vegetarian.

>> The American Dietetic Association concludes that a vegetarian or vegan diet is healthier than one that includes meat. The association notes vegetarians have lower body mass index, lower rates of death from ischemic heart disease, lower blood cholesterol levels, lower blood pressure, lower rates of hypertension, type 2 diabetes, and less prostate and colon cancer.

>> Vegetarians have only slightly lower protein intake than those with a meat diet. Various studies around the world confirm that vegetarian diets provide enough protein if they include a variety of plant sources.

>> People become vegetarians for several reasons, including ethical, health, political, environmental, cultural, aesthetic and economic concerns.

>> An ovo-vegetarian will eat eggs but not other dairy products.

>> A lacto-vegetarian will eat dairy products but not eggs.

>> An ovo-lacto vegetarian diet includes both eggs and diary products.

>> The only vegetables with all eight types of essential amino acids in sufficient amounts are lupin beans, soy, hemp seed, chia seed, amaranth, buckwheat and quinoa. However, the essential amino acids can be achieved by eating other vegetables if they are in a variety.

>> Vegetarianism is still required for yogis in Hatha Yoga and Bhakti Yoga. Eating meat is said to lead to ignorance, sloth and an undesirable mental state known as tamas. A vegetarian diet, on the other hand, leads to sattvic qualities that are associated with spiritual progress.

>> Benjamin Franklin was an early American vegetarian (though he later became a meat-eater again). He introduced tofu to America in 1770.

>> While vegetarian diets tend to be lower in calories and higher in fiber (which makes a person feel more full), some vegetarian diets can cause higher caloric intake than a meat diet if they include a lot of cheese and nuts.

Kellie McKinney, MS, is an exercise physiologist and the co-founder of Two Nutrition Nuts.

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Kellie McKinney: Vegan, vegetarian diets linked to many benefits - Huntington Herald Dispatch

Local food markets can be a vegan paradise (Picture: Getty)

Whilst finding vegan options in other locations might be more tricky it is far from impossible.

Going on holiday or travelling as a vegan does not need to be difficult.

As a vegan you are probably used to planning ahead and doing research thats all part of the fun. And if you want to eat good vegan food on holiday, you will definitely have to do your research.

Here are some tips if youre worried about maintaining your vegan diet while travelling or just going on holiday.

This might seem like a no-brainer but although you might want to go on a sun-kissed safari across Kenya remember that food options might be limited.

If you have your heart set on a specific location you can do more research and plan ahead there will always be ways you can minimise any issues.

But if you are looking for somewhere that being vegan will be easier consider locations like India where vegetarian restaurants are common, Turin (the worlds first self-declared vegetarian city) or Berlin home of the original vegan doner kebab.

Check out Veggie Visafor great tips on travelling as a vegan and information on various locations.

Vegan Wanderlust has vegan foods featured from every country in the world showing that there really can be options everywhere.

Being vegan in most UK cities is now fairly easy but go off the beaten track or travel abroad and you may be stuck for food choices.

Websites like Happy Cow and Veggie Visa are an essential.

My tip is to use Instagram using hashtags such as #vegancopenhagen or #veganparis and you will find recommendations from other travellers and locals.

Local food or travel blogs are always worth a look.

Sure, it is polite to know how to say please and thank you but first in my list of lingo to master is always all the various ways of saying I am vegan that I might need.

Remember that in some countries veganism isnt fully understood so its important to also learn how to say no meat, fish, dairy or other animal products.

Its also worth learning key words like egg, milk and honey for scanning ingredients on packets and menus.

Sometimes staff will not understand what veganism is. So if you are faced with a negative response dont give up immediately.

Find out what vegetarian options they have and then see if they can be done without whatever ingredients do not make them vegan.

Ive said it before and Ill say it again. This is a vegan commandment and should apply in ALL situations.

If you dont do this and you get hungry, so be it on your head. Or that of anyone you happen to be travelling with nobody likes a hangry vegan.

Not only are snacks great for plane, train or bus rides but a few spare cereal bars or dried fruit will be your saviour when other options are limited.

This means that you can store snacks (see above) and make your own meals using all the interesting foods you can find in local shops and markets.

It also makes things cheaper than eating out all the time.

One of my favourite holiday activities is exploring local supermarkets and markets. The abundance of weird and wonderful produce lining the shelves can be mesmerising.

However playing a game of chance on something unidentifiable isnt so fun as a vegan so be sure to know key words to be able to decipher the packets.

Fresh food markets are likely to present you with delightful fruit and veg that tastes like heaven and which you may never have had before.

Stock up for picnic goodies or snacks or to prepare back at your apartment.

Deciphering foodstuffs is one thing but toiletries and beauty products is another thing so it is best to pack as many of those as you can to last you.

Be aware that in some countries like China it is mandatory for companies to test on animals.

If you are going on a longer trip do research on where there might be health stores or brands available that you already use.

Experiencing another culture should be exciting and present you with new opportunities particularly in eating. Find out what the local delicacies are and whether any are or can be vegan.

In West Africa and South America I have been pleasantly surprised by the abundance of bean and lentil dishes available.

In China I was excited to find pure vegan menus with plenty of mock meats at Buddhist temples and cafes.

It wont always be really easy and there will be times when your only option is a bunch of grass. Maybe some bread and roasted vegetables.

Do not be complacent if you are visiting countries that are very touristy and presume that they will have vegan options.

Even popular spots like the Canary Islands can be tricky.

If you do have a bad food experience make sure it does not affect how much you enjoy your holiday.

In countries outside of the UK eating meat is sometimes the easiest and cheapest option for locals.

Issues such as animal rights, the environment and health may not be on their radar.

In many countries I have visited I have been disturbed by the meat and fish markets, and even by so-called pet shops with atrocious conditions for the animals.

If you know that sections of markets are dedicated to meat and fish, give them a wide berth.

There's a beach in Thailand filled with friendly monkeys

BrewDog is planning to open a hotel with beer-filled hot tubs

New Zealand will pay for your holiday if you agree to having a job interview there

If you find something vegan somewhere it is possible that those selling it will know of other vegan options.

Ask the staff or even other people dining there if they know anywhere else.

Ive done this and soon gone from having no options to having too many to choose from!

If you have a good or bad experience somewhere it is important that you share it so other travellers or holiday-goers are aware of options.

Sites like Happy Cow and Trip Advisor rely on people sharing their experiences.

Instagram and Tweet with relevant hashtags so that others can find them when they are doing their research.

MORE: Vegan recipe video: Heres how to make sweet potato cakes

MORE: Ben & Jerrys just sneakily launched two new vegan flavours made with almond milk

Metro Blogs is a place for opinions. These opinions belong to the author and are not necessarily shared by Metro.

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12 things you need to know as a travelling vegan - Metro

You have become passionate about the cause to the point of dogma. You will not tolerate any opposing view. Composite: Getty

When you told me you had decided to become avegan, I was worried. Youhad always been afussy eater and I feared that, with such a limited diet, you wouldnt get the nutrition you needed.

But you were over 18, so it was yourchoice. In addition, you did begin to eat more fruit and vegetables and tried to include the right food and supplements in your diet, so I was, at least partly, appeased.

You said your motivation was animal welfare and the environmental damage caused by agriculture. Fairenough.

With a younger child and a full-time job, I found it a challenge to research and cook meals for you, but I took it onboard. And when you left home for university, I made sure the car was packed with homemade vegan soup foryour freezer.

But it is not enough for you that Iaccommodate your choice. As you have explained many times, for you, veganism is not just about what you eat its a lifestyle. You have watched all the pro-vegan documentaries, read mountains of information on the internet and can effortlessly reel off thesoundbites. You have become passionate about thecause to the pointof dogma. You will not tolerate any opposing view. Crucially, you can no longer respect anyone who is not persuaded to go vegan. And that means me.

I am open to at least some of your arguments and have made changes tomy diet on account of information you have passed on to me about farmed animals. But, as a middle-aged woman, my choices in life are narrowing and will continue to narrow. I have no intention of limiting those choices further by going vegan. In your eyes, that just makes me selfish.

When we meet, I take you to vegan restaurants and embrace the choices available. I send you vegan recipes andseek out vegan chocolate for you in the supermarket. I know that you appreciate my efforts, but I also know that I will always fall short. I have stopped even trying to explain my reasons for not going vegan as it just ends up with both of us getting upset.

There is an uncomfortable contradiction for mein all of this I have brought you up to be astrong, powerful, compassionate young woman. I would expect you to be passionate about what you believe in. I have taught you that tolerance is vital, but that there is a point when a line is crossed and certain behaviour cannot be tolerated. So I really can understand, in part, your attitude.

But I cant tell you how hard it is to live with the knowledge that my own daughter is sickened by me. It is so important to me to feel worthy of yourrespect.

I hope that, in time and with maturity, dogma may give way to amore open attitude. But my fear is that, while you may mellow in how outspoken you are about veganism, your revulsion of me will remain vivid. And I will just have to live with that.

Anonymous

We will pay 25 for every Letter to (please write about 600-700 words), Playlist, Snapshot or We Love to Eat we publish. Write to Family Life, The Guardian, Kings Place, 90 York Way, London N1 9GU or email family@theguardian.com. Please include your address and phone number. We are only able to reply to those whose contributions we are going to use

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A letter to My daughter, who hates me for not being vegan - The Guardian

Penn Badgley and Domino Kirke celebrated their wedding with a low-key yet stunning ceremony, and a beautiful cake to match.

The Gossip Girl alum and singersister toGirls starJemima Kirkeand Mozart in the Jungles Lola Kirkewere married in a small courthouse on Monday, followed by an intimate reception at Maison-May restaurant in Brooklyn. Kirke shared photos of the magical day on Instagram, starting with a shotof herself lookinginto her grooms eyes captioned, Married .

She followed up with asnap of their four-tier cake created byEmily Lael Aumiller of Lael Cakes.An organic, vegan, and gluten-free orange blossom cake layered with chocolate icing and cacao nibs, covered with lavender icing only seemed fitting for a wedding cake as unique and stunning as Domino Kirke, Aumiller tells PEOPLE.

The baker, who shares her techniques in her cookbook, Pure Artistry, used amarbled rosewater fondant to cover the bottom tier and then topped it with three more semi-naked cakes. This custom creation combined Dominos love of naked cakes with lush fruit, floral notes such as orange blossom, lavender and rosewater and the delicacy of our marbled designs, she said.

RELATED:The Ultimate Celebrity WeddingCakes

Aumiller finished the completely unusual, stunning look by decorating with fresh kumquats, brown turkeyfigs and blackberries.

Thank you for the vegan, gluten free magic that was our wedding cake, wrote Kirke, tagging theBrooklyn-based bakery.

The musician wore a long sleeve lace dress and held an assortment of flowers fromFox Fodder Farm, who also providedan explosive spring of florals forthereception.

For more celebrity food news, follow People Food on Facebook.

Friends and family also postedglimpses into their big day on Instagram. When someone gets married in a courthouse, its really an open invitation to everyone but the beautiful bride to explore all that fashion has to offer. Here, I try a look simply called Pants, as Cassius goes for That Dude from #incubus and Jemima experiments with Off to Therapy! Lola captioned a family photo from the courthouse. Congratulations @dominokirke. We love you.

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Check Out Penn Badgley and Domino Kirke's 'Completely Unusual' Vegan Wedding Cake - PEOPLE.com

So far, 2017 has been a big year for the Impossible Burger, also known as the burger that bleeds. Earlier this year, the meat-free patty had meat-eaters, vegans, and vegetarians lining up outside of Momofuku Nishi in hopes of getting a taste of its hyper-realistic goodness. The popularity of the burger led to it being added to three additional New York locations. Since the burgers debut in 2016, it has also been featured on the menus of several California-based restaurants. This was great news for foodies in New York in California (and for anyone willing to travel for food), but for anyone not in the surrounding area, there was no easy way to satisfy their burger-curiosity until now.

According to Mic, the Impossible Burger is soon going to make its debut at several locations across the United States in the organic burger joint, Bareburger. The Impossible Burger will be served on a brioche bun with stout onions, dill pickles, cheese, and the chains special sauce, but if you are avoiding dairy, the chain allows you to customize your toppings.

Oh, and did we mention that the burger will be served medium-rare? If youve never heard of the Impossible Burger until now, there is a reason that people are calling it the burger that bleeds. Developed by plant-based food company Impossible Foods, the Impossible Burger patty is made from textured wheat protein, potato protein, coconut oil, and heme, an iron-rich compound that gives the burger its realistic, meaty flavor. These ingredients create a burger that sears like a beef patty, right down to the crispy, browned exterior and juicy pink interior.

While the burger is on the menu of several high-end restaurants, this will be the first time ever that it is available ina chain.The burger will first be making its debut at the downtown NYC Bareburger location March 2nd, 2017, followed by other New York locations. After this, the burger will be available at other Bareburger restaurants.

Given the burgers meat-like texture and flavor, its no wonder its been called the future of food. With more people choosing to leave meat off the menu due to health and environmental concerns, innovative plant-based options are swooping in to fill that demand. This is great news considering global demands for protein are at an all-time high and only stand to grow with the population sadly, this is coming largely at great cost tothe environment and animals. Providing hearty and healthy plant-based protein alternatives in a chain venue, like Bareburger means that more people can have access to options that are better for them and the planet as well. It certainly seems like thetimes are changing and the future of food is, no doubt, vegan.

Lead image source: Bareburger

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The Vegan Impossible Burger is Hitting a US Burger Chain For the First Time Ever - One Green Planet

A Georgia woman was arrested Wednesday after she reportedly slammed into a chicken truck, fled and then told officers who tracked her down that she hit the vehicle because she was a vegan.

The investigation began when a truck driver told police he was traveling west on Highway 72 when a red four-door car hit his truck twice, WXIA-TV reported.

The unidentified truck driver called police as the car fled. Madison County deputies found the cars license plate in debris left in the wake of the crash. They were able to track the cars owner to Comer, Georgia, where they found the vehicle and a driver matching the drivers vague description.

The woman, identified as 26-year-old Judith Armstrong, refused to come out of her house unless deputies secured a warrant. But, she did speak with them through the windows and explained what happened.

Authorities said Armstrong faces charges of hit-and-run, aggressive driving, driving under the influence, and obstruction. It was unknown if shes represented by an attorney and bond information was not immediately available.

During questioning, Armstrong admitted being involved in an accident and fled for fear of what would happen to her license. She also told officers she hit the truck because she was vegan.

In addition, she denied having alcohol before making the drive but claimed to have taken a couple of shots when she arrived home.

Officers eventually obtained a warrant and she surrendered to police. She was tested for alcohol consumption and blew a .089, which is over the legal limit.

The Associated Press contributed to this report

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Woman allegedly tells police she crashed into chicken truck because she's vegan - Fox News

If you peruse the Akashic record made up of our Twitter timelines or watch the Trews, youd think there was no love lost between Donald Trump and British comic and actor Russell Brand. Trump trashed Brands stand-up nearly three years ago, while Brand has examined the rise of nationalism since the former reality-show host first announced his presidential bid. That may be the case today, but there was a time when Trump was so eager to impress Brand that he basically offered him Muhammad Alis heavyweight championship belt. The comedian tells First We Feasts Sean Evans the story of being invited up to Trump Tower while dining on vegan wings in this Hot Ones clip the A.V. Club is exclusively premiering.

Brand does more jawing than chewing in this clip, which might be why he doesnt end up in tears over his spicy meal. But maybe the capsicum gets the best of him at some other point in the show.

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Previous Newswire James Mangold says hes working on a black-and-white version of Logan

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Russell Brand dishes on Trump while eating vegan wings in this Hot Ones exclusive - A.V. Club

Its crucially important that we educate the public about vegan health and nutrition.

Indeed, one of the stumbling blocks we face as advocates is when were occassionaly confronted with someone who genuinely believes that its necessary to consume animal products. Our conventional wisdom maintaining that its wrong to inflict unnecessary suffering and death should, on its own, lead any rational mind to a realisation that this means veganism. The problem occurs when, for whatever reason, your interlocutor genuinely believes that animal products are required for good health. In those situations, its important that we demystify that idea so that the rational, wisdom-based argument for veganism can really take effect and make an impact. If people believe consuming animal products is necessary from a health perspective, they are unlikely to be affected by a rational argument focusing on a universal rejection of unnecessary suffering.

What we should never do, however, is make vegan nutrition the sole focus of our advocacy where humans and not animals become the direct beneficiaries of becoming vegan. In doing so we simply make veganism about us, and not a recognition of fundamental rights. We continue to value non-fundamental human interests over fundamental animal interests. Animals become indirect beneficiaries, they remain otherised, with humans remaining the centre of concern. This may make those humans feel better about themselves, but in not recognising veganism as something we owe animals directly irrespective of the benefits to us the underlying speciesism that results in normalised animal use in the first place is not challenged.

Vegan atheletes have a habit of perpetuating this notion. Usually coupled with some vague reinstatement of conventional welfarist ideology, they talk about how veganism has benefitted them the animals remaining a sideline issue. A recent example of this involves vegan boxer, David Haye. In a recent interview with The Sun,Haye talks about how he switched to a plant-based diet after being injured. He wanted to find the best [diet] to heal muscles and all roads kept leading back to a plant-based diet. Aside from portraying veganism as a mere dietary choice, he passes off the cessation of his own exploitation of animals as nothing but an added benefit of his diet. It simply made it easier to switch. Not only that, he perpetuates the welfarist notion that animals only care about not suffering by maintaining that the horrible way animals are treated helped him stick to his diet.

Haye maintains that he feels better than ever and looks and feels younger too. But that doesnt stop him portraying veganism as something thats only for the real Spartans amongst us: I have a full-time chef and a good nutritionist who makes sure I get all the minerals and nutrients required, which isnt easy in a plant-based diet. When we celebrate and promote Haye as some kind of vegan icon, were normalising his nonsensical and irresponsible positions. Were indirectly promoting the idea that veganism is difficult and that in order to be a healthy vegan, it requires a personal chef and nutritionalist. So not only does Haye neglect to portray veganism as something we owe to animals, he also makes it sound dangerous for anyone who isnt a professional athelete with all kinds of sponsorship.

He signs off his Sun interview by making a joke at the expense of veganism and subsequently, the animals. He says that he doesnt like to ram it down peoples throats and embraces a well known stab at vegans: How do you know if someone is a vegan because they never stop talking about being vegan! Thats right, Haye. When you recognise that we have no moral justification for exploiting animals and that the subjugation of sentient beings is not a matter of personal choice, you realise that veganism isnt about us. Its about respecting rights that we violate by treating animals as resources and assuming them to be things.

For Haye, veganism is nothing but a vessel for self promotion and adulation. For the sake of the animals relying on us to advocate clearly and unequivocally, we should pay no attention nor give any credence to the positions of these athletes who are, at the end of the day interested in nothing but their own careers. Hayes speciesism is clear, as is the normalisation of that speciesism through our promotion of him as a so-called voice for veganism.

Photo from The Sun

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False Heroism In Vegan Athletes David Haye - Ecorazzi

Deutsche Welle

Living Planet: The vegan challenge Deutsche Welle Using public transport, recycling and turning off the lights all help us be more environmentally friendly. But do these actions go far enough? As part of DW's #HowGreenAmI series, Louise Osborne tried being vegan for one week to see how green she could ...

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Living Planet: The vegan challenge - Deutsche Welle

A group of six students gathered in Market Central Wednesday night, not for a chicken patty or stir-fry bowl, but for a conversation with the chefs.

The students came for the second meeting of the Vegan and Vegetarian Collective, a group of Pitt students as well as Pitt Dining and Sodexo staff dedicated to furthering the available vegan and vegetarian options in University dining halls. At the meeting Wednesday, two chefs, six students and three Sodexo employees engaged in a conversation about what vegan options were working as well as those that werent in Market Central.

While the Pitt Dining staff set aside two long tables for the event, only half a table filled up, as fewer students showed up than they expected. According to Nick Goodfellow, Sodexo sustainability coordinator and a 2015 Pitt graduate, Pitt Dining hosted the first meeting for the collective this past January in the William Pitt Union, which drew in 60 students. So on Wednesday Goodfellow made sure to ask the students, What happened?

Multiple students replied saying it was most likely due to the midterm period keeping students busy. Despite the low turnout, the students there were determined to hold the meeting anyway.

They began by asking for more legume-based dishes, more meatless dishes outside of the Tutto Fresco station as well as readily available vegan dishes instead of made-to-order dishes.

Goodfellow jotted down each of the students suggestions and criticisms into his notebook, which had a sticker that read Im a food warrior on the back cover.

Goodfellow said in the future, the dining staff plans on continuing meatless Mondays, adding unsweetened soy milk to Market and selling dairy-free yogurt at the Oakland Bakery.

Executive Chef Chris Cox, spoke at the meeting, announcing some of the changes Market has attempted in the past semester like adding distinct cooking surfaces for vegan dishes. He said recently the cooking staff received complaints that only one cooking surface was available at the 360 Degrees grill.

Somebodys whos vegan doesnt want to eat food cooked off the same surface [as the meat], Cox said.

In response, Cox said the staff purchased a cooking surface to prepare tofu scramble in the mornings, separate from where they prepare normal breakfast bowls, which include eggs and bacon.

The students in attendance shared that they were excited about efforts like this, but had other requests as well. Sage Lincoln a senior majoring in ecology, urban studies and geology said she wished Market offered more protein options for vegans.

A slab of polenta is not very nutrient rich, Lincoln said.

On the whole, however, Lincoln said Pitts dining has vastly improved since she was a first-year student. When she started at Pitt, she said the vegan choices were slim, so she often had to ask the staff to cook specially for her. Today, she said she loves getting swiped in.

Now theres better labeling, more options in general, higher awareness and sensitivity to [being vegan], but theres always more that can be improved, Lincoln said.

Change has come in chunks since Lincolns first year. According to Goodfellow, the collective existed two years ago as a student-run group, but after those students graduated, nobody strived to keep it moving.

It fell apart, Goodfellow said.

Since then, students have banded together to reform the collective. Cecilia Oliveros, a senior studying economics and environmental studies and a vegan, began working as a sustainability intern for Sodexo this year and decided she wanted to see the collective working again, this time more closely run by dining services.

What we wanted to do with this, when we started the collective, was make it a Sodexo-run thing, Oliveros said. So that after a student leaves, it doesnt fade away.

Goodfellow said in the future, Sodexo and the collective want to include non-vegan students who are interested in healthier eating.

Anybody is welcome to come not just people who are eating a vegan or vegetarian diet, but people who are interested in maybe eating less meat, or just want to learn more about it, Goodfellow said.

At the end of the meeting, a few students stuck around to grab some grilled vegetables and chat. Lincoln said before she left that the collective had empowered a lot of students with alternative diets on campus.

I think a lot of vegans and vegetarians had experiences that werent being addressed because they werent coming together or realizing that they could advocate for change and that people would be receptive to their needs, Lincoln said.

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Vegan collective brings new dishes to Market menu - University of Pittsburgh The Pitt News