How to Thrive on a Vegan DietCan you really thrive on a vegan diet? The short answer is "it depends".
If you have the right factors in place, some of which you control, and some of which you don't, you can potentially thrive long-term on a vegan diet.
But for many people, it just doesn't seem to work out well over the longhaul.
Let's look at some of the factors at play.
Your ability to thrive on a vegan diet depends on genes, metabolic types, strategic food and supplement choices, and perhaps your microbiome as well.
The main genetic issues pertain to which variants you have of genes that influence your ability to ...
- Convert carotenoids (e.g. beta carotene) from vegetables into retinol, the form of vitamin A that the body uses
- Convert the short-chain omega-6 and omega-3 essential fatty acids, linoleic acid and alpha linolenic acid, into their long-chain forms, arachidonic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) that the body uses
- Handle plant lectins without developing inflammatory gut disorders and possibly autoimmunity (yes, genes affect this, several of them)
- Microbiome species that assist you in handling plant lectins (And certain genes that affect the ease with which you maintain a healthy microbiome.)
Among metabolic types, the "Fast Oxidizer" metabolic type has a tough time thriving on a vegan diet because fast oxidizers seem to need purine-rich foods to slow down their overly fast metabolic oxidation rate.
The use of certain minerals and amino acids can also slow down the metabolic oxidation rate, but it's hard to say if this works well enough long-term.
The other main challenge with vegan diets is accessing certain nutrients.
The following nutrients tend to be less available in a vegan diet, but can be obtained from certain plant foods, supplements, and possibly the right microbiome strains:
- Vitamin K2 is only found in certain fermented products (e.g. natto, a fermented soy product), certain animal products (e.g. certain cheeses and organ meats like liver), and certain gut microbes that may produce it (Check out Dr. Mercola's "Kinetic Culture" fermented vegetable culture starter.)
- Vitamin A, as mentioned above, is not easy to produce from dietary carotenoids for people with certain gene variants. I'm not a fan of synthetic vitamin A, but if you're unwilling to take a whole food supplement like a specific type of cod liver oil, then you could use a synthetic vitamin A.
- Vitamin B12 is found in animal foods and fermented products. Unfortunately, the B12 produced in the digestive tract is produced below the point in the digestive tract where it is readily absorbed, so vegans typicaly need to supplement with B12.
- Other B vitamins are also often low or less bioavailable in vegan diets.
- Choline deserves special mention because it would be considered a B vitamin except that we are able to make some, but just not enough. If you don't have genes impairing choline synthesis or methylation, have healthy levels of estrogen, and eat a lot of soy (which can be problematic), broccoli, cauliflower, peanuts, sunflower seeds, and beets, then maybe you can get enough from your diet. Fortunately, you can also get plenty of choline from lechin from sunflower or soy (get organic) and trimethyglycine (TMG). The amount of choline you require depends on several factors, especially whether or not you have methylation issues, which can double your choline requirements.
- Omega-3 fatty acids are in much shorter supply in most vegan diets because they are not as common as omega-6 fatty acids in a vegan diet, and if you don't have the genes to convert the short-chain forms of these fatty acids found in plants into the long-chain forms that the body uses, you will be deficient.
- Selenium tends to be scarce on a vegan diet, but plenty (or way too much!) can be obtained from Brazil nuts because they vary so widely in their selenium content. Selenomethionine supplements provide a way to control selenium intake if you're not eating animal or seafood products, which have a more consistent selenium content.
- Zinc tends to be scarce and/or less bioavailable (due to phytates that bind it) on a vegan diet, but if you soak and rinse the high zinc sources that contain phytates (e.g. pumpkin seeds), perhaps you can get enough zinc. Vegan diets also tend to be high in copper, which in excess can impair and imbalance your level of zinc.
- Iron is certainly available on a vegan diet, but it tends to less bioavailable because it is often bound by phytates. Allowing yourself to go pescatarian so that you can eat clams provides an easily-assimilated source of iron that is low on the food chain. It's hard to find plant-based iron supplements because they typically also include synthetic ingredients as well, like synthetic folic acid, which poses a health risk for people that don't methylate well, which is most people with chronic health issues.
There are other nutrients that can become deficient in a vegan diet, but these are the main ones.
By the way, when it comes to iron, unless you have run a full iron panel that includes copper and ceruloplasmin, don't assume that low iron is an issue with iron deficiency. It could be iron dysregulation due to copper dysregulation.
You may have noticed above that copper is involved with both zinc and iron. And the plot thickens ...
Copper is regulated by ceruloplasmin, the production of which depends on vitamin A and healthy adrenal function. |
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