A UK study shows vegetarians die less often of heart disease than fish and meat eaters.

The difference is shown to be 32% .

Read all about it here.

Watch this short video to see how we all should be worried and see where you fit in the scale of things

In almost all situations we should be thinking about what our bodies do with the excess protein we eat; almost all of us are suffering the consequences of excess protein.

If you are parent or a grandparent, click here to see what dangerous effects eating animal protein can have on children.

Extra Energy

Since going vegan, I have noticed an amazing increase in my desire to exercise.  Early on I learned that excess energy absorbed from animal proteins and fats were stored as fat in our bodies, whereas extra energy absorbed from plants is held in anticipation of it being worked off immediately; hence this unaccustomed need to get up and do energetic things. The latest manifestation on this is bicycling. 

I was recently put to the challenge, when the family prevailed on me to cycle Molesworth Station.  We cheated somewhat by driving and camping at the homestead camp ground.  The first day’s 65km ride  was to Acheron camping ground, and the final 25km to Hanmer completed the following morning.  Not a big effort for the experienced biker, but for me a significant achievement after so many years of fairly static living.

The road had some stiff climbs, was severely corrugated and dusty, but I was encouraged not only by my children Sophie and Hamish, but also by wife Barbie who trundled along with the camper van and two grandchildren; nourishment and comfort were well provided for.

The most exhilarating thing is that at the end of the ride, I determined that I will do more of the same.   What a wonderful discovery at 71!

First published in Seaport Scene


Proteins, carbohydrates, trace elements, fats, amino acids and any other element of food advertised, promoted or discussed by the media, dieticians and others are all abundantly available in a vegan diet.  The first essential is to eat a profusion of what is good for us.

Of all plant-based foods the most essential for good nutrition and health are starch-rich plants such as potatoes, kumera, carrots, pumpkin, rice, oats and wheat.  The bad wrap some of these get is based on how they are served, such as oil-fried chips and buttered vegetables or how they are processed, such as white rice and flour.  People have lived for many months on sole diets of brown rice and others on potatoes.  They would have died if they tried living on a sole diet of say broccoli, cabbage, lamb, beef or milk.

Once a plate is well stocked with starch, bright vegetables, mushrooms and fruits can be added to provide other trace elements, colour and taste appeal.

Whilst many meat based meals are presented with distinctly small parcels of different foods, vegan meals are often better presented as colourful mixtures such as curries, stews and similar concoctions.

First published in Seaport Scene


The health giving values of a plant based diet is not the only value point.  

The much-reduced cost of living, by avoiding animal products, makes it very easy to enjoy any vegetable you choose and there will still be funds left at the end of a week.  Another satisfying aspect of a vegan lifestyle, avoiding meat, milk and processed foods, is that our ecological savings are the equivalent of giving up driving a car, or never flying again.

The problem for the cook is to provide meals which are attractive to all comers, most of whom are expecting a meal with meat being the centrepiece of view and/or flavour.  

I have produced a graphic chart which divides vegetables up into 6 groupings.  If any meal incorporates 4 or more of these groups you can be assured of a fully sustainable meal with sufficient variety to be enjoyable.