FAQ regarding food options

---

 A: The terms plant-based and vegan are often confused, but they mean different things—and yes, not all vegan food is healthy. 

A: You can get plenty of high-quality protein from plant foods like beans, lentils, tofu, tempeh, quinoa, nuts, seeds, and soy products. A varied plant-based diet provides all essential amino acids. Even athletes and older adults can meet protein needs without animal products—no special combining needed. 

 A: Regular meat consumption—especially red and processed types—is linked to increased risks of heart disease, cancer, diabetes, and early death.
Meat production also contributes heavily to climate change, deforestation, and water use.
While moderate unprocessed meat can fit into some diets, reducing or replacing it with plants supports both health and environmental sustainability. 

 A: Organic food limits exposure to synthetic pesticides, antibiotics, and GMOs, and may offer environmental benefits like improved soil and water quality.
But nutrition differences are minimal, and it’s often more expensive.
Yes, organic can be worth it—especially for high-residue produce—but eating a variety of fruits and vegetables (organic or not) matters most.

  A: Soy is safe, nutritious, and protective—it’s a complete protein with benefits for heart health, hormones, bone density, and metabolism.
It does not harm male hormones and may even reduce cancer risk.
For best results, choose whole and fermented soy (tofu, tempeh, edamame, miso) over ultra-processed soy products. 

 A: Gluten is a protein found in wheat, barley, and rye that gives bread its chewiness.
It’s safe for most people, but those with celiac disease, wheat allergy, or gluten sensitivity should avoid it.
Going gluten-free isn’t automatically healthier—many gluten-free products are highly processed and low in nutrients.