This article was written for Geelong's Gym and appeared on thier blog on August 6,2014 http://www.geelongsgym.com.au/blog/nutrition/vegan-advantage/ 

The Plant Advantage

When Australian Cricketer Peter Siddle ‘came out’ as vegan, he initially got a bit of flack from his team mates, but not for long, in fact many started adopting some of his healthy habits, noticing the Peter’s form and recovery had improved since he’d changed his diet. In elite sports, the advice of nutritionists still seems to be heavily weighted towards animal protein, but is it really necessary to eat animal products to perform at your best? Peter has this to say about his conversion to a vegan diet:

 “The difference in my recovery time and energy levels has been the biggest thing I’ve noticed. In between matches, my recovery time has been fantastic and it has improved out of sight. This is really important when there is a short turnaround between matches. We have had some big games in the past couple of years and I’ve been really pleased with how my body, since making the change to a plant-based diet, has been able to handle the workload and bounce back from big training sessions and games without sustaining an injury.”  

 Yes, the imminent rise of the plant based  athlete is upon us and a jolly good thing it is too.

 In 2011, vegan American cyclist David Zabriskie raced The Tour De France. Brendan Brazier, professional triathlete and creator of VEGA products swears by veganism for optimal performance and recovery. Rich Roll, Ultraman legend raced 5 Ironman Distances in 7 days on plant food. Raw vegans Janette and Alan Murray ran a marathon a day last year, right around Australia – 366 marathons in total! There are dozens more examples including body builders and tennis players.

 These days, you’d be forgiven for being a little confused about the best way to eat. We have the fat-vocates, pushing an Atkins style approach-particularly in the wake of the current cholesterol myth busting, we have the Paleo Way – very popular with gym goers and we also have what I call the Carb Crazers, promoting eating all fruit and veg, including up to 50 bananas a day, which may be a little OTT but seems to work for some people!

 One thing the differing approaches have in common, is the drive to bring us closer to our food sources: all advocate steering clear of processed foods and eating as cleanly as possible.

 I should point out that it is possible to be vegan and be unhealthy. That’s where I think veganism lets itself down. Think pasty faced hippies or people still juggling extra weight. French fries are vegan, so are Oreos, so are all those hideous ‘fake’ meats you see at the supermarket. That’s not real food.

 I follow a raw, plant based diet.  Raw foods are not heated above 46degC as at this point essential nutrients are lost or reduced and enzymes needed to break the food down are killed,

I should point out it’s not only cold food, as I use my trusty dehydrator to create many warming dishes along with pizza, crackers, burgers and a host of yummy breads.

 As a long distance triathlete, as well as a protein obsession, I spent many years believing that I had to have a heavily starch based diet to perform, I dutifully ate my macaroni cheese and chunks of bread for dinner before a race- as dictated by my nutritionist. I added whey protein to my daily smoothie, loaded up on power bars and had a pretty serious sugar addiction. I also had a pretty inefficient metabolism, bloated easily and had acid reflux.

 After a particularly bad episode of reflux about 10 years ago, I decided to go fully raw and plant based (I was vegetarian) for 3 months. I got off the meds and felt amazing. I was training better than ever and have literally not looked back. I discovered that by eating real food, I was nourishing my body at a deep cellular level, so it never ‘craved’ the way it did when I was throwing back the nutrient void starches. The human body, when fuelled with the right nutrients, recovers faster and has greater endurance than a diet focused solely on replacement of energy.

 At 45, I am not racing for podiums, but I am feeling like I wish I’d felt at 25, and 35. I have completely changed the way I eat on the bike- switching bars, gels and artificial drinks for bananas, dried mango, dates and almonds, I drink beet juice and coconut water, I enjoy a buckwheat, beetroot and avocado risotto the night before I race and banana and cacao smoothie on the morning of. Historically, I would hit the run with terrible cramps and constipation, but not any more, I’m more like Tigger, bouncing along to the finish line with energy to burn.

 A raw, plant based diet makes each mouthful count. Everything is nutrient dense and has a job to do beyond merely delivering essential carbohydrates, protein and fats. When you are nourishing your body at a cellular level with live, health promoting foods, it just makes sense that you will have more energy, recover faster and need less food volume to be satisfied.

 Of course, about now you’re ready to interrupt me: “ But where do you get your protein?”

 Protein is everywhere. We’ve been led to believe that animal products are the only quality source, but what I can tell you in a nutshell is this: plant foods are loaded with protein that is more readily assimilated by the body and far easier to digest. Vegans can eat from a variety of sources and obtain all the essential amino acids required for muscle maintenance and health.

 I use a sprouted grain and seed powder in smoothies, I make breads with seeds in them, I use hemp seeds in salads, I grow sprouts and use them in dishes where you’d never guess there was a sprout. I’m nuts about nuts, I make cheeses, I eat a lot of greens such as kale and broccoli, both very high in protein weight for weight.

 Many people dismiss veganism or a plamnt based diet because of all the things they would have to ‘give up’, but my focus is solely on the abundance found in the world of plant foods. Why not give it a try and see if you notice a difference?

Eileen is a Raw Food Chef http://www.rawambition.com.au/raw/ with a passion for nutrition and a penchant for food science. She runs classes, hosts dinners and retreats and enjoys spin classes when it’s too windy outside.