Hello fellow Vegans.
I am a relatively new vegan having been veg for about a year and vegan since January this year.
In Sydney where I grew up I found it very easy to accommodate the changes to my diet from veg to vegan because I knew exactly what products I could get, or I could find out easily enough. The names and ingredients were all very familiar.
It took me no time at all in my transition to not be missing meat. Some dairy has been harder but really the switch to purely plant based has not been at all difficult from a food satisfaction, variety and general nutritional balance perspective.
I cook and experiment happily so now that I am in Singapore I am still coping just fine, but it is certainly more difficult logistically due to lack of familiarity with the languages, ingredients and brand names. Also the best locations to buy fresh or bulk because a lot of things here are at least as expensive as Sydney, if not significantly more so, since pretty much everything is imported.
I have been eating a lot of Indian and asian fusion type meals at work or when I am out and found awesome vegan and veg/vegan-option places to go through Happy Cow and other internet resources.
I am a dedicated cyclist and training hard for an event back in Australia next year which will be a pretty ambitious project now that I am in a hot, flat city and new job with lots of travel!
The only hiccup I had along the way was some anaemia which I fixed with a quality iron supplement (Ferro-grad C then, and a chelated Iron "vegan friendly" one I got online since moving). I also took care to get an Omega 3 and B12 supplement in rotation. But I acknowledge there is much to learn so I am not just flushing money down the toilet for questionable benefit.
So the main area I am very keen to learn about here is fine tuning my supplements and sourcing economical ways to make breakfast cereals and lunches for work. I make breakfast my biggest meal to set myself up for the day and most package cereals have way too much refined ingredients (especially sugar) and dehydrated fruits which also add to the glycogen burden.
I am using "no added sugar" for whatever I can get - like Soy Milk and cereals, sauces etc., but I am not by any means over the top against sugar.
Anyway, that's some background intro and I look forward to reading and discussing in the forums!
Best,
Will
I am a relatively new vegan having been veg for about a year and vegan since January this year.
In Sydney where I grew up I found it very easy to accommodate the changes to my diet from veg to vegan because I knew exactly what products I could get, or I could find out easily enough. The names and ingredients were all very familiar.
It took me no time at all in my transition to not be missing meat. Some dairy has been harder but really the switch to purely plant based has not been at all difficult from a food satisfaction, variety and general nutritional balance perspective.
I cook and experiment happily so now that I am in Singapore I am still coping just fine, but it is certainly more difficult logistically due to lack of familiarity with the languages, ingredients and brand names. Also the best locations to buy fresh or bulk because a lot of things here are at least as expensive as Sydney, if not significantly more so, since pretty much everything is imported.
I have been eating a lot of Indian and asian fusion type meals at work or when I am out and found awesome vegan and veg/vegan-option places to go through Happy Cow and other internet resources.
I am a dedicated cyclist and training hard for an event back in Australia next year which will be a pretty ambitious project now that I am in a hot, flat city and new job with lots of travel!
The only hiccup I had along the way was some anaemia which I fixed with a quality iron supplement (Ferro-grad C then, and a chelated Iron "vegan friendly" one I got online since moving). I also took care to get an Omega 3 and B12 supplement in rotation. But I acknowledge there is much to learn so I am not just flushing money down the toilet for questionable benefit.
So the main area I am very keen to learn about here is fine tuning my supplements and sourcing economical ways to make breakfast cereals and lunches for work. I make breakfast my biggest meal to set myself up for the day and most package cereals have way too much refined ingredients (especially sugar) and dehydrated fruits which also add to the glycogen burden.
I am using "no added sugar" for whatever I can get - like Soy Milk and cereals, sauces etc., but I am not by any means over the top against sugar.
Anyway, that's some background intro and I look forward to reading and discussing in the forums!
Best,
Will