VegNews Daily

New Study Shows Fiber Intake Reduces Stroke Risk

Veganism’s fiber-rich foods may help keep strokes at bay.

A recent study to be published in the May issue of Stroke discusses the results of eight studies conducted in Japan, the US, Australia, and Europe between 1990 and 2012. A common finding was that consuming more dietary fiber such as those found in whole-wheat pasta, veggies, nuts, and fruit lowered the risk of stroke. Victoria Burley, the study’s co-author, states everyone should eat 25 to 30 grams of fiber per day, or the equivalent of one serving of fiber-rich cereal, plus one serving of whole-grain pasta and five servings of fruits or nuts throughout the day.

Spain Overturns Bullfighting Ban

Despite decreasing interest in the cruel sport, Spanish court reverses law in Catalan region.
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Egg Replacement Market to Surpass $1.5 Billion by 2026

Demand for vegan egg substitutes in baked goods and mayonnaise are the driving forces behind the growth of the lucrative animal-free ingredient.
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Princeton Physicists Solve Oreo Cream Mystery

Scientists accurately predict which side of the cookie, when twisted, will have more cream.
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Meat Linked to Early Death in Heart Disease Patients

Digestive byproducts from eating meat and eggs nearly triple the chances of early death in peripheral heart disease patients.
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Hellmann’s Vegan Mayo Gets Vegan Certified

100-year old brand is “proud” to join the vegan movement.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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