Cooking with Functional Foods: The Vegan Survival Guide is featured on The National Culinary Review Magazine
Meet Ursula
About The VSG
Sample Recipes
VSG Investigates
Cooking with Functional Foods: The Vegan Survival Guide is featured on The National Culinary Review Magazine

I was so excited during the interview by Alan Richman about 3 months prior... then when the article finally came out, wow, I LOVED IT and couldn't wait to share it! Here it is. :)

On the July/August 2015 issue of The National Culinary Review magazine The Vegan Survival Guide is featured on the article entitled "Cooking with Functional Foods: Restaurants are starting to aggressively promote health-packed menu choices that don't give an inch on taste."


Vegan Survival Guide

Gene Wei, who runs the Center for Acupuncture and Integrative Medicine, Maitland, Florida, thinks that much of the predicted growth of functional foods will be fueled by three major factors: increased overall health awareness, increased scientific research, and increased public demand for natural and sustainable solutions in matters of both health and ecology.

Wei, co-author with Ursula Escher of The Vegan Survival Guide: Boost Your Mental and Physical Health — Your Guide to Functional Veganism (UEscher Publishing, 2013), says, "I come from an Asian culture in which parents would frequently tell children, 'This food is good for a specific ailment.' Now, with emerging research, we know much more about how certain foods can benefit the body."

Wei says interest in functional foods is especially noticeable among better-educated consumers who are seeking them out as an alternative because they have watched many in their parents’ generation suffer side effects from pharmaceutical medications. “As a specialist in integrative and complementary cancer care, I look at foods for how they benefit the immune system, regulate our genes and manipulate cell metabolism,” he says.

While acknowledging that he is not a restaurateur or chef, Wei suggests that restaurants that add functional ingredients to their menu should more easily be able to differentiate themselves from the herd. The rise of businesses such as Chipotle and Whole Foods Market demonstrates the mainstream potential, he says.

source: The National Culinary Review, July/August 2015


Click on the pages below:


What do you think?

Feel free to share your thoughts and comments

What's The VSG difference? Learn how to maximize your meals with everyday plant based ingredients to feed your BRAIN, IMMUNE, BODY, DETOX and SOUL. As Hippocrates once said: "Let food be thy medicine and medicine be thy food."

Join The VSG Newsletter Today!

Fabulous!!!! Easy to read, well organized, FULL of beneficial information that will keep you wanting to learn more :-)

Unique addition to my vegan cookbook collection.

Good guide for your health if you're vegan or not.

Guia de Saude Vegano

Are you or a loved one fighting cancer? Here are big lessons I learned from german scientist Dr. Johanna Budwig plus anti-cancer Dr. Gene Wei. Tip: Vegans can learn anti-cancer recipes and simply replace the cottage cheese for organic vegan yogurt.


All content copyright © | UEscher Productions
Thanks for visiting our website!