Seeds of Compassion: New Vegan Interview Series

Jessica, Ashley, Chris

Several months ago, I was fortunate enough to interview three “new” vegans – three young adults who all went vegan at some point during 2013. Jessica, Ashley, and Chris (L to R) are all friends of mine through different ways – two are into metal, and I met through my band, and Jessica worked at a vegan-friendly cafe I frequent. I wanted to get their perspective about veganism as new vegans, to inspire, motivate, and put in perspective the ideals and beliefs that I and other long-time vegans hold so dear. Their thoughts are compelling, and I’m grateful for the time they took to answer each question thoughtfully.

TNTSU: All three of you have gone vegan in the last year, I believe, for a variety of reasons. I’d like to start by having each of you state how long you’ve been vegan, and a brief summary why (i.e. animal rights, health, environmental, or something else):

Chris: I have been vegan since around the beginning of June, 2013. Before that I’d been vegetarian since March, which is really where the whole transition began for me. I started taking an interest in an alternative diet since October of 2012 where I was dabbling with cutting meat out of my diet for weeks at a time and was feeling a lot better physically when I did. Around January, 2013 was when I really started thinking about doing it seriously. I saw a documentary called Vegucated that taught many sides of veganism I never knew about before. That when I started to care about animal rights and realized I didn’t feel right about what I was contributing to.

Ashley: I’ve been vegan since July 4th, 2013; figured it was a great American time to start. I used to be paleo for a very long time. I played basketball for my university and was on a strict 3,500 calorie diet. I used to chow down on large pizzas, pounds of chicken tenders, triple cheeseburgers, whatever was high in calories that i could get in by the end of the night. When basketball ended and I graduated, I moved down my calorie count and ate mostly chicken and vegetables. I wasn’t entirely happy with it, as my body wasn’t exactly adapting to the changes of intensity of workouts and leaning out.

Fast forward about 9 months, and I took a free class from Coursera titled U.S Food Systems. It was taught by [a] Johns Hopkins [professor] and the Center for a Livable Future. During this class, I learned about the destruction of the environment due to cattle and dairy farming, the changing fertility and soil degradation of the land in the United States, the malnourished of the world and how much it would change if we altered our eating habits […] Chemical fertilizer runoff, the poisoning of marine life and dead-zones, federal subsidies and the connection between health and the increase in meat consumption, etc. The class kept a distance from the morality of eating animals until the last module, which was about 15 minutes long, but I felt that was a wise move from the professor. Those statistics and information were plenty to convince me (without sounding too preachy) about switching my diet around.

I switched to a vegetarian diet a week into that class (middle of March, 2013) and slowly cut out the small amount of dairy I was eating (I’m allergic to casein as it is). I would still eat a small amount of dairy here and there while I was at work, since it smooths things over with my mentally challenged clients if I do what they do. On July 4th, I finally officially made the switch and I’ve never been happier. I found more and more that I was being drawn into animal rights issues, which was something I tried not to get involved with when I was paleo. The more I dove into the ideology behind being vegan, the more it stuck and made sense. The more I read about environmental and health related issues (which made me switch to begin with), the more it confirmed my belief that I was doing a great thing for myself.

Jessica: I went vegan in March 2013. I was originally a vegetarian from age 15 to about 20. I slowly began incorporating meat back into my diet after I began culinary school and met my omnivore boyfriend. When I went vegetarian at age 15 I was all about animal rights; I knew and learned so much about the meat industry (never thinking dairy could be “that bad”) and I tried to inform my friends on why I was the way I was. It really struck a chord with me and stuck with me for a long time. So when I went back to eating meat, it was like I kind of put my knowledge of what was really happening in some closet somewhere in my mind and just ignored it. I thought learning all the cuts of meat and different ways to prepare it was so fascinating and I wanted to know as much as I could!

About a year and a half ago I decided to take control of my health because I was overweight and completely unhappy with my body and afraid of becoming diabetic and getting heart disease and suffering heart attacks like both of my parents. I started working out and eating “clean”. I was slowly cutting out the dark meats and stuck to chicken and turkey. I eventually lost about 30 lbs. I then did a cleanse called The Ultimate Reset by BeachBody (the same company who puts out Insanity and P90x and the other programs that helped me get in shape.) When I got the package I realized, “wow, it’s basically just going vegan for a month!” Tons of water drinking and tons of awesome veggies – I even got introduced to tempeh!

So during this “cleanse” I decided being vegan was the best option for my health and well being and was still avoiding the other reasons. I suppose I didn’t want to be reminded of all the things I pretended weren’t real before. In June of 2013, Earth Friend’s Café hired me to be the creative mind in her primarily vegan/vegetarian kitchen! I was so excited! I couldn’t believe I had found a place that serves vegan food! So as I began working with Earth Friends I was reminded of all the things I put in that closet a few years back [like] how truly terrible the meat/dairy/egg industries are. I began liking pages on Facebook that are pro-vegan and I started doing more and more research on the ethical side of veganism, not just the health side.
All in all I feel amazing both physically and mentally. I love being vegan and I will never put my knowledge of why it is good for not only me but also the animals and environment back in that closet in my mind.

 

TNTSU: It sounds like all three of you were initially drawn to veganism through vegetarianism, and then as the reasons began to unfold, on both a personal and global level, a true plant-based diet emerged. Do you feel like vegetarianism is a solid middle-ground for others to pass through? Is there a risk of getting “stuck” there, when, after the facts are presented, veganism seems like the logical choice?

Jessica: I definitely feel like vegetarianism is a solid middle ground for getting to veganism. For some people removing things slowly from their diets helps the transition be a more smooth one [however] I do feel there is a great risk of being stuck there. I was there at one point in my life as a teenager. I knew the dairy and egg industries were no better than the meat industry. For some reason I just ignored it or maybe I thought I was doing my part enough by being vegetarian. So I do beleive that some people could get stuck and I’m sure several do.

Ashley: I think it all depends on your motives and how much you’re willing to dive into the research part of it all. If you become a vegetarian [and] don’t know much about animal abuse, exploitation, environmental impact, and morality, you might just be cool with sticking to vegetarianism. I think it’s a great first step that can take you further once you become more aware of the reasons surrounding going vegetarian and vegan. In my case, the more I learned, the more it stuck with me and the more I felt the need to transition [to veganism].

Chris: It seems everybody is sort of on the fence about the middle ground aspect, and I am no different, either. I think it can be a great way to start off a transition to veganism. Without that “trial period,” if you will, I probably would have crashed and burned before ever getting comfortable enough to cut dairy and egg products out of my diet. That being said, at least they’re not eating meat, which is what I consider worst of all. My girlfriend is vegetarian, and seems to not have plans of moving on from there. So this is definitely something I have to deal with and think about regularly.

TNTSU: Chris – great point. We all have to deal with that “middle ground” in our lives all the time, especially with those we care about, and we don’t want to scare them away by being the typical militant vegan. At the same time, sometimes it doesn’t feel like enough. During that transition, at least for me, “faux” products really helped: soy sausages, non-dairy cream cheese, coconut ice cream, etc. How much of these do you the three of you utilize, and do they still represent a significant part of your vegan diet?

Chris: Absolutely. I use so many of these things on a daily basis. Rarely a week goes by that I don’t stock up on Daiya cheddar and Boca spicy chicken patties. It really debunks the myth that vegans eat super healthy because I certainly don’t. I make a lot of pizzas, “burgers,” “chicken” lo mein, that sort of stuff all the time. Bottom line, “faux” products helped me with a great deal of my transition and remain a steady part of my diet, as I love to get creative with them so much.

Jessica: While I was vegetarian for so long I definitely ate the faux meats. I loved Bocca brand products as well as the brand Quorn. They can be very tasty. As for now I cook more and more from scratch and focus less on consuming processed foods and getting my nutrition from whole foods. However I am still known to throw a pita pizza in tbe oven with some daiya cheese on it for a quick and tasty dinner. Along with my obsession with tofutti cream cheese, I lobe to add things like caper and garlic to spread on english muffins or toast. As well as the Olive Nut sandwich we serve at Earth Friends Cafe which has green olives laced inside the tofutti and it is to die for! But I try to stay away from products like these personally but only because I try to eat as little processed foods as possible. I do believe that the faux products are a great way to help meat eaters transition to vegetarianism and into veganism and am by no means against them because they are super tasty!

Ashley: I was all about the faux products when i started out – sort of like a way to show people i can eat what you can eat without the misery – anything you can do i can do vegan. Because I work four 17 hour shifts in four days (with only enough time to sleep between them), i stuck to amy’s frozen foods – teriyaki bowls, enchiladas, macaroni, rice bowls, etc. it’s gotten pretty bad, where i’m just reaching for a meal at work. starting next week i’m cutting out all faux products except daiya shreds out of my diet and focusing on macros and complete, whole food meals like i used to. faux products are great if you’re in a rush, but they can also be a slippery slope where they become too convenient and permanent

TNTSU: We’re almost to the point where “lab-grown” meat is a reality. Would you consider eat animal flesh if it was derived from animal without harming it? Say, using the cells from animal biopsy that didn’t result in the animal’s death or suffering.

Jessica: Personally, no I would not. I truly believe our bodies are not meant to process animal. I feel a huge difference in the way my body works when not eating meat, egg, and dairy, all things which are incredibly difficult to digest, for me that is anyway. However, I wouldn’t be as opposed to others eating it. I would still hope for my family and friends to make the choice not to solely for their health. But I would be way less opposed to it.

Chris: The whole lab grown meat concept has always hit as a solid compromise; animals get to live, meat eaters get their fix, and we all get a conserved planet and hopefully a brighter, more progressive future. I’ve never seen anything about lab meat and thought “awesome! I’ll be able to eat meat again!”. I’ve always been very optimistic about it because it is an overall better alternative. To me, being vegan is ridding yourself of using all animal products, despite if it is harmful to acquire them or not. I will not consume lab meat out of personal choice. I hope others will, though.

Ashley: This is an issue I’ve been struggling with recently. I would never touch it, but I am conflicted if it is a good thing or not. On one hand, as a vegan I find it great that less animals will be harmed, the environment can attempt to slowly recover, and the food used to feed animals could help feed the hungry all over the world, but I also don’t believe that food needs to be, nor deserves, to be made in a laboratory. You don’t need to genetically alter or spray food to get it how you want.

TNTSU: I had a great conversation with someone about the movie Blackfish today, and that really opens the door to discussing animal rights on a larger level. Is there a particular issue that has stirred you besides farmed animals and their relation to food? (ex. animal testing, animals in entertainment, dog breeding, etc.)

Chris: One thing I really looked into and was outraged by was the Ringling Bros. Circus. I looked further into [this] after seeing the things you were posting about it, Sam. I watched a video about the elephant camp they have in Florida, where they break baby elephants and train them and the techniques they used. It was no different from dairy cows when I saw how the baby elephants were separated from their mothers. Truly heartbreaking. I also watched footage of the elephant’s trainers handling them backstage at the circus, where they were beaten for no particular reason with bull hooks. The whole video was a court testimony of an ex-Ringling employee who had experienced all the events firsthand. This is what really opened my eyes to animal rights beyond factory farming.

Ashley: Same as Chris. Also, when trying to switch over to organic, vegan cosmetics and bath products, I was pretty outraged at how little there is compared to those who do test on animals, and how expensive it is compared to the rest of cosmetics. I’ve almost completely switched over to Tarte for my cosmetics, and I still haven’t found a shampoo or conditioner that works good with my hair.

Jessica: Something that really outrages me is the production of leather products. I recently decided to learn about it and watched some short videos about the cows they use. I often stray away from watching these videos because they make me so emotional that it hurts. But I decided I needed to be educated. Leather comes from some of the most beautiful cows I have ever seen! They are abused and left without food or water for days and it is even worse, I just don’t like to think about it. In the end meeting their inevitable deaths just so people can have shoes, jackets, and furniture. I actually just bought a sofa the other day and it was a faux leather one. The furniture salesman asked me why I was so happy it wasn’t leather and I explained I was vegan and that it would have compromised my ethics to buy leather. His response was “Leather will last forever though!” I didn’t say much to that, but it makes me sad that people are willing to take lives to have a piece of furniture that will “last forever” even when we will probably be buying a new couch in 5 years.

(Follow-up question for 2014)

TNTSU: Thoughts as we turn into the new year on veganism?

Ashley: Over the last month [December 2013], I’ve worked on throwing away all my makeup, bath products, clothing, shoes, and accessories that weren’t cruelty-free and replaced them with ones that are. Armed with the proper knowledge and experience of almost 6 months down the road, I’m completely stoked heading into the new year and watching myself grow even more. Cheers!

Chris: This new year, I am definitely out of the transitional stage of veganism and have decided its time to actually follow a plant-based diet, not just a lot of fake meat [products]. For the most part, I own nothing cruelty-free. I have a pair of work boots that do need replacing, but that’s about all I can think of. I also want to have at least one person I can turn onto being [vegan]. I have joked around quite a bit saying to friends and family “I’m getting at least one conversion this year”, but it really is a goal of mine. My one year anniversary without meat is coming up in March and I couldn’t be more stoked about that. My one year of veganism will be in June and I couldn’t tell you how the thought of committing to this for a whole year makes me feel. 2014 is definitely going to be a positive one!

Dreaming of Ultra (Part 2)

50k

In Part 1 I described some of the background theory and premises of my journey to 50k (31 miles).  On March 23 I was able to complete the race just short of the cut-off time of seven hours. It wasn’t a race of speed, but attrition! In Part 2 I want to detail the work-outs and some of the issues I dealt with during the training.

[Note: Yes, a massive delay between Part 1 & 2. What can I say? Priorities change. If you want to see where most of my energy is going, please visit this Facebook page.]

Let’s start with some numbers, so you can get a handle on just the 12 weeks were like. A little background on my athletic ability, however, so you can understand what I was starting with (my “engine and suspension” did have a bit of tuning prior to the twelve weeks):

  • 2005-2007: Recreational runner, 20-30 miles per week (5k time: ~22:30)
  • 2008: Amatuer road cyclist (5-10 hours per week, non-competitive)
  • 2009: Cat 5*, Cat 4 Road cyclist (10 hours per week, competitive)
  • 2010-2011: Cat 3 Road cyclist (10-20 hours per week, competitive) (I also started weightlifting these years)
  • 2012: Combo of weightlifting, running, rock climbing  (10-15 hours per week, non-competitive)
  • 2012 (September): Started CrossFit (The Ville!)

It’s all relative: by some measures I was “that guy who always works out” and by other measures (often my own) I wasn’t doing enough. Such is the plight of the amateur athlete: when you see others around you training, moving up, getting stronger, you desire that too. Road cycling took its toll after 2011, so I tried mountain biking for awhile (it’s fun!) but slowly moved into weightlifting and got back into running, aided largely by the injury-free method of “barefoot running.” I run exclusively in minimalist shoes, preferring Vibram Five Fingers or super low-profile Merrells and by-and-large it’s kept my injury free. Sore calves and tight hamstrings are about the only real “issues” and that comes with the territory. Bring on the yoga and stretching!

So, those numbers I was talking about:

  • Official training dates: December 31, 2012 to March 22, 2013 (12 weeks)
  • Average time spent per week (CF & Running): 6 hours
  • Average time spent per week (CF, Running, Yoga, stretching, planning): 10 hours
  • Average mileage per week: 7.9 miles
  • Longest run pre-50k: 6.9 miles (Feb 26)
  • 1 RM** Back Squat: 305 lbs
  • 1 RM Deadlift: 405 lbs
  • 1 RM Clean: 185 lbs
  • 1 RM Bench Press: 180 lbs

As I pointed out in Part 1, CrossFit will expose your imbalances: it will highlight your strengths and showcase your weaknesses. After three years of riding bikes and doing squats, guess what – I was pretty decent at doing squats! Deadlifts, too. Upper body strength? Not so much. Try doing thrusters (a front squat into a push press) at 135 lbs over and over and over again…ugh. My body shudders just thinking about it. But I have no qualms about becoming stronger in all areas, be it upper body, lower body, or overall aerobic capacity. The short, 10-20 min workouts that close a CrossFit class (typically an hour long) are the sort of high-intensity intervals that athletes of all disciplines use, and trust me, they are high intensity.

So, the workouts! I have detailed logs for the 12 weeks that I trained for the ultra. There’s the Google calendar, which lists whether CrossFit or some sort of interval was on the agenda for the day (or both), and a training log, which lists the specific work-out (as dictated by my gym) and the interval prescription (as dictated by MacKenzie’s program in The 4-Hour Body).

Those two files are public, so feel free to share them with whomever. A few important notes, however:

  • I followed the plan as outlined in the two files, except for when there’s an “XX” in front of the workout on GCal, which means I skipped it. You can check the training log for a reason why (probably sick or fatigued).
  • I didn’t follow MacKenzie’s plan from 4HB exactly, I modeled it based on what my own CrossFit gym prescribed, and what I was able to do that week. Most of the interval workouts are exact, but I sure as hell didn’t stay within “2-3 seconds” for each one…ain’t nobody got time for that! (Rather, that was just a level of discipline I didn’t adhere too.)

How was the 12 weeks, you ask? In a phrase: not easy. But not impossible. The first two or three weeks went by pretty fast, and I found myself getting into the “rhythm” of doing the three-on-one-off CrossFit model, plus various intervals throughout the week. Sunday quickly became a day to look forward to, where I knew I wouldn’t have to deal with any serious work-outs. I did find the model outlined in 4HB a bit confusing, and not always consistent. The terminology, apparently written by MacKenzie himself, was often cryptic and sometimes didn’t even make sense. There’s some chatter on the 4HB forum (though old) about this (see this post, too).

During the 12 weeks, I got sick, and had to take close to a week off, and also had a minor injury involving a kitchen knife and my thumb (guess I need to read the Four Hour Chef!) which caused some serious modification of the work-outs for a few days. I tried not to beat myself up over all this, even though I knew that each work-out had a purpose; minimum effective dose, remember? Another challenge was simply getting motivated to go out and do the runs: some of the running intervals would seriously last 10 to 12 minutes total (for example, 4×400 m…that’s no more than a mile!), and in January and February it was damn cold. But I did most of them (at least 80%! Again, think 80/20) and realized that if I wanted to have that engine to run for 31 miles, I needed to fire it up somehow.

Strangely there never seemed to be a penultimate 5k or 10k time trial in the plan, as described in the earlier chapters, so I’m honestly not sure if my 5k times improved. I felt faster, but as the race neared, I wasn’t doing many long fast runs for fear of injuring myself before the big day. After the 50k, I took a break from working out (and got sick, again…) so I can’t tell you the overall effects of the whole thing, except for the fact that I finished.

The race was in Chicago on a day that required running tights, a jacket, gloves, a even a hat to start with. The wind off the lake was quite cold, and after awhile we weren’t really moving fast enough to stay all that warm. You can see the race data from my Motoactv here, and here is a run down of the stats:

Total distance: 31.42 miles
Time: 6 hours, 59 minutes, 7 seconds
Average Pace: 13:20 min/mi
Total steps: 62627
Calories burned: 4204 (questionable)
Total elevation gain: 599 ft (a very flat 50k)

My best pace was at mile 17, surprisingly, at a relatively stable 10:07 min/mi. At mile 15 I hooked up my iPod and blasted some Deafheaven, which really helped me get me through that slump. Miles 0 to 10 were quite easy, and 10 to 15 wasn’t too bad either. The music helped 15 to 20, and then the real pain started…

Myself and Alan (a veteran ultrarunner) somewhere around mile 13.

Myself and Alan (a veteran ultrarunner) somewhere around mile 26.

Miles 20 to 25 were hell. Not hell in the “oh-my-god-this-hurts!” way, but in the “I-am-tired-and-want-to-stop” way. I was still moving, jogging, slowly, but it sucked. My legs cramped in ways I knew not possible, in particular, my hips. My hips became so sore, so inflamed, that by mile 25 I alternated between a slow shuffle at around at 12:00 to 13:00 min/mi, and a walk about about a 13:00 to 15:00 min/mi. Not much difference! As my running partner Alan said “If it hurts to run, walk. If it hurts to walk, then run anyway.” I certainly tried! Stretching, salt, food, music – nothing made a difference at that point, except will power.

That’s the one thing an ultra will teach you, and it will teach you will: how far are you willing to go? Not with intense, brutal, excruciating pain? But with a long, dull, slow pain that you have to deal with for hours. I was sore by mile 10, sure, but it didn’t get bad until mile 20. With 11 miles left, I had to make a decision: go on, or give up. And while all the physical fitness, CrossFit, and minimal training was cool to learn about and participate in, that was the big take away for me: finishing something like a 50k shows a strong dedication, a strong will. I wouldn’t have started the journey down that path if I didn’t think I had one, but doing so allows me to affirm many of the good, positive qualities about myself.

So what now? I had planned to train again for a 50 miler this summer, but haven’t found the time, or motivation to head back into that world of 2-a-day work-outs and such dedicated fitness goals. Along the way to my 50k goal I was able to set a PR on deadlifts: 405 lbs! And since I do love strength training, that might transform itself into another goal this year, deadlifting 500, or even 600 lbs! If that happens, keep an eye out for a video.

Lift heavy, run fast, go vegan!

*See a description of cycling categories here. In general, Cat 5: beginner, Cat 1: elite, with gradation in between.
**One rep max

Veganism and Title VII Protection: Commentary & Guest Post

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If you haven’t yet seen the underreported story of the vegan refusing the flu vaccine at Cincinnati Children’s Hospital Medical Center, the case is worth a glance. Essentially, vegan and ex-hospital employee Sakile Chenizra was fired from the hospital for refusing to get an employee-mandated flu vaccine at the request of her employers. It’s common for hospitals to impose this, as it is in nursing homes, schools, etc. If you’re not aware, the flu vaccine as it stands in 2012/2013 is not vegan: it’s egg-based and also tested on animals. A great dialogue regarding the ethics of this are located here at Choosing Raw.

Chenizra sued the hospital for religious discrimination under Title VII, claiming the veganism, or rather, her belief in it, is strong enough to be considered a religious belief. Surprisingly, the court is allowing her claim to move forward! They wouldn’t throw the case out, and it’s set for a July 9th date. This is good news! If veganism can be taken seriously as a belief “with a sincerity equating that of traditional religious views” (the court’s words) then our foot is in the door for taking animal rights seriously. Which means, well…I’ll leave that to your imagination! For a preview of that possible future, check out the Nonhuman Rights Project.

So, I’m very excited to see how all this develops. However, legal stuff isn’t my forte, so I had the privilege of getting the insight of a friend and longtime vegetarian Joe Dunman. He was kind enough to give some background on this issue, and other comments. His remarks are below. Enjoy!

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Food “Waste” Reaches A New Low

Cows and skittles

Hot on the heels of NPR’s interesting the discussion about food waste from Science Friday comes a story that could almost be pulled out of the Onion:

Sweet times for cows as gummy worms replace costly corn feed
Mike Yoder’s herd of dairy cattle are living the sweet life. With corn feed scarcer and costlier than ever, Yoder increasingly is looking for cheaper alternatives — and this summer he found a good deal on ice cream sprinkles. […]

In the mix are cookies, gummy worms, marshmallows, fruit loops, orange peels, even dried cranberries. Cattlemen are feeding virtually anything they can get their hands on that will replace the starchy sugar content traditionally delivered to the animals through corn.

The article goes on to say that in addition to the junk food – truly a “waste” of food – that the cattle are being fed, they’ll get other by-products of ethanol production, cottonseed hulls, rice and potato by-products, and more. We’re already subsidizing the meat, dairy, and grain industries in this country: is the candy industry next?

Cows are natural grass-eaters – a fact that can get you in trouble, and they like to graze, eating grass, flax, shrubs: stuff that fills them up and gives them plenty of fiber (John Robbins has a good discussion of this, though I don’t agree with eating grass-fed beef). The whole idea of feeding them corn, soy, and other grain mixtures is that it fattens them up, or allows their caloric needs to be met very cheaply, compared to the enormous cost of allowing them to graze and roam freely. Especially with dairy, since they need to be corralled up to be raped¹, milked, and later “processed” (into low-grade meat, or veal if they are the unlucky male calves) it makes sense to keep them in a feedlot or stalls rather than roaming around.

The whole thing is just ridiculous. Producing corn to make junk food, which stores well, now being fed to cows, to produce milk, which we stupidly think is a health food, then eaten by the masses because it’s cheap and subsidized…ah! It’s enough to make you believe in government conspiracies. Stop the madness, quit breeding cows for milk and cheese, and go vegan.

Thanks to Ashley A. for the heads-up on this corn-based insanity.

Photo: Smudge 9000

1. For more on why I use this word, see this short video on “female exploitation” in the dairy industry. Rape is rape, regardless of the species.

Is Your Boss “Insane?”

This was sent to me for posting – what I find more telling than the facts presented here is that someone took the time to create this, and that there are people out there that many statistics about workplace dominance, stress, and so forth. What the hell are we doing to ourselves? Even a stressed vegan could be in trouble if their workplace is causing panic: a 23 percent increased risk of heart attack was found in stressed workers.

Below is the infographic from LearnStuff.com:

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