Earlier this year I made the switch to eating Vegan.

My reasonings for this switch are many, and I have already addressed some of them before. But one thing I have noticed since this lifestyle change is how people react to my food.

To be clear, I live in Ohio. A good friend of mine from California has informed me that out there, being Vegan is not really a big deal and I have heard rumors that other areas are open to this way of life. However, in my area—specifically my city—most people have never even heard of the word.

When I am invited to a party or picnic, I tend to bring a dish to share or simply bring my own food. Most people are fine with this and some people are open to it. Others are a little put off. Honestly, before I knew much about being Vegan, I probably would have turned up my nose as well.

Yet, when I explain the ingredients of my dish: flour, sugar, baking powder, baking soda, vinegar, almond milk, I still get some negative responses. I don’t get this.

I find it somewhat ironic that most of our society will gladly accept processed and packaged food over something that is put together with whole ingredients.

A toaster pastry ingredient list looks something like this: enriched flour, vitamin B2, corn syrup, high fructose corn syrup, dextrose, soybean and palm oil (with TBHQ for freshness), sugar, cracker meal, contains 2% or less of wheat starch, salt, dried cherries, dried apples, baking soda, sodium acid pyrophosphate, monocalcium phosphate, citric acid, gelatin, carmel color, modified wheat starch, xanthan gum, soy lecithin, vitamin A palmitate, RED 40,… You get the idea.

How is this better than vegan cupcakes?

I am by no means perfect. Yes, I eat processed food at times. No, I have not always made the best choices in my diet.

But I still can’t understand why people look at me like my food is from another planet, but they don’t blink an eye at “TBHQ for freshness.”

What is TBHQ, anyway?

Plant-based eating, when made from whole foods, is all about the earth. Sure, I know many will argue that tofu is bad for you, and soy-based protein is full of hormones. In my opinion, the jury is still out on that and I try to limit my consumption of soy-based meat alternatives.

Yet, those that are quick to get on their soap boxes about soy and protein should maybe look a little more closely at the ingredients in their food.

This is my choice at the moment, and it is right for me.

In the meantime, the cupcakes are actually pretty good and I promise they are from this planet. (wink)

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Ed: Bryonie Wise