Vegetarian Star

“My mother was diagnosed with multiple sclerosis when I was very young. So that had a huge impact, seeing what disease can do. And as a physical therapist, working in hospitals and seeing chronic illness. Even though I was treating people on a muscular and neurological level, it was very apparent that what people eat destines long-term health. At the time, I was eating fast food four times a week, you name it — extra-large fries, double McChicken sandwich. I used to hate vegetables.”

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“I’m not trying to make the world vegetarian or vegan, but if most people ate vegetarian or vegan 70 percent of the time, that would be a huge change in our health, that’d be a huge change in our environment, we’d have some huge, lasting changes.”

–Ultramaronthoner Scott Jurek, during an interview with Colorado Daily where he talked about fueling his multiple mile run wins with only plants.

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Anyone who breaks an American record for running a 24 hour race probably has good advice on nutrition. Heck, anyone who can run for 24 hours should set the new government guidelines for eating and rebuild the food pyramid.

Vegan ultra marathoner Scott Jurek is about to release a book either by the end of this year or early 2012 that may contain some indispensable advice for plant-fueled athletes like he gave to No Meat Athlete.

Number 1: Go Slowly
Like training for your first marathon, switching to a vegetarian or vegan diet that’s healthy isn’t happening in a week. “I think it’s always good to have a gradual transition; have a plan,” Jurek said. “PCRM does a great 21-Day Vegan Kickstart program and giving support along the way.”

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Men's Journal

Men’s Journal, a mainstream magazine with a readership of over 700,000, recently published an article on going vegan.

The story explains what to expect during the first few weeks, sources for protein, recipes and more.

Tempeh Tacos, Roasted Vegetables With Pasta, tempeh BLT wrap and Easy Bean Dip are a few ways the journal is offering cooking tips to recruit more hegans.

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Scott Jurek. Photo: New York Times

Scott Jurek and Christian Serratos may have something in common.

No, he doesn’t spend his days running with vampires and unlike Serratos’ character’s friends in the Twilight series, this guy is vegetarian because he really doesn’t eat animals, not just restraining himself from the occasional, enticing human he encounters on a jogging trail (we hear the ones who eat meat are the slowest, thus more likely to get eaten).

Seen here on the table next to chef Jurek is what looks very much like a bottle of Sriracha sauce, a Thai hot sauce Serratos loves to add a dash to vinegar and oil when making her own salad dressing.

Compare and say what you think.

The distinctive green cap and fiery red color makes it look as if we’ve made the right call.

Is this something Jurek uses to light a fire to his feet for those 24 hour running marathons?

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Tickled pink that vegan Scott Jurek broke an American record in the IAU 24 hour running race?

You have plenty of company and a dietitian wrote to the New York Times sports editor to express just how exciting it was to see a man completely free of meat and dairy at the top of his athletic game.

“It’s clear that his diet isn’t slowing him down. In fact, it may explain why he is so fast and full of energy,” the letter writes.

“Athletes must get energy from food, but calories should come from healthy low-fat foods that have enough protein and are high in fiber. Because of its high-carbohydrate and low-fat content, a vegan diet is optimal for athletes.”

A new book by Dr. Katharina Wirnitzer, sports scientist and two time competitor in the TransAlp Challenge mountain-bike race, is meant to slam the claim that athletes who munch on nuts in between laps and weight training will collapse before the race even begins.

Wirnitzer also touches on the myth athletes need the protein of an entire cow during every meal.

“To maintain good health, a daily intake of 8–12 percent is more than enough and ideal for the highly strained metabolism of athletes,” Wirnitzer said, adding that vegan diets “are not only well suited for all phases of life, as well as for top athletes, but if adequately implemented and combined with a supporting lifestyle, also optimally suited for endurance sports.”

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Vegan athlete Scott Jurek has broke the U.S. record in the IAU 24-Hour World Championship run in Brive, France by running 165.7 miles in one day. Jurek finished second to Shingo Inoue of Japan, who set an Asian record of 170.0 miles.

The previous record breaker, Mark Godale, wrote an email to the editorial department of a publication in Jurek’s home town of Seattle, congratulating him on the achievement.

“Setting a new American 24-hour record is a great achievement,” Godale said. “Scott has a big heart and a lot of guts. I congratulate Scott and the entire US team for their great success in Brive. They have made all of us proud.”

And Jurek has made the vegetarians and vegans proud.

Jurek grew up in the midwest on a traditional meat and potatoes diet before learning in college about completely plant based diets, slowly transitioning from eating little amounts of fish to complete veganism.

He most recently interviewed with New York Times columnist and advocate of a “vegan until 6″ flexitarian eating approach Mark Bittman, after the two had been on a jog and eaten a vegan meal prepared by Jurek.

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Mark Bittman took a jog with vegan marathoner Scott Jurek before heading over to his home to eat a meal cooked by the athlete and discuss his diet and career for Bittman’s column in the New York Times.

The pair ate a greek salad with tomatoes, cucumbers, olives, seaweed, a tofu and vegetable dish with miso and cashew sauce and quinoa.

This is what an athlete that races in 100 mile competitions fills up on?

It’s completely normal, assured Jurek, who consumes 1,000 calorie smoothies with nuts, fruits and protein powder, plenty of sweet potatoes, tofu and tempeh combos and beans and grains during training for a big race.

“None of this is weird,” Jurek said. “If you go back 300 or 400 years, meat was reserved for special occasions, and those people were working hard. Remember, almost every long-distance runner turns into a vegan while they’re racing, anyway — you can’t digest fat or protein very well.”

Visit the New York Times for more.

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