Vegetarian Star

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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Vegan marathoner Scott Jurek is gearing up to compete in the Western States Endurance Run from June 27-28.

Jurek won seven consecutive titles from 1999-2005, then went on hiatus because he was looking for a different challenge.

As if the Western States Endurance Run wasn’t challenging enough. According to the organization’s website:

“The Run is conducted along the Western States Trail starting at Squaw Valley, California, and ending in Auburn, California, a total of 100 miles. The trail ascends from the Squaw Valley floor (elevation 6,200 feet) to Emigrant Pass (elevation 8,750 feet), a climb of 2,550 vertical feet in the first 4½ miles. From the pass, following the original trails used by the gold and silver miners of the 1850’s, runners travel west, climbing another 15,540 feet and descending 22,970 feet before reaching Auburn.”

“Most of the trail passes through remote and rugged territory, accessible only to hikers, horses and helicopters.”

No problem for a guy who fills up on the beans and tofu, right?

Although Scott grew up in a fishing, hunting, and meat eating world, he later went vegan, and now the 6 ‘2″, 170 pound athlete lives a world of beans, legumes, lentils, and soy.

Wishing Scott the best of luck. Show ’em how vegans do it, man.

via sacbee.com

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Scott Jurek is an ultra marathoner who is featured in the October issue of Vegetarian Times, along with Chris Walla of Death Cab For Cutie.

Not only is he a vegan athlete, he is also a yoga man, and an instructor for a class he attended took the opportunity to ask him a few questions about his lifestyle.

Jurek made his final decision to go vegan after a friend let him borrow, “Mad Cowboy,” by Howard F. Lyman, a former cattle rancher turned vegetarian.

“This book really opened my eyes to the factory farming nightmare and how unhealthy it was for me, the animals, and the environment,” he said.

And although turning veg has done great things for him, he’s cautious to anyone who thinks cutting out meat alone will make you healthy.

“It’s not like you wake up the next morning and feel ten times better. The changes are more gradual and you can see them better once you continue down the path for a while and then look back. In regards to competing and training I noticed my recovery times had shortened, that I was less injury prone, and had a higher level of energy. Above all, the major changes were in my relationship to food preparation and intake. I became very concerned not just about veganism, but about proper nutrition. I’ve come across many vegans who are still drinking soda pop. The point is you can be vegan and still have an unhealthy diet.”

Read the rest of the interview with Scott in Jai! Magazine.

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