Vegetarian Bodybuilding

V3 Plant-based Fitness

Chris Willitts, creator of V3 has been in the bodybuilding and vegetarian for over 20 years and 10 years respectively. He was inspired to launch his vegetarian bodybuilding platform having seeing the need the vegetarianism is an effective tool to be applied in the bodybuilding industry. He majored in flexibility, strength, and mind-body interrelation. Having switched to the plant-based diet he included meditation. V3 Vegetarian Bodybuilding System is a combination of Chris advice and science on how to eat in line with one's fitness goals, infusing the whole program with mind-body awareness. The system is designed not only for vegetarians, but semi-vegetarians, part-time vegetarians, vegans, or undecided. The V3 Bodybuilding system is a self-guided system the does not include one-on-one coaching. The V3 has been deliberated upon by top plant-based fitness experts in the industry before coming up with something that has an assurance of getting positive results to the general populace. The V3 Bodybuilding System is not an eBook. It is actually a membership-based online resource (which some parts of the worksheet are available for download as PDFs). This product is easy to understand and it is newbie friendly that do not require any level of technical skills. Continue reading...

V3 Plantbased Fitness Summary


4.6 stars out of 11 votes

Contents: Ebooks, Membership Site
Author: Chris Willitts
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Price: $97.00

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My V3 Plantbased Fitness Review

Highly Recommended

This is one of the best e-books I have read on this field. The writing style was simple and engaging. Content included was worth reading spending my precious time.

As a whole, this ebook contains everything you need to know about this subject. I would recommend it as a guide for beginners as well as experts and everyone in between.

Dietary Guidance For Dietary Fiber

Despite widespread acceptance that dietary fiber intakes are too low and need to be approximately doubled, little progress has been seen in increasing dietary fiber consumption in this country. Dietary fiber intake has been estimated at about 12 grams per day in the United States. A recent study found no increase in dietary fiber consumption despite widespread nutrition education efforts to increase dietary fiber consumption (12). A recent technical report on modeling nutrition intake by the USDA's Economic Research Service found that nutritional education strategies emphasizing general attitudinal messages such as five-a-day intake are likely to have greater effect in modifying dietary patterns than strategies emphasizing specialized knowledge about the nutrient content of foods. Higher intakes of dietary fiber consumption were also linked to years of formal education and consumption of a vegetarian diet.

Dietary Fiber And Antioxidants

Hostmark et al. (45) observed that in nonvegetarians who consumed a typical vegetarian diet for three weeks, apart from a reduction of total cholesterol, the concentration of lipid peroxides in blood decreased significantly. This observation suggests that the antioxidant status in humans is influenced by dietary habits, and may explain why many epidemiological studies show an inverse relationship between intake of fresh fruits and vegetables, rich in fiber and antioxi-dants, and mortality from CHD.

Recommendations For Dietary Fiber Intake Levels

Deaths would result in the United States if dietary goals for cancer prevention such as increasing DF intake levels are not achieved (27). This could cost as much as 25 billion a year. Based on international correlation statistics, an inverse relationship has been found between fiber and fiber-containing foods and colon cancer risk (28, 29). After examination of all fiber sources, the Life Science Research Office (LSRO) (30) determined that the IDF-rich wheat bran most consistently reduced colon tumor incidence in animal models. Recurrence of precan-cerous polyp lesions in the rectum has also been shown to be lower with wheat bran in humans (31). Both IDF and SDF may reduce breast cancer risk by binding estrogen, a potent promoter, and thus preventing enterohepatic reabsorption and lowering circulating levels (32). Although increased DF intake seems to be beneficial in terms of cancer, there are concerns about impaired mineral availability. Examination of populations that consume much...

Lovage Levisticum officinale Apiaceae

Lovage is native to southern Europe (a related plant, Ligusticum scoticum, grows wild in northern Britain and on the Atlantic coasts of North America). It was used by the Greeks and Romans to aid digestion. The seeds, leaves, and leafstems have a strong, earthy, celery flavor and are chiefly used to flavor soups and stews. It is particularly useful in vegetarian dishes, with rice, vegetable seasonings, and nut roasts. Its stems can be used in salads or candied like angelica. The seeds are used on bread or cheese biscuits.

Years1300 jig RAEday of vitamin A

Developing Countries and Vegetarian Diets Vegetarianism. Preformed vitamin A is found only in animal-derived food products. A clinical sign of vitamin A deficiency, night blindness, is prevalent in developing countries where animal and vitamin A-fortificd products arc not commonly available. Although caro-tcnoids such as p-carotcnc arc abundant in green leafy vegetables and certain fruits, because it takes 12 yig of dietary p-carotcnc to provide 1 rctinol activity equivalent (RAF) (as compared to previous recommendations where 1 jig of rctinol was thought to be provided by 6 yig of p-carotcnc NRC, 1989 and Table 4-3 ), a greater amount of fruits and vegetables than previously recommended arc required to meet the daily vitamin A requirement for vegetarians and those whose primary source of vitamin A is green leafy vegetables. Analyzing intakes of vitamin A and p-c.arotcnc and using an RAF of 12 yig for dietary p-carotcnc indicate that the RDA for vitamin A can be met by those consuming...

Hydrocolloid Misc Low Calorie Foods

Highly nutritional, vegetarian dry food supplement comprising vegetable protein and lipid(s), psyllium husks as fibre and carbohydrate source. Known highly nutritional vegetarian dry food supplements (providing not more than 120 calories 15g) consisting of vegetable protein (I) (soy protein isolate and or brewer's yeast to give total protein content 35-65 by wt.), 10-20 by wt. total complex carbohydrate (II), at least 4 by wt. fibre (III), vegetable lipids (IV) (polyunsatd. vegetable oil or vegetable derived lecithin to give total lipid content 10-20 by wt.), and 5-20 by wt. total vitamins and minerals are improved by using psyllium husks as the sole source of (II) and (III).

Inuit berry pickers between 1900 and ca 1930 Library of Congress Prints Photographs Division

The earliest primates, being small, most probably had a predominately insectivorous diet. Small mammals lose body heat more quickly than larger creatures, so they need a mainly carnivorous diet in order to maintain the higher metabolic rate required to compensate for this heat loss. Plant foods generally take longer to digest. Thus a mainly plant-based diet was only possible for primates who evolved to a size that limited their heat loss and thus reduced their metabolic rate. The underlying factor here is that an exclusively, or predominantly, vegetarian diet can place a huge burden on animals whose habitat and particular digestive system limit the edible plant foods available to them. Climate and seasonality can both compound the problem. Once the early primates migrated to more temperate climes, suitable plants for primates' diets were both in short supply and often widely dispersed this was especially so at certain times of the year.

Spice Statistics

Especially in temperate countries or in vegetarian dishes. Others had up to 12 spices. In 10 countries, Ethiopia, Kenya, Greece, India, Indonesia, Iran, Malaysia, Morocco, Nigeria, and Thailand, every meat-based recipe required at least one spice. In Scandinavia, one-third of the recipes had no spices. Vegetable dishes are almost always less spicy than meat dishes, a clue that leads Sherman and Hash (2001) to argue that the spices evolved as antimicrobial agents. I agree.


Biosynthesis Anthocyanins

Recently, a renewed interest in flavonoids has been fuelled by the antioxidant and oestrogenic effects ascribed to them. This has led to their proposed use as anticarcino-gens and cardioprotective agents, prompting a dramatic increase in their consumption as dietary supplements. Unfortunately, the potentially toxic effects of excessive flavonoid intake are largely ignored. At higher doses, flavonoids may act as mutagens, pro-oxidants that generate free radicals, and as inhibitors of key enzymes involved in hormone metabolism. Thus, in high doses, the adverse effects of flavonoids may outweigh their beneficial ones, and caution should be exercised in ingesting them at levels above that which would be obtained from a typical vegetarian diet. The unborn fetus may be especially at risk, since flavonoids readily cross the placenta. More research on the toxicological properties of flavonoids is warranted, given their increasing levels of consumption (Skibola and Smith, 2000).

Social Marketing

Applied to health promotion, social marketing requires program planners to provide products and services that are acceptable to the community. Products may include vegetarian cookbooks or pamphlets with the basic food guide information. Services may include the development of nutrition education programs and cooking classes.

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