Linda Vongdara, a competitive pole dancer turned vegan pastry chef, experienced a life-changing journey when she transitioned to a vegan lifestyle in 2015. As a new mother at 35, Linda was deeply moved by the cruelty of the dairy industry, prompting her to abandon meat and dairy. Cooking animal products became unappealing, and she began exploring plant-based alternatives like tofu and soy milk to create healthy, flavorful meals.
Born into a Chinese family and raised in Paris, Linda initially believed animal protein was essential for athletic performance. However, her dietary shift coincided with leaving her 15-year career in fashion design to study French pastry making. Encouraged by her teacher, she developed vegan recipes and eventually founded L’Okara, a vegan pastry school in Paris. She has also authored three cookbooks, including Vegan Pastry (2023), co-written with renowned pastry chef Pierre Hermé.
Linda noticed significant health benefits after adopting a plant-based diet. She lost weight, felt more energized, and enjoyed her meals more. Nutritionist Aleksandra Klints highlights that plant-based diets are rich in fiber, vitamins, and antioxidants, reducing risks of chronic diseases like heart disease, diabetes, and certain cancers. These diets can improve immunity, manage weight, and lower cholesterol.
Animal products, conversely, are linked to high levels of saturated fat and cholesterol, increasing the risk of heart disease and stroke. Processed meats and excessive red meat consumption are associated with cancer and diabetes. Klints also warns of potential hormone and antibiotic exposure from industrial farming.
Research supports these claims: a 2023 review of 49 studies found that vegan and vegetarian diets reduce risks of cardiovascular disease, cancer, and mortality. Additionally, a recent study from the Tokyo University of Science reveals that kaempferol, an antioxidant in cruciferous vegetables, may alleviate food allergies and reduce inflammation.
Klints advises a gradual transition to veganism by incorporating diverse plant-based foods, including leafy greens for calcium and iron, lentils and beans for protein, and fortified plant milks for vitamin B12. She cautions against relying on processed vegan foods, emphasizing the importance of portion control.
Despite initial challenges and losing relationships over her lifestyle, Linda finds joy in her choices, embracing a healthier, more balanced life. She believes veganism transcends food—it’s about conscious living and prioritizing well-being.
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