When the cab drivers at Sundance are talking about a film you made, you know the five years you put into a project were worth every second. This was the “incredible and surreal” experience for producer James Wilks at Sundance in January 2018, when his new documentary The Game Changers made its debut.

Wilks is not only a producer of the film, he’s also the star. A mixed martial artist, winner of The Ultimate Fighter, and combatives trainer for government agencies, Wilks developed an interest in plant-based eating after he experienced a physical setback. In the documentary, he sets forth on a globe-trotting mission to debunk what he calls “the world’s most dangerous myth: that animal foods are necessary for protein, strength, and optimal health.”

The Game Changers—executive produced by three-time Oscar-winner James Cameron (Titanic, Avatar) and directed by Oscar-winner Louie Psihoyos (The Cove)—is now screening at festivals in the U.S. and worldwide, and is slated for public release this fall. In the meantime, we caught up with Wilks to get the inside story.

FOK: What sparked your own journey into the plant-based way of eating?
James Wilks: Shortly after winning The Ultimate Fighter, I was sparring with a future heavyweight champion and tore ligaments in both of my knees. Unable to train for six months, I started researching peer-reviewed science on nutrition, looking for any advantage I could find to get back on track as quickly as possible. That’s when I stumbled across a study about the Roman Gladiators, which concluded, based on strontium and stable isotope analysis, that they ate a plant-based diet.

As a die-hard meat-eater who believed you needed animal protein to be strong, this discovery challenged everything I thought I knew about nutrition, launching me on a five-year quest for the truth in nutrition, modeled after Bruce Lee’s Truth in Combat philosophy: “Research your own experience. Absorb what is useful. Reject what is useless. Add what is specifically your own.”

FOK: What was your transition to plant-based eating like?
JW: The transition was a little awkward at first, since I didn’t really know much about plant-based food. In fact I’d never even been in a vegetarian restaurant. But once I got the hang of it and latched onto some comfort foods—like oatmeal, peanut butter, pasta, and bean burritos—everything fell into place and I started seeing dramatic improvements in my energy, strength, endurance, and recovery.

FOK: When did your quest become a film, and how did your award-winning crew get assembled?
JW: I realized early on that I should start documenting my experiences, so I bought a video camera and some lighting equipment off of Craigslist and recorded my initial interviews with athletes and nutrition experts. Around that time I met Joseph Pace, a seasoned nutrition researcher from Canada with a keen interest in performance nutrition. He convinced me to make a feature-length documentary about my journey, and with some timely guidance from [creator and executive producer of the Forks Over Knives film] Brian Wendel, we started filming in the fall of 2013.

In early 2014 we built a short trailer with hopes of attracting an established director capable of creating a truly cinematic film. We shared the trailer with Louie Psihoyos, the Oscar-winning director of The Cove, with hopes he might be able to recommend someone. His response was: “How about me?”

Shortly after bringing Louie on board, we got a phone call inviting us to meet with James Cameron, who had been following the film’s development. We all flew to Malibu and nearly fell out of our chairs when Mr. Cameron offered to not only join the film as an executive producer, but to also kickstart our fundraising with a large donation.

The rest of our crew—including our writer, Mark Monroe (Icarus, Before the Flood, The Cove), and our editor, Dan Swietlik (Fed Up, An Inconvenient Truth, Sicko)— joined the project shortly after.

FOK: Can you tell us about your journey and some of the people you met along the way?
JAMES WILKS: In the five years since production of the film got underway, I’ve had the opportunity to meet more than 50 athletes from around the globe. These include Olympians, world champions, and world record holders—each of whom have incredible stories and insights to share. Four of the athletes we spent the most time with in the film are strongman Patrik Baboumian, ultramarathoner Scott Jurek, cyclist Dotsie Bausch, and former NFL cornerback Lou Smith, each of whom embody one or more elements of world-class performance, ranging from strength and power to endurance, recovery, and longevity.

We also interviewed more than 30 experts in the fields of nutrition, public health, and anthropology, who also had their own powerful stories and knowledge to share. Among the most interesting to me were Dr. Fabian Kanz, a forensic anthropologist from Vienna who analyzed the gladiator bones; Dr. James Loomis, former team physician for the St. Louis Rams/Cardinals; and Dr. Kim Williams, then president of the American College of Cardiology. Each of them brought an entirely unique perspective to the science supporting plant-based nutrition.

FOK: What are a few surprising things you learned that are revealed in the film?
JW: The film features two live scientific experiments that use elite athletes as test subjects. The first experiment, conducted on three NFL players, looks at the effect a single meal (animal-based vs. plant-based) can have on overall blood flow. The second experiment, conducted on three varsity athletes, looks at the effect these same two meals can have on blood flow to a specific part of the male anatomy, i.e. erectile function. You’ll have to watch the film to see what happened.

FOK: The film recently premiered at Sundance. What was that like?
JW: Every screening sold out and we received multiple standing ovations, which was both incredible and surreal. I think when you spend five years on a project like this you have no idea what it’s going to be like for a first-time viewer. And to be honest, Joseph and I weren’t sure how the audience would respond. To be approached by people on the street saying they’ve been plant-based ever since the screening, or to hear from cab drivers that their previous customers couldn’t stop talking about the film, those were the most rewarding experiences we could imagine.

FOK: What’s your typical training schedule like these days, and what do you eat in a typical day right now?
JW: My training schedule is pretty light these days, at least compared to when I was competing in the UFC. That said, I still lift weights or run every day, and I also do combat training on a regular basis. To be honest it’s my kids who eat up most of my physical energy.

I start most days with a big bowl of oatmeal, hemp seeds, pumpkin seeds, flax seeds, berries, and banana. For lunch I might eat something like a lentil stew with collards and sweet potatoes. Midway through the afternoon I have a shake with plant milk, banana, dates, berries, kale, and a plant-based protein powder depending on my training goals. For dinner I’ll have a tofu stir fry with loads of veggies including red pepper, broccoli, cabbage, carrots, onions, garlic, etc. And then for a late-night snack I’ll have something like a whole grain cereal with apples, figs, and walnuts.

While I eat whole foods the majority of the time, our family also hits up Veggie Grill or Chipotle when we feel like a treat.

FOK: What is the single most important “truth” you hope people get out of watching the film?
JW: That an animal-based diet isn’t natural or necessary, and that a whole-food, plant-based diet is the single most powerful tool we have to improve how we look, feel, and perform.

For screening information and updates, visit gamechangersmovie.com. You can also follow The Game Changers on Facebook and Instagram.

This article was originally published on Feb. 22, 2018, and has been updated.

The post Global Release Dates Announced for “The Game Changers” Documentary appeared first on Forks Over Knives.

Fast-forward seven years: Kaufman, who’s lost close to 200 pounds and reclaimed his health on the diet, now teaches community courses on the WFPB lifestyle near his home in Alden, New York. He and his wife, Heather, coordinate monthly WFPB potlucks at a local church; movie screenings; and picnics at parks. Once, the Kaufmans even hosted a picnic for 80-plus people on their own front porch! Tim Kaufman is a big believer in the power of community—and for good reason. Going WFPB isn’t always easy, especially if you’re the only one in your household, family, or circle of friends who’s on board with it.

“Ongoing support is so important,” says Caryn Dugan, moderator of the Forks Over Knives Official Plant-Based Group and Forks Meal Planner Community Group. Dugan’s also the creator of the STL Veg Girl Official Forks Over Knives Program in St. Louis and teaches WFPB cooking courses. “It’s often the missing ingredient when people find it too challenging to maintain this lifestyle, even if they are experiencing incredible health benefits.”

“If you’re doing it by yourself, especially against what the people around you feel, you’re going to be markedly less likely to be successful in the long term,” says Dr. Steven Lome, a cardiovascular disease specialist at Rush Copley Medical Center and organizer of Meetup’s Chicagoland Plant Based Nutrition Movement. But the good news is you don’t have to go it alone. Support is out there! Throughout the U.S. and beyond, like-minded eaters are participating in lively WFPB meet-ups, potlucks, restaurant events, cooking classes, movie screenings, and physician-studded summits. The trick is knowing how to find them. Read on for essential tips on how to get connected.

Start Online

Sure, your end goal is to connect with people in real life, but the internet is the best way to find WFPB eaters in your area. Search on sites such as Facebook, Meetup, and PlantPure Communities Pod Network. A simple keyword search for “plant-based” on Meetup yields over 600 groups. The next step is to make the leap from cyberspace to real life. “For a Meetup, put aside your fears and go,” Dugan says. “Remember you already have something in common with every person in the room.”

Ditch Diet Labels

If there are no strictly WFPB events in your area, Lome suggests vegan Meetups. “We need to encourage vegan people to eat more whole foods as well,” he says.

“We have many people who still eat a normal Western diet that includes animal products, and they come to see what you can eat when you follow a plant-based diet,” says Anja Perat, organizer of Meetup’s Melbourne Plant-Based Dinner with Friends. “Some are even dragged in by their friends or spouses, and they have all told me that the food is better than they have imagined.”

Bethany Davis, community organizer of the Forks Over Knives Meetup group in Orangevale, California, predicts you’ll meet quite a range, from plant-curious newbies to full-fledged plant-based veterans. The takeaway? Ditch diet labels at the door and support each member of your newfound community, wherever they are on their plant-based journey.

Be a Trailblazer

Kaufman jokes that every time he posts a picture of a WFPB gathering on his website, people comment that they have nothing like it in their area. “We didn’t either!” he says. “If you can’t find a Meetup or a group, make one.” When Kaufman and his wife started their monthly potluck at a local church, they decided that “even if we were the only people there, we were going to sit there,” he says. What started with six or seven participants has steadily grown to 50 or 60 at each potluck. In Orangevale, Davis says, “the FOK Meetup was started in April of 2012 by a few people who watched the movie and wanted to create a local support group for transitioning over to WFPB/oil-free. The group quickly grew to 65-plus members, and now there are 1,585 members!” Davis’ best advice for getting started: Offer simple potlucks, cooking demos, workshops, and movie nights at libraries, community centers, parks, or restaurants.

Invite a Doc to Dinner

Want to take your WFPB gathering to the next level? Lome suggests inviting a local WFPB doctor or other plant-based expert to your next event to give a talk or presentation. “The reason people go whole-food, plant-based instead of vegan is more for health reasons. To have a successful potluck that’s whole-food, plant-based, try to find a physician champion or a nurse practitioner or somebody locally who is also on board with this concept and get them involved.”

Read Next: Meet the Founder of the Plant-Based Support Group That’s Thriving in Michigan

The post How to Find Your Whole-Food, Plant-Based Community appeared first on Forks Over Knives.

Chief Warrant Officer 2 Jeremy Patterson, food adviser for the 75th Artillery Brigade and longtime vegan, made the changes after a soldier submitted a comment card requesting more plant-based options for religious reasons. Though the comment card was the catalyst for the menu change, Patterson’s push for more plant-based meals was also backed by his own nutritional awareness and desire to help the Army combat heart disease, obesity, diabetes, and other chronic conditions. Forks Over Knives caught up with Officer Patterson to get the dish on his plant-based mission.

How long have you been eating plant-based, and what inspired your transition?
I made the change to a vegan diet about eight years ago. I saw the movie Food, Inc., and it changed my views on what was necessary to survive and thrive in life. I was taught since [childhood] that eating animal by-products was necessary, but I began to learn that this was simply not a fact.

I’ve listened to doctors such as Kim A. Williams, T. Colin Campbell, Caldwell Esselstyn, Neal Barnard, Michael Greger, and Michael Klaper, to name a few. I learned that I could receive all essential nutrients from plants. Once I made the switch, I felt much better both physically and mentally. … Being vegan has allowed me to learn how to treat all living beings … in a way that shows compassion. … Many vegans look at veganism as a way of life and not just a diet.  

What motivated the menu changes at the Guns and Rockets Dining Facility?
Unit readiness is key to the success of any mission. [We hoped that] if we provided healthier options that tasted great … soldiers would gravitate toward those options. [It’s] a way to meet our community’s goal of being a healthy army community. Additionally, providing menu options that align with the civilian sector is one way to lure customers to dine at the military facility. These plant-based dishes tend to be some of the healthier options on the serving line. I believe we can prove to our customers that eating plants is not bland or boring, but a new eating adventure.

What are some of the most popular plant-based dishes being served at Guns and Rockets?
Vegetable enchiladas and tofu stir-fry.

How have people reacted to the new plant-based menu options?
[They’ve] been received well. … Some customers only dine on plant-based options, while others enjoy combinations [with meat options]. It’s all about providing more options to soldiers.

Many who try the items are shocked that they are 100 percent plant-based. I taught the culinary team how to make chocolate mousse with tofu and they could not believe the texture, taste, and origin. I also taught them how to make tofu scramble, which resembles scrambled eggs. This was another hit amongst the culinary specialists inside the facility. I’m working to funnel more recipes like these to Joint Culinary Center of Excellence at Fort Lee, in an attempt to share them military-wide.

I would hope that customers transition over to eating more plant-based items, as the knowledge that I’ve gained shows that this suits most [people] best to compete against heart disease, obesity, diabetes, and cancer. The great thing about plant-based items is that they tend to be high in fiber and lower in saturated fat, sodium, and sugar, with zero cholesterol.

This interview has been edited and condensed for clarity.

Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.

The post The Most Vegan-Friendly Dining Facility in the U.S. Army appeared first on Forks Over Knives.

FOK: What are the most important takeaways from your new book?

AJ: That regardless of how long, or how deeply, you have suffered from a lifestyle-related disease, excess weight, or food addictions, once you get the food right, there is hope for a full recovery. When you truly understand what to eat, you don’t have to worry about how much you eat. And that health food can taste absolutely delicious.

FOK: Understanding the idea of calorie density seems to be the key to unlocking the secrets to weight loss. Can you give us a short lesson on calorie density?

AJ: Calorie density simply means calories per pound of food, and foods range in caloric density from about 100 calories per pound for non-starchy vegetables to 4,000 calories per pound for oil. So there is a 40-fold difference in the caloric density of various foods. A mere tablespoon of olive oil has more calories than 2 pounds of zucchini! Understanding caloric density is not about counting calories, or memorizing how many calories are in a cup of rice or half a cup of blueberries. When you change the average calorie density of the food you eat each day, you can literally consume twice as much food in terms of volume, yet take in half as many calories. So you never have to feel hungry or deprived or count calories, carbs, or points. As luck would have it, the healthiest, most nutrient-dense foods on the planet, the whole plant foods (fruits, vegetables, whole grains, and legumes) and are also the most calorically dilute. By understanding and implementing calorie density, you really can eat more and weigh less.

FOK: Any tips for getting started on a weight loss journey?

AJ: It is essential to sanitize your environment if you want to be successful with any kind of dietary or lifestyle change. As I often say in my Ultimate Weight Loss program: “If it’s in your house, it’s in your mouth.” It’s not a question of if you will eat it, only when. Willpower is only required if you have to make a decision, and you never have to decide to not eat something that isn’t there in the first place. When some people remove all the unhealthy, toxic, trigger foods from their environment their cupboards are completely bare. It’s imperative to shop for healthy food and learn some easy batch cooking techniques because it’s easy to make the right choice when only healthy food is available.

FOK: In the book, you suggest keeping a food journal. Why do you think it’s essential to do so?

AJ: Because what is recorded gets remembered, and you are less likely to eat that Cinnabon if you have to write it down. Keeping a food journal helps keep you accountable, especially if you have someone who will be looking at it. Research shows that people who write down what they eat lose more weight than people who don’t log their food. Old fashioned pen to paper is best.

FOK: I’m obsessed with your idea of “Vegetables for Breakfast” (VFB). Can you explain the habit of VFB and why it’s so crucial for lasting weight loss?

AJ: Pretty much all countries with the exception of the United States eat vegetables as part of a healthy breakfast. Whether it’s the vegetable miso soup in Japan, the kimchi in Korea, or the pickled vegetables in China, most countries eat a savory breakfast. It’s pretty much only the United States that considers sugar, flour, and caffeine breakfast. If you want to lose weight, make sure that at least half your plate at every meal, yes even breakfast, is vegetables. That will dilute the overall caloric density of every meal. In addition, vegetables, especially the dark green leafy ones have compounds called thykaloids, which have been proven to turn off the hunger switch and fight cravings for unhealthy junk food, especially sugar. So whether you want to lose weight, recover from food addiction, or just get healthier, the best thing you can do is to start your day in a savory way with vegetables. But you need to eat them whole, not juiced or blended.

FOK: What is your favorite way to consume “Vegetables for Breakfast”?

AJ: My favorite way to consume any vegetables, besides a delicious chopped salad, is roasted. Whether done in a conventional oven or an air fryer, roasting brings out the natural sweetness in vegetables and caramelizes them so that even people who are vegetable adverse will love them. When you make my recipe for Oven Roasted Balsamic Dijon Glazed Brussels Sprouts, you would swear you’re eating candy!

FOK: What’s your favorite recipe from the book?

AJ: Boy that’s a tough one because I only put my favorite recipes in the book, but I think I would have to say the Creamy Curried Kabocha Squash Soup, Barefoot Dressing, and the C.R.A.M (Carrot, Raisin, Apple and Millet) Muffins.

FOK: Do you have any tips for someone who is already eating a whole-food, plant-based, no-oil diet but is still not losing the weight that they want to lose?

AJ: Immerse yourself in the science of calorie density, which is explained in great detail in my book. If someone is still overweight eating a plant-based diet, then some calorie dense foods are sneaking in somewhere. For some people, it’s because of too many of the high-fat plant foods like nuts, seeds, and avocados, which while healthy, are very calorically dense. It could also be from processed foods like sugar, flour, or alcohol, which for a food addict, is often very hard to moderate their use of. Even eating excessive salt can stimulate the appetite and cause people to overeat. But whether your goal is weight loss, recovering from food addiction, or just to achieve optimal health, the solution is calorie dilution.

Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path. To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer.

The post Chef AJ Shares Her Secrets for Healthy, Plant-Based Weight Loss appeared first on Forks Over Knives.

“It totally took a toll on us emotionally,” says Randa. “We became hermit versions of ourselves. We didn’t want to leave the house. We didn’t want to go hang out with our friends. We didn’t want to go to parties. We couldn’t even get called out on auditions. So everything just kind of went on hold. And forget about dating. That was the last thing we would do. We didn’t have any confidence. We even stopped making YouTube videos.”

The twins tried everything from costly facials to antibiotics. Faced with a decision about whether or not to start Accutane, a serious acne medication that requires monthly blood testing and comes with a long list of alarming side effects, they thought, “Wow, this is what we have to do to have clear skin? No. There’s got to be a different way to go.”

Although they were already eating a vegan diet, the twins looked to their plates for a solution. Read on for the key diet changes that restored their clear skin and confidence, and inspired them to write The Clear Skin Diet.

FOK: How did you make the connection between what you were eating and your acne?
Nina: We made the connection when we were looking at John McDougall’s website. It said that there are parts of the world where people don’t have acne, like in Papua New Guinea and Okinawa, where they eat a low-fat, minimally processed diet. So we said, “We’re going to try that!” And pretty much within three days, we still had some zits, but we noticed that they were smaller. And the inflammation was coming down. Our skin was so much less oily that we just knew, “Okay, we have to stick with this. It’s working.” It was that fast. Obviously, our skin wasn’t perfect overnight, but when your skin is so, so bad, you know when it’s getting worse and we just knew and could feel that it was getting better.

FOK: What specific foods are included in The Clear Skin Diet, and what’s off the menu?
Randa: The Clear Skin Diet is a low-fat, whole-food, plant-based diet. So basically you’re eating only plant foods and no animal products such as meat and dairy. You also can’t eat any high-fat plant foods like oil, soy milk, avocado, peanut butter, nuts, or vegan cheeses. And the center of the diet is starch-based.

FOK: What was your diet like when your acne was at its worst? What specific changes helped clear up your skin?
Randa: Before we came to our diet, we were already vegan, and we thought we ate a healthy diet. We definitely ate healthier compared to some of our friends and the average person. But we were eating lots of fat at the time. Well, I didn’t think it was a lot, but it adds up every day. So we were having soy milk in our oatmeal. We were having peanut butter. We would go out to restaurants sometimes when we were traveling, and there would be oil in the food. We were eating avocado, vegan chocolate, and sometimes we’d have vegan ice cream. But I think it was the soy milk that really did it for us; it’s just the fat. We would have had the same reaction to almond milk or coconut milk. Basically, it was the accumulation of foods like peanut butter, soy milk, and oil.
Nina: And hummus! The foundation of our diet was still rice, beans, potatoes—that was mainly what we were eating because that’s what our mom made—but we would have hummus, avocado, maybe have some vegan chocolate occasionally. And just having a little bit of that every day made such a difference with inflammation on our faces. ‘What is moderation?’ I thought, ‘I only have a little bit every day.’ But it really makes a difference in your skin.

FOK: What are the most important takeaways from the book for people who are struggling with acne?
Randa: I think the biggest takeaway from our book is that you can literally take control of your skin. It’s so empowering to know that you can take control. I just remember feeling free when I realized, ‘Wow, the power is in my hands.’ I know that my skin is going to be clear and I can literally control it myself and it’s one less worry. I don’t have to worry about my skin.
Nina: Also, if you really want to see results and clear your skin, I would say give it your all. What [else] do you have to lose except maybe some weight that you want to lose?

FOK: Any surprises in store for the reader?
Randa: I think it’s surprising to some people that it’s so easy to eat this way. Not only is it easy, but it tastes good and you’re satisfied. I have friends that might think, ‘Oh, that must be such a hard diet to follow.’ And then they come to my house and I feed them my food and they’re like, ‘Wow, I really like this food. I could do this.’ It’s easy, and it’s great and delicious.
Nina: Yeah, I think a big takeaway is that you’re just going to enjoy the food. When people go on diets and they have to restrict themselves, a lot of them are hungry. We never go hungry. We always feel satisfied. We look at food as our fuel. The most important thing is that we feel good. And when you feel good, you look good.

FOK: The Clear Skin Diet defines six key principles. Can you give us a run-through of those guidelines?
Randa: The guidelines are: 1. Plant foods only (no animal products). 2. Unrefined starches are going to be the center of your diet. 3. Avoid all oils. 4. Avoid high-fat plant foods like avocado, nuts, seeds, tofu, and soy. 5. Eat whole foods (that means food that is grown and minimally processed). 6. Just eat simply; It’s not important to get a ton of variety because when you’re eating healthy, you’re getting everything that you need.

FOK: Once you’ve adopted those guidelines, how long does it take to see results?
Nina: Some people experience results, like we did, in three days. And for some people, it takes two weeks. And then for other people, it can take longer, which is why we say in the book to give it at least six weeks. But it really just depends on the person. We tell people to remember that when people go on Accutane or [other] drugs like that, it can take three or four months to see results.

FOK: How strictly do you have to follow the diet for it to work?
Randa: The more you stick to the diet, the better the results you’re going to see. Some people don’t have to stick to the diet one hundred percent once they clear their acne. They can start to reintroduce foods and maybe see which foods lead to more acne. But we just encourage people to clear their acne, stop the breakouts, and then they can reintroduce foods.
Nina: When people stick to the diet one hundred percent and their skin clears up, and then they do reintroduce foods and they start breaking out, they’re like, ‘It’s totally not worth it.’ And most people are so satisfied with the foods they’re eating that they don’t even feel the need to add any other foods back in. I mean that’s the way we feel. We’re so happy with the results and the way we feel that we don’t miss any of those foods.

FOK: There are so many tasty-sounding recipes in the book. Do you have any favorites?
Randa: My favorite recipe is the Sweet Potato Pizza Crust with Roasted Veggies. It’s really fun to make and it’s so good and filling.
Nina: My favorite is the Lazy Lentil Loaf. It’s so filling and it’s kind of like sweet and savory. It’s amazing.

FOK: They sound really tasty. How did you go about developing the recipes?
Randa: Our mom helped come up with the recipes. They are family recipes, stuff that we learned over the years.
Nina: And things that most people like. Everybody loves pizza, everybody loves tacos, everybody likes brownies and mashed potatoes. So we kind of saw different foods that people like to eat and thought, “How can we make them healthy?” And it’s really not that hard to make them healthy and enjoyable. You feel good and you get clear skin.

The post The Best Diet for Acne: A Q&A with Nina and Randa Nelson, Co-Authors of “The Clear Skin Diet” appeared first on Forks Over Knives.

Besides being world-class Olympic athletes, what do silver-medal-winning cyclist Dotsie Bausch, six-time medalist and swimmer Rebecca Soni, weightlifter Kendrick Farris, soccer player Kara Lang, sprinter Malachi David, and alpine ski racer Seba Johnson have in common? They are all living decidedly dairy-free.

Plus, all six elite athletes have now joined forces to spread the word that dairy does not do a body good—despite America’s long history of influential pro-milk ad campaigns.

This inspirational line-up of plant-based Olympians, lead by Bausch, are speaking out in a new public service announcement about the life-changing benefits of ditching dairy. The PSA aired during the closing ceremonies of the 2018 Winter Olympics in Pyeongchang, South Korea, reaching audiences in New York, Los Angeles, Chicago, Washington D.C., San Francisco, and Dallas.

Directed by Oscar winner Louie Psihoyos (The Cove and the upcoming The Game Changers), the spot is part of a bigger “Switch4Good” campaign that has surfaced as an antidote to the Milk Life ads that aired heavily throughout the 2018 Winter Games—a campaign that suggests drinking milk as children helped Olympians achieve athletic greatness later in life.

On the benefits of going plant-based, Bausch told AdWeek, “I switched to a whole foods, plant-based diet about two and a half years before the 2012 Olympic games. I stood on the podium at 39 years old, the oldest competitor ever in my specific discipline. My diet change was the key factor in me being able to recover quicker, decrease inflammation, and have all the stamina and energy I needed to compete against competitors 20 years my junior.”

The post PSA Alert: Olympians Champion the Dairy-Free Lifestyle appeared first on Forks Over Knives.