Back away from the burger, David Carter wants you to go vegan.

Almost three years ago the former Former Arizona Cardinals NFL player decided to switch to an all plant-based diet, and has not turned back. Since then he has built a brand around being “The 300-Pound Vegan,” and advocates for plant based diets and animal rights around the country. 

Carter grew up eating barbecue from his grandfather’s Los Angeles restaurant, according to his website.  As he started playing football, bulking up became essential to beating the competition.

“Very early on I was taught that if I wanted to be big and strong there was only one way to go about it,” he writes on his website. “It was hard to for me to conceive that I could go against three hundred plus pound offensive linemen and come out on top on plants alone.”

The night before his Valentine’s Day 2014 life-changing decision, Carter’s entire arm went numb. He had just been released from the Dallas Cowboys and was getting ready to start training with the Oakland Raiders. He knew he needed to make a change. With the help of his wife, who was already living a vegan life, he left animal products behind on Feb. 14, 2014.

Vegans, like vegetarians, avoid meat, but take it a step further and cut out dairy and eggs from their diet as well, according to Vegan Action. PETA identifies quinoa, agave nectar and nutritional yeast as some vegan kitchen staples.

Carter believes that his diet change has given him more energy, increased his stamina and made him stronger over all. He also attributes it to alleviating some of his injuries.

“Tendonitis, inflammation, scar tissue, nerve damage, and chronic muscle fatigue all corrected themselves within months of adopting veganism,” his website says.

Carter is not alone. Venus Williams, Carl Lewis and Matt Frazier are also vegan athletes, the Washington Post reports. If you are interested in giving it a try, but are worried about enjoying your meals, try any of these recipes taking your favorite foods and turning them vegan.






Mac and Cheese






posted on 02/13/2017 by Jenna Milliner-Waddell
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