If you’re on a paleolithic diet, you’re probably eating plenty of animal protein (meat), fruit, veggies, nuts and seeds. If you’re on a vegan diet, your meal eschews all animal protein. So what does someone on a pegan diet eat? Apparently, the best of both diets.

Being dubbed as the smartest new food trend, the pegan diet combines the best of the two popular, and sometimes controversial diets. It basically taps into the common principle that both follow, which means eating fresh, unprocessed, whole foods. The only difference is that peganism allows you to eat some meat—as long as it is grass-fed, and raised without antibiotics and hormones.

Brainchild of Dr Mark Hyman, director of the Cleveland Clinic Center for Functional Medicine, the pegan diet follows the paleo tenets of avoiding synthetic chemicals, stimulants like coffee and tea, processed food, refined sugar, factory-farmed meat, conventional milk (making concessions for fermented dairy products), gluten, as well as inflammatory oils such as canola, sunflower, corn, and soybean. Unlike the typical vegan, the pegan diet encourages egg consumption (pasture-raised, of course).

A strict paleo diet is too limiting for some (due to its restriction of grains and dairy), making eating out a challenge, and dining with non-paleo friends and family, a tricky affair. Veganism is equally alienating if not more so—which is why peganism is fast catching on. It gives you more to choose from, while also keeping your food intake healthy and wholesome.

As always, eat sensibly and be aware of what you’re eating, so that it suitably nourishes both, your mind and your body.

Read More:
Diet Wars: How To Pick Between Paleo, Vegan, Gluten-Free & Sugar-Free
A Quick Guide To Hop On To The Paleo Buggy

Simona is a journalist who has worked with several leading publications in India over the last 17 years, writing on lifestyle topics and the arts, besides interviewing celebrities. She made the switch to public relations and headed the division as PR Manager at ITC Hotels’ flagship property, the ITC Grand Chola, but has since returned to her first love, journalism. Now she writes on food, which she is sincerely passionate about and wellness, which she finds fascinating and full of surprises. When she isn’t writing, she is busy playing the role of co-founder and communications director of The Bicycle Project, a six-year-old charity initiative that empowers tribal children in rural areas, while addressing the issue of urban waste.