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“I decided to become a vegan because of the overwhelming scientific and epidemiological evidence that a low-fat and low-glycemic-index vegan diet prevents cancer, coronary heart disease, diabetes and obesity.

A plant-based diet is nutrient dense and full of antioxidants. This way of eating has improved my overall digestion of food, my energy and my feeling of wellness.”

– Lu-Jean Feng, M.D.

Internationally Renowned Microvascular Plastic
and Reconstructive Surgeon

Founder of FengFit™ Foods


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