“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