Orthodox Lent: Plant-Based Fasting for Body & Soul

0:00It's April 1st. This is Canada News today, your AI-powered local news. Every year, millions of Orthodox Christians dive into a 40-day Lenten fast before Easter, switching to a mostly vegan diet packed with veggies, legumes and grains. They skip meat, dairy, eggs, and fish with backbones, plus oil and wine on weekdays. It's like a plant-based reset that hits majority Orthodox spots hard, rediscovering simple Mediterranean eats. In Greece, even fast food joints like McDonald's, jump in with shrimp wraps, veggie burgers and spring rolls that fit most rules, though not totally. Oil-free. Unlike Catholic Lent where you pick one by's to drop, Orthodox folks go big on ditching animal products, except shellfish like shrimp and octopus. Mung-set places like the monastery of St. Augustine and Seraphim and Central Greece grow their own zucchini and tomatoes, roasting potatoes with, tahini for crunch and using veggie stock and lentils.

1:00Their abbey calls it, soul-jim hunger pangs, sharpened focus for prayer, building self-control that spills over into everyday life. Studies on these fasts show perks like better digestion from extra fiber, lower risks for heart issues and diabetes when done right. Nutritionists say pear whole foods smartly for full nutrients, but skip it if you're pregnant, a kid, elderly, or have health issues, no post-fast, binge is either. This tradition keeps rolling, with markets stocked in chickpeas, olives, and squid for easy compliance even if some just join for Holy Week. It's a smart detox vibe, proving a little abstinence can refresh body and habits year-round.