Mainstream veganism promulgates practices that are often at odds with health. Below are several examples:

• Endorses excessively processed vegan convenience foods (contain textured vegetable protein, soy isolates, vegetable oils, refined flours, etc.).
• Advocates commercial oat milk formulations rife with rapeseed oil, glyphosate residues, and heavy metal (e.g., arsenic) contaminants.
• Downplays the dangers of synthetic agricultural agents (glyphosate, neonicotinoids, chlorothalonil, etc.) and the attendant risks of conventionally cultivated produce.
• Promotes consumption of soy, despite the fact that over 90% of US-grown soybean crops are genetically modified.
• Holds a neutral or even supportive stance toward genetically modified (GMO) crops whose long-term health impacts are unknown.
• Overemphasizes the importance of grains and legumes in diet, without regard for proper preparation (soaking, sprouting, fermenting).
• Touts extra virgin olive oil as a “health food.”
• Endorses isolated/synthetic supplements like curcumin, synthetic vitamins (e.g, cyanocobalamin, vitamin D analogues), ferrous iron, potassium iodide, etc.
• Promoted — and continues to promote — experimental mRNA COVID-19 inoculations without acknowledging potential long-term ramifications.
• Advocates processed protein powders (pea, rice, and soy isolates).

Despite these deficiencies, mainstream veganism is still a net positive, I contend, owing to its staunch stand for animal rights and rejection of animal exploitation.