Whole food vegans are more resilient to diabetes than their meat-eating or vegetarian counterparts. Due to their high intake of complex carbohydrates and fibre, low intake of saturated fat, and relative leanness, WFPB vegans are resistant to Type 2 diabetes. There is strong evidence that this disease (diabetes) is linked to diet and, more specifically, to dairy products. The ability of cow’s milk to initiate Type 2 diabetes is well documented (The China Study – T Colin Campbell, pg 187).