This is one of the studies I listed in my last post about fat and insulin resistance:

Higher Insulin Sensitivity In Vegans Is Not Associated With Higher Mitochondrial Density, European Journal of Clinical Nutrition, October 2013

The study compared two groups, one vegan, one omnivore. The groups were matched for race, age, sex, body mass index, physical activity, and energy intake … not easy to do. Outwardly, everyone looked similar. But inwardly, the vegans had higher (better) insulin sensitivity.

“We found that vegans have lower fasting plasma glucose and insulin levels, and higher insulin-stimulated glucose disposal. This is a plausible explanation for the lower incidence of insulin-resistance-related diseases in vegans and similar data have been previously published.”

Glucose was moving out of the bloodstream and into cells faster in the vegans than it was in the omnivores.

Vegans also had better blood fats:

A survey of the literature shows that vegans have more favorable lipid profiles, have lower levels of total and LDL plasma cholesterol and lower triglycerides. Our results showed significantly lower total cholesterol levels in vegans. … We also found higher plasma levels of omega-3 ALA in vegans, which has not been previously reported.

Pasta e fagioli, “pasta and beans”, is a traditional Italian dish. Often called pasta fasul (fazool) in the United States. Vegan.

Source: Wikipedia