I speak often of my bout with pre-diabetes. For me it was a warning and what led, in part, to my adoption of a whole-food, plant-based lifestyle. When I think about that time (now more than 5 years in the past) I can’t help feeling a little upset at the messages I heard.
I just heard about a four-part series called Prescription: Nutrition on the powerful benefits of plant-based eating.
The first episode aired last week. It’s focused on nutrition and it is educational. Michael Greger, M.D., from NutritionFacts.org is a part of this series. The series explores the health benefits of a plant-based diet, and discusses the current cultural shift on how we approach our relationship with food.
When starting on a whole-food, plant-based journey, feeling cynical is normal. I did and I’ve heard from some of my students that sometimes they do too.
For me, one area where I expressed cynicism was in the idea of “sauteeing” in water instead of oil. I complained the food didn’t smell as good as it cooked. That using water made me boil the food not saute it. That I was losing good flavor.
Another area was hunger. I’m a slow eater so it sometimes felt like I just finished breakfast and I’d
My 21 days of photos started today with this “Salad for Breakfast” post on Instagram. Follow me at Wholeplantbased to see them all.
But I’m not the only one working on 21 days of healthy eating. My students are as well.
One student commented on how she used to think a healthy meal included a diet soda and a white-flour tortilla wrapped around less than the ideal number of vegetables. But she said her brain is changing what she thinks about that, and she now looks for the healthier choice, even when
As I mentioned in the last post, there are four foods you can include in your diet every day that are associated with cutting your risk of allergies in half. Here I will not only tell you what they are, but how they make a difference. I hope you haven’t been suffering from rhinoconjunctivitis* as you waited for the answer.