Robb Trexler Loves His Whole Foods, Plant-Based Diet
Most people I’ve known who have moved from a standard American diet to a whole foods, plant-based diet have taken some time to make the transition. For me, it took about four years. While a slow transition works for many, Robb Trexler and his lovely wife Amy show that transforming food choices can happen rapidly, with permanent success.
Robb, a 64 year old nurse, Marine Corp veteran, and Clinical Data Analyst for the Open Heart Program at Scripps Memorial Hospital, is a San Diego friend I love to spend time with. He lives enthusiastically, being sweetly devoted to his wife and family, not to mention his favorite teams. He switched to a vegan diet with the same energy he cheers on UCLA with.
Robb grew up with a diet centered on meat, cheese, white bread, whole milk, fried foods, and processed snacks like candy, cakes, and cookies.
He is now 100% plant-strong, nourishing himself with whole foods and skipping the processed junk.
While Robb stopped eating meat in the late 1970’s, he transitioned to a truly healthy diet during a staycation with Amy, beginning September 15, 2011. They found out about Veg Week, an annual San Diego celebration of whole foods, plant-based diets, with speakers, cooking demos, shopping tours, and social events, and decided to attend all the offerings. Both Robb and Amy decided to go 100% plant-strong the first night of that week, and have kept on track since then.
Robb shared the exciting impact this change in diet
has had on his life. “Before, on my old diet, I was chronically tired and didn’t sleep well. After I went to healthy, whole plant foods, my weight went from 210 to 167 in 3 months, and has stayed there without needing to count calories or points. Amy makes delicious smoothies and meals and I love what we eat. I never get bored with it. I am now off all the meds I used to take for type 2 diabetes, hypertension, and high cholesterol. I have a lot more energy and sleep well. My only regret is that I didn’t make this choice 30 years ago, and there I was an ICU nurse taking care of patients who had suffered heart attacks, strokes, and had open heart surgery. All the evidence to change my ways was right in front of me, yet I ignored it because I loved the taste of “good” food. But now I enjoy the whole foods we eat as much as I used to love the cheese and processed empty calories. Knowing we are eating healthy and not consuming at the expense of animals, with all the pain and cruelty that involves, is comforting. Being role models for others is satisfying as well.”
And Robb is a role model at the hospital where he works. After his one year anniversary as a vegan, the hospital posted pictures of him on a prominent bulletin board, with his success story in his own words. Robb even shared his phone number so his coworkers could call him with questions. He found people stopped him in the hall at work to marvel at his transformation, with some expressing skepticism they
could achieve the lifestyle Robb and Amy have.
Robb smiles. He knows anyone can do it – they just need to go out and get the knowledge, then grab some contagious enthusiasm and forge ahead. You can grab enthusiasm and guidance from Robb by sending him a friend request on his Facebook page, and then messaging him with your questions.
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Blog posting by Janice Stanger, Ph.D. Janice authored The Perfect Formula Diet: How to Lose Weight and Get Healthy Now With Six Kinds of Whole Foods. The book describes a whole foods diet plan that can prevent, and even reverse, most chronic disease. Janice is happy she was part of the San Diego Veg Week activities that inspired Robb and Amy, and that they have remained friends ever since.
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Tags: Amy Trexler, cardiovascular disease, diabetes, getting healthy, lose weight, making a difference now, Plant-based nutrition, reverse chronic disease, Robb Trexler, San Diego Veg Week, weight loss, whole foods, whole foods plant-based diet