Posts Tagged ‘whole foods plant-based diet’

From Cancer To The Ironman: How Food Makes the Difference

Monday, June 6th, 2011

 

Ruth Heidrich crosses the finish line in the Great Aloha Run.

Ruth Heidrich Shares Her Success in Forks Over Knives And Everywhere Someone Can Benefit

I was fortunate to have the opportunity to interview Ruth Heidrich, Ph.D., one of the star patients in the movie Forks Over Knives. Ruth provides insights into the making of the film and her ongoing work to educate others on the power of a whole foods, plant-based diet. If you have not seen this film yet, grab the first opportunity to experience it. You will see Ruth and several other patients revitalizing their health through diet, not drugs. In this dialogue, Ruth is RH, and I am JS.

JS: For those who are not familiar with your story, it would be great to have a short overview of your diagnosis of metastatic breast cancer and subsequent cancer-free life. I always think of you as the woman who beat cancer into submission with broccoli and oatmeal.

RH: Sitting in the doctor’s office awaiting the results of a breast biopsy, I was positive that this was going to be just a little blip in the road of life, that there was no way it could be cancer. I was a runner for 14 years, had even run marathons, and ate what I thought was a good diet, you know, chicken and fish, low-fat dairy, all the “good proteins.” I was the healthiest, (more…)

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The Home Run Diet Knocks Out Diabetes

Saturday, June 4th, 2011

Todd after 7 months on a whole foods, plant-based diet

Todd Rosenthal Shares Recipes and Secrets of His Four-Step Eating Plan

Todd Rosenthal changed his diet “on a dime” in November 2010, plummeting his fasting blood sugar from 310 to below 100 in a month without drugs. He enjoys sharing his success as we discuss what he’s learned.

Todd ate “the Standard American Diet” growing up. His eating habits deteriorated even more when he began working as a small town journalist. Always on the go to cover the news, Todd consumed a diet he describes as “90% fat.” His favorite foods were barbecued ribs, ice cream, frozen dinners, and snack items. Later, when he switched careers to a family-owned business and then Internet sales, he continued the same food habits. Todd notes “I logged a million miles in the fast food lane.”

One visit to the doctor changed all that. In addition to his scary fasting blood sugar of 310, Todd had numbness in his limbs and extremities, low energy, and a constant grumpy mood. “If you don’t change, you won’t be here in two years,” his doctor advised.

The physician’s idea of change centered on taking lots of meds, but Todd pushed back. He researched the drug side effects and grappled with the need to take them for life.

The timing was perfect for a trip from Todd’s Florida home to visit a San Diego couple who are close friends. Tracy Childs and Steve Sarnoff are long-time vegans who advocate a whole foods, plant-based diet. Tracy gave Todd two books to read during his stay. The first was (more…)

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Why Now Is a Great Time to Be Vegan

Monday, May 30th, 2011

Galia and David Myron enjoy drinks out of fresh coconuts. Plant-based can be so enjoyable!

Galia Myron Tracks Generations As Whole Food, Plant-Based Diets Flourish

Want to know more about the health, food habits, values, preferences, or sex lives of Generations X, Y, or Z? How about Baby Boomers or Matures, women vs. men, or green trends? Galia Myron, publisher of the richly comprehensive site demodirt.com, reports on every aspect of demographics as she both follows and observes a vegan path. She especially enjoys covering trends on plant-based diets, animal rights, environmental issues, and health.

Galia observes that, a few years ago, the fastest growing vegan group was boomer men who were motivated by health considerations. Now she finds more young people choosing animal-free diets for ethical reasons. Marketers are also (more…)

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Six Reasons Portion Control Will Make You Overweight

Sunday, May 15th, 2011

Why Serving Sizes Undercut Health and Weight Loss

Meals limited by portion control can feel so skimpy.

Run-of-the-mill diets focus on controlling the amount you eat by limiting portions. This is an attempt to fit a manmade, arbitrary concept (“serving size”) into a natural biological system (your body). While this strategy may work for some people for a short time, the long-term outcome is often counter to health and weight goals.

The USDA’s Dietary Guidelines for Americans 2010 is typical. Some of the serving sizes this report lists include:

• Bread: one slice

• Cooked rice: half a cup

• Cut up vegetables: half a cup

• Fruit: one medium piece

• Cooked beans: half a cup

• Milk: one cup

• Cooked meat, poultry, or fish: one ounce

• Soft margarine: one teaspoon

• Sugar: one tablespoon

Here are six reasons that portion control ultimately will not succeed in getting you to a trim weight and (more…)

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