Watch Rip Esselstyn’s (author of Engine 2 Diet) TEDTalk on how the Plant Strong Diet improved the health of his fire house.
By the way, Rip Esselstyn is the son of Dr. Caldwell Esselstyn, who was trained as a surgeon at the Cleveland Clinic and at St. George's Hospital in London. Dr. Esselstyn has been associated with the Cleveland Clinic since 1968. He was studying about how a plant-based diet can reverse chronic diseases, such as heart diseases, hypertension, diabetes, cancer, etc. No kidding...we have cures for these common killers already. Pharmaceutical companies are not advertising it. Doctors are not believing it, because they're trained to prescribe medications.
Anyway, watch "Forks Over Knives" documentary in Netflix, and you'll know who Dr. Esselstyn is and what the China Study discover.
BENEFITS OF A PLANT-BASED DIET"
Lower Oxidative Stress & Inflammation
Studies show that high intake of whole plant foods, such as fruits, vegetables, whole grains, nuts, tea, coffee, red wine and olive oil, decreases levels of oxidative stress and inflammation, which are associated with the development of chronic disease. (Nutrition, 2004 and JACC, 2006)
In the Adventist Health Study II, a vegetarian diet was linked to lower CRP levels, a marker of inflammation. (Ethn Dis, 2011)
Healthy Gut/Immune System
Increasing evidence fiber-rich, plant-based diet promotes healthy gut microbiota, linked to immune support and digestive health.
EPIC study found lower rate of hospital admissions and risk of death from diverticular disease among vegetarians. (BMJ, 2011)
Chronic inflammation and oxidative stress lead to development of Alzheimer’s. Adherence to Mediterranean, plant-based diet linked with lower risk of Alzheimer’s disease. (Archives Neurology, 2009)
Environmental Working Group
All meat is not created equal. Lamb, beef, pork and cheese generate the most greenhouse gases. They also tend to be high in fat and have the worst environmental impacts. Meat and dairy products requires large amount of pesticides, chemical fertilizer, fuel, feed and water and generates greenhouse gases, toxic manure and other pollutants that contaminate our air and water.
Challenges of a Plant-based Diet
Misperceptions, such as getting adequate protein and calcium intake.
More food preparation required.
Lack of cooking skills regarding beans, whole grains, tofu.
Unfamiliarity with new foods, such as tofu, tempeh (Indonesian fermented soy), seitan.
Meeting nutritional needs.
Developing and Planning a Plant-based Eating Style
Include more whole plant foods, such as plant proteins:
Legumes (beans, lentils, and peas)
Whole Soy Foods (tofu, tempeh, soy milk)
Nuts and Nut Butters (almonds, walnuts, hazelnuts, pecans, pistachios, macadamias, Brazil nuts, peanuts)
Seeds and Seed Butters (sunflower, sesame, hemp, chia, pumpkin seeds) walnut, hemp and chia good source omega-3 FA.
Whole grains (quinoa, wheat berries, oats, brown rice) can be good protein source (up to 11 g protein per cup, i.e. Kamut)
Vegetables, such as peas, spinach, and broccoli (can contain up to 6 g protein per cup)
Plant proteins, such as legumes, nuts and seeds, are excellent “protein packages”—packed with fiber, micronutrients, phytochemicals.
If no dairy, choose total of two servings per day of calcium-fortified foods, such as plant-based milk alternatives, tofu, or orange juice.
Choose more dark green leafy vegetables.
Calcium supplement to meet daily calcium needs.
Ten minutes of sunlight exposure a day.
Consume vitamin-D-fortified foods, such as soy milk and orange juice, and consider a vitamin D supplement.
Available only in animal foods: meat, fish, poultry, eggs, and dairy products.
Also available in nutritional yeasts and fortified products, such as cereal and soy milk.
Vegans should take a vitamin B12 supplement daily.
How to Start Plant-Based Eating Style
Start the day right. Go veggie at breakfast or fruits and veggie smoothie.
Join the Meatless Monday bandwagon.
Shop for plants first. Instead of planning your menu around meat, plan it around plants.
If you eat meat, use it as a seasoning. Cut down on animal food intake while pushing plants by using meat as a flavoring in dishes instead of main event. Idea from indigenous diet. Great ways to reduce meat intake, but not completely giving up.
Create a plant-based pantry list. Many plant-based foods like beans and whole grains are shelf-stable, convenient, and economical.
Get cooking! Plan at least one night a week to try a new vegetarian recipe. Do it with Meatless Monday night.
Keep it simple. Not every meal has to involve cookbooks and cutting boards; it can be as easy as black bean burritos, vegetarian chili, or hummus pita sandwich.
Try ethnic flair. Some cultures know how to do vegetarian meals right!
Convert your favorite dishes. Turn your favorite meat-based recipes veggie for an easy dinner solution. New family favorite.
Dust off your slow-cooker. Just throw in veggies, herbs, vegetable broth, canned tomatoes, whole grains, and dried beans; then turn the dial on.
Try plant-based dairy products. Try more plant-based alternatives for milk, yogurt, and cheese. Popular as there are many alternative choices available.
Think “yes”. Don’t dwell on what you can’t have, think about what you can have! There are thousands of choices.
1. Puree, chop, or dice vegetables into smaller pieces to hide them in dishes and stuffed foods to increase taste and nutrition without the family noticing.
2. I introduce people to green smoothies… If possible, we make a smoothie together so they can see how simple it is. Hands-on or demo gives them more confidence than just getting a recipe.
3. Warn clients that not all meat free foods (especially the packaged products) are healthy just because they are meat free. Encourage them to read food labels and try to follow the 5 ingredient rule (try to stick to foods that only include 5 ingredients).
4. I recommend to my clients to eat a fruit or vegetable (or both!) at each meal and snack. That way they’ll get 5 or more servings in each day. Repeat this day after day and you have a positive healthy habit.
5. Add veggies to your traditional recipes. Try adding a can of pumpkin puree to your favorite chili recipe. You can't taste the pumpkin at all, but it boosts the nutrient profile and gives it a fabulous texture!
6. Buy in bulk. Purchase more when there is a good deal or when something is especially delicious. Most fruits and vegetables keep well in the freezer and then you will always have them on hand.
7. Be open to adding different spices and herbs, it can really tantalize the taste buds! Every day you can have a mini food adventure trying new foods and flavors while becoming healthier.
8. On Sunday afternoons, turn on some good music and invest an hour to chop up veggies and prepare "food for the week"…This way you have "ready to go" options to get you through the week for lunches, meals and side dishes!
9. No time to slice fresh veggies for a salad? Add frozen peas or frozen mixed veggies instead. They will be defrosted by lunch and ready to top with your favorite dressing.
10. Start your grocery store trip in the produce isle. Only shop on the outside of the store. This helps eliminate most processed foods and helps your cart contain fresh foods. Fruits and vegetables should fill up the bottom of your cart.
Essential amino acids in plant-based diet:
Complement plant food. Plant protein always missing a few amino acid (x soy, spinach and quinoa). New idea is the amino acid intake throughout the day, not focus in a meal. Plant protein with lower digestibility, thus recommend increasing intake about.
Allergy to soy, nut, legumes, peanut:
Consider if true food intolerances. May introduce dairy product to meet protein needs.
• China Study by Collin Campbell
• Beautiful Truth documentary video
• Forks Over Knives documentary video
• Whole: Rethinking the Science of Nutrition
• In Defense of Food by Michael Pollan