Wednesday, May 18, 2016

Sixty-five - Vegan Style

This is just for the record, so I won't forget
  • December 2014 Physical:
    • Weight 190 lbs
    • Cholesterol 170
    • BP - borderline hypertension and on medication
  • May 2015 went Vegan, mostly follwing Dr. Caldwell B. Esselstyn Jr.'s book Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-based cure.
  • March 2016 Physical: 
    • Weight 165 lbs (that was my weight in '79)
    • Cholesterol 151
    • Off BP meds, and off all medication, started taking some B12
And, perhaps more important than anything, I am having more fun with food since going vegan than ever before, and learning new recipes is so much fun. Or even improvising. Today lunch was Okra with Kimchi on Quinoa - we recently learned how to make our own kimchi, here. Probiotics like sauerkraut, Kimchi, tempeh, etc. etc. are favorite foods of mine any way, so it is nice to realize more and more how healthy they are. A newly improvised tempeh recipe will be coming up shortly.

Besides the Esselstyn book, my main source for recipes has been Amy Cramer's The Vegan Cheat Sheet: Your Take-everywhere Guide to Plant-based eating. The rest is online research, often prompted by any new fruit or vegetable I see in the stores, and start wondering how I can prepare it.

The bigger point is, I am no exception. There are people out there who are dropping a whole regimen of multiple medications. One friend has diabetes and reduced her insulin needs by 2/3rds since going vegan. On and on.

And this is becoming main stream, as you can see from this article in Business Week about a doctor who went on the nutritional path.

And a marvellous recent article by Susan Levin, in US News and World Report seriously talks about reducing healthcare costs by trillions by getting our nutrition right.

I hear it more and more from people in the neighborhood, including the fact that I am getting some good feedback from this blog, and the stores are increasingly starting to pay attention.

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