Showing posts with label Dr. John McDougall. Show all posts
Showing posts with label Dr. John McDougall. Show all posts

Wednesday, March 21, 2018

The therapeutic value of cooking, especially #WFPB

(Note: An expanded version of this note can be found here: https://hippocratessays.com/let-your-hands-do-the-talking/)

Before enlightenment, chop wood, carry water. After enlightenment, chop wood, carry water. (Zen saying)
One thing I have noticed in the transition to #WFPB is that food preparation becomes more important if you're eating more plants. Interestingly, when my girlfriend and I compared notes about our favorite moments of 2017, they were both in the kitchen. Hers was when we cut up a 60 lb jackfruit together and froze most of it, spontaneously working in perfect sync. Mine was when we were peeling some fresh beans together spontaneously after I brought them home from the local green market. I had been sitting in the kitchen peeling the beans and she saw me and joined in the fun.

How busy hands can alter our brain chemistry

Even at the busiest times in my life, cooking was always a favorite activity, and for twenty years I was married to a woman who could barely boil water, so that was a great motivation. I ran the kitchen, while she volunteered for clean-up detail.

Presently, however, my food preparation is becoming both more professional and more fun. For one thing, my current kitchen is probably 1/3rd the size of what I was used to and space efficiency counts. But, I also teach classes now.

Lately, I have been on a tour of new appreciation of simple kitchen tools. For one thing, lots of gadgets are unnecessary if you keep a good set of knives.
Also, I am finding out that sharpening knives is particularly satisfying if you learn to do it properly with whetstones. These days I am finding out that cutting up veggies with a super sharp knife is immensely satisfying, beginning with cutting up an onion without tearing. It becomes a really enjoyable craft.

And then CBS Sunday Morning recently aired a piece on how that satisfaction in manual work can work wonders for you: How busy hands can alter our brain chemistry. Suddenly, it all made sense.

Food addiction and conditioning

We are starting to understand a lot about food addiction and how we are conditioning even young kids with dairy and sugar to become addicts later in life. We now know from Dr. Neal Barnard's book The Cheese Trap, how cheese is naturally addictive. But in the packaged food and fast food business, foods are routinely engineered consciously or sometimes unwittingly for addictive properties, all in the pursuit of higher sales. It all results in a permanent state of nutritional deprivation which is the perfect setup for addictions of all sorts later in life. Often times the addictions start via the medical route. Fortunately these days there is growing awareness in the nutritional field that nutrition has a lot to do with breaking addiction. One program that is working in this area is Dr. Keith Kantor's N.A.M.E.D. program, which boast vastly improved recovery and significantly lower relapse rates in treatment of many addictions.

Medical Collusion

Sometimes consciously and sometimes unwittingly, the industrial medical complex is the perfect enabler of this type of malnutrition and nutritional deprivation, for it will sell you the drugs that allow you NOT to ever address your bad nutritional condition you are in. Thus starts the vicious circle that leads to drugs and ever more drugs, and eventually to chronic illnesses which makes you the drug industry's favorite milking cow. The diabetes pandemic is pharmageddon's best friend, and so is the cardiovascular disease complex, starting with baby aspirin, viagra, blood pressure medicines and cholesterol-lowering drugs. Each and every step gets you deeper into drug dependency and allows the disease to progress in the meantime, thus insuring that you will keep coming back.

Nutritional uprising: Whole Foods, Plant-Based diets

Currently, the Whole Foods, Plant-Based nutritional revolution is becoming almost a popular uprising against the industrialization of food, which sacrificed convenience for nutrition. In one fell swoop it is also eliminating the use of supplements and prescription drugs, as well as over the counter drugs. Plus on the whole, this new enjoyment restores the natural high that comes from great food, and from simply feeling healthy - which beats the alternative.
I recently wrote about the iThrive program, which is organized by a lay person, Jon McMahon, who is himself recovering from food addiction, diabetes and morbid obesity.
The stories abound. In a way it all started with Dr. Esselstyn and his original group of heart patients who had all been given less than a year to live by their 'expert cardiologists,' as Esselstyn refers to them, all the while taking plenty of medications. Of the eighteen, one strayed and died, but the other seventeen were still alive twenty years later, having dropped their meds, and adopted a healthy diet instead. Of course, as Esselstyn and others have pointed out, ED is just the canary in the coal mine of Cardio Vascular Disease (CVD), and prescribing Viagra is a way of suppressing the symptoms, and allowing the disease to progress unfettered, because the cause, bad diet, is never addressed. The same can be said for baby aspirin, statins, and blood pressure medications. Suppressing the symptoms in the short run makes for repeat customers later on. The population is now starting to rebel, however. Better food is something you can do yourself.


With Jon McMahon and iThrive it is the turn of the diabetics. The standard medical protocol means an average life expectancy of ten years less than of non-diabetics, and a living hell of medications and medical interventions at tremendous. Of course there had been many doctors active in this area, such as Dr. John McDougall, Dr. Neal Barnard and others. But iThrive is making it into a popular movement, and again the stories abound of people dropping hands full of medicines. If you look at the FaceBook group for iThrive, there are regular stories of diabetics getting off of insulin sometimes in a month or less, and in other cases it may take a little longer, and many drop all medicines soon after that. These were the drug industry's best customers, who are now getting their get out of jail free card, courtesy of the Whole Foods, Plant-Based diet.

Dr. Saray Stancic is adding Multiple Sclerosis (MS) to the #WFPB vocabulary as well and again, patient are dropping hands full of meds and reversing an incurable disease.

Well-being, being well and Healthy Living

It is all coming together now that health and well-being are a decision one must make. On the one hand, it is true that seven out of ten out of the leading causes of death can be prevented or reversed by changing to a Whole Foods, Plant-Based diet. This change will tend to increase life expectancy, but more importantly a better overall health will make us more resilient. A better functioning immune system will help us resist a lot of diseases, or if we do have an illness, recover faster. Sports figures are reporting in growing numbers that the Plant-Based, Whole Foods diet helps them recover from injuries quicker.

Chop wood, carry water

In the end, cooking and food prep becomes an almost meditative practice and a welcome balance to all the running around we do in our lives. In and of itself the act of cooking is therapeutic, and specifically focusing on the Whole Foods, Plant-Based diet becomes a wonderful example of day to day handiwork that becomes an almost meditative practice and in and of itself a healing process.

The pharmaceutical industry has succeeded beyond its wildest dreams in making legal drug dealers out of doctors, but the patients are now rebelling to the disguised death sentence of this type of medicine and choosing a healthy lifestyle instead. The answer to the healthcare crisis lies here.

Monday, January 22, 2018

Vegetable Lasagna - our January 2018 Suppers/#WFPB meal at St. Helena's

This time around it was all chaos, as one of the organizers was not feeling well, but we made it work regardless.

The plan was vegetable lasagna, based on a recipe from the book The Vegan Cheat Sheet by Amy Cramer and Lisa McComsey, with a side dish of spinach, and a mixed green salad with Dr. Barnard's Roasted Red Pepper Vinaigrette. (Note: the book underestimates the amount of filling you need, in my view, so below I upped the amount of cauliflower relative to the book. We found out the hard way that we ran out of the white filling too soon.)

This is a very lovely #WFPB (Whole Foods, Plant-Based) dinner. And the #not62 health campaign in the Bronx would not be the same without it! The people of the Bronx are learning.

The Menu - Recipes

Note: these quantities were for 9 people. You can adjust them accordingly. Out of our $15 grocery money we only spend about $9, so in all there was an $6.00 refund.

To begin with, here is the salad dressing:


Dr. Barnard's Roasted Red Pepper Vinaigrette



Makes enough dressing for 1 large salad

1 large roasted red pepper
1 clove garlic
2 tbsp balsamic vinegar
1/8 tsp salt
1/4 tsp pep per
1/2 tsp fresh thyme leaves
Place all ingredients in a blender or food processor. Serve and enjoy.

For the salad we used:
1 head of red leaf lettuce
1 head of green leaf lettuce
1 head of romaine lettuce 
1 green pepper
1 red pepper
1 yellow pepper
1 red onion
6 cloves of garlic
6 sundried tomatoes
4 fresh tomatoes
2 tablespoons of Chia seeds
2 tablespoons of milled flax seeds
(Confession, we ran out of time, and we ended up making a 3/2/1 dressing with red pepper - 3 measures balsamic, 2 measures dijon mustard, and 1 measure maple syrup), so we'll do this recipe again some other time. In fact I will make it today.)

Tomato Sauce (Red)

Note: finding oil-free pasta sauce is not always easy, though there are some on the market. You can find one at Trader Joes, see this listing of OIl-free vegan products at Trader Joes, provided by Forks over Knives. Anyway, we could not find an oil-free sauce in the neighborhood, so I made it from scratch. As it was I started a bit late, but the idea was to have the pasta sauce ready when the class started at 3 PM, so that the class could make the salad, the spinach, and build the lasagna, so we just had to shove it in the oven. So we ran a bit late this time, but the meal was enjoyable.

Ingredients:
4 28Oz cans of Organic Diced Tomatoes
4 onions, cut fine
8 cloves of garlic 
10-20 leaves of fresh basil chopped fine
7 leaves of laurel
2 peppers
2 8 Oz packs of mushrooms (one white and one crimini)
1 lb of carrots shredded
Braggs Liquid Aminos to taste 

Preparation:
  • Cut up the onions fine, and start dry-roasting them in the pan
  • add the peppers, cut up, and stir it up
  • add the garlic (first flatten it and cut it fine) and stir it up
  • add the carrots (match stick cut) and stir it up
  • add the mushrooms, sliced (note the mushrooms yield a lot of moisture) and stir it up
  • when these ingredients start to get soft and feel cooked, add the tomatoes and stir it up
  • let simmer, and finish with Liquid Aminos to taste
  • make it smooth with an immersion blender

Spinach side dish

4 bundles of spinach cut in 1.5" lengths
2 onions cut up fine
7 cloves of garlic flattened and cut fine
8 chilis sliced fine
3 jalapenos, remove the seeds
(Note: the chilis were fine for most, but a bit much for a few people, but evidently, you can vary that to taste. The jalapenos are much milder.)

Again, start with dry-roasting the onlons, chilis, jalapenos and garlic, and when it is soft, add the spinach, and let it cook slowly for another 7-10 minutes.

Lasagna filling (White)

2 14 Oz packs of Silken Tofu
5-6 cups of steamed cauliflower
(Note: the original recipe suggests 2 cups of cauliflower per pack of tofu, but in practice, I find 3 cups of cauliflower per pack of tofu is a better ratio. Be sure to cook the cauliflower really soft.)

When the cauliflower is soft, add the tofu, and make a smooth sauce with a stick blender.

3 yellow squash sliced
3 zucchini sliced

Building the Lasagna

2 12 Oz packs of Whole Wheat Lasagna, or 3 packs if they are 9 Oz
some nutritional yeast

(Note: this was the fun part, doing it assembly style... We used 2 12 Oz boxes of Ronzoni Healthy Harvest Whole Wheat Lasagna - note: it is available next door, at Chang-Li Supermarket. More and more supermarkets are starting to carry it.)
Preheat the oven to 425 F
  • start with a layer of pasta sauce
  • layer whole wheat lasagna strips in the sauce (typically 3 strips make one layer)
  • layer on the white filling
  • make a layer of sliced squash/zucchini
  • repeat until the pan is full, finish with a layer of red sauce on top.
 In the oven for ca 45 mins.

Serving suggestions:
The salad is obviously colorful.
The main dish is red/white, with a side of green.
For topping, you can sprinkle on some nutritional yeast

Conclusions

The above is a very complete and satisfying meal. And, it was fun to build with the group, even though this time we went far over schedule, mainly because I started too late to make the pasta sauce and the Cauliflower/tofu filling in advance.
As a reminder, why do we avoid ADDED oils? In other words, why did I make fresh tomato sauce because I could not find an oil-free sauce nearby? Because added oils paralyze our bloodvessels for 3-6 hours after every meal. The blood vessels can no longer expand with extra energy expenditure. It is tremendously important for heart and vascular health to understand that you do not want any added oil in your diet. Here you can hear it from the horse's mouth: Dr. Caldwell Esselstyn says no oil. I repeat, Dr. Caldwell B. Esselstyn, Jr. says: "No oil!" If you're still not clear, here is Dr. John McDougall saying the same thing.


Another feature: this meal really embodied 2 of our 4-6 daily portions of green leafy vegetables - a salad and a side dish of spinach. Green leafies provide massive doses of anti-oxidants, and by chewing them we are converting nitrates to nitrites and enabling our digestive system to manufacture nitric oxide, which is what keeps your endothelium healthy.



The point of the exercise however, remains, that in the spirit of the Suppers program, this is all about home cooking, and about creating a mutual support mechanism on a local level. Audelle has been doing Suppers meetings at her home in Throgs Neck for a long time, but doing this at the St. Helena's school cafeteria enables a slightly larger group.
Meanwhile, the idea of sharing the grocery bill, also teaches us that a very healthy and abundant Whole Foods Plant-Based meal can be made on a budget. In this case, we came out to $9 per person. The highest we ever did was $11.50 per person, but it seems that we can typically do these productions for under $10 pp in groceries. You can do it for less, or you can spend more. In the long term you are reducing your medical expenses and nearly completely eliminates the need for any supplements. In this case we added chia seeds and milled flax seed to the salad for Omega-3s and as long as you keep that in mind, the only supplement you should ever need is a vitamin B12 every other day.
If you think about it, the degenerative diseases which consume 86% of our healthcare expenditure, are diseases of affluence and can largely (ca 75%) be prevented or largely reversed with the Whole Foods, Plant-Based diet. It produces such nutritional abundance that the mere thought of supplements is silly. On top of that, there is more and more evidence that isolated supplements are not absorbed as well by the body, or even absorbed at all, as nutrients which are consumed as part of a whole foods diet. In some cases, supplements can even be toxic.