This is a birthday tribute to my mother who passed away in 1987 of heart problems directly related to Type 2 diabetes. She was only 74 years old and her mind alert as ever. I wish I had known about this diet back then — we could have put an end to the diabetes: the diet would have helped undo the damage and extend her life. And she would have loved the food — for her to think she could eat what she wanted without guilt or soaring blood sugars would have been so liberating. Life would have taken on new meaning and she could have got her car back!
Posts from the ‘Food-based Health’ Category
Cold cereals provided a quick solution for breakfast, but most cereals on supermarket shelves are highly processed and loaded with sugar, even those that are not sugar-coated. Most cold cereals are made with refined flour, which means the nutrients have been ground out. Any vitamins contained in these cereals are sprayed on before packaging and then dissolve into the milk, so unless you are drinking the milk in your cereal bowl, those vitamins go down the drain.
I recently gave a presentation on family mealtimes and ways to help families eat healthier. In talking about ingredient labels and the many ways sugar may be present in a product under varying names, I promised to put something up on the blog identifying sugar by its many names.
Here’s why . . .
Under Revision . . .
As promised (click here) for a snapshot of when the plant strong lifestyle goes on vacation. Here is an excerpt from the vacation post that I want to address . . .
“Yesterday I stepped onto the scale and . . . well, nothing happened — the scale had not budged. As I stood there staring at that number I realized something, my goal of toning, because of my weekly “Weigh-ins” has turned to losing weight. Over the last 12 weeks since this plant-strong journey began I have lost 22 lbs. I used to plateau in weight loss at 178 or so, now it is at 158–that’s big, but all I could think about is that it’s not coming off anymore. If I were on a regular “diet” I can tell you what already would have happened, I would have jumped ship for a few days and thought to myself,
“Don’t buy anything with ingredients your grandmother would not recognize.”
In the book, “Prevent and Reverse Heart Disease,” the recipe section is prefaced by Dr. Esselstyn’s wife Ann. In talking about packaged foods and selecting those that are “safe,” time and again she repeats the phrase, “Read the Ingredients.” Time and again you will see the same advice repeated on this blog, “Read the Ingredients.”
It’s some of the best advice you will receive.
A case in point is veggie burgers, as Viv points out, some have eggs — who would’a thought? “Read the Ingredients.”
The longer that I and others in my family are on this diet, the more those we come in contact with ask questions, and the more people there are who think they want to give it a try but aren’t sure just where to start. My advice of decreasing animal-based foods and increasing plant-based foods seems too general for some and they want more specifics — what do I eat and how much. Certainly, I do have more in the works for this blog to address that question, but I don’t want to throw things together haphazardly . . . so let’s take a few Baby Steps and consider this as a preview of what’s to come.
Did you know?
Rice is a symbol of life and fertility, which led to the tradition of throwing rice at weddings.
Today I want to share a great way to make brown rice because it is such a staple for me (and can be for you) on this diet. Not only is it delicious, but filling and very healthy. Whole grains are one of the Four Food Groups on a plant-based diet, and brown rice is one of those whole grains. Rather than create one long post with the recipe and all the details, I’ve posted the Easy Brown Rice in the Recipe section with the whys and wherefores of Whole Grains in the Nutrition section. I hope you will read both. Understanding WHY whole grains are good for you just makes your choice a lot easier, and it lets you know what is and what is not whole grain. But here’s a little something extra about brown rice, specifically, and why we choose it (or other colorful rice varieties) over white rice.