Today marks two years of not eating anything with a face. I discussed my reasons for moving toward a plant-based diet here, but two years in, a review of the process seems in order.
There have been many failed recipes. Homemade bean burgers that fell apart before we even got them out of the oven, a spring roll that was fine with enough sauce, but the wrapper tasted like rubber, and a misused spice that ruined a whole pot of stew all come to mind. Trial and error. Find what works. Dump what doesn’t.
Gather knowledge. And recipes! I have a penchant for purchasing cookbooks. The more photos, the better. Discovering Forks over Knives has a quarterly magazine FULL of tasty concoctions that I’ve revisited many times was a game changer. The internet?! Hello. SO. MANY. IDEAS. It has been a learning curve, but some tasty eats along the way.
Health. There has been much research on the health advantages of a plant based way of eating. Here are a few:
Thug Kitchen (Language alert – but SO funny and great eats!)
Physicians Committee for Responsible Medicine
Quick article from Harvard Health
Personally, it’s been a road of increasing health, but not in the way we typically think of it. For most of us, we think of health in terms of appearance. 6-pack abs, a certain size, before and after pictures, etc. all promote an idea of what healthy looks like. The fact is, you can be very unhealthy and achieve those things. I’m talking about health from the perspective of cholesterol and A1c (blood glucose levels). Health from the inside out.
For me this process began after getting blood test results that indicated I was prediabetic. Basically that means that I was on the road to Type 2 Diabetes. I sought advice from a registered dietician and followed her instructions. My numbers came down. Among the list of foods to consume was lots of processed meats; and it just didn’t seem right so I kept investigating, reading books such as Protein-aholic by Dr. Garth Davis, Presto! How I made over 100 pounds disappear and other Magical Tales by Penn Jillette, The China Study by Dr. Colin T. Campbell among many others. I read about Type 2 diabetes and how the conventional advice was to limit carbs/sugars and watch the A1c numbers come down. It’s true, the numbers will come down a bit. But it’s putting a bandaid on the problem. It’s not addressing why the body isn’t processing carbohydrates the way it should.
Fat is actually the issue. Fat gums up the locks of our muscle cells, not letting insulin do it’s job of letting in the energy (carbohydrates) in. “Fat in the bloodstream can build up inside the muscle cells, creating toxic fatty breakdown products and free radicals that block the insulin signaling process. No matter how much insulin we have in our blood, it’s not able to sufficiently open the glucose gates, and blood sugar levels build up in the blood. And this can happen within three hours. One hit of fat can start causing insulin resistance, inhibiting blood sugar uptake after just 160 minutes.Fat is actually the issue. Fat gums up the locks of our muscle cells, not letting insulin do it’s job of letting in the energy (carbohydrates) in.”
-Michael Greger, M.D.
And what type of fat? Saturated fat. The kind from animals, trans-fat, deep fryers, etc. You know – the ones that you know you shouldn’t eat. (The fats from avocados and nuts are unsaturated fats.) According to my registered dietician, eating meat was going to help me lower my blood glucose levels. By eating meat?! Nope. Bandaid for sure, but not a long-term solution.
My A1c numbers came down but my cholesterol and triglycerides had shot up! Great. (insert eye roll). It’s no wonder most of us are so dang confused by nutrition. The ‘experts’ attend conferences funded by fast food companies. While many practitioners are simply teaching what they are taught, it’s not solving the problems, and it’s not accurate information.
Fast forward a year in to a plant based diet, I had bloodwork done yet again to check my A1c and cholesterol. My triglycerides came down from 276 to 118. My doctor was so excited by my results she called me from her personal phone after hours to celebrate with me! My A1c number when from 5.6 to 5.3. That doesn’t seem like a whole lot, but it is a trend in the right direction. The farther down the normal range the better. A plant based diet has done just that!
BUT WHAT ABOUT PROTEIN!? My answer is two things.
- Proteins are amnio acids. There are 20 amino acids – some are made by the body, some we obtain from food. Regardless of whether you get those amino acids from plants or animals, the amino acids are the same to the body.
- Take a look at a gorilla, one of the strongest animals on the planet. Guess what? They have lots of muscles on their body and are capable of lifting 10 times their body weight. They are STRONG. And they are plant eaters. I don’t think they are saying to their gorilla friend at the gym, “What about protein, Brah?”
I also did a test of sorts, I looked up the nutritional value of my typical breakfast and compared it to a typical meat/egg breakfast. Here’s how it stacked up:
Bowl of oats with sliced almonds, blueberries, and hempseed: 23g protein, 12g fiber.
2 eggs, 2 slices bacon and an English muffin: 11g protein, 0.8g fiber
The numbers are clear. Protein is more than sufficient and plant based eating will give you the fiber most omnivores lack and then some!
My palate has changed. Eating a steak or a piece of bacon doesn’t even sound appealing. (I used to LOVE me some bacon!) When I walk by the meat department in the grocery store I can actually smell the blood. It’s so weird. Two years in and I’m feeling great, my doctor is beyond thrilled with my results and I have energy! I have no desire to return to eating meat. Doing so would undo all the health progress I have made and wouldn’t make sense.
Cheers to eating nothing with a face for life!
I love tots. I mean, who doesn’t? I’m typically not a fan of making cauliflower into something it’s not, but the riced veggies from Green Giant were pretty good. The tots? Not so much. It tasted like it had paper bits in it and had a mealy gross texture. the seasoning was overdone to compensate for the fact that it is cauliflower, not a tater. NOPE.
Let’s put it this way; if burned skin and body odor had a taste, it would come in this package. Stinky NOPE. (Just do tofu. At least it’s not pretending to be anything it’s not supposed to be. Tofu just soaks up the flavors of whatever it’s paired with.)
