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About Me

Hi! I’m Kathy. My journey down the path toward a whole food plant based diet began in 2005 when M. and I got married. I knew that M. had had some health problems in the past, such as heart attacks and cancer, but they were supposed to have been fixed with surgery. Naively, I thought all was well. I didn’t even begin to imagine the extent of the impact they would have on our lives.

As time went on I noticed that some of the numbers on his tests were still on the high side, even with medication, and all the doctors seemed to want to do was to prescribe more. I wasn’t satisfied with that. Having been a quality engineer for many years, I was accustomed to finding the root cause of a problem and correcting it, not just covering it up with a band-aid fix.

So I started researching in earnest. And what I found out was that diet has everything to do with health and disease. I learned about a diet style which purported to aid with weight loss by balancing protein, carbohydrates, and fat. As I read about it, it seemed to make sense so we tried it for a while.

And then my husband had another heart attack. I thought I had been doing everything right for him, diligently balancing the fat, carbs, and protein at every meal and snack. I was so wrong. I learned, too late, that that sort of diet style with its emphasis on animal protein can be extremely dangerous, especially for someone who already has heart disease. Many of the protein sources we used (cheese, bacon, and lunch meat) were also loaded with sodium, which placed added stress on his already compromised heart.

Very discouraged but more determined than ever to press on, I went back to square one. I reevaluated everything I had learned and hit the books again. Shortly after M. recovered from his heart attack, I ran across Dr. Joel Fuhrman on public television who was advocating a whole food plant based diet, and the beneficial effects it can have on blood pressure, heart disease, cholesterol, diabetes, and a host of other ailments that are properly termed “life-style” diseases. I subscribed to public television for the first time in my life so I could get his DVD set and books and we watched them and read them together. We started to see a glimmer of light at the end of the tunnel. About that same time, we watched “Forks Over Knives” and other documentaries that touted the health benefits of a whole food plant based diet. I read “The China Study,” by T. Colin Campbell, “Prevent and Reverse Heart Disease” by Dr. Caldwell Essylstein, and several other books by renowned medical professionals and experts in the fields of science and nutrition. They all pointed to the same two conclusions:

  1. animal products in all their forms, as well as processed foods, promote disease and are dangerous to eat in the quantities in which we are accustomed to consuming them today; and
  2. whole, plant based foods promote health, and are beneficial in preventing, and sometimes even reversing, many of the diseases people experience while on the Standard American Diet.

Now, mind you, my husband was NOT a vegetable lover.

I mean at ALL!

His idea of veggies was French fries and corn. Period. On top of that, he’s a “super-taster” so all of the vegetables that he should be eating tasted disgusting to him. But he was sick and tired of being sick and tired, so he agreed that we should give it a try. I knew that I would have a challenge on my hands, but I found recipe after recipe that actually tasted good to him. Delicious, even! And when I saw my husband eating and enjoying things like cauliflower, broccoli, cabbage, and even Brussels sprouts, I would just sit there and giggle! I still haven’t been able to get him to love mushrooms, but if I cut them up really small and sneak them into the pot when he’s not looking, I can usually get away with it. He’s learned not to ask.

I greatly appreciate how easy this is. We don’t have to count calories or obsessively balance macronutrients. There are no gimmicks or meal-replacement products to buy. Everything I need is at the grocery store. Since we began over two years ago, I haven’t been sick with more than a slight cold once. Pretty amazing considering I used to come down with everything anyone else had.

We still face some challenges, but as we continued to watch M’s numbers improve, his weight come down to a healthy level, and his overall health begin to get better, I decided to avidly pursue certification as a holistic nutrition consultant. I’m not a doctor, or a dietitian, or a nutritionist. If you are currently seeing a medical professional for a medical condition you have, any changes in your diet should be discussed with him or her. What I am is a wife who has become passionate about nutrition and its effects on health, and who has watched first-hand how the love of her life has regained a measure of health we thought would be impossible through a nutrient-dense, whole food plant based diet.

I would love to help you, too.

Bon appétit!