My first celery root!
My quest to eat a plant-based whole foods diet has been going really well lately. I’m a bit more than two weeks into a renewed commitment and feeling really good. For about six months I was trying to eat about 80% low fat vegan, but I found that I made pretty bad choices when I strayed, and it didn’t budge my high cholesterol levels.
I’d watched Forks Over Knives (which you can watch online for free), and read the companion book, so I had the basic idea. I was very encouraged recently when the nurse at Kaiser Permanente handed me a brochure about a plant-based diet. I asked her if she’d heard of Forks Over Knives. “Oh yes,” she said, “Take a look at the back. Our program is based on that.” Wonderful! The last time I had a nutrition class at KP, it was pushing animal protein at two meals a day at least. I’m going back on the 17th to see what their new plant-based plan for lowering cholesterol looks like in detail.
I borrowed The Engine 2 Diet from the library and found it very helpful and upbeat. It really lays out the facts about how dangerous all the animal protein (meat, fish and dairy) in the U.S. diet is, and how eating plant strong can reverse heart disease and lots of other common ailments. Now I’m reading My Beef With Meat, which covers some of the same ground, detailing all the long term research behind these concepts. There are powerful lobbies promoting meat and dairy, just like tobacco. Broccoli? Not so much.
The challenge is to eat this way for 28 days and see how it goes. People have lowered their cholesterol numbers in this amount of time. I feel like it’s just the beginning. My palate has already changed. My food cravings have changed. It has been no trouble in terms of my attitude to avoid meat, dairy and added-sugar sweets. I’m getting used to the fact that a lot of my old cooking tricks aren’t going to cut it anymore. I’ve tried several new recipes in the past couple of weeks and only one of them was something I wouldn’t try again.
I’m not saying it’s a snap to get started, especially if others in your home aren’t doing it. I hope that by the time I have my blood work done again at the end of April I’ll have better results to report. Which is why I’m going public with this. (I was even going to start another blog, and have reserved the title, but do I really want another whole venture out there? Maybe…?)
If you’re someone I know personally, I love you. I am not feeling deprived. I may make the occasional choice at a restaurant that doesn’t make sense, I’m human. I am getting sufficient protein. I am not judging you for not doing what I feel I need to do to save my life.
Roasted celery root. Tangy and root-sweet. It will be great in a mixed roasted veggie salad with Brussels sprouts and carrots, etc.
The numbers from January 10th are at the bottom of the page because I couldn’t get the graph to work in the middle of the text. They are not great. My HDL (healthy) was up, but so was my LDL (lethal), and the triglycerides also not good. Weight was 174. (I am already down a few pounds since then.)
I’m betting that it’s not all genetics. Even though I believe this, it took me until February 24 to get serious and start keeping a food diary, so I can see how I’m doing.
|Component||Standard Range||Your Value|
|LDL CALCULATED||<=99 mg/dL||190|
|CHOLESTEROL/HIGH DENSITY LIPOPROTEIN||<=4.2||5.8|