Tag Archives: Blood Pressure

5 Years Vegan

I thought it was time for an update. This has been an interesting journey.  Previous blog posts have charted it.

Last June, I had blood work done. I was vegan four and a half years, but I was eating a lot of vegan junk food, and my weight had crept up. To my horror, my cholesterol was again high, and so was my blood pressure. I am testing my doctors’ patience about taking a statin.

So I had a harsh conversation with myself. I am 66 years old. No longer young. If I am going to take care of myself, now is the time.

How Not to Die

So I tuned up my diet. What I mean by that is that I went for the Whole Food, Plant Based way of eating. No more vegan junk food. Along with that, I ditched salt AND oil. No more oil.

We are now mid-September. I’ve been WFPB 3 months. I have lost the 20 pounds that sneaked up on me over the past few years. My blood pressure is nice and low and I am off the medication I’d been taking for five years. My cholesterol is also back down. All my numbers are good. I have great energy.

But I want to say a word about oil.  I can eat almost a POUND of potatoes for the calories in one tablespoon of olive oil.  What I discovered by cutting out oil is that eating it is completely unnecessary. I substitute applesauce when I bake (even yeast breads), and I saute veg in a couple tablespoons of water.  We enjoy any one of a zillion oil-free salad dressings (Google is your friend). So trust me when I say you will never miss butter, or the vegan equivalent, or olive oil, or anything else greasy.

I feel better than ever. And of course, there are more interesting videos and movies to see. The answers to almost any food issue, backed by actual science (not studies commissioned by the Egg Board, or the Dairy Industry, or Big Pharma) can be found at www.nutritionfacts.org. This is Dr. Greger’s labor of love, with no ads, no sponsors, is run by volunteers, and supported entirely by donations from readers.

I’ve also watched Cowspiracy and What the Health, both extremely important (albeit not without flaws) movies, currently available on Netflix. I continue to refer to, and give away copies of Dr. Greger’s amazing book How Not to Die.

I’m sorry I have come to this way of life so late. But better late than never.

I wish you the best of health.

P.S. Edited to add: I’m not perfect, my eating is not perfect. For example, as soon as I posted this, I ate a garden-fresh tomato from my own organic garden (I don’t buy tomatoes at the store because I can taste the chemicals), on a piece of whole grain bread, with a tablespoon of Veganaise (thinly-disguised oil) and salt and pepper. Life is too short to be so restricted as to miss an exquisite in-season tomato sandwich. Eating out or at friends’ houses can be a challenge, too. I try to stick to my principles without being obnoxious about it.

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Two Years Vegan

I embarked upon the vegan adventure two years ago today.

They say that the longer one is vegan, the more reasons one finds to stay vegan. I have found this to be true.

First, let me say that I do not miss animal protein one bit. No meat, milk, cheese for me. It was easy to give up. And I am convinced – without a shadow of a doubt – that what I am doing is reversing the heart disease I spent 60 years acquiring with my standard Midwestern meat, milk, and cheese diet. I have read that those eating the standard American diet have heart disease by the time they’re ten years old.

Let me also say that I effortlessly lost 35 pounds, bounced back up 5 pounds, and here I have stayed for over a year. I have never maintained my weight in my life. I was always dieting — gaining or losing. This seems to be my body’s weight, and I’m happy here. I eat everything I want (well, almost everything – I still have to watch my intake of bread and sweets), as much as I want, as often as I want, and my weight remains the same.

My cholesterol and blood pressure are down. I usually have two or three or four colds a year, but my immune system is so rock solid now that I haven’t had a cold in two years. Vegan food is much less expensive. All we eat are fruits and vegetables and grains and legumes. The least expensive food in the grocery store.

How is it that it took me this many years to find this lifestyle? Better late than never, I guess.

Food is delicious and nutritious and beautiful. There are amazing vegan restaurants in town, and while traveling, I never have to worry about finding vegan food, mostly because of the extensive directory of vegetarian and vegan restaurants on Happy Cow, but also because restaurants and chefs seem to have gotten the message. Recently, on a trip to Washington, D.C., when I asked about vegan options, I was actually brought a separate vegan menu! You just have to ask.

I came to this lifestyle for health reasons. I stay not only for health reasons, but because I see no reason to eat an animal. I love animals. I see no difference in eating a cow or a pig than eating my dog, and you know I would never harm a hair on sweet Jook. There are many animal activists in the vegan community who blast us with horrific images and information about how animals are treated in the meat and dairy industries. I don’t want to look at that stuff because it’s so disturbing, but my awareness has expanded, just because I hang out with vegans. Not everybody comes to this lifestyle for health reasons. And I truly appreciate the activists’ efforts.

I saw a statistic not long ago that said if everyone in America went meatless on Mondays, the carbon footprint effect would be that of taking 69 million cars off the road. That is the effect of the meat and dairy industry on our ecology and our climate. Add in antibiotics and meat-borne diseases, and the fact that no other mammal drinks milk after weaning – especially the milk of a different species – and going vegan begins to make really good sense.

I have joined a vegan Meetup group. This weekend, I am going to VegFest in Portland, Oregon. It is through these efforts that I have learned the right cookbooks to have, some tips and tricks, what meat-and-dairy-substitute foods taste good (vegan cream cheese, vegan cheddar, vegan sausages), how to bake without milk and eggs, etc.

My husband has been a very willing participant, and although he has not embraced the vegan lifestyle as I have, we maintain a vegan home (except for the salmon he catches – he prepares and eats that himself), he eats very little meat when we go out. Like as not, he orders from the vegan menu as well. He can tell the difference the past two years has made in his health.

Here are some resources, in case you’re vegan-curious.

  1. Nutritionfacts.org – Dr. Greger scours the scientific reports on nutrition and posts his findings. Don’t miss his informative, entertaining and enlightening hour-long Year in Review videos, Uprooting the Leading Causes of Death, More than an Apple a Day: Preventing Our Most Common Diseases, and From Table to Able: Combating Disabling Diseases with Food. These are available for free on his website; they’re also on YouTube if you want to stream to your television.
  2. The China Study – the most comprehensive study of human nutrition ever conducted.
  3. Forks Over Knives, the documentary film, available on Netflix.
  4. Fat, Sick, and Nearly Dead, the documentary film, available on Netflix. Very entertaining and inspiring. I hear Joe Cross has a sequel out now, FS&ND2, but I haven’t seen it yet.

You don’t have to go all-in. Start with going meatless on Mondays. Check out a vegan cookbook from the library and try a few recipes. Do a little research on the internet.

It won’t kill you. Quite the opposite, in fact.

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