Would you like to consider a plant-based (aka vegan) diet, but find yourself confused by all the conflicting information? Let’s look at some of the most persistent myths, one at a time. Excerpted and adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Many people have stopped using sugar and have switched to stevia because it’s healthier, and not chemically processed like artificial sweeteners. Stevia is an herb that comes from the same family as lettuce and marigolds and is native to the rain forests in Paraguay; although now it is grown all over the world. Stevia has been used for over 1500 years by the native indians of Paraguay. more→
Chia, hemp, and flaxseeds seem to be everywhere these days! This trio of tiny seeds offers an abundance of health benefits, not the least of which are the valuable Omega-3 fatty acids. These seeds aren’t just for those following plant-based diets, but anyone who wants to boost their intake of nutrients. Read on for a brief introduction to these small but mighty super foods, their comparative benefits, and some ways to use them in your daily fare. more→
Excerpted from The End of Dieting: How to Live for Life* by Joel Fuhrman, MD. © 2014 HarperOne, reprinted by permission. Everybody can do this, and here’s the plan. But remember: These are just general guidelines; you don’t have to follow them precisely. For example, you can go above or below the general serving recommendations depending on your height and degree of physical activity or exercise. A world-class athlete may need triple the calories of a sedentary office worker. To call yourself a nutritarian, follow these six basic guidelines:
Excerpted from End of Dieting: How to Live for Life* by Joel Fuhrman, MD. © 2014 HarperOne, reprinted by permission. Blueberries, raspberries, strawberries, and blackberries are vibrantly colored with antioxidant phytochemicals, and they are some of the highest antioxidant foods in existence. The deep red, blue, and purple pigments of berries are produced by anthocyanins, which are concentrated in the skins of the fruits. more→
Contributed by Racheal L. Whitaker, M.D, excerpted from Rethink Food: 100+ Doctors Can’t Be Wrong.* My gastric reflux was so bad it would wake me at night. I had been having episodes of reflux off and on for years, and accepted it as par for the course. As a doctor specializing in obstetrics and gynecology, I knew the rules—typical foods to avoid (coffee, citrus foods, alcohol) as well as the medications to take. However, despite following these guidelines my discomfort and symptoms only worsened. more→
Excerpted from Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Defenses to Live Longer, Stronger, and Disease Free* by Joel Fuhrman, @2011 HarperOne, reprinted by permission.The nutrition-related educational materials used in most schools have been provided “gratis” by the meat, dairy, and egg industries for over seventy years. Those industries have successfully lobbied and influenced the government, resulting in favorable laws and subsidies—and resulting in advertising propaganda being fed to every child. They have been selling the mistaken idea that we need meat, dairy, and eggs in order to be properly nourished. We have thus been programmed with incorrect and dangerous information. more→
By Paul E. Maca is a herb native of the high Andes of Bolivia and Peru for thousands of years. Maca is a member of the cruciferous family of plants. The plant is considered a member of the species Lepidium meyenii; it is a distant relative of the tuberous root vegetable radish. The Maca plant produces leaves that grow close to the ground and the plant produces a small, off-white flower. more→