Health Update: Healthy Aging and Lower Disease Burden Depends on Your Food

Hello everyone: Thanks for taking your valuable time to stay informed. Here is an interesting paper that revealed that a better dietary food quality was associated with less body pain. Well, duh. We all know that some foods are a major source of inflammation, such as the Standard American Diet (SAD), and higher consumption of an unprocessed, whole-food plant-based patterns tends to significantly lower inflammation. “Better diet quality is associated with lower bodily pain, irrespective of adiposity. Findings highlight the potential role of diet quality in pain management and function, particularly in women.” https://www.sciencedirect.com/science/article/pii/S027153172400109X “After an exhaustive bibliography search, we designed a 13-item anti-inflammatory dietary guide based on a Mediterranean diet without red meat, gluten, or cow’s milk (the AnMeD-S). We then conducted a pilot study to evaluate the efficacy of this anti-inflammatory diet in patients with CP (Chronic Pain). We found a correlation between increased anti-inflammatory food intake and improved physical characteristics, stress, and pain in the patients we assessed. Moreover, decreased consumption of pro-inflammatory foods was positively correlated with sleep satisfaction. Following the AnMeD-S was associated with improved physical characteristics and quality-of-life in patients with CP.” https://pmc.ncbi.nlm.nih.gov/articles/PMC10381948/ Bottom Line: By combining an anti-inflammatory food plan with eTRF (see last week’s blog) you can seriously lower your inflammatory burden, ease pain, slow aging, improve immune function, feel and look better plus more. Check out this link for some ideas of where to start. It is easier than you might imagine! https://www.healthcentral.com/pain-management/anti-inflammatory-diets-for-pain

Hello everyone: Here are a bunch of papers that show that those with Rheumatoid Arthritis can significantly benefit from fasting followed by a vegetarian dietary plan. When it comes to the benefits of fasting, autoimmune disorders have a good deal of evidence backing up the efficacy. Other disorders related to lifestyle factors, such as overweight, obesity, type 2 diabetes, high blood pressure, and digestive issues also tend to show benefits, i.e., anyone with excess inflammation will probably benefit a lot. “There is clear experimental evidence of a significant anti-inflammatory effect of prolonged fasting. Several clinical studies demonstrated a symptomatic benefit of prolonged modified fasting (therapeutic fasting) in rheumatoid arthritis (RA). If fasting is followed by a vegan and vegetarian diet, lasting effects of up to 1 year have been documented. Cardiometabolic but not antirheumatic effects have been proven for intermittent fasting. Nutrition and fasting can be classified as a possible useful addition to conventional treatment but are currently only rarely taken into account in practice.” https://pubmed.ncbi.nlm.nih.gov/7747149/ https://pubmed.ncbi.nlm.nih.gov/1681264/ https://pubmed.ncbi.nlm.nih.gov/7835013/ https://pubmed.ncbi.nlm.nih.gov/11252685/ https://pubmed.ncbi.nlm.nih.gov/39271484/ Bottom Line: The absolute most critical part of this literature is that the positive effects of fasting were only maintained when the post-fasting diet is vegan or vegetarian. This appears to be related in part to different aspects of an omnivorous food plan that alter essential fatty acid imbalances and gut microbiome changes that foster inflammation. There are many different ways to fast, and I always recommend that you start with eTRF (early Time Restricted Feeding) to re-set and normalize your circadian rhythms before moving on to any type of fasting that may be more demanding or rigorous or require medical monitoring. The benefit of eTRF is that you can move into a vegetarian or vegan diet at the same time as you fast daily. Most of the time, consuming your vegetarian/vegan food plan (or even the Flexitarian food plan from Dr. Joel Furhman) in an eTRF pattern is enough to shift your health where you want it to go. “Here we show that eTRF was more effective than mTRF (mid-day) at improving insulin sensitivity. Furthermore, eTRF, but not mTRF, improved fasting glucose, reduced total body mass and adiposity, ameliorated inflammation, and increased gut microbial diversity. No serious adverse events were reported during the trial. In conclusion, eTRF showed greater benefits for insulin resistance and related metabolic parameters compared with mTRF.” https://pubmed.ncbi.nlm.nih.gov/35194047/ Essentially, eTRF is having some type of breakfast before 10:00 am and a lunch before 2 pm, and lunch is essentially the largest meal of the day. The main point is to consume 80% of your total daily calories by 2 pm, and dinner is very light and taken early such that you consume all of your daily calories within 10 hours. Eating this way will correct any abnormal circadian rhythm functions (such as blood sugar control, fat burning, digestive issues, and more) and it can take up to 3 to 4 months to reset your internal clocks. If you have not felt better or lost weight, the next step would be to go Flexitarian or Vegan/Vegetarian with eTRF. These food plans are essentially unprocessed, whole-food, plant-based, lower fat, no sugar, no processed grains or foods. In an earlier blog I addressed resources to assist in this amazing transformation so here they are again! 1. https://simplyplantbasedkitchen.com/ 2. https://thriving.foodrevolution.org/join/?frn_source=blog&frn_medium=link&frn_campaign=ppt&frn_content=menu 3. https://hellonutritarian.com/nutritarian-power-prep-program/ 4. https://cookingcourse.forksoverknives.com/ 5. https://www.drfuhrman.com/blog/210/beginners-guide

Hello friends: Here is some more interesting news that helps us understand how to construct the best food plan for ourselves. Most are aware that the gut houses an incredibly large number of different micro-organisms that are called the microbiome. These gut inhabitants can produce many beneficial health promoting chemicals including vitamins, assist immune function, modulate inflammation, and more. However, the type of chemicals that they produce can be either good or bad, and it depends almost entirely on what they are fed. This means that our diet shapes our health in important ways we might not be thinking about. The study found that the health of the microbiome is influenced by diet, and that the composition of the microbiome influences the risk of health outcomes. The results showed that specific gut microbes were associated with specific nutrients, foods, food groups, and overall diet composition. Health conditions such as heart disease, type 2 diabetes, obesity, and general inflammation appeared to be most impacted by diet-influenced changes to the microbiome. For example, less healthy dietary patterns (dairy desserts, unhealthy meats, processed foods) supported gut species that were associated with measures of blood sugar, cholesterol, and inflammation that are significantly associated with higher risk of cardiac events, strokes, and type 2 diabetes. In contrast, a more diverse gut microbiome was tied to healthy dietary patterns (high-fiber vegetables like spinach and broccoli, nuts, and heathy animal foods such as fish and eggs) and was linked to measurements tied to lower risk of certain chronic diseases. In addition, the study found that polyunsaturated fats (found in fish, walnuts, pumpkin, flax and chia seeds, sunflower, safflower, and un-hydrogenated soybean oils) produce healthy gut species linked to a reduced risk of chronic disease. https://www.health.harvard.edu/blog/diet-disease-and-the-microbiome-2021042122400 https://pubmed.ncbi.nlm.nih.gov/33432175/ Bottom Line: The authors say it best: So, what do these findings mean for us? First, the study showed that eating more unprocessed plant foods — fruits, vegetables, nuts, seeds, and whole grains — allows the gut microbiome to thrive. Some animal foods, such as fish and eggs, are also favorable. Avoiding certain animal foods, such as red meat and bacon, dairy foods, and highly processed foods (even processed plant foods such as sauces, baked beans, juices, or sugar-sweetened drinks and desserts) prevents less-healthy gut species from colonizing the gut. It is important to note that food quality matters; processed or ultra-processed plant-based foods were not associated with heathy clusters of gut microbes. When choosing foods, consider whether they are processed or unprocessed, in addition to whether they are a plant or animal food. Meal patterns that emphasize foods beneficial to the microbiome are the whole-food, plant-based dietary patterns. These include vegan (no animal products) and ovo-vegetarian (vegetarian plus eggs) diets. The pescatarian eating pattern, in which oily and white fish are the meats of choice, is also good for the microbiome. Emphasizing minimally processed plant foods allows the gut microbiome to thrive, providing protection against, or decreasing the risk of, chronic diseases such as heart disease, diabetes, metabolic disease, and obesity.

Hello everyone: By now you are aware that what we eat will shape our health, either good or bad. You also know that this has everything to do with the inflammatory potential of the overall dietary pattern. And did you know that WHEN you eat also shapes your total inflammatory burden significantly! This has to do with aligning your circadian rhythms. These rhythms optimize certain functions at certain times of the day…in all of us. A lifestyle that coordinates food intake with our circadian rhythms has significant benefits. Studies in mice and humans have shown that TRE can help with weight loss and result in metabolic improvement. TRE can be categorized into various subtypes based on different time windows for restricting food intake. Early TRE (eTRE) means starting the first meal in the early morning (before 10:00 a.m.), while late TRE (lateTRE) involves limiting mealtimes to the afternoon or evening. Based on the duration of fasting time, eTRE includes formats such as 16:08, 14:10, and 18:06 (F:E). Studies on circadian rhythms have confirmed that the thermal effect, insulin sensitivity and ꞵ-cell (pancreas insulin) function are better in the morning. eTRE is now widely proposed to be more in line with the circadian rhythm than lateTRE. Furthermore, skipping breakfast and late eating have been linked to T2D (type 2 diabetes), MetS (Metabolic syndrome), and obesity in various studies, and they may influence gut microbiome composition. eTRE (early Time Restricted Eating) resulted in improved FM (Fat Mass), abdominal obesity, inflammation, and blood pressure and prevented FFM (Fat Free Mass = muscles) loss compared with non-TRE, especially in the 16:08 F:E strategy. It also had better metabolic effects on body weight, FBG (Fasting Blood Glucose) and HOMA-IR (Insulin Resistance) than non-TRE or lateTRE. Adherence-related outcomes were not affected. eTRE appears to be an effective strategy for the early prevention and treatment of MetS (pre-diabetes, high cholesterol, inflammation) and sarcopenic (muscle loss) obesity. Furthermore, we found that eTRE resulted in reduced abdominal fat measures, such as WC (Waist Circumference) and VFA (Visceral Adipose Tissue), reduced inflammatory states via the lowering, and improved metabolic markers…” https://www.sciencedirect.com/science/article/abs/pii/S1871402124000134 Bottom Line: Please notice that eTRF lowers inflammation. What the papers do not mention is the positive effects that eTRF has on immune function and longevity, which are also significant. For most of us, the 14 hours of fasting and 10 hours of eating works very well and is very easily done. 

Hello everyone: You may have heard recently that too much omega-6 essential fatty acids can be bad for our health. There is truth to this emerging information, so let’s run this down. First of all, overheating of any oil is bad news as it creates a series of inflammatory chemicals that are harmful. This is one of the problems with ready-made processed foods…the oils have been heated and de-natured and offer few benefits and some harm. But as the science emerges, it is the imbalance of the optimal Omega-6 to Omega-3 ratio that is the primary concern. The chronic over consumption of Omega-6 oils leads to problems. While it is known that Omega-6 oils are essential and have a host of beneficial effects, the loss of the proper dietary ratio of Omega-6 to Omega-3 is a significant issue. “…there is also evidence that a high omega-6 fatty acid diet inhibits the anti-inflammatory and inflammation-resolving effect of the omega-3 fatty acids.” https://pubmed.ncbi.nlm.nih.gov/29610056/ “Up until about 100 years ago, the omega-6/3 ratio has been around 4:1 or less. However, the typical Western diet now provides an omega-6/3 ratio of approximately 20:1 in favor of omega-6. This predisposes to supraphysiologic inflammatory responses and perpetuates chronic low-grade inflammation. The overconsumption of linoleic acid, mainly from industrial omega-6 seed oils, and the lack of long-chain omega-3s in the diet creates a pro-inflammatory, pro-allergic, pro-thrombotic state. Reducing the omega-6/3 ratio, particularly through reductions in the intake of refined omega-6 seed oil, and increasing the intake of marine omega-3s, either through dietary means or supplementation, may be an effective strategy for reducing inflammation, allergies, and autoimmune reactions.” https://pmc.ncbi.nlm.nih.gov/articles/PMC8504498/ Bottom Line: Avoid using high heat on any oil when cooking. Unfortunately, almost all processed foods are loaded with Omega-6 oils that have suffered some type of heat or other chemical processes that damage them and lend toward an inflammatory reaction, and they also contain virtually no Omega-3’s. Thus, avoid or massively reduce processed foods that contain the following oils: cottonseed, sunflower, soy, grapeseed, canola. Reduce your Omega-6 intake from added oils…get what you need from food. Unprocessed, whole plant-based foods have plenty of Omega-6’s in their natural and unprocessed, health building state. Increase dietary sources of Omega-3’s and do not over-heat them. Have a blood test to look at your levels of Essential Fatty Acids to determine if a supplement of Omega-3’s would be beneficial.

Hello again: The next series of newsletter is a follow up to the last one dated 1.6.25 and continues the theme that Food is Medicine…i.e., you are/become what you eat. Here is a link to a short video on ultra-processed things to eat, which should not be called food as it harms more than it nourishes. My ongoing wish for you is that you make the commitment to consuming nourishment…whole food plant-based minimally processed (home cooking), plastic free, organic when possible…and become your own physician and master some level of home cooking. By taking the interest in learning how to create delicious and diverse meals, you invest in your future that offers you a greater return for your efforts/time/money than any other possible investment other than sincere prayer and/or meditation. A relatively simple way to understand this is to note what is contained in unprocessed wholefoods that is not in ultra-processed stuff. Let us start with a class of phytonutrients called polyphenols. “Inflammation occurs by activation of the immune system in response to infection, injury, or irritation. In recent decades, the role that inflammation plays across wide spectra of human diseases and disease processes has received considerable attention. At the same time, there is mounting evidence that polyphenols can prevent, mitigate, or contribute to the prevention and/or treatment of many conditions and diseases associated with chronic or systematic inflammation.” https://www.academia.edu/14659803/Polyphenols_and_inflammation Bottom Line: Since you already know that inflammation will cause, perpetuate, and/or aggravate all known human illnesses, then it only makes sense to consume and anti-inflammatory food pattern…in other words, do not feed the fire (pain, fatigue, aging, malfunction, disease). The only place you get polyphenols is from a minimally processed whole-foods dietary pattern. To make it easier to get started or to refine or upgrade your food pattern, aim for a 90/10 balance. This means to allow only 10% or less of all of your food intake to have some processed qualities. This is a do-able goal and one that is reasonable from both a scientific viewpoint and a real world ability. This is truly the best type of health insurance you can get.

This blog is a bit different as it is more of an essay, because it is my sincere wish for each of you that you fully embrace a healthy lifestyle for 2025 and beyond. Health is built on many components, and if you were to choose just one to get started, it would be to seriously upgrade your food choices, which specifically means a whole food, unprocessed or minimally processed (home cooking), plant-based food plan. Why? As you have heard me say, over and over, that inflammation will cause, perpetuate, and/or aggravate ALL chronic conditions and diseases plus it makes us susceptible to acute illness such as infections (flu, mono, Covid, etc.). As noted in the Journal of the American Medical Association (1), the Standard American Diet (SAD) is the leading cause of death and disability in our country and many others. It used to be that the leading causes of death were Communicable Diseases, i.e., infections. Today, the leading causes of death are Non-Communicable Diseases (NCD’s) such as heart disease, cancer, high blood pressure, stroke, diabetes, dementia…these chronic degenerative diseases are responsible for over 70% of all deaths worldwide. (2) Additionally, while we are living longer, we are living sicker. This means that our healthspan is about 10 to 15 years shorter than our lifespan…this is a deplorable condition that I have seen so many suffer through with progressive disability, suffering, and an early and unpleasant death spiral. At this moment, about 40% of us have multiple chronic health conditions while nearly 60% are burdened with at least one chronic health diagnosis…and this situation has only been forecasted to worsen significantly. (3,4) The tragedy is that this situation is largely preventable. You already know that food is the leading cause of death and disability…so what foods are they talking about? The researchers are talking about the Standard American Diet, also known as SAD…which is unfortunately a very fitting abbreviation. The SAD is notable for a high consumption of processed and ultra-processed foods, added sugars, saturated fats, refined carbohydrates, processed meats, red meat, additives, colorings, flavor enhancers, sugary drinks, higher pesticide and chemical burdens, and refined grains…and lacking in clean sources of vegetables, fruits, whole grains, nuts, seeds, legumes, and leaner protein sources. (5) The SAD diet is notable for high energy density and low nutrient density...a recipe for illness. All cellular processed require nutrition, not just calories. No single food has all of the nutrients, vitamins, minerals, phytonutrients, fiber, protein, fat, and carbohydrates that we need to thrive and remain robust and resilient. Consuming a diet that results in insufficiency, deficiency, or an excess of nutrients will eventually lead to some type of illness, disease, or condition as well as predispose you to becoming chronically inflamed, ill, or just sick. The SAD diet has been linked to many chronic diseases primarily because it leads to uncontrolled, chronic, background inflammation that drives health degeneration. Current research states that on average both children and adults consume 60% of their daily caloric intake from ultra-processed foods and only 10% of us meet the daily requirements for recommended fruit and vegetable intake (5, 6, 7) and 73% of our food supply is ultra-processed. Additionally, many studies have revealed that this type of ‘food’ is directly linked to many diseases and conditions and has been categorized as a high inflammatory potential diet. (8) An inflammatory dietary pattern will cause, perpetuate, and/or aggravate all of the leading causes of death and disability…or as some research puts it, “The chronic inflammatory state significantly contributes to the development and progression of many noncommunicable disease processes, including cancer, cardiovascular disease, and neurocognitive decline.” (13) On the flip side, a diet that consists of minimally processed, whole food, plant-based sources of nutrient dense, low inflammatory potential, and calorically appropriate foods is associated with fewer diseases, better health, less disability and an overall higher quality of life. It even helps when you are already not feeling well. (9,10,11,12,13,14) In my practice and clinical experience, without an optimal food plan, no amount of adjustments, vitamins, herbs, exercise, or stress reduction will work nearly as well as they should, if at all. Additionally, you should know that if you would like to experience healthy aging, an anti-inflammatory food upgrade is essential…and this includes both physically and cognitively. By now, I hope you are at least curious about consuming an anti-inflammatory, unprocessed, clean, whole food plant-based dietary lifestyle. This is not a sprint…we are all in it for the long haul and slow and steady (consistency) wins the race. Invest in yourself by taking classes in how to create your optimal food plan. I have recently taken several courses and gotten a lot out of them and upgraded our foods even more. (15,16,17,18,19) Undoubtably there are more classes out there…let me know what you find! Remember, you can start slowly and gradually work your way into this upgrade/shift. For example, in week one, you can start with 2 or 3 plant based lunches and next week add a breakfast, and so on. You can reduce your animal foods gradually at a pace you can be comfortable with. Just start…go plant-based and see what happens…you have nothing to lose (except some unwanted pounds and inflammation) and everything to gain. Part of being a good steward and tending your Temple is realizing that food is an essential part of our worship. We would never put diesel into our gas tank, nor should we put ultra-processed ‘food like things’ into our Temple. So, this is my New Years wish for you and yours: freedom from disability, illness, and disease, a massive recovery if you need it, and the feeling of vibrant health always. Thank you for your time and attention…all the best for 2025!  References: 1. https://jamanetwork.com/journals/jama/fullarticle/2678018 (see Figure 2) 2. https://pmc.ncbi.nlm.nih.gov/articles/PMC10830426/ 3. https://chronicdisease.org/wp-content/uploads/2022/04/FS_ChronicDiseaseCommentary2022FINAL.pdf 4. https://www.frontiersin.org/journals/public-health/articles/10.3389/fpubh.2022.1082183/full 5. https://www.medicalnewstoday.com/articles/western-diet 6. https://foodtank.com/news/2022/11/database-indicates-u-s-food-supply-is-73-percent-ultra-processed/ 7. https://www.medicalnewstoday.com/articles/overall-diet-quality-may-be-more-important-than-how-much-ultra-processed-foods-you-eat#Why-ultra-processed-foods-are-unhealthy 8. https://www.medicalnewstoday.com/articles/overall-diet-quality-may-be-more-important-than-how-much-ultra-processed-foods-you-eat#How-to-have-a-more-healthy-diet 9. https://health.unl.edu/health-benefits-anti-inflammatory-diet-10-foods-eat-and-6-avoid/ 10. https://www.hopkinsmedicine.org/health/wellness-and-prevention/anti-inflammatory-diet 11. https://www.henryford.com/blog/2020/07/health-benefits-antiinflammatory-diet 12. https://www.health.harvard.edu/staying-healthy/quick-start-guide-to-an-antiinflammation-diet 13. https://www.ncbi.nlm.nih.gov/books/NBK597377/ 14. https://pmc.ncbi.nlm.nih.gov/articles/PMC8389628/ 15. https://simplyplantbasedkitchen.com/ 16. https://thriving.foodrevolution.org/join/?frn_source=blog&frn_medium=link&frn_campaign=ppt&frn_content=menu 17. https://hellonutritarian.com/nutritarian-power-prep-program/ 18. https://cookingcourse.forksoverknives.com/ 19. https://www.drfuhrman.com/blog/210/beginners-guide

Hello everyone: First off, all of us hear wish you a wonderful and healthy New Year’s celebration. And secondly, we wish you and yours a healthy 2025…and if you follow my blogs then you know that inflammation will cause, aggravate, and/or perpetuate all illness or disease. Additionally, you know that according to the literature, the leading risk factor for death and disability is food driven inflammation. Given the fact that at least 60% of the average person’s diet is derived from ultra-processed foods (UPF’s), and that these so called food like things drive inflammation it then becomes easy to see that just eliminating UPF’s is the single most powerful move you can make to securing a future free from illness as well as to speed your recovery from any condition. You may also be aware, that this conversation is a bit more nuanced than previously thought, so some clarity can be helpful as is provided by this short article: “UPFs are generally packaged foods that contain ingredients to extend shelf life and improve taste and palatability. It's important because 60%-70% of the US diet, if not more, is made up of UPFs. So, the relationship between UPFs and CVD (cardiovascular disease…the leading cause of death) and other health outcomes is actually very important. Often, UPFs will include additives, such as preservatives, flavor enhancers, colorants, emulsifiers, and sweeteners, and they tend to have an excess amount of calories, added sugars, added salt, sodium, and saturated fat. The packaging can be high in bisphenols, which have also been linked to some health outcomes. In comparing the highest quintile vs the lowest quintile [of total UPF intake], we saw that some of the UPFs were associated with significant elevations in risk for CVD (over 20%). These included sugar-sweetened beverages and processed meats. But some UPFs were linked with a lower risk for CVD. These included breakfast cereals, yogurt, some dairy desserts, and whole grains.”  Overall, it seemed that UPFs are actually quite diverse in their association with health. It's not one size fits all. They're not all created equal, and some of these differences matter. Although overall we would recommend that our diets be focused on whole foods, primarily plant based, lots of fruits and vegetables, whole grains, fish, and other whole foods, it seems from this report and the meta-analysis that certain types of UPFs can be incorporated into a healthy diet and don't need to be avoided entirely.” https://www.medscape.com/viewarticle/ultraprocessed-foods-and-cvd-myths-vs-facts-2024a1000iqn?ecd=wnl_dne1_241018_MSCPEDIT_etid6917809&uac=428598BV&impID=6917809 Bottom Line: It becomes clear that the overall dietary pattern needs to be from unprocessed or minimally processed (baked, fermented, etc.) whole foods and to avoid added sugars, processed meats, additives, preservatives, plastics, and other chemicals or processing steps. For example, sugary and flavored yogurts may largely lose their health benefits when compared to unsweetened brands. Whole pure and minimally processed grains (e.g. natural granola without added sugars, sweeteners, oils, etc.) can be a component of a healthy plant-based food plan, especially if they are organic and pesticide free. However, if you have blood sugar issues, it is not something you should eat every day. It is most important to focus at least 90% of our food from a plant-based plate that is home cooked, whole food, unprocessed, as organic as possible and not fried or overly heated. If now and then we have something less than optimal, it should not create such a nutritional stress or debt to significantly matter. On the other hand, if you are struggling with ANY type of chronic condition, the first thing that is needed is to shift your food plan to a 100% clean plate: organic, unprocessed, whole foods that are mostly vegetables, nuts, seeds, fruits, beans, and whole natural grains (you may benefit from avoiding gluten and dairy as well as reduce meat consumption at least 50%). Once you have improved and stabilized your health, then you can think about a ‘cheat’ every so often. There are so many resources on this it is hard to know where to begin, and from my experience I can give you a small list of authors that is a great place to start creating a healthy and anti-inflammatory lifestyle: · Eat For Life: Joel Fuhrman, MD who originated the Nutritarian philosophy · Food Revolution Network: they have several excellent cookbooks, classes, and other resources. · Forks Over Knives: magazines, classes, cookbooks · The Longevity Diet: Valter Longo, PhD · What to Eat, When: Michael Roizen, MD…when is as important as what we eat!! It is important to know that you can use these informational sources as a foundation of knowledge that you can tweak to your tastes and needs. I will frequently “Smitherize” most recipes but still keep them whole, unprocessed, plant-based and as natural as possible. For example, a really good sounding recipe may have an ingredient that you do not particularly like, so find a substitute for that: as a vegetarian I will often substitute tofu or tempe or beans or nuts in place of chicken or fish or meat. If you simply go online and search for anti-inflammatory plant-based recipes, you can find some great resources like the Minimalist Baker or Downshiftology (they also have great cookbooks). WARNING: It is possible to eat a junk plant-based food pattern, such as mac and cheese, buns, cupcakes, chips, pancakes, breads, fake meats of all kinds (highly processed) and more…so be careful…lean on the vegetables, learn many ways to prepare them and reap the rewards of eating the way our Mother Earth has provided for us from the beginning. Think about how this Creation has been fashioned and what was provided to us for our nourishment and re-align with that way of life. Food is so foundational to every aspect of our health that I have never seen a patient fully recover from any chronic health condition without a balanced plant-based whole food approach…no matter how many supplements that are consumed. Food first, please!!! Take these ideas, think about them, make them your own in your own way, and enjoy a spectacular New Year as you watch your health transformation. For more information, here is the link to the research upon which the above link was based: https://www.thelancet.com/journals/lanam/article/PIIS2667-193X(24)00186-8/fulltext

Hello and Merry Christmas to you: During this Holy Day season, probably one of the best gifts you could possibly receive is the gift of health. As we all want to do our best to tend our Temple, it is critical to know what to feed it and why so that we can obtain optimal health and be of good service. As you may have read from my previous blogs, you will know that inflammation will cause, perpetuate, and/or aggravate every known human ailment, including aging. You also know that food is the leading risk factor for death and disability in our country, and that food is called the Standard American Diet (S.A.D.) or the Western Diet. To avoid the pitfalls of poor food, you need to know and appreciate these facts: “The emerging role of chronic inflammation in the major degenerative diseases of modern society has stimulated research into the influence of nutrition and dietary patterns on inflammatory indices…A traditional Mediterranean dietary pattern, which typically has a high ratio of monounsaturated (MUFA) to saturated (SFA) fats and ω-3 to ω-6 polyunsaturated fatty acid (PUFAs) and supplies an abundance of fruits, vegetables, legumes, and grains, has shown anti-inflammatory effects when compared with typical North American and Northern European dietary patterns in most observational and interventional studies and may become the diet of choice for diminishing chronic inflammation in clinical practice.” https://www.researchgate.net/publication/49665445_Diet_and_Inflammation Bottom Line: Recent research has shown that the vegan version of the Mediterranean diet is even better, but both plans are much better than the current dietary patterns that over 60% of U.S. citizens follow. “For instance, a study in 62 adults with overweight found that participants who followed a low fat vegan diet for 16 weeks lost an average of 13.2 pounds (6 kg), whereas participants who followed the Mediterranean diet maintained their weight" https://www.healthline.com/nutrition/mediterranean-diet-vs-vegan-2 Consider gifting your Temple with an upgraded food plan that is nutrient-dense and health-building so that you can celebrate with gratitude this precious gift of life. We all wish you a very Merry Christmas, the Happiest of Holy Days, and a healthy New Year.