A diet high in animal-based and highly processed foods make people sick and overweight. However, many if these sicknesses can be prevented or reversed by eating a whole food plant-based diet. There is abundant medical proof of this claim spanning the last one hundred years. There is also abundant living proof of this.
As for me, after transitioning to a fully plant-based vegan diet in the fall of 2019, my bloodwork, weight fluctuations, and overall well-being have never been better. I feel like I finally found the secret to harmony with my body and with food.
Some benefits of a WFPB (whole food plant-based) diet are:
One misconception about a WFPB diet is that it is based on eating a ton of vegetables like leafy greens. Did you know that it would take 16 pounds of kale to give you 2,000 calories? Leafy greens are super healthy and an important part of our diet, but a WFPB diet is actually based on starch-based food and fruits.
In America and Europe, most people are accustomed to building their plates around meat. With a WFPB lifestyle, people build their plates around the starches that we all love and enjoy: tubers like potatoes and sweet potatoes, starchy vegetables like corn and peas, whole grains like brown rice, oats, wheat, millet, and quinoa, and legumes like chickpeas, lentils, black beans, kidney beans, pinto beans, mung beans, dal, and lima beans.
We can prepare these starches without dairy and oil (which is loaded with calories, nutritionally bankrupt, and a highly processed). And they can still be familiar, creamy, delicious, and fabulous. Imagine preparing dishes like Black Bean Burgers, Chickpea "No-Tuna" Sandwiches, One Pot Lentil Bolognese Pasta, Creamy Vegan Mac and Cheese, Tempeh Tacos, Tofu Ricotta Lasagna, Vegan French Toast, Thai Curry with Vegetables, and Vegan Chocolate Muffins?