Vegan Diet Guy

Here’s a book that explains why some people really can just eat one potato chip, while others like me can’t stop until the whole bag is gone. And a whole lot more, as you might expect in a book as thick as “Conscious Eating” by Dr. Gabriel Cousens.

In my 8 years since giving up meat, I’ve experienced the spectrum of vegetarian diets, from ovo-lacto vegetarian to “junk food vegan”–avoiding animal products but consuming processed foods and “empty calories”–to diets that emphasize whole grains, beans and legumes to those consisting exclusively of organic living (uncooked) fruits, vegetables, nuts and seeds.

Until I read “Conscious Eating”, I didn’t understand why so many people have difficulty realizing the full benefits of a plant-based nutrition for optimal health–which includes physical, emotional, mental, and spiritual aspects of health.

Cousens–a medical doctor, psychiatrist, homeopathic and ayurvedic practioner, among his many other credentials– makes the point that everyone is unique and requires a diet customized for her physiological type. He also demonstrates this can be accomplished by tweaking nutrients (carbohydrates, proteins, and fats) within a predominantly raw plant based diet.

It seems obvious to me now that everyone is different, and specifically, “biochemically individual,” which means you have a genetic need for certain types of foods (and nutrients) and you also respond differently (sometimes in opposite way) than other people to the same foods and nutrients.

And while one type may need more protein, nobody needs to eat meat (what Cousens calls “flesh foods)” to obtain it.

Conscious Eating makes it clear why one diet won’t work well for everyone, in fact, why popular diets (including the non-vegan “Zone Diet”, by Dr. Barry Sears) work for usually only one-third to one-half of the people who follow it.

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If you want things to change for you, you’ve got to change your thinking. Those are the words that started my mission 1.5 years ago to design a life filled with adventure and learning.

2012 was the year I left the familiarity of Tokyo, returning to the U.S. where I had spent little more than 2 weeks a year for the past 21 years. Reverse culture shock was no longer just an expression, but daily reality.

Honolulu Marathon in December was one thing I promised myself to accomplish this year.  The only thing that spurred my regular 3 day/week training runs was the fact I had signed up way back in January. My fourth marathon, I finished 12 seconds slower than last year.

While slightly disappointed at first, I’m more determined than ever to break my personal record next year. To run faster and injury-free, I have begun a concerted effort to alter my running form, to land on the forefoot rather than the heel.

Besides marathon training, 2012 often felt like an unproductive year, with waiting and more waiting that tried my patience. Looking back, I experienced and learned much, and was blessed with some incredible people.

First there was the welcoming environment of the Vegetarian Society of Hawaii, where I met Robin Openshaw (Green Smoothie Girl), Dr. Michael Greger (my idol) and more recently the renowned Dr. John McDougall.

At Honolulu Marathon Clinic and Waikiki Toastmasters clubs, I found more warm people to help an unfamiliar place feel more like home.

Next, back to “the mainland” (as Hawaii residents call the US) for raw chef training at Matthew Kenney Academy (OKC), which completely challenged my belief that food could be nutritious and delicious and beautiful.

Following that was my raw chef internship at Creative Health Institute in Michigan, where I got to know first-hand Dr. Ann Wigmore’s philosophy and benefits of wheatgrass, sprouts and fermented foods. I barely heard of “Dr. Ann” before this year, and didn’t even recognize a connection to my whole foods plant-based diet. In fact, I believed raw and living foodists were a bit whacko!

I can honestly say I have never felt a higher energy vibration–mentally “clear” and physically “clean”–than when drinking several shots of fresh wheatgrass juice each day while at CHI. Stories of healing by guests with chronic illnesses, and fellow interns were also an inspiration. I strongly encourage anyone considering this type of diet detoxification program, because it gives you the means (dietary restriction) and motivation (feeling dramatically better) to switch to a whole-foods plant based diet.

Wheat Grass Juice has many miraculous powers including:

• Lowers blood pressure
• Helps digestion
• Helps constipation and promotes regularity
• Slows graying of hair (yes!!)
• Suppresses appetite
• Reduces fatigue (=full of energy!!)

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For all its reputation as a food mecca, and its hippy image, I was surprised to learn on a recent visit that downtown San Francisco is home to only 10 vegan restaurants.

Three of these 10 are part of the Loving Hut chain, which-despite their use of excessive oil and textured soy protein, and cafeteria atmosphere–are far superior to any non-vegan fast-food, and provide an animal compassionate and practical alternative for those transitioning to a plant-based diet.

For more special occasions, I decided to check out some of San Francisco’s classier vegan restaurants listed on Happy Cow, including:

• Millennium (580 Geary St)
• Gracias Madre (2211 Mission St)
• Cha Ya (762 Valencia St)

Herbivore (983 Valencia St) was–for lack of time–the only vegan restaurant I didn’t visit. I also tried the Source (11 Division St)–a vegetarian restaurant serving cheese from “humanely-raised cows”, according to the proprietor.

Although I’m biased, having staged in its kitchen for a month, I have to conclude that Millennium is the hands-down best of the bunch. (more…)

Being on a whole foods plant-based diet for several years, I never appreciated the transformative power of drinking green smoothies–until I met the Green Smoothie Girl in person.

Robyn Openshaw’s lecture “Ten Minutes a Day to Spectacular Health” for Vegetarian Society of Hawaii in March so inspired me, I haven’t needed my eyeglasses for the first time in 30 years.

Robyn’s philosophy is for people to spend as little time as possible to achieve the most dramatic health impact. “I’ve learned from traveling around and getting thousands of emails,” she explains “people want to eat right, but they don’t know how anymore. Because ours is the first generation who did not learn home cooking from our mothers and grandmothers.”

Robyn’s goal is that everyone who hears her lecture will begin drinking a quart of green smoothies each day, “to get a massive amount of the lowest calorie, highest micronutrient foods as painlessly as possible, and inexpensively.”

The concept is based on the work of Dr. Joel Fuhrman, whose Nutritarian Food Pyramid defines the healthiest diet as one consisting of foods with qualities of maximum nutrients and minimum calories (H=N/C) and says “your future health can be predicted by the micronutrient per calorie density of your diet”

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Bircher Muesli was a long-time breakfast treat, discovered in hotel breakfast buffets around Asia. While typically made with dairy products, such as milk, cream or yogurt, this vegan version uses soy milk and lemon juice. I can think of few breakfasts that are as easy, healthy or delicious!

Ingredients: (2 servings)

¹/₂ cup rolled oats or other whole-grain cereal

1  cup soy milk (or other non-dairy milk)

1 tablespoon shredded coconut (or other dried fruit)

1 tablespoon raw sunflower seeds (or other nuts/seeds)

¹/₄ cup fresh or frozen blueberries

1 medium apple, unpeeled

1 tablespoon lemon juice

Method:

Combine oats with soymilk in the evening (or several hours before you plan to eat) and place in refrigerator.

Prior to eating, add lemon juice and mix well (soymilk will thicken).

Cut apple into quarters, remove core, and grate with cheese grater.

Stir grated apple, fruits, nuts and seeds into oats.

Chew well to enjoy nutrition far exceeding processed breakfast cereals. Just try it, and see how good you feel! (more…)

While in Honolulu for last year’s marathon, I discovered Loving Hut, Simple Joy, the vegan-friendly Green Papaya, and the not so vegan-friendly Roy’s. Staying in an apartment with full kitchen, it was not restaurants, but farmers markets–such as the one at Kapiolani Community College–that topped the list for fresh, local produce and economical home cooking.

This year, I decided to stay in Waikiki and experience Honolulu without wheels, catching an airport shuttle bus ($15) to the hotel, and getting around by foot and public transport. Over the course of a week, I easily saved $400 for car rental and parking (which alone costs over $30/day at some hotels!).

Unsure of the availability of nutritious vegan foods, I had baked myself a couple loaves of whole-wheat sourdough bread, okara quinoa carob cookies, and prepared batches of protein bars and sesame halvah bars, too. I packed so much that I overloaded the baggage scales before leaving Japan.

I have to commend All Nippon Airways for its comfortable flight (how did we ever live without personal movie screens?) and vegan meal service. The two meals–ratatouille with 100% whole wheat roll, and a spinach wrap sandwich, both accompanied by salad and cut fruit–seemed better quality than the standard “beef or chicken” fare. Be sure to order ANA’s “strict vegetarian meal” when you make your reservation!

During my one week stay in Waikiki, I found plenty of choices within walking distance and/or by “The Bus” service ($2.50 per ride–Take No. 4 toward Nuuanu and get off at University and S. King intersection) that were vegan and budget-friendly, too.
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Several months ago, I received a message from 4-Hour Work Week author Tim Ferris entitled “How to Keep Feces Out of Your Bloodstream (or Lose 10 Pounds in 14 Days)” touting claims from Robb Wolf’s “Paleo Diet Solution”.

While it was the first time for me to hear about the Paleo Diet, I later found there were numerous books on the so-called “caveman diet”, built around the premise our diet should consist of foods available before the advent of modern agriculture.

The subject line of Ferris’ email, and Wolf’s claims sounded so sensational that I didn’t feel it necessary to inject cynical remarks before forwarding it to a friend who had nearly adopted a vegan diet.

Where I had quickly written Paleo off as yet another fad diet–one that glorifies animal protein, no less–what a shock to later learn that my friend not only tried Paleo, but became a big Paleo fan!

btw did i tell you i’ve been doing the no grain or potatoes diet you sent me? no bread, rice, pasta, potatoes, oatmeal, bulgur, etc, or added sugar. OMG i wish i had done it 40 years ago, Seriously. i have so much more energy, feel sooo much better. and i lost about 10 pounds almost immediately. the cravings for sweets stopped almost immediately when i started the diet. isn’t that something!?

In the interest of open-mindedness, I decided to look into the Paleo diet and found more similarities between it and a healthy vegan diet (i.e. whole food, plant-based aka “WFPB” diet) than I expected. For example:

• Like a whole-food, plant-based diet, Paleo recommends seasonal and local fruits and vegetables, and shuns dairy products (WFPB excludes all dairy products).
• Both diets encourage eating healthy fats (i.e. avocado, nuts) vs. processed fats (i.e. oil)
• Both discourage processed grains, oil, salt-containing foods, and sweets.
• Both discourage processed grains (Paleo all grains, while WFPB diet just processed ones).

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Recently, while pulling weeds from my tiny Tokyo garden, I flashed back to my childhood when my mother gave me the onerous chore of plucking weeds from our brick walkway.

Being a precocious (and lazy) kid, I went to the hardware store and invested a few week’s allowance in a bottle of Roundup, an herbicide from Monsanto that obliterates everything it contacts. Roundup became my weed-slaying hero—freeing my time to spend on important pursuits, like listening to music, playing air hockey, swimming and brushing up on my cannonballs at the pool, etc.

Each summer, when my family rode to the Eastern Shore for vacation, we would pass by farm fields with signs advertising they were being genetically engineered by one of the big chemical companies. Little did I (or the small farmers who welcomed the GM crops, apparently) realize the evil that was lurking, and if you’ve read or seen “Food, Inc.” you know what I’m talking about. (more…)