by Leonardo Garcia © 2021
If there were a Dr. Michael Greger action figure, there would be one in my kitchen. I discovered his www.nutrtionfacts.org years ago and then read his How Not to Die and more recently his How Not to Diet. The nearly 5000 citations from carefully scrutinized science studies and publications is enough to make you giddy with science.
And, yes, there is a whole section on Keto diets and what the science says. I’ve encouraged all my friends who have tried keto to watch the keto video series on nutrtionfacts.org and to read his How Not to Diet. I’ve also encouraged friends to read these books if they simply want some evidence-based guidance to maximize their health.
There is a better path for health and for those wanting to reach a healthy weight. A few of the studies that stood out from his books have showed that low-carb diets increased mortality from ALL causes. The longest lived populations around the world eat high carbohydrate diets centered around whole foods: sweet potatoes, whole grains, vegetables, fruit, etc… There is often a confusion in the fitness industry where all carbohydrate = bad. Processed carbohydrates like white flour, white bread, white rice, sugar, high fructose corn syrup, are indeed unhealthful foods – high in calories and lacking any nutritive value. But whole grains, rich in fiber, minerals, nutrients, and protein, are a different matter all together. Which is perhaps why they lower your risks of heart disease, obesity, type 2 diabetes, and chronic inflammation.
Simply following a whole food plant based diet led to the most profound health changes I’ve experienced: from a better mood and energy to better athletic performance to better sleep. What I fuel my body with is making me healthier and not mortgaging my health for short term optics.
So, after years of eating a whole food plant based diet, I thought I’d share what a typical lunch looks like. I tend to run or workout before a late lunch so it is the largest meal in volume but perhaps not in calories (though there are plenty). I aim to get as many raw vegetables of as many varieties and colors as I can. Before rinsing and throwing everything into my salad bowl I had a handful of strawberries that were sitting on the counter and ate a few handfuls of baby arugula because it would not fit. In the bowl you’ll see some sprouts (a mix), carrots, red cabbage, broccolini, a red and yellow pepper, and an heirloom navel orange. By the end of this meal I will have had 10-12 servings of veggies and about 7-8 servings of fruit (including what I had at breakfast). This way, anything at dinner is a bonus!
I’ll also try to include some lightly steamed dark leafy greens with some spices. In the smaller bowl you’ll see some purple and green kale with granulated garlic, chipotle powder, oregano, and a splash of apple cider vinegar below a pile of black beans with salsa. Typically, I’d also have a pile of quinoa or millet or some whole grain but I was too hungry to wait for that to cook and the fridge didn’t have leftovers. I’ll get them at dinner. After all of this, I’ll grab a date or two and a few walnuts.
Maybe the next post will have a picture of breakfast!