WFPB Reverses Disease

WFPB stands for Whole Food Plant Based and is becoming a recognized acronym these days. We love that because it seems like a sign that people are beginning to understand there’s a difference between not eating animal products but also not eating processed and refined foods. If we want to be healthy, we need to avoid all inflammatory foods, which is not just meat and dairy, but also refined grains and sugar, even though they’re derived from plants.

When we eat WFPB, by definition we avoid the foods that research has shown creates the most common diseases in the world today. And it makes our food choices really simple. We don’t need to remember what to eat, we just need to remember that if it’s in a box, bottle or can, we probably want to avoid it. And if it’s still packaged the way nature packaged it, a banana, a whole bean or kale leaf, we’re going down the right road. It keeps it so simple.

Today we watched Dr. Michael Greger’s annual report on the 12 most common causes of death in North America. It is shocking to hear how peer-reviewed research has shown that they are not only preventable but reversible with a WFPB diet. It’s lengthy, over an hour, but extremely informative and filled with Michael’s wry humor. Here’s the link.

We just love eating this way and we feel amazing as we age. Join us as we explain more:

If you want to explore whole food plant based eating, contact us below. We can make your journey filled with enjoyment and deliciousness.

The recipe this week is an Edamame, Corn, Tomato Salad with a quick easy dressing. No cooking and takes just minutes to make. Enjoy.

To Your Amazing Health,
Connie and Bill

Edamame, Corn Salad* (Serves 2)

Edamame, Corn Salad

1 cup frozen edamame, thawed
1 cup frozen corn, thawed
1 cup cherry tomatoes, halved
1 small red pepper, diced
1/2 small red onion, diced
1 bunch parsley, chopped
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
1 1/2 tablespoons ketchup
1 teaspoon Dijon mustard

In a large bowl, combine edamame, corn, tomatoes, pepper, onion and parsley.
In a small bowl, whist together balsamic, rice vinegar, ketchup and mustard. Pour the mixture over the salad and toss.
Let rest 20 minutes for flavors to blend. Toss again and enjoy.
*Adapted from Dr. Joel Fuhrman’s Book, Eat For Life.

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