We've always talked about the power of the body to regenerate when it's given what it needs, when it has all the nutrients and activity it needs for all of our systems to work well and stay balanced. And one of the most important systems to keep balanced and strong is the immune system, our defence against infectious disease.
This morning we were trying to think of the last time we had a cold or flu and it was hard to remember. Connie can't remember, and for me I think it was 2016 when I last had a cough and cold-like symptoms. But I also remember I still went to work because I had lots of energy and it didn't feel contagious.
So, we've had a pretty long string of good health. And we recently heard an interview with Dr. Dean Ornish reporting findings from research published in the British Medical Journal that confirms our experience of having a strong immune response by eating the way we do.
The study was about the likelihood of front line workers who were exposed to COVID daily to getting COVID if you were eating a WFPB diet, a Pescatarian diet (vegetarian diet that includes some fish) or Keto. We were surprised to hear the results. You can watch our video to hear more:
Isn't that amazing, that front line workers who ate a WFPB diet and were exposed daily to COVID were 73% less likely to get COVID? And Pescatarians were 59% less likely. But that people eating Keto or Paleo were 400% more likely. That seems to say something about how diet relates to keeping our immune system strong and the important role plants play.
Here's the link to the full interview that covers a number of great topics. The entire interview is an hour long and the information about the research starts at around the 50-minute mark.
The recipe for this week is new to us. It came from Rip Esselstyn's website plant strong.com. It combines all the whole foods and great tastes we love. Give it a try and let us know what you think.
To your Amazing Health
Connie and Bill
Sweet Potato Bowl (Serves 2-3)
- 2 sweet potatoes, steamed or baked
- 1 small can black beans (you can warm them if you like)
- 2 scallions, sliced
- ½ red pepper, diced
- 2 cups raw spinach or arugula
- 1 cup fresh or frozen (thawed) mango
- 1 avocado, diced
- juice of 1 lime
- 1 tablespoon Braggs or Tamari
- ½ cup salsa
- black pepper to taste
For two servings, start with 2 bowls. Put one sweet potato in each bowl, smash or cut it up a bit, and cover with ½ the beans.
Top with the scallions, red pepper, spinach or arugula, mango, avocado, lime juice, Braggs or tamari, salsa and pepper.
Serve and enjoy.