February 11, 2025 • 22 mins
What will it really take to improve one’s cholesterol, blood pressure and triglycerides? Have you wondered this? Well, that’s what my guest Susan wondered, after striving to maintain ‘healthy’ eating habits and staying active for most of her life. But her cholesterol eventually rose to 302 and her triglycerides skyrocketed, leaving her feeling discouraged and defeated.
As a last resort, she turned to plant-based eating, with remarkable results that astonished even her doctor. In this Guest Interview Part 2 with Susan, find out what her blood work and weight was like after a year of plant-based eating and her doctor’s reaction. You’ll also glean valuable tips and meal ideas for how to stay plant-based despite a busy life, as Susan is a realtor with a demanding schedule. I know you’ll leave this interview with motivation and inspiration for your own plant-based diet journey through her experience!
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[Plant-Based Diet, Plant Based Eating, Cholesterol, Triglycerides, Heart Health, Cardiovascular Health, Diabetes, Blood Glucose, Weight Loss, Lose Weight, Transition Tips, Meal Planning, Meal Ideas, Blood Sugars]
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:01):
My blood pressure was perfect, myB12 was ideal and I do take a B12
supplement from time to time, but Iam not religious about taking anything.
And I love to cook.
I don't have time to cook all the time,but my craving for meat and cheese and
milk, that's pretty much just gone away.
(00:23):
And actually, it's easier to eatplant-based than it is to worry about,
well, who's going to grill the meat?
It's just easier when you don'teven have to think about cooking it.
Welcome to the Plant BasedEating Made Easy Podcast.
I'm your host, Anna Tseng, plant-basedRegistered Dietitian and Transition Coach.
(00:45):
Hi Friend, do you want to regain yourhealth with plant-based eating but feel
overwhelmed and lost about how to do it?
Do you feel it'll be hard to changeyour meat-heavy diet and impossible
with working, running the home,or chasing after the grandkids?
If so, you're in the right place.
Here you'll find simple strategies,clear nutrition guidance and
(01:06):
practical tips to help you thriveplant-powered with more energy.
So, if you're ready to ditchthe guesswork and transform
your health the stress-free way.
Cozy up now with a hot cup of tea orlisten while you walk and let me show
you how doable plant-based eating can be.
Let's do this!
(01:28):
Hello and welcome back to the PlantBased Eating Made Easy Podcast and
to this second part of the interviewI have with my special guest Susan.
For those who missed the first partor haven't listened to it yet, in the
first part of the interview, Susan andI talked a little bit about what her
lifestyle and previous diet was likeprior to moving to plant-based eating.
(01:50):
By all intents and purposes, she waseating a pretty healthy, regular diet,
quite health conscious, focused onclean eating and eating organic meats,
free range eggs and organic milk.
She also enjoyed fruits andvegetables and nuts and seeds as well.
But she always had an issuewith cholesterol levels since
she was 19 years of age.
(02:12):
And that was something that was alwayson her radar and made her more health
conscious, especially with a history inher family of cancer, of diabetes, high
blood pressure, and high cholesterol,and her mom having five strokes.
So all these things made her want to be ashealthy as possible and to bring down her
(02:33):
cholesterol levels as much as possible.
But it came to a head about a year ortwo ago when her cholesterol levels
were really quite high in 300 rangeand her triglycerides were also high.
She saw a more holistic doctor andthe nurse practitioner had recommended
that she eat a high protein diet of90 grams a day, eating organic meats,
(02:56):
organic milk, and eggs, which ispretty much what she was doing already.
She also took a bunch of recommendedsupplements and she did that for a year,
and when she got her blood test resultsback, it showed that her cholesterol
levels, instead of going down, hadgone up by 2 points, was now 302, her
triglycerides were still very elevated,and she was still having some borderline
(03:20):
high blood pressure issues as well.
So she asked the doctor to giveher a month and she ended up doing
her own research and watched abunch of documentaries, and then
started to try a plant-based diet.
So thank you for joining us again, Susan.
Let's pick back up on how plant-basedeating has changed your health.
(03:41):
You mentioned that after you startedplant-based eating, three weeks later,
you took your blood tests again, becauseyou wanted to see what it would be like.
Could you just recap alittle bit how that changed?
Yeah, so, when I went to the pharmacistthat's here locally that does the
blood panels for state employment,my cholesterol had gone down, had
(04:03):
dropped in three weeks, 80 points.
And, the crazy thing is, when Ifirst started doing the plant-based
eating, of course, I was like, oh, mygoodness, what am I going to do about
not being able to eat a hamburger?
So, when I first started doing this, Iwas really trying to research all these
meat alternatives and cheese alternatives.
(04:26):
So I was really excited about the BeyondBurgers that we were grilling and being
able to eat the plant-based cheese,even though I didn't think it tasted
good, but I could still make a prettygood hamburger and be satisfied with it.
I consider myself a whole foodplant-based as much as possible, but
when I first started doing this, Ididn't care so much that it was whole
(04:48):
food plant-based, it was just more thatit was not animal-based, and so eating
all of the, quote 'fake cheese' thateverybody says, and the 'fake meat', I
was eating all of that, and my cholesteroldropped 80 points in three weeks.
And then along with my husband'sdiabetes, with his blood sugars
(05:09):
being corrected, I was like, Iam definitely on a right track.
I did not call my doctor back and tell herthat I had paid to get a new blood panel.
I just thought I would waituntil a few months ago.
When I went back to her, ithad been another year that she
said she lost sleep over me.
(05:29):
So I went and I didn't tell you thisyet, but I started losing weight.
So I'm five nine and I know this probablydoesn't sound like a lot to many people,
but I had gotten up to 169 pounds.
And for me, I'd never been 169pounds without being very pregnant.
(05:50):
So I was quote ' borderlineoverweight', but not really
considered officially overweight.
Well, when I started eating theplant-based, I just started losing
weight, but I was eating more foodthan I had ever eaten in my life.
I was eating so much food, it wascrazy, and I was eating bread, and I
was eating anything that was not animal.
(06:12):
But I was eating everything else thatyou see across the board, like, you
can't eat this, you can't eat that,but all these carbs, they're terrible,
terrible, terrible, and I was eatingall of that, and I was losing weight.
And after a year of doingit, I had lost 19 pounds.
So I was down to 150 pounds and nowI've lost another couple of pounds,
(06:36):
even just in the last couple of weeks.
I eat so much food, it's insane.
People would look at my plateand go, how in the world are
you eating that much food?
And my husband has not been onMetformin at all and he went back to
the doctor and his doctor said thathe is not considered diabetic anymore.
(06:59):
So that's wonderful.
That's fantastic with your husbandbeing able to get off metformin,
so that is motivation for him tocontinue plant-based eating to
keep his blood sugar levels steady.
And it's like you said, at firstit seems so contradictory because
with diabetes, you're supposed tocount the carbs, and restrict and
(07:22):
monitor how much you're eating.
But in plant-based eating, you'renot really worried so much about the
carbohydrates, and as he's eatingthat, his blood sugars have improved
to the point of not needing Metformin orbeing no longer considered a diabetic.
That's such a encouragement for thosewho have blood sugar issues to hear that,
to see that blood sugars can improvewhen you're eating a plant-based diet.
(07:46):
So a year later, you saidyou got the blood work and you
went back to see the doctor.
How has your blood work changed?
Has it still stayed in good condition?
And what did your doctor say?
Yes.
So, the last time she saw me, mycholesterol was 302 and she's
telling me she's losing sleep over me.
(08:08):
So I went back and she walks inand she goes, " Oh my goodness.
You've lost some weight."
And I said, "I sure have."
And she says, "What have you done?"
Because she and I are the same age.
And I said, "You've lost weight too.
What have you done?"
And she told me, "Oh, Iexercise 7 days a week.
(08:28):
I'm very conscientious about what I eat.
I eat no sweets."
And she goes, "Now tell me about you."
And I said, "Well, I starteddoing whole food plant-based."
And she went, "Oh, did you really?"
And I said, "Yes, I did.
And I didn't try to lose weight.
It just fell off.
(08:49):
I eat more food than you can imagineand it just started falling off."
And she said, "You'vegot my curiosity up."
So anyway, they were telling me thatmy thyroid numbers were off before.
And I said, "I want you tocheck me for my thyroid.
And of course, my cholesteroland my triglycerides and
my B 12 and all these things."
(09:11):
And she says, "Okay.
Okay.
Okay.
Okay.
And I'm going to check you for anemia."
I said, "Why are youchecking me for anemia?
Is it because I'm not eating meat?"
and she said, "Yes, that's the biggestthing we worry about is anemia."
I said, "Well, then check away."
And she's so funny.
So, a few days later, she calls meback, and she goes, "Well, you win!"
(09:37):
I was just laughing.
And she said, "All yournumbers look great, Susan.
I can't complain about anything."
My cholesterol, now it still ishovering, you know it's below 200.
But it's hovering kind of whereit was in my very young years.
I do believe that it will godown as well, but I do think my
(09:59):
cholesterol just naturally is high.
But my triglycerides are so low, shesaid, "It's not even a conversation."
My blood pressure was perfect, myB12 was ideal and I do take a B12
supplement from time to time, but Iam not religious about taking anything.
And I love to cook.
(10:20):
I don't have time to cook all the time,but my craving for meat and cheese and
milk, that's pretty much just gone away.
And actually, it's easier to eatplant-based than it is to worry about,
well, who's going to grill the meat?
It's just easier when you don'teven have to think about cooking it.
And I just don't even want it.
(10:42):
And then after watching thesedocumentaries about all of these sick
animals, it's gotten to a point whereI look at a chicken sandwich and I'm
like, that is that sick white chicken.
And I just can't even stand thethought about eating it anymore.
Wow, what a change, Susan.
Thank you for sharing that.
And I loved your doctor's reaction afterseeing your blood results come back
(11:05):
and how everything was fine, even youhad no anemia and how she said you win.
That's so hilarious.
But hopefully, your example, openedup her eyes to the possibility of
the health benefits of a whole foodplant-based diet, and she may be
more open to possibly recommendingthat to other patients down the line.
(11:25):
I think it's wonderful how you did nothave this goal of losing weight, but it
just naturally kind of fell off as youare focused on eating the right kind of
foods, those whole plant-based foods,minimally processed or unprocessed whole
plant-based foods, the fruits, vegetables,nuts, seeds, beans, whole grains,
(11:46):
and that you ate more food than ever,because I think many people are worried
when they move to plant-based eatingbecause whole grains, beans, lentils
and fruits have more carbohydrates.
They're worried that eating morecarbohydrates is going to cause
you to have more weight gain.
So it's really refreshing.
(12:06):
And I think it helps to encourage manyof those listening today that it is
possible to eat a plant-based diet,eat more carbohydrates as long as it's
the right kind of carbohydrates, andyou're able to eat a greater quantity,
more volume, without having to worryso much about gaining weight as a
result or worsening your diabetes.
(12:30):
I'd love to dive into now thepractical side of plant-based eating,
because you mentioned you work asa realtor and that is a very busy
job that you have, especially ifyou have your own company as well.
So how do you manage tostay plant-based eating?
As you mentioned, it's been about a year.
Are there perhaps one or two specificmeal prep strategies that you use?
(12:53):
You know, I kind of havemy morning routine.
I like to also bake breads.
I like using organic wheats and stuff likethat, but I also will buy organic bread.
But my go to is I will have a bowl of oatsand I put my flax seed and my chia seeds.
I grind those in my Vitamixand I put wheat germ on it.
(13:18):
I know it sounds awful.
And I put a couple of datesin there and I cook it.
And so the dates actuallysweeten my oatmeal.
And I just cook it with water and I add myfruit on top of it and I add nuts to it.
And it's just this big, fillingbreakfast that I have and I'm thinking,
how can I even eat this much food?
(13:40):
But I do.
It's a big bowl.
Then for lunch, if I'm runningaround, I have my go-to places.
We have a wonderful Thai restauranthere and they're really good about doing
meals with tofu and steamed vegetablesand mix it in with some of their sauces
that they use, and that's really good.
I'll go to Chipotle andorder just a vegetable bowl.
(14:03):
I love to go to Cava and I get allthe grain bowls, and I just load it
up with everything that's, plant-basedand I love tahini dressings.
I'm a fruit fanatic.
Probably eat as many as sixservings of fruit a day just because
it's my go to grab and run with.
(14:24):
My counters are constantly full of fruitsand fresh things like avocados, onions
and stuff like that, but I love avocado.
I'll take a piece of bread and toast itand slice the avocado and put it on there
with salt and pepper and lime juice.
That's one of my favorites tomake with fresh tomatoes on it.
(14:45):
But yeah, I just, love food and I'vejust gotten so used to not eating meat.
We do tons of grain bowls.
I make lots of differentburritos with beans.
We eat beans all the time.
I'm surprised I don't have athing of hummus in my pocket.
I love hummus.
Yeah, I try to really focus on making surethat I eat beans and greens every day.
(15:12):
That's definitely important, thebeans and the greens, and it's so
wonderful to see the changes inyour taste buds over the past year.
Right at the beginning, how you saidyou didn't think you could move away
from animal-based products like thecheese and the meats, burgers, to
eating some of those vegan meats andvegan cheeses to now feeling you're
(15:33):
able to enjoy a whole range of wholeplant-based foods and not really craving
for t he animal -based foods anymore.
I bet a year ago you didn't thinkyour taste buds could change or could
adapt to this way of eating, but nowit has, so that's fantastic to see.
So having eaten plant-based formore than a year, do you find
(15:55):
this way of eating more or lessexpensive than eating a regular diet?
Less expensive by far.
But I also would not buy cheapmeats and cheeses and milks.
Like I said, I was drinking organicgrass fed everything with my milk.
And I can't say that Istill don't love cheese.
(16:16):
I just don't thinkabout it like I used to.
I don't eat it because it's justnot in my refrigerator and I don't
crave it like I used to, but Iused to buy all kinds of cheeses.
I would buy Brie and Camembert and Havartiand just all kinds of nice cheeses.
I would buy grass fed beefand organic whole free-range
(16:39):
chicken and stuff like that.
And my grocery bill hasdrastically gone down.
Drastic.
That's fantastic.
Because many people are worriedthat plant-based eating is going
to be way more expensive, becauseyou're eating more fresh fruits and
vegetables and other plant-based foods.
But in reality, I don'tthink it needs to be.
(17:03):
Well, there's nothing less expensivethan beans and rice, right?
Yes, especially dry beansand whole grains that you
can just rehydrate and cook.
So that's definitely, I think, thecheapest source of protein out there.
Thank you for sharing about whata day is like for you in terms of
your breakfast, lunch and dinner.
I think that gives our listenersa nice snapshot into what
(17:26):
it's like eating plant-based.
Hearing your experience is very helpful.
So as we come to a close with thisinterview, I'd like to ask you, do you
have a key takeaway tip for our listeners?
Of something you've learned fromyour experience of living out a
plant-based lifestyle for more thana year that you'd like to pass on?
(17:46):
You know, I just thinkif you would just try it.
I think if you could justchallenge people to do their
blood work, see where they are.
Try this for 90 days.
Don't be just like, youknow, do it for a year.
Just try it for 90 days.
I think in just a 90-day period,people's health levels will become
(18:10):
better in just a short amount of time.
I have a friend who started doing itand she said she realized she had had
reflux since she was 12 years old.
And she said all of a sudden, she realizesthat she's not having reflux anymore.
And she'd been doing it for sucha short time And she is eating
(18:31):
so much food, she says it'scrazy, and she's lost 16 pounds.
And so, I just see these people that dealwith all kinds of issues, and they're
friends of mine, and they see me do it,and they're trying it, and they're all
just convinced that it's the way to go.
This is so inspiring, Susan.
Thank you for this takeaway tip.
(18:52):
I agree.
It's definitely worth a try.
Sometimes if you don't try something,you won't know if it will really
help your health condition.
And what is the worst that could happenfrom just taking out 90 days from your
life, your current way of eating, tryinga plant-based diet just to see the
potential benefits it can have on yourhealth, on your blood sugar levels,
(19:16):
possibly your cholesterol as it has foryou, triglyceride levels, blood pressure.
There can be so many benefits.
And just like the friend that youmentioned who experienced improvement in
her reflux, something she's been dealingwith since she was 12 years of age.
Wow, that is just fantastic to hear.
So I agree.
(19:38):
Why not just try this and see it asmaybe an experiment on your own body
for 90 days and track it, right?
Do that blood work beforehand sothat you have something to compare
it to at the end of that time.
But really commit to it toreally fully try it out.
So thank you for sharing that, Susan.
I appreciate your honesty and sharingand your vulnerability and just sharing
(20:01):
about your health and what took you tothe point of trying out a plant-based
diet and the impact that it has had onyou and on your husband, and I'm sure
on potentially your other family membersand those in your social circle as well.
Thank you so much for being here with ustoday, Susan, and I appreciate the time
that you've taken to come on to this show.
(20:24):
All right, thank you.
I hope this guest interview has trulyencouraged and empowered you on your own
health journey, showing you that change inyour own health circumstances is possible.
It does not need to stay where it is, andyou do not need to stay where you are.
You may just need the right support,guidance, and strategies to enable
(20:46):
you to make the lifestyle changes youneed in order to see positive health
transformation in your own life.
So, if you are excited at thepossibilities of eating plant-based for
your own life and health circumstanceand want clear guidance and support
on how to best move forward inthis, do reach out to me by email at
healthnow@plantnourished.com or applyfor a free rapid health transformation
(21:10):
call using the link in the show notes.
We'll be able to connect and I canthen better understand your specific
health situation and challenges.
and let you know what I think thenext best steps are for you in
your plant-based diet journey.
I would love to support you so youcan reach your health and weight
goals with ease while enjoying athriving plant-powered lifestyle.
(21:36):
Thank you so much for listening.
If this podcast has inspired,encouraged, or helped you in some
way to transform your health,I would love to hear about it.
Please take 30 seconds to rateand leave a written review on
Apple Podcasts to let me know.
It will encourage me so much tohear how this podcast has positively
impacted and made a differencein your journey towards wellness.
(21:59):
And share about this podcast witha friend or loved one so we can
all thrive in the best health.
Remember, plant-based eatingcan be easy and doable.
See you in the next episode, my Friend.
My blood pressure was perfect, myB12 was ideal and I do take a B12
supplement from time to time, but Iam not religious about taking anything.
And I love to cook.
I don't have time to cook all the time,but my craving for meat and cheese and
milk, that's pretty much just gone away.
(00:23):
And actually, it's easier to eatplant-based than it is to worry about,
well, who's going to grill the meat?
It's just easier when you don'teven have to think about cooking it.
Welcome to the Plant BasedEating Made Easy Podcast.
I'm your host, Anna Tseng, plant-basedRegistered Dietitian and Transition Coach.
(00:45):
Hi Friend, do you want to regain yourhealth with plant-based eating but feel
overwhelmed and lost about how to do it?
Do you feel it'll be hard to changeyour meat-heavy diet and impossible
with working, running the home,or chasing after the grandkids?
If so, you're in the right place.
Here you'll find simple strategies,clear nutrition guidance and
(01:06):
practical tips to help you thriveplant-powered with more energy.
So, if you're ready to ditchthe guesswork and transform
your health the stress-free way.
Cozy up now with a hot cup of tea orlisten while you walk and let me show
you how doable plant-based eating can be.
Let's do this!
(01:28):
Hello and welcome back to the PlantBased Eating Made Easy Podcast and
to this second part of the interviewI have with my special guest Susan.
For those who missed the first partor haven't listened to it yet, in the
first part of the interview, Susan andI talked a little bit about what her
lifestyle and previous diet was likeprior to moving to plant-based eating.
(01:50):
By all intents and purposes, she waseating a pretty healthy, regular diet,
quite health conscious, focused onclean eating and eating organic meats,
free range eggs and organic milk.
She also enjoyed fruits andvegetables and nuts and seeds as well.
But she always had an issuewith cholesterol levels since
she was 19 years of age.
(02:12):
And that was something that was alwayson her radar and made her more health
conscious, especially with a history inher family of cancer, of diabetes, high
blood pressure, and high cholesterol,and her mom having five strokes.
So all these things made her want to be ashealthy as possible and to bring down her
(02:33):
cholesterol levels as much as possible.
But it came to a head about a year ortwo ago when her cholesterol levels
were really quite high in 300 rangeand her triglycerides were also high.
She saw a more holistic doctor andthe nurse practitioner had recommended
that she eat a high protein diet of90 grams a day, eating organic meats,
(02:56):
organic milk, and eggs, which ispretty much what she was doing already.
She also took a bunch of recommendedsupplements and she did that for a year,
and when she got her blood test resultsback, it showed that her cholesterol
levels, instead of going down, hadgone up by 2 points, was now 302, her
triglycerides were still very elevated,and she was still having some borderline
(03:20):
high blood pressure issues as well.
So she asked the doctor to giveher a month and she ended up doing
her own research and watched abunch of documentaries, and then
started to try a plant-based diet.
So thank you for joining us again, Susan.
Let's pick back up on how plant-basedeating has changed your health.
(03:41):
You mentioned that after you startedplant-based eating, three weeks later,
you took your blood tests again, becauseyou wanted to see what it would be like.
Could you just recap alittle bit how that changed?
Yeah, so, when I went to the pharmacistthat's here locally that does the
blood panels for state employment,my cholesterol had gone down, had
(04:03):
dropped in three weeks, 80 points.
And, the crazy thing is, when Ifirst started doing the plant-based
eating, of course, I was like, oh, mygoodness, what am I going to do about
not being able to eat a hamburger?
So, when I first started doing this, Iwas really trying to research all these
meat alternatives and cheese alternatives.
(04:26):
So I was really excited about the BeyondBurgers that we were grilling and being
able to eat the plant-based cheese,even though I didn't think it tasted
good, but I could still make a prettygood hamburger and be satisfied with it.
I consider myself a whole foodplant-based as much as possible, but
when I first started doing this, Ididn't care so much that it was whole
(04:48):
food plant-based, it was just more thatit was not animal-based, and so eating
all of the, quote 'fake cheese' thateverybody says, and the 'fake meat', I
was eating all of that, and my cholesteroldropped 80 points in three weeks.
And then along with my husband'sdiabetes, with his blood sugars
(05:09):
being corrected, I was like, Iam definitely on a right track.
I did not call my doctor back and tell herthat I had paid to get a new blood panel.
I just thought I would waituntil a few months ago.
When I went back to her, ithad been another year that she
said she lost sleep over me.
(05:29):
So I went and I didn't tell you thisyet, but I started losing weight.
So I'm five nine and I know this probablydoesn't sound like a lot to many people,
but I had gotten up to 169 pounds.
And for me, I'd never been 169pounds without being very pregnant.
(05:50):
So I was quote ' borderlineoverweight', but not really
considered officially overweight.
Well, when I started eating theplant-based, I just started losing
weight, but I was eating more foodthan I had ever eaten in my life.
I was eating so much food, it wascrazy, and I was eating bread, and I
was eating anything that was not animal.
(06:12):
But I was eating everything else thatyou see across the board, like, you
can't eat this, you can't eat that,but all these carbs, they're terrible,
terrible, terrible, and I was eatingall of that, and I was losing weight.
And after a year of doingit, I had lost 19 pounds.
So I was down to 150 pounds and nowI've lost another couple of pounds,
(06:36):
even just in the last couple of weeks.
I eat so much food, it's insane.
People would look at my plateand go, how in the world are
you eating that much food?
And my husband has not been onMetformin at all and he went back to
the doctor and his doctor said thathe is not considered diabetic anymore.
(06:59):
So that's wonderful.
That's fantastic with your husbandbeing able to get off metformin,
so that is motivation for him tocontinue plant-based eating to
keep his blood sugar levels steady.
And it's like you said, at firstit seems so contradictory because
with diabetes, you're supposed tocount the carbs, and restrict and
(07:22):
monitor how much you're eating.
But in plant-based eating, you'renot really worried so much about the
carbohydrates, and as he's eatingthat, his blood sugars have improved
to the point of not needing Metformin orbeing no longer considered a diabetic.
That's such a encouragement for thosewho have blood sugar issues to hear that,
to see that blood sugars can improvewhen you're eating a plant-based diet.
(07:46):
So a year later, you saidyou got the blood work and you
went back to see the doctor.
How has your blood work changed?
Has it still stayed in good condition?
And what did your doctor say?
Yes.
So, the last time she saw me, mycholesterol was 302 and she's
telling me she's losing sleep over me.
(08:08):
So I went back and she walks inand she goes, " Oh my goodness.
You've lost some weight."
And I said, "I sure have."
And she says, "What have you done?"
Because she and I are the same age.
And I said, "You've lost weight too.
What have you done?"
And she told me, "Oh, Iexercise 7 days a week.
(08:28):
I'm very conscientious about what I eat.
I eat no sweets."
And she goes, "Now tell me about you."
And I said, "Well, I starteddoing whole food plant-based."
And she went, "Oh, did you really?"
And I said, "Yes, I did.
And I didn't try to lose weight.
It just fell off.
(08:49):
I eat more food than you can imagineand it just started falling off."
And she said, "You'vegot my curiosity up."
So anyway, they were telling me thatmy thyroid numbers were off before.
And I said, "I want you tocheck me for my thyroid.
And of course, my cholesteroland my triglycerides and
my B 12 and all these things."
(09:11):
And she says, "Okay.
Okay.
Okay.
Okay.
And I'm going to check you for anemia."
I said, "Why are youchecking me for anemia?
Is it because I'm not eating meat?"
and she said, "Yes, that's the biggestthing we worry about is anemia."
I said, "Well, then check away."
And she's so funny.
So, a few days later, she calls meback, and she goes, "Well, you win!"
(09:37):
I was just laughing.
And she said, "All yournumbers look great, Susan.
I can't complain about anything."
My cholesterol, now it still ishovering, you know it's below 200.
But it's hovering kind of whereit was in my very young years.
I do believe that it will godown as well, but I do think my
(09:59):
cholesterol just naturally is high.
But my triglycerides are so low, shesaid, "It's not even a conversation."
My blood pressure was perfect, myB12 was ideal and I do take a B12
supplement from time to time, but Iam not religious about taking anything.
And I love to cook.
(10:20):
I don't have time to cook all the time,but my craving for meat and cheese and
milk, that's pretty much just gone away.
And actually, it's easier to eatplant-based than it is to worry about,
well, who's going to grill the meat?
It's just easier when you don'teven have to think about cooking it.
And I just don't even want it.
(10:42):
And then after watching thesedocumentaries about all of these sick
animals, it's gotten to a point whereI look at a chicken sandwich and I'm
like, that is that sick white chicken.
And I just can't even stand thethought about eating it anymore.
Wow, what a change, Susan.
Thank you for sharing that.
And I loved your doctor's reaction afterseeing your blood results come back
(11:05):
and how everything was fine, even youhad no anemia and how she said you win.
That's so hilarious.
But hopefully, your example, openedup her eyes to the possibility of
the health benefits of a whole foodplant-based diet, and she may be
more open to possibly recommendingthat to other patients down the line.
(11:25):
I think it's wonderful how you did nothave this goal of losing weight, but it
just naturally kind of fell off as youare focused on eating the right kind of
foods, those whole plant-based foods,minimally processed or unprocessed whole
plant-based foods, the fruits, vegetables,nuts, seeds, beans, whole grains,
(11:46):
and that you ate more food than ever,because I think many people are worried
when they move to plant-based eatingbecause whole grains, beans, lentils
and fruits have more carbohydrates.
They're worried that eating morecarbohydrates is going to cause
you to have more weight gain.
So it's really refreshing.
(12:06):
And I think it helps to encourage manyof those listening today that it is
possible to eat a plant-based diet,eat more carbohydrates as long as it's
the right kind of carbohydrates, andyou're able to eat a greater quantity,
more volume, without having to worryso much about gaining weight as a
result or worsening your diabetes.
(12:30):
I'd love to dive into now thepractical side of plant-based eating,
because you mentioned you work asa realtor and that is a very busy
job that you have, especially ifyou have your own company as well.
So how do you manage tostay plant-based eating?
As you mentioned, it's been about a year.
Are there perhaps one or two specificmeal prep strategies that you use?
(12:53):
You know, I kind of havemy morning routine.
I like to also bake breads.
I like using organic wheats and stuff likethat, but I also will buy organic bread.
But my go to is I will have a bowl of oatsand I put my flax seed and my chia seeds.
I grind those in my Vitamixand I put wheat germ on it.
(13:18):
I know it sounds awful.
And I put a couple of datesin there and I cook it.
And so the dates actuallysweeten my oatmeal.
And I just cook it with water and I add myfruit on top of it and I add nuts to it.
And it's just this big, fillingbreakfast that I have and I'm thinking,
how can I even eat this much food?
(13:40):
But I do.
It's a big bowl.
Then for lunch, if I'm runningaround, I have my go-to places.
We have a wonderful Thai restauranthere and they're really good about doing
meals with tofu and steamed vegetablesand mix it in with some of their sauces
that they use, and that's really good.
I'll go to Chipotle andorder just a vegetable bowl.
(14:03):
I love to go to Cava and I get allthe grain bowls, and I just load it
up with everything that's, plant-basedand I love tahini dressings.
I'm a fruit fanatic.
Probably eat as many as sixservings of fruit a day just because
it's my go to grab and run with.
(14:24):
My counters are constantly full of fruitsand fresh things like avocados, onions
and stuff like that, but I love avocado.
I'll take a piece of bread and toast itand slice the avocado and put it on there
with salt and pepper and lime juice.
That's one of my favorites tomake with fresh tomatoes on it.
(14:45):
But yeah, I just, love food and I'vejust gotten so used to not eating meat.
We do tons of grain bowls.
I make lots of differentburritos with beans.
We eat beans all the time.
I'm surprised I don't have athing of hummus in my pocket.
I love hummus.
Yeah, I try to really focus on making surethat I eat beans and greens every day.
(15:12):
That's definitely important, thebeans and the greens, and it's so
wonderful to see the changes inyour taste buds over the past year.
Right at the beginning, how you saidyou didn't think you could move away
from animal-based products like thecheese and the meats, burgers, to
eating some of those vegan meats andvegan cheeses to now feeling you're
(15:33):
able to enjoy a whole range of wholeplant-based foods and not really craving
for t he animal -based foods anymore.
I bet a year ago you didn't thinkyour taste buds could change or could
adapt to this way of eating, but nowit has, so that's fantastic to see.
So having eaten plant-based formore than a year, do you find
(15:55):
this way of eating more or lessexpensive than eating a regular diet?
Less expensive by far.
But I also would not buy cheapmeats and cheeses and milks.
Like I said, I was drinking organicgrass fed everything with my milk.
And I can't say that Istill don't love cheese.
(16:16):
I just don't thinkabout it like I used to.
I don't eat it because it's justnot in my refrigerator and I don't
crave it like I used to, but Iused to buy all kinds of cheeses.
I would buy Brie and Camembert and Havartiand just all kinds of nice cheeses.
I would buy grass fed beefand organic whole free-range
(16:39):
chicken and stuff like that.
And my grocery bill hasdrastically gone down.
Drastic.
That's fantastic.
Because many people are worriedthat plant-based eating is going
to be way more expensive, becauseyou're eating more fresh fruits and
vegetables and other plant-based foods.
But in reality, I don'tthink it needs to be.
(17:03):
Well, there's nothing less expensivethan beans and rice, right?
Yes, especially dry beansand whole grains that you
can just rehydrate and cook.
So that's definitely, I think, thecheapest source of protein out there.
Thank you for sharing about whata day is like for you in terms of
your breakfast, lunch and dinner.
I think that gives our listenersa nice snapshot into what
(17:26):
it's like eating plant-based.
Hearing your experience is very helpful.
So as we come to a close with thisinterview, I'd like to ask you, do you
have a key takeaway tip for our listeners?
Of something you've learned fromyour experience of living out a
plant-based lifestyle for more thana year that you'd like to pass on?
(17:46):
You know, I just thinkif you would just try it.
I think if you could justchallenge people to do their
blood work, see where they are.
Try this for 90 days.
Don't be just like, youknow, do it for a year.
Just try it for 90 days.
I think in just a 90-day period,people's health levels will become
(18:10):
better in just a short amount of time.
I have a friend who started doing itand she said she realized she had had
reflux since she was 12 years old.
And she said all of a sudden, she realizesthat she's not having reflux anymore.
And she'd been doing it for sucha short time And she is eating
(18:31):
so much food, she says it'scrazy, and she's lost 16 pounds.
And so, I just see these people that dealwith all kinds of issues, and they're
friends of mine, and they see me do it,and they're trying it, and they're all
just convinced that it's the way to go.
This is so inspiring, Susan.
Thank you for this takeaway tip.
(18:52):
I agree.
It's definitely worth a try.
Sometimes if you don't try something,you won't know if it will really
help your health condition.
And what is the worst that could happenfrom just taking out 90 days from your
life, your current way of eating, tryinga plant-based diet just to see the
potential benefits it can have on yourhealth, on your blood sugar levels,
(19:16):
possibly your cholesterol as it has foryou, triglyceride levels, blood pressure.
There can be so many benefits.
And just like the friend that youmentioned who experienced improvement in
her reflux, something she's been dealingwith since she was 12 years of age.
Wow, that is just fantastic to hear.
So I agree.
(19:38):
Why not just try this and see it asmaybe an experiment on your own body
for 90 days and track it, right?
Do that blood work beforehand sothat you have something to compare
it to at the end of that time.
But really commit to it toreally fully try it out.
So thank you for sharing that, Susan.
I appreciate your honesty and sharingand your vulnerability and just sharing
(20:01):
about your health and what took you tothe point of trying out a plant-based
diet and the impact that it has had onyou and on your husband, and I'm sure
on potentially your other family membersand those in your social circle as well.
Thank you so much for being here with ustoday, Susan, and I appreciate the time
that you've taken to come on to this show.
(20:24):
All right, thank you.
I hope this guest interview has trulyencouraged and empowered you on your own
health journey, showing you that change inyour own health circumstances is possible.
It does not need to stay where it is, andyou do not need to stay where you are.
You may just need the right support,guidance, and strategies to enable
(20:46):
you to make the lifestyle changes youneed in order to see positive health
transformation in your own life.
So, if you are excited at thepossibilities of eating plant-based for
your own life and health circumstanceand want clear guidance and support
on how to best move forward inthis, do reach out to me by email at
healthnow@plantnourished.com or applyfor a free rapid health transformation
(21:10):
call using the link in the show notes.
We'll be able to connect and I canthen better understand your specific
health situation and challenges.
and let you know what I think thenext best steps are for you in
your plant-based diet journey.
I would love to support you so youcan reach your health and weight
goals with ease while enjoying athriving plant-powered lifestyle.
(21:36):
Thank you so much for listening.
If this podcast has inspired,encouraged, or helped you in some
way to transform your health,I would love to hear about it.
Please take 30 seconds to rateand leave a written review on
Apple Podcasts to let me know.
It will encourage me so much tohear how this podcast has positively
impacted and made a differencein your journey towards wellness.
(21:59):
And share about this podcast witha friend or loved one so we can
all thrive in the best health.
Remember, plant-based eatingcan be easy and doable.
See you in the next episode, my Friend.
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