August 4, 2025 • 48 mins
Welcome back to Authentic Talks 2.0! I’m your host, Shanta Generally, and today’s episode is one you’ll definitely want to bookmark, share, and maybe even play twice. I'm joined by the inspiring Dr. Elizabeth George—also known as Dr. Liz—a board-certified family physician, co-founder of Healthy Eating Adventure, and a passionate advocate for whole food, plant-based living. With over 40 years in medicine and public health, Dr. Liz has made it her mission to empower individuals and communities to reclaim their health, not through pills—but through the power of food. From founding prenatal clinics to leading global wellness missions, her impact is nothing short of extraordinary. In this episode, we dive into her brand-new book, Healthy Eating Adventures: The Science, Success Stories, and Recipes for a Plant-Based Lifestyle—co-authored with Chef Nick Lula. You’ll hear how this unique collaboration blends science and flavor, and how the right foods can reverse chronic disease, boost energy, and elevate mood. 💡 What if the key to vibrant health is already in your kitchen? We’re talking:
Don’t forget:
Subscribe so you never miss an episode
Leave us a review on Apple Podcasts or Podchaser
Tune in every Monday for new conversations that feed the soul Let’s welcome the amazing Dr. Liz to Authentic Talks 2.0!
Dr. Elizabeth George
Website: https://www.healthyeatingadventure.org/
Social Media: https://www.facebook.com/eatforthehealthofit/
Connect with the host:
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Email: AuthenticShanta@gmail.com
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- Real science behind plant-based nutrition
- Inspiring transformation stories
- Mouth-watering, accessible recipes
- And how to finally cut through all the diet confusion
Don’t forget:
Subscribe so you never miss an episode
Leave us a review on Apple Podcasts or Podchaser
Tune in every Monday for new conversations that feed the soul Let’s welcome the amazing Dr. Liz to Authentic Talks 2.0!
Dr. Elizabeth George
Website: https://www.healthyeatingadventure.org/
Social Media: https://www.facebook.com/eatforthehealthofit/
Connect with the host:
Instagram: @AuthenticTalks2.0
Email: AuthenticShanta@gmail.com
Website: www.AuthenticTalks2.com
Facebook: AuthenticTalks2
Become a supporter of this podcast: https://www.spreaker.com/podcast/authentic-talks-2-0-with-shanta--4116672/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome back to Authentic Talks two point oh. I'm your
host Chante Generally, and today's episode is one you'll definitely
want to bookmark, share, and maybe listen to twice. I'm
joined by doctor Elizabeth George, known as Doctor Liz, who
is a Board certified family physician and a co founder
(00:22):
of Healthy Eating Adventure. With over four decades of experience
in medicine and public health, Doctor George has dedicated her
life to helping individuals reclaim their health through whole food
plant based nutrition. From founding prenatal clinics to leading international
wellness missions, her work has touched communities far and wide.
(00:47):
On today's episode, Doctor Liz is here to share her
amazing book that has newly been released titled Healthy Eating Adventures,
The Science Successful and Recipes for a Plant Based Lifestyle.
Speaker 2 (01:04):
You guys.
Speaker 1 (01:04):
This book was co authored with the chef by the
name of Nick. Doctor Liz will tell us a little
bit more about how this book came into reality here
for us all, what if the key to reversing chronic disease,
increasing energy and feeling your best isn't just in a pill,
but in your kitchen. Are you aware that healthy eating
(01:27):
Adventures reveals how whole food plant based eating can transform
your health and your taste buds through the combined expertise
of doctor Elizabeth George, a dedicated physician, and chef Nick Lula,
a culinary expert who turned his own health around with
(01:48):
the power of food. You guys, this is an episode
that you definitely don't want to miss. With compelling scientific research,
practical healthy cooking tips, and inspiring real life success stories,
this book challenges everything you think you know about nutrition.
You're gonna be able to cut through the confusion and
(02:10):
the misinformation surrounding the whole food plant based lifestyle as
doctor George explains the science behind why a whole food
plant based diet works. Go ahead, grab your drink, get comfy,
get your feet kicked up. If you're at work, go
ahead and make sure you plug on in real good
(02:31):
and hold on and let's go ahead and dive on
in with today's episode. Before we dive in, Before we
dive in, I want to take a moment to ask
you guys to hit that subscribe button. That way, you
won't miss an episode once I upload a show, you guys,
Authentic Talks two point zero airs every single Monday, with
a new episode each single week. If you enjoy the episode,
(02:55):
please head on over to leave us a review on
at full podcast or podchaser dot com. Again, if you
have not subscribed to the show, please be sure to
hit that subscribe button. All right, you guys, let's go
ahead and dive on in with today's episode. I'm really
excited to learn a little bit more about having a
(03:16):
plant based diet. I shared with you guys some time
ago on a prior episode that I removed meat out
of my diet for an entire month and I was
literally happy for no reason at all. Now I'm understanding
a little bit more about why I was so happy.
I do not have a full time plant based diet,
and I do, from time to time pull out the
(03:38):
meat and I go plant based, and I'm telling you
it's amazing. I feel so good. All Right, you guys,
let's go ahead and introduce Okay, you guys, let's go
ahead and welcome doctor Elizabeth George, also known as doctor
Liz Too Authentic Talks. Authentic Talks is all about authentic conversations.
(03:58):
This show is all about growth, love, respect, success, mind, body,
and spirit. If you're looking to grow and become your
authentic self. Then this is the podcast for you, and
I am your host, Chante. Welcome to the show. Welcome
(04:19):
to the show, doctor Liz. I'm really excited to have
you here, and I love your book that you wrote.
I feel like it's going to help so many people.
And then we're going to talk about the misconceptions that
are associated with plant based diets today. Can I have
you please introduce yourself to our listeners please.
Speaker 3 (04:39):
I'd be happy to And I'm so glad you think
the book's going to be helpful, because that's why we
wrote it. I'm doctor Elizabeth George, but I think over
the years most of my patients called me doctor Liz.
My husband and I set up family practice in a
small town in Mercersburg in nineteen eighty, so I've had
lots of years of experience. We didn't retire till twenty seventeen.
(05:02):
We took care of families. Our goal was to take
care of the whole person. They're within their whole life,
like how are they feeling in their jobs in home,
how's their emotions and then their systems.
Speaker 2 (05:13):
We never took care of just a body part. We
took care of it as.
Speaker 3 (05:15):
Part of the whole person, and we always emphasize lifestyle.
Speaker 1 (05:20):
So you basically took a holistic approach to caring for
your patients.
Speaker 3 (05:25):
When we first started, when we trained in family medicine.
That is what the approach was. And it's only been
in the past i'd say twenty years that that has
disappeared in pills and everything of pills and rushrushbrush with
your appointments have taken over. They tried to get me
to make my appointments fifteen minutes. I said, I will
not do less than a thirty minute appointment, and if
(05:47):
you want to pay me less, so be it.
Speaker 2 (05:49):
But I was still gonna lived.
Speaker 1 (05:53):
So you were in it for like passionate about there
for the real reason, not just for the check Oh.
Speaker 2 (05:58):
My yeah, was never even there for the check.
Speaker 1 (06:03):
Doctor, Lizz, So your family physician. And so that's where
all of this comes into play with you wanting to
truly educate and help people. So you've said that this
lifestyle of plant based medicine helped to save a chef slide, right.
Speaker 2 (06:22):
Well, a lot of lives.
Speaker 3 (06:23):
Yeah, So can I tell you how we got into
that absolutely whole food plant based As I said, when
we first went into practice, it was really unusual to
see someone had type two diabetes or hypertension before age fifty.
It was not occurring in young adults. And all of
those problems started increasing dramatically in the nineties and two thousands,
(06:50):
just dramatically, and I was just going, this is wild
and wondering what we could do. And in two thousand
and nine, the statistic came out that the X generation
is going to live shorter lives, and I said, this,
this is not going to happen. And I looked at
the statistics for diabetes and hypertension and obesity in other states,
(07:11):
and some areas had lower and some had higher. And
it turns out that places where people get out and
do healthy things, their health is better. So we created
a wellness program.
Speaker 2 (07:22):
In our community, and we were doing.
Speaker 3 (07:24):
Hiking trails and biking trails and talking to restaurants and
schools about eating healthy. I came across this research by
doctor Caldwell Esselston and doctor Dean Orners that showed that
if you put a patient who's had a heart attack
or heart disease on a whole food, plant based diet,
their symptoms will improve. And many of the arteries will
(07:47):
actually open. And none of your eurostatns the cholesterol drugs.
Speaker 2 (07:51):
They don't.
Speaker 3 (07:52):
They've never been able to show that it does that.
And I looked at that and I said, game on.
We're going to, you know, learn from him, learn how
to teach whole food plant based eating, and we're going
to create a program where actually called well, doctor Esselston's son,
Rip Esselston had taught Texas firemen to eat this way
and they did it by joining us a group each
(08:14):
week and learning to cook. So I said, hey, I
called Rip Esselston. Actually, I said, I'm doctor Elizabeth George.
You might not know me, but I've read your book,
and I said, can you come help us in mercery frigot?
He actually did, he said game and so he came
and we set up the program that takes persons that
want to improve their health. We get them to commit
(08:35):
to whole food plant based We teach them the how
we do demos. I teach them a little this science,
and I teach them how did the standard diet get
us the standard American diet rope us in and how
did we get into this? Because I feel like if
they know the science of why all food plant based works,
and they know the treachery that's the thing that has
(08:58):
pulled us into the standard America, that they're going to
want to resist it and say, no, I'm not doing that.
I'm going to take on something that's helping. And every
week they bring in one of their favorite dishes from
the week, and so you have thirty forty because that's
how many participants we usually have had time sharing all
this food and they're tasting all this great food and
they can see the great variety that there is and
(09:20):
all the different ideas, and they say, how did you
make this? Oh my gosh, where'd you find this? How
did you do that? And then they say, if you
can do this, I can do it. And by the
end of the month, everybody is cooking whole food splant
paste and doing a great job. Yeah it's impressive. But
what impressed me, I'm going now, is that all right?
What it impressed me was, yes, their cholesterol came down
(09:43):
to diabetes, improved, hypertensions, iided, almost everybody lost weight.
Speaker 2 (09:49):
But there were.
Speaker 3 (09:50):
Changes in all sorts of things, not just and one
time a woman stood up and said, I'm not depressed anymore.
Has anybody else had a change in the one gentleman said,
doctor Liiz, could this fix my anxiety? I've had anxiety
all my life, and now I'm not anxious anymore. So
the foods that you put in make a much bigger
(10:13):
difference than just lowering your cluster. I mean, it's amazing.
Gut issue solved. Joint pains alone. Came in a week
later and said, my doin pains are gone. And she
had been diagnosed by after years of going to doctors
as Anklosing's fundolitis, and they wanted to put her on
one of the fancy meds, and her family doctor, who
(10:33):
knew our program, said, now go first to Whole Food,
to the Healthy Eating Adventure, and it cleared it. That's
an autoimmune disease. It cleared an autoimmune disease. And we've
seen other over the Year's autoimmune disease is clear. So,
I mean, and it makes sense. You put the foods
in that make your body run right, and it's not disconnected.
Everything's related. And have you heard of the microbiome? No,
(10:58):
I have not the micro microbiol.
Speaker 2 (11:02):
Your gut factory. You've heard of it as a gut bactery.
Speaker 1 (11:05):
Yeah, yeah, yes, I have heard of it.
Speaker 2 (11:09):
Here' said.
Speaker 3 (11:10):
We were doing this, there was more and more research
on the gut bacteria and it turns out your gut
bactory are very very important to your help into keeping
your gut healthy in terms of making certain things like
or helping your body absorb trip to fan and trip
to a fan makes your serotonin and that goes to
your brain and the gut bacteria if they have enough fiber,
(11:32):
they fiber.
Speaker 2 (11:35):
And that's what.
Speaker 3 (11:36):
Your It gives it to your gut wall and the
gut wall uses it as energy.
Speaker 2 (11:41):
To keep your gut wall strong.
Speaker 3 (11:44):
And that's so you don't get inflammatory bound disease and
you don't get leaky gut. I mean, it's very complex
what the gutia did. And if you're in the standard
American diet, you get nasty bacteria.
Speaker 2 (11:57):
In there that do mean thing.
Speaker 3 (12:00):
They break down trip to fans, so it's not available
for you to make serotonin for your brain and your
brain needs it for preventing depression. Wow. And they also
you know what else said, there's bad gut factoriaty they
keep your gut wall from making glipped in. Well, you've
heard of what gliptins are that inozampic well, you don't
have to take a pill.
Speaker 1 (12:21):
You just have to heal your gut wall with.
Speaker 3 (12:23):
Whole food plant ased eating, and your gut wall will
make that glipped in, which helps you make your insulin.
And it's also part of a i'm full thing, so
you know when you're full, and it's a I mean,
it's amazing.
Speaker 2 (12:37):
And the gut bactory are so important.
Speaker 3 (12:39):
So you got to feed them the right foods and
it turns out the right foods this whole foods, plant
based eating. Yeah, it turns that's what And I'm sorry
to say milk and dairy actually encourage them not so
nice bacteria.
Speaker 1 (12:54):
But that's interesting. A lot of people believe that those
are all the good foods for I have to share,
doctor Liz, what happened with me In two thousand and
twenty or twenty and nineteen. I did my very first
experiment where for thirty days, I pulled out all of
(13:14):
like meat and dairy out of my diet. And I
thought that it was going to be really difficult for
me because I loved chicken wings and that was my thing,
and I loved to douse them with all the unhealthy things,
and so I did it one day at a time.
When I got to about a week in, I noticed
(13:34):
that I was happy for no reason. I would wake
up in the morning and I felt good. I would
be walking around the house and I would go to
show up at work and I just felt overall my
energy just felt good. And this is just this is truth.
I don't have a reason to make this stuff up.
And I talked about this on a podcast. I talked
(13:55):
about how my mood was better. I talked about how
I felt amazing and I was just happy for no
reason at all. By the time I made it through
the thirty days, I was like, okay, Like that was
not a bad experience. I felt my energy was really good.
I just felt really happy. I was just like, this
is amazing, and I thought, like, no one would ever
(14:17):
believe that this is possible that I felt that much
better just pulling that out. So then what happened. I decided, Okay,
it's time for me to now go back to my
regular diet. So I went and bought chicken wings and
I got like three different types, and I was really
excited about the smell. I was like, this is going
(14:37):
to be amazing. And I tried to eat it and
I threw up, like it just came back up, and
I was consistent on like I gotta get this down,
and I kept trying, and eventually I did go back
to the meat. But then I did note honestly, I
noticed a difference, like right away where I was not
feeling as chipper. I would wake up feeling sluggish, and
(15:00):
after I would eat, there was times where I felt
like Thanksgiving was almost every other day. And so then
I had to do it again. And so what I
do now is I do these cleanses where I'll go
completely plant based, and I've tested it out so many
times where I know for a fact that our diets
(15:20):
do make a difference in how we feel, how we operate.
I wasn't as tired, I found that my weight was
more stable and all of those things, and so I
definitely And then I know someone who currently makes plant
based cheese. And there's just so many ways now where
(15:41):
people can have some of the same tastes that they've
become accustomed to with all of the unhealthy choices centered
around it. And that's why I invited you on because
I seen that you had this amazing cookbook and when
I read a little bit about it. I got really
excited and I'm like, that is a book that I
(16:02):
need to have on my bookshelf. And there's other people
that need this book too, because a lot of us
don't know where to start. Some people are like, I
want to eat, but.
Speaker 3 (16:12):
What do I eat in the recipe book? I mean
in the book, it talks about how to stock your panantry.
It help talks about how to get into cooking, and
he's got a cooking with kids. Yeah, and he also
has a chapter where he's taken all of his you know,
we're not just one country. I mean we eat Mexicans,
(16:32):
we eat Chinese. He's taken all of his favorite international
recipes and made them whole foods, plant based. So wow,
what different.
Speaker 2 (16:40):
Foods that you like to eat you can eat?
Speaker 3 (16:42):
How come you don't stay you don't just keep staying
on it because.
Speaker 1 (16:46):
I needed this book in my life, with Chef Nick
and with doctor Liz on it because food. Yeah, finding
those recipes and just knowing like how to have the
longevity with it with different things. And I am definitely ready.
I have a question for you, doctor Liz. What was
(17:07):
your diet like before? What were you eating habits like before?
You had the mindset shift around food during your transition, Like,
what was it like before? Were you like eating all
the things like dairy?
Speaker 3 (17:23):
I was, yeah, we did tip dairy. I was fortunate
though my mother she early I learned early on that
you really should read labels. She was very suspicious of
foods with all sorts of stuff in it. So I
was fortunately didn't get into too much into processed foods
because those foods, I mean, the food chemists create tastes
(17:46):
that just pull you in and they're they're fake and
not real and they make you want more. You know,
the potatoes, they're designed that way. But anyway, so we ate,
you know, just to balance foods, vedgeables.
Speaker 2 (17:59):
What more we did.
Speaker 3 (18:00):
We'd had meat and potatoes and we made some wonderful
meat loaf and everything.
Speaker 2 (18:04):
And I missed my meat loft.
Speaker 3 (18:05):
So now I make a lentil, a lentile loaf, and
it's delicious and I enjoy having it with my potatoes
and with my vegetables. So and I when when my kids,
I remember going to Wendy's and going to but you know,
quite a while ago those restaurants weren't as quite deep
into cheese and huge burgers and everything, and there was
(18:26):
more real lettuce and tomatoes. But so I but yeah,
I wasn't. I wasn't.
Speaker 2 (18:32):
You know when when Caldwell's work came along, that's when
I just switched nice. Yeah.
Speaker 3 (18:39):
And the first time we did it, we had seventy
people with the program that ripped it with us. There
were so many amazing changes that you know, you just
couldn't go back.
Speaker 2 (18:49):
And people learned it and they loved.
Speaker 3 (18:51):
The taste, and yeah, and and actually the taste is wonderful.
It's you your taste buds wake up right now, standard
to make or die. It has them like smushed with
just pure salt, and you want salt, salt, salt, or
maybe sugar sugar, sugar, or maybe fat fat fat, but
you're not Your umami receptors aren't working well. And people
(19:12):
that have been on whole food plant paste, a tiny
bit of salt is all they need, or things don't
need to be things to add. You don't need to
add sugar usually because the fruits are so wonderful and
they're funny sweet, and you know, and so it's amazing.
I don't know if I answered your question.
Speaker 2 (19:32):
Thank you that I must see.
Speaker 3 (19:35):
Or yeah, but it was a change for me. But
I'll tell you, following the recipes and just in tasting
all that great food and have fun doing it, you know,
have fun cooking.
Speaker 2 (19:49):
I had one of.
Speaker 3 (19:50):
My patients started it and she told me, you know,
doctor George, since I've been cooking this way. My daughter
comes in with her friends and we start cooking and
chopping together and talking and having conversations. And over the
years we've been told don't take time cooking. Hurry, hurry, hurry, rush,
rush rush. You know, you shouldn't spend time in the kitchen.
It's such a bunch of we should spend time in
(20:13):
the kitchen and with our family. What's more important than
our health, you know?
Speaker 1 (20:18):
And what has been some of the common misconceptions about
plant based eating that you've come across, And how do
you help people overcome those doubts. I meds someone that said,
we really shouldn't be eating that way. It's just not
healthy for us. It's not good for our teeth. We
weren't created or made like to survival. And she truly
(20:41):
believes this.
Speaker 3 (20:42):
But you know, you can give them examples. I mean,
the studies show that gums are healthier. There's plenty of
athletes that have taken on whole food plant based eating,
and it's the plants that increase your nitric oxide. You
know how athletes eat beats to give them the staying Well,
that's nitric oxide that your body makes and then that
helps open up blood vessels and your blood and the
(21:04):
lining of your blood vessels and everything. I mean, it's
all very scientific. But so athletes, Olympic winters, all the
you know, they are doing it. So they're definitely getting
enough protein. Your whole grains and lagoons have.
Speaker 2 (21:16):
Plenty of protein.
Speaker 3 (21:17):
And sometimes you should say to non plant based eaters,
where are you getting your vitamins?
Speaker 2 (21:23):
Are you sure you're getting enough? Because it's your fruits and.
Speaker 3 (21:27):
Vegetables that have the largest portion of your vitamins and minerals. Yeah,
and you're yet the oxidants, and you're acanthocyanins and your sulfurans.
All of those that's in your fruits and vegetables. It's
not in meat and dairy. And meat and dairy have
some proteins that actually your body goes about, Yeah.
Speaker 1 (21:47):
Wow, what's your comfort dish that proves healthy that you love?
Speaker 2 (21:51):
Oh? I love all my food.
Speaker 3 (21:53):
Oh yeah, fun. I have fun making a pumpkin pie,
and and we use dates in the and make a
crust with gram crackers, and then the pumpkin.
Speaker 2 (22:05):
I mix in creamy.
Speaker 3 (22:06):
Tofu with the pumpkin with real hokan. And then I
get my grandson in there with me, and he's got
great taste buds, and I shake in the nutmeg and
I have them taste that is that enough nutmeg? So
it's just claim fun. And so that's a fun one.
I love that one once you get eating it. I
ate one fun dish that I make. First of all,
when you're cooking, cook more than just for tonight, you know,
(22:30):
cook for several days and then you'll have my playing
with what you made and doing it. But one fun
dish I like to make, and it's so easy. I
take a nice baking dish. I put it in the bottom.
I put brown rice or quinoa, put a little about
a half cup of water in and then on top
of that, I pile sweet potatoes, onions, carrots, celery, broccoli,
(22:55):
all different lovely vegetables. Sometimes zucchini mushrooms are great. And
then I put it in the oven at three seventy
five and cook it for thirty minutes forty minutes, and
you just keep checking it to make sure it's getting tender.
And then when it's all getting really soft, I take
out and I chop up some kale and massage it
because kale is great for nitric oxide and all sorts
(23:17):
of things. I massage it with paprika, put it on top,
and then put some beans like kidney beans or kind
nalien beans or chickpeas. And so think of all the
protein that's in that dish with the full grains in that,
and then all the vitamins are in the dish, and
then all the flavor that's in there because of the
herbs I've used and stuff. And then you put it
in the oven and you cook it and then you
(23:39):
eat it.
Speaker 2 (23:39):
And it's great. It's got all the foods in it
that you need.
Speaker 1 (23:43):
Nice that.
Speaker 3 (23:46):
Well, that recipe is on our website, help the Eatingadventure
dot com and nice looks got all sorts of Every
dish is a comfort dish.
Speaker 1 (23:56):
Oh, I love it. That's that's super exciting. So there's
amazing benefits for our bodies, for our minds. It's this
is helping us like to have longevity. Our bodies are
intended to be fed a lot of these different foods,
and we meet them, Yes, we meet them.
Speaker 3 (24:16):
We need them, and we don't need eat some of
the other stuff that's being put in there. It's the
other stuff is damaging.
Speaker 1 (24:23):
What would be the top two tips or three tips
for someone just starting their plant based journey, Well.
Speaker 3 (24:33):
Decide your why.
Speaker 2 (24:34):
Why do you want to do it?
Speaker 3 (24:37):
And it's not just to lose weight, it's maybe you
want to live to see the grandchildren's But really think
of your why so that you carry that along. Get
a great recipe by our recipe book, The Callbell Esselston
and Jane Esselston and Annesleston have a lovely easy book
Rip Esselston. Get a book with fun recipes. I would
(24:59):
get of most of the stuff in your refrigerator and
cabinets that's junk food, meat, dairy. You can share it
with someone or something. Go on a grocery stopping trip
and pick out a recipe and see what you need
for it.
Speaker 1 (25:15):
Is it more expensive to have plant based you think,
or is it about the same financially?
Speaker 2 (25:20):
How much as meat profound When.
Speaker 1 (25:22):
We think about the cost of steak and beef and
all of that up in price, and it is absolutely
just it's just disgusting for our bodies, Like it makes
you feel so fatigue and heavy. And then not only that,
but once you start actually watching what some of the
traumatic experiences that the animals are experiencing, and we're putting
(25:43):
that into our bodies and we want to know why
do we have stress, depression, anxiety? A part of it
is linked to the foods we eat, because the animals
when they're going through these tortuous situations. I watched this
episode on Netflix about it was to do with the
chickens and how they were so squashed they couldn't turn
(26:05):
around and they were just staying in there, and it
just made me feel so like I just really didn't
like that.
Speaker 3 (26:12):
No, absolutely, it's kinder to the animals, and it's hard
to feel good really when that kind of stuff's going on.
And when you go plant based, your compassion comes back
to you because when you were a little girl and
you saw these cute little animals, you were taught well,
we don't eat those, we do eat those, and you
had to stash away the fact that some of these
(26:36):
animals were going to be killed. And then we live
with that. But the freeing thing is when you go
whole foods plant based, you're doing such a good thing
for the animals and also for the environment. I was
in the Amazon on a mission trip, and one thing
that we really worked on was getting the persons there
to stay on your plant based diets that you grow
(26:58):
naturally on everything. We're so perturbed that some of the
hut stores had all that colorful junk stuff packages in
the store, so we worked hard on getting them to
eat their natural foods. But also, as I was going
along in a boat on the Amazon, I looked up
and I saw all those clear cut pastures that they've
done where they've cut down the jungles. Really sad, and
(27:20):
that's for the animals paper, So all that damage is
done to raise something that's not good for us.
Speaker 2 (27:26):
Yeah, so.
Speaker 3 (27:29):
It really makes changes. It's a wonderful. It's wonderful, and
it makes a difference for the environment and for our health.
Speaker 2 (27:38):
Really.
Speaker 1 (27:39):
Yes, that is an interesting share. I know. Going up,
I had lived a short period of time in the Midwest,
and one day I came home from school and I've
seen something hanging on a clothing line and it was
just dripping, and I was like, what the heck and
they're like, oh yeah. She's like, oh, we're letting it
(28:01):
drain cause that's going to be dinner. And I was like,
I'm not eating that, and she's like, well, I'm not
going to give it to you. It was for her
my mother's boyfriend. And I was I didn't. I was like,
I'm good, I'm not eating meat tonight, you know, And
so I skipped it because when I was able to
see it, I was like, oh, no way. And then
the next time that I was like, I am not
(28:22):
eating meat. Get that away from me was when we
had this get together and they put a pig on
like these sticks and was doing a thing and they
had a hole in the ground and.
Speaker 3 (28:34):
The bull kad is there?
Speaker 1 (28:36):
Yes, the face going by on this yes, And it's
so hard to know.
Speaker 4 (28:42):
And I was just watching everyone like, are you guys serious,
You're actually going to dig in and act like as
if you can't see the eyes and the fate the
mouth half open, and I'm like, I am good, I'm good.
Speaker 1 (28:54):
I'll take all the other stuff. So I ate the
corn on the cob and all the other things that
they had. They had all type vegetables to go with it,
and that's what I did. So I was the person
who could not see be before.
Speaker 2 (29:08):
So I have a weak stomachs stoch.
Speaker 3 (29:11):
It is a stomach that loves animals and loves other
people and it doesn't want to see that wrong going on.
Speaker 2 (29:18):
That's yeah, stomach, Oh.
Speaker 1 (29:23):
Okay, right on. I love that correction because you're right,
because it is the compassion that you have for Yeah,
that's exactly what it is.
Speaker 3 (29:34):
And it's stressful to push that compassion away, and you
get joyful when you're just enjoying your plants.
Speaker 1 (29:42):
I would love to challenge anyone tuning in today to
try what I tried to try it. Just try start
with one week at a time, and then you'll notice
that you're still alive and breathing. Because we hear these
stories that we're going to be weak and like fainty
and pass out. It's not true. It's totally not true.
(30:03):
And then you'll make it too weak too. It's like
you'll notice that you feel so much better. It's kind
of like that experiment that have you heard of, the
one where you put the water in the water bottle.
Two water bottles, you fill them up with water and
one you say all these beautiful, kind of amazing things
to it. The other you say not so nice things,
and you freeze them both. And then the one that
(30:24):
you said all the beautiful things to freezes like in
a different way. Yeah, oh that looks different. Yeah, it's
kind of like your body can feel that. It just
feels better. It really does.
Speaker 2 (30:39):
So people should you know.
Speaker 3 (30:40):
Really, legomes are great to cook with, and it's easy
to make a lentil soup or and now they have
pastas that are made of chickpeas and stuff, and you know,
it's easy to make spaghetti, make a nice spaghetti sauce
and put your chickpeas in. It's easy to put together
a lovely green salad with all sorts of things on it.
This today I had at lunch lettuce, tomatoes, broccoli, all yummy.
(31:04):
And then it's supper when I have my green salad,
then I'm going to use I'll use oranges and some
different things in it to just kind of balance it out.
And salads are so much fun. And I'll power at
my beat Burger with dinner tonight. You have to be
careful with them. You have to read the labels because
often they are very highly processed.
Speaker 2 (31:25):
And also.
Speaker 3 (31:28):
I don't want something that tastes like meat. I don't
want something with the texture of meat. So I don't
do those burgers. And when you actually look at them.
Speaker 1 (31:39):
There, well the impossible burger.
Speaker 2 (31:42):
Yeah, they're not very good for you.
Speaker 3 (31:43):
Unfortunately, it might be a little better than meat, and
if that's what you have to do to make the change.
Speaker 2 (31:50):
But you can have fun making chickpea burgers. They're easy
to make.
Speaker 1 (31:54):
You know, we're together, Well, you don't just know.
Speaker 2 (32:00):
You don't just do the chickpiece. There's other ingredients in
it too.
Speaker 1 (32:03):
Oh okay, I'm like, it's going to stay together.
Speaker 3 (32:08):
Oh you don't just especially the chickpiesce you find out.
I bet you could even google chickpea chickpie burgers.
Speaker 2 (32:14):
And you would find one.
Speaker 1 (32:18):
Nice. I'd love that there's like a lot of variety
because I believe like in earlier years, it wasn't quite
as common back then as it is today to find
people who are plant based. It is growing, Yep, it's
really growing, and people are becoming educated on all of
the whys. And yes, do you want to educate people
(32:40):
but not make people feel like in a bad way
because they haven't caught up to where you might be right, Yeah.
Speaker 2 (32:49):
You don't want to preach.
Speaker 3 (32:50):
I generally present this to people who want to hear
it and with someone and they asked me about it,
I'm happy to talk about it. Or if they go,
hi can't eat, I bet I go works for me.
Speaker 2 (33:01):
I feel good.
Speaker 3 (33:03):
There is a lot more out there. Hospitals are slow
to catch on to this. We did get our hospital
in Pennsylvania to take on a menu that includes plant
based because really the hospitalization is the special teaching moments,
an ideal teaching moment. So you and you have a
cardiac patient in there, and what you bring a mistake
(33:24):
that doesn't make make I'm a delicious you know meal
made with all plants, and teach them about it. So
that's one of the things that the book is hopeful
for to because there's the science in it and it's
but people have reassured me the sciences in people terms also.
But I'm hoping that doctors and chefs and nick is too,
(33:46):
will you know, start to include this in their practice
and not as second thought. It's you have a person
with diabetes, let's start them on whole foods, plant based
and a lot of times it will reverse when you
have type two diabetes. More persons who had type two diabetes.
Not only did her diabetes improve, her retinopathy. You know,
(34:07):
retinopathy is the main cause of blindness in diabetics.
Speaker 2 (34:10):
It cleared up her eye. Doctor looked in there and
could not believe it. It cleared up that sense.
Speaker 3 (34:16):
Let me tell you the things that chef Nick got
over In the first thirty.
Speaker 2 (34:20):
To sixty days.
Speaker 3 (34:22):
His pre diabetes went away, as hypertension went away. He
got off all his medicines.
Speaker 2 (34:27):
He didn't need pills, tongues and stuff for reflux anymore.
He didn't need that. His gout went away, he said.
Speaker 3 (34:33):
A lot of chefs have doubt his gout went A
couple months later, he got an ultrasound and his fatty
liver had gone away. Wow, yeah, and it does. If
you eat all food plant based, your fatty liver, I'm
pretty sure will go away. We've had other people did,
and now they're getting out a whole line of technology
and pills to treat this well. No, first of all,
(34:56):
go whole food plant based and you can get rid
of that fatty and his restless legs went away, which
was amazing.
Speaker 2 (35:04):
Yeah, so it's the body's all kidd and that.
Speaker 1 (35:08):
Was between thirty to sixty days.
Speaker 3 (35:11):
Well, the fatty liver took a little longer to clear
up than thirty to sixty but PCRM did a study
and I think within was it thirty or sixty days,
it was reduced by at least thirty percent. So yeah,
they were it goes away, it starts to go away,
and fatty liver is very common and it's the most
common cause.
Speaker 2 (35:30):
Of liver failure.
Speaker 3 (35:32):
Now, yeah, it'll it'll go away with whole food, plant
based eating, and sometimes it's like very quickly. Sometimes it
takes a little more time. Anybody's had it for a while,
but yeah, absolutely, it's related to the foods we eat
and an environment. Getting out and walking makes a difference
getting a good night's sleep. But with eating whole food,
(35:53):
plant based eating, you can do those things more easily. Yeah.
Speaker 1 (36:00):
Absolutely.
Speaker 3 (36:01):
Keep apnea also went away, sleep apnea steps the next
sleep apnia went away.
Speaker 2 (36:08):
Wow.
Speaker 1 (36:09):
So Nick tested it out, went through the program, and
then after he wanted to write this book, ADDIE's Recipes.
Speaker 3 (36:16):
Yep, he was in the program I think twenty thirteen
and he's been strong in it, and he's been doing
them cooking demos. And then a few years ago we
decided we needed to write all this down, write a
book just for the exact And I love that you
knew why we wanted to write it and that it
was going to make a difference, because that's what we want,
(36:37):
I mean. And at the end of our program we
always say to all the participants, now, remember to keep
in talking about help to keep it. You have to
share it because the more you're surrounded by people that
are following whole food, plant based, the more it's easier
for you. And we teach them to go into the
grocery stores and if they're not seeing whole grain whole
grain grains and stuff, to go and ask the man
(37:00):
and say can't you get this? And then I would
go in two days later and ask him again and
he wouldn't remember me, so he thinks, oh, there's lots
of people asking for brown rice.
Speaker 1 (37:12):
Nice, you love it. Yeah, it's a lot of brown rice.
It's pretty good for us. And I also do red
rice as well, So we're basically like split where we
do a lot. We have a lot of nights where
there's no meat at it Unnerve book. Is the red
rice a whole grain? I think it is, isn't it?
Speaker 3 (37:31):
It is it is, then it's super duper because when
it's the grain part of it that adds the fiber
and has a lot of the nutrients in it, And
when you whack the outside off and you just have
that center part, you're just getting the starch of it,
which has some value but not much. When you cook
your potatoes, don't peel them when you wash them, well,
(37:54):
but don't peel them. A lot of your nutrients are
not all of them, but they're concentrated near the surface.
So don't peel your cucumbers. You learnt something new every day?
Speaker 1 (38:05):
Well, yeah, I go to one place where they do
keep it on there and they put it in an
inside of a drink so you can taste the outside
of the cucumber when you're drinking a cucumbers is basically like.
Speaker 5 (38:19):
Water with a lot of your actually a lot your
fruits vegetables have lots of water in them, and that's
one of the things that helps regulate your appetite because
you're eating these things that have lots of liquid in them.
Speaker 3 (38:34):
Then when they get in your stomach, your stomach starts
to go getting full, Okay, I don't have to keep eating.
Whereas when you put in half a cup of cheese
or something and that's five hundred calories, your stomach doesn't
feel full at all, and so then you're going to
eat your burger, Well it's still not going to feel full.
So it's like five hundred calories and meat and daires
doesn't fill you at all. Five hundred calories worth of
(38:56):
fruits and vegetables. Yeah, yeah, heal a, sure it hits Sure,
I'm not hungry anymore. Buttons and that's a big help.
Speaker 2 (39:05):
Yeah.
Speaker 1 (39:06):
Absolutely. If someone wanted to buy the book, where can
they find the book?
Speaker 3 (39:11):
Well, thanks for asking on Amazon dot com. Yeah, I
think you can get it on Barnes and Noble online.
It's called Healthy Eating Adventure, The Science, the success Stories
and Recipes for plant based Eating.
Speaker 1 (39:27):
I love it. This is definitely a book that would
make an amazing gift as well. I'm a book lover,
so I just love books because they have such great
information in them, and especially a cookbook that's just really
good stuff. What is it that we might not have
talked about that you would want to leave our listeners.
Speaker 3 (39:45):
With gosh, we talked about the microbiome, right, I think there.
I mean, I could go on and on about the
science behind behind all these things. One thing I think
that's new, relatively new, is diabetes. The real thing that
really causes diabetes and insulin resistance is fat, because the
(40:08):
fat gets taken in and put into your cells and
it damages the cells. Mitochondria the thing, the energy thing,
and then the cell wall. They insulin receptors don't work,
so they insulin can't guide the sugar into the cells.
And the cells use sugar for energy and everything, but
(40:31):
the sugar can't get in and that's why you start
getting the sugar built up. And so it's not a
good idea to have a lot of junky sugar in
your diet, so that makes it worse.
Speaker 2 (40:40):
But the real culprit is.
Speaker 3 (40:42):
Fat, like the fat that's in meat and dairy and
in processed food where they add fat. That's the real
culprit of the insulin resistance. If you're eating whole foods,
plant based, you're not going to be eating a lot
of processed foods with sugar that's just out there sugar.
You're going to get your sugar as part of your
fruits and vegetables, so it's all bound up in fiber
(41:05):
and it's absorbed slowly and gently. You know, it can
be used that way, and then the fiber goes on
and nourishes your microbiome.
Speaker 2 (41:14):
Yeah, if you.
Speaker 3 (41:14):
Have any chance to read about your gut factory, that's fascinating.
Speaker 1 (41:18):
So in the book, there's stories and recipes, right.
Speaker 2 (41:22):
Because what I do is, well.
Speaker 3 (41:24):
Some of the ones I've told you are in there,
and we've had people go on to become athletes. So
I have a section in each of those, and then
I explain the science of why it worked. So it's
not just woo woo, it's there's a real reason why
these things get rid of autoimmune disease and why people's
acne goes away and things like that. Yeah, the chapters
(41:48):
it has this success story, so to speak, and then
it looks at the different why on the cellular basis,
why did that happen?
Speaker 2 (41:56):
And the nutrients and everything.
Speaker 1 (41:58):
Oh, this is good stuff. I appreciate you guys taking
the time to you doctor Liz, doing the science behind
it all and just having the whatal to just move forward,
you know, the tenacity that drive to want to do
the testing and putting people in the program to see
how this is going to work, and being able to
(42:20):
share all of the information with us through a book.
So you guys co authored this book. Yeah, yes, I
love that.
Speaker 3 (42:29):
And there's chaptered by him a chapter by being we
call it a conversation, and it's slightly different perspectives. And
I think that the beginning chapters explaining how we got
into the.
Speaker 2 (42:39):
Standard American diet sucked into that.
Speaker 3 (42:41):
I think that's a helpful chapter two because you're then
you're going to go, I don't.
Speaker 2 (42:46):
Want it any I don't want it anymore. And yes,
it's helpful.
Speaker 1 (42:51):
Yeah, reminds me of soul food.
Speaker 2 (42:53):
What's that?
Speaker 1 (42:54):
It kind of reminds me of soul food. They say
soul food is like food the soul. But whenever you
go and you're looking at a lot of the things
that is considered to be a part of the soul food,
a lot of that stuff is things like pig feed
and pig tongue and just all the body parts of
the animal that are considered to be the scraps. Because
(43:16):
that goes back a long time ago, they pass it
down generation to generation and then people are now still
thinking that like eating chit LUNs, the intestines of an
animal is like you put onion in all the seasoning,
and that is really good and healthy for you, but
it smells horrible when it's cooking. It stinks up your
entire house and it's just the scraps, and it's like that.
(43:40):
It's a mindset shift that really truly needs to happen
to understand where that history comes from. With all of
that food. Back then, they had no choice. They were
hungry or they felt like they didn't have a choice
because they maybe they didn't know about plant based.
Speaker 3 (43:58):
You know.
Speaker 1 (43:59):
But way back way.
Speaker 3 (44:01):
As they're pointing that out, that's really important because yeah,
it's kind of a myth or a misunderstanding of where
it all came from, because that's certainly not what their
ancestors ate. Many of them came from Africa. They didn't
eat that, and trees where like the tire of Umari
Indians and I think it's South America.
Speaker 2 (44:21):
They don't eat any of that. And they don't have
any heart disease.
Speaker 1 (44:25):
Mm hmm, that is correct, and I think high blood
pressure heart disease. There's a lot of if we look
at the history that is a generation, and more so
certain diseases in certain cultures that are found here in
the United States because of those eating habits.
Speaker 2 (44:44):
Great, no, exactly.
Speaker 3 (44:46):
The amount of all of those diseases now are much
more common than in the fifties, sixties, seventies, and they're
more common here than in Europe because Europe doesn't have
as much jump food. I'm so sorry when I was
over in Japan recently and seeing that they were getting
in our McDonald's and everything.
Speaker 1 (45:06):
M yeah, I know, it's like, why you guys really
don't need that. You were doing so good, and now
I noticed that we're looking at removing some of the
red dyes and things that other countries have considered to.
Speaker 2 (45:19):
Be Yes, yes, I think great, don't.
Speaker 1 (45:22):
You I do. I think that that is definitely a
good thing, and hopefully it goes through and gets passed.
And I think it's going to take a couple of years.
Is I think like by twenty twenty eight is when
that's supposed to go in effect or something like that.
But I think it's definitely a nine to one one
and something that should have happened a long time ago.
They need to take care of their people better.
Speaker 3 (45:42):
Here and educating on whole foods, plant based eating, and
you know, people eating more fruits and even if they're
not going all whole food slap and eating more fruits
and vegetables and the gooms and whole grains, and the
meat only has to be a small part of your
diet and get this stuff that's free range. It doesn't
need to be a big part, and then leave it
(46:05):
out all together.
Speaker 1 (46:07):
Yes, I tried it, and it actually I did, honestly
feel so much better. I talked about that on a
solo episode of a podcast of how I was happy
for no reason at all. And I would every now
and then I go, wow, I feel really happy, but
there's like nothing happening, like what is going on? And
it was like it took me a moment to even
(46:28):
adapt to it, because I was like, why am I
so happy?
Speaker 6 (46:32):
I was like, Ian started working, yourt centers working. You
were getting the serotonin flowing because you're growing healthy bacteria
and that we're guiding the trip to fan in that
was turned into serotonin.
Speaker 2 (46:46):
And you weren't.
Speaker 3 (46:47):
They also some of the inflammatory stuff actually dulls the rain.
They're pretty sure some of the inflammatory things that we
absorbed when you have crazy gut bacteria.
Speaker 1 (46:57):
Yes, yes, I enjoyed talking with you.
Speaker 2 (47:01):
It's beautiful, beautiful.
Speaker 1 (47:03):
I'm excited about you writing this book and you sharing
and doing all of the research. So that's the least
that I could do is be a part of that
journey of like sharing this book with people like this guy.
It has recipes, it has the science behind it. You've
got to get this book. So thank you so much
for putting your time and effort and all of the
(47:24):
things into the book. And thank you so much to
Chef Nick as well. Thank you so much, doctor Liz.
I've enjoyed you being on the show, measure thank you wonderful.
What an amazing conversation. A huge thank you to doctor
Liz George for sharing her wisdom, energy and stories with
(47:45):
us today. Whether you're just beginning your wellness journey or
looking to deepen your understanding of plant based living, I
hope this episode gave you tools and inspiration to take
that next step. Be sure to check out their incredible
work at Healthy Eatingadventure dot org, where you can find
(48:06):
upcoming events, resources, and ways to connect. If you're part
of a community, school or an organization ready to explore
a new way of living. They're the team to talk
to and if you're enjoying these authentic talks, don't forget
to hit that subscribe rate and share the show. Let's
(48:26):
keep the conversation going and the wellness movement growing together.
Until next time, stay inspired, stay healthy, and as always,
stay authentic. Thank you so much for coming on the show,
Doctor Liz. I enjoyed having you as a guest, and
you guys, thank you all for tuning in. I'm chante
(48:49):
with authentic talks.
Welcome back to Authentic Talks two point oh. I'm your
host Chante Generally, and today's episode is one you'll definitely
want to bookmark, share, and maybe listen to twice. I'm
joined by doctor Elizabeth George, known as Doctor Liz, who
is a Board certified family physician and a co founder
(00:22):
of Healthy Eating Adventure. With over four decades of experience
in medicine and public health, Doctor George has dedicated her
life to helping individuals reclaim their health through whole food
plant based nutrition. From founding prenatal clinics to leading international
wellness missions, her work has touched communities far and wide.
(00:47):
On today's episode, Doctor Liz is here to share her
amazing book that has newly been released titled Healthy Eating Adventures,
The Science Successful and Recipes for a Plant Based Lifestyle.
Speaker 2 (01:04):
You guys.
Speaker 1 (01:04):
This book was co authored with the chef by the
name of Nick. Doctor Liz will tell us a little
bit more about how this book came into reality here
for us all, what if the key to reversing chronic disease,
increasing energy and feeling your best isn't just in a pill,
but in your kitchen. Are you aware that healthy eating
(01:27):
Adventures reveals how whole food plant based eating can transform
your health and your taste buds through the combined expertise
of doctor Elizabeth George, a dedicated physician, and chef Nick Lula,
a culinary expert who turned his own health around with
(01:48):
the power of food. You guys, this is an episode
that you definitely don't want to miss. With compelling scientific research,
practical healthy cooking tips, and inspiring real life success stories,
this book challenges everything you think you know about nutrition.
You're gonna be able to cut through the confusion and
(02:10):
the misinformation surrounding the whole food plant based lifestyle as
doctor George explains the science behind why a whole food
plant based diet works. Go ahead, grab your drink, get comfy,
get your feet kicked up. If you're at work, go
ahead and make sure you plug on in real good
(02:31):
and hold on and let's go ahead and dive on
in with today's episode. Before we dive in, Before we
dive in, I want to take a moment to ask
you guys to hit that subscribe button. That way, you
won't miss an episode once I upload a show, you guys,
Authentic Talks two point zero airs every single Monday, with
a new episode each single week. If you enjoy the episode,
(02:55):
please head on over to leave us a review on
at full podcast or podchaser dot com. Again, if you
have not subscribed to the show, please be sure to
hit that subscribe button. All right, you guys, let's go
ahead and dive on in with today's episode. I'm really
excited to learn a little bit more about having a
(03:16):
plant based diet. I shared with you guys some time
ago on a prior episode that I removed meat out
of my diet for an entire month and I was
literally happy for no reason at all. Now I'm understanding
a little bit more about why I was so happy.
I do not have a full time plant based diet,
and I do, from time to time pull out the
(03:38):
meat and I go plant based, and I'm telling you
it's amazing. I feel so good. All Right, you guys,
let's go ahead and introduce Okay, you guys, let's go
ahead and welcome doctor Elizabeth George, also known as doctor
Liz Too Authentic Talks. Authentic Talks is all about authentic conversations.
(03:58):
This show is all about growth, love, respect, success, mind, body,
and spirit. If you're looking to grow and become your
authentic self. Then this is the podcast for you, and
I am your host, Chante. Welcome to the show. Welcome
(04:19):
to the show, doctor Liz. I'm really excited to have
you here, and I love your book that you wrote.
I feel like it's going to help so many people.
And then we're going to talk about the misconceptions that
are associated with plant based diets today. Can I have
you please introduce yourself to our listeners please.
Speaker 3 (04:39):
I'd be happy to And I'm so glad you think
the book's going to be helpful, because that's why we
wrote it. I'm doctor Elizabeth George, but I think over
the years most of my patients called me doctor Liz.
My husband and I set up family practice in a
small town in Mercersburg in nineteen eighty, so I've had
lots of years of experience. We didn't retire till twenty seventeen.
(05:02):
We took care of families. Our goal was to take
care of the whole person. They're within their whole life,
like how are they feeling in their jobs in home,
how's their emotions and then their systems.
Speaker 2 (05:13):
We never took care of just a body part. We
took care of it as.
Speaker 3 (05:15):
Part of the whole person, and we always emphasize lifestyle.
Speaker 1 (05:20):
So you basically took a holistic approach to caring for
your patients.
Speaker 3 (05:25):
When we first started, when we trained in family medicine.
That is what the approach was. And it's only been
in the past i'd say twenty years that that has
disappeared in pills and everything of pills and rushrushbrush with
your appointments have taken over. They tried to get me
to make my appointments fifteen minutes. I said, I will
not do less than a thirty minute appointment, and if
(05:47):
you want to pay me less, so be it.
Speaker 2 (05:49):
But I was still gonna lived.
Speaker 1 (05:53):
So you were in it for like passionate about there
for the real reason, not just for the check Oh.
Speaker 2 (05:58):
My yeah, was never even there for the check.
Speaker 1 (06:03):
Doctor, Lizz, So your family physician. And so that's where
all of this comes into play with you wanting to
truly educate and help people. So you've said that this
lifestyle of plant based medicine helped to save a chef slide, right.
Speaker 2 (06:22):
Well, a lot of lives.
Speaker 3 (06:23):
Yeah, So can I tell you how we got into
that absolutely whole food plant based As I said, when
we first went into practice, it was really unusual to
see someone had type two diabetes or hypertension before age fifty.
It was not occurring in young adults. And all of
those problems started increasing dramatically in the nineties and two thousands,
(06:50):
just dramatically, and I was just going, this is wild
and wondering what we could do. And in two thousand
and nine, the statistic came out that the X generation
is going to live shorter lives, and I said, this,
this is not going to happen. And I looked at
the statistics for diabetes and hypertension and obesity in other states,
(07:11):
and some areas had lower and some had higher. And
it turns out that places where people get out and
do healthy things, their health is better. So we created
a wellness program.
Speaker 2 (07:22):
In our community, and we were doing.
Speaker 3 (07:24):
Hiking trails and biking trails and talking to restaurants and
schools about eating healthy. I came across this research by
doctor Caldwell Esselston and doctor Dean Orners that showed that
if you put a patient who's had a heart attack
or heart disease on a whole food, plant based diet,
their symptoms will improve. And many of the arteries will
(07:47):
actually open. And none of your eurostatns the cholesterol drugs.
Speaker 2 (07:51):
They don't.
Speaker 3 (07:52):
They've never been able to show that it does that.
And I looked at that and I said, game on.
We're going to, you know, learn from him, learn how
to teach whole food plant based eating, and we're going
to create a program where actually called well, doctor Esselston's son,
Rip Esselston had taught Texas firemen to eat this way
and they did it by joining us a group each
(08:14):
week and learning to cook. So I said, hey, I
called Rip Esselston. Actually, I said, I'm doctor Elizabeth George.
You might not know me, but I've read your book,
and I said, can you come help us in mercery frigot?
He actually did, he said game and so he came
and we set up the program that takes persons that
want to improve their health. We get them to commit
(08:35):
to whole food plant based We teach them the how
we do demos. I teach them a little this science,
and I teach them how did the standard diet get
us the standard American diet rope us in and how
did we get into this? Because I feel like if
they know the science of why all food plant based works,
and they know the treachery that's the thing that has
(08:58):
pulled us into the standard America, that they're going to
want to resist it and say, no, I'm not doing that.
I'm going to take on something that's helping. And every
week they bring in one of their favorite dishes from
the week, and so you have thirty forty because that's
how many participants we usually have had time sharing all
this food and they're tasting all this great food and
they can see the great variety that there is and
(09:20):
all the different ideas, and they say, how did you
make this? Oh my gosh, where'd you find this? How
did you do that? And then they say, if you
can do this, I can do it. And by the
end of the month, everybody is cooking whole food splant
paste and doing a great job. Yeah it's impressive. But
what impressed me, I'm going now, is that all right?
What it impressed me was, yes, their cholesterol came down
(09:43):
to diabetes, improved, hypertensions, iided, almost everybody lost weight.
Speaker 2 (09:49):
But there were.
Speaker 3 (09:50):
Changes in all sorts of things, not just and one
time a woman stood up and said, I'm not depressed anymore.
Has anybody else had a change in the one gentleman said,
doctor Liiz, could this fix my anxiety? I've had anxiety
all my life, and now I'm not anxious anymore. So
the foods that you put in make a much bigger
(10:13):
difference than just lowering your cluster. I mean, it's amazing.
Gut issue solved. Joint pains alone. Came in a week
later and said, my doin pains are gone. And she
had been diagnosed by after years of going to doctors
as Anklosing's fundolitis, and they wanted to put her on
one of the fancy meds, and her family doctor, who
(10:33):
knew our program, said, now go first to Whole Food,
to the Healthy Eating Adventure, and it cleared it. That's
an autoimmune disease. It cleared an autoimmune disease. And we've
seen other over the Year's autoimmune disease is clear. So,
I mean, and it makes sense. You put the foods
in that make your body run right, and it's not disconnected.
Everything's related. And have you heard of the microbiome? No,
(10:58):
I have not the micro microbiol.
Speaker 2 (11:02):
Your gut factory. You've heard of it as a gut bactery.
Speaker 1 (11:05):
Yeah, yeah, yes, I have heard of it.
Speaker 2 (11:09):
Here' said.
Speaker 3 (11:10):
We were doing this, there was more and more research
on the gut bacteria and it turns out your gut
bactory are very very important to your help into keeping
your gut healthy in terms of making certain things like
or helping your body absorb trip to fan and trip
to a fan makes your serotonin and that goes to
your brain and the gut bacteria if they have enough fiber,
(11:32):
they fiber.
Speaker 2 (11:35):
And that's what.
Speaker 3 (11:36):
Your It gives it to your gut wall and the
gut wall uses it as energy.
Speaker 2 (11:41):
To keep your gut wall strong.
Speaker 3 (11:44):
And that's so you don't get inflammatory bound disease and
you don't get leaky gut. I mean, it's very complex
what the gutia did. And if you're in the standard
American diet, you get nasty bacteria.
Speaker 2 (11:57):
In there that do mean thing.
Speaker 3 (12:00):
They break down trip to fans, so it's not available
for you to make serotonin for your brain and your
brain needs it for preventing depression. Wow. And they also
you know what else said, there's bad gut factoriaty they
keep your gut wall from making glipped in. Well, you've
heard of what gliptins are that inozampic well, you don't
have to take a pill.
Speaker 1 (12:21):
You just have to heal your gut wall with.
Speaker 3 (12:23):
Whole food plant ased eating, and your gut wall will
make that glipped in, which helps you make your insulin.
And it's also part of a i'm full thing, so
you know when you're full, and it's a I mean,
it's amazing.
Speaker 2 (12:37):
And the gut bactory are so important.
Speaker 3 (12:39):
So you got to feed them the right foods and
it turns out the right foods this whole foods, plant
based eating. Yeah, it turns that's what And I'm sorry
to say milk and dairy actually encourage them not so
nice bacteria.
Speaker 1 (12:54):
But that's interesting. A lot of people believe that those
are all the good foods for I have to share,
doctor Liz, what happened with me In two thousand and
twenty or twenty and nineteen. I did my very first
experiment where for thirty days, I pulled out all of
(13:14):
like meat and dairy out of my diet. And I
thought that it was going to be really difficult for
me because I loved chicken wings and that was my thing,
and I loved to douse them with all the unhealthy things,
and so I did it one day at a time.
When I got to about a week in, I noticed
(13:34):
that I was happy for no reason. I would wake
up in the morning and I felt good. I would
be walking around the house and I would go to
show up at work and I just felt overall my
energy just felt good. And this is just this is truth.
I don't have a reason to make this stuff up.
And I talked about this on a podcast. I talked
(13:55):
about how my mood was better. I talked about how
I felt amazing and I was just happy for no
reason at all. By the time I made it through
the thirty days, I was like, okay, Like that was
not a bad experience. I felt my energy was really good.
I just felt really happy. I was just like, this
is amazing, and I thought, like, no one would ever
(14:17):
believe that this is possible that I felt that much
better just pulling that out. So then what happened. I decided, Okay,
it's time for me to now go back to my
regular diet. So I went and bought chicken wings and
I got like three different types, and I was really
excited about the smell. I was like, this is going
(14:37):
to be amazing. And I tried to eat it and
I threw up, like it just came back up, and
I was consistent on like I gotta get this down,
and I kept trying, and eventually I did go back
to the meat. But then I did note honestly, I
noticed a difference, like right away where I was not
feeling as chipper. I would wake up feeling sluggish, and
(15:00):
after I would eat, there was times where I felt
like Thanksgiving was almost every other day. And so then
I had to do it again. And so what I
do now is I do these cleanses where I'll go
completely plant based, and I've tested it out so many
times where I know for a fact that our diets
(15:20):
do make a difference in how we feel, how we operate.
I wasn't as tired, I found that my weight was
more stable and all of those things, and so I
definitely And then I know someone who currently makes plant
based cheese. And there's just so many ways now where
(15:41):
people can have some of the same tastes that they've
become accustomed to with all of the unhealthy choices centered
around it. And that's why I invited you on because
I seen that you had this amazing cookbook and when
I read a little bit about it. I got really
excited and I'm like, that is a book that I
(16:02):
need to have on my bookshelf. And there's other people
that need this book too, because a lot of us
don't know where to start. Some people are like, I
want to eat, but.
Speaker 3 (16:12):
What do I eat in the recipe book? I mean
in the book, it talks about how to stock your panantry.
It help talks about how to get into cooking, and
he's got a cooking with kids. Yeah, and he also
has a chapter where he's taken all of his you know,
we're not just one country. I mean we eat Mexicans,
(16:32):
we eat Chinese. He's taken all of his favorite international
recipes and made them whole foods, plant based. So wow,
what different.
Speaker 2 (16:40):
Foods that you like to eat you can eat?
Speaker 3 (16:42):
How come you don't stay you don't just keep staying
on it because.
Speaker 1 (16:46):
I needed this book in my life, with Chef Nick
and with doctor Liz on it because food. Yeah, finding
those recipes and just knowing like how to have the
longevity with it with different things. And I am definitely ready.
I have a question for you, doctor Liz. What was
(17:07):
your diet like before? What were you eating habits like before?
You had the mindset shift around food during your transition, Like,
what was it like before? Were you like eating all
the things like dairy?
Speaker 3 (17:23):
I was, yeah, we did tip dairy. I was fortunate
though my mother she early I learned early on that
you really should read labels. She was very suspicious of
foods with all sorts of stuff in it. So I
was fortunately didn't get into too much into processed foods
because those foods, I mean, the food chemists create tastes
(17:46):
that just pull you in and they're they're fake and
not real and they make you want more. You know,
the potatoes, they're designed that way. But anyway, so we ate,
you know, just to balance foods, vedgeables.
Speaker 2 (17:59):
What more we did.
Speaker 3 (18:00):
We'd had meat and potatoes and we made some wonderful
meat loaf and everything.
Speaker 2 (18:04):
And I missed my meat loft.
Speaker 3 (18:05):
So now I make a lentil, a lentile loaf, and
it's delicious and I enjoy having it with my potatoes
and with my vegetables. So and I when when my kids,
I remember going to Wendy's and going to but you know,
quite a while ago those restaurants weren't as quite deep
into cheese and huge burgers and everything, and there was
(18:26):
more real lettuce and tomatoes. But so I but yeah,
I wasn't. I wasn't.
Speaker 2 (18:32):
You know when when Caldwell's work came along, that's when
I just switched nice. Yeah.
Speaker 3 (18:39):
And the first time we did it, we had seventy
people with the program that ripped it with us. There
were so many amazing changes that you know, you just
couldn't go back.
Speaker 2 (18:49):
And people learned it and they loved.
Speaker 3 (18:51):
The taste, and yeah, and and actually the taste is wonderful.
It's you your taste buds wake up right now, standard
to make or die. It has them like smushed with
just pure salt, and you want salt, salt, salt, or
maybe sugar sugar, sugar, or maybe fat fat fat, but
you're not Your umami receptors aren't working well. And people
(19:12):
that have been on whole food plant paste, a tiny
bit of salt is all they need, or things don't
need to be things to add. You don't need to
add sugar usually because the fruits are so wonderful and
they're funny sweet, and you know, and so it's amazing.
I don't know if I answered your question.
Speaker 2 (19:32):
Thank you that I must see.
Speaker 3 (19:35):
Or yeah, but it was a change for me. But
I'll tell you, following the recipes and just in tasting
all that great food and have fun doing it, you know,
have fun cooking.
Speaker 2 (19:49):
I had one of.
Speaker 3 (19:50):
My patients started it and she told me, you know,
doctor George, since I've been cooking this way. My daughter
comes in with her friends and we start cooking and
chopping together and talking and having conversations. And over the
years we've been told don't take time cooking. Hurry, hurry, hurry, rush,
rush rush. You know, you shouldn't spend time in the kitchen.
It's such a bunch of we should spend time in
(20:13):
the kitchen and with our family. What's more important than
our health, you know?
Speaker 1 (20:18):
And what has been some of the common misconceptions about
plant based eating that you've come across, And how do
you help people overcome those doubts. I meds someone that said,
we really shouldn't be eating that way. It's just not
healthy for us. It's not good for our teeth. We
weren't created or made like to survival. And she truly
(20:41):
believes this.
Speaker 3 (20:42):
But you know, you can give them examples. I mean,
the studies show that gums are healthier. There's plenty of
athletes that have taken on whole food plant based eating,
and it's the plants that increase your nitric oxide. You
know how athletes eat beats to give them the staying Well,
that's nitric oxide that your body makes and then that
helps open up blood vessels and your blood and the
(21:04):
lining of your blood vessels and everything. I mean, it's
all very scientific. But so athletes, Olympic winters, all the
you know, they are doing it. So they're definitely getting
enough protein. Your whole grains and lagoons have.
Speaker 2 (21:16):
Plenty of protein.
Speaker 3 (21:17):
And sometimes you should say to non plant based eaters,
where are you getting your vitamins?
Speaker 2 (21:23):
Are you sure you're getting enough? Because it's your fruits and.
Speaker 3 (21:27):
Vegetables that have the largest portion of your vitamins and minerals. Yeah,
and you're yet the oxidants, and you're acanthocyanins and your sulfurans.
All of those that's in your fruits and vegetables. It's
not in meat and dairy. And meat and dairy have
some proteins that actually your body goes about, Yeah.
Speaker 1 (21:47):
Wow, what's your comfort dish that proves healthy that you love?
Speaker 2 (21:51):
Oh? I love all my food.
Speaker 3 (21:53):
Oh yeah, fun. I have fun making a pumpkin pie,
and and we use dates in the and make a
crust with gram crackers, and then the pumpkin.
Speaker 2 (22:05):
I mix in creamy.
Speaker 3 (22:06):
Tofu with the pumpkin with real hokan. And then I
get my grandson in there with me, and he's got
great taste buds, and I shake in the nutmeg and
I have them taste that is that enough nutmeg? So
it's just claim fun. And so that's a fun one.
I love that one once you get eating it. I
ate one fun dish that I make. First of all,
when you're cooking, cook more than just for tonight, you know,
(22:30):
cook for several days and then you'll have my playing
with what you made and doing it. But one fun
dish I like to make, and it's so easy. I
take a nice baking dish. I put it in the bottom.
I put brown rice or quinoa, put a little about
a half cup of water in and then on top
of that, I pile sweet potatoes, onions, carrots, celery, broccoli,
(22:55):
all different lovely vegetables. Sometimes zucchini mushrooms are great. And
then I put it in the oven at three seventy
five and cook it for thirty minutes forty minutes, and
you just keep checking it to make sure it's getting tender.
And then when it's all getting really soft, I take
out and I chop up some kale and massage it
because kale is great for nitric oxide and all sorts
(23:17):
of things. I massage it with paprika, put it on top,
and then put some beans like kidney beans or kind
nalien beans or chickpeas. And so think of all the
protein that's in that dish with the full grains in that,
and then all the vitamins are in the dish, and
then all the flavor that's in there because of the
herbs I've used and stuff. And then you put it
in the oven and you cook it and then you
(23:39):
eat it.
Speaker 2 (23:39):
And it's great. It's got all the foods in it
that you need.
Speaker 1 (23:43):
Nice that.
Speaker 3 (23:46):
Well, that recipe is on our website, help the Eatingadventure
dot com and nice looks got all sorts of Every
dish is a comfort dish.
Speaker 1 (23:56):
Oh, I love it. That's that's super exciting. So there's
amazing benefits for our bodies, for our minds. It's this
is helping us like to have longevity. Our bodies are
intended to be fed a lot of these different foods,
and we meet them, Yes, we meet them.
Speaker 3 (24:16):
We need them, and we don't need eat some of
the other stuff that's being put in there. It's the
other stuff is damaging.
Speaker 1 (24:23):
What would be the top two tips or three tips
for someone just starting their plant based journey, Well.
Speaker 3 (24:33):
Decide your why.
Speaker 2 (24:34):
Why do you want to do it?
Speaker 3 (24:37):
And it's not just to lose weight, it's maybe you
want to live to see the grandchildren's But really think
of your why so that you carry that along. Get
a great recipe by our recipe book, The Callbell Esselston
and Jane Esselston and Annesleston have a lovely easy book
Rip Esselston. Get a book with fun recipes. I would
(24:59):
get of most of the stuff in your refrigerator and
cabinets that's junk food, meat, dairy. You can share it
with someone or something. Go on a grocery stopping trip
and pick out a recipe and see what you need
for it.
Speaker 1 (25:15):
Is it more expensive to have plant based you think,
or is it about the same financially?
Speaker 2 (25:20):
How much as meat profound When.
Speaker 1 (25:22):
We think about the cost of steak and beef and
all of that up in price, and it is absolutely
just it's just disgusting for our bodies, Like it makes
you feel so fatigue and heavy. And then not only that,
but once you start actually watching what some of the
traumatic experiences that the animals are experiencing, and we're putting
(25:43):
that into our bodies and we want to know why
do we have stress, depression, anxiety? A part of it
is linked to the foods we eat, because the animals
when they're going through these tortuous situations. I watched this
episode on Netflix about it was to do with the
chickens and how they were so squashed they couldn't turn
(26:05):
around and they were just staying in there, and it
just made me feel so like I just really didn't
like that.
Speaker 3 (26:12):
No, absolutely, it's kinder to the animals, and it's hard
to feel good really when that kind of stuff's going on.
And when you go plant based, your compassion comes back
to you because when you were a little girl and
you saw these cute little animals, you were taught well,
we don't eat those, we do eat those, and you
had to stash away the fact that some of these
(26:36):
animals were going to be killed. And then we live
with that. But the freeing thing is when you go
whole foods plant based, you're doing such a good thing
for the animals and also for the environment. I was
in the Amazon on a mission trip, and one thing
that we really worked on was getting the persons there
to stay on your plant based diets that you grow
(26:58):
naturally on everything. We're so perturbed that some of the
hut stores had all that colorful junk stuff packages in
the store, so we worked hard on getting them to
eat their natural foods. But also, as I was going
along in a boat on the Amazon, I looked up
and I saw all those clear cut pastures that they've
done where they've cut down the jungles. Really sad, and
(27:20):
that's for the animals paper, So all that damage is
done to raise something that's not good for us.
Speaker 2 (27:26):
Yeah, so.
Speaker 3 (27:29):
It really makes changes. It's a wonderful. It's wonderful, and
it makes a difference for the environment and for our health.
Speaker 2 (27:38):
Really.
Speaker 1 (27:39):
Yes, that is an interesting share. I know. Going up,
I had lived a short period of time in the Midwest,
and one day I came home from school and I've
seen something hanging on a clothing line and it was
just dripping, and I was like, what the heck and
they're like, oh yeah. She's like, oh, we're letting it
(28:01):
drain cause that's going to be dinner. And I was like,
I'm not eating that, and she's like, well, I'm not
going to give it to you. It was for her
my mother's boyfriend. And I was I didn't. I was like,
I'm good, I'm not eating meat tonight, you know, And
so I skipped it because when I was able to
see it, I was like, oh, no way. And then
the next time that I was like, I am not
(28:22):
eating meat. Get that away from me was when we
had this get together and they put a pig on
like these sticks and was doing a thing and they
had a hole in the ground and.
Speaker 3 (28:34):
The bull kad is there?
Speaker 1 (28:36):
Yes, the face going by on this yes, And it's
so hard to know.
Speaker 4 (28:42):
And I was just watching everyone like, are you guys serious,
You're actually going to dig in and act like as
if you can't see the eyes and the fate the
mouth half open, and I'm like, I am good, I'm good.
Speaker 1 (28:54):
I'll take all the other stuff. So I ate the
corn on the cob and all the other things that
they had. They had all type vegetables to go with it,
and that's what I did. So I was the person
who could not see be before.
Speaker 2 (29:08):
So I have a weak stomachs stoch.
Speaker 3 (29:11):
It is a stomach that loves animals and loves other
people and it doesn't want to see that wrong going on.
Speaker 2 (29:18):
That's yeah, stomach, Oh.
Speaker 1 (29:23):
Okay, right on. I love that correction because you're right,
because it is the compassion that you have for Yeah,
that's exactly what it is.
Speaker 3 (29:34):
And it's stressful to push that compassion away, and you
get joyful when you're just enjoying your plants.
Speaker 1 (29:42):
I would love to challenge anyone tuning in today to
try what I tried to try it. Just try start
with one week at a time, and then you'll notice
that you're still alive and breathing. Because we hear these
stories that we're going to be weak and like fainty
and pass out. It's not true. It's totally not true.
(30:03):
And then you'll make it too weak too. It's like
you'll notice that you feel so much better. It's kind
of like that experiment that have you heard of, the
one where you put the water in the water bottle.
Two water bottles, you fill them up with water and
one you say all these beautiful, kind of amazing things
to it. The other you say not so nice things,
and you freeze them both. And then the one that
(30:24):
you said all the beautiful things to freezes like in
a different way. Yeah, oh that looks different. Yeah, it's
kind of like your body can feel that. It just
feels better. It really does.
Speaker 2 (30:39):
So people should you know.
Speaker 3 (30:40):
Really, legomes are great to cook with, and it's easy
to make a lentil soup or and now they have
pastas that are made of chickpeas and stuff, and you know,
it's easy to make spaghetti, make a nice spaghetti sauce
and put your chickpeas in. It's easy to put together
a lovely green salad with all sorts of things on it.
This today I had at lunch lettuce, tomatoes, broccoli, all yummy.
(31:04):
And then it's supper when I have my green salad,
then I'm going to use I'll use oranges and some
different things in it to just kind of balance it out.
And salads are so much fun. And I'll power at
my beat Burger with dinner tonight. You have to be
careful with them. You have to read the labels because
often they are very highly processed.
Speaker 2 (31:25):
And also.
Speaker 3 (31:28):
I don't want something that tastes like meat. I don't
want something with the texture of meat. So I don't
do those burgers. And when you actually look at them.
Speaker 1 (31:39):
There, well the impossible burger.
Speaker 2 (31:42):
Yeah, they're not very good for you.
Speaker 3 (31:43):
Unfortunately, it might be a little better than meat, and
if that's what you have to do to make the change.
Speaker 2 (31:50):
But you can have fun making chickpea burgers. They're easy
to make.
Speaker 1 (31:54):
You know, we're together, Well, you don't just know.
Speaker 2 (32:00):
You don't just do the chickpiece. There's other ingredients in
it too.
Speaker 1 (32:03):
Oh okay, I'm like, it's going to stay together.
Speaker 3 (32:08):
Oh you don't just especially the chickpiesce you find out.
I bet you could even google chickpea chickpie burgers.
Speaker 2 (32:14):
And you would find one.
Speaker 1 (32:18):
Nice. I'd love that there's like a lot of variety
because I believe like in earlier years, it wasn't quite
as common back then as it is today to find
people who are plant based. It is growing, Yep, it's
really growing, and people are becoming educated on all of
the whys. And yes, do you want to educate people
(32:40):
but not make people feel like in a bad way
because they haven't caught up to where you might be right, Yeah.
Speaker 2 (32:49):
You don't want to preach.
Speaker 3 (32:50):
I generally present this to people who want to hear
it and with someone and they asked me about it,
I'm happy to talk about it. Or if they go,
hi can't eat, I bet I go works for me.
Speaker 2 (33:01):
I feel good.
Speaker 3 (33:03):
There is a lot more out there. Hospitals are slow
to catch on to this. We did get our hospital
in Pennsylvania to take on a menu that includes plant
based because really the hospitalization is the special teaching moments,
an ideal teaching moment. So you and you have a
cardiac patient in there, and what you bring a mistake
(33:24):
that doesn't make make I'm a delicious you know meal
made with all plants, and teach them about it. So
that's one of the things that the book is hopeful
for to because there's the science in it and it's
but people have reassured me the sciences in people terms also.
But I'm hoping that doctors and chefs and nick is too,
(33:46):
will you know, start to include this in their practice
and not as second thought. It's you have a person
with diabetes, let's start them on whole foods, plant based
and a lot of times it will reverse when you
have type two diabetes. More persons who had type two diabetes.
Not only did her diabetes improve, her retinopathy. You know,
(34:07):
retinopathy is the main cause of blindness in diabetics.
Speaker 2 (34:10):
It cleared up her eye. Doctor looked in there and
could not believe it. It cleared up that sense.
Speaker 3 (34:16):
Let me tell you the things that chef Nick got
over In the first thirty.
Speaker 2 (34:20):
To sixty days.
Speaker 3 (34:22):
His pre diabetes went away, as hypertension went away. He
got off all his medicines.
Speaker 2 (34:27):
He didn't need pills, tongues and stuff for reflux anymore.
He didn't need that. His gout went away, he said.
Speaker 3 (34:33):
A lot of chefs have doubt his gout went A
couple months later, he got an ultrasound and his fatty
liver had gone away. Wow, yeah, and it does. If
you eat all food plant based, your fatty liver, I'm
pretty sure will go away. We've had other people did,
and now they're getting out a whole line of technology
and pills to treat this well. No, first of all,
(34:56):
go whole food plant based and you can get rid
of that fatty and his restless legs went away, which
was amazing.
Speaker 2 (35:04):
Yeah, so it's the body's all kidd and that.
Speaker 1 (35:08):
Was between thirty to sixty days.
Speaker 3 (35:11):
Well, the fatty liver took a little longer to clear
up than thirty to sixty but PCRM did a study
and I think within was it thirty or sixty days,
it was reduced by at least thirty percent. So yeah,
they were it goes away, it starts to go away,
and fatty liver is very common and it's the most
common cause.
Speaker 2 (35:30):
Of liver failure.
Speaker 3 (35:32):
Now, yeah, it'll it'll go away with whole food, plant
based eating, and sometimes it's like very quickly. Sometimes it
takes a little more time. Anybody's had it for a while,
but yeah, absolutely, it's related to the foods we eat
and an environment. Getting out and walking makes a difference
getting a good night's sleep. But with eating whole food,
(35:53):
plant based eating, you can do those things more easily. Yeah.
Speaker 1 (36:00):
Absolutely.
Speaker 3 (36:01):
Keep apnea also went away, sleep apnea steps the next
sleep apnia went away.
Speaker 2 (36:08):
Wow.
Speaker 1 (36:09):
So Nick tested it out, went through the program, and
then after he wanted to write this book, ADDIE's Recipes.
Speaker 3 (36:16):
Yep, he was in the program I think twenty thirteen
and he's been strong in it, and he's been doing
them cooking demos. And then a few years ago we
decided we needed to write all this down, write a
book just for the exact And I love that you
knew why we wanted to write it and that it
was going to make a difference, because that's what we want,
(36:37):
I mean. And at the end of our program we
always say to all the participants, now, remember to keep
in talking about help to keep it. You have to
share it because the more you're surrounded by people that
are following whole food, plant based, the more it's easier
for you. And we teach them to go into the
grocery stores and if they're not seeing whole grain whole
grain grains and stuff, to go and ask the man
(37:00):
and say can't you get this? And then I would
go in two days later and ask him again and
he wouldn't remember me, so he thinks, oh, there's lots
of people asking for brown rice.
Speaker 1 (37:12):
Nice, you love it. Yeah, it's a lot of brown rice.
It's pretty good for us. And I also do red
rice as well, So we're basically like split where we
do a lot. We have a lot of nights where
there's no meat at it Unnerve book. Is the red
rice a whole grain? I think it is, isn't it?
Speaker 3 (37:31):
It is it is, then it's super duper because when
it's the grain part of it that adds the fiber
and has a lot of the nutrients in it, And
when you whack the outside off and you just have
that center part, you're just getting the starch of it,
which has some value but not much. When you cook
your potatoes, don't peel them when you wash them, well,
(37:54):
but don't peel them. A lot of your nutrients are
not all of them, but they're concentrated near the surface.
So don't peel your cucumbers. You learnt something new every day?
Speaker 1 (38:05):
Well, yeah, I go to one place where they do
keep it on there and they put it in an
inside of a drink so you can taste the outside
of the cucumber when you're drinking a cucumbers is basically like.
Speaker 5 (38:19):
Water with a lot of your actually a lot your
fruits vegetables have lots of water in them, and that's
one of the things that helps regulate your appetite because
you're eating these things that have lots of liquid in them.
Speaker 3 (38:34):
Then when they get in your stomach, your stomach starts
to go getting full, Okay, I don't have to keep eating.
Whereas when you put in half a cup of cheese
or something and that's five hundred calories, your stomach doesn't
feel full at all, and so then you're going to
eat your burger, Well it's still not going to feel full.
So it's like five hundred calories and meat and daires
doesn't fill you at all. Five hundred calories worth of
(38:56):
fruits and vegetables. Yeah, yeah, heal a, sure it hits Sure,
I'm not hungry anymore. Buttons and that's a big help.
Speaker 2 (39:05):
Yeah.
Speaker 1 (39:06):
Absolutely. If someone wanted to buy the book, where can
they find the book?
Speaker 3 (39:11):
Well, thanks for asking on Amazon dot com. Yeah, I
think you can get it on Barnes and Noble online.
It's called Healthy Eating Adventure, The Science, the success Stories
and Recipes for plant based Eating.
Speaker 1 (39:27):
I love it. This is definitely a book that would
make an amazing gift as well. I'm a book lover,
so I just love books because they have such great
information in them, and especially a cookbook that's just really
good stuff. What is it that we might not have
talked about that you would want to leave our listeners.
Speaker 3 (39:45):
With gosh, we talked about the microbiome, right, I think there.
I mean, I could go on and on about the
science behind behind all these things. One thing I think
that's new, relatively new, is diabetes. The real thing that
really causes diabetes and insulin resistance is fat, because the
(40:08):
fat gets taken in and put into your cells and
it damages the cells. Mitochondria the thing, the energy thing,
and then the cell wall. They insulin receptors don't work,
so they insulin can't guide the sugar into the cells.
And the cells use sugar for energy and everything, but
(40:31):
the sugar can't get in and that's why you start
getting the sugar built up. And so it's not a
good idea to have a lot of junky sugar in
your diet, so that makes it worse.
Speaker 2 (40:40):
But the real culprit is.
Speaker 3 (40:42):
Fat, like the fat that's in meat and dairy and
in processed food where they add fat. That's the real
culprit of the insulin resistance. If you're eating whole foods,
plant based, you're not going to be eating a lot
of processed foods with sugar that's just out there sugar.
You're going to get your sugar as part of your
fruits and vegetables, so it's all bound up in fiber
(41:05):
and it's absorbed slowly and gently. You know, it can
be used that way, and then the fiber goes on
and nourishes your microbiome.
Speaker 2 (41:14):
Yeah, if you.
Speaker 3 (41:14):
Have any chance to read about your gut factory, that's fascinating.
Speaker 1 (41:18):
So in the book, there's stories and recipes, right.
Speaker 2 (41:22):
Because what I do is, well.
Speaker 3 (41:24):
Some of the ones I've told you are in there,
and we've had people go on to become athletes. So
I have a section in each of those, and then
I explain the science of why it worked. So it's
not just woo woo, it's there's a real reason why
these things get rid of autoimmune disease and why people's
acne goes away and things like that. Yeah, the chapters
(41:48):
it has this success story, so to speak, and then
it looks at the different why on the cellular basis,
why did that happen?
Speaker 2 (41:56):
And the nutrients and everything.
Speaker 1 (41:58):
Oh, this is good stuff. I appreciate you guys taking
the time to you doctor Liz, doing the science behind
it all and just having the whatal to just move forward,
you know, the tenacity that drive to want to do
the testing and putting people in the program to see
how this is going to work, and being able to
(42:20):
share all of the information with us through a book.
So you guys co authored this book. Yeah, yes, I
love that.
Speaker 3 (42:29):
And there's chaptered by him a chapter by being we
call it a conversation, and it's slightly different perspectives. And
I think that the beginning chapters explaining how we got
into the.
Speaker 2 (42:39):
Standard American diet sucked into that.
Speaker 3 (42:41):
I think that's a helpful chapter two because you're then
you're going to go, I don't.
Speaker 2 (42:46):
Want it any I don't want it anymore. And yes,
it's helpful.
Speaker 1 (42:51):
Yeah, reminds me of soul food.
Speaker 2 (42:53):
What's that?
Speaker 1 (42:54):
It kind of reminds me of soul food. They say
soul food is like food the soul. But whenever you
go and you're looking at a lot of the things
that is considered to be a part of the soul food,
a lot of that stuff is things like pig feed
and pig tongue and just all the body parts of
the animal that are considered to be the scraps. Because
(43:16):
that goes back a long time ago, they pass it
down generation to generation and then people are now still
thinking that like eating chit LUNs, the intestines of an
animal is like you put onion in all the seasoning,
and that is really good and healthy for you, but
it smells horrible when it's cooking. It stinks up your
entire house and it's just the scraps, and it's like that.
(43:40):
It's a mindset shift that really truly needs to happen
to understand where that history comes from. With all of
that food. Back then, they had no choice. They were
hungry or they felt like they didn't have a choice
because they maybe they didn't know about plant based.
Speaker 3 (43:58):
You know.
Speaker 1 (43:59):
But way back way.
Speaker 3 (44:01):
As they're pointing that out, that's really important because yeah,
it's kind of a myth or a misunderstanding of where
it all came from, because that's certainly not what their
ancestors ate. Many of them came from Africa. They didn't
eat that, and trees where like the tire of Umari
Indians and I think it's South America.
Speaker 2 (44:21):
They don't eat any of that. And they don't have
any heart disease.
Speaker 1 (44:25):
Mm hmm, that is correct, and I think high blood
pressure heart disease. There's a lot of if we look
at the history that is a generation, and more so
certain diseases in certain cultures that are found here in
the United States because of those eating habits.
Speaker 2 (44:44):
Great, no, exactly.
Speaker 3 (44:46):
The amount of all of those diseases now are much
more common than in the fifties, sixties, seventies, and they're
more common here than in Europe because Europe doesn't have
as much jump food. I'm so sorry when I was
over in Japan recently and seeing that they were getting
in our McDonald's and everything.
Speaker 1 (45:06):
M yeah, I know, it's like, why you guys really
don't need that. You were doing so good, and now
I noticed that we're looking at removing some of the
red dyes and things that other countries have considered to.
Speaker 2 (45:19):
Be Yes, yes, I think great, don't.
Speaker 1 (45:22):
You I do. I think that that is definitely a
good thing, and hopefully it goes through and gets passed.
And I think it's going to take a couple of years.
Is I think like by twenty twenty eight is when
that's supposed to go in effect or something like that.
But I think it's definitely a nine to one one
and something that should have happened a long time ago.
They need to take care of their people better.
Speaker 3 (45:42):
Here and educating on whole foods, plant based eating, and
you know, people eating more fruits and even if they're
not going all whole food slap and eating more fruits
and vegetables and the gooms and whole grains, and the
meat only has to be a small part of your
diet and get this stuff that's free range. It doesn't
need to be a big part, and then leave it
(46:05):
out all together.
Speaker 1 (46:07):
Yes, I tried it, and it actually I did, honestly
feel so much better. I talked about that on a
solo episode of a podcast of how I was happy
for no reason at all. And I would every now
and then I go, wow, I feel really happy, but
there's like nothing happening, like what is going on? And
it was like it took me a moment to even
(46:28):
adapt to it, because I was like, why am I
so happy?
Speaker 6 (46:32):
I was like, Ian started working, yourt centers working. You
were getting the serotonin flowing because you're growing healthy bacteria
and that we're guiding the trip to fan in that
was turned into serotonin.
Speaker 2 (46:46):
And you weren't.
Speaker 3 (46:47):
They also some of the inflammatory stuff actually dulls the rain.
They're pretty sure some of the inflammatory things that we
absorbed when you have crazy gut bacteria.
Speaker 1 (46:57):
Yes, yes, I enjoyed talking with you.
Speaker 2 (47:01):
It's beautiful, beautiful.
Speaker 1 (47:03):
I'm excited about you writing this book and you sharing
and doing all of the research. So that's the least
that I could do is be a part of that
journey of like sharing this book with people like this guy.
It has recipes, it has the science behind it. You've
got to get this book. So thank you so much
for putting your time and effort and all of the
(47:24):
things into the book. And thank you so much to
Chef Nick as well. Thank you so much, doctor Liz.
I've enjoyed you being on the show, measure thank you wonderful.
What an amazing conversation. A huge thank you to doctor
Liz George for sharing her wisdom, energy and stories with
(47:45):
us today. Whether you're just beginning your wellness journey or
looking to deepen your understanding of plant based living, I
hope this episode gave you tools and inspiration to take
that next step. Be sure to check out their incredible
work at Healthy Eatingadventure dot org, where you can find
(48:06):
upcoming events, resources, and ways to connect. If you're part
of a community, school or an organization ready to explore
a new way of living. They're the team to talk
to and if you're enjoying these authentic talks, don't forget
to hit that subscribe rate and share the show. Let's
(48:26):
keep the conversation going and the wellness movement growing together.
Until next time, stay inspired, stay healthy, and as always,
stay authentic. Thank you so much for coming on the show,
Doctor Liz. I enjoyed having you as a guest, and
you guys, thank you all for tuning in. I'm chante
(48:49):
with authentic talks.
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