Eating Vegan Has Real Positive Results

In October 2010, I sat in my doctor's office as she told me I needed to go on statin drugs because my cholesterol was quite high.  Total cholesterol 235; "bad" cholesterol 179.  She said the numbers needed to be below 200 and below 100, respectively.  Statin drugs were the way to go.

I disagreed.  I told her I wanted to research and see if lifestyle would work.  She listened.  She was skeptical. 

But, she agreed to let me try.  "Eight weeks is what I'll give you."

So, we researched and found Dr. Caldwell Esselstyn's book,  Prevent and Reverse Heart Disease.  His research on patients with severe heart disease showed that "within months on Dr. Esselstyn’s program, their cholesterol levels, angina symptoms, and blood flow improved dramatically."  The patients who followed his diet recommendations survived beyond 20 years and were free of symptoms. 

"After 5 years on Dr. Esselstyn’s plant-based diet, the average total cholesterol levels of his research group dropped from 246 milligrams per deciliter to 137 mg/dL (Above 240 mg/dL is considered “high risk,” below 150 mg/dL is the total cholesterol level seen in cultures where heart disease is essentially nonexistent.)"

So, we became vegan in late October 2010.  We've only been vegan for 9 months, and while we started with Dr. Esselstyn's strict diet, we, candidly, have not strictly followed a "no oil" and "no processed" food regimen.  We've been very careful, but once in awhile  I'll eat a  vegan cookie--with sugar, white flour, and vegan margarine.  Or, I'll have some Coconut Bliss "ice cream." 

Yesterday, I got my second cholesterol test results:  Total cholesterol dropped from 235 to 151.  "Bad" cholesterol dropped from 179 to 94.  Not only do the numbers meet my doctor's standards--she told me that whatever I'm doing, to keep it up!--but my total cholesterol is only 1 point above the level seen in cultures where heart disease is "essentially nonexistent."  

Before Total Cholesterol: 235

Total  Chol. after 6 wks.:  167

Total Chol. after 9 mos.:  151

Before BAD Cholesterol:  179

BAD Chol. after 6 wks.:    109

BAD Chol. after 9 mos.:      94

The numbers are great, but the best part is that I feel better than ever.  We've lost weight without even trying -- Larry lost about 35 pounds and I lost about 20 pounds--I sleep better, my arthritis doesn't hurt, my husband's dandruff has disappeared, and lumps I had in my neck and breasts have shrunk considerably. 

I'm so grateful for Dr. Esselstyn's work!  And, the food we eat now looks as beautiful as it tastes: fresh, beautiful fruits, veggies, and whole grains.

Yummy Almond and Broccoli Pasta

Ingredients
3/4 cup Almonds (about 4 ounces, unsalted or, if salted, then add less salt to the sauce)
3/4 cup water
1 teaspoon (or more) crushed garlic
12-16 oz of pasta of choice (we use gluten free Supergrain Pasta by Ancient Quinoa Harvest)
1 T olive oil
1-2 heads fresh broccoli, cut so it is just small pieces of the flowers
juice of 1/2 lemon
1/2 cup loosely packed fresh basil leaves, chopped
a little nutmeg
salt and pepper

Optional: sliced mushrooms, sliced almonds to top it off

Cooking Directions:
Pasta: Begin cooking the pasta.  When you strain the pasta SAVE the PASTA WATER--i.e., the water you cooked it in, as you will use some of it in the sauce.  I say to use 12-16 oz of pasta.  We use 12 oz because we prefer more sauce and less pasta, but you could easily stretch this to feed more folks with 16 oz of pasta.

Sauce: When the pasta is almost done cooking, puree almonds, garlic and water in a blender.  Heat oil in a large skillet.  Add the almond puree and 1 cup of the pasta water.  Add salt and pepper to taste.  Add the pasta and the broccoli and cook for about 3 minutes, adding more pasta water to make it the consistency you like ( up to 21/2 cups total pasta water).  Add the lemon juice and basil and stir for another minute or two.  Add the nutmeg and SERVE! Garnish with sliced almonds (optional).

Yum!

SERVES: 4-6

I served this with a little side of cabbage slaw: shredded cabbage, fresh baby greens, chopped chives and my favorite dressing, Annie's Organic Sesame Ginger.