Well, I think this lifestyle change is going to stick. It has now officially been three months since we made the switch in our household. I never in my wildest dreams thought that I would go vegan. I always had some issues with eating meat, but it never stopped me. I *loved* milk products and eggs. (can you say scrambled eggs and cheese?) Going vegan was a totally foreign concept to me. Then I got sick and I also learned I couldn’t tolerate milk products. I started to read more about food. I read The China Study and watched Supersize Me. I know a lot of people have issues with some of the studies in The China Study, but it profoundly impacted how I think about food and how food can impact cancer risk.
I had no idea what a difference it would make. Here are some examples – my cholesterol was a health 186 when I started. I recently had it checked again. Wow, down to 142. My husband’s blood pressure and cholesterol have taken similar nose dives as well. Both of us have lost weight. I dropped 13lbs and he’s down 25lbs. All of these changes happened before I retired, so that clearly wasn’t the cause.
The beautiful thing about all those wonderful changes is that they didn’t come at the cost of typical dieting. I am never hungry. I no longer track every morsel I eat in order to count calories (that plus exercise was my secret to staying slim). I don’t need to do these things anymore – ok I do exercise, but I don’t think that will ever stop – I love to feel strong and healthy. I eat as much as I want of the healthy things in our house and I’m now at the weight I was at in my early 20s. The last time I got down to this weight I was really trying hard to get there. This time, not so much. I even have dessert most nights. I’ve learned how to bake tasty cupcakes and breads without any eggs or milk.
The switch wasn’t easy, but I think that anyone can do it with a little bit of attitude adjustment toward the food industry.