They're Called Crazes 'Cause They're Crazy

Plant based diet, anyone? Can embracing a predominately plant-based diet enhance your ability to lose weight? Over the years, many have weighed in on the debate over whether humans are omnivores or carnivores. While it is certainly my personal decision to consume mostly plant-based foods, there is ample scientific research to support my choice. However, many people cling to the belief that human beings are carnivores; accordingly, they believe they are correctly choosing to eat animal proteins for breakfast, lunch, and dinner. As I have pointed out in the past, even though this is the way millions choose to eat, might does not make right. Just because the majority chooses this lifestyle, you should not believe that the consumption of animal proteins can possibly contribute to weight loss or good health.  The opposite is true.

A client recently started a course of chemotherapy and was told from the outset that she must cut animal proteins, sugar and caffeine from her diet. This prescription struck me as odd. On the one hand, it is rare that doctors place dietary constraints on cancer patients who have trouble taking in enough calories, but it is even more mystifying to me that they wait until the patients are gravely ill before warning them of the dangers of animal proteins, sugar, and caffeine.  Why doesn't the entire medical profession collectively advocate greener eating? I know many doctors who warn their patients to avoid meat, sugar and caffeine, but clearly, there are not enough of them, or we wouldn't be such a sick nation! With the insane rise of obesity, high cholesterol, diabetes, diverticulosis, high blood pressure, allergies, asthma, heartburn, heart disease, thyroid dysfunctions, and cancer in general, why is the profession not shouting the dangers of these substances from the rooftops of every hospital in the country? Animal proteins, sugar and caffeine are making us sick and fat!

Imagine how I felt when I took my son in for his annual physical exam. The pediatrician asked him if he was eating enough meat!  My son replied that he did not eat any at all.  The doctor then asked if he was drinking enough milk. My son replied that he did not drink any at all. The good doctor looked at me as if I were abusing my child. When the doctor was confronted with the results of my son's blood work, he just shook his learned head, and with a bit of encouragement, acknowledged that the only time he sees any of my children is at their an annual physical. Hmm?

I read recently that the Atkins diet was an effective weight loss tool. Unfortunately for many, they did lose weight eating eggs, burgers, pork rinds, and cheese, so they continued on the diet. Sadly, research finally showed that common sense should have prevailed around this craziest of crazes.  Atkins' meat-based, low-carbohydrate diet was subsequently tied to rebound weight gain, cholesterol increases, and an acquired predisposition for cancer and early death.  What I find interesting is that people intuitively believed Atkins' plan was suspect, yet they followed it religiously, peeing on strips and bragging about their level of ketosis, a potentially life threatening state! Why did they not listen to that intuitive voice, and go with their knowing that the opposite way of eating was, and is, the way to live a healthier, leaner life? By now, there is ample proof that a protein-based vegetable diet lowers cholesterol, heart disease and the likelihood of cancer and early death.  Yet, you can still find people following Atkins.  Choices, choices...

To further my argument,  a recently conducted study looked at two control groups over a four-week period of time.  Both groups ate the same number of calories per day, with one group eating a vegan, plant-based diet, and the other an animal-protein based diet.  The two groups lost the same amount of weight: approximately nine pounds in four weeks. This is not surprising. I have always maintained that we can lose weight eating poorly, and we can lose weight eating well. However, the quality of health will diminish, and the level of body fat will rise, if we go the former route.  At the end of the study in question, there were two major differences in the participants' blood work. The vegan group had a 20% drop in bad LDL cholesterol and a 2% reduction in blood pressure.  The good news for all of us? The vegan group became thinner and healthier and did so without feeling deprived, even though they were consuming 40% fewer calories than normal!  

One more note. As I mentioned last week in my Favorite Foods recipe (link), vegetable proteins are equal, if not superior to animal proteins because they don't raise cholesterol levels. Vegetable proteins provide all the amino acids-protein building blocks-the body needs! 

Whether or not you want to take the plunge into a more vegetable-based diet, consider the fact that doing so might help you experience the kind of weight loss you are looking for without yo-yoing back up. You might also experience an unusual sense of balance and satisfaction after eating that you do not currently enjoy. Unhealthy meals, even in small quantities, can spike blood sugar levels leaving you feeling tired and craving more similarly unhealthy foods. 

Food is the key to your weight loss success. Less is not enough; you must choose better if you are to choose life.

Come on board! Choose Life, and Just Lose It!

Crispy Chickpea Salad with Giant Shrimp   

serves 6  

Enjoy!

What you need :  

• 1/4  cup  extra-virgin olive oil, divided
• 4  teaspoons  grated lemon rind, divided
• 1/4  cup  fresh lemon juice, divided
• 1  tablespoon  chopped fresh flat-leaf parsley
• 2 1/2  teaspoons  crushed red pepper, divided
• 3/4  teaspoon or less of salt, divided  
• 1/2  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 18  large shrimp, peeled and deveined (about 3/4 pound)
• 6  cups  canola oil  
• 3  cups  rinsed and drained canned chickpeas (garbanzo beans)
• Cooking spray
• 4  cups  fresh baby arugula
• 2  cups  fresh baby spinach
• 1/2  cup  fresh mint, torn
• 1/3  cup  fresh flat-leaf parsley leaves
• 1/3  cup  (1/4-inch) diagonally cut green onions

What to do:   

1. Combine 1 tablespoon olive oil, 1  1/2 teaspoons lemon rind, 1 tablespoon juice, parsley, 1 teaspoon red pepper, 1/2 teaspoon salt, black pepper, and garlic in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 1 hour, stirring occasionally.

2. Clip a candy/fry thermometer onto the side of a Dutch oven. Add canola oil to pan; heat oil to 385°.

3. Dry chickpeas thoroughly in a single layer on paper towels. Place 1  1/2 cups chickpeas in hot oil; fry 4 minutes or until crisp, stirring occasionally. Make sure oil temperature remains at 375°. Remove peas from pan using a slotted spoon; drain on paper towels. Keep warm. Return oil to 385°. Repeat procedure with remaining chickpeas.

4. Remove shrimp from marinade; discard marinade. Thread 3 shrimp onto each of 6 (5-inch) skewers.

5. Preheat grill to medium-high heat.

6. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done.

7. Combine remaining olive oil, rind, juice, red pepper, and salt in a large bowl; stir with a whisk. Add chickpeas, arugula, spinach, and remaining ingredients; toss gently to combine. Place  1 1/4 cups chickpea mixture in each of 6 shallow bowls. Top each serving with 3 grilled shrimp.

*Recipe compliments of Bon Appetit magazine