It is August 2022- ALREADY! And with that, many of us start thinking about the change of seasons and the kids returning to school. Even though there are no children in my house now, I've spent my entire life dancing to that rhythm, and I am not expecting the pattern to change anytime soon. So with that as the music in the background, this month, we start looking at what we can do to boost our kids' plant-powered nutrition profiles.
Ayo Fury is 22 years old athletics enthusiast. He does resistance and weight training and cardio exercise almost daily. Monique Landry is 21 years old. She is on the varsity rowing team and practices Brazilian jujitsu. She does resistance and weight training and cardio an average of 3 hours per day. Both are in their Masters' programs, and both are plant-based. Listen to what they have to say about being a young person living an athletic, plant-based lifestyle
One reason people embrace the WFPB lifestyle is to reduce the risk of chronic diseases and have an overall feeling of well-being - people practicing a healthy WFPB lifestyle say they just feel better! Benefits include decreased risk of chronic diseases like high cholesterol, high blood pressure, and type 2 diabetes. They also report more energy, more effortless movement, better sleep, decreased risk of some cancers, and better weight management.
Once you say it the first time, ask yourself why again, and keep trying to go deeper,” she explains. “So many people can find a reason that is deeply important to them, and it’s usually not just to fit into a dress, but something like to see a grandchild walk down the aisle or to raise your children without the burden of dealing with health issues like diabetes or high blood pressure.
It has been about nine months since we first conceived the 6 Million Seeds project. Since then, so much has happened! SO much traction gained, so many supporters aligned, and so much support obtained! We think we should update you all on our progress with all that has already transpired.
The past two years of the pandemic have been difficult for us to navigate through - us or family members getting COVID, remote learning, job layoffs, financial strains, working from home, minimal social engagement with others, cancellation of activities we have always looked forward to like festivals, concerts, and travel, and confusion regarding mandates. Thankfully COVID today is not the threat it was two years ago. Classrooms reopened. People are able to find work, and many are returning to the workplace. Festi-vals and concerts are happening once again in 2022, and many are feeling more comfortable traveling.
This week, we invited Evelisse Capó to discuss her work in pharmaceuticals and how the plant-based lifestyle changed her understanding of the field. Evelisse received a Bachelor of Science in Engineering from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. While practicing clinical pharmacy, she witnessed the pain and suffering of many chronically ill patients in hospitals and long-term care institutions.
This week, we invited Karen Smith to discuss plant-based nutrition in the clinical setting. Karen, RD, CDCES has over 16 years of experience as a registered dietitian in various settings including public health, community nutrition programming, and clinical practice. She enjoys empowering others to achieve their goals and realize their capabilities and potential.
This week, we invited Tiah Tomlin-Harris, an overcomer of Triple Negative Breast Can't-cer, as she calls it, to discuss breast cancer awareness. Tiah has dedicated herself to being a community change agent and advocate, with a focus on health disparities, black women's health and healthy lifestyle education. As a result of her advocacy work, she has received recognition and awards, to include President Bush’s – Point of Lights Award.
Born and raised in Puerto Rico, Ana M. Negrón is a bilingual board-certified family physician and author of the book Nourishing the Body and Recovering Health: The Positive Science of Food, published by Sunstone Press. She owns a nutrition consultation solo practice, volunteers at a free clinic for the uninsured in Phoenixville, Pennsylvania, teaches young family doctors the role of plant food in medicine, and is a frequent lecturer on issues of nutrition and health. Plants are integral to her practice where group cooking is a regular activity. She helps her patients transition to a whole foods plant-based diet lowering the inflammation at the root of their illness thereby reducing the need for medications.
