“Two years ago, at only 39 years old, my cholesterol was 205. I am 5’2″ and weight within my recommended range, 127#. We follow Dr. Weil’s “Earth Gym” physical activity guidelines. So the doctor said it was hereditary and I would probably be on medication eventually.
2011: We then went vegetarian. (As you know, there can still be quite a high fat %.)
2012: Last April my cholesterol was 178, but I had x-rays of my toes, knees, hands for suspected arthritis and was in pain constantly.
We watched Forks Over Knives documentary in May 2012.
We began eliminating dairy & oil June -July 2012.
August – Sept 2012 we were fully no-oil vegan.
<smiling very big>
When I got my cholesterol rechecked last week it was: 126!
They tested me twice, and again the next day, they’d never seen numbers so low! Worried, I looked through Dr. Esselstyne’s book to discover that
*Results are exactly what is clinically proven, on pages 33&49 of book.
Yes, this transition was tricky with our teenager, yet our 4 year old loves it. Thank You, we use Engine2 PlantStrong Kids program
which we tell others has effective & fun tips and activities to transition and broaden tastes.
As I have met people and shared the success of this diet-based health, I have also begun cooking and forwarding the website too.
Thank you again for all you do!”
P.S. Our former favorite recipe was Stony field Farm Yogurt Blender Waffles – high protein – so we have ALTERED IT TO BE E2 friendly, and here it is:
We now call them…
*Triple for family
1 Tbsp. Flax seed, ground
1/2 C. Applesauce, unsweetened, natural
1/2 C. Tofu
1/2 C. Cannellini beans, pureed
1/2 C. Multi-grain pancake flours/Bob’s mix
1/2 tsp. Cornstarch
*add baking powder if not Bob’s mix
Lightly spray waffle iron to avoid sticking or use a non stick iron. Bake approx. 1/2 C. batter on hot waffle iron ~8 minutes until golden brown.
Top with FRESH FRUIT and it’s own fruit juices, or maple syrup.
Healthy Bon Apetit’!