fwd: Re-evaluating notions of good health

[Guest guest]

Read this Star McDougaller online: http://www.drmcdougall.com/misc/2007star/nov/starjoanne2.htm

 

 

Star McDougaller: Joanne Irwin

Re-evaluating notions of “good health”

Paying good health forward

Managing cholesterol and arthritis the safe way

 

 

We encourage you to pass this Star McDougaller along to

friends.

 

 

 

Picture the scene: a cocktail party, abundant appetizers,

flourishing conversation; and then suddenly, whispers filter through

the crowd as word spreads that the hostess has “gone vegan.”

 

“My goodness,” says an alarmed guest, “What will we eat?”

Another comments, “I knew something was up—she looks thin.”

Someone else interjects, “Those vegans are just leftover hippies

from the sixties.” A few gather and laugh, “Yeah, supposedly they

eat nothing but air; give me my statins and let me eat all the beef I

want.”

 

Since my shift to a plant-based lifestyle a year and a half ago,

I’ve heard it all. My journey toward excellent health has been akin

to climbing Mt. Everest: overwhelming, frustrating, exhilarating,

exciting, and wonderfully transforming. If anyone had ever told me

that at age 59 I would totally abandon all animal foods, I would have

suggested they have their heads examined.

 

Before changing my diet, I was health- and exercise-conscious,

and was an aware shopper and cook. I ate fish and poultry but avoided

saturated fats from red meat (save a twice-yearly fillet mignon). I

believed that I was doing just fine. Then reality hit.

 

Redefining “health-conscious”

 

In July 2006 I met with a new physician who joined my Cape Cod

medical group. Blood work showed my LDL (my bad cholesterol) had risen

to 170 and my overall cholesterol to 246. Prior to this physical,

these lipid numbers had been yo-yoing. In 2004 my cholesterol soared

to 299 and then plunged in 2005 to 169. I attributed this drop to

taking a “natural red yeast rice statin” in 2005. However,

although it is natural, it still has the potential of adversely

affecting the liver. So at one point I decided to discontinue it and

see if my cholesterol could be maintained at a healthy level with just

my “healthy” diet.

 

I felt baffled because I thought I exercised and ate well, and I

also regularly read articles on health and nutrition. I saw the

commonly advertised statins on my horizon—drugs like Lipitor and

Crestor that keep people perennially chained to the pharmaceutical

companies. I pondered if I would become a statistic who suddenly drops

dead from a heart attack. Heart attacks are rampant on my father’s

side of the family, but while he defied medical statistics (living to

93), I was not willing to take that gamble.

 

Fortunately for me, my physician advocates a plant-based diet.

Citing current research, he asked me if I would consider giving up

beef, pork, lamb and dairy (while keeping chicken and fish to a

minimum), emphasizing their negative effects on health. Since I was

willing to do anything to naturally lower my numbers and remain free

of the pharmaceutical stranglehold, I agreed to give it a try.

 

My doctor suggested I attend one of his free monthly lectures.

Detailing the relationship between nutrition and disease, his lectures

filled me with new determination and conviction. About a month after

my doctor visit, I read the masterful research project The China Study

by T. Colin Campbell, and this led me to Dr. McDougall’s website,

which led me to eating an entirely plant-based diet. My first new

cookbook was The New McDougall Cookbook. The prophetic saying “When

the student is ready, the teacher appears” rang true to me.

 

After digesting and grasping the true relationship between animal

protein, dairy and disease, I bid total and unconditional farewell to

the toxic Western diet—I could not, and would not, go back.

While one door was closing, a new, far more exciting door was opening

before me.

 

Turning the corner

 

I learned to cook in new ways; many recipes were tested, tasted

and relished. Even my Irish husband admitted the food I was cooking

was tasty (though he still keeps one foot in the Western diet world).

New cookbooks began replacing my thirty-five-year cookbook collection,

and I began absorbing as much research as possible. Dr. McDougall’s

website has been a gift of knowledge and support toward my growing

education.

 

Four months after my doctor suggested I change my diet (and three

months after being on a totally plant-based diet), I returned to have

my lipid numbers rechecked. I was astounded! My LDL decreased to 69

(from 170) and my overall cholesterol dropped to 174 (from 246). You

should have been there to hear the hoots of joy in that office.

 

In addition to having high cholesterol, since 1999 I’d

been experiencing progressive pain and discomfort in my right wrist. I

attributed this to years of computer usage from my social work days.

Sometimes I’d awaken in the middle of the night with numbing pain.

Then in 2003, while doing extensive computer work, my wrist froze. The

pain was excruciating.

 

Alarmed, I feared I was headed for incapacitation: I visualized a

neglected garden and hands unable to pick up my grandchildren. For a

week I could not use my hand. I bought a brace and went to the natural

food store to buy ointment and pain medication. A few friends tried to

“comfort” me by telling me that arthritis is what happens to you

when you get old, but I wasn’t buying it.

 

So, after my four months of not eating acidic animal foods, the

arthritis seemed to magically disappear. I’d be working in the

kitchen and suddenly realize that my wrist wasn’t hurting. I had no

more pain waking me in the middle of the night and no more pain after

driving long distances. I felt overjoyed! I celebrated by raking

leaves for two days, painting my kitchen and shaking my wrist in

complete abandon. For me it was another tangible affirmation that we

are what we eat.

 

Some of these same friends, after seeing my recovery, are

surprised and hopeful while others are still resistant and seem

married to their pain medications. One friend, in his late sixties,

suffers from arthritis and has very severe pain in his hands. I was

quite surprised when he called me one evening to get some information

about plant-based eating and to hear about my experiences. I’ve

found that the majority of people are resistant to change until their

health is greatly compromised. Then and only then might they be

willing to examine what they’re eating and how it’s affecting

their bodies.

 

And—for the sake of science—I’m thrilled to disclose that a

chronic constipation problem I had since the mid 1980s also

disappeared (I had tried everything!). At one point, a doctor told me

that my muscles just didn’t work, while another urged patience,

telling me that my condition would eventually improve (well, he was

right. Farewell, Metamucil!).

 

Additionally, my energy level, which was always high, increased

quite a few notches. I now feel light and healthy and am able to eat

more without feeling full or bloated. Though never weighing more than

126 pounds, the little extra body fat I had seemed to dissolve, and my

weight stabilized at 122 pounds. And, more than anything, I was

discovering and delighting in meals that were not only nutritious and

satisfying, but delicious to boot!

 

Student becomes teacher

 

After having discovered great health for myself, I wanted

to share what I had learned with my fellow Cape Codders. So I decided

to invite a vegan chef from New York City to hold cooking classes in

my town last summer. Unfortunately, no one registered. Shortly after,

a woman called to register for the canceled class. I wound up chatting

with her for over an hour, and when I explained that I would try the

class again next summer, she admonished me: “Joanne, you don’t

have to bring someone in from New York—I just learned so much from

talking with you. Why don’t you teach the class yourself?”

 

There are moments in life when choice looms: you can respond to

the presenting opportunity with a resounding “yes” or you can

simply shut the door. I’m thankful to Dakota for motivating me to

say “yes!” My passion for health and wellness proceeded to enter a

new domain. As a former teacher and social worker, and a current Reiki

practitioner, presenting plant-based cooking classes was a natural

complement to my life’s passions.

 

As I considered this possibility and began organizing my own

cooking class, a local newspaper reporter (who I had previously

contacted to cover the story of the guest chef) called to say that she

still wanted to do a story on me and my new way of eating. I also

included information about the cooking class I was planning. The

response to the article was incredible. I had hopes of filling one

class but was delighted with a wait list for three more. It was

heartening to discover that so many individuals desired to take better

care of their health by transforming their cooking and eating

habits.

 

Word is slowly spreading on Cape Cod, and names like Dr.

McDougall and T. Colin Campbell are entering our public consciousness.

To further this education, articles from Dr. McDougall’s website are

given to class participants along with encouragement to sign up for

the McDougall Newsletter.

 

My journey has been surprising and wonderful. At 61 I am active,

walk vigorously five times a week, and work out with weights. But most

importantly, I know I’m setting an example for my children and

grandchildren. When my daughter calls to tell me that my

seventeen-month-old grandson loves his black beans and kale, I just

beam from ear to ear. When I serve him Mary McDougall’s French toast

and he asks for more, I smile again. When my son, who is 33, tells me,

“Mom, I eat to live, not live to eat,” I know something very right

is happening.

 

I am thankful for Dr. McDougall, Mary McDougall, and my personal

physician for passionately sharing the truth and their wisdom. May

their work spread and transform our sick society to one of vigorous

health and well-being.

 

Joanne Irwin

Dennis, MA

December 2007

 

2007 John McDougall

McDougall Wellness Center P.O. Box 14039, Santa Rosa, CA

95402

http://www.drmcdougall.com

 

 

McDougalls Request Teachers:

 

Do you have an interest in teaching the McDougall Program to your

friends, family, and/or community members? I would like to help you

help others.

 

 

The greatest rewards in life come from helping others.

Teachers reap this kind of joy from the willing students in formal

classrooms, and as many of you already know, from casual conversations

that ultimately lead to rejuvenated health. Joanne Irwin, as

well as many others over the years, have taken it upon themselves to

become teachers of a plant-based diet, and as a result, dramatically

changed the lives of many people.

 

Mary and I want to start programs worldwide in an effort to share

our knowledge. If you know the McDougall diet principles, are a

willing communicator, and most importantly, can gather friends,

family, church members, and/or contacts made at clubs and businesses,

then I would like to discuss with you an opportunity to teach others.

Write to me at drmcdougall. I want to know about your plans to gather people who are

ready to hear our message. You should be thinking in numbers of 4 to

20 people per class to take on this journey to better health with your

guidance.

 

 

We will provide a curriculum for four classes that can be

presented over 8 hours. This means you can hold a daylong class

or four evening classes. Part of the teaching involves food

preparations live (or before class in your kitchen) with tasting

samples to follow. There will be lectures on DVDs to be shown to

the class—you will need a DVD player and a monitor. We will

provide by e-mail handouts for lecture materials and recipes—you

will need to print these out for participants.

 

Part of this education will also include “live presentations”

by John and Mary McDougall – mostly to answer questions. For

this you will need a computer with a high-speed Internet connection.

For the audience, you will need a proper size monitor (newer TVs take

computer connections) or a projector, connected to your computer.

If you want to talk directly to us and ask questions, then a “skype”

phone connection is needed (http://www.skype.com/ - this is

free). You will also be able to e-mail questions to us. There

will be time zones that will make live participation by us

impractical.

 

 

 

 

In addition to a DVD player, monitor, printing capabilities,

kitchen set up at home or class for food samples, you will need to

purchase a set of our DVDs (if by chance you don’t already have

them).

 

To begin, we will provide our services (curriculum, handouts, and

live connection) at no cost to you. You can charge a reasonable

fee to participants to cover your time and expenses. As this program

develops, we will be charging you a fee for our help and the use of

our name and program. Those you who choose to teach these

classes at the present time will have permission (revocable solely at

the determination of the McDougalls) to use our name and

information.

 

 

You are not to be offering medical advice unless you are a

licensed health practitioner, (such as a medical doctor) or you work

under the direct supervision of such a professional. A

disclaimer will be provided for you to give to each participant that

explains, “the importance of having medical supervision if you are

ill or on medication when you change your diet.” Information

on how to treat various illnesses is available on our web site under

Hot Topics.

 

If you are interested then you should be thinking about how to

enlist participants and contacting us in order to set up class dates.

Write drmcdougall.