Why I Went Plant-Based: My Journey to Better Health and Wellness

In 2017, my life, and my family’s, changed course after I discovered the work of Dr. Michael Greger. I first stumbled upon his website, NutritionFacts.org, and quickly signed up for the newsletter. Soon after, I read his book How Not To Die and was hooked.

A Physician’s Wake-Up Call

As a physician, I assumed my medical training had taught me everything about the healthiest diet and lifestyle. But as I dove into the research on NutritionFacts.org, I realized how wrong I was. Medical school had focused on treating diseases after they started-not on preventing them in the first place.

What shocked me most was learning that only about 25% of our health and longevity is determined by genetics; the remaining 75% comes down to how we live. With the right lifestyle, we can prevent heart disease, diabetes, many cancers, dementia, and other chronic conditions. This hit home for me, as I have a genetic mutation that increases my risk for heart disease, high blood pressure, and early-onset dementia.

Taking the First Steps

After just a few hours on NutritionFacts.org, I knew I had to make a change for myself and my family. The first thing we did was stop buying meat. At the time, our freezer was full of meat and fish from Costco. I thought we’d slowly use it up, but after a few months, my husband and I didn’t even want to finish it-we ended up throwing it out.

Next, I learned how to adapt our favorite dishes. I swapped out meat for soy-based protein in meals like spaghetti and tacos, and sometimes we tried mock meats. I also had to rethink my work lunches-my old standby was cottage cheese with fruit. I switched to oatmeal with fruit, which I still enjoy today, thanks to convenient steel-cut oat packets.

Saying Goodbye to Dairy

The last holdout was cheese, which was the hardest for me to give up. Cheese contains casein, a protein that breaks down into casomorphins-compounds that bind to opioid receptors in the brain and trigger dopamine release. No wonder cheese is so crave-worthy! But over time, we phased out dairy completely.

Embracing Whole Food, Plant-Based Living

By the end of our first year, we were fully plant-based. As time went on, I shifted to a “whole food” plant-based lifestyle, choosing beans, tempeh, tofu, and seitan over processed mock meats, and using cashews or nutritional yeast for cheesy flavors. I focused on minimally processed foods to maximize our nutrient intake and health.

Now, I’m always looking for ways to uplevel our meals-adding a can of beans for protein, tossing extra veggies into pasta, blanching spinach, layering kale under entrées, or topping meals with microgreens. I make sure we get at least one serving of berries daily for brain health, and I pay attention to what we drink: matcha, green tea, hibiscus tea, decaf coffee (I’m sensitive to caffeine!), soy milk, and plenty of water.

Why I’m Sharing My Story

This journey has transformed my health, my family’s habits, and my outlook on what’s possible for women in midlife. I’m committed to this lifestyle for the long term-to maximize my health and longevity and to help others discover the power of plant-based living.

If you’re curious about plant-based eating or want support on your own journey, you’re in the right place. I’m here to help you thrive in midlife and beyond!