to reduce methane emissions from industrial farms.” Wynnie Stein, co-owner of the
iconic Moosewood Restaurant, in Ithaca, New York, and co-author of its groundbreaking spinoff vegetarian cookbooks, has witnessed monumental changes since the early 1970s. Younger cooks at Moosewood have also brought passionate innovations to the establishment. “Millennials are incredibly creative, especially with plant-based and gluten-free dishes. Tey’re committed to animal rights and issues that affect the health of the planet,” observes Stein.
Benefits All Ages Since the American Medical Association’s recent suggestion that hospitals consider providing plant-based meals for patients, perceptions are shiſting. Holistic Cardiologist Joel Kahn, in Ferndale, Michigan, began teaching plant-based diets to heart patients in 1990, and has subsequently seen hundreds of them avoid invasive and surgical procedures, as well as show less evidence of heart
disease, Type 2 diabetes, obesity and hypertension. “Many of my patients have decreased or eliminated the otherwise lifelong ‘jail’ of prescription drugs. Tey learned that disease reversal, not management, is the goal,” says Kahn. Supermarkets across the country
are stocking meatless products like plant-based burgers. Many athletes and bodybuilders that have switched away from eating meat attest to improved results by tapping into plant power. People of all walks of life, including seniors, have embraced this paradigm. “Tere is increased interest in health as Baby Boomers age and start to realize the benefits of a plant-based diet, much of it due to myriad new research,” says Stone. According to the Harvard School of
Public Health, a diet rich in vegetables and fruits lowers blood pressure. Te American Diabetes Association supports a nutrient-dense vegetarian diet that can decrease the risk of certain diseases. For Stollman’s vegan clients aged
50 and older, “Health plays a strong role in their interest in plant-based eating.
The science has become clear, and based on the evidence, I continue to teach my clients the importance of including plant-based meals in their daily diets,” she says.
Looking Forward Te surge of people changing their diet has a multilevel impact. “I feel deeply grateful to have been able to help spread the word about plant-based diets. Health, the environment and animal protection are great concerns of mine,” says Stone. Stein appreciates how the positive
change in diet benefiting people and the planet is coming full circle. “We’re still amazed and honored to know that our cookbooks have helped to create a sea change. Folks visiting from all over the world tell us how our recipes have influenced several generations of their families.”
Marlaina Donato is a freelance writer, multimedia artist and author of books in the spirituality and alternative health genres. Connect at
MarlainaDonato.com.
October 2018
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