0:00

Hey, gang. Thanks so much for joining us today.

0:02

I want you to know that just came off spring

0:04

break with my family. We had a fantastic

0:07

time and I wanna share a quick tip

0:09

for a filling meal that you

0:11

can pack when you're taking an early morning flight

0:14

and you don't wanna be stuck without

0:17

any healthy breakfast options. So

0:19

this is what we're gonna do. We're gonna take a

0:21

pouch of unsweetened apple

0:23

sauce and you're gonna toss it in the freezer the night

0:25

before. Now, the morning

0:27

of your flight, you're gonna toss the

0:29

frozen apple sauce in your bag. Along

0:32

with a bag of our PLANTSTRONG granola.

0:34

My personal favorite is the chocolate. Also,

0:38

pack a little Tupperware container with

0:40

some frozen berries and a tight filling

0:42

lid. And then couple hours later

0:45

on your flight or during your layover,

0:47

add the cold apple sauce to your now,

0:51

perfectly defrosted berries, top

0:53

with granola, and dig in.

0:55

I am telling you This is the absolute

0:58

best. It's a great way to fill up

1:00

and stay fueled when you're on the road.

1:02

And if you want to, you can throw in

1:04

a dash of cinnamon to your berries when you pack.

1:07

You can stock up on all four of our

1:09

dessert inspired whole fruit PLANTSTRONG

1:12

granola at PLANTSTRONG foods

1:14

dot

1:15

com. Now, let's dig into

1:17

today's show. Well,

1:19

are us, I was trying to narrow down

1:21

what took us ten years to really

1:24

understand and give it to people

1:26

so that in ten days, they had all the knowledge

1:28

that they needed to give this thing a go.

1:31

So, you know, I read a ton

1:33

of books and did a lot of research

1:36

and got certified PlantPowered but

1:38

I wanted to give people something that was short

1:40

and sweet, just enough information. So

1:43

in that day zero, it's some

1:45

kind of initial questions

1:47

people might have and then getting into the

1:50

why? Why should I do this? Why is

1:52

this skin for the planet? Why is this skin for

1:54

me? So just giving people some

1:56

back ground and letting them know they don't it's

1:58

not gonna take them ten years. They

2:00

can read this and grab ahold of some

2:02

other resources and they will be well on their way

2:05

to eating happy.

2:07

I'm Esselstyn, and welcome to

2:09

the PLANTSTRONG podcast. The mission

2:11

at Plant Strong is to further the

2:13

advancement of all things

2:15

within the plant based movement. We

2:17

advocate for the scientifically proven

2:20

benefits of plant based living and

2:22

envision a world that universally understands,

2:25

promotes, and prescribes plants

2:27

as a solution to empowering

2:29

your health, enhancing your performance,

2:32

restoring the environment and becoming

2:35

better guardians to the animals we share

2:37

this planet with. We welcome you

2:39

wherever you are on your plan strong

2:42

journey, and I hope that you

2:44

enjoy the show. I

2:48

have a confession to make

2:50

my PLANTSTRONG brothers and sisters

2:53

and that is

2:56

ever since I interviewed my guest today,

2:58

Rachel Brown. I can't

3:01

stop exclaiming the

3:03

title of her book For Forks'

3:06

sake. I mean, it's

3:08

just so fun

3:11

to say. Go ahead and say it right now.

3:13

For Forks' sake. I

3:16

mean, it's memorable, it's

3:18

catchy, and it's definitely attention

3:21

grabbing. For ForEx

3:24

sake, I can't stop saying it,

3:27

but there's something about it that just

3:29

makes me happy and that is

3:31

precisely what we discussed

3:33

today. Rachel's simple

3:36

guidebook takes readers on a ten day

3:38

journey from the sad

3:42

Standard American diet to

3:45

the happy diet, and that is

3:47

healthy and plant

3:49

powered yay. Now,

3:52

are you ready to get happy? Well,

3:55

it's inevitable as we talk through her family's

3:58

journey and all of her trusted

4:00

tips for making this transition.

4:03

What does this way of eating even

4:05

entail? And how do you bring your family

4:07

along? Especially if

4:09

they're reluctant for the ride.

4:12

How do you handle the naysayers and

4:14

the questioners? What are some of

4:16

the common misconceptions and

4:18

pitfalls? And how

4:21

do you handle the picky eaters

4:24

in your family? This book is

4:26

easily digestible, but

4:28

packed full of so many tips.

4:31

And as she says on her website, Changing

4:33

your family's food, health, and

4:35

life for the better doesn't have

4:38

to be drastic. Transition to

4:40

healthier, happier whole food

4:43

PLANTSTRONG, no oil eating

4:45

with help from a mom who's

4:47

done it. Here, to

4:49

talk us through How to do it

4:52

is Rachel Brown.

4:55

Rachel Brown. Welcome to

4:57

the

5:00

Thank you, Rip. It's great to be here.

5:02

Yeah. Well, it's nice

5:04

to have you. Tell me where are

5:07

you

5:09

talking to me from?

5:11

So I'm just outside of Santa Cruz,

5:13

California in a little town called

5:15

Scotts Valley.

5:16

Yeah. So is Santa Cruz kind of hippie

5:18

dippy place? Or what what's it like there?

5:20

It does have that

5:22

that vibe a little bit. I think a little like

5:25

off in, you know, Portland, Santa

5:27

Cruz. Those are all kind of in the same category,

5:29

I think. Uh-huh. Well,

5:31

I have a brother that used to live in Santa Cruz

5:33

for a number of years and I went to visit

5:35

him. And I loved the the

5:38

feel and just the vibe of

5:40

of Santa Cruz. I can't wait to

5:42

get back. Let's dive in

5:44

and talk about a book

5:46

that you've recently written that came out a

5:48

couple months ago here it

5:50

is right here. It's called for forks sake.

5:53

And I love saying that. And I love

5:55

saying it really loud and with like a

5:57

lot of like meaning for forks

5:59

sake. How do you say it?

6:02

I the same, really. And I I

6:04

say it multiple times a day sometimes. So

6:06

yeah. For forks

6:07

sake, man, Yeah. For for

6:10

for forex sake. Come on, man. So

6:13

tell me, how did you come up with

6:15

this particular

6:16

title? Because I am a huge

6:18

fan. Well, thank you. You know, it was

6:20

many iterations. I felt like I had a

6:22

lot of titles, some titles that I was trying

6:24

to work together, but I wanted

6:26

something fun and catchy, something

6:29

that wasn't too serious, but

6:31

was attention grabbing. And it

6:34

seems to have done the trick. Amazon

6:36

won't allow me to run ads because

6:38

of the title, so that has been a bit of a

6:41

bit of a bummer. But otherwise, it

6:43

it does get some good

6:44

reviews. Well,

6:45

is that because they're confused they think you're confusing

6:47

fork with the f word or what's up that

6:49

with that? Yes. Well, first,

6:52

they tried to say because I was purporting medical

6:55

advice, and then I pointed out

6:58

it was always it was all research fact,

7:00

fact checked medical advice, and

7:02

so they withdrew that. But then they said,

7:04

yes, that the the fork

7:06

part could be misconstrued to

7:08

be something else and so they didn't want

7:11

run that. I mean, I'm kind of amazed with like

7:13

Pinky Kohl's book and there are a whole bunch of books

7:15

out there that are you know, amazing that

7:18

yeah. But but that it's very, fair

7:20

deal. It's interesting.

7:22

You have a you have a really, I think,

7:24

powerful quote on page

7:26

twenty two of your book,

7:28

and it's the most violent weapon

7:31

on earth is the table

7:33

for. And I didn't know if that's one of

7:35

the reasons why you use that fork

7:37

in the name of your title. And that is actually

7:39

an unknown, you know, who

7:42

who exactly said that. But It is

7:44

so so

7:44

true. Right. Right. It was originally attributed

7:47

to gummy, actually. But when we

7:49

did the fact checking, we couldn't nail that

7:51

down for certain. But yeah,

7:53

yeah, it really is proving to be true

7:55

these days. Just how violent our

7:57

our forks can be.

8:00

Yes, across a myriad of different

8:02

things. So your dedication to

8:05

this, you say, to my husband

8:07

and kids who tried to

8:09

charge smoothie and lived

8:12

to tell about it. Thanks for

8:14

learning with me And may you always

8:17

remember you're getting enough

8:18

protein? So tell me what I what

8:22

how many kids do you have?

8:24

I've got two kids. They

8:26

are turning twenty one next

8:28

week and turning nineteen in

8:30

March. So our youngest is away at

8:33

colleges here, both of them are in college now.

8:35

So this is our first year's empty nesters,

8:37

but they were six and eight when we made

8:39

our transition almost thirteen years ago.

8:42

So, yeah, there was a big learning curve.

8:45

And that dedication, you

8:47

know, especially when they were young, we did a lot smoothies.

8:49

It was a easy way to get a lot of greens in,

8:52

but they weren't too excited about just chomping

8:54

at at the time. And so,

8:56

yeah, I did a lot of smoothies And one

8:58

time, I tossed in a whole bunch of

9:01

chard and, you know, not cutting

9:03

the and that thing was, like, fluorescent green,

9:06

you know, like, bright line greens. Beautiful,

9:08

but almost like a bad science experiment.

9:11

And I said, yeah, you gotta drink it, you

9:13

know. And they took a drink in their eyes, got really

9:15

wide, and I took a taste, and was like, Okay.

9:17

Never

9:18

mind. This You don't have to drink this movie

9:20

because it was high on

9:22

the charred content. Wow.

9:24

And so you didn't you didn't slice it with some

9:26

pan butter and banana and

9:29

one Not enough. No.

9:31

Exactly. I yeah.

9:34

Yeah, I learned my lesson. And from that day forward,

9:36

a lot more lemon juice. And, yes, full

9:38

nut butter in there. And

9:41

and So has your husband been along

9:43

for this ride and been a willing

9:45

partner? Yes,

9:48

you know, so much like you. He was into triathlons.

9:51

He did have Ironman's, and

9:53

he mountain bikes a lot. We have great

9:56

mountain biking around here. And he

9:58

was pretty willing to jump on board. He

10:00

and my daughter both lactose intolerant, so

10:03

that was a easy switch there. But

10:05

he still had this idea that he wasn't

10:08

gonna have enough energy. He used to mountain

10:10

bike with a group of guys every Wednesday for hours.

10:12

And he'd always get a steak burrito.

10:15

On that day, so that he'd be powered

10:17

up to go do his long ride. And,

10:20

you know, we are eating this way at home, but he'd

10:22

still get that once a week, safe burrito. And

10:24

then couple weeks in a row. He didn't have time to

10:27

run over and and get it. There's great talk area

10:29

across the street from his office. And you

10:31

just ate some soup that he'd had from home, and

10:33

he felt incredibly better

10:36

without that steak burrito. And, like,

10:38

that was his aha moment was

10:40

when he realized oh, this thing

10:42

that I thought was really helping me is actually,

10:44

you know, it's actually hurting me. So

10:47

that was that was his main

10:49

transition. But, yes, I mean, it's been, you

10:51

know, it's probably twelve years ago as

10:53

well. So Yeah. And you

10:55

feel like you're you're you're you

10:58

say two boys or a boy and a

10:59

girl? Is it two boys?

11:01

Older daughter, younger son. Okay.

11:03

Okay. Do you feel like your daughter, your

11:05

daughter, and your son, and your husband? Feel

11:08

confident that they're getting all the protein

11:10

they need now?

11:11

Yes, you know, sometimes my

11:13

son will text me like he'll still have friends

11:15

that ask and so, like, well, everybody knows

11:17

soy's bad for you. I'm like, which friend

11:20

is this? You know, can can I just text him?

11:22

Like, are you kidding me? So,

11:24

yes, they are. You know, my daughter, when she

11:26

moved out of the dorm, she moved into a house

11:28

with four other vegans. My

11:31

son is eating completely plant

11:33

based at school, you know. And so when I talked

11:36

to parents now, I'm like, you might find

11:38

it hard to believe that the kids that you're having a

11:40

hard time eat vegetables as elementary school

11:42

aged kids or something, could

11:44

be in college living out of your

11:46

home choosing to eat plants

11:48

all on their own, but it really

11:51

works. So, yeah, they're doing

11:53

a great job and they are confident.

11:55

And I think mainly because they

11:57

know how they feel. They've they've experienced

11:59

the benefits themselves. So

12:01

Yeah. Yeah. Well,

12:04

nice nicely done with your family. So

12:07

what I wanna do is I wanna go through

12:09

and I don't want you to give me everything, but

12:11

I wanna go through your ten days because you

12:13

basically say, the book is for the most

12:15

part, It's a quick guide

12:18

and it's you you run through it

12:20

ten days to what you're

12:22

using the acronym happy

12:25

Right? Which stands for what?

12:27

Healthy and Yay.

12:30

It's, you know, cold food plant base.

12:32

No oil is hard

12:33

to, like, no. You know, I mean, this

12:35

is hard one to go. So I thought

12:37

sad to happy. Yeah. No. It's

12:39

to me, it's absolutely brilliant, sad,

12:41

meaning the standard American diet to

12:44

happy. It's yeah.

12:46

I think it's I think it's brilliant. So

12:48

what I wanna do is let me just toss

12:50

out to you

12:53

a little something from each one of the days

12:56

And then if you could if you could riff

12:58

on that, I think that would be really beneficial

13:00

for the listener. So first,

13:03

day zero, you have day

13:05

zero, and and basically

13:08

that, you say, from ten years

13:10

to ten days. So

13:13

It's a little bit ambiguous

13:15

for somebody at home that does hasn't read

13:17

the

13:17

book. What does that mean? Well, for us, I

13:19

was trying to narrow down what took

13:22

us ten years to really understand

13:25

and give it to people so that in ten

13:27

days, they had all the knowledge that they needed

13:29

to give this thing a go. So,

13:32

you know, I read a ton of books and

13:34

did a lot of research and got certified

13:37

implant based nutrition, but I wanted to

13:39

give people something that was short and suite,

13:41

just enough information. So

13:43

in that day zero, it's some kind

13:45

of initial questions people

13:47

might have and then getting into the why.

13:50

Why should I do this? Why is this good

13:52

for the planet? Why is this good for me?

13:54

So just giving people some background and

13:57

letting them know they don't it's not gonna take them ten

13:59

years. They can read this

14:01

and grab ahold of some other resources and they

14:03

will be well on their way to eating

14:05

happy. Howard Bauchner: Yeah, and there's so

14:07

much wonderful information

14:10

out there that makes it so much easier

14:12

you know, some of these pioneers that

14:14

did it, you know, forty, fifty, sixty

14:16

years ago. So tell

14:20

me, like, personally, before

14:22

we jump into the days, what

14:24

was it that inspired you? To,

14:26

like, even, like, go down this path.

14:29

I'm sure there was some sort of a

14:31

trigger. Howard Bauchner:

14:33

Yeah. So, you know, my group

14:36

healthy. I played sports. I

14:38

was really active. And in

14:41

my early twenties, I was told I had high cholesterol.

14:44

And This was mainly concerning

14:46

to me because my dad had high cholesterol and

14:48

he had always been on cholesterol medication ever

14:50

since I could remember. And

14:52

he would take cholesterol medication and then he'd

14:54

have some side effect like lose his

14:56

taste or something and he'd switch medications

14:59

and I just knew I didn't wanna do that if

15:01

I didn't have do. And then

15:03

my mid twenties, my nephew was diagnosed

15:06

with cancer. He was five years old,

15:08

and his mom was in nursing school at the

15:10

time. And she had a professor who

15:12

asked her if she'd looked at the role of nutrition

15:15

in cancer. And that professor

15:17

suggested some books and my sister-in-law

15:20

at that time, they had like a small hobby farm.

15:22

I mean, when she'd come to my knowledge, she taught me how

15:24

to pull mozzarella cheese. So we're making

15:26

cheese and we have chickens. They had chickens

15:29

and they grew in their meat. She had huge

15:31

veggie garden as well, but it was it was

15:33

kind of the whole, you know, home setting thing.

15:36

But she started reading these books, and they started

15:39

overnight. They were doing, like, gerson

15:41

therapy, and just

15:43

fully went in to plant based

15:45

eating. And once she passed

15:47

these books on, I started with the China study.

15:49

I watched forks over knives. And honestly,

15:51

I was mad. I was mad

15:54

that nobody had told me this information. Every

15:56

time I went to the doctor, I was told I had high

15:58

cholesterol, they'd say, well, exercise a little

16:00

bit more, which I was already doing and

16:03

maybe cut out some cheese and eggs, you

16:05

know. That was that was all they gave me. So

16:08

so fun any of this information made me

16:10

mad, but then really

16:13

glad that this was actually possible that

16:15

I wouldn't have to take medication for

16:17

the rest of my life. My

16:19

dad's dad had Alzheimer's and

16:22

he passed away from pancreatic cancer. My

16:24

uncle, my dad's brother, also died pancreatic

16:27

cancer. So, you know, there

16:29

were some family reasons that

16:31

in looking at disease and disease

16:33

around our family, there were big reasons

16:35

to be as healthy as possible. So

16:38

finding out that what I put

16:40

in my mouth was, you know, lifestyle,

16:42

that was ninety percent of whether I

16:44

got the disease, not, you know, fearing

16:46

this, oh gosh, I'm gonna get Alzheimer's, I'm gonna

16:48

get pancreatic cancer. What can I do? And I

16:51

think was just really

16:52

enlightening. And I wanna share it with everybody

16:55

right now. And it's it's remarkable

16:57

to me how, you know, it seems

16:59

like your first introduction to this

17:01

was a friend

17:04

that told you, hey, you should check out the

17:06

China study. It's amazing what the China

17:08

study is done. Same thing with the documentary

17:10

forks over knives. It's it's

17:13

really remarkable. So so grateful

17:15

that that those that those are out

17:17

there. Alright. So let's move on to day

17:19

number one. Okay? So

17:21

day number one, and and and again,

17:24

we're doing just kind of I want you to do

17:26

an abbreviated version because we

17:29

don't want We don't want you to tell people exactly

17:31

what the books about in this clarity. But

17:33

day one is what eating plant

17:36

based what it entails?

17:39

Well, for the most part, I I think

17:41

breaking down for most people, you know,

17:43

maybe or maybe not they for the term Whole Food

17:46

no oil. So just breaking down,

17:48

like, what are we even talking about and trying

17:50

to put it in really simple terms, you know.

17:53

Like, don't need anything with a face

17:55

or a mother, and you've got it pretty much covered.

17:57

You know, some some easy things to remember.

18:00

I like your crap calorie rich and

18:02

processed, you know, trying to avoid things

18:04

that aren't real foods. So,

18:07

figuring out what it means to

18:09

not eat oil. And is that even possible?

18:12

How do you even start to think about that? But,

18:15

Yep. Breaking down what it is

18:17

to eat whole food PlantPowered, no oil,

18:19

or happy.

18:20

Yeah. Yeah. And you're pretty

18:23

you're pretty keen on the no oil too, aren't you?

18:26

We are. And, you know, I have to thank your

18:28

dad for that because watching

18:31

these studies or watching him in action with

18:33

people. I mean, I just sticks in my memory

18:35

from forks overnight when he had somebody

18:38

who was eating healthy, keeping

18:40

the food journal all that. And then

18:43

I wanna say was the spouse or something had

18:45

added in like two tablespoons of

18:47

of olive oil, like throughout the week and their

18:49

numbers shot up. And we

18:52

have had that experience. We did genetic

18:54

testing found out were APOE, my

18:56

son and I and my dad, so stay

18:58

on that line. APOE four

19:01

three. So it's important to us

19:03

to not add any extra cholesterol, to

19:05

not add any extra saturated fats.

19:08

Yeah, just just for the health of our arteries

19:11

and our body overcreates cholesterol

19:13

anyway. So we're really careful about

19:15

the added oil and that

19:17

one catches I mean, a lot of people can jump on

19:19

board with not eating animals, but they're like, whoa,

19:21

whoa, whoa. You know, I I can't have olive

19:23

oil. How am I supposed to cook? So yeah.

19:26

Trying to debunk some of those myths. Yeah.

19:29

The the the oil is hard one for a lot of people

19:31

to get their heads heads around. You

19:33

mentioned APE fourth

19:36

APE, I think it was something four,

19:38

three. So was that is that a is

19:40

that something that makes it harder

19:42

for you to clear out cholesterol?

19:44

Yeah. So the APOE gene,

19:48

everybody has one of six of those

19:50

genes. So this like

19:52

my favorite way to describe it is when people

19:54

say red wine and chocolate are good

19:56

for you. Well, maybe for people

19:58

on one end of those six genes,

20:01

their bodies deal with it easier, process

20:03

it differently. On the other end,

20:05

it's gonna be horrible. Those

20:07

people's bodies won't deal with it. And then the people

20:09

in the middle probably go either

20:11

way. But yes, the

20:13

APOE four four is

20:15

that genetic predisposition for those

20:17

are people who get Alzheimer's in their forties

20:20

and fifties. So

20:22

we're not at that extreme, but we're

20:24

one step in from that. So,

20:26

and our doctor recommended just

20:28

because of our high cholesterol even when

20:30

they initially had cut out some things. And

20:32

my cholesterol, really what did it

20:34

for me was when we did this for ten

20:36

days, my cholesterol dropped fifty

20:38

points. And my doctor said, what

20:41

are you doing? Whatever you're doing, keep doing it

20:43

because I couldn't do that with medication. And I knew

20:45

I didn't want to be on medication. So,

20:48

yeah, when our cholesterol

20:51

was kind of hooked and not dropping anymore.

20:53

He said, you know, we could use genetic testing,

20:55

but I wouldn't unless there were some other

20:57

family history, but then finding out about my grandfather

21:00

and uncle who had pancreatic cancer. And

21:02

my grandfather had Alzheimer's. My dad's

21:05

now in early stages of Alzheimer's. So

21:07

it was worth it to us to do the testing.

21:10

But that being said, learning

21:12

that that's really only ten percent

21:14

you know, ninety percent is lifestyle,

21:16

what we're doing. So it's

21:19

helpful to know, but not not

21:21

necessary.

21:22

Well, and and I've had the Sherr's eyes on the

21:24

podcast as well and read their books and

21:26

they, you know, even if you have

21:29

the I think you said it was the APOE forty

21:32

four that, you know, that gives

21:35

you a greater predisposition for Alzheimer's.

21:38

Again, it's like this lifestyle

21:40

can totally help build a

21:42

fortress from

21:44

you acquiring that disease.

21:49

So let's move on. Let's move

21:51

on to day number two, which,

21:54

you know, you talk about how to make

21:57

this this way of eating

21:59

successful and lasting. That's

22:02

a that's a trick. So what are your thoughts?

22:04

Yeah. You know, I talk about knowing yourself

22:07

I think it's really helpful to pause

22:09

and go, how do normally

22:11

do things? You know, am I a black and white person?

22:14

Am I somebody who dives all

22:16

in and I'm ready to clean out my fridge

22:19

and my cupboards and, you know, give this stuff

22:21

away rather than hide it in my garage for a

22:23

while, Or am

22:25

I somebody? Am I more of a slower doctor?

22:27

Am I gonna be somebody who wants to add

22:29

in something helpful? Once

22:31

a day or, you know, pick a few things every

22:33

week. So starting with that will be

22:35

more helpful because you're gonna

22:38

tend to do things like you've always done things.

22:40

So you know, if you're a slow starter,

22:42

but you jump all in, that might

22:44

be difficult. So just knowing yourself and

22:46

then attacking this with

22:48

Gusto from however works best for

22:50

you. So I think that's a great starting

22:53

point and necessary to kind of get you

22:55

on the right track, though, when you're

22:57

looking at at doing this. So you can go

22:59

either way. The the end goal is the

23:01

same. I think it's helpful

23:03

for people to If they

23:05

can, do it in ten days, get

23:07

the blood work before and after because you

23:09

really notice such difference when you

23:12

give up everything, When you

23:14

get rid of all the oil and the animal products,

23:16

you're just you will notice in your body such

23:18

a benefit so rapidly and not

23:20

that it won't happen, you know, longer over

23:22

time if you're adding in things, but and

23:24

slowly getting rid of things. But you'll just it'll

23:26

be so

23:27

profound, I think, if you do it in

23:29

ten days. So, setting people up for success

23:31

there. How did you come up with a number ten?

23:33

Why ten days? Why not nine or eight

23:35

or or seven? Like, I I

23:37

know, one of my books was the engine two seven

23:39

day rescue diet. So why

23:41

ten? Yeah. Yeah. I've got that book. It's a

23:43

great one. You know, ten

23:45

really was more around two

23:48

weeks, about every two weeks, our taste buds

23:50

change. So it

23:52

was a a number that you could

23:54

grab a whole bag of, and and

23:57

give yourself enough time in that,

23:59

you know, sometimes around day two or

24:01

three, you might not be feeling awesome if you've

24:04

given up, you know, sugary junk that you're

24:06

used to or, you know, high fats

24:08

that your body might be crying out for

24:10

those things that it's missing. But

24:13

by that seven to ten day mark, you're

24:15

really noticing the benefits. You're probably

24:18

already feeling so much better,

24:20

energy wise, you know, sleep wise,

24:22

digestion wise, your skin might be clearing

24:24

up. All these amazing things that can

24:26

happen in just ten days. But To

24:28

your point, you know, I had to put a disclaimer

24:31

in the beginning of the book because if you're on high blood

24:33

pressure medication or you're taking insulin,

24:35

it might only be two days. If you go

24:37

all in, you might need to lower your

24:39

medication. So things can happen so

24:42

rapidly. Attendees felt like

24:44

a safe amount of time

24:46

to really give it to get into kind of some

24:48

new habits and really experience

24:50

the benefits.

24:52

Mhmm. No. I I agree. I think ten

24:54

is great number for that. You

24:56

have a quote in your book, and

24:58

you have a lot of great quotes. You start off each

25:00

chapter with, I think, a really compelling playing in

25:03

contemplative quote quote. But this

25:05

one knowledge is knowing that

25:08

a tomato was a fruit. Wisdom

25:10

is not putting it in a fruit salad.

25:13

And it's so true because I don't think I've

25:15

ever put a sliced tomato in

25:17

a fruit salad. It just doesn't go

25:19

well. But on day three,

25:21

you're all about making kind of some

25:24

some nice easy replacements as

25:26

you're kind of getting into this lifestyle.

25:29

Like, give me some examples.

25:32

Yeah. So I encourage everybody to sit

25:34

down with their family or their partner

25:36

or if it's just them to make a list of

25:38

your favorite foods. You know, what are your favorite

25:40

meals? So our kids when we started

25:42

this, they were six and eight, like I said. And

25:44

on that list was, you know, enchiladas,

25:48

and lasagna, and cheeseburgers

25:51

and, you know, those kind

25:53

of foods. So we made a list of their

25:55

favorite foods. And then

25:58

I just started to look up recipes

26:00

that were whole food PlantPowered, no

26:02

oil versions of those same foods.

26:04

So I highly recommend that

26:07

people don't don't try

26:09

and go just to salads. You

26:11

know, you're not gonna last if you just start giving

26:13

up everything you used to eat and you moved to just

26:15

eating salads. I mean, there are some amazing salads

26:18

out there. I think I could do that now for sure. But,

26:20

you know, if you if you're kids or you love

26:23

macaroni and cheese bake, there are some amazing

26:25

macaroni and cheese bakes that you can make that

26:27

are plant based. We make a lasagna that

26:30

we feed to friends and family who aren't plant

26:32

based, and they don't really know it's even plant

26:34

based. Because it's got a lot of chewy mushrooms

26:36

in it. And, you know, so there are lot of foods that

26:38

you can kind of use as a transition or

26:40

a gateway into getting into as your

26:42

tastes are changing, as your taste buds are

26:45

reawakening and changing literally, you

26:47

can eat some of your favorite foods just

26:50

to make them plant based.

26:52

Yeah. So you mentioned

26:54

gateway, which leads me to day

26:56

four, where you also talk about

26:58

some transition foods?

27:01

And how and what are in

27:03

your mind, what are, like, some transition

27:05

foods that fit into this

27:07

ten day

27:09

jump start. Yeah. So, you know,

27:11

I honestly in transition foods,

27:14

I really need more foods

27:16

that you're used to eating, but that

27:18

are Whole Food PlantPowered No Oil.

27:20

So I'm not talking about, like,

27:22

highly processed vegan hot

27:24

dogs. I'm talking about a

27:26

carrot dog that you, you know, marinate

27:29

and you make at home. So this

27:31

is a hard thing because these days, you know, thirteen

27:34

years ago, it's harder to find recipes

27:36

for PlantPowered foods, you know, whether on the

27:38

Internet or in a cookbook. Nowadays,

27:40

there's tons, but also when you go

27:42

to the store, it can be confusing for people

27:44

who are new on this journey to

27:46

see all these vegan cheeses

27:49

and sausages and lunch meats and

27:51

bars and all this stuff. But when you look at the

27:53

ingredients can't pronounce the ingredients.

27:56

There's four hundred ingredients, you know.

27:59

So I I cannot

28:01

to point people in the direction

28:04

of eating, you know,

28:06

junk vegan food. Some

28:08

people can use it as a transition, you

28:10

know, to get off their astronomy sandwich

28:12

or something. Maybe they use a, you know, a

28:14

a bourbon meat or something, you know, to make

28:16

their their normal thing. But as as

28:19

much as possible, I would suggest you

28:21

know, making some whole food plant

28:23

based versions of your favorite foods.

28:25

Yeah. I know that's that's

28:27

what we did at fire station and how I was

28:29

able to help get a bunch of burley

28:31

Texas male firefighters to do

28:33

this by doing, you know, plant

28:35

based burgers, plant based shepherd shepherd's

28:38

pies, plant based lasagna, plant based

28:40

pizzas, all that good stuff. You mentioned

28:42

carrot dogs. Do you

28:44

have a favorite favorite way of of

28:47

cooking up AAA carrot

28:48

dog? Because if you do carrot dogs,

28:51

right, they rock.

28:54

It's one of those things that I initially preapproved

28:56

like seriously come on, a carrot

28:58

dog and then we've probably tried four

29:00

different recipes, and I liked them all, honestly.

29:03

But man, a little bit of liquid smoke in

29:05

there really makes the difference. I mean, it

29:07

just gives it that amazing

29:10

kind of barbecue flavor, even if you're

29:12

not gonna barbecue it, even if you're gonna, you

29:14

know, cook it in your oven or whatever. But

29:16

yeah, I don't think you can go wrong. With a carrot

29:18

dog. And kids love those things, you

29:20

know? It's it's so fun. Yeah.

29:22

To me, it just it has to get soft enough.

29:25

It can't be hard. It's gotta be, like,

29:27

soft all the way through. A little bit of

29:29

liquid smoke. Yeah. Put it on that bun

29:31

with all the fix ins, you know, whether it's onions,

29:34

relish, you know, everything

29:36

that you like and you're you're you're in

29:38

carrot dog business.

29:41

Yes. I think it is key. You got a marinade

29:43

for quite a long time, maybe even overnight. That's

29:45

how the ones we like to get that texture.

29:48

Right? But yes. I mean, it's like

29:50

burgers to me. I I never really like

29:52

it. It wasn't hard for me to give up burgers because

29:55

I like all the fixings on top. It's

29:57

not so much the meat. For me. So

29:59

I'd, you know, a care dog with everything on

30:01

it, so

30:02

delicious, a, you know, black

30:04

bean burger with everything on it. Doesn't

30:06

get any better. Mhmm. Mhmm. Alright.

30:08

Let's move on to day number five. Now

30:11

that I have a carrot dog flavor in my mouth,

30:13

What are are what are you found,

30:16

Rachel, or some of, like, the common pitfalls

30:19

that people

30:20

jump into or fall into? And how can

30:22

we avoid them? Well, I mean, just from the

30:24

get go, I would say, oftentimes, people

30:26

won't even give it a go because they think

30:29

this is going to be really expensive, or

30:32

I don't have the time to do this. Those

30:34

are two of the biggest ones upfront that people

30:36

say, and or I don't live next to

30:38

a whole food, so I can't do this, you know.

30:40

And so I like to dispel

30:42

those, you know, those are major pitfalls right

30:45

out of the gate. You're gonna save money. You're not

30:47

gonna spend it any more time eating this

30:49

way than you do. Already, you

30:51

have to cook food to eat. So, you

30:53

know, when you take out the shopping for that

30:56

meat, fish, you know, dairy,

30:58

eggs, all that, the prepping of the

31:00

meat, chicken fish, all that. You know, you're not

31:02

you're not doing any of that. Anymore. You got

31:05

plenty of time to chop some

31:07

vegetables or pull vegetables out

31:09

of the freezer, you know. If if

31:11

you're if you're feeling time constrained or money constrained,

31:13

there are ways to do this that make things

31:15

even easier. And Yeah,

31:18

even college students, even ten year

31:20

olds. I added Jeff Novick's soup

31:23

recipe that he came up with when his

31:25

daughter was ten years old, and he needed something

31:27

for his daughter to be able to make when she got

31:29

home from school, before he got home from work.

31:32

He says famously, you only need

31:34

a can of butter and a pair of scissors to make

31:36

the soup. Can It's really true. I mean,

31:38

it's frozen vegetables, it's canned beans,

31:40

canned tomatoes. You make a batch of

31:42

that and and you've got food for the whole

31:44

week. So, yeah, there's some really

31:46

easy ways to stay out of pitfalls

31:48

that are that are common.

31:50

Yeah. And you have a quote in here

31:52

as well that I that I adore and

31:54

I think it's so apropos, especially

31:57

considering what I've seen over the last,

31:59

I don't know, thirteen

32:01

years since I've been coaching people

32:03

and helping people. And here's

32:05

the quote. It's not that some

32:07

people have will power and some people

32:09

don't. It's that some people are

32:12

ready to change and others are

32:14

not, and that's by James Gordon, MD.

32:17

So I find that when you

32:19

want something bad enough, you just

32:22

make it work. You figure it out. And

32:24

all those pitfalls just become

32:26

little like yeah, they're they're little hurdles

32:28

along the way, but, you know, you get

32:30

you get over them and and you

32:33

and you're you're you're just You

32:35

don't get hung up on them. Right? And

32:38

they're not gonna be the excuse

32:40

that drives you away from this lifestyle.

32:42

True. It's just, like, the the famous right

32:44

now of racing, right, that choose your hard. Right?

32:47

And yeah. So some things are take

32:49

a little more time or take some getting used would

32:51

argue it doesn't actually take more time, but

32:54

maybe it's a new way of doing things and

32:56

that's always little challenging. But like

32:58

you said, in a little bit of time, it's gonna

33:00

be new normal for you. And

33:02

I would argue that choosing this

33:04

new way of learning to eat in a new lifestyle

33:08

more than pays off in the long run when

33:10

you're not choosing to live with disease or

33:12

ill health or pay more in medical

33:14

bills and medications and all that down the

33:16

road. So It's a great trade off.

33:18

And for people that think, oh my gosh, there's you

33:21

know, that you're just starting and you you think

33:23

what am I gonna eat? There's like nothing to eat. As

33:25

you said earlier, I'm just gonna eat salads.

33:28

And for people, I think

33:30

that want to level

33:32

set and realize how

33:35

absolutely good.

33:38

We have it. Take the hungry

33:40

for change challenge, which you, I think, in your

33:42

family or your husband

33:43

took, you tell everybody a little bit about

33:45

that challenge and what

33:47

that entails? Howard Bauchner: Yeah, Nathan,

33:50

George. A great man.

33:52

He is back in England now, but this

33:54

was a challenge that you could do. You would

33:57

send away for this box and you got a box

33:59

and it was enough food. It was your food for

34:01

the week. So in it was a bag of

34:04

rice and a bag of beans and

34:06

a bag of oats. And basically,

34:08

the challenge was to eat like ninety

34:11

percent of the world eats for

34:13

a week. And then the money that you didn't

34:15

spend, you were you were also allowed couple black

34:17

coffee or black tea, more of the

34:19

country or more of the world drinks black tea.

34:22

You could add in like some onion and and

34:24

stuff to your beans if you wanted, but basically

34:26

you got like a cup of oatmeal in the morning. And

34:28

about a cup and a half, I think it worked out to

34:30

be of rice and black beans for lunch and

34:33

dinner. And It was

34:35

just meant to show you that a lot of

34:37

people, this this is what they they

34:39

have all the time, you know. And

34:41

so at the end of the week, you would give extra

34:44

money that you save from all the other stuff that you weren't

34:46

teething and you donate that to some organization

34:48

wherever you felt like you wanted to. And

34:51

it was just such a wonderful practice. My

34:53

daughter was an elementary school, and

34:56

we told them they could add in some other foods,

34:58

you know, and They have fruit,

35:00

but really they they have the same thing

35:02

as we did. And she

35:05

found this, like, a game that was,

35:07

like, you did Mac Pro.

35:09

Problems online and you would earn some

35:11

rice and it would go to children who were

35:13

hungry. So it was like just this catalyst

35:15

for change, we're thinking differently about

35:17

the food that we have and the food that we

35:19

choose to eat. And, you know,

35:22

anytime we would get kind of like, oh,

35:24

hey, I'm maybe missing a little something or

35:26

I'm feeling kind of bored with what we're eating, we would

35:28

go back to do kind of our own version

35:30

of the hungry for change and just eat

35:32

rice and beans for a few days, eat and

35:34

plain oatmeal, and it makes

35:36

you really thankful in a short amount of time for

35:39

all these amazing things you can, you know,

35:41

add back in plant based things

35:43

topics for your rice and beans and,

35:45

you know, corn tortillas and salsa and

35:47

all this other stuff that we enjoy all

35:50

the time, but it really was what

35:52

really was a game changer for us to think

35:54

about what we have differently?

35:56

Howard Bauchner: You know, it's interesting because

35:59

I I that

36:01

box of oatmeal, black beans,

36:03

and rice. That's

36:06

like practically what I subsist on. Right? And

36:08

there's some, you know, put potatoes

36:10

and some fruits and some, you know, vegetables

36:12

in there. But I would

36:15

adore that and

36:17

to me, you're you're getting every almost everything

36:19

you need right there in those three food groups.

36:22

And I used to Rachel back

36:24

before I had children every year I would

36:27

crossed the Rio Grande River and I go into

36:29

Mexico, usually mountain bike.

36:32

And we would leave our mountain bikes with

36:34

a goherter named Felipe, and then we'd go

36:36

up into the Sierra Adre mountains

36:38

there. And I kid

36:40

you not. What he had for

36:42

breakfast, lunch, and dinner was homemade

36:45

corn tortillas, over a

36:47

basically a a barrel that he turned into

36:50

a a stove and an oven,

36:52

and then also he had refried

36:54

pinto beans. And that's what he had for

36:57

breakfast, lunch, and dinner. And

36:59

he also had some limes. But it's like,

37:01

we have it so good,

37:04

so easy. And is such

37:06

a cornucopia of offerings for us

37:08

that, you know, it's like

37:11

open your eyes and realize this

37:14

is not difficult.

37:18

Yeah. And and all that we have is,

37:20

you know, we think it's such such an amazing

37:22

thing and so wonderful, but it can get

37:24

us into trouble having all these options,

37:26

you know. Suddenly, we're not happy, and

37:28

we have so much. And it sometimes takes,

37:30

like, pairing back we go down

37:33

to Ticat, Mexico and build homes.

37:35

And it's so easy to eat

37:37

plant based down there just like you said. You know, there's

37:39

there's always cornbreadbreadth, there's always beans.

37:41

There's always lime.

37:43

Yeah. I mean, it's it's amazing, super

37:46

simple, but super satisfying. I'm gonna

37:48

I'm gonna jump day six and go right to day

37:50

seven. And you mentioned earlier that your

37:52

kids started this when they were, I think, six

37:54

and eight roughly. So how

37:56

did you please your kids? And what do you do

37:58

to get a picky picky eater on board?

38:02

Yeah. I included some ideas

38:04

for that just because I think my

38:07

son was a lot more picky than my daughter was.

38:09

He was couple years younger. And,

38:12

you know, just things like cut

38:14

the color green, but I didn't wanna

38:16

eat, you know. So hence the smoothies with a ton

38:18

of blueberries to make it, you know, purple

38:20

bluish rather than green. But,

38:23

you know, just employing some different

38:25

kind of tricks and tips, you

38:27

know, we would make dinner a game

38:29

time. So for a while, he didn't

38:31

like eating soup. I don't know why, but

38:33

we made the soup game, which was like close

38:35

your eyes, and I'll give you a bite. Can you

38:37

tell me what vegetable it is? You know?

38:40

And he would get it wrong, like, nine times out

38:42

of ten, but he loved playing the game. You So

38:45

You'd always say, oh, it's white broccoli.

38:47

We're like, right, that's cauliflower. So

38:49

you love the game. Coming up with

38:51

some other things, I've I've read about this thing in

38:54

some mom's journal and it was like a jar

38:56

of questions, you know. So pulling out

38:58

a jar, having a new table, everybody

39:00

gets to pull out a question and then

39:02

you answer it. As you're sitting there. I

39:05

think, honestly, in consulting with

39:07

people now and talking with young families,

39:09

part of what's so hard is that a lot

39:11

of people aren't pausing to sit

39:13

down and eat meals together. Or

39:16

if they're sitting down, they're looking at tablet

39:18

or a phone or, you know,

39:20

it's it's just not it's

39:22

not kind of that sacred space that it used

39:25

to be or maybe you know, older folks

39:27

like me were up with. So,

39:29

yeah, encouraging families, especially with

39:31

young kids, to make it an

39:33

enjoyable time together, you know,

39:35

asking questions and listening. And when you're

39:38

engaged in conversation and having fun

39:40

or asking, you know, your older sibling

39:42

or younger sibling a question that you got to pick

39:44

out of a jar, it can be really fun. And

39:47

if you're hungry, if you haven't had a string

39:49

cheese and some goldfish, you know, an

39:51

hour ago, but you were outside playing

39:53

or having a dance party, you know, while

39:55

helping cut dinner. Then you're gonna be

39:57

hungry and you're actually gonna eat what's in front of

39:59

you. So, yeah, some some tips like

40:01

that.

40:02

You know what? III like all those

40:05

and we

40:07

we have made it a habit now. I'd say

40:09

five out of the seven days, we

40:11

set the table. We have a a lazy

40:13

Susan table. It's in the

40:15

dining room now that used to be

40:18

just like where people would leave stuff.

40:20

And we leave all the

40:22

screens behind And then

40:25

every dinner, we go around and we do the

40:27

Row Storn game. So what's a a good

40:29

thing that happened to you today and what's something that

40:31

was kind of a pain in your side? And

40:34

it's awesome because everybody gets a chance

40:36

to talk. We're we're eating

40:38

or we're, you know, we're eating the this wonderful

40:40

whole plant based food. And

40:43

as you said, this has become sacred

40:45

time for us, and everybody enjoys

40:48

it now. So yeah.

40:50

Yeah. We we did the high

40:52

low, what the heck? That was our version of the

40:54

rose thorns. So a high from the

40:56

day, a low, and a what the heck. And

40:59

you learn something from every person.

41:01

It's it's really fun.

41:03

I like what the heck? Well, I'll I'm

41:05

gonna add that tonight. So,

41:07

hi, hello, and so what the heck is

41:09

kinda like something crazy and

41:11

wild that happened to you? Yeah.

41:13

Yeah. Something weird. You didn't know what to do with

41:15

it. It

41:16

was just like, yeah, this this odd thing today

41:18

happened, you know? I like that.

41:20

Alright. Good. Good. Good. Alright.

41:23

Let's talk about day eight,

41:25

which you talk about eating out.

41:27

And this is something that everybody wants

41:29

a break from cooking now and

41:32

then. And It's

41:34

nice to have strategies to

41:36

make it work with,

41:38

you know, Chinese, Japanese,

41:42

Indian,

41:43

Italian, Mexican,

41:45

how do you recommend we eat

41:47

out? Yeah. I would say this is something that

41:49

has changed a lot in thirteen years.

41:52

I'm sure you would agree. Like, there are

41:54

options. A lot of places that there didn't used

41:56

to be options. But even

41:58

if you're eating somewhere where there aren't options,

42:00

even if you're in a traditional steakhouse. You

42:02

now know what plants are, what

42:04

whole foods are. Right? So you can

42:07

order a baked potato. You can order

42:09

three sides of veggies, you know. They've

42:11

got a green that they'll cook or they've

42:13

got broccoli or something. You can load that on

42:15

your potato. A side of beans,

42:17

maybe big beans or something. You can make it work

42:20

at a steak house. A lot of times,

42:22

yeah, more ethnic

42:24

restaurants have vegetarian options

42:26

already. And so it's not that hard

42:28

to make a change from vegetarian option to a

42:31

vegan option. The one

42:33

thing with eating out is that we've just

42:35

mainly accepted your probably gonna have

42:37

some oil. I mean, we will try. There's

42:39

some tactics you can try to

42:41

to not have oil or lessen your

42:43

oil consumption. But But yeah, it's

42:45

really not as hard as you think it might be.

42:47

You know, if you're outrunning errands and

42:49

you're starving and you forgot to bring something,

42:51

you can go to a subway area sandwich

42:54

shop and get a loaded veggie sandwich.

42:56

Just tell them to put all the veggies on there

42:59

with some mustard and, you know, maybe little

43:01

vinegar and you've got amazing one. So

43:04

once you know a few tricks and once you've got down

43:06

what is school food and plant

43:07

based, no oil, you'll be able to find

43:10

what you need. Yeah. You can

43:12

even go to Taco Bell and actually

43:14

-- Yeah. -- really close

43:16

to making it work there. And had a had

43:18

a guest on the podcast that she

43:20

totally recommended Taco Bell.

43:25

My son my son and his friends would

43:27

be Taco Bell. Yep. Yeah. Yeah.

43:29

So let's talk let's move on to day number

43:31

nine. And this is something that is

43:34

very real, and it's something

43:36

that people that are just jumping into

43:38

this lifestyle are gonna encounter, and that's

43:40

people asking you a lot of questions

43:43

like what in the world are you doing. And

43:45

I'm gonna tee you up right now.

43:48

So what do you say? What's your response,

43:50

Rachel? When somebody says,

43:52

Rachel, You gotta be kidding me.

43:54

This is the most extreme thing that

43:58

that that you and your family

44:00

have ever done and we have no interest

44:02

in

44:03

this. Yeah. So I've learned a lot

44:05

in this area over the years,

44:07

Rip. And it really depends on who's

44:09

asking me. Now, you know, when we

44:11

started out, we were like, preachers.

44:14

We wanted to tell everybody about this

44:16

and how they needed to do this and how

44:18

it's gonna just change their life and

44:20

be so amazing. And we quickly

44:22

realized if we wanted to have some friends, we

44:24

needed to, like, turn it down little

44:26

bit. So so

44:28

we've backed off and We don't need

44:30

friends right now. Come on. I COBRAided.

44:36

Yeah. We just were like, oh, no. I think people

44:38

are avoiding us in line for the pollack, you

44:40

know. So I I

44:42

just take a very stance now. You know,

44:44

if somebody is like, combative in

44:47

their question. I might employ one

44:49

of Doug Weil's tactics, which I just love

44:51

and and say, yeah, you're right. I might

44:53

not be getting what I'm meeting. I might die

44:55

next week approaching deficiency. And just leave

44:57

it at that. You know, because then they're kinda caught up guard

44:59

like, what? Are you serious? Yeah? Or

45:02

I might just say, yeah, you know what?

45:05

My doctor said that I should eat this way and it seems

45:07

to be working for me. You know, so take like

45:09

a nonaggressive stance. Other

45:11

times I channel my doctor McDougal

45:14

and I I just

45:16

let them have it and I give them, you know, some

45:18

statistic or Yeah,

45:21

I'll I'll argue. But yeah,

45:23

I try not to let it get the better of me because

45:25

I would just be so frustrated in trying to

45:27

share this information, kind of back the very beginning,

45:29

you know, people aren't ready for it, then

45:32

they're gonna they're gonna have every excuse

45:34

in the world. And we realize that talking

45:37

about food is like talking about

45:39

sex or religion. I mean,

45:41

people are really up in arms sometimes

45:43

about what they eat and why. So

45:45

even if they don't know why they eat what they eat,

45:47

even if they don't know the science behind it, they

45:49

still will defend it. So,

45:52

yeah, choose your

45:53

battles, I guess, is what I would say.

45:55

So you in the book,

45:58

you talk about, you know, how if

46:00

somebody was to say was to say, this

46:02

is really Rachel. This is rather

46:04

extreme. You used

46:06

my father's quote from forks over

46:08

knives. Can do you remember what that is?

46:10

Can you Yeah. I mean, some

46:12

people think it's extreme, but, you know, some

46:14

people think think it's extreme to get

46:16

your chest cut open and have a, you know,

46:19

vein from your leg, put in your, you know,

46:21

a heart, like otherwise known as bypass

46:23

your

46:23

dream. Right? So Yeah. I love

46:25

that quote. It's so true.

46:28

Yeah. III

46:31

agree. I like it too. That to

46:33

me is the extreme thing. Think about it.

46:35

Getting your chest sawed in

46:37

half, all these ribs. Right?

46:39

Because you can't figure out the

46:41

oatmeal, the the black beans, the

46:43

sout it's the green leafy's. But,

46:46

hey, you know, we all know people that they're

46:48

just not interested. One

46:51

of the hardest things that I have found

46:54

working with people is people

46:57

staying on track. Right? It's amazing

46:59

how people fall off the the engine,

47:01

fall off the wagon. So what

47:04

in day you're all about ways

47:06

to stay encouraged and to stay on track.

47:09

What advice would you give to us? Donald Berwick: Yeah,

47:12

well, first of all, I think if you've done those, if

47:14

you've given it your all for those ten days

47:16

and you did get a blood draw before to find

47:19

out your numbers and you got a blood draw

47:21

at the end, you know, to see some of those things

47:23

that you maybe weren't feeling,

47:25

you know, you might have felt up and down

47:27

over that ten days, but you don't really

47:29

feel your cholesterol dropping So when you

47:31

get your blood work back and go, oh my gosh, my

47:34

cholesterol dropped, you know, twenty to

47:36

seventy five points or whatever, that's

47:39

usually really good news for people. But,

47:42

yeah, you know, I think having other

47:44

success stories around, having reminders

47:46

as to why you're doing this are

47:49

really helpful. So, yeah, I put

47:51

a list of some documentaries.

47:53

If people haven't watched forks over knives,

47:56

game changers. I mean, those are the top tier, what the

47:58

hell? I mean, there's so many now. To

48:00

choose from, I'm like, watch one a week,

48:02

you know. Hop on YouTube,

48:05

search out some people, check out Dr. Gregor,

48:07

Dr. McDougall. I mean, there's amazing things

48:09

you can watch. And learn from

48:11

these days. PLANTSTRONG,

48:14

chef AJI mean, there's so many different resources

48:17

now to be encouraged and to hear other

48:19

success stories where they've been, how

48:21

they made it through. I think that's

48:24

one of the best ways to stay on track

48:26

is to if you're if you're wavering to

48:28

check out a success story to to be reminded

48:31

again as to, yeah,

48:33

it might be little difficult in the beginning,

48:35

but here's why you're doing it. And

48:37

here's how how other people have done it. You feel

48:39

you might feel lonely in this, but

48:41

once you start learning, there there is a large

48:44

worldwide community of people who eat this

48:46

way. It might feel like swimming

48:48

upstream in your community or

48:51

in your circle, but there are a lot of people

48:53

who are making this work and who are

48:55

thriving. Eating this

48:57

way. So, learning who those people are, where

48:59

they are and getting involved? Yeah,

49:01

very much so. And join a community,

49:03

whether it's local or online, you

49:07

know, we have a great one to go plan strong

49:09

with, you know, over twenty

49:11

five thousand people, but know that you're not

49:13

alone out there for sure. Rachel.

49:17

Do you have a favorite meal of the day?

49:19

Oh,

49:22

you know, probably breakfast.

49:25

I I am not somebody who

49:27

can skip breakfast, so I always

49:29

look forward to breakfast. And

49:31

I can go sweet or savory. I think I turn

49:33

more towards savory than sweet, really.

49:36

But we do like overnight oats loaded

49:38

with all kinds of good stuff, you know,

49:40

dates, cranberries, all that. So that would be,

49:42

I guess, technically sweet. But,

49:45

yeah, I I like the, you

49:47

know, king as breakfast, you know, eat

49:49

like a king at breakfast. I could I could if I

49:51

only had you one

49:52

meal, I would eat breakfast. I'm right

49:54

there with you. I can't go without

49:56

breakfast. If it gets to be nine thirty and I haven't

49:58

eaten

49:58

breakfast, my everything

50:01

in me is crumbling.

50:04

Yes. Yes. Even my mouth

50:06

sometimes. Uh-huh. Yeah.

50:09

You have you have another quote that I'm gonna

50:11

read that I really like, and it's Give

50:13

a man a fish and you feed

50:15

him for a day. Teach

50:17

a man to fish and he'll

50:19

empty the seas by two thousand and fifty

50:22

and we'll will all die.

50:24

You should teach a man to

50:26

cook lentils.

50:29

And I can't remember who'd said that quote,

50:31

if that's you or what, but No.

50:34

It's something else.

50:35

Okay. Okay. I I love

50:37

it. And I the only thing

50:39

I would add to that is maybe teach a man

50:41

to grow lentils.

50:44

Yeah. But, you know, and

50:46

you do a great job in the book talking about

50:48

what's going on, you know, as far

50:51

as the how the

50:53

planet is in such peril right now

50:55

because of how we're for

50:58

the most part, how how we're eating And

51:02

and that's to me is why this quote

51:04

is so is so important. It's like

51:06

we we gotta pivot people we

51:09

gotta pivot fast to

51:11

lentils, to oats, to black beans, to

51:13

rice, and get off.

51:16

The fish and the chicken and

51:18

the dairy and the beef and the

51:20

turkeys as fast as humanly possible.

51:23

Yeah. All the all the riding

51:25

our bikes and, you know, converting

51:27

to electric cars and all that we do. It's

51:30

not that it's helpful, but it's not going

51:32

to take care of the problem. And yes,

51:34

this agriculture livestock issue that

51:36

we've got going

51:37

on, it has

51:39

to be addressed. So, yeah.

51:41

What's anything

51:43

that you're working on right now? And

51:46

and and before he answer that question, let me

51:48

ask you this. Did you self publish this

51:50

book for forks

51:51

egg? I did, actually. Yeah.

51:54

Yeah. It was a COVID venture

51:56

for me. I I was working with people

51:59

helping them get out of chronic pain using

52:01

a neurological technique. I've been doing massage

52:03

for the last ten years. And when

52:05

COVID-nineteen I couldn't see clients, I

52:08

decided to write our journey.

52:10

You know, I'd spent years trying to convince people

52:12

to eat this way and and learned a few things.

52:15

And so I wanted

52:17

to I went back on my nutrition

52:19

certificate, and I wanted to help as many

52:21

people as possible. So

52:24

this was my effort at doing this. And

52:26

when I talked to people and especially

52:28

younger people, they told me I don't

52:30

read books really anymore, you know. I might

52:33

listen to audiobooks or there's no way

52:35

I'm gonna read the China study, you know.

52:37

And so while I still think that is seminal

52:39

work and everybody should read it. I was hoping

52:41

to create something that would be really easy

52:44

to grab a hold of, you know, you can listen

52:46

to on a four hour flight if you listen to audiobooks,

52:49

you can read it in a short period of time,

52:51

but give people enough information to

52:54

see that it's not as daunting as they might think.

52:56

And like I said, there's so many amazing

52:58

resources out there, but I was hoping to write

53:01

a book that was for people who

53:03

maybe not, it wouldn't pick up heavier

53:05

scientific read, or

53:08

people who are eating this way and have parents who are like,

53:10

what are you doing to my grandkids? You know, you can

53:12

give them a copy of this book. So yeah,

53:15

this this was my aim at

53:16

that. So on a scale of one to

53:19

ten, ten being the most difficult, one being

53:21

easy, where would you place

53:24

putting together and writing this book. You

53:28

know, writing was a really easy part. I did

53:30

it actually in thirty days. I did this

53:32

like you know, write more

53:34

kind of thing in thirty days, and then just

53:37

work to tweak it into what

53:39

it is, making it a ten day kind of challenge.

53:42

To me, the part I didn't really understand, I

53:44

felt like, great. You write a book. You get it out there.

53:46

And to that, you're done. You know? I was like, oh

53:48

my gosh. The marketing stuff, like,

53:50

this is more work than than the

53:52

writing the book. know, this this phase

53:54

of trying to get out there and spread

53:56

the word as much as possible. So Yeah.

54:00

I would say it was a you know, writing it

54:02

was really fun. That was, like, awesome.

54:04

Put it at a five. The marketing stuff's,

54:06

like, a eight and a half, nine. A mouth of words.

54:09

But, yeah, you know, hearing

54:11

from people getting emails from people and I'm consulting.

54:14

So if people read the book they've read

54:16

other books and they're like, yeah, I'm at a plateau.

54:18

I'm stuck or my family misses me.

54:20

You know, what should I do? I'm

54:22

consulting with people and, you know, that's

54:25

a lot of fun. And get people give

54:27

them just some other ideas. We're getting

54:29

over a hump that is not insurmountable. People

54:33

writing emails saying, you know, I'm saving four

54:35

hundred dollars a month on groceries and medication

54:37

now, you know, just all

54:39

these different amazing success stories

54:41

just since the book came out in September. So

54:44

that's really fun and, yeah,

54:46

makes makes staying on the marketing train

54:48

worth it, I guess. Anybody

54:51

that's interested in consulting

54:53

with you? How do they get a hold of you? So

54:55

on my website, WWW

54:58

dot fore foreksakebook dot com,

55:00

There's page on there for

55:02

consulting, and I've got a calendar, and you can just

55:04

sign right up. For ForEx

55:06

sake, Let

55:09

me Refork sake. Refork

55:11

sake. Rachel, let me tell you that the

55:14

marketing never ends. It

55:16

never ends. And and

55:19

Right. Right. Well,

55:21

it I mean, it can end if you decide, you know

55:23

what? I'm done. But Otherwise, you

55:26

gotta figure out ways to embrace it and

55:29

and give it the love that it that it deserves

55:32

because You're you're one

55:34

of many very important voices

55:37

in getting people to to

55:39

go whole food PLANTSTRONG,

55:42

and and man o man

55:44

does this earth ever

55:46

need more people like you. So

55:48

I wanna Yeah. Go ahead.

55:50

Well, I was just gonna say, I and,

55:53

you know, I should say, it's more like, you

55:55

know, social media posting and that stuff

55:57

that I probably wouldn't choose to do, but it

55:59

it is fun. And I really my

56:02

my writing this book was like a thank you

56:04

to people like your father and you,

56:06

your mother, your sister, you know. John

56:08

McDougal, other other tea calling

56:11

Campbell, you know, people who have spent their

56:13

lives trying to get this message across.

56:15

And our family I mean, we

56:17

reversed heart disease, you know. Your

56:19

dad's book wasn't huge in that. Yeah.

56:23

I wanted to give back. So I

56:25

don't need fifty percent of the proceeds from

56:27

the sale of the book to charity and one

56:30

percent of gross sales is going to one

56:32

percent for the this really is my

56:34

effort at just spreading the

56:36

word as much as I can, and I think you're right. You

56:38

know, if we all do our part, our all our

56:41

little part, then we just keep

56:43

spreading it as far as we

56:44

can. So I'm trying to do my

56:46

part. Well, you are, and that's very

56:48

magnanimous of you to give

56:50

back that generously. Thank

56:53

you for that. Well, Rachel, it

56:55

has been wonderful seeing

56:58

you hearing about for

57:00

forex sake and

57:03

and getting to know you a little

57:04

bit, and I wish you all the best going

57:06

forward. And hopefully our paths

57:08

will cross. Howard Bauchner: Definitely.

57:11

Thanks so much, Rip. It's been a pleasure.

57:13

And after following you for years,

57:15

it's really fun to get to chat with

57:17

you. So thank you so much. Yeah.

57:19

So give me give me AAA

57:22

nice PLANTSTRONG bump. Boom.

57:25

Alright. Keep it For

57:29

Forks sake, buy this

57:31

book. It's available online

57:34

or wherever you buy your books,

57:36

and we'll be sure to put a link in

57:38

the show notes for it. Until

57:40

then, Let's stop eating

57:43

sad and start eating

57:45

happy. How? By

57:47

keeping it PLANTSTRONG, of course.

57:50

Talk to you next time. Thank

57:53

you for listening to the PLANTSTRONG podcast.

57:56

You can support the show by taking a

57:58

quick minute to follow us. Wherever

58:00

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58:02

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58:07

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58:09

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