45. Tips From the Plant-Based Trenches

On today's show, I'm sharing some tips from the plant-based trenches including: talking about the three main reasons people change their diets, what it takes to make permanent changes, what kinds things to expect while you're in transition… and more!

If you're interested in making some changes in your diet OR if you've a plant-based veteran…

…there is content here to help support you on your journey.

See you on the inside.

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Links mentioned in this episode

Podcasts that will be helpful to listen to as well:

#11. Plant-based Nutrition,

#13. How to Get Enough Protein,

#18. Merrill's take on a Plant-based diet.

Pharm Table in San Antonio

Grit: The Power of Passion and Perseverance by Angela Duckworth

6 of my Favorite Nutrition books: Eat to Live by Joel Fuhrman, How Not to Die by Michael Gregor, The China Study by T. Colin Campbell, Feeding You Lies by Vani Hari, The Food Revolution by John Robbins, Whole by T. Colin Campbell,

Health Studies: 90% of patients with blocked arteries are able to reverse the damage after adopting a plant-based diet (source),

Diets rich in inflammatory meats and processed foods are responsible for up to 35% of cancers. (source)

Environmental Studies: Raising Cattle and Deforestation (source), Water usage for beef and plants: The Food Revolution by John Robbins (page 236)

Water required to produce 1 pound of California foods, according to Soil and Water Specialists. University of California Agricultural Extension, working with livestock farm advisors:

1 lb of lettuce: 23 gallons, 1 lb of tomatoes: 23 gal, 1 lb of potatoes: 24 gal, 1 lb of wheat: 25 gal, 1 lb of carrots: 33 gal, 1 lb of apples: 49 gal, 1 lb of chicken: 815 gal, 1 lb of pork: 1,630 gal, 1 lb of beef: 5, 214 gallons

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