[To reach me, post a comment on the QUESTIONS page or message me on facebook: Kathy Andre-Eames]
In July 2017, I was desperate to lose weight. I had gotten to 166 pounds after my husband died (in 2012), but nothing seemed to work for me. I have no idea what gave me the idea, but I decided to give up meat and animal products. Going to youtube, I was amazed to find thousands of videos.
At this point I went to my doctors and told them I was going to stop taking my blood pressure med. They agreed that IF I LOST WEIGHT, I could probably do so.
Remembering Dr. Joel Fuhrman and his G-BOMBS, I started with watching some of his teaching videos. I began whole-food, plant-based eating instantly, giving up everything that wasn't a whole plant food. Weight loss in the first two weeks: 15 pounds. By the end of the month, 20 lbs. Only then did the weight loss slow down.
Slowly, my blood pressure started coming down. Now, Jan 2018, my readings are 124-73 or so. I know that the fatty deposits in my arteries are dissolving, reducing the pressure. As I continue to eat this way, it will probably reduce even lower.
I'm getting so many questions that I decided to create a doc to share online. See the page TOOLS AND TIPS.
NUTRITION BITS will share my personal practices, what I eat, etc., as well as significant research that I feel is critical to your health.
I will be sharing great recipes on the BLOG PAGE w/Q&A!
UPDATE March 2018: My weight is now 135 and BMI 22.5. What's not to love? My blood pressure with NO MEDICINE is now 127/68.
In April 2018, I decided to try a vegetable garden in pots in my front, enclosed garden, although I have only 4-6 hours of intermittent sunlight a day since the garden is located under large trees. I worked to plant and fill with the best organic soil and amendments at least 35 pots in varied sizes [most of them pots I already owned and had used for non-edible plantings]. I sowed six pots of seeds: baby greens--beets, chard, romaine, and spinach; parsley and cilantro. From local nurseries I purchased young plants: 4 eggplant, 1 basil, 1 rosemary, 4 kinds of mint, Vietnamese coriander, 4 parsley [both flat and curled], 2 cucumbers, 6 yellow & red peppers & banana pepper, 1 dill, 1 variegated thyme, 4 zucchinis, 4 patio tomatoes, 2 rockette salads,1 sage, a dozen or more radishes. Already, I enjoy going to my garden and snipping fresh greens for my salads! By the way, I have thriving wild violets in several pots, and the entire plant is also edible, so I have deep green violet leaves in my salads, also.Wow--how many antioxidants do I have in process!
For color and interest, among these I dispersed several impatiens and petunias, as well as marigolds which repel pest insects. I also scattered in the pots 9 green onions--the bulbs saved from green onions at the grocery. [If you cut off the green onion about an inch or two above the little white bulb and put it in water, the roots will grow and it can be planted very easily. ] I plan to try this also with celery--using the same process.
I include pictures of the garden. Later this summer I will take more pictures as the plants mature and begin producing fruit. The wire cages are to prevent marauding birds & squirrels! Also, the small pie pans with suspended nails clatter against the cages making noise in the llightest breeze, scaring away the birds & squirrels. These seem to be working!
GARDEN UPDATE: July 9, 2018
I have been harvesting a few veggies from my mostly mature garden, but the terrible heat this summer has taken a toll. Here's the best representation in a bowl!
I have actually planted more sweet violets, the only green that seems to be unaffected by the heat--here's what they look like, ready to harvest for a deep green salad!
One of the plants which thrived on the heat was the FAIRY TALE EGGPLANT!