What else can we do...

I’m no health expert, but a health junkie. After being on a journey to whole-food, plant-based eating since August 2018, I thought I’d share what I’ve been doing. This opinion is purely my own and in no way connected to the NKBA.

It’s no secret to my friends, family and colleagues that I am a germaphobe and, admittedly, somewhat of a worrier. I have been washing my hands a lot, using sanitizer and good hygiene for as long as I can remember. Hearing the recollections of a grandfather who lived through an era in the 1930s that led to his mother and two young siblings dying from typhoid fever likely had a great influence on that — establishing this proactive measure as part of daily life. Sadly, but effectively, the reinforcement of good germ-avoidance practices we are all experiencing in these unprecedented times will likely help limit the spread of the flu, viruses and other microscopic demons going forward. How all of this will impact the next generation later in life? Only time will tell.

Back to the reason for this article: what am I doing.

I was already drinking a lot of water — and by a lot, I mean 100+ ounces a day. I also do 45 minutes of exercise at least five days a week as part of my routine — and while moments in life have disrupted this regimen, I’ve been exercising like this for the past 30 years. While not always possible as a parent of those three young boys, I also try to sleep a minimum of seven hours a night. 

Food-wise, I have been on this whole-food, plant-based journey for nearly two years. And it’s a journey for sure. My timetable is 10 years to get to where I want to be, which is a 100% whole-food, plant based diet (but it would be nicer if the habits I am building took less time!) Every day, my target is at least 8 ounces of dark leafy greens, in addition to 8 to 10 ounces of frozen blueberries. I also began taking 10 ml (about 2 teaspoons) a day of over-the-counter elderberry syrup in early January. I now have the luxury of replacing that with homemade elderberry syrup my wife is making. I also take vitamins like B-12, D and C as daily supplements. And, should I feel an allergy or cold coming on, I drink hot water with honey and lemon as well as diffuse peppermint, lemon and eucalyptus overnight to keep the sinuses clear.

Today, my doctor recommends adding ? to 1 cup of cooked mushrooms daily, as well as fresh garlic and onion, limiting dried fruits, and increasing consumption of frozen blueberries to 12 ounces per day. Ensuring a minimum of 8 ounces of dark leafy greens and cruciferous vegetables like broccoli and cauliflower, and adding 1/2 teaspoon of turmeric, ground ginger, rosemary and 1/4 teaspoon of black pepper to my daily plan. As an FYI: Mushrooms increase the production of IgA antibodies in the respiratory tract that help fight incoming viruses. And, cruciferous greens have been demonstrated to improve the response of immune cells – lymphocytes – in our gut. For more info from my doctor, visit Ethos Health.

We have not heard much, really anything, about how to better prepare our bodies to fight invaders harder. This should come as no surprise, as our medical system pretty much focuses on treating disease, not preventing it. I hope all of you, my network, find some benefit or tips above that help you stay healthy.

Wishing all of you the very best in the days and weeks ahead.