SPRING 2020 VOL 1 • ISSUE 3
A TASTE of MOROCCO Food & your mood
PLANT BASED
RECIPES
Recovery Stories Signs of Heart Disease
Drew Harrisberg Talks Keto
Catherine Barclay Food Diversity
Dr Joel Kahn Heart Issues
Genetics loads the gun. Lifestyle pulls the trigger. Dr Caldwell Esselstyn
Where we stand THE WHOLE FOOD CONNECTION
Food
Health
Environment
It all starts with our most basic, primal desire. Even before our need for shelter or our desire to procreate, food comes first. The recipes for the food we talk about in Whole Food Living are all based on solid scientific research and clinical experience gathered over the last 50 years.
Our health, good or bad, is the result of the food choices we make. There are genetic and environmental conditions that can affect our good health but for most of us, our health will be determined by what we put on our plates. For this magazine, food and optimal health is the primary focus.
The third and final factor in the whole food connection is environment. Why? Because the condition of our environment is affected by our food choices. Understanding the connection between food, health and the environment is key to developing a sustainable world.
WFL Optimal Health Guide
Whole Food Plant Based The WFL Optimal Health Guide is a simplified, visual explanation of different eating styles. Our policy is to assist and encourage plant-based eating and to explain the significant health benefits available to those that become fully whole food plant-based. WFPB eating is comprised of foods drawn solely from the first four categories of the table. Strictly speaking, sugar, oil and salt are off the menu for people who are fully WFPB based, especially those who have experienced serious medical events. We place sugar, oil and salt along with highly processed foods in the Avoid category as a warning because, unless you prepare everything you eat at home yourself, you are unlikely to achieve a perfect score. In your quest towards better eating, don't let perfect become the enemy of good.
WFL MEDICAL DISCLAIMER The medical and/or nutritional information covered in Whole Food Living magazine is for educational purposes only. It is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Please seek medical advice before using diet to treat disease. 4 wholefoodliving.life | Spring, 2020
EDITORIAL CONSULTANTS Critical contents of this magazine, particularly articles that cover medical issues, are referred to our editorial consultants. Our consultants are: * Dr Mark Craig * Dr Caitlin Randles * Dr Martyn Williamson
Editorial
It's the food, it's the food, it's the food
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his magazine describes a way of eating that is designed to help you achieve and maintain optimal health. Generally speaking, it is called plant-based eating or more loosely, vegan eating perhaps. But it’s also much more than that. Whole food plant-based eating (WFPB), as described here, is different from traditional vegan eating because it excludes sugar, oil and salt wherever possible. It has a strong health and educational focus because it encourages all of us to double down and seriously consider not only what we are eating now but why. Many of us have little idea of the difference between whole, and processed foods or why fibre helps makes humans healthy. The why and how are particularly important here because, by developing a deeper understanding of how food affects us, we can also begin to understand why we came to eat this way. If we take those considerations to heart, (as Dr Joel Kahn does on page 14), then we’re much more likely to review and make a change if needed. How we cope with change, I think, is a fascinating subject, and it seems different for almost every one of us. This year, major changes have been forced upon us. Some of us have adapted more easily, but for others, it has meant a complete paradigm shift as loved ones were lost or became severely ill, jobs and industries were lost, and education
became heavily disrupted. COVID-19 has affected the very fabric of our lives. Not only has it made us wary of getting too close to our friends, but we’re also in a debate about how we get the groceries or buy something from Bunnings. Not surprisingly, fear of the unknown has driven many of us into a state of almost constant anxiety. How we cope with all that is covered in this issue by psychologist Gerald Haslinger from Bowral, SA. In an article starting on page 34. Gerald provides us with some suggestions on coping with the current changes and offers ideas on building yourself up to face this uncertain future. As with Catherine and I, Gerald has discovered that food affects mood. In fact, there’s a whole department at Deakin University, Melbourne totally devoted to the subject. The Food and
Mood Centre delves deeply into the way food affects our brain, mood and mental health. At the most basic level we probably all know that when we eat badly, we don’t feel well and it changes our mood. The point here is that food not only affects our state of mental wellbeing; it also seriously impacts the major organs of our body. Take a look at the shopping list we present on page 26. Would you knowingly go out to put all or even any one of these items in your shopping trolley? Unfortunately, that’s exactly what you do when you load up at the supermarket with all the wrong things. We all need to think seriously about food, and drink too, as Dr Malcolm MacKay explains on page 40. There is no question that alcohol can affect your mood. So how is it we can accept that our choice of drink can so easily affect our mood but can’t see that what we eat may endanger our health? It hasn’t taken long, but studies now clearly confirm that those most vulnerable to COVID-19 have preexisting medical conditions. Most of those conditions are the result of putting the wrong foods into our mouths often because we don't know the benefits of what the good stuff really does. The bottom line here is, you can be free of almost all the issues we name on page 26 by moving over to a whole food plant-based diet.
Cover Design
Viewpoints
Producers
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Whole Food Living (ISSN 2624-4101 - Print. ISSN 2703-4313 - Digital, is subject to copyright in its entirety. The views expressed in this publication are those of the contributors and not necessarily those of Iclay Media. No responsibility will be accepted for unsolicited material. No liability is accepted by Iclay Media, the publisher, nor the authors for information contained in this magazine. Every effort is made to ensure the accuracy and veracity of all content in this publication but neither Whole Food Living nor its publisher Iclay Media is responsible for damage or harm of whatever description resulting from persons using any advice, consuming any product or using any services in Whole Food Living's print, electronic publication or website.
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Peter Barclay, Editor
Contact us 67 Kayes Road, Pukekohe, Auckland, New Zealand 2120 p. (Peter) +64 27 218 5948 e. editor@wholefoodliving.life w. www.wholefoodliving.life
Editor: Peter Barclay e. peter@wholefoodliving.life
Food Editor: Catherine Barclay e. catherine@wholefoodliving.life Printer: Inkwise, Christchurch Distributors: NZ Post & Iclay Media Contributions & Assistance Contributions & assistance is gratefully acknowledged from the following people: Nic Butterworth, Stephanie Wynn, Dr Mark Craig, Dr Martyn Williamn, Dr Caitlin Randles, Robyn Chuter, Liz Williamson, Deb Plowman, Nicole O'Neill, Anna Toby, Gerald Haslinger, Dr Shireen Kaasam, Dr Malcolm MacKay, Jenny Cameron.
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CONTENTS 43 22 50
General Features 10. Grant Dixon Sitting on the cusp of change. Grant Dixon looks at what it takes.
14. Looking for signs Dr Joel Kahn looks into the signs of heart disease and gives some pointers.
22. T Colin Campbell Delving into the science of nutrition.
26. Load up your trolley If you had to shop for this list would you think twice.
30. Get our riskometer AUT creates app to help determine stroke risk. 6 wholefoodliving.life | Spring, 2020
34. On lockdown Gerald Haslinger looks into the troubles of lockdown. Food plays a part.
37. The value of whole It is only an apple but check out what it has got to give. T Colin Campbell explains.
40. What about alcohol? Is there a safe way to drink and still stay healthy.
41. Composting Get out in the garden with Prof Raabe.
50. Raising kids Shukul Kachwalla looks at plant-based benefits for kids.
55. Life changing events Julie Corrin succeeds on plantbased despite everything else in her life.
58. Looking into Keto Drew Harrisberg tried, tested and found it wanting. Is now whole food plant-based.
References Many of the articles published in this magazine refer to scientific studies. To see these click on the QR code or go to the url below.
Click or scan QR image for references.
wholefoodliving.life/references-spring-2020/
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The inside goss People just don’t believe it because it sounds too incredible. And it does sound incredible doesn’t it? It's the holy grail Grant Dixon
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If coronary artery disease were attacking your face rather than your heart, you'd do something about it. - Dr Joel Khan.
40 Recipes 17. Moroccan Stew Crammed with flavour, Great on a cool spring night. Also works as a soup.
20. Steamed Vegetables This bamboo steamer takes steaming vegetables to the next level. Check it out.
25. Sandwich spread Very versatile Chickpea and tahini spread.
28. Beet Hummus Oil-free and simple to put together. Delicious.
29. Breakfast Oats Overnights oats that will sustain you well in the day.
33. Cauliflower wings
On fat and / or oil, I know of no reliable evidence to avoid every drop of added oil for health reasons. Dr T Collin Campbell.
These tempting sticky cauliflower wings, are great for a party.
38. Lentil Walnut Mince Who would have thought combining Lentils and Walnuts would create a mince.
39. Daddy Hot Choc Old Barclay favourite now converted to plant-based.
42. Chickpea Burger A great patty mix that can be frozen and stored.
63. Banana bread
There is clear evidence that stroke is highly preventable. Ten potentially modifiable risk factors are associated with around 90 per cent of strokes. - Dr Rita Krishnamurthi
Super moist bread by Rachel Lamarche. wholefoodliving.life | Spring, 2020
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WFPB ADVOCATES International
Dr Scott Stoll
Dr Michael Klapper
Dr Kim A. Williams
Dr Shireen Kassam
Dr Joel Khan
Dr Renae Thomas
A former Olympian and now is co-founder and chairman of The Plantrician Project and Regenerative Health Institute amounst numerous other organisations.
Gifted speaker on plant-based nutrition. Teaches other health care professions on the importance of nutrition in clinical practice and integrative medicine
An American cardiologist and currently head of a Chicago medical centre. Vocal on the benefits of plantbased nutrition to cardiovascular health.
Founder and director of Plant Based Health Professionals UK. An honorary senior lecturer at King's College Hospital London. Passionate about plant-based nutrition.
An American cardiologist who believes plant-based nutrition is the most powerful source of preventative medicine on the plant: creator or many books and podcasts.
An Australian doctor based at Loma Linda California. Passionate in empowering people to optimize their health through improving their lifestyle choices with evidence based eating
Dr Michael Greger
Dr T Colin Campbell
Dr Alan Goldhamer
Dr Saray Stancic
Dr Nandita Shah
Founder of NutritionalFacts.org a significant resource in both videos and researched writings on the benefits of eating Whole Food Plant-based.
A biochemist and author of The China Study. He coined the term Whole Food Plant-Based, at age 86 he is still regularly speaking at plant based events.
Dr Caldwell Esselstyn
A chiropractor and founder of the TrueNorth Health Centre based in California. Co-author of best selling book, The Pleasure Trap. An expert in fasting for health.
Author of Prevent & Reverse Heart Disease. Former Olympic athlete now directs the Cleveland Clinic Wellness Institute.
Diagnosed with Multiple Sclerosis Dr Saray created a movie called Cold Blue showing her wellness journey through adoption of lifestyle medicine.
A registered medical doctor and author based in India, Founder of SHARAN and recipient of Nari Shakti Award for her pioneering work in the field of health and nutrition.
Dr Neal Barnard
Dr John McDougall
Dr Alan Desmond
Dr Dean Ornish
Drs Dean and Ayesha Sherzai
Founder of Physicians Committee for Responsible Medicine and a very active member of the WFPB Community.
Dedicated to helping people transition to a WFPB Diet. Runs 10 day retreats for people making the transition to a plantbased diet.
Leads a Gastroenterology clinic in Torbay, South Devon UK. Advises plant-based dietary treatment for many chronic digestive disorders.
Founder of the nonprofit Preventive Medicine Research institute, California. Creator of the Ornish program for Reversing Heart disease.
Founders of Team Sherzai, this couple are dedicated to educating people on simple steps to long-term health and wellbeing through their work as co-directors of the Alzheimer's Prevention Program at Loma Linda University in America. They work to demystify the steps to achieving long-term brain health and the prevention of devastating diseases like Alzheimer's and dementia.
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WFPB ADVOCATES Australasia
Dr Mark Craig
Dr Heleen RoexHaitjema
Dr Luke Wilson
Dr Coral Dixon
Drew Harrisberg
Stephanie Wynn
A Paediatrician and Co-.Founder and chairman of Doctors for Nutrition. Based in Teringie, South Australia
A GP in Wellington NZ. Co-Founder of Two Zesty Bananas, Board Director of Doctors for Nutrition and co-author of the BROAD study.
A GP in Mt Maunganui, NZ. An advocate of preventative medicine and lives a plant-based lifestyle with her physio husband Brad and their two daughters.
An exercise physiologist, sports scientist, diabetes educator based in Australia who is healthy and thriving with type 1 diabetes.
Qualified in therapeutic massage, WFPB nutrition and life development coaching. Founder of Moving Health Forward and committee member of EBE.NZ
Robyn Chuter
Dr Adrian Griscti
Dr Libby Forsyth
Gerald Haslinger
A GP in Alexandra NZ. Co-Founder of Plant Strong Living, Founding board member of EBE.NZ and Central Otago Health Services Ltd.
A Naturopath, counsellor, EFT therapist and Lifestyle Medicine Practitioner, Founder of Empower Total Health, Australia. Based in Robina, Gold Coast.
A rural General Practitioner in South Australia. He is a fellow of ASLM, and a Ambassadoc for Doctors for Nutrition. He counsels and educates on healthy living.
A practising medical doctor. Focused on advocating the benefits of WFPB nutrition for managing and preventing chronic diseases. Member of Doctors for Nutrition.
Is the principal psychologist in the Highlands Recovery Support Centre based in Bowral NSW, he is focused on helping people adopt a healthier food lifestyle.
Emma Strutt
Dr Nick Wright
Dr Caitlin Randles
Dr Malcolm MacKay
Dr Taisia Cech
Dr Wayne Hurlow
An Australian practising Dietitian and Nutritionist. Founder of Greenstuff Nutrition. The Queensland Lead Dietitian for Doctors for Nutrition.
A General Practitioner based in Gisborne. Co-Founder of Plantbasedvideos with his partner Morgen Smith. Co-Author of The BROAD study.
A British General Practitioner based in Auckland. NZ. Passionate about educating on Whole Food Plant-based living.
A General Practitioner based in Nelson. She continues to explore the evidence-based effect of a diet on health and healing through food.
A General Practitioner based Tasman. Is passionate about preventative medicine, promoting wellness by addressing the common underlying causes.
A lifestyle medicine and General Practitioner in Ponsonby, Auckland, NZ. Founder of TrueSouth Medical and founding member and deputy chair of EBE.NZ
Hannah O'Malley A clinical Pharmacist and founder of The Better Base in Nelson NZ. She has an eCornell Cert. in Plant-Based Nutrition.
Dr Martyn Williamson
A General Practitioner based in Melbourne Australia. Co-Founder of Plant Based Health Australia. He is Resources Advisor for Doctors for Nutrition.
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STEAMING 18 wholefoodliving.life | Spring, 2020
W
e have discovered what many have used for century's, and that is the wonder bamboo
steamer. Food produced this way uses no oils, butter or fats and the vegetables come out not only soft but vibrant in colour and full of natural flavour. Bamboo steamers originated in China thousands of years ago. This vessel is mainly associated with dim sum, but it can cook so much more than that. Bamboo steamers are round containers, typically about 10 inches wide and six inches high, with an open-weave bottom and a domed lid. The open-weave construction allows steam through, while the domed lid traps and circulates the steam. This results in a delicate cooking technique that locks in flavour while keeping food moist and tender. Bamboo steamers are unique because they can be stacked during use, allowing multiple foods to be cooked at the same time.
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Bamboo Steamed Vegetables Let your imagination go wild with all the variety of vegetables that can be steamed. Get adventurous and try something new. You will not be disappointed.
INGREDIENTS 4 2 1/2 1/2 head 1/2 head
medium potatoes Kumara (sweet potatoes) pumpkin broccoli cauliflower
Other ingredients to consider steaming Yams, silverbeet, frozen peas and corn, beans, asparagus, carrot, kale, cabbage, zucchini, artichokes, baby bok choy, spinach, snow peas, to name just a few. Some tips for steaming • Layer fresh herbs between vegetables for added flavour or squeeze lemon over the vegetables before steaming. • Place foods that will take longest to cook on the bottom basket closest to the heat. • Try using different liquids to steam like vegetable stock, tea or miso broth.
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METHOD 1. Chop the potatoes, kumara and pumpkin into small bitesize wedges. Keep all the same size. Place them into one of the baskets. 2. Cut the broccoli and cauliflower into individual not to small, or they will get too soft. Place them out in the other basket. 3. Place the basket containing the broccoli and cauliflower on top of the basket containing the other vegetables. 4. Always make sure that the vegetables that will take the longest to cook are on the bottom tier. 5. Place the bamboo steamer into a wok or frying pan that is large enough that the sides of the steamers don't touch the edges. 6. Add at least four cups of water or stock to the base of the wok or pan. Keep more water available to add when you see the water declining. 7. Turn wok or pan on high and steam the vegetables for around 20 mins. Check both tiers occasionally, piercing the vegetables to see how soft they are. Once at the softness you desire, remove the steamers from the heat. 8. Server as they are, with a little pepper or with your favourite sauce.
by Catherine Barclay
Whole food eating, it's all about diversity U
nlike the traditional western diet of meat and three veg, plant-based eating is usually made up of a combination of dishes. Eating this way puts the most diverse range of foods on your plate with each food contributing its own nutritional value. Contrary to what many may think, plant-based eaters, in one meal, don’t eat only a bowl of green leaves. Green salads may be part of the meal, but it can also come with potatoes or rice, beans, fruit, nuts cooked (or raw) and arranged in a combination of ways with herbs, spices and tasty dressings. Many of the recipes presented in Whole Food Living are just one part of a meal never eaten by itself. Meals can be flavoursome yet straightforward or complex with easy additions to create variety and a wide choice of taste. Leftovers are never more important than on a plant-based diet. Poke bowls are an excellent example of this. You might have leftover roast vegetables or a small amount of curry from the night before. Adding this to your poke bowl the next day for lunch not only enhances the flavour, but it also increases the range of nutrients you will consume.
Rather than eating a burger on its own, you can also add some air-fried sweet potato wedges and coleslaw to the side. Roast vegetables can have nuts and ground flaxseed sprinkled over them with asparagus and mustard sauce to the side. Squeeze lemon through steamed silverbeet or, if you have some curried potato leftover from the night before, dice them up and toss it all together. Steam brussel sprouts and drizzle with Balsamic vinegar. In this magazine, we love to present great recipes, but mostly we like to encourage you into a way of eating that includes the four main food groups shown on the inside back cover. Hang around us long enough, and you will hear people in the WFPB movement talk about eating the rainbow. Add all the colour you can to your plate, tomatoes cold or hot, red capsicum, mandarin wedges to a salad, beetroot, pineapple, jalapeno to a burger. On pizza, well, the options are enormous and can include apple sauce, mushroom, gherkin. Steamed greens, potatoes (sweet or white) steamed, boiled, microwaved, baked. I hope that paints a picture. Live kindly, eat healthy.
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Doctors For Nutrition release toolkit to encourage healthy, sustainable eating
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octors For Nutrition, a registered health-promotion charity led by medical and dietetic professionals, has launched a toolkit to assist health professionals with evidence-based guidance on healthy, sustainable eating
patterns. Queensland Lead Dietitian for Doctors For Nutrition, Emma Strutt said it is well documented a healthy diet, rich in plant-based foods can have a positive impact on chronic disease, preventing, managing or even beating these diseases into remission. “In this current climate, many of us feel powerless and vulnerable against protecting our health. Thankfully, there are simple things we can all do, such as upgrading our diet to include more whole grains, vegetables and fruit,” she said. “The food we choose to put on our plates is one of the most important decisions we can make for our health each day. Positive changes can result in significant and rapid improvements in blood sugar, blood pressure and other areas of health,” she said. Dr Adrian Griscti, a rural GP for over 33 years and Advisory Council member for Doctors For Nutrition, welcomes the introduction of Doctors For Nutrition ‘Plant-based nutrition and health: A guide for health professionals’. “Unfortunately, many GPs’ simply do not have enough time during appointments, or enough evidence-based nutrition knowledge, to provide their patients with nutrition advice. This guide helps to bridge the gap. “If you are a health professional, in just 10 minutes, you’ll be informed about shifting to a more whole food plant-based eating pattern, how it is linked to reduced rates of chronic disease and the range of positive outcomes for those who adopt these changes,” he said.
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The guide also includes a nutritional survey to quickly assess patients’ diets and find easy areas for improvement. There are useful resources for patients to help them move towards plantbased eating, like a dietitian-designed shopping list. Dr Griscti said: “You can also download or order a toolkit to share with your health professional. It’s important to consult your doctor if you plan to alter your eating pattern so they can monitor your medications and adjust any other treatments you may be receiving as necessary. “Unfortunately, COVID-19 isn’t the only pandemic we are currently experiencing. We need to use this moment in time as an accelerator towards healthy, nutritious and sustainable diets. Doctors For Nutrition is providing health professionals with a timely, relevant and user-friendly tool to do this,” he said. In Australia, chronic disease accounts for 90 percent of all deaths. Many of the common risk factors for these diseases are modifiable, such as an unhealthy diet. Dr Griscti says with the COVID-19 pandemic drawing so much attention, many have forgotten the ‘invisible’ pandemic of chronic disease that continues to take an unfathomable toll in deaths and disability across the globe. Free access to the materials is now available to health professionals and the general public at www.doctorsfornutrition.org/professionals More evidenced-based information on whole food plant-based nutrition across all life-stages can be found at www.doctorsfornutrition.org
Changing my diet, changed my life S
ome people receive more than their fair share of knocks in life, and Julie Corrin from Adelaide is one of them. Julie was diagnosed with Rheumatoid Arthritis back in February 2017 and Bipolar in 2013. Two years ago, she was interviewed by Corinne Nijjer on her popular podcast, so we thought it was time to catch up with her to see how the diet is going. Julie first got sick when she and the family went on holiday in Alice Springs in September 2016. “We were camping on the floor, and I could hardly get off the bed. It would take me five minutes to try and get up. I knew something was really wrong. I ended up at the hospital twice with severe joint stiffness. “I came back to Adelaide and was in hospital for a week waking up in so much pain that I couldn’t move. I had to have steroid injections into my shoulders and my backside so that I could move.” Julie was later diagnosed with Rheumatoid Arthritis (RA). She also had Bipolar, something her mother suffered from as well. She is a former nurse of nearly 30 years. At the end of her career she was working in Intensive Care, so she was well placed to know that the set of conditions she was looking at required immediate action if she was to avoid a vast array of pills. “My background made me think there’s got to be another answer to this, and I did lots of research because I didn’t want to take the Methotrexate.” Methotrexate is a medication with a long list of known side effects including headache, dizziness, drowsiness, decreased appetite, reddened eyes and hair loss. There was an urgent need to do something about her health because, if she couldn’t solve it, she would have to give up work and go on disability. A whole food plant-based diet was the answer. “I had to be really strict from the start, or I was going to have to leave work, and that would have had a huge financial impact on me and my family. So, I was obedient right from the beginning. “When I’ve had stress, I have found it difficult, but I don’t eat any meat. I did try about 18 months of being really strict. I think it was at Christmas time. I cooked meat for the family, and I had one little bite of roast pork and one little bite of turkey, and about three days later I was in a fair bit of pain in my joints. My fingers would go really stiff again, and then I would suffer for two weeks after. “I wasn’t as bad as what I was, but it was bad enough to know that I can’t do that.” Where her RA was concerned, Julie says the Paddison Programme for Rheumatoid Arthritis turned her life around. “Today, I’m just very thankful that I can be healthy. It’s like I’ve been given a new body compared to what I was in the beginning when this illness struck suddenly. I’m really happy that I found this way of eating because it’s had so much impact on my health. “I’ve lost a lot of weight. It’s made me feel younger, and my body feels good now. When I found this way of eating, I was then able to
get out of bed straight away. Before I had to hang onto the bedside table and gradually lift myself up, and I could feel the pain in my lower back. I was amazed; the pain in my lower back went as well.” Julie attributes her lower back pain to an old nursing injury, and she recalls how one of her patients asked if she was experiencing pain in her back because of the lifting she had to do. In the end, she had to do something about it. “I insisted the doctor get an MRI because I didn’t want to continue nursing. I had taken eight months off work, trying to recover.” The scan revealed she had a herniated disc in the lower lumbar region. “It did sort of get better, but it was always there. I don’t have any trouble now, but I’ve still got to be careful. I can’t lift heavy stuff and get away with it. “I think the injury started back when I was 19. Back then, they didn’t have any lifting policies. You just lifted people so I would be lifting 90 people in one shift and I did that for a few years. The patients started to notice in the end. They used to say are you ok dear, is your back sore? They could see I was struggling going from a kneeling position and doing up their shoes, to standing up.” The subject of bipolar is a much more difficult issue. “Bipolar is a serious mental illness. It’s like a severe mood disorder. You have extreme highs but after that come extreme lows. It’s like a roller coaster.” There is a history of mental illness in the family. “My mother was in and out of a mental institution, and that had terrible effects on me as a child. She had five children, I was the eldest, so I had to carry the burden of being a mother. I think I got bipolar from my mum. It can be hereditary.” Her grandmother also struggled with mental illness and was in Glenside Mental Hospital in Adelaide for many years. “She had six children, and then she lost it, they put her in a mental institution until she was 85. I just don’t understand why grandpa never saw her again; it was like he just locked her away. It was just disgusting the way they used to treat people with mental illness.” Despite all this, Julie copes well with her bipolar and despite the seriousness of the condition is classed as very high functioning. There is a key common factor in all this, and it comes back to the food we eat. Julie is a firm believer that food affects mood. She said studies had been done at Royal Adelaide Hospital linking food and mental health. When she came out of hospital, she did an internet search and found people who had improved their health by following a whole food plant-based diet. “That led to Dr John McDougall ,” Julie says and the rest, as they say, is history. Food hasn’t resolved other major life issues for her but, she says, changing her way of eating has put her in a much better position to cope.
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