I’m from the deepest part of the Deep South…a part of the United States quite famous for fried foods and excellent homemade desserts consisting of the Holy Trinity of Southern cooking—cream cheese, Cool Whip, and heavy cream—and big huge breakfasts consisting of lots of bacon and pancakes smothered with lots and lots of syrup.
But my husband was recently diagnosed as a Type 2 diabetic…and then had to spend a week in the hospital for congestive heart failure.
Needless to say, his doctors are now recommending that he start eating a plant-based diet.
So in the days ahead, I want to study and share what I learn about embracing this now-dreaded meal planning and new eating habits that come from eating more of the unprocessed and possibly even uncooked foods that we should have been eating all along.
Since this is such a drastic change in our eating habits, I am going to focus on the total opposite of what we eat now—instead of the crispy crunchy diet that we now eat, I will begin our journey to a raw food or plant-based diet…a diet where about eighty percent of what we eat each day are plant-based…and mostly foods that were never heated above 115 degrees Fahrenheit.
I plan to also start cutting out any and all foods that are refined, pasteurized, homogenized, or produced with the use of synthetic pesticides, chemical fertilizers, industrial solvents or chemical food additives…foods such as breads, bottled condiments, cereals, crackers, cheese, refined oils and processed meats.