I Overcame Chronic Fatigue After Going Plant-Based
Severe fatigue, high cholesterol, chronic pain, and constant migraines left Edith with a low quality of life—until her sister inspired her to…
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Olympic Cyclist Dotsie Bausch on Why Athletes Are Going Plant-Based
When pro cyclist Dotsie Bausch went vegan back in 2009, it was out of a desire to help animals, not to improve…
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Dispatch from Okinawa: What the World’s Longest-Lived Women Eat
Editor’s Note: Dan Buettner’s new book, The Blue Zones Kitchen: 100 Recipes to Live to 100, presents favorite dishes from the world’s…
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New Study: For Stable Heart Disease, Lifestyle Changes and Meds Just as Effective as Bypass, Stents
For people with stable coronary artery disease, stents and bypass surgery are no more effective at reducing rates of heart attack and…
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At 73, I Went Plant-Based and Said Goodbye to Obesity, Heart Disease, Kidney Disease, and Arthritis
Rick McKeon shares his journey from obesity, heart disease, and stage 3 kidney disease back to health on a plant-based diet. Eight…
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Ingredient IQ: Pomegranate
Editor’s Note: In January 2019, the Institute of Culinary Education launched the Natural Gourmet Center, a plant-centric and wellness-driven culinary arts program….
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From Exhausted to Energized: I Beat Hypothyroidism with a Plant-Based Diet
Hypothyroidism saddled Ashley Sharples with chronic fatigue for a decade—until she changed up her diet. In 2009, not long after suffering a…
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Ingredient IQ: Kale
Kale is a versatile plant-based powerhouse. Here’s a practical guide to using the crinkly-leafed green in the kitchen. What’s the difference between…
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Peak Fitness After Switching from a Mediterranean Diet to a Plant-Based Diet
Tony’s Mediterranean diet helped him lose weight, but he had joint pain, heartburn, constipation, and more health troubles—until he went fully plant-based….
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Losing Weight on a Plant-Based, Vegan Diet: Tips for Success
A whopping 49.1 percent of Americans actively tried to lose weight within the last calendar year, according to the Centers for Disease…
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I Reversed Cirrhosis in 1 Year on a Plant-Based Diet
Otis Price weighed 326 pounds when a cirrhosis diagnosis motivated him to go all-in on a whole-food, plant-based diet. The first time…
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Ingredient IQ: Sorghum
Editor’s Note: In January 2019, the Institute of Culinary Education launched the Natural Gourmet Center, a plant-centric and wellness-driven culinary arts program….
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