Kathy Meldrum before and after adopting a plant-based diet for rosacea: On the left, her cheeks are red and discolored; on the right, her skin is clear and healthy looking

A Healthy Vegan Diet Took Me from Rosacea-Prone to Radiant

By Kathy Meldrum,

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While growing up on the standard American diet, I considered myself healthy. Although I dealt with acne and painful menstrual cramps, I didn't get colds often, and I was able to maintain a healthy weight. 

As I grew older, new symptoms started popping up, including chronic fatigue, bloating, brain fog, atypical migraines, significant rosacea, and a Morton’s neuroma in my foot. I was resistant to going on prescription medications for the long term to treat any of these conditions, but I wasn’t sure what other options were available.

A Whole New World

In 2015, I read The China Study by T. Colin Campbell, PhD, and the world of nutrition opened up for me. I was intrigued and excited. The concept of a whole-food, plant-based diet for disease reversal was completely foreign to me. After that, I watched the Forks Over Knives documentary film and listened to nutrition-related podcasts. As I continued to research, a theme became clear: Food really is medicine. In 2016, I began to put what I was learning into practice, going whole-food, plant-based. 

I found some changes easy, such as ditching meat, fast food, and soda. I took a more gradual approach to other changes, such as minimizing added sugar and eliminating oil. But as my energy levels improved, I knew I was on to something, so I forged ahead.

Living Well on a WFPB Diet

Since going WFPB five years ago, I have either completely reversed or significantly improved all of the health problems I was experiencing. My menstrual cramps, acne, atypical migraines, Morton's neuroma, and chronic fatigue have all disappeared, and my bloating and rosacea have noticeably decreased. I’m still amazed what a difference this lifestyle change has made. 

I love the food I eat now and have a new appreciation for it. My go-to breakfast is oatmeal with blueberries, walnuts, and dates. (I love to make my own nut milk!) Lunch might be chia seed "cereal" with fruit and cinnamon and avocado toast. My favorite dinner is tacos with black beans, salsa, avocado, cilantro, and a squeeze of lime juice, served on corn tortillas. 

Fortunately, my kids have also gotten used to this way of eating, too. Nothing makes me happier than to hear my 9-year-old son tell me that he likes vegan Caesar salad better than candy.

Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path. To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer.

Has a whole-food, plant-based diet impacted your life?

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