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The Physicians Committee

Sen. Joni Ernst: Military Needs Meatless Mondays

June 13, 2016   Dr. Neal Barnard   government and food policy


Iowa Sen. Joni Ernst introduced legislation this week to ban “Meatless Mondays” from the military. Sen. Ernst—who represents the No. 2 meat-producing state—says that “our men and women in uniform should have the option to consume the protein they need, including meat, on a daily basis.” But banning Meatless Mondays and promoting the protein myth is a disservice to service members, increasing their risk for obesity, diabetes, and early death.

The military has seen a 61 percent rise in obesity since 2002, according to the nonprofit Mission: Readiness. Protein from meat is one of the causes. A recent study found that people who ate large quantities of protein and a small amount of carbohydrates were almost twice as likely to gain more than 10 percent of their body weight and experienced a 59 percent increase in all-cause mortality during the study.

Of course, protein is an important nutrient required for the building, maintenance, and repair of tissues in the body. But replacing protein from animal products with a variety of grains, legumes, and vegetables can provide all of the essential amino acids our bodies require—without the risks associated with meat and dairy products.

In fact, switching from beef to beans can actually reduce diabetes risk. A recent study found that those who consumed the highest amount of animal protein increased their risk for type 2 diabetes by 13 percent, but found that participants who replaced 5 percent of their protein intake with vegetable protein, including potatoes, legumes, and grains, decreased their risk for diabetes by 23 percent.

Meatless meals can also mitigate the risk for early death. Another study found that people younger than 65 who ate the most animal protein had a 74 percent increased risk for death from any cause and a four-fold increase in death related to cancer. Risks for death were diminished or absent when protein sources were plant-derived.

If Sen. Joni Ernst really wanted what’s best for our military members, she’d mandate Meatless Mondays, instead of increasing their mortality risk with meat.

End the Sweet Talk. Meat and Cheese Cause Obesity.

June 9, 2016   Dr. Neal Barnard   dairy, obesity


Our fight against obesity has become a war on sugar. Next week, Philadelphia’s city council will have a final vote to determine whether the city will become one of the first in the nation to adopt a soda tax. Meanwhile, tempers are flaring in Baltimore over a proposed bill that would require health warnings on advertisements for sugary beverages—a measure San Francisco is set to adopt next month.

When it comes to public health, these proposals are all a step in the right direction— there are no health benefits to drinking soda. But these regulations alone are not going to solve our ever-growing obesity epidemic.

Sugar has long taken the blame for our growing waistlines. But over the past two decades, sugar consumption has actually dropped by 14 percent, while sales of sugary, full-calorie sodas have dipped by 25 percent. Still, obesity rates continue to surge.

A study released this week in the Journal of the American Medical Association found that more Americans than ever are now obese. By the end of 2014, obesity prevalence stood at 35 percent for men and an all-time high 40 percent for women.

It’s time to stop blaming sugar. When it comes to weight problems, sugar-sweetened beverages and other sweets distract from the main culprits fueling obesity: our appetite for meat and cheese.

In 2012, Americans collectively consumed 52.2 billion pounds of meat. And every year, the average American individually eats about 270 pounds. Compared to just a century ago, that’s nearly 150 more pounds per person each year. At the same time, cheese consumption has soared from just four pounds per person in 1909 to 36 pounds today, making it the No. 1 source of saturated fat in Americans’ diets. In addition to fat, meat and cheese are loaded with cholesterol and packed with calories.

Epidemiological studies consistently show that populations who base their diets on fruits, vegetables, whole grains, and legumes are the healthiest and slimmest on the planet. Two major review studies released last year analyzed the diets of thousands of people and confirmed that vegetarian and vegan diets are best for weight control. Similarly, a 2015 clinical study found that participants assigned to completely meat-free diets lost more weight, compared with those following the pesco-vegetarian, semi-vegetarian, and omnivorous diets.

To truly turn the obesity epidemic around, we must move these high-fat foods from the center of our plates and start basing our diets on nutrient-dense plant-based foods.

We Asked the NFL’s Aaron Rodgers to Give Up Cheese in 2011

June 8, 2016   Dr. Neal Barnard   dairy


It took five years. But Aaron Rodgers, who plays for the National Football League’s Green Bay Packers, finally got our message that Cheese Can Sack Your Health. In 2011, we posted this billboard near Lambeau Field in Green Bay, Wis., where the Packers play.

This week Rodgers told ESPN that he has followed “more of a vegan diet” since his knee surgery in January.  He told ESPN: “Through your eating, you can reduce inflammation because if you do research, you learn the different foods you eat can actually increase the inflammation in your body and especially in certain parts of your body.” You can find out more about the dangers of cheese and how to break your addiction here.

Congratulations to Rodgers and the growing number of athletes like Novak Djokovic, who won the French Open earlier this week, who are fueling their games with power foods for athletes.

Plant-Powered Novak Djokovic Wins French Open

June 2, 2016   Dr. Neal Barnard   other


Novak Djokovic, the world’s No. 1 male tennis player, just won the French Open with plant-powered diet! Djokovic is so committed to a plant-based diet that he opened a vegan restaurant in Monte Carlo earlier this year.

He’s joining a growing number of athletes—including the reigning No. 1 female tennis player Serena Williams and her sister Venus—who are using plant-based diets to fuel victories. Serena Williams has said that she saw a lot of benefits in her game from eating a vegetarian diet. 

Djokovic and the Williams sisters are not alone. This past week, Griff Whalen, who plays for the National Football League’s Miami Dolphins, credited his vegan diet for his success.

“After a point, nutrition plays a huge part in how quickly you can recover, how hard you can push yourself the next day, back-to-back days and stuff like that. I feel like it’s helped me tremendously and given me a big edge in that regard,” he told ESPN

He also described typical meals: “Breakfast is like an oatmeal, fruit, and whatever else I want to throw into it,” he said. “And then lunch and dinner, a rice-and-bean kind of dish is pretty typical. Lots of veggies. A salad. I make a lot of smoothies because I can just throw greens and fruit and stuff in there. But rice and beans or lentils, stuff like that is pretty common for me.”

NFL football player David Carter, who started a vegetarian diet in 2014, recently said that it could help prolong athletes’ lives.
Many other athletes have similar stories. They’ve all found that a vegetarian diet provides all of the fuel they need—from vitamins and minerals to carbohydrates and protein—for both endurance and recovery.

They fuel up on foods like broccoli, carrots, cauliflower, beans, and bananas. A vegetarian diet fueled Ultramarathoner Scott Jurek’s speed record for completing the 2,200-mile Appalachian Trail last July. It was a feat of endurance at 46 days, 8 hours, and 7 minutes.

Plentiful protein from vegetables, grains, and beans help in their recovery. Vegetarian bodybuilder Torre Washington recently told GQ magazine: “We live in the age of ‘How much protein are you getting?’ I’ve never, ever tracked my protein. We only need about 35 percent of our calories from protein. When we take in more, we’re eating it just because we feel like we need it.”

Congratulations Djokovic and the growing number of athletes who are demonstrating that fruits, vegetables, grains, and legumes are power foods for athletes.

Celebrating Six Years of the 21-Day Vegan Kickstart

June 1, 2016   Dr. Neal Barnard   vegan


Are you our 1 millionth Kickstarter?

Since 2010, the Physicians Committee’s free 21-Day Vegan Kickstart program has helped more than 480,000 people in 144 countries across the world test-drive a healthy, plant-based diet. And now we’re looking for our 1 millionth participant. 

The Kickstart—which combines healthy recipes and a free meal plan with online support, celebrity tips, and educational webcasts—is based on the idea that it takes three weeks to build a habit. So for 21 days, we encourage participants to drop the meat, dairy products, eggs, sugar, and highly processed foods from their diets and focus instead on the four healthy food groups: fruits, vegetables, whole grains, and legumes. 

Throughout the three-week program, many people report that they feel healthier and more energetic almost from the start. Within weeks of eating a low-fat, high-fiber diet, many participants start seeing serious health benefits: Extra weight falls off without counting calories, and cholesterol levels often begin to drop. Most people also report that throughout the program, their taste buds change and they lose their cravings for animal products and highly processed foods, setting them up for long-term success. Studies show that people who consume plant-based diets lower their risk for heart disease, type 2 diabetes, obesity, and other chronic conditions.

So how effective is it? Thirty percent of Kickstart participants who started the program as omnivores in 2015 still follow a vegan diet today. And across the board, nearly all participants significantly reduced their meat intake, while increasing the amounts of fruits and vegetables in their diets. On average, participants in 2015 consumed 1.81 servings of vegetables before starting the program, and they now eat 2.69 per day a year later.

Are you ready to kickstart your own health? The free Kickstart program runs for 21 days beginning the first day of every month. And starting today, we’re unveiling a new and improved program with an easy-to-follow meal plan, step-by-step recipe photos, and several new inspiring coaches, including Moby, Kim Williams, M.D., and Garth Davis, M.D.

Want to dip your toe in before getting started? Check out our recipe for Sweet Potato Lentil Chili from the program:

Vegan sweet potato lentil chili

Sweet Potato Lentil Chili 

Makes 6 servings

Red lentils work nicely to thicken this chili, while the sweet potato gives a mellow, smooth contrast to the spices. 

Splash of water
1 3/4 cups onions, diced
1 cup celery, diced
2 - 2 1/2 cups orange-fleshed sweet potatoes, peeled and cut in 1 inch cubes
3 large cloves garlic, minced
1 teaspoon sea salt
Ground black pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes (or to taste)
1 1/4 cups dry red lentils
2 1/2 cups water
1 – 28-ounce can crushed tomatoes
1 – 14-ounce can black or kidney beans, rinsed
1 bay leaf
3 tablespoons freshly squeezed lime juice
Lime wedges (for serving)

In large pot on medium heat, add water, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. 

Cover and cook for 6 to 8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils. 

Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. 

Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.

Cooking Note:  If you only have whole or diced tomatoes, use a hand blender to “crush” them:  First pour off some liquid from can into pot, then use a hand blender to puree tomatoes directly in the can.

Per serving:

  • Calories: 306
  • Fat: 1.4 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 3.9
  • Cholesterol: 0 mg
  • Protein: 18.5 g
  • Carbohydrates: 58.6
  • Sugar: 9.7 g
  • Fiber: 15.1 g
  • Sodium: 451 mg
  • Calcium: 136 mg
  • Iron: 7.4 mg
  • Vitamin C: 31 mg
  • Beta-Carotene: 5386 mcg
  • Vitamin E: 1.8 mg

Source: Eat, Drink & Be Vegan by Dreena Burton of www.PlantPoweredKitchen.com.




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