As I get older, my relationship with food has changed significantly. When I was young, full of energy and hormones, I could eat almost anything without noticeable consequences. I remember working as a night manager at a McDonald’s in Silver Spring, Maryland in the early 1960s, back when they were selling millions of burgers, not billions. Burgers were around 15 cents each. On my breaks, I would often cook three or four patties, add fries, and have a vanilla shake. Looking back, I’m amazed I’m still alive. At the time, their meat contained about 23% fat, and the fries were cooked in oils that would now be considered unhealthy.
A Stroke, a Decision, and a Return to Plant-Based Living
Now, at 77, what I eat has a direct impact on my day-to-day health. After experiencing a stroke, and choosing not to continue with statin medication—I shifted to a vegan diet. Earlier in life, I had been vegan for several years, then experimented with eating meat again to see how it affected me. During that time, my cholesterol increased, and I eventually experienced a stroke. Since then, I have returned to a vegan lifestyle.
For many people, statins are prescribed to lower cholesterol, but they can come with side effects. In my case, I experienced significant muscle pain and fatigue, I felt as though I was losing my energy and vitality. Once I stopped taking them, I felt much better. I’m grateful to be off them.
What We Choose to Put Into Our Bodies
From a practical standpoint, cooked meat is essentially “dead food.” For some individuals, it can contribute to higher cholesterol and may affect muscles and joints. While athletes and bodybuilders often emphasize meat and protein intake, many plant-based eaters obtain protein from beans, legumes, tofu, and a wide variety of vegetables. In many cases, they maintain strong physical performance through plant-based nutrition.
Live Foods, Real Energy
In our first book, One Love, we discussed how live, organic foods can significantly increase energy. In my experience, this is very real. I drink a few ounces of wheatgrass every few days and often feel revitalized. Just a small amount is said to be nutritionally equivalent to several pounds of vegetables. I also use foods like marine phytoplankton and other raw, unprocessed sources of nutrition. Most of my diet consists of vegetables and salads, which I find beneficial for digestion and overall well-being.
Growing Our Own and Building a Better Salad
We also grow a garden that provides about half of our summer produce. Our salads are not simple combinations of a few greens. Instead, they are composed of sprouts, beets, radishes, vegan cheese, and a wide variety of greens, along with added ingredients such as corn, nuts, crackers, and other foods we enjoy.
Friends who try these salads often comment on how good they are. Most people are not used to highly varied, nutrient-dense salads, because restaurants rarely prepare them in that way, it takes time and effort. In my experience, the key to a good salad is simple: freshness and variety.
Food, Vibration, and the Spiritual Foundation of Health
In our work, we have explored the concept of “energy foods” and how different foods affect vitality. Charts of this type can also be found in various nutrition resources online.
From a spiritual perspective, well-being can be understood as an increase in the “energy” or “vibration” of the body. This is influenced by many factors—positive thinking, prayer, exercise, and especially food. If one seeks a long, energetic life, diet is one of the most important foundations.
