Reduces Cholesterol, Cures Arthritis & Then Helps Others
 Picture the scene: a cocktail party, abundant appetizers,
flourishing conversation; and then suddenly, whispers filter
through the crowd as word spreads that the hostess has "gone
vegan." "My goodness," says an alarmed guest, "What will we
eat?" Another comments, "I knew something was up—she looks
thin." Someone else interjects, "Those vegans are just leftover
hippies from the sixties." A few gather and laugh, "Yeah,
supposedly they eat nothing but air; give me my statins and let
me eat all the beef I want." Since my shift to a plant-based
lifestyle a year and a half ago, I’ve heard it all. My journey
toward excellent health has been akin to climbing Mt. Everest:
overwhelming, frustrating, exhilarating, exciting, and
wonderfully transforming. If anyone had ever told me that at age
59 I would totally abandon all animal foods, I would have
suggested they have their heads examined.
Before changing my diet, I was health- and exercise-conscious,
and was an aware shopper and cook. I ate fish and poultry but
avoided saturated fats from red meat (save a twice-yearly fillet
mignon). I believed that I was doing just fine. Then reality hit.
Redefining "health-conscious" In July 2006 I met with a
new physician who joined my Cape Cod medical group. Blood work
showed my LDL (my bad cholesterol) had risen to 170 and my
overall cholesterol to 246. Prior to this physical, these lipid
numbers had been yo-yoing. In 2004 my cholesterol soared to 299
and then plunged in 2005 to 169. I attributed this drop to
taking a "natural red yeast rice statin" in 2005. However,
although it is natural, it still has the potential of adversely
affecting the liver. So at one point I decided to discontinue it
and see if my cholesterol could be maintained at a healthy level
with just my "healthy" diet. I felt baffled because I thought
I exercised and ate well, and I also regularly read articles on
health and nutrition. I saw the commonly advertised statins on
my horizon—drugs like Lipitor and Crestor that keep people
perennially chained to the pharmaceutical companies. I pondered
if I would become a statistic who suddenly drops dead from a
heart attack. Heart attacks are rampant on my father’s side of
the family, but while he defied medical statistics (living to
93), I was not willing to take that gamble. Fortunately for
me, my physician advocates a plant-based diet. Citing current
research, he asked me if I would consider giving up beef, pork,
lamb and dairy (while keeping chicken and fish to a minimum),
emphasizing their negative effects on health. Since I was
willing to do anything to naturally lower my numbers and remain
free of the pharmaceutical stranglehold, I agreed to give it a
try.
My doctor suggested I attend one of his free monthly lectures.
Detailing the relationship between nutrition and disease, his
lectures filled me with new determination and conviction. About a
month after my doctor visit, I read the masterful research project
The China Study by T. Colin Campbell, and this led me to Dr.
McDougall’s website, which led me to eating an entirely plant-based
diet. My first new cookbook was The New McDougall Cookbook. The
prophetic saying "When the student is ready, the teacher appears"
rang true to me.
After digesting and grasping the true relationship between animal
protein, dairy and disease, I bid total and unconditional farewell
to the toxic Western diet—I could not, and would not, go back. While
one door was closing, a new, far more exciting door was opening
before me. Turning the corner I learned to cook in new
ways; many recipes were tested, tasted and relished. Even my
Irish husband admitted the food I was cooking was tasty (though
he still keeps one foot in the Western diet world). New
cookbooks began replacing my thirty-five-year cookbook
collection, and I began absorbing as much research as possible.
Dr. McDougall’s website has been a gift of knowledge and support
toward my growing education. Four months after my doctor
suggested I change my diet (and three months after being on a
totally plant-based diet), I returned to have my lipid numbers
rechecked. I was astounded! My LDL decreased to 69 (from 170)
and my overall cholesterol dropped to 174 (from 246). You should
have been there to hear the hoots of joy in that office.
 In addition to having high cholesterol, since 1999 I’d been
experiencing progressive pain and discomfort in my right wrist. I
attributed this to years of computer usage from my social work days.
Sometimes I’d awaken in the middle of the night with numbing pain.
Then in 2003, while doing extensive computer work, my wrist froze.
The pain was excruciating.
Alarmed, I feared I was headed for incapacitation: I visualized a
neglected garden and hands unable to pick up my grandchildren. For a
week I could not use my hand. I bought a brace and went to the
natural food store to buy ointment and pain medication. A few
friends tried to "comfort" me by telling me that arthritis is what
happens to you when you get old, but I wasn’t buying it. So, after
my four months of not eating acidic animal foods, the arthritis
seemed to magically disappear. I’d be working in the kitchen and
suddenly realize that my wrist wasn’t hurting. I had no more
pain waking me in the middle of the night and no more pain after
driving long distances. I felt overjoyed! I celebrated by raking
leaves for two days, painting my kitchen and shaking my wrist in
complete abandon. For me it was another tangible affirmation
that we are what we eat. Some of these same friends, after
seeing my recovery, are surprised and hopeful while others are
still resistant and seem married to their pain medications. One
friend, in his late sixties, suffers from arthritis and has very
severe pain in his hands. I was quite surprised when he called
me one evening to get some information about plant-based eating
and to hear about my experiences. I’ve found that the majority
of people are resistant to change until their health is greatly
compromised. Then and only then might they be willing to examine
what they’re eating and how it’s affecting their bodies.
And—for the sake of science—I’m thrilled to disclose that a
chronic constipation problem I had since the mid 1980s also
disappeared (I had tried everything!). At one point, a doctor
told me that my muscles just didn’t work, while another urged
patience, telling me that my condition would eventually improve
(well, he was right. Farewell, Metamucil!). Additionally, my
energy level, which was always high, increased quite a few
notches. I now feel light and healthy and am able to eat more
without feeling full or bloated. Though never weighing more than
126 pounds, the little extra body fat I had seemed to dissolve,
and my weight stabilized at 122 pounds. And, more than anything,
I was discovering and delighting in meals that were not only
nutritious and satisfying, but delicious to boot! Student
becomes teacher
 After having discovered great health for
myself, I wanted to share what I had learned with my fellow Cape
Codders. So I decided to invite a vegan chef from New York City
to hold cooking classes in my town last summer. Unfortunately,
no one registered. Shortly after, a woman called to register for
the canceled class. I wound up chatting with her for over an
hour, and when I explained that I would try the class again next
summer, she admonished me: "Joanne, you don’t have to bring
someone in from New York—I just learned so much from talking
with you. Why don’t you teach the class yourself?" There are
moments in life when choice looms: you can respond to the
presenting opportunity with a resounding "yes" or you can simply
shut the door. I’m thankful to Dakota for motivating me to say
"yes!" My passion for health and wellness proceeded to enter a
new domain. As a former teacher and social worker, and a current
Reiki practitioner, presenting plant-based cooking classes was a
natural complement to my life’s passions.
As I considered this possibility and began organizing my own
cooking class, a local newspaper reporter (who I had previously
contacted to cover the story of the guest chef) called to say that
she still wanted to do a story on me and my new way of eating. I
also included information about the cooking class I was planning.
The response to the article was incredible. I had hopes of filling
one class but was delighted with a wait list for three more. It was
heartening to discover that so many individuals desired to take
better care of their health by transforming their cooking and eating
habits. Word is slowly spreading on Cape Cod, and names like Dr.
McDougall and T. Colin Campbell are entering our public
consciousness. To further this education, articles from Dr.
McDougall’s website are given to class participants along with
encouragement to sign up for the McDougall Newsletter. My
journey has been surprising and wonderful. At 61 I am active,
walk vigorously five times a week, and work out with weights.
But most importantly, I know I’m setting an example for my
children and grandchildren. When my daughter calls to tell me
that my seventeen-month-old grandson loves his black beans and
kale, I just beam from ear to ear. When I serve him Mary
McDougall’s French toast and he asks for more, I smile again.
When my son, who is 33, tells me, "Mom, I eat to live, not live
to eat," I know something very right is happening. I am
thankful for Dr. McDougall, Mary McDougall, and my personal
physician for passionately sharing the truth and their wisdom.
May their work spread and transform our sick society to one of
vigorous health and well-being.
Joanne Irwin
Dennis, MA
December 2007
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