he longer I live, the more convinced I am of the impact of healthy food choices on overall health. And, I’m reminded of scriptural references from our Creator, that seem to support that concept:

• the test of Adam and Eve around appetite/desire
• the provision of fruits, nuts and grains as God’s original dietary for man
• the addition of vegetables after sin
• the allowance of flesh consumption, when the earth was bare because of The Flood, with specific restrictions around unclean animals and consumption of blood and fat
• the temptations of Christ around bread
• the fasting of Christ when tempted
• the reference to what we eat, drink or do glorifying God
• the leaves of the tree which are for the healing of the nation.

During this time of year, as we celebrate National Nutrition Month and Women’s History Month, I’m challenging our nutritional choices and the impact they have on ourselves and those we love. As women, we are often the decision makers for our family’s health. It usually starts with us choosing better when we find out we are pregnant and definitely after giving birth, adopting or caring for children. We want to be sure what we are giving them the ultimate for great health outcomes.

Somewhere along the road though, we may back off of the commitment….perhaps due to cost, our own preferences, celebrations, to avoid fighting about it or confusion brought on by news headlines, which change every day. I mean, as the responsibilities of life fill in the work of raising and caring for a family, it can be challenging to stay on course. But, when the doctor visits begin with ensuing medication and life change, getting back on track can be life-saving and disease reversing. Making the decision to do so however, can change the course of our family’s health.

I recently attended the American College of Lifestyle Medicine Conference and had the pleasure of hearing Robyn Chutkan, MD of the Digestive Center for Wellness at Georgetown. Listen, what we put in our bodies impacts the microorganisms in our guts that literally affects immunity, weight, Irritable Bowel Disease (IBD), and the list goes on. She is watching her patients’ health turn around as they began to understand the value of plant foods to creating a healthy gut—both preventively and therapeutically/restoratively. Her books include The Microbiome Solution and Gut Bliss and provide clear explanations of how you can change your health by changing what you eat. Beans are one of the best foods as they are high in fiber and boost healthy microbes and are recommended highly by emerging nutritional science research. You can even get recipes from her blog at: https://robynnechutkan.com/spicy-roasted-chickpeas/

I found another resource by husband and wife neurologists and researchers at Loma Linda University Medical School, Dean Sherzai, MD, PhD and Ayesha Sharzai, MD, MAS. They’re doing some amazing research around how to prevent cognitive decline by eating healthier as they co-direct the Brain Health & Alzheimer’s Prevention Program there.

Their cookbook is a companion to their book The Alzheimers’ Solution. It’s full of recipes, including some with beans, that are helping to reverse cognitive decline and restore mental clarity. https://www.theneuroplan.com/blog/brain-healthy-recipe-brain-building-totally-possible-burgers/ As parents of two teenagers, Sophie and Alex, they are observing in real time the benefits of plant powered living on them and adding protection against health challenges in the future. They include them in the process of accessing, preparing and then eating those foods, which of course increases compliance and practice. And, the kids are authors of two books on health. Find out more about all of them here: https://teamsherzai.com

Their 7 Rules for eating your way to a super healthy brain include:

Eat a plant-based diet every day.
Avoid all foods that are high in saturated fats.
Avoid refined carbohydrates and sugar.
Reduce salt and season your food with herbs and spices.
Avoid processed foods.
Drink water.
Eat homemade meals.

Our recipes this issue feature legumes: lentils and black beans, (black-eyed peas, red beans and carob beans are great too) all because of their power to change your gut and your health. Go ahead and try it for 10 day, like Daniel and his boys! Watch what happens!

In a large pot place beans, vegetables and herbs. Add water until it’s about 2 inches above the beans. Bring to a boil. Reduce heat and simmer until beans are tender. Serves 6-8.

Donna Green-Goodman, MPH writes for MESSAGE Magazine from Huntsville, Alabama where she and her husband operate Lifestyle Therapeutix, A Lifestyle For Better Health Center www.lifestyletherapeutix.com. She is a health educator who is a 25-year breast cancer survivor. She’s been a college professor and a national ambassador for the Susan G. Komen for the Cure Circle of Promise Campaign. She is author of Somethin’ to Shout About! (Orion Enterprises, 1999), Cookin’ Up Good Health, (Still Shoutin’, 2008), Still Cookin’ Up Good Health (2017), and executive producer of her own cooking show, Cookin’ Up Good Health!, which aired on HOPETV. Cook Up Good Health with her on Donna’s YouTube Cooking Channel.