“Heart disease is the world’s leading cause of death. This study proves it doesn’t have to be.” – Dr. Kahleova
Coronary artery disease is a caused by plague buildup in your coronary arteries. The coronary arteries are the blood vessels that bring oxygen to your heart. The plaque in the blood vessels stiffens them and makes it harder to get oxygen-rich blood to the heart.
This plaque is sticky and things like inflammatory cells, lipoproteins, and calcium attach to it. These materials, along with cholesterol, increase the build up and make the vessel narrower.
Eventually, this blood vessel may develop a new one around the blockage to get blood to your heart. Although this may sound good and dandy, under stress and over working, this new vessel might not get enough blood to the heart and this can cause a heart attack.
Doctors have noted that there can be a solution to this problem: a plant based diet.
They not only found that the vegetarian diet can prevent heart diseases but can also sometimes reverse them. This diet works because plants are rich in fiber and phytonutrients. Phytonutrients are known for reducing inflammation and oxidative stress.
Animal meat is often high in fat, cholesterol, heme iron, and environmental pollutant which can all cause problems with the heart.
This is a life style change that many doctors want to push, moving away form excessive meat consumption and going toward more plant-based diets.
Many think starting a plant-based diet is tricky but you can substitute meat with, tofu, tempeh, Seitan, Jackfruit, eggplant, lentils, beans, and so much more! With restaurants having more accommodations, eating out doesn’t have to be hard either!
Here is a quick recipe even the toughest meat eater will love!:
Drain 1 can tomatoes in a colander over a bowl, reserving 1/2 cup liquid. Drain remaining 1 can tomatoes; discard liquid. Combine tomatoes, reserved 1/2 cup liquid, and chickpeas in a bowl.
Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic, 1/2 teaspoon salt, and next 5 ingredients (through eggplant); sauté 7 to 8 minutes or until slightly tender. Stir in tomato mixture and remaining 1/2 teaspoon salt; cover, and cook 5 minutes.
Uncover pan; stir in vinegar, paprika, and black pepper. Cook 5 minutes or until vegetable mixture is slightly thickened. Divide vegetable mixture among 4 shallow bowls; drizzle servings evenly with remaining 1 1/2 teaspoons oil. Sprinkle with basil leaves, if desired.
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