A couple of weeks ago, we got to spend the day with Dr. Campbell and Karen (Mrs.) discussing the state of plant-based medicine and medicine in general. In addition to a great lunch, we talked about where this lifestyle has come from and where it’s going.
Last week, we talked about what’s happening in the medical schools. Next week we’ll talk about some hospital changes. But this week, we want to bring your attention to changes that weren’t even here 5 years ago!
Plant based meats are in proliferation. The impossible burger and beyond burger are everywhere - restaurants, grills, grocery stores… and even at Burger King.
Dunkin (formerly Donuts) now has two breakfast entrees - a sun dried red tomato hummus offering, and an avocado spread offering.
The back freezer section at Walmart has a number of freezer units dedicated to plant-based foods - from “chicken” nuggets to “fish” sandwiches to “sausage” links.
Taco Bell is offering vegetarian options that, without the cheese or jalapeno sauce are plant based.
Don and Kate Reed are working with restaurants all over our area to add vegan options and that’s happening through the area.
There is an avalanche of progress!! Now - don’t take this enthusiasm to mean that just because something is plant based doesn’t mean it’s incredibly healthy. Some of these options come with WAY too much salt and WAY too much oil…. as always, read the labels and know what you’re getting.
But if you’re out on the road and need a meal, a Dunkin sun dried red tomato hummus (with too much salt) is a LOT better than 2 chocolate donuts. Likewise, the Impossible Burger at Burker King (on an overly processed bun and too much sugar ketchup) is SO much better that the quarter pounder (not optimum but much better!!)
Make no mistake - we are being heard and the Whole Foods Plant Based options are growing on a daily basis. And for Dr. Campbell and Karen? They’ve seen their life’s work validated and widely accepted. There are still “miles to go before we sleep” but the progress is unmistakable!