I really debated whether or not to write this post. Normally my blog theme consists of trail running and the occasional story about being plant-based and of course being a mama. This will definitely fall into the plant-based category.
While many who know me know that I have been plant-based for over 20 years. I definitely can say that I followed the common trend of veganism though in regards to stopping meat initially, but I did not necessarily follow a healthy diet. I would say that I have been vegan for quite a while but have only been truly plant-based within the last few years. What is the difference? Well, Oreos are vegan. Potato chips are vegan. I was consuming some oily standard American fair while thinking I was being healthy.
However, the more I read and the more I investigated, I realized the difference and I made a change. What you may not know, is that I have very low hemoglobin and ferritin levels. Particularly in regards to my ferritin levels. What is Ferritin? Ferritin is an ubiquitous intracellular protein that stores iron and releases it in a controlled fashion (thanks internet). My levels are so low because I went for 21 years with undiagnosed Celiac disease. My body just did not absorb any iron and therefore ferritin.
To put it into perspective here are my levels over the last few years (it is all that I have in terms of history) and keep in mind that a Standard Range is 22-291 ng/mL
My history:
12/2005 : 3
6/2006 : 1
6/2013 : < 5
7/2013 (had a retest to confirm) : < 5
6/2014 : 13
I am surprised no one was freaking out in 2006 and clearly I avoided the doctor after that. But somehow, I managed to give birth to two beautiful kids and survive. Obviously, I have never had normal levels yet I continued to race and run ultras (stubborn much?).
The period between 2013 and 2014 where my levels bumped up to 13 is when my doctor insisted that I take an iron supplement. I took the supplement but I didn’t enjoy it.
In January of 2014 I started taking the eCornell Plant-Based Nutrition Course where I learned a great deal about supplements and why we do not need them and how in fact, they can do more harm than good. I graduated from that class in March and in mid-June, I stopped taking my iron pills.
It was around this same time, that I read Dr. Esselsytn’s Prevent and Reverse Heart Disease book and My Beef With Meat by Rip Esselstyn as well as all their cookbooks. I also started taking my Rouxbe online plant-based cooking course in August of 2014. While I knew a lot of this information, reading it and studying it just reinforced what I have known all along: plant-based food can cure and heal and that we do not need oil in our diets.
I started cutting out oil (we don’t need it is pure fat and has minimal nutritional value and severely damages your arteries). I cut out oil pretty easily as I rarely cooked with it. I have always cooked using vegetable broth instead of oil, but I also stopped eating other foods that contained oil.
I also started training for the Mt. Tam 50k as well as the California International Marathon. Best of all, I purchased my beloved Instant Pot and I began the habit of making sure I had home-made vegetable broth on hand and a ton of beans made from scratch that I freeze in can size portions.
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I started making my own hummus and dressings. I stopped buying a lot of store bought things preferring to make my own. Thanksgiving and Christmas were both plant-based oil free holidays in my house and the food was fantastic (thanks to Ann Crile Esselstyn and Jane Esselstyn and Engine 2 recipes).
Enter 2015 and I have continued on this path. I ran the Salmon Falls 50k in February followed by my 3rd American River 50 miler in April (with a huge PR). Then, if you follow my blog, you read that I just ran 32 miles on the Western States course. I have run way more over the last year than I did the previous year.
As we are approaching June, I decided it was time again to get my annual blood work done. I wasn’t sure what to expect. I haven’t taken my iron pills in over a year and I’ve run more races harder and faster than I have before.
As it turns out, I was totally blown away. Not only did I lower my cholesterol to 136 (not that it was ever high it just dipped even lower), I also boosted my hemoglobin, doubled my iron AND my Ferritin is now registering at 25!! For once in my life, I have normal Ferritin levels!
I 100% wholly contribute these improvements to my dietary changes over the last year. While I have made many changes to my diet, what I am about to share is not meant to be anything more than what has worked for ME. Please do not take what I am sharing as medical or nutritional advice. It is just what worked for me.
So having my Instant Pot meant that I had ready-made access to beans every single day. I’ve broadened our variety from just the usual chickpea, kidney, black beans, pinto and lentils to navy beans, pinquinto beans, red lentils, green lentils, split peas, yellow split peas, cannellini. When I see a new bean I get so excited. Per the advice of the Esselstyn family, I have mountains of leafy greens almost daily (including for breakfast sometimes). I STOPPED having smoothies. I haven’t had a green smoothie in over a year. For me, having daily smoothies just proved to be a recipe for disaster. First of all, you can’t tell how many calories you are tossing into that blender and some smoothies could easily reach the 400 calorie mark. For me, smoothies increased my appetite. I need to CHEW my food. Not drink it. In my opinion, smoothies on a daily basis teach your stomach to stop doing its job. If you give it liquefied food, it will no longer be good at doing what it is supposed to do, breaking down food. I constantly found that I had tummy troubles from smoothies. I stopped the smoothies, my tummy improved and I lost weight. Go figure.
I make sure that I have oats in some form for breakfast (whether raw, cooked or made with kale yum try it so good) every day. I bring my own food for lunch at work and usually it will consist of greens, beans and quite often potatoes (or a salad) and dinner is much of the same. We started eating a ton more potatoes in my house due to their ease of travel and the ability to batch cook them and have them throughout the week. I have lost weight, not gained. Don’t be afraid of whole food plant-based carbs!
Really, those are all the major changes I have made. I have definitely been more conscious of what I am eating and why. Basically, I add no oil to my diet, I majorly increased the beans, lentils, greens and other veggies that we eat and I have oatmeal every single morning. I’ve stopped the junk food snacking.
Currently, I am working on my racing fuel as really, if I am being honest, during a race is probably the only time I succumb and have something I would never normally touch on a day to day basis and it isn’t even that much. In training I bring my own plant-based food and I consume that but for some reason, in the heat of a race, my body is calling for that crap. I am still working on that one so stay tuned.
But overall, the purpose of this post was to share that if you are considering a plant-based diet but you are afraid you won’t reach all the nutritional values that you need (especially if you are racing in some form) that you can! It is possible with planning, work and a little education. Variety in your diet is key. You can’t just eat the same thing day in and day out. Try new things. See what is in season at your local farmers market or grocery store and then google recipes for it (omitting any added oils of course).
The experts like Dr. Esselstyn, T. Colin Campbell and the crew at Engine 2.com are right, you can thrive and succeed on a whole foods plant-based diet. I did not give up. People told me for years that I would have to eat meat to bring up my iron and ferritin levels or take an iron pill for life but I knew deep in my heart that was not the case and that a true whole food plant-based diet could help me. It did.
Of course, I am very proactive as well. I get my blood work done annually to make sure my levels are all in check. While I probably get very little sleep compared to most people (hello, I wake up at 4:30 am to run), I make sure to listen to my body and its cues. When I am tired and dragging, I bring the workout down a notch or I skip it and I stop and take a look at what is going on with myself and I make the necessary dietary changes (more kale, less spinach, more potatoes etc.).
Am I perfect? No, of course not. No one is. I just try my hardest to feed my body fuel, not necessarily food. Luckily for me, it is pretty darn tasty fuel at that and I enjoy following recipes and experimenting in the kitchen. It can be fun! Try it!
Happy Trails!
~Trailmomma
