We've also been largely no added fat (other than the mentions above). I have been trying a lot of Esselstyn's recipes, as well as some good selections from Neal Barnard's newer book. So far, so good. D's numbers on the last blood screen were much better, and that was not very far in to our current experiment. Both of us are also noticing that we're shrinking a bit. D reports dancing more (just spontaneous dancing about the house) and that there is not that same sort of addiction feeling related to food. That has to be an issue of blood sugar levels, I would think.
I'm noticing other things, too, though--like how it is harder to eat at some restaurants without having to compromise. Of course, I thoroughly enjoyed those shrimp and grits! I also notice, though, the lack of good cooking shows to watch. I'm far more aware of how nothing Rachel Ray cooks on her talk show is eligible. To veganize something like her bacon cheeseburger mac and cheese (ugh) would gross me out to the point that it would be useless to try to do it. The recipes on The Today Show are not much better. And, I declined Crochet Reneé's recent invite to do a Taste of Home cooking school day in Mountain Home, as I wouldn't really be able to eat or cook what they are going to make--I suspect even if it is lower fat, there'd be chicken or some other thing in there that I'm avoiding eating. And, of course, I am already trying to figure out how I'm going to handle eating in Michigan next month. I learned some lessons about how to order from the hotel restaurant back in November (definitely make them put the dressing on the side.
I think the word "addiction" is a great way to describe the typical American diet. I don't think that everyone has to go vegan, but I definitely think that even just eating that way for a week would benefit anyone's diet overall; even if you go back to eating meat and dairy, I think you'll be far more conscious of the amounts.
Of course, even Oprah knew that.
Shopping is really a lot easier when you are using beans, greens, grains, and fruits as your food groups, especially if you're not doing the Celebrity Vegan approach of buying a lot of processed vegan foods like Gardein and pre-made Seitan.
And, I will grant Dr. Esselstyn's point that saying "a little won't hurt" is not a good approach. When I first read the book, I was pretty much like everyone else--oh, I don't use that much oil. Well, yeah, I did. And really for no reason other than habit. I bought huge tins of olive oil and was pretty free-handed in pouring. I don't notice missing any flavor or having cooking problems with using broth or other liquids in the pan when I sauté onions or other veg. In fact, I made some really rocking red sauce the other day where I cooked the onions, garlic, and fennel seed in balsamic vinegar before putting in the rest.
If you haven't yet, check out the Forks over Knives trailer. I don't see any dates for the movie coming here, so I will probably have to wait a good while to see it myself.