If you look at overall plant-based diet scores, the more you increase your intake of any plant foods and decrease your intake of any animal foods, the lower your risk of death appears to fall, but that’s because people were adding healthy plant foods like fruits and vegetables. Enter: “Changes in Plant-Based Diet Quality and Total and Cause-Specific Mortality,” the first study to investigate the associations between changes in plant-based diet quality and subsequent risk of death. Vegans could be living off of French fries, Oreos, and Coca-Cola. Previous such studies were somewhat limited because they just split people up into either vegetarian or nonvegetarian, excluding some or all animal foods––but without taking into account the quality of plant foods. Over the last decade or so, there’s been a growing interest in the medical literature on plant-based eating, beyond just exclusionary terms like vegetarian or vegan. In our first story, we look at how we might prevent the inflammation that occurs from gluten-free diets. More than 10,000 articles have been published on gluten in medical journals-intimidating even for me! Today, we have a three-part series – summarizing the best available science on gluten.
Add to that – doing the right thing when it comes to treating a chronic illness, fighting a virus, or losing weight, and suddenly, our nutrition choices can seem almost overwhelming. We have a lot of choices to make about our diet.
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