166: He went lectin-free and it changed EVERYTHING (Plant Paradox vegan)
If you’ve been following the Plant Paradox Program for a while now, there’s a good chance you’ve been spending more and more time in your kitchen – and that’s great!
Because the truth is, it’s nearly impossible to find healthy, lectin-free meals by dining out or ordering from your favorite restaurants.
Even the so-thought “healthy” options – such as salads, soups, or veggie dishes – usually contain hidden dangerous ingredients – like Omega-6 loaded oils or lectin-bomb ingredients.
And while you might occasionally come across a truly lectin-free option, cooking at home is your BEST tool for finding success on my program.
And my guest knows just what I’m talking about.
On this episode, I speak with The Sensitive Vegan. After struggling with some pretty serious health issues, he was able to completely turn his health around by following my Plant Paradox Program.
He now has his very own lectin-free cooking channel on YouTube, where he shares his creative recipes in a step-by-step, easy to follow manner.
The Sensitive Vegan and I share his impressive journey to health, tips for vegans on the Plant Paradox, and professional cooking advice to help YOU cook your way to better health.
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On this episode you’ll learn:
- The diet some of my sickest patients are following when they come to see me – and the one dietary change that helps them improve almost immediately (13:00)
- How “treating this food with respect” can open up a TON of possibilities for vegans on the Plant Paradox (non-vegans will love this too!) (15:00)
- Why eliminating THIS food has helped many of my patients who suffer from autoimmune disease – and the food swap that makes this an easy change for most people (18:00)
- The little-known trick to getting vegan cheese to MELT (21:00)
- The Sensitive Vegan’s trick for getting enough B12 on a vegan, lectin-low diet – and why he says “cheating” every now and then can actually be a good thing (23:30)
- Why keeping THESE 3 foods in the kitchen make living lectin-low much easier (and tastier) (37:00)
- What I learned about cooking from a winery in Tuscany – and why it matters for YOUR health (39:00)
- My take on why new, groundbreaking information often gets dismissed by medical professionals – and a tip for finding a doctor you can trust (45:00)
- My MUST-know cooking trick for people who are sensitive to garlic and onion (49:00)
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