Sep. 18--ANDERSON -- Teresa Carter and her husband, Jeff, never thought they'd stop eating meat. They certainly never thought they'd become vegans, swearing off milk, eggs and other animal byproducts.
But when the couple enrolled in the coronary health improvement program, or CHIP, their diets, and their lives, were thrown a curve ball.
Premised on the idea that cholesterol, which is only derived through animal byproducts, is a poison to the heart, the program promotes a plant-based diet.
In the last year, Teresa has lost 50 pounds and Jeff has lost 70.
On Thursday, the Carters dined on an all-vegan meal at the Heartland Health and Wellness conference held at Madison Park Church of God.
The meal, prepared by chef Mark Anthony, was rich in color in a collection of greens, pasta and bright orange and yellow vegetables.
After a month CHIP, Debbie Webb admired the colorful array of foods, knowing that more color meant more health.
Since beginning CHIP in August, Webb has lowered her systolic blood pressure by 30 points.
Fellow CHIP member Deborah Stapleton lost 12 pounds after adopting a vegan diet.
Despite the sacrifice of milk, cheese, beef, pork and all other animal-based foods, Webb said she does not feel deprived. "You're not hungry."
Webb admits that she often misses milk products. "Sometimes I dream of chocolate."
After a healthy meal, the more than 200 people at the conference, which spills into Friday, listened as Anthony talked about the meal, and the importance of eating plant-based foods.
Anthony said the typical American diet is only 7 percent plant-based. This results in 90 percent of the American public falling ill to a killer disease linked to diet.
In Thailand, he said, 72 percent of the diet is plant-based and only 10 percent of the population falls to killer diet-related diseases.
"The higher the cholesterol level, the higher the death rate."
Anthony was followed by Dr. Hans Diehl, the creator of CHIP.
The secret, he said, to finding and eating the right foods, is to shop with one goal in mind. "Buy food, eat food that doesn't need nutrition label or warning, danger labels."
Contact Brandi Watters: 640-4847, brandi.watters@heraldbulletin.com
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