Covid-19 & Nutrition

Hi friends. Hope you’re all hanging in there. I’ve come across several news stories and podcasts that not only underscore the importance of nutrition on a fortified immune system, but also discuss how Covid-19 is much more serious for those with preexisting conditions. Preaching’s not my style. So here’s some information that I hope you’ll check out:

From the New York Times on 3/31: “A separate analysis from the C.D.C. on Tuesday offered new evidence that a significant portion of people with severe coronavirus infections in the United States have underlying medical conditions. The agency looked at 7,162 cases, a small subset of the 122,000 (we’re over 200,000 now) cases in the U.S., but the findings provided a stark portrait. Of 457 people in that subset who were admitted to intensive care units, 32 percent suffered from diabetes; 29 percent had heart disease; and 21 percent had lung disease. Overall, 78 percent of people with Covid-19 admitted to the I.C.U. had at least one pre-existing condition. The study did not look at deaths.” It’s worth adding that according to the CDC, 40% of US adults (aged 20+) are obese. More than 70% of US adults are overweight, including obese adults.

Why include the above figures on weight and obesity? Because these conditions lead to chronic inflammation (e.g. diabetes, heart disease). The standard American diet, with our fast food and highly processed snack foods (refined sugar and starches), dairy, and high meat consumption, triggers an inflammatory response via the fat and the animal protein.

Connection with Covid-19 from the “Exam Room Podcast” on 4/1: Current fatality rates, without any known comorbidities (i.e. pre-existing chronic diseases or conditions), is less than 1%. For people with asthma it’s 6.3% and 10.5% for people with cardiovascular disease. This means that if the virus gets to someone who, for example, has lungs that are already compromised by inflammation, they’re likely to have a much more severe case.

Note that a whole food plant-based diet is the only diet proven to stop and reverse heart disease and it reverses type 2 diabetes in most patients. For information on Covid-19 and what you can do to protect yourself and your families, especially if you have an underlying condition, check out: 

The Exam Room Podcast – They’re running a series that examines coronavirus, explores the current research especially as it relates to preexisting conditions, and provides free advice on how to protect yourself and your family with your nutrition choices. The site is run by the Physician’s Committee for Responsible Medicine, led by Dr. Neal Barnard, world renowned physician and speaker.

NutritionFacts.org – Website has a ton of free information. Simply do a search on “inflammation” or “type 2 diabetes” or “heart disease” and you’ll find a treasure trove of short videos and articles. This site is run by Dr. Michael Greger, also world renowned physician, researcher and speaker.

Stay well. Stay Safe. Eat plants.

Lentils vs. Lean Ground Beef

Every time someone asks me how hard it is to cut meat out of their diets, I say it’s only hard if you don’t have the right food stocked at home. For me it was trial and error. Without question, the one food I must have in the cupboard, and the one I recommend to everyone, is lentils.

Lentils are inexpensive, they’re quick to prepare, they’re incredibly satisfying, they’re tasty, and they’re loaded with good stuff for you. Let’s compare what’s in a 1/2 cup of lentils vs. what’s in a 1/2 cup of lean ground beef:

 

 

1/2 Cup (64 grams) Lentils:

Calories = 140

Calories from fat = 0

Total fat = 0% daily value (based on 2,000 calorie daily diet)

Saturated fat = 0g

Trans fat = 0g

Cholesterol = 0%

Sodium = 10mg

Total carbohydrate = 38g (12% daily value)

Dietary fiber = 18g (72% daily value)

Insoluble fiber = 18g

Sugars = 0g

Protein = 16g

Vitamin A = 0%    Vitamin C = 0%    Calcium = 0%    Iron = 30%

Price Per Pound = $1.59 (based Market Pantry brand lentils price at Target.com)

93% Lean/7% Fat, Lean Ground Beef Tray, 1 lb

1/2 Cup (64 grams) Lean Ground Beef:

Calories  = 210

Total fat = 15g

Saturated fat = 6g

Trans fat = 1g

Cholesterol – 60mg

Sodium = 65mg

Total carbohydrate = 0g

Dietary fiber = 0g

Sugars = 0g

Protein = 20g

Vitamin A = 0%    Vitamin C = 0%    Calcium = 0%    Iron = 15%

Price Per Pound = $4.98 (based on Walmart.com price for 93% lean/7% fat lean ground beef tray)

 

The thing about “going vegan” is that your well-meaning friends and family will start to ask where you’re getting your protein. It’s important to know that there’s no such thing as a protein shortage in American diets, or in any other other society for that matter. If there is a problem of malnourishment, it’s usually because a lack of calories…any calories. What is  lacking in the diets of most Americans, and in societies where diabetes and obesity have become an epidemic, is fiber.

This is where it gets exciting. Look at all the great stuff you’re getting in a pound of lentils ( such as fiber, protein). Then look at all the bad stuff (especially fat and cholesterol) then you’re getting in a pound in “lean” ground beef. If that’s not enough, compare the prices.

You’re saving over $3/pound by opting for better nutrition!