The Villages - November 2021 - 23

" Just cold turkey I was done, and I did all the
vegetable stuff, " he said.
Once 250 pounds and six-feet tall, Colby dropped to a
trim 175 pounds.
" And my cholesterol went from 210 to 150, and (my
doctor) looked at the numbers and he told me there was
really no reason for me to come see him anymore - the
blood work was really good, " he said.
Colby opted to continue seeing the doctor every six
months, believing the blood work would keep him on
track.
" That's really important because I'm able to measure
my progress and it's a motivator to keep going, " he said.
" Your weight is the only thing that you can measure at
home. But it doesn't give you what the chemistry of
your blood is, and you can be thin and still have health
problems. And so if I was to say anything about this, and
offer any advice at all, that's what I would say to anybody
who wants to improve their health - go over their blood
work really carefully, make sure it's coming out right.
That's the key to the whole thing. "
Colby notes that his abrupt lifestyle change was not
initially easy, particularly in the first few weeks.
" The first week, and then the second, I'm thinking 'oh
god, how many of these frickin things am I going to eat? "
he said. " But your tastes change and you change your
mind. It's routine, and then you're on it for the rest of
your days, making adjustments as you go along. I mean,
I'm not perfect every time we go on cruises. I know that
I screw things up, but I just do the best that I can. This is
my normal way of eating. "
Waddell agrees, adding that neuroadaptation is one of
the things she teaches in her class.
In an article for True North Health Foundation,
author Doug Lisle, Ph.D., likens the process that occurs
when you alter your tastebuds to wading in water.
" The water can be so hot as to be unpleasant, until
you get used to it, " he writes. " Then it will feel pleasant.
When you step into a swimming pool, the water
sometimes feels cold. But after a few minutes, you get
used to it. "
This same principle applies to all of the five senses.
Kathy Geremia and Deborah
Waddell use recipes from
Waddell's book to create
tasty plant-based meals.
MAGAZINE
23
" In time, you just crave healthier foods, " Waddell
notes. " I tell my students to think of it as if you're an
addict. When you have a drink, you have to start over. "
Now leading the Whole Food Plant-Based club in
The Villages, Waddell said she enjoys the camaraderie
as well as the opportunity to educate new members and
share the delicious recipes she's created. Her friend Kathy
Geremia, also a member of the club, explains that her
plant-based diet has helped her feel healthy throughout
her breast cancer chemotherapy treatments. " My
oncologist is convinced I'm doing so well because of my
diet, " she said. " When I go for treatments, I say, 'are you
sure you're giving me something?' "
She relies on Waddell's recipe when preparing healthy
meals with loads of flavor. Among her favorites are the
buffalo cauliflower wings. But there are many favorites,
she notes.
The Whole Food Plant-Based club boasts around 100
members on the roster, who enjoy hearty potluck dinners
- sans the saturated fat, but every bit as savory.
The Villages - November 2021

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