In 2015, I chose to get my certification in Plant-Based Nutrition from the T. Colin Campbell Center for Nutritional Studies. My life has always been greatly affected by food. During my teen years, my insecurity and low self-esteem lead to an eating disorder. Later in life, after marrying and starting my family of five girls, my health routine took a backseat to everyday living and convenience. I had two terrifying health scares, and eventually, I developed gallstones. I knew I could do better.
I stopped eating meat, dairy, fish, eggs and tried to choose foods that contained no added sugars. I quickly started to notice improvements. The yearly sinus infections disappeared; my perpetual itchy red eyes went away. My skin started to glow. My cholesterol and blood pressure went back into the normal range, and the gallbladder symptoms were gone! The effects of a new whole food plant-based diet didn’t all come overnight, but the subtle improvements were encouraging. After reading, The China Study by Dr. T. Colin Campbell, I was so impressed by all the relevant studies and science that I decided to take the program offered by the T. Colin Campbell Center for Nutrition Studies. I wanted to learn more about the whole food plant based (WFPB) diet to help myself and my family.
Our family now experiments with new foods and recipes and all of us are so much healthier. The certificate provided me with knowledge and critical skills to understand what a critical role food plays in determining our health and longevity. We can choose healthier foods that taste great and satisfying. I started teaching Plant-Based Cooking Classes the same year I earned my certificate. I chose the name VegAnne because I feel by simply consuming more veggies and fruits, we can improve our health significantly. I am excited to share my knowledge about all the fantastic foods that I had missed out on for so long because I felt so limited.