“We know a plant-based diet provides nutrients for performance and recovery as opposed to more animal-based. We view it as a life-extending approach to nutrition,” Dr. Goodbred says.
These diets generate more blood flow to the muscles, provides antioxidants, and reduces inflammation. It is effective in disease prevention and treatment.
Dr. Goodbred notes the Tennessee Titans offensive line has adopted a plant-based diet and players have reported improved physical recovery time.
Dr. Goodbred is heading up the residency training program at St. Luke’s Family Medicine in Easton and he plans to incorporate plant-based diet and nutrition education into training.
“We’ll teach the next generation of physicians nutrition, exercise, and how to prescribe,” he says.
Dr. Goodbred applauds the farm at the Anderson Campus.
“We’re not just paying lip service to the things that relate to lifestyle, we actually incorporate it into the everyday experience.”
Dr. Goodbred says studies have shown that organic eaters have fewer chemicals in their bloodstream than those who eat conventional food, but the research has yet to link that to any longterm effects.
Danga-Storm tells patients to aim for 7 to 9 servings of fruit and veggies a day. That could be an apple, a pear, a peach, a small banana, and two cups of salad, broccoli, or carrots. She says patients can have unlimited leafy greens. She recommends 6 to 7 servings of carbohydrates a day, in whole food form, such as rice or a baked potato. She says animal protein is best consumed sparingly, mixed into a dish or as a condiment, not as the star of the show.
She urges patients to shop at local farmers’ markets and be adventurous adding new foods to their diets.
“There’s nothing like a farm fresh tomato or peach in season,” Danga-Storm says.
As a farmer, Trizna wholeheartedly agrees. She eats only in season, so that first summer tomato, months in the making, is a blissful experience of pure gratitude, with just a little dash of salt. She advocates eating seasonally and locally, so food can be consumed at the peak of ripeness and impart the most nutrients.
“Treat your body with amazing, delicious food.”
Lehigh Valley residents have many opportunities to eat seasonally. The region is home to 14 producer-only farmers’ markets. That means the items were grown or made by the people selling them, such as jams, breads, and pastured meats.
BUY FRESH BUY LOCAL
A complete list is available from Buy Fresh Buy Local Greater Lehigh Valley, a non-profit organization, that promotes the markets and works to build local food economy at buylocalglv.org/resources/producer-only-farmers-market-map/.