Excerpts from the Food Revolution Summit, 2022

https://foodrevolution.orgby Karen Sanders, RN, Owner/Founder, RN Patient Advocacy NC, PLLC,
and the Holistic RN Patient Advocacy Training Institute

I had the pleasure of listening to the annual Food Revolution Summit, April 2022, co-founded by John Robbins and his son, Ocean Robbins.  John Robbins is the author of the Diet for a New American:  How Your Food Choices Affect Your Health, Happiness and the future of Life on Earth.  The Food Revolution Summit lasted for 8 consecutive days and featured 24 nationally recognized physicians and experts on food as medicine.  Each day, 3 physicians or experts on food as medicine, lectured via transcripts or audiotapes and were accessible to each participant as videos or transcripts for a 24-hour period.  The topics presented over 8 days included How Food Can Help Your Gut and Transform Your Life, How Food Shapes Your Mood, How to Prevent and Reverse the #1 Killer, The Key to Ending Chronic Pain and Disease, the Latest Nutritional Breakthroughs, How to Prevent and Reverse Chronic Illness and How to be Part of the Solution.  All of these presentations were free to each participant or attendees could buy the entire series by 24 experts, with 25 hours of lectures for $97.00 and lifetime access with these downloadable presentations or transcripts including references.  I learned so much from these valuable presentations.  Here are some very valuable pearls of information after watching about 10 presentations during this amazing 8-day series.  I will go back and listen to them all or read their transcripts.  Here are the key points that I found most interesting.  Go to FoodRevolutionSummit.org or FoodRevolutionNetwork.org

  • Broccoli Sprouts have 100 times more sulforaphanes than broccoli and may prevent cancer cell growth by releasing antioxidant and detoxification enzymes. 
  • Our herbivorous primate relatives, such as gorillas, have the same digestive systems as we do and they don’t become obese and develop atherosclerosis because they are primarily vegetarians.
  • Animal flesh fosters inflammation and chronic toxicity in the body
  • People on a plant-based diet will have a 9% lower risk of becoming infected by COVID and a 73% lower risk of acquiring COVID; 
  • Obesity and Type 2 diabetes are pro-inflammatory conditions that occur with high blood sugar and inhibit lymphocyte and neutrophil production 
  • Buffalo chicken wings are cooked with oxidized vegetable oils and cooked animal muscle produces protein and free radicals which are harmful to the body
  • Zinc seems to inhibit enzymes that allow the COVID virus to attack the body’s tissues
  • Zinc increases lymphocyte ability to make antibodies
  • Hi Zinc in lentils, beans whole grains, and fruits
  • Vitamin D lines your membranes in the nose, sinuses, and back of the throat
  • Normal Vitamin D levels are between 40-70
  • Dr. Will Bulsiewicz mentioned plantfedgut.com; fiber arrives in the colon with 38 trillion microbes
  • Short-chain fatty acids suppress colon cancer cells
  • Raffinose is a complex sugar in dried beans that the body can’t fully digest; Soaking dried beans for 8-12 hours before cooking can help reduce the quantity of raffinose sugars.  Dr. Bulsiewicz recommended soaking and rinsing the beans 2 to 3 times per day and discarding the bean water each time.  Raffinose is a water-soluble sugar. 
  • Dr. Bulsiewicz wrote the book, The Fiber Fueled Cookbook.  The blood-brain barrier is held together by tight junctions.  Short-chain fatty acids travel through the bloodstream and repair tight junctions in the brain.
  • The journal Nature is the top scientific journal in the plant world.  
  • Being on a plant-based diet will cause the gut flora to change in 24-48 hours
  • Go to PBS and watch this special:  Gutbliss or go to gutbliss.com
  • The gut makes 95% of your body’s serotonin
  • The Brain and gut originate from the same embryonic cells in the human and are connected by the 10th cranial nerve, the Vagus nerve;  this phenomenon explains why we feel danger or mistrust in our gut feelings.
  • 90% of serotonin receptors are in the gut
  • Cognitive health = Brain health 
  • The more fruits and veggies, the better the brain health
  • Greens more than one time per day = 11 years younger cognitively
  • Livestock consumption causes more global warming than all forms of transportation combines
  • 86% of $3.8 trillion healthcare dollars go to treating chronic diseases in the US
  • Telomeres, the tips of our genes,  are like a plastic tip on a shoelace
  • “All journeys begin in the dark”
  • SAD = Standard American Diet
  • 2/3 of the Standard American Diet is from ultra-processed food
  • 70% of Nestles’ food products are junk food
  • 650,000 people die from heart disease each year
  • Dr. David Perlmutter: Leading causes of death in the US are caused by chronic degenerative conditions:  Coronary Artery Disease, Alzheimer’s, various forms of cancer, and Type 2 Diabetes
  • Elevated Uric Acid level is a primary factor for impaired brain function and dementia
  • People with high Uric Acid Levels are 4 times more likely to have cognitive testing that shows early dementia on MRI with vascular changes, evidence of small strokes, evidence of atrophy or lost tissues; Uric Acid Levels higher than 5.5 are concerning
  • High Uric Acid triggers fat production and is a factor in the causation of Disease, cited in literature by Dr. Alexander Haig, from Scotland.  
  • Organ meats, liver, kidney, and animal muscle liberate purines to raise uric acid 
  • Broccoli lowers purine levels; Other foods such as bananas, cherries, coffee, citrus, green tea, and brussel sprouts lower purine levels.
  • Coffee consumption is associated with reduced risks for dementia
  • Dr. Joel Fuhrman – Mushrooms contain antioxidant ergothioneine; with oyster mushrooms consumption is associated with better brain health
  • Eat G-BOMBS – Greens, Beans, Onions Mushrooms, Berries, Seeds, and Nuts
  • Go to foodrevolutionsummit.org and sign up to hear this exciting and life-changing series next year
  • Go to foodrevolutionnetwork.org for more information on food as medicine.

Karen Sanders, MSN, RN, AHN-BC, HWNC-BC

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