Fit for Life

In that episode, you heard Chef Babette talk about plant-based or plant-first eating as a path to a healthier planet.

This interview, the one I'm sharing for you now, goes deeper into her personal story, from childhood asthma, eczema, and a sugar and MSG habit that she inherited at the family table, through addiction and hardship, to ultimately becoming a fit for life vegan in her 70s who's run Inglewood's first vegan restaurant, Stuff I Eat.

We get into territory that we didn't cover on Care More, Be Better, things like food combining, the mucus-less diet, why she was never taught how to eat, and the honest questions that every plant-based eater faces, getting enough protein, B12, and the omega-3s EPA and DHA.

I even share a piece of my own health journey that I rarely talk about.

I was still eating Uncle Ben's and that white.

He had tofu that I kept calling chicken, green beans, awesome salad, some incredible cracked wheat bread and I didn't have indigestion and it made me feel so good.

I thought to myself, "I'm gonna try this." Plus he gifted me two books, Fit For Life, volumes one and two, and also the Mucusless Diet Healing System.

And of course I'm just meeting this guy so I'm gonna go read them and man, Fit For Life, number one, changed my whole attitude about eating.

Another thing to look into is food combining.

Now there's a great book about this called Fit for Life.

But basically the idea of food combining is you don't want to put your body under too much burden when you eat.

So you see a lot of people eating massive amounts of combinations of food that they're eating.