Making the Change

Remember many years ago, when Dr. and Mary McDougall talked about their very first "book" that they made up in 1979 to give their early patients? It was hand typed and bound with those little loose-leaf binder clips.

Every now and then I roam the Internet used book sites hoping to see someone trying to sell theirs. I was even on Ebay this morning looking.

Then suddenly a message appeared in my email in-box at 9:01 - The McDougalls have scanned this little book into digital form and it's now available for free as a PDF download on their website!

Of course I immediately downloaded it!

Oh, it's so cute! OK, maybe not "cute", but I'm so happy to finally get my hands on this. I haven't read through the whole 252 pages yet, obviously, but I did flip through it. Definitely hand-typed, and there are even hand written page numbers and the occasional notes in the margins or between paragraphs.

Of course, the food plan is basically the exact same thing Dr. McDougall teaches today. Just like he did in the Health Supporting Cookbooks, The McDougall Plan, and other early books, the foods are broken down into categories I to IV based on what they're composed of and whether they're health-supporting or not, very similar to the current stoplight differentiation of the more recent  The Color Picture Book.

Glancing through the recipes, there are a lot of old tried-and-true ones that I still make to this day, like the enchilada sauce or the Easy Curried Pea Soup. There are many others I never saw before that look interesting, like a gravy called Whole Wheat Sauce or the variations of refried beans.

I'm going to have fun with this!

Thanks, Dr. and Mary McDougall!

Dr. McDougall Lecture - Dr. McDougall’s Color Picture Book on Food Poisoning (And How to Cure It with Beans, Corn, Potatoes, and Rice)

This was Dr. McDougall's talk at the 2014 VegSource Get Healthy Now conference. You can buy the DVD set or digital downloads of all the talks on VegSource. The set this one came from was the Black set.

The Simpsons - Protestant Heaven vs. Catholic Heaven

WHOSE Food Plan is Best?

Today's newspaper has an article about the death of Mary Max, artist Peter Max's wife. No need to go into any details of the sordid event, but I did find this bit in the article of great interest:

She had been involved in an ugly legal battle with other members of the family over the dementia-afflicted 81-year-old’s artwork.

Peter Max? Dementia? 

Hmm, does this artwork look familiar? Not just the artist (Obviously, it's Peter Max, for those of you who didn't live through the 1960's and saw it everywhere back then), but the subject matter itself?

Yes, Peter Max was a long-time follower of the Fuhrman Eat to Live program. He praises Dr. Fuhrman on the page for the poster on Dr. Fuhrman's web site, and in this article in Vegetarian Times, where he mentioned in 2017 that he's been following Fuhrman for 12 years at that time, and that he had vegan for many years before that, since his mid-20's (He's now 81).

Now, doesn't this put that whole nut debate that's been going on on YouTube in a whole new light? It's looking pretty obvious right about now that nuts do not prevent dementia, as a certain someone has been claiming all along, doesn't it?

Dr. Esselstyn at the 2019 Holistic Holiday at Sea

Never Forget

Dr. McDougall's Interrogation, er, Interview with Dr. Fuhrman

Had my lunch while watching:

Mashed red potatoes, steamed carrots, garbanzos, smothered with FF Golden Gravy, of course

This way I was showing the world I was on Team McDougall. LOL




Dr. McDougall wasn't as crazed and obnoxious as he had been in some interviews the past few years and was mostly polite, but did poke the bear and talked over Dr. Fuhrman a few times. You can see Dr. Fuhrman trying not to fight back, keeping his cool, and answering all questions as politely as he could. What self control on his part!

I only wish Dr. McDougall did NOT bring up all the muck Jeff Nelson had stirred up lately. The Campbell controversy happened 7 years ago and Dr. Fuhrman made all the apologies and corrections back when it happened. And if people actually read and listened to what Dr. Fuhrman says about nuts they would know he advises just as few as Dr. McDougall and Dr. Esselstyn do. The higher amount of nuts (That 40% fat figure people keep tossing out) is ONLY for very athletic people who need to gain weight. That's what he said in the interview and has always said in his writings.

Thursday's Webinar - McDougall and Fuhrman!!

Dr. McDougall's Free Online Webinars Title: John McDougall, MD Interviews Joel Fuhrman, MD May 23, 2019, 11:00 AM Pacific Time Joel Fuhrman, MD is a board-certified family physician, six-time New York Times best-selling author and internationally recognized expert on nutrition and natural healing, who specializes in preventing and reducing disease through nutritional methods. He is the President of the Nutritional Research Foundation and on the faculty of Northern Arizona University, Health Sciences division. Dr. Fuhrman coined the term “Nutritarian” to describe a nutrient-dense eating style, designed to prevent cancer, slow aging, and extend lifespan. McDougall Webinars are always available to watch anytime on our website. Please remember, there are over 200 free one-hour webinars for you to start watching now, plus over 300 scientific practical newsletter articles to read, over 700 McDougall-style recipes, and over 200 videos at www.drmcdougall.com. Serious Questions or Serious Help Needed? You can find us almost anytime at office@drmcdougall.com or call (800) 941-7111.

Register For This Webinar

Potato Toppings

 Farmer Fred's Suggestions

Here is an oldie but goodie list from the old Vegsource McDougall Board (Links to both pages are over there, on the right side of this blog  >>>>> )  I keep in my cardfile program:

This list was compiled from Jan Tz’s November 20, 2001 posting, as well as the additions of others that same date and recent January 24, 2002 postings. Quite the list! 
1) brown gravy 
2) onion gravy 
3) mushroom gravy 
4) onion-mushroom gravy (good grief) 
5) garlic-mushroom gravy 
6) ketchup 
7) BBQ sauce 
8) BBQ onions 
9) chili 
10) creamed corn (thanks, Sandie!) 
11) spicy beans of all sorts 
12) sweet and sour sauce 
13) chickpea gravy 
14) taco sauce 
15) mix the innards of a baked spud with pureed squash 
16) mash spudz with cooked carrots 
17) posole gravy 
18) chili gravy 
19) tofu sour creme 
20) spaghetti sauce 

These are additional suggestions that were not part of Jan’s list: 
21) anchovie-free Worcestershire sauce 
22) A-1 steak sauce 
23) steamed broccoli and cheez sauce 
24) cream-style corn 
25) fatfree gravies 
26) salsa 
27) steamed veggies 
28) veg bakon bits 
29) thick soups (split pea is yummy) 
30) Pot Roastless Potato--put steamed carrots and onions inside a baked potato and smother with vegetarian gravy 
31) Black Bean Beauties (bbq onions w/pureed black beans 
32) Martha Stewart Garlic Roasted Potatoes 
33) mushroom stroganoff 
34) Bragg's 
35) balsamic vinegar 
36) lentil sloppy joe 
37) stir fry with sweet and sour sauce 
38) coleslaw 
39) fresh butternut squash with fresh pepper and vegan "butter". 
40) Salad Potato--not quite the same as Potato Salad...I dice (really small) cucumber and tomato and let it sit in Seasoned Rice Vinegar while the potato is cooking--then add it along with a few sliced black olives (I'm like that kid in the commercial who finally finds his true family when he sees them with olives on all their fingers...)--salt and pepper. This is good because it's got the hot/cold thing going on--and the seasoned rice vinegar is sweet/salty. Yum! 
I like this on taters and brown rice - try succotash (limas, corn, tomatoes) and maybe a little of the juice.

Dr. McDougall and Dr. Kim Williams

Looks like another private interview was done and later posted for us. I remember this was cancelled a few weeks ago, and last night it popped up on my YouTube feed. Oh, well. I guess this is how Dr. McD and Gustavo want to do this now.



At least I DID get an email from Gustavo reminding us that the interview with Chef AJ will take place on Wednesday this week, not Thursday, like the registration and confirmation email originally said.