Greenhero
#12 – The proof of why a plant-based diet is the way to go w/ host and founder of The Proof podcast Simon Hill
On the Greenhero Podcast today, Rikard is joined by Simon Hill, founder and host of the massively popular podcast and blog, The Proof. There, he deciphers scientific studies to figure out how you can fuel your body to promote longevity while simultaneously achieving your fitness goals. He’s also an author, nutritionist, and physiotherapist, all while running a plant-based restaurant in Bondi Beach, Australia.
Simon transitioned to a fully plant-based diet over the course of 9 months, a huge shift from his previous eating habits. The impetus for this change was his brother bringing him new information, his own experience in reviewing and writing scientific papers, and a frightening moment when his father suffered a heart attack at just 41 years old. These factors compelled him to research a plant-based diet and it became clear that there were some changes he could make to his diet that would significantly reduce his risk of cardiovascular disease.
Over years of accumulating more through his graduate degree in nutrition science, he was inspired to develop a hub and resource for his community to tap into to feel more empowered in transitioning to a plant-based diet. Any shift away from the ‘norm’ can be daunting, so much of what Simon does is offer confidence through science.
Simon feels that most people know that they should include more fruits, vegetables, legumes, and whole grains into their diets. It’s about being better at doing what we already know. The implementation of all the information out there is the real hurdle.
His tactics when working with people transitioning to a plant-based diet starts with breaking down a large goal into a small one. In doing so, you’ll naturally push other things out of your diet, because it’s not just about what you add, it’s about what you replace as well. It’s important to understand the lesser density of calories in plant-based foods. While this is beneficial to some, if you’re not looking to lose weight, keep an eye on the caloric intake. Finally, treat plant-based foods the same way you would animal-based proteins. You wouldn’t cook a chicken plain and expect it to taste like anything. Just like any food, adding spices, herbs, or marinades will make a world of difference. Variety is the spice of life.
There is evidence that for some individuals who have a severely disrupted microbiome, meaning the bacteria in their gut is out of balance, a sharp increase in fiber can cause inflammation and bloating. For these folks, as well as others who cannot eat fiber, there are alternatives to diversity your microbiome through fermented foods and polyphenols (antioxidants found in blueberries). For some, it may just be a slower introduction to fiber. It’s about the gradual return to health, not a band-aid.
Over the last five years, Simon has seen real growth in the plant-based industry in Australia and New Zealand. The consumer acceptance is there, he says, but there is still a long way to go. With the help of a new government, there can be a bigger focus on the environment. As we’ve now converted much of the planet into a farm, reducing our land usage by switching to a plant-based diet and relying less on animal agriculture, we can re-wild the land that plays such an important role in the regulation of the climate.
Things you’ll learn
Most people know that they should include more fruits, vegetables, legumes, and whole grains into their diets. The implementation is the real hurdle.
Start small. Focusing on one meal a day is a good place to start transitioning into a plant-based diet.
Finding simple swaps, like plant-based milk over cow’s milk, is an easy way to start making a change.
Links and Socials
@SimonHill
@theproof
https://theproof.com/
On the Greenhero Podcast today, Rikard is joined by Simon Hill, founder and host of the massively popular podcast and blog, The Proof. There, he deciphers scientific studies to figure out how you can fuel your body to promote longevity while simultaneously achieving your fitness goals. He’s also an author, nutritionist, and physiotherapist, all while running a plant-based restaurant in Bondi Beach, Australia.
Simon transitioned to a fully plant-based diet over the course of 9 months, a huge shift from his previous eating habits. The impetus for this change was his brother bringing him new information, his own experience in reviewing and writing scientific papers, and a frightening moment when his father suffered a heart attack at just 41 years old. These factors compelled him to research a plant-based diet and it became clear that there were some changes he could make to his diet that would significantly reduce his risk of cardiovascular disease.
Over years of accumulating more through his graduate degree in nutrition science, he was inspired to develop a hub and resource for his community to tap into to feel more empowered in transitioning to a plant-based diet. Any shift away from the ‘norm’ can be daunting, so much of what Simon does is offer confidence through science.
Simon feels that most people know that they should include more fruits, vegetables, legumes, and whole grains into their diets. It’s about being better at doing what we already know. The implementation of all the information out there is the real hurdle.
His tactics when working with people transitioning to a plant-based diet starts with breaking down a large goal into a small one. In doing so, you’ll naturally push other things out of your diet, because it’s not just about what you add, it’s about what you replace as well. It’s important to understand the lesser density of calories in plant-based foods. While this is beneficial to some, if you’re not looking to lose weight, keep an eye on the caloric intake. Finally, treat plant-based foods the same way you would animal-based proteins. You wouldn’t cook a chicken plain and expect it to taste like anything. Just like any food, adding spices, herbs, or marinades will make a world of difference. Variety is the spice of life.
There is evidence that for some individuals who have a severely disrupted microbiome, meaning the bacteria in their gut is out of balance, a sharp increase in fiber can cause inflammation and bloating. For these folks, as well as others who cannot eat fiber, there are alternatives to diversity your microbiome through fermented foods and polyphenols (antioxidants found in blueberries). For some, it may just be a slower introduction to fiber. It’s about the gradual return to health, not a band-aid.
Over the last five years, Simon has seen real growth in the plant-based industry in Australia and New Zealand. The consumer acceptance is there, he says, but there is still a long way to go. With the help of a new government, there can be a bigger focus on the environment. As we’ve now converted much of the planet into a farm, reducing our land usage by switching to a plant-based diet and relying less on animal agriculture, we can re-wild the land that plays such an important role in the regulation of the climate.
Things you’ll learn
Most people know that they should include more fruits, vegetables, legumes, and whole grains into their diets. The implementation is the real hurdle.
Start small. Focusing on one meal a day is a good place to start transitioning into a plant-based diet.
Finding simple swaps, like plant-based milk over cow’s milk, is an easy way to start making a change.
Links and Socials
@SimonHill
@theproof
https://theproof.com/