Food tasting, panel discussion precede film
This is the sixth article in a series of Weekly Wellness columns focused on highlighting affordable and accessible fitness classes in the Middle Keys. If you’ve got a healthy living idea or interesting fitness class you’d like to share with the community in this column, please contact Blair@keysweekly.com.
Marathon resident Hilary Badoian caught a flick on the mainland while visiting family, and was so moved by the message, she immediately contacted the producers of Forks Over Knives to help share the film with her friends.
Deflated but not deterred, she learned the Middle Keys audience was not large enough to justify the film to be brought here. She negotiated an arrangement for a limited showing and sought local healthy businesses to support the program, fees and expenses associated with showing a movie to a large-scale audience.
“It was important to show the movie for free (or next to free) to give exposure to as many people as possible!” she exclaimed. “It was also important to have a panel following the movie and resources to help people understand these major claims and help them gain control of their own health and lives.”
FORKS OVER KNIVES examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods. The major storyline in the film traces the personal journeys of a pair of pioneering researchers, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn and several patients that have dramatic results of accepting this new lifestyle.
FORKS OVER KNIVES was filmed all over the United States, Canada and China. Following the Forks Over Knives movie, we will feature a panel of local experts including:
• Dr. Rebecca Spacke, owner of the Total Wellness Center (12701 Overseas Highway Marathon, FL 33050) As the president of The Total Wellness Center, she offers a unique service that provides treatment methods focusing on gentle chiropractic care by the use of an Activator, Neurological Scanning, Bio-Impedance Analysis, and Nutritional Counseling.
• Ellin Meade is owner of Food For Thought Health Food Store and creator of Food For Thought Café (Gulfside Village 5800 Overseas Highway, Marathon, FL 33050). She is a Certified Raw Food Chef and Instructor from “Living Light Culinary Institute” in Northern California. Ellin has been sharing her knowledge with the Marathon community for many years.
• Billie McGuire, a Registered Dietitian, is licensed in the state of Florida. She is a currently, and has been for 16 years, the Clinical Dietitian at Fishermen’s Hospital and enjoys the diversity of clinical and nutrition education challenges found in such a small community hospital. Billie earned undergraduate degrees in nutrition and psychology from Keene State College in New Hampshire and her Masters of Science in Nutrition for the University of Massachusetts. She is currently a Certified Diabetic Educator, a Master Trainer of Healthy Living With Chronic Disease and Healthy Living with Diabetes programs from Stanford University and a Certified Clinical Nutritionist.
The film on Thursday, Aug. 25 will be preceded by food tasting organized by Food For Thought of Marathon and followed by a panel of local experts on diet and health beginning at 5:30 pm at the Marathon Community Theatre 5101 Overseas Highway Marathon, 33050 between the Cracked Conch and Marathon Deli and Liquors.
“The response has been phenomenal,” Badoian continued. “In less than two weeks, all 80 seats were sold out for the showing! Several follow up events are planned with local business like Food For Thought and the Total Wellness Center to help people with these changes.”
Noteworthy Stats: All below stats are taken from the book Forks Over Knives: The Plant-based way to health. Copyright Monica Beach Enterprises LLC, 2011 ISBN 978-1-61519-045-4
• Between 1996 and 2005, number of Americans suffering 3+ chronic diseases increased 86%
• 2/3 adults overweight or obese and childhood obesity doubled in past 30 years
• Cows milk is designed for baby calves with adequate nutrients to grow from 70lbs to 1000 in 1 year.
• The 10 leading causes of death in the US in 2007 (most of which are related to poor nutrition. (1) Heart Disease: 616,067, (2) Cancer: 562,875, (3) Stroke: 135, 952, (4) Chronic Lower respiratory disease: 127,924, (5) Accidents: 123,706, (6) Alzheimers: 74,632, (7) Diabetes: 71,382, (8) Influenza and Pneumonia: 52,717, (9) Nephritis, nephrotic syndrome, and nephrosis: 46,448, (10) Septicemia: 34,828
• Alzheimer’s is a manifestation of poor cardiovascular health. Those with cholesterol levels between 200-239, risk developing dementia by 52%
• In the United States, raising animals for food consumes more than 1/2 of all water used and 80% of US freshwater resources used for agriculture>
• 2006 University of Chicago study, average American diet derives 47% calories from animal products. Carbon footprint, 2.52 tons CO2 emissions per person per year. If Americans were to reduce intake of animal produce to 25% it would reduce footprint by approximately 1 ton. If American reduced chicken by 1 meal per week, CO2 saving would be equivalent to removing 500,000 cars from the road.
• Farm animals consume 756 million tons of grain, an equivalent amount to provide the 1.4b people in poverty with three pounds of grain per day- twice the necessary survive.