The nutritional benefits of a plant-based diet are becoming increasingly well known and touted, and that is thanks to people like George Eisman who is considered one of the nation’s foremost educators on vegetarian nutrition. Eisman has served as a faculty member in Dietetics and Nutrition at several universities and colleges and has worked in a [...]
George Eisman, R.D. speaking at the 2008 NY's Capital Region Vegetarian Expo
The nutritional benefits of a plant-based diet are becoming increasingly well known and touted, and that is thanks to people like George Eisman who is considered one of the nation’s foremost educators on vegetarian nutrition. Eisman has served as a faculty member in Dietetics and Nutrition at several universities and colleges and has worked in a children’s hospital and a nursing home, as well as for public health agencies in four states. Eisman founded the first accredited program in vegetarian studies, The Association of Vegetarian Dietitians and Nutrition Educators, which is an organization offering correspondence courses in vegetarian nutrition. He is also an Advisory Board Member of EarthSave International. He has inspired many people, and he works tirelessly to get the word out about the health benefits of a vegan diet.
Vegan Mainstream recently interviewed George Eisman, who is currently Nutrition Director for the Coalition for Cancer Prevention through Plant-Based Eating to get his input on cancer prevention, healthy eating and the myths around today’s dietary guidelines.
Vegan Mainstream: How did you get your start as a vegetarian nutritionist?
George Eisman: Concern for world hunger issues. It takes 15 pounds of grain to produce one pound of meat. It’s a greedy thing to insist on a meat-centered diet when so many go hungry. Then people asked “where will you get your protein?” So, I studied nutrition and found the average person eats way too much protein. Only vegans generally eat the recommended amount.
VM: What are some aspects of veganism non-vegans should know concerning their personal health?
GE: Meat – including poultry and fish – is associated with a significantly higher breast cancer incidence rate. Each serving eaten per day on average increases risk by about 30%, [according to the] European Journal of Cancer Prevention. High consumption of dairy products is also associated with higher breast cancer incidence, according to the British Journal of Cancer. This is probably due to the growth hormones which are naturally in the flesh of young animals; we don’t let animals get old anymore before we slaughter them. Added hormones can make things worse, but unless you are eating a fully mature animal, it will have growth hormones. Even organic, grass-fed [animals]. These hormones aren’t proteins, nor fats, so eating lean meat, low-fat milk, etc. offers no advantage.
VM: What advice do you offer those transitioning to veganism/vegetarianism?
GE: Learn the basics of nutrition.
VM: What are some of the changes you’ve seen since you first started in the field regarding the health benefits of a plant-based diet?
GE: The cancer link. Food-availability wise, there are so many vegan milks and burgers available now.
VM: Who are some of the collaborators you’ve worked with doing research about plant-based nutrition? Any heroes?
GE: Dr. Kerrie Saunders, Gene Baur, T.Colin Campbell, Caldwell Esselstyn, Michael Greger, Michael Klaper.
VM: Wherein, in your opinion, lies common ground when speaking to people opposed to giving up meat? How do you approach the conversation when speaking?
GE: Most people care about animals, they just see the abuse and slaughter as “a necessary evil” because they believe they need animal products. These foods are not necessary for an adequate diet. Therefore the abuse and killing is just…evil.
VM: Discuss some common myths regarding cancer prevention?
GE: That just eating some healthy foods like blueberries, sweet potatoes, turmeric, etc. is enough. It certainly can help but without eliminating the hormone-laden animal products it’s less than a half-way measure.
VM: What are some “danger” foods currently seen as okay by the USDA and consumers?
GE: Milk and dairy (even organic), and fish and poultry. People who consume two or more servings of dairy products daily have a three times greater risk of developing colon cancer as compared to people who have consumed little or no dairy products, [according to the] American Journal of Clinical Nutrition.
VM: How can a plant-based diet help stave off cancer?
GE: It eliminates growth hormone intake and can provide a lot more phytonutrients.[Ed. note. WebMD states, "Phytonutrients are certain organic components of plants...thought to promote human health. Fruits, vegetables, grains, legumes, nuts, and teas are rich sources of phytonutrients. Unlike the traditional nutrients (protein, fat, vitamins, minerals), phytonutrients are not 'essential' for life, so some people prefer the term 'phytochemical.'"]
VM: How can we, as consumers and voters, separate the lines between agribusiness and large cancer organizations to get the right information out?
GE:Always bring unbiased info to events such as this:
For each serving of dairy products, including low-fat and fat-free ones, which a woman consumes on average each day, her risk of getting the most common, and most deadly, form of ovarian cancer (serious) goes up by 20%. — Department of Medicine, Harvard University Medical School. International Journal of Cancer (June 2004; 110, 2: 271-7)
Men who eat the most meat, poultry and dairy products are the most likely to die from prostate cancer, while those who eat the most unrefined plant foods are the least likely to die from this disease. Journal of the National Cancer Institute (1998; 20: 1637-1647)
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