MIAMI-DADE COUNTY, Fla. - Dr. Tammi McEwen is one of many women who has battled with the horrors of fibroids, a non-cancerous tumor that develops in the uterus.
At 42, she was diagnosed with fibroids after experiencing symptoms of discomfort and heavy hemorrhaging during menstrual cycles.
McEwen said she adopted The Detox Now program, which includes a 90-day mentorship plan to transition to a plant-based diet that includes herbal supplements and tips to address mental health.
"The fibroids have not grown; they have not doubled in size," McEwen said. "The gynecologist told me to live my life, so I live my life."
McEwen said she is grateful for Gessie Thompson, who is better known as Coach Gessie as the co-founder of The Detox Now.
Thompson said she has met thousands of women like McEwen, who are dealing with fibroids and infertility.
"90% of black women develop fibroids, and 70% of white women suffer from fibroids," Thompson said.
After 14 years of infertility and numerous hysterectomies,Thompson said she met a doctor who suggested a plant-based diet.
"They said to me estrogen dominance is the root cause and they showed me the research," Thomas said
Thompson started to get national attention and attended a congressional hearing with former First Lady Michelle Obama.
"When I think about the many dark nights I spent at the hospital, the many surgeries I’ve had, the hard journey, I see the hope of people taking control of their health" Thompson said.
For more information, visit Gessie Thompson's The Detox Program page.
Harvard Health experts' tips on how to transition on a plant-based diet:
Here are some tips to help you get started on a plant-based diet.
- Fill half your plate with vegetables at lunch and dinner.
- Make sure you include plenty of colors in choosing your vegetables.
- Enjoy vegetables as a snack with hummus, salsa, or guacamole.
- Use meat as a garnish instead of a centerpiece.
- Choose good fats: olive oil, olives, nuts and nut butters, seeds, and avocados
- Cook a vegetarian meal at least one night a week. Build these meals around beans, whole grains, and vegetables.
- Include whole grains for breakfast. Start with oatmeal, quinoa, buckwheat, or barley. Then add some nuts or seeds along with fresh fruit.
-Steam, grill, braise, or stir-fry vegetables to preserve their flavor and nutrients.
- Build a meal around a salad. Fill a bowl with salad greens such as romaine, spinach, Bibb, or red leafy greens. Add an assortment of other vegetables along with fresh herbs, beans, peas, or tofu.
- Eat fruit for dessert. A ripe, juicy peach, a refreshing slice of watermelon, or a crisp apple will satisfy your craving for a sweet bite after a meal.
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