NYC Health + Hospitals has announced that it is participating in Meatless Mondays by expanding plant-based menu options on Mondays at all 11 of its acute care hospitals.

“We want to empower our patients to live their healthiest lives by introducing them to healthier foods that they may choose once they’re discharged,” said Mitchell Katz, MD, president and chief executive officer of NYC Health + Hospitals, in a statement announcing the program on Jan.14.

While Mondays will feature a more extensive plant-based menu, plant-based options are also available to patients throughout the week, along with educational materials about the benefits of eating whole plant foods and additional support from Food and Nutrition Department staff.

Brooklyn Borough President Eric L. Adams, a vocal proponent of a healthful plant-based lifestyle, had previously called on all hospitals to take the Meatless Mondays pledge. Adams recovered from type 2 diabetes by following a WFPB diet, citing Forks Over Knives as a source of support. He is now introducing New Yorkers to a plant-based lifestyle through programs including Meatless Mondays in the Brooklyn Public School System and the Plant-Based Lifestyle Medicine Program at NYC Health + Hospitals/Bellevue.

“NYC Health + Hospitals, the largest municipal hospital and health care system in the country, is leading the charge to create a healthier and more sustainable future by adopting Meatless Mondays,” said Adams. “I commend Dr. Katz for his leadership on this issue. … Our shared goal is to create a healthier Big Apple, one where our government institutions support healthful dietary choices. Hospitals have a unique opportunity to influence patients and families in rethinking the nutritional quality of their meals, and Meatless Mondays now has a role in that conversation.”

On the first day of the new Meatless Mondays program—Jan. 7, 2019—1,500 patients at the 11 hospitals chose one of the new plant-based menu options.

“Our Food and Nutrition Department is proud to champion Meatless Mondays,” said Michelle McMacken, MD, director of the Plant-Based Lifestyle Medicine Program at NYC Health + Hospitals/Bellevue. “The science on plant-based nutrition is extremely compelling. Whether for cardiovascular disease, type 2 diabetes, inflammation, autoimmune disease, brain health, gut health, chronic kidney disease, cancer prevention, or general health, a healthful, plant-based diet can have impressive benefits.”

CC 4.0 photo courtesy Beyond My Ken

Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.

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Fortunately, it turns out that there are plant-based foods that fit the bill for a pre-colonoscopy diet. If you’re vegan and prepping for a colonoscopy, read on for a list of what you can eat, and get the scoop on why a low-fiber diet is part of the prep process. 

What Is a Colonoscopy?

A colonoscopy examines the colon (large intestine) and rectum for abnormalities using a colonoscope—a thin, flexible tube fitted with a small camera. It allows the detection and removal of small growths, known as polyps, that are the precursor to colorectal cancer. In this way, the procedure prevents the disease from developing. The American Cancer Society generally recommends that people have a colonoscopy at least once every 10 years, starting at age 45. 

Preparing for a Colonoscopy

For a colonoscopy to be successful, one’s large intestine must be thoroughly cleaned out beforehand. In order to achieve this, patients are typically put on a restrictive food plan for approximately five days leading up to the procedure. A low-fiber, or low-residue, diet is usually used as part of this preparation process, though there may be exceptions.

Will Bulsiewicz, MD, is a board-certified gastroenterologist and author of the book Fiber Fueled. “We always recommend the five day low-fiber diet, but if a colonoscopy needs to be done urgently we will not delay it based upon the low-fiber run-in,” he explains. “Our goal is a high-quality bowel prep because that is what allows us to do our job. Any compromise of the bowel prep is a compromise of the exam quality and therefore increases the risk of missed polyps.” 

Why Low-Fiber?

Fiber is an essential part of a healthy diet. It feeds the “good” bacteria in our guts and, in the case of insoluble fiber, passes through the large intestine undigested, attracting water and helping to form bulky, soft stools. But the very attributes that make fiber so good for us can present obstacles when it comes to colonoscopies. The goal of colonoscopy preparation is to eliminate as much residue as possible from the colon by reducing bowel movements altogether.

A big fan of fiber, Bulsiewicz usually advocates a fiber-rich diet packed with fruits, vegetables, whole grains, legumes, nuts, and seeds to promote gut health and prevent disease. He says that colonoscopy prep is a unique situation in which he advises patients to temporarily eat low-fiber foods, such as white rice. “Generally speaking, I would prefer for my patients to [eat] whole grains. But when you’re preparing for a colonoscopy what we want is stuff that’s going to wash out very easily, and so avoidance of the insoluble fiber that you get from whole grains is actually beneficial.” 

He explains that it’s important to be able to examine the totality of the colon. “If I could see 97 percent of the colon—if there’s 3 percent of it that I couldn’t examine—then how can I say that you’re totally safe?” 

Low-Fiber (Low-Residue) Vegan Foods to Eat Day 6 through Day 2 Prior to a Colonoscopy

Although many low-fiber diet pamphlets recommend eating animal products, it is possible to prepare for a colonoscopy while staying completely vegan. Bulsiewicz approves of the following plant foods for the low-fiber diet leading up to a colonoscopy. Be sure to go over this list with your doctor during your pre-colonoscopy consultation. 

• Apricots (peeled)
• Asparagus tips (well-cooked)
• Cantaloupe (ripe)
• Carrots (peeled and cooked until soft)
• Honeydew melon (ripe)
• Mushrooms (well-cooked)
• Papaya (ripe)
• Peaches (ripe, peeled)
• Potatoes (white varieties; peeled and cooked until soft)
• Tofu
• White pasta
• White rice

The Day Before a Colonoscopy

Commonly, a clear liquid diet will be prescribed for the final day of the colonoscopy preparation, during which no solid foods may be eaten. On this last day before the procedure, plant-based liquids including coconut water, teas, light-colored (pulp-free) juices, and vegetable broth may be consumed throughout the day.

After a Colonoscopy

When returning to eating following a colonoscopy, Bulsiewicz recommends beginning slowly before diving back into your typical routine. “Have one gentle meal and then you jump back into your regular diet,” he says. He suggests patients avoid large portions of “junk” food, and heavy meals immediately following the procedure.

If you’re like 95 percent of Americans, you aren’t getting enough fiber in your regular diet. Fiber-rich diets appear to be a powerful tool in preventing colorectal cancers. Several studies have found that the more fiber that study participants consumed, the less likely they were to develop colon cancer. The reason for this relationship is an area of ongoing research, but it may be because high-fiber foods help people to feel full without consuming too many calories, leading to leaner BMIs and lower rates of obesity. (Excess weight and obesity are risk factors for a number of cancers.) Fiber also helps waste move efficiently through the lower digestive tract, reducing the colon’s exposure to cancer-causing compounds and other irritants. 

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Beginning with the 2019-2020 school year, all New York City public school cafeterias will provide their students with meat-free breakfasts and lunches, free of charge.

New York City’s Meatless Mondays program was initially tested at 15 public schools in Brooklyn in spring of 2018. Following the pilot program’s success, the city expanded Meatless Mondays to all public schools in Brooklyn, and now throughout New York City’s five boroughs. Positive feedback from students and participation metrics from the test program played an important role in the decision to take the cost-neutral initiative citywide.

“We want [our kids] to be as healthy as they can be,” de Blasio said. “We want them to learn as well as they can learn. And Meatless Mondays will help create more balance in their lives.”  

Brooklyn Borough President Eric Adams is a vocal advocate of a healthful plant-based diet and has cited the documentary Forks Over Knives as a helpful resource. He said in a statement, “I stood beside Mayor de Blasio and then-Chancellor Fariña in 2017 to announce that 15 schools in Brooklyn were undertaking Meatless Mondays. In less than 18 months, we can announce that Meatless Mondays has spread to more than 1 million children at every school across the city, putting us on the path to make our kids, communities, and planet healthier.”

According to Chancellor Carranza, New York City students from low-income families often rely on free school meals as their primary source of daily sustenance. Those students, and all others, will now have access to healthier meals, thanks to the citywide Meatless Mondays policy.

Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.

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“Whether to protect animals, our climate or our health, those of us who choose to eat a vegan diet can celebrate today with Gov. Brown’s signing of SB 1138,” says the bill’s author, California state Sen. Nancy Skinner (D-Berkeley). “There’s a basic human right to nutritious food that meets health and cultural needs. SB 1138 makes sure that California custodial facilities respect that right.”

Evidence shows growing interest among Americans in moving toward a plant-based diet; however, those confined to health facilities and prisons are not always given that choice. In California, the new law promises that they will now have access to vegan meals.

“Thanks to Sen. Skinner and Gov. Brown for this historic law to provide plant-based options to hospital patients looking to fight heart disease, diabetes, and obesity—or who simply want a more healthful meal,” says Neal Barnard, MD, president of the Physicians Committee for Responsible Medicine.

“We are elated that Gov. Brown sees the value in offering plant-based meals in prisons and medical facilities,” says Judie Mancuso, president and founder of Social Compassion in Legislation and the sponsor of SB 1138. “Plant-based foods are key to better health outcomes, fighting climate change, and reducing the number of animals in our food production.”

Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.

^{Photo by Tony Webster, CC 2.0}

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An expert staff including doctors, nurses, dietitians, and lifestyle coaches will meet individually with patients, addressing their needs, concerns, questions, and personal challenges in transitioning to a healthier diet. Included in the conversations will be details about how changing to a WFPB diet could impact chronic conditions such as heart disease, obesity, high cholesterol, and high blood pressure. In addition to initial visits, the program includes regular follow-up appointments that family members are encouraged to attend.

The initiative was born out of a meeting that included Brooklyn Borough President Eric Adams; Deputy Mayor Herminia Palacio of Health and Human Services; NYC Health + Hospitals leaders, including Dr. Michelle McMacken, director of NYC Health + Hospitals/Bellevue Adult Weight Management Program; and other plant-based nutrition experts.

“This program will assist patients who are living with chronic health conditions, giving them the guidance and support they need to transition to a healthy lifestyle,” says McMacken, who will direct the pilot program at Bellevue, the oldest public hospital in the United States. “Healthy lifestyle habits have the potential to prevent, treat, and sometimes even reverse conditions such as high cholesterol, high blood pressure, type 2 diabetes, and heart disease.”

Brooklyn Borough President Adams recovered his own health by following a WFPB diet, citing Forks Over Knives as a source of support. He is now focused on introducing the benefits of eating healthfully to all of New York City. “This clinic will champion a new paradigm for health care in New York and beyond, one in which patients gain freedom not only from debilitating, life-threatening chronic diseases but also from the harsh side effects and reduced quality of life associated with traditional, less effective treatments,” he says. “The power of plant-based diets allowed me to reverse my type 2 diabetes, and I’m elated that through this clinic, it will do the same—and more—for countless New Yorkers.”

NYC Councilman Mark Levine, chair of the Committee on Health, commented, “Science has now settled the question: a plant-based diet yields tangible health benefits across a range of indicators.” He added, “This new center at Bellevue makes a critical addition to New York City’s health care landscape and will help patients in need adapt their diet for maximum health benefit. This is cutting-edge medicine at its best.”

To learn more or make an appointment, call 347-507-3695.

Ready to get started? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path.

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1. Swap Cauliflower for Cream in Sauces
It may be hard to imagine a vegetable taking the place of dairy products in our favorite cream sauces, but cauliflower does the job beautifully. It provides a thick, delicious base without the health pitfalls of dairy. You’ll need an immersion blender or a blender with a tight-fitting lid to make sauces such as Cauliflower Bechamel, which perfectly complements pasta or vegetables. Create your own creamy sauces by steaming half a medium head of cauliflower (cut into florets), and blending it with 1¼ cups of water. Then add your preferred flavor enhancers such as nutritional yeast, herbs, lemon juice, soy sauce, etc.

2. Sauté with Water or Broth, Not Oil
By using water or vegetable broth, we can enjoy sautéing without fatty oils. This simple swap can be used in your favorite recipes that call for sautéed vegetables. Just add 2 tablespoons of water (or vegetable broth) to your pan, turn up the heat, and toss in your vegetables. Stir frequently, and if vegetables start to stick, add more water, 1 or 2 tablespoons at a time. To try out this easy technique, whip up a batch of Costa Rican Rice and Beans.

3. Top a Salad with Beans and/or Grains Instead of Meat
You may have previously topped vegetable salads with meats for main courses, but you can easily assemble substantial salads with complex textures and flavors—all without animal products. Canned or home-cooked beans come in an array of colors and shapes, and turn a simple salad into a satisfying meal. Toss in a cooked grain such as quinoa, brown rice, or farro for good measure. Pro tip: Warm up the beans and/or grains before adding them to a salad: The heat will slightly wilt the greens, making the salad more interesting.

4. Replace White Pasta with Whole-Grain Noodles
Basic white pasta is an American staple, but there are a number of healthier (and more flavorful) alternatives. Many whole grain pastas are available, including whole wheat (Whole Foods 365 and Trader Joe’s brands get top taste ratings from Consumer Reports), quinoa, and brown rice varieties that add a richer flavor to already delicious dishes. Tinkyada brown rice pasta is a favorite among plant-based chefs. Top any of these pasta options with an easy homemade Tomato Sauce and a sprinkle of nutritional yeast for a cheesy flavor.

5. Trade Out Traditional Ice Cream for Frozen Banana Soft-Serve
Eating a WFPB diet doesn’t mean forfeiting delicious desserts. Skip classic dairy- and sugar-laden ice creams in favor of creamy frozen treats made with real fruit. With the help of a high-speed blender or food processor, frozen bananas can be made to mimic soft-serve ice cream. Peel and cut your bananas into 2-inch pieces, and freeze them overnight. Then blend the bananas in a high-speed blender until smooth. If you don’t have a heavy duty blender such as a Vitamix or Blendtec, use a food processor instead, as the frozen bananas could overpower a lightweight machine. For a truly impressive dessert that takes this simple method to the next level, try FOK’s delectable Strawberry Chocolate Ice Cream Cupcakes.

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“It was the first time that I really saw that my family had a lot of diet-related problems,” says Garvey, noting that her father and a number of other relatives had diabetes and other serious medical conditions. “I think before my father got sick, I was kind of in denial about it.”

Dr. Padma Garvey

After watching the film, Garvey immediately committed to a WFPB diet in an effort to fend off the same diseases that plagued her father. “I was startled at how fast I felt better,” she says.

The doctor was so impressed with her own results that she began promoting a WFPB as part of part her everyday conversations with patients. “Up until that point, there was a lot of stuff that I found very dissatisfying about medicine. I didn’t feel like I really could help people,” she says. Now she regularly tells patients to watch the Forks Over Knives movie. “I tell all my patients that it saved my life.”

As a gynecologist, Garvey draws the connection between diet and the health issues her patients regularly face. A number of gynecological conditions are directly impacted by food choices, she says, and may be helped by following a WFPB diet.

Garvey points to the relationship between polycystic ovarian syndrome (PCOS) and diet: “Polycystic ovarian syndrome is on the same disease spectrum as type 2 diabetes. In fact, a fair number of women with polycystic ovarian syndrome either have type 2 diabetes or they’ll get type 2 diabetes. I spend a lot of time with my patients who have polycystic ovarian syndrome [talking] about adopting a plant-based diet.”

Many of the women Garvey sees are concerned about cancer. She explains to those patients that breast cancer, uterine cancer, and ovarian cancer are all influenced by diet, and encourages them to follow a WFPB diet in order to reduce their risk.

Many pregnant women experience gestational diabetes, and having worked as an obstetrician for 23 years, Garvey has seen a number who suffered from it. She explains that, again, these conditions can be controlled by eating a diet of whole plant foods and avoiding processed ingredients such as oil and sugar.

In addition to encouraging her patients to eat a WFPB diet, Garvey also shares the benefits of the lifestyle in a regular podcast, and in her blog for the Hudson Valley Parent website, “The Plant-Based Doctor Mom.”

“I find it gratifying,” Garvey says about promoting a WFPB diet in her Hudson Valley community. “I feel like I have some information to share with them that is going to make them feel better. The bonus is, it’s not going to involve a pill, it’s not going to involve a procedure, and I’m not making an extra buck on the side because of it.”

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Meatless Mondays is a global movement inspiring organizations, institutions, communities, workplaces, and families to commit to abstaining from meat at least one day a week. According to a statement from the mayor’s office, the Brooklyn program will provide participating schools with healthy, all-vegetarian breakfast and lunch menus every Monday during the school year.

“Cutting back a little on meat will help make our city healthier and our planet stronger for generations to come,” de Blasio said. It was also announced that the mayor and First Lady Chirlane McCray have committed to eating vegetarian on Mondays, too. “Chirlane and I are excited to participate in Meatless Mondays at home, and we thank Borough President Adams for leading the charge behind this healthy and sustainable initiative,” he said.

“I am living proof of the power of a plant-based diet to transform one’s health,” said Adams. “I believe that Meatless Mondays is an extremely significant initiative that has the power to transform the health of thousands of our city’s students, as well as open the door to a powerful conversation that children can have with families on nutrition and wellness. I thank Mayor de Blasio for working with me on this mission to change our relationship with food and tackle nutritional health in a real way. As Hippocrates said, ‘Let food be thy medicine.’”

Adams’ own experience with type 2 diabetes, led him to switch to a plant-based diet, and he’s cited Forks Over Knives as a helpful documentary in his health journey that “deserves a viewing from everyone.” Since turning his health around, Adams has become a vocal advocate for plant-based nutrition.

The announcement was made at Bergen Elementary School (P.S. 1) in Brooklyn’s Sunset Park neighborhood, one of five schools in New York City that now serve an exclusively vegetarian menu every day of the week.

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