Episode #129 -- How Plant-based Eating Helped For Forks Sake Author Rachael Brown

Rachael J. Brown earned her plant-based nutrition certification
and food and sustainability certification from the T. Colin
Campbell Center for Nutrition Studies and eCornell. After being
diagnosed with high cholesterol in her late 20s, she discovered
The China Study and started exploring the science of nutrition.
After she ate WFPBNO for just 17 days, her cholesterol dropped 50
points. That was the beginning of her family’s journey from the
standard American diet (SAD) to a whole-food, plant-based, no-oil
(WFPBNO) lifestyle.  A licensed practitioner of massage and
the pain neutralization technique, Rachael is also a certified
yoga and Pilates instructor and a spiritual director. She
completed the 12-Day McDougall Program and has led corporate
mindfulness seminars. She received her BA in geography from the
University of Washington and has been an adjunct professor in
nutrition and wellness.  Rachael belongs to the University
of Washington Alumni Association, the T. Colin Campbell Center
for Nutrition Studies' Whole Communities program, and Eat for the
Earth, as well as Plantstrong and McDougall communities.
 Rachael is happily married with two grown children. She
lives in California, where she can usually be found trail
running, rock climbing, cycling, and bike-packing with her
husband. Learn more at www.forforkssakebook.com and connect with
her on Instagram @forforkssakebook or For Fork's Sake Book on
Facebook.