Rupy Aujla, M.D. - The Doctor's Kitchen - Eat to Beat Illness

Here are the links to Dr. Aujla's best-selling book, Eat to Beat Illness: 

U.S. Edition: https://thedoctorskitchen.com/eat-to-beat-illness-us-edition

U.K. Edition: https://thedoctorskitchen.com/eat-to-beat-illness

According to the National Library of medicine, it is scientifically proven that the foods we choose to eat each day can alter the expression and control of our genes. This literally means that you are what you eat! (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2373379/)

In this months episode, we're bringing you Dr. Rupy Aujla, International Best Selling Author & the founder of The Doctor's Kitchen! He's an emergency medicine doctor & the clinical adviser to the Royal College of general practitioners in the UK. Dr. Rupy also founded the non-profit organization ‘Culinary Medicine’, which aims to teach doctors & medical students the foundations of nutrition as well as teaching them how to cook (this is the future fam!).

Ive been following Dr. Rupy Aujla on his instagram, @doctors_kitchen for awhile now & I began noticing that they are truly revolutionizing the way doctors are approaching medicine. We had the honor of dissecting his newest book, Eat to Beat Illness & I'm happy to say it’s become my go-to cookbook. This episode is jam packed with SO many practical tips that highlight how taking control of what you put on your plate can give you power over your health!!!

Dr. Aujla opens up about being diagnosed with a heart condition (atrial fibrillation) when he was a junior doctor. To his surprise, by changing his lifestyle: via increasing intake of vegetables & fruits, nuts & seeds; meditating regularly; exercising; and incorporating better sleep hygiene, he was able to reverse the condition! 

A piece from Dr Rupy’s book: 

‘On discussing my experiences with cardiologists, general physicians and lifestyle medicine practitioners it was hard to retrospectively pinpoint exactly what had happened to make the AF episodes stop. My increased vegetable intake likely replaced electrolytes and vitamins in my cells that were lacking. Eating cruciferous vegetables on a daily basis flooded my body with plant chemicals that we now understand have profound effects on DNA. I continued to drink alcohol on occasion, but I removed sugary drinks completely. My added dietary fibre is likely to have improved the functioning of my gut bacteria, which can lower inflammation via a variety of chemical pathways. I potentially attenuated the stress in my life triggered by poor sleep and a demanding job by increasing essential fatty acids in my food and practising mindfulness.’

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You can find Dr. Rupy Aujla on Social Media:
Instagram: @doctors_kitchen

Facebook: https://www.facebook.com/thedoctorskitchen/

Youtube: https://www.youtube.com/channel/UCDHTLhQbYlFnPBv-iLgFsQQ