Alvin Phan recalls his journey to a plant-based diet, which began four years ago while he was completing his master’s degree at the University of Miami Frost School of Music. Now a postdoctoral student, Phan discovered a supportive community in Plant-Based Canes and experienced notable improvements in his physical and mental health, such as enhanced running endurance and lower cholesterol. Since his transition, he has completed three marathons.
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On Wednesday, Phan joined over 150 students and faculty at the Donna E. Shalala Student Center for a lunch-and-learn event titled "Eat Well, Learn Well: The Power of Plant-Forward Nutrition." Organized by Plant-Based Canes and sponsored by the Physicians Committee for Responsible Medicine (PCRM) from Washington, D.C., the event featured a keynote address by Dr. Brooke Bussard, an internal medicine physician turned lifestyle medicine health coach. Bussard discussed the benefits of a diet rich in plants and fiber and shared her personal struggles with gut health.
The event included a plant-based lunch and a cooking demonstration by Shauné Hayes, who transformed her health after losing over 120 pounds and overcoming hypertension and high cholesterol. Hayes, now a cooking instructor, showcased heart-healthy recipes for a green smoothie and a quinoa salad.
Bussard explained the science of the microbiome, an ecosystem of approximately 37 trillion microorganisms in our gut that aid digestion and support the immune system. An imbalance in this microbiome can lead to inflammation and food allergies. Bussard's research suggests that diets high in animal proteins may increase susceptibility to diseases like cancer and heart disease.
She highlighted that changing one’s diet can improve the microbiome in just a few days, emphasizing the importance of fiber from whole grains, beans, fruits, and vegetables. Bussard recommended gradually increasing daily fiber intake to 30 to 40 grams and noted that the American Gut Project found health benefits associated with consuming 30 different types of plant foods each week.
Ritesh Alwani, a business economics junior, attended the event and found Bussard’s insights reinforced his research on health and nutrition. He acknowledged the necessity of whole foods over supplements and expressed interest in transitioning to a more plant-based lifestyle, though he finds it challenging.
Gabriel Izaguirre, president of Plant-Based Canes, and faculty advisor Michelina Witte were pleased with the event's turnout. Izaguirre, who adopted a vegan diet to alleviate stomach pain, hopes to host more events like this one, which marked a first collaboration between Plant-Based Canes and PCRM at the University. He aims to encourage others to explore plant-based options.
Students interested in plant-forward nutrition can attend weekly community dinners organized by Plant-Based Canes and UM Dining, held every Wednesday at 7 p.m. on the outdoor patio of the Mahoney-Pearson Dining Hall. These dinners offer rotating plant-based menus to introduce students to healthy, accessible meals.