Heart Healthy, Plant-Based Eating with Dr. Jenneffer Pulapaka [Ep. #1021]
This Week’s Episode Special Guest: Dr, Jenneffer Pulapaka
Summary:
In this episode, Kimberly and Dr. Jenneffer Pulapaka discuss the importance of heart health and the role of a plant-based diet in achieving it. She shares her journey into lifestyle medicine, emphasizing the need for a holistic approach to health that includes diet, exercise, and sleep. The discussion covers common misconceptions about protein intake, the impact of inflammation on health, and the benefits of cooking with whole foods. Dr. Pulapaka also highlights the affordability of healthy eating and the significance of understanding the nutritional value of everyday foods.
About Dr, Jenneffer Pulapaka
JENNEFFER PULAPAKA, DPM, is a Board-Certified Podiatric Physician Diplomate from the American College of Lifestyle Medicine. A trained podiatric surgeon who specializes in diabetic limb salvage, she is the founder of DeLand Foot and Leg Center. She focuses on Peripheral Vascular Disease, holds a Plant-Based Nutrition Certificate, and is a Culinary Health Education Fundamentals (CHEF) Coach. A Certified Sommelier, she also has 15+ years of experience in menu planning and event design in the restaurant industry and has been a featured sommelier at the James Beard Foundation House. Along with her professional chef husband Hari Pulapaka, she founded Cress Restaurant and they both live in DeLand, FL. They are the co-authors of The Heart Healthy Plant-Based Cookbook.
Guest Resources:
Website: www.delandpodiatry.com
Book: The Heart Healthy Plant-Based Cookbook
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Episode Chapters
00:00 Introduction to Heart Health and Plant-Based Diets
02:56 The Confusion Around Dietary Trends
05:58 Understanding Protein and Kidney Health
09:10 The Role of Inflammation in Heart Disease
11:55 Personal Journey to Plant-Based Living
14:47 Cooking with Whole Foods and Spices
17:51 The Importance of Fiber and Gut Health
20:58 Exploring Nutritional Benefits of Everyday Foods
23:51 The Impact of Sleep on Health
26:59 Affordable Healthy Eating
29:48 Final Thoughts on Heart Health and Lifestyle
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KIMBERLY’S BOOKS
- Chilla Gorilla & Lanky Lemur Journey to the Heart
- The Beauty Detox Solution
- Beauty Detox Foods
- Beauty Detox Power
- Radical Beauty
- Recipes For Your Perfectly Imperfect Life
- You Are More Than You Think You Are
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Transcript:
Solluna By Kimberly Snyder (00:01.494)
Hi Jennifer, thank you so much for coming on our show today.
Jenneffer Pulapaka (00:06.162)
Thank you for having me, Kimberly.
Solluna By Kimberly Snyder (00:09.282)
You know, when your book came across my desk and once again, everyone’s called the Heart Healthy Plant-Based Cookbook, it really caught my eye because I’ve been so interested, especially in the heart lately, the heart, the physical heart, you know, from a health perspective, from a dietary perspective, also from an energetic perspective, a spiritual perspective, how the heart is mentioned in all these different traditions around the world. But I wondered…
And you tell a little bit about this in the beginning of your book, but if you could share with us why your focus has really honed in on heart health in particular.
Jenneffer Pulapaka (00:46.888)
Well, for me, so I am the pioneer of podiatric lifestyle medicine. And a majority of the patients that I see have lower extremity vascular disease with cardiac complications. So that’s the over, the broad overreaching patient population that I treat. And when dealing with patients, I was a typical physician that
would treat patients with conventional medicine, was, you want surgery or do you want a pill? And lifestyle medicine allowed me to handle patients more broader with treatments, such as using diet, using sleep, reducing stress, exercise.
reducing substance abuse, things like that, that I started to be able to include pillars in their healthcare and see a better outcome in patients. So for me, that’s why it was important. Just because I think I was getting burned out with just, it was the same thing all the time, pills or surgery, pills or surgery, referral, cardiovascular, interventional, cardiologists, what are we doing? And we were not getting off the wheel. You’re just kind of stuck in that cycle.
Solluna By Kimberly Snyder (02:00.536)
Great.
Jenneffer Pulapaka (02:10.875)
and you weren’t regaining ground, you weren’t regaining your health, nothing positive was coming out of it except for trying to prevent a catastrophic event. So that’s why a heart healthy cookbook is really key to a majority of my patients.
Solluna By Kimberly Snyder (02:21.974)
Right.
Solluna By Kimberly Snyder (02:31.84)
Right. And I want to get into that in a moment. There’s such great information here, but one of the things you said is that we’re on the wheel. Many people are on the wheel. And one of the reasons I think people are on the wheel is because they’re confused. And there’s so much information out there, Jennifer, as you know. And it feels like to me, you know, there is decades of
And sort of this general idea that we should limit red meat in particular and these foods that have high cholesterol, foods that feel clogging and common sense as these are really dense foods. But now we’re in a time in culture where there’s, it’s sort of swung, feels like back when I started writing books 11 years ago, I was always talking about this protein question that would come up being plant-based myself. How do you end up protein? And now there’s this
such an over emphasis on protein. And what I see, Jennifer, is confusion. People are eating tons of red meat and they’re like, well, I saw such and such and they say that can eat as much red meat as I want or I should sit down and have six eggs. Can you talk to us a little bit about this confusion about cholesterol, foods that are elevating blood pressure, all the research for many decades that don’t correlate necessarily with these health trends or I don’t say health trends.
Jenneffer Pulapaka (03:52.72)
I mean, that’s great. That is what they are, okay? Bell bottoms, they’re not in fashion right now. They have been in fashion. They went out of fashion. They came back in briefly and they’re out. That’s kind of what we cycle when we deal with food trends. Different diets will keep on coming up historically. But unfortunately, there’s not enough peer-reviewed literature to be behind them.
Solluna By Kimberly Snyder (03:53.954)
dietary trends.
Solluna By Kimberly Snyder (04:06.082)
Yes.
Jenneffer Pulapaka (04:22.331)
We don’t have a big enough population to evaluate certain diets that are out there and nor is there research behind it. So those for me are always risky when it comes to patients. So we’d like to stay when I’m looking at or evaluating diets with patients. I always tell my patients when they were talking about plant-based, they’re like, well, can I add chicken? I’m like, well, you’ve been adding chicken in it and we’re here right now.
I’m the thing that’s gotta cause a bump. Why don’t we learn how to not add chicken and not use butter and use a substitute to make it a more healthy option for you? Because what you’ve been doing hasn’t been working. That’s kind of where we are. I only use peer-reviewed literature for the most part.
Solluna By Kimberly Snyder (05:05.11)
Right.
Jenneffer Pulapaka (05:16.677)
And it’s for me, it’s very hard because right now I do see a trend of patients who come in, they think they’re on a ketogenic diet. They’re not on a ketogenic diet. They’re never in ketoacidosis. They’re never reducing their amount of carbs to get to that state. And most of my patients are complicated patients, meaning that they have diabetes, vascular disease. Chances are they have chronic kidney disease.
When we’re dealing with a lot of comorbidities with patients, we have to be very cognizant when they’re taking high protein diets. One of my biggest concerns is my kidney patients. High protein diets does not bode well for kidney function long term. And Kidego, which Kidney Disease International, when they put out guidelines, the last several years, the primary treatment for
Solluna By Kimberly Snyder (05:58.625)
Right.
Jenneffer Pulapaka (06:15.719)
chronic kidney disease in patients was diet and lifestyle. So it was nice that we saw a really good bump or a really good change in how we’re addressing patients with chronic disease. So now that we had a patient with chronic disease, maybe they don’t even know they’re stage three chronic kidney disease. And now they’re just loading up on all these proteins, which kidneys have to strip off nitrogen and it really taxes the kidneys.
Solluna By Kimberly Snyder (06:39.467)
Right.
Jenneffer Pulapaka (06:46.853)
And unfortunately, it usually puts them in a downward spiral towards stage four. And at stage three, we have some really good studies that look at, can we get an improvement in kidney function if we decrease the amount of unused proteins? For the most part, my patients are not active. I am usually negotiating, can I get three days a week? Just three days a week, can you do 30 minutes three days a week? And the standard of care is exercise is
five days a week, 30 minutes, moderate intensity. So when my patients tell me I need the protein, I’m like, no, not to walk the Pomeranian, a half a block, that’s not really exercise. I’m glad we’re doing range of motion and I’m glad you’re not doing sedentary, but you’re not really in an exercise state to be getting a lot of benefit. I don’t need to worry about protein issues with you.
Now, when I deal with wound care patients, I deal with them. Or if I deal with dialysis patients, when I have a nutritionist, registered dietician that’s on board, then we’re looking at protein loss, but we’re not talking about a majority of patients that are on that. We’re talking about they got a, they went on Pinterest and they got some keto balls, which are hugely high in fat and protein. And nothing about that is gonna help with inflammation, their heart, their blood flow, or their weight.
Solluna By Kimberly Snyder (07:58.806)
Yeah.
Jenneffer Pulapaka (08:13.201)
Right?
Solluna By Kimberly Snyder (08:14.752)
Yeah. Well, you what you say makes sense and it makes sense to me. And then there’s Dan Buettner, who’s been on our podcast several times. He’s coming back on in December, who’s saying, Hey, look at these human populations, which are eating really fiber rich diets. They’re not hyper fixating on protein. And yet their longevity numbers are the best in the world. Then you have Dr. Michael, Dr. Michael Greger, who also came on with all his thousands of studies. He’s referencing saying, Hey,
Look at the research. So why do you think Dr. Jennifer, from your perspective as a physician, you know, it’s like people are going on Pinterest, but I’m also seeing some doctors being like, you know, double the amount of grams that you’re hearing, you know, the recommended doses, one gram per body weight. Where is this coming from? How can, in our culture, we can have such differing views of the research.
Jenneffer Pulapaka (08:45.532)
Yeah.
Solluna By Kimberly Snyder (09:12.308)
And to me, common sense, if you want to open up your blood flow, you don’t want to eat clogging foods and really fatty, dense animal foods all day. But how is this even happening in your opinion? Because it’s mind boggling to me.
Jenneffer Pulapaka (09:25.489)
Well, we have different specialists that are out there and everyone has a different way of treating patients. For example, okay, for a good example, I have a lot of patients who will come in for lower extremity arthritis and tendonitis and everyone will keep missing kind of the, I don’t wanna say the elephant in the room, but the fact that a lot of my patients have
obesity class two, class three, and no one’s even discussed about an oral medication for them at that point in time.
Solluna By Kimberly Snyder (10:00.962)
Wait.
Jenneffer Pulapaka (10:04.165)
Some physicians only want to treat with lifestyle medicine or diet or conservative options. So maybe that’s where these practitioners are trying to maybe cause a bump, but I still prefer to stay with evidence-based. I still want lifestyle medicine on my patients. I still talk about diet, but I’m also an advocate for GLP-1, GIPs, phenamine and topramate.
I’m an advocate for that. And I’m also very realistic with them that usually when you get on a semi-glutide, you will have to stay on that for life. And then they get upset. And then I just remind them you’re not upset that you’re on lisinopril for life. So now can you look at the benefits of being on a medication long-term, how we’re going to reduce our comorbidities? Maybe you’re going to
Solluna By Kimberly Snyder (10:44.887)
Yeah.
Jenneffer Pulapaka (11:03.105)
reduce your diabetes, you’re going to reduce your arthritis and your tendonitis and your like my diabetic patients who have a collapse of the midfoot and I have to deal with all the bone deformity and the ulcerations. So we have a lot of comorbidities that are around obesity as a diagnosis and we haven’t allowed the patients yet flexibility to look at it as a disease and to be treated as such with
medication or with diet. So I just don’t only do that. I’m there with conventional medicine, but that may explain why some doctors, like one of my patients today, she was in obesity class three and her doctor was telling her about fiber. Great, wonderful. I am glad he had that discussion, but she’s looking at one total knee on one side and now we have another total knee that’s possibly starting on the other leg.
and I had all the tendonitis and tendinopathies in my ankle and in the foot. And he’s still trying to tell her to lose weight and she could lose about a good 75 pounds and then she’ll feel comfortable and then we may see start to see improvement. But he that was the way he wanted to approach it. So that may be the way some physicians want to approach it. It’s not I like better peer reviewed research and
A lot of the high fat, high protein diets do not have large scale populations to be looking at. So we don’t hear the nuances. And you know, and I love the Blue Zones. We just had a dinner the other evening that my husband hosted and it was about the Blue Zones. And it was, you know, really…
they just the way they eat is healthy. It’s not a planned thing. They don’t make a concerted effort to be like, I’m going to get my fiber in. I’m going to get those things. They actually just eat a more healthy way than we do. And they’ll do conservative, like they’ll have an occasional glass of wine or they’ll eat, you know, fish twice a week or meat every so often. But it’s a more realistic diet.
Solluna By Kimberly Snyder (13:07.009)
Yeah, it’s
Solluna By Kimberly Snyder (13:19.746)
Well, it’s simple, I think, and it’s accessible when you’re cooking one-pot meals and you’re not hyper fixating on numbers. It starts to get really confusing when you start to get heady, I think, versus intuitive and more in your heart, what your body’s drawn to. There’s this section, Jennifer, in your book about inflammation. That’s also one of the things we know is a precursor to heart disease, to many different illnesses in the body.
Jenneffer Pulapaka (13:29.084)
Yeah.
Jenneffer Pulapaka (13:40.807)
Mm-hmm.
Solluna By Kimberly Snyder (13:47.53)
And when you are eating more fiber, it’s feeding those short chain fatty acids, which is helping to reduce inflammation. I, one of my, I’m concerned when people are just focusing on overloading protein, I’ve noticed in people, it’s like protein no matter what. So more meat, more protein bars, more protein shakes. They naturally get less of these colorful fiber-filled anti-inflammatory foods. And so it starts to create this imbalance.
Jenneffer Pulapaka (13:51.74)
Mm-hmm.
Solluna By Kimberly Snyder (14:17.378)
when you’re focusing, your compass is set towards something very different.
Jenneffer Pulapaka (14:22.285)
find that most patients when they’re focusing on proteins aren’t actually really talking about a whole food. They like to do bars or smoothies or supplements. They’re not actually thinking about food or whole food, whether it’s grains or beans, lentils, seeds, nuts. They’re not really there. They will with their protein.
Solluna By Kimberly Snyder (14:29.461)
Right.
Jenneffer Pulapaka (14:52.045)
as in their meats, animal proteins, they will fixate on that. And some of that can be due to the fact that we live in a society that praises wealth and a sign of prosperity has been for a long time that if you eat meats, it’s a status symbol versus I’m going to have a bowl of grains and lentils. there are sometimes we have…
Solluna By Kimberly Snyder (15:13.73)
Yeah.
Jenneffer Pulapaka (15:17.767)
food can be personal and there are barriers or boundaries that people have to get around when it comes to eating a more healthy way. Because sometimes those family recipes are not healthy. They haven’t been there and that’s why you have a family history of heart attacks, gout, kidney disease, diabetes. It’s, know, the family cycle keeps on feeding you the wrong information.
Solluna By Kimberly Snyder (15:39.053)
Yeah.
Solluna By Kimberly Snyder (15:44.076)
Well, Dr. Jennifer, when did you become plant-based? And I know a lot of this was informed from research. And now, you your husband is, you know, a partner in ways. You guys host a lot of things together. He’s been honored by the James Beer Foundation as a featured chef, working with all these amazing foods. When did you come into this path exactly?
Jenneffer Pulapaka (16:05.741)
So I first took my turn at 21. I became vegetarian. I decided if I was going to eat meat, I needed to go to a slaughterhouse and appreciate or accept the way the animal was being brought to my table. So after I had that experience, I became a vegetarian. I was not comfortable with
Solluna By Kimberly Snyder (16:18.413)
Hmm?
Solluna By Kimberly Snyder (16:29.208)
Yeah.
Jenneffer Pulapaka (16:31.463)
I was not comfortable and I could not do it and I wouldn’t do it. So I decided at that point in time to become a vegetarian. And that was a pretty rapid change for me. I gave up red meat first. gave up chicken was the last thing. And then I think I finally had like a steak as one last hurrah. And I couldn’t get through eating the steak that I wanted to because I knew it was gonna be great. I couldn’t do it knowing that I went to, it was a…
It was a cattle slaughterhouse. I just was like, I can’t. So I’ve been a vegetarian since I was 21. I’m 55. So it’s been a few years. Vegan, I say as much as possible. In my house, I’m vegan. When I go out in public, it is always a battle with how much egg is going to be utilized, dairy.
Solluna By Kimberly Snyder (17:24.6)
Yeah.
Jenneffer Pulapaka (17:29.453)
in some instances. I’m always able to get vegan vegetarian options, but vegan is a little bit difficult. And if I’m going to get it out in public, it’s usually pretty pretty bad, I say. I usually get pasta primavera.
Solluna By Kimberly Snyder (17:36.471)
Yeah.
Solluna By Kimberly Snyder (17:44.716)
Well, that’s why Dr. Jennifer, I don’t need out very much because I feel like at home there’s, and you can eat these beautiful recipes in your cookbook. It does make it much easier when the more home meals you do eat.
Jenneffer Pulapaka (17:56.008)
Yeah, you get pasta primavera, plate of sides, you’ll get a salad, or now I can get like a black bean burger. That’s like the, that’s the standard that I get when I eat out. So for me, it’s hard because yes, I do have my husband who is like, you know, a super creative chef when it comes to that. And he was vegetarian until he was 21. After he came to the United States, he was here a few years and then
He tried meat. in his professional career as being a chef, he’s been very broad. He cooks a lot of seafood. He’s notoriously known for producing fantastic fish dishes. But I think it was his upbringing that taught him about spice and seasoning and flavor that makes him so good about making plant-based cooking.
Solluna By Kimberly Snyder (18:55.786)
Right, he grew up in India.
Jenneffer Pulapaka (18:55.973)
because it was second nature to him, correct. He grew up in India and he came here when he was young. And a lot of us, like I said, we do not have contact with food anymore. And when I do culinary and coaching classes with my patients, we do small group exams. I bring them in foods and we talk about things like that. Like I have an example.
Solluna By Kimberly Snyder (19:20.617)
Well, and while you’re getting that, I want to mention there’s some call-outs in the book and I want to get into some of the specific information, which is really interesting. But even to educate people, there’s a spice section in the book, you know, and it’s, this is something that everyone in India might know, for example, but here it’s saying, you know, spices are using any part of the plant, but the leaves, if you’re using the leaves, you’re, then it’s considered an herb. And if you’re not using the leaves, it’s a spice.
Jenneffer Pulapaka (19:30.961)
Yeah.
Jenneffer Pulapaka (19:46.737)
Mm-hmm.
Solluna By Kimberly Snyder (19:49.006)
So I think this appreciation and sort of deeper understanding when we’re looking at any sort of plant and the parts that we’re using starts to create a deeper connection when you’re working with herbs, when you’re working with spices, when you’re cooking. It can be really simple, but it starts to get more, it feels really connected.
Jenneffer Pulapaka (19:52.807)
Thank
Jenneffer Pulapaka (20:08.871)
He does a good job. think common spice substitutions like that. was originally we did this in one of the first books that we had. You know what? That’s great. I don’t know how many it’s on page 27. I don’t know how many times my patients will ask. Well, if I don’t have fennel and they get scared about cooking recipes and like, you know, if you don’t have fennel.
you know, use a substitute, you know. And if you don’t have it, just don’t use it. Move on. Find something else. Do you like gilding? You know, move forward with something, you know, but they get nervous about substitutions. And I think as you start to cook more and do more and be more hands on, then you’ll realize, you know, I don’t have lemongrass, but yeah, I just use, I just had lemon zest and I use lemon zest and I felt good enough.
Solluna By Kimberly Snyder (20:40.926)
Right. You said that you-
Isn’t that funny?
Jenneffer Pulapaka (21:05.957)
And then I wanted a little bit more herbaceousness, so I put some basil in it and that was my lemongrass. Perfect. Great substitute. Did you like the food you ate? Yes. Then it was perfect, right?
Solluna By Kimberly Snyder (21:16.142)
Yeah, exactly. Again, less rigid, less heady and confused and more in flow, you know, the energetic part of being living a heart led life. And what I really liked too about the recipes, and I made a bunch of notes if you guys are watching this on her YouTube channel, I’m holding them up. There’s really great information worked into the recipes, which I appreciate. So for example, on page 42, where you talk about kale,
Jenneffer Pulapaka (21:23.686)
Mm-hmm.
Solluna By Kimberly Snyder (21:45.164)
And one of the things that you mentioned is nitrate and nitric oxide and how it helps to open up the blood vessels contributes to the, it’s a vasoactive effector. And then it says, eat it, don’t juice it. And I’ve always been more into smoothies and kale salad instead of juice. Yeah. If you could talk a little bit about that.
Jenneffer Pulapaka (21:45.799)
it.
Jenneffer Pulapaka (21:57.896)
Yeah, I love that.
Jenneffer Pulapaka (22:06.311)
So, and I lecture on this one all the time when I’m talking because you have that nitrate, nitrite, nitric oxide pathway. And nitrates start in the mouth. You start to break it down by chewing. You need mastication with the saliva in order for that enzyme to start as it’s breaking down to your end result is nitric oxide. So it starts in the mouth. So therefore that’s why I’m like, you can’t do it.
interesting there was a study that recently came out that was looking at toothpaste and mouthwash. So they were they’re looking into the fact that sometimes when we have this 24-hour toothpaste, well sometimes the bacteria or the enzymes that are in your mouth have a purpose and sometimes those things you know can interfere with that.
Solluna By Kimberly Snyder (22:35.192)
Hmm.
Solluna By Kimberly Snyder (22:42.966)
yes, I read that in here.
Solluna By Kimberly Snyder (22:49.134)
you
Jenneffer Pulapaka (23:02.915)
It wasn’t a robust enough study, not a big enough population, but it’s an interesting point to see how is that going to play out down the line? You know, are they going to be looking more into that? Because we know you talked about inflammation, gut biome. You know, they do poo samples all the time on people who eat vegetarian, vegan, and meat, you know, and they’re looking to see which ones had the healthiest. And out of all of them, when people
Solluna By Kimberly Snyder (23:02.957)
Right.
Solluna By Kimberly Snyder (23:24.483)
Right?
Jenneffer Pulapaka (23:30.213)
have really aggressive disease states that they have to kill off a lot of their bacteria and restart. They’ve had surgeries, really complicated patients, and then they’re inocula
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