Vegan lifestyle articles that discuss ways of living in peace with humans, animals, and the environment.
Far more fulfilling to Dr. Klaper is his current practice, focusing on health-promoting food and lifestyle choices to help people stay out of hospitals and off of operating tables. He has authored numerous articles on plant-based nutrition and is authoring a book on using plant-based medicine in the clinical setting to arrest and reverse disease.
Michael A. Klaper, M.D. is a graduate of the University of Illinois College of Medicine in Chicago. He received postgraduate training in internal medicine, surgery, orthopedics and anesthesiology at the University of British Columbia Hospitals in Vancouver and obstetrics at the University of California at San Francisco. Dr. Klaper has practiced acute care medicine in Hawaii, Canada, California, Florida and New Zealand.
Far more fulfilling to him is his current practice, focusing on health-promoting food and lifestyle choices to help people stay out of hospitals and off of operating tables. He has authored numerous articles on plant-based nutrition and is authoring a book on using plant-based medicine in the clinical setting to arrest and reverse disease.
A long-time radio host and a pilot, Dr. Klaper has served as nutrition advisor to NASA’s programs for space colonists on the Moon and Mars and on the Nutrition Task Force of the American Medical Students Association.
EVEN recently had an interesting and fun conversation with Dr. Klaper and we are pleased and excited to share his wisdom and insightful answers with you.
EVEN: How did veganism become part of your life?
MK: I became vegan in 1981, and at that time there were two forces that became undeniable in my awareness. I was doing a residency in anesthesiology in Vancouver and I was on the cardiovascular anesthesia service. Day after day, I was putting people to sleep and watching surgeons open patients’ arteries and pull this yellow, slithery material out of their arteries (called atherosclerosis) which was clogging their blood flow and leading to heart attacks and strokes.
One day a surgeon pulled a yellow, particularly slithery piece of fatty material out of the artery wall, and I thought to myself, My! That stuff looks like chicken fat. And the little voice on my shoulder said, “…the reason why that looks like chicken fat, Doctor, is that it is chicken fat!” And cow fat and pig fat and the fat of other slow animals this man had been eating.
Read the ENTIRE INTERVIEW HERE (PDF)...
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