https://jamanetwork.com/journals/jamacardiology/article-abstract/2834540

People who use marijuana are putting themselves at up to twice the risk of having a heart attack, stroke or dying from heart disease.

University of California researchers reviewed 24 studies involving 200million people to investigate the relationship between weed and cardiovascular disease, stroke and acute coronary syndrome (ACS) – a group of heart conditions in which there is reduced or blocked blood flow to the heart, such as a heart attack. 

They found there was a 29 percent higher risk of ACS, a 20 percent higher risk for stroke and double the risk of dying from cardiovascular disease, which includes coronary artery disease, heart failure and irregular heartbeats. 

Cardiovascular disease is America’s number one killer and nearly 1 million people die of it every year. 

Because of its harmful side effects, the researchers are calling on regulators to treat marijuana like tobacco – not criminalized, but highly discouraged – and raise awareness of the risks to people who are exposed to marijuana smoke secondhand.

Dr. Ruth’s Daily Vegan Meal Plan

BREAKFAST:
Served in a LARGE bowl.  (All items are raw.)
Lots of greens for the base: for example,  lots of kale, spinach, parsley or cilantro, etc. Slice and add mango, banana, 1/2 cup of soaked steel-cut or old-fashioned oats, maybe a bunch of large, seeded Globe grapes, and about an inch of cut-up fresh ginger with a liberal sprinkling of cinnamon. I top this off with some of my remaining morning drink of 100% cocoa powder sweetened with stevia.

Because I eat this after my daily workout, this is served late and I eat no midday meal.

SUPPER:
Lots of greens for the base: for example, mixed organic greens,  broccoli, kale, mung bean sprouts (which I always have growing by my kitchen sink), chunks of green or red cabbage, a carrot, a red (or orange, green, or yellow) bell pepper, a large field tomato, sometimes a clove or two of garlic, more fresh ginger cut up into small pieces, and a yam, sweet potato, or purple potato.

Dressing:  prepared organic salsa (mild, medium or hot) to taste, add 1 Tbl of regular mustard,  a teaspoon of curry powder (primarily for the turmeric and cumin), sprinkle with balsamic vinegar, and a dozen grinds from my black pepper grinder.

DESSERT:

A base of lots of blueberries (fresh or frozen, depending on availability and season),  a second fruit, e.g. usually 6 prunes for your bones, and a tsp. of 100% organic cocoa powder, sweetened with stevia, and   top off with sprinkles of cinnamon.

SNACKS:
For those times when the hunger pangs strike, I snack on a variety of foods I keep handy. These may include carrots, apples, grapes, dried apricots, dates, figs and in the evening, plain air-popped popcorn.

Supplements:  B-12 1000 mcg sublingual several times a week.

https://ruthheidrich.com/daily-vegan-meal-plan/

June 2025

(Audio is inconsistent, so keep volume on the low side)

https://rumble.com/v6urn6h-the-great-8-long-term-survivors-who-used-a-plant-based-diet-against-their-s.html?e9s=src_v1_upp