Hans Diehl, Dr.H.Sc., M.P.H.
As a National Institutes of Health-supported research fellow in cardiovascular epidemiology at Loma Linda University, Hans Diehl, Dr.H.Sc., M.P.H., evaluated the impact of the Pritikin Longevity Center, where he directed the research and health education departments. He is also the clinical director of the Lifestyle Medicine Institute headquartered in Loma Linda, Calif.
As a post-doctoral scholar at the school of public health of the University of California at Los Angeles, he contributed to the establishment of the UCLA Center for Health Enhancement. He holds a doctorate in health science with emphasis on lifestyle medicine and a master’s degree in public health nutrition from Loma Linda University.
Dr. Diehl is a world-class speaker. His message is that people don’t have to die of Western killer diseases. His Coronary Health Improvement Project (CHIP) has been conducted in several countries affecting entire cities, either “live” or via a sophisticated video set with certified CHIP facilitators. More than 40,000 graduates have learned how they can turn disease processes around. The clinical results of CHIP have been published in more than 20 peer-reviewed medical journals.
Learn more about Dr. Diehl below.
DR. DIEHL'S RECIPES
Hearty Mediterranean Soup
Makes 8 servings
1 cup lentils, red, washed
2 cups onions, chopped
2 garlic cloves, minced
1/2 teaspoon ginger powder
1/2 teaspoon paprika
3 cups water
3 tablespoons beef-like seasoning
1 28-ounce can tomatoes, diced
2 cups garbanzo beans, cooked, or 1 19-ounce can, drained
1/2 teaspoon oregano
1 teaspoon crushed basil
In a colander, rinse and drain dry lentils. Place all ingredients into a large pot. Bring to a boil. Reduce heat to a simmer. Simmer covered 30-40 minutes or until lentils are done. Season with salt to taste if desired. Simmer uncovered for 5-10 minutes. Serve hot. Chef’s tip: Garnish with a sprig of fresh oregano or a couple small leaves of fresh basil.
Makes 8 servings
2 1/2 cups water
1 1/2 cups quinoa
Add to cooled quinoa:
1/2 cup green onion, sliced
2 ounces black olives, sliced
1 1/2 cups tomato, diced small
1 1/2 cups cucumber, English, diced small
1 1/2 cups bell peppers, red, green, yellow
3 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon garlic powder
Wash quinoa very well under faucet using a fine mesh colander. In a medium sized pot, bring water to a boil. Add quinoa. Cover and simmer approximately 15 minutes until water is absorbed. Remove from heat. Chill. Mix together dressing ingredients thoroughly. Toss over salad. Allow salad to marinate 30 minutes in refrigerator before serving. Chef’s Tip: Serve with whole grain pita bread and hummus for a great meal!
Makes 10 servings
1 1/4 cups cashews, pieces, ground
2 cups ground gluten
1 cup onions, finely chopped
1/3 cup celery, finely chopped
1 cup bread crumbs, whole wheat
3/4 cup soymilk
2 tablespoons cornstarch
1 tablespoon Bragg Liquid Aminos All-Purpose Seasoning
2 tablespoons chicken-like seasoning
1 tablespoon parsley flakes
1 teaspoon poultry seasoning or sage
Combine all ingredients and mix well. Oil-spray 1 large or 2 small loaf pans. Pour mixture into pan(s) and spread evenly. Bake at 350 F for 45-60 minutes or until brown on top. Remove from oven and let sit 10 minutes before serving. Chef’s Tip: Loaf is more solid if prepared the day before serving. Reheat loaf and tip out onto a platter. Slice into 1/2-inch slices. Garnish with fresh parsley and cherry tomatoes. This loaf can be used on occasions in place of a turkey. Freezes well. Ideal sandwich filler, especially with pita bread.
Cranberry Orange Bread
Makes 2 loaves (16 slices per loaf)
3 cups orange juice, unsweetened
1 tablespoon active baking yeast
1 tablespoon lemon juice
1 tablespoon gluten flour
1/2 teaspoon salt
1 cup pecans, chopped
1 cup dried cranberries
3 cups whole wheat flour
4 cups spelt or whole wheat pastry flour, or as needed
Warm orange juice to above room temperature, but not hot. Place in a mixing bowl. Sprinkle yeast into orange juice. Wait 10 minutes, or until yeast bubbles up to the surface. Add remaining ingredients. Add enough flour so dough is not “sticky.” Cover mixing bowl with a towel and set in a warm area. Allow dough to rise for about 1 hour or until doubled in size. Knead dough and divide in half. Form each half into a round loaf and place on a baking sheet that has been prepared using a nonstick spray. Cover loaves again with a towel and let stand for 20 minutes or until doubled in size. Bake at 350 F for 30 minutes or until golden brown on top. Cool bread on racks. NOTE: These freeze well.
DR. DIEHL'S FULL BIO
His research, published in peer-reviewed journals and medical textbooks, shows that most people with essential hypertension, type 2 diabetes, elevated cholesterol, and heart disease can reverse these diseases and often become drug-free within weeks by simplifying their customary lethal American diet. In addition, overweight people learn how to eat more and lose weight on a permanent basis.
He was recently chosen by a national health magazine as one of America’s 20 superheroes in the health movement: “These scientists, through research, education, advocacy and public relations, have brought intelligent, well-reasoned new voices into the discussion of health care.”
Dr. Diehl is much in demand as a stimulating, dynamic, and entertaining speaker. His books, Health Power and Dynamic Living (co-authored with Dr. Aileen Ludington), have sold over 2 million copies and have been translated into 17 languages.
Dr. Diehl and his wife, Dr. Lily Diehl, a concert pianist, live in Loma Linda, Calif.
Learn more about Dr. Diehl at www.CHIPHealth.com.