When Ann Kulze (pictured above), known to her followers as Dr. Ann, talks about diet and nutrition, her conviction is palpable. As an internal medicine doctor, health and nutrition expert, motivational speaker, and author, the seventh-generation Charlestonian can recite statistics, facts, and definitions at a rate that can make your head spin. And yet, she also has the unique ability to boil all of the nuanced science down in a way that’s both easy to understand and incredibly empowering for anyone trying to eat better or improve their health.
Example A: “Seventy-five percent of the foods in the grocery store are processed, and ultra-processed foods now comprise 61 percent of the daily calories consumed in America,” says Kulze, adding, “not only are processed foods largely devoid of the things our bodies require to thrive, but they are also filled with ingredients of concern—like excess sugar and salt, unhealthy fats, and all sorts of chemical additives.” The effect? “Poor diet is the leading cause of chronic disease and premature death in America—and now globally.”
Though it could be easy to get discouraged by these grim stats, Kulze takes a positive perspective. Through her books (she’s authored six), online courses (The Healthy Living School), speeches (she has presented to thousands around the globe), and social media (@drannwellness), she encourages people to use food as fuel to feel better, avoid or improve chronic disease, and live longer. “There are so many compelling reasons to make what you eat a priority,” says Kulze. “You have enormous control over your health, your mood, your energy level, your appearance, and your longevity through your diet. Don’t forget that your state of health and wellness is transcending every moment of your life.”
The nutrition guru acknowledges that knowing what to eat can be confusing, with fad diets, deceptive marketing, and contradictory headlines muddying the waters. Yet she stresses that the science is clear: “The pathway to optimal health through diet, gratefully, is very broad—meaning, it can accommodate the full spectrum of eating styles, like omnivorous, vegetarian, vegan, Mediterranean, paleo, even keto—as long as the overwhelming majority of what you’re eating is real, unprocessed food and you’re eating loads of plants,” she says. Based on solid data, at least 75 percent of your daily calories should come from plant foods, Kulze notes.
If finding time to prepare meals from scratch feels like a challenge, she understands your busy schedule. “I would say my biggest struggle in life is time famine, not having enough time to complete my to-do list,” says the mom of four, grandmother, and business owner. And yet, Kulze offers this food for thought: “I always prioritize self-care to include healthy eating because I have learned unequivocally that it gives me more time. I get so much more done in a much faster period because my brain works well—I feel more energetic, I feel vital, I feel happy.”
EAT WELL
Dr. Ann’s three nutrition rules to transform your health through diet
■ Commit to your window. “This refers to what I call the extraordinary magic of time-restricted eating,” says Kulze. The goal is to limit your food consumption to a consistent 12-hour (or smaller) block of time throughout the day. For example, if your last meal is at 7 p.m., you should avoid eating until 7 a.m. the next day. “Our organs of metabolism really must have at least a 12-hour rest, meaning they need at least 12 hours without food coming into the body to be able to re-equilibrate, detox, regenerate, and renew,” Dr. Ann explains.
■ Eat real. “In other words, don’t eat processed foods,” says the doctor. Processed foods—or foods made in a factory that have been significantly adulterated from their original form—are largely devoid of nutrients and are typically full of added sugar, sodium, chemicals, and preservatives that can wreak havoc on your body, brain, and the all-important gut microbiome, which, she says, “is the gateway to health and healing.”
■ Get in your weekly 30. “For optimal health, you should be getting in 30 or more different varieties of plant-based foods per week,” she notes, “which is easier to do than people think.” That number can include any type of fruit, berry, vegetable, green, mushroom, legume, unprocessed whole grain (think quinoa, farro, brown rice), nut, seed, herb, or spice. A diverse diet of plants will both nurture your precious microbiome and fuel your body with the phytochemicals, fiber, and nutrients it needs to feel its best and ward off disease.
10 Foods Dr. Ann Strives to Eat Daily
