Since 1994, Mike has followed a clean, plant-based diet. But this isn’t the trendy kind with exotic powders or complicated recipes. His daily menu is almost humble: brown rice, steamed vegetables like kale, carrots, and cabbage, seaweed for minerals, and most notably, half a can of beans every single day.
There’s a reason for that last part. Legumes are rich in fibre, protein, and phytochemicals that research links to reduced cancer risk. The World Cancer Research Fund highlights how plant-based diets can play a role in cancer prevention and overall immune health.
Mike also avoids processed sugar, meat, dairy, and packaged foods. He prefers food in its most natural state, boiled, steamed, or fermented. No oils, no deep frying, and definitely no shortcuts.
