A Marriage Built on Food as Medicine

Evelyn had several heart attacks and was at the end of her invasive cardiac medical options when she was told by her primary care doctor about a physician doing a nutrition study. She was skeptical and did not want to give up her favorite foods. But at 58, she decided she worked too hard just to die and see her shared business go to her husband’s next wife.

Caldwell B. Esselstyn Jr., MD, recounts Evelyn’s story in his first book Prevent and Reverse Heart Disease, published in 2007. His interest in nutrition and heart health began while serving as chair of the Breast Cancer Task Force at Cleveland Clinic.

“No matter for how many women I was doing breast surgery for,” he says, “I was doing absolutely nothing for the next unsuspecting victim.”

He researched cancer rates in other countries and discovered lower incidences of both cancer and heart disease compared to the United States, prompting him to notice the impact of dietary patterns.

“It just seemed to me that maybe there would be more bang for the buck,” Dr. Esselstyn says, “if we could get people to eat to save their heart at the same time they were, in all likelihood, diminishing the likelihood of getting the common Western cancers of breast, prostate, colon and pancreatic.”

With support from William Sheldon, MD, then head of cardiology at Cleveland Clinic, Dr. Esselstyn’s study started with 24 patients who had advanced heart disease and had exhausted conventional medical options. The research eventually led to the book Prevent and Reverse Heart Disease. It advocates for a whole-foods, plant-based, oil-free lifestyle — a way of living that both Dr. Esselstyn and his wife, Ann Crile Esselstyn, continue to embrace. Ann wrote the recipes.

“He was trying to find someone to do the recipes,” she says. “He tried all different people, and nobody did it right. Finally, I said, ‘I’ll do it.’ I am not a cook, but I understood exactly what people should be eating.” 

Deep roots

The Esselstyns were married in 1961. They hail from distinguished families with deep roots in medicine, and their shared history is closely linked to the legacy of Cleveland Clinic.

Ann is the granddaughter of George W. Crile, MD, one of the founders of Cleveland Clinic, and the daughter of George W. “Barney” Crile Jr., MD, who was a pioneer in breast cancer treatment.

Ann experienced an adventurous childhood, traveling around the world with her parents and three siblings in search of sunken treasure. She earned her master’s in education from Wheelock College and taught history and English at Laurel School for 27 years while raising four children.

Dr. Esselstyn’s father, Caldwell B. Esselstyn, MD, played a significant role in helping the JFK administration develop what is now known as Medicare, aspiring to make medical care accessible to all.

Dr. Esselstyn won a gold medal in rowing at the 1956 Summer Olympics. After obtaining his medical degree from Western Reserve University School of Medicine, he began his career at Cleveland Clinic. In 1967, he was drafted to serve as a combat surgeon in Vietnam, where he earned a Bronze Star. Upon his return, Dr. Esselstyn rejoined Cleveland Clinic as a general surgeon, specializing in thyroid and parathyroid surgery. In 2016, he received the Distinguished Alumni Award from Case Western Reserve University School of Medicine.

Dr. Esselstyn continues to consult and guide patients through their nutritional journeys. “The way to achieve lifestyle change,” he says, “is to show the patient respect by giving them your time.”

Record breaker

Ann remains active as an author, now collaborating with her daughter, Jane Esselstyn, RN. In 2014, they published The Prevent and Reverse Heart Disease Cookbook, a companion to Prevent and Reverse Heart Disease. Eight years later, Ann and Jane released another book, Be a Plant-Based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious. They also have a YouTube channel devoted to teaching a new generation about easy and delicious plant-based recipes.

In her spare time, Ann is setting Guinness World Records. In March, at 90, she became the oldest female in the world to hold a dead hang position when she suspended her body weight from a bar for nearly 3 minutes.

Others in the family continue the whole-foods, plant-based tradition. Son Rip Esselstyn is the CEO of PLANTSTRONG and has published four books on nutrition. Son-in-law Brian Hart and daughter Jane have leadership roles with the Esselstyn Foundation — as executive director and program director, respectively — promoting whole-foods, plant-based nutrition to the underserved nationwide.

With 10 grandchildren and one great-grandchild to keep them busy, the Esselstyns look forward to hosting family celebrations and living life to the fullest together.

Reflecting on her family’s legacy, Ann says, “My grandfather had the legs upon which the rest of the world is moving.” This sentiment also describes the Esselstyns themselves, serving as the foundation for their family, patients and countless others pursuing better health.

Evelyn, the patient in Dr. Esselstyn’s original study, stayed with her new nutrition lifestyle and managed her heart disease well into her 90s. For those interested in embracing a whole-foods, plant-based lifestyle, Ann suggests starting with a healthy breakfast, such as oats. She kindly shared the recipes here.