Dr. John Mcdougall dedicated his life to advocating for the transformative power of plant-based diets, driven by a profound “desire to tell the truth,” a principle instilled in him from childhood. His daughter, Heather McDougall, highlighted his unwavering commitment to educating people about better eating habits and environmental protection, emphasizing that “his number one pleasure in life was helping others — and his family.” While initially met with skepticism and criticism regarding the perceived extremity and sustainability of his dietary recommendations, mounting research has increasingly validated the significant health advantages of plant-based eating, cementing Dr. John McDougall’s pioneering vision.
A compelling study from the University of California at San Francisco, released in May, further substantiates Dr. John McDougall’s long-held beliefs. The research demonstrated that men diagnosed with prostate cancer could substantially decrease the progression of their condition by embracing a diet rich in fruits, vegetables, nuts, and olive oil, while minimizing the consumption of meat, dairy, and fish. This study echoes the core tenets of the McDougall diet, reinforcing its potential in combating chronic diseases.
The Defining Moment: A Stroke of Fortune
At the young age of 18, Dr. John McDougall experienced a severe stroke that resulted in temporary paralysis on his left side, an event he would later describe in his autobiography as “one of the great fortunes of my life.” Despite the stroke leaving him with lasting physical weakness and a noticeable limp, it served as a pivotal moment, redirecting his path towards medicine. This personal health crisis ignited a passion within him to understand and address the root causes of illness, leading him to medical school. It was during his time in an operating room in 1971 that he met Mary, a surgical nurse who would become his wife. As Heather McDougall recounted, “She was his scrub nurse. He just fell in love. He tried to get her to go on a date with him. Finally she said yes and three months later they were married,” marking the beginning of a lifelong partnership.
Discovering Dietary Wisdom in Hawaii
In 1972, the newly married McDougalls relocated to Hawaii, where Dr. John McDougall undertook his residency and served as a general practitioner for the Hamakua Sugar Company. This period in Hawaii proved to be transformative, shaping his understanding of nutrition and disease. He observed the remarkable health of first-generation Japanese, Filipino, and Chinese plantation workers who maintained their traditional diets. As he shared in a 2012 interview, “My plantation patients taught me how to eat. The first-generation Japanese, Filipino and Chinese kept their same diet. They were trim and they never had heart disease, arthritis or diabetes.”
In stark contrast, he witnessed the deteriorating health of the second generation who adopted a more Westernized diet. “Their kids raised in Hawaii were eating richer food,” he noted. “The kids had gotten a little fatter and sicker.” These firsthand observations solidified his conviction in the power of plant-based diets, leading him to write, “Before my own eyes I saw fully functioning elders thriving on grains and fruits and vegetables. With the inclusion of the two other basic food groups — meat and dairy — the progeny failed.” This realization became the cornerstone of Dr. John McDougall’s life’s work.
Pioneering Dietary Medicine and The McDougall Program
After becoming a board-certified internist in 1978, Dr. John McDougall established his dietary-medicine practice in Hawaii. His advocacy extended beyond individual patients as he actively campaigned for public health initiatives. He successfully pushed for the removal of talc from processed rice in Hawaii, California, and Puerto Rico, and spearheaded a movement to mandate surgeons to inform women with breast cancer about alternative treatment options to surgery.
In 1986, Dr. John McDougall was recruited to lead The McDougall Program at the Adventist Health hospital in St. Helena, a renowned cardiac center. Relocating his family to Santa Rosa, he expanded his program’s reach, offering it remotely in Minnesota and Florida by 1999. By 2002, he established his independent, permanent location at The Flamingo Resort, where individuals could immerse themselves in a 10-day program designed to teach “a new way of living,” as described by Jill Nussinow, a dietitian and cookbook author who collaborated with Dr. John McDougall for many years. Nussinow emphasized his profound impact, stating, “He got many thousands and thousands of people to look at what they were doing and make huge changes for their health and overall benefit.”
Despite personal setbacks, including losing his home in the 2017 Tubbs Fire, Dr. John McDougall remained dedicated to his mission. Even after retiring from running the program in 2017, he continued to engage with the public as a speaker and through his active YouTube channel, disseminating his knowledge and passion for plant-based health.
Legacy and Impact: Redefining Medicine
Dr. Anthony Lim, who succeeded Dr. John McDougall as clinical director of the program, reflected on his mentor’s transformative influence: “He redefined the way I view medicine.” Dr. Lim explained that traditional medical training focused on managing disease with medication. However, Dr. John McDougall’s enduring legacy lies in demonstrating that individuals can not only manage symptoms but actively regain their health through dietary choices. This paradigm shift, emphasizing food as medicine, is central to Dr. John McDougall’s contribution to healthcare.
Beyond his professional life, Dr. John McDougall was an adventurous spirit who enjoyed windsurfing, traveling, fly fishing, and cherished time with his family. His daughter Heather recalled their sailing adventures in Hawaii, noting, “We spent our lives sailing when we lived in Hawaii,” and highlighting his love for “adventure” and his skills as “a pilot.”
Dr. John McDougall passed away peacefully in his sleep. While the exact cause of death remained unclear, Heather McDougall mentioned his pre-existing arterial damage from his stroke. She found solace in the manner of his passing, stating, “The ideal death is to just go in your sleep. It happened just the way he wanted to. Sooner than we wanted but the way he wanted to go. I find comfort in that.”
Dr. John McDougall is survived by his wife Mary, daughter Heather, sons Craig and Patrick, brother William, sisters Linda and Kay, and seven grandchildren. His life’s work continues to inspire and empower countless individuals to embrace plant-based diets for optimal health and well-being, solidifying his place as a true pioneer in dietary medicine and a champion for a healthier world.
