Posts tagged veganism

Photos of what I made using Anthony’s Goods – Organic and Natural Flours, Meals and Food Products

This slideshow requires JavaScript.

The order of pictures in the slideshow above:

1- Millet-Chia Casserole (showing bags of products used)

2- Truffle Treats (showing bags of products used)

3- Buckwheat Croquettes (showing bags of products used)

4- Chia-Tapioca Pudding (showing bags of products used)

5- Buckwheat Croquettes

6- Truffles Treats

7- Chia Pudding

8- Millet-Chia Casserole

9- Slice of Millet-Chia Casserole with Tu-Maca Gravy and Buckwheat Croquette

10- Chia Pudding with Orange slices and Truffle Treats

11- Truffle Treats

Also, check out my video introducing some of their products:

Anthony’s Goods – Organic and Natural Flours, Meals and Food Products – Part 1: Introduction

Anthony’s Goods – Organic and Natural Flours, Meals and Food Products
– Part 2: Recipes

Comments (2) »

5 Life-Changing Lectures (Advanced Study Weekend Review) by Frederic Patenaude

This was such great “eye opening” information I received in an email from Frederic that I am reposting it here to share with all of you.

Also, there are some great deals on Frederic’s health products, not to be missed and prices may change at any time, so check them out below.
———————–
I attended the “Advanced Study Weekend” organized by Dr. John McDougall. He organizes this event twice a year and I have attended many times in the past. In my opinion, this is the best event organized anywhere in the world about health. The information is cutting-edge, free of hype and non-commercial in nature.

Here are my notes from this year’s event. I’m not going to review every single lecture, but instead focus on the ones that stood out for me.

Dr. McDougall on the New Dietary Guidelines

Dr. McDougall spent some time reviewing the latest USD guidelines for nutrition. He said that there were some wins but overall they obscure their recommendation using complicated language.
The guidelines are “guided” by industry. However, they are still a step forward if you read them carefully.

Even though they now removed the limit on cholesterol, they also write that one should make efforts to limit cholesterol. Go figure…

The reason many studies show that eating cholesterol has no effect on blood cholesterol is because of the design of the studies. When someone already eats a diet with over 400 mg of cholesterol, absorption is blocked for more. That’s why eggs show no effect on cholesterol in a diet that is already rich in animal products.

However, eggs will raise cholesterol levels in vegetarians.

T. Colin Campbell, PhD

Colin Campbell is the co-author of the China Study but also a relentless researcher. He was sitting just in front of me during the weekend, and I was amazed at his vitality at age 82. His conference was one of the most enlightening ones from the weekend.

The Supremacy of Protein – 200 Years – Has Anything Changed?
Dr. Campbell went through the history of protein from its discovery in the 1840s. Here are some highlights:

Studies were done in the 1870s established protein requirements to 52 grams a day but 120g/day was recommended instead.

As early as 1908 the overconsumption of protein was associated with cancer
Chittenden in 1905 discovered that physical endurance and strength increased on a low-protein, plant-based diet.

It’s the animal protein in the diet that causes heart disease, not just the saturated fat or cholesterol itself.

In the China Study, there was a 200X variation in rates of different cancers between the counties. It related to blood cholesterol levels. In China, the range was as low as 90 up to 170.
They thought that cholesterol was low enough in China, so why the increase in cancer at higher levels?

Because blood cholesterol levels was a result of animal protein consumption. It wasn’t the cholesterol itself, but the protein. Because animal protein raised cholesterol level, they could make the connection.

In animal studies, more animal protein promotes cancer growth. But you can consume as much plant protein as you want, doesn’t matter, because it’s different protein. It’s a whole food — it’s the full package.

Epidemiological studies done on different low-fat vs. high fat diets today are a mirage. They consider things like fiber, fat, etc. But NO large-scale study has ever been done on the type of diet we recommend, like the Ornish diet. A whole foods plant-based diet works not for one disease but every disease.

All the studies done compare 30% fat to 60% fat. Even from 20% to 60% there’s not much difference. It’s like comparing smokers with two packs or three packs a day. There are no studies done on the food that we recommend: whole foods, 100% plant-based, no oil.

Dr. Caldwell Esselstyn: Treating the Cause to Prevent and Reverse Heart Disease

Another superstar speaker. He’s also 82 years old. He gave his usual lecture on becoming “heart attack-proof” with a few new twists. Here are a few highlights:

How do we get heart disease? It starts with inflammation of the endothelial cells lining the walls of our arteries. Cholesterol gets stuck there and goes under the lining. It gets oxidized, and the body tries to get rid of it. Progressively, plaque forms, and its content oozes out. This activates a clotting factor… we get a clot, and BOOM, a heart attack.

You can get heart-attack-proof for life in just three weeks. You have to change your chemistry and make sure nothing in your blood gets sticky.

Nitric oxide, discovered in 1980-1998 (and for which a Nobel Prize was awarded), is key. It’s a strong vessel dilator and prevents arteries from becoming thick.

A single meal at McDonalds can injure your endothelial cells and prevent artery dilation for several hours.

Caffeine in coffee injures the endothelial cells (but not in tea), as do olive, soybean and palm oils.

To improve nitric oxide function, cardiac patients should eat greens SIX TIMES a day! About fist-sized (once cooked), with balsamic vinegar, cooked for 4-5 minutes. For optimal results, no smoothies. Eat and chew your greens.

Never before in Medicine have we had something as powerful as a toolbox as we have with plant-based diet

Why Lunch Matters: Promotion and Prescribing – Adriane Fugh-Berman, MD

This lecture was not about lunch! It was about the marketing techniques used by pharmaceutical companies to promote their products. It was super enlightening! It focused on the pharmaceutical reps marketing to doctors directly.

(The “lunch” part of it comes from the fact that often these reps pay lunch or other small gifts to doctors. Doctors don’t feel it’s a gift, but they feel obligated to reciprocate. They discovered that small gifts work better than big ones!).

It will be tough to summarize the lecture, but I’ll give you a few highlights:

Pharmaceutical reps make 150-300K a year and provide a 13X return on investments to the company. They only work on three doctors!

Physicians are smart and naive, and more more susceptible to financial scams and manipulation from marketing techniques. Doctors believe that they haven’t been bought off, even when they have.

One fourth of doctors in the US doesn’t see reps from pharmaceutical company. Find a doctor who doesn’t.

Marketing of drugs starts seven years before they are on the marketing. It’s illegal to promote a drug before it’s approved but instead, they market a disease with a “disease awareness campaign.”
Many diseases have changed names or benign conditions have been redefined by pharmaceutical companies in preparation for a new drug, or a rebranding of an old drug.

Examples:

Pfizer renamed “impotence” “erectile dysfunction” to remove the stigma associated with the condition and prepare for the release of their drug.

Heartburn used to be a simple condition, and the advice was “don’t eat so much, don’t drink and take TUMS.” It’s been rebranded as “GERD” with drugs you need to take every day for the rest of your life.
Drugs are often renamed. When the Prozac patent came close to expiration, the same drug was rebranded as Sarafem.

Menopause has been turned from a normal life event to a medical condition. We promote hormone therapy even when menopause is not a disease.

For men, “Low testosterone” is the latest of those “new conditions.”

More info at http://www.PharmedOut.org

Dr. Milton Mills: Are Humans Designed to Eat Meat?

This was a fascinating lectures. When we hear that humans are “natural carnivores,” or even “omnivores,” we wonder what part of it is true.

Dr. Mills went through a detailed analysis of exactly what the differences are between true carnivores and plant eaters and proved that humans can’t be even part-time carnivores.

Here are a few highlights:

Carnivores are animals optimized for predation. They expend little effort to catch their food. They seek weak, diseased and defective animals because they are easier to catch.

Herbivores seek lush, verdant and beautiful food. Humans are trying to be carnivores with a herbivore mentality (we seek healthy meat). This beauty paradigm creates species destruction.

Hunting doesn’t add up regarding energy deficit for humans. We expend more energy hunting for meat than we get in calories. True carnivores only need to eat every 7-10 days and can eat up to 20-30% of their body weight in one meal.

Humans are designed for foraging and walking very long distances at a low energy cost. We’re the only animal efficiently designed for walking.

We’re not designed to run fast. We can run fast enough to escape insects and bees. We’re not fast enough to outrun any animal.

Hunter-Gatherers who outrun their prey expend more energy hunting than they get from the meat. they obtain most of their calories from plant foods. We can’t even eat enough in one meal to replace the energy expanded from just ONE hunt. Carnivores get enough to eat for a week.

Richard Oppenlander: Food Choices and Sustainability

Normally the lectures focus on human health, but this time Dr. McDougall had two lectures on environmental issues as they relate to food. Richard Oppenlander’s lecture was very enlightening about this very important topic that’s so misunderstood and abused.

We are 7.4 billion people on the planet but over 70 billion farm animals. This is unsustainable. Global warming is just one component of global depletion.

We can’t eliminate fossil fuels now, but we can change the food we eat. All animal food production systems are unsustainable.

It’s close to 51% of all greenhouse gas emissions that come from animal agriculture.

Climate change could be irreversible by 2017.

We need to change the words we use. Words like CSA, farm to table, traceable, local, organic, grass-fed, cage-free, Paleo, “humane”, real food, sustainable seafood… are all terribly misleading.

The “real food” movement is flawed. A vegan bar is considered processed and not “real” food, but fish and meat is considered “real food.

The movement to eat “less meat” is also flawed. It shifts the focus to seafood, which causes huge problems.

Every country in the world lacking fresh water is struggling but giving water to livestock.

In California, 60-70% of all the water goes to livestock. We’re told to watch our water consumption in the shower which might save 2-3 gallons of water, when not eating meat saves 2000 gallons of water a day.

If you love fish don’t eat it. The most important cause of coral death is overfishing.

The problem is not overfishing. The problem is fishing. We catch fish to feed farm fish, so even farmed salmon is not sustainable.

None of the environmental organizations say anything about eating meat, yet they keep throwing the word “sustainable” without defining what it means.

Michael Greger, M.D.

Dr. Michael Greger gave one of the best lectures of the weekend, but I’m not going to summarize it because you can download many of the lectures on his website for free.

Frederic Patenaude

Frederic Patenaude has been an important influence in the raw food and natural health movement since he started writing and publishing in 1998, first by being the editor of Just Eat an Apple magazine. He is the author of over 20 books, including The Raw Secrets, the Sunfood Cuisine and Raw Food Controversies. Since 2013 he’s been the Editor-in-Chief of Renegade Health.

Frederic loves to relentlessly debunk nutritional myths. He advocates a low-fat, plant-based diet and has had over 10 years of experience with raw vegan diets. He lives in Montreal, Canada.
————————————-
The program ”One Year of Raw Foods” features complete menu planners for every day of the year, and more resources to make this diet work.

This program features exactly what to eat, day by day, based on seasonal ingredients (no mangoes in January!), and a complete shopping list to help with your errands.

Check it out here as it is a great offer with lots of free extras!
http://www.1shoppingcart.com/app/?Clk=4900803
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I want to let you know that Frederic’s book, “How to Eat Well for Under $100 a Month on a Plant-Based Diet” with the companion book is available now for $29.95 instead of the usual price of $47.

How to Eat Well for Under $100
http://www.1shoppingcart.com/app/?Clk=4900783

Coupon: MINDY100
$29.95 instead of $47

Other great deals on products offered by Frederic to my readers, are available for a limited time, so don’t delay:

Starter Kit
http://www.1shoppingcart.com/app/?Clk=3923008
Coupon: MINDYGOLDISSTARTER for 25% off
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Healthy Salad Dressings is available for $7 instead of $19.95
http://www.1shoppingcart.com/app/?Clk=4847273
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How to Heal and Prevent Dental Disasters
This program has been created by OraMedia and is the only
course I have discovered that tells you exactly how to avoid
dental problems for the rest of your life.

Normally, the program costs $47.
The price is $30 if you use coupon code: MINDYDENTAL

Take control of your dental health and avoid thousands of
dollars in unnecessary treatments by going to:

http://www.1shoppingcart.com/app/?af=1115741

Make sure to use coupon code: MINDYDENTAL

Leave a comment »

Company Review: The Vegg – Vegan Egg Yolk

Company Review: The Vegg – Vegan Egg Yolk Company started in 2011 and began selling the product in March 2012

I never heard of this product before I received an email from GreenPeople, thanks and here is a plug for them and they do have a great website – http://www.greenpeople.org – Search for organic food, natural pet supplies, natural baby products, beauty products, green products, hemp, organic cotton, health products. Free listings.

The email said to contact Rocky for a sample, so I did. I was intrigued with the concept and also checked out the website to see what the product was all about. I liked what I saw and was looking forward to trying it out. I received the sample quickly with a copy of the cookbook, too. It is a novel concept that no one else thought about creating. Most people were using soaked flax seeds as an egg replacement for baking/cooking. Now, those of us who don’t use eggs have something that is on par with it. You can feel good that you are not involved in any potential harm to an animal or whether it is cage-free, free-range, grass-fed, pasture-fed, etc.

When I received the package I saw that the main ingredient is nutritional yeast (it is in powder form) and that is what gives it the yellow color (like an egg yolk). You add water and then blend it for 15 seconds to get the thickness of an egg yolk. If you try to mix it by hand, you will not get that consistency. To my amazement, it smelled like a egg even though it isn’t! My Mom said the same thing when she tried The Vegg Sauce/Dip, so I know I am not the only one who thought that. You can go to my youtube channel to see the video review and watch me make The Vegg recipe: http://www.youtube.com/TheRawsomeVeganGal

This is a great natural product and you will be amazed with all the things you can do with it. There is also The Vegg Cookbook (all vegan) for great recipes and ideas of how to prepare it. To learn more about this product and purchase it, go to: http://www.thevegg.com

Disclaimer: I was not sponsored to write this, but I did receive a sample of the product(s). These are strictly my opinions. I only review products that I, myself would use and purchase.

Leave a comment »

Are you a wannabe Raw Foodist or are struggling to stay raw? Check out Raw Freedom

Raw Freedom by Frederic Patenaude – his best book ever!

My friend, Frederic Patenaude has written his best book ever and there
are some great offers available to you.
Click on the link below to read more and purchase any of the three
packages being offered.

http://www.1shoppingcart.com/app/?Clk=5011538

Here is a sneak peak into the book, as told by Frederic.

To give you an idea of what to expect from this release, here’s the
introduction featured in the book…

What is Raw Freedom?
This book is about creating a healthy, practical diet with a strong
emphasis on raw foods, but not one that is so restrictive that it
requires a 100% commitment to eating only uncooked foods.

It’s a fusion/inclusion program that recognizes that eating a big
percentage of raw foods provides clear benefits, but cooking certain
foods does too.

It’s also a way out for many raw foodists and health enthusiasts who
can’t seem to find a balance, and too often hover between two extremes
with a lot of associated guilt, often induced by years of striving to
eat a diet that is frankly too restrictive.

In this book, you’ll sometimes see me refer to certain people in the
raw food “world” in seemingly pejorative terms, such as the raw food
police, raw food fanatics, and raw food gurus. This is not because I
want to imply that people following a raw food diet are necessarily
all deluded. I have been one of these people (policeman, fanatic and
guru all at the same time!) and I also know that for many individuals,
a 100% raw food diet gives them the health and balance they seek. This
book is not written for those who have found such balance, but to
everyone else, who may be seduced by the raw food message, but are not
able to make it work the way it’s supposed to work according to the
books and gurus.

Yet, at the same time, due to a lack of understanding of certain
physiological principles at play, and a lot of bad science used in the
raw food movement, the trend is for everybody to beat themselves up
for their so-called “failures” at applying a diet that is not
sustainable for a large number of people to begin with. That is why I
will cast light on the dark side of the raw food movement as a whole;
not to imply too much negativity, but simply to make a point that
needs to be made.

The program that I’m proposing in this book is flexible and easily
customizable. If you can get just a few good ideas from this book that
make a difference in your health and your life, I will have achieved
my goal.

This book contains practical advice, not theories. Therefore, I will
not spend too much time trying to debunk every single questionable
statement to be heard in the health food world, or try to prove points
that any honest health-seeker can easily verify by examining the
scientific consensus on the topic.

This book is really more about the experience of one person — yours
truly — both in having experimented with raw food and vegan lifestyles
for more than 15 years, but also in having worked with thousands of
people through a website that receives more than 70,000 unique
visitors a month, and in person at numerous events I’ve attended over
the years. I feel I have a good grasp of the realities faced by the
outside-of-the-box individuals who find themselves attracted to
vegetarianism, veganism and raw foodism — but I also want to repeat
that my experience is subjective. I invite you to view what I say not
with skepticism, but with an open mind. More importantly, I invite you
to trust yourself and your own experience. If what I share with you
strikes a familiar chord, then use the information for your benefit.
If it doesn’t, just move on.

Click on the link below to read more and purchase any of the three
packages being offered.

http://www.1shoppingcart.com/app/?Clk=5011538

Inclusion vs. Exclusion

What all diet books have in common is that they all tell you what you
should not be eating. Each diet needs a villain that’s universally
responsible for all your ills. Raw foodists blame cooked foods. Paleo
diets blame carbs. The new Wheat Belly fad blames wheat. Vegans blame
animal products in all their forms. Plant-based advocates and natural
hygienists blame oil and fat.

The easier and more identifiable the target is, the more simplistic
the program will be. And simplicity helps sell books. The problem is
that there’s nothing simplistic about the human body and the complex
processes involved in human nutrition. In fact, as far as we know, the
human body (and brain) could be the most complex organism in the
universe.

So to blame all diet-related health problems on one factor would be
missing the mark in a major way, especially when we consider the
obvious:

If cooked foods were truly the cause of most human illnesses, then how
come all the longest lived people eat cooked foods, including almost
all known centenarians? And how come not a single culture on the
planet has ever eaten an exclusively raw food diet?

If grains were truly the cause of the “obesity epidemic” in what is
often dubbed a carb-crazed nation, then how come billions of people
have done just fine for millennia eating a rice-based diet, and stayed
very trim and healthy eating outrageous amounts of carbs?

If carbs were truly the problem, then all come all the longest lived
cultures in the world eat carbs? And how come the human body seems to
be designed to enjoy carbs, with the sweet taste sensation being the
most prominent feature of our sensory system for recognizing food?

If fat were truly the problem, then how come mother’s milk is over 50%
fat by calories. And if sugar was really the problem, again, how come
mother’s milk is over 40% sugar by calories?

Behind every health craze, there’s some truth. The mistake is to
believe in a one-sided answer that, in light of the complexities of
the systems that regulate our health, can frankly be seriously flawed.

So for a change, this book will focus more on inclusion rather than exclusion.

I won’t tell you that the key to this program is to eliminate entire
categories of food from your diet. I’ll try to put things in
perspective, and let you make your own choices based on your own
preferences and knowledge of your own body.

So consider Raw Freedom a “fusion-inclusion” program that combines the
best of raw foods with really healthy cooked foods, to create a
sustainable diet that even gives you some leeway in making your own
decisions.

Click on the link below for great deals!

http://www.1shoppingcart.com/app/?Clk=5011538

Comments (2) »

Raw Freedom by Frederic Patenaude – special offers on his best book ever!

My friend, Frederic’s new book is now ready. It’s his best ever. If you
don’t know why to buy this book, read what Frederic has to say.
There are some very special offers available, so don’t delay!

In Frederic’s own words:

A couple weeks ago I announced the release of my new book
“Raw Freedom: Combining the Best of Raw With Healthy Cooked
Foods for the Ultimate Diet.”

The book was on pre-order only, but now it’s ready to ship!
And the launch offer is back. Just go to

http://www.1shoppingcart.com/app/?Clk=5011538

The launch offer will removed in 72 hours.

Also, by popular demand, the Gold package is now offered in
digital-only version, for people who live overseas and want
to avoid shipping charges.

*Why Is This Book Different*

This book is different from anything I’ve done before. For
one, it’s not a “diet” book per se. I’m not calling it
the “Raw Freedom Diet.” It’s not a replacement for the
raw food information I’ve presented in the past.

Instead, it’s a perspective to look at raw foods and
nutrition in a more balanced way. Instead of viewing
everything as “black and white,” “raw or cooked,”
“healthy or unhealthy,” I present to you the nuances I
didn’t see before, which came from my long experience.

It’s also an alternative to the rigid 100% raw lifestyle
presented by raw food gurus as the only goal
worth striving for.

The reality is that a 100% raw food diet only works for a
tiny minority of people. Perhaps only 5% of people can
really maintain this diet over the long-term with successful
results on every level.

For most people, a 100% raw food diet can be a great “reset
button” that you can press once in a while to get your
system working properly again. It’s also a great
temporarily healing tool. But as a long-term diet, it
doesn’t work for most people.

Of course, I’m not throwing the baby with the coconut water
here! Eating a lot of raw fruits and vegetables has its
advantages.

But what is the right percentage? For some, it’s 80%. For
others, 50% only would be better. In my new book, I explore
the nine factors that you can look at to determine which
percentage of raw foods is optimal for you.

*Who Is This Book For?*

This new book is not for everybody. If you feel like your
current diet is giving you all the health, energy, and
happiness that you desire, I don’t think there’s any
reason for you to change.

But if you’re frustrated by your previous attempts to eat
healthier or have tried a raw food diet without success, you
may need to start changing your relationship with food.

The truth is… anybody who’s dramatically changed their diet
has had to exert a tremendous amount of control over what
they eat. This is great to make changes happen, but it can
lead to pernicious results.

When you think too much about what you eat, and you control
everything you eat and set a million rules for yourself that
are hard to follow and easy to break… you are altering your
relationship with food. You are creating stress.

In America today (and most other countries), people have a
totally unhealthy relationship with food. They eat either
with guilt (I’m eating something unhealthy I shouldn’t),
without pleasure (I’m forcing this salad down because I
know it’s good for me), or with reckless abandon (who cares
about diet! Let’s just be happy. Pass me another serving of
bacon!).

Everyone is obsessed with diet in some way or another. Think
about the obsession with skim milk and fat-free items, diet
colas, chicken salad and other carb-free dishes, the
avoidance of gluten and GMOs, and so on.

Of course, the alternative to not being obsessed about diet
is to eat anything and just end up sick and obese. There
seems to be no happy medium.

Raw foodists think they have found all the answers, but then
their diet forces them to a life of seclusion where
traveling becomes impossible, social gatherings very
difficult to manage, and even though they’ve solved some
important health problems, new ones start to appear, like a
mouthful of cavities or low-body temperature.

I don’t pretend to have all the answers. But I’ve been so
stressed about food for the better part of my life that I
knew I had to find some answers. My new book “Raw Freedom”
presents that perspective.

If you’re curious about raw foods, but find it too
difficult to follow, or you’re just tired of going back and
forth between “perfection” and binge eating, then you
should read my book.

I’m not going to ask you to believe everything I say. My
experience won’t necessarily match your experience. But
you’ll likely find some important answers in the 280 pages
of the book.

Get it now while it’s on sale with all the goodies at:

http://www.1shoppingcart.com/app/?Clk=5011538

PS: The launch offer ends in 72 hours

Leave a comment »

Raw Freedom by Frederic Patenaude – his best book ever

My friend, Frederic Patenaude has written his best book ever and there are some great offers available for the first week that will sell out. Click on the link below to purchase any of the three packages being offered.

Here is a sneak peak into the book, as told by Frederic.

To give you an idea of what to expect from this release, here’s the introduction featured in the book…

What is Raw Freedom?
This book is about creating a healthy, practical diet with a strong emphasis on raw foods, but not one that is so restrictive that it requires a 100% commitment to eating only uncooked foods.

It’s a fusion/inclusion program that recognizes that eating a big percentage of raw foods provides clear benefits, but cooking certain foods does too.

It’s also a way out for many raw foodists and health enthusiasts who can’t seem to find a balance, and too often hover between two extremes with a lot of associated guilt, often induced by years of striving to eat a diet that is frankly too restrictive.

In this book, you’ll sometimes see me refer to certain people in the raw food “world” in seemingly pejorative terms, such as the raw food police, raw food fanatics, and raw food gurus. This is not because I want to imply that people following a raw food diet are necessarily all deluded. I have been one of these people (policeman, fanatic and guru all at the same time!) and I also know that for many individuals, a 100% raw food diet gives them the health and balance they seek. This book is not written for those who have found such balance, but to everyone else, who may be seduced by the raw food message, but are not able to make it work the way it’s supposed to work according to the books and gurus.

Yet, at the same time, due to a lack of understanding of certain physiological principles at play, and a lot of bad science used in the raw food movement, the trend is for everybody to beat themselves up for their so-called “failures” at applying a diet that is not sustainable for a large number of people to begin with. That is why I will cast light on the dark side of the raw food movement as a whole; not to imply too much negativity, but simply to make a point that needs to be made.

The program that I’m proposing in this book is flexible and easily customizable. If you can get just a few good ideas from this book that make a difference in your health and your life, I will have achieved my goal.

This book contains practical advice, not theories. Therefore, I will not spend too much time trying to debunk every single questionable statement to be heard in the health food world, or try to prove points that any honest health-seeker can easily verify by examining the scientific consensus on the topic.

This book is really more about the experience of one person — yours truly — both in having experimented with raw food and vegan lifestyles for more than 15 years, but also in having worked with thousands of people through a website that receives more than 70,000 unique visitors a month, and in person at numerous events I’ve attended over the years. I feel I have a good grasp of the realities faced by the outside-of-the-box individuals who find themselves attracted to vegetarianism, veganism and raw foodism — but I also want to repeat that my experience is subjective. I invite you to view what I say not with skepticism, but with an open mind. More importantly, I invite you to trust yourself and your own experience. If what I share with you strikes a familiar chord, then use the information for your benefit. If it doesn’t, just move on.

Inclusion vs. Exclusion

What all diet books have in common is that they all tell you what you should not be eating. Each diet needs a villain that’s universally responsible for all your ills. Raw foodists blame cooked foods. Paleo diets blame carbs. The new Wheat Belly fad blames wheat. Vegans blame animal products in all their forms. Plant-based advocates and natural hygienists blame oil and fat.

The easier and more identifiable the target is, the more simplistic the program will be. And simplicity helps sell books. The problem is that there’s nothing simplistic about the human body and the complex processes involved in human nutrition. In fact, as far as we know, the human body (and brain) could be the most complex organism in the universe.

So to blame all diet-related health problems on one factor would be missing the mark in a major way, especially when we consider the obvious:

If cooked foods were truly the cause of most human illnesses, then how come all the longest lived people eat cooked foods, including almost all known centenarians? And how come not a single culture on the planet has ever eaten an exclusively raw food diet?

If grains were truly the cause of the “obesity epidemic” in what is often dubbed a carb-crazed nation, then how come billions of people have done just fine for millennia eating a rice-based diet, and stayed very trim and healthy eating outrageous amounts of carbs?

If carbs were truly the problem, then all come all the longest lived cultures in the world eat carbs? And how come the human body seems to be designed to enjoy carbs, with the sweet taste sensation being the most prominent feature of our sensory system for recognizing food?

If fat were truly the problem, then how come mother’s milk is over 50% fat by calories. And if sugar was really the problem, again, how come mother’s milk is over 40% sugar by calories?

Behind every health craze, there’s some truth. The mistake is to believe in a one-sided answer that, in light of the complexities of the systems that regulate our health, can frankly be seriously flawed.

So for a change, this book will focus more on inclusion rather than exclusion.

I won’t tell you that the key to this program is to eliminate entire categories of food from your diet. I’ll try to put things in perspective, and let you make your own choices based on your own preferences and knowledge of your own body.

So consider Raw Freedom a “fusion-inclusion” program that combines the best of raw foods with really healthy cooked foods, to create a sustainable diet that even gives you some leeway in making your own decisions.

Click on the link below for the great deals during the launch week.

http://www.1shoppingcart.com/app/?Clk=5011538

Leave a comment »

%d bloggers like this: