“First I want to say how happy I am that I found you by coincidence. Thank you for sharing your knowledge! Not only with your books and products but also with the free information on your website. I know you are a very busy woman. But I really hope you can make some time to read my story … Read the rest of this entry »
When it comes to holiday gatherings and food-laden parties, most of us have our secrets for resisting temptation. Here are my tips to make this holiday season your most enjoyable and successful yet! Read the rest of this entry »
The raw food diet doesn’t seem to work for you? The challenge, I suggest, is not with raw foods, but with the digestive system. It must be properly prepared to welcome raw foods, especially if you are striving for 100% raw.
Read the rest of this entry »
Recently I came across a BBC documentary series, The Truth About Food. The first episode, titled How to Be Healthy, follows nine fast-food junkies temporarily caged at a zoo, as they munch their way through 5 kilos (about 11 lbs) of raw fruit and vegetables every day.
A good documentary. A valid message that raw foods can greatly improve your health. But the notion of eating a truckload of food makes it unappealing for many. Is there a solution? Read the rest of this entry »
It doesn’t get any purer than distilled water. No other water is devoid of all contaminants known to us—bacteria, viruses, heavy metals, inorganics, chlorine, fluoride, and more. But is it really healthy for you? Read the rest of this entry »
About eight years ago, I discovered from my own experience that the best time to eat is within the first eight waking hours of the day and that it’s best not to eat at all during the remaining sixteen. The anti-aging results were so impressive I felt compelled to write what’s been my most popular book to date – Quantum Eating.
Take the ordinary carrot or your basic tomato, as examples. Conventional nutritional science says: Cooking carrots makes their beta-carotene more available for the body to absorb—‘bio-availability,’ it’s called. Cooking tomatoes makes the antioxidant lycopene five times more available.
And so what? If you were eating only one carrot a week, that bio-availability issue would be a big deal. But don’t forget the obvious: Raw foodists eat raw foods. Lots of raw foods. Including carrots and tomatoes. The fruits and vegetables in our diet deliver abundant beta-carotene. The proof is literally staring us in a face. (Enough, indeed, to impart a faintly orange-ish skin undertone, which adds a measure of attractiveness and apparent health, in the view of many. I have written about carotenoids and skin color in this blog article. Read the rest of this entry »
Probably just like you, whenever I watch a YouTube video, I like to know what other people think about it. An especially interesting study is to read viewers’ comments after they’ve watched a video put out by a raw foods aficionado. If a presenter doesn’t look the very picture of glowing health, comments get snarky fast. This dippy hippie looks malnourished… Looks pretty spry for a sixty-something chick, but gee her skin looks old…and the opposition favorite: I’ve seen 90′s something people have smoother skin, and they weren’t fat, and they ate the standard human diet of cooked food omnivorism... You get the drift. Read the rest of this entry »
I have a problem…I was prescribed Botox treatment and nasolabial fillers by my dermatologist. Like you, I’ve never had any such thing done. I’m still all natural, but I am already showing some aging features. As I’ve been practicing “face yoga” for about four months, I’m hesitant: Will it be possible to resume my “face yoga” after the prescribed treatment?… Read the rest of this entry »
Fire is a universal metaphor used when talking about nutrition. Most familiarly, we “burn calories.” It’s quite an apt comparison, too. Indeed, digestion as “burning” is as much literal as metaphorical—a fire, after all, is reducible to chemical reactions, and digestion is no different.
Consider the combustion of coal. The industry defines a particular type of coal’s efficiency by the ratio of the weight of leftover ash after burning to the weight of the coal beforehand. High quality coal (such as anthracite) leaves about 15% ash, lower quality 25% or more. Digestion leaves “ash” as well, though we call it metabolic waste. Read the rest of this entry »