Tag Archives: raw food hypocrite

Diary of a fasting hypocrite

11 Jul

Oh yum. Bentonite clay, pysillium, lemon juice and water - 6 times a day...

I’m typing this up on day nine of my fast. It’s my last day so please excuse the potential lack of lucidity. I knew it was time to break when a woman eating her fermented cabbage salad changed tables to avoid my obsessive stares.

Day 1
Mood: excited
healing crises (physical symptoms of detoxing) – none
sleep: 8 hours
weight: am – 67kgs, pm – 67kgs
food cravings: none

Day 2
Mood: low to ok
healing crises: 5 hours of intense nausea
sleep: none – went to the toilet every 20mins
weight: am – 66kgs, pm – 68kgs
cravings: none

Day 3
Mood: variable –irritable, paranoid yet somehow sociable
healing crises: rash on neck and upper arm (lasted 24 hrs)
sleep: 4 hours – went to the toilet every hour
weight: am – 66kgs, pm – 68kgs
cravings: raw beetroot and walnut salad with tahini dressing (recipe to follow)

Day 4
Mood: up in the morning, down in the evening, productive
healing crises: sty in left eye (for 2 hours only), nausea
sleep: 3 hours – went to the toilet every hour
weight: am – 65kgs, pm – 67kgs
cravings: none

Day 5
Mood: good but tired
healing crises: twinges in gall bladder
sleep: 6 hours
weight: am – 65kgs, pm – 67kgs
cravings: raw beetroot and walnut salad with tahini dressing – AGAIN

yoga once a day until the last few days when I felt too weak. It really helps release the toxins from the muscles.

Day 6
Mood: weak but able to do yoga which helped enormously
healing crises: twinges in gall bladder
sleep: 6 hours
weight: am – 64kgs, pm – 66kgs
cravings: chunky piece of mature cheddar cheese on a proper warm French fresh baguette, black rice and squid from El Piratas

Day 7
Mood: totally and utterly spaced out/blissful – unbelievable 1.5hr massage exacerbated it
healing crises: vagueness in the extreme
sleep: 8 hours
weight: am – 64kgs, pm – 66kgs
cravings: none

Day 8
Mood: weak but content
healing crises: stomach cramps
sleep: 6 hours
weight: am – 63kgs, pm – 65kgs
cravings: fermented cabbage salad

Day 9
Today I feel happy and healthy but really weak, which is to be expected. My final weight is 63kgs and I’m not at all hungry however I do crave anything with texture. My first meal will be something The Spa calls rejuvalax salad – a raw cabbage salad fermented using acidophilus. It sounds horrendous but I guarantee you it is DELICIOUS and my body can do with all the probiotics it can get.

The detox doesn’t end here though. The next few days are crucial to ease my body back into eating and digesting normally. Usually I fly home the same day or morning after I break the fast but this time I am staying a luxurious 3 days extra. I’ll be eating 99% raw – perhaps having some wild red thai rice at some point.
I also have to say that the people you meet here also make the fasting process a special experience. You meet people here from all walks of life; Russian Vogue editors, lawyers, teachers, tea traders, bankers, models, diplomats, soldiers, to New York cabbies.  Thank you to Damian, Marianne, Andrew, Andrew, Howie, Nikky, Ally, and Sarah – you’re all fabulous. And as always – San Bao and Gila make it a magical time of rich spiritual learnings.

Ancient superfood Chia brings bodies back from the dead

7 Jun

Add some cha cha cha to your life with chia seeds

The raw food hypocrite should be on top of the latest raw food foods and trends but I have to admit I only stumbled across Chia seeds (also known as Salvia hispanica) in an obscure health food shop in Melbourne.  At first I had a tablespoon with my breakfast a few times a week, however since I’ve been so super busy the last few months, I’ve been eating badly, forgetting my healthy extras, feeling particularly dehydrated and hence retaining water and swelling to the size of blimp.  With busy-ness down a notch, I’ve stopped coffee, upped my coconut water (and water) and dandelion tea (good for liver and gall bladder and water retention), added chia seeds back in and voila, I already feel much, much better.

So what are chia seeds?

According to Living Foods – For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.

There are tonnes of benefits and thanks to mychaiseeds and living foods amongst others, here are some of them:

1. Lose weight
When a chia seed is exposed to water, it forms a coating of gel, increasing its size and weight to nine times its original form. Since the gel is made of water, it has no calories and also fills you up to prevent cravings.

2. Balance blood sugar
Both the gelling action of the seed, and its unique combination of soluble and insoluble fiber combine to slow down conversion of starches into sugars. This means if you eat chia with a meal, it will help you turn your food into constant, steady energy rather than a series of ups and downs that wear you out.

3. Improve digestion
The exterior of the seed is protected by insoluble fiber that keeps food moving smoothly through the digestive process. Soluble fiber and the gel coating of the seed also keep the colon well-hydrated.

4. Add good fats
By weight, chia contains more omega 3 than salmon, and yet it doesn’t taste remotely like salmon.  Omega 3 oil is important in heart and cholesterol health and a sensational source for vegetarians and rawists.

5. Add more protein
Chai is one of nature’s highest plant-sources of complete protein, which makes it highly valuable for vegetarians and raw foodists. The combination of complete protein, vitamins, minerals and blood-sugar balancing gel all work together to make sure you have steady, never jittery energy

6. Keep your cells young
Chia is extremely high in anti-oxidants, which makes the Chia Seed stay fresh and ready to eat for over two whole years! And that’s all without a single chemical or preservative. This amazing ability is not found in other seeds like flax or sesame, because those seeds don’t have the same rich anti-oxidant content.

As a reminder – anti-oxidants help prevent free-radical damage in your body. Free radicals lead to problematic conditions such as premature aging of the skin and inflammation of various tissues. Fight free radical damage by staying fresh and healthy with nature’s anti-oxidant powerhouse

8. Look younger
One of the exceptional qualities of the Chia seed is its hydrophilic properties, having the ability to absorb more than 12 times its weight in water. This prolongs hydration in the body, keeping skin and cells inside and out looking plump, supple and great.

Healthyfellow runs us through some of the scientific evidence behind the rejuvenation of this ancient super food:

1. In a june 2009 study, results showed the serum levels of plant-based omega-3 fats (alpha linolenic acid) increased by 24% in the chia seed group (vs control). This is considered a positive finding and indicates some degree of absorption of the healthy fats contained within the seeds, however according to the study no other direct benefits were noted.

2. A scientific trial completed in 2009 examined the effect of chia seeds on appetite and blood sugar levels. The authors of this study found that the middle (15 grams) and highest dosages (24 grams) resulted in blood glucose reductions of between 33-44%. The “intermediate dose” of chia also prompted a 47% drop in hunger levels.

3. In a longer-term experiment published in November 2007 in the journal Diabetes Care results showed – while undergoing the chia diet there was a significant reduction in C-reactive protein (an inflammatory marker), improvements in blood sugar control (A1C) and circulatory factors (fibrinogen) and a drop in systolic blood pressure.

It’s absolutely in my daily regime and I can absolutely vouch for the benefits of this ancient superfood – although I can suggest rinsing your teeth before rushing out the door as they stick around and make you look as though you desperately need a visit to the dentist…I recommend buying them from my friend Rob at funkyraw – only £18 for a 1 kilo is a bargain.

Happy Raw Chocolate Easter Eggs

24 Apr

Happy raw Easter eggs (if you squint your eyes they look more egg shaped)

Following the success of my raw chocolate coated fruit balls at Sim’s lunch last Sunday, I decided to repeat the recipe and make raw chocolate coated fruit eggs for Easter. Super easy, super delicious, nutritious and good for your bowels, your whole body will benefit from this Easter treat.

Ingredients for the raw fruit balls
100g dried apricots
100g dried prunes
100g dried dates
100g dried currants
200g dessicated coconut

Ingredients for the raw chocolate
50g coconut butter
50g raw cacao
Tablespoon of honey

The recipe:

1. Cover the dried fruits in freshly squeezed apple juice (or water, or coconut water) in a bowl and soak for a couple of hours until the fruits plump up.  If there is lots of liquid left, drain some of it off and leave it to one side.

2. Add the dessicated coconut and whiz/mulch in a blender, food processor or use a hand held thingy-ma-jig.  A reasonably dry but moist mound of raw fruit heaven should be left.

3. Shape into balls/eggs.

4.To make the raw chocolate – melt your coconut butter, add the raw cacao powder and add honey/agave to taste.

5. Cover the balls/eggs in chocolate. As the fruit balls are soooo sweet, I like the surrounding raw choc coating to be really dark to complement…but it’s up to your sophisticated palates to judge.

6. Put in the fridge for an hour or so.

7. Lick your fingers and the bowl…

Hamburgers and fried chicken are in my culture. Fruit and vegetables are out.

6 Mar

'It's not my fault I like fried chicken. It's my culture...'

1. Taste. 2. Price. 3. Convenience…1,204,895. Health.

According to the recent newsletter from Food and Drink Europe, a  survey of 200 Spanish consumers, published in Journal of Sensory Studies, showed that health and weight loss barely make our list of priorities when choosing what food to buy.  Pretty obvious results but as we dig deeper in the newsletter we discover that what influences our choice of taste is predominantly culture. And one of the problems us fat and sugar addicted people have is that we don’t want to give up our culture to eat healthily.  Well – we gave up eating healthily to eat badly didn’t we?  In fact – if we go way, way, way back – one could argue that our one true culture of food consumption is raw fruits and vegetables.

Carrillo and colleagues explained that fats and sugars provide major contributions to the sensory and palatable characteristics of foods, but the high availability of energy-dense foods in developed countries – particularly in the U.S and countries within the European Union – promotes preferences that are inconsistent with dietary guidelines and have a direct relationship to wider obesity problems.

“Increased consumption of foods with high proportions of these components is mainly due to taste preference, aroma and mouth-feel characteristics,” they added.

However non-sensory aspects of food choice, such as culture, can also have a major impact on food preference.

For example, previous research (Ethnicity & Health, Vol 9(4):349-67) suggested that certain populations of African-Americans in the US believe that ‘eating healthily’ would mean giving up part of their cultural heritage, and trying to conform to the dominant culture.’

This study initially frustrated me but on second thought it is inspiring. The solution to shifting our behaviours is simple – we just have to make healthy food sensorally attractive and culturally familiar.

‘Eat less red meat’, say experts and every newspaper in the UK. ‘Duh!’ say every vegan, vegetarian and raw foodist.

20 Feb

Cows are dancing for joy at the news that the SACN recommends we humans eat less meat...

Today was a good day for vegans, vegtarians, raw foodists and even raw food hypocrites like me.  Every Sunday newspaper in the UK has reported on the ‘advice’ due to be released by The Scientific Advisory Committee on Nutrition (SACN) recommending that we eat less meat.  While the equivalent of three rashers of bacon a day still seems like a lot  to me – surely we are merely a stone’s throw from being ‘advised’ to be completely raw…

While the full report will be issued in a few days with the full advice and basis for it – here is the article I’ve copied from today’s Independent.

Britons should cut their consumption of red and processed meat to reduce the risk of bowel cancer, scientific experts are expected to recommend in a report.

The Scientific Advisory Committee on Nutrition (SACN) was asked by the Department of Health to review dietary advice on meat consumption as a source of iron.

In a draft report published in June 2009 the committee of independent experts said lower consumption of red and processed meat would probably reduce the risk of colorectal cancer.

The committee said: “Although the evidence is not conclusive, as a precaution, it may be advisable for intakes of red and processed meat not to increase above the current average (70g/day) and for high consumers of red and processed meat (100g/day or more) to reduce their intakes.”

A daily total of 70g is equivalent to about three rashers of bacon.

The Sunday Telegraph said the full report, to be published within days, was expected to echo the committee’s draft report.

A Department of Health spokeswoman said: “The DH committee of independent experts on nutrition will shortly publish their final report on iron and health.”

The World Cancer Research Fund already recommends people limit their intake of red meat, including pork, beef, lamb and goat, to 500g a week.

The fund also advises consumers to avoid too much processed meat, including hot dogs, ham, bacon and some sausages and burgers.

The Telegraph goes further to reiterate that ‘links between red meat and cancer, which have been suggested by a series of scientific studies, have provoked long-running controversy.

In 2005, a European study found those who regularly ate 160g (5.6oz) of red meat a day increased their risk of bowel cancer by one third.

High consumption of red and processed meat has also been linked to many other cancers, including that of the breast, bladder, stomach and digestive organs, but the evidence is weaker.’

Try raw key lime pie for a natural high

18 Dec

This pic doesn't do it justice but Inspiral Cafe's raw key lime pie is an inspiration

The other day I popped into Planet Organic for some supplies and being peckish as usual, I couldn’t help but grab a ‘healthy treat’; a ‘visionary raw key lime pie’ from the range created by Inspiral Cafe, a vegan restaurant in the thick of Camden, London.

Well!!  This was more than a treat it was a decadent, lustful, slobbering one way ticket to happiness and best of all – it was 100% raw, full of nutrients and therefore packed with only natural highs.

The ingredients list is simple; avocado, lime zest and juice, cold pressed coconut butter, raw agave nectar, dessicated coconut, raw cashew nuts, vanilla extract, and fresh ginger.

It’s raw, dairy free, gluten free, soya free, low gi, vegan, organic, eco packaged and could quite possibly increase your spiritual awareness.

I’m so excited to see more raw food brands popping up that do such a great job at turning the perception that raw food has to taste like sawdust.  Try it – you wont believe your luck!

Gillian McKeith is turning people against healthy eating

30 Nov

She's turning me off eating well...

Here in the UK we have a reality TV show currently on air called I’m A Celebrity, Get me Out of Here. The point of the show is to give the British public the power to humiliate D-list celebrities by putting them in hideous situations where they are forced, for example, to eat bugs, beetles, spiders, kangaroo testicles and crocodile eyeballs. One of the celebrities on this particular show is a woman called Gillian McKeith. Gillian is a famous TV ‘nutritionist’ who helps fat people with bad rashes to lose weight and get healthy. She is now also worth millions through her health foods brand – Gillian McKeith. I used to think she was a great revolutionary pioneering the health movement but now I wish a hungry crocodile would chomp her up.

On the show – she is not only a complete and utter wimp, she is a very annoying whinger and whiner, she is constantly ‘getting a cold’ and ‘not feeling well’ and looks pale and sick, old for her age, too skinny and is a real pain in the butt. She is the least popular person in the show’s history and I am devastated. She is making people who eat really nutritious diets look like unhealthy wimpy freaks and I hold her responsible for giving healthy eating a bad name.

I eat very healthily, 75% raw in fact, and I am (touch wood) never sick, pink and fleshy and also not stupid enough to put myself in the jungle without being mentally prepared. The general public don’t need any excuse to keep eating MSG flavoured crisps loaded with trans fats coupled with a fizzy sugar hit and she’s doing them no favours by behaving like such a dingbat. Frankly – I certainly do not want to end up like her – she’s making even me rethink my healthy diet…

Cilantro pesto cures muscle aches and hair loss says my cousin Meg

31 Oct

Thanks sonaspicesla.com for the picture

Well – actually my lovely cousin Meg just passed on this really interesting info about the healing powers of cilantro AKA coriander. I eat a lot of coriander so am excited to hear that not only does it add essential flavour to some of my ‘dry’ raw food concoctions but it is clears my body of heavy metals, a problem I haven’t previously really considered.  Ranging from muscle aches and pains, headaches and hair loss to depression and low concentration, according to many sources on the internet – the symptoms are frighteningly wide and varied.

In the article Detoxifies Heavy Metal (mercury from amalgamated fillings) by Klaus Ferlow in an excerpt from The Botanical Review — a technical bulletin published by The Institute of Quantum & Molecular Medicine:

Since Roman times cilantro has been used as food and medicine. A recent study by Dr. Yoshiaki Omura from the Heart Disease Research Foundation, New York,  has discovered that the herb cilantro will detoxify mercury from neural tissue*., is used to help stimulate the appetite and relieves minor digestive irritation.This is a remarkable discovery. It is a novel technique, which greatly increased our ability to clear up recurring infections, both viral and bacterial. Bioactive Cilantro blend is an inexpensive, easy way to remove (or chelate) toxic metals from the nervous system and body tissues. Cilantro blend contains yellow dock to help drain the mercury from the connective tissues. It is an excellent blood cleanser, tonic, and builder, working through increasing the ability of the liver and related organs to strain and purify the blood and lymph system. Achieves it’s tonic properties through the astringent purification of the blood supply to the glands and acts as a cleansing herb for the lymphatic system.

Here’s a recipe from Lena Sanchez on website rawfoodinfo.com

Cilantro Pesto
1 clove garlic
cup almonds, cashews, or other nuts
1 cup packed fresh cilantro leaves
2 tablespoons lemon juice
6 tablespoons olive oil

Put the cilantro and olive oil in blender and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy paste. (You may need to add a touch of hot water and scrape the sides of the blender.) You can change the consistency by altering the amount of olive oil and lemon juice, but keep the 3:1 ratio of oil to juice. (It freezes well, so you can make several batches at once.)

As rawfoodinfo.com says: Cilantro has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser.

Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead, and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. 

Lena Sanchez also tells us that 

Dr. Omura said he discovered, almost by accident, that the leaves of the coriander plant can accelerate the excretion of mercury, lead and aluminum from the body. He had been treating several patients for an eye infection called trachoma (granular conjunctivitis), which is caused by the micro-organism Chlamydia trachomatis. Following the standard treatment with antibiotics, Dr. Omura found that the patients’ symptoms would clear up initially, then recur within a few months. He experienced similar difficulties in treating viral-related problems like Herpes Simplex types I & II and Cytomegalovirus infections.

After taking a closer look, Dr. Omura found these organisms seemed to hide and flourish in areas of the body where there were concentrations of heavy metals like mercury, lead, and aluminium. Somehow the organisms were able to use the toxic metals to protect themselves from the antibiotics.

It just so happens that while he was testing for these toxic metals, Dr. Omura noticed that mercury levels in the urine increased after one consumed a healthy serving of Vietnamese soup. The soup contained Chinese parsley, or as it is better known in this country, cilantro. (Some of you may also know it as coriander, since it comes from the leaves of the coriander plant.)

I’ve taught a recipe of raw coriander pesto in one of my classes – using a dash of chilli and lime juice instead of lemon – it’s absolutely delicious. This is one recipe I recommend on a daily basis.

Wheatgrass: the miracle juice

24 Oct


Doesn't taste great but the benefits are endless

I wish I could say I was a fan of the taste of wheatgrass but I’m not.  Somehow it just does not go down well with my body and frankly, makes me gag.  But – I am a fan of what it does.  I drink it as often as I can, because according to my research and the boost I feel when I have a shot – it is a miracle juice.  As my favourite Borough market wheatgrass ‘dealer’ says, ‘there’s three days worth of green leafy vegetables in one shot’.

There’s a tonne of info on the internet about wheatgrass but the other day I came across The Wheatgrass Book by Ann Wigmore.  Ann and her husband are founders of the controversial Hippocrates Institute that provides a rigorous psychological and nutritional process with a wheatgrass fast at its core designed to support the body in its fight against such diseases as cancer. While modern medicine will refute their claims, I have heard them speak and the logic is, at least to me, irrefutable. 

While wheatgrass contains at least 13 vitamins including B12, many minerals and trace elements, including selenium, and all 20 amino acids, the number one benefit is the supply of chlorophyll.  As you might remember from biology classes and as Ann explains on her website, cancertutor.com, chlorophyll has almost the same molecular structure as human hemoglobin and works to increase hemoglobin production, meaning more oxygen gets to the whole body.  Chlorophyll is also a protein compound found in green leaves and grasses that converts the sun’s energy into the energy that helps a plant grow. While our bodies store energy, plants get theirs directly from the sun.  Ie by consuming chlorophyll in leafy plants that enables roots of trees to push through the earth, we humans can directly benefit from what Ann describes as a life-force.

The other essential vitamins and minerals include;

A for eyesight and reproduction
B helps use up carbs for energy and aids our nervous system
E protects the heart
Calcium is good for bones
Sodium aids digestion and water balance
Potassium tones muscle and firms skin
Zinc supports hair growth and synthesis of protein
Iron is essential for blood formation
Selenium is a mood balancer and an immunity builder
Magnesium is for muscle function and helps draw fat from the liver 

The long list of amino acids (AKA protein) includes:
Lysine for immune support
Leucine to keep us alert
Tryptophane to calm the nerves and build rich blood
Phenylalnine helps the thyroid do its job to calm our nerves
And many more

So where is the evidence that wheatgrass is really any good for you?

Ann provides it in abundance. However I should remind you that I am not a qualified scientist or nutritionist and cannot verify any of the studies, but I am sure the internet can if you’re interested. So here’s some of it:

Dr Chiu-Lan at University of Texas showed that wheatgrass as an anti-mutagenic effect and has the ability to fight tumours.

Japanese scientists working alongside Yosihide Hagiwara M.D. found that enzymes and amino acids in young grass plants neutralise the toxicity of nitrogen in exhaust fumes and deactivate the carcinogenic effects of 3.4 benzyprene, a substance found in smoked fish and charcoaled meats.

Dr Arthur Robinson, co-founder of Linus Pauling Institute says that wheatgrass juice makes blood vessels bigger so that blood flows more easily.  This results in increased nutrition to our body’s cells and more efficient removal of waste.

Otto Warburg M.D. a German biochemist won the Nobel prize because of his work in cancer research.  His studies show that cancer thrives in an oxygen-poor environment supporting his view that cancer is not a virus, but a process of cell mutation caused by oxygen deprivation.

Smoking, meat, air pollution, high fat and sugar intake and lack of exercise starve the body of oxygen. Fresh green juices such as wheatgrass, raw leafy greens, living sprouts and deep breathing increase oxygen in our bodies.  We get chlorophyll from these living leafy plants.  Chlorophyll is practically liquid oxygen. Oxygen keeps you alkaline and disease-free. What are you waiting for?

I buy mine fresh at Crush or Planet Organic. To buy it frozen – try naturallygreen.co.uk, and in tablet form -try wheat-grassuk.com.

Is Bill Clinton a raw foodie?

12 Oct

After plants and before plants - photo from The Telegraph

I’ve always liked Bill Clinton, aside from the Monica-cigargate episode of course, but now he really rises to the top of my esteem. By talking openly about how and why he is embracing a near vegan diet, he is making highly nutritious food mainstream and acceptable and that is frankly amazing for the nutritional health of the planet.

My ‘educated’ friends, family and work mates regularly scoff me for my ‘crazy/mad/extreme’ rituals of drinking wheatgrass shots, chlorella and spinach shakes or even coconut water. I let it go because I know that understanding that food is a nutritious fuel good for our mind, body and souls and not just a low cal, low fat way to get through the day, means accepting that the way we’ve been brought up in terms of diet is fundamentally not helpful to our bodies. It’s not easy. Our parents did what was best for us based on what their parents told them. Now that new best friend Bill advocates a plant based diet, proves the benefits by looking great and talks about it – we ‘crazies’ have an ambassador and we have hope. Perhaps even my friends will be convinced…

The Telegraph reported the story in the article ‘Bill Clinton’s new diet: nothing but beans, vegetables and fruit to combat heart disease.’ It says: Bill Clinton says he has turned his back on hamburgers and pizzas for good, and now follows a diet of beans, vegetables and fruit in an effort to combat heart disease.

Mr Clinton’s penchant for burgers and barbecue and his battles with heart disease are well documented. But he has now gone public in America with the secret he shared with guests at his daughter’s nuptials – he is following a near-vegan regimen.

He was under orders from Chelsea, who is a long-standing vegan, to lose weight before he walked her down the aisle. But he opted for a plant-based low-fat diet, free of dairy or meat, because of bold claims that it naturally reverses coronary disease. He underwent bypass surgery in 2004 and then earlier this year had stents inserted to hold open his clogged coronary arteries.

“I went on essentially a plant-based diet,” the former president, 64, who is back on the campaign trail stumping for Democratic candidates in next month’s mid-term congressional elections, told a television interviewer who asked about his weight loss.

“I live on beans, legumes, vegetables, fruit. I drink a protein supplement every morning – no dairy, I drink almond milk mixed in with fruit and a protein powder so I get the protein for the day when I start the day up.”

He references a book called The China Study, which if you look at their website is a book that draws on findings in rural China, that detail the connection between nutrition and heart disease, diabetes and cancer. The report also examines the source of nutritional confusion produced by powerful lobbies, government entities, and opportunistic scientists. The New York Times has recognized the study (China-Oxford-Cornell Diet and Health Project) as the “Grand Prix of epidemiology” and the “most comprehensive large study ever undertaken of the relationship between diet and the risk of developing disease.”

I haven’t it read yet – but I will do asap. Thanks Bill.