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From the March 28, 2006, issue of the Archives of Internal Medicine
A study was conducted by a team at Washington University School of Medicine in St. Louis, Missouri. Eighteen individuals who had been eating a strict raw-food diet for an average of 3.6 years were compared to 18 others who ate a more standard diet. The raw-food dieters’ average body mass index was 20.5; the conventional dieters were a little overweight with an average BMI of 25. The vitamin D level of the raw-food dieters was “markedly higher.” In addition, the level of the raw-food dieters’ C-reactive protein (“an inflammatory molecule that is becoming linked with the risk of heart disease, diabetes and other chronic disease”) was much lower.


Sample Menu for one day of the Low-Glycemic Raw/Live Food Diet
Each menu item is followed by nutrition facts detailing the content of proteins, carbohydrates, fats, and calories, with a percentage breakdown for each nutrient category. An overall daily breakdown follows the day’s menu.
Note that although the overall fat content for the diet seems suspiciously high, the fats are all heart-healthy plant fats that have not been heated. The health-giving impact of live food can transcend the macronutrient content. Both my husband and I are lean, fit, and muscular, with low body fat, excellent blood profiles, and superb energy despite the relatively high fat content of our diets. My most recent blood work was as follows:

A1C:

5.8%

Total cholesterol:

169

HDL:

75

LDL:

82

Triglycerides:

88


Breakfast: Low Glycemic Breakfast Cereal
Very Large Garden Salad
Supper: Live Kale Salad
Low Glycemic Breakfast Cereal

  • 1 T flax oil
  • 1 T flax seeds
  • 1 T hemp seeds
  • 1 tsp maca powder
  • 2 tsp shredded coconut, unsweetened
  • 1 tsp raw cacao nibs

Salt & sweeten with stevia to taste, then mix thoroughly in bowl.
Protein 6 g; Carb 10.2 g; Fat 28.9 g; Calories 325
Very Large Garden Salad (Serves 2)

  • 1 head dark green lettuce
  • 1 large tomato
  • 1 cup sprouts
  • ½ red onion
  • 2 ripe avocados
  • 2 T olive oil
  • 2 T apple cider vinegar
  • 10 raw olives

Chop ingredients, then toss in large bowl. Season with salt and herbs to taste.
Per serving: Protein 6.75 g; Carbs 26 g; Fat 39 g; Calories 482
Live Kale Salad (Serves 2)
(Modified from Chad Sarno’s Vital Creations)

  • 1 bunch kale
  • 1 tomato, chopped
  • 1 avocado, chopped
  • 2 T olive oil
  • 2 T lemon juice
  • 2 T pine nuts

Blend by kneading with hands. Add salt and chipolte pepper to taste.
Per serving: Protein 6 g; Carbs 24.5 g; Fat 29.2 g; Calories 385


Daily Profile

Protein:

18.75 g (11%)

Carbs:

60.7 g (34%)

Fat:

97.1 g (55%)

Total calories:

1200


Aimee Perrin, a native of Tennessee, was brought up on the “Standard American Diet” until the age of 16, when she was diagnosed with type 1 diabetes. During the seventies, she became a vegetarian chef and began a quest for a nutritional solution for her diabetes. Through the use of whole foods, she was able to bring her daily dose of insulin from 36 units down to 24. Since 2003, she has eaten nothing but raw foods. She states that by doing so, she has succeeded in reducing her insulin dose down to only 8 to 12 units daily.

http://www.diabeteshealth.com/read/2007/02/01/4962/why-one-woman-stopped-cooking-the-raw-story/

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