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I’ve been raw for over a year. I WISH I HAD READ THIS BOOK FIRST! The first book I read was Carol Alt’s “Eating in the Raw” – after I read it, I decided to switch overnight… and I made myself really sick. But I stuck with it and eventually felt better. But even after a year of eating what I though was all the right stuff, I still didn’t feel as good as I wanted. Now I understand – it was the wrong combinations, like a piece of fruit for dessert after dinner or the almond butter & banana sandwich on sprout bread. I was mixing food groups incorrectly, but I didn’t realize it.
The author says in this book that you might feel results as soon as the first evening – IT’S TRUE! The first day I started out with a batch of Green Lemonade, and followed the meal plan all day; I even had dark chocolate for dessert (something I considered off-limits since I switched to raw). That evening was the first time in as long as I can remember that I didn’t feel exhausted. It was actually the best I’ve ever felt!
Be warned, though, that some stuff in this book is a little out there – I definitely don’t plan on giving myself any enemas! yuck! – but just following the menu plans really can make a big difference in how good you feel, even by the end of the first day!
I definitely recommend reading this book FIRST if you want to get into the raw food lifestyle, then read some of the others. START HERE. I don’t think you’ll regret it. There’s no need to go through the horrible detox I went through – and all because I didn’t understand the importance of transitioning. Some of the reviewers were upset because this book is not 100% raw… well, it doesn’t have to be! If you’re just starting on something like this, you shouldn’t jump in too fast. Go slowly through the transition levels that Natalia Rose describes. Enjoy this book and good luck reaching your goals.
Natalia Rose has written a new book, “Raw Food Life Force Energy,” which I just read. You might consider buying the new book, because it has much of the same information as the original book (this one) along with enhanced explanations, a description of food vibrations, a 21-day step-by-step plan, and a Q&A section. Some of my questions from the first book are actually answered in the second.
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If you are intrigued by the current trend of eating real food, want to take this concept to the next level but are skeptical as to how to implement the raw food lifestyle on a practical everyday basis, pick up a copy of Natalia Rose’s “The Raw Food Detox Diet, for a fast and fun introduction that does not require a cold turkey approach to eliminating cooked foods.
Rose is in agreement with French dieting guru Michel Montignac on her definition of what constitutes a “legal” food on this plan. Montignac, a long-time proponent of eating real food as opposed to processed junk, urges us to forego the old dieting adage of counting calories and all the newer macro nutritional phobias with regard to too much or too little fat, protein or carbohydrates and instead analyze each food choice with an eye on the food’s metabolic reaction with regard to fast and easy bloat-free digestion and elimination.
Rose agrees, emphasizing that whereas natural foods are easily recognizable by the body and therefore easily broken down, utilized and eliminated, the processed foods that make up so much of the typical American diet are deemed by the body as the worst kind of illegal aliens that sadly deteriorate into waste that the body can neither utilize nor expel. Waste in this case, has no other recourse than to morph into a variety of problems like weight gain, a degeneration of the organs, a slowing of the metabolism and premature aging.
By utilizing a method of food combining where mixing foods in different categories is verboten, similar to that of the Montignac method (minus the glycemic index factor), Rose further expands this theory by grouping nuts – an iffy category on most food combining plans (Somersizing immediately springs to mind) – as a separate category (starches, fleshes and fruits being the other three categories) , to be combined only with dried fruits and vegetables.
She provides an extremely helpful hierarchy of eleven types of quick exit foods, where level number 1, the best, contains fruits and vegetables and level number 11, the worst, contains chemicals and artificial colorings and sweeteners. She adds that as eating from quick exit levels 1-8 is doable by everyone; the higher levels of health will be reached when eating only from levels 1-5. In addition an indispensable transitional food grocery list is included to provide brand name items that act as substitutes for mainstream comfort foods that must be eliminated to insure success on this program. She is not a big fan of dairy and as expected pans the consumption of power shakes and bars. Surprisingly she eschews the current ‘soy is nirvana’ bandwagon, labelling soy products as mucus-forming poisons. Neutral foods, those which may be eaten with any category except fruit include such treats as nut milks, 70% chocolate, olivess and olive oil. how refreshing! Way to go, Ms Rose!
On the practical side, the book abounds with menu plans, recipes, and suggestions on what to eat in a restaurant or at social occasions. For the aspiring raw foodist, separate chapters are dedicated to detoxifying all aspects of your lifestyle including your bathroom, your living space, your kitchen, your family, fasting, traveling, holidays and your colon.
I emailed Ms Rose with questions that pertained to the diet as juxtaposed with my lifestyle and was extremely pleased that the author very pleasantly answered all my questions promptly and professionally and made suggestions that I was able to implement quite easily.
Bottom line: Ms Rose achieves the impossible, a raw food diet that doesn’t force you to eat only raw foods, but urges you to discover your own lifestyle at your own pace for achieving optimal health. With a combination of guidelines, recipes and a fresh common sense five part transitional approach, Ms Rose sends you out into unknown territory, with the option of staying on one particular phase of the diet for as long as you wish.
This is a helpful book to improve your diet. The author stresses vegetables and low starch and refined foods. The science is “iffy”–I’d charitably call it empirical at best. For example, nuts and dried fruits are classed together as fats and I wasn’t aware dried fruit had anything but a concentration of fructose and fiber…fat? No. But then, alcohol is said to be metabolized like fat, so perhaps, again, empirically, there is something to be said for this idea.
The author essentially follows the old food combining rules, which Science says is bunk but effectively limits anyone from consuming a huge meal from soup to nuts. Instead, here you eat (drink) vegetable juice, salads, dressings of raw oil and seeds or nuts, and for those not totally into raw-only, steamed vegetables, some fish.
This book is valuable for the recipes, especially “green lemonade” which is a great juice to start the day (a head of romaine, some kale, apple, lemon and ginger. ) There is some fairly good advice on what to base your diet on. The author claims she eats almost exclusively greens and fruits with some nuts. Without a doubt, this diet lacks in vitamin B-12 and even chimpanzees, our close cousins, eat bugs and small critters. So is this really natural? I am not sure that is natural to exclude an important source of an essential nutrient such as eggs and occasional fish and meat, or even wise.
There are a lot of recipes for young coconuts. While I agree this is one food that is delicious and good for you, it’s pretty hard to find young, green coconuts in most of middle America, even in places with many Asian ethnic residents. And if you are not handy with a cleaver, they are tough to open. The author does give good advice; keep one hand behind your back no matter what.
One more thing; the author recommends stevia, a sweet-tasting herb which is fine, but substitutes Splenda, which is pretty much dissed in the health community. If you’re going all natural, artificial sweetener would probably fall on the first list of “must-avoids.” Since stevia is widely available now and is a good natural-based sweetener, why include Splenda? Even a dash of honey, maple or agave syrup would be preferable, in my opinion.
I like this book, but with reservations.
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