Raw Food Diet (Walker, et. al.)

Raw Food Diet (Walker, et. al.)

Unless you are terminally ill and only have a short time to live, this is one of the most successful cancer diets there are. It is essentially a vegetable and fruit juice vegan diet, with the exception that at least 80% of the food in the diet must be vegetables and fruits known to have powerful cancer-fighting nutrients.


VISIONS OF THE PIONEERS: NORMAN W. WALKER: JUICE MAN

Dr Norman Walker was a centenarian, that much we know. But only his immediate family knows just how much past that 100 mark Walker lived. He refused to talk about his age. To him it didn't matter.

"I am in complete possession of my faculties," he wrote in 1972. "I am alive, alert, energetic and full of enthusiasm. How old am I? I am ageless!"

He insisted that he could communicate more freely to all ages if chronological age was not even considered. His writings, however, are timeless and live on after him. They contain essential truth about life and health.
A tribute published after his death in 1985 stated that when Dr Walker departed from his physical body, "He was not ill. He had no disease. He never suffered any pain and his mind was clear and active to the very end. He simply went peacefully to sleep and did not waken."

Norman Walker was born in England. As an ambitious young businessman he suffered a breakdown and went to a peasant home in the French countryside to recover.

"One morning I happened to go into the kitchen while the old lady was peeling carrots," Walker wrote later. "Watching her I noticed how moist those carrots were when she peeled them. That afternoon I asked her permission to pick a few carrots - and could I use her feed grinder?" That was when he tasted his first cupful of what he called "beautiful carrot juice!"

He regained his health and moved to Long Beach, California, where he introduced his enthusiasm for juices to a medical doctor. They developed dozens of fresh juice formulae for specific conditions. They opened a juice bar and a home delivery service. From 1910 to 1930 he was America's "juice man."

Norman Walker popularized fresh fruit and vegetable juices in the US and Canada and gave credit to fresh juices in his own diet for his long, healthy life.

"Good morning! How is your colon this morning?" That was the question Walker suggested people should ask themselves if they wakened logy, dull, listless and negative. Cleansing was the answer - with fresh vegetable juices. But, never satisfied with the available juicers, he designed his own: a grinder to grind the vegetables and a press to extract the juice.

The first machines weighed a ton and comprised an electrically operated triturator and a hand-operated hydraulic press. Improvements over the years resulted in today's electrically operated, hydraulic Norwalk juicer, the only juicer used at the Max Gerson Cancer Clinic.

Later when the health department in San Francisco passed a law prohibiting the making of fresh, raw vegetable juices unless they were pasteurized, it looked as though all was over. But to Walker it was just another challenge. His slogan was, "A winner never quits and a quitter never wins."

Walker was indeed a pioneer, every step of the way. He never stopped because of setbacks and disappointments. Those were pioneer days for everyone in the health field in North America. Health food stores were few and it was a struggle to keep going. But Walker decided it was time to manufacture his juice machine for the health-minded market, so he found a small piece of land in Anaheim, California and bought a two-storey commercial building to move onto it. The building was remodelled, stocked with the necessary machinery for manufacturing and he opened for business.
That was at the beginning of World War II. Steel was frozen for use in making war machinery. He managed to keep the plant operating until the steel shortage was over, but by that time the smog in Los Angeles was increasing and he began to explore other states. He finally found an old cotton mill in St George, Utah. It was a major job to move the juice plant, his employees and their families - including his own two sons who had grown up in the business - but it was accomplished in the late 40s.

However, opposition was swift to follow: Utah regulations prohibited him from operating a juice machine business as well as publishing his own books on raw vegetable juices. So Walker sold the Norwalk factory to his engineer partner, Jacob Allen Moore, and started publication of his own health magazine, The New Health Movement Review. His sons are in charge of the business today.

After selling the factory Dr Walker was now free to realize another dream: a health ranch in Arizona, where people could stay and experience his simple program of healthy living. He actually operated more than one such ranch, but he eventually realized he could reach the greatest number of people through his books. So he gave up other pursuits to devote himself to writing and research.

His publisher, Donald Woodside, said of him, "He is the only person I have ever met who genuinely loved people. He trusted everyone he met. He helped all who asked. He gave of himself to one purpose writing about the natural way to a healthy life through his belief in God and man."
Dr Norman Walkers books include:
Become Younger ( sc ) 125pp $8.95
Vibrant Health (sc) 125pp $8.95
Water Can Undermine Your Health (sc) 102pp $8.95
Back to the Land (sc) 106pp $8.95
Colon Health (sc) $8.95
Natural Weight Control (sc) 129pp $8.95
Fresh Vegetable and Fruit Juices (sc) 125pp $9.95
These books are available at your local health food store or from alive Books PO Box 80055 Burnaby. BC V5H 3X1. Please include $1.50 postage and handling plus 7% GST when ordering from alive Books.
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By Doris E. Richards

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THE JOY OF NOT COOKING: SHOULD YOU THROW AWAY YOUR WOK? RAW FOODISTS CLAIM THE HUMAN BODY WASN'T DESIGNED TO EAT COOKED FOOD.

RAW FOODISTS claim that most health problems are caused by what we eat, and whoever started cooking 40,000 years ago didn't realize that the human body wasn't designed to eat cooked food. Whether this sounds like sage dietary advice or tomfoolery, it's no surprise that a growing number of people are adopting a raw foods diet. Over-processed to the extreme, the average American diet lacks vitamins, minerals, and enzymes-nutrients that raw foods offer in abundance.
In practice, raw foodists subsist primarily on uncooked, unprocessed, and organic fruits, vegetables, and seeds-and more sprouts than the average person encounters in a lifetime.

Taboos include meat, dairy, soy products, coffee, black and herbal tea, alcohol, and vitamin supplements. The truly devoted eschew staples such as vinegar, garlic, soy sauce, and herbs. Believe it or not, there are also more extreme versions of the raw foods diet, such as fruitarians, who eat only raw foods with seeds, and the sproutarians, whose motto is "if it doesn't sprout, it's not alive."

What's the purpose of all this dietary denial? Raw foodists contend that cooking foods above 105 degrees destroys many nutrients. "Not only does cooking destroy vitamins and minerals," says Stephen Arlin, coauthor of Nature's First Law: The Raw Food Diet (Maul Brothers Publishing, 1997) and one of the more radical champions of the raw foods lifestyle, "but cooked foods clog the intestines and colon, leading to ills such as cancer and diabetes. The raw food diet is the natural diet of all creatures, from amoebas to humans; raw is simply the natural way to nourish your body" In response to these claims, Suzanne Havala, nutritionist and author of The Complete Idiot's Guide to Being Vegetarian (Macmillan, 1999) says, "It is certainly reasonable to expect that a diet consisting largely of fresh, organic produce is loaded with beneficial nutrients, many of which are in very short supply in the typical North American diet."

Michael Donaldson, Ph.D., a nutritional biologist at Cornell University, says, "We are looking at the links between raw foods and [preventing] cancer and degenerative diseases. These studies have opened my eyes, because as scientists we are always trying to make the next pharmaceutical breakthrough."

In one study, Donaldson evaluated the seven-day intake of 180 people eating 60 to 80 percent raw foods to determine the average ingestion of vitamins, minerals, protein, and calories.

He discovered that vitamin and mineral intake was excellent; the ratio of protein to calcium was right where it should be; sodium levels were low while potassium levels were high; fat ratios were good, with 20 to 25 percent fat, coming mostly from flaxseed oil, extra virgin olive oil, nuts, seeds, and avocados.

Cure for What Ails You?

DONALDSON AND HIS STAFF also conducted an intervention study looking at how the raw foods diet affected people with fibromyalgia, a nerve and muscle pain disorder. Over a course of six weeks, 30 people were put on a program that included two to three glasses of carrot juice, barley greens, raw fruits and vegetables, flaxseed oil, and some cooked food at dinner. At the end of the trial, two thirds showed improvement: two participants overcame their severe depression; one woman went back to work after being out on disability.

"Generally the raw food diet works because it is a synergy" says Donaldson. "Vitamins, enzymes, a healthy bowel, balanced emotions, positive outlook--all of these components come together in a living way. People overcome arthritis, allergies, cancer, you name it. I am still amazed by the testimonials."

Rose Lee Calabro knows what Donaldson is talking about. Before turning raw she suffered from high cholesterol, high blood pressure, allergies, candida, chronic fatigue, joint pain, depression, mood swings, gallstones, hair loss, hearing loss, hypoglycemia, hypothyroidism, chronic sinusitis, insomnia, gout, and early signs of cancer in breasts and lungs. Although her transition to a raw foods diet was gradual (first vegetarian, then vegan), she truly began to notice changes after going raw. "In less than two years, I lost the weight I wanted to and cured myself of my health problems," says Calabro. She recently published a recipe book entitled, Living in the Raw (Rose Publishing, 1998) and co-produces the annual Living Food Health Expo in San Francisco.

To Cook, or Not to Cook

GOING RAW DOES HAVE its drawbacks. One is that some people find this type of diet leaves them hungry for, well, something more, something warm. "In the winter months," says Havala, "calorie needs may be greater due to the cold, and low-calorie, water-dense foods such as many fruits and vegetables might not provide enough calories for some people. In that case, greater reliance on starchier vegetables may help, but many of those are typically cooked."
And the raw foods diet did come up short on protein and one vitamin: B-12. "It is difficult to get sufficient B-12 in the raw food diet," says Donaldson. "A recent report in the American Journal of Clinical Nutrition showed that even seaweed isn't an adequate source of vitamin B-12; in fact, it suggested that foods such as spirulina, dulse, and blue green algae actually reduce the body's available supply of B-12. Some nutritionists recommend supplementing the raw foods diet with nutritional yeast or a sublingual B-12 tablet once a week. Another disadvantage of the raw diet is that it tends to be low in protein, roughly an average of 40 grams a day for women, 50 grams for men. However, adequate protein requirements are probably lower than most researchers think. After all, the requirement for men is 60 grams, and this is an average, meaning many men do fine with less."

You don't have to go 100 percent raw to enjoy the benefits. Start adding more raw foods to your diet until you find a combination that feels right. Who knows? Raw could be right for you.

Blake More's articles have appeared in Alternative Medicine Digest, Intuition Magazine, and Utne Reader. She has also coauthored two nonfiction health books.

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By Blake More