The Downfalls of a Western Diet & A Raw Vegan Day in the Life
Days 56-62Last week I revisited the benefits of the Rainbow Green Live-Food Cuisine diet. I talked about the theory behind it – that disease is primarily caused by the condition of our biological terrain, rather than outside forces. In other words, if you have a healthy biological terrain, you will be unaffected by outside pathogens.
Where does disease come from?
Did you ever consider that most disease originates from within? You don’t “catch” cancer, or heart disease, or diabetes, or alzheimers. The problem originates within. Something causes the body to be in a state of “dis-ease”.
This week I decided to discuss how the typical American diet contributes to disease according the Gabriel Cousens’ book that my trial is based on. This subject could fill up many books. I’m limited to a few paragraphs, but hope to spark some interest so that you might research further on your own.
Within a healthy biological terrain (blood, tissues, and plasma), there has been discovered tiny units of life smaller than cells called protits that live harmoniously within our tissues when the body is balanced.
As soon as the tissues become unbalanced, primarily due to an acidic pH, these tiny units must adapt to survive. They change and morph into fungus, yeasts, and molds. These pathogenic forms feed off our tissues like a parasite. It is these very organisms that cause the breakdown, or composting of all living things.
Imagine this all going on in your blood!
This may seem hard to believe, or far fetched. However, everyone has heard of yeast infections in the body. There are many different forms of yeast, but all must feed off something. As evidenced by yeast in bread dough, the yeast feeds off the sugar, and grows.
Dr. Cousens calls this change in protits to fungus,yeast,and mold, mycosis.
These organisms feed off substances within us, and give off toxins. The toxins are called mycotoxins, which “further imbalance and acidify the system,”causing the breakdown of our tissues, and an endless
cycle of mycosis.
Their waste products of acetaldehyde, uric acid, lactic acid, alcohol, and oxolic acid disrupt cellular and organ function contributing to the following health issues:
Allergies, eczema, environmental sensitivities, fungal infections in the heart, lungs, and sinuses, fatigue, depression , anxiety, PMS, panic attacks, headaches, poor concentration, poor memory, weight problems, bloating, urinary tract infections, vaginitis, increased colds and flu, and many more.
An interesting quote in Rainbow Green Live-Food Cuisine regarding cancer:
“It is increasingly common knowledge among natural healers who treat cancer that there is a connection between the degree of fungus in the blood and body and the increasing potential for cancer.”
The top two foods contributing to mycosis (formation of yeast, fungi and molds in the tissues) are sugar and grains. It just so happens that the top two ingredients in most packaged foods in the U.S. are sugar and grains.
Next would be flesh and dairy foods. Not only are meat and dairy acidifying to the system, but they are heavily affected by their fungally infected feed.
Another food to avoid is heated oil (except coconut oil), because it becomes loaded with mycotoxins when the heat changes the original biological state.
There is so much information on this subject matter; this tiny introduction only scractches the surface. I hope this causes you to begin looking at food and medicine from a new perspective, and inspires you to find out more.
A typical day on the Rainbow Green Live-Food Cuisine Diet
I decided for this week to just show what I’d eat throughout a day at this point in the trial.
Breakfast
An early morning glass of lemon water w/ stevia, and some chlorella tabs at 5:30 a.m. (1/2 hour after waking up).
At about 8 a.m. my appetite has really kicked in.
Normally I’d have a smoothie at this time, but I made a key lime pie last night from the Rainbow Green Live-Food Cuisine book. It was calling me for breakfast.
I’ve never been a fan of Key Lime pie, or any citrus dessert for that matter. For some reason this dessert just hit the spot.
Raw Vegan Key Lime Pie
Crust:
2C pecans soaked
1/2 t nutmeg
1/4 t fresh ground black pepper
1/4 t celtic sea salt
Process all ingredients in a food processor until it become sitcky and forms a ball. Press into pie plate and chill while making the filling.
Filling:
1/2 avocado
1/2 C coconut water
Pulp of 1 coconut
4 T lemon juice
4 T lime juice
1/2-1 vanilla bean
1/2 t celtic salt
1/4 t stevia
1 t psyllium
In a blender, process all ingredients except psyllium until smooth and creamy. Add psyllium and mix well. Pour filling into crust and chill.
This was a particularly decadent feeling day, because I also made some raw vegan “hot cocoa.”
I had some left over coconut water, so decided to make some almond milk out of it.
Raw Vegan Hot Cocoa
I used 1 cup of soaked almonds to 2 cups coconut water, plus some vanilla bean.
Place in blender until almonds are pulverized, then drain through a nut milk bag. (This tasted so incredible!)
Warm it gently (not over 118 degrees) on the stove with a few tsp of raw cacao powder (or to taste). This will be a regular recipe in this house! I love using coconut water as a natural sweetener. I added just a few drops of stevia for added sweetness, and there was no noticeable bitterness.
I had my smoothie a little later today, maybe around 10 a.m.
Strawberry Kefir smoothie:
1 cup of almond milk kefir
1 cup frozen organic strawberries
large handful of organic baby spinach
Hemp protein/maca/E3 Live powder
Stevia
1 Tbsp organic raw cacao
Lunch
Salad
This is a typical salad for me – throw together a variety of vegetables and make a tahini dressing on the spot. My standby tahini dressing “non-recipe” is a few TBSP of tahini wisked with water, lemon juice, garlic powder, salt, and pepper.
Afternoon, more pie! (Confession time: I ate that entire pie within 24 hours!)
Dinner
Blanched asparagus and brussell sprouts (a first)
This is the first time I’ve attempted semi-raw brussell sprouts in a dish. As a reminder, I don’t fully blanch (boil) the veggies. I do it just enough to warm them and soften the outside. So yes, it is partially cooked. I used my tahini dressing above as a sauce. It works great warm or cold! Over warm veggies, the dressing is reminiscent of an alfredo sauce. I’ll definitely be making brussell sprouts again.
Time to wrap up with a quick report about my pH and fitness:
I’d say things are pretty much unchanged for pH. I have had continuing detox issues with the kefir, though. Apparently kefir can cause detox symptoms due to the “die off” of excess yeast in the system. Wow – no wonder I’ve been experiencing increased hay-fever type symptoms. Hopefully this resolves itself soon.
Fitness has been about the same. No major breakthroughs, but don’t feel terrible either. Fairly even. This week I’ve increased my running mileage to 10 for a 5k race training program.
Stay tuned for more raw food adventures!
