More Learnings from Dr. Graham

Well, I started reading "The 80/10/10 Diet" again (doesn't the cover make you just want to grab a couple of peaches?), and I think the edition that I bought at his lecture that we attended last month in Miami has some additional sections added compared with the edition that I read last year. This one has two extra appendices: one is a section full of testimonials, and the other is an FAQ. I started browsing through them, and learned all kinds of new things that I don't remember reading before. The questions in the FAQ were very simple, and very chronological in the sense that if someone wanted to start living this lifestyle, these are the questions they might have, and in this order. Like one of the first ones is "Can I really eat all this fruit?", followed by "What about dried fruit?", "What about vinegar?", etc.

So as I read, I realized that I agreed with some of these teachings, and I disagreed to a certain extent with others. I want to make changes in my lifestyle and adjust according to what I was learning and feeling, so I started making two lists to help me "move in that direction," as Dr. Graham is so fond of suggesting. He says that if you don't make this transition overnight, the best that you can do is "move in that direction."

Here are my lists:

Foods that I want to start eliminating from my diet:

• Dehydrated foods, including dried fruits (they are not a whole food if they don't have the water that originally came with them!)
• Vinegar (I think I'm actually already there, but I didn't really know why. This is actually a poison! In chemistry class, they mix vinegar and water together to make acetic acid. Yeah. That is one of the ones that has the skull and crossbones on the outside. Vinegar is just dilluted even more, but a poison is still a poison.)
• Sea Salt (Not that foods like celery that have sodium are bad, but EXTRACTED salt)
• Condiments. Think of it this way: anything that can’t be eaten by itself as a meal shouldn’t be eaten at all. Time will tell how I can handle this one. I have always liked salts, spices, and things to make the food taste “better,” but I think I just need to start thinking of WHOLE FOODS that can create the same effect. Example: jalapeño instead of chili powder.

Foods that I want to eat very sparingly, or at least acknowledge when I do eat them that they are not the best things for me to eat. If I eat foods from this list, I want to start thinking of it as a compromise for me:

• Seaweed and algae. Dr. Graham says that these should not be considered vegan since they contain creatures. He also says that we are only meant to eat things that appeal to us in their natural state, and you would gag if you were to eat seaweed or saltwater right out of the ocean.
• Frozen Foods. I learned from a lecturer named Tanya Zavasta at a recent raw meet-up that when a food is frozen, the cells expand (which we all already know). For foods, this expansion causes the cell walls inside the foods to burst, and we don’t have a lot of research to tell us what this does to the nutrition provided by the food. Dr. Graham says they should not be eliminated (since this is one of the best food-preservation methods available), but that we should be aware that it is a potential compromise with the value that the food is providing us.

One thing that I am still pondering, particularly when it comes to Dr. Graham’s reasoning on consuming things like vinegar and sea salt: yes, these things will kill you in their concentrated form, but it is actually true that ANY substance is toxic at a certain concentration, even water! So the idea that these things are diluted poisons has got me thinking, but not necessarily in total agreement. One point, however, that does resonate with me is how something shouldn’t be considered a food unless you can make a meal out of it by itself. If you can’t do that then it should not be considerred a food that can be eaten at all.

I am enjoying reading the book again, and I highly recommend that it be read by you. I am also enjoying listening to his DVD series “Making Friends With Your Food,” with Professor Rozalind Gruben also lecturing.

This ain't no commercial, but for more information on Dr. Graham's program, including how to get a copy of "The 80/10/10 Diet," please visit http://foodnsport.com/. You can also get it on amazon.com. I think it is fascinating what Dr. Graham is able to do with athletes on a raw food diet. As he said in the lecture that we attended last month, if someone needs more fuel (calories) for an athletic lifestyle, it doesn't mean they need different kinds of calories, it just means they need more of them.