I HAVE A CONFESSION TO MAKE

Since I started writing health books in 1996 people have asked me, “What do you eat?” so I thought it might be interesting to see what I really do eat. I may not be able to tell you every single solitary thing that goes into my mouth but in this series I will strive to present you a clear picture of my diet.

If you read Death by Supermarket you know that my philosophy was molded by two major influences. Grandmother ate a balanced diet of real food, but was not a zealot. She liked her occasional morning coffee cake and, after preparing Sunday dinner she’d go down into the basement and belt down a highball before sitting down to eat. She also took a lot of vitamins, minerals, enzymes, and nutracueticals, and for a woman with a third grade education, possessed a storehouse of knowledge about nutritional supplements. My other influence was Weston A. Price a dentist in the 1930’s who researched indigenous people over the globe and found that people who at the meat and milk from grass fed animals were the healthiest. His book Nutrition and Physical Degeneration is a classic in the alternative health field. Given these two influences, I try every day to eat a balanced diet, I eat organic animals foods in their whole state, and I take my share of supplements to provide my body with the building blocks to repair and regenerate.

To start, my morning ritual consists of a huge handful of them. I am not going to list what I take because my policy, as a medical/health writer but a layperson nonetheless, is to not prescribe. If I start telling people what supplements I take I might be accused of prescribing. Suffice it to say I buy most of my supplements from www.drrons.com as I think he has the purest, most thorough, and thought-out products. You can also buy quality supplements at discounted prices from www.smartbomb.com. Once every two or three months I buy a monster shipment and divide them up into little plastic baggies, as pictured here (and this is not even the whole order . . . . )

I wash my supplements down with 24 ounces of green vegetable juice. I use the Vitamix 5200 to liquefy organic green veggies.  The old churning types of juicers make a mess, cannot pulverize the entire plant, and are a hassle to clean.

Along with my juice I take a chewable Vitamin B-12, a glug of flavored cod liver oil, another glug of liquid herbs, and a final glug of liquid flora. It’s crazy, I know, but I don’t care.

Some guidelines about juicing:

• Juice only organic—you do not want to be drinking liquid pesticides
• It is vital that you consume some form of healthy fat with your veggie juice. Fats transport fat-soluble vitamins A, D, E and K in your system and are necessary for the conversion of carotene to vitamin A, for mineral absorption, and for numerous metabolic processes. The antioxidant vitamins E, A and D can’t be absorbed into your bloodstream without the presence of fat in your intestines. Antioxidants scavenge the free radicals that cause oxidation (heart disease, stroke, cancer). Some examples of healthy fats are butter, cod liver oil, coconut oil, olive oil, borage and primrose
• Juice only nonstarchy vegetables. Some examples are: Amaranth leaves, arugula, asparagus, bamboo shoots, bean sprouts, beet greens, bell peppers, broccoli, Brussels sprouts, cabbage, raw carrots, cauliflower, celery, chicory greens, chives, collard greens, cucumber, dandelion greens, eggplant, endive, fennel, garlic, ginger root, green beans, hearts of palm, jicama, jalapeño peppers, kale, kohlrabi, mushrooms, mustard greens, onions, parsley, radicchio, radishes, shallots, snap beans, snow peas, spinach, summer squash, Swiss chard, turnip greens and watercress
• You can use fresh herbs, and you can also add spices which are very high antioxidants. Some examples are: Anise seed, basil, caraway seed, cardamom, celery seed, chervil, cinnamon, cloves, coriander leaf/seed, cumin seed, curry powder, dill seed/weed, fennel seed, fenugreek seed, garlic, ginger, lemon peel, marjoram, mint, mustard seed, nutmeg, orange peel, oregano, paprika, parsley, pepper, peppermint, poppy seed, cayenne, rosemary, saffron, sage, savory, spearmint, tarragon, thyme, turmeric.
• Avoid too many beets and carrots as they are high in sugar, which causes insulin levels to rise
• Don’t add sugar to your juice
• But you can add dark berries, like blackberries and blueberries, which are high in antioxidants
• You can make juice once a week and freeze in daily containers immediately.

Om Shanti,
Your girlfriend in health,

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