Sunday, November 16, 2014

Whaddaya Mean, The End Of Disease?

I mean to speculate here, really extend the line of logic, outside the bounds of reason and rationality, into the realm of fantasy and speculation.

Based on some educated guess work. Plus some speculation on what some would call the "ultimate ideal."

No doubt I'm going to be wrong on parts of this. Maybe some big parts. So I'll start with what I understand and "know," then extrapolate from there.

Fair warning, though. I make some religious references. But for religious details I'll refer you to my other blog,

Here goes.

1. Dr. Fuhrman, the founder and inventor of the term "nutritarian," is a man of science. He came into his medical training with an orientation that caused him to look beyond standard interpretations, dug into the research and found substantial backing for a radical new approach to disease treatment and prevention.

2. I find his reasoning and conclusions to be well-founded and based on both a thorough review of the complete body of nutritional research and his treatment of real-life patients, with startling results. Conflicting and competing dietary systems are either based on an incomplete review of the research, varying degrees of incorrect applications, or correct applications with the wrong emphasis or degrees to which they must be applied to be most effective.

3. I also see how his recommendations have changed over the years as added research findings modify his earlier recommendations. His eagerness to make adjustments gives me confidence in how up-to-date his current recommendations are.

4. I've also seen how his enthusiasm for applying research findings, bolstered by the effect on his patients, has caused irritation in some quarters that his certitude exceeds his grasp. I think he's a true visionary.

5. His nutritional recommendations are also medically benign, and in general compatible and not interfering with standard medical protocols. If used in conjunction with regular medical treatments, they may be the best, most effective adjuncts possible. These enable more complete recoveries than would otherwise be possible, often even superseding the effectiveness of normal medical  treatment, and moderate the harmful effects of the drugs and other treatments.

6. A wide range of serious and typically incurable medical conditions are impacted by his protocols. He doesn't claim these nutritional protocols treat every known medical condition, but many of the most serious, widespread, expensive to our economy and ineffectively treated conditions are clearly impacted.

7. Plus, if current conditions are not well treated by his protocols, there's evidence that earlier application of his nutritional principles may be preventive of these conditions before they become medical problems.

8. In the most extensive application of the nutritional preventive approach, maternal prenatal and even pre-pregnancy nutrititarianal intervention may make for even larger impacts on the health outcomes of the population.

9. Because dietary habits and food preferences are completely learned, a completely radical and positive transformation of our health outcomes is likely only when we implement these changes universally, with early, willing and joyful understanding what the benefits and outcomes will be for us and our children.

10. The implications of a total eating revolution are so incredibly positive and powerful, that this could be the means of a total revolution in our society. Our beginning to understand the implications of even Dr. Fuhrman's somewhat preliminary findings could mean that we start focusing our incredible abilities to research and analyze in a whole new, nutritional-based direction, leading to even more extensive applications and results.

11. The End Of ALL Disease could be a logical extension of this overall process.

12. There's a small part of us, maybe just in a relative few of us, that knows we are meant to be happy, that it's the ultimate goal and possibility of all our lives, and that the potential to have a disease-free society really stands for something even greater. I'll call it the Ultimate Good.

13. This Ultimate Good is so powerful and far-reaching in its implications, that it can only be felt. It's really a kind of, sort of, impossible to fully describe or comprehend  but not impossible to hope for and use our desire/dreams/power/freedom/love/belief in the goodness and potential within our souls to bring it about.

14. To accomplish this would mean a radical change, a radical choice, and a completely unforeseen change in our hearts and our society.

Impossible? No. Unlikely? On any given day, you bet.

But I believe it's coming. Maybe sooner, maybe later. But coming.

Some day.

Saturday, October 18, 2014

Amazing Principles, An Amazing Dish

When the French make a dish, it always sounds exotic.

I call this Eggplant Ratatouille, but I could have called it Eggplant Stew. Or Cacciatore.  Or Gazpacho. Or Goulash, or Pottage, or a dozen other things. Only the country, seasoning, temperature and language differ. Insignificant things, really.

The point is, vegetables in season, mixed, heated, seasoned, served and eaten.

No oil. No meat. No salt.

Variety. Availability. Cost. Freshness. Eaten with my true love, my family.
These are the things that really matter.

To think that a recipe always matters is to lose something of the intent and possibilities. Not that I'm opposed to recipes. But sometimes it's just right to go with what you've got.

This time it was eggplant,  onions, tomatoes, tomato sauce,  mushrooms and seasonings. We just chopped them,  put them in the pan, heated them up, added a little seasoning. We ate it hot, we ate it cold, we loved it. Even made more the very next night. We had more eggplant, after all.

Here's another principle. We often engage in "recipe roulette," where we take a CD titled 1 Million Recipes, put in a list of ingredients we've got on hand, and see what the possibilities are.  Or we play "recipe roulette" by Google search.

Here are some other principles.
  1. More important than a recipe is to be flexible.
  2. We almost never make it exactly as it says.
  3. We never fry or sauté in oil.
  4. We cook fresh veggies by "flash steaming" (use your imagination)
  5. We cook things less and at lower temperatures than we did.
  6. We don't add salt in cooking. If one of us wants salt, we add it after, and in small quantities.
  7. We never serve food with or over rice, or potatoes, or starchy foods in general.
  8. We eat generous portions, but don't stuff ourselves.
  9. We enjoy talking together as we eat.
  10. We congratulate good eating decisions.
  11. We don't criticize or even acknowledge each other's bad eating decisions, only our own. 

Sunday, October 5, 2014

How I Moved The Sun (or was it a mountain?)

I live in a beautiful mountain valley, and as the sun rises to the east, shadows race across the valley floor.

Most people in Utah live in valleys like mine, with soaring mountains immediately to the east. It's because the oldest communities were establ\ished at the base of these mountains, to take advantage of streams that run down and irrigate crops.

This morning as I ran, I chased the shadow of the mountain. It was moving because of the rising sun, and I had to run fast to catch the shadow. It really did appear I moved the sun behind the mountain. 

Or maybe it's just moving the mountain in front of the sun.

Either way, moving mountain or sun, it feels powerful. Even though it's really just a change of location, a change of perspective.

But it reminds me of how powerful it feels to understand the truth about excellent health through nutritarian eating.

It's really just a change of perspective, a shift in my understanding, an adjustment of my attitude and actions based on truth.

The difference in my eating, based on Dr. Fuhrman's teaching, gives me true power, real control over my health.

So is that not a mountain I've moved?

Or maybe it's the sun.

Either way, being in control of my health is a  mountain of an accomplishment. Running fast is proof.

In fact, I've experienced a shift in my entire universe.

Thanks, Dr. Fuhrman.

Saturday, September 27, 2014

The Limits of chEating

One of the attractive things about the nutritarian life style is that it's flexible, and even allows eating meat. Dr. Fuhrman suggests many people can be completely healthy and still "cheat" up to 10% of the time.

Even the occasional candy bar or ice cream is ok. The key is occasional.

So how do you apply this? What does it mean on a  real-life basis?

Now over the almost three years I've eating this way, I can count on one hand the "normal" meat and potato, processed food type meals I've had, that were my norm before. I just don't like to eat that way any more. But I've enjoyed the flexibility, and it's kept me on track. A more rigid format might have discouraged me.

And even though I'm not perfect, my recovery is good, compared to where I was headed.

It's made it easier for me to do this long term. I enjoy some added calories nearly every day, usually in the form of a few extra nuts or sunflower seeds. Since I don't count calories, but I do weigh in and check by my exercise tolerance my progress every day, I know what works for me.

You could reserve those 10% of calories for a weekly regular meal if you wanted.  That means basically you'd have twenty one meals during the week, and one would be the standard Anerican diet type meal. The other twenty would be full bore nutritarian.

My personal preference is different. What makes it tolerable for me is to do the very best I can at each meal, and in general add a little something every day that makes my food more enjoyable.

I let my weight be my guide. I can tell when I've loosened up too much because I weigh more, and I immediately correct course. Even a couple of extra pounds is a good warning. I consider an extra five pounds to be an all out danger signal, and tells me it's time to buckle down.

Emily Boller, one of Dr. Fuhrman's examples in his book Eat To Live, tells (in a training video by Dr. Furhman) of a friend who eats  nutritarian during the week and regular on the weekends. By my calculation this means her friend takes in about 50% of her calories from low density food.

Emily says her friend has done all the work to learn how to eat right, but she gets none of the benefits. No weight loss, and no difference in health outcomes that her friend can tell. None.

So while nutritarian eating isn't all-or-nothing, I'd hazard an opinion here that it takes 80%+ compliance to make it more than mildly effective. Real effectiveness for difficult conditions doesn't come into play until you're over 90% compliant. Of course, that's not the case for everyone, and the more serious a condition is, the wiser you are to become fully compliant sooner.

The good news is, eating right most of the time, and building in a little cushion, is a delight and a pleasure.

But pleasure has its limits. The best part is, you come to trust that the plan works, every time you work it. And when you don't work it briefly, you just get back on that horse again and ride it, because you know it and you've proved that it works.

The great pleasure of all for me is to be alive, healthy, productive and experiencing this life with my lovely wife.

Which goes a long way towards a happy life.

Saturday, September 20, 2014

A REAL Cure For Heart Disease

I'm a piker when it comes to curing heart disease.

I consider myself on the path to healing, and I do have a significant remission of symptoms that indicates I'm on the path to complete healing.

Others have done better, and my hat's off to them.

Here's an example summarized from Dr. Fuhrman's website. I'll give you the link to the more complete story and the formula. It's what I do, but better. But the best part is it's real life. It illustrates how to succeed quicker than what I've done. In a later article I'll summarize the difference.

Paul S. reversed the same type coronary artery disease I have, but did it within 26 months, not years. He did it by adhering to Dr. Fuhrman's "Six Week Plan." He was running within a year after he started, and has continued on that course for years more. He had a scan 26 months after he started that verified his arteries are clear (the kind of verification I can't afford) and ran two half marathons since then (the kind of verification I can afford).

Here's the link to his story on Dr. Fuhrman's website:

Now his cardiologist initially told him it was critical he have angioplasty as soon as possible. He found Dr. Fuhrman's website within a few days, and took immediate, drastic action. He became Dr. Fuhrman's patient, and was coached personally by the best.

He has stayed on that Six Week Plan during the intervening years, proving that radical eating changes are possible, and totally curative in his heart disease situation.  It seems likely it will work in so many others as well.

A miraculous cure? Certainly. But the real miracle is that anyone can do this. It has implications for so many situations, diseases and a vast number of people.

Paul recommends reading three books: Eat To Live, Disease Proof and The End Of Diabetes, all by Dr. Fuhrman, and he says it's all anybody really needs to understand and eat this way.

So here's a brief outline of Dr. Fuhrman's Six Week Plan, in general order of how much to eat:
  • Aim to eat a pound or more of fresh (plus anything flash-frozen) non-starchy vegetables a day, emphasizing leafy greens, and the typical things that can go into a salad like lettuce, peas, snow peas, bell peppers, tomatoes, cucumbers and sprouts. In fact, salad is the main dish. No limits, and variety is good with all these healthy foods.
  • Also aim for a pound of more of cooked non-starchy vegetables as in eggplant, mushrooms,peppers, onions, tomatoes, carrots, cauliflower, asparagus, zucchini, kale, collards, cabbage, peppers, mushrooms and tomatoes. While the format isn't critical, soups have advantages for these. Unlimited amounts here too.
  • Eat a cup or more of beans/legumes per day, like black, pinto, red, white and garbanzo beans, lentils, tofu, etc. Soups, chili, whatever is good to you is eligible. Unlimited amounts allowed.
  • Fresh fruit, especially berries, at least four servings per day. Not dried. Not juiced. Not canned. There's a "qualified" recommendation of no limits on these. They're great but not to be as highly emphasized as those listed earlier. Fruits are the "dessert" aspect of eating this way.
  • Eat mushrooms, and cooked is actually better for you than raw. Cheaper types are as good for you as expensive ones.
  • Limited amounts of starchy vegetables and whole grains is allowed, but only one serving per day (roughly 2 slices of bread, one medium bagel or a small-medium baked potato). If you have a tough time losing weight, or a condition like diabetes, ditch these and stick with the higher priority foods.
  • Eat some healthy oils from nuts or seeds, but in limited amounts no more than 1 oz. (one closed-fist handful) per day. Include one tablespoon per day ground flax or other sources of omega-3. Avocados work too.
  • Ditch all animal products for the six weeks, including milk, cheese, yogurt, etc.
  • No added oils, sugars, candy, salt, white flour and processed foods.
So keeping this up for just over 2 years made for a complete reversal of Paul S.'s heart function problems and pain. I eased into it, but I think he's smarter.

Dr. Fuhrman defines what you do long term to eat nutritarian as the "Life Plan." You can, like Paul, do the Six Week Plan for life. But more typical is folks who, like me, get up to 10% of calories from "outside" the Six Week Plan guidelines, either by higher quantities things that would be limited, or just plain things that would be forbidden like animal products or even ice cream.

What I do works for me. But, I'll continue this long term plus keep on learning, and get closer to the Six Week Plan over the long haul. After all, as Dr. Fuhrman says, if you've gone to the effort to change 90% of what you eat, the next 10% isn't that tough.

The long term defines total success, and total healing.

Saturday, September 13, 2014

Heart Disease - A Status Report

So this is a personal post about the status of my heart disease.

It's worth doing because it's a summary of major progress and a work in progress. It took me 2 1/2 years to get to my "ideal" weight, from  210 pounds to just over 160 at a height of 5'11" (I used to be 6'1", but aging and a collapsed vertebra will do that).

I've had two heart attacks, the first in May of 2005 of which could have easily killed me, with two 99% blockages in the LAD artery, and two other blockages in two other arteries, at 99% and 80%.

The second at the end of October 2010 involved a new 80% blockage in the same LAD artery.

The best doctors available said my condition was inoperable.

My friend's referral to Eat To Live is responsible for my ongoing survival and healing.

I've seen my doctor twice in the last two years, but I'm not encouraged when I do. He says recovery is impossible. I'm still looking for a personal doctor who is fully informed and buys in to what I'm doing.

But I do love reading of Dr. Fuhrman's materials, both books and website. He says every heart disease patient he treats gets better. I want that, and I believe it's happening with me.

Most important in my recovery is the status check I do six days a week. At first after my 2nd heart attack I walked for a half hour daily. Gradually I've sped up, and now I jog for half an hour every day. I let angina be my guide, and I exercise as hard as I can - without pain - and the occasional push to test my limits.

Now maybe that doesn't sound impressive to you. But for years I tried to lose weight, and never even approached what I've now achieved:
  • Proved it's possible to overcome a strong genetic predisposition to coronary artery disease. 
  • Eliminated 95% of the animal products, refined sugars and extra fats and oils from my diet.
  • Never gone hungry, counted a single calorie or felt deprived.
  • Learned to buy foods, make cost effective substitutions to recipes and grow an appropriate garden, so I spend no more than I did before (and the before was still very cheap!)
  • Changed my taste preferences so I no longer miss the bad things I used to eat.
  • Developed my own recipes and eating patterns so the variety and taste is completely wonderfully satisfying to me.
  • Caught a vision of what this can mean for healing my family, community and world from the unnecessary expense, wasted resources and personal health tragedies that our current health, medical treatment and food culture assumes are normal and unresolvable.
  • The weight loss and health this involves is a big part of my wife's total vocational recovery from a paralyzing back injury (and from diabetes, definitely related to her loss of muscle function). She wasn't expected to walk at first. Then they said she'd never stop being diabetic. But she is now fully functional, in a way her rehab doctor has never seen. That her diabetes is gone the doctor and diabetes educators said was just plain impossible. 
I now have real, immediate and justified hope in areas where I saw no current solutions before. That's really the main miracle here.

But then, I've always had hope. I always knew there'd be answers somewhere in the distant future. I just never thought I'd see 'em.

An if I can see these, maybe you can too.

Saturday, September 6, 2014

Nutritarian Summary & Outline

So now with twenty or so blog entries, I'll review some key issues on nutritarian success. Anyone can do it, lots of people have done it, and no one fails who does these things. No one.

Now people do fail for various reasons. I've seen it in my own family. Great excitement about the potential, get the books, even some videos, and then, well, nothing. They don't follow through. They don't try. When they fail, they don't dive in and learn some more and try again.

In other words, the plan doesn't fail when you work it. And when you work it works every time.

So here's my list of success principles, in order of how they've been presented in the blog articles so far:

Annette's Story:
  • Doctors say some illnesses are incurable. And they are, by them, with their standard medical approaches. Doctors don't get any training, peer support, reinforcement or payment for curing or prevention through nutrition. It's not part of their universe. But it should be part of ours.
  • Having said that, medical treatment does have its uses. Diagnosis, confirmation of progress, and all forms of medical support can back up and reconfirm the need for our own efforts. And nutritarian eating is a perfect support of all medical treatment. But in some cases coordination is absolutely necessary. When what you eat makes the need for insulin go away, it needs to be coordinated with your doctor, so you're not overdosing on insulin. Way more detail needed here, read Dr. Fuhrman's book for that.
  • Don't be scared of doing this in spite of a large national association saying officially through their minions that it's impossible to be effective this way. The American Diabetes Association, and lots of others, mean well but they're just ignorant. No offense intended. They raise funds for diabetes, and maybe someday they'll find that elusive cure they constantly talk about needing. Who knows, possibly they'll fund a peer reviewed research project on nutritarian eating and diabetes, that'll be world reknowned and universally applauded. But not as long as they're dependent on the pharmaceutical orientation and industrial food producers for their funding, you can bet on that!
Creamed Kale:
  • Find something you like to eat from the many nutritarian recipes, here, on Dr. Fuhrman's website and books and other places.
  • Simplify the formula, make it your own, find and buy the ingredients in quantities that make it affordable and immediately available.
  • Expand the recipe, create your own interesting variations. There's nothing like your own creative energy fostered by desire, repetition and need.
 The Power of Truth:
  •  Prepare yourself mentally for a radical change in eating. Nobody says that's easy. But lots of folks have done it successfully.  And the more you know, the more you'll want to change, and the more you want to change, the easier it'll be.
  • With that in mind, might want to read a little. The best books are Eat to Live, Super Immunity, and The End of Dieting, all by Dr. Fuhrman. The China Study by T. Colin Campbell and  Thomas M. Campbell, was a key to my understanding.
  • Associate with like-minded people, either by reading or in person. Learn from those who aren't like-minded. Celebrate every friend, relative and person who has died from diabetes, cancer, or heart disease, or a host of others, because by their example, by their sacrifice, they have proved what doesn't work, and you, my friend, don't have to go there, be there, do that.
  • Learn to apply every positive principle you've ever learned to this project. Like, remember the famous, immortal words of Sir Winston Churchill, when he said to Parliament during the blitz-bombing of London, "Nevah, [long pause] nevah, [long pause]nevah [long pause] give up." Repeated three times. Then he sat down. His most famous speech. And it applies here. The only people who fail with nutritarian eating are those who don't stick with and apply this, and never, never give up.
  • It really is lies and death and tradition vs. life and truth and positive change. Prepare yourself to live fully, and long and healthy to the end.
A Second Heart Attack:
  • Be grateful for the opportunity to change, even though change can be, and most often is, uncomfortable and irritating.
  • Be grateful for the Man who said "The truth shall set you free." Even, if you dare, ask Him for the strength to change in accordance with principles of truth.
  • Be dedicated to changing in accordance to the principles of truth, and beware of the tendency we all have to deny truth because we perceive change is too hard. Dying, or even just sickness is harder after all.
A Gift of Truth:
  • Learn from the simplest, easy to remember expressions of nutritional (or any other) truth. Incorporate those true principles in your life, thinking and daily habits.
  • Once you've learned the simple principles, creatively and constructively expand your practice, the way you live, with these. Don't get stuck in a rut, thinking there's only one way to eat perfectly, only one way or set of ingredients that make this work. Bend your mind and bend your actions. Remember that the only people who hate the taste of nutritarian food are those who don't spend the time and effort to get used to, search for, and create their own delicious and nutritious solutions.
 The Nutritarian Basis For Ideal Health:
  • Share what you learn. You might just find friends and support in unlikely places.
Nutritarian Principle: Prevention is Treatment:
  • Seek reinforcement and validation in your own experience. We've got that in Annette's diabetes cure, but we also have that in the number of colds, flu-like occurrences, and sick days we've had since we started doing this. Like none. Not a single sick occurrence. Unless you count the day after we let down our guard, two Thanksgivings ago. But even that was just feeling sick, not laying-around-all-day-in-bed sick. And recovery was as simple as eating healthy the next day (but losing the weight put on took longer!).
  • Seek learning and reinforcement in valid studies. Read or re-read Dr. Fuhrman's books or Dr. Campbell's book. Even someone else's success is a valid case study to learn from.
Medical Monitoring Helped Cure Annette's Diabetes:
  • Look for the nutritarian essence in any long-term successful plan. Just as Annette found nutritarian validation in Dr. Neal Barnard's Program for Reversing Diabetes, even before we found Dr. Furhman's stuff, I also found validation in Caldwell Esselstyn's book Prevent and Reverse Heart Disease before I found Dr. Fuhrman. Ditto for his son Rip Esselstyn's book The Engine 2 Diet. Again, Dr. Fuhrman is better versed, research validated and complete in his understanding, writing and overall health program.
  • Appreciate that there are hierarchies of truth. Modern medicine is based on truth, but only as far as they have researched and validated and are now teaching things. Health based on modern medicine is untruth, mostly because valid research is ignored and not taught. I owe my life to the validity of a medical procedure in the stents put in with my  first heart attack. But I owe my longer life to Dr. Fuhrman. I owe the purpose of my longer life  to  an even greater Physician, and I thank him for Dr. Fuhrman, because He is the ultimate source of all truth.  I think He may have predicted Dr. Fuhrman (see my other blog at
The Disease List, Part 1:
  • Superior nutrition produces superior health, in all respects.
  • Nutritarian eating is best at preventing disease, but it’s effective at curing and reversing many diseases. Sometimes, though, a disease process has gone on too long, done too much damage to be reversed or cured. Even so, it can still be dealt with way, way more effectively than medications alone.
  • While I'm not  seriously saying nutritarian eating prevents, cures and helps with everything, the things it doesn't help appears to be exceptions, not the rule. When you consider that cancer, infectious disease, auto-immune disease, degenerative disease and even birth defects are helped, prevented and even cured, you'll understand why it's important to maintain perspective, look at it carefully, and dive in whole-heartedly all at the same time. And don't give up your day job, er, I mean your doctor and regular medical treatment. At least not until you're cured. The right way. The permanent way. Even if you have to eat different to achieve that, it's a cure.
The Disease List, Part 2:
  • The gastric bypass is the ultimate admission of failure by modern medicine. The ultimate in technology, done laparoscopically now, and among the most drastic of physical alterations. And, it often doesn't even work out that well in too many people. You can eat your way around a gastric bypass, given determination and time. And you can die in the process. And the doctors will blame you, not their own ignorance, stubbornness, and lack of insight. They are, after all, well intended, and victims of a system that rewards compliance, not results (I dedicate this comment to the life and death of a friend). The ridiculous thing here is, if people would eat right, even if only like they teach them to following gastric bypass, they whole thing would be unnecessary.
  • Prescription drugs are poisons. All of 'em. They are not panaceas. Not by a long shot. The advertising that makes 'em look like they are is also one of the signs of an incredibly sick (pun intended) system.
  • Ulcerative colitis is an extremely great motivator to me (see the original article). Look around at your family and friends, and you'll find your own motivators. Examples abound. I'm not referring to ulcerative colitis, but deaths.
  • Weight gain or loss is a sort of talisman here. Nutritarian eating unlocks the key to healthy weight, and as it does so, the key to health. It's not because of, or just an incidental correlation or superficial relationship, it is, it really is, one and the same process.
What If It's True?:
  • If it is, it will win out. Can you afford to be wrong here? Check it out and see!
Cost Effective Health the Nutritarian Way, part 1:
  • Understand what healthy eating consist of. Know the difference between "nutrition" and "nutrient density."
  • Know what high nutrient density foods are. Eat them. G-Bombs, that is.
  • Prioritize not only the highest nutrient density, but the cheapest highest nutrient density foods. Nutrient density is what's important, not just nutritional purity. Cost is important too. For some people, more important.
Cost Effective Health the Nutritarian Way, part 2:
  • Grow your own.
  • Grow greens
  • Substitute cheap for high priced.
  • Make a bunch and freeze it. Start with stuff that's freezable.
  • Buy and use bulk dry beans. Food storage is your friend here.
  • Use a cost effective source of healthy oils. Nuts and seeds are super expensive, almost all kinds, almost always. Ground flax, where I buy flax by the 25 pound bag and grind my own, costs me about one tenth to one fifth the cost of nuts and other seeds.
  • When you find a good deal, buy a bunch. Preserve it properly.
  • Be creative, resourceful, and energetic. Test and expand your human potential. Nothing beats the will to succeed, in this as in all things.
Cost Effective Health the Nutritarian Way, part 3:
  • When I had a second heart attack, I couldn't afford nutritional perfection, and I couldn't afford to not dive in to nutritarian eating. Does it make a difference that I don't eat organic foods, almost ever? Perhaps. But one of the great lessons from Dr. Fuhrman is, research the practice, and practice the research. That's what he does. But in regards to eating organic foods, the health benefits are a theory, and the research regarding their effects on health is inconclusive. Just because they mirror popular belief does not mean we should sacrifice the proven, effective means to health (nutritarian eating) in favor of even this practice, reasonable though the theory may be. But the other side is, if we can afford to, and an seasoned research professional like Dr. Fuhrman advises it, why not? Which for me means I'll expand my cost effective nutritarian garden. Thanks for the motivation, Whole Paycheck!
Cost Effective, Delicious/Nutritious Greens: Chinese Cabbage Salad:
  • Less-than-ideal ingredients used sparingly are the "sugar" that makes the medicine go down. I've seen Dr. Fuhrman use parmesan cheese in his "ideal" recipes. And for sugar, dates. But the sugar in dates is still sugar. And the sugar in fruits is still sugar. The oils in seeds and nuts are still oils. Overdone they're bad. In moderation and in combination with the fiber and total package of nutrients they were born with, they're essential. I use a whole tablespoon of brown sugar in this recipe. My rice vinegar has some salt in it (can't speak for yours). The total package isn't perfect, but I call it ideal for my needs.
  • The inverse of this principle is also powerfully instructive about what not to do, and how to get sick while eating what we justify as healthy. What must people call "healthy eating" is to take a standard SAD meal and add a little bit of healthy stuff. Like the lettuce, tomatoes and onions on your Double Big Mac and Cheese with supersized fries and a drink. Or a salad where 95% of the calories are from the dressing. Or a dressing that calls itself "healthy" because they just found out that the oil in the aids absorption of some of the nutrients in the salad greens (any lie will do if it sells). A little bit of truth with a lot of lie equals a lie, almost always. So does a little lie with a lot of truth equal truth? Possibly. In the case of my recipes, absolutely!
The Main Reason Any Disease Won't Be Cured:
  • "I don't want to, and I don't have to. I'm an adult, and you can't make me." The response of a brain receding back into the childhood we call dementia.
  • Start eating right before you're so far gone you don't understand why or how. Otherwise your fate is set, and your memory is lost!
Chunky Chocolate "Ice Cream" Dessert:
  • Frozen bananas are the key to many a nutritarian dream dessert. They work! And while the variety of ice-cream-like desserts is endless, with the bananas providing sweetness, creaminess, fluffiness and fiber, in this variety you also get highest-antioxidant cocoa powder,  highest-nutrient value leafy green spinach, more greens with celery, and nuts and ground flax for healthy and necessary oils.
Zuchini Spaghetti:
  • Super easy, inexpensive, quick and green in more ways than one (uses zucchini that otherwise may get discarded).
Nutritarian Incubator Cell #1:
  • A preliminary plan to reinforce, teach, build, nurture and create a socially fun environment to succeed in nutritarian eating.
Veggie Pizza:
  • A borderline nutritarian food that I don't do often (maybe once a month), but incorporates enough nutritarian principles that it satisfies a need without destroying my health. A good example of taking an otherwise pretty much bad food and making it something good. Not great, but good enough for occasional use.
  • It's also an illustration of why I like weighing in frequently. I want to know if I'm on an even keel health-wise, and my scale is my early warning system. If I'm off  course, I minimize this kind of food.
So there you have it. Way more words than is desirable in a normal blog article. I might try doing a summary at the beginning of each article instead.

Sunday, August 31, 2014

Veggie Pizza & The Ultimate Test Of Success

So I'm a pizzaholic.

I know I'm not alone in this. But I used to take it to extremes.

I could personally down a couple of large pizzas, any toppings included.

No wonder I had two heart attacks, with a life history like that!

And I've missed the occasional pizza fix. OK, OK, I have indulged in the last couple of years, especially since the all-you-can-eat Pizza Monster Café opened locally, but rarely, and in much smaller quantities.

No more than half a pizza for me now, thanks.

At least that's what I thought, until this delightful thought occurred. I'm pretty sure I'm not the first, and if you Googled the main ingredient, I'll bet you'd find it out there somewhere. But it's original to me.

Start with a veggie pizza. Throw out the crust. OK, yes, you'll have to start from scratch with your own crust.

But here's but beauty of it. YOU CAN MAKE YOUR OWN CRUST FROM A TORTILLA. Waaaayyyy less carbs. And cheeeeep. The crust (1 large tortilla) on this baby cost me about 12 cents. 'Course, I had to buy 30 at Sam's Club to get that price.

Too thin, you say? Hah. See the above proof.

So here's what I used to make it work:
  • 1 large tortilla.
  • 1/3 - 3/4 C. pizza sauce, depends on how much tomato taste you want.
  • Good sprinkle of nutritional or brewer's yeast (optional).
  • Pizza seasoning to taste, included red pepper flakes if you're so inclined.
  • 2/3 medium onion (about 2+ inches), thin sliced, about 1" pieces.
  • 2 cups assorted raw veggies, or about 1 1/2 cups if cooked 
  •  Grated parmesan cheese
  • 1/3 of the onion, thin sliced in about 2" pieces (1/2 of full round slice) for the top
  • Thin sliced tomatoes for the top, after it's cooked.
Pre-heat oven to 425, at a time so it's fully hot once it's assembled. Don't wait too long, you don't want the crust to get soggy.

A plain packaged tortilla works fine, but for good measure, I prepared the one above by piercing it about 100 times top and bottom with a fork (so it doesn't develop large bubbles), then toasting it in my hot oven for about 3 minutes. I love lots of sauce. Of course, if you start with a raw tortilla, you'll have to fully cook it before you use it.

Put your tortilla on a baking sheet and assemble your pizza. No oil is necessary. As needed, I can assemble two pizzas on 1 cooking sheet, but one makes for no trimming due to overlap.

My typical pizza sauce is pasta sauce boiled down to remove some liquid, like was used here, but 1/2 can tomato paste is good too and is generally best to avoid soaking the crust.

For seasoning I sprinkled on pizza seasoning blend from Winco, I like it a little strong. The pasta sauce already has Italian seasoning that could have been fine by itself. I also sprinkled some red pepper flakes on at the end.

The brewer's yeast adds a kind of cheesy taste. My wife, who won't eat anything she's not used to or sure of, wouldn't. But I like it, and it  adds vitamin B12, good when you're light on meat in the diet.

I used 1/2 a green bell pepper, a cup of frozen broccoli, plus 2/3 of the yellow onion and 3 large sliced mushrooms. Other possibilities are red bell pepper, green beans, red onions, cauliflower, green peas, sugar peas, cabbage, shelled edamame, or any non-starchy vegetable that won't turn to mush. Therefore I don't use zucchini. The key is to dry the veggies as you cook them, so I steam-sautéed these with the lid off the frying pan. Mushy-wet veggies make for a mushy-wet crust.

Spread the cooked and still hot veggies evenly on top of the pizza sauce, seasoning and yeast base. Sprinkle the grated parmesan cheese on top of the veggies.

My ultimate pizza always has toasted onions on top, so I save 1/3 of the onion, thin sliced then cut in half, and separating the strands as I randomly scatter the onion on top. Cook in the hot oven until the onions and parmesan on top start to turn brown.

The final step is to spread thin slices of raw tomato all over the top after it's cooked. I tend to do this piece by piece as I eat it. In the above picture, I ate one slice for my dinner, then froze the rest. Yes, I did pull this out of the freezer for this picture. Is that cheating?

There are two important principles to emphasize. First, keep everything dry. Nothing that is actually liquid should go on your tortilla. Of course, there's always a fork if it goes soggy. But the attraction of a pizza is having a crisp crust so you can pick up and eat your pizza by hand, in my book.

Second, don't eat too much of this too often. It's low carb compared to regular pizza, but I try (and sometimes fail) to eat only a couple of slices in a single meal,  and not to eat this every day.

But I have to admit, I'm tempted. And if it was life and death I'd have to quit it completely.

But for now it's better than saying goodbye to pizza forever.

The acid test is my weight. If I'm at or progressing toward my ideal weight, it's ok. If I'm struggling, it's not.

Friday, August 29, 2014

Nutritarian Incubator Cell #1

This last week I gave my first public presentation on nutritarian eating, to about twenty folks at an "Empty Nesters" pot luck dinner in Salt Lake. This group of adults meets monthly in the neighborhood where we took care of my father.

And what a wonderful group to learn from and practice with. We knew almost everyone there as friends, and they seemed both interested and appreciative. We were also able to say goodbye to the great group of people they represented, the Little Cottonwood 1st Ward of the LDS Church, and hope we stay in touch.

And the next presentation will be better as a result.

The purpose was to firm up my own understanding and explanation skills, connect with a bunch of people I care about, and establish some goals central to the purpose of this blog, The End Of Disease. It took me a couple of days of thinking about it to develop this further.

Of course I want to learn and spread the good news of what's possible, really my central purpose here. So how best to do that?

A monthly dinner club, with a focus on preparing, practicing and sharing nutritrian foods, has possibilities. To be able to gather, reinforce and learn from people with a similar focus is very appealing to me.

So here's an outline for how this might work:
  • A charter stating the purpose and how we'll go about this, to be developed as group wisdom and experience dictates. Goals for a convivial group, a format for a warm, supportive learning environment, and a program to teach and learn from each other would be elements of such a charter.
  • Monthly dinners on a recurring day and time, say the Saturday afternoon or evening preceding the last Sunday of the month.
  • As we are an incubator for nutritarians, we also seek to spawn new groups, which might also seek to grow and spin off new groups. Some specific incentives for doing this could be possible.
  • The means of organizing, communicating and reinforcing what we're doing could well be through some social media outlet, or by using a specific tool such as through
When I attending the 1-day Intensive Seminar by Dr. Fuhrman in Seattle this last spring, he spoke about a nutritarian Meetup group in Seattle. One thing they do I don't want to duplicate is not allowing any foods with animal products (nutritarian eating is not vegan, but vegans can be nutritarians, and way healthier!), and it seems they tend to meet a local restaurants (too few in my area with a nutritarian emphasis to make this more than a rare possibility).

So I will try this as I continue to search for avenues of communicating the power nutritarian health.

Saturday, August 23, 2014

Zuchini Spaghetti

Spaghetti sauce on grated zucchini in 8" pasta bowl
Here's a seasonal favorite, wonderful when the garden works well, or if your  neighbor's garden works well, or even if you have a distant cousin who's garden is productive.

Some people may even pay you to take away their excess zucchini :)

It's super easy and inexpensive.

The zucchini is unpeeled and raw, just grated.

The sauce is Prego. Nothing special. Tastes fabulous as far as I'm concerned.

The white stuff on top is grated parmesan cheese. Any commercial brand will do. I buy mine in bulk, straight from the bulk bins at Winco.

Like I said, super cheap, super easy, super good.

Keep in mind the above picture was taken for illustration purposes, before I smothered it in more spaghetti sauce and added more parmesan.

Now some would fault this for 1. A tomato sauce that has sugar and salt in it, 2. Parmesan cheese that has animal products and salt, and 3. Not one darn thing pictured here is certified organic. I think but I'm not sure my source gardener for the zucchini doesn't use pesticides, and zucchini in general doesn't need any.

That's why there's often such an explosive abundance. And the zucchini pictured here was one of those extra-large ones that most people don't prefer, some even throw away, about 2 1/2 to 3 inches in diameter.

Regardless, it all grates, tastes and works just great.

But here's a qualifier. I don't believe I'd get the same great results by using "spaghetti squash." As a winter squash it's far higher in carbohydrates, and therefore calories. Nothing wrong with it nutritionally, it's just the tradeoff between quantity and calories. You can have one or the other, But if you have to take or keep the pounds off, a little bit is great, a lot is not.

Here's the saving grace. I ate three huge bowls full two nights in a row, and weighed in at less than before.

Now that's the kind of (non)diet I can live with.