Sunday 20 October 2013

Fasting for health?



Inspired by Dr Fuhrman’s book “Eat To Live”, I decided to read his other book, Fasting and Eating for Health.  I started to feel very excited about the therapeutic and regenerative possibilities with fasting.  I am familiar with fasting but mainly from the spiritual perspective but this book delved deeper into the health aspects of fasting. 
   

To summarize the practice of fasting for health:   The theory is, that after WATER fasting, consuming ZERO calories (no juices, green drinks etc), the body goes into true ketosis within 48 hours for women and 72 hours for men.  This means that after a day or two of utilizing muscle tissue to make glucose for fuel, the body senses what is happening and starts to conserve its lean muscle by going into protein sparing mode and using fats to fuel the body and ketones from these fats to fuel the brain.  After around 3 days of fasting, the body is in a process of autolyzing (eating itself) by breaking down “needless tissue such as fat, tumors, blood vessel plaque, and other nonessential and diseased tissues, while conserving essential tissues” in this way, diseased  tissue and toxic materials stored in our fat are released into the “circulation for elimination”. 

 Dr Fuhrman advocates pure water fasting over juice fasting and ketogenic diets like high protein diets because they allow fully for this deep cleansing and elimination and because “the human organism responds to the fasting state by attempting to maximally conserve its muscle and lean body tissue.  With severely restrictive diets, like juice fasts, the body does lose weight, but the brain and other organs do not subsist mainly on ketones.  Therefore, proportionately to weight lost, juice fasts and severely restrictive diets cause us to lost more lean tissue and less fatty tissue than do total (water) fasts. 


 When the reserves are exhausted, the body moves into starvation mode and starts to feed off the lean muscle or healthy tissue but before this stage, true hunger kicks in and the fast must be stopped.  According to Dr Fuhrman, it takes the average person 40-70 days to go through their body’s reserves.

A clean, pink tongue with no white coating and the return of sweet smelling breath are considered indicators of a complete cleanse but the fast must be stopped once true hunger sets in, even if the tongue is still coated and the cleansing or healing is not complete.  The return of true hunger would indicate either that there has been too much loss of lean muscle (especially in the case of very overweight people) or that reserves are close to exhausted. 

It is also important to ease out of the fast gently by gradually increasing foods over a period of days or weeks (depending on the length of the fast).  The appetite is ravenous once the fast is broken and uncontrolled eating will negate the benefits of fasting.  The post fast period is supposed to be the most difficult. It takes 4-6 weeks for the metabolism to get to normal.  Overeating with a slow metabolism can be a disaster.  The digestive system will be receptive and easily assimilate all nutrients from food.  This is the most ideal stage to introduce a low calorie, nutrient dense way of eating.

I have to add here that Dr Fuhrman recommends that long term fasting (over 3 days) be done under medical supervision. 
  
Pre-existing health conditions can make fasting dangerous for some individuals.
It is really important to do the research before considering such an extreme activity as there are some conditions in which fasting is contraindicated.


Another informative, if rather dated, resource on fasting is Herbert M Shelton’s “The Science and Fine Art of Fasting.”
  

This is something that I am considering quite seriously. Any fasters out there? What were your experiences? Has anyone actually healed a medical condition through fasting? 

Wednesday 9 October 2013

Going Vegan 2



My commitment to veganism was fuelled by reading various books – The China Study by T Colin Campbell, 80-10-10 by Doug Graham and Eat to Live by Joel Fuhrmann.  
  
The China Study finally got me off the B12 fence and convinced me that veganism with occasional B12 supplements is still a healthier choice than consuming animal fats.  80-10-10 was an interesting read and even though I don’t subscribe to the hypothesis that humans are “frugivores”, I was convinced that I need to increase my fruit and greens intake (not anywhere close to 80% though) and to decrease fat intake but not to as low as 10%.   

I spoke to many raw vegans and was impressed by how healthy most of the long termers look.  In search of the holy grail to optimal health, I also read David Wolfe’s Sunfood Diet Success System and explored raw veganism as a lifestyle choice.  Again, I came away with the opinion that going 100% raw is great for cleansing and healing but for a lifestyle choice, increasing raw foods to comprise 40-60% of my diet is a more realistic goal for me. I am really looking forward to diving into vegan cooking.  It will mean giving up or greatly reducing my two favorite food groups – cheese and wine.  

I enjoyed Joel Fuhrmann’s eat to Live, it made the most sense to me, and seemed to be based in sound nutrition and to continue where The China Study left off.  I suppose it is radical compared to the USDA pyramid but it sounds perfectly balanced and complete to me. 
Fuhrmann advocates unlimited amounts of dark, leafy greens, soft raw vegetables, steamed vegetables, a decent amount of fruits, some beans legumes and pulses (cooked), a modest serving of starchy vegetables and unrefined, whole grains (cooked) and a small serving of seeds and nuts.

I have a preference for real, whole foods.  I don’t want to spend my time in health food stores buying exotic, expensive, obscure ingredients. I don’t mind taking the time to check out a green grocer, outside market and buying real, wholesome farm fresh stuff.  So any vegan cookbooks with too many recipes containing things like egg substitute etc got thrown out.  Also, I’m not big into soya, tofu and overly processed foods.  So, one of my challenges is to make great tastes with real food and not pour miso or soy sauce into everything. It doesn't have to taste or look like faux meat to taste great.

 Good ingredients, good tastes, great health.