Disclaimer: This post is in no way intended as a framework for others to follow; I only put this up because I get so many questions about what I eat. Although I’m wildly interested in science and the mechanics of nutrition, I also believe that—at the individual level—personal experience trumps theory. My diet is an ongoing n=1 experiment; not an eating plan I deem universally optimal. What works for me could easily send someone else straight to the 9th circle of blood-sugar hell.
So here’s the gist of my eating plan, which has been pretty similar for the past nine years. You can assume that whatever’s on this page is current, since I update it when anything changes. (Latest edit: February 2015; I eat less liver these days.)
So there I was: 16, far from vibrantly healthy, and about to embark on the dietary quest of a lifetime.
In the beginning, I gleaned the bulk of my raw information from Doug Graham’s message board on Vegsource.com. I am a “lazy in the kitchen” type person, so the simplicity of the “811” eating style—lots of fruit, minimal fat, and no gourmet recipes or superfoods—seemed enormously appealing. I read briefly about other raw dietary approaches, but they all seem too complicated and supplement-heavy.
So, still living under my parents’ roof, I loaded up on fruit and started on my merry raw way. I was already accustomed to eating a large salad most nights for dinner and snacking on loads of fruit, so the transition was fairly painless—the toughest part was giving up salty, crunchy items like chips. Prior to going deliberately raw, I was probably averaging 60% raw per day, simply because I was allergic to nearly everything else.
About a week after eating 100% raw, I ate some rye bread with roasted almond butter for breakfast instead of my usual fruit. It sat in my stomach like a brick. The drop in energy was immediate and horrible. It was almost a full year before I touched any cooked food again.
Epic Failure #1: high-fruit undereating. (more…)