LIVE LONGER THRU LOWER METABOLIC RATE

January 10, 2000

Heart rate down to 45, body temperature to 96:

BUT ONLY after going to 100% raw, following a year

of 80%(wherein I lost 35 pounds of fat). Cooked food

is so bad for you that a diet of 10%-by-mass cooked

will have enough poison to cancel out the benefits of

the 90% raw, except for the reduction in calories and

consequent weight loss. I've found that consumption

of any cooked FUDE inevitably leads to cravings for

more, in an hour at most. It's easier just to skip it

altogether. (Warm your soup only to 105 degrees, don't cook

it at all.) Now that I'm cleaned out, raw

food tastes 3 times better than the best gourmet FUDE

I ever had. But if I'm hungry and can't eat, a

drink of distilled water is enough: hunger doesn't

hurt. I think that our natural rawfood-eating lifespan is

150, but that cooked FUDE cuts it in half. I'm 55, and

I think I'll be nearly as fit and healthy in 50

years as I am now, while all my FUDE-eating

contemporaries will be long dead, alas. Amidst all their

ailments, don't they get it? I've beem complemented

for my " discipline " , since the superiority of my diet

is obvious to nearly everyone. By now (three months

raw), my main avenue of self-control is disgust at the

very thought of consuming that horrible trash

disguised as food. It tastes so drab and dead, which is

what you become when you eat it. Instead, my

body is physically happy and bouncy (my stomach

glowing with pleasure long after the meal is done). The

only drawback of my new condition is the rarity of

fatigue making it a little harder to fall asleep. I just

don't get tired very often, so it's a little harder to

get to sleep without drowsiness. O yes,

another surprise. My stomach and mouth both hate booze,

which I really used to like. Even at New Year's I

couldn't get very far into that second glass of champagne.

Raw foodists watch out: you'll permanently end up as

designated drivers.

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