Day 7

September 28, 2004

Greetings Raw Family,

I have missed the brunch and the conversations . I did taste the rawsauges. What a treat. I was eating them while on the phone with Pam (NY) I told her Elaine sure made some spicy cookies. Well Now I know that great sage and caraway taste. I will not miss the next event. I have not been able to get to my computer too busy making food. However my intent is to keep us all lifted up. The spiritual is developing daily. The execise has grown. However I can still do a lot better. Tomorrow I will make time for the gym. I actually love to swim. We are also going welcome a new member by the name of Joan, she is in the process of learning all about live foods. So lets keep Live Food alive. Have a Fruitful Day , Lynda

February 6, 2009

That's wonderful that you are already experiencing improvements in your health. Could very well be that your husband is de-toxing. Encourage him to drink lots of water. It'll help flush things out. So glad that he's off Atkins. My late husband never went on it. However he was a big meat eater. Five years before his accident, he'd had kidney cancer. I did a lot of research on it and heavy meat consumption contributes to it. Not telling that to alarm you. Just to applaud him for switching to a plant-based lifestyle instead. Gout is a by-product of animal consumption too. As I'm sure you're aware of now. That sandwich you had yesterday sounds wonderful. BTW, eating olives and almond butter is still considered fat-free in most circles. Because they are whole foods. Naturally they need to be limited,

but they are still allowed in all but the most strict eating plans. For instance, Dr. McDougall allows them on his regular plan, as weight allows, but not on his Maximum Weight Loss Plan. They are not allowed on Dr. Esselstyn's plan for preventing and reversing heart disease. Dr. Fuhrman would allow them on his plan, in limited quanity. Etc. You can ease off of salt gradually. There are even some doctors that believe unrefined salt isn't all that bad for you. Naturally you'll need to transition away from refined salt. Sounds like your blood pressure is already responding well to the changes you've made. If you've got a crock pot, you can cook up your own minestrone soup and have it for lots of meals. Minestrone is my favorite soup right now. Lovin' it! Mary McDougall has a great recipe in those documents I sent you. Marthajennifer trump <jennifur Sent: Friday, February 6, 2009 10:40:01 AMRe: Potato and Arugula soup!

Day 7 today on fat-free vegan. Hubby and I both had our first "cheat" last night unbeknownst to each other: we both took some almond butter (gasp) and put it on a whole grain cracker. Funny how we both "cheated" on the same day with the same food.Richard is not feeling well as of last night - got cold & hot but no fever. We are wondering if he might be de-toxing a little bit from going from an Atkins diet to totally fat-free vegan. That's my guess, anyway. I have gout but since starting this new lifestyle, a beginning attack "disappeared" after my third day on the vegan foods. I'm keeping my eyes on the prize - my blood sugar is down from 168 to this morning at 129 (both are fasting bloods sugars) and my blood pressure is down to 121/82, very nice. And all this after one week (really six days) on vegan. Yesterday I ate two

sandwiches with sprouted rye bread, hummus, cabbage leaves, red onion, artichoke heart (packed in water) a couple of kalamata olives (fatty) and some capers. They were OUTSTANDING. I must say, the sandwiches are my favorite as well as the Amy's Minestrone soup in the can which tastes better than any canned soup I've ever had, bar none, even clam chowder. It's good to find at least two things I love so far.I'll keep looking for things to love to eat on this lifestyle. My biggest buggaboo is salt - I want salt on everything because I have not transitioned to loving the actual flavor of the bean or rice or quinoa plain. Maybe this will come in time. I use Bragg's but I still think it's salt.Peace outJennifer