by natalia | Apr 22, 2013 | Health & Wellness
Article from The New York Times
By VANESSA GRIGORIADIS
DIANA KOEN had a really bad day on Tuesday. She put in eight hours as a mortgage broker at a Midtown firm before spending an hour and a half stuck on the subway, and by the time she reached home it was dark. The garbage hadn’t been collected in front of her garden-level apartment, leaving a foul smell, and her daughter didn’t feel like taking the dogs for a long walk.
On top of all that, she hadn’t eaten anything solid for five days.
But as she waited for an apple-chard juice at Quintessence, a raw-food restaurant in the East Village, Ms. Koen, a slender blonde in her early 40’s, seemed blissful. The reason for her serenity, she said, was the fast – her first. For the past 48 hours, this former Zone-bar-gobbling carnivore had subsisted on a diet of fruit juice and vegetable juice, and for three days before that had consumed nothing but a mixture of water, squeezed lemons, Celtic Sea salt and honey. ‘’Not eating really hasn’t been a problem,’’ she said. ‘’I haven’t even been hungry. One time I was. But I ate a pinch of bee pollen, and it went away.’’
While millions of high-fat, low-carb devotees are gorging themselves on steak and butter, a small group of the body-conscious have opted to eat nothing at all. In the name of detoxifying their polluted bodies, these new believers – including mortgage brokers like Ms. Koen, fashion designers and Manolo-obsessed socialites – have joined a fasting corps formerly made up of the devoutly religious, raw-foodists and the chronically ill. They say 4 to 30 days or more of a regimen of fruit and vegetable juices, herbal teas, blended soups and laxatives can cure what ails them – whether it’s an excess of weight, a pasty complexion or the vague stresses of everyday life.</span>
Stephanie Paradise, an owner of the New Age Health Spa in Neversink, N.Y., has catered to fasters since the 1980’s. ‘’It used to be that people who came in to fast talked about weight loss,’’ she said, ‘’but these days that’s just not said.’’ Now it’s about ‘’detoxing the mind, body and spirit.’’
Ms. Paradise said business in the spa’s fasting program has doubled since 1999. The Tree of Life Rejuvenation Center in Patagonia, Ariz., run by Gabriel Cousens, a fasting guru, has had a similar increase. The We Care Spa in Desert Hot Springs, Calif., frequented by celebrities like Liv Tyler, Ben Affleck and Courtney Love and breathlessly covered in women’s magazines, is booked through October, ‘’something that never happens in the summer in the desert,’’ said Rory Legacy, the manager. The cost can run to $3,484 a week – to not eat.
Fashionable fasters have inspired a cottage industry in upbeat literature, including reprints of classic tomes like Arnold Ehret’s ‘’Rational Fasting’’ (1914) and ‘’The Complete Idiot’s Guide to Fasting,’’ published last year. In one early standard, ‘’The Miracle of Fasting,’’ Paul and Patricia Bragg said ‘’fasting is easier than any diet’’ and called bleached flour the ‘’staff of death.’’
There are also nutritional consultants who coach fasters, appealing to vanity as much as to purity. One of them, Natalia Rose, organizes four-day fasting weekends for women, packing the days with massages and reflexology treatments. For inspiration she might take them to Barneys to remind them what it’s all for. ‘’We’ll create a whole fall wardrobe with them,’’ she said, ‘’so they’re focused on Narciso Rodriguez, not what they’re putting in their stomachs.’’
by natalia | Apr 22, 2013 | Health & Wellness
Stomach Acid and Detox Symptoms, Gaining Weight When Underweight (August 22, 2011)
Hi Ana,
I recently bought The Raw Food Detox Diet and read it with great interest. I have food allergy/sensitivity/intolerance and found that your suggestions of the unique “sequence to eat food” very helpful. It definitely helps me to identify the food that causes gas or diarrhea. Is there a good book to read about the topic above (IBS & sensitive GI system) and for weight gain? We would like to know more about gaining weight, not losing it.
Duyen and Tom
Hi Duyen and Tom,
Thank you for your email. Natalia’s methods of detoxifying the body address both weight loss and weight gain. When the body is clean it will achieve a cellular perfection that is reflected on the outside. This lifestyle balances and harmonizes the systems of the body to bring it to its ideal. If you have always been underweight the cleansing process will help you to achieve this balance, and if you have lost weight during the cleansing process stay patient.
During the process of deep cleansing and detoxification many men and women find that they have become leaner than they would like. This is part of the process for some people, and it doesn’t mean you will always stay so gaunt. When the body is flushing out so much old toxic matter it goes through a transformation. Some people hydrate so much waste that they feel a little bulky temporarily, and some people are able to release so much that they feel too small.
For weight gain you can embrace all of the sprouted grain products like the Ezekiel breads, and the Alvarado Street Bakery breads and tortillas. You can use raw nuts and raw nut butters, and plentiful avocado salads. Lydia’s Grainless Apple Cereal is perfectly combined and is delicious with fresh sliced bananas and coconut water. You could also use almond milk, or even water with stevia.
The following is one of my favorite recipes (taught to me by Natalia):
• 4 tbsp of raw sesame tahini
• 1/4 cup of water
• 2 cloves raw chopped garlic
• 1 small nob of raw peeled and diced ginger root
• dash of nama shoyu soy sauce
• stevia to taste
Blend these ingredients in a high-speed blender until creamy and pour over your favorite green salad. I like to follow this salad with the following desert:
• 2 heaping spoonfuls of raw almond butter
• 2 heaping spoonfuls of carob powder
• 1 bunch of baby spinach
• stevia and nutmeg to taste
Blend these with ice to make your own creamy green slushy.
Love,
Ana
Natalia, thank you for the books and the advice in them. I started the raw food diet about a week ago. I’m a Level 3 (borderline 4) and have severe stomach issues. Some of the raw fruits are making my acid worse 🙁 but I am keeping my chin up about the others. However, I feel sicker and worn out, no energy and my sinus problems have exacerbated. I am assuming it is part of the detox, but any recommendations for what to do or when it gets better?
Thank you, Joanna
Hi Joanna,
Thank you for your email. I am sorry to hear you are feeling poorly! There may be more than one issue making your detox so intense.
First, I highly recommend that you read Natalia’s Detox4Women. I suspect that you probably have an intestinal yeast overgrowth and eating anything too sweet or starchy will aggravate the problem (even raw fruit and sprouted grain breads can be a problem). Sugars and starches feed yeast growth, and active yeast makes a true detoxification impossible. Detox4Women outlines a very simple approach that will be the most effective for you. Riding your body of yeast and fungal growth is essential.
Overconsumption of fruit is also making things hard on you. It will hydrate and mobilize a lot of old waste that may be too much for your body to move all at once. And then when you have more fruit, it awakens more waste and hits a road block. This creates gas, and the reverse pressure backup you are feeling when your stomach acid comes up.
A good colon-hydrotherapist would be able to move some of the waste that you have already hydrated and mobilized that needs to come out. And then using the Detox4Women approach would be the perfect approach for you.
Love,
Ana
by natalia | Apr 22, 2013 | Recipes
• 4 Cups Raw Corn Kernels
• 1 Cup Broccoli Stems Diced
• 2 Scallions Diced
• 1 Clove Garlic Minced
• 1 Thumb sized Ginger Minced
• 1 Tablespoon Shoyu
• 1 Teaspoon of Sesame Oil (just for a hint of taste)
• Juice of 1 Med Lemon or Brown Rice Vinegar
• Salt, Pepper to taste
This is awesome to eat as a wrap with some Red or Green Leaf Lettuce, Asian Style! You can add chopped avocadoes and some shredded carrots on top and it becomes incredibly satisfying!
by natalia | Apr 22, 2013 | Recipes
• 4 Cups Raw Corn Kernels
• 2 Vine Ripe or Plum Tomatoes Diced
• 1 Cup Fennel Diced
• 1/2 Small Red Onion Diced
• 1 Clove Garlic Minced
• 1 Handful Chopped Basil
• Juice of 1 Med Lemon
• Salt, Pepper to taste.
Optional add ons:
• 1 Teaspoon Fresh Oregano Finely Diced
• 1/2 Cup of Red or Green Bell Pepper Diced
Same concept as above but add fennel and substitute cilantro for basil!
by natalia | Apr 22, 2013 | Recipes
• 4 Cups Raw Corn Kernels
• 2 Vine Ripe or Plum Tomatoes Diced
• 1/2 Small Red Onion Diced
• 1 Clove Garlic Minced
• 1 Handful Chopped Cilantro
• Juice of 1 Med Lime
• Salt, Pepper to taste.
Optional add Ons:
• 1 Teaspoon Jalapeno Finely Diced (use more or less depending on the heat)
• 1/2 Cup of Red or Green Bell Pepper Diced
• Handful of Sliced Radishes
Let this marinate for ten minutes and enjoy straight from the bowl or to make it heartier, throw it on top of some fresh greens like romaine lettuce with a chopped avocado.
by natalia | Apr 22, 2013 | Recipes
• 4 red bell peppers, roasted and roughly chopped*
• ¼ cup sun dried tomatoes
• 2 plum tomatoes, chopped
• 2 garlic cloves
• ¼ tsp dried oregano
• 1 pinch of crush red pepper flakes
• Fresh basil, chiffonaded
• s/p to taste
Put all ingredients in a food processor and pulse. Keep it rustic and chunky.*You can grill the whole red peppers over a gas flame until charred evenly on all sides or remove core and put under a broiler till charred, skin side up. Just keep an eye on it and remove when skins start to blacken. Remove skins before chopping.
This sauce is so versatile. Keep it rustic, serve on a zucchini round, add an avocado slice & a torn basil leaf and it makes an elegant appetizer. Add more tomatoes to thin it out and serve as a Romesco sauce over raw zucchini spaghetti, adding olives and capers for more zing. Or for a heartier dish, serve over steamed spinach or broccoli. You can melt raw goat cheese on top if that is part of your repertoire. I personally love it over steamed cauliflower with fresh oregano!
by natalia | Apr 22, 2013 | Recipes
• 1 head romaine, finely chopped
• 2 plum tomatoes, small diced
• 1 green bell pepper, small diced
• ½ red onion, small diced
• ½ cup kalamata olives, chopped
• 1 handful parsley, chopped
• 1 lemon, juiced
• 1 tsp dried oregano or zaatar
Optional: goat feta, cubed
Toss all ingredients together.
by natalia | Apr 22, 2013 | Recipes
• 1 lg seedless cucumber (or use several kirbys, Persians, etc…if using waxy cucumbers, peel the skin)
• ½ medium red onion, small diced
• 1 tsp dill, chopped
• 1 lemon, juice
• s/p to taste
Toss all ingredients together.
by natalia | Apr 22, 2013 | Recipes
• 4 medium roasted beets, cubed**
• ½ medium red onion, small diced
• 1 clove garlic, minced
• 1 tsp thyme, picked off sprigs
• ½ grapefruit, juice and zest
• s/p to taste
Toss all ingredients together.
• Want this recipe raw? Substitute roasted beets for raw shredded or julienned beets for easier absorption of marinade.
• Wrap whole beets, skin on with tinfoil, in preheated 400 degree oven for 45 min to 1 hour or till soft when pierced with knife. To remove skins easily, throw the warm beets in paper bag and rub the bag till skin slides off.
by natalia | Apr 22, 2013 | Recipes
• 4 carrots, sliced (1/8 inch on a diagonal works best)
• 1 clove garlic, minced
• 2 tbsp parsley, chopped
• 1/8 tsp smoked paprika or regular paprika
• 1 lemon, juice and zest
• s/p to taste
Salt the carrots and let sit for half an hour or more. Rinse off salt and add rest of ingredients.