Gary Null - The Healing Foods Cookbook: Vegan Recipes to Heal and Prevent Diabetes, Alzheimer’s, Cancer, and More

Special editions can also be created to specifications. For details, contact the Special Sales Department, Gary Null Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or . Gary Null Publishing is an imprint of Skyhorse Publishing, Inc. Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file.

ISBN: 978-1-5107-0520-3 e-ISBN: 978-1-5107-0521-0 Cover design by Jane Sheppard Printed in the United States of America Table of Contents Introduction T he inspiration to write this cookbook stems from the more than forty years Ive spent in public health as a nutritionist, dietician, professor of nutrition, and research scientist in anti-aging medicine. Throughout the decades Ive devoted to studying nutrition, I have found one diet that consistently supports good health for the long term. I like to call it the Living Foods Diet. The Living Foods Diet is a plant-based, whole foods regimen that emphasizes fresh and unprocessed organic foods. It is high in fiber and enzymes, moderate in protein and healthy fats, and abundant in healing nutrients. Even though some of the foods may be cooked, they are cooked at a temperature that is low enough to maintain the nutritional integrity of the food.

The Living Foods Diet is also rich in superfoodsnutritional powerhouses like pomegranate, acai, goji, mangosteen, spirulina, and chlorella. Superfoods are packed with high amounts of phytonutrients, chlorophylls, and antioxidants, all of which help to slow the aging process, repair DNA, boost immunity, and detoxify the body. Most cookbooks on the market today feature recipes typical of the Standard American Diet: high in animal protein and simple carbohydrates, which can form cancer-causing heterocyclic amines or acrylamides, respectively, when cooked at high temperatures. The inclusion of sugar, wheat, eggs, dairy, meat, salt, and trans fats in conventional recipes goes far beyond what our body can possibly benefit from and metabolize. Americas love affair with pro-inflammatory, sugars, fats, animal proteins, preservatives, additives, and high-temperature cooking has given rise to an abundance of food that may taste good but brings devastating health consequences. Historically, people have thought of healthy food as boring and uninspired, offering little more than rice and beans with apple juice and a few carrots.

People didnt expect to eat gourmet and exciting healthy food, and for years, they didnt. I know this because in 1972 I opened the first gourmet vegetarian restaurant in America, The Fertile Earth, at 108th Street and Broadway in Manhattan. Back then, many vegetarians feared they wouldnt get enough protein. This is because we have been indoctrinated to think that protein is the most important nutrient, despite the fact that most Americans daily consume two to three times more carbohydrates, sugars, and protein than the ideal amounts. As rates of chronic degenerative disease rise around the country, its more important than ever to dispel the myths surrounding a plant-based diet and get people excited about choosing foods that truly can be both nutritious and gourmet. Having counseled tens of thousands of individuals, lectured before millions of people, and conducted more than thirty health support groups for thousands of participants, I have witnessed the extraordinary restorative power of the Living Foods Diet.

This same diet has formed the basis of the lifestyle protocol Ive given to all the people who have come to me seeking health advice. Regardless of whether they were dealing with arthritis, obesity, cancer, or any other illness, the Living Foods Diet was the regimen they followed. Each of the recipes in this cookbook were served at a series of my health retreats over the last few years. Weve witnessed people make remarkable improvements in their health by eating these foods, including individuals going from diabetic to nondiabetic and reversing the symptoms of autoimmune disease. To make this cookbook even more beneficial, Ive included specific nutrient supplementation protocols for some of the most important health issues facing Americans today: diabetes, cognitive diseases, obesity, pain, cancer, allergies, and aging. Recent reports indicate that about half of all adults in America are either prediabetic or diabetic.

Meanwhile, more than 500,000 Americans die from cancer each year, and tens of millions more contend with debilitating allergies. We are also in the midst of an epidemic of neurodegenerative diseases such as dementia, Parkinsons disease, ALS, multiple sclerosis, and Alzheimers disease. Obesity rates have reached frighteningly high levels, with four out of ten American adults and two out of ten American children falling into the category of obese. The baby boomer generation is struggling with a host of age-related conditions such as pain, fatigue, insomnia, menopause and memory loss. The incidence of depression and anxiety disorders has similarly reached record highs, affecting tens of millions of young, middle-aged, and elderly people. All of these conditions are given special attention in our targeted protocol sections, which include testimonials from people who have experienced the life-changing benefits of eating a Living Foods Diet and following these protocols.

My last cookbook, the Anti-Arthritis, Anti-Inflammation Cookbook , received a tremendous response after it was released in 2013. This proved to me that people are hungry for creative plant-based cuisine that supports their health and healing. With this book, youre getting even more delicious recipes, more transformative lifestyle guidance, and more empowerment to live well. The Living Foods Diet is about bringing vibrant, invigorating energy into your life, and thats what youre going to find in each and every bite. Glossary of Vegan Ingredients Amaranth : A high-protein grain native to Central and South America that has more fiber than wheat and rice. The grain was grown for nearly eight thousand years until it virtually disappeared for reasons unknown, in the early 1500s.

Renewed interest in this tasty grain has revived its cultivation. Barley : A grain often lower in fiber than other grains, but one of the easiest to digest. Its tough outer hull makes barley almost impossible to cook and is removed in a process called pearling. Basmati rice: A variety of rice grown in India that has a distinctive nutty flavor and comes in both brown and white varieties. Cardamom : An East Indian plant whose seeds are used to produce a ground powder for a distinct Asian flavor. Carob powder/Carob chips : Carob is the seedpod of the Mediterranean evergreen tree.