The 80/10/10 Diet Author: Douglas N. Graham | Language: English | ISBN:
1893831248 | Format: EPUB
The 80/10/10 Diet Description
About the Author
Dr. Douglas Graham, a lifetime athlete and twenty-seven year raw fooder, is an advisor to world-class athletes and trainers from around the globe. He has worked professionally with top performers from almost every sport and every field of entertainment, including such notables as tennis legend Martina Navratilova, NBA pro basketball player Ronnie Grandison, track Olympic sprinter Doug Dickinson, pro women's soccer player Callie Withers, championship bodybuilder Kenneth G. Williams, Chicken Soup for the Soul coauthor Mark Victor Hansen, and actress Demi Moore. As owner of a fasting retreat in the Florida Keys for ten years, Dr. Graham personally supervised thousands of fasts. He was in private practice as a chiropractor for twenty years, before retiring to focus more fully on his writing and speaking. Dr. Graham is the author of many books on raw food and health including The High Energy Diet Recipe Guide, Nutrition and Athletic Performance, Grain Damage, Prevention and Care of Athletic Injuries and The 80/10/10 Diet. He has shared his strategies for success with audiences at more than 4,000 presentations worldwide and is recognized as one of the fathers of the modern raw food movement.
- Paperback: 348 pages
- Publisher: FoodnSport Press; 1 edition (November 15, 2006)
- Language: English
- ISBN-10: 1893831248
- ISBN-13: 978-1893831247
- Product Dimensions: 9 x 6 x 1.1 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
-2 updates follow original review-
[Original Review]
This is a very interesting book, and I am extremely glad it has been written. The strange sounding title refers to the name of an eating plan that derives 80% of total calories from carbs as found in fruit, and 10% each from fat and protein, and does so within a raw vegan framework. Graham's opinion is that this is the optimum and natural diet for human beings and therein lies the premise of this book, and he spends the next 300+ pages convincing the reader why this is so.
To accomplish this, Graham uses mostly common sense arguments and scientific analyses. The former are more effective here, and he peppers the text liberally with them. The combination is a very convincing mix, and I felt ready to dive into a pit of bananas before I had read too far. By the time Graham describes how eating a high-fat diet stresses the adrenals I was both fascinated and reflecting in horror on my past dietary sins.
There are 348 pages here; 170 of them are essay in chapters, and the balance goes to sample menus, nutrient breakdowns, portion equivalents, testimonials, faqs, and so on. These miscellaneous parts do not come across as filler, even the perhaps overly lengthy testimonial section. Graham's writing style is clear and though he engages in repetition at times (for instance when talking about fat and blood sugar) the flow is mainly undisturbed. The end feeling I had was that it was very intelligently laid out and well done. I also appreciate that he doesn't try to sell you anything. (see Dr. Robert Young's books for an example of that!)
I really don't have much to criticize here, I did wonder what stripe of doctor "Dr.
I read this book on the recommendation of an alternative health doctor, and it was like an epiphany! I started to apply its principles and in just one month I lost 20 stubborn pounds, my bad cholesterol dropped 25 points, my blood pressure went from a whopping 180 over 120 to 135 over 80, my chest palpitations have stopped, my tumor markers (for previous breast cancer) went down to normal levels, I am 2 dress sizes lower, I have more energy, my mood is always happy, I LOVE eating this way! I don't miss meat or cheese or grains at all! They make me gag now because I know they previously brought me to the brink of death! Literally!
Now I live on fresh fruits and veggies from the farm stand and make all kinds of neat salads, my own fresh dressings, I add a few nuts daily (but without any added salt or oil) like pine nuts in my salads, or crushed almonds on celery sticks, etc. My only "cheat" so far is once or twice a week I add one cooked baked Yukon Gold potato, which is the best tasting potato in the world, but add no butter, sour cream, or salt to it, and don't even miss the spices; it tastes best plain. Most plant based foods do, only we've been so used to ruining their tastes with unnatural fats, salts, sugars, condiments, and other additives.
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