The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit and Planet
The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit and Planet
Author: Susan Schenck, LAc, MTOM with Victoria Bidwell, Ph.D., Ed.D.
Website: http://www.livefoodfactor.com/
Reviewed By: Anne Holmes for the NABBW
At over 650 pages, this is an encyclopedic book. The title is certainly accurate! You\’ll find it is divided into four main sections, plus seven appendices and a bibliography, resource guide and an excellent glossary. Thankfully, there is also an index!
I really enjoyed Chapter 12, “Modern Day Leaders of Raw Foodism.” While I had not been a convert to the raw food lifestyle when I began the book, I found these leaders\’ stories fascinating. As one example, consider the story of Rev. George Malkmus.
According to Schenck, he\’s a Baptist preacher who was diagnosed with colon cancer in 1976 at the age of 42. Having lost his mother to the recommended chemotherapy, he was determined to find another cure. Another minister friend told him about the raw food diet, and while he thought it sounded “too simplistic,” he decided to give it a try.
Amazingly, not only did his cancer go away, “but also every other minor medical complaint he\’d had for years, including hemorrhoids, hypoglycemia, allergies, sinus problems, high blood pressure, fatigue, pimples, colds, bouts with flu, body odors and even dandruff.”
This was, to put it mildly, a life changer for Malkmus, and as a result he wrote two books, “Why Christians Get Sick,” and “God\’s Way to Ultimate Health.” Additionally, he founded Hallelujah Acres, a healing and educational center.
He now eats an 85% raw vegan diet and remains cancer-free. He claims other pastors who have convinced their church members to adopt this diet claim they never have to pray for people\’s illnesses anymore!
I also found the fourth section, “Raw Passage: Your Journey to Raw Life,” quite interesting – especially chapters 19 and 21. Chapter 19 is an excellent compendium of frequently asked questions on the raw food lifestyle, while chapter 21 offers over 40 pages of recipes, plus sample menus for a week.
Another not to be missed section is the resource guide in one of the appendices – I loved the section on raw restaurants by state – and found there was even a list of raw chains and franchises.
