The best low-glycemic diet possible with raw,living, wild food: Annie and David Jubb's LifeFood Nutrition
Get wild about wild food!
For the ultimate low-glycemic diet that doesn't create advanced glycation endproducts because the food is living, or not excessively heated, and that was one of the first modern raw food teachings to include the most consciousness about wild, low-glycemic diet food and using food as medicine to cleanse the body, check out the LifeFood philosophy of Annie and David Jubb. This is the living vegetarian lifestyle that took living food a step further and that took raw food to the streets, helping everyday people immediately begin reversing their disease processes through a simple 14 day nutritional fast. It also incorporates all of Ann Wigmore's Living Food wisdom of cultured/fermented foods and blended foods, probably because it was David who taught it to her.
LifeFood is a term that was first used by Annie and David Jubb and has exploded onto the scene through their book LifeFood Recipe Book: Living On Lifeforce and through their communal education efforts. What made their philosophy and nutrition regimine so unique, original, and popular was that one, it included the awareness of wild, non-hybridized , low-glycemic diet foods, and two, that it included a completely original 7-14 day nutritional fast and gall bladder flush that they created. The fast cleanses the whole body in order to begin the LifeFood lifestyle healthy and toxin free. It is called a "nutritional fast" because you are not actually sustaining from food, but instead using food as medicine.
David Jubb,PhD,(Jubb's Longeveity NYC) was actually the first serious teacher I begin studying with and working along side after having met him through Juliano Brotman (Juliano's Raw Santa Monica) (Juliano also trained with David Jubb and provides this low glycemic diet at his restaurant). Training with both Juliano and David Jubb was how I began the raw living food lifestyle, doing several 14-day nutritional fasts, which included liver/gall bladder flushing and colon cleansing. I did a couple of these fasts a year for about 3 years until I felt really balanced and happy eating 100% LifeFoods. These fasts made me extra aware of how effective a low-glycemic diet can be for our overall balance. Fasting makes one ultra-conscious of the effects of foods. Jill Pettijohn, who became personal chef to Donna Karan , and became well known for helping her lose 40 lbs. and keep it off, also studied along side David at the same time I did. It was and is a great family-like environment of learning.
The Jubbs were the first to begin educating people about the need for consuming only non-hybridized, low-glycemic diet, wild foods. Wild plant foods are those that would still repopulate the earth once we were gone. Their life force and genetic strength is still strong and un-manipulated by man. Anything that can grow outside of a farmer's fence or garden, and as Jubb says: "fight the daily battle with mold, fungus, yeasts, pests, and animals," you know is a food with a good deal of genetic power and life force. Dandelion is a good example, and Jubb was the first to write about its power and use as a LifeFood, even suggesting it in place of wheat grass. Just think about how you can find dandelion growing just about anywhere around your yard; it is a very hardy plant with serious survival traits. This is what we should look for in wild food.
on the other hand, which are only found growing inside a farmers fence line, are cheap to produce, can be mono-cropped and picked early, ship well, and can be sold year round. But they are weak and bland compared to their wild counterparts unless made excessively sweeter, like hybridized pineapple, beets, and bananas. These high sugar examples are too high in sugar and create the hypoglycemic insulin effect in the body, in other words they are not low-glycemic diet foods. They aren't truly enjoyable either in comparison with a low-sugar, wild version. The flavorlessness of hybridized, oversized, mushy strawberries, mushy apples, and mushy, flavorless, tomatoes that all come from hybrid seed, are partly to blame for why people are driven to the junk food industry to try and find some flavor. In the LifeFood world, this Frankenstein produce made by man is not food.
Starches, the Insulin Response, and the Cornification of AmericaIn the Jubbs' LifeFood Recipe Book: Living On Lifeforce, they were also some of the first, at least in the vegan/vegetarian community, to write about starches and the insulin response , as well as the cornification of America well before Michael Pollan. Modern corn is a major hybrid that would not grow outside of a farmers fence, and corn planting steals the life from the soil and contributes to massive biological genocide from overuse of synthetic nitrogen fertilizers and pesticides.
When David Jubb gives public talks, he asks people to please start voting more with their dollar by purchasing organic produce, and never to purchase a product with corn or corn syrup, which is most things on the grocery store shelf today! Even beef has been raised on corn unnaturally.
I highly recommend their LifeFood Recipe Book for the ultimate low-glycemic diet and the best of healthy eating diets.It is written in an incredibly acessible way for everyone. Their book is simply an unmatched classic with timeless wisdom, and it contains the most enjoyable and healthiest cleansing/fasting system on the planet today, using food as medicine to cleanse the whole body naturally and enjoyably. Plus you'll be investing in a ton of great recipes!
Humans intoxicated with cooked-foods cannot appreciate the pure taste of wild fruits. For them, wild foods are not sweet enough, or, to the cooked food eater, carry a "weird" flavor. Adults especially, after a lifetime of feeding on cooked starch, cannot even appreciate the flavor of a wild blueberry without adding cream and/or sugar. These same people when they were children were probably very fond of the wild berries, eating the fruits straight from the bush.~Frederic Patenaude
"So the idea of the medical profession recommending a high complex-carbohydrate, low-saturated-fat diet is an absolute oxymoron. A high-complex-carbohydrate diet is nothing but a high-glucose diet, or a high-sugar diet. Your body is just going to store it as saturated fat, and the body makes it into saturated fat quite readily." ~Dr. Ron Rosedale
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