Kevin: So, Dr. Doug Graham. I would welcome you.
Dr. Graham: Thank you. It 's a pleasure. A real pleasure.
Kevin: For those who do not know exactly who you are probably very few, why do not you just a brief introduction of who you are and then turns off.
Dr. Graham: I'm Dr. Doug Graham. Doug Graham are right. I am a fan of health for 40 years. Not by choice at first, but I was standing on aPier on the beach one day, I was 16 and the concept of health hit me so hard that I could not deny it. I tried. I tried to ignore it. I stood on that bridge for an hour, and I'm not saying that God spoke to me or something, but could the idea of my head, which was to be the health of my pursuit. I had the decision, a sort of medicine, which eventually made to pursue chiropractic, and then finally got my doctorate as a hygienist, andan occupational hygienist. So I am a doctor of health and a doctor of chiropractic.
I have my bachelor's degree in sports science, physical education and health and nutrition. I worked as a gymnast for many, many years, both high schools and universities, teaching gymnastics, and later as a professional coach in gymnastics and trampoline. I trained on a set of national champions in the springboard.
Since I came out of chiropractic college in 1983 I worked to help peopleregain their health, do not really pay much attention to that chiropractic, even though I have a private practice for 20 years. I have my training in nutrition that interest me as the seventh class, he said, when my health teacher in seventh grade only caught my reference. I really do not know why he did it, but it did. And from that moment I was only pursuing nutrition.
So I went to a college vegetarian, vegan and left shortly after college when I was in my mid-20sswitch, which today would be like a raw diet. We really do not have this name for them at that time. But when I was 30 I was already looking like all raw vegan, and said with all the Heads of State and Government on how to know that not all five of them. And they pursued, and she said: "We know nothing about being a vegan athlete. We know how to help patients heal." And I go, "Yeah, I figured out how to do the same. Limit your intake of calories and give them plenty of rest andSick people understand. But how can we get the athletes to improve their performance? "And I asked around and eventually the only answer I are congruent, and the only logical answer I received was" raw food, raw food, raw food. Look at the raw food. You will see a performance improvement . "
I followed the science behind the sport, who discovered the principles and chairs where the application started on nutrition and exercise science at the vegan diet raw landon 80/10/10 in 1986, but has coined the phrase, in fact, to almost 15 years later. It 'was then that I started from developing to explain, is the terminology and application, and so I could be a program that people could understand enough to understand why this specific application of the raw food work so well little old ladies, world-class athletes to individuals seeking to restore their health, all people with health conditions, people who are already in good health, butwant to feel better? Why it works on any calories? And, essentially, because it is a species-specific diet, working for our species, and then only as to clear and apply to every single person, because we all have specific preferences.
So it's a growth process was quite a growth process, a learning process. I enjoyed working the Sickest of the Sick, and well east of the well, the strongest form, and help them improve. In essence, whatWhat I do is help people improve their health so they can do what they do elsewhere at a higher level.
Kevin: Exactly. So let's home. There is much to cover. I want to start your learning path. Who are you learn more? And you also mentioned the first off-camera that the raw food movement is now far from new, it was actually pretty great for what it is. And explain why and explain what you learned from it and then how to synthesize what you learned, what inYou have now.
Dr. Graham: This is a good question. I believe in mentoring. I walk to some of the great masters of world health, hygiene, sports science Sat I'm lucky, good teachers, the raw food movement as well, at least. I count on all leaders, as my friends and see how each of them as I can. But they are also well prepared to go back and read the story. I grew up with the gift of an avid reader and a bitfast reader, so I can cover a lot of ground. So I've come a long way when the letter is, in relation to the science of raw food, raw food philosophy and the art of raw food. And I would count all the authors soon, at least some teachers grade. I sat at the feet of Dr. Keki Sidhwa for quite a long time and had to explain something of the history of the movement first. He has been involved so far, almost 60 years, very quietly, as in England. And certainlyListened to the huge amount of great influence, Dr. Vivian Virginia Vetrano, whose specialty is cell physiology, but also from 20 year life, a raw foods for 20 years, almost 80, and count as a good friend . But I studied as much as I can, in fact, over the years and continue to learn to read easily and on, and enjoy the fact that to keep the insights coming.
Yes, it was the first movement 100 years ago, much bigger than it is today. It 'came and went in a flash, if the word "germs"was introduced. success, doctors and people to scare food from raw materials, and said: "Cook it all. Cook your tomatoes before you eat, you cook your apples before eating. germs. It is interesting that people fall for something like that, if fully and you never, ever eat a tomato that was bad to see if it was before. You may feel. If you touch and feel and smell bad and smell bad, and if you look over the information isbefore eating and hopefully you'll see the color or texture or something. But if it gets past all that and still has in his mouth, spat it out immediately and go, 'Oh, this is bad. "But if you cook the tomatoes, the tomatoes and put that bad in tomato sauce, and is set to something different, you must eat very probably wrong. This is where you get to the expression:" It must be something I ate were. "Whereas if you eat whole, fresh, ripe, rawBio-plants, simple, as it turned out the tree or shrub or vine, the bad food does not come along all that evidence first. So you do not need really need to have the same germs that concern, that if you are cooking food. Cooking food can take the bad food and present it as if it was good.
