“Each meal consisted of 100 × g rolled oat flakes and has been consumed as porridge, prepared with water. Fruits restricted to apples, pears, and berries and vegetables restricted to spinach and leeks were used as additives and added to the meal plans of the Control Group in the same amount. No salt, sugar, or sweeteners were added. Participants in the Control Group consumed two meals per day comprising bread and raw vegetables (breakfast and dinner) and one warm meal per day (lunch) instead of their habitual diet. There was a time interval of four hours between meals. During this time, participants were required to consume only unsweetened beverages.”
Interesting study you quote. I can easily stick to tha diet.Threw my salt shaker out years ago,don’t have sugar in the house, though I eat organic yogurt for dessert and it does contain a bit.
Decades ago, two nutrition books were published that helped me raise two healthy kids. “Food Is Your Best Medicine “ by Henry Bieler,, MD and “How to Live Longer and Feel Better” by Linus Pauling, who won two Nobel prizes . He writes about the efficacy of vitamins, especially Vitamin C. Oregon State University does ongoing research at the Linus Pauling Institute there.
Dr. Ax is smart about supplements, gets lots of info from Linus Pauling Institute. Sells his own brand. Pricey but terrific quality, available at his own web site and at upscale health stores. We have a few of those stores in Spokane.
Afterthought: Friend of mine went to see Dr. Bieler while he was still alive. He planned a special diet for her including his famous Bieler Soup. Weight fell off her body and she had far more energy.
Bieler’s Broth
Cook Time 30 minutes
INGREDIENTS
3-4 medium Zucchini, ends removed and chopped
1 pound String Beans, ends trimmed
3-4 stalks Celery, chopped
1-2 bunches Fresh Parsley (flat-leaf or curly), stems removed
4 cups Filtered water
INSTRUCTIONS
Place the water, celery, zucchini, and string beans in a pot and bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are green and tender (not mushy), about 15-20 minutes. Alternatively, you can steam the vegetables if preferred.
Add the fresh parsley and puree the soup using an immersion blender (or transfer to a heat resistant blender like a Vitamix in batches).