Dr Joel Fuhrman Quotes

You cannot buy your health; you must earn it through healthy living.

The self-healing power of the body is often overlooked because it is rarely given a chance to act in a world that expects the quick fix.

The power of the body is as evident as green grass, rainy days, and sunshine. It is by no means a mystical power: it arises from the same exceptional intelligence that produced you out of two microscopic cells and that heals your wounds when you are injured. It is the same set of natural human characteristics that allows you to eliminate waste or to “lose weight” when you change your diet. It is the same innate ability that allows an exhausted individual to go to bed (without eating) and wake up vibrant and full of energy for another 16 hours.

As Dr. Fuhrman shows us, the right nutrients can turn on these abilities, while the wrong nutrients—which are all too common in the standard western diet—can leave these abilities buried forever. The most amazing results, however, come when the body is given a complete rest from the work of digestion and assimilation of food.

Therapeutic fasting accelerates the healing process and allows the body to recover from serious disease in a dramatically short period of time. In my practice I have seen fasting eliminate lupus and arthritis, remove chronic skin conditions such as psoriasis and eczema, heal the digestive tract in patients with ulcerative colitis and Crohn’s disease, and quickly eliminate cardiovascular diseases such as high blood pressure and angina. In these cases the recoveries were permanent: fasting enabled longtime disease sufferers to unchain themselves from their multiple toxic drugs and even eliminate the need for surgery, which was recommended to some of them as their only solution.

DR. FUHRMAN’S FAMOUS ANTI-CANCER SOUP SERVES 10 ½ cup dried split peas ½ cup dried beans (can use any variety) 4 cups water 4 medium onions chopped 6–8 medium zucchini, cut into 1-inch pieces 3 leek stalks, coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 5 pounds carrots, juiced (5–6 cups juice; see note) 2 bunches celery, juiced (2 cups juice; see note) 2 tablespoons Dr. Fuhrman’s VegiZest or Mrs. Dash 1 cup raw cashews 8 ounces fresh mushrooms (shiitake, cremini, and/or oyster), chopped Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes. Add the onions, zucchini, leeks, and kale to the pot. Add the carrot juice, celery juice, and VegiZest. Simmer until the onions, zucchini, and leeks are soft, about 40 minutes. Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale in the pot. Using a high-powered blender or food processor, blend the soup liquid with the cashews. Return the creamy mixture to the pot. Add the mushrooms and simmer for 30 minutes, or until the beans are soft. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup.

website, DrFuhrman.com

Therapeutic fasting goes back thousands of years, of course, and was long regarded by doctors as being more appropriate for philosophers than physicians. Researchers, however, have investigated what occurs when the body takes a short break from nutrients. They have studied the biochemical events that occur in the bloodstream, in the joints, in the fat tissues, and in the brain, and have found astonishing results.

Dr. Fuhrman is the research director of the Nutritional Research Foundation. He is the author of several books,

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The best bet for overall health is to significantly limit or eliminate all types of meat—red and white. Dr.

Dr. FUHRMAN’S NUTRIENT DENSITY SCORES Kale 100 Watercress 100 Collards 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Asparagus 36 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates/pomegranate juice 30 Carrots/carrot juice 30 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia (avg) 25 Red grapes 24 Cherries 21 Tofu 20 Lentils 14 Cantaloupe 12 Beans (all varieties) 11 Plums 11 Walnuts 10 Iceberg lettuce 10 Pistachio nuts 9 Cucumbers 9 Green peas 7 Almonds 7 Cashews 6 Avocados 6 Apples 5 Peanut butter 5 Corn 4 Bananas 3 Oatmeal 3 Salmon 2 White potato 2 Skim milk 2 Whole-wheat bread 2 Olive oil 2 White bread 1 Chicken breast 1 Eggs 1 White pasta 1 Ground beef (85 percent lean)–4 Low-fat cheddar cheese–6 Potato chips–9 Cola–10

DR. FUHRMAN’S FOOD PYRAMID In a food pyramid, the foods that are consumed in the highest quantity are placed at the base. However, the traditional American food pyramid

Jill’s story is typical of those of so many other suffering individuals: My lupus story began in 1992, when I was thirty-two years old. I had experienced severe joint pains, fatigue, and a red facial rash. The blood tests came back specific for lupus. At first I thought this was good news—a diagnosis, now we can do something about it. Well, I was then told there is no cure and I would have to live with it and take medication for the rest of my life. I was even told by the rheumatologist that I might die from it. Even with the medications, I had a constant low-grade fever, low energy, a bright red face, stiffness, and joint pain. I could not accept this death sentence and a life dependent on toxic drugs. I researched everything I could find about this disease and tried changing to a vegetarian diet and alternative medicine with some degree of success. I lived in Virginia and took a train trip up to New Jersey to visit Dr. Fuhrman. I was convinced to take the next step to regain my health and decided to adopt a healthier, “whole foods diet” and do some fasting. Soon I felt like a teenager again; my face was cool and white for the first time in years, my joints felt great, and I had lots of energy. I lost a little weight and looked great. I went back to visit my rheumatologist, who was on staff at a teaching hospital. I just knew he was going to be interested in my story and recovery from lupus. When I started to tell him of my experience and my newfound good health, he wrote “spontaneous recovery” in the chart. I was shocked. He was not the least bit interested in hearing the details of my recovery, and practically walked out of the room when I started to explain what happened. Now, nine years later, I remain free from the symptoms of lupus. Lupus is no longer part of my life. I play tennis and compete on a local team. No one who knows me today would ever guess that I used to be in so much pain that I couldn’t even shake someone’s hand.

Dr. Fuhrman’s Famous Anticancer Soup Serves: 10 1 cup dried split peas ½ cup dried adzuki or cannellini beans 4 cups water 6 to 10 medium zucchini 5 pounds large organic carrots, juiced (6 cups juice; see Note) 2 bunches celery, juiced (2 cups juice; see Note) 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 1 teaspoon Mrs. Dash no-salt seasoning 4 medium onions, chopped 3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 1 cup raw cashews 2½ cups chopped fresh mushrooms (shiitake, cremini, and/or white) Place the peas and beans and water in a very large pot over low heat. Bring to a boil, and reduce heat. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest, and Mrs. Dash. Put the onions, leeks, and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot. After at least 10 minutes, remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer until the beans are soft, about 2 hours total cooking time. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup. PER SERVING: CALORIES 296; PROTEIN 14g; CARBOHYDRATE 49g; TOTAL FAT 7.5g; SATURATED FAT 1.4g; SODIUM 172mg; FIBER 10.2g; BETA-CAROTENE 16,410mcg; VITAMIN C 90mg; CALCIUM 178mg; IRON 4.8mg; FOLATE 203mcg; MAGNESIUM 151mg; ZINC 3mg; SELENIUM 10.1mcg

Dr. Joel Fuhrman reports that over 90 percent of his patients who were on insulin at the time of their first visit, were taken completely off their medications within the first month!