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In to Out: Living Raw

August 8, 2011
A diet rich in soy and whey protein, found in ...

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In to Out has started and we are on to nutrition, beginning with raw food specialist Marchell Williams. Here we will discuss the parameters in which raw food is prepared and the benefits of incorporating raw nutrition.

Please remember:
1) ***Our intention, through this series, is to help others to live a whole life in a healthy manner – not to treat any condition. **
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Food for Your Soul

Speaking with Marchell Williams about raw foodism is like going to the best pep rally EVER; and how couldn’t she be so excited, she lives near Disney Land in Orange County. She is owner of Do It in the Raw Living & Organic Garden and is on full throttle for living a healthy lifestyle ‘In the Raw’ over 99% of the time (there has to be room for the occasional French fry). Ms. Williams loves to travel; her career as an educator has extended beyond the classroom to kitchens across southern California-one student at a time, teaching others how to prepare wholesome, living fare that dazzles the taste buds. Turns out there are significant benefits to raw cuisine, and the recipes are nothing short of gourmet.

Where are you located? Orange County, near Disney Land.

How long have you been a raw foodist? I would say my diet is 99% raw, I do falter every now and then because I may want a piece of bread. I became a raw foodist when I was forced to by my health last year. After 3 colonoscopies at the age of 47, I had undergone procedures to remove an extremely large cancer-bearing polyp in my rectum. So at the age of 47 I was another Farrah Fawcett on my way to a quick and very painful death.

As far as colonoscopies go, you get one every 10 years beginning at the age of 50. After each colonoscopy, the polyp was removed but it returned with a vengeance. I called it ‘The Serial Killer in My @$$’. This thing was alive, the quality of my life was horrific, and I’d lost control of my bowels. It was just awful. Irritable Bowel Syndrome (IBS) and colon cancer runs in my family, what we call ‘Adam’s Curse’ on my mother’s side. And so I just took it as the norm, or getting older. Although I had been a vegetarian since I was 16 years old and cognizant of my food choices, I still have a genetic predisposition to this type of thing. Then one day I sat down to a potluck dinner next to someone I’d met maybe once or twice, click here for the complete interview

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