Dear Raw Food Community,
Raw Food Doctors? Rick and Karin Dina, D.C. will be teaching their Foundations of Raw Food Nutrition? class in 3 northeastern locations in mid to late October, including West Haven, CT, Quincy, MA, and New York, NY, on October 18, 19, and 25 respectively. Please see the course description, outline, and registration information below.
Foundations of Raw Food Nutrition? is a 6 hour, one-day course designed to provide a solid framework for the understanding and real world application of whole food, vegan, and raw food nutrition. This class is presented from a scientifically-based, yet user-friendly perspective. People of all knowledge levels can benefit from the topics and concepts that will be presented in this class.
Foundations of Raw Food Nutrition? is a great course for beginners who want to learn how to create a stable foundation for success in implementing powerful and sustainable food choices, helping to propel them toward the greater expression of vibrant health and vitality. Those with more knowledge and/or experience with raw food nutrition will appreciate the solid rational framework this class provides, by helping organize fragmented and often contradictory bits and pieces of nutritional knowledge into a cohesive, results-oriented model. Additionally, friends and family you may wish to invite will appreciate the down to earth, non-judgmental, common sense approach this course offers. Each student will receive a comprehensive set of class notes that follow along with the power point presentations.
? We begin with an examination of different major food categories for vitamin, mineral, and calorie density, phytonutrients and antioxidants, total fat content, saturated vs. unsaturated fats, trans fats, pro-inflammatory vs. anti-inflammatory fats, cholesterol, protein, carbohydrates, fiber, and more.
? The importance of each of these nutritional components will be clearly explained and then analyzed. We will look at the nutritional components objectively, without the influence of marketing. Did you know that calorie per calorie, strawberries, for example, are a better source of iron than meat? And did you know that some cuts of meat that claim to be "95% fat free" actually have 50% of their calories from fat, much of which is saturated? Come learn how to never be fooled again!
? An overview of the results of 9 major studies from the peer-reviewed scientific literature that support the benefits of a diet based on whole natural plant foods will be presented. This includes the work of Drs. Dean Ornish, T. Colin Campbell, John McDougall, Neal Barnard, Caldwell Esselstyn, and William Castelli, as well as the Pritikin Longevity Center.
? Once the benefits of whole natural plant foods are firmly established, the afternoon session uncovers the additional benefits of eating plant foods in their raw state. This includes an examination of calorie density and weight management, nutrient loss during cooking, the importance of the different types of enzymes, and an overview of the 5 categories of "cooked food toxins" that are avoided when we consume raw plant foods.
? Finally, we will examine four typical, yet totally different raw food diets, and show a comprehensive nutrient analysis of each. We will then go on the discuss how to structure a healthy raw diet, and how to make sense out of conflicting information such as mostly fruit vs. little or no fruit, low fat raw vs. high fat raw, etc. We will also discuss where different raw and cooked foods fit on the health continuum, the importance of greens, and several other topics of importance in day to day raw food choices.
To register for this course, please visit http://www.rawfooddoctors.com
and then scroll down to the class location and date you are interested in. They are as follows.West Haven, CT- Saturday October 18, 2008- Catch a Healthy Habit Caf?
$105 until Oct 1st!!!!!!!!!!!!!!! 8+ hours from two experts!!!!!!!!!
Quincy, MA- Sunday, October 19, 2008- Raw New England Community
New York, NY- Saturday, October 25, 2008- Bonobo's Restaurant NYC
For those of you who would like to expand and deepen your understanding of whole food, vegan, and raw food nutrition, our two-day, 12-hour, Science of Raw Food Nutrition? level I course is next in our Science of Raw Food Nutrition? series. Although neither course has a prerequisite, they are designed to compliment each other for an unbeatable foundation in the understanding and real world application of raw food nutrition.
Drs. Rick and Karin will be teaching Foundations of Raw Food Nutrition? and Science of Raw Food Nutrition? combined at their special guest program with the Ann Wigmore Natural Health Institute October 26 - November 1, 2008, as well as Science of Raw Food Nutrition? I in Toronto and Montreal the last two weekends of November. Science of Raw Food Nutrition? I is also offered 10 times per year at the Living Light Culinary Arts Institute? in Fort Bragg, CA.
For students who wish to advance their raw food nutrition education even further, Drs. Karin and Rick also offer a 5-day, Science of Raw Food Nutrition? level II course, and a 2-day, Benefits of Raw Food Nutrition Educator Certification Course? three times per year, also at Living Light in Fort Bragg, CA.
For additional information about classes taught by Raw Food Doctors? Rick and Karin Dina, D.C., please visit http://www.rawfooddoctors.com