Raw Success

“I knew it was only a matter of time before somebody with the experience in the supplement industry like Jordan Rubin would come along and figure out how to make a top-quality line of multivitamins made from raw nutrients.”

- Paul Nison, author and speaker about the raw lifestyle

Paul Nison is one of the world’s leading experts in raw foods as well as an author of a half-dozen books. He contends that raw is the healthiest way we can eat our foods, and that raw fruits, vegetables, nuts, and seeds contain all the nutrients and enzymes that we would ever need.

Paul’s journey toward eating raw started when he was twenty years old when he found his health was compromised with severe digestive troubles. Paul was living in New York City, rushing through a frenzied life as a Wall Street trader, but his poor health caused him to rethink where he was headed. He discovered that eating seemed to make him feel worse. Wait a minute, he thought. If what I eat is causing my troubles . . . .

So Paul started experimenting by eliminating foods that made him feel ill. Gone were the cheeseburger and fries, the “gut-bomb” burritos, and the spicy nachos. As he simplified his diet, he discovered that the only foods that left him feeling good—even vibrant and healthy—were fresh organic fruits and vegetables, as well as nuts and seeds. But they had to be served raw.

“I finally realized that health doesn’t start with what we add to our diet but with what we leave out,” he said.
Paul also did some subtraction to his lifestyle. He ditched the Wall Street financial industry and resettled in West Palm Beach, where he wrote his first book in 2000 entitled The Raw Life: Becoming Natural in an Unnatural World, which explained how to incorporate raw foods into a cooked diet and—should the spirit lead you—how to transition to a 100-percent raw diet. These days, Paul follows a raw vegan diet, meaning he eats no processed or cooked foods or any food that comes from animals, like meat or dairy products.

Paul says that eating foods heated above 118 degrees Fahrenheit starts to deplete the enzyme potential, draining energy that the body counts on to maintain tissues and organ systems. That’s because when food is cooked above that 118 degree-and-up threshold for three minutes or longer, vitamins are destroyed, protein becomes denatured, sugar becomes caramelized, and natural fibers are broken down.

When Jordan Rubin told Paul about the exciting work being done to develop Vitamin Code multivitamins produced with raw food-created nutrients, his bushy eyebrows registered great interest. “I got excited when Jordan explained to me the whole technology behind the Vitamin Code. I’m definitely looking forward to telling the world about these powerful products because not only are they the only raw vitamins and minerals I know of, but I also believe them to be of the highest quality. It’s just taking what’s out there now to the next level,” he said.

“There are a whole bunch of people like myself who want to take vitamins that aren’t missing enzymes because they’ve been processed by heat,” he said. “The fact that Vitamin Code multivitamins are vegan is a real plus for me, and I know people are looking for vegan raw food vitamins.”

(For Raw Recipes, click here)

(For more information, go to www.PaulNison.com, or check out Paul’s newest book, The Formula for Health.)