Chef Susan Teton Campbell - Successful health and relationship with food

Kevin: First of all, the way we start here is just to give us some 'of your story where you come from and how do you know where you are now.

Susan: Well, I worked with John Robbins and a large group of people for several years in the mid 90s. Previously, I had learned, was completely raw inside and outside, a raw food, living on a raw food diet in the early '90s for a few years. I think we were among the first to everactually occurs. Is not that what we taught in schools. We have just finished working in schools for a plant-based choice to get. But for some years I lived on a strict raw food and I prospered. It 'was like the abolition of the prison diet, I've never experienced before. It 'really just changed my life, as you all know. It 's like a live food, so full of colors and scents and sensual as great tasting food and the way in which we hear is how the food looks and smells. This is a wholenew life.

Teton

So even though I read a lot of diet books all my life and was always in Essen, which was one thing that really broke me open .. Then, working with John and learn more and better the environment, agriculture and the whole field, the whole green movement, which is a bit 'more vibrant in the world right now than it was. I have to travel farther and live on this diet really well. But in a period of time just does not really supported me the whole way. After aSome years I went through the integration of more cooked food in my diet started. Not much, but a bit 'more than I've ever done.

Chef Susan Teton Campbell - Successful health and relationship with food

Then I got quite sick with the type of autoimmune disease and really started the examination of different diets .. I had few friends, I lived in Los Angeles when the raw food and more from a great diet, which was completely animal foods, living completely different from anything I've ever experienced. So I started to involve the raw milkin my life and more sophisticated food - sauerkraut and jaw and all foods rich in probiotics. I never went to eat animal food, because I could not go there. For a period of time, I discovered that what is really important for me to eat from the ground and does the job. This was really the bottom line.

Secondly, I was always super fat in my diet and in abundance. I guess that's why they are so good thrived on raw foods. For the first time notonly one to be fed plenty of food from the earth, but I was always a lot of good fats in my body, I think are so important.

So after class, so many children and students, teachers and parents, so only the first steps when just getting out of their lives was bad fats and good fats, get the sugar and preservatives and chemicals from their lives and begin to sugar Natural and whole foods in their lives, would have enormousProgress in their health.

Then people began to be really taken note of my recipes. People have always enjoyed good at what I ate. So I decided with my series of lessons to start a culinary techniques, so that people could really learn to walk in the kitchen and start practicing what they listen to each sermon. I found that everyone knows what is healthy eating. Ask a sixth grader, and say. "Fruits and vegetables, whole foods" Everyone knows but they do not know howThe food is now deeply their health, their future health and longevity. The food is so powerful, not only for our bodies, but for the environment.

So that was my new business in recent years. I have the development of cooking techniques for raw and cooked some of the basic foodstuffs that you take with the techniques of raw food and then food is grown. So he gave me a way to piece something that was tasty, so to speak, forMainstream people who really want to make some changes.

Chef Susan Teton Campbell - Successful health and relationship with food

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