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The Fasting Fix

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The Fasting Fix

Eat Smarter, Fast Better, Live Longer

著者 Andreas Michalsen

Andreas Michalsen

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Fasting: we’ve all heard of it. Countless celebrities and bestselling books have touted the benefits of fasting for weight loss, but what most of us don’t know is that the benefits of fasting extend far beyond that: the latest scientific findings show that fasting is the best and easiest way for us to fight disease and slow aging.
In The Fasting Fix, Dr. Andreas Michalsen—one of the world’s leading experts on fasting—lays out the clear, indisputable science that fasting, when combined with a healthy diet, is the key to healing chronic illnesses and living longer.
Dr. Michalsen draws from his decades of medical practice and original, cutting-edge scientific research, along with his deep knowledge about the human body and evolutionary history, to distill the simple truth about what and how we should eat in order to live healthier, longer lives.
Learn which foods to eat and which we should avoid. And learn the specific fasting program—therapeutic fasting, intermittent fasting, or a combination of both—that will most benefit your specific lifestyle and health needs.
With stories from patients he has successfully treated and detailed treatment programs for the most common chronic diseases—obesity, hypertension, diabetes, heart disease, kidney disease, arthrosis, rheumatism, irritable bowel syndrome, skin diseases, allergies and asthma, migraines, depression, neurological diseases, dementia and Alzheimer’s disease, and cancer—Dr. Michalsen shows us why other diets have failed, and how we can finally be healthy.

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From the book Chapter One

Re-Discovering the Natural and Healthy Rhythm of Eating

Up until roughly 10,000 years ago, our ancestors roamed the earth as hunter-gatherers without a permanent home. They collected berries, seeds, roots, and mushrooms, hunted rabbits or buffalo. Gathering was more essential than hunting, because fruit, seeds, and insects covered most of their daily calorie needs and provided important vitamins and minerals. It is believed that meeting this daily caloric requirement took three to six hours of work.

Once humans harnessed the power of fire, they were able to consume many parts of plants that had previously been inedible, broadening their diets immensely. Though scientists haven’t been able to determine exactly when mankind learned to light fires, it’s likely that even prehistoric humans such as homo erectus were able to utilize natural fires caused by lightning as early as a million years ago. In any case, heating plants dissolved fibrous components and destroyed many toxins. It seems plausible, therefore, that many foods were made more digestible by being heated, and that this was beneficial to a person’s health. Which is still true today.

Raw Foods

Nutrition experts and naturopaths have long been debating whether raw foods are healthy, and if so, in what quantity. The fact is that heating, chewing, and insalivating food relieves the gastro-intestinal tract from a large share of its work. Heating food has likely protected people from infections in the past, and has therefore prevailed throughout evolution. But it is doubtful that, given the optimal storage and refrigeration options we have in our modern world, we still need to heat up everything we eat. Nevertheless, it’s interesting to note that the bacteria required in our intestine to digest raw food are different than those needed to digest cooked food. Where raw foods are concerned, my opinion is that everyone should decide for themselves, depending on their physical constitution, health, and tolerance. If, for example, your body is weakened due to an illness, your digestive tract is usually also affected. In that case, I would advise eating steamed or warmed-up meals rather than raw foods to relieve the stomach and the intestine.

For a long time, it was undisputedly assumed that the consumption of meat was of vital importance for the brain to increase in size and therefore a crucial step in mankind’s development. This was suggested by archeological discoveries in Africa, which showed that the brain increased in weight just as early man left the African jungle behind and relocated to steppe-like regions. Where our ancestors had mainly been following a plant-based diet before, they now had to change their diet according to their new environment. In this new environment, they consumed desert hares and other animals, because these dry regions lacked fruit-bearing trees and bushes. This, at least, was the assumption for a long time. Since then researchers have come to the realization that this reasoning was faulty: Nowadays, we classify the regions to which early man migrated as steppe or even desert. But at the time, these regions were in fact covered by forest. As a result, the theory linking meat consumption and growth in brain size is no longer very convincing. It seems reasonable to now say that even if prehistoric man was an omnivore, meat was a rarity on his menu.

The diet of our ancestors was ideal from an evolutionary point of view: It was mainly plant-based, and, above all, it was highly diverse. Excavations have shown that the hunter- gatherers of the...

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著者 Andreas Michalsen

Andreas Michalsen

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Andreas Michalsen

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