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51% RAW

Optimise your diet with more raw foods and nutrition incorporated.
We believe in a balanced diet, and we are objective is about "plate distribution" than calorie counting. How great a percentage of your plate is filled with nutritious organic goods? I am here to help you!

51% RAW focuses on what is good for you, rather than what is worthless. According to nutritionists, the 51% RAW concept ensures us the optimal dietary distribution. 

 

In 1930, the Swiss physician Paul Kouchadoff demonstrated that when the diet contains too many processed foods, the body goes into a state of alert,
as though threatened with disease, by creating more white blood cells. His experiments showed that the body is in optimum balance when the plate contains 51% uncooked foods. Eating good and unprocessed raw foods protects your body against stress, so it can do its job and keep you healthy at all times. The body
is a workplace, not a disco. Ready-made meals which are severely processed can be difficult for the body to recognise. Give your body the best conditions it needs to thrive. 

 

However, a 100% raw diet can be very difficult to maintain, not all constitutions can handle 100% raw to begin with (this comes with time) and in the Northern parts of the world, where 51% RAW was created, we need thermogenic foods as well in order to get through the winter. Through a mixture of research from Dr. Kouchadoff, several plate distribution concepts and a wish to find a balanced approach to an optimised lifestyle diet, 51% RAW was born. 

 

51% RAW is easy to follow and fit into everyday life.
You can still eat lunch from the canteen at work by filling just over half of the plate with raw foods, and people from all food cultures, as well as vegetarians and allergy sufferers may find 51% RAW helpful. Nutritionists support the concept, because of the sound composition with a high content of fresh vegetables. It is a lifestyle change that is simple and straight-forward, it is backed by scientific evidence which can be inputted into all food cultures and diets.