Here are the basics of the Dr. Fuhramn Eat to Live Plan, (ETL) re-posted from my Facebook group, a sub-group of Overeaters Anonymous who follow a whole foods vegan diet. Transition requires ultimate health! My members have lost hundreds of pounds by following the principles of OA and "ETL."
Raw Vegetables (Including Salad)
These foods are to be eaten in unlimited quantities, but think big. Since they have a negative caloric effect, the more you eat, the more you lose. Raw foods also have a faster transit time through the digestive tract and result in a lower glucose response and encourage more weight loss than their cooked counterparts.1 The object is to eat as many raw vegetables as possible, with a goal of one pound (sixteen ounces) daily. Meeting this one pound goal is not that hard to do. A small head of romaine lettuce is 6 to 8 ounces, a medium tomato or bell pepper weighs about 4 to 6 ounces, Include raw vegetables such as snow peas, red bell peppers, carrots, raw peas, tomatoes, cucumbers, and sprouts. The entire pound is less than 100 calories of food, and when you chew very well and spread this out between meals, you may find it easy to consume this amount each day.
COOKED VEGETABLES:
Eat as many steamed or cooked green vegetables as you can. Cooked non-green nutrient-dense vegetables such as eggplant, mushrooms, peppers, onions, tomatoes, carrots, and cauliflower are unlimited as well. My saying, "The more you eat, the more weight you will lose," also applies here. Again, the goal is one pound per day. If you can't eat this much, don't force yourself, but the idea is to completely rethink what your idea of a portion is; make it huge. One of the keys to your success is to eat a decent portion of food; so when you eat these greens, try to eat a much larger portion than you might have in the past. A serving of 1½ cups of cooked kale weighs 7 ounces, 2 cups of cooked broccoli or Brussels sprouts weighs 11 ounces, and 2 cups of cauliflower weighs 9 ounces. Go for variety in your cooked vegetables by using string beans, broccoli, artichokes, asparagus, zucchini, kale, collards, cabbage, Brussels sprouts, bok choy, okra, Swiss chard, turnip greens, escarole, beet greens, spinach, dandelion greens, broccoli raab, cauliflower, peppers, mushrooms, onions, and tomatoes. Remember that eating one pound of green vegetables and one pound of raw vegetables a day is an average goal to shoot for, but you should eat only the amount of food that is comfortable for you. Some people may do better with more or less.
Beans or Legumes
Beans or legumes are among the world's most perfect foods. They stabilize blood sugar, blunt the desire for sweets, and prevent mid-afternoon cravings. Even a small portion can help you feel full, but in the Six-Week Plan I encourage you to eat at least one full cup daily. Beans contain both insoluble and soluble fiber and are very high in resistant starch. While the benefits of fiber are well-known, resistant starch is proving to be another highly desirable dietary component. Although it is technically a starch, it acts more like fiber during digestion. Typically, starches found in carbohydrate-rich foods are broken down into glucose during digestion, and the body uses that glucose as energy. Much like fiber, resistant starch "resists" digestion and passes through the small intestine without being digested. Because of this, some researchers classify resistant starch as a third type of fiber. Beans are the best food source of resistant starch. Overall, the starch in beans is about evenly divided between slowly digested starch and resistant starch, although the amount of resistant starch can vary depending on the type of bean and the preparation method. This means that a significant amount of the carbohydrate calories listed for the beans is not absorbed. Resistant starch offers many additional unique health benefits. It: Aids weight loss and digestive health Helps prevent constipation Helps to maintain lower blood sugar levels Reduces the risk of developing diabetes and heart disease Reduces the risk of colon cancer Legume or bean intake is an important variable in the promotion of long life. An important longitudinal study showed that a higher legume intake is the most protective dietary factor affecting survival among the elderly, regardless of their ethnicity. The study found that legumes were associated with long-lived people in various food cultures, including the Japanese (soy, tofu, natto), the Swedes (brown beans, peas), and Mediterranean peoples (lentils, chickpeas, white beans).2 Beans and greens are the foods most closely linked in the scientific literature with protection against cancer, diabetes, heart disease, stroke, and dementia.
Consider beans your preferred high-carbohydrate food. They can be flavored and spiced in interesting ways, and you can eat an unlimited quantity of them. Eat some beans with every lunch. Among your choices are chickpeas, black-eyed peas, black beans, cowpeas, split peas, lima beans, pinto beans, lentils, red kidney beans, soybeans, cannellini beans, pigeon peas, and white beans. Fresh Fruit Eat at least four fresh fruits per day, but no fruit juice. Shred or cut up apples and oranges and add them to your salad for flavor; they will help you feel full. Clementines are a nice addition to a green salad. Pineapple is good with vegetables and can be cooked with tomatoes and vegetables for a Hawaiian-flavored vegetable dish. On the Six-Week Plan, no fruit juice is permitted, except for small quantities for salad dressings and cooking. Juicing fruits allows you to quickly consume three times the calories without the fiber to regulate absorption. The nutrient-per-calorie ratio is much higher for the whole food. Frozen fruit is permissible, but avoid canned fruit because it is not as nutritious. If you need to use canned fruit as a condiment (mandarin oranges, pineapple), make sure it is unsweetened.
Dried fruits should be used only in very small amounts for sweetening. Exotic fruits are interesting to try and will add variety and interest to your diet. Some of my personal favorites are blood oranges, persimmons, and cherimoyas. Eat a variety of fruits; try to include many of the following: apples, apricots, bananas, blackberries, blueberries, clementines, grapes, kiwifruit, kumquats, mangoes, melons, nectarines, oranges, papayas, peaches, pears, persimmons, pineapples, plums, raspberries, starfruit, strawberries, and tangerines.
EAT TO LIVE The Six-Week Plan
UNLIMITED
Eat as much as you want: all raw vegetables (goal: 1 lb. daily) cooked green and non-green nutrient-rich vegetables (goal: 1 lb. daily; non-green nutrient-rich vegetables are eggplant, mushrooms, peppers, onions, tomatoes, carrots, cauliflower) beans, legumes, bean sprouts, and tofu (goal: 1 cup daily) fresh fruits (at least 4 daily)
LIMITED
Cooked starchy vegetables or whole grains: butternut and acorn squash, corn, white potatoes, rice, sweet potatoes, bread, cereal (not more than one serving, or 1 cup, per day) raw nuts and seeds (1 oz. max. per day) avocado (2 oz. max. per day) dried fruit (2 tablespoons max. per day) ground flaxseeds (1 tablespoon max. per day) OFF-LIMITS dairy products animal products between-meal snacks fruit juice oils.
The preceding is provided for educational purposes only. Those considering adopting this plan should purchase the complete text. You can purchase a kindle version for just $9.95.