Vitamin Code Story
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.”
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Vitamin Code Introduction |
