The Low-Fat Raw Vegan Diet in a Nutshell

Raw veganism is a diet that combines the concepts of veganism and raw foodism. It excludes all food and products of animal origin, as well as food cooked at a temperature above 48 °C (118 °F). A raw vegan diet includes raw vegetables and fruits, nuts and nut pastes, grain and legume sprouts, seeds, plant oils, sea vegetables, herbs, and fresh juices. Raw vegans who follow a low fat approach to raw veganism seek a very specific nutritional balance of carbohydrates/protein/fat ratio from their diet, trying to ensure they have a sufficient intake of calories, and placing greater importance in those ratios than in their foods being raw. Most low fat raw vegans (LFRVs) follow an 80/10/10 ratio, and some a more lax 70/10/20 or more strict 90/5/5, trying to achieve between 2000 and 3000 calories per day, averaged per week, and according to exercise levels.

Wikipedia, Raw Veganism

 

Low-Fat Raw Vegan Diet Specifics for the APOE Experiment

The macronutrient ratios I’ll be following for the Low-Fat Raw Vegan Diet are:

Carbohydrates
80%
Fat
10%
Protein
10%

 

TEST RESULTS

 

Low-Fat Raw Vegan Diet NMR Test Results

Test results of the Mediterranean diet should be available the week of December 29, 2014.

 

Low-Fat Raw Vegan Diet Progress Charts

More to come

 

Low-Fat Raw Vegan Diet Food Journal

More to come