Nutritionist and Researcher
Duration Video 1 – 7:09 min Video 2 – min 8:07 Video 3 - 27:19 min Video 4 – 8:01 Video 5 – 20:11 min Video 6 – 24:15 min
Cristiana Paul is a nutritionist, working as an independent researcher and consultant to doctors and nutritionists in the Los Angeles area.
Having studied nutrition all her life, starting as a personal interest at age 35 she earned a Master’s degree in Nutrition Science from California Polytechnical Institute, Pomona. However, this basic training in nutrition was just a beginning, kind of like learning the letters of the alphabet and it took a lot more studying in order to put the letters together in words and phrases.
Understanding human physiology and the ways diet and supplements can affect it, is quite a puzzle. For over 15 years she has been through a journey of learning which sometimes feels like she has just begun getting a deep grasp of this so very complex puzzle, which we call nutrition science. ‘We might as well call it the science of optimal life’ says Christiana.
Her passion is to contribute to the advancement of the nutrition science, which is evolving very rapidly and providing multiple modalities to support optimum human health, performance, reduce risk of disease, minimize the need for pharmaceutical interventions and optimize vitality in spite of the challenges that aging presents.
Interview Part 2
Duration 8:07 min
Chronic diseases are killing us slowly. The global food market has rapidly progressed and we find ourselves eating foods that are; not appropriate for our body type, out of season, have a prolonged shelf life, are filled with antibiotics and chemicals or are processed.
Being aware and understanding the source of foods and the effects on our bodies is essential. Having a variety of foods that are unprocessed and organic are easiest for the body to digest and process, allowing us to obtain a well balanced system and ultimate health.
Interview Part 3
Duration 27:19 min
There is a lot you can do to reduce your risk of cancer and heal your body, however understanding the complexity of the body is a huge task. When embarking on a healing journey or focusing on creating optimal health its integral to be supported by someone who understands the complexities of not only nutrients working together, but our cultural heritage and what our body needs to balance our intricate system in the 21st century.
Some of us try to do maintenance or fix our own cars, but we all know that it is a gamble depending on how much mechanical knowledge we have. However, most of us understand that it’s best to use a qualified mechanic. The better you take care of your car with regular maintenance, proper tune-ups and use the highest quality oil, water and gasoline, the better and longer it will function with good performance.
Well, we should do nothing less for our bodies, actually a lot more since we cannot trade them in for new ones (not yet anyway).
The bottom line is that if you want to function optimally physically and mentally, reduce your risk of all avoidable diseases and live a highly functional long life, you have to optimize what goes in your body every day: the right kinds and amounts of foods distributed properly throughout the day. Your food and nutritional supplements plan also has to be appropriate for your physical activity, genetics, lifestyle and your particular health conditions.
Cristiana Paul talks to maxAwareness about the ESSENTIALS to wellness.
- Why we need to eat like primates in the zoo
- What vegetables to eat
- The complex effects of supplementation in foods like cereals
- How vegetables effect our cancer risk and hormones
- How carrots help cells multiply correctly
- How cancer cells become immortal
- The benefits and contraindications of juicing
Interview Part 4
Duration 8:01 min
Cristiana Paul talks about the Paleolithic diet and how it ultimately comes down to choosing to spend your money on nutrient rich quality foods.
Paleolithic hunting and gathering peoples ate primarily meat, fish, shellfish, leafy vegetables, fruit, nuts and insects in varying proportions. However, there is little direct evidence of the relative proportions of plant and animal foods. According to some anthropologists and advocates of the modern Paleolithic diet, Paleolithic hunter-gatherers consumed a significant amount of meat and possibly obtained most of their food from hunting. Competing hypotheses suggest that Paleolithic humans may have consumed a plant-based diet in general, or that hunting and gathering possibly contributed equally to their diet. One hypothesis is that carbohydrate tubers (plant underground storage organs) may have been eaten in high amounts by our pre-agricultural humans. The relative proportions of plant and animal foods in the diets of Paleolithic peoples probably varied between regions. For instance, hunter gatherers in tropical regions such as Africa probably consumed a plant-based diet, while populations in colder regions such as Northern Europe most likely obtained most of their food from meat.
Overall, Paleolithic peoples experienced less famine and malnutrition than the Neolithic farming tribes that followed them. This was partly because Paleolithic hunter-gatherers had access to a wider variety of plants and other foods, which allowed them a more nutritious diet and a decreased risk of famine. Many of the famines experienced by Neolithic (and some modern) farmers were caused or amplified by their dependence on a small number of crops. The greater amount of meat obtained by hunting big game animals in Paleolithic diets than in Mesolithic and Neolithic diets may have also allowed Paleolithic Hunter-gatherers to enjoy a more nutritious diet than both Epipaleolithic/Mesolithic hunter-gatherers and Neolithic agriculturalists. It is also unlikely that Paleolithic hunter-gatherers were affected by modern diseases of affluence such as Type 2 diabetes, coronary heart disease and cerebrovascular disease, because they ate mostly lean meats and plants and frequently engaged in intense physical activity. The Paleolithic diet (also known as the paleodiet or the caveman diet) is a modern diet that seeks to eliminate these diseases of affluence from contemporary industrial society, by replicating the dietary habits of Paleolithic hunter-gatherers.
Interview Part 5
Duration 20:11 min
‘Variety Is The Spice of Life‘
There is a very, very tasty way to enjoy your diet. Cristiana Paul shares insight into how to meet the complex needs of the body through correct cooking methods including raw foodism and eating a variety of fruits, vegetables, nuts, grains and good oils.
Raw foodism can include any diet of primarily unheated food, or food warmed to a temperature less than 40 °C (104 °F) to 46 °C (115 °F). The most popular raw food diet is a raw vegan diet, but other forms may include animal products and/or meat. Raw foodists can be divided between those that advocate raw veganism or vegetarianism, those that advocate a raw omnivorous diet, and those that advocate a 100% raw animal foods diet.
A raw vegan diet consists of unprocessed, raw plant foods that have not been heated above 46 °C (115 °F). Raw vegans believe that foods cooked above this temperature have lost much of their nutritional value and are less healthy or even harmful to the body. Typical foods include fruit, vegetables, nuts, seeds and sprouted grains and legumes.
Some raw vegans can be subdivided into fruitarians, juicearians, or sproutarians. Fruitarians eat primarily or exclusively fruits and nuts. Juicearians process their raw plant foods into juice. Sproutarians adhere to a diet consisting mainly of sprouted seeds.
Many foods in raw food diets are simple to prepare, such as fruits, salads, meat, and dairy. Other foods can require considerable advanced planning to prepare for eating. Rice and some other grains, for example, require sprouting or overnight soaking to become digestible. Many raw foodists believe it is best to soak nuts and seeds before eating them, to activate their enzymes, and deactivate enzyme inhibitors.[29] The amount of soak time varies for all nuts and seeds.
According to some cookbook authors, preparation of gourmet raw food recipes usually calls for a blender, food processor, juicer, and dehydrator. Depending on the recipe, some food (such as crackers, breads and cookies) may need to be dehydrated. These processes, which produce foods with the taste and texture of cooked food, are lengthy. Some raw foodists dispense with these recipes, feeling that there is no need to emulate the other nonraw diets or increase sales of kitchen appliances.
Interview Part 6
Duration 24:16 min
Months of study can go into understanding anyone vitamin or food, its effect and contraindications. Cristiana shares her findings about:
- The benefits of mushroom extracts
- The importance of Vitamin K
- Utilising good oils in your diet
- The stress created by not eating breakfast
- Helping your immune system
- The impairment of excess sugar on your immune system
- The complexity of eggs
- The healing effects of green tea
Contact
Cristiana Paul, M.S.
7901 Alabama Ave.
Canoga Park, CA 91304
© 2010 maxAwareness Use of the information or videos without the creators permission will be prosecuted.
