You may find it interesting to read the findings of Sapoty Brook. He worked out that for good balance we need 1:10 or 1:12 at most of sodium:potassium. If you get only 100 mg of sodium, then you could only have 1 g of potassium which is clearly far from sufficient for our bodies. We need a good supp...

I am not convinced that you are meeting your sodium needs, especially in the long run. We need to achieve a healthy balance of potassium/sodium for good health, which is not met by this diet. I can imagine it is wonderful for a cleansing period, but on the long term?

I just meant that we don't need table salt, but we do need sodium from the food in whatever way it comes.

Fruits in general are very low sodium foods. Egg yolk does not supply much either. Fish does not supply too much because of the low quantities eaten. We don't need sodium chloride from salt, but we do need sodium. The calculator does not provide me more than 45 mg! While the need is about 500 mg I b...

Thanks RRM, interesting...

I always thought antinutrients have to do with digestion. Do they also have an effect in the body once absorbed?

What about potatoes and squashes? You can take quite a lot as a munch food, but then you will also get a lot of starch. Does that not affect the skin?

Just curious, did anyone ever experience an outbreak of acne on vegetable juices?

I am very surprised you don't allow even vegetable juices (which exclude the fiber). Is this based on research, clinical practice, or theory? What about Dr Walker who became 117 or 118 years old on his juices?

It would be nice if we could add vegetable juices to the nutrient calcutor to obtain a more accurate picture of our intake. Like juice of chard, celery, carrot, beet and all that kind of thing. Is that a possibility? (with reference to juices made with three different types of juice extractors: cent...

Are there any recommendations for growing children?

What do you do with the egg whites???? If I had the eggs, I would hate throwing out food, even if it is not the ideal food, and especially in this poverty stricken country. Any good uses for it?

Wai emphasises the detrimental effect of cooked protein, a completely new concept to me. What about cooked starches? Do you know anything about their effect on aging skin?

Thanks for your reply RRM! I really have to think about this....

Does soaking and sprouting not remove most of the antinutrients?