World Chefs: Canada's McNish trades steaks for raw foods
By Patricia Reaney
NEW YORK (Reuters) - Classically trained Canadian chef Douglas McNish was overweight and unhappy when he decided he needed to make a change in his life and his diet, and he hasn't looked back since.
In his first cookbook, "Eat Raw, Eat Well," the 29-year-old Toronto-based executive chef, teacher and raw food consultant provides 400 raw, vegan and gluten-free recipes and explains why he switched from a traditional diet and cooking steaks professionally and decided to give up meat and become a vegan and then a raw food chief.
"One day I woke up and decided to change my life. I was sick and tired of being sick and tired," he said.
Along the way he dropped 100 pounds (45 kg) through a change in diet and exercise and experienced a lightness and increased energy that he said he had never known before.
He spoke to Reuters about why he decided to change how he eats, the benefits of a raw diet and the impact it has had on his health and career.
Q: What exactly is a raw food diet?
A: "It is composed of fruits and vegetables, nuts and seeds. Generally it is organic and nothing is heated beyond 115 degrees Fahrenheit (46 degrees Centigrade).
Q: Why is there a temperature restriction? Continued...