Carolt Alt’s Successful Weight Loss
Her fitness regiment keeps her young, vibrant and healthy. Carol Alt was a popular model in the eighties. She has been touted as being “The model that started the Supermodel trend”. Carol ran into some health problems when she was 34, and visited a doctor who taught her about raw food. Since then Carol has been hooked, even writing her own books on the topic. Find out more below.
Carolt Alt’s Diet
Carolt Alt’s Exercise
She stays in shape by running on the treadmill and other forms of cardio. Eating raw does increase your energy cause if all those enzymes!
Carol’s Alt’s Favorite Recipe
These are some great highlights from an interview she did in 2006 with PR.com. Great information about her motivations for go raw, overcoming illness and all the specifics!
PR.com (Allison Kugel): In your early thirties you were experiencing some chronic health problems?
Carol Alt: Here’s the thing…I guess because I’m surrounded by young people all the time in the [modeling and entertainment] industry…there’s always somebody coming up behind you. I got a chance on a trip to Venezuela to work with a nineteen-year-old girl and I was about 34 years old at the time. I saw this girl happy, fun, full of energy. She was jumping on tables. Now I’m the name on the project, technically the big star there, but the entire crew was drawn to her because she had energy and she was jumping and she was laughing and everybody was having a good time with her. And I was kind of tired and sitting on the side. They were putting her in g-strings and I was hiding myself behind rocks, because the flight had made me bloat. I only had the one day [down there] and I was literally hiding behind rocks. As I got on the plane to go home I was sitting there thinking, “What happened to me as a body, as a person…between, say, 25 and 34?” At 34 years old I was on allergy medicines for my sinuses, I was taking eight Tums a night for acid stomach, and I was really, really tired. My body was starting to change. I was eating less food. I was already eating no food to maintain my weight at 125 lbs. at 5’10 ½” as a model. Now at 34, even starving myself for two days wasn’t getting me down to my fighting weight. It didn’t matter how much I worked out. I was up to 135 lbs. at that point and just couldn’t get it off, and I just couldn’t eat any less food. It took me Nyquil to fall asleep, it took me coffee to wake up. And it wasn’t like, “Oh my god, I have to have it!” It was just something I did. It was just my routine.
PR.com: How did you learn about raw eating? Because you’re saying, I was not liking the state of my mind and my body. How did you find the solution?
Carol Alt: Coming back from that trip made me very depressed. And I thought, “You know, I just don’t feel like working anymore. I don’t feel like being in L.A. I don’t feel like pounding down people’s doors for parts.” So I took off to the desert. I went to my mother-in-law’s house. Nobody had the number there. And I just remember being there and trying to relax, but just tired and not feeling like doing anything. I thought, “What’s happening to me?” And I remembered my father saying to me, and my father died of Liver Cancer in 1983 on Christmas morning, my father said to me just before he died, he said “Carol Ann, I should’ve known there was something wrong with me when I didn’t feel like working.” And my father and I are exactly alike. I am my father’s daughter. I love to work, I love my job, I love the people that I meet and I didn’t feel like working anymore. Something in my head said there’s something seriously wrong. This is not aging. And certainly if I was aging at this rate, what am I going to be like at 45, 55, or 65?
PR.com: How did you make, not just the intellectual connection, but the emotional connection? Because it’s one thing to say that you know your not eating well and this is the right way to eat, but now [you] have to have the discipline and the follow through…
Carol Alt: It was no discipline. You have to understand something. I was starving myself (referring to the eating habits she maintained to stay at 125 lbs.). That was discipline. I was trying to maintain weight. I was not eating what I wanted to eat, and that’s the mistake that everybody makes when they think, “Eww, raw food. Oh my god, I can’t have the discipline!” I eat everything that a football player would eat! I just eat it prepared differently. That’s the end. I’m not Vegan. I eat raw milk and cheeses. They’re unpasturized. I eat meat if I want to; carpaccio, tartar, or even a seared steak.
PR.com: Ok, I have to ask you about that. Most people who are raw foodists, by definition, they are Vegan…
Carol Alt: That’s not true. It’s just that Vegans are more verbal about being Vegan.
PR.com: So there are plenty of raw foodists who eat animal products?
Carol Alt: Absolutely. Vegan and Raw Food are not hand in hand in my book. And if you’ve read my first book, Dr. Nicholas Gonzalez …he wrote the foreword to my book and now he’s written the foreword to my second book…this is a man who has studied this. My whole thing is about health and what’s right for each and every individual body. We have to go back to what our ancestors ate because each body is different. For example, the Eskimos only ate fat. They ate no grains at all. They lived on ice. They were very capable and they had no cancer, nothing. No high blood pressure, no problems. They got everything they needed.
PR.com: What is this concept of alkaline versus acid?
Carol Alt: This is just based on the research that I’ve found and what I found with my own body and from the doctors that I’ve worked with. I was taught by Dr. Timothy Brantley that the body is acid by nature but alkaline by necessity. That means when we work out, when we stress, when we digest food… whatever we do, we make eight different kinds of acids. Hydrochloric Acid, Lactic Acid…you name it, we make it. We don’t make anything alkaline. But our organs like to sit in a neutral PH. Well how do we do that? If our bodies are only producing acid, how do we get our organs to sit in a neutral PH? Well, if you pull spinach out of the ground and it’s on the alkaline side, but you cook that spinach and now it becomes a tub of acid, what do you do? Do you cook it?
PR.com: Ok, so by cooking food you’re making it acidic?
Carol Alt: You change the PH as well as the molecular structure, as well as de-naturing the vitamins and minerals, as well as killing the enzymes. Here’s the problem. People are like, “Well they ate wheat way back when and they made bread.” Yeah, they germinated their grains. They ate the whole grain. They put them into patty cakes and they laid them in the sun. What is that? That’s dehydration. When we started creating ovens, we started dehydrating things faster and at a higher heat. The trade off was, at the higher heat we killed the enzymes and de-natured the vitamins and minerals. Those four things are the most important things the body needs. And when you give the body everything it needs it can cure itself, in my opinion, from anything. Because every disease we have is from de-generation; from the body breaking down. Well don’t you think acid breaks down the body? It destroys cars; rusts them right out! Molecular structure. Do you put tea in your car? Why not? It looks like gas. It’s liquid like gas. It’s the same color as gas. Why don’t you put tea in your car? The molecular structure is different. The car can’t read the molecular structure of tea. Well, our body is brilliant and it can read the molecular structure of a lot of things, but when you change the molecular structure to the point where it looks like a toxin to the body, it’s going to react to the food like a toxin. We call that allergies.
PR.com: And the enzymes in food, when food is in its natural state or when food is alive… most of us are missing these vital enzymes?
Carol Alt: Here’s what happens. Your body’s brilliant. And we stress it out completely all the time. And when disease starts to happen it’s just because the body got to the point where it’s so stressed and it’s so not getting what it needs that it just starts breaking down. So when you eat a food and it has its own enzymes and vitamins and minerals, that food goes into your mouth and you start to break it down, and it activates the enzymes in the food. It goes down into your stomach. Your stomach doesn’t have to do anything. The enzymes in the food break it down. The hydrochloric acid helps, and it gets digested. Out of that food comes the natural vitamins and minerals, because they’ve not been cooked. So for example, when you take Calcium, you don’t just take Calcium. Look at every Calcium there is. It says Calcium with Magnesium and Vitamin D. Why is that? Because Calcium can’t be absorbed unless it’s in the presence of Magnesium and Vitamin D. Some vitamins are not bothered by heat but some are. You de-nature their natural [state]. So all of a sudden, these de-natured vitamins and minerals no longer react the same. And their partners no longer react to them the same. So now the body doesn’t absorb them the same. If you’re eating raw food and you get these vitamins and minerals in a little compact perfect state, your body goes, “Oh yummy!” and absorbs it. Out of those vitamins and minerals, amino acids, and essential fatty acids your body is building itself. It builds its immune system, it rebuilds your hair, your skin, your nails, because your body is shedding its stuff all the time and it needs something to rebuild from. It’s keeping the integrity of the organs. It’s creating enzymes in the blood from the protein.
PR.com: Going back to the raw fishes, meats and cheeses, everything you’re getting you can get at your local Whole Foods Market?
Carol Alt: A lot of things you can. A lot of things you go on websites. I go to my butcher. He orders our meat for us. I go all the places you go. I eat all the foods you eat. I just ask for different things. I go to a restaurant and if they won’t cook my fish seared, I know it’s not fresh fish. Why would I even want to eat that cooked? Let’s get real! I want the best for me. Now, here’s the other thing, Allison; there are people out there who are enzyme deficient, who have no reserves left, who already have health problems. Raw foods can be hard to eat when you’re not used to it. That’s why I say, you work with a doctor on your diet. Find out what type of body you are. Like I said, I’m a moderate Vegetarian. I need fish. Some people don’t. Some people are Vegans, and it’s good for them. Some people eat meat and it’s good for them. [Go to] a physician who is versed in raw food, who is not a quack, who is a real genuine doctor. Dr. Nicholas Gonzalez is an M.D., but he also reaches out into alternatives because he’s looking at what we’re doing as a society and wondering what’s happening. Well you know the definition of insanity, right?
Carol Alt: Well people are eating these foods and they’re breathing in this pollution and they’re not eating organic stuff and they’re not eating what their body needs and they’re getting sick, but they’re still continuing that and then taking a pill. I’m just thinking, “That’s not the way God created us, is it?”
PR.com: In your book, Eating in the Raw, what exactly is the book comprised of besides your personal story?
Carol Alt: [The book] is a beginner’s guide. It’s a resource book. There’s just so much stuff out there now. There are so many things you can eat and so many people experimenting with fabulous stuff that you can buy just about anywhere. And the big argument is that it’s so expensive. Here’s the thing. If I’m being nutritioned… first you have to build your body to the point where you are nutritioned. That took me two or three months. If you’re nutritioned and your eating food that nutritions you: a) you’ll eat way less food; b) you don’t snack because you don’t need it; c) anything that you buy out there can be made by yourself…cheaper. A dehydrator costs fifty bucks… an oven costs hundreds of dollars. You know what I’m saying? Most important, I don’t take any over-the-counter drugs. It was forty bucks every week and a half for whatever I was taking. Check out her books Eating in the Raw & The Raw 50.
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Sources: pr.com, People Magazine