Well I haven't been able to write much since I've moved to India, but I've still been practicing and learning to implement a cure for diabetes.

We've tried a couple of Raw recipes- raw carrot soup, raw tomato soup, raw corn soup and many other items as well when Dad was with me for a few days.

Here are 3 important observation:

1. Raw food has much more volume, it is not so calorie dense. My Dad got filled up much sooner, and ended up not eating enough calories in his meal. In future I will insist he eats the required amount or saves some food, so he can eat more 45-60 minutes later.

2. Dad's sugar level went low both times he had a big raw portion. Besides the fact mentioned above we both also believed he should have used less insulin. Due to this fact we are going to re-evaluate how we go forward. We will have to be very careful and have more respect for the power of scientifically prepared food. We cannot casually eat one special mere here or there, it has to be a strict program initially.

3. Keep a healthy back up handy in case there is a hypo glycemic moment. Both times we were not prepared for a hypo event and Dad ended up eating junk food (coca cola, chocolates etc) to raise his blood glucose level. Having some calorie dense snack bars (homemade) ready would have retained the formula of giving lots of nutrients per calorie (H=N/C) instead of eating stuff with low ANDI scores.

Before Dad went back to Lucknow we have decided that we need to prepare a whole weeks menu in advance, sample it all first, and then start the program with a 100% immersion and not just dabble with a few meals here and there.

Most diabetics are also trying to lose weight. There is nothing that will promote more weight loss than eating raw vegetables. The more vegetables you eat; the less you will crave other foods.
As per Dr.Joel Fuhrman, "A sensible goal is to eat 1 pound (500 g) of raw vegetables daily" from his book "The End of Diabetes".
Note : Mushrooms should be cooked slightly, even stewed before eating. They have a toxin which dissipates upon cooking.