New Zealander Jason Shon Bennett hated being sick so badly he did something about it. More than 20 years later, he has made a career out of his journey from asthmatic to health ''guru'' as an author, inspirational speaker and researcher. He talks to Rebecca Fox.
Q What started your interest in healthy living?
A I was sick every day for the first 20 years of my life: on daily medications for asthma and hay fever, and catching every cold, flu, virus that went around, and with fatigue, pain and skin issues, and told I was ''incurable''.
After 20 years of illness, I started researching and studying health, diet, lifestyle, fasting and the centenarian cultures.
After learning and trying these changes on myself over five years, I cured all my disease and I have not had a sick day since then.
That was 25 years ago.
Q What was the hardest thing for you to give up?
A The hardest thing for me to give up was gluten, but understanding that preparation was the key was a huge turning point for me.
Being ahead of yourself with food choices and planning for good meals rather than just getting hungry and reaching for anything was huge!
Q There is so much information on healthy eating out there. How do people know what is valid and what isn't?
A I believe the bottom line when it comes to healthy eating is in the independent scientific research and the studies on the food choices of the world's longest-lived cultures: the blue zones in Okinawa, Nagano, Costa Rica, Loma Linda, Longevity Village in Bapan, China, Ikaria and so on.
When the scientific proof matches the people who have actually lived the longest lives, then you have very compelling evidence.
This is what I have based my own research and book on.
Q What is the most surprising thing people don't know about eating healthily?
A The most surprising thing about eating healthily is that how much you eat and what you eat impacts on your genetic expression.
This has a dramatic impact on how long you live, how much energy you have, how much body fat you store and your cancer risk.
The most important foods for healthy eating are generally the ones grown locally and in season.
You do not need superfoods at all when you have fresh local fruits and vegetables as we do.
New Zealand is a haven for produce so the locally grown green foods are the ones to eat most of!
Q What keeps you motivated?
A The fact that I can make a real difference.
The feedback and testimonials we receive from people who we help to get well are incredibly moving.
We have worked with thousands of people across 10 countries and helped them reclaim their health.
The difference I make and the feedback is the magic and what keeps me motivated.
Q What's your weak point with food?
A Occasionally I love a good ice cream at the movies with my children!Q What does your typical daily diet look like?
A Soaked raw muesli overnight for a stunner of a start to the day (free recipe on our website), with a natural dairy-free yoghurt.
Fresh fruits for morning tea if hungry.
Lunch and dinner are some kind of yummy delicacy that my wife Tracey has whipped up, usually based on salads or soups with beans, legumes, lentils, chickpeas, tofu, tempeh and other super-delicious plant wholefoods.
Snacks are either fruits, a high-fibre raw chocolate tart, carrots or a yummo green blossom smoothie.
Q Healthy weekday lunches and snacks are the hardest things to do. What's your advice on easy, healthy lunches and snacks?
A The simplest trick is to make a bigger delicious healthy dinner the night before and take it to work the next day.
This saves time and money and keeps you eating well. Healthy snacks are always fresh fruits and vegetables of all varieties and good dips can be hummus (made from chickpeas).
Lunches can be salads freshly made with yummy garnishes and vegetable and legume-based soups in winter.
In person
My 20 Golden Rules, today: Kingsgate Hotel - The Brydone, Oamaru, 7pm; tomorrow: Wains Hotel, Dunedin, 7pm.
