When I was ill, I put myself on a very strict diet. The first 93 days I ate nothing but raw food, grated carrot, lettuce, etc. Months later when I got to grips with everything, I started to eat a more varied diet, but sugar was a definite no, as was dairy. Alcohol I would have rarely. Red meat might be some grass-fed lamb or venison, once in a while. Lot’s of stir fried and steamed veg.

Since then  I have stayed with the eating regime that you can read all about in my book – a big salad at lunch, juicing most days (carrot, celery, Granny Smith apples, ginger, garlic, lemon, including the skin), etc. I make a lovely dish known as Somerset stew, made with carrot, leek, Somerset cider (you burn off the alcohol), butter- beans, red kidney beans, herbs and something to give it a bit of flavour. Its a on-going challenge every day.

However, I came across this article from a US naturopath who writes himself up as Dr Geo, a prostate cancer expert. However, his thoughts on diet were, I thought, were worth sharing.

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Dear Self- Health Advocate, 

Yesterday, during a Telehealth consultation with a gentleman from Tennessee, I encountered a familiar scenario. A patient with a history of prostate cancer expressed deep anxiety over his holiday eating. He was mortified for having indulged in what he deemed “suboptimal” foods and feared his dietary misstep would cause his cancer to return.

His worry is understandable—diet plays a crucial role in health, especially when managing prostate conditions. But after 20+ years of clinical experience in integrative and lifestyle approaches for prostate health, let me reassure you: the occasional deviation from a good diet does not stimulate cancer cells.

In fact, striving for dietary perfection can do more harm than good. Here’s why:

The 80/20 Rule for Balanced Eating

In my dietary prescription, I recommend—and even demand—that 20% of your meals be completely unrestricted. I call these F@#K it days*. Out of 21 meals a week, you can have three meals where you eat whatever you want—pizza, dessert, barbecue, you name it—or one full day a week.

This approach isn’t about promoting unhealthy habits. It’s about embracing flexibility and releasing the stress that comes with rigid dietary rules. Why? Because perfection is exhausting, unsustainable, and ultimately unnecessary for good health.

What I’ve Learned About Diet and Disease

After decades of working with patients, I’ve identified a few fundamental truths about diet and health:

  1. No single food causes or cures disease. It’s the overall pattern of your diet that matters.
  2. Your body is resilient. Occasional indulgences won’t undo the hard work you’ve put into maintaining a healthy lifestyle.
  3. Perfection is the enemy of good. When people aim for dietary perfection, they often set themselves up for stress, guilt, and eventual burnout.

The Bigger Picture

When we fixate on minor dietary missteps, we lose sight of the bigger picture: sustainable habits that promote long-term health. Instead of obsessing over one meal or one day, focus on consistency over weeks, months, and years.

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Interesting words methinks. His website is interesting, and if you wish to take this further, go to:  https://drgeo.com

As for me, I am happy, at least for the next year or two to tread a careful path, but I thought it was of value to let you read an opinion about diet from elsewhere. But sugar…….argh!! its a poison as far as I am concerned.

If you have any queries or questions, then please get in touch at: achieve@pcsowhat.com or call 0800 023 6252

Kindest regards

Jim