A History of the “Juice Men” Norman Walker and Jay Kordich, the Juicing Revolution, and Implications for 21st Century Health
There is a current re-emergence of ketogenic diets, which limits carbohydrate intake to less than 50 grams per day [1]. In an earlier era, however, it would have been unthinkable to restrict fresh fruit and vegetable consumption, in large part because of two generations of health-endorsing ancestors who preceded us. [2-5]
In fact, Norman Walker (1886-1985, age 99), the founder of vegetable and fruit juicing, advised consumption of unlimited vegetables, fruits, and their juices [2-4], as did Jay Kordich (1923-2017, age 93). [5]
These two men are viewed as the architects of the contemporary vegetable and fruit juicing movement. Neither were scientists, physicians, or academicians; however, their pioneering ideas regarding unrestricted consumption of fresh vegetables, fruits, and their juices were decades ahead of their times. Today, both Walker’s and Kordich’s perspectives on fresh fruit and vegetable consumption and health have been verified by contemporary peer-reviewed science.
Long before I published The Paleo Diet in 2002 [6] and before my mentor, Dr. S. Boyd Eaton wrote his groundbreaking paper, “Paleolithic Nutrition. A Consideration of its Nature and Current Implications” in the prestigious New England Journal of Medicine in 1985 [7], a day and age existed before the internet, before Google, and before online PubMed when information traveled slowly, often without confirmation, validation, or scientific peer review.
In the mid 1970s, as a 20-something-year-old lifeguard at Sand Harbor, Lake Tahoe, my staff and I were totally consumed by exercise, health, fitness, and diet. We read everything we could get our hands on, and one of the major nutrition players of the day was Norman Walker, who advocated the consumption of fresh, raw vegetable and fruit juices. We picked up his books [2-4, 8-13] at the health food stores in Reno and Lake Tahoe. A few of us who could afford a juicer experimented with drinking fresh, raw vegetable and fruit juices.
At the time, I had not finished my master’s degree at the University of Nevada, Reno (1978) nor my Ph.D. at the University of Utah (1981), and of course, regular access to the internet and on-line PubMed access was still a decade or two in the future. So, at the time, it seemed reasonable to me that Norman Walker, who labeled himself as a D.Sc. and Ph.D., was a legitimate research scientist with a credible curriculum vitae dating back decades. Unfortunately, years later I learned the truth about his academic background, but this information did not diminish my respect for his anecdotal observations about fresh vegetable and fruit juice consumption and human health.
Although Norman Walker may have had a former history of unlawful activities, he will be forever known as the godfather of fresh vegetable and fruit juicing. Walker had anecdotally stumbled upon a brilliant idea.
The available evidence indicates that Norman Walker was not a Ph.D. or a D.Sc. [14] He even appears to have been a con-man in his mid-career. [14] On May 6, 1933, The New York Times reported that "An indeterminate penitentiary term of not more than three years was imposed by Judge Allen in General Sessions yesterday on Norman Walker, 47 years old."
Beginning in 1932, this was the fifth Times article regarding Walker’s criminal activity. The original charges involved advertisements placed in the Times by Walker, as managing director for The Broughton Institute of Ortho-Dietetics in New York City, wherein he allegedly promised students employment with his school following completion of a six-week course, costing $150.
Neither employment nor the guaranteed return of the students’ $150 tuition followed. According to a probation officer testifying at the Walker trial, 30 students lost a total of $4,500 (approximately $80,000 in 2015 dollars). It is currently unknown how much incarceration time, if any, Walker served or what punishment or plea deal he eventually received. [14]
Although Norman Walker may have had a former history of unlawful activities, he will be forever known as the godfather of fresh vegetable and fruit juicing. Walker had anecdotally stumbled upon a brilliant idea. At the time in 1930, when he developed his first commercial juicer (The Triturator Juicer) [12], Walker knew virtually nothing of the molecular and evolutionary biology [2-4] that would eventually substantiate his anecdotal notions and perceptions about fresh vegetable and fruit juice consumption and health. For that matter, nor did few people from his time, simply because the molecular and evolutionary biology evidence regarding diet and health was sparse or non-existent then.
Like Walker, Jay Kordich, who came later upon the raw vegetable and fruit juicing scene, had no academic, professional, or scientific background to substantiate his views upon diet and health. [5, 15]
His ideas about health and fresh, raw fruit and vegetable juice consumption are comparable to Walker’s, and likely were based upon his personal and anecdotal observations of people who followed his recommendations to consume more fresh vegetables and fruit juices and less processed foods. Both Walker’s and Kordich’s perspectives regarding increased consumption of fresh, raw, vegetable and fruit juices are consistent with the evolutionary model of optimal human nutrition [6,7, 16-21] and randomized controlled trials (RCT) and meta-analyses of fresh fruit and vegetable consumption and positive health in humans. [22-34]
Without question, on a population level, women live longer than men. In 2017, the Centers for Disease Control (CDC) reported that the average life expectancy for all women in the U.S. was 81.1 years, whereas it was 76.1 years for men. [35]
Walker lived 30.6 percent longer than the average male life expectancy for 2017. Jay Kordich lived 23.2 percent longer than the average male life expectancy for 2017.
People living to the age of 100 to 109 years are called centenarians. The CDC noted in its 2017 report that for the entire U.S. population, 2,697 females lived to the age of 100 years and beyond, while only 971 males reached this range. [35] Hence, in the U.S. in 2017 there were almost three times more centenarian women than men.
The world’s longest living people, dubbed super-centenarians, who reach the age of 110 years and beyond have been examined to further demonstrate the superior longevity of women compared to men.
In September of 2018, of all the world’s 6-7 billion people from all countries, only 1,615 supercentenarians have ever been identified and then verified. [36]
Only 148 of all supercentenarians are males which corresponds to 9.16 percent of this population, whereas 1,467 of all supercentenarians are females which equals 90.84 percent. This is a staggering difference between the genders! In other words, for every one male supercentenarian, there are nine corresponding female supercentenarians.
Norman Walker lived a very long life (99 years, 153 days), as did Jay Kordich (93 years, 274 days). Walker lived 30.6 percent longer than the average male life expectancy for 2017. Jay Kordich lived 23.2 percent longer than the average male life expectancy for 2017 (his death year).
There are obvious questions that come into play about these two anecdotal cases:
Were Walker’s and Kordich’s long lifespans due to small and statistically un-representative sample sizes (n=2) of their diets or the genetics of these two juice men?
Was their longevity due to a genetic predisposition for a long life from their immediate ancestors and siblings?
Did Walker’s and Kordich’s lifelong adult ingestion of fresh fruit and vegetable juices influence their lifespans?
Of course, each of these three questions and associated hypotheses are difficult to answer objectively. Nevertheless, let's examine each hypothesis.
Clearly, a sample size of two represents a ridiculously small statistical sample for which little population specific information can be gleaned. However, small case studies frequently can lend insight into complex issues, particularly if the case studies are comprehensive and well detailed.
It is possible to determine genetic lineages and lifespans for both Walker’s relatives and those of Kordich using established genealogical databases [37], and thereby obtain a glimpse of their ancestral influence upon their own longevity.
Both the writings of Walker and Kordich are suggestive that they regularly consumed fresh, raw vegetable and fruit juices throughout their adult lives. Did this environmental/dietary factor influence their longevity?
The Case of Norman Walker
Norman Wardhaugh Walker (4 Jan 1886 - 6 Jun 1985) was born in Genoa, Italy, to Robert J. Walker, a Baptist minister from Scotland (b:1839 – d:1917, age 78) and his wife, Lydia Maw also from Scotland (b:1857 – d:1934, age 77).
Besides Norman, Robert J. Walker and Lydia had four or perhaps five other children: David (b:1887 - d:1980, age 92), Emmelina (b:1890 - d:1975, age 85), Lydia (b:1892 - d:1980, age 88), Robert H Walker (unknown birth & death). Table 1 below indicates how much longer Norman Walker lived than either of his parents or his siblings.
Table 1. Age of Norman Walker and his Immediate Relatives [37]
The data is suggestive that Norman Walker’s long life had more to do with environmental factors (diet perhaps) than his immediate family genetics, as he far outlived all his close genetic relatives.
The Case of John Steven Kordich
John (Jay) Steven Kordich (26 Aug 1923 – 27 May 2017) was born in San Pedro, California, to Jakov (Jack) Kordich (b:1894 – d:1997, age 103), a naturalized U.S. citizen from Croatia/Yugoslavia and his wife, Vica Ilich (b:1902 – d:1999, age 97) also a naturalized U.S. citizen from Croatia/Yugoslavia.
Besides their son John (Jay) Steven, Jakov and Vica had two other children, daughters Louise (b: 1925 and living today, age 93) and Annie (b: 1929 and living today, age 90). Table 2 below indicates the age differences between Jay Kordich, his longer-lived parents, and his two living sisters.
Table 2. Age of Jay Kordich and his Immediate Relatives [38]
The data in Table 2 for the Kordich family is suggestive that important genetic underpinnings may explain the extraordinary longevity in this family, but it does not exclude environmental factors such as diet.
From his anecdotal recognition of the health benefits of fresh vegetable and fruit juices in the late 1940s, Kordich became a champion and promoter of the concept that Walker had created a generation earlier, and therefore became the main modern figure associated with the massive popularity of fresh vegetable and fruit juice consumption in the early 1990s. [5, 15]
Accordingly, it is not known what influence fruit and vegetable consumption had upon Jay’s very long lifespan or that of his family, as all his immediate relatives including his father, his mother, and his sisters lived long lives, and ate fresh vegetables and fruit from their home gardens. [5]
But it is not known if Jay provided his mother, father, and sisters with commercial juicers in the 1950s through the 1990s. Thus, fresh fruit, vegetables, and fish may have played a role in the Kordich family’s impressive longevity, but the data is inconclusive [5, 15], as family genetics selecting for longevity likely were also involved. [38]
21st Century Science and the Health Benefits of Fruit and Vegetables
Although both Norman Walker and Jay Kordich dabbled in the nutritional, medical, and scientific health details of fresh, raw vegetable and fruit juice consumption, neither man had a verifiable academic, medical, or scientific background in the concept. [5, 14, 15]
Clearly both of their vast anecdotal experiences with patients cannot be ignored. [2-5] However, without present day biochemical, physiological, medical, and evolutionary data [16-34] regarding vegetable and fruit consumption, the health ramifications of raw, fresh, juice consumption could have only remained an unverified belief system for these two early health pioneers in their day and age.
Nowadays, however, the consequences of fruit and vegetable consumption on, for example, electrolyte balance is well documented.
With real, contemporary Paleo Diets [66-69], you won’t have to worry about the K+/Na ratio because those Paleo Diets don’t contain added salt, and a Paleo Diet allows you unlimited consumption of fresh fruits and vegetables.
In human nutrition, two major electrolyte pairs (potassium to sodium and calcium to magnesium) play crucial roles in health and disease. Plasma and intracellular calcium (Ca2+) concentrations affect magnesium (Mg2+) concentrations and vice versa. [46-51] Similarly, plasma and intracellular potassium (K+) concentrations affect sodium (Na+) concentrations and vice versa. [52-61]
The dietary relationship between K+ and Na+ in human nutrition and adverse health is well known and incontrovertible. [52-61] High dietary sodium intakes and low potassium ingestion increase the risk for numerous chronic diseases including cardiovascular disease, hypertension, stroke, cancer, kidney disease, and autoimmunity among others. [52-61]
The current dietary K+/Na+ ratio in the U.S. has a value of 0.76 [62], which is 2.6 times lower (worse) than recommended values of 2.0 [63, 64] and 6.6 times lower (worse) than the estimated K+/Na+ ratios of greater than 5.0 found in ancestral human diets. [65]
With real, contemporary Paleo Diets [66-69], you won’t have to worry about the K+/Na ratio because those Paleo Diets don’t contain added salt, and The Paleo Diet allows you unlimited consumption of fresh fruits and vegetables. [66-69]
These guidelines ensure that your K+/Na ratio will be greater than 5.0 like our hunter gatherer ancestors. [21, 65, 69, 70] Accordingly, the ratio of your intake of potassium-rich and low-sodium fruits and veggies (Table 3) has an enormous impact upon your health and wellbeing.
Table 3. Potassium and sodium content of fresh fruits and vegetables.
Vegetables (n=47)
Na (mg)/1000 kcal
K (mg)/1000 kcal
K/Na (mg/mg)
Beet greens
10273
34636
3.37
New Zealand spinach
9286
9286
1.00
Swiss chard
8950
27450
3.07
Celery
5000
16250
3.25
Water cress
3727
30000
8.05
Bok choy
3091
33725
10.91
Purslane
2813
30875
10.98
Chicory greens
1957
18261
9.33
Leaf lettuce
1867
12933
6.93
Dandelion
1689
8822
5.22
Endive
1294
18471
14.27
Turnip greens
1250
9250
7.40
Artichoke
1132
5396
4.77
Arugla
1080
14760
13.67
Green onion
1021
8625
8.45
Lamb's quarters
1000
110512
10.51
Broccoli
969
9283
9.58
Mustard greens
962
13615
14.16
Radicchio
957
13130
13.75
Kale
860
8940
10.40
Cauliflower
794
7910
9.97
Green cabbage
720
6800
9.44
Iceberg lettuce
714
10071
14.10
Collard greens
667
5633
8.45
Napa cabbage
563
2925
5.25
Grape leaves
558
2925
5.25
Spaghetti squash
548
3484
6.25
Zucchini squash
471
15353
32.63
Butterhead (Bibb) lettuce
385
17935
46.63
Tomato
278
13167
47.40
Okra
258
9774
37.88
Jalapeno peppers
241
11724
48.57
Mushroom
227
14455
63.60
Brussel sprouts
210
3170
15.10
Sorrel
182
17727
97.52
Hubbard squash
160
7160
44.75
Bell pepper
150
8742
58.37
Cucumber
133
9800
73.50
Summer squash
125
16375
131.00
Palm hearts
122
15704
129.00
Poblano chili
119
5763
48.56
Crookneck squash
105
11684
110.99
Butternut squash
100
7100
71.00
Asparagus
98
10095
102.90
Eggplant
83
9583
115.00
Acorn squash
71
7804
109.25
Pumpkin
38
13077
340.00
Tomatillo
31
8375
268.00
Mean
1403
12927
46.68
Fruits (n=1)
Na (mg)/1000 kcal
K (mg)/1000 kcal
k/Na (mg/mg)
Honeydew melon
500
6333
12.70
Cantaloupe
471
7853
16.70
Casaba melon
321
6500
20.22
Salmon berries
298
2340
7.86
Passion fruit
289
3588
12.43
Mulberries
233
4512
19.40
Papaya
186
4219
22.68
Kumquat
141
2620
18.60
Cactus pear
122
5366
44.00
Chayote
105
6579
62.50
Cherimoya
93
3827
41.00
Elderberries
82
3836
46.67
Quince
70
3456
49.25
Lime
67
3400
51.00
Star fruit
65
4290
66.50
Lemon
50
7250
145.00
Kiwi fruit
49
5115
104.00
Avocado
48
3036
63.50
Cranberries
44
1853
42.49
Tangerine
38
3132
83.00
Pomegranate
36
2843
78.67
Oheloberries
36
1357
38.00
Watermelon
33
3733
112.00
Plantain
33
4090
124.75
Strawberry
31
4781
153.00
Chokecherries (wild)
31
2340
75.80
Guava
29
6132
208.50
Grape
29
2768
95.50
Blackberries
23
3767
162.00
Gooseberries
23
4500
198.00
Boysenberries
20
2780
139.00
Pineapple
20
2180
109.00
Breadfruit
19
4757
245.00
Raspberries
19
2904
151.00
Apple
19
2058
107.00
Loganberries
18
2636
145.00
Pear
18
2141
119.00
Blueberries
18
1351
77.00
Mango
17
2800
168.00
Grapefruit
16
3214
207.00
Lychee
15
2591
171.00
Banana
11
4022
358.00
Persimmon
8
2441
310.00
Orange
2
3851
2386.60
Nectarine
2
4568
2849.20
Peach
2
4872
2850.00
Plum
1
3413
2591.50
Sweet cherry
1
3524
3420.50
Mean
79
3782
387.07
These dietary electrolyte characteristics (high K+ and low Na+) reduce morbidity (disease incidence) and mortality (death) from all causes combined. [52-61]
In contrast, the typical American Diet displays a low K+/Na+ ratio of 0.76 [62] because it is dominated by high salt, processed foods such as whole grain and refined breads, cheeses, processed meats (ham, bacon, salami etc.), chips, pizza, sandwiches, tacos, condiments (ketchup, mustard, mayo etc.), and high-salt salad dressings.
The top 10 sources of salt in the U.S. diet, which greatly contribute to the dangerously low K+/Na+ ratio from processed foods in the American diet, are listed below. [71]
The Importance of Magnesium and Calcium Interactions
In human nutrition, the dietary Ca2+/Mg2+ ratio maintains a huge effect upon our health and well-being. Ca2+/Mg2+ ratios of less than 1.7 and greater than 2.8 are detrimental. [46] High dietary values (greater than 2.8) for the Ca2+/Mg2+ ratio may increase the risk for cardiovascular disease, particularly from increased artery calcification. [48-51]
Typical Western diets cause Ca2+/Mg2+ imbalances because of their reliance upon dairy products, which are low in magnesium but high in calcium. This is particularly true of calcium-rich cheeses that provide a huge average Ca2+/Mg2+ ratio of 23.9 [72, 73] (see tables 5 and 6), which further increase the dietary imbalance between calcium and magnesium.
Table 5. Calcium and magnesium content of dairy foods [72, 73]
Food
Calcium (mg/100g)
Magnesium (mg/100g)
Calcium/Magnesium Ratio (mg/100g)
Butter
24.0
2.0
12.0
Whole milk
113.0
10.0
11.3
Cheeses (n=36)
611.5
26.6
23.9
Yogurt (plain, low fat)
183.0
17.0
10.8
Table 6. Calcium and magnesium content in various cheeses [72, 73]
Cheese
Calcium
Magnesium
Ca/Mg
Roquefort
662
30
22.1
Parmesan
1109
38
29.2
Blue
528
23
23.0
American, processed
552
27
20.4
Romano
1064
41
26.0
Feta
483
19
25.9
Edam
731
30
24.4
Provolone
756
28
27.0
Camembert
388
20
19.4
Gouda
700
29
24.1
Fontina
550
14
39.3
Limburger
497
21
23.7
Tilsit
700
13
53.8
Queso Fresco
566
24
23.6
Queso Blanco
690
29
23.8
Cheshire
643
21
30.6
Caraway
673
22
30.6
Queso Asadero
661
26
25.4
Brie
184
20
9.2
Muenster
717
27
26.6
Cheddar
721
28
25.8
Mozzarella
782
23
34.0
Colby
685
26
26.3
Gjetost
400
70
5.7
Calzone
425
26
16.3
Brick
674
24
28.1
Monterey Jack
746
27
27.6
Port du Salut
650
24
27.1
Goat (hard)
895
54
16.6
Gruyere
1011
36
28.1
Neufchatel
117
10
11.7
Cottage 2% fat
91
7
13.0
Cream cheese
98
9
10.9
Swiss
791
38
20.8
Emmental Swiss
791
38
20.8
Ricotta (part skim)
272
15
18.1
Mean
611.5
26.6
23.9
Unlike dairy products, with their exorbitantly high calcium to magnesium ratios (23.9), fresh vegetables (Ca2+/Mg2+ = 2.56) (Table 7) and fruits (Table 8) maintain lower, more favorable Ca2+/Mg2+ ratios which generally fall between known healthful values of 1.7 and 2.8. [46]
Table 7. Calcium and magnesium content in vegetables
Vegetables
Mg/100g
Ca/100g
Ca/Mg
Sorrel
102.1
44.0
0.43
Swiss Chard
81.0
51.0
0.63
Purslane
68.0
65.0
0.96
Spinach
79.0
99.0
1.25
Beet greens
70.0
117.0
1.67
New Zealand spinach
39.0
58.0
1.49
Pumpkin leaves
38.0
39.0
1.03
Watercress
21.0
120.0
5.71
Arugula
47.0
160.0
3.40
Okra
57.0
81.0
1.42
Sweet potato leaves
61.0
37.0
0.61
Parsley
50.0
138.0
2.76
Nopales (cactus leaves)
22.0
164.0
7.46
Chicory greens
30.0
100.0
3.33
Mustard greens
32.0
103.0
3.22
Crookneck squash
17.0
15.0
0.88
Zucchini squash
18.0
16.0
0.89
Grape leaves
95.0
363.0
3.82
Rapini (broccoli raab)
22.0
108.0
4.91
Butterhead (Bibb) lettuce
13.0
35.0
2.69
Turnip greens
31.0
190.0
6.31
Bok choy (Chinese cabbage)
11.0
68.8
6.26
Endive (Escaroie)
15.0
52.0
3.47
Cucumber
13.0
16.0
1.23
Romaine lettuce
14.0
33.0
2.36
Napa (Chinese) cabbage
13.0
77.0
5.92
Dandelion greens
36.0
187.0
5.19
Acorn squash
32.0
33.0
1.03
Artichoke
42.0
21.0
0.50
Lamb's quarters
34.0
309.0
9.09
Collard greens
20.0
140.0
7.00
Lettuce, red leaf
12.0
33.0
2.75
Butternut squash
29.0
41.0
1.41
Kohlrabi
19.0
24.0
1.26
Asparagus
14.0
24.0
1.71
Celery
11.0
40.0
3.64
Kale
34.0
135.0
3.97
Tomatillo
20.0
7.0
0.35
Broccoli
21.0
47.0
2.24
Tomato
11.0
10.0
0.91
Jalapeno pepper
15.0
12.0
0.80
Cauliflower
15.0
22.0
1.47
Radicchio leaves
13.0
19.0
1.46
Brussel sprouts
23.0
42.0
1.83
Eggplant
14.0
9.0
0.64
Fennel bulb
17.0
49.0
2.88
Cabbage, red
16.0
45.0
2.81
Bell pepper
10.0
10.0
1.00
Iceberg lettuce
7.0
18.0
2.57
Cabbage, green
12.0
40.0
3.33
Pumpkin
12.0
21.0
1.75
Mushrooms, white
9.0
3.0
0.33
Squash, spaghetti
11.0
21.0
1.91
Palm hearts
10.0
18.0
1.8
Loose leaf (green leaf) lettuce
13.0
36.0
2.77
Mean
28.9
67.6
2.56
Table 8. Calcium and magnesium content in fruits [72,73]
Fruit
Mg/100g
Ca/100g
Ca/Mg
Cactus figs
85.0
56.0
0.66
Lemon
12.0
61.0
5.08
Blackberries
20.0
29.0
1.45
Raspberries
22.0
25.0
1.14
Mulberries
18.0
39.0
2.17
Starberries
13.0
16.0
1.23
Casaba melon
11.0
11.0
1.0
Guava
22.0
18.0
0.82
Cantaloupe
12.0
9.0
0.75
Loganberries
12.0
9.0
0.75
Watermelon
10.0
7.0
0.70
Star fruit
10.0
3.0
0.30
Boysenberries
16.0
27.0
1.69
Banana
27.0
5.0
0.19
Plantain
37.0
3.0
0.08
Passion fruit
29.0
12.0
0.41
Kumquats
20.0
62.0
3.10
Kiwi fruit
17.0
34.0
2.00
Honeydew melon
10.0
6.0
.60
Payaya
21.0
20.0
0.95
Pineapple
12.0
13.0
1.08
Peach
9.0
6.0
0.87
Cherimoya
17.0
10.0
0.59
Gooseberries
10.0
25.0
2.50
Grapefruit
9.0
22.0
2.44
Orange
10.0
40.0
4.00
Nectarine
9.0
6.3
0.67
Lime
6.0
33.0
5.50
Tangerine
12.0
37.0
3.08
Sweet cherry
11.0
13.0
1.18
Avocado
29.0
13.0
0.45
Chockecherries
27.0
60.0
2.22
Mango
10.0
11.0
1.1
Lychees
10.0
5.0
0.5
Plum
7.0
6.0
0.86
Pomegranate
12.0
10.0
0.83
Quince
8.0
11.0
1.38
Cranberries
6.0
8.0
1.33
Persimmons
9.0
8.0
0.89
Pear
7.0
9.0
1.29
Blueberries
6.0
6.0
1.0
Apple
5.0
6.0
1.0
Grapes (red or green)
7.0
10.0
1.43
Elderberries
5.0
38.0
7.6
Salmon berries
15.0
13.1
0.87
Oheloberries
6.0
7.0
1.17
Chayote
12.0
17.0
1.41
Mean
10.6
14.0
1.5
Ahead of Their Time
Both Norman Walker and Jay Kordich lived extraordinary long and healthful lives. They were both health pioneers who followed their dietary recommendations for increased fruit and vegetable juice consumption. Neither of these men were scientists or biologists who fully understood the evolutionary and physiological basis for their diet-based health recommendations.
Nevertheless, their ideas about diet and health have stood the test of time. As we move objectively into the 21st century, comprehending our humble evolutionary background from anaerobic bacteria to more complex eukaryotic life forms with nuclei and mitochondria, it is clear that the basic longevity lessons, unknown scientifically to Walker and Kordich, are now compelling objective truths.
Acknowledgements
For Anthony (Tony) Sebastian M.D., a gentle soul and a mastermind of certain data contained within this manuscript.
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Growing your own herbs and veggies not only benefits your health, it helps the environment, too. Here’s how to maximize a small outdoor garden to yield an impressive harvest.
By Courtney Hamilton
Paleo Leadership
Trevor Connor
Dr. Loren Cordain’s final graduate student, Trevor Connor, M.S., brings more than a decade of nutrition and physiology expertise to spearhead the new Paleo Diet team.
Dr. Mark J. Smith
One of the original members of the Paleo movement, Mark J. Smith, Ph.D., has spent nearly 30 years advocating for the benefits of Paleo nutrition.
Nell Stephenson
Ironman athlete, mom, author, and nutrition blogger Nell Stephenson has been an influential member of the Paleo movement for over a decade.
Dr. Loren Cordain
As a professor at Colorado State University, Dr. Loren Cordain developed The Paleo Diet® through decades of research and collaboration with fellow scientists around the world.