Susan Schenck – The Live Food Factor

What is your most recent book? Tell us a bit about it.

My book (which hit no. 23 in all genres at in January 2009) has gained the reputation as the raw foods encyclopedia or bible. TThe Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet teaches people how to eat a mostly raw diet, and most importantly, WHY. It contains 66 studies that prove the superiority of a raw food diet. The first chapter is very inspirational, detailing 10 reasons to go raw, and you can get it free by signing up for my newsletter on The book has testimonials with before and after photos. The raw food diet is gaining momentum because it is not just about weight loss. You can reverse and prevent diseases. This is the way we are meant to eat genetically because cooking creates toxic byproducts. Also when you cook food, you destroy so much of the good stuff your body needs!

Tell us something about yourself.

I have a master’s degree in Oriental Medicine from Pacific College of Oriental Medicine. Earlier I studied at Indiana University, obtaining a degree in education and also a master’s in applied linguistics. I have traveled to or lived in 22 countries. As a teacher, I taught all levels from preschool to college. I have had my own acupuncture clinic, but currently write full time. I also do a bit of weight loss and raw food coaching. You can also view me making some raw recipes on local TV at Currently I am living in Ecuador with my husband. We moved here because the weather is great, the cost of living is inexpensive, and there is a large American community here in Cuenca.

What inspired you to write this book?

I had tried nearly every alternative remedy, and several conventional ones as needed. The health I gained from eating 90% to 100% of my calories raw outweighed everything! It was the world’s best kept secret and I feel privileged to share it.

How did you choose the title?

“Live food” means there are enzymes. When we cook food, we destroy 100% of the food enzymes and our pancreases have to work hard to crank out digestive enzymes to compensate. The more cooked food we eat, the sooner we will die! Our pancreases give out.

Did you learn anything from writing and publishing this book? What?

I read hundreds of nutrition books while researching the book, so nearly everything in this 700-page tome was something I learned! I also learned tons about marketing since I spent a year doing that full time.

Are you working on your next book? What can you tell us about it?

My next book will be out in the spring: Beyond Broccoli, Creating a Biologically Balanced Diet When a Vegetarian Diet Doesn’t Work. My experience and those of many others I encountered led me to believe that we are not naturally vegetarians, and many of us don’t do well on that diet. Again, I include numerous studies to support my thesis. I show people that you can eat meat safely if it is “clean meat,” meaning not the factory farmed type. Also, cook it very lightly (steam, sear, boil) to avoid toxins. Or eat it raw (think of sushi, steak tartar, seviche). I teach how to eat raw meat SAFELY, if one chooses that option.

If you were doing it all over again, what would you do differently?

When I did the second edition of my book, I included another expert as well as my editor and fact checker (also a long time raw fooder). In retrospect, this was an error because those two disagreed on so many things, and this slowed down the publication. Always let anyone you work with know that you have the final say (unless of course you sell the copyright to a publisher). Otherwise there can be some huge battles!

Where can readers learn more about you and your book?

They can go to and