Six Week Raw Vegan Nutrition Protocol Rapidly Reverses Lupus Nephritis: A Case Series
Keywords:Lupus nephritis; Raw foods; Vegan nutrition
There is a strong body of evidence suggesting that plant-based diets are beneficial for reducing mortality and metabolic risk. Although less studied, plant-based diets may also have great potential for managing symptoms of autoimmune disease, such as systemic lupus erythematosus (sle). This case series details 2 patients with SLE-related nephritis: a 24-year-old female (Case 1) and a 41-year old-male (Case 2). Upon adopting a customized, raw, whole-food, plant-based (WFPB) eating regimen, high in leafy greens and cruciferous vegetables, omega-3 polyunsaturated fatty acids, and water, Case 1’s estimated glomerular filtration rate (eGFR)—a measure of kidney function—increased from 14 to 27 ml/min in 6 weeks, and it was determined that she no longer needed dialysis or a kidney transplant. Her energy and joint pain levels also significantly improved. Similarly, Case 2’s symptoms resolved and laboratory tests were normalized on the diet. However, this patient experienced challenges with adhering to the diet, and it was clear that whenever he deviated from it, symptoms reappeared and eGFR worsened. Potential mechanisms underpinning this improvement include reduced inflammation, fueled by omega-3 intake, and improvements in oxidative stress, fueled by intake of antioxidant-rich fruits and vegetables. These 2 cases experienced significant improvements due to dietary changes alone, suggesting that researchers may consider a randomized trial of raw, WFPB diets as a means of managing SLE.