Your one-stop A-Z nutrition resource.
Articles and information for optimum health:

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Amino Acid Chart

What use amino acids have in our body and what sources.

B12 by Dr. Gabriel Cousins

Where do you get B12 from? A question asked frequently. This is the lates take from probably the world's leading scientist, Dr. and raw food practitioner Dr Gabriel Cousins.

Before and After Shots

These speak more than a written testimoial. How a raw living food diet may affect your life.


This is THE number 1 superfood. No doubt. Read why here. Then go eat some!


An interesting take on the world's leading cause of death.

NEW! Cancer

The top 5 cancer producing foods - to avoid .

Charts- Glycemic Index, Vitamins, Minerals, Essential Fats, Chlorophyl, Organics, CaPNaK

Reference material from Paul Benhaim's research for his book Healthy Eating Made Possible - some valuable easy to read summarys in chart form.


Canada's Frederic Patenaude offers us his take on the world's best selling legal drug.

Cures - by food

What raw living foods may assist in the cure of by Paul Benhaim

Cures - by symptoms

Now in an easy to search by symptom chart, developed by Paul Benhaim.

Dehydrator - build your own solar version

For third world villages who cannot afford an 'excalibur' or that budding DIY. Full instructions and references provided.

Durian - King of fruits

The picturessmell, the taste, the feeling of this food cannot be matched. Read about this food and enjoy some amazing pictures.

Frequently Asked Questions (FAQ)

Often asked questions and a good place to start on the Raw Living Food Diet.

Glycemic Index (GI) of certain foods

The Glycemic Index is a measure of how foods affect our blood sugar levels. Low GI foods allow us to be more balanced in our lives. Learn to avoid the high GI foods. (note - agave is the new preferred low-gi sweetner, sourced from a Cacti in South America)

Glycemic Index (GI) of certain foods

The importance of glycemic index and low blood sugar.


Possibly the 21st Centuries biggest scientific breathrough?


Hemp seed is high in omega-3 and omega-6 essential fats. Contains no drug effects. Learn about this and other industrial uses here.

Live Foods

An article on Living Foods by Paul Benhaim - a great overview

Living Foods - the natural path

The natural way of eating - raw living foods. Informative article.

The Evolution of a Recipe by Rhio

How to prepare raw living foods from Chef Rhio


The hormone therapy POWER superfood for both sexes.


Insights into the symptoms you may experience from eating 'popular' food from the Company's CEO.

Living Foods Introduction by Paul Benhaim

A great way to learn about Living Foods - an introduction.

Mediterranean Diet

High fat, weight loss, tasty and sexy!


This sulphur mineral is a miraculous salt that may assist with joint pains, arthritis and more.

Pesticides in fruits and vegetables

A chart that compares pesticides in sprayed fruit and vegetables. May be helpful if you can only afford some organic produce in your kitchen.


What are they and how they may benefit you.

Pollen- Bee Pollen

A complete source of protein, a true superfood. A tablespoon feels like an energetic meal!

Pollen2- Everything you want to know about Bee Pollen

More information on this bee friendly superfood.


Are all the products in your natural food store actually healthy?

Royal Jelly

Centuries of valuing this superfood now widely available.

Soy Products

Everything you did not know you NEEDED to know about Soy

Super Greens

90% of us need to be more alkaline. This information is based on Dr Young, a mentor to the raw food movement.

Survey Results - Raw Foods in 2005

1000 person raw food study completed end of 2005.

Tips & Tricks for a Vibrant Lifestyle

Simple, but very helpful tips for a Radiant and Vibrant life.

Trace Elements

Small, but very important trace elements often lost in cooking.


Raw, wild and organic.

Vegetarian article - Detoxification and stress-reduction in our modern world

Paul Benhaim's 2005 article on stress and detoxification.

Vegetarian article- eating for beauty

Beauty from the Alive Foods lifestlye can be yours!

Why Raw Foods?

David Woolfe interview on why raw foods.


A new article on anti-oxidants

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(For more articles on positive thinking and living visit the wholistic living section.)

Izabella Siodmak- BSc, AdvDipNat, DipNut, DipHM, cert Life Coac



Amino Acids and their Sources

Amino Acid Use Five sources* Essential for children
Alanine Helps skin, scalp, hair, adrenal glands Almonds, avocados, olives, cucumbers, apples
Arginine Helps muscles, reproductive organs, bones and prevents ulcers Hemp seeds, cucumbers, alfalfa, carrots, beetroot, celery
Aspartic Acid Help bones, teeth, lungs, respiratory system Hemp seeds, lemons, grapefruit, almonds, apples, cucumbers
Cystine Helps hair and red blood cells Apples, currants, raspberries, hazel nuts, alfalfa
Glutamic acid Helps secretion of digestive juices, enzymatic action in liver, prevents anaemia Hemp seed, raw string beans, papaya, carrots, cabbage, celery
Glycine Helps form bones, muscles and sex hormones Okra, almonds, figs, oranges, lemons, raspberries
Histidine Helps control mucus membrane Cucumbers, apples, pineapples, papaya, radish
Hydroxyproline Helps work of liver, gallbladder Cucumber, almonds, coconut, avocado, olives
Iodogorgoic Acid Glandular system Tomatoes, pineapple, seaweed, carrot, celery
Isoleucine Glands, regulates metabolism, regenerates red corpuscles Most nuts except peanuts, cashews or chestnuts
Leucine Glands, regulates metabolism, regenerates red corpuscles Most nuts except peanuts, cashews or chestnuts
Lysine Liver, Gall bladder Cucumbers, papaya, apples, apricots, carrots
Methionine Spleen, pancreas and lymph gland Apples, pineapple, cabbage, cauliflower, kale
Norleucine Most nuts except peanuts, cashews or chestnuts
Phenylalanin Eliminates waste matter Cucumbers, tomatoes, apples, pineapple, carrot
Proline Breakdown of fats Cucumber, almond, coconut, avocado, olives
Serine Cleaning Tissue Cucumbers, papaya, apples, pineapple, radishes
Threonine Exchange of amino acid in body Papaya, carrots, alfalfa and green leafy vegetables
Thyroxine Glands Tomatoes, pineapple, seaweeds, carrots, lettuce
Tryptophan Gastric juices, generation of cells and tissues Spring beans, carrots, beetroot, celery, fennel
Tyrosine Hair colour, cell and tissue building and glandular activity Cucumbers, green peppers, almonds, strawberries, apricots
Valine Glands Almonds, squash, tomatoes, apples, carrots


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Vitamin B12

The subject of vitamin B12, especially in the vegan and living food lifestyle is a subject of much debate. Rather than offer you my perspective, I have chosen to offer you a perspective of one of the world's most renown living food Doctors, Dr. Gabriel Cousins.

To understand the significance of this issue, we need to understand a little about the importance of B-12 in the diet. The average non-vegetarian stores between 2,000 and 3,000 picograms (pg., same as micrograms) of B-12 and loses about 3 pg. per day. About 60 percent of the total amount of the B-12 in the body is stored in the liver and 30 percent is stored in the muscle. The body has a special circulation pattern between the digestive tract and the liver. Through the bile, we secrete 1.4 pg. per day of B-12 into the small intestine, and healthy people reabsorb about 0.7 pg. Research suggests that if people have a low B-12 intake, the absorption increases to even draw more B-12 into the system. However, there is still a general potential for slow loss, depending on the variation in this special, what is known as enterohepatic circulation, before we develop the potential of B-12 deficiency symptoms.

B-12 has two functions: one, methylocobalamin is used by the enzyme methionine synthase to change homocysteine into methionine. When this enzyme is not working, we increase the homocysteine in our system, which recent research has associated with the increased potentiality of heart disease and deterioration of the arteries and nerves. When the homocysteine is high, it appears to be a nerve toxin, as well as a blood vessel toxin. The second function of B-12 is as a coenzyme is using 5'-deoxyadenosylcobalamin in the enzyme methyl malonyl-CoA mutase in the conversion of methyl malonyl-coA to succinyl-CoA.

Elevated homocysteine also happens with deficiencies in B-6 or folic acid. One of the major symptoms of B-12 or folic acid deficiency is macrocytic anemia. Folate, also called folic acid, is needed to turn the uracil into thymidine, an essential building block of DNA. This DNA is needed for production of new red blood cells and for red blood cell division. B-12 is involved because it is involved in the pathway that creates methyl cobalamin. This B-12 also produces a form of folate needed to make DNA. So, if there is no B-12, folate can become depleted and DNA production slows down.

Another little side part of the methyl malonyl-CoA to succinyl-CoA conversion is that when the B-12 is not available, the methyl malonyl-CoA levels increase and are converted to methyl malonic acid, which accumulates in the blood and urine. Since the B-12 is the only co-enzyme required in this pathway, methyl malonic acid levels are considered the gold standard as an indicator of B-12 deficiency. Other causes of high methyl malonic acid (MMA) are genetic defects, kidney failure, low blood volume, dysbiosis, pregnancy and hypothyroid. The MMA test is important because the progressive medical community no longer considers serum B-12 levels an accurate measurement of appropriate amounts of B-12. In other words, a normal serum B-12 may not mean that B-12 levels are healthy. We need a urinary assay of methyl malonic acid to really determine that. This is an important point, because when I first wrote about this issue in Conscious Eating, the establishment of the methyl malo!
nic acid assay as the gold standard had not taken place yet. I based some of my statements at that time on the world research, which was using serum B-12. A serum B-12 of 200 pg. or less was considered deficient. As a result of the new gold standard and what we know about MMA and homocysteine, the B-12 serum levels should be around 450 pg. to maintain a normal homocysteine level. Therefore, serum B-12 levels less than 450 pg. may be considered as indicating a B-12 deficiency.

There are a variety of symptoms of B-12 deficiency, which are important to vegans and live fooders. The first is actually low energy. It could be a reason why some people just don't feel well on these diets, besides not getting the right protein/carbohydrate/fat mix for their constitutional type. There are specific neurological symptoms, often described as "subacute combined degeneration". Some of this damage can be almost irreversible, if it becomes chronic. This nerve system degeneration affects peripheral nerves and the spinal cord. Some of the typical neurological feelings include depression, numbness and tingling in the hands and feet, nervousness, paranoia, hyperactive reflexes, impaired memory and behavioral changes. With a B-12 deficiency, one can also have diarrhea, fever, frequent upper respiratory infections, impotence, infertility, sore tongue, enlargement of the mucous membranes of the mouth, vagina, and stomach, macrocytic anemia, low platelets, increase!
d bleeding, low white blood cell count. Some of the causes of B-12 deficiency are low dietary intake of B-12 and/or poor absorption, which usually comes through loss of intrinsic factor and/or a lack of stomach acid.

Consistent research over the last decade has shown that vegans and live food people of all ages and sexes have a much higher risk of becoming B-12 deficient. This does not mean that everyone becomes B-12 deficient. This deficiency is particularly true with newborn babies, especially babies of vegan live-food nursing mothers who are not using B-12 supplementation. In contrast to the average adult storage of 2,000-3,000 pg. of B-12, newborns of mothers with normal B-12 have about 25 pg. Studies have shown that the milk during the first week of life does contain large amounts of B-12. This means that the B-12 storage in infants at birth is normally adequate to last the first few weeks of life. Afterwards, they must get it from breast milk or other sources. If a vegan or live-food mother is already B-12 deficient during pregnancy, the baby may be born with seriously low B-12 levels and develop clinical signs of deficiency as soon as two weeks. The general research sugges!
ts that even among non-vegetarians, B-12 can be insufficient in infants, and that perhaps all breastfeeding mothers should consider B-12 supplements for themselves and their infants during the time of breastfeeding. This lack of B-12 in the mother's diet during pregnancy has been associated with a lack of myelin production, which is the coating of the nerves. It takes somewhere between one to twelve months to develop, and manifests as failure to thrive and slow developmental progression. The babies are often lethargic, lose their ability to use muscle adequately, and even their sensory attunement decreases. They also have irregular macrocytic anemia.

The good news that one major study in the United Kingdom in 1988 showed, in studying 37 vegan children was that there was normal growth and development in children who were breastfed for 6 months at a minimum, when there was B-12 supplementation.

Young childrenand teenage children who were supplemented with B-12 were found to grow normally. Adults who were vegetarian without B-12 supplementation for greater than six years usually had a lower B-12 than non-vegetarian adults in the general research. In one study of adults in 1994, 81% of the vegan adults had a B-12 lower than 200 pg. That is approximately the percentage of adults on a live food diet who are low in B-12. In my clinical experience, meat eaters, vegans and live-fooders tend to have a fairly high percentage of B-12 deficiency, although meat eaters do have less incidence. My experience is that cooked food vegans have a higher incidence of B-12 deficiency than live fooders, but there is still a significant occurance in live fooders. In vegetarians and vegans, there is also a high percentage under 200 pg., about 54%. A study in 1982 by Dunn and Scott of raw food vegans with 83 subjects from the Natural Hygiene Society showed that 92% of the vegans had !
a B-12 less than 200 pg., and in 53% it was less than 100 pg. The World Health Organization (WHO) considers B-12 deficiency to be less than 200 pg. The percentages of B-12 deficiency tend to increase over time on a natural hygiene diet. Another study in Finland in 1995 that examined B-12 status of long-term 100% raw vegans found that 66% of the people had a B-12 lower than 200 pg. One study done in 2000 by Donaldson at Hallelujah Acres on primarily live food diet people, but with some B-12 supplementation via nutritional yeast, showed only about 15% of the people were less than 200, and none of them less than 160. The supplementation with nutritional yeast was 5 pg. of B-12 from one tablespoon of Red Star Vegetarian Support.

Up until this time, many of us have felt that additional supplementation for live fooders with sea vegetables or probiotic formulas was sufficient for protection against B-12 deficiency. This does not seem to be the case. In macrobiotics, who primarily cook their food, we see a very high percentage of children actually having growth retardation due to low B-12 intake. Many of us have felt that spirulina, Klamath Lake Algae, all the sea vegetables had enough active B-12 to avoid a B-12 deficiency. Although the research is not fully in, we do know that, as I pointed out in Conscious Eating, these substances do have human active B-12. The problem is they also have a significant amount of analog B-12 that competes with the human active B-12. This analog amount was not measured in my studies. Using the methyl malonic acid reduction approach, which is now the gold standard, research showed that when people used dry and raw nori from Japan, the dried nori actually made the m!
ethyl malonic acid (MMA) status worse, which means it actually reduced the B-12 status. Therefore it could possibly worsen a B-12 deficiency. Raw nori seemed to keep the methyl malonic acid at the same level, meaning it did not harm the B-12 status, but the research showed it did not particularly help it either. No food in Europe or the U.S. has been tested for lowering methyl malonic acid. Research absolutely has to be done to answer this question fully.

There is one exception to this lack of vegetarian B-12 active food, which is that we do produce B-12 from bacteria in our large intestine, but since this B-12 is produced in the area below where B-12 is reabsorbed, it is really not available for absorption. Some people have argued that a lot of species of lower mammals do not need B-12. The reason why this is true is that a lot of species that are primarily vegetarian animals eat their feces. Human research also has shown if you eat your feces, you will get enough B-12. Dr. Herbert sponsored research in England where vegan volunteers with a documented B-12 deficiency were fed B-12 extractions made from their own feces. It cured their B-12 deficiency. So, there is a natural vegan way to do it. It may not be the most tasteful way, however.

Some have theorized that organic foods, in various regions, would improve the B-12 tests by lowering the serum malonic acid, but again, the research has not shown that washed or unwashed organic food has made a difference. Many animals, aside from eating their own feces, will ingest a variety of eggs, insects, small vertebrates or soils. For example, gorillas, who are the closest to vegan of all the species, will eat insects and sometimes their feces. So there are ways to do this for vegans, but again, they may not be the most aesthetic or tasteful. I would love, at this point, to come up with an alternative to this, however it doesn't seem to be the case.

There are many ideas of vegan foods that have active B-12, but few are proving to actually raise B-12 or prevent its loss. The research has shown, for example, that tempeh does not supply human active B-12. Research in both the U.S. and the Netherlands has confirmed this. There was one paper that showed that tempeh from one particular source in Thailand did have some B-12, but what they basically found was that fermented soybean did not contain B-12. Other foods such as barley, malted syrup, sourdough bread, parsley, shitake mushrooms, tofu, and soybean paste, had some B-12 in them. Amazake rice, barley miso, miso, natto, rice miso, shoyu, tamari, umeboshi, and a variety of nuts, seeds and grains did not contain any elements or even any detectable B-12 analog. My study using the earlier gold standard test for B-12 active bacteria did show indeed that arame, dulse, kelp, kombu and wakame had significant human active B-12. Other studies have shown that dulse did have a !
certain amount of B-12 analog per serving. Until research is done to see if it actually lowers the methyl malonic acid levels, the question has to be raised that we can't assume that because a food has human active B-12 it will help avoid a B-12 deficiency, because the actual non-human active analogs may be blocking the human active B-12. The same question arises now with the aphanizomenon flos-aqua and spirulina, as well as chlorella. So, until we actually do the gold standard test of these, through the methyl malonic test, to see if it actually lowers the methyl malonic acid, I think it is reasonable to eat these foods, but not expect that they are actually going to raise your human active B-12. My serum B-12 of 600 pg. may have thrown off my conclusions when I wrote my summary in 1990. I may have been in that 20% of vegans and live food people that don't seem to be affected. But I am more concerned about the other 80% that are B-12 deficient and that 50% whose B-12!
levels go down to less than 100 pg. A study done in 1991 by Miller f
, kombu, and other sea vegetables or tempeh in macrobiotic children. Other researchers feel that it is possible that raw nori, not dried nori, is a source of active B-12. Some of these conclusions are not finalized. This brings me to the next issue, which is, what is a normal level of B-12?

Now the next question really is, what is a healthy level of B-12 in the serum? The answer is that a serum level of 450 pg. keeps the homocysteine level within normal levels. Some might just say that dulse and raw nori and an algae called cocolithophorid algae, also known as pleurochritias cartera, may provide sufficient human active B-12. They have not been fully tested with the gold standard. The normal serum homocysteine level is 2.2 - 13.2 micromoles/liter. The normal adult urine MMA is .58 - 3.56 micromoles/mmol/cr. The normal level of B-12 for breast milk is 180 - 300 pg. per ml. The normal urine level for children is 820 - 11,200 micromoles/mmol/cr of MMA. The normal serum B-12 level of children is 160 - 1300 pg. per ml.

Using the methyl malonic acid study as the gold standard, elevated methyl malonic acid was found in subjects with a B-12 up to 486 pg. This is a really important statement, because up 'til this time, most of the studies in the world health basically say that 200 pg. and above is not considered deficient. That was somewhat how I based my ideas that B-12 in many vegans and raw foodists was low normal, but still within normal. Using the gold standard methyl malonic acid test, studies show that without supplementing with B-12, vegans have higher homocysteine levels than lacto-ovo vegetarians and non-vegetarians, which means they are deficient in B-12. The good news, of course, is that B-12 supplementation will decrease these high homocysteine levels back to normal range. High homocysteine levels are connected with the potential for heart disease, arterial destruction and neurological pathologies. Other diseases associated with an elevated homocysteine are: Alzheimer's, age!
related hearing loss, neural tube defects, recurrent loss of pregnancy, increased mortality. Many non-vegetarians also have a poor B-12 status because there are many factors that can cause B-12 deficiency. They include malabsorption or inadequate intake of protein or calories or B-12, radiation exposure, drugs, and a variety of toxins, paraminosalicylic acid, alcohol, pancreatic tumors, failure of the small intestine to contract and move food associated with bacterial overgrowth, oral contraceptives, fungal infections, liver and kidney disease, tobacco smoking and B-6 or iron deficiency. The research conclusion is that: it is a reasonably safe bet that about 80% of the vegan and live food population, over time, runs the risk of a subclinical or clinical B-12 deficiency and increased homocysteine levels. An even higher percentage of newborns run this risk. My suggestion, out of my concern for all of my clients, for my fellow live fooders and vegans is that it is well a!
dvised to supplement with an actual B-12 human active supplement. The vegan live fooders.

My general recommendation is that if you have symptoms of B-12 deficiency, you can even start with a 100 pg. injection, or according to the research, an oral administration of 1,000 pg. per day for two to four weeks is equal to repeated monthly injections. After about a month of the oral, the dose can be cut in half. One can even cut that in half again. I don't really recommend nutritional red star yeast, because of the fungal potential; I think that the safest and healthiest approach is via supplementation.

Some people eat according to their philosophy and belief of what is natural, and this may be an impediment. For example, the black Hebrews, a group of African-Americans who have migrated to Israel, have horrendously high levels of infant B-12 deficiency, as well as adult B-12 deficiency. They did not believe in taking supplements. Data in a 1982 study showed that of the infants who were breastfed for three months, and then were given diluted homemade soymilk for three months to one year, 25 of them (a significant percentage) had protein deficiency, iron and B-12 anemia, as well as zinc deficiency. In the 1982 study, three of the infants were dead on arrival, five more died within a few hours of hospital admission, despite treatment. Serum levels were low in 9 of 15 cases and undetectable in three of them. I don't feel this is a very good example of what we want to show to the world in the way we want to treat our children. We can make those choices. We have a theory !
of natural, and we also have a theory of what it means to be healthy.

This is the first time in history that we can be completely successful live food vegans. What I mean by being successful is completely healthy, including no B-12 deficiency and no elevated homocysteine levels. It is my medical opinion, as a vegan since 1973 and live fooder since 1983, and as a person committed to supporting all those who choose to become healthy live food vegans, that it would be wise to incorporate some B-12 supplementation in your diet. I believe it is more natural to be healthy than it is to be anything less than that.

Gabriel Cousens, M.D., M.D.(H), Dip. Ayurveda


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Before and after Raw Fooders!

These are before and after the raw food diet photos. If you would like to (anonymously if you wish) share your photos please email and win a special gift. If you are about to embark on the raw food adventure, then take your photo now!


Before 24 years old, in 1992, at 180 lbs.
After 34 years old, in 2001, after three babies, at 135 lbs.

 weight loss with raw foods

Learn more about raw at Art Of Vibrant Living ReTreats with Paul Benhaim - visit us now!

before weight lossafter weight loss

300 Lbs to 150 Lbs in less then one year!

no weight loss from diet cokeafter raw living juices

amy before raw foods with paul nisonamy after raw foods with paul nison

Was 280 pounds! Now 118 punds, dress size 3! yeah! Without the "RAW LIFE" I would be dead!

shazzie without raw living foodsshazzie

Shazzie before and after raw foods.

Learn more about raw at Art Of Vibrant Living ReTreats with Paul Benhaim - visit us now!

esse before using rawfood as a means to weight lossis this really the same person?!

Yes! It is the 'same' person! Thriving!

susan before raw foods at 25 years of ageafter just 3 years in the raw

Susan at 25 years old and Susan at 55 years! 3 years raw!

michelle b4 rawmichelle - WOW!

10 pounds, Before raw, 29 years 233 pounds, 8 months raw, 30 years old.

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What is CACAO?

This is raw "chocolate". Raw, organic, wild, whole shelled beans, cacao butter and cacao powder now available here.

The seed of a fruit of an Amazonian tree that was brought to central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money!

In 1753 Carl con Linnaeus, a Swedish scientist thought that cacao was so important that he named the genus and of this tree himself. He named this tree: Theobroma cacao, which literally means "cacao, the food of the gods."

Cacao benas contain no sugar and between 12 and 50% fat depending on variety and growth conditions. There is no evidence to implicate cacao bean consumption with obesity.

Cacao is remarkably rich in sulfur and magnesium.

In fact, cacao seems to be the #1 source of magnesium of any food. This is likely the primary reason women crave chocolate during the menstrual period. Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. magnesium is the most deficient major mineral on the Standard American Diet (SAD)- over 80% of Americans are chronically deficient in Magnesium!

Cacao is high in the beauty mineral sulfur. Sulfur builds strong nails, hair, shiny skin, detoxifies the liver, and supports healthy pancreas functioning. Anecdotal reports indicate that cacao detoxifies mercury because it is so high in sulfur.

Cacao contains subtle amounts of natural caffeine and theobromine. However, experiments have shown that these stimulants are far different consumed raw than cooked.

Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors). These are different from digestive enzyme inhibitors found in most nuts and seeds. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.

Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-relateed chemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA alsos plays a role in increasing focus and alertness.

A neurotransmitter called anandamide has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as the 'Bliss Chemical' becuase it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies' ability to breakdown anandamide. This meands that the natural and/ or cacao anandamide may stick around longer, making us feel good longer when we eat cacao.

A recent study showed that only 1 out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically that the person is in fact allergic to milk and dairy products.

What to do with Cacao Beans?

Peel them with your fingernails or a knife. Soaking them in cold water for 30 mintues makes peeling easier then:

Raw, organic, wild, whole shelled beans, cacao butter and cacao powder now available here.

Cacao Bar:

Blend: Cacao beans, Raw Jelly Bush Honey or Agave, Carob powder, Maca, Hemp Oil, Macadamia nuts.

Pour into a mold and freeze. Eat cold and experience the real food of the gods!

I also mix my cacao with various mixes of VANILLA, CAYENNE PEPPER, NUTMEG, CHILLI and HONEY - yum!

3kg (+)

For international delivery please email for quote

Raw, organic, wild, whole shelled beans, cacao butter and cacao powder now available here. Buy Trial Packs of all cacao products and get FREE vanilla massive beans here.

More Cacao History:

Chocolate begins with a bean ... a cacao bean. It has been mashed and eaten for centuries. The history of chocolate spans from 200 B.C. to the present, encompassing many nations and peoples of our world.

The scientific name of the cacao tree's fruit is "Theobroma Cacao" which means "food of the gods." In fact, the cacao bean was worshipped as an idol by the Mayan Indians over 2,000 years ago. In 1519, Hernando Cortez tasted "Cacahuatt," a drink enjoyed by Montezuma II, the last Aztec emperor. Cortez observed that the Aztecs treated cacao beans, used to make the drink, as priceless treasures. He subsequently brought the beans back to Spain where the chocolate drink was made and then heated with added sweeteners. Its formula was kept a secret to be enjoyed by nobility. Eventually, the secret was revealed and the drink's fame spread to other lands.

By the mid-1600s, the chocolate drink had gained widespread popularity in France. One enterprising Frenchman opened the first hot chocolate shop in London. By the 1700s, chocolate houses were as prominent as coffee houses in England.

The New World's first chocolate factory opened in 1765 in the Massachusetts Bay Colony. Sixty years later, Conrad Van Houten, a Dutch chemist, invented a cocoa press that enabled confectioners to make chocolate candy by mixing cocoa butter with finely ground sugar.

In 1876, Daniel Peter, a Swiss candymaker, developed milk chocolate by adding condensed milk to chocolate liquor - the nonalcoholic by-product of the cocoa bean's inner meat. The Swiss also gave the chocolate a smoother texture through a process called "conching." The name was derived from a Greek term meaning "sea shell" and refered to the shape of old mixing vats where particles in the chocolate mixture were reduced to a fine texture.

Get your cacao recipe here!

Growing Cacao & Markets

The cacao tree is very delicate and sensitive. It needs protection from wind and requires a fair amount of shade under most conditions. This is true especially in its first two to four years of growth.

With pruning and careful cultivation, the trees of most strains will begin bearing fruit in the fifth year. With extreme care, some strains can be induced to yield good crops in the third and fourth

The cacao tree has large glossy leaves that are red when young and green when mature. The tree sprouts thousands of tiny waxy pink or white five-petalled blossoms that cluster together on the trunk and older branches. But only 3 to 10 percent will go on to mature into full fruit.

The fruit has green or sometimes maroon coloured pods on the trunk of the tree and its main branches. Shaped somewhat like an elongated melon tapered at both ends, these pods often ripen into a golden colour or sometimes take on a scarlet hue with multicoloured flecks.

At its maturity, the cultivated tree measures from 15 to 25 feet tall, though the tree in its wild state may reach 60 feet or more.

Handling the harvest

The job of picking ripe cacao pods is not an easy one. The tree is so frail and its roots are so shallow that workmen cannot risk injuring it by climbing to reach the pods on the higher branches.

The planter sends his pickers into the fields with long-handled, mitten-shaped steel knives that can reach the highest pods and snip them without wounding the soft bark of the tree. Machetes are used for the pods growing within reach on the lower trunk.

Gatherers follow the harvesters who have removed the ripe pods from the trees. The pods are collected in baskets and transported to the edge of a field where the pod breaking operation begins. One or two length-wise blows from a well-wielded machete are usually enough to split open the woody shells. A good breaker can open 500 pods an hour.

A great deal of patience is required to complete harvesting. Anywhere from 20 to 50 cream-coloured beans are scooped from a typical pod and the husk and inner membrane are discarded.

Dried beans from an average pod weigh less than two ounces, and approximately 400 beans are required to make one pound of chocolate. Exposure to air quickly changes the cream-coloured beans to a lavender or purple. They do not look like the finished chocolate nor do they have the well-known fragrance of chocolate at this time.

The cocoa beans or seeds that are removed from the pods are put into boxes or thrown on heaps and covered. Around the beans is a layer of pulp that starts to heat up and ferment. Fermentation lasts from three to nine days and serves to remove the raw bitter taste of cocoa and to develop precursors and components that are characteristic of chocolate flavour

Drying the beans

Like any moisture-filled fruit, the beans must be dried if they are to keep. In some countries, drying is accomplished simply by laying the beans on trays or bamboo matting and leaving them to bask in the sun. When moist climate conditions interfere with sun-drying, artificial methods are used. For example, the beans can be carried indoors and dried by hot-air pipes.

With favourable weather the drying process usually takes several days. In this interval, farmers turn the beans frequently and use the opportunity to pick them over for foreign matter and flat, broken or germinated beans. During drying, beans lose nearly all their moisture and more than half their weight.

Once dried, the beans can be sold. Buyers sample the quality of a crop by cutting open a number of beans to see that they are properly fermented. Purple centres indicate incomplete fermentation.

The beans are sold in international markets. African countries harvest about two-thirds of the total world output; Ghana, Côte d'Ivoire, Nigeria, and Cameroon are the leading African cocoa producers. Most of the remainder comes from South American countries, chiefly Brazil and Ecuador. The crop is traded on international commodity futures markets. Attempts by producing countries to stabilise prices through international agreements have had little success.

When you're first using Raw Organic Cacao, I recommend you use this basic recipe(from David Favor):


6 Tbl Cacao Nibs

1 Tbl Carob

1/4 tsp Himalayan Salt

1/4 Cup Agave Nectar

6 Cups Pure Water

1) Grind the Cacao in a coffee grinder or mortar & pestal.

2) Blend all ingredients till smooth.

3) Leave in glass container overnight to merge flavors and soften Cacao bits.

4) Drink with wild abandon.


Chocolate Nut-Milk Recipe by David Wolfe

1 liter (4 cups) of coconut water 20 cacao beans (preferably peeled) 10 raw cashews (everyone loves cashews!) 3-5 tablespoons of carob powder and/or Organic Maca powder (maca is a powdered root from Peru that is an amazing high-protein superfood aphrodisiac, strengthener, and fertility enhancer. Organic Maca is available from ) 3-5 tablespoons of honey and/or agave cactus nectar 2 tablespoons of hempseed oil 2 tablespoons of coconut oil/butter 2-3 pinches of Himalayan Crystal Salt 2-3 sprinkles of cinnamon

Blend all ingredients, drink, and arrive back on Earth in about 2 hours!

3kg (+)

For international delivery please email for quote

Raw, organic, wild, whole shelled beans, cacao butter and cacao powder now available here. Buy Trial Packs of all cacao products and get FREE vanilla massive beans here.

Learn how to make similar Gourmet Living Food Recipes at the
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The top five cancer-causing foods

Originally published April 24 2007

The top five cancer-causing foods

by Mike Adams

Ever wonder which foods should be strongly avoided by those at high risk for cancer? We can begin identifying cancer-causing foods once we know which ingredients in our food cause cancer. Some of those ingredients are food additives and chemicals used to enhance taste, while others are used strictly for appearance or to increase product shelf life. The key to avoiding cancer-causing foods is knowing which ingredients are carcinogens -- or cancer promoters -- and then reading food labels to permanently avoid consuming those ingredients.

Cancer tumors develop, in part, by feeding on
sugar in the bloodstream. If you eat lots of sugary snacks loaded with simple carbs, you're loading your bloodstream with the chemical energy needed for cancer cells (and tumors) to proliferate. No biological system can live without fuel for its chemical processes, including cancer cells. Thus, one of the strategies to pursue for any anti-cancer diet is to eat low-glycemic diet. That means no refined sugars... ever! No refined grains (white flour, for example), no heavy use of sweeteners and the lifetime avoidance of sugary soda pop. Aside from starving tumors, eating foods low in sugar and avoiding simple carbs will also keep your weight in check while helping prevent blood sugar disorders such as type-2 diabetes.

What to avoid on the labels: high-fructose corn syrup, sugar, sucrose, enriched bleached flour, white rice, white pastas, white breads and other "white" foods.

The dangers of hydrogenated oils

Hydrogenated and partially hydrogenated oils -- another danger -- are developed from otherwise harmless, natural elements. To make them hydrogenated, oils are heated in the presence of hydrogen and metal catalysts. This process helps prolong shelf life but simultaneously creates trans fats, which only have to be disclosed on the label if the food contains more than 0.5 grams per serving. To avoid listing trans fats, or to claim "trans fat free" on their label, food manufacturers simply adjust the serving size until the trans fat content falls under 0.5 grams per serving. This is how you get modern food labels with serving sizes that essentially equate to a single bite of food. Not exactly a "serving" of food, is it?

Besides being a cancer factor, trans fats promote heart disease, interrupt metabolic processes, and cause belly fat that crowd the organs and strain the heart. The
essential fatty acids that the hydrogenation process removes are responsible for a number of processes in your body. When trans fats replace these essential fatty acids, they occupy the same space without doing the same job. The "anchor" portion of the fatty acid is in place (which is how the body recognizes the fatty acid and puts it to work) but the chemically active part of the fatty acid is twisted, distorted, and missing vital parts.

After the hydrogenation process, the fatty acid can't biochemically function in the same way. Things like brain cell function, hormones, gland function,
oxygen transport, cell wall function (keeping things in or out of your cells) and digestive tract operation (putting together nutrients and blocking allergens) are adversely affected.

Food manufacturers don't tell you this on the product label, of course. Your body needs essential fatty acids and you are programmed to keep eating until you get them. If you're only eating trans fats, you'll never feel fully satiated, because your body will never get the fatty acids it needs for essential function. Since cancer needs high blood sugar and low oxygen levels, a person with lots of belly fat who just can't seem to put down those trans fat cookies or
crackers (also loaded with flour and simple sugars) presents the ideal environment for the development of cancer.

The acrylamide factor

Since trans fats are often formed during the frying process, we should also talk about acrylamides. Acrylamides are not added into food; they are created during the frying process. When starchy foods are subjected to high heat, acrylamides form. A Swedish study found that acrylamides cause cancer in rats, and more studies are under way to confirm the understanding that acrylamides also cause cancer in humans.

Sodium nitrite (and nitrates)

Food companies add sodium nitrite into certain foods on purpose. This carcinogen is added to processed meats, hot dogs, bacon, and any other meat that needs a reddish color to look "fresh." Decades ago when meats were preserved, it was done with salt. But in the mid 20th century, food manufacturers started using sodium nitrite in commercial preservation. This chemical is responsible for the pinkish color in meat to which consumers have grown accustomed. Although today the use of refrigeration is largely what protects consumers from botulism and bacteria, manufacturers still add sodium nitrite to make the meat look pinkish and fresh.

The nitrites themselves are not the problem. People get more nitrites from
vegetables than they do from meat, according to research by the University of Minnesota. During the digestion process, however, sodium nitrite is converted to nitrosamine, and that's where the cancer problems begin. Nitrosamine is a carcinogen, but since it is not technically an ingredient, its presence can be easily overlooked on the packaging. Nitrosamines are also found in food items that are pickled, fried, or smoked; in things such as beer, cheese, fish byproducts, and tobacco smoke.

Knowing about all these ingredients doesn't mean there is simply a "short list" of foods that should be avoided. You have to vigilant and read labels constantly. Here are the five worst offenders:

·         Hot dogs: The Cancer Prevention Coalition recommends that children should not eat more than 12 hot dogs per month because of the risk of cancer. If you must have your hot dog fix, look for those without sodium nitrite listed among the ingredients.

·         Processed meats and bacon: These meats almost always contain the same sodium nitrite found in hot dogs. You can find some without nitrites, but you'll have to look for them in natural grocers or health food stores. Bacon is also high in saturated fat, which contributes to the risk of cancers, including breast cancer. Limiting your consumption of processed meats and saturated fats also benefits the heart.

·         Doughnuts: Doughnuts contain hydrogenated oils, white flour, sugar, and acrylamides. Essentially, they're one of the worst cancer foods you can possibly eat. Reader's Digest calls doughnuts "disastrous" as a breakfast food, and many experts agree it's probably one of the worst ways to start the day.

·         French fries: Fries are made with hydrogenated oil and fried at high temperatures. Some chains even add sugar to their fry recipe to make them even more irresistible. Not only do they clog your arteries with saturated fat and trans fat, they also contain acrylamides. They should be called "cancer fries," not French fries.

·         Chips / crackers / cookies: These generally contain white flour and sugar as well as trans fats, but it's not enough to simply look for these ingredients on the label; you have to actually "decode" the ingredients list that food manufacturers use to deceive consumers. They do this by hiding ingredients (such as hiding MSG in yeast extract, or by fiddling with serving sizes so they can claim the food is trans fat free, even when it contains trans fats (the new Girl Scout cookies use this trick).

Besides avoiding these foods, what else can consumers do to reduce their risk of cancer? The main things are simple: Eat unprocessed foods and base your diet largely on plants. Consume foods that have omega-3 fats and other essential fatty acids. Eat lots of fruits and vegetables; many common ones have known cancer-fighting properties. Get regular vigorous exercise, since tumors cannot thrive in highly oxygenated environments. Keep your blood sugar stable to avoid being an all-you-can-eat buffet for cancer cells.

Eat foods high in natural vitamin C, a nutrient that deters the conversion of nitrite into nitrosamine and promotes healthy immune function. Make sure you get adequate amounts of cancer-fighting vitamin D through exposure to sunlight -- about 10 to 15 minutes each day if you have fair skin, or ten times as long if you have dark skin pigmentation. Stay well hydrated to ensure that your body rids itself of toxins. Avoid smoking and don't use conventional fragrance, cosmetics and personal care products -- virtually all of them contain cancer-causing chemicals.

Preventing cancer is actually quite straightforward. Even the World Health Organization says that 70 percent of all cancers can be prevented with simple changes in diet and lifestyle. The truth is that most people give themselves cancer through the foods, drinks and products they choose to consume. In my opinion, over 90 percent of cancers are easily preventable.

By the way, don't you find it interesting that the
cancer industry seems to have no interest whatsoever in urging people to avoid eating sodium nitrite, or to stop using cancer-causing skin care products, or to get more sunlight on their skin so they can prevent cancer with vitamin D? As you'll read in many other articles I've written here, it is my firm belief that the cancer industry has no interest whatsoever in preventing cancer, and it primarily interested in treating cancer for profit. This view is generally agreed upon by noted cancer experts such as Dr. Samuel Epstein and Dr. Ralph Moss. See to learn more from Dr. Epstein.




What is cancer?

It is the same as any dis-ease. It is a sign of your body de-toxifying from physical, emotional or other issues that have prevented from following the bodies natural course of healing. It is 'the last warning'.

By living within a natural, living foods wholistic system many have found themselves healed from otherwise 'incurable' symptoms.

Orthodox doctors fix the symptoms whilst natural therapists are able to assist the cause from being recognised, accepted and consequently healed. This often leads to the body withdrawing the symptoms.

Our bodies, our vehicles for this journey are powerful tools. They have the ability to create miraculous work that is beyond the comprehension of our minds or scientific systems.

(remembering hemp is the best source of EFA's and a very high source of protein all in one)

and now some words from the Hygeine people....

Can Cancer Be "Cured" By Hygienic Means?

by Dr. V. Virginia Vetrano, D.C., hM.D. Ph.D.

At one time, cancer was predominantly a disease of old age, but now it can be found at any age, in any organ in the body. Nevertheless, having cancer in the family does not necessarily mean that you will develop it, and a diagnosis of cancer does not necessarily mean that you cannot get well.

The Hygienic Definition Of Cancer
Hygienic doctors have a different definition of true "cancer" than that of the medical profession. (A Hygienic Doctor is one who has had training in a professional recognized school of any of the healing arts, be it medicine, chiropractic, naturopathy, homeopathy, or osteopathy, and who has thoroughly studied Hygienic literature, or who has taken the Life Science course and has interned at a Hygienic institution for at least six months, preferably for a year.) Cancer was not considered by early hygienists as genuine until the patient was cachectic, a condition of general wasting away from malnutrition which is usually associated with chronic disease, particularly cancer. Cachexia involves a slowly developing process of chronic septic poisoning, which is caused by masses of cells that are packed so closely together that the arterioles and capillaries feeding the cells are flattened and impede both nutrition and drainage. Being deprived of nutrients and oxygen, the cells ultimately degenerate and die. The poisons generated by the dying cells cause a general septic poisoning?cachexia. If the poisoning is serious and of sufficient duration, it results in death. The cachectic stage is usually irreversible.

Can Cancer Be "Cured" By Using Only Hygienic Methods?
The answer is a definite yes. Hygiene should be the first resort and not the last. Unfortunately, by the time cancer sufferers reach a Doctor of Natural Hygiene they are in the cachectic stage. Additionally, they have been frightened by the diagnosis of cancer and most have already submitted to harmful medical treatments. All tumors, including those labeled cancer, even though hardened and spread out, can be self-digested (autolyzed) while fasting or on very strict dietary regimens. Tumors will not regrow if the health seeker supplies all the conditions of health, and avoids as many causes of disease as humanly possible.

Natural Hygienists realize that the body can reverse most pathologies and that the body is acting upright, correctly? Orthopathically, in all states of disease, a tumor, even when it is labeled "cancer", is reversible. It takes many years before it becomes malignant.

The Useful Purpose of Tumors
The stance of Natural Hygiene is that a tumor serves a useful purpose in the body. Cells reproduce and pile up in one place as a defensive measure because of chronic irritation. It is a means of protecting the underlying tissues from any irritant, similar to the formation of a callus. Chronic irritation from many substances, including your own metabolic wastes in excess, can result in the formation of protective masses. The way to prevent cancer is to avoid all irritants.

The Evolution of Cancer
The evolution of cancer is marked by seven stages that Hygienic doctors recognized years ago. They are: 1. enervation (lowered nerve energy), 2. intoxication (an excess ofendogenous and exogenous toxins), 3. irritation (of tissues), 4. inflammation, (heat, redness, swelling, pain, and impaired function), 5. induration (hardening), 6. ulceration, and finally 7. fungation (cancer). The term "fungation" is used because at that stage cancer resembles a fungus, spreading out in all directions from the initial lump, whether small or large. Stages five and six are considered pre-cancerous. Stage seven is considered early cancer. Yet in this stage it is still amenable to Hygienic care. That is what is so marvelous! Even though the tumor has spread and lymph nodes have become involved, it is still easily absorbed by the body while fasting.

The medical profession is not familiar with the long term evolution of any pathology so they stage diseases differently from Hygienists. Medical pathologists stage cancer by microsocpic and macroscopic examinations of the lump and surrounding tissues. Many mistakes can be made by these methods and many lumps diagnosed as cancer are still pre-cancerous. It does not become genuine, irreversible cancer until after the 7th stage, called fungation. Since conventional medicine doesn't recognize the evolutionary stages of any disease they are unaware that it is reversible as well as its true cause.

Medical pathologists stage cancerous masses into several groups depending upon the types of cells found, plus other microscopic and macroscopic factors. For instance, if a cancer is "in situ," meaning that it is merely a local mass or lump in only one organ, and has no enlarged lymph nodes, it is still in stage one. Stage two, where the lymph nodes are involved, initiates the process of irreversibility.

Stages III and IV cancers have greater degrees of pathological involvement and a less hopeful recovery. In the medical approach, the identification of these stages is necessary for physicians to determine the extent of the tumor and how to approach its treatment. It is also a means of ascertaining a prognosis. "Does this patient have a chance?" Physicians rightly do not want to saddle the patient with a diagnosis of cancer unless this is fairly certain.

Medical Treatment Does Not Support Health
In the medical paradigm, successful treatment of cancer requires the extermination of all cancer cells at the primary site, as well as at distant sites if metastases have occurred. Regular physicians try their best to destroy all the cancer cells, but this is impossible. Only our living body cells know the difference between a cancer cell and a normal cell. No medical treatment in vogue can succeed in killing only abnormal cells.

The principal medical weapons used for the eradication of cancer cells are surgery, radiotherapy and chemotherapy. Chemotherapy is very destructive of the Immune System. When the lymphocytes, killer cells, phagocytic leukocytes and monocytes have been greatly diminished in number by chemotherapy, they no longer have the collective power to destroy the abnormal cancer cells, which grow unchecked because the body's defense system has been disabled.

Rarely is only one type of weapon used; frequently a combination of two or three are relied upon. Combining the lethal assaults of each of the above therapies is called "multimodality therapy." All the treatments, even given separately, are destructive of bodily tissues other than the targeted cancer, injuring both the brain and our Defense Mechanisms. Furthermore, when one series of single or multimodality treatments does not bring about resmission, three or even four series of chemotherapy or radiation therapy is often the next step.

Hygienic Care: Tapping Into Our Innate Healing Intelligence
By adhering to physiological laws, Natural Hygienists encourage the innate intelligence of the human body to root out all abnormal cells. The body is equipped with numerous specialized cells whose job it is to seek out and destroy all foreign substances, as well as abnormal cells. This is specific microscopic self-preservation which takes place routinely in healthy people. The body is lavishly-equipped to destroy all cells with faulty proteins in their cell membranes, and even those within the cell and its nucleus. The body knows exactly which cells have changed from normal to abnormal because these are easily recognized by our Guardian cells. This marvelous organism of ours even proofreads and corrects its faulty DNA. The surgeon's knife can't do that; neither can radiation, chemotherapy, or any other treatment. Only the living organism has that wondrous power. It is divine "vision" at its best

In helping someone to become well, first and foremost the Hygienic doctor will search for all causes of disease in the Health Seeker's life and teach him/her 1. how to eliminate them, and 2. how to supply the conditions of health so the body can resume its normal self-protecting functions. By complying with Nature's Laws, one lives longer than those who resort to the killing methods, which generally gives a certain percentage of people in any of the stages of cancer, including stage one, only a five year survival time. Fasting at stage one provides for complete recovery in 100 percent of cases. Fasting (water only) is the quickest and surest way to autolyze all abnormal growths. The body digests the tumor while fasting, using the nutrients in the tumor for food, and at the same time rejects and eliminates all the unusable substances in the tumor.

Whether or not an individual with Stages III and IV cancer will recover is questionable, mainly because the person has usually had medical treatment by this time. A person is more likely to recover by Hygienic means even though the cancer may be highly malignant, if medical treatment has not taken place. Even if the cancer cells have spread to the lymph nodes and they are thus swollen with multiplying cancer cells, the body is generally still able to autolyze them while fasting. Yet, in spite of prior medical treatment, some people still get well with Hygienic care. Hygiene is far superior to medicine because even if the case is hopelessly advanced, the adoption of the Hygienic lifestyle can prolong life by many years.

I've cared for a significant number of people whose tumors were in the "irreversible" stage of cancer and have found that with few exceptions, they can extend their lives for years by fasting at least once a year for two weeks or more; living strictly on raw fruits, vegetables, nuts and seeds; and obtaining all the other needs of life between the fasts. Several people with overt breast cancer, already discolored and draining, and which were attached to the overlying skin and underlying muscles, lived at least l5 years longer than they would have if they had resorted to medical treatment. At this late stage of cancer, surgery and chemotherapy promises only a 30 to 60 percent 5 year survival rate.

Nevertheless, those who have the greatest chance of recovery, under either medical or Hygienic care, are those who are still in the early stages of cancer. Most of the medical recoveries written about are not in the irreversible cancer stage, which is cachexia. Those who choose Hygiene at any stage, if they do not get well, at least prolong their lives. They have conquered the fear of cancer and have faith and courage because they realize that they possess a self-healing body.

In rare cases, I have recommended surgery for women with a huge hardened uterus, if the tumor is pressing on vital organs and impairing circulation. If the individual cannot take off to fast for the reduction of the pre-cancerous growth, then vital tissues and organs will begin to deteriorate from impaired circulation. However, surgery does not get rid of the underlying causes of tumors. If, after surgery, the woman returns to her former lifestyle, then she will be susceptible to tumors growing elsewhere.

Regarding "hopeless cases" Dr. Tilden wrote: "In those cases of cancer where there is absolutely no hope, if the patient will go without food he will go down and die normally and naturally, without pain, without discomfort, and can have the pleasure of conversing with his friends up to the last minute. And that is not all - he gets the last and best chance for a cure. Some of these cases that are said to be hopeless, and afterwards killed by drug reliefs, if they were put on an absolute fast they would fool the prognostication sometimes by getting well."

Intelligent Hygienic Action Is Your Best Ally
If you receive a "malignant" diagnosis, you will be able to think rationally and refuse to submit to the destructive treatments recommended by your physician if you understand that tumors are not trying to kill you, but, in fact, they are allowing you to survive in spite of your life-style errors?? you will use your intelligence and follow nature's ways.

A diagnosis of cancer is not always a synonym for death. I am as convinced, as were Drs. Shelton and Tilden, that many tumors which are diagnosed as cancer by physicians are not genuine cancer. Hence, they report their medical treatment of this as a cancer "cure" when it is no such thing. This leads to statistical falsehoods. To accept medical treatment first is to subject yourself to severe emotional and physical pain that ends with an early death.

The removal of tumors by autolysis is the safest, most reliable and quickest way to eliminate them. It has many advantages over surgical removal, because even brain tumors can be completely absorbed. Surgery is always fraught with danger; whereas, autolysis is a physiological process and poses no threat. Fasting permits the elimination of toxins and normalizes nutrition in each cell in the body, while at the same time improving the function of the nervous system, thus reversing enervation. Most importantly, tumors tend to recur after being surgically removed, but after they have been autolyzed by fasting, there is little tendency to recurrence. Furthermore, tumors often recur in a malignant form after they have been surgically removed, while the tendency to malignancy is averted by fasting. This process is best done under a competent Hygienic Doctor because in certain cases, such as cancer of the liver, one should not fast.

It goes without saying that it is prudent and best to fast when tumors are small so they can be autolyzed more quickly

: I am trying to gain muscle, but since going raw I seem to be losing muscle. Can you help me?

Dr. Douglas Graham's response: There are no foods whose consumption will result in muscle gain. If there were, all the body builders would spend their time in restaurants instead of gyms. Only by persistently and consistently participating in strength building activities can you realistically expect to see an increase in muscle size. Even then, such growth will only happen if other life needs are being met. These
include but are not limited to:
1. Eating sufficient calories to fuel growth;
2. Providing sufficient rest and sleep to allow for growth;
3. Getting adequate sunlight on your body.

Conversely, there are no foods whose consumption will result in loss of muscle mass. You may have lost water, hence the muscles appear smaller. You may have lost fat, again making the muscles appear smaller, but no food will cause muscle mass losses.

Enjoy your raw food diet, and your strength building activities, and over time you will develop the physique you are striving for.

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Charts & Guides:

Dehydrating- time guideline

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Sprout nutrition

Pesticides in use today

Food combining- and more

Acid and alkalanie food list

Food composition- basic chart

Glycemic Index of basic foods



Essential Fatty Acids in Hemp

Chlorophyl Comparisons

Organic Growth

CaPNaK - Sapoty Brook's Basic Chart


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Coffee: The Great Energy Sapper

by Frederic Patenaude

Compiled by Frédéric Patenaude. Published in Just Eat An Apple magazine, Vol. 2, #2

Most of my readers are aware of the evils of coffee, and probably all of them have given up this habit. However, I often meet raw foodists or vegetarians who, otherwise following a healthy lifestyle, still drink coffee. It's their guilty pleasure they say. Others still have an occasional cup of green tea, maté, guarana, or other caffeinated beverages. Some may even think that these beverages are healthy. For many, it's chocolate, which gives the same strange "pleasure" as the beverages.

The effects of caffeine on the body are well researched, but you never hear about it in your newspaper. You never hear about it anywhere because the whole nation, if not the whole world, is addicted to caffeine. Doctors, journalists, scientists, writers, everyone drinks coffee. Those whose job is to inform us are usually heavy coffee drinkers. And few of them ever rise up to speak against this popular drug. But one did, his name is Stephen Cherniske, and he's a scientist who spent 10 years of his life researching the effects of caffeine on the body and compiling them in a shocking document, "Caffeine Blues."

On the first page of this book we can read: "Caffeine can't provide energy, only chemical stimulation and induced emergency state that can lead to irritability, mood swings, and panic attacks. Caffeine's ultimate mood effect can be letdown, which can lead to depression and chronic fatigue. Caffeine gives the illusion of heightened alertness by dilating pupils, quickening heart rate, and raising blood pressure. In fact, caffeine does not increase overall mental activity."

I have read "Caffeine Blues" and selected the most relevant information and quotes out of it for this article. The Great Caffeine Hoax You may have read somewhere, or have been told in school, that as long as caffeine was consumed in "moderate" quantities, it did not pose any threat to health. You were reassured. Once in a while, you may even read somewhere in the newspaper about the "benefits" of drinking coffee. So far, so good. Who could ever say anything against coffee? Mr. Cherniske responds: "I had been told only that caffeine was a mild stimulant and its association with health disorders was unproven. I was also told that caffeine is not addictive. Since I knew from my own painful experience that the opposite was true, I reasoned that perhaps I had been snowed on the whole topic."

"What I quickly learned was that everyone has been snowed - researchers, doctors, journalists, and especially the public. The deception has been well coordinated by an industry whose goal is quite simple: to get as much caffeine into our bodies as possible. The caffeine industry knows caffeine saps your natural sense of vitality, leaving you dependent on their products to get through the day. They know that you actually crave their products and, more importantly, that you suffer when you don't consume them. "It's a marketing dream, and it's legal. No wonder more and more companies are jumping on the caffeine bandwagon, churning out products from specialized coffees and teas to 'herbal' caffeinated energy pills, caffeinelaced fruit beverages, 'supercharged' soft drinks, caffeinated beer, and even caffeinated bottled water." (Caffeine Blues, page 4)

The Caffeine Stimulation: Not Energy, Caffeine is a poison.

The body has absolutely no use for it as it is a danger to its living function. It must detoxify it through the liver and reject it with great effort. The "stimulation" we feel after drinking coffee is nothing more than the expended effort in eliminating this poison. The Law of Excitation Herbert Shelton clearly explained the delusion of stimulation in his classic book, "Orthobionomics." "Whenever any irritating substance or influence is brought to bear upon the living organism this occasions vital resistance and excitation manifested by increased and impaired action, which, always necessarily diminishes the power of action and does so in precisely the degree to which it accelerates action; the increased action is caused by the extra expenditure of vital power called out, not supplied, by the compulsory process, and therefore the available supply of power is diminished by this amount…" "Under all circumstances, vitality or energy of any character whatever is invariably manifested or noticed by us, as energy, in its expenditure, never in its accumulation." In other words, what appears to give us energy is draining our energies. The stimulation people get from drinking coffee is an expenditure of vital forces, not real energy which can only come from rest.

Cherniske who well understands this, wrote: "Caffeine does not provide energy - only chemical stimulation. The perceived energy comes from the body's struggle to adapt to increased blood levels of stress hormones... Using coffee for mood enhancement is a short-term blessing and a long-term curse. While the initial adrenal stimulation may provide a transient anti-fatigue 'lift,' caffeine's ultimate mood effect is a letdown, either subtle or profound. Advertisers and coffee 'institutes' have kept this side of caffeine from public view... "While caffeine users may feel more alert, the experience is simply one of increased sensory and motor activity (dilated pupils, increased heart rate, and higher blood pressure). The quality of thought and recall is improved no more than the quality of music is improved when played at a higher volume or speed." The energy we get from caffeine is similar to the "energy" a horse gets when whipped. It is not energy gained but power spent responding to an injury.


About tolerance to caffeine, he says: "What is tolerable for one person may be excessive for another. Moreover, what is tolerable caffeine intake at some point in your life may actually cause health problems just a few years later." (Caffeine Blues, page 8) We often hear that caffeine is only bad when consumed in excess, but when taken in small quantities it is not dangerous, and could even be beneficial, raising "mental alertness." But since when can a poison be good for you? "... of all the thousands of research papers that have been published on caffeine, none have concluded that caffeine is good for you."

The truth is that the moderate coffee drinker is a rare gem, because coffee is so addictive that most consumers eventually end up drinking quite a bit. And the "average person" is a myth anyway. This person described by scientists in their research papers when they statistically analyze caffeine consumption simply does not exist. Not everyone reacts to a poison the same way, not everyone can detoxify it at the same rate, and not everyone consumes the same dose. Those who are purified by, for example, a raw vegan diet, will react more strongly to caffeine than the average person. Children are more affected too, because their organism is purer. So the same dose of caffeine will have different effect on different people. So we can see the fallacy of recommending "moderation" - because it doesn't mean anything. Moderation can only concern the healthy factors of life, not those that are damaging to it. Moderation in them is impossible. Any quantity will be an excess.

But how did we come to drink coffee? It seems that coffee beans were used as a drug long before they were used as a food. The practice of giving toxic substances to the sick has been in vogue for a long time and has not changed much today. A large percentage of today's pharmaceutical drugs contain caffeine as one of their "active ingredients." "It was not until the thirteenth century that Arab monks made a revolutionary discovery. Roasted coffee beans could be made into a drink. No more falling asleep at prayers! The news spread from monastery to monastery, then hit the streets in the world's finest coffeehouses." (Caffeine Blues, page 14)

"When coffee was first brought to European cities in the seventeenth century, people were repelled by its color and taste. They complained that it smelled and looked like roofing tar. But after they experienced its stimulating effect, the beverage was quickly proclaimed to be one of nature's miracles. Historians record this phenomenon without noticing the irony of what they are writing. Caffeine is, after all, a psychoactive drug, and human beings tend to crave substances that alter their states among them caffeine, morphine, nicotine, and cocaine. Indeed, all of these alkaloids are chemically related and, while they produce widely different effects, all are poisonous." (Caffeine Blues, page 17)

Now coffee has conquered the world to the point where almost everyone drinks coffee, if not tea, if not another type of caffeinated beverage, such as coca-cola. Americans are the largest coffee drinkers in the world - with a dazzling record of 420 million cups drunk every single day.

Toxicity of Coffee

Coffee is not a food, it is not a drink - it's a poison. It's a "mild" drug containing a whole array of toxic substances. In addition to caffeine, coffee contains hundreds of volatile substances including more than 200 acids. These the body must reject by a great expense of energy, which is the strange stimulation perceived as "energy." "Caffeine is a biological poison used by plants as a pesticide. The caffeine gives seeds and leaves a bitter taste, which discourages their consumption by insects and animals. If predators persist in eating a caffeine-containing plant, the caffeine can cause central nervous system disruptions and even lethal side effects. Most pests soon learn to leave the plant alone." (Caffeine Blues, page 17) But humans have fooled their instincts and tastes bud and transformed coffee into a drinkable beverage, often mixed with milk and sugar. The same holds true for chocolate. No one would ever think of eating cocoa beans, because of their horrible taste. So we mix it with sugar and fat and call it chocolate. But our sense of taste was right in detecting that poison - used by the plant as a pesticide to repel insects.

Caffeine, like theobromine (found in chocolate), has to be detoxified by the liver, and injures it overtime. Caffeine is a poison for the liver. But caffeine is not the only toxic substance in coffee. "Remember that coffee contains a host of chemicals, not just caffeine, among them a group of extremely toxic compounds known as polycyclic aromatic hydrocarbons (PAHs). You might remember them as the cancer-causing agents isolated from barbecued meat." (Caffeine Blues, page 53)


Chocolate contains a small amount of caffeine, but also contains a good amount of another substance called theobromine. This is an substance analogous to caffeine, producing similar physiological effects. When you combine the caffeine and the theobromine contained in a one-ounce piece of chocolate, you end up with the stimulating power of 40 milligrams of caffeine!

But everyone drinks coffee!

"When it comes to coffee, the most common reaction I hear is, 'How can it be bad for you? People have been drinking coffee for centuries.' "To a scientist, this observation is meaningless. History is filled with cases where millions of people made serious mistakes. There are herbs in China, for example, that have been used medicinally for thousands of years, and are still being used to treat sinus congestion. But repeated use of these herbs over time can cause cancer of the nose and throat. Epidemiologists (scientists studying the distribution of disease in populations) have estimated that this habit has caused premature and painful death for millions of Chinese people. Clearly, great numbers of people can be wrong, especially when they don't know the facts." (Caffeine Blues, page 49)

I have a saying: A lot of what popular wisdom holds true is wrong. With so much misinformation spread today, I rarely say this line inappropriately. "You should also question the sanity of common statements that we hear from friends, celebrities, and co-workers. In the movie Shadow of a Doubt, Joseph Cotten's famous line was, 'I can't face the world in the morning. I must have coffee before I can speak.' Now, substitute for the word coffee any other drug, say amphetamines. If a person said he or she can't face the world without amphetamines, we'd call him or her an addict. We'd whisk the person off to rehab and maybe even throw him in jail. But because coffee is a drug we consume ourselves, we wink and nod and say, 'Yeah, ain't it the truth!'" (Caffeine Blues, page 50)

Caffeine and Impaired Digestion

"Impaired digestion is more of a problem than most people realize - and it gets worse with caffeine. That jumbo 32-ounce soft drink or the double espresso we have with meals is a major contributor to the bloating, pain, and gas that roughly 50 percent of American adults experience after they eat. And these symptoms are only the physical signs of indigestion. Unseen are the harmful by-products of fermentation and putrefaction. Some of these by-products are absorbed back into the bloodstream, and the toxins that stay in the gut increase your risk of gastrointestinal disease." (Caffeine Blues, page 60)

Caffeine and Sleep Disturbance

"There is a popular notion that coffee before 3 P.M. can't disturb your sleep. In fact, caffeine at any time of the day can cause sleep problems, especially if you are under stress." It seems that caffeine disturbs the most important phase of sleep, the deep-sleep phase. It's a vicious circle: caffeine intake leads to decreased sleep quantity, which leads to increased caffeine intake, which leads to decreased sleep quality, which leads to disease and fatigue, which leads to increased caffeine intake, and so on.

"We also tend to think that caffeine-related problems are mostly experienced by people in the workforce. In reality, those hardest hit appear to be the elderly. Oven though seniors tend to cut back on coffee, the caffeine they do ingest is detoxified much more slowly and their nervous systems are much more sensitive than those of younger people. Research is now showing that sleep disturbance among the elderly is a major factor not only in age-related physical degeneration but in mental degeneration as well." (Caffeine Blues, page 85)

Caffeine & Malnutrition

Coffee also causes many nutritional deficiencies. Poisons in tea and coffee, including caffeine, cause an increased loss of B vitamins in the urine. There is also a loss of calcium. "Research just published in the Annals of Nutrition and Metabolism found that caffeine increased potassium loss by nearly one-third. To make matters worse, such mineral loss appears to be accelerated when caffeine is mixed with sugar. Studies show that the mechanism behind this mineral-wasting phenomenon may have to do with the fact that caffeine impairs the kidney's ability to hold on to calcium, magnesium, and other minerals. Most recently, zinc was added to the list of nutrients depleted by caffeine." (Caffeine Blues, page 90) To add to this list, iron absorption is also impaired when caffeine is taken.

Caffeine and Mental Illness

I have known for a long time that even a moderate caffeine intake may cause a small depression, the "blues." I have noticed this on myself a couple years ago when I started drinking green tea, thinking that this beverage only had a tiny amount of caffeine in it. I couldn't fall asleep before 2 a.m. and started to experience a mild depression. As soon as I discarded the green tea, it went away. How many people feel depressed and tired for no apparent reason? And how many of them drink coffee or tea and can't give it up? "If a person were injected with 500 milligrams of caffeine, within an hour he or she would exhibit symptoms of severe mental illness, among them, hallucinations, paranoia, panic, mania, and depression. But the same amount of caffeine administered over the course of a day only produces the milder forms of insanity for which we take tranquilizers and antidepressants." (Caffeine Blues, page 124)

Coffee and Constipation

"... many people claim that caffeine helps them maintain normal bowel regularity, but that is the same as relying on laxatives. Either way, you're using a drug to induce bowel movements, and ultimately many coffee drinkers become dependent on this laxative action. Without the caffeine stimulation, they experience what is known as 'rebound constipation.' (page 173)

Caffeine and Headaches

"Forty-five million Americans suffer from chronic headaches. Seventeen million are migraine sufferers." "The person with a headache doesn't know that it was caused or triggered by caffeine, so he or she looks for a painkiller (analgesic). Studies show that in 95 percent of cases, the analgesic drug contains caffeine. Such painkillers work, especially if the headaches was caused by caffeine withdrawal, but the caffeine ultimately triggers another headache. Ultimately, the hapless sufferer becomes dependent on the painkiller for even a modicum of relief, but the headaches increase in frequency and intensity. This may go on for many years, creating a cycle of pain and depression that destroys the quality of life." (Caffeine Blues, page 185)

"A caffeine deprivation (withdrawal) headache results from the normal opening (dilation) of blood vessels that are constricted by caffeine. In other words, habitual caffeine intake keeps blood vessels in the brain constricted. When caffeine is not consumed, these blood vessels return to their normal blood-flow potential, and it is this increased circulation in the brain that causes the throbbing agony of a caffeine withdrawal headache." - (Caffeine Blues, page 186)

Adrenal Exhaustion

"Caffeine contributes to adrenal exhaustion, wherein a raft of important hormones are depleted. The destruction is not silent. You'll feel it every day in many ways as you simply can no longer command the vitality necessary for what were once everyday tasks." (Caffeine Blues, page 197)

Caffeine and Women

"Compared to men, research shows that caffeine is much more damaging to women, producing adverse effects at lower intake. The effects are even more far-reaching when you consider the harm caffeine does to fetuses and nursing babies." (Caffeine Blues, page 225) Here are other facts about caffeine concerning women: caffeine causes iron deficiency; increases calcium loss and risk of osteoporosis; caffeine produces short-term mood elevation, but contributes to rebound depression.

Ecology: pesticides, rain forest destruction and land use issues.

Coffee is the most important crop in the world. More than wheat, rice, corn, or livestock. More than fruit, more than vegetables, or any other staple crop - coffee is number one. More than cars, more than steel, more than everything, only third next to petroleum and some metals used to make weapons. The reason: coffee is a drug, nearly everyone is addicted to it, and it's part of the culture. Coffee also happens to be one of the most heavily sprayed agricultural crops. In the countries where it is grown, there are few restrictions concerning pesticide use, where there are fewer laws to protect workers and the environment.

"Coffee plantations use huge amounts of pesticides that pollute the land, rivers, and destroy plant and animal life around them. The beans go off to market, but what happens to coffee pulp and the processing water? This water, now laden with pesticides, fungicides, and nitrogenous waste, goes directly into local streams, rivers, and lakes. With no filtration or reconditioning, the water pollution harms aquatic life as well as the health of people who live alongside those same bodies of water. And the coffee pulp? It sits in huge, rotting piles, leaching out its high nitrogen discharge into the groundwater and eventually into the same polluted waterways." (Caffeine Blues, page 276) Cherniske also mentions in his book how coffee plantations have probably contributed to the destruction of Rain Forests more than any other crop in the world, since large portions of the forest are destroyed every year to make room for the coffee plantations. Coffee culture is labor-intensive and requires large portions of land and resources.

These are astronomical numbers once you get your calculator out and consider that the world demand for coffee is 13 billion pounds a year. Since the average plant produces one to two pounds of roasted coffee a year, this will require 7 billion trees. Judging from what the average farmer can get from one acre, it ends up that 70 million acres are devoted to grow this non-food, this drug, this poison that contributes to human suffering and ruins the health of the millions without their being aware of it. 70 million acres devoted to the culture of coffee. Let's ponder that for a moment. 70 million acres... If we add to that the land devoted to cacao culture (for the making of chocolate), tea leaves culture, sugar cane (for the making of sugar), and grape culture (for the making of wine), we would arrive at frighteningly high numbers. Hundreds of millions of acres of the most fertile land in the world exclusively devoted to the culture of non-foods and beverages that contribute to the suffering of humanity. Why talk about a lack of food? We're simply cultivating the wrong plants for the wrong purposes!

The corruption of the health food industry

"Until the 1990's, caffeine was one of the no-nos of the health-food industry, like sugar and white flour. Caffeine-free herbal teas got their start in the health-food industry, where caffeine-free products have traditionally been the hallmark of natural food choices. Now those same stores have huge display bins full of coffee beans and many have coffee bars serving pumped-up caffeine concoction. How did this happen? (Caffeine Blues, page 266) "The face of the industry changed as the original visionaries sold out to conglomerates for whom profit superseded health principles. The proliferation of organic coffee bins in natural food stores took off, and before you knew it, manufacturers of health food products discovered what the food and beverage industry has known for decades: Caffeine sells." (Caffeine Blues, page 267)

Coffee replacement and giving up coffee

We know it: giving up coffee is rarely easy, especially for those who have been drinking a few cups a day for many years. The detoxification symptoms can include headaches, depression, tiredness, and many more discomforts. Cherniske mentions a plan where one can give up coffee with little discomforts, by gradually replacing coffee with herbal replacements until no more coffee is drunk. However, this process seems a bit long, and I personally would recommend a more radical method, but people will go with what they think they can do best. It takes 60 days for your body to eliminate all the caffeine and really see the results. But this could be accelerated by a short fast, or a raw food, eliminating diet, such as a strict raw fruits and vegetables diet. There are coffee replacements that can be used to give up coffee.

Health food stores now offer a wide range of products, usually made from roasted cereals, that have a similar taste to coffee. However, you have to make sure that you buy genuine, caffeine free replacements. Items such as guarana, kola nut, green tea, maté tea, and ephedra are just other plant sources of caffeine and other stimulant drugs. They impair the body's functions just like coffee does. There is also a new product called "Teeccino" that brews like regular coffee but does not contain any caffeine or any coffee beans. It is made from dates, figs, carob, barley, etc. It can be found in many health food stores or ordered from: Teeccino Caffé, Inc P.O. Box 42259, Santa Barbara, CA 93105, 800-498-3434,; Email:

Caffeine Blues makes a great gift for your coffee-drinking friends. Order on the Internet, go to:


Detox your body and mind at Art of Vibrant Living ReTreats

Art of Vibramt Living ReTreats

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Order your copy of Living Food Recipes Book and
Not the Cooking Show
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Cures by Food

These foods all have many more uses than are stated here.

These are just a selection of my favourite uses I have come to understand on my journey.

You may also checkout my List of cures by symptoms here

List of cures by food
Fruit/ vegetable Use notes preparation/ other
Onion juice has bactericidal properties antiseptic juice: 1 tsp 3 times a day. For cold or cough mix equally with honey and use 3-4 teaspoons daily.
Garlic detoxifier, cleanses blood and lymph; stimulant and antibiotic during pregnancy be careful; eat raw with honey, fresh is best for blood, regular intake; gas- boil 1 tsp garlic in 1 small cup of milk, twice a day
Mustard Migraine some people are allergic to mustard greens grind 1/2 tsp mustard seeds with 3 tsp. water. Strain and use 1-2 drops in nostrils
Chilli digestion Pungent starchy food containing the enzyme amylase which helps break down complex carbohydrates. Pungency depends on amount of capsaicin in fruit
Papaya Delayed or uneven menstruation, indigestion, diarrhoea, amoebic dysentery. Like an apple, a papaya a day can keep the doctor away beat leaves of tree to make a natural hair conditioner. Also source of carotenes and enzymes
papaya seeds helpful in eliminating roundworm in children tonic effect on nerves Can digest 200 times its own weight in protein.
Cinnamon Originally Sri Lankan helps with digestion and absorption, strengthen heart, stimulates kidneys, and helps bad breath
Coconut In traditional Indian households, used for the expectorant mother. yummy base for curries and milks various
Coriander This Mediterranean herb facilitates digestion and is useful in cases of diarrhoea
Cumin Nausea, constipation and indigestion This fruit is used for flavouring cheeses, breads, pastries and curries. equal amounts of cumin, pepper and ginger mixed with a bunch of curry leaves and powdered with a little salt is mixed with hot ghee and eaten with steamed rice for constipation or indigestion.
Cardamom Detoxifies caffeine in coffee. Mixed with milk it neutralises its mucus-forming properties. Mixed with cinamom and bay leaves is a valuable digestive.
Asafoetida helps relieve gas use small amount 1/4 tsp in a ripe banana helps gas problems
Liquorice Expectorant and sweetener not the sugary stuff you buy in the shops
Mango Cleanse body by eliminating toxins Avoid if you have skin problems or stomach ulcers. Drink juice with milk to reduce its acidity.
Peppermint Indigestion, insomnia, nausea Steep 1 tbsp fresh leaves in 1 teacup for 30 minutes and drink.
Banana Constipation, Diarrhoea, Indigestion; recovery from fatigue Mash one ripe banana with equal quantity of hemp oil, blend and use as a spreadable face-pack. For diarrhoea mix with pinch of salt and tsp lemon or tamarind pulp. For indigestion take at night with some milk. Eat only ripe banana. Is a starch food
Nutmeg Diarrhoea Mix 1/8 tsp nutmeg powder, 1tsp ginger paste, 1/2 cup yoghurt, 1/2 cup water and drink.
Poppy Insomnia Mix 1 tbsp poppy seeds with 1 tbsp cannabis leaves and grind with a little water. Apply on soles and palms before going to bed (traditional Himalayan recipe)
Almond Kidney and liver malfunctioning 20% easily digested protein, a good supplement with milk. Eat more almonds! Soak and remove outer brown skin that can taint taste and causes excess heat in your body.
Pomegranate Anaemia Juice is great for digestive disorders Dissolve 1/4 tsp cinnamon and 2 tsp honey in 1 cup pomegranate juice
Sandalwood Scars on face due to pimples Mix equal amounts of sandalwood powder, lime juice and coconut oil. Put on face before bed.
Cloves Gum and teeth problems; Gastric irritation Anti-oxidant apply powder of fried cloves on affected areas of teeth/ gums, for toothache apply few drops of clove oil using cotton bud.
Ginger Digestive power, cleanses throat and tongue Chew small piece for sore throat and for digestion after meals.
Apple Detoxification; beneficial to bowels, liver and brain Three Greek physicians recommend ginger: Galen used it as a medicine to rectify defective humours of the body. Aviceenaa used it as an aphrodisiac and Pomose used it as a treatment for gout.
Apricot The Hunza blame their vitality on this dried fruit. It is sub-acid
Raisins Acidosis Excessively alkaline. Use freely soaked for 24-48 hours.
raw cabbage Acidosis Serves as an alkaline cleanser. Works well with carrot juice for heartburn. Contrary to popular belief raw tomatoes, oranges and lemons also work in treating acidity.
Beetroot Cleans kidneys and gallbladder Rich in alkaline elements.
Hemp & Lemon lush toxins from liver Very powerful, use with professional guidance only Mix 1/2 hemp oil to 1/2 lemon juice

Getting enough fiber is one of the best ways to prevent constipation and relieve a number of digestive issues from bloating to skin problems. Fiber helps to cleanse and detoxify the body by expanding within the colon and sweeping waste and toxins clear. 

List of cures by symptom also checkout list of cures by food
These foods all have many more uses than are stated here. These are just a selection of my favourite uses I have heard on my travels
Indigestion/ burning 'chilli' mouth fresh live organic yoghurt
excess gas fresh carrot with beet and cucumber juice also see yoga wind-release posture
Hypoglycemia parsley
Addictive cravings best see chapter on cravings (pg???) and make sure you are balanced by using the CaPNaK chart eat plenty of hemp and sunflower seeds
mucus barley (use with fennel or oil & vinegar) give up dairy products
diarrhoea barley (use with fennel or oil & vinegar); Carrot soup
Kidney cleanse watermelon, celery seed, dandelion and agrimony act as a diuretic chamomile also useful
Indigestion/ stomach ache digestion tea (see pg.?????) peppermint, fennel, aniseed, lemon grass, caraway
Parasite worms in small & large intestine See pg. ???? . Alternative cure is to fast for a day, take an enema then grind 100g of pumpkin seed and add to water. Drink very slowly. Two hours after take 50 oz. of castor oil. Within 4 hours the parasite is expelled, with no pain.
Emergency need for vomiting 1/2 tsp of salt in pint of warm water or fingers down back of throat
Chronic mucus, phlegm in throat or lungs. Choose one of the following herbs: coltsfoot, liverwort, marshmallow leaves, fenugreek seed or flaxseed. Good to fast for one day with colonics Take one teaspoonful of the ground herbs in one cup hot water. One hour before meal or three hours after meal. Three times a day.
Liver (hangovers etc.) milk thistle (sprinkle whole seeds, ground to a fine powder, on your cereals), burdock, liquorice agrimony, mugwort. Banana or hangover cure (pg.???)
barley (lovely soup!) day or two in bed, very light eating (semi-fast). Use liquorice, sage, coltsfoot, comfrey, rosehip, garlic If you get cold regularly then regular consumption of immune boosting herbs are best, hemp seed, ginseng, echinacea, shizandra, shiitake mushrooms are some of the best.
Insomnia chamomile, hops, hemp flower, lime, skullcap, hot milk with nutmeg (see pg.?????)
Skin hemp seed, st. johns wort Blue-Green Algae, wheat grass and barley juice
Stress 36 hour juice fast Valerian, passionflower, liquorice or ginseng
Digestive aid chlorine, VitaminB1, B2 and C Blue-Green Algae
Eczema Blue-Green Algae Hemp oil
Enzyme activation foods high in calcium, chlorine, magnesium see vitamin and mineral chart
metabolism of fats foods high in phosphorous see vitamin and mineral chart
oxygen transport foods high in iron see vitamin and mineral chart
gum problems foods high in vitamin A see vitamin and mineral chart
rough hair Hemp seed and oil Foods high in iodine & vitamin B2
muscular soreness foods high in calcium, vitamin E see vitamin and mineral chart
poor development of nails foods high in sulphur see vitamin and mineral chart
sterility vitamin A, C, E, manganese see vitamin and mineral chart
anti-biotic use lactobacillus acidophilus, or live untreated yoghurt best avoided - fast instead
Flatulence Avoid broccoli, cauliflower, cabbage, sprouts, onions and any other sulphur food
Sore throat or bad breath gargle antiseptic wheat-grass juice raw foods
Swelling, stinging, open wounds wheat or barley grass juice, internal and external
Digestive problems lemon in water, mild ginger tea, not overeating, not under eating; banana is good for heartburn and gas
Cracked lips, splits in mouth or tongue Fresh figs, lots of fresh green vegetables (minimum 500g per day) usually due to a vitamin B deficiency or absorption problem
Cold sores (herpes simplex I or II) sea vegetables, fish, bean sprouts, fruits and vegetables. Avoid refined carbohydrates, stimulants, chicken, gelatin, soybean, nuts, carob and chocolate. eat foods high in vitamin B,C, E and lysine (amino acid). Try vitamin E oil, to be applied topically. Avoid stress! Goldenseal, ginseng, alfalfa, aloe and echinacea may help
Headache Drink ginger tea, or chamomile, lemon balm or lime flowers *
Migraine 500 milligrams of powdered ginger, mixed in water; ginkgo biloboa can help circulation headaches; feverfew *
* for headaches and migraine, they are easier to avoid than to cure. The main things to avoid ripened cheeses (cheddar, Brie, Camembert etc.),
onions, avocados, fresh bread, red wine, nuts, chocolate,, coffee, tea, cola and alcohol.
Dizziness and tinitus Ginkgo
Intestinal absorption problems Ginger and black pepper added to your medicinal foods
Fat digestion Bitter herbs (e.g. Gentian, horseradish etc.)
Diabetes juice of dandelion root
skin problems, loss of hair, liver degeneration, sterility in males, heart and circulation problems, infections, behavioural problems LA deficiency symptoms Eat more hemp seeds/ oil
immune system problems, weakness, impairment of vision and learning ability, growth retardation, dry skin, low metabolic rate and high blood pressure LNA deficiency symptoms Eat more flax seeds/ oil
Infant eczema This rash can be eliminated by rubbing fresh (within 6 months of pressing) hemp oil on these children's skin. This is because their skin easily absorbs the EFA's in the oil and is able to transport it throughout their body.
High cholesterol decreased intake of animal products and increase of green plant food has been shown to lower cholesterol levels of some people


Enjoy the experience ofArt of Vibrant Living ReTreats

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Living Food Recipes Book and
Not the Cooking Show
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Food Drying and Dehydrators

You can either buy a dehydrator (we stock all the best makes) or learn how to make one yourself:

Understanding Solar Food Dryers by Roger G. Gregoire, P.E. Technical Reviewers, Gary M. Flomenhoft, Jacques L. LeNormand

1600 Wilson Boulevard, Suite 710, Arlington, Virginia 22209 USA
Telephone: (703) 276-1800 Fax: (703) 243-1865

Undestanding Solar Food Dryers 
ISBN: 0-86619-215-8 
[C] 1984, Volunteers in Technical Assistance 


This paper is one of a series published by Volunteers in Technical Assistance to provide an introduction to specific state-of-the-art technologies of interest to people in developing countries.The papers are intended to be used as guidelines to help people choose technologies that are suitable to their situations. They are not intended to provide construction or implementation details. People are urged to contact VITA or a similar organization for further information and technical assistance if they find that a particular technology seems to meet their needs. The papers in the series were written, reviewed, and illustrated almost entirely by VITA Volunteer technical experts on a purelyvoluntary basis. Some 500 volunteers were involved in the production of the first 100 titles issued, contributing approximately 5,000 hours of their time. VITA staff included Leslie Gottschalk and Maria Giannuzzi as editors, Julie Berman handling typesetting and layout, and Margaret Crouch as project manager.

Roger G. Gregoire, P.E., the author of this VITA Technical Paper, is a consultant in the areas of energy management engineering, solar design and analysis, energy audits, energy management of buildings, and alternative energy systems. He has published on energy conservation, solar greenhouses and solar water heaters as well as solar food dryers. Reviewers Gary M. Flomenhoft and Jacques L. LeNormand are also experts in the area of solar food dryers. Flomenhoft is a consultant in renewable energy and engineering for the San Diego Center for Appropriate Technology. He has also taught on energy conservation and solar technology.

LeNormand is Assistant Director at the Brace Research Institute, Quebec, Canada, which does research in renewable energy. He has supervised work with solar collectors, has trained people from overseas in solar technologies, and has published widely on solar and wind energy, and conservation.

VITA is a private, nonprofit organization that supports people working on technical problems in developing countries. VITA offers information and assistance aimed at helping individuals and groups to select and implement technologies appropriate to their situations. VITA maintains an international Inquiry Service, a specialized documentation center, and a computerized roster of volunteer technical consultants; manages long-term field projects; and publishes a variety of technical manuals and papers.

Understanding Solar Food Dryers by VITA Volunteer Roger G. Gregoire, P.E.

I. Introduction

Dehydration, or drying, is a simple, low-cost way to preserve food that might otherwise spoil. Drying removes water and thus prevents fermentation or the growth of molds. It also slows the chemical changes that take place naturally in foods, as when fruit ripens. Surplus grain, vegetables, and fruit preserved by drying can be stored for future use.

People have been drying food for thousands of years by placing the food on mats in the sun. This simple method, however, allows the food to be contaminated by dust, airborne molds and fungi, insects, rodents, and other animals. Furthermore, open air drying is often not possible in humid climates.

Solar food dryers represent a major improvement upon this ancient method of dehydrating foods. Although solar dryers involve an initial expense, they produce better looking, better tasting, and more nutritious foods, enhancing both their food value and their marketability. They also are faster, safer, and more efficient than traditional sun drying techniques. An enclosed cabinet-style solar dryer can produce high quality, dried foodstuffs in humid climates as well as arid climates. It can also reduce the problem of contamination. Drying is completed more quickly, so there is less chance of spoilage. Fruits maintain a higher vitamin C content. Because many solar dryers have no additional fuel cost, this method of preserving food also conserves non-renewable sources of energy.

In recent years, attempts have been made to develop solar dryers that can be used in agricultural activities in developing countries. Many of the dryers used for dehydrating foods are relatively low-cost compared to systems used in developed countries.

This paper describes some of these dryers and discusses the factors that must be considered in determining what kind of dryer is best suited for a particular application.

The Drying Process

Drying products makes them more stable and in the case of foods, a llows them to be stored safely for long periods of time. Safe storage requires protection from the growth of molds and other fungi, the most difficult of the spoilage mechanisms to detect and control. The types of loss generally caused by fungi are:

* Reduction in the germination rate of seed.
* Discoloration, which reduces value of foods for many purposes.
* Development of mustiness or other undesirable odors or flavors.
* Chemical changes that render food undesirable or unfit for processing.
* Production of toxic products, known as mycotoxins, some of which can be harmful if consumed.
* Total spoilage and heating, which sometimes may continue to the point of spontaneous combustion.

Drying Grains

At harvest, most grains contain more moisture than is safe for prolonged storage, because many fungi grow rapidly in warm, moist conditions. Thus, any grain stored for future use must be dried shortly after harvest to prevent the growth of destructive fungi.

In general, grains will not be completely dried since they are hygroscopic--that is, they absorb moisture from the air. The higher the relative humidity of the surrounding air, the higher the moisture content of the grain. Table 1 lists the moisture content of various grains as a function of the relative humidityof the surrounding air. At the same time, there is a minimum level of relative humidity, below which the harmful fungi will not thrive. Table 2 shows these minimum relative humidity levels for common storage fungi. Proper drying lowers the moisture content of grains below the minimum needed for the growth- of fungi.

Table 1. Moisture Contents of Various Grains and Seeds in Equilibrium with Different Relative Humidities at 25 to 30 [degrees] Centigrade

Wheat, Rice Sunflower Humidity Corn, Sorghum (Percent) Soybeans (Percent) (Percent) (Percent) Rough Polished (Percent) Seeds Meats 

65 12.5 to 13.5 12.5 14.0 11.5 8.5 5.0

70 13.5 to 14.5 13.5 15.0 12.5 9.5 6.0

75 14.5 to 15.5 14.5 15.5 13.5 10.5 7.0

80 15.5 to 16.5 15.0 16.5 16.0 11.5 8.0

85 18.0 to 18.5 16.5 17.5 18.0 13.5 9.0

Source: ASHRAE Handbook and Product Director: 1977 Fundamentals (New York: American Society of Heating, Refrigerating and Air Conditioning Engineers, Inc., 1980), p. 10.2.

Table 2. Minimum Relative Humidity for the Growth of Common Storage Fungi at Their Optimum Temperature for Growth (26 to 30 [degrees] Centigrade)

Type of Minimum Relative Humidity Fungus (Percent)

Aspergillus halophilicus 68
A. restrictus, Sporendonema 70
A. glaucus 73
A. candidus, A.ochraceus 80
A. flavus 85
Penicillium, depending on species 80 to 90

Source: ASHRAE Handbook and Product Directory: 1977 Fundamentals (New York: American Society of Heating, Refrigerating and Air Conditioning Engineers, Inc., 1980), p. 10.2.

Solar dryers use the energy of the sun to heat the air that flows over the food in the dryer. As air is heated, its relative humidity decreases and it is able to hold more moisture. Warm, dry air flowing through the dryer carries away the moisture that evaporates from the surfaces of the food.

As drying proceeds, the actual amount of moisture evaporated per unit of time decreases. In the first phase of drying, the moisture in the exterior surfaces of the food is evaporated. Then, once the outer layer is dried, moisture from the innermost portion of the material must travel to the surface in the second phase of drying. Figure 1 shows the representative change in
evaporation rate for hygroscopic materials (including most foodstuffs) commonly dried. During the second phase of the drying process, overheating may occur because of the lessened cooling effect resulting from the slower rate of moisture evaporation.

If the temperature is too high, the food will "case harden" or form a hard shell that traps moisture inside. This can cause deterioration of the food. To prevent overheating during this portion of the drying cycle, increased airflows or less heat collection may be desirable.



Solar dryers fall into two broad categories: active and passive. Passive dryers can be further divided into direct and indirect models. A direct (passive) dryer is one in which the food is directly exposed to the sun's rays. In an indirect dryer, the sun's rays do not strike the food to be dried. A small solar dryer can dry up to 300 pounds of food per month; a large dryer can dry up to 6,000 pounds a month; and a very large system can dry as much as 10,000 or more pounds a month. (Figures are based on harvests in temperate climates.)

Figure 2 shows the breakdown, by type, of solar food dryers.

Passive dryers use only the natural movement of heated air. They can be constructed easily with inexpensive, locally available materials. Direct passive dryers are best used for drying small batches of foodstuffs. Indirect dryers vary in size from small home dryers to large-scale commercial units.

Active Dryers

Active dryers require an external means, like fans or pumps, for moving the solar energy in the form of heated air from the collector area to the drying beds. These dryers can be built in almost any size, from very small to very large, but the larger systems are the most economical.

Figure 3 is a schematic drawing showing the major components of an active solar food dryer. Either air or liquid collectors can be used to collect the sun's energy. The collectors should face due south if you are in the northern hemisphere or due north if you are in the southern hemisphere. At or near the equator, they should also be adjusted east or west in the morning and afternoon, respectively. The collectors should be positioned at an appropriate angle to optimize solar energy collection for the planned months of operation of the dryer. The collectors can be adjacent to or somewhat remote from the solar dryer. However, since it is more difficult to move air long distances, it is best to position the collectors as near the dryer as possible.

The solar energy collected can be delivered as heat immediately to the dryer air stream, or it can be stored for later use. Storage systems are bulky and costly but are helpful in areas where the percentage of sunshine is low and a guaranteed energy source is required; or in carrying out round-the-clock drying.

In an active dryer, the solar-heated air flows through the solar drying chamber in such a manner as to contact as much surface area of the food as possible. The larger the ratio of food surface area to volume, the quicker will be the evaporation of moisture from the food. Thinly sliced foods are placed on drying racks or on trays made of a screen or other material that allows drying air to flow to all sides of the food. For grain products, pipes with many holes are placed at the bottom of the drying bin with grain piled on top. The heated air flows through the pipes and is released upward to flow through the grain--carrying away moisture as it flows.

Passive Dryers

Passive solar food dryers use natural means--radiation and convection--to heat and move the air. The category of passive dryers can be subdivided into direct and indirect types.

Direct Dryers. In a direct dryer, food is exposed directly to the sun's rays. This type of dryer typically consists of a drying chamber that is covered by transparent cover made of glass or plastic. The drying chamber is a shallow, insulated box with holes in it to allow air to enter and leave the box. The food is placed on a perforated tray that allows the air to flow through it and the food. Figure 4 shows a drawing of a simple direct dryer. Solar radiation passes through the transparent cover and is converted to low-grade heat when it strikes an opaque wall. This low-grade heat is then trapped inside the box in what is known as the "greenhouse effect." Simply stated, the short wavelength solar radiation can penetrate the transparent cover. Once converted to low-grade heat, the energy radiates on a long wavelength that cannot pass back through the cover. Figure 5 shows the greenhouse effect in a simplified schematic drawing.

Figures 6 and 7 show examples of simple, direct dryers that can be used to dry small quantities of a wide variety of foods. The drying chamber can be constructed of almost any material-- wood, concrete, sheet metal, etc. The dryer should be 2 meters (6.5 feet) long by 1 meter (3.2 feet) wide and 23 to 30 centimeters (9 to 12 inches) deep. The bottom and sides of the dryer should be insulated, with 5 centimeters (2 inches) recommended. Blackening the inside of the box will improve the dryer efficiency, but be sure to use a non-toxic material and avoid lead-based paints. Wood blackened by fire may be a safe and inexpensive material to use.

The tray that holds the food must permit air to enter from below and pass through to the food. A wire or plastic mesh or screen will do nicely. Use the coarsest possible mesh that will support the food without letting it fall through the holes. The larger the holes in the mesh, the easier the air will circulate through to the food. Air holes below the tray or mesh will bring in outside air, which will carry away the moisture evaporated from the food. As the air heats up in the dryer, its volume will increase, so either more or larger holes will be required at the top of the box to maintain maximum air flow.

Finally, tests of the hot box dryer shown in Figure 7 have determined that the temperature within the dryer can be as much as 40 [degrees] Centigrade (104 [degrees] Fahrenheit) higher than the outside ambient (surrounding) temperature.

Indirect Dryers. An indirect dryer is one in which the sun's rays do not strike the food to be dried. In this system, drying is achieved indirectly by using an air collector that channels hot air into a separate drying chamber. Within the chamber, the food is placed on mesh trays that are stacked vertically so that the air flows through each one. Figure 8 shows an indirect passive dryer. The solar collector can be of any size and should be tilted toward the sun to optimize collection. By increasing the collector size, more heat energy can be added to the air to improve overall efficiency. Larger collector areas are helpful in places with little solar energy, cool or cold climates, and humid regions. Section V of this paper indicates climatic conditions where larger collector areas might be more effective.

Tilting the collectors is more effective than placing them horizontally, for two reasons. First, more solar energy can be collected when the collector surface is more nearly perpendicular to the sun's rays. Second, by tilting the collectors, the warmer, less dense air rises naturally into the drying chamber. The drying chamber should be placed on support legs, but it should not be raised so high above the ground that it becomes difficult to work with.

The base of the collector should be vented to allow the entrance of air to be heated for drying. The vents should be evenly spaced across the full width of the base of the collector to prevent localized areas within the collector from overheating.

The vents should also be adjustable so that the air flow can be matched with the operating conditions and/or needs. Solar radiation, ambient air temperature, humidity level, drying chamber temperature, and moisture level of the food being dried must all be considered when regulating the flow of air.

The top of the collector should be completely open to the bottom of the drying chamber. Once inside the drying chamber, the warmed air will flow up through the stacked food trays. The drying trays must fit snugly into the chamber so that the drying air is forced through the mesh and food. Trays that do not fit properly will create gaps around the edges, causing large volumes of warm air to bypass the food, and preventing the dryer from removing moisture evaporated from the food.

As the warm air flows through several layers of food on trays, it becomes more moist. This moist air is vented out through a chimney. The chimney increases the amount of air flowing through the dryer by speeding up the flow of the exhaust air. Figure 8 shows a solar chimney with plastic film on the south-facing side. As the warm, moist air flows through the solar chimney, the additional solar energy entering the chimney warms the escaping air further. This added heat makes the air less dense and causes it to flow up through, and out of, the solar chimney at a faster rate, thereby bringing in more fresh air into the collector.


Solar energy is used throughout the world to dry food products too numerous to list completely. Listed below are a few representative items to show the diversity to which the sun's energy is put to use.

* grains * fruits * meat * vegetables * salt * fish


The glazing materials used to cover direct dryers or as cover plates on the collector portion of indirect dryers can be any transparent or translucent material. Glass is probably the best known material, but it is costly and breaks easily.

Rigid plastic materials are equal to glass for solar transmission and can be much more durable against breakage. Fiberglass reinforced polyester, acrylics, and polycarbonates will not break easily in normal use and, depending on the material, may cost less, ranging from US$11 to US$32 per square meter (US$1 to US$3 per square foot). However, these materials tend to degrade somewhat with time, allowing less sunlight to pass through them. Their useful life is estimated to be about 10 years. Acrylics and polycarbonates may be more expensive than glass. Many of thesematerials are also difficult to find in developing countries and may need to be imported.

Thin plastic films are inexpensive and have good transmissivity (the ability of a material to allow sunlight to pass through it), but may degrade quickly, and are easily punctured and torn. The cheapest film, polyethylene, may cost US$.50 per square meter (US$.05 per square foot) and last less than one season--a little more than a year if it is handled carefully. Ultraviolet-stabilized polyethylene can last two to four years but will cost three to five times as much. Tedlar and teflon films have long useful lives (10 years or more), excellent transmissivity (allowing 92 percent or more of the solar energy to pass through) and cost in the range of US$4 to US$8 per square meter (US$.40 to US$.70 per square foot). These films are probably the best choice if they can be protected from puncturing.


Building a solar food dryer requires some carpentry skills. Mastering

the technique of drying comes from direct experience with drying products rather than from reading about it. Maintaining a solar food dryer requires only that an operator monitor the parts periodically for wear and tear. For example, an operator should make sure that the legs that support the drying chamber are not loose, and that vents are not blocked. Plastic glazing material should be checked to see if it turns cloudy, which will cause less sunlight to pass through it.


Cost comparisons between indirect and direct dryers are presented in Table 3. Dryers 1, 2, 3, and 4 are indirect dryers, and dryers 5 and 6 are direct dryers. The table shows the cost per unit; more important, it compares the cost per drying tray and the tray area for each dryer. Table 4 gives some values of vitamin C retention for two products dried by indirect, direct, and open air drying. Overall, it appears that indirect dryers are more efficient and have higher vitamin retention than direct dryers.

Table 3. Cost Comparisons

Tray Space Cost Per Unit Cost Per Unit Type of Dryer (Square Meter) (U.S. Dollars) (U.S. Dollars)

Indirect dryer 1.12 65.00 58.04
Indirect dryer 1.49 90.00 60.40
Indirect dryer 1.30 75.00 57.69
Indirect dryer 3.16 115.00 36.39
Indirect dryer 2.88 175.00 60.76
Indirect dryer 1.21 50.00 41.32

Source: American Solar Energy Society, Inc., Progress in Passive Solar Energy Systems (Boulder, Colorado: American Solar
Energy Society, Inc., 1983), p. 682.

Table 4. Vitamin C Retention Type of Type of Percentage of Dryer Food Vitamin C Retained

Indirect Cantaloupe 70.4
Indirect Cantaloupe 51.0
Direct Cantaloupe 53.6
Open sun Cantaloupe 39.5
Indirect Spinach 35.9
Direct Spinach 22.4

Source: American Solar Energy Society, Inc., Progress in Passive Solar Energy Systems (Boulder, Colorado: American Solar Energy Society, Inc., 1983), p. 682.



Conventionally fueled dryers are the primary alternative to solar dryers. In conventional dryers, a fuel is burned to heat the food-drying air. In some cases, the gaseous products of combustion are mixed with the air to achieve the desired temperature. Although these drying systems are used around the world with no apparent problems, there is the possibility of a mechanical malfunction, which might allow too much gas into the drying stream. If this occurs, the food in the dryer can become contaminated.

The great advantage that conventional dryers have over solar dryers is that drying can be carried out around-the-clock for days on end, in any kind of weather. Unlike solar dryers, conventional dryers are not subject to daily and seasonal variations and other climatological factors. On the other hand, the fuels burned in conventional dryers may present other problems: Use of wood may contribute to problems of deforestation; coal may cause pollution. Fossil fuels are becoming increasingly expensive and are not always available.


Solar dryers have the principal advantage of using solar energy--a free, available, and limitless energy source that is also nonpolluting. Drying most foods in sunny areas should not be a problem. Most vegetables, for example, can be dried in 2-1/2 to 4 hours, at temperatures ranging from 43 to 63 [degrees] Centigrade (110 to 145 [degrees] Fahrenheit). Fruits take longer, from 4 to 6 hours, at temperatures ranging from 43 to 66 [degrees] Centigrade (110 to 150 [degrees] Fahrenheit). At this rate, it is possible to dry two batches of food on a sunny day.

A solar food dryer improves upon the traditional open-air systems in five important ways:

1. It is faster. Foods can be dried in a shorter amount of time. Solar food dryers enhance drying times in two ways.

First, the translucent or transparent glazing over the collection area traps heat inside the dryer, raising the temperature of the air. Second, the capability of enlarging the solar collection area allows for the concentration of the sun's energy.

2. It is more efficient. Since foodstuffs can be dried more quickly, less will be lost to spoilage immediately after harvest. This is especially true of produce that requires immediate drying--such as a grain with a high moisture content. In this way, a larger percentage of food will be available for human consumption. Also, less of the harvest will be lost to marauding animals, vermin, and insects since the food will be in an enclosed compartment.

3. It is safer. Since foodstuffs are dried in a controlled environment, they are, less likely to be contaminated by pests, and can be stored with less likelihood of the growth of toxic fungi.

4. It is healthier. Drying foods at optimum temperatures and in a shorter amount of time enables them to retain more of their nutritional value--especially vitamin C. An extra bonus is that foods will look and taste better, which enhances their marketability.

5. It is cheaper. Using solar energy instead of conventional fuels to dry products, or using a cheap supplementary supply of solar heat in reducing conventional fuel demand can result in a significant cost savings. Solar drying lowers the costs of drying, improves the quality of products, and reduces losses due to spoilage.


Solar dryers do have shortcomings. They are of little use during cloudy weather. During fair weather they can work too well, becoming so hot inside at midday as to damage the drying crop.

Only with close supervision can this be prevented. As temperatures rise (determined with a thermometer or by experience), the lower vents must be opened to allow greater airflow through the dryer and to keep the temperatures down. Rice, for example, will crack at temperatures above 50 [degrees] Centigrade; seed grains can be dried at temperatures no higher than 40 to 45 [degrees] Centigrade.


Four important questions must be answered before one decides to build a solar food dryer. The brief discussion following each question points out many factors that must be considered prior to the construction of a solar food dryer. The questions are:

1. What food will the dryer be used for? Also, what quantities of food will be dried?

Grains, fruits, and vegetables require different drying techniques. Figure 9 shows a flow diagram that may be helpful in defining the type of design. The safe storage of the harvest is of prime concern to all. As soon as fresh fruits and vegetables have been prepared (i.e., some may need to be peeled, sliced, or blanched) for the drying process, they must be dried immediately. Grains, too, have only a limited time in which they must be dried to ensure their storage. Rice in the husk, for example, will begin to germinate within 48 hours if its moisture content is about 24 percent. Crops that must be dried immediately after they are harvested may require the use of portable dryers, which can be set up in the harvest field as needed. Permanent dryers can be erected near preparation areas for fruits and vegetables or centrally located for grain crops.

Some foods may lose much of their nutritional value, or become discolored, if dried at too high a temperature or if exposed to the direct rays of the sun. Using indirect dryers can minimize the loss of vitamins, especially vitamin C.

Finally, the quantity of food to be dried, the capacity of the dryer, the average time requried to dry one batch, and the time available in which to dry the harvest must all be considered in determining the number and size of the dryers needed.

2. What are the climatic conditions during the harvest (and drying) season?

Climatic conditions (solar radiation, rainfall, temperature, humidity, wind, etc.) should be considered in determining what kind of dryer is best suited for a particular application.

Figure 10 will help you to visualize the factors that must be considered here. If the occurrence of sunshine is low--say, 50 percent or less--then it may be wise to add an auxiliary heat source to enable drying to continue on cloudy days or even through the night. Dry climates with hot or moderate temperatures are well suited for solar food dryers.

Cold climates or humid climates pose the problem of making it more difficult to obtain the necessary quantity of warm, dry air to dry foods effectively before spoilage can occur. Such weather conditions may limit the use of direct dryers to preserving only small quantities of food that must be dried in a short time (one or two days). Indirect dryers have the advantage over direct dryers in that they are capable of concentrating solar energy. Enlarging the collector area and varying the airflow through the collector enable indirect dryers to achieve near optimum conditions in most climates.

3. Is the food to be stored for long periods or will it be shipped to market for quick consumption?

The answer to this question determines the dryness required of the finished product. Rice at harvest might typically contain 24 percent moisture. If it is sold quickly, say, for milling, it is fine as is. If, on the other hand, it is to be stored for any length of time, it must be dried to only 12 to 14 percent moisture content. Thus, the dryness required will determine how long and at what temperature the food must remain in the dryer. The time required for the food to remain in the dryer must be taken into account in determining the number of dryers needed to dry the entire harvest.

4. What materials are available to construct the dryer? Are the materials available locally?

Masonry may be a good construction medium for permanent dryers, where the food can be brought to the dryer. If, however, the dryers are to be transported into the fields, lightweight materials will be needed to make the units portable. The availability of materials may govern, in part, the placement of the food dryers.


American Society of Heating, Refrigerating, and Air-Conditioning Engineers. ASHRAE Handbook and Product Directory: 1977 Fundamentals.
New York, New York: American Society of Heating, Refrigerating, and Air-Conditioning Engineers.
Andrea, A. Louise. Dehydrating Foods. Boston, Massachusetts: The Cornhill Company, 1920.
Archuleta, R.; Berkey, J.; and Williams, B. "Research on Solar Food Drying at the University of California, Santa Cruz."
Progress in Passive Solar Energy Systems. Edited by J. Hayes and D. Andrejko. Boulder, Colorado: American Solar Energy Society, Inc., 1983, pp. 679-682.
DeLong, D. How to Dry Foods. Tucson, Arizona: H.P. Books, 1979, 160 pp
Exell, R.H.B. "A Simple Solar Rice Dryer: Basic Design Theory." Sunworld 4 (1980): 188.
Ginsburg, A.S., ed. Grain Drying and Grain Dryers. Washington, D.C.: The Israel Program for Scientific Translations, 1960.
Gregoire, R.G.; Slajda, Robert; and Winne, Mark. "A Commercial Scale Solar Food Dryer." Edited by B.H. Glenn and G.E. Franta. Proceedings of 1981 Annual Meeting. Boulder, Colorado: American Solar Energy Society, Inc., 1981.
Lindblad, C., and Druben, L. "Preparing Grain for Storage." Vol.I of Small Farm Grain Storage. Prepared for ACTION/Peace Corps and VITA. Manual No. 35E. Arlington, Virginia: VITA, 1977.
McGill University. Brace Research Institute. A Survey of Solar Agricultural Dryers. Technical Report T99. Quebec, Canada: Brace Research Institute, McGill University, 1975.
Ong, K.S. "Solar Drying Technology for Rural Development." Paper presented at the Regional Conference on Technology for Rural Development, Kuala Lumpur, Malaysia, 1978.
van Brakel, J. "Opinions About Selection and Design of Dryers." Edited by A.S. Mujumdar. Proceedings of First International Symposium on Drying. Princeton, New Jersey: Science Press, 1978.


Brace Research Institute McDonald Campus of McGill University Site. Anne de Bellavue 800 Quebec, Canada. The Institute has designed direct and indirect dryers and has plans available.

New Mexico Solar Energy Association (NMSEA)
P.O. Box 2004 Santa Fe, New Mexico 87501 USA NMSEA publishes detailed construction plans for a solar crop dryer.

Volunteers in Technical Assistance (VITA) 1600 Wilson Boulevard, Suite 710 Arlington, Virginia 22209 USA
VITA's Solar Crop Dryer manual includes plans for a direct and an indirect solar dryer.


Experience the Art of Vibrant Living ReTreats

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Living Food Recipes Book and
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Durian Recipes

Compiled by Rozalind A. Gruben H.L.C., A.H.S.I., R.S.A.© Rozalind A Gruben


Being a sweet fatty fruit Durian combines with other sweet fruits and is acceptable when eaten with sub-acid fruits. The combination of Durian with acid fruits is not recommended. Lettuce or celery may also be eaten along with Durian and offer a pleasant contrast in texture.

Durian Straight
Take your durian to a local park or forest and eat it standing against a tree. As you take in the beautiful simplicity of nature let the delightful simplicity of your meal connect you to your earth mother.

Durian on the Rocks
De-seed a durian and place it in a Tupperware container
Climb to the top of a beautiful mountain
Sit on a rock and feast on your well-earned durian meal

Durian Milk
Blend durian flesh with water

Durian Cream
Blend durian flesh with less water

Durian Ice Cream
If starting with frozen durian ?
Open the durian just before it has fully defrosted and enjoy the chilly thrill straight from the pod
If starting with fresh durian ?
Remove the seeds, and place the flesh segments in the freezer until they reach a consistency of ice cream chunks

Frozen durian flesh may also be passed through a champion juicer with the blank plate in place for a really creamy ice cream treat

For variety any sweet or sub-acid fruit may be frozen along with it and combined as it is passed through the champion. Bananas make an excellent addition.

If you do not have a champion juicer, a food processor with the S blade attached will work well

Durian Sticks
1) Cut celery sticks into 2-inch lengths
2) Stuff the celery "troughs" with durian
3) Serve as finger food

Double-Sweet Durian Rolls
1) Blend durian flesh with Medjhool dates (one date per "pillow" of durian)
2) Drain off any excess juice (and drink it)
3) Place a dollop of the mixture on a romaine lettuce leaf
4) Roll up the leaf with the mixture inside

Raspberry Custard Pie
1)Combine fresh raspberries and dates in a food processor using the S blade until the mixture resembles dough
2) Line a pie dish with the "dough" by pressing it in firmly with your hand
3) Blend durian flesh until smooth
4) Stir whole fresh raspberries into the smooth durian flesh
5) Pour the raspberry durian custard into the pie
6) Decorate with whole raspberries

Durango Sunrise and Sunset
This delightful pair of dishes pleases mango lovers and durian devils alike!
Place dishes side by side for a romantic meal as you watch the sun go down (or come up).
1) De-seed durian pieces keeping each segment as intact as possible
2) Place durian pillows in the bottom of a serving dish
3) Blend fresh mango flesh until it becomes smooth
4) Pour the mango sauce over the durian pillows
5) In a separate dish place plump slices of mango flesh
6) Blend durian flesh until smooth
7) Pour the durian over the mango

Creamy Duranana Carob Pie
1) Combine dates and durian flesh in a food processor using the S blade until they form the consistency of dough (about 6 large dates to one segment of durian)
2) Line a pie dish with date-durian dough, pressing it in firmly
3) Cut bananas into thin discs and then layer onto the pie crust at least 4 layers thick
4) Combine durian flesh and carob powder in the food processor using the S blade until smooth
5) Fill the pie dish with the carob-durian mix
6) Decorate with banana discs around the edge of the pie

Apple Charlotte with Vanilla Durian Custard
1) Pre-soak sultanas in water containing a little allspice and cinnamon
2) Chop up apples into small cubes
3) Drain the sultanas and mix with the apples
4) Place the apple-sultana mix into a reasonably deep dish
5) Blend durian flesh along with some vanilla pod until smooth
6) Pour the vanilla durian custard over the gently spiced apple-sultana mix

Durian Dip
1) Cut a selection of crunchy apples, pears and celery into chunky strips
2) De-seed and blend durian in the food processor with the S blade until smooth
3) Drain off and drink any excess juice
4) Place the durian dip in a round bowl and place the bowl in the center of a large platter
5) Arrange the strips of fruit and celery around the outside of the bowl and invite your guests to "dip in".

Learn how to make similar Gourmet Living Food Recipes at the
Art of Librant Living ReTreats

Art of Vibramt Living ReTreats


Frequently Asked Questions

Some questions with David Woolfe (

Q: What is wrong with cooked food?
David: Cooked food is dead food. You cannot revitalize living cells with dead food. Cooking destroys the vitamins and minerals in your food. Isn't that obvious? Fire destroys! Cooked food eventually clogs up your body, beginning with your large intestine or colon. It damages and irritates all your internal organs. It causes you to behave erratically. It causes you to degenerate prematurely and it creates diseases artificially. All the diseases of civilization: cancer, heart disease, diabetes are all directly attributable to the consumption of cooked food.

Q: Don't you eat anything that is cooked? How is that possible? How do you do it?
David: No, we don't eat anything that is cooked, dead, or denatured in any way. This diet is easy, once you know the facts. No one could have the discipline to do this diet if there wasn't something going on biologically. Eating cooked food has nothing to do with the normal biological requirements of the cells. Any food put to flame becomes addictive. Once you break away from that you open yourself up to the most incredible discovery of all time. Our book is really the most powerful personal development strategy put forth by anyone.
Stephen: When you add flame to something, it becomes less than it was before. If you don't believe me, try adding flame to your house. Will it become more...or less than it was before? Well, the same situation exists with your food. If you add heat or flame to it, it will become less than it was before. The ramifications of cooking are massive.

Q: Haven't humans adapted to cooked food?
David: We have, but not in the way that most people think. How is it that an animal such as a field mouse, that has never eaten cooked food in its genetic history, can be captured, fed cooked food, and still live. Did it instantaneously adapt to cooked food? Just because you can chew up something, swallow it, and live long enough to tell others about it does not mean you've adapted to it. White bread, for example, has only been around for the last 100 years. People eat white bread en masse and they are still alive, does that mean they've adapted to it? Cooked food has a cumulative effect on the body. It builds up over time and prematurely wears out your body and severely damages your internal organs. Just because its dangerous effects are not felt immediately does not mean it is not damaging.

Q: But I feel healthy right now, why do I need to get into a raw-food diet?
David: Do you ever suffer from any colds, fevers, headaches, body pains, allergies, etc? These symptoms, which are considered normal by civilization's standards, are actually dangerous, pathological conditions caused by eating cooked food. How many animals do you see blowing their noses? How many primates do you see coughing their lungs out? People think they are healthy, but they have never experienced real health.

Q: Why would anyone want to follow such a diet?
David: This diet is the most incredible discovery in human history. Again, every natural creature feeds exclusively on raw foods. When you follow this diet you reach a level of success, health, and vitality you never before thought possible. I know one gentleman who has been a raw-foods enthusiast for 37 years. He became the number one insurance salesman for his company out of a field of 13,000 -- simply nobody could compete with him. Remember: cooked food is dead food. Anything that is cooked or denatured becomes a lifeless substance. You cannot revitalize living cells with dead materials.

Q: What about you Stephen?
Stephen: I don't need any credentials. Does a gorilla need credentials to know it should eat raw plant food? What credentials did Christopher Columbus have as a scientist? Truth is not enhanced by credentials, nor does it suffer for the lack of them. Truth stands on its own. If something is not true, it fails. There is no better test of something's worthiness than good results. Success leaves clues, so does failure. If you want to be successful, listen to successful people. If you want to be rich, listen to rich people. If you want to be healthy, listen to healthy people.

Q: What about steaming vegetables?
David: Once you artificially add heat or energy to food, you alter it biologically; you kill it essentially. Science explains that the enzymes in food begin to break down at 102 degrees Fahrenheit. When foods are eaten that are deficient in enzymes, the body has to use its own enzymes, which are secreted by the pancreas, to break down the food. Eventually, on a diet of dead food, the pancreas becomes swollen and irritated and like a row of falling dominos, the other digestive organs begin to have troubles as well.

Q: What do you do for protein?
David: We get asked this question all the time! Protein is no more important than any other element in our food. When people have a craving for protein, it is really an addictive craving for cooked protein. Cooked protein does not feed the body. You can get all the protein you need from raw plant food -- yes, even fruit has protein. How is it that a cow can grow hundreds of pound of protein flesh from simple grass which hardly contains any protein at all? It is not protein that is necessary to develop proteins in your body, but the essential amino acids which are present in raw fruits and vegetables. The mass frenzy on the subject of protein is the product of an elaborate media campaign by the meat and dairy industries to push their products. The truth is no one ever suffers from a protein deficiency -- and certainly no one ever dies from one. But people die of protein poisoning en masse every day. Heart attacks, strokes, cancer, etc. are all the inevitable results of overburdening the body with cooked animal proteins.
Stephen: People always ask us how we are able to have great strength without eating any animal products, taking any pills or drugs, or eating any cooked foods whatsoever. The truth is, no natural animal ever tampers with its food. The strongest, most powerful creatures are the herbivores. A gorilla can benchpress 4000 lbs. A gorilla never eats anything except raw plant foods. A chimpanzee looks skinny but it can rip a car door off of its hinges. It's just logic. 99% of human DNA is identical to the chimpanzee. The tribes of chimps that hunt and eat meat are much weaker and don't live nearly as long as all other chimps. Simply put -- Nothing unnatural can ever have any good effect on the human body. Cooked foods such as meats, breads, pastas, steamed veggies, etc. are totally unnatural and have massive harmful effects on the human organism.

Q: What is your position on spirulina and blue green algae?
Stephen: We don't promote consuming anything that has been denatured -- even in the slightest bit. Pills and powders are not natural, of course. If you want to eat algae, go to a lake and eat raw algae as other natural creatures do. All the information and pseudo-science fed to the masses about the supposed "benefits" of these denatured supplements is erroneous, hypothetical, and inspired by greed. To say that a pill or powder is beneficial is saying that Nature has made an error by not offering us these foods in a processed, refined state -- which, of course, is ridiculous.

Q: What kind of water do you drink, or do you?
Stephen: The purest water in the world is the living water in raw plant foods, especially fruit. A raw-foodist has no need to ever drink water as long as there is adequate raw plant food available. We only drink water if we are in the mountains (where fruit doesn't grow). We eat snow, and drink snow run-off in the spring. The only reason that people need to drink exorbitant amounts of water (the 5-7 glasses that doctors recommend) is because of the cooked-food extracts they eat, which are massively dehydrated. As far as distilled water goes, it is an unnatural human-made creation, and again only serves to dilute denatured food. You want an absolute abundance of the most pure water on the planet? Eat a melon.

Q: How do you address that women who go on a raw or fruitarian diet usually lose their menstruation?I have read that it is because the woman's period is, in reality, a release of toxins.
Stephen: In my opinion, it's the same thing as a runny nose. Like you said, the body is simply purging foreign and waste material. I know many women who are 90%+ raw, but unless a woman is 100% for an extended period of time, the menstrual data that we receive is quite meaningless. If even one unnatural substance is consumed, there is no possible way to have a true result -- it has been corrupted. I'm sure if I was a woman, I could give you a much better answer.
David: I have a girl-friend who has been 100% raw for a year now and she still menstruates.

Q: Is juicing okay?
Stephen: Extreme situations require extreme measures. Though juicing is unnatural, understand that people have gone decades polluting their bodies -- sometimes you have got to use every bit of technology that is at your disposal. Juicing is excellent for the transition period to the raw-food diet. Drink juice to get the raw plant food into your body. Make sure it is freshly made. Many juices are pasteurized; in other words -- they are cooked -- dead. Juicing is great to get the raw food in and "flush out" your system, but it is better to eat your fruits or vegetables whole and intact.

Q: But how can you survive cold weather without warm food and drinks?
David: Warm food gives one a false sense of security. One is warmed up or stimulated for a few minutes only to be left cold a short while later. It's like taking a hot shower: Are you more resistant to cold weather if you take hot showers or cold showers? One feels warm after a cold shower, and weak and depleted after a hot shower which drains one's vital energy. I am much more resistant to cold weather now.
Stephen: Yes, me too. I recently went snow-skiing nude! Cooked foods and hot beverages actually make one more susceptible and less resistant to cold weather. Prisoners at Alcatraz were actually forced to take extremely hot showers so that, if they ever escaped, they would not be able to survive the icy-cold waters of San Francisco Bay. How do you think wild deer survive the harsh, cold winters in the Canadian forests on simple grasses and shrubs? They're still genetically strong. They haven't been weakened by the laws of civilization -- more specifically, cooked food.

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Chart of Glycemic Index of commonly consumed foods:

Based on Glucose as a level of 100. 55-100+ is considered high

Commonly consumed foods Glycemic Index
Maltose (as used in beer) 105
Glucose 100
White bread 95
Baked potatoes 95
Carrots (cooked) 85
carrots (juiced) 80
Rice cakes 80
Honey 75
Refined sugar 75
Corn (cooked) 75
Puffed Wheat 75
Cornflakes 75
White rice 70
Shredded wheat 70
Millet 70
Raisins (seedless) 65
Pasta 65
Bananas 60
Couscous 60
Basmati Rice 60
Spaghetti, white 60
Rye Sourdough 55
Wild rice 55
Brown rice 55
Popcorn 55
Kiwi, Grape, Mango 50
Whole-grain pasta 45
Plum, Apple, Orange 40
Lentils & Peas 40
Chick Peas 35
Apricot, dried 30
Milk 30
Nuts 15-30
Hempseed 15
Tomatoes 15
Soy beans 15
Green Vegetables 0-15


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Sugars Get an 'Ome of their Own'

Aug. 2, 2004 The Scientist Volume 18 | Issue 15 | 45 | Aug. 2, 2004

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With advanced synthesis and detection techniques, the pace of glycomics research accelerates By Megan M. Stephan

To the lay public, sugars are the villains behind expanding waistlines and rotting teeth, and until recently, the view from the lab bench was not much different. Sugars were considered so irrelevant, says Massachusetts Institute of Technology researcher Ram Sasisekharan that biochemists "mainly developed tools to remove them from proteins they were studying."

Today, however, the mood is decidedly different. Sugars, or more properly, the complex sugars called glycans, are now recognized as critical mediators of cell-cell communication, playing roles in cancer, infection, immunity, and even the interactions between egg and sperm. Studies of knockout mice for glycan-related proteins suggest a prominent role in development, and a number of human glycan-related genetic disorders have been identified.1, 2

On the technology front, improved analytical techniques are helping researchers see the depth and breadth of biologically relevant carbohydrates, while enhanced synthesis methods ease the development of tools to screen proteins for their sugar-binding specificities. Genome-sequencing projects, meanwhile, continue to pour in data on glycan-related genes and enzymes.

The resulting critical mass of information and techniques has spawned a new 'omic-level discipline. Carbohydrate researchers have coined the term "glycome" to describe not only the total cellular complement of ubiquitous, structurally complex, polymeric sugars, but also the many genes and gene products involved in glycan synthesis, binding, and regulation.

These are interesting biological issues, to be sure, but many”glycomicists" are motivated by more practical problems. Many biopharmaceuticals, including antibodies and some hormones, are glycoproteins in their native states, 3 and proper glycosylation can be critical for these drugs' activities and bioavailability, and to prevent adverse immunological reactions, says Sarah Harcum, a chemical engineer at Clemson University . Harcum studies glycosylation pathways in the cultured mammalian cells commonly used to produce such drugs. A number of biotechnology companies have thus emerged to exploit the need for analysis, testing, and production of properly glycosylated protein therapeutic agents.

STRENGTH IN NUMBERS In 2001, the National Institute of General Medical Sciences gave its ringing endorsement to the glycome concept by establishing the Consortium for Functional Glycomics, headquartered in La Jolla , Calif. According to James Paulson, consortium leader, the initial group of 40 participating investigators has grown in three short years to more than 110, with groups participating both in the United States and Europe . The resulting flood of data simultaneously thrills and sobers investigators. "The complexity is quite enormous," says Richard Cummings, a consortium participant and a founding member of the Oklahoma Center for Medical Glycobiology. "It's going to take a supercomputer to piece it all together."

Glycomics owes its complexity to the fact that polymeric sugars can be strung together using a choice of several different attachment points on each monomer. Besides leading to an astronomically large number of possible arrangements, multiple attachment points allow for branched sugars. The potential structural diversity of glycans far exceeds that of either DNA or proteins, whose monomers generally link together using a single attachment point at each end. This results in an "extremely large potential dataset," says Sasisekharan, who has reason for concern, as the leader of the consortium's information/bioinformatics core facility.

But he and Paulson express optimism. While they are "still exploring the true extent, it is a finite series," says Paulson, in part because biological systems evidently do not use every possible sugar combination. "This is a very manageable set of information," he asserts confidently.

Their optimism is supported by recent expansion in the glycomics field, indicating that many hands are available to the task. Cummings points out that the number of glycomics- related citations has been steadily increasing, from about 10,000 per year in 1990 to well over 60,000 per year today.

Much of this increase can be credited to improvements in existing analytical techniques. In particular, "the huge amount of progress in mass spectrometry over the past five or six years enables us to tackle the problems [in glycomics] much more effectively," says Sasisekharan. Cummings agrees, calling the technique a "godsend." While other techniques, such as nuclear magnetic resonance, can be used to investigate glycan structures, mass spectrometry has an advantage in that it can use very small samples. This is critical since many glycans are produced as complex mixtures, often containing only a very small amount of each individual molecular species.

GOTTA HAVE A CHIP No self-respecting 'ome these days would be without a micro array and the glycome is no exception. Improved synthesis methods have led to the development of glycan arrays, which are already facilitating faster screening of proteins, cells, and tissues for their carbohydrate-binding specificities.4

Members of the Consortium for Functional Genomics have developed an array chip spotted with 185 different glycans, many with complex branching patterns. Enzymes or other carbohydrate-binding proteins of unknown specificity are passed over the array, and binding to specific sugars is detected using fluorescent labels. This chip replaces labor-intensive binding assays performed in test tubes.

Bacterial or eukaryotic cells also can be passed over such arrays to test the specificities of carbohydrate-binding proteins located on their cell surfaces. Goverdhan Sachem's group at the Oklahoma Center for Medical Glycobiology, for instance, is using fluorescently labeled Pseudomonas to investigate the role of sugars in this bacterium's colonization of the lungs of cystic fibrosis patients.

Synthetic chemistry is especially critical in glycomics, because sugars are not readily amplifiable in the sense that DNA is neither amplified using PCR, nor are synthetic methods as mature as those for peptides, according to Milan Mrksich, University of Chicago, whose group studies ways to improve carbohydrate micro array production and analysis. In addition to glycan synthesis, improved chemistry methods are needed to attach sugars to chip substrates in a defined, bioactive orientation.

Mr Ksich's group has made substantial progress in this area. His team has also developed a method of using mass spectrometry to identify carbohydrates and proteins interacting on a chip directly, without resorting to biochemical intermediaries such as antibodies or lectins, which are carbohydrate-binding proteins of known specificities. This method should facilitate high-throughput screening for drug discovery, particularly since it requires no preconceived notions about the identities of the molecules present in a biological sample, says Mrksich.

BUILD IT AND THEY WILL COME The critical importance of glycosylation in biopharmaceutical production, in combination with these improved methods, has led to an increasing number of biotechnology companies intent on filling a glycomics niche. Among the problems these companies are eager to address is the fact that biopharmaceuticals are typically produced in cells that lack human glycosylation pathways, such as bacteria, yeast, or cultured Chinese hamster ovary cells.

The protein drugs produced in these cells contain a mixture of glycosylation patterns, or glycoforms that is not necessarily typical of the human form of the protein. Moreover, even human-produced glycoproteins are often mixtures of different glycoforms, some of which are more stable or bioactive than others. These companies are concentrating on methods to analyze carbohydrate structures more quickly and efficiently, to separate them from mixtures so they can be tested individually for efficacy and stability, and to control the final glycosylation pattern during synthesis so the drug can be produced more cost-effectively.

The rewards of this approach are potentially huge. Scientists at Amgen of Thousand Oaks, Calif., engineered two new glycosylation sites into human erythropoietin. Commonly used to treat anemia in patients with cancer and dialysis, erythropoietin represents an approximately $3 billion annual market. The new drug, called Aranesp, shows a greatly extended half-life in the human body.

Two European companies, UK-based Procognia, and Glycotope of Berlin, are capitalizing on their technological strengths to offer glycan-analysis services to larger pharmaceutical companies. Researchers at Procognia have developed a lectin micro array that can be used to rapidly characterize and quantitate the sugars in mixtures of glycosylated proteins. This lectin micro array produces a glycan "fingerprint" that can be used, for example, to rapidly screen culture conditions for their effects on the production of a desired glycoform. Glycotope offers glycan analysis using more traditional biochemical methods, such as HPLC and mass spectrometry. Researchers at this company are also working on engineering mammalian cell lines that will produce proteins with only selected forms of glycosylation.

GlycoFi, based in Lebanon , NH , has attacked the problem of finding and producing optimal glycoforms from another angle. As chief science officer Tillman Gerngross describes it, researchers at GlycoFi performed a "gut rehab" of the yeast glycosylation machinery. They removed the yeast-specific glycosylation genes and replaced them with their human counterparts to make a series of yeast strains, each of which produces only a single glycan for addition to proteins. These strains can then be used to produce glycoforms of therapeutic proteins individually for testing, eliminating costly and time-consuming separation steps. This system also minimizes the chances of adverse immunological effects "since we are playing only with the human repertoire" of glycans, according to Gerngross. Plus, yeast can produce much larger amounts of protein than mammalian cells, and their growth properties are well-known owing to years of use in food technology, he adds.

ON THEIR OWN Sugars are not just the faithful sidekicks of polypeptides; they also have their own bioactivities. A few companies focus on using glycans as therapeutic molecules in their own right. Sasisekharan is a cofounder of Momenta Pharmaceuticals, Cambridge , Mass. , which hopes to capitalize on his research group's many years of experience with heparins. Heparins are linear glycans belonging to a group known as the glycosaminoglycans, which "coat virtually all eukaryotic cell surfaces," he says. Heparins act as anticoagulants and are used to treat a variety of clotting disorders; they represent a $3 billion-a-year market.

Pro-Pharmaceuticals of Newton , Mass. , develop glycans as an adjunct to improve the safety and efficacy of existing chemotherapeutics. Cancer cells contain specific sugar-recognition sites that are different from those of normal cells. Sugars that bind to these sites can be covalently attached to or administered with anticancer drugs. This modification improves targeting to cancer cells, while interfering with absorption in the liver, a major factor in toxicity. The company's compound Davanat is currently in Phase I clinical trials for combination therapy with 5-fluorouracil, one of the most frequently used and highly toxic anticancer agents.

Also in clinical trails is GCS-100, a sugar-based drug from GlycoGenesys of San Diego. GCS-100, which targets the animal lectin galectin-3, appears to mount a three-pronged attack against cancer. It causes cancer cells to apoptose, interferes with angiogenesis, and hinders metastasis by interfering with cellular adhesion.

Johanna Griffin of Procognia points out that the business opportunities in glycomics are not limited to analyzing and synthesizing glycans. Growing evidence suggests that changes in the patterns of glycans may be biomarkers for disease states, such as cancer or autoimmune disease. Israeli biotech Glycominds, for instance, has discovered a biomarker for multiple sclerosis (MS), an autoimmune disease. According to the company, this biomarker will allow faster, more cost-effective diagnosis of MS, including more rapid classification of the disease's severity in individual patients. The company's GlycoChip, a commercially available carbohydrate micro array, facilitated the marker's discovery.

SPIN OFFS As usual in biotechnology, many of these companies are spin-offs from academic research. One endeavor that has been particularly successful in this regard is the Oklahoma Center for Medical Glycobiology. According to Cummings, this center has produced more than 50 glycobiology-related patents and four biotechnology companies since its founding in 1999.

Research at the center covers a wide range, including the role of abnormal glycosylation patterns in the lungs of patients with cystic fibrosis, the carbohydrate-binding specificity of the influenza virus, and the impact of glycans such as hyaluronic acid on synovial fluid and joint-replacement devices. Cummings' own laboratory group studies the role of glycans in parasitic infections by worms and protozoans, including the organism responsible for malaria.

Vernon Reinhold, a longtime researcher in the field and who is credited with coining the term glycome, describes the future succinctly: "Now that glycosylation has taken hold as really important in biological function, it will start opening the doors into what these structures do." That future should provide the sweet smell of success for glycomics researchers.

Megan M. Stephan

References : 1. J.B. Lowe, J.D. Marth, "A genetic approach to mammalian glycan function," Ann Rev Biochem, 72:643-91, 2003.

2. J. Jaeken, G. Matthijs, "Congenital disorders of glycosylation," Ann Rev Genom Hum Gen, 2:129-51, 2001.

3. G. Walsh, "Biopharmaceutical benchmarks--2003," Nat Biotechnol, 21:865-70, 2003.

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 Hemp- a perfect balance

Hempseed is the fruit of the cannabis sativa plant. This cannabis or hemp plant is being grown in increasingly larger amounts throughout Europe for industrial purposes. Hemp Seed is not the only part of the Hemp plant used industrially. Recent research and development has led to the rediscovery of some of the estimated 25,000 ancient uses of Hemp including paper, clothing, cosmetics and building materials.

Hemp Seed may have been the first part of the plant used by humans. Hemp seed is one of the easiest grains to harvest and it contains a high proportion (34%) of oil. This made it an attractive commodity to the old Neolithic humans, ancient and now modern races.

The seed has many nutritional benefits. It contains the full spectrum of amino acids in ratios best suited for human assimilation. The protein content is high at 23%. Hempseed also contains essential minerals including Calcium, Magnesium, Phosphorus, Potassium and Sulphur. It is low in heavy metals such as strontium, thorium and arsenic chromium. Heavy metals must be avoided in a healthy diet. Hempseed is also high in dietary fiber. Hempseeds provide Essential Fatty Acids (EFAs) omega-3 and omega-6 [Linoleic Acid (LA) and Linolenic Acid (LNA)] as well as containing Gamma Linolenic acid (GLA). Of the fat in Hempseed, we have found 56% is Linoleic and 19% is Linolenic (a ratio of 3:1 is considered the optimum balance). Furthermore oil from Hemp Seed is far more valuable, in terms of concentrated nutrients, than Soybean the nearest vegan alternative. EFAs are required by the human body in order to maintain hormonal balance, healthy skin, hair, general health and well being. The body is, however, incapable of producing EFAs and it is therefore necessary to ensure that they are consumed by the body as a part of a balanced diet. Essential Fatty Acids are accountable for the responsiveness of our immune system and they do not raise cholesterol levels. In fact EFAs help to clear the bodies arteries. Because Hempseeds are so digestible, scientists are suggesting their use in medicine to blocking diseases and in treating malnutrition. Tests are currently in progress with regards to EFAs in treating cancer and helping to support the immune system of those with the HIV virus. Advice gathered from Government scientists and from the health food industry generally suggests that our regular dietary habits require a reduction of fat intake. Humans MUST consume fat in order to obtain an adequate supply of the two essential fatty acids (LA and LNA). This is the reason that they are referred to as 'essential' and the rest are merely fatty acids or simply "fats". Over-consumption of saturated fat is harmful. Research links essential fatty acid deficiency with cancer, cardiovascular disease, auto-immune disorders, impaired wound healing, breast pain, pre-menstrual syndrome, hormonal imbalance, multiple sclerosis, skin and hair disorders. The type of fat in one's diet is therefore critically important.

Sports, Nutrition and Health If we increase the intake of EFA's to 12-15% of our total daily food consumption then this alone quickens our metabolic rate. This results in a thermogenic reaction causing fat burn off and loss of excess weight. LA and LNA also substantially shorten time required for fatigued muscles to recover after exercise and they facilitate the conversion of lactic acid to water and carbon dioxide. Uses of Hemp Seed around the World: In parts of Europe traditional soups such as Silesian Hemp soup are still enjoyed.

In parts of China toasted Hempseeds are still sold like popcorn in movie theatres and by street vendors. In the Ukraine ancient Hempseed recipes are still shared. The Japanese use ground Hemp seed as a condiment. Polish cooks continue to bake the seeds into holiday sweets. Hemp butter will soon be available as an alternative to Peanut butter. It will taste similar while containing a healthier nutritional content. It is currently very popular in Russia.

Hempseed may also be used in dairy alternatives such as ice cream. Hemp seeds may be crushed in a grinder to produce a flour that is capable of being mixed with any other flour to make bread, cakes, pastas and cookies. This seed is capable of being used as a substitute for meat in much the same way as the soy bean is used.

Hempseeds can be used as a protein and flavour enhancement in any recipe. No other single plant source can compare with the nutritional value of hempseeds. It is said that Buddha ate one hemp seed a day for three years in his ascetic period.

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The Living Foods Lifestyle is based on Life.

Demi 'Charlie's Angels II' Moore, Woody 'Natural Born Killers' Harrelson and Alicia 'Clueless' Silverstone are all raw food converts. Leading Australian Raw Food proponent Paul Benhaim shows us that raw foods are not just for rabbits.

The life of our body is made up by the life of the individual cells that make up a healthy body.

We create healthy cells by providing our bodies with Living Foods and assisting our bodies in the excretion of Toxic Waste.

This can simply be done by eating easily digestible foods that have not been killed. All cooked foods are dead. That is, devoid of the life giving enzymes that assist our bodies in digesting foods.

Sure, we can eat dead foods, and most of modern society does- and most of modern society now suffers from ailments not seen in primitive or nature based communities.

Dead foods require our bodies to produce the extra enzymes to digest the food that are destroyed in the cooking process. This takes our body away from the important task of cleaning out toxic substances. Eventually leading to a build up and the onset of various symptoms. An 85 year old has only 1/30 the enzyme activity level of an 18 year old. Aging is really nothing more than running out of enzymes.

Living Foods advocates the use of fruits, vegetables, sprouted seeds and nuts processed in specific ways. Blending, fermenting, dehydrating allow creativity with foods you never thought of using raw. Thai Curry, Butternut Noodles, Lasagna, Spaghetti, Chocolate Cakes and soups are all on the menu board, and non involve cooking. Herbs and spices take on a whole new taste when used raw and at least one recipe book is useful in getting started.

Using a blender to warm soups, or a dehdyrator to produce crackers or bread substitutes is acceptable as long as temperatures do not reach the crucial death limit. Cooking or killing foods involves heating any food above 100-115 degrees Fahrenheit. This is the limit that enzymes can live in.

What about protein? A question I am asked all the time. Protein is no more important that any other element in our food. Protein comes from raw plant foods- yes, even fruit contains protein. How does a cow grow to hundreds of kilos of protein flesh from a simple grass diet that contains hardly any protein at all. It is not protein that is required by the body, but the essential amino acids that are present in raw fruits and vegetables. The mass media scares are created by the meat and dairy industry to push their products. The truth is no one has ever died from protein deficiency. Have you ever heard of anyone suffering from 'protein deficiency disease'? It is because it does not exist. However, people die from protein poisoning every day- heart attacks, strokes etc. are the inevitable results of overburdening the body with cooked animal proteins. But you are a bodybuilder or labourer who needs strength. So do the most powerful creatures- the herbivores. A gorilla can bench press 2000kg. A gorilla never eats anything except raw plant foods. A chimpanzee looks skinny but it can rip a car door off of its hinges. Its just logic. 99% of human DNA is identical to the chimpanzee.

And how do we survive the cold winters without warm food? Warm foods give us a false sense of security. They temporarily warm us up or stimulate us for a few minutes then leave us cold a short-while later. Its like taking a hot shower. Are you more resistant to cold weather if you take hot or cold showers? One feels warm after a cold shower, and weak and depleted after a hot shower that drains your vital energy. Prisoners at Alcatraz where actually forced to take extremely hot showers so that, if they ever escaped, they would not be able to survive the ice-cold waters. Grass eating wild-deer live happily in the winter as they have not been weakend by cooked foods.

But the blood-type diet book says raw foods are not for me. That book also says some types find coffee and meat more useful for their systems. I have met people who have been vegetarian most of their lives to start eating meat because of that book. There is no quick answer for 'your type'. The only person who can write a book about 'your type' is you. Everyone is unique and we cannot ignore this. There are raw food theory and recipe books available*. The best of which contain options. I suggest that you do not follow any recipe exactly, but use them as a guideline. Sometimes we feel like one type of food, and not another. What appeals to you may not appeal to the person next door. And that may all change tomorrow.

By learning how to follow our own instincts we will find a diet that will suit us perfectly- and this should consist of living foods. We can enjoy so many different forms and foods that there never needs to be repitition, unless we want it. And it can be fun, easy- no need to wash all that grime from the dishes, no waiting time- eat while or immediately after preparing.

So far all we have to do is substitute our regular meals with a Living Food alternative and can we can be strong, warm, vibrant and healthy. There is a Living Food alternative to pretty much every cooked food recipe. Great, but let's not forget cleansing.

Unless we are a 3 month year old, breast fed healthy baby then the likelihood that we have had a great deal of toxins build up in our body is high. Vegetarians, meat eaters, vegans and 'health food freaks' alike- we all have toxins.

Sometimes toxins are visible in the form of blotchy skin, sometime showing up as regular colds or in more serious cases as an 'incurable' disease. Whatever way we look at it the process is the same- eat cooked dead foods and create less space for toxic removal and increase risk of symptoms. Start with acne, move to colds, then headaches, a new allergy, body pains, then eczema, then asthma, then heart problems, then cancer, then death. Some of these symptoms are considered normal by today's civilizations.

We have an opportunity to stop this cycle at any point. We all have a choice and this is all we need to make changes. Eating Living Foods is a start, but the total Living Foods Lifestlye also includes regular down-time- in the form of meditation, relaxation or walking. Not too hard so far. Then there is exercise, in any form, preferably non-competative. For those, like me, not 'exercise' trained some light yoga and brisk walking can be fun. And for those of us lucky enough to live by the coast- a regular swim. Still sounds easy? Emotional healing is next- using our minds and simple techniques we can go right to the very depths of our being and cleanse ourselves at a cellular level. Brandon Bays and Deepak Chopra both agree that all cell damage- potential cancerous cells have an emotion attached to them that can be easily, painlessly and quickly healed. Still not difficult? Finally, is the colon. "ugh, do we have to talk about the colon and food in the same article". Well, yes. The colon is one of our most crucial organs. When the colon slows down, we get sick and none of the rest of our organs can function at full capacity. Think of the sewer pipe from your house- if this gets clogged up we do not ignore it and continue working in the kitchen. Another analogy is the car. How much do time and energy do we spend on servicing our much loved vehicle every year? It still runs if we do not change the oil doesn't it? But after a few years, blocked pipes appear and cause some dreadful symptoms that can be fatal to the life of the car if not addressed immediately. That's why we service our car. So how valuable are our bodies? Are they as valuable as our cars? Colonics or enemas are not painful, non-intrusive and can be done by very understanding and private consultants these days.

What have we got to gain from a Living Food Lifestyle? More energy for the things you enjoy; More beautiful skin and radiant energy; Less sick time, no more gas, indigestion or heartburn; Living Foods saves you money on pots, pans, vitamins, pills, additives, drugs and health insurance. What have you got to loose?

Paul Benhaim is author of

Living Food Recipes Book


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Living Foods- the natur(e)al path

The Living Foods Lifestyle is based on one essential principle - Life! Life comes from life.

The life of our body is the totality of the lives of our individual cells. Lively cells make a lively body. Healthy cells make a healthy body.

How do we cultivate healthy cells? The principle can be summarized by the "Life and Death Equation", namely:"Better Health" equals "Life In" plus "Death Out".

In other words: Better Health is the result of putting more Life (Living Nourishment) Into the body and taking Death (Toxic Sludge) Out of the body.

What does it mean to put Life Into the body? This means that we provide Living Nourishment to our cells. What is Living Nourishment? Simply speaking, it is readily digestible food that hasn't been killed (cooked). Thus we advocate good food served and eaten raw - like crisp colorful salads and fresh ripe fruits and their juices. Sound appetizing? Yumm.

Then how about raw chickens and raw pigs - complete with feathers, hair, bones, and blood? Probably not so appetizing. [Unappetizing for us, perhaps, but not for true animals of prey - true carnivores - with fangs and claws and industrial-strength digestive juices. For such predators these prey would constitute Live Nourishment!]

But what about dairy - milk: "nature's most perfect food"? Well, if it's pasteurized (read: cooked, dead) even a calf can't survive on it. But even in the live, uncooked state - cow's milk and mother's milk are quite different - in fact - they are about as different from each other as calves are from infants! Obviously, one is ideal for baby cows and the other is ideal for baby humans.

"Yes", you might say, "but does every food I eat have to be ideal for me?" Valid question... Straight answer: "Well, no, not really." But, then again, remember that every choice we make has its consequences. Now, certainly it is true that most of us can eat almost anything that we like - and not experience any seriously harmful effects (at least up to age fifty or so). But, on the other hand - if we knew that making certain diet modifications could enable us to live healthy and youthful lives - free from drugs and surgery - well into our eighties, nineties, and beyond - wouldn't it be worth considering such modifications?

The Living Foods program advocates a variety of fruits, vegetables, and sprouted seeds - processed in various specific ways - blended, fermented, dehydrated, or juiced - but not cooked. Furthermore, we recommend the use of wheatgrass juice (the juice extracted from wheat in its grass form) as one of the most potent forms of cleansing nourishment on the planet. All animals instinctively seek out the healing power of grasses - even domestic pets!

What does it mean to get Death Out of the body? This means that we seek to make our bodies pollution-free. Any dead and/or toxic substances in the body should be detected, neutralized, and eliminated - pronto. This requires that the body's organs of purification be operating at peak efficiency - in particular, the circulatory, lymphatic, and immune systems, the lungs, sweat glands, liver, kidneys, and... last but not least, the colon.

"Ugh, do we have to talk about the colon?" Fairly common question. Unflinching answer: "You betcha." In fact, of all the organs in the body, perhaps the most important is the colon. Let's face it. When the colon slows down, we get polluted and sick, and none of our other organs, especially the brain, can work very well. If the colon stops working completely - or God forbid, ruptures - we get dead - very quickly. Think of it as analogous to the sewer pipe from your house. When that clogs up - even partially - you know that you have a serious problem. Right?? Right.

So that's why we advocate colon cleansing - enemas - colonic irrigations. Fun? No. Effective in alleviating health problems? Definitely. Now, granted, we never want to become dependent on enemas (there is no substitute for adequate dietary fiber) but when the job needs to be done, we say "Do it."

One more thing - almost nobody thinks that his or her colon is clogged. Actually, there are various degrees of being clogged. Consider this: If my health is less than perfect, and /or I've been eating mostly cooked (read: clogging) food all my life, it's a pretty good bet that my colon has seen better days and my health and quality of life might really improve if I did some internal housecleaning. Anyway, what have I got to lose? (And wouldn't I be better off if I lost all of it?!)

Article From the Ann Wigmore Foundation


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The Evolution of a Recipe

By Rhio

Have you ever prepared a raw dish from a recipe and then bit into it to find that the flavor fell a little short of your expectations? Sometimes the flavor is downright disappointing and you wonder why you spent all that money on good organic food to end up with this.

Other times you might feel that the flavor was almost there, but needed something. . . but what? You start thinking: What if I did this to it; would it taste better? Or, what if I used some different ingredients than the ones listed? Or what if I blended it and then added. . .

Welcome to the evolution of a recipe, or How to make a recipe your own.
The above scenario has happened to me so many times that I can almost look at a recipe now and know what it needs, at least to please my own taste.

When I was writing my book, Hooked on Raw, I had a lot of failures with recipes. It was not that they couldn't be eaten. They still contained good food, of course, but in order to put the best of the best into the book, I was very selective. I had a lot of recipes that I liked, but Leigh (he's my honey) wouldn't eat them. Then a funny situation occurred that led me to discover that people really have widely differing tastes.

I had made a dehydrated cracker that I thought was pretty good, but Leigh turned thumbs down on it a number of times. I thought "Well, Leigh is a pretty good judge of what people will like." But it just kept nagging at me that this was a pretty good cracker. I liked the taste of it, but I also like to eat raw turnips and potatoes, so I'm not really a good judge of what other people are likely to eat.

One day we were going to have a big party and I decided to make up a batch of these crackers and see if the crowd liked them. Half way through the event I went up to Leigh and said, "You know people are telling me that--" and he finished my sentence for me: "They LOVE those crackers!!" People had been telling him the same thing too. After that I wondered how many good recipes I might have discarded because I relied on Leigh's taste buds only. And I started trusting my own judgement more.

This year, at the Portland Raw and Living Foods Festival, we were introduced to some wonderful raw bread. The recipe was created by Igor Boutenko (of The Raw Family) and he called it Borodinsky Crackers. (It could be either a bread or cracker, depending on how long it was dehydrated.) Now Igor, as he is from Russia, likes a strong flavored and robust bread. I think his Borodinsky reminds him of the hearty Russian sourdough breads he was accustomed to. We wanted to make the bread at home too, so Igor gave us the recipe.

Back in my New York kitchen experimenting with the ingredients, I started thinking what if I make this bread less strong tasting?" What if I make a milder version and not let it ferment so long?

The first thing I changed was the flaxseeds. Instead of using brown flaxseeds, I switched to golden flaxseeds, which have a milder flavor. Next, I decided not to allow the bread dough ferment so long. Instead of letting it ferment overnight or even longer, as Igor sometimes did, I let it sit for only four hours, just enough time for the dough to rise a little bit. Then I thought: let's sprinkle some sesame seed and dehydrated garlic flakes on the top of the bread before dehydrating it.

That was the extent of my changes to Igor's fabulous recipe, and now I had a bread more to my own liking. But I continued. I thought: "By adding some other grains to it, this recipe can be used as a base to create a lot of different breads. " Thus the evolution of a recipe continues. (See recipe for Whole Wheatless Sandwich Bread below.)

Let me give you another example. My friend Patrick, an excellent budding raw food chef, sent me one of his soup recipes. I prepared the soup but it was too watery for me. The flavor was good, but I wanted to improve the texture. I made a creamy base by shuffling some of the ingredients around. And now I've got my own version of Patrick's fine soup. (See Thai Soup recipe below.)

So what I am trying to say is, be creative in the kitchen. Shuffle things around. Take out what you don't like, put in what you do like and, lo and behold, you will have made your own version of someone else's recipe -- and it will suit you just fine.


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What is Maca?

MACA is a plant cultivated in the Andean Mountains of Peru. It is a food packed full of:

Vitamins: B, C, E, Minerals: Potassium, Calcium, Magnesium, Iron and more, Amino Acids (18), Fatty Acids

Legend has it that Incan warriors would consume maca before entering into battle. This would make them fiercely strong! What are the benefits of MACA? What are the benefits of MACA? Maca is a powerful adaptogen, which means it has the ability to balance and stabilize the body's systems. Adaptogens also boost immunity and harmonize the body's overall vitality. Other benefits maca may have are:

hormone balancing - enhances fertility - aphrodisiac - increases libido
improved memory - combats depression - increases energy - assists anemia

How do I eact Maca?

Choca Maca- 1/2 cup raw cacao beans , 3 cups water, 2 tbsp MACA, 1/4 tsp cea salt, 2 tbsp agave nectar or maple syrup. Blend 30 seconds, strain through a fine mesh and enjoy!

Green Drink- 2 cups water, 2 stalks celery, 1 medium leaf kale, 1 handful parsley, 2 tbsp MACA, 1 tbsp spirulina, 1/2 tsp cea salt. Blend thoroughly, strain through a fine mesh and enjoy!

Herb Dip- 1/2 cup soaked pumpkin seeds, 1/2 cup soaked almonds, 1 cup water*, 1/2 tsp cea salt, 1 inch fresh tumeric or 1/2 tsp dried, 1/2tsp fresh rosemarry, 1/2 tsp cayenne powder, 1 tbsp MACA. Blend until smooth in your Vitamix or similar. * add water slowly until consistency is reached.

Or in any other juices or smoothies! 


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Mcdonalds Australian chief breaks tradition at McDonald's

September 20 2004

Despite illness Charlie Bell is talking tough, says Stephen Dabkowski in Chicago.

The first thing you notice about Charlie Bell - the most powerful Australian businessman in the world today if you count the 47 million customers a day he helps serve - is how thin he has become.

The Sydney-born president and chief executive of McDonald's corporation in the US is clearly being deeply affected by the chemotherapy he is undertaking to fight colorectal cancer.

It's been a tough personal few months since he became the first foreigner to take the top global job at McDonald's in April.

First he had to endure the death of his predecessor and friend Jim Cantalupo, and then within a month of taking over the job he was diagnosed with cancer and has subsequently undergone two operations.

But when Bell took the stage in front of the world's media this week at a briefing in Chicago, the booming voice indicated that he was still firmly in command.

The eyes in his gaunt face also showed some fire, especially when questioned about criticism - including in the film Super Size Me.

Bell couldn't help but slip in an Australian expression when he said that his company had been a victim of the "tall poppy syndrome" and that his competitors did not face the same scrutiny.

Then Bell used a strategy that perhaps only a foreigner running an iconic US company could get away with - admitting McDonald's needed to improve and was even still learning about nutritional issues.

"We're not perfect, but we want to do the right thing," he said in response to questions on the issue of obesity and nutrition.

"We're all on a learning curve to what constitutes good nutrition," he said, referring to the changing fads about weight-loss issues.

"Many of the criticisms about McDonald's are false. We are keen to provide people with as much nutritional information as possible to help them manage their diets.

"We're prepared to listen and modify things. It would be arrogant of us for me to say everything at McDonald's is perfect," he said.

Bell remains happy to highlight his Australian origins in an international setting - which is helping him break many of the company's traditions, with a new salads menu and a greater openness, as shown by the company holding its first international media forum in its 50-year history.

"I think those who know Aussies know they're blunt and say things as they really are," Bell said.

"My philosophy in all my jobs at McDonald's is to be honest and say what I think and mean what I say."

The 43-year-old Bell has now worked for the same company for almost 30 of those years. He was the youngest ever store manager in Australia in Sydney at 19.

As one of Bell's fellow executives remarked at the Chicago media conference, Australia's influence on McDonald's is now similarly disproportionate to the Australian impact in Hollywood.

McDonald's uses the Australian market to test many new products - the whole Salads Plus menu adopted in Australia is now being copied around the world.

Bell says he owes a great deal to his background because the isolated nature of the market meant that when he was the boss in Australia in the 1980s he could take chances and innovate.

Bell is best known for introducing the McCafe, which is also being copied globally.

Australia is also revered in the McDonald's corporate structure because its per capita consumption is the closest to that in the US.

Bell - with his Australian accent still firmly in place - probably comes at a good time for the Golden Arches as the company, in some markets, has to confront the anti-US sentiment that has been driven by the anti-globalisation movement and the war in Iraq.

But Bell says McDonald's is an international company, not a US conglomerate.

"We are a worldwide brand. True, we were born in the United States, but our business is local, where we are operated by local franchise owners," he said.

By all accounts Bell is completing all his regular duties despite his treatment for cancer. Everyone expects him to carry on and work through the illness because he's so well known as a workaholic.

In fact one of the things Bell was most famous for in his stellar rise through the McDonald's empire was dropping into restaurants at 3am to check out how clean the toilets were at that time.

For the moment that will have to wait. He's doing his own clean-up job within McDonald's corporation itself.

McDonald's partly sponsored Stephen Dabkowski's attendance at its international media conference.

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Copyright © 2004


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Raw Foods Introduction

by Paul Benhaim

Why Raw Foods?

Or more to the point, what is so wrong with cooked food. You probably know that cooking food destroys most of the vitamins and minerals. More recently, it has been suggested that heating (cooking) foods actually changes the structure of both the proteins and carbohydrates in the foods. Cooked foods are now not what they seem and our bodies find that difficult to deal with. Cooked foods will eventually wear down your bodies defence systems. And it all starts in your large intestine or colon. Damaging your internal organs it causes you to behave erratically while alive and eventually bring on premature death. All the diseases of civilization: cancer, heart disease, diabetes are all directly attributable to the consumption of cooked food.

Eating raw, living foods is based upon the simple premise that foods in their most natural state (non GM, non hybrid, non sprayed, not transported, preserved, heating, packed or treated in any way) are the most life giving.

People often say that humans have now adapted to cooked foods. Just because we eat cooked foods and live to tell the tale does not mean this is natural. White bread, for example has only been around for the last 100 years. People eat white bread en masse and they are still alive, does that mean they've adapted to it? Cooked food has a cumulative effect on the body. It builds up over time and prematurely wears out your body and severely damages your internal organs. Just because its dangerous effects are not felt immediately does not mean it is not damaging.

Vegan or Vegetarian

Those who eat a vegan or vegetarian diet, or those who miss out a desert now and again often consider themselves healthy. If you suffer from any colds, fevers, headaches, body pains, allergies then you are in the first stages of dis-ease. These symptoms now considered normal by civilization's standards, are actually dangerous, pathological conditions caused by eating cooked food. How many animals do you see blowing their noses? People think they are healthy, but they have never experienced real health.

The living food diet is the most incredible discovery in human history. Again, every natural creature feeds exclusively on raw foods. When you follow this diet you reach a level of success, health, and vitality you never before thought possible. 

Truth and Experience

And who am I to say? From becoming 100% raw I have experienced a new lease of life, excess energy, a new level of intuition and even a new smooth skin! My raw food friends are full of life, passionate and most look 10-20 years younger than their true age.

Truth is not enhanced by qualifications, nor does it suffer for the lack of them. Truth stands on its own. If something is not true, it fails. There is no better test of something's worthiness than good results. Success leaves clues, so does failure. If you want to be successful, listen to successful people. If you want to be rich, listen to rich people. If you want to be healthy, listen to healthy people. Are the people who you have learnt from (teachers, politicians, governments, advertising company and food corporation executives) alive, passionate and healthy. Do they live unaided until 90 years of age, still active in their life?


There is the protein question that often comes up- where do you get protein from in raw foods. Protein is no more important than any other element in our food. When people have a craving for protein, it is really an addictive craving for cooked protein. We crave this as a means to making us feel better as our bodies detoxify from the unnatural proteins we have eaten in the past. These craving soon disappear once you have completely cleansed the body. Cooked protein does not feed the body. You can get all the protein you need from raw plant food - yes, even fruit has protein. How is it that a cow can grow hundreds of pound of protein flesh from simple grass that hardly contains any protein at all? It is not protein that is necessary to develop proteins in your body, but the essential amino acids that are present in raw fruits and vegetables. The mass frenzy on the subject of protein is the product of an elaborate media campaign by the meat and dairy industries to push their products. The truth is no one ever suffers from a protein deficiency - and certainly no one ever dies from one. But people die of protein poisoning en masse every day. Heart attacks, strokes, cancer, etc. are all the inevitable results of overburdening the body with cooked animal proteins. A complete source of natural de-natured protein is found in hemp seeds- with Australia still not allowing these non-toxic seeds for human consumption. Bee Pollen and Spirulina are other great sources of high protein foods.

Fats and weight loss

Fats are often a mis-understood subject. It is time for us to re-learn the true facts and not the hype of the low-fat diets that seemed to imply they would result in low-fat bodies. It is clear we cannot live without, in fact we would die without a regular intake of fats in our system. It is also clear that some fats actually kill us. Sound complicated? It is simple really- some fats are healers, some fats are killers.

Fats that are healers include natural unheated, unprocessed fats found in quantity in nuts and seeds. Cold-pressed oils are also a great source and the base to many different raw food salad dressings. Omega-3 and omega-6 Essential Fatty Acids are the most well known of these fats. Strangely enough, hemp seed and hemp oil are the best balanced sources of these fats. These kind of fats actually assist in increasing metabolic rate and may lead to weight loss.

Fats that kill are nearly all heated or processed fats. Where are they found? In nearly all processed foods and oils that do not clearly state 'cold-pressed'. The food industry found a novel way to increase the shelf-life of fats in their products called hydrogenation. This high heat process distorts the structure of the fats. Sometimes labelled as just 'vegetable fat' in margarines this is being shown to be one of the most deadly ingredients. You can find hydrogenated fats in nearly all take-away food outlets, snack bars, cereals, breads and soft-spreads. The best fat suitable for high temperature cooking is coconut oil (palm oil), with Ghee coming a close second. If you must cook- use these fats. Even olive oil is better suited for salad dressing or low temperature heating only.

Steamed is OK?

Are steamed veggies considered living foods? No, cooked foods include breads, pastas, anything that is heated above 102 degrees Fahrenheit starts to loose its enzymes. When foods are eaten that are deficient in enzymes, the body has to use its own enzymes, which are secreted by the pancreas, to break down the food. Eventually, on a diet of dead food, the pancreas becomes swollen and irritated and then the other digestive organs begin to have troubles as well.

What about supplementation- Living Foods are foods that are not processed. To say that a pill or powder or potion, no matter how 'natural' or organic is good for us is to say that Nature has made a mistake by not offering us these foods in a processed, refined state -- which, of course, is ridiculous.

However, extreme situations require extreme measures and supplementation of super-foods (hemp seeds, bee pollen, spirulina, mineral supplements and juicing) are often necessary as part of the re-mineralisation process.


Juicing is a mechanical form of mastication. Juicing is excellent for the transition period, particularly fresh, live raw juices. However, we note that juices should be 'chewed' and should include at least some of the pulp to ensure the natural balance is available to us. Orange juice is a good example, highly acidic without the pulp and slightly alkaline with.

And along comes winter- how do we survive cold weather without warm food or drinks? Warm foods give us a false sense of security. They warm us up for a short while, when soon we are left cold again. It's like taking a hot shower: Are you more resistant to cold weather if you take hot showers or cold showers? One feels warm after a cold shower, and weak and depleted after a hot shower that drains one's vital energy. Look to the animal kingdom and see how some Deer survive icy winters on just grass. My first two winters on raw food were in the snowy cold of London, UK. Here in Australia we have an abundant of organic fresh fruit and vegetables that offer us the life giving properties we all deeply year for.

Are raw foods going to change my life?

Yes. They are. There is no doubt that people on a regular Standard Australian Diet (SAD) will benefit greatly by incorporating more and more raw foods into their lifestlye. How depends on the individual, however most people will tend to naturally incorporate forms of nature and relaxation in some form- starting your own veggie garden, walking on the beach or in the forest or parks, meditation, yoga or tai chi.
And if you are severely overweight then expect many of your friends not to recognise you within a few months. Some of the before and after pictures found on my website attest to this.

How do I start now? Do I have to stop eating all cooked foods today?

It is important that you do not stop a lifelong dietary habit and just eat raw foods. This would be a dangerous shock to your system. In fact, like any 'extreme' sport it is crucial that you know lots of information before you take part and cause an injury or decide never to take part again. This process is called transitioning and may take anywhere from 3 months to 3 years or more, depending on what type of person you are, how fast you are willing to change and detoxification symptoms you can accept.

I coach my clients to transition slowly and move at their own speed. The easiest way is to include more raw foods in your diet and not to cut out cooked foods at all. It will not take long and you will naturally feel that after an apple, four bananas and a raw chocolate mousse you will not feel so much like the meat pie, potatoes and pasta salad you planned for dinner. Drink lots of juices to start with, eat mounds of greens. To start with your taste buds will start to come back and you will remember that foods actually taste really great without piles of table salt being thrown at it.

For me, I still enjoy a lasagne, a Thai curry and chocolate cake every now and again. Don't worry- they can all be made raw and when transitioning raw foods such as essene bread and raw warmed soups make the journey that much easier.

I run regular 2 and 5 day residential retreats in the rainforest of New South Wales. Made affordable to most this is an excellent way to be introduced to the total experience of the Living Foods way of life. As well as guided relaxation, nature walks, nutrition lecture and gourmet food you get hands on experience in preparing gourmet raw foods. One-on-one consultations are also included in the small groups to ensure individual attention. Most of all - we have fun. A light-hearted way to relax in the forest and enjoy sharing with people from all backgrounds.

I look forward to seeing you there.


Paul Benhaim is Author of "Living Food Recipes"
available via mail order at,
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Mediterranean Diet

Great Ways to Learn How to Start the Mediterranean Diet

a) It is widely known that Mediterranean diet has high fat content. Is weight loss still possible if people will follow this kind of diet? It is true that Mediterranean diet is high in fats. However, these are healthy fats consisting of monounsaturated and polyunsaturated fats. The Standard American diet is rich in saturated fat which is unhealthy. Generally, the fat content of a diet does not determine weight loss. It is the quality of fat and the calorie intake of people that is decisive. Mediterranean diet provides plenty of healthy benefits but if you will not reduce your caloric intake, then you will never lose weight.

b) What makes the Mediterranean diet different from the Standard American diet? Americans consume high numbers of red meat, poultry, eggs, and dairy, while the Mediterranean includes very little. The diet also differs from the typical American diet through its dependence on fruits, vegetables, nuts, seeds, olive oil, beans, breads, cereals, and potatoes.

c) Is it true that Mediterranean diet played a major role in lowering the rate of heart disease in the region? Mediterranean diet plays an important role in lowering the incidences of cardiovascular disorder. This finding has been proven by major research and studies. More importantly, the success of the Mediterranean diet comes from the fact that it promotes a holistic approach to healthy living. By following the Mediterranean diet, you will learn how to eat healthy and how to maintain a healthy lifestyle.

d) How does exercise, walking, and physical activity enter into the "recipe" for the Mediterranean diet and health? Exercise plays an important role for Mediterranean diet. When this diet was developed, the people of Mediterranean were already a big fan of exercise and physical activities. This is the basis why Mediterranean diet includes regular exercises in its overall program. Essentially, a daily one-hour walk is needed. You should also perform once a week full body exercises.

e) What is the difference between Low Carb and Mediterranean diets? The Mediterranean diet features little protein, in contrast to low-carb diets. Only fifteen percent of the calories consumed each day on the Mediterranean diet come from protein.

f) Wine has always been part of the Mediterranean diet. What is the recommended daily amount for wine? It is highly recommended to consume low to moderate amounts of wine daily. Usually, men should get approximately 5 percent calories from wine while women should get 2.5 calories from wine consumption.

g) Final words There are loads of benefits that you can enjoy from Mediterranean diet. This diet focuses on healthier food options like root crops, fruits, cereals, breads, vegetables, and Omega 3-rich foods. You will be able to prevent heart diseases if you follow the Mediterranean diet.

About the Author - Eva B. Alexander writes for the mediterranean diet meal blog, her personal hobby website focused Mediterranean diet healthy eating tips to live better and longer.

MSM - Methyl-sulfonyl-methane

What is MSM

Methyl-sulfonyl-methane (MSM) is a naturally occurring sulfur compound found in our bodies as well as in many common beverages and foods, including milk, coffee, tea and green vegetables. In its purified chemical form, it is an odorless, essentially tasteless, white, water-soluble crystalline solid. It is one of the safest substances in biology, similar in toxicity to water.

MSM is an ultrapure food grade for human consumption as a nutritional supplement. MSM is sold as a raw material to various national manufacturers and formulators who market it in finished product form as capsules, tablets, powders and topical preparations.

l-MSM is a non-animal-based nutritional supplement and is an all-natural source of MSM.

Naturally-occurring sulfur, such as that found in MSM, is not similar to inorganic sulfides, sulfites and sulfates to which many people are allergic.

Why do we need MSM

MSM and its related compounds are the source of 85 percent of the sulfur found in all living organisms. Many researchers believe that sulfur, the eighth most abundant element in the body, is a sorely neglected mineral nutrient and plays an indispensable role in human nutrition.

For centuries, mankind has soaked in sulfur-rich mineral hot springs to help heal a variety of ailments. While sulfur's natural anti-inflammatory properties have shown benefits for a range of health problems, including arthritis, muscle and joint pain, much is still unknown about precisely how sulfur works in the body.

What does MSM do

Some of MSM's essential functions in the body include maintaining the structure of the proteins in the body, helping the formation of keratin which is essential for hair and nail growth, aiding in the production of immunoglobulin which maintains the immune system, and catalyzing the chemical reactions which change food into energy.

These functions often result in the following occurrences:

How do we use MSM

Start slowly and increase until you find your own maintenance level.

Try 1/8 > 1/4 tsp (500 > 1,000 mg) daily, for a week. Split it into at least two dosages- morning and afternoon.

Take with meales, and a full glass of water or juice.

Maintain your level for a week and then double until you reach 2-4 tablespoons per day. This high level makes up for the years of deficiency that your body has experienced.

After several weeks, reduce again to a maintenance level (1-2 teaspoons) per day.

Drink LOTS of water with MSM.

You may mix MSM with your favourite vitamin C supplement- such as pure Rosehip Vitamin C

Detox symptoms may occur. If the symptoms are severe then reduce the amount of MSM you are taking. Great when mixed with the:

20 minute detox-bath

Add ONE of these to your warm to hot bath: 4 cup of epsom salts AND 2 cup MSM powder + 2 cup apple cider vinegar + 2 cups of baking soda.

Have cold shower breaks, and get back in the bath again! An hour a day well spent.


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Strawberries 340
Dates 158
Carrots 134
Peas 126
Cabbage 115
Lemons 105
Grapes 102
Sweet Potatoes 99
Peaches 80
Nectarines 79
Figs 2
Avocados 2
Pecan 3
Garlic 3
pesticde usage on common fruits and vegetables


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Environmental and Health Groups are pushing to restrict the use of phthalates - compounds used in cosmetics, toys and medical devices

By David Kohn, Newsday, March 4, 2003

They have become ubiquitous: a group of little-known chemicals used in everything from nail polish to skin moisturizers to toys to showercurtains to time-release capsules to vinyl flooring. They soften plastic and dissolve fragrance into perfume. They are the new car smell in new cars.

But are they safe? Some researchers say there is evidence that the chemicals can cause birth defects and damage the male reproductive system. Several environmental and health groups are pushing to restrict the compounds' use in cosmetics, toys and medical devices.

The chemicals in question are a family of versatile substances known as phthalates, widely used for the past 50 years. U.S. manufacturers produce around a billion pounds a year. "Rubber boots, swimming pool liners, traffic cones, insulation on electrical wiring - anything you see that's plastic, it's likely that it contains phthalates. They're everywhere," says Mike Shelby,director of the Center for the Evaluation of Risks to Human Reproduction at the National Institute of Environmental Health Services. The Center has spent the past 18 months studying phthalate risks.

Scientists have long known that relatively large doses of some phthalates (pronounced "tha-lates") can lead to health problems, including cancer. But researchers have begun to suspect that lower levels may also have negative effects. And new research suggests that humans are being exposed to higher levels of phthalates than previously realized.

"This is on everybody's radar now," says Boston University environmental epidemiologist Richard Clapp. "We may not have seen the fire yet, but there's an awful lot of smoke."

According to toxicologist Paul Foster of the National Institute of Environmental Health Sciences, researchers are finding that smaller doses than previously realized can cause harm. His recent work on how the chemicals affect the development of the rat reproductive system suggests that fetuses in the first trimester are particularly vulnerable.

The lowest level that produced adverse effects in the rats was 100 milligrams a day per kilogram of body weight. This is about 500 times more than what a 2001 study by the national Centers for Disease Control and Prevention found in the general human population. Many toxicologists prefer the level to be 1,000 times higher than a level that produces adverse effects. "When you're dealing with things that cause birth defects," Foster says, "you like to have a nice cushion." Foster also notes that he examined only one compound, dibuty- phthalate (DBP). Along with one other compound, Di 2-ethylhexyl phthalate (DEHP), DBP is considered to be the most toxic phthalate.

"I don't think anyone needs to panic," he says. "But I don't feel really comfortable with young women who are being exposed to two or three different phthalates."

Industry groups counter that phthalate-containing products pose no danger to humans. "Exposure in humans is well below levels that have shown no effects in animals," says Gerald McEwen, vice president for science at the Cosmetic, Toiletry, and Fragrance Association, based in Washington, D.C. "The data shows that these [levels of] chemicals are safe."

Most phthalate researchers say the jury is still out on phthalate risks - particularly their threat to developing fetuses and children.

Dozens of animal studies have shown that phthalates can disrupt the endocrine system, inhibiting male hormones and causing male infertility and birth defects. But animal studies alone do not provide enough proof, says Marian Stanley, manager of the American Chemistry Council's Phthalate Esters Panel, which presents the industry's side in the debate. "Nobody's been able to reliably link any harmful effects to humans," she says.

The reason, says Shelby of the Center for the Evaluation of Risks to Human Reproduction, is that research on humans barely exists. "Industry says there is no human evidence, and that's true," says Shelby. "But the absence of evidence doesn't mean there's no effect. In this case, it means that no one's studied it."

As concern over phthalates grows, more scientists are doing research on humans. A study published last year in Environmental Health Perspectives, the official journal of the National Institute of Environmental Health Sciences, found that a group of men with DNA-damaged sperm also had higher levels of diethyl phthalate (DEP) - regarded as one of the less toxic phthalates. "The data suggests there may be an association between phthalates and problems with semen. It's intriguing," says the study's leader, Professor Russ Hauser of the Harvard School of Public Health.

U.S. regulators have already restricted some phthalate use. Earlier this year, the Food and Drug Administration recommended that when performing procedures on male babies and boys, as well as women pregnant with boys, hospitals avoid using IV bags, blood bags and tubing made with DEHP. The compound, which makes the devices pliable, can leach from the plastic. The FDA also asked, but didn't require, manufacturers to label DEHP-containing medical devices so hospitals could more easily avoid them.

Much of the recent debate has focused on the chemicals' presence in cosmetics. A 2001 study by the CDC found widespread phthalate exposure, including higher than average levels of some phthalates in the urine of women of childbearing age. Some women exceeded the EPA's safety standard, a finding that scientists say are enough of a concern to warrant further study. A follow-up CDC study in January reported similar results.

The phthalates found in largest quantities were DBP and DEP , which tend to be used in cosmetics and perfumes. The EPA's "reference dose" - an estimate of the maximum daily exposure that is unlikely to cause adverse health effects - for DEP and DBP is 0.1 milligram per kilogram of body weight per day (a kilogram is 2.2 pounds). The agency, which set those levels over a decade ago, says it is now revising them.

Researchers surmised that the elevated levels of DBP and DEP could be caused by women's use of beauty care products.

"There's cause for concern," says researcher John Brock, who oversaw the CDC study. "We have broad exposure to phthalates in the population. We have animal studies that show risk. So we really need to know where these exposures are coming from."

In response to the finding of elevated levels in women of childbearing age, a coalition of three environmental groups decided last year to analyze phthalate levels in cosmetics. They tested 72 name-brand cosmetics - everything from shampoo to perfume to deodorant - and found phthalates in 52.

"We never found the word 'phthalate.' We read thousands of labels," says Charlotte Brody, director of Health Care Without Harm in Washington, D.C., one of the groups. Federal labeling laws do not require phthalates to appear on ingredient lists of many cosmetics and other products; they are usually part of the "fragrance," which is considered a trade secret, and so may be omitted from labels.

"Millions of women are being exposed to multiple phthalates," says Jane Houlihan, director of research at the Environmental Working Group, another coalition partner. "And they have no way of even knowing what products contain phthalates."

Pediatrician Lynn Goldman, for one, would like to know. Her 6-year- old daughter loves nail polish, and also bites her nails.

"I have no idea what is in those products," says Goldman, a professor of environmental health at Johns Hopkins University and formerEnvironmental Protection Agency official who was in charge of regulating toxic chemicals during the Clinton administration.

Hair and nail salon workers "are breathing nail lacquers and hairsprays day in and day out," she said.

But the FDA says phthalate-containing beauty products are safe. In November, the Cosmetics Ingredient Review panel (CIR), an industry-funded safety panel that advises the FDA, reviewed existing scientific data and found that phthalates in cosmetics pose no risk. The FDA agreed.

"The consensus between the CIR and the FDA was that phthalates are safe in cosmetics," said FDA spokeswoman Veronica Castro.

Several cosmetics companies, including Aveda, have stopped using phthalates in new products. Recently, the European Union decided to phase out DEHP and DBP from use in cosmetics. The chemical industry argues that the move was not based on science, but on irrational fear and incomplete evidence.

Noting that some cosmetics are made without phthalates, Brody wonders why manufacturers don't simply replace the controversial compounds with other chemicals. McEwen says the answer comes down to logic: "Why should we change from something that is absolutely safe? That doesn't make sense."

Phthalate opponents say that even without ironclad proof that low levels cause harm in humans, there is enough data to warrant a ban.Animal studies must be considered, they say, particularly given the difficulty of doing phthalate studies in humans.

"It's very hard to study in people, and very hard to find problems even when they exist," says Goldman. "If a kid grows up and has fertility problems, are you going to know how much nail polish his mother used during pregnancy? We need to use the animal data."

The debate extends beyond cosmetics. Many soft plastic toys are made with diisononyl phthalate (DINP), which studies show causes liver damage in animals. Some environmental groups say the chemical, which makes up as much of 40 percent of some plastic playthings, can leach out at risky levels, particularly when kids suck on toys. Responding to a combination of research and pressure, some countries have restricted phthalates in toys. The EU has banned DINP in toys for kids 3 and under, while Japan has announced a plan to get rid of DEHP and DINP in toys for kids 6 and under. In 1998, U.S. toy manufacturers voluntarily agreed to stop using phthalates in pacifiers and rattlers. But environmental groups say many other toys still contain DINP.

Recently, the U.S. Consumer Product Safety Commission completed a four-year study, concluding that toys with DINP were not a health risk. While agreeing that DINP could be toxic, the commission said children sucked on toys an average of 1.9 minutes per day, and would have to suck for 39 minutes to ingest risky levels.

But environmental and consumer groups criticize the ruling. "The CPSC is erring on the side of exposing kids to a toxic chemical," said Andy Igrejas of the nonprofit, nonpartisan National Environmental Trust, which wants DINP banned from all 5-and-under playthings.

For some, the disputes over specific types of products miss the point. "It's wrong that we're asking about phthalates just in cosmetics or toys. People are getting phthalates from multiple sources," says Dr. Ted Schettler, science director for the Science and Environmental Health Network.

Some researchers believe that phthalates can migrate from packaging into food, especially fatty items like cheese and meat. An ongoing study by the Silent Spring Institute is looking at air and house dust in 120 Massachusetts houses and has found "significant concentrations" of phthalates, including DEHP and DBP. The study has been submitted for publication in a leading journal.

"That suggests we should consider inhalation as a pathway," says toxicologist Ruthann Rudel, who led the study.

One senior government researcher, who requested anonymity, said that because phthalates are part of so many products, no one has a clear picture of how and where humans are being exposed. He notes that the CDC study looked for only seven compounds; there are, he says, dozens used in commercial products.


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Bee Pollen

Bee pollen is a perfectly balanced "Wonder food" that is of high nutritive value. It is rich in vitamins, minerals, protein & amino acids. It has many health benefits that are released during digestion. The nutrients in Bee pollen are easily absorbed making it the ideal supplement for people of all ages and conditions of health.

Bee pollen contains:

· Every vitamin known, although B12 is low
· Up to 40% protein, with a complete spectrum of amino acids
· At least 25 trace elements, including all essential elements
· 2-3 grams of fats per ounce. Most of the fats are essential fatty acids with 70% omega 3, 3-4% omega 6, 16-17% menstruated & saturated
· Numerous active enzymes & co enzymes
· Rich amounts of carotenoids, bioflavonoids & phytoestrogens

· Vitamins: Provitamin A, B-1 Thiamine, B-2 Riboflavin, B-3 Niacin, B-6 Pyridoxine, Pantothenic acid, Biotin, B-12 (cyanocobalamin), Folic acid, Choline, Inositol, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Rutin

· Minerals: Calcium, Phosphorus, Potassium, Sulphur, Sodium, Chlorine, Magnesium, Iron, Manganese, Copper, Iodine, Zinc, Silicon, Molybdenum, Boron, Titanium

The amino acids that are present:

· Cysteine 3.4 mg per gram Alanine 12.3 mg per gram
· Valine 12.1 mg per gram Leucine 16.1 mg per gram
· Iso Leucine 10.5 mg per gram Histidine 5 mg per gram
· Phenylalanine 10 mg per gram Serine 12.4 mg per gram
· Threonine 10.1 mg per gram Lysine 10.7 mg per gram
· Methionine 5.7 mg per gram Arginine 8 mg per gram
· Aspartic acid 22.8 mg per gram Tyrosine 7.6 mg per gram
· Glutamic acid 23.7 mg per gram Proline 21.8 mg per gram
· Glycine 10.3 mg per gram Tryptophan 2 mg per gram

Why take Bee Pollen?

Pollen is the richest & most complete food in nature, containing a wide variety of essential vitamins, minerals, enzymes, protein, amino acids, as well as other non-isolated & identified trace elements.

What is Pollen and what association does it have with bees?
Pollen is a very fine powder, distinctive to the flower that it comes from. It is the very core of nature. It is where all life begins. Making it a perfect addition to your daily health program. Dr. Angelo Cuzalina adds it to his daily health regimen for digestive help and to treat allergies.

A lot of people are concerned about taking Bee pollen because they have an allergy to Bees, however the only relation Bee pollen has to bees is that the bees collect the pollen from the flower & carry it to the bee hive, where it is collected.

What is in Bee pollen?

It is approximately 25% complete protein, containing at least 18 amino acids. It contains high levels of iron, zinc, magnesium & copper, is extraordinarily rich in most of the B vitamins & contains only a few calories per serving.

What are the benefits of taking Bee Pollen?
Scientific studies have shown that a regular consumption of bee pollen can dramatically increase your energy levels & stamina, build up your immunity - increasing your resistance to disease. Easily absorbed Bee Pollen's beneficial effects are noticed quickly, helping you to maximize your health and vitality. It contains naturally occurring antioxidants.

Who would benefit from taking Bee pollen?
We believe that everyone will benefit from taking Bee pollen. It does not matter if you are young, old, a child, pregnant; breast feeding or unwell - Bee pollen is an extremely rich, totally natural, easily absorbed, perfectly balanced "Super Food".



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EVERYTHING you need to know about Fresh Wild Bee Pollen...

The Healing Powers of Pollen

Extracted from Patrice Percie du Sert's Book "The Healing Powers of Pollen" soon to be launched in English

We live in extraordinary times.

During the last century the diet in modern western countries has consistently deteriorated. Apparently all that we want from food is that it is convenient, reasonably cheap, and that it does not pose a hygiene risk. The food industry's main objective is to improve profitability; the long term health of customers is not an issue, unless it can be used to sell something.

Medicine has made enormous advances particularly in terms of diagnosis. More and more drugs have become indispensable; some even create a need for others because of their harmful secondary effects.

Doctors are obliged to undergo training that is almost exclusively organised by the pharmaceutical industry. Their training in nutrition is virtually non-existent.

However these really are extraordinary times and I believe that we are seeing the beginning of a fundamental reversal that is pushing towards a return to much sounder values in our approach to health by recognizing diet, exercise and general well-being as being crucial factors.

The leaders of this gradual reversal are on the one hand doctors who refuse to prescribe drugs unless they are useful or absolutely necessary, and on the other nutritional councillors and naturopaths who are trained to take an holistic approach to health that includes diet.

We are witnessing a very necessary revaluation of the complex and absurd practices that have become the norm in agriculture, in the food industry and in medicine itself.

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What is pollen ?

he pollen cell or grain is the cell that enables fertilization and thus seed formation in plants. It contains two nuclei: after fertilization one forms the fruit and the other the seed. The cell is covered by several layers that provide extra protection. The intine layer, which envelops the cell, is made up of cellulose fibres and provides mechanical protection against impact;

The function of the intine is to support the exine, often called “pollen kit”. Exine has a complex composition, and contains a mixture of fats, gel-like substances, molecules responsible for colour and smell, a high concentration of carotenoids, polyphenols, phytosterols, bioflavonoid, xanthophylls and fat soluble vitamins that have antioxidant properties.

Genetic diversity within a gene pool is vital if a species is to survive. Plants that are fertilized by pollen from plants that are a considerable distance away will obviously benefit from a wider gene pool than those that exchange pollen at close range.

All plants have a different form of protection built into their exine.

For example rock rose, a Mediterranean plant that flowers in hot sun during May and June, has a very efficient sun filter that is made up mainly of carotenoids (48.3 mg/100 g) and a small quantity of polyphenols (1.24 g/100 g), whereas chestnut pollen has more polyphenols (3.02 g/100 g) and less carotenoids (2.3 mg/100 g).

In terms of size pollen grains measure just a few microns (or thousandths of a millimetre) and are invisible to the naked eye. Highly fragile they must, for the purposes of genetic diversity, travel several kilometres on a bee's body at a speed of approximately thirty five miles per hour often in full sunshine and in windy conditions. In order to survive the journey and fulfil their role they must have some kind of protection against desiccation, ultraviolet rays, and oxidization through exposure to air.

Nature makes sure of this by providing these microscopic cells with a truly remarkable arsenal of defence mechanisms.

Pollen may be classified into two main families.

1. Entomophilous pollen (from flowers that are pollinated by insects), which is a source of food

2. Anemophilous pollen (from flowers that are pollinated by the wind), which is a source of allergies

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The composition of fresh bee-pollen: 


Bee ‘s main source of protein is pollen. Actually richer in protein than meat or fish.

Bees have perfected a lacto-fermentation process involving a mixture of pollen and nectar that takes place in the cells that surround the central brood nest and which results in what is known as “bee-bread”

Conditions are created for the growth of lacto-bacteria and yeasts in the nectar that is stored around the brood nest.

The bees are in fact cultivating bacteria : the bacteria that are in the nectar are transferred onto the pellets. This preservation technique, now used by the modern food industry, was perfected by bees several million years ago.

The bacterial environment that is created consists of between five and eight strains of lacto-bacteria and three yeasts, and prevents the growth of any other bacteria that may cause the pollen to spoil. This bacteriological “micro flora” is perfectly preserved when the pollen is frozen, and varies in terms of quantity from between one and ten million bacteria per gram of pollen. However, when pollen is dried it is almost completely destroyed.

The bacteria naturally present in frozen fresh pollen provide a degree of protection against the pathogenic bacteria in our gastro-intestinal tract.

Pollen has a clear antibiotic effect. The correct term is a “barrier effect” because there is no actual antibiotic present, but rather a synergistic and very powerful bacterial system.

Fat soluble vitamins A, D, E and K:

Vitamin D

Pollen would not seem to be a source of vitamin D; it does however favour biochemical mechanisms that involve light.

Vitamin K

There is some vitamin K in the fermented pollen inside the hives (the bee-bread), but not in the pollen that is collected at the entrance. Our intestinal flora, mainly in the right side of the colon, usually manufactures sufficient quantities to meet our requirements. Fresh pollen can assist this process by maintaining and regenerating the intestinal flora.

Vitamin A or Retinol

Pollen contains beta-carotene, which may be converted by the body into vitamin A. Beta-carotene accounts for a maximum of 17 % of the carotenoids in pollen; the other 83 % have not yet been fully identified.

In studies of necrotic inflammation in rats pollen has been observed to have a protective effect on the mucous lining of the intestines. The protection resulting from a three week course of rock rose pollen was significant: one third less lesions, and half the number of cases with inflammation (reference 9 and illustrations page 12 and 13).

Every pollen contains different carotenoids, and so one can expect a range of protective effects for specific organs or types of tissue, and that each of these protective or preventative effects will effectively be linked to a particular variety of flower.

Vitamin E or tocopherol

In pollen the antioxidants are able to function synergistically rather than in competition, which means that the effect of one reinforces the effect of another

Given the wealth of antioxidants contained in pollen it seems likely that the effect of the vitamin E will be significantly reinforced. 100 g of rock rose pollen contains 31 mg of vitamin E, which is 258 % of the R.D.A.; a 15 g tablespoonful contains about 40 % of the R.D.A..

In pollen the vitamin E is carried by omega 3 and 6 type polyunsaturated fatty acids. These fats are nutritionally very important; they are also present in, for example, borage oil and evening primrose oil. The great problem is their fragility: they oxidise easily on exposure to air. The only way of preserving them is either by freezing or by packing them in an inert gas;

this protects them from oxygen. If they oxidize they become rancid and are toxic. The vitamin E, for which they are a vehicle, also becomes oxidized and therefore inefficient; its bio-availability is obviously severely compromised.

Dried rock rose pollen that has been stored for several weeks after drying is found to develop intestinal toxicity for sufferers from Crohn's disease. It would seem likely that this is due to the deterioration of the carotenoids, polyunsaturated fatty acids and vitamin E

Water soluble vitamins:

Vitamin B1 (thiamine)

100 g of pollen contains between 30 and 60 % of the R.D.A.

Vitamin B2 (riboflavin)

100 g of pollen contains between 60 and 90 % of the R.D.A.

Due to its sensitivity to light and to ultraviolet rays this vitamin is often lost in dried pollen

Vitamin B3 (niacin, nicotinic acid or niacinamide)

100 g of pollen contains between 30 and 47 % of the R.D.A.

Vitamin B5 (pantothenic acid)

100 g of pollen contains between 3 and 51 % of the R.D.A.

Vitamin B6 (pyridoxine)

100 g of pollen contains between 12 and 14 % of the R.D.A. Although present in comparatively small quantities vitamin B6 is important for its synergistic role with vitamin B9, which is present in much larger quantities in certain types of pollen.

Vitamin B9 (folic acid)

100 g of rock rose pollen contains 60 % of the R.D.A.; 100 g of willow pollen contains 420 % of the R.D.A. Folic acid is sensitive to oxidization by oxygen in the air at temperatures above freezing. It is amongst the most important of the B group vitamins, and numerous studies have demonstrated its protective effect. The folic acid content of certain types of pollen, notably willow, is extremely high; just one tablespoon of willow pollen (the recommended daily intake) contains over 60 % of the recommended daily allowance.

Vitamin B12 (cyanocobalamin)

not found in pollen

Vitamin C (ascorbic acid)

100 g of rock rose pollen contains 24 % of the R.D.A.; 100 g of willow pollen contains 50 % of the R.D.A. Despite its fragility vitamin C has a healthy presence in pollen. Even though the recommended daily intake of 15 g provides only 7.5 % of the R.D.A., the vitamin C in pollen is of exceptional quality because, like many of the other vitamins, it benefits from synergy with antioxidants present in pollen notably carotenoids, vitamin E, and selenium.


All types of pollen have a high mineral content, which further contributes to their exceptional nutritional value.

For example 100 g of rock rose pollen contains 1.93 g of minerals, including (in order of quantity) potassium, phosphorous, calcium, sodium and magnesium. The ratio of the amount potassium to sodium is 1.9, which is significant because this is the ideal ratio for the regulation of the blood pressure. The higher proportion of potassium relative to sodium makes pollen an alkalizing food. However the potassium-sodium ratio is not the sole cause of this property; the balance and synergy with other components in pollen results in a greater alkalizing effect than many other foods that have the same ratio and are consumed in greater quantities. This property is regarded as fundamental by several schools of naturopathy, who consider pollen as, amongst other things, an invaluable “corrector” of the body's acid-alkali balance. Alkalization is important for the immune system and for maintaining bones; it also counterbalances acidifying foods such as meat and dairy products.


100 g of pollen contains 28 % of the R.D.A.


100 g of pollen contains 3.1 % of the R.D.A. As we shall see in the section devoted to osteoporosis, the inclusion of fresh pollen in the diet can limit calcium loss, which is interesting given that pollen itself provides comparatively little calcium (approximately one percent of the R.D.A. in the recommended daily intake). Pollen effectively consolidates the body's existing calcium.


100 g of pollen contains 22.6 % of the R.D.A Typical sources of zinc are meat, fish and whole grain cereals, however pollen's exceptionally high content places it very high, if not at the top, of the list of zinc rich foods.


intuitive deduction would suggest that pollen contains high levels of selenium, because, like sperm, this would help pollen to successfully transmit genetic information by deactivating mutagenic heavy metals.


According to analyses carried out in 1991 Francisco Tomas-Lorente, willow pollen contains 16 different flavonoïds. There are no tannins found in pollen; the most beneficial polyphenols found in pollen would seem to be the flavonoïds.

The anyioxydant effect of some flavonoïds is two hundred times more powerful than that of vitamin E, which is itself considered to have significant antioxydant properties.

Flavonoïds not only have the ability to check the gradual accumulation of fatty waste in our blood vessels but also to eliminate the waste. This effect becomes important in the prevention of deseases that occur more frequently with age, especially cancer, and particularly those type of cancer that have been linked to consumption of saturated fats, such as prostate, breast and colon cancer.


Furthermore, several flavonoids are involved in maintaining the elasticity of veins and are used in medicines for the treatment of varicose veins and haemorrhoids.

Additionally, or in place of an antioxidant effect, certain flavonoids or more widely certain polyphenols present oestrogen substitute properties that, although weak, are significant in terms of protection. These flavonoids are partially similar in structure to the oestrogen hormone present in women (17 beta-oestradiol).

This enables the flavonoids to take the place of 17 beta-oestradiol and thereby limit the effect of the oestrogen hormones on tissues. This is known as hormonal desaturation; it is of great value in the prevention of hormone dependent cancers that are stimulated by hormonal saturation.


The ability of phytosterols to lower the level of cholesterol in the blood has been known since the fifties.

From the table on page fifty four showing the sterol contents of rock rose, chestnut and willow pollen we see that all contain high levels of phytosterols.

We already have an idea that the 73.84 mg/100 g of beta-sitosterol in willow pollen is likely to play a significant role in its effect on the prostate, but the delta5-avenasterol (38.64 mg), 24 methyl-cholesterol (21.81 mg) and campesterol (20.28 mg) may also be involved; they seem likely to provide the explanations for many of our observations.

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The Healing Powers of Pollen

Pollen and the intestines.

The intestines: more than just a digestive tract

When we think of the intestines we imagine the small intestines as a soft tube several metres long followed by the shorter and larger colon, in the shape of an inverted U.

Many people are not aware of the immense complexity and fragility of this organ, or the importance of its functioning correctly if many diseases are to be avoided.

The first task of the intestines is to act as a filter and to enable us to absorb what is good for us and reject what is not. This filter is made up of a single layer of cells that covers the finger like villi of the intestines; if it were stretched out it would cover a surface area of between 200 and 400 m2, or about half the size of a tennis court. The filter is made up of the interaction between bacteria adhering to the mucous membrane and the membrane itself.

The second essential factor for the health of the intestinal flora is a diet suited to the species in question. For humans this consists of a diet as close as possible to that of our hunter-gatherer ancestors, before the discovery of fire. The more that we stray from this primitive diet the more our health suffers.

We have already noted that pollen contains certain lacto-bacteria when it is fresh, and that Dr Seignalet established that these bacteria are able to inhibit the growth of certain pathogenic bacteria: when cultures are impregnated with between 5 and 10 % of fresh pollen the pathogenic bacteria do not develop (see illustrations page 11). Fresh pollen seems to be the ideal regenerative food for the intestinal flora. This would explain its effect on digestive transit, colitis and even Crohn's disease.

The INRA (National Institute for Agronomic Research) in Toulouse (9) developed an experiment with rats that simulated Crohn's disease. After the introduction of T.N.B.S. (trinitrobenzene sulfonique acid) into the colons of rats, it is possible to count the lesions that occur and to measure inflammation by measuring the quantity of an enzyme called M.P.O. myeloperoxydase), the quantity of M.P.O. being directly proportional to the degree of inflammation.

Three groups of rats were fed as follows for three weeks. Fresh rock rose pollen from the Var was used throughout the experiment.

- The control group (C), were fed a standard diet without pollen.

- The fresh group (F), were fed a standard diet supplemented with frozen fresh pollen.

- The dry group (D), were fed a standard diet supplemented with an equivalent dose of dried pollen that had been refrigerated after drying.

The following results were obtained: in group C maximum inflammation was diagnosed; in group F the number of lesions due to inflammation was 30 % less than in the control group; in group D no significant reduction in inflammation was measured.

The consumption of fresh pollen as a preventative measure against inflammation will provide less protection than a drug, but without any side effects. One person in five has a poor tolerance of the drugs used in the treatment of this disease, which in any case cannot be prescribed on a long term basis because of the associated side effects.

The above experiment confirms that it is conceivable that frozen fresh rock rose pollen has a significant protective effect against Crohn's disease and in general on inflammations of the digestive mucous membrane. Pollen is not a medicine but rather a food that reduces our susceptibility to certain diseases.

Lacto-bacteria are probably the most important factor because they inhibit the growth of pathogenic bacteria.

The lacto-bacteria present in pollen will no doubt be at their most efficient in the presence of a diet that corresponds to their requirements.

Lacto-bacteria are almost certainly responsible for pollen's stabilizing effect on digestive transit; however, for Crohn's disease there are other factors involved.

During our initial experiments on rats the dried pollen appeared in some cases to have a slightly harmful effect (i.e. to produce more inflammation than that present in the control group), but not to an extent that was statistically significant. This would not surprise me because I have noticed that sufferers from Crohn's disease are unable to tolerate dried pollen.

The antioxidants contained in pollen are not completely destroyed by the drying process, but will eventually deteriorate in the presence of light and/or air and become toxic. Rock rose pollen is characterized by several antioxidants including carotenoids and tocopherols, and in particular alpha-tocopherol. These are fragile fat soluble constituents since, in pollen, they are contained within polyunsaturated fatty acids, which are themselves fragile and liable to oxidize. If exposed to air for a period of several months then all of these constituents will lose their antioxidant effect and may irritate the mucous membrane. Carotenoids are known for their anti-inflammatory effect, and for their ability to restore membranes damaged by toxic substances or ultra violet light.

The key to its operation is that the microflora in frozen pollen is living and multiplying. The micronutrients are intact and therefore active, one could even say that they were "living". Pollen is the only known substance that is able to improve function of both the mucous membrane and the intestinal flora.

People taking fresh pollen frequently experience an improvement in skin colour. This return of a glowing complexion is very often accompanied by an improvement in liver complaints or even their total disappearance. Pollen has also been found to be effective in the treatment of chronic constipation if it is taken with at least one meal a day. The most dramatic improvements tend to involve people who have chronic constipation as a side effect of a medicine. Pollen restores regular bowel movements without being a laxative and thus without causing any demineralization.

Pollen is an excellent "rehabilitation food", even in cases of serious or chronic digestive complaints. It must be emphasized that this is only true of fresh pollen, and that old dried pollen that has completely oxidized can be harmful.

In terms of enzymes and micronutrients pollen could be compared to highly concentrated fruit.

The lacto-bacteria present in frozen fresh pollen have a stimulating and regulating effect on intestinal transit.

Synergy between these friendly bacteria and the carotenoids in pollen result also has a protective effect on the mucous membrane. The higher the levels of carotenoids the greater this protective effect becomes. The effect is even further increased if the pollen is eaten with fresh fruit.

Stress, or rather a stressful event, will eventually result in gamma interferon being released into the bloodstream. This is a well-documented physiological process. One of the secondary effects of the interferon is to increase colon permeability. The efficiency of our digestion's filtration system is reduced and over-sized molecules may be allowed to pass through, along with microbial toxins present in the intestinal flora.

The discharge of gamma interferon produces what is known as auto-intoxication of the body as a result of the poor performance of our intestinal filtration system.

This is the mechanism behind nearly all of the "stress-induced" diseases and conditions.

Stress causes our bodies to produce adrenaline and endorphins that gives us that familiar "buzz"; this is followed by the gamma interferon that, via the intestines, causes auto-intoxication. Lack of energy is frequently associated with a weakened immune system. The person therefore looks for more stress in order to get another shot of adrenaline and endorphins that will temporarily cover the effects of the auto-intoxication .

A stressful event is thus agreeably invigorating during the adrenalin and endorphin phase, which is followed by a drop in energy levels. It is the subsequent gamma interferon and auto-intoxication phase, a "coming down" effect, which is less enjoyable.

Faced with this situation we tend to react in one of two ways.

The first is what has been called masculine stress management. Men tend to look for fresh stimulation to provide the solution to the ill effects of the gamma interferon produced by a previous stressful event, because the new stress will boost them with more adrenalin and endorphins. Man's nature is to take up challenges and to seek out new danger.

The second approach has been called feminine stress management. Women tend look inwards rather than outwards for a solution; they take the approach that the discomfort resulting from a stressful event must have an internal cause. They will therefore do something to make themselves feel better, which could involve anything from eating chocolate to going to the hairdresser.

Stress management on an individual basis is of course more complicated than this, and we use both techniques in varying proportions depending on the person and the nature of the stressful event.

Pollen is a powerful weapon against the effects of stress on the body. We have already noted that gamma interferon increases the permeability of the digestive mucous membrane. Pollen has the opposite effect due to its accompanying lacto-bacteria. These friendly bacteria help to maintain the intestinal flora that are to a large extent responsible for the selective permeability of the digestive tract. The carotenoids present in pollen also have a beneficial anti-inflammatory effect on the digestive mucous membrane.

Fresh pollen prevents all or certainly part of the harmful effect of stress-induced gamma interferon through its direct action on the mucous membrane.

This preventative action will be even stronger in people who take pollen regularly. A large dose just before a stressful event will not have a noticeable effect; pollen is a food and acts more slowly than a drug, but without any secondary effects.

Bee Pollen available now from

Pollen and the prostate

As for bee pollen no epidemiological study, in vitro or with animals could ever be much use in proving or disproving the effect of supplementation on prostate health.

This is because the quality and type of pollen depends on the flowers that the bees visit, and thus standardisation would be impossible. Production is comparatively small, and the costs would be prohibitive because bees cannot be farmed mechanically. The pharmaceutical industry is thus unlikely ever to be interested. For this reason many doctors are somewhat condescending on the subject of pollen. They consider bee products to be in the gourmet domain and are often unaware of pollen's remarkable composition.

Observed effects of pollen on BPH (Benign prostatic hyperplasia)

Dried pollen would seem to be able to at least partially reproduce the effects on mice that were observed by Professor Chauvin. Furthermore the drug produced by Cernelle is made from an extract of dried pollen.

However many men who noticed no effect with dried pollen notice a considerable improvement with fresh pollen. This is entirely possible because drying does not efficiently preserve certain potentially active substances.

Virtually 100 % of men taking fresh pollen experience improved urinary comfort.

Men suffering from BPH taking 12 to15g of pollen every day often do not notice a significant effect, however when they increase this to 25 to 30g per day, taken in two doses over the course of the day with meals, there is a clear improvement. Once this has happened they are then usually able to gradually reduce the dose to 15g per day.

This would seem to confirm that the effect involved is dietary rather than medicinal.

The pollen that seems to have the most beneficial effect on prostate conditions is willow, very closely followed by rock rose.

Effect of pollen on P.S.A. levels (prostate-specific antigen).

As we have seen P.S.A. testing is currently used as the main indicator of prostate cancer risk. When a patient is being monitored a doctor will usually call for two P.S.A. tests per year. A number of people being tested in this way, who were also taking pollen, have made their results available to us and we have been able construct graphs of their changes in P.S.A. levels over two or three years. These people were following normal medical supervision.

In a substantial majority of cases we observed a steady decrease in P.S.A. levels, and in particular that:

- this occurs almost twice as quickly with a daily dose of 30 g as compared to a dose of 15 g ;

- if the same dose is maintained then the decrease is less in the second year than in the first;

- if the person stops taking pollen then their P.S.A. level tends to rise again ;

- certain graphs displayed irregularities that for the moment would not appear to have any explanation.

Questioning would sometimes reveal that a rise had occurred after certain forms of exercise (e.g. cycling), or a rectal examination.

We will now consider each of the constituents of pollen that are responsible for this reduction in the likelihood of prostate problems occurring, both in terms of urinary comfort and P.S.A. levels.

Fats and pollen

100 grams of pollen contains between 4 and 7 % fat, of which 50 to 57 % are polyunsaturated.

Pollen contains between three and five times more linolenic acid (w-3) than linoleic acid (w-6).

This content corresponds to between 4 and 32 % of the R.D.A. in 100 g, or 0.6 to 4.8 % of the R.D.A. in a normal 15 g dose. These are not sufficient quantities in themselves to have a direct effect. However there is almost certainly some kind of synergy with other components.

Fats in the diet

Pollen does not contain any animal fats and is rich in substances that prevent fat from oxidizing, in particular LDL.

Phytosterols and pollen

We have already noted that two scientific publications reported considerable improvements in urinary comfort with daily doses of 60 mg of beta-sitosterol. American studies have shown that beta-sitosterol inhibits the formation of blood vessels in tumours. An intake of 30g per day of pollen would supply 22.6 mg (willow) or 33.2mg (chestnut) of beta-sitosterol.

There could equally well be a synergistic relationship between the polyphenols and the antioxidants in pollen, which also help to prevent cancer. Both of these families of biological compounds encourage, through various mechanisms, the phenomenon of apoptosis (see page 90). The quantities found in different types of pollen are highly compatible with a preventative effect for both BPH and cancer.

If strong synergy exists between the antioxidants, vitamin E, carotenoids and phytosterols in pollen, then freezing is infinitely preferable to drying as a preservation technique.

Polyphenols in pollen and protection of the prostate

Chestnut: 252 mg / 100g; willow: 157 mg / 100g ; rock rose: 123 mg / 100g.

Pollen is an excellent source of polyphenols. There are as many polyphenols in chestnut pollen as there are in green tea. Furthermore those found in chestnut pollen (quercetin glucosides) are between four and five times more easily absorbed than those found in green tea, which are rather close to tannins in their structure.

Polyphenols almost certainly prevent BPH and prostate cancer as a result of their antioxidant effect on fats and L.D.L. cholesterol.

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Vitamin D and the prostate

Pollen does not contain vitamin D. However it does help the body to manufacture vitamin D. Our capacity to manufacture vitamin D decreases with age due to a gradual reduction in the quantity of enzymes that the body can produce. Pollen, if it is fresh, is a great stimulator of enzyme activity.

Carotenoids in pollen and protection of the prostate.

Carotenoids seem likely to have a protective effect on the prostate: willow and rock rose pollen work best in treating BPH and reducing P.S.A. levels, and these are the two pollens that are richest in carotenoids.

Provitamin A and several carotenoids can also claim a possible protective effect on the prostate on account of their role in preventing the oxidization of fats.

Vitamin E in pollen and prostate cancer.

An intake of 15 to 30 g per day of pollen can provide a significant amount of the recommended daily allowance of vitamin E, despite the fact that RDAs of vitamin E have recently been increased. The two pollens that are particularly rich in vitamin E are rock rose and willow.

Zinc in pollen and prostate cancer.

100 g of pollen contains 50 % of the R.D.A.

Pollen contains potentially active micronutrients that can cause or stimulate the phenomenon of apoptosis. Some of these micronutrients act in synergy but are present in sufficient quantities to produce an effect, such as beta-sitosterol. Pollen is very rich in zinc. 30 g provides about 15.6 % of the RDA. This is not insignificant and can contribute to a preventative diet for prostate conditions.

Folic acid or folates and prostate conditions.

Willow pollen: 420 % of the R.D.A. / 100 g; rock rose pollen: 40 % of the R.D.A. / 100 g.

What is the role of folic acid in pollen?

Listening to the feedback from consumers of willow pollen, one cannot help noticing the frequency with which improved urinary comfort is mentioned, and perhaps wondering whether this could be connected to the folic acid. Folic acid is present in willow pollen in particularly high concentrations (7 times the amount in rock rose and 2.3 times the amount in chestnut).

One of the vitamin B complex, folic acid is involved in reproductive mechanisms, in fertilization and in genome transmission. Secretions from the prostate almost certainly have a protective role in these processes, which would explain the importance of folic acid.

Conclusion on the role of fresh pollen in preventing prostate conditions and as an accompaniment to medical treatment.

Men have a choice when they reach the age at which prostate problems may begin to develop. They have to decide whether or not they would be confident in the medical care available, and should be aware that this often involves either a long and uncomfortable treatment or opting for surgical removal and the associated risks of incontinence, impotence and hormone imbalance.

The real choice is between continuing as they are and changing to a healthier diet and lifestyle that would reduce the likelihood of their developing a prostate condition. It is well documented that in certain countries the occurrence of B.H.P. and prostate cancer is ninety-five per cent lower than in the USA and Western Europe. This lifestyle approach can be taken a step further by supplementing a healthier diet with fresh pollen.

Fresh pollen is a food that naturally helps to maintain the prostate in good condition. The value of pollen is that it has a general effect on the body: it boosts the immune system and regenerates many of the processes and mechanisms in the body that are vital for good health. Pollen's wide-ranging action is beyond doubt

Pollen's initial effect is in the intestines. The lacto-bacteria present in fresh pollen inhibit the growth of other harmful bacteria and regenerate the selective absorption capacity of the digestive tract. Fewer potentially toxic molecules are able to pass through the intestinal membrane and elimination of waste is improved, including that of L.D.L. cholesterol.

Pollen's effect continues through the action of the enzymes provided by the pollen and the fruit with which it is usually consumed. There is also fresh pollen's the ability to stimulate the body's production of enzymes.

Finally there is pollen's exceptional nutritional diversity. Pollen is comparatively low in calories but provides a vast array of micronutrients, some of which are present in significant quantities in relation to recommended daily allowances.

In addition to pollen's broad physiological action there is a psychological effect. Eating healthily is part of taking responsibility for one's own health, and effectively an affirmation of one's will to live. If this is combined with the energizing and uplifting effect of pollen the result is a very positive mental attitude that can dramatically enhance the body's protective and healing processes.

Pollen and breast cancer

Diet is acknowledged as an important factor in breast health, and has for some years now been linked to breast cancer.

So what are the dietary habits that can be a factor in causing breast cancer ?

The most harmful is the consumption of saturated animal fats that are present in red meat, pork, and high fat dairy products.

The consumption of dairy products is another significant factor in breast cancer; this may again be linked to the hormones that are used in the dairy industry.

Foods that can help to prevent breast cancer.

All antioxidants have a protective effect. There is a vast group of antioxidants known as phyto-oestrogens, which have a role as an oestrogen substitute, and which are particularly relevant in breast cancer prevention.

the endings of the molecules are identical to those of oestrogens and they are thus able to bond with the receptor molecules of certain cells in place of oestrogen. What then are the roles of these endogenous or natural hormones?

Depending on the molecule they have various and complementary roles. For example, some act predominantly as oestrogen substitutes while others are more powerful as antioxidants.

Polyphenols, a sub-group within the phyto-oestrogens, have other roles:

– Polyphenols have an anti-inflammatory effect that can also be a factor in preventing cancer.

– Polyphenols help to eliminate atherosclerotic plaque. Peroxidation of fats is a risk factor, and polyphenols stimulate the body's production of the enzymes involved in the oxidation of fats.

– Polyphenols can take the place of oestrogens. Replacement of oestrogen in the mammary gland receptors has a protective effect. The reduced level of oestrogen impregnation combined with antioxidant activity, which cleanses and reduces inflammation, provides very effective protection.

Pollen and a preventative or curative strategy

Prevention often begins with early detection. Regular check ups and professional medical supervision are obviously a vital part of this.

The body's immune response relies on healthy cells being able to identify and eliminate cancerous cells. One reason that cells may be unable to carry out this task is that they have been clogged with toxins. A detoxification diet can enable these cells to regain their role in the body's defence system and thus can have a preventative or even curative effect.

Pollen: a significant role in a preventative strategy

Broadly speaking most types of bee pollen are very rich in active plant antioxidants.

Antioxidants affect the peroxidation of fats, which generates large quantities of free radicals. It is these that hinder the body's natural defence mechanism against cancerous cells. Free radicals can trigger activity in latent tumours and induce the transition from precancerous to cancerous cells. Pollen's exceptional richness in antioxidant vitamins is well established, and its effectiveness as a source of antioxidants is beyond doubt.

Some forms of breast cancer are hormone dependent. The risk of cancer from excessive impregnation of the mammary gland with oestrogen may be reduced by the polyphenols in pollen. These have the ability to replace naturally present or endogenous oestrogens without having the same effect. The polyphenol “decoy” molecules replace oestradiol without the risk of hormone stimulation.

There are significant quantities of polyphenols in pollen (cf. II D); rock rose pollen contains 123 mg/100 g, willow has 157 mg/100 g and chestnut has 252 mg/100 g.

Polyphenols evolve in plants into more and more stable forms that tend to be less and less easily assimilated. Tannins are an extreme example of this phenomenon. Pollen is unusual in that it offers a concentrated source of natural polyphenols that have not evolved and which are therefore readily assimilated.

The protective role of pollen fibre

Pollen contains soluble and insoluble fibre in ratios that are well suited to the human body: one to three in rock rose, one to 2.6 in chestnut and one to 1.8 in willow. Thirty grams of pollen will provide 20 to 25 % of the recommended daily allowance of fibre (20 g).

Since fibre helps the body to eliminate oestradiol the consumption of pollen can also contribute to oestrogen desaturation.

The consumption of saturated fats is an established cause of breast cancer and again fibre can help by absorbing LDL cholesterol.

The protective effect from the fibre in pollen will supplement that of the B group vitamins (B2, B3, B6 and folic acid), which play a role in the metabolism of fats.

In the thirtieth chapter of Alimentation ou la Troisième Médecine (“The Medicinal Role of Diet”) Dr Seignalet describes the protective effect of the lacto-bacteria in the intestines. These bacteria are the body's first line of defence against cancer and the growth of tumours. They work by destroying carcinogenic substances called nitrosamines, and by inhibiting the development of bacteria that protect enzymes, such as beta-glucosidase and beta-glucormidase, which are responsible for transforming cells from the precancerous to the cancerous stage.

We have already noted (cf. III A) pollen's exceptional protective effect on the intestines; this protective effect will almost certainly result in a reduction in the intestine's production of carcinogenic substances. Improved selective permeability of the intestinal mucous membrane will also avoid general toxification of the system. Breast cancer is almost always due to an unsuitable diet and/or poor intestinal function; genetic and hormonal factors are very rarely enough to trigger cancer if the diet is sufficiently protective. This cannot be emphasized enough!

Women wishing to maximize the protective role of their diet should reduce their consumption of saturated fats, and probably also of cereals containing gluten; they should eliminate dairy products and increase their consumption of fruit, vegetables, walnuts, hazelnuts, and almonds; they should include soy products in their diet on a regular basis and, finally, should eat between fifteen and thirty grams of fresh pollen everyday.

Early detection is vital and thus regular check-ups and mammograms as often as recommended are essential.

For women who have already developed breast cancer the above diet, with fresh willow or rock rose pollen, in conjunction with conventional therapy offers the best chance of recovery.

Bee Pollen available now from


Pollen and osteoporosis: a major public health issue

Risk factors in osteoporosis:


Alcohol and tobacco

Lack of exercise

Lack of sunlight

Lack of phyto-oestrogens

Lack of antioxidants

Excessive acidity

Studies of the effect of pollen

We carried out a study on rats that had had their ovaries removed (21). They were given a diet without vegetable protein and very low in vitamin E (a third of the recommended daily allowances for rats).

Pollen was found to significantly reduce loss of bone density whatever the dose (2.5 %, 5 %, 10 % of their total food intake). Calcium fixation was found to improve very slightly with the dose size, but not in a statistically significant way. Bone density was not found to increase significantly. Fresh pollen was thus found to have a positive effect on one out of the three parameters that are used to measure osteoporosis.

Pollen and osteoporosis prevention

Pollen is very rich in antioxidants and, while these cannot directly fix calcium, they can reduce its loss through oxidative stress.

Pollen's most significant contribution on a synergistic level will be its improvement of intestinal function

Pollen can also improve the effectiveness of plant-based treatments.

Pollen is also strongly alkalinizing and, since most people's diets tend to be acidifying due to over-consumption of protein in the form of meat, dairy and other animal products, this has a valuable counter-effect.

Eating pollen is not in itself a sufficient preventative measure against osteoporosis. However it helps combat so many of the associated risk factors that it merits a place in any preventative strategy. It is never too early to start thinking about one's bones! The more solid they are the less chance there is of them requiring repair work later. Fresh or frozen pollen keeps all of its antioxidant properties and these are known to play a key role in slowing the ageing process and preventing degenerative diseases.

Excess weight and obesity

The mechanisms of weight gain. The body's fat cells have a kind memory.

A reduction in calories is generally accompanied by a reduction in micronutrients.

If the body has a deficiency then it tends to compensate quality with quantity.

Simply eating less is not enough: a balanced diet is just as important, otherwise there is a real risk of deficiencies developing. To put it another way, it is vital to establish quality before reducing quantity.

Any loss of fat entails a proportional release of toxins

Weight loss is thus accompanied by considerable oxidative stress

Gradual weight loss


Due to its high vitamin, mineral and enzyme content pollen is the ideal rebalancing food that will compensate for deficiencies that have developed as the result of a poor diet.

This is particularly important in the context of weight loss. Before beginning a low calorie regime it is preferable to establish a balanced approach that substitutes foods rich in micronutrients for those that contain “empty calories”.

Freshly frozen pollen is ideal as part of such a diet because of what is known as a “matrix effect”, which essentially means that there is strong synergy between the various constituents.

Drying pollen destroys the matrix and any such effect is lost (cf. II C). Storage of dried pollen in a jar at ambient temperatures will eventually result in the oxidization of the fatty acids and thus the loss of effectiveness or even toxicity of certain molecules such as carotenoids.

Pollen helps the body to regulate the accumulation of fat

In several experiments it was noticed that rats whose diets were supplemented with fresh pollen had less internal fat than the control group.

Pollen is very rich in the B group vitamins that are involved in the metabolism of sugars and fats.

Pollen protects against the secondary effects of obesity

Obesity not only increases the risk of cardiovascular disease and cancer but also contributes to the degeneration of the nervous system and the retina.

The wide range of antioxidants contained in pollen will help to prevent these unpleasant secondary effects by compensating for an unbalanced diet.

Of particular value are the carotenoids, vitamin E and phytosterols in pollen, which enable a better metabolism of cholesterol and a reduction in atherosclerotic plaque.

Pollen helps the body to detoxify

The friendly lacto-bacteria or microflora that are present in pollen reduce the risk of pathogenic bacteria developing in the intestines and improve intestinal function.

The lacto bacteria in the colon need plenty of fibre, ideally from fruit and vegetables, to perform correctly. If these bacteria are vigorous and healthy then they will successfully fulfil their role of removing bad cholesterol, and along with it the toxins associated with fats such as certain pesticides.

Fresh pollen is an excellent aid to intestinal transit. Constipation is often a serious problem in obese people. They suffer from an over absorption of water in the transverse and descending colon, and their ascending colon (on the right) does not secrete enough mucous. Pollen can dramatically improve the elimination process.

Fresh pollen regulates the intestinal flora

intestinal candida.

Pollen reduces stress due to dieting

As well as helping on a psychological level the B group vitamins in pollen have an effect on the nervous system and produce a mild feeling of exhilaration, which can help to alleviate stress.

The ancient hunter and gatherer diet contained little or no cereals and thus no slow-burning carbohydrates. And yet they were capable of hunting or walking for long periods, and did not become crazed with hunger or exhausted if a meal was fifteen minutes late.

Obesity is a modern privilege. In nature there is no such thing as an obese animal. By returning to the dietary habits of our ancestors we can restore our bodies' natural equilibrium. Pollen has a valuable role to play in the transition to, and as part of, this ancestral diet.

FRESH Bee Pollen available now from

Eyesight and Pollen:

Age related macular degeneration

There are several forms of AMD, some of which are more damaging than others. The disease develops gradually and has been linked to various factors, one of the most important of which is diet. Initially there is not a significant loss of vision, but this can be detected by an ophthalmologist, and it is therefore essential to have regular check-ups.

The role of vitamin A and provitamin A

We have seen that vitamin A is essential for maintaining eye health. In global terms deficiencies in vitamin A are responsible for 300,000 cases of blindness every year. The body stores vitamin A in the liver. Vegetables provide provitamin A, in particular beta-carotene, which the body then converts into vitamin A. Fruit and vegetables that are rich in provitamin A are carrots, spinach, watercress, broccoli, apricots, mangoes and melons.

In Australia blindness as a result of vitamin A deficiency no longer occurs; our diets are generally rich enough in vitamin A to supply the eye with sufficient quantities for normal vision to be maintained.

Protection against age related deterioration of eyesight

Problems tend to start when the eye is not protected against the effects of age.

While vitamin A provides an antioxidant protection that maintains a degree of stability in the health of the eye, especially the cornea and the conjunctiva, this is not sufficient. Two xanthophylls, lutein and zeaxanthin, have been identified as antioxidants that are specifically required by the retina and lens (cf. II C).

Research has been carried out by L. Brown (22) on the protective effect of eating spinach. Spinach contains between 9.5 and 15.9 mg/100 g (an average of 11.9 mg) of xanthophylls. Consuming 400 g of spinach every week produces a 20 % increase in macular pigmentation* after a period of about six months. This diet will provide protection against the two most dangerous diseases for the eye, which are AMD and cataracts.

Research has also established that people eating a diet rich in vegetables containing lutein and zeaxanthin have a better level of protection.

Protection against age related deterioration of eyesight from rock rose and willow pollen

A daily intake of 15 g of rock rose pollen will provide 9.74 mg / day of xanthophylls, which is comparable to the daily dose in the supplementation study carried out with African marigold extract (10 mg / day of lutein).

Numerous studies have already shown doses at this level to be effective. If instead of rock rose 15 g of willow pollen is taken everyday then this will provide 27.75 mg of xanthophylls. Studies with African marigold extract with daily doses of 30 mg of lutein demonstrated an even more powerful effect.

Consumption of 15 g of pollen (rock rose or willow) throughout the year should provide effective protection against AMD and cataracts. Whilst in most cases 15 g will be sufficient, for those at high risk, such as people who have already been diagnosed with AMD in one eye or who have been diagnosed with low macular pigmentation or other early warning signs, then a dose of 30 g of willow pollen would be advisable.

The use of fresh pollen as protection against degenerative diseases of the eye is a very recent idea that emerged from some research into the fatty substances present in pollen that I carried out with ITERG (The Technical Institute of Fatty Materials) in Bordeaux in 1999.

Xanthophylls in pollen offer excellent nutritional value and are totally safe to use

Fresh pollen from certain flowers is able to provide sufficient quantities of these xanthophylls to protect our eyes from problems related to age or nutritional deficiencies.

On no account should we create synthetic xanthophylls and risk the problems that have been associated with synthetic vitamin A: rather than providing protection high doses of synthetic vitamin A have been linked with cancer.

The xanthophylls in fresh pollen are in the most natural form possible. Pollen is also a source of other antioxidants that help to protect the eyes such as vitamin E and zinc.

Finally fresh pollen provides the body with unoxidized polyunsaturated fatty acids, which are required to maintain healthy cells in the retina. Polyunsaturated fatty acids quickly oxidize when pollen is dried.

Many diseases and the health of our organs can be detected by examining the iris and retina; the eye is a remarkable reflection of our health.


Atherosclerosis is an even more serious condition, and has become a major public health issue. It is one of the main causes of death in people who are still young and active (32 % of a total of 140,000 every year). Atherosclerosis is a deposit of fat on the sides of the arteries that causes both progressive and sudden obstruction.

Several studies have shown supplementation to have a protective effect. However very high doses of synthetic vitamins are required for any such effect to occur.

The introduction of foods naturally rich in vitamins E, C and A that are much more easily metabolised by the body would seem more natural and more logical.

We have seen that a high level of cholesterol is a risk factor, but the most serious risk (three or four times more significant) is having a diet low in antioxidant vitamins.

The current medical strategy is to lower the LDL cholesterol by using drugs that themselves carry risks that are not negligible. Surely it would be better to try to remove the cause and to recommend a high fibre diet, which would lower levels of harmful LDL cholesterol, but most important of all a diet that was rich in micronutrients and natural antioxidants.

The role of polyunsaturated fatty acids

Polyunsaturated fatty acids play a vital role in maintaining the equilibrium of cell membranes. They also have numerous functions in the blood; we will consider just two particularly interesting ones. Polyunsaturated fatty acids transport fat-soluble vitamins from the intestines to the bloodstream. They are thus the carriers of the most powerful antioxidant vitamins, which are vitamin E, vitamin A and carotenoids. Polyunsaturated fatty acids are also the precursors of hormones in the bloodstream that govern the balance between the risk of thrombosis (when an artery becomes blocked because the blood coagulates too easily) and haemorrhage (insufficient coagulation).

In fulfilling these two roles polyunsaturated fatty acids help to protect the cardiovascular system.

Phytosterols provide proven protection against atherosclerosis.

The protective role of polyphenols in the circulation is well established. In depth studies are currently taking place to examine their digestibility and the mechanisms involved in relation to their origin and their degree of polymerisation.

We can already say that:

•  they have a strongly antioxidant effect, in particular on peroxidized fats (much more than vitamin E);

•  they improve elasticity and permeability in capillaries;

•  they protect certain types of tissue against cancer.

The preventative role of fresh pollen in cardiovascular disease.

Antioxidants are present in pollen in such quantities that a preventative effect is almost certain.

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The intestines and the immune system .

The key points to remember in this complex relationship between the intestinal mucous membrane, food in the digestive system and the intestinal flora are:

– the IgA secretion is dependent on the bacteria that inhabit our intestines;

– these bacteria are dependent on the food that we eat (cf. III A);

– the immune system in our intestines has a major impact on the body's general immune system;

– if the IgAs do not work efficiently then the intestinal filter is impaired and the body develops deficiencies, toxicity and inflammatory reactions.

The intestinal barrier function is essentially the cornerstone of our immune system.

The effect of fresh pollen on the immune system.

The microflora present in fresh pollen have the ability to protect our flora against pathogenic bacteria in the intestines. Pollen is thus able to help strengthen the intestinal immune system.

Fresh pollen also helps regularize digestive transit, which enables better elimination of waste matter. Constipation will ultimately result in the reabsorption of toxins present in the faeces; toxins are removed from the blood stream by the liver and excreted in the bile. This vicious circle of excretion and reabsorption eventually causes “auto-intoxication” or a state of being poisoned from toxic substances produced within the body; this phenomenon is familiar to naturopaths. If the cycle is broken then the immune system can in time be re-established.

A generous intake of soluble and insoluble fibre in the form of fresh fruit and pollen will enable the large intestines to excrete sufficient mucus. This becomes important during the reabsorption of water by the colon: the mucus lubricates and isolates the faeces from the colon wall of the colon thereby facilitating the elimination of toxins.

The wide range of micronutrients and enzymes present in pollen stimulate the body's capacity to manufacture enzymes (another stimulant is exercise).

The modern diet is often deficient in micronutrients; it is however rich in substances that we are not designed to eat, such as Maillard molecules (which result from cooking food), pesticides and various food additives. The amount of calories that we need is a function of how much exercise we do. However if we eat less of a diet already poor in micronutrients we risk impairing the function of our immune system.

Fresh pollen is a highly concentrated natural source of micronutrients and can thus totally or at least partially compensate for the problems so often created by the modern diet. Regular consumption of pollen will undoubtedly strengthen the immune system, and this effect will be further enhanced if a healthier lifestyle is adopted.

The signs of a healthy immune system

Besides this strictly medical analysis and measurement of the immune system there are other indications of its relative health that are more easily observed.

Certain foods may be responsible for health problems; it is worth eliminating and reintroducing suspect foods in order to establish any personal intolerances.

If you stimulate your immune system with a healthy diet that includes fresh pollen then you will increase your resistance to colds and a bout of flu every winter.

Fresh pollen very often produces a lift in spirits after four to eight days. This could be the cause or the result of a boosted immune system; given the delay of several days before the effects of pollen begin to be felt it seems likely that the pollen boosts the immune system by reinforcing the intestinal barrier and providing the body with a wealth of micronutrients.

The state of the body's various visible mucous membranes (the mouth, eyes, nostrils and genitals) is an indication of how a part of the immune system is functioning. If they are easily inflamed or regularly become infected then this is a sign of poor diet. Pollen can be very effective in such cases.

Finally the skin is another indication of the strength of the immune system; it is not without reason that we talk of a healthy glow. One of the typical effects of a course of fresh pollen is to restore “colour” to the complexion.

Diet has a major impact on the immune system. The modern diet is often poor in micronutrients and rich in preservatives, colouring agents, flavour enhancers etc. Cooking generates toxic molecules. The high stress levels that are part of city life are ultimately harmful. Rather than regarding health as something that can be fixed when it fails us we would be better advised to build a strong immune system that will then protect against illness and disease.

Fresh pollen has an important place in a diet that aims to build and maintain a healthy immune system.

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How to choose the right pollen

The optimum benefit is not obtained by eating a mixture of all the various pollens but rather by carefully choosing the pollen that is most suited to an individual's particular requirements.

The benefits of different kinds of pollen

The active constituents common to most pollen

Any type of pollen that has been preserved by freezing will contain between one and ten million microorganisms per gram. These microorganisms are particularly beneficial for the intestinal flora and the regulation of digestive transit (cf. III A). Regular consumption of pollen will also provide a significant quantity of fibre, which will further enhance the beneficial digestive effect.

All types of pollen are very rich in antioxidants, but the types of antioxidant vary between pollens.

Rock rose pollen

stimulates the immune system; is rich in antioxidants; helps circulation

Orange colour, slightly acidic to sweet flavour. The scent comes from the associated flower and so is variable.

On a scale of 1 to 5

Immune system 5

– Strengthens the immune barrier.

– Prevents neurone degeneration.

– Slows the ageing process.

Fat 5

– Reduces “bad“ LDL cholesterol.

– Increases “good” HDL cholesterol.

– Reduces internal fat due to its vitamin B3, lactic flora, carotenoids, polyunsaturated fatty acids, polyphenols, but most of all due to its phytosterols.

Circulation 5

– Prevents oxidation of lipids in the bloodstream thereby inhibiting the formation of atherosclerotic plaque.

– Preserves elasticity of capillaries thus helping to prevent aneurisms; this is due to the polyphenols (as in tea or grapes), lacto-bacteria, vitamin B6, carotenoids, but mainly due to its exceptional vitamin E content.

Protection of the intestinal mucous membrane 5

– Prevents inflammations of the colon; this is due to synergy between the carotenoids and lacto-bacteria.

This type of synergy does not appear in any other naturally occurring food.

Sports 5

– Restores reserves of the micronutrients and antioxidants that become depleted as a result of prolonged or strenuous activity.

– Protects muscle tissue by supplying vitamin E, carotenoids, and phytosterols.

Vision 5

– Protects the lens and retina against the effects of age by supplying zeaxanthin and vitamin B2.

This pollen is suitable on a maintenance level.

Calcium loss 3

Calcium loss is reduced by the lacto-bacteria and high levels of antioxidants, such as carotenoids, polyphenols, and vitamin E.

Allergies 3

Reduces allergic reactions by providing vitamin B3, carotenoids (which help mucous membrane function), and above all large amounts of vitamin E.

FRESH Bee Pollen available now from

Chestnut pollen

Improves digestive hygiene; recommended for women over forty years old; protects against cardiovascular and cerebrovascular disease

Bright yellow colour, always mixed with grey green granules of blackberry pollen; not strongly flavoured, always sweet. Scent has notes of jasmine and grass.

Cardiovascular System 5

– Helps remove build-ups of fat in the arteries.

– Restores elasticity to capillaries

(thus helping to prevent aneurisms).

– Helps memory and brain function by supplying polyphenols and vitamin B6.

Fat 5

– Reduces “bad” LDL cholesterol.

– Reduces oxidation of fats in the bloodstream and build ups of fat by supplying vitamin B3, lacto-bacteria, fibre, carotenoids, phytosterols, and polyunsaturated fatty acids, but above all by supplying exceptionally high levels of polyphenols.

Alkalinisation 5

Has a highly alkalinizing effect due to its potassium content, fibres and especially to its polyphenols.

Phyto-oestrogen synergy and calcium loss 4

Reduces calcium loss by supplying lacto-bacteria, carotenoids and above all polyphenols (which have a mild but protective phyto-oestrogen effect of decreasing loss of bone density and calcium).

eel good factor 3

– Helps prevent depression and mild manic depression.

– Improves the response to traditional anti-depressant therapy.

– Slows build up of harmful stress by providing lacto-bacteria, fibre, carotenoids and B9 (these counteract the effect of gamma interferon, which causes increased intestinal permeability, auto-intoxication and increased sensitivity to stress) (cf. III B).

Helps to prevent certain types of cancer 3

– Reduces sensitivity to stress.

– Reduces oxidation of fats, which is particularly important in breast, prostate and colon cancer.

– Detoxifies as a result of the effect of the polyphenols and vitamin B9 in the intestines.

Helps the body to cope with radiotherapy 2

by providing vitamins B2 and B6.

FRESH Bee Pollen available now from

Willow pollen

Maintains eye health; recommended during pregnancy and conception; recommended for prostate health; boosts the immune system; protects against cardiovascular disease.A magnificent pollen, yellow, sweet, scented with a faintly medicinal note.

mmune system 5

– Improves the immune response,

– Prevents neurone degeneration,

– Accelerates healing of skin,

– Slows the ageing process,

by providing vitamin E, carotenoids, lacto-bacteria and polyphenols.

The effects of age on the eyes 5

– Prevents AMD (age related macular degeneration).

– Prevents cataracts.

– Protects the conjunctiva and cornea

by providing high levels of xanthophylls (lutein and zeaxanthin), beta-carotene, carotenoids, vitamins B2, E, C, zinc and polyunsaturated fatty acids.

Prostate conditions 5

– Reduces prostate enlargement.

– Lowers P.S.A. (a measure of the risk of cancer).

– Helps the body to cope with traditional therapies

by providing vitamin B6, lacto-bacteria, carotenoids, polyphenols, phytosterols, polyunsaturated fatty acids, zinc and selenium.

Before conception and during breastfeeding 5

– Improves ovulation and implantation of eggs in women with fertility problems (several long awaited children have been conceived after a two month course of willow pollen at a dose of 30 g/day),

– Reduces risks of neural tube defects

(brain and spinal cord),

– Helps lactation,

by providing vitamins B6, B3, B2, B1, E and C, but most of all by providing exceptionally high levels of folic acid (vitamin B9) polyphenols, phytosterols and numerous other substances.

Cardiovascular system 4

– Eliminates atherosclerotic plaque,

– Restores elasticity to capillaries,

(thus helping to prevent aneurisms),

– Prevents oxidation of fats in the bloodstream,

– Almost as beneficial as chestnut,

due to vitamins B3, B6, E and C, folic acid, carotenoids, fibre, polyunsaturated fatty acids, lacto-bacteria and a good level of polyphenols.

Radiotherapy for cancer 5

– Helps the body to recover by providing vitamins B2 and B6, but most importantly by providing lutein and zeaxanthin, which helps to protect and restore tissue damaged by radiation.

Prevention of certain types of cancer 4

– Reduces sensitivity to stress,

– Reduces oxidation of fats (significant for breast,

prostate and colon cancer),

– Detoxifies the body,

as a result of synergy between polyphenols and other substances, vitamin E, carotenoids and vitamin B9.

FRESH Bee Pollen available now from

Bee Pollen The Total Story

Pollen is one of the richest and purest natural foods discovered by man. Its tiny grains contain the male germ cells produced by all flowering plants for fertilization and plant embryo formation.

The Incredible nutritional and medicinal value of pollen has been known for centuries. But only in the past decade have methods been developed to make feasible the harvesting of pollen for use as a food product. It is clear that pollen gathered by bees is superior to pollen obtained directly (tom flowering plants. Beekeepers around the world are learning how to produce pollen as well as honey without sacrificing the stability of their bee colonies. It is now predicted that the production of pollen will soon become the major activity in the apiary Industry.

Pollen consists of 35 percent protein plus essential sugars. Vitamin & minerals and amino acids all of which in its natural form is nearly perfect as food. Pythagoras. Hippocrates Pliny and Virgil all referred to pollen's rejuvenating power and its ability to retard aging. In 1945, botanist Dr. Nicolai Tstisin made the amazing discovery that most of Russia's known centenarians were beekeepers and their family members whose diets included large amounts of "scrap" honey the pollen. saturated honey residue salvaged from bottoms of hives. Pollen was entombed wish pharaohs it was used by the American Indians, and, (or centuries, by tribe& In China. Recently, Swedish Olympic athletes have revived the ancient Greek tradition of using pollen with raw honey as a diet mainstay. Lassa Viren a triple gold medal runner in the 1972 Olympics, reportedly consumes pollen with regularity.

Long Island University coach Doc Turner endorses pollen enthusiastically, and universities and colleges throughout the world are turning to pollen with mounting evidence of high performance levels associated with its use.

Its Medicinal Qualities

It has been observed that pollen has a dramatic effect upon mental perception in athletic performance. In documented clinical tests, I.Q.s of children have been doubled and resistance to stress has been increased significantly in both animals and humans. Experiments by French doctors have revealed that pollen contains both antibiotic and growth factors.

For a healthy person, the ingestion of pollen will (8) protect against Insufficiencies In vitamins. minerals, and amino acids especially useful In times of pregnancy, lactation, and intensive physical or mental work, (b) permit achievement (it optimal physical and intellectual output, (c) provide reinforcement to the body In its light against external aggression and (d) forestall Internal metabolic disorders which generate disease.

For a person known to be afflicted wish disease, pc lien will be found useful alone or together wish other therapies. In the following syndromes:
1 . Asthma, or states of fatigue, in all degrees
2. Loss of appetite of mental or physiological origin
3. Loss of weight or condition of being underweight
4. Cavities and poor growth of teeth
5. Premature or exaggerated aging
6. Slowness of physical growth
7. Mental retardation

Special maladies that respond to pollen include:

1 . Anorexia and constipation
2. Chronic diarrhoea
3. Certain diabetic conditions
4. Capillary fragility
5. Prostalism and impotence
6. Chronic rheumatism
7. Ocular fatigue
8. Colitis
9. Depression
10. Insomnia
11. Alcoholism
12. Arteriosclerosis
13. Failing memory
14. Hair loss

Thus pollen contains indispensable elements to surpass all .known vitamin and mineral supplements and all renowned foods such as yeast. These vitamins and minerals are living and complete with quantities of enzymes. as opposed to dead and Inert, processed substances.

Pollen is extremely valuable as an adaptogen assisting In both gain and loss of weight. in reduction of hypertension as as well as in metabolism speed up In many years of testing. pollen has been notable for producing neither ill side effects nor bad after effects. Few medications rank with pollen in its lack of toxicity.It is a natural product. admirably tolerated, compatible with all other therapies. easy to ingest, suitable for all ages, both as a defence against and a protection from bacteria, an energy builder and metabolically restorative.

Allergy attacks brought on by pollen are caused by wind carried pollens and not by bee carried pollens. Allergenic properties are neutralized by she nectar and enzymes added by she bee. Raw honey has been recommended by many professional allergists as having an immunizing effect on the majority of pollen stimulated allergies. This is true due to the pollen and related substances found in unfiltered and uncooked honey which when ingested in the dies. form a natural oral immunization against allergies.


Its Composition

Pollen contains water, which must be removed by careful drying in order not to destroy its fragile elements and to preserve the total integrity of its properties
The protein content of pollen varies from 10 to 36 percent, varying according to its vegetable origin. The average is 20%. placing it well above grains. and such animal origin products as meat. eggs. and cheese. The amino acid content of average pollen. expressed as a percentage of crude protein includes:
Arginine 5.3%
Histidine 2.5%
Isoleucine 5.1%
Leucine 7.1%
Lysine 6,4%
Methionine 1.0%
Phenylamine 4.1%
Threonine 4.1%
Tryptophane 1.4%
Valine 5.8%

These are the amino acids moss Indispensable in our dies and which cannot be manufactured or synthesized They come from natural sources. in usable faint. Bees select pollens rich in nitrogenous matter.

Pollen contains from 10 to 15 percent sugars. Including fructose, lentose, glucose, stachyose, raffinose and sucrose. These are essentially the simple natural sugars found in honey. which exist in easily digested chains and bonds. Many are converted to predigested form by the enzymatic action of the bee's salivary glands.

In addition to a small quantity of fats. pollen contains vast samplings of minerals including potassium, magnesium, phosphorous, Calcium, Copper, and Iron. plus up so 59 tract minerals. These minerals are present In a highly digestable and organic form. necessary for the digestion of many foods, functioning of glands, organs and nerves; and the balancing of blood. lymph, aqueous and general metabolism systems.

Pollen contains significant amounts of carotenes (Vitamin A). thiamine (B.), riboflavin (B&), nicotinic acid (Ba). pantothenic acid (Bs). ascorbic acid (C). biotin (H). and rutine (R) a rare vitamin which strengthens capillary resistance to strain and permeability to x rays. and is especially beneficial in cases of heart crises.

Certain enzymes which are essential catalysts for digestion are present in pollen, Pollen self digests and also aids the digestion of other foods. Pollen also contains active antibiotic substances which destroy bacteria on contact.

Ecological Agents

Bees not only shun toxic plants. which Include those sprayed wish pesticides. bus they also search out plants at the highest nutritional value. It is Impossible to remove too much pollen from the ecology system. The move harvest the more production - it is one of the most productive cycles known.
Pollen for human consumption requires careful processing including drying. cleaning, and sorting.

Pollen as a Food

Thirty two grams of pollen. approximately three table. spoons. eaten daily. would suffice to assure against a lack of amino acids. With its vitamin content this quantity should he sufficient so build up an individual and about two thirds of this quantity should be sufficient for the maintenance of good health. Pollen should be selected for Its quality proper processing requires meticulous handling, and "cheap" pollen should be avoided and flavor The taste of pollen can range from bitter to sweet depending upon the variety of flower it comes from.

Pollens are usually designated by their flower origin, so one can establish pr eferences ghat are dependable; 'The color of pollen is not iportant, ranging from golden yellow to black The colour results from she plant it came from and the geographic area all pollen is utritionally packed.

Pollen should be refrigerated and stored in a dry place to protect its vital qualities. Cooking is not advisable because of the enzyme destruction caused by heat. Ideally. pollen should be eaten In Its pure form. at least thirty minutes before meals. Pollen can be mixed with honey (making a wonderful candy substitute if made into cakes and dried in the sun), and with nut milks, it makes a perfect substitute for mother's milk.

Pollen may be eaten in its natural pellet form at it may be pulverized by use of an electric coffee grinder for incorporating into butler, butter and honey. honey. jam. etc. It should not be purchased in powdered form, however. as pulverizing pollen commercially is not infrequently accompanied by adulteration.

o Eat plain like candy. Let dissolve in mouth.
o Pollen Butter, Must refrigerate to save. Two parts pollen to one part warm water. Let sit 15 minutes. Can be added go nut and seed butler, (Tahini par excellence).

* Jams & Honey. Add extra water and make a cream. Mix Into fruit or vegetable dressings.
. Dissolve pollen in your favourite herb lea. fruit or vegetable juice (pineapple and tomato blend well). Add to taste in blended drinks.

* Sprinkle sunburst colours and life onto ice cream. sandwiches. and salads.

* Dissolve 1 tsp. pollen and 1 tsp, honey in a cup of hot water and drink before breakfast

Pollen will ferment in 24 hours, as quickly as yeast. If moistened and not refrigerated. Heat decreases its health value, as it does to nearly all foods



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This article is a good reason to think twice about any supplements or any'natural' products available to you in health food stores. Many naturopaths get sucked in to the story, without truly research the references. This is not to say that all health food products are bad, however it is worth doing some real research and not just believing what you read or are told......


A century ago radioactivity was new, exciting and good for you--at least if you believed the people selling radium pendants for rheumatism, all- natural radon water for vigor, uranium blankets for arthritis and thorium-laced medicine for digestion (you don't even want to know about the radioactive suppositories).

Crazy, huh? Until I ran into the fascinating book Living with Radiation, the First Hundred Years, self-published by Paul Frame and William Kolb, I had no idea that radiation was the basis for a huge quack-medicine industry that lasted for decades and took in millions.

Today we know that exposing yourself to radiation is a bad idea. Even when radiation is used to treat cancer, its deadliness is what does the work, killing cancer cells at a slightly higher rate than normal cells.

But imagine yourself 100 years ago, before many of the first researchers studying radioactivity had died of cancer or other radiation-induced causes. Electricity had been discovered relatively recently, and it turned out to be perfectly safe in moderation, so why not radiation?

In fact, early discoveries made plenty of reasonable people think that radiation could be good for you. Natural hot springs have been used as health spas for thousands of years; even today, vacationers flock to their healing (well, maybe) waters. When scientists went around with radiation detectors, they discovered that the waters from quite a few well-known hot springs were radioactive. (Radon gas produced by the decay of thorium and uranium deep in the earth permeates the water at many natural hot springs.)

Since no one really knew what made them healthful, the springs' radioactivity was as good a guess as any. Entrepreneurs started bottling the water and selling it as "Radon Water." But rivals soon pointed out a problem: Radon's half-life is just 3.82 days. By the time the bottle reached the customer, most of the radiation would be gone.

You might go so far as to say that Radon Water was a rip-off, which is exactly the pitch the Radium Ore Revigator company used to sell its "better," "more scientific" product: a watercooler lined with a serious amount of carnotite, an ore of uranium and radium that undergoes radioactive decay, yielding radon gas. Storing any water in this cooler overnight would give you fresh, potent, invigorating radon water to drink by morning. Unfortunately for those who used them, Revigators actually worked. (Today, of course, we run as fast as we can from radon; ridding basements of it is a big business.)

Many of the radioactive products marketed at the time, such as uranium blankets, contained radioactive materials, but at such low levels that they probably did little harm to consumers. But over time, companies started producing ever more powerful devices, most of them based on radium, the element with the strongest marketing appeal. The supremely scary Radiendocrinator was a 2-inch by 3-inch case that contained paper infused with 250 microcuries of radium, enough to illuminate a fluorescent screen placed near it. It was meant to be placed over--the very thought makes me shudder-- the endocrine glands.

As the industry developed, it gave birth to the inevitable wave of fraudulent products--fraudulent in the sense that they did not emit the high levels of radiation they claimed to. This led to a couple of the more surreal aspects of the whole episode: advertisements that positively guaranteed that a company's products exposed you to the full dose of radiation promised, and instances of the government shutting down companies selling perfectly safe phony products instead of the real (deadly) items they claimed to be offering.

For example, the Bailey Radium Laboratories of East Orange, New Jersey, offered $1,000 to anyone who could prove that its "Certified Radioactive Water," sold under the brand name Radithor, did not contain the large amount of radium and thorium it claimed to. Alas, Radithor was the real thing: No one ever claimed the prize. But Radithor did claim at least one life, that of the well-known industrialist, playboy and three-bottle-a-day Radithor user Eben Byers. Byers's gruesome death in 1932 inspired the Wall Street Journal headline "The Radium Water Worked Fine until His Jaw Came Off."

Byers's death also prompted the newly formed FDA to crack down on radioactive health products, insisting on proof of their safety and effectiveness. Since they were neither, this had the effect of putting manufacturers out of business. Although low-radioactivity devices continued to slip through regulatory cracks until well into the 1960s, the era of dangerously radioactive quack cures essentially went to the grave with Eben Byers.

The radium mania was a crazy little episode in the world of medicine, but it was not at all out of the ordinary. Pain and suffering have always helped foster an uncritical market for remedies and preventatives.
Quacks and profiteers are quick to pick up on the latest discoveries and promote them to the desperate-for-a-cure market, regardless of how remote the connection between the discovery and any likely health benefits might be. Irradiating yourself in the hope of feeling better was no nuttier than, say, drinking a few teaspoons of plain water as medicine, which is called homeopathy and is extremely popular today.

These fads, old and new, tend to make remarkably similar claims, using the same arguments and marketing methods. Take a look, for instance, at the following passage, from a 1928 Radium-ore Revigator brochure, and see if it has a familiar ring:

Is radio-activity dangerous to the health? Most everyone offers this questions [sic] because it is only natural to regard this as a drug or medicine. The answer is that radio-activity is not a medicine or drug, but a natural element of water, and that since practically all spring and well water that Nature herself gives for drinking purposes contain this highly effective beneficial element, it is but common sense to restore it to water that has lost it just as we restore oxygen to a stuffy room by opening a window. . . . The United States Government says that the radio-activity of natural water is never strong enough to be injurious.

In short, (1) what we're selling is "natural," unlike those potent medicines your doctor prescribes; (2) maybe you are not getting enough of this natural substance; and (3) the government hasn't stopped us (yet). Remember, they're talking about radon gas.

You could find a paragraph almost identical to this one in any health food store today. Here's an example taken from the Web site of a more contemporary product designed to help your, um, vigor:

Is Nymphomax safe?

Because Nymphomax is an all natural nutritional supplement containing only the finest botanicals, there are no harmful side effects when taken as directed. Nymphomax is not a pharmaceutical drug and contains none of the synthetic chemicals found in prescription medications. It is a safe alternative to prescription drugs, which can sometimes have serious side effects.

Now, I'm not saying herbal medicines are as harmful as radiation, simply
that promoting them as "all natural" tells you absolutely nothing about whether they are safe, effective, both or neither. What matters is what's in the pill, not how it got there. There may be all kinds of herbal medicines that are safe and effective--just don't expect the industry, or the government, to tell you which ones.

Amazingly, current federal law (the Dietary Supplement Health and Education Act of 1994) specifically orders the FDA to keeps its hands off virtually all herbal medicines, preventing it from regulating the claims, ingredients or safety of these preparations and forbidding it to require the tracking of side effects and deaths caused by them. And although the FDA banned ephedra after several high-profile deaths, it will probably take many more such tragedies before the law is changed to allow the agency to clamp down on other dangerous products.

Radon Water was harmless because it contained nothing, the radiation having vanished before it reached customers. Amusingly, this has an exact analogue in modern homeopathic remedies. Homeopathy "works" by dilution: Preparations of powerful substances are diluted, then diluted again and again and again until there is almost no chance that even a single molecule of the original substance remains in the final "medicine." These nostrums are sold to the public at top dollar, labeled with their original starting-point ingredients just as if they still contained any of them.

So don't for a minute think that we're all smarter and more modern than those idiots eating radium 100 years ago: Homeopathy is a huge industry today, and it is every bit as nutty. Once people suspend their critical thinking skills and go for hope over reality, the sky's the limit in silly and dangerous medicine.


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Royal Jelly

(APILAC- from Latin = Bees Milk)

Is produced by the salivary glands by the young nursing bees. They feed this to the Queen Bee and larvae predestined to become future Queen Bees. Selected bee larvae, fed on Royal Jelly, develop superior characteristics. Larvae fed on Royal Jelly grow twice as large and have a life span thirty times longer than larvae fed on a conventional diet.

The biological metamorphosis in the larvae fed on Royal Jelly is in itself a striking demonstration of theremarkable nutritional powers of Royal Jelly and its potential values when applied in medicine and healing.

This fact inspired doctors and scientists in the belief that Royal Jelly could be of much benefit to suffering humanity. Experiments of many kinds have been carried out, both on humans and animals. At present there are many records and findings of how valuable Royal Jelly can be to alleviate certain human sufferings.

If you take Royal Jelly, either intermittently or continuously, you will fortify your body and your mind against breakdown in health. Royal Jelly builds strong, vigorous and healthy bodies.

Royal Jelly offers in trace amounts virtually every nutritional element needed for a healthy diet. 16 vitamins, 18 enzymes, 18 amino acids and 28 assorted elements such as glyco-nutrients. Royal Jelly contains all of the essential amino acids, vitamins A,D,E,K and C and the complete B complex. Estrogen and androgen, the biological catalysts of nature, and rutin, which strengthens the walls of the body's cappillaries are also included.

Statements from a Research Foundation set-up to collect authentic clinical reports on Royal Jelly include:

Royal Jelly is recommended for:

the elderly, children, neuro-pschoses, promoting metabolism, senility, weight stabalisation.

I find Royal Jelly rejuvenating. Be sure to source refridgerated Royal Jelly or Royal Jelly in honey from your local apiary, or contact us for a fresh supply.


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The Shadow of Soy or How I stopped loving and learned to worry about the bean

by Sean McNary Carson. Extracted from Food For Thought by Phillip Day

The excellent recipe companion to

Health Wars and Cancer: Why We're Still Dying to Know the Truth

Available from

You've joined an army of thousands committed to being all you can be.You rise at dawn to pound the pavement, or climb the Stairmaster to heavenly buttocks while listening to Deepak Chopra on your Walkman. Or, maybe you contort yourself into yoga asanas in rooms hotter than a Korean chutney.You drink only purified water as you toss a handful of the latest longevity pills into your mouth. You're hungry, hungry for health, and no doubt about it, you're no stranger to soy.

Faster than you can say "isoflavone," the humble soybean has insinuated itself into a dominant position in the standard diet. And that shouldn't be a surprise. Cheap, versatile, and karma-free, soy in the 1990's went from obscurity as vegan-and-hippie staple to Time magazine. With mad cows lurking between whole wheat buns, and a growing distrust of conventionally-produced dairy products, soy seemed like the ideal choice, the perfect protein.

But like all seemingly perfect things, a shadow lurked. By the final years of the last decade, a number of soy researchers began to cry foul.Soy Good? Soy Bad?

As the soy industry lobbied the Food and Drug Administration for a cardiovascular health claim for soy protein, two senior FDA scientists, Daniel Sheehan and Daniel Doerge - both specialists in estrogen research - wrote a letter vigorously opposing such a claim. In fact, they suggested a warning might be more appropriate. Their concern? Two isoflavones found in soy, genistein and daidzen, the same two promoted by the industry for everything from menopause relief to cancer protection, were said to "demonstrate toxicity in estrogen sensitive tissues and in the thyroid." Moreover,"adverse effects in humans occur in several tissues and, apparently, by several distinct mechanisms." Sheehan also quoted a landmark study (Cassidy, et al.1994), showing that as little as 45 mg of isoflavones could alter the length of a pre-menopausal woman's menstrual cycle. The scientists were particularly concerned about the effects of these two plant estrogens on foetuses and young infants, because "development is recognised as the most sensitive life stage for estrogen toxicity."

It wasn't the first time scientists found problems with soy, but coupled with a Hawaiian study by Dr. Lon White on men, the controversy ended up on national television. While industry scientists criticized both the White study and the two FDA researchers (who are now disallowed from commenting publicly on the issue), other researchers weighed in on the anti-soy side. The tofu'd fight had begun.


One of the favourite mantras of soy advocates is that the ubiquitous bean has been used "safely by Asians for thousands of years." With many soy "experts" (often with ties to the soy industry) recommending more than 250 grams of soy foods - and in some cases, more than 100 mg of isoflavones each day - it's easy to get the impression that soy plays a major role in the Asian diet. If you saw it on TV or read it in a magazine, it must be true, right? Well, not exactly.

Sally Fallon, president of the Weston A. Price Foundation ( and author of Nourishing Traditions, responds that the soy industry and media have spun a self-serving version of the traditional use of soy in Asia. "The tradition with soy is that it was fermented for a long time, from six months to three years and then eaten as a condiment, not as a replacement for animal foods," she says.

Fallon states that the so-called Asian diet - far from centring around soy - is based on meat. Approximately 65% of Japanese calorie intake comes from fish in Japan, while in China the same percentage comes from pork. "They're not using a lot of soy in Asia - an average of 2 teaspoons a day in China and up to a qarter cup in some parts of Japan, but not a huge amount."

Contrast that with modern America, home of "if a little is good for you,more must be better." Walk into any grocery store, especially the health-oriented variety, and you'll find the ever-present bean. My recent, limited survey of Marin, California food stores found soy in dozens and dozens of items: granola, vegetarian chilli, a vast sundry of imitation animal foods, pasta, most protein powders and "power" bars, and even something called "nature's burger," which, given the kind of elaborate (and often toxic) processing that goes into making soy isolate and TVP, would make Mother Nature wince. There's even a bread - directly marketed to women - containing
more than 80 mg of soy isoflavones per serving, which is more than the daily dose in purified isoflavone supplements. All of this, in addition to the traditional soy fare of tempeh, tofu, miso, and soy sauce. It's no wonder that Californians are edamame dreaming.

So, while Asians were using limited to moderate amounts of painstakingly prepared soy foods - the alleged benefits of which are still controversial - Americans, especially vegetarians, are consuming more soy products and isoflavones than any culture in human history, and as one researcher put it,"entering a great unknown."

Oddly, nowhere in industry promotion does anyone differentiate between traditional, painstakingly prepared "Asian" soy foods and the modern, processed items that Fallon calls "imitation food." And therein lies the rub. Modern soy protein foods in no way resemble the traditional Asian soy foods, and may contain carcinogens like nitrates, lysinoalanine, as well as a number of anti-nutrients which are only significantly degraded by fermentation or other traditional processing.

"People need to realise that when they're eating these soy foods - and I'm not talking about miso or tofu - but soy "burgers," soy "cheese,"soy "ice cream," and all of this stuff, that they are not the real thing.They may look like the real thing and they may taste like the real thing, but they do not have the life-supporting qualities of real foods," Fallon says.


"The reason there's so much soy in America is because they started to plant soy to extract the oil from it and soy oil became a very large industry," says lipid specialist and nutritionist Mary Enig, PhD. "Once they had as much oil as they did in the food supply they had a lot of soy protein residue left over, and since they can't feed it to animals, except in small amounts, they had to find another market."

According to Enig, female pigs can only ingest it in amounts approximating 1% during their gestational phase and a few percent greater during their lactation diet, or else face reproduction damage and developmental problems in the piglets. "It can be used for chickens, but it really has limitations. So, if you can't feed it to animals, than you find gullible human beings, and you develop a health claim, and you feed it to them."

In a co-written article, Enig and Fallon state that soybean producers pay a mandatory assessment of ½ to 1 percent of the net market price of soybeans to
help fund programs to "strengthen the position of soybeans in the marketplace and maintain and expand foreign markets for uses for soybeans and soy products."

They also cite advertising figures - multi-million dollar figures - that soy-oriented companies like Archer Daniels Midland or ADM spend for spots on national television. Money is also used to fund PR campaigns, favourable articles, and lobbying interests. A relaxation of USDA rules has lead to an increase in soy use in school lunches. Far from being the "humble" or "simple" soybean, soy is now big business - very big business. This is not your father's soybean.

There's been such a rush to market isoflavones that the before-mentioned multinational corporation, ADM, in 1998, petitioned the FDA for GRAS (generally recognized as safe) status for soy isoflavones. For those who don't know GRAS, the designation is used for foods, and in some cases,food additives, that have been used safely for many years by humans. For those who didn't know - like a number of protesting scientists - that soy isoflavones had been widely used by generations of Americans before the late 1950's, it was a revelation indeed. Ahem.

Dr. Sheehan, in his 1998 letter to the FDA referenced earlier, states "that soy protein foods are GRAS is in conflict with the recent return by CFSAN to Archer Daniels Midland of a petition for GRAS status for soy protein because of deficiencies in reporting the adverse effects in the petition. Thus GRAS status has not been granted." And what about those safety issues?


One of the biggest concerns about high intake of soy isoflavones is their clearly defined toxic effect on the thyroid gland. You don't have to work too hard to convince Dr. Larrian Gillespie of that. Dr. Gillespie, author of The Menopause Diet, in the name of scientific empiricism, decided to run her own soy experiment - on herself. She notes that she fits the demographic soy isoflavones are most marketed to: borderline hypothyroid, menopausal females.

"I did it in two different ways. I tried the (isoflavone) supplements (at 40mg), where I went into flagrant hypothryoidism within 72 hours,and I did the 'eat lots of tofu category,' and it did the same thing, but it took me five days with that. I knew what I was doing but it still took me another 7-10 days to come out of it."

In the current issue of the Whole Earth Review, herbalist Susan Weed tells the story of Michael Moore - no, not that Michael Moore, but the founder of the Southwest School of Herbal Medicine. In an e-mail to Weed, Moore declares that "soy did me in." Weed describes how Moore, in his own experiment, ate a large amount of manufactured soy products - protein powders, "power" bars, and soy drinks, over a period of three weeks. Weed writes that Moore ended up in a cardiac care unit because the action on his thyroid had been so pronounced.

Harvard-trained medical doctor Richard Shames, MD, a thyroid specialist who has had a long time practice in Marin, says that "genistein is the most difficult for the metabolic processes of people with low thyroid, so when you have that present in high enough concentrations, the result is an antagonism to the function of thyroid hormone."

Far from being an isolated problem, Shames says that recent data tags twenty million Americans being treated for thyroid problems, another thirteen million who ought to be treated if they would get a TSH (thyroid stimulating hormone) test, and another thirteen million who would show up normal on a TSH test but would test positive on another, more specific test. All in all, Shames believes that low thyroid conditions - many due to exposure to oestrogen-mimicking chemicals like PCBs and DDT in environment - are the mother of most modern health epidemics.

That's a lot of thyroid problems. Some estimate the number to be as high as one in ten. Shames says that 8 of 10 thyroid sufferers are women - often older women - like Dr. Gillespie. The same demographic the soy industry has set its targets on.

"If you're a normal person, and one in ten are not normal, the effect [of 50 mg of soy isoflavones] may be fairly insignificant, but even a normal person can have problems at levels greater than that," says Shames.

Dr. Gillespie says the daily amount to cause thyroid problems may be as low as 30 mg, or less than a serving of soymilk.

A number of soy proponents say the thyroid concerns are exaggerated and that if dietary iodine is sufficient, problems won't likely happen. Not so, says Shames: "Iodine is a double-edged sword for people with thyroid problems, and for those people, more is going to increase their chance for an autoimmune reaction... throwing iodine at it is not going to be the protective solution." Shames recommends limiting soy foods to a few times a week, preferably fermented or well cooked.


Environmental toxicologist Mike Fitzpatrick, PhD says he doesn't have it out for soy. His original concern was for babies: "They were getting more soy isoflavones, at least on a bodyweight basis, than anybody else," he notes. "It wasn't so much that I knew what that would do, but that I didn't know what that would do." Fitzpatrick, who is also webmaster of ... Soy Online Services (, a website devoted to informing people about the potential problems with soy, stresses the potential dangers for the developing human body: "Any person with any kind of understanding of environmental endocrine disruptors, compounds [like isoflavones] that are not in the body normally and can modify hormones and the way they work in the body, any expert will say that infants need to avoid these things like the plague."

Fitzpatrick was quoted - and misquoted - worldwide a few years ago when he suggested that the isoflavones in soy formula were the equivalent of birth control pills: "When I first did my review, I did compare the estrogenic equivalents of the contraceptive pill with how much soy infants and adults would be consuming," he says. "It's at least the equivalent of one or two estrogen pills a day, on an estrogenic basis. I've been criticised that it's not the same form of estrogen, but in terms of estrogenicity, it's a crude but valid and alarming statistic."

The typical response by industry experts has been to downplay the uniqueness of soy isoflavones, stating - accurately - that isoflavones of various kinds are prevalent in most fruits, vegetables, and legumes.


"No, you're not going to do that because you get exposure from all kinds of things, but the exposure you get from soy is way, way higher," Fitzpatrick says. "Soy formula is going to give babies a real whack, far in excess of what you might find in apples. Soy is a very rich source of isoflavones - that's how the industry markets its product. You don't see an apple extract to help women deal with menopause."

You've got to wonder how the industry can market soy isoflavones as a form of estrogen replacement therapy for menopausal women (and a host of other health claims) and still claim that soy formula is safe for infants. And while the mechanism for biological activity is clearly defined, the industry keeps repeating the same tune: "no credible evidence exists."

But credible for whom? Says Fitzpatrick: "We're not talking about little studies here but long-term effects on infants and adults, and that's what concerns me. It's very trite. They (the industry) give half-baked answers. What you really need is long-term studies." Likewise, "no credible evidence" is not good enough for Dr. Naomi Baumslag, professor of paediatrics at Georgetown University Medical School. She joined a host of others in criticising a recent article in the Journal of the American Medical Association (JAMA), purported to be the definitive study on soy formula safety.

"It was not an acceptable epidemiological study - you can take it to any decent epidemiologist and hear what they think about it, and they use it to say that soy is safe," says Baumslag. "It's totally unsubstantiated."


Besides the dangers of prematurity and other reproductive problems posed by isoflavones, Baumslag mentions the high levels of the mineral manganese (no, not magnesium) often found in soy formula. The problem of manganese is so serious that even one soy manufacturer put warning labels on its soymilk.The company's president, in a press release, states that "there is mounting evidence of a correlation between manganese in soy milk (including sy-based infant formula) and neurotoxicity in small infants." With manganese toxicity known for producing behavioural disorders, the press release even goes further stating, "If research continues, showing that the current epidemic levels of ADHD in children, as well as impulsivity and violence among adolescents, are connected with the increase in soy-based infant formula use, our industry could suffer a serious setback by not dealing with the issue upfront."

With all the potential problems with soy formula, Baumslag notes that formula is also missing key immunological factors only found in mother's milk, the lack of which could give a child a life sentence of chronic health problems. She links soy-pushing to corporate profits and the PR campaigns that they fund.

"There's been so much PR in regards to soy formula and I think you also have to ask yourself why it's so much cheaper for them to make, which means there's more profit. How come only 1% in the UK are on formula, where it's closer to 30% in the United States? I don't know why it's so important for them to push soy, they should push breast-feeding." Perhaps it's because breast milk for babies isn't as lucrative as milking the soybean for profits.


As a former vegan - and big soy-eater - I'm disturbed by the vast array of modern, processed soy products that have come on the market in the last few years, without any recognition of potential pitfalls. Safe bet: If it hasn't been eaten safely for thousands of years, you probably shouldn't put it at the centre of your diet. We've been sold a bill of goods that says "soy is good for you", but it doesn't tell you what kind of soy or how much, or even definitively if soy really is what makes Asians so supposedly healthy.

It's well known that the Japanese also eat a very large amount of omega 3 fatty acids from fish each day - substances which have been clearly shown to have anti-cancer and anti-heart disease effects. So, is it the soy or is it the fish? As the industry spends millions and millions of dollars to find something that isoflavones are good for - some health claim to justify their unprecedented presence in the American diet - I have to ask: why are they trying so hard? Why is there such a push to push soy?

Soy isoflavones are clearly biologically active - they affect change in your body. It's no longer acceptable for the industry to see no bad, hear no bad, and speak no bad. Legitimate concerns need to be studied - and not studies funded by the industry, conducted by soy scientists.

In the meantime, I've located a wonderful, old miso company on the north coast. They age their miso for three years in wood barrels and sell it in glass jars. It's rich, earthy, and real. I enjoy a teaspoon in a glass of hot water a few times a week after dinner. It tastes lively and feels good. I no longer get the "urge" to eat soy "dogs" or soy "burgers," though I now suspect that urge didn't come from my own instinct, but from the lofty dictates of the soy experts.

But why wait years, while ignorant armies clash over this and that isoflavone and studies that say one thing or another? Perhaps the safest way to use soy, if you choose to use soy, is the way it's been used by Asians for thousands of years: fermented, in moderation, as a condiment. In short, colour me cautious.



slender and energetic. We were intended to have smooth, supple skin and a quick, alert mind. Instead we are overweight - tired and sluggish. WHY?

The New Biology
Dr. Robert O. Young's New Biology, most simply stated, is that the over-acidification of the body is the single underlying cause of all disease. In contrast, the old biology, based on the work of Louis Pasteur in the late 1800s, stems from the idea that disease comes from germs which invade the body from the outside. Dr. Young has found that when the body is in healthy alkaline balance, germs are unable to get a foothold.
Think of your body as a fish tank. Think of the importance of maintaining the integrity of the internal fluids of the body that we "swim" in daily. Imagine the fish in this tank are your cells and organ systems bathed in fluids, which transport food and remove wastes.
Now imagine we back up a car and put the tailpipe up against the air intake filter that supplies the oxygen for the water in the tank. The water becomes filled with carbon monoxide, lowering the alkaline pH, creating an acidic pH environment, and threatening the health of the "fish," your cells and organs.
What if we throw in too much food or the wrong kind of food (acid-producing food like dairy, sugar, and animal protein) and the fish are unable to consume or digest it all, and it starts to decompose and putrefy? Toxic acid waste and chemicals build up as the food breaks down, creating more acidic byproducts, altering the optimum alkaline pH.
Basically, this is a small example of what we may be doing to our internal fluids every day. We are fouling them with pollution, smoking, drugs, excessive intake of food, over-consumption of acid-forming foods, and any number of transgressions which compromise the delicate balance of our internal alkaline fluids.
Some of us have fish tanks (bodies) that are barely able to support life, yet we somehow manage to struggle from day to day, building more severe imbalances until there is the inevitable crash and debilitating chronic, disturbing and disorganizing symptoms to deal with.
The pH level (the acid-alkaline measurement) of our internal fluids affects every cell in our bodies. Extended acid imbalances of any kind are not well tolerated by the body. Indeed, the entire metabolic process depends on a balanced internal alkaline environment. A chronically over-acidic pH corrodes body tissue, slowly eating into the 60,000 miles of veins and arteries like acid eating into marble. If left unchecked, it will interrupt all cellular activities and functions, from the beating of your heart to the neural firing of your brain. In summary, over-acidification interferes with life itself leading to all sickness and disease!

How do you know if you're overly acidic?
Fat is an Acid Problem!
Perhaps one of Dr. Young's most well known discoveries is his theory of the cause of being overweight. He has shown that fat is actually an over-acidification problem. What does that mean? The body creates fat cells to carry acids away from your vital organs, so these acids literally don't choke your organs to death. Fat is saving your life! Fat is actually a response from the body to an alarming over-acidic condition.
The solution? Alkalize and Energize™ beginning with SuperGreens and Prime pH.

What about Underweight?
At the other end of the health spectrum, the yeast and fungus produced within an overly acidic body can feed on your nutrients and reduce the chemical and mechanical absorption of everything you eat by as much as 50%. This causes many people to become excessively thin, which is no healthier than becoming overweight. Without protein, your body cannot rebuild new tissues or produce enzymes, hormones, or hundreds of other chemical components necessary for cell energy and organ activity. Fatigue, illness, and body weight changes are the results. An underweight person may loose a little more weight as their body chemistry stabilizes. As their body normalizes, they will begin to gain towards their ideal weight. Healthy bodies are not overweight or underweight. A healthy body naturally maintains its own ideal weight. You can begin to restore health, balance, and harmony to your body with InnerLight Brand products (Dr. Young's Balance Pack). As alkalizing and oxygenation begins to take place, the body naturally begins to seek its own ideal weight.

The toxins produced within an overly acidic, oxygen deprived body may contribute significantly to what are often called the symptoms of allergy. In addition, the absorption of undigested proteins is a major cause of allergy conditions. The digestive system is weakened, which prevents the total breakdown of amino acids - often causing food allergies. This alone may produce a wide spectrum of severe allergic reactions. SuperGreens with Prime pH and InnerLight products introduce oxygenating and alkalizing elements into your body - helping to balance the conditions that may lead to hypersensitivities.

Fatigue is probably the major symptom or complaint of an overly acidic body. The toxins produced in an acidic body environment reduce the absorption of protein and minerals, which in turn weakens the body's ability to produce enzymes and hormones. This also interferes with the reconstruction of cells and other necessary components of energy production. The result is fatigue, poor endurance, an inability to add muscle tone, and general weakness.
SuperGreens with Prime pH is formulated to bring you vital nutrient elements and easily digested protein. This alkalizing, energizing, and nourishing formula begins oxygenating your body.

Alkaline Water
The most important thing you must learn is to hydrate the body with alkalizing water. Like the earth on which we live, our bodies are 70% water. Food cravings are often the body's cry for water. A thirst for water will begin as one begins to hydrate with water.
A diet high in acid foods such as meat, dairy, grains, high sugar fruits and bread, causes acid wastes to build up in the body. When acid wastes enter our blood stream, the blood system will attempt to dispose of these wastes in liquid form through the lungs or the kidneys. If there are too many wastes to handle, they are deposited in various organ systems like the heart, pancreas, liver, colon, and other locations.
The breakdown of this disposal process of acid waste could also be called "the aging process." To slow down and reverse this process, one must begin by removing this over-acidification of the blood and tissues by including liberal amounts of alkaline water in the diet. Alkaline water has a pH between 9 and 11, and will neutralize harmful stored acid wastes and gently remove them from the tissues. SuperGreens™ Powder and LiquidLightning Prime pH SuperGreens Powder has four times the power of ordinary green powders. SuperGreens contains 49 organically-grown grasses, sprouted grains and green vegetables and leaves which infuse the body with more than 125 easily absorbed vitamins, minerals and amino acids. SuperGreens are also super concentrated in a 20 to 1 ratio to immediately go to work eliminating acid wastes from the body LiqiudLightning Prime pH is an oxygen catalyst in the bloodstream. This formulation has been shown to have an alkalizing, neutralizing, oxygenating and pH balancing effect on the body.
It is ideal to have one-gallon/4 liters, or more, of water each day. In one liter (quart) just add one level teaspoon of SuperGreens powder and 10-15 drops of LL Prime pH and you have a nutrient-dense, alkalizing and energizing drink! It is easiest to keep your SuperGreens drink in a water bottle so you can shake it up to keep the greens well mixed. Make up a bottle at a time and use it at room temperature (the body must work to warm up an iced drink or cool down a hot drink). If you choose to have a warm drink, then heat it so you can still comfortably keep your finger in it.

For further information on the Alkalarian Approach to Optimal Health, please contact:
Paul Benhaim
Raw With Life


There is No Disease

Disease names like diabetes and osteoporosis are misleading and misinform patients about disease prevention.

There is a curious tendency in conventional medicine to name a set of symptoms a disease. I was recently at a compounding pharmacy having my bone mineral density measured to update my health stats. I spotted a poster touting a new drug for osteoporosis. It was written by a drug company and it said exactly this: 'Osteoporosis is a disease that causes weak and fragile bones.' Then, the poster went on to say that you need a particular drug to counteract this 'disease.'

Yet the language is all backwards. Osteoporosis isn't a disease that causes weak bones, osteoporosis is the name given to a diagnosis of weak bones. In other words, the weak bones are the result of excess acidity, and then the diagnosis of osteoporosis followed.
The drug poster makes it sound like osteoporosis strikes first, and then you get weak bones. The cause and effect is all backwards. And that's how drug companies want people to think about diseases and symptoms: first you 'get' the disease, and then you are 'diagnosed'
just in time to take a new drug for the rest of your life. But it's all hogwash. There is no such disease as osteoporosis. It's just a made-up name given to a pattern of symptoms that indicate you are over-acid which causes your bones to get fragile.

As another example, when a person follows an unhealthy lifestyle that results in a symptom such as high blood pressure, that symptom is actually being assumed to be a disease all by itself and it will be given a disease name. What disease? The disease is, of course, 'high blood
pressure.' Doctors throw this phrase around as if it were an actual disease and not merely descriptive of patient physiology.

This may all seem silly, right? But there's actually a very important point to all this. When we look at symptoms and give them disease names, we automatically distort the selection of available treatments for such a disease. If the disease is, by itself, high cholesterol, then the cure
for the disease must be nothing other than lowering the high cholesterol. And that's how we end up with all these pharmaceuticals treating high cholesterol in order to 'prevent' this
disease and lower the levels of LDL cholesterol in the human patient. By lowering only the cholesterol, the doctor can rest assured that he is, in fact, treating this 'disease,' since the definition of this 'disease' is high cholesterol and nothing else.

But there is a fatal flaw in this approach to disease treatment: the symptom is not the cause of the disease. There is another cause, and this deeper cause is routinely ignored by conventional medicine, doctors, drug companies, and even patients. Let's take a closer look at high blood pressure. What actually causes high blood pressure? Many doctors would say high blood pressure is caused by a specific, measurable interaction between circulating chemicals in the human body. Thus, the ill-behaved chemical compounds are the cause of the high blood pressure, and therefore the solution is to regulate these chemicals. That's exactly what pharmaceuticals do -- they attempt to manipulate the chemicals in the body to adjust the symptoms of high blood pressure. Thus, they only treat the symptoms, not the root cause.

Or take a look at high cholesterol. The conventional medicine approach says that high cholesterol is caused by a chemical imbalance in the liver, which is the organ that produces cholesterol. Thus the treatment for high cholesterol is a prescription drug that inhibits the liver's production of cholesterol (statin drugs). Upon taking these drugs, the high cholesterol (the 'disease') is regulated, but what was causing the liver to overproduce cholesterol in the
first place? That causative factor remains ignored.
The root cause of high cholesterol, as it turns out, is primarily an over acidic diet. A person who eats foods that are acidic will inevitably cause the body to go into preservation mode and
produce more cholesterol to neutralize the excess acid thus showing the symptoms of this so-called disease of high cholesterol. Its simple cause and effect. Eat the wrong foods, and you'll
produce too much acid which will cause the body to release cholesterol from the liver to bind up that acid which can be detected and diagnosed by conventional medical procedures. 

You see it is not the cholesterol that is bad it is the acid producing food we eat that is bad.  Reduce the acid producing foods like beef, chicken, pork, dairy, coffee, tea, soda pops, etc and you will reduce the protective cholesterol that is saving your life from excess acid foods.

Yet the root cause of all this is actually poor food choice, not some bizarre behavior by the liver. If the disease were to be accurately named, then, it would be called Acidic Food Choice disease, or simply AFCD. AFCD would be a far more accurate name that would make sense to people. If it's an acidic foods choice disease, then it seems that the obvious solution to the disease would be to choose foods that aren't so acidic. Of course that may be a bit of simplification since you have to distinguish between healthy alkaline foods and unhealthy acidic foods. But at least the name AFCD gives patients a better idea of what's actually going on rather than naming the disease after a symptom, such as high cholesterol. You see, the symptom is not the
disease, but conventional medicine insists on calling the symptom the disease because that way it can treat the symptom and claim success without actually addressing the underlying cause, which remains a mystery to modern medicine.

But let's move on to some other diseases so you get a clearer picture of how this actually works. Another disease that's caused by poor acidic food choice is diabetes. Type 2 diabetes is the
natural physiological and metabolic result of a person consuming refined carbohydrates and added sugars in large quantities, undigested proteins from beef, chicken, and pork without
engaging in regular physical exercise that would compensate for such dietary practices.
The name 'diabetes' is meaningless to the average person. The disease should be called Excessive Acid Disease, or EAD. If it were called Excessive Acid Disease, the solution to it would be rather apparent; simply eat less sugar, eliminate all animal proteins, eggs, dairy, drink fewer soft drinks and so on. But of course that would be far too simple for the medical community, so the disease must be given a complex name such as diabetes that puts its solution out of reach of the average patient.

Another disease that is named after its symptom is cancer. In fact, to this day, most doctors and many patients still believe that cancer is a physical thing: a tumor. In reality, a tumor is the solution of cancer, not its cause. A tumor is simply a physical manifestation of bound up acidic cells so they do not spoil other healthy cells. The tumor is the solution to cells damaged by acids not the problem.  The truth is cancer is not a cell but an acidic liquid.  When a person 'has cancer,' what they really have is a latent tissue acidosis. They are absorbing their own acidic urine. It that would be a far better name for the disease: Latent Tissue Acidosis or LTA.

If cancer were actually called Latent Tissue Acidosis, it would seem ridiculous to try to cure cancer by cutting out tumors through surgery and by destroying the immune system with chemotherapy. And yet these are precisely the most popular treatments for cancer offered
by conventional medicine. These treatments do absolutely nothing to support the patient's immune system and prevent the build up of acids in the tissues. That's exactly why most people who undergo chemotherapy or the removal of tumors through surgical procedures end up with yet more cancer a few months or a few years later. It's also another reason why survival rates of cancer have barely budged over the last twenty years. (In other words,
conventional medicine's treatments for cancer simply don't work.)

The main reason is current medical science wrongly perceives cancer as a cell when in reality cancer is an acidic liquid, like lactic acid. This whole situation stems from the fact that the disease is misnamed. It isn't cancer, it isn't a tumor and it certainly isn't a disease caused by having too strong of an immune system that needs to be destroyed through chemotherapy. It is simply latent tissue acidosis. And if it were called latent tissue acidosis disease or urine in the tissues, the effective treatment for cancer would be apparent.

There are many other diseases that are given misleading names by western medicine. But if you look around the world and take a look at how diseases are named elsewhere, you will find many countries have disease names that actually make sense.

For example, in Chinese medicine, Alzheimer's disease is given a name that means, when translated, 'feeble mind disease.' In Chinese medicine, the name of the disease more accurately
describes the actual cause of the disease which is caused by acids or urine on the brain, whereas in western medicine, the name of the disease seems to be intended to obscure the root
cause of the disease, thereby making all diseases sound far more complex and mysterious than they really are.

This is one way in which doctors and practitioners of western medicine keep medical treatments out of the reach of the average citizen. Because, by God, they sure don't want people thinking for themselves about the causes of disease!

By creating a whole new vocabulary for medical conditions, they can speak their own secret language and make sure that people who aren't schooled in medicine don't understand what they're saying. That's a shame, because the treatments and cures for virtually all chronic diseases are actually quite simple and can be described in plain language, such as making different alkaline food choices, getting more natural sunlight, drinking more alkaline water,
engaging in regular physical exercise, avoiding specific acidic foods, supplementing your diet with green foods and green drinks and alkalizing nutritional supplements and so on.

See, western medicine prefers to describe diseases in terms of chemistry. When you're depressed, you aren't suffering from a lack of natural sunlight; you are suffering from a 'brain chemistry imbalance' that can only be regulated, they claim, by ingesting toxic chemicals to alter your brain chemistry. When your bones are brittle, it's not acidic brittle bones disease; it's called osteoporosis, something that sounds very technical and complicated. And to treat
it, western doctors and physicians will give you prescriptions for expensive drugs that somehow claim to make your bones less brittle. But in fact, the real treatment for this can be described in plain language once again: regular physical exercise, vitamin D supplementation, mineral supplements that include calcium and strontium, natural sunlight, and avoidance of acidic foods such as soft drinks, white flour and added sugars.

In fact, virtually every disease that’s prominent in modern society -- diabetes, cancer, heart disease, osteoporosis, clinical depression, irritable bowel syndrome and so on -- can be easily described in plain language without using complex terms at all. These diseases are simply misnamed. And I believe that they are intentionally misnamed to put the jargon out of reach of everyday citizens. As a result, there's a great deal of arrogance in the language of western medicine, and this arrogance furthers the language of separation. Separation never results in healing. In order to effect healing, we must bring together the language of healers and
patients using plain language that real people understand and that real people can act upon.

We need to start describing diseases in terms of their root causes, not in terms of their arcane, biochemical actions. When someone suffers from seasonal affective disorder or clinical depression, for example, let's call it what it is: Sunlight Deficiency Disorder. To treat it, the person simply needs to get more sunlight. This isn't rocket science, it's not complex, and it doesn't require a prescription. If someone is suffering from osteoporosis, let's get realistic about
the words we use to describe the condition: it's really Acidic Bones Disease. And it should be treated with things that will enhance bone density, such as nutrition, physical exercise and avoidance of acidic foods and drinks that strip away bone mass from the human body to neutralize the excess acids in the blood and tissues.

All of this information, of course, is rather shocking to old-school doctors and practitioners of western medicine, and the bigger their egos are, the more they hate the idea of naming diseases in plain language that patients can actually comprehend. That's because if the simple truths about diseases and their causes were known, health would be more readily available to everyday people, and that would lessen the importance of physicians and medical

There's a great deal of ego invested in the medical community, and they sure don't want to make sound health attainable to the average person without their expert advice. Doctors all want to serve as the translators of 'truth' and will balk at any attempts to educate the public to either practice medicine on their own. But in reality, health (and a connection with spirit) is attainable by every single person. Health is easy, it is straightforward, it is direct and, for the most part, it is available free of charge.

A personal connection with our Creator is the same if we ask humbly in prayer for a relationship with Him, and guidance. Don't believe the names of diseases given to you by your doctor. Those names are designed to obscure, not to inform. They are designed to separate you from self-healing, not to put you in touch with your own inner healer. And thus, they are nothing more than bad medicine masquerading as modern medical

In Love and Light

Dr Robert & Shelley Young

For further information on the Alkalarian Approach to Optimal Health, please contact:
Paul Benhaim
Raw With Life


SuperGreens ™
49 Organic Grasses, Grains, Green Vegetables and High Frequency Minerals.

Easily assimilated organic ingredients alkalize, energize and nourish your cells as they balance your body’s pH level. Highly processed and hard to digest foods create a higher level of acid than your body needs. SuperGreen’s natural plant ingredients help neutralize this acid and pull the blood and tissue balance back to its ideal, more alkaline state.

Kamut Grass, Barley Grass, Lemon Grass, Shavegrass, Wheat Grass, Alfalfa Leaf, Dandelion Leaf, Bilberry Leaf, Black Walnut Leaf, Blackberry Leaf, Plaintain Leaf, Red Rasberry Leaf, Blueberry Leaf, Boldo Leaf, Goldenseal Leaf, Papaya Leaf, Strawberry Leaf, Lecithin, White Willow Leaf, Slippery Elm Bark, Marshmallow Root, Pau d’Arco, Cornsilk, Rosemary, Betatene, Rose Hip, Echinacea Purp Tops, Dog Grass, Meadowsweet, Aloe Whole Leaf, Oat Grass, Soy Sprouts, Kale, Spinach, Okra, Cabbage, Celery, Parsley Leaf, Broccoli, Watercress, Alfalfa Juice, Tumuric, Tomato, Peppermint Leaf, Spearmint Leaf, Wintergreen Leaf, Sage, Thyme, Rosemary Leaf, High Frequency Mineral Complex.

Information Paper

Because InnerLight products are natural food supplements, the statements about the products have not been evaluated by the Food and Drug Administration.  This independent distributor and InnerLight Inc, does not engage directly or indirectly in diagnosing, dispensing medical advice, or prescribing the use of any of our products as a treatment for disease or sickness.  One should always consult a primary care physician/health practitioner of choice when considering supplementation for health purposes, especially when undergoing treatment for an existing condition.  Pregnant individuals should also consult a physician before beginning supplementation.



How To Use SuperGreens and Feel Great

The purpose of this document is to explain how best to use the SuperGreens & Prime pH.  Included are a few simple suggestions that will help you to maximize your results.

Use 1 level teaspoon per quart of water and add  10-15 drops of Prime pH.  When you have a choice, use distilled water or reverse osmosis water, but SuperGreens can be mixed with plain tap water or bottled spring water.  If you like, you can use the clear 1-quart container that Darius sells item #3010 for $3.  You can carry your greens around, shake, and enjoy whenever you want.  This is also a great conversation starter… who knows, you may get your next customer from someone who sees you drinking your greens, and asks you, “What’s that?”

The key to make this work is to drink your SuperGreens all day long.  Our bodies are 70% water and most of us are dehydrated and we do not even know it.

Basically women should drink 3 quarts of SuperGreens and men 4 quarts.  If you are overweight consider drinking an additional quart.  A good guideline is to take your weight i.e. 150lbs multiply by .66 and convert to ounces (99oz.s).  This is the minimum recommend amount of water you should drink per day. 

After you have had 3-4 quarts of SuperGreens, you may want to keep drinking SuperGreens or just water with a few drops of fresh lime or lemon juice along with the Prime pH drops.  This will help to alkalize the body.

Here is what most people experience even if you do NOT change your eating habits.



1.   You may experience some detoxing symptoms like diarrhea, flu like symptoms, or a feeling of tiredness.  This is a good sign that your body is expelling stored toxins from your bodyWhere would you rather keep the bad stuff, in or outside your body?

  1. You may notice you are less hungry and thus will not eat as often as you use to.  You probably don't need to eat as much as you use to either.  Some of the “hunger pangs” that we feel are actually our bodies asking for more water.  Try a simple test, next time you feel “hunger pangs” drink a quart of SuperGreens.  I’ll bet that most of the time your hunger disappears.
  2. You may notice your cravings for certain foods will get smallerFoods like bread, soda pop, sweets, meats and other highly acidic foods will usually not be craved as much.
  3. You may actually crave more green things like salads and vegetables.
  4. Once your body has had time to alkalize your body will start to rid itself of excess fat.  It is not unusual if you stick and stay dedicated to drinking 3-4 quarts or more a day to lose in excess of 10-20lbs in as little as a month. 
  5. You may notice an increase in energy.
  6. You may notice you sleep better and deeper.
  7. When you continue to drink the greens everyday you may also notice your skin will begin to look incredible.  Structured water like SuperGreens can dramatically affect the skin.


  1. You may also begin to think clearer, and lose the foggy sensations we sometimes get in our minds.  As thinking becomes clearer our ability to handle stress increases too.
  2. Your overall health will be taking a VERY POSITIVE STEP FORWARD and this is priceless because you are helping your body to take care of itself.  For a more scientific explanation of how health and the alkaline balance of our bodies are related read Dr Robert Young’s book, Sick and Tired or The Ph Miracle available at most health food stores.



Here are some simple strategies that can help speed the process and results mentioned above.  You should phase these things in over time and not try and do them all at once. 

  1. Eliminate red meat and reduce the portion size of any turkey, chicken, or fish.
  2. Eliminate dairy products and replace milk with Soy or almond milk (which is actually sweeter and tastes good).
  3. Find bread like Ezekiel or Alvarado Street sprouted bread which has very little or no yeast.  Look for other non yeast breads.
  4. Don't consume processed food or if you do, try to limit it.
  5. Use Extra Virgin Olive Oil along with Flax seed oil DAILY.  There are many sources like Udo's brand oils which have several different good oils in it.
  6. Eliminate pop, coffee, tea, etc. and let SuperGreens become your beverage of choice.
  7. Eat big salads as a whole meal.  Put in tomatoes, avocados, cucumbers, zucchini & other vegetables, almonds, salmon or soba noodles.  Add sunflower, pumpkin, sesame seeds, or other nuts like almonds (soaked in water).  SECRET -The more you add these to your diet the more you will begin to crave it.  Consider using wraps to wrap your veggies and salads.  Sprouted tortilla wraps or organic flour tortillas are great to use.  (Not corn)
  8. Don't buy desserts and thus you won't tempt yourself if you have them in the house.
  9. For those of you who like chips and dips, get sprouted tortillas and use hummus this tastes really good and satisfies a good hunger.
  10. Refer to the book "Back to the House of Health" by Shelley Young, available at most health food stores.


The important thing to remember is that your current eating habits came after years of built in habits and beliefs many of these we learned from our parents who had no clue at the time about nutrition and disease.  If you work at this slowly and surely you will be able to live a healthier more enjoyable life.

Health is a process and not an event; treat this whole approach to food as a process.
Bon Apetit and Good Health


SuperGreens™ - Powder and Capsules
Easily assimilated organic ingredients Alkalize, Energize, and Nourish your Cells as they balance your body’s pH level


•A unique blend of 49 different organically-grown green vegetables, grasses, leaves and grains sprouted for maximum absorption.
• Contains over 100 natural vitamins, minerals, and amino acids.
• Super Energized - InnerLight’s proprietary bio-energetic techniques colloidally charge the powder - you’ll feel the difference!
• Super concentrated - 20:1
• No harmful algaes, fungus or probiotics.

The Ingredients include:

Green Kamut grass, Barley grass, lemon grass, shave grass, wheat grass, bilberry leaf, alfalfa leaf, dandelion leaf, black walnut leaf, blackberry leaf, plantain leaf, red raspberry leaf, boldo leaf, goldenseal leaf, papaya leaf, strawberry leaf, rosemary leaf, soy lecithin, white willow bark, slippery elm bark, marshmallow root, Pau d'arco bark, Cornsilk, Beta Carotene, Rose hips (Rose canina) fruit, Echinacea tops, couch Grass, Medowsweet herb, Oat Grass, Soy sprouts, Kale leaf, Spinach leaf, Okra fruit, Cabbage herb, celery seed, Parsley leaf, Broccoli floret, Turmoric rhizome, tomato fruit, Watercress herb, Alfalfa leaf Juice, Peppermint leaf, Spearmint leaf, Wintergreen leaf, Sage leaf, Thyme leaf, High frequency Mineral Mix, Aloe Vera leaf concentrate.


Order: #0230 for 1/4 lb powder or #0240 for capsules
New Size SuperGreens 180 Grams 0235, also 1 lb container 0236


Prime pH - Colloidal Solution

Helps your blood absorb the oxygen from water more easily and contributes to the neutralizing effects of SuperGreens

•Powerful oxygen catalyst -helps cells to perform optimally
• A unique, proprietary form of CLO2 (sodium chlorite)

When using Prime PH with distilled water, you can expect to raise the alkalinity to approximately 9.5 on the PH Scale.  This is important since we want to alkalize our bodies to eliminate the overly acidic conditions that most people have from our unhealthy eating habits.

Order: #0215 for 1 fl oz, New Size LL Prime pH 2 oz 0216, also 4 oz 0217.

Because InnerLight products are natural food supplements, the statements about the products have not been evaluated by the Food and Drug Administration.  This independent distributor and InnerLight Inc, does not engage directly or indirectly in diagnosing, dispensing medical advice, or prescribing the use of any of our products as a treatment for disease or sickness.  One should always consult a primary care physician/health practitioner of choice when considering supplementation for health purposes, especially when undergoing treatment for an existing condition. Pregnant individuals should also consult a physician before beginning supplementation.




At least I was up until last Saturday.  I started on the SuperGreens with Sheila and Karen last Thursday.  My biggest problem is I LOVE SUGAR....anything with sugar....Hot Tamales are my #1 choice.  My second biggest problem is I love Diet Coke....I would wash my Tamales down with the Coke....Real Healthy!!!!!

The first two days were a breeze...the third day I experienced a mega-headache...some flu like feelings and now...WOW...DO I FEEL GREAT!  I feel more energy, and I’m sleeping like a baby.  My skin has totally changed; I guess you can say that it feels very hydrated.  Living in Arizona dries everything out....My skin has a slip like feeling, a feeling that I have never experienced. The most impressive thing that has happened in the past six days is that I do not crave sugar or caffeine....not even a tiny bit.  I KICKED THE HABIT!!!!  I am out of the candy drawer and refrigerator and I am finding myself mixing my Greens.  I crave the Greens...I am drinking 4 liters of Greens a day and trying to follow the alkaline diet as closely as possible.  My husband is starting the program tomorrow...Kirk says he notices a big difference in me and he wants some!  Trust me, you make the commitment and you will notice a difference.  Everyone I know so far has had positive results and you can’t beat that.  Just think.....WE ARE JUST BEGINNING!!!
Erin Miles

I went to see a local Podiatrist because I thought I had toe nail fungus. After he took a culture he sent it to a Pathologist. I had a confirmed case of fungus.  He wanted me to start on fungus meds; however, I wanted a second opinion.  I started on the Supergreens April 11th.  I made an appointment to see another Podiatrist a week later.  He also needed clippings for a cultural.  He sent them to a Pathologist and when the results came back negative, he was confused.  He asked me to come back and give more samples from my toenails and once again sent them in.  The results came back in four days; he called and left a message with my son and said, "Tell your mom that she tested NEGATIVE FOR TOE NAIL FUNGUS."  Well, I was so excited and the only conclusion I came to be this all cleared up just being on the Supergreens.  My feet actually look better and my toenails are now flat and they are not discolored.  I don't have a problem with weight but I've lost at least 5 lbs. and my skin feels so supple and hydrated.  I feel so good and have a ton of energy, thanks to the Supergreens! 

Julie Bouchard

I'm a new distributor and a new user of InnerLight /Darius products.  I'm drinking 4-6 liters of water everyday, 3-4 of which includes 1/2 tsp of Supergreens and 15 drops of prime pH.  I'm also eating almost all live, raw foods such as sprouts and salads so I know that helps too. 

It's an incredible cleanse.  I have done juice fasts before, where you drink nothing but green juices for a week.  I'm amazed to say that this tiny amount of Supergreens and prime pH each day feels MORE cleansing that juice fasting. 

Some of the symptoms you mentioned are real, such as tiredness and some flu-like symptoms.  Also feeling spacey.  I've needed to be careful with the amounts of product I take depending on how busy my day is. 

But I've also noticed a wonderful feeling of "lightness," no bloated feeling after eating; I sleep MUCH better, and need less sleep, never get a headache, no muscle aches, etc.  I also lost 10 pounds!  I know that this way of eating is the way for me.  A few difficult symptoms along the way is a very small price to pay for radiant health later! 

Dave Rowley

I am a naturopath doctor.  I was diagnosed with Type I diabetes and have struggled with it for a long time.  I have studied and traveled a lot to try to find something that would help.  This is truly an answer to prayers.  I went to the retreat and started the Super Green's and the diet.  I know how to adjust my insulin if I need to.  I was able to go from between 45 and 50 units a day to 18 units a day in 24 hours.  This is truly amazing.  I have maintained that level for at least a week now.  I will soon be on the pancreas support pack and after 21 days plan to do the cleanse. With God's help I want to either greatly reduce the insulin or get rid of it.  Mainly I plan to heal.  I have the type diabetes where I am on 4 types of insulin and my sugars can fluctuate easily from 25 to 400 in a couple of hours. This is scary and has it share of side effects.  I have been maintaining a very normal glucose level since I have been on the program.  This makes me feel a lot calmer.  Of course the insulin adjustments need to be made with your
doctor’s supervision.  Thank you Super Greens and Robert Young! 

Donna Evanoff, ND


Hello, my name is Jill Noetzelman. 

I too am a sugar and caffeine addict.  Two cups of coffee in the morning, two Diet Cokes throughout the day, and two more cups of coffee in the evening.  Where does the sugar come in?  Chocolate chips interspersed throughout the day.  Not just a little bag, I have the bulk size bag from Costco.  People are surprised to hear this since I do go running or walking 4 miles in the morning.  Yes, I "did" consider myself healthy. 

Well...I was in for a rude awakening!  I was fortunate enough to attend the four-day training seminar with Dr. Robert Young in Aspen, Utah.  We began the seminar last Thursday evening.  We soon learned how to mix our SuperGreens.  I had to force myself to drink even just one liter of SuperGreens that evening.  The next morning we started our day with, you guessed it, SuperGreens.  By late afternoon I was hooked on this GREEN drink and keeping up with everybody.  Well, remember all the caffeine and sugar in my system from my previous 20 years of living?  I began to detox.  My head was about to explode.  All of a sudden I wasn't feeling so fortunate.  I knew it was the sugar and caffeine withdrawals.  I made a vending machine raid.  M&Ms, Chex Mix, whatever I could find.  Sheila helped my addiction with some Hot Tamales.  (What are friends for)?  Consulting with Dr. Young about this, he told me from all the "junk" in my body that I needed to take it slow.  
Less is more. 

Well, by the end of the four days I was off of sugar and caffeine altogether.  My cravings are gone.  No longer do I have to fear being home alone with a pan of brownies.  I have never felt so energized.  The little eye lines from squinting in the AZ sun have disappeared.  This is from hydrating my body with SuperGreens.  My kids even commented that I handle situations differently; it's almost a calming effect.  Hmmm.  My husband, Todd, has been on SuperGreens since Monday and has lost 5 pounds so far.  He's experiencing the same calming effect, yet being full of energy.  My two kids will start on the SuperGreens caps next week. 
If you haven't tried this funny green powder, trust me...once you've tried it, you'll never want to be without your SuperGreens again! 

Jill Noetzelman 


26 May 2001

OK, I may be a cynic, but now I am SOLD on InnerLight products.  As a 47 year old, I have a number of conditions that I am treated for including Diabetes, high cholesterol, and high blood pressure.  I also have compromised joints from college weight lifting requiring 3 to 5 800mg Motrin tablets on bad days.

I got my first order (Lighten Up pack) in mid-May and began taking the products.  The onset of detox symptoms began after about 5 days and they were rather significant.  I was not sure I was going to make it through them.  The symptoms began subsiding a week later.  I found a nutritionist who had gone through Dr. Young’s Blood training and I was able to see my blood.  At her suggestion I added the Basics Pak.  The weight seemed to be coming off, but I intentionally stayed off the scales – I have experience weight loss in the past with various fad diets, but it never stays off.

I have wanted to get back into some physical activity for over a year, but have been so fatigued that I did not have the will or the energy to start back.  This week my energy has dramatically increased and I started back. 

Now this is where I am sold on this product.  In past years, I have started back to the gym on several occasions after periods of inactivity.  I each case I began very slowly and moderately.  Regardless of how moderate, I experienced extreme levels of pain and cramping from the lactic acid in my tissues and my joints would become swollen and stiff.  This week I began a very intensive, maximum weight program (Static Contraction Training by Sisco & Little).  I increased my intake of SuperGreens and PH by about 20%.  By previous standards, I should be bed-ridden today, but I am pain-free and moving freely (have not taken any Motrin since I started the program).  I did get on the scales at the gym and I am at 218 - a loss of 19 pounds.  I have not been under 225 in 10 years

My daily glucose reading show that my blood sugars have stabilized.  I have my quarterly blood tests and doctors’ visit scheduled in July.  It is my plan to show my doctor the verifiable changes in my reading and get off of the 6 prescription medications I have been taking for years.  I’ll let you know how things progress.
John Baker


Bodybuilding with EAS meant getting fatter, but with SuperGreens meant getting RESULTS! 

My whole life had been about overcoming obstacles and chasing dreams. My biggest dream was to one day become an airline pilot. The day I had achieved that goal was one of the happiest days of my life.

After a few years as an airline pilot, spoiled crew meals, airport food, eating out during layovers, coupled with short overnights, all night flying schedules, I went from a 32/33 size waist to a snug size 35, Momentum not on my side. I seemed to always be tired and experiencing more colds and flu than any other time in my life. This all had an effect on my confidence, energy, and self-esteem. I could not figure out how my dream had brought me to this present state. I did not feel good about myself, or where I was going.

I came upon a 12-week fitness challenge and contest. (EAS Body For Life) The program was incredibly inspiring. I thought it was just what I needed. I began the challenge along with taking all kinds of expensive EAS supplements I had purchased. No luck, I just gained weight and had a variety of stomach problems. Mid way through the fitness challenge, I had gained some size and weight, not what I was looking for. Where was that trim, fit, and healthy Ryan of my youth? He was still there, just hidden under a bunch of fat. After about 8 weeks of the fitness challenge, I was looking heavier and
fatter. I was even asked by some people if I was gaining weight. I thought the only way to look good for the after picture would be to starve myself for the last few weeks of the contest. Not what I want had expected. Frustrated, I gave up just hoping to lose the additional weight I had gained. I felt as though I had failed.

About a year later, now at one of the lowest points in my life and tipping the scales@ over 200lbs, I was desperate and had to do something. I was so frustrated with my weight, energy, and overall health, I decided to do the fitness challenge again and hope for different results (I heard insanity was defined as doing the same thing over and over and expecting a different result.)

Like a timely gift from God, my sister called and had a spare ticket to an Anthony Robbins Seminar. I had been a fan of Tony Robbins work and used some of his technologies to accomplish many things in my life. The fitness challenge was to begin a few days before the seminar. I hoped the seminar would help me be able to focus and finish strong. That it did!!! The last
day of the seminar was devoted to diet, health, and exercise. That is when I learned of Dr. Robert O. Young's teachings and diet. I then realized why I
failed miserably at my last attempt in the fitness challenge.

Armed with the knowledge of an alkalized diet, Super Greens, and Prime PH, I accepted a 10-day challenge to try the diet. After ten successful days
I was convinced this was a way to eat for life. On the first day of the diet I had my blood tested and scheduled a 30-day follow up. The things I saw in my
blood were alarming to say the least. *Candida *High amounts of cholesterol *Parasites *Free radical and damaged blood cells *Blood cells clumped together *abnormally high white blood cell count

on the 30-day follow up, the doctor was amazed. My blood looked perfect. The afore mentioned problems were gone. You should have seen the priceless
look on the doctors face as he said, Boy, you went out and got healthy on me!

Some other amazing health benefits manifested themselves. My vision cleared up from needing glasses back to 20/20 vision. I went from sleeping
8-10 hours of sleep per night, to 4.5 to six hours and waking naturally refreshed and energized. I had mental clarity and a sustained level ten energy with no up and down fluctuations. I quit coffee and cola (about 10 12 per day) cold turkey. I did not even experience any headaches or withdraws after 18 years of caffeine use. An eczema patch on my hand cleared up when years of prescription creams gave me no relief.

Now as far as the fitness challenge. I had greater energy and stamina than I had ever experienced. Within a few days I noticed my clothes fitting better, and the scale proved it. I was loosing about 3 lbs per week. I ate as much as I wanted and was never hungry. I had never felt better in my life. My work out routine was simple. 3 times a week I worked out with weights.  Each work out was about 1 hour in duration. I also did 3 to 4 cardio workouts per week at 30 minutes of duration.

By the end of the fitness challenge I had gone down to 6.9% body fat. (Without dieting) I had lost just over 31 lbs off at and gained 11 lbs of lean muscle mass. This beat many of the Grand Champions of past fitness challenges.

Thanks to Dr. Robert O. Young and his wife Shelley Redford Young, I was able to regain control of my health and weight. This has had such a positive effect on all areas of my life, especially myself-esteem and
confidence. I also have a new dream to follow, and that is to try and help as many others reclaim their inner terrain, and look and feel better than they ever imagined possible.             Ryan J. Marcotte



Learn to live your life fully at Art of Vibrant Living ReTreats

Art of Vibramt Living ReTreats

Help yourself to a serving of health:
Living Food Recipes Book and
Not the Cooking Show
DVD right here.

Tips and Tricks


Learn more including how to integrate into YOUR lifestyle

Art of Vibramt Living ReTreats

Come, experience the Art Of Vibrant Living


Intensive Farming and Trace Element Loss

Trace element loss in our foods is truly shocking.

Recent research ('Nutrition and Health', the Journal of the McCarrison Society for Nutrition & Health, Vol 17: no 2) is the first peer-reviewd comprehensive study of trace element loss from our food.

Confirming US research, Government research on trace element content in our foods from 1940 to 1991 was studied. Extensive erosion has been seen in more recent years showing that we are in an even worse state now.

Plants obtain these elements from the soil and this is reliant on good farming methods to retain the quality of the land. However, the expansion of intense farming methods over this period, including increased use of nitrogen-phosphate-potash (NPK) fertilisers has left us with plants that are forced to grow but have no trace elements. Without trace elements we are less able to fight oxidative cell damage, support a healthy metabolism and maximise brain activity, among other problems.

Vegetables were depleted of:

  • 76% of their copper
  • 49% of their sodium
  • 46% of their calcium
  • 27% of their iron
  • 24% of their magnesium
  • 16% of their potassium

Fruits were depleted of:

  • 19% of their copper
  • 29% of their sodium
  • 16% of their calcium
  • 25% of their iron
  • 15% of their magnesium
  • 22% of their potassium

Low trace elements have been linked to obesity, insulin resistance, heart disease, mental illness and general immune system based symptoms.

Growing vegetables in your own garden is a great way to move away from this. Or buying your fruit and vegetables from local or permaculture farms, else certified 'Biodynamic' farming is best. Most organic farms are cetainly an improvement over regular supermarket foods, however even organic farms are based around intensive farming methods.

Mineral Deficiency Chart (symptoms)- and these are just what we know of.

Click here for your Mineral Source Chart































Zinc, Sulfur

Iron, Cobalt, Copper, Selenium

Calcium, Copper, Magnesium, Potassium, Boron

Manganese, Zinc, Potassium,

Iron, Zinc

Zinc, Copper, Cobalt, Selenium, Magnesium, Manganese

Selenium, Germanium

Zinc, Selenium, Chromium

Calcium, Copper, Magneisum, Potassium, Selenium, Manganese

Zinc, Selenium, Chromium Vanadium

Iron, Magnesium, Potassium

Calcium, Sodium

Calcium, Sodium

Chromium, Vanadium, Zinc

Chlorine, Chromium, Zinc



Iodine, Copper

Copper, Zinc


Chromium, Zinc Magnesium, Lithium


Zinc, Selenium, Chromium

Selenium, Zinc, Manganese, Calcium, Chromium

Calcium, Zinc, Selenium, Chromium, Copper, Cobalt, Manganese

Cobalt, Selenium, Chromium, Zinc


Selenium, Potassium, Magnesium, Boron

Selenium, Zinc, Manganese


Mineral Source Chart


Health, vibrance, meaning and purpose: Art of Vibrant Living ReTreats

Art of Vibramt Living ReTreats

Help yourself to a serving of health:
Living Food Recipes Book and
Not the Cooking Show
DVD right here.

Vanilla Beans


The world's most popular dessert flavour is vanilla but most people only know the flavour of vanilla essence or even imitation vanilla. For the flavour of pure vanilla use the vanilla bean or its extract in place of vanilla essence.

Recently on 'Burke's Backyard', Geoff Jansz looked at the vanilla bean and its use in cooking. The origins of vanilla Vanilla takes its name from a family of climbing orchids, many of which are native to Mexico.The plant produces as a fruit, a cylindrical bean, 12-25cm (around 5-10") long, from which is derived the flavouring vanilla. The bean has an oily pulp that contains tiny seeds. The beans are picked when green and dried until dark brown. It is with the drying process that the bean develops the well-known vanilla flavour.

Homemade Vanilla Bean Extract - Makes about 1 cup

Most pure vanilla extract is about 35 percent alcohol. It's easy to make your own version, although it won't have quite as intense a flavor as commercial brands. Vodka will allow the most vanilla bean flavor to come through.However, I often make mine with brandy or rum because I like the flavor. Experiment to see what you like best.
The recipe is easily halved.

2 or 3 vanilla beans
8 ounces of vodka, rum or brandy

Cut vanilla beans in half crosswise. Put them into a clean, dark, 8-ounce glass bottle (I save my old vanilla extract bottles for this purpose). Using a funnel, pour alcohol into the bottle. Cap and shake for a minute or two. Label and date the bottle. Place in a cool place out of direct light. The extract should be shaken once a day, at least for the first week. You can use it after a week, but it is best after 3 or 4 weeks. The longer it sits, the more intense the flavor. While commercial vanilla extract has the beans removed, I leave the beans in the bottle and as I use the extract, I top it off with more alcohol.

5.00 ea
3.00 ea
2.50 ea
2.00 ea

For international delivery please email for quote

Sex, Love and the Vanilla Bean
Ah, the delicious allure of romance, the intensity of a new infatuation, the rapture of falling in love. Pretty powerful stuff, the pleasures and passions of romance and love. Spring, summer, fall and winter, we're in love with the idea of love. The perfume industry thrives on our desire to lure and captivate the object of our affection and vanilla performs an important role in the drama. While the romantic sunset at the seashore and that special song may make us swoon, taste and smell are big players in the game of love.

So, how does vanilla steal the show? Is it an aphrodisiac? Will it enhance our love lives? Let's explore a few of the myths and facts surrounding the illustrious bean to see if, indeed, there are seeds of amorous evidence inside those sleek black pods. In every language there's some version of "the way to a man's heart is through his stomach." The first growers and users of chocolate and vanilla attest to this saying. The famous Azteca drink, Chocolatl, did not begin with the Azteca, but with the Maya. The Maya called the magic beans cacao from which we created the words "chocolate"and "cocoa." The generous Maya shared with other Mesoamericans their fabulous beverage which, in addition to chocolate, included vanilla, corn, allspice, chile, and other flavorings. We can assume the Mesoamericans knew of chocolate and vanilla's alleged power since both cocoa beans and vanilla pods were valuable enough to be used as money. When money grows on trees and vines it's bound to be a source of interest with the locals. The Azteca claimed the drink as their own after conquering the people of the lowland tropics. They then taxed the Maya, Totonaca, and others, and demanded payment in cacao and vanilla beans. This insured that the king always had a supply of sexy ingredients in the royal pantry.

As the Aztecas generally frowned on the use of alcoholic beverages, Chocolatl was their drug of choice and was enjoyed by royalty, nobility, and warriors. It was served after banquets along with smoking tubes of tobacco in the same way that brandy and cigars are now served after a celebratory meal. Bernal Diaz was Cortes' right hand man at the time of the Conquest, and as an old man he wrote about their adventures. He said that the Azteca Emperor Moctezuma ate frugally at the great events, but drank as many as 50 cups of Chocolatl, which was said to be the reason for his success with women. Although we can't ask Moctezuma his opinion of Chocolatl, he was known to maintain a large harem.

The Spaniards were sufficiently enough impressed that they returned to Spain with news that chocolate and vanilla were an erotic duo. Chocolate and vanilla were made into an all-purpose drink that quenched one's thirst, warmed the body, served as a medicine, and acted as an aphrodisiac. In the curious medical beliefs of the time, chocolate was considered "cold." It therefore was good for the body. Vanilla, on the other hand, was considered "hot." Denis Diderot, a French intellectual in the 1700s, and a prolific writer on many topics, believed that while chocolate was good, many of the additional flavorings added to it were bad, unless you were in an amorous mood.

Like many of his contemporaries, he warns: "The pleasant scent and heightened taste it (vanilla) gives to chocolate has made it very popular, but long experience having taught us that it is extremely heating, its use has become less frequent, and people who prefer to care for their health rather than please their senses abstain completely." It makes one wonder how many people then - and now - cared more for their health than their chocolate.

By the 1600s, vanilla was considered a flavor worthy of being served on its own merits. As vanilla was "hot," the doctors of the time believed that those who used it got "hot" as well. In the 1700s vanilla was recommended by physicians and alchemists to be drunk as a tincture or infusion in order to ensure male potency. Bezaar Zimmermann, a German physician, in his article, "On Experiences" (1762) claimed that, "No fewer than 342 impotent men, by drinking vanilla decoctions, had changed into astonishing lovers of at least as many women." Thomas Jefferson is credited with vanilla's arrival in the United States. When he returned from his ambassadorship in France in 1789, he was dismayed to discover that no one in the States knew about vanilla, so he wrote his French attaché requesting that he send him 50 vanilla pods. Clearly Jefferson's personal passion was well received since soon it was used as a flavoring and a medicine, and - you're right - an aphrodisiac. In the 1800s Dr. John King, advised in the American Dispensatory, that one should use vanilla to, "stimulate the sexual propensities." He went on to give a very carefully detailed recipe for a decoction promising amorous evenings. If the good doctor was right, a hefty swig of vanilla extract before bedtime could work like a charm.

While some drank vanilla in their pursuit of love, many others found that its delicate persuasive aroma was just as powerful. The Totonaca wore vanilla beans in their hats and used it to perfume their homes, a practice they continue today. They used the oil from the drying vanilla beans to rub on their skin until their bodies glistened.
The Europeans - especially the French - created perfumes from vanilla pods, not only to wear but also to fragrance their tobacco and snuff. When vanilla extracts came onto the market at the end of the 19th century, more than a few savvy women dabbed a little behind their ears and onto their wrists, thereby creating the ultimate in perfumes - a sensual aroma that also conjured up the homey pleasures of food fresh from the kitchen. Smart modern women have found that fragrances with strong vanilla notes draw an attentive audience with minimal effort.

There's something about the scent of vanilla that's at once sexy and erotic, sweet and innocent. It's an ingredient in sultry, exotic, and mysterious Oriental fragrances, romantic floral bouquets, sophisticated and confident modern perfumes and even in sensual, relaxing, and calming scents. Judging by its popularity as a fragrance in everything from bodycare to candles and air fresheners, vanilla has that secret something that draws us in. This brings us to some tests done by neurologist Alan Hirsch of the Smell and Taste Treatment and Research Foundation in Chicago.

In controlled tests designed to better understand the connection between smell and sexual arousal, Dr. Hirsch had volunteers wear masks scented with an array of odors. Several fragrance combinations were found to be very effective in increasing penile blood flow. These included lavender and pumpkin pie, doughnut and black licorice and pumpkin pie and doughnut. However, mature men were most aroused by just one simple smell…vanilla! Modern science has proven what native people figured out centuries ago, and many of us discovered on our own - - whether you prefer to eat, drink, or smell it, vanilla is definitely a potent character in the arena of love!

In the past, alleged aphrodisiacs were so rare and expensive that only royalty and nobility were permitted to use them or could afford to indulge. As kings and noblemen saw no earthly reason to share the wealth, it's only in the past two hundred years that folks like us could conduct our own unbiased research. So where do you start? Buy some vanilla beans and cacao of course! All the ingredients are waiting there for you. All you need to do is to apply them to your daily life! YUM!

Calm Down, Feel Good, Lose Weight

Vanilla and Aromatherapy
Just as "Turn On, Tune In, Drop Out," was a catch phrase of the 1960s pop subculture, "Calm Down, Feel Good, Lose Weight," seems to be nearly everyone's mantra in the first years of the new millennium. For many of us, the hectic pace of modern life leaves us anxious and exhausted, and all too often, too tired and cranky to take time for the exercise that might lift our spirits. While there is no elixir that will magically cure all that ails us, nor a perfect panacea for our harried lives, there is some useful help available as close as our kitchen cupboards.

Natural Options
Before the creation of antibiotics and other powerful medicines, we depended on herbs and homemade or purchased potions, as well as prayer and incantation to heal our bodies and spirits. As scientists now have the technology to study traditional folk remedies, they have found that many actually have great curative benefits. Ethnobotanists are collecting valuable information from the healers of native cultures before their knowledge of the fauna and flora of their homeland is lost or the plants and animals lost to development. This groundswell of interest in a more natural way to heal ourselves has come about, in part, as we realize that modern medicines often have side effects or lose their potency through misuse. Although vanilla hasn't received as much attention as many of the common popular herbs such as lavender, mint or chamomile, it has been used as a medicine for hundreds of years and its popularity is growing as more evidence becomes available about its power to heal and soothe.

Early Uses of Vanilla in Medicine
For the Totonaca, vanilla was a sacred herb that they incorporated into all levels of their lives. As a medicine it had a number of uses. Dr. Francisco Hernandez documented some of the uses of vanilla in traditional Totonaca medicine. He wrote that the vanilla flowers were made into "collars" that served as amulets to prevent various illnesses. Vanilla beans were an antidote for certain venomous bites. Mixed with chocolate it allegedly cured flatulence. It was used for respiratory pain and congestion, deep coughs, stomach ailments, and was even made into a salve to treat syphilis.

Blends of traditional herbs and vanilla were also used. Vanilla beans, combined with mecasuchil, allegedly encouraged better circulation, opened airways, stopped aches and chills, and cured chills and fever. In conjunction with ahoyapatl, it was used to treat heart conditions. And with yoloxochitl it supposedly cured sterility. The changes in Totonaca culture over the past 75 years have resulted in their no longer using vanilla as a medicine though they do continue to use many of the other less expensive and more readily available native herbs for healing.

Europeans, and later, Americans, considered vanilla a stimulant but, paradoxically, also a treatment for hysteria and nervousness. Dr. John King wrote in the American Dispensatory in 1859 that vanilla was an aromatic stimulant useful in infusion for treating hysteria, rheumatism, and low forms of fever. "It is said to exhilarate the brain, prevent sleep, increase muscular energy and stimulate the sexual propensities." Vanilla was also used extensively to flavor tinctures and syrups and to perfume medicinal ointments, a practice that continues today. (Vanilla is one of three flavors most used in medications and syrups, and it is also used as a neutralizer in noxious smelling medicines.) A sweet tincture was made to treat stomach disorders, and this medicinal value was listed in the American Pharmacopoeia until 1916. For years Coca Cola syrup was a popular home remedy for an upset or queasy stomach. The syrup contained a high percentage of vanilla, which most likely was the key healing ingredient.

Modern Uses of Vanilla in Medicine
In 1991 Sloan-Kettering Cancer Center in New York announced in a news release that the fragrance of heliotropin - a sweet vanilla-like scent - was the most relaxing and pleasant of five fragrances tested for the reduction of anxiety and distress during a difficult medical procedure. With a grant from the Olfactory Research Fund, Drs. William Redd and Sharon Manne of Memorial Sloan-Kettering's Psychiatry Service, tested eighty-five patients who were undergoing magnetic resonance imaging (MRI) as part of their initial workup. During an MRI scan, patients lie motionless for up to an hour in the narrow cylindrical core of the scanner. Anxiety associated with this medical procedure causes up to 10 percent of patients to terminate their scans before completion. Results of their initial tests showed that patients exposed to heliotropin while undergoing their MRI experienced 63% less overall anxiety than a control group of patients who were not given the fragrance during the scan.

An Antidote to Stress
The results of the pioneering aromatherapy tests at Sloan-Kettering prompted a series of additional tests to further determine which aromas produced the best results and how test-subjects rated the various fragrances. Heliotropin was consistently rated the most pleasant and most relaxing. 57% of participants said they would still like this scent after an hour of exposure, whereas only 25 to 30% of participants stated they would still like the other five scents involved after an hour of exposure. In a later comparison of 22 scents examined in the research series of fragrance tests, heliotropin consistently rated most favorably in terms of having pleasant, relaxing and moderately intense properties. They concluded that, "vanilla, a homey scent which may remind people of food, may be a preferred scent. Its recent rise in commercial popularity is well-deserved."

Response to Sloan-Kettering's work was dramatic. Many hospitals in the Eastern part of the United States incorporated heliotropin as a way to make MRI scans easier on patients. I first read about the studies in the early 1990s and decided to make vanilla beans available to women I knew who were going through surgery, radiation and chemotherapy. I chose Tahitian vanilla as it contains the highest percentage of heliotropin. My research was not intended to be scientific, rather, simply possible assistance to friends. Their response was so overwhelmingly positive that I now suggest carrying a vanilla bean or two in a glass tube for anyone going through anxietyproducing events, medical or otherwise.

Calming a Queasy Stomach
Based on my discovery that vanilla was used as a stomach calmative in American medical journals, I also provided Tahitian vanilla extract for the women to see if the liquid form was helpful. One friend, who was going through a very toxic treatment for uterine cancer, said that the extract in water was the only thing that calmed her stomach for two days after each chemotherapy treatment. I have used vanilla extract in mineral water for a queasy stomach with success and have added a small amount of extract to milk or juice for agitated children. In a recent conversation a New York attorney said that her daughter-in-law was experiencing a particularly difficult pregnancy and couldn't keep anything on her stomach. They tried everything. Finally, the attorney put a vanilla bean in room temperature soda water and suggested her daughter-in-law sip it very slowly, breathing the aroma at the same time. The young woman's morning sickness cleared up immediately, much to her relief and her doctor's amazement. After the Sloan-Kettering success, vanilla became the signature scent in a large variety of products, including carpet fresheners, candles, potpourri, and a large variety of perfumes. Annette Green, president of the Fragrance Foundation, an educational institution says, "It's all part of the olfactory 'security blanket.'" Green attributed the increased use of vanilla to the above-mentioned scientific studies.

Weight Loss and Vanilla
A recent study at the St. George's Hospital in London indicates that vanilla may help you lose weight. Under the guidance of Catherine Collins, a state registered dietician at St. George's, overweight people who were given vanilla-scented skin patches found that their sweet food intake was significantly reduced, leading to greater weight loss than those given dietary advice alone. She concluded that an intensely sweet vanilla-scented candle or essence may have a similar effect though it hasn't been proven in a test environment. Dieticians in the United States working with overweight people are also often testing clients with an array of aromas as a way to reduce food cravings. While vanilla may not work for everyone, it appears to be useful for most. Breathing the aroma of a vanilla bean in a glass tube, or wearing vanilla body products may be helpful.

Mood Enhancement with Vanilla
There appears to be ample evidence that aroma also affects mood. The fact that vanilla is associated with home, food, security and pleasure, helps to evoke a sense of wellbeing. Realtors often use a vanilla room freshener or put extract in water in a warm oven before showing a home that's for sale. I personally suspect that vanilla may also have a pheromone-like quality to it as numerous people have told me that they have found that vanilla essences attract attention. I have also found that men are quite drawn to the scent of vanilla and have had a number of requests for a vanilla-based after shave or cologne (I'm still looking, guys!). As the queen, I always wear vanilla fragrances. I have had people with whom I'm talking suddenly say, "I always feel so calm (or happy) around you." Another typical response is, "What are you wearing? It smells soooo good!" (While I would like to take full credit for a scintillating personality, I have to defer to the perfume as part of my "charm.")

Probably one of the most telling experiences of vanilla possibly mimicking a pheromone involves one of my cats. When she was younger, every time I sorted vanilla beans on the dining table, she would rush in, grab a vanilla bean, and run away with it. The rest of the day she carried the bean around with her, acting in much the same way that cats become delirious over catnip. In telling this to a research veterinarian he confirmed my suspicion that animals are attracted to the scent of vanilla by saying that they used vanilla to create stimulus and response in very sick animals. He also found that it assisted in bringing back appetite in dogs after surgery. And in other veterinary research, it has been found that the vanilla aroma and flavor are important for encouraging calm and appetite interest in nursing sows and growing piglets.

A Cautionary Note
Again, my research has been done informally and is not to be considered scientific, but rather, simply deductive. It may or may not be useful for you, but it certainly is safe and affordable; if it helps you, that's great! Be aware that many of the products on the market are made from synthetics. This is especially true in lower-priced fragrances and most candles and incense. Some candles from Asia use wicks that contain lead and are not considered safe for inhalation. Additionally, many synthetic oils, when burned, create a sticky resinous substance in the air that could potentially cause pulmonary damage when used regularly. Choose products wisely to protect your health.

In conclusion, I have been told repeatedly that vanilla helps to lift spirits and to soothe jangled nerves. To quote an e-mail I received recently from an enthusiastic "vanillaphile" in Lebanon, "I think vanilla is the greatest thing ever created. I have this passion for everything containing vanilla, and the smell drives me into great moods." What better testimonial could I ask for? As the queen, I encourage you to calm down, feel good, and enjoy your food…but lose weight only if you need to for your health. The following elixir is adapted from an English herbal manual. It is to be used before meals to aid in digestion and to calm the stomach.

Vanilla-Tarragon Digestive
1 vanilla bean, split down the center
4 sprigs of fresh French tarragon
2-1/2 cups brandy or rum
Place the vanilla bean, tarragon and liquor in a dark bottle and allow to steep for two weeks. Strain and place back in bottle, leaving the vanilla bean in the bottle if you wish. Take 1 tablespoon 15 to 30 minutes before eating.

5.00 ea
3.00 ea
2.50 ea
2.00 ea

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Living Food Lifestyle - detoxification and stress-reduction in our modern world

By Paul Benhaim

Current lifestyles require extra energy, so it makes sense to support and nurture our energy production mechanism- the body with nourishing foods.

It is just as important to take into account our approach to life, incorporating stress management techniques that visibly benefit our daily lives.

Who likes to being told what not to eat, or to weigh this or measure that? This often creates more stress, especially when we feel we have 'failed'. In the living food path there is no failure. One of the keys to my success has been in the knowledge that we can only do what we feel is good for us. Although there are no general rules, there are many guidelines and if we only resonate with one then we have grown and this may be invaluable.

Raw vegan living foods are the ideal goal not only for detoxification, but for total health. Cooked foods are other than ideal for us- most of the vitamins, minerals and all of the enzymes are destroyed with heat. Living foods are so named because they contain enzymes that are not found in cooked foods. These enzymes help in the digestion and assimilation of the nutrients found in foods.

Cooked foods create cravings and habits and on the path to raw foods it is useful to have transitioning tools and to learn from others experience. Part of this understanding is the balance of certain foods, including the acid/ alkaline balance. When we have lots of nuts and seeds, for example why do we crave salty foods- for balance. What we learn in the living food lifestyle is how to give our body this balance with positive raw foods rather cooked or processed foods. The result is immediate- particularly in the energy felt.

Well designed recipes that include such a balance, and many do not are also a great tool. But nothing is more useful than taking part in a simple hands on preparation of natural, organic raw living vegan foods so we can experience how simple and easy it is for ourselves.

Living foods are no longer considered as lettuce and carrots, rather gourmet preparations such as Lasagne, Spaghetti, Raw Crackers, Soups and more are created to taste better than their cooked counterparts.

If you are prepared to put the effort in and take control of your body to treat the cause and not just the symptoms, you'll feel a million times better for it.

Other detox tools, guided meditation and yoga practice are integral in bringing us back into our bodies so we can truly live our full potential.

Paul is author of Living Food Recipes and Healthy Eating Made Possible.

Paul is available for personal 1 to 1 consultations, by post, email, telephone or in person. Also find out about the Art of Vibrant Living ReTreats

Art of Vibramt Living ReTreats


Living Food Lifestyle: eating for beauty

By Paul Benhaim

It is a universal theme- beauty, but what defines beauty? It is my understanding that beauty is much more than how much you weigh or what blemishes you have on your skin. For me, beauty emanates as an 'energy field'. Most children still have this clear energy field in tact, which is why we find most children beautiful.

As we revolve around the sun we find that some things 'wear us down'. It is my intention to bring awareness to what we eat that wears us down, and I will start with an extreme example.

Meat that is putrefied dead animal flesh and bones. This carries with it an energy field, even the words alone do! When an animal is killed of other than natural causes, and its carcass is then processed by other than natural means, what are we left with? A lump of dead energy. Some call it food, some call it a steak or burger. What does this mean to our bodies? Massage amounts of enzymes are produced to digest such heavy proteins and fats. Totally digesting a meal consisting of large amounts of meat may take days. During this time, unless we fast, our bodies are given new items to digest and this requires more digestive work, and the circle goes on until we wonder why 'incurable diseases' become common place.

How is this related to beauty? It is not. The body is unable in the above example to go about the regular jobs that include cleansing our blood, detoxifying natural elements such as dealing with stress and other daily actions we sometimes take for granted.

A diet consisting of mainly living, natural, unprocessed foods comes in tact with a whole army of living enzymes designed to naturally digest these foods. This allows the body to carry out the regular cleaning jobs. We all know what happens when the regular cleaning chores are not carried out for a week or two, but what about after years and years.

Cooked fats are another reason much beauty has been lost in our culture- but vegetarian fats are ok you say. Most cooked oils and margarines are particularly destructive by being inflammatory and harming the cardiovascular system. Cooked oils negatively affect our skin's health leading to acne and pimples. Cooked oils are rancid. Rancid oils suppress our immune system and are the largest cause of free radicals in the human body. Free radicals run around our body stealing electrons from healthy molecules causing more free radicals in the process. Free radicals lead to wrinkles, dull skin and cause scars to linger. It is my opinion that these free radicals cause much of our modern diseases.

The best fat to use if you must cook is coconut oil, with organic butter not too far behind. Olive oil is average, though best kept for your salads. Don't give up oils- they are essential. Good quality cold or stone pressed oils have quite the opposite effect of cooked oils. Using flax or hemp (tastier) oil in your salad dressing (or juice, or by itself) will eventually lead to smooth silky skin.

There is much more to beautifying nutrition and this includes the acid/alkaline balance, food combining, re-mineralisation of our foods, an understanding of carbohydrate, superfoods and more than just food- relaxation, exercise, mental and spiritual focus all play a part and I look forward to sharing more on these next time. Until then enjoy some beautifying foods such as cucumbers, fresh figs, macadamia nuts, olives, onions, pepitas + paw paw and make it raw!

Paul is author of Living Food Recipes and Healthy Eating Made Possible.

Paul is available for personal 1 to 1 consultations, by post, email, telephone or in person. Also find out about the Art of Vibrant Living ReTreats

Art of Vibramt Living ReTreats


Why Raw?

An article by David Woolfe of

Many have spent lifetimes wondering what caused humanity's "fall from grace." What has caused humanity's disconnection from living in a natural paradise? Why is civilization out of balance with Nature? These thoughts are often triggered by a study of the classical, legendary, or religious stories of a former perfect age.

Every culture seems to have a story about how human life began on Earth. Most describe a place where people lived in harmony with the plants and animals. While living this way, the stories indicate that, people experienced happiness and peace.

These stories often indicate that everything was in harmony until something happened. Some stories tell of a great flood, others tell of humans gaining an understanding of good and evil, still others tell of a shift in Earth's alignment, a few even tell of some godly or spiritual powers that drastically changed the state of life on Earth.

Those of us who follow a balanced, thoughtful raw-food diet, believe that we have found the major piece of the answer to humanity's obvious disconnection with Nature. A multifaceted collection of scientists, spiritual leaders, researchers, and grassroots raw-food enthusiasts, have come to understand through experience, that the great change in human life occurred after humans discovered fire, and then began cooking food.

The obvious separation created by putting fire between our food and our mouth, the tremendous amount of time and energy people spend to cook food, the use of massive resources to create today's cooked-food culture (with its billions of kitchens and restaurants), the construction of factories and shops all churning out cooked and processed foods, the packaging and wrappers involved in the whole cooked-food process, and the lack of life energy in cooked food are all major contributing factors in humanity's fall from paradise. Subconsciously, we know this, as our picture of paradise usually involves sun, beaches, mangoes, and coconuts; not gloomy cities, restaurants, and cooked animals for dinner.

All animals living in the wild eat their food raw and, almost always, fresh. Raw is Nature's First Law. Only humans and domesticated animals eat cooked and processed foods.

The cooking and processing of foods has become so common that most of us do not even question it. The assumption that cooked and processed foods are as good as raw foods is just an assumption. Most people do not know for sure, because they have never tried a balanced raw-food approach. Einstein once said: "The essential is to get rid of deeply rooted prejudices, which we often repeat without examining them."

Here is a visual experiment to consider: Feed a tribe of gorillas a diet of coffee, donuts, and other processed human foods for a few years. Let us watch what happens. Or consider, a herd of deer who, instead of eating their grass raw, decide to collect it and boil it in a giant cauldron. Picture what would happen in that situation!

What is it that constitutes the basis of human nourishment? Is it refined sugar flowing out of the roaring jaws of factories? Is it the flesh of animals being churned out by combinations of torturous factory farms and horrific slaughterhouses? Is it the milk of factory-farmed cows naturally intended for baby calves? Is it cooked and processed foods containing dyes, flavors, and preservatives?


The basis of human nourishment is obvious: it is raw plant foods. And Nature presents this to us in abundance. Raw plant foods are simple, easy to find, fun to eat, enjoyable, contain thousands of health-giving nutrients, and conform to the biological design of the human digestive system. The sun is the source of all life and raw plant foods represent the purest form of transformed sun energy.

When one eats an orange, the wrapper (peel) becomes compost. When one follows a raw-plant-food lifestyle, the amount of trash produced by that individual decreases to almost nothing. Test for yourself and see.

An individual who eats the typical foods found in so-called "civilized society" who then changes to a raw-plant-food diet can discover energy they have never known. Eating a balanced mix of raw plant foods restores the body on a molecular level, building strong cells, radically naturalizing the body, raising alkalinity, and grounding the person in the natural world. Of course, the body resists shocking changes and everyone should ease into the raw-food approach at an appropriate pace. Also, everyone should educate themselves on this amazing subject (by further exploring this website, reading raw-food books, chatting on-line with other raw-foodists, and attending lectures), so that the common mistakes are avoided.

As the months and years pass, a person switching to a raw-plant-food approach may notice a greater awareness of the spiritual world, become more intuitive, and feel natural powers they have never experienced (or did not know they had). One will find oneself having more fun in a garden than a movie theatre. A profound new connection will arise with plants and animals.

Every person is a work of art in progress. Either one can become progressively more beautiful, or one can follow the fate civilization has set out (miseducation, wage slavery, decay, illness, and an untimely death). Each action one takes determines which of these two destinies will be achieved.

What we eat helps to guide our path. Eating determines what level of health our body will experience. Every bite of food put into the body should add to our strength, spirituality, and beauty. Each meal becomes part of who we are at the deepest level.

"You are what you eat" is a cosmic law. Everybody knows that saying ‹ everybody! It is a concept that has been known in every culture and civilization throughout history. It is written into the fabric of the universe. It is a simple law of Nature that should be remembered each day, and at each meal. Those who wish to heal themselves and the planet, should eat the most healing foods.

"Healing foods" means quality, organic, homegrown, or wild foods and/or superfoods in their raw natural state. Following this principle is not only the simplest way to choose what to eat, but is simply the best way to bring about good health and spiritual transformation. Because of this, this website is dedicated to helping as many people as possible succeed and prosper with the raw-food lifestyle.

We encourage anyone who wishes to experience the bounties of Nature to delve into eating what Nature provides to us. That is: raw plant foods. We encourage people to learn about superfoods, garden foods, and wild plants (herbs), to learn a new way of living, to experience the incredible energy Nature will give to you by accepting the foods she provides, and to live life in a melody with the plants and animals. By doing so, you may experience and reclaim your own little bit of paradise!


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