Reversing Diabetes Is Possible – We See It Happen Every Week At Creative Health Institute

By Val Willingham, CNN
January 28, 2011 10:02 a.m. EST
"It was a big wake-up call, that what I was doing and my current weight were not OK," Jonathan Legg said.
“It was a big wake-up call, that what I was doing and my current weight were not OK,” Jonathan Legg said.
  • Jonathan Legg began to exercise every day, changed diet to reverse diabetes
  • Diabetes is caused when there is too much glucose or sugar in the body
  • Type 1 diabetes was once known as juvenile diabetes; it’s usually diagnosed in children

For more information on diabetes watch this weekend’s special edition of “SGMD“: “Diabetes 20/20,” Saturday-Sunday, 7:30 a.m. ET

Bethesda, Maryland (CNN) — When Jonathan Legg of Bethesda, Maryland, got a diagnosis of type 2 diabetes at 39, he was shocked.

“I had always been pretty active,” said Legg. “But it was a big wake-up call, that what I was doing and my current weight were not OK.”

That was two years ago. Since that time, the Morgan Stanley executive decided to make some changes and reverse his diabetes. Although his doctor recommended he go on medication to control his illness, Legg took a different approach. Instead of meds, he began to exercise every day and changed his diet, cutting out alcohol, fatty foods and watching his carbs.

Do you have diabetes? How well are you managing it?

“I wanted to be able to know the changes I was making were making a difference, and it wasn’t the drug,” said Legg.

According to new statistics just out from the Centers for Disease Control and Prevention, 25.8 million people, or 8.3% of the U.S. population, are affected by either type 1 or type 2 diabetes. Most, like Legg, have type 2 diabetes, which in many people develops later in life. Caused primarily by genetic makeup, a sedentary lifestyle and poor eating habits, type 2 diabetes can be reversed in some cases. By making changes to their lives such as adding exercise and improving their diets, many type 2 diabetics can drop their glucose or sugar numbers back to the normal range, reversing their condition.

Diabetes type-2 can be reversed
“We have seen numerous people reverse their condition,” says Dr. Michelle Magee, director of the MedStar Diabetes Institute in Washington. “But it takes a real dedication for the rest of their lives,” she notes.

So why do exercise and diet help reverse diabetes? To answer that question, we first need to know why people get diabetes in the first place.

Diabetes is caused when there is too much glucose or sugar in the body. We get sugar from the things we eat. The body is designed to process sugar so it can enter our cells and provide energy. But glucose can’t enter our cells without insulin, which is a hormone produced by the pancreas.

If you have diabetes, your body isn’t making any or is not making enough insulin — or it can’t properly use the insulin it is producing. As a result, too much sugar stays in the blood. If this occurs for a long time, it can lead to serious problems.

Tips for dealing with diabetes

Type 1 diabetes was once known as juvenile diabetes because it’s usually diagnosed in children and young adults. About 5% to 10% of all people with diabetes have this type, which is not reversible because the person’s pancreas is not producing insulin at all.

The remainder have type 2 diabetes. For these people, their body can no longer process insulin correctly. Although genetics plays a part, obesity is a major reason people develop type 2 diabetes.

“We know that excess body weight adversely affects every organ system in the body,” says Dr. Gary Foster, director of Temple University’s Center for Obesity Research and Education in Philadelphia. “So it shouldn’t be surprising that as obesity increases, as it has over the past 30 years, that medical conditions, especially conditions like type 2 diabetes, will also increase.”

People who carry excess weight, especially in their midsection, are more likely to develop type 2 diabetes because the fat in their tissues causes an imbalance of insulin in the body. The condition is called insulin resistance. If they can eliminate that fat by exercising and limiting carbohydrates and alcohol, then many can drop their glucose levels. And for some, they can drop them back into the normal range.

This is also true for people who are prediabetic. According to the CDC, 79 million Americans are prediabetic, which means their glucose readings fall between 100 and 125 while fasting. According to the American Diabetes Association, normal glucose readings are 100 and below when a person has not eaten anything. Numbers above 125 while fasting are considered to be in the diabetic range. So when you’re prediabetic, it’s easier to turn those numbers around. And that’s important, because once you become a diabetic, even if you drop your numbers, you will always be classified as a diabetic, making it difficult to acquire good insurance.

“Once you fall into that glucose range, you are considered at high risk for developing the condition again,” says Magee.

“That’s why we are working on a program right now that goes into the community and reaches those who are at risk of being prediabetic or diabetic,” Magee said. “The results have been so positive, the CDC is looking at the program as a possible protocol for other hospitals to follow.”

As for Jonathan Legg, his numbers are no longer in the diabetic range. He’s lost 40 pounds and watches everything he eats.

“I educated myself, I read the labels,” said Legg. “I enjoy what I eat. I met with nutritionists, and they helped me build a game plan.”

His physician, Dr. Lucy McBride says it’s more than just diet; it’s also the types of foods that Legg eats.

“He cut out significant amounts of sugar and carbs in his diet, really changed how he ate,” says McBride. “He’s increased fiber, increased protein, cut back on alcohol, which is really sugar.”

But McBride notes Legg needs to be tenacious.

“I told him, encouraged as I was, and proud and pleased [but] he’s got to keep up those lifestyle habits for things to stay in the right direction,” McBride said. “Without exercise, without diet and without weight control, the diabetes will come back. It’s something he will need to manage his whole life.”

That’s something Legg says he would rather do than live as a diabetic.

If you are a diabetic and want to improve your life. Call us at 866.426.1213 and talk  to our Health Education Director, Robert Morgan “Bobby” and learn how easy it is to put diabetes behind you – forever!

Study Confirms Broccoli and other Vegetables Prevent Cancer

Broccoli and other vegetables are extremely healthy and have the ability to fight cancer. They contain antioxidants among other health benefits. For the first time, researchers have discovered how vegetables are blocking the genes that cause cancer. The result of the study has been published in the Journal of Medicinal Chemistry.

To get maximum benefit, it is imperative that broccoli is cooked the right way. Broccoli has to be steamed lightly, in order to have the cancer-preventive component, sulforaphane, present in it. Too many people are overcooking the broccoli, which is destroying the enzyme myrosinaise, and losing its efficiency. Combining the powder supplement with broccoli sprouts maximizes the benefits and makes it twice as efficient to fight cancer. While broccoli sprouts contain a lot of myrosinase, the powder supplement carries the precursor to sulforaphane.

Scientists examined the metabolites in plasma and urine in four men after they had eaten four meals of only broccoli sprouts, then powder supplements only and finally a combination of both. Three hours after consumption, the effect of the broccoli sprouts and the powder supplements was showing, with an increase of sulforaphane absorption, while a combination of both showed plasma and urine metabolites much earlier and at much higher levels than when either was consumed separately.

Other foods that increase health benefits in combination with broccoli are mustard, radishes, arugula and wasabi.

The study was conducted by a team of scientists led by Jenna Cramer from the University of Illinois. Based on the new information, scientists are optimistic about the development of new drugs to treat cancer.


We just LOVE you and feel you deserve a break!

It’s been such a cold and snowy winter and as much as we appreciate the beauty of the snow, we know some of us need to warm up a bit and rejuvenate to keep our energy levels healthy.

So we’re turning up the heat with our Valentine-themed 10- and 5-day detox programs. They both start Feb. 10. Call us by noon Tuesday, Feb. 8  and receive our special Valentine offer. You’ll get a private room for the price of a double room for our 10-Day Detox. That’s a $200 savings. Or, if you decide to bring your sweetie with you and share a room, we’ll still give each of you $200 off your 10-Day Detox. In addition, we’ll give everyone who participates in the Valentine 10-Day Detox, $50 to spend in our book store. If you can only stay with us for our 5-Day Valentine Detox, we’ll give you $100 off the program and $25 to spend in the bookstore.

In addition to the warmth you’ll experience from receiving a great bargain, we’re turning up the heat for you in our banya. We’ll have the Russian-style sauna operating at every night to help everyone get extra warm and toasty. We’ll also have  informal herbal tea parties every afternoon to add to the warmth and relaxation.

On Valentine’s Day  we’ll enjoy Valentine-themed raw desserts, love songs and entertainment. Come join us and feel the love.

During our 5 and 10 day detoxes, guests receive:

– A Healthy, Guided Detox Fast
– Living Foods Demonstrations
– One-on-one Health Consultations
– Raw, Living Foods Meals
– Instructional Health Workshops
– Wheatgrass juice and facials
– Rebounding Classes
– Meditation Classes
– Yoga Classes
– Access to a Hot Sauna

Call us or e-mail us today to reserve your spot!

866.426.1213 or

Here’s what a few recent guests said about our 10-Day Detox Program…

“I am so grateful for my experience at CHI! I learned so much about food and how it can really affect your health. I always ate from the Standard American Diet and now I am much more aware of the health benefits from eating raw food so everyday I try to make better choices. It’s not easy but I learned there that I want to ‘Eat to live, not live to eat.’ And I met so many great people and I can’t wait to visit again.”
~ Suzette, Wheaton, Illinois

“The 10 day detox was very educational, motivating, and an uplifting experience. I learned that healing can and does happen from within and with the foods we put into our bodies. It is so important to be aware of this because in the long run it will save our lives. Not only have I made significant changes for my own health and lifestyle but, have passed this knowlege onto my loved ones so they will have a greater chance of good health. CHI is truly a place of love and you feel it the minute you enter the doors and if anyone has an opprotunity to stay they should, regardless of a health issue or not.”
~ Cheryl, Bon Accord, Alberta

For more information about our programs click HERE!

Research Studies – Diet & Nutrition



The China Study
(Vegetarian & Vegan):  The New York Times called it  “The Grand Prix” of nutritional studies. From 1983-89, the China Study  engaged the most comprehensive and strictest epidemiological nutrition study ever conducted. Tracking participants in 65 Chinese provinces the study documented their eating habits. An international team of researchers from from Cornell University, Oxford University, and the Chinese Academy of Medical Sciences and the Chinese Academy of Preventive Medicine have given us major insight as to how diet affects our health. The study definitively proves,  eating less meat lowered the risks of major chronic diseases. The number of calories, the mix of protein and carbohydrates all mattered much less than the amount of meat based protein consumed. This larger study goes beyond the findings of other diet and nutrition studies. Correlating 800 different nutritional factors, the study shows that the intake of plant-based protein in every region of China correlated with good health and the intake of animal protein with ill chronic health or the common chronic diseases of modern times.

The Seventh-Adventist Study

(Vegetarian/Vegan): Begun in 1959 and sponsored by Loma Linda University, this tracked the lives of 22,940 Seventh-Day Adventists in California. It has a five-year formal and 25 year informal follow up. The Seventh-Adventist study showed that there was a 7.3 year longer life-expectancy average for men (and women 4.4). Similar statistics were tracked in Norway, Finland and Holland to show longer life expectancy and lower risk of most all chronic ailments. This large population of Seventh-Day Adventists who were vegetarian had significant lower cancer rates of all types as well as of all cardiovascular diseases, and as compared to even non-smoking non-Adventists. Vegan (stricter than vegetarian) eaters raised the bar. They had still lower blood pressure, LDL levels, obesity and premature death and overall chronic ailments. See: Diet, Life Expectancy, and Chronic Disease: Studies of Seventh-Day Adventists and Other Vegetarians by Gary E. Fraser.

The European Epic Study
The EPIC STUDY recruited over a half-million individuals in ten European countries for a massive and diverse nutritional study. It is led by Dr Elio Riboli, Head of the Division of Epidemiology at the Imperial College in London. “Only a fraction of the available data has been computerized thus far, but that which has suggests that vegetarians and vegans are generally lighter and less likely to be obese than meat eaters.”  The study is showing that obesity play a large part  in the development of many degenerative diseases, especially diabetes, cancer and cardiovascular ailments. Other preliminary findings include that a diet high in fruits and vegetables reduces the risk of pre-mature death by 20%. Also see the official EPIC site for more information.

The Oxford Vegetarian Study

Vegetarian & Vegan): The Oxford Study observed 6,000 vegetarian and 5,000 non-vegetarians, and covering a longer span of time in a formal study, namely 12 years. This confirmed lower rates of heart disease, diabetes, cancer and other degenerative disease.The mortality figures were even more dramatic than the Seventh-Day Adventist study. The Pub-Med abstract reports“all-cause mortality in the whole cohort was roughly half that in the population of England and Wales.” Vegans had still lower LDL levels than fish-eating vegetarians. A followup Oxford studyshowed a lower rate of emergency appendectomies, indicative of acute apendicitis) among the vegetarian subjects.

The Pritikin Study
(Mostly Vegetarian): Since the 1950’s, over 90 studies have shown the advantages of a dietary approach (mostly low-fat, whole grains, fruits and vegetables) with animal proteins restricted to one serving a day or less! If animal protein is allowed willd fish is always preferable to even organic, free range poultry and red meat is not a part of the program and is not to be eaten more than once a month.  An analysis of almost 4,600 patients showed an across the board improvement in heart disease risk factors. The average 23% drop in LDL levels within 3 weeks and an average 33% drop in triglycerides. Also 14 more studies confirm the above or show the effects of using the Pritikin type diet against high blood pressure, diabetes, cancer prevention, and metabolic diseases. These include a 45% reduction in prostate cancer cell growth, lower blood pressure and control of diabetes. Keep in mind, 1000’s of students who have attended Creative Health Institute over years have been able to duplicate and even exceed the results shown in all of the aforementioned studies.


Harvard’s Pooling Project of Prospective Studies of Nutrition and Canceroffers a meta-analysis of over 28 large-scale nutritional studies. This includes a Harvard Study of 50,000 health professionals It showed that men who ate meat as their main dish 5 or more times a week tended to have 4X the risk of colon cancer. Heavy meat eaters were 2X as prone to have prostate cancer. Over a hundred studies have been published based on this Harvard study of male health professionals.

The Nurses Health Study

Started in 1976 and expanded in 1986, this study surveyed the nutritional status of 238,000. Women consuming over 95 gm protein/day had a 22% increased risk of forearm fracture compared with women consuming less than 68 gm/day. The increased risk of osteoporotic fractures was seen for animal protein but not for vegetable protein.

The Framingham Study

(All Diets) )The Framingham study began in 1948, recruited 5209 men and women between the ages of 30 and 62 years of age who had not yet developed overt cardiovascular disease or suffered a heart attack or stroke. Satellite studies have since recruited more than twice as many. Among the findings of risk factors were high HDL cholesterol, inactivity, smoking, and obesity. Also low LDL cholesterol levels indicated decreased risk. Other factors, like calcium deposits, thickening and hardening of the arteries also need to be considered for life-time risk past age 50.

Low Glycemic Vegetables & Beans

Vegetables and Beans
Artichoke Low 15
Asparagus Low 15
Broccoli Low 15
Cauliflower Low 15
Celery Low 15
Cucumber Low 15
Eggplant Low 15
Green beans Low 15
Lettuce, all varieties Low 15
Leafy Greens – All Low 15
Peppers, all varieties Low 15
Snow peas Low 15
Spinach Low 15
Young summer squash Low 15
Tomatoes Low 15
Zucchini Low 15
Soya beans, boiled Low 16
Peas, dried Low 22
Kidney beans, boiled Low 29
Lentils green, boiled Low 29
Chickpeas Low 33
Haricot beans, boiled Low 38
Black-eyed beans Low 41
Chickpeas Low 42
Baked beans Low 48
Kidney beans Low 52
Lentils Low 52

Standard Fruits Glycemic Ratings

Cherries Low 22
Grapefruit Low 25
Apricots  (dried) Low 31
Apples Low 38
Pears Low 38
Plums Low 39
Peaches Low 42
Oranges Low 44
Grapes Low 46
Kiwi fruit Low 53
Bananas Low 54
Fruit cocktail Medium 55
Mangoes Medium 56
Apricots Medium 57
Apricots  (tinned in syrup) Medium 64
Raisins Medium 64
Pineapple Medium 66
**Watermelon High 72

Mesquite – A Great Low Glycemic Sweetner or Flour

Mesquite powder is made by grinding the seed pods of the mesquite tree. The tree is  found in deserts worldwide. This golden powder has a distinctive, sweet, almost nutty taste and works well in many different recipes calling for sugar. It is an amazing sweetener for barbecue sauces.
Mesquite powder is high in protein, lysine, calcium, magnesium, potassium, iron, zinc, and dietary fiber. Mesquite is another sweetener recommended for diabetics or those interested in balancing blood sugars.

Some Very Low Glycemic Foods

Fresh Low Glycemic Foods:

If you’d prefer to have some fresh low glycemic sweet treats, here’s a list of yummy possibilities:

*berries (raspberries, blackberries, strawberries, blueberries, cranberries etc.)
*fresh cherries
*non–sweet ‘fruits’ like bell peppers, tomatoes, cucumbers, okra
*fresh corn
*edible flowers and blossoms, such as mallow, borage, fuchsia, hibiscus, jasmine and squash blossoms.

Lucuma – Gold Of The Incas

Lucuma (pronounced luka-mah) is a subtropical fruit of Andean origin that was once known as the “Gold of the Incas”. It is most commonly grown in Andean valleys. Lucuma is fruit has smooth, bronze-yellow skin, and somewhat resembles a persimmon. Its bright yellow or orange flesh is usually blended into other foods. It has a delicious full-bodied, maple like flavor. It is dried then ground in to a flour consistency. 

Lucuma is a natural low-glycemic, raw sweetener that is low in sugars but high in beta-carotene, niacin(B3) and other B vitamins, fiber, calcium, iron, and low in fat.

Sweeteners – How Do They Rate On The Glycemic Index

Sweeteners are are tough to avoid. Most of us crave foods such as chocolate, cookies, candy, and ice cream. All these treats are made with different types of sweeteners. To see where different types of sweeteners fall on the glycemic scale. Some Examples

Sweeteners G – Index
Glucose 96
Fructose 22
Lactose 46
Sucrose (white sugar) 64
Brown sugar 64
Barley malt syrup 42
Brown rice syrup 25
Raw honey 30
Agave syrup 15
High fructose corn syrup 62
Stevia less than 1
Sugar cane juice 43
Evaporated cane juice 55
Maple syrup 54
Black strap molasses 55

Yacon A Low Glycemic Sweetener

What Is Yacon? What are the Health Benefits?

Yacon syrup is derived from the yacon plant, a tuber found in the Andean region of South America. Yacon is a distant relative of the sunflower and the Peruvian locals use it cut up in salads or in sweets. Because yacon syrup is plant based it is also vegan and a good alternative for vegetarians who want to avoid the high sugar content of maple syrup or honey. The roots contain potassium and the antioxidant vitamins A, C and E.

Yacon syrup is glucose free and contains at least 30% fructooligosaccharides (FOS). FOS is a common prebiotic that aids digestion and helps to stimulate the colon. FOS cannot be absorbed by the body which makes it naturally low in calories and low glycemic (some proponents of the syrup go so far as to say that yacon is non glycemic). Those sugars remaining in the plant that are not FOS are absorbed slowly into the bloodstream.

Two Systems Of Medicine

At Creative Health Institute, we focus on teaching our students how to approach illness and disease from the broadest view possible. Learning this view is many times met with some resistance due to the contemporary medical model (allopathic) which is built largely on the contagion theory of disease and the suppression of symptoms, with the use of prescription medications.

The holistic  curriculum we use in our classes teaches our students that most illness and disease is usually the result of multiple causes (both internal and external), and therefore they must learn to approach illness and disease from a multi-dimensional approach which take into account the body, mind, emotions and spirit

We know that when we nourish our bodies with a diet high in natural raw living foods our bodies will respond and naturally detoxify and that the nutritional deficiencies which may have played a part in our illness or disease will be replaced with health and wellness. When we combine this type of natural eating with physical exercise, breathing exercises, prayer/meditation and relaxation we give our bodies the opportunity to heal and overcome illness and disease.  In some instances, when illness or disease has stressed our bodies system in a manner that makes it difficult to properly assimilate natural raw living food nourishment, we may decide to utilize herbs and supplements to nourish our bodies so we can bring them back into balance. Keeping our bodies systems in balance serves to protect us from sickness and disease. Below are a comparison of the allopathic and holistic health views.

 Two Systems of Medicine

Focuses on Measurements SYMPTOMS Focuses on ExperienceCAUSES & PATTERNS
Disease as Entity PAIN AVOIDING Disease as Process PAIN READING
General Classified Diagnosis Specific Individual Needs
Technical Tools Integrated Therapies
Remedial / Combative / Reactive Preventive / Corrective / Pro-Active
Crisis Oriented: Occasional Intervention Lifestyle Oriented: Sustained Maintenance
Radical. Defensive. Natural. Ecological.
Medicine As Counter-Agent Medicine As Co-Agent
Side Effects. Chemicals, Surgery, Radiation, Replacement Low-Risk. Conservative. Organic.Purification, Manipulation, Correction,
Emphasis: “CURE” Emphasis: “HEALING”
Speed, Comfort, Convenience Restoration. Regeneration. Transformation
Practitioner as Authority PACIFYING Practitioner as Educator ACTIVATING
Patient as Passive Recipient Patient as Source of Healing
Mechanical / Analytical / Bio-Physical Systemic / Multi-Dimensional / Body-Mind-Spirit
Best For: Infectious Diseases, Trauma, Structural Damage, Organ Failure, Acute Conditions. Best For: Degenerative, Chronic Stress & Lifestyle Disorders, Toxemia, Glandular Weakness, Systemic Imbalances, Immunity.

If you are interested in finding our more about the holistic approach to health, call us  a 866.426.1213

CHI DETOX – Family Style

Jimmy Ehrhart, 15

Jessica Ehrhart, 12

Standing in front of a small group of Creative Health Institute guests with a Sharpie in hand and a smile on his face, Jimmy Ehrhart, 15, recorded numbers on a large pad of paper propped upon an easel.

“I feel great right now,” Jimmy told the other guests who were going through a 10-day detox with him. It was the beginning of Day 8 and relief had come for Jimmy and others who had experienced the typical uncomfortable symptoms people have when they withdraw from sugar, caffeine, high-protein and high-fat foods.  “I feel better than I have ever felt—honestly.”

The Camden, Michigan, teen was front-and-center for the morning and happy about the progress everybody was making  with the detox. Jimmy came to CHI with his younger sister, older brother, mother and grandfather. All of them wanted to make significant changes to their diets and health. They decided to go raw after reading books such as Victoria Boutenko’s Raw Family and watching videos including Thirty Days Raw.  Now that their detox at CHI is nearly complete, the family agrees visiting our nutritional education center in Hodunk, Michigan,  has been one of the the best things they’ve ever done together.

Jessica Ehrhart, 12, said she plans to spread the word about the great time she’s had with her family and new friends at  Creative Health Institute.

“I would like to see lots of families come here. I wish everyone in the world could do it because then everyone would just be healthy,” Jessica said. “Fast foods are gross!”

After seeing the videos and reading the books his mother exposed the family to in preparation of their detox, Jimmy still was a bit skeptical about how much a raw food diet could affect him. He was willing to give raw living foods a try because he had some health concerns and wanted to see what a difference the Ann Wigmore way of life could make. Jimmy said for several years he has suffered from asthma, allergies, trouble sleeping, snoring and being overweight.  It’s been tough for him to join the fun and games kids his age typically enjoy.

“I couldn’t play sports.  My friends, they all try to run around town and I have a hard time keeping up to them with the asthma, ” Jimmy said. “It is embarrassing to stay over a friend’s house because I snore so loud.”

Now Jimmy feels a new hope and expects he’ll be able to participate more fully in teenage activities he sees others enjoy.  His snoring stopped right away. He’s been sleeping well every night and his asthma hasn’t been bothering him at all.  He’s been exercising every day and says he feels hopeful that he’ll be able to keep up with his friends in basketball, football and baseball. He has always tried to participate in sports but due to his health issues he has spent most of his time on the bench.

Jimmy also had a problem with food allergies.  He said he especially seemed to be allergic to nuts, particularly cashews. At CHI he has found he can eat all different kinds of nuts without any allergic reaction. He said he believes it’s because he had been eating nuts that were not organic and all of the food at the center is organic.  He said he was really happy to learn that eating a raw food diet doesn’t mean a life-sentence of “boring salads.” He was especially impressed with a raw cashew-cheese-based blueberry cheesecake an intern made one night for a CHI guest who was celebrating her birthday during the detox.

Jessica said all along she was excited to come to the Creative Health Institute with her family. She said she knew she needed to make some changes in her life and she was ready to move forward.

“I would like to improve my asthma and coming here definitely helped it,” she said. “I was always on the couch. I couldn’t breathe so I always had to have an inhaler wherever I went. It is really horrible.”

Jessica hasn’t had to use her inhaler once during the 10-day detox.  On day eight she reported feeling better than she has felt in a very long time. She said she has “tons” of energy and now she can breath without wheezing — something she hasn’t been able to do since she was a small child.

One of Jessica’s favorite things about the 10-day detox at CHI has been the cooking lessons. Jessica helped make marinara sauce to serve at dinner one night and she said she was surprised by how simple and tasty it was. She also has enjoyed rebounding (jumping on a miniature trampoline) in the morning and sitting in the banya (our Russian-style sauna). She said she really wants to come back for the raw chef classes to learn how to make gourmet raw living foods.

Jimmy and Jessica’s mother, Kimberly Ehrhart, said she’s very happy her family came to CHI together to detox with raw living food. She’s eager for her next visit and suggesting to staff that she’d like to see a CHI reunion for guests in the summer.

“I would highly suggest the 10-day detox,” Kimberly said.  “It’s more than cleansing for your body and mind, and it’s more than just new relationships — it’s family.”


For more information about our 10-Day Detox and other programs at the Creative Health Institute, click HERE or contact us by e-mail at or by phone at 866-426-1213. Our relaxing rural setting is south of Battle Creek, between Detroit and Chicago. We look forward to seeing you soon!  Wishing everyone the best health ever…

Robert Morgan – Bobby

Health & Education Director

Amazing Detox Special Jan. 27 to Feb. 6

Health is the Greatest Gift!

Join us January 27 to February 6 to Detox at The Creative Health Institute.

During our 5 and 10 day detoxes, guests receive:

– A Healthy, Guided Detox Fast
– Living Foods Demonstrations
– One-on-one Health Consultations
– Raw, Living Foods Meals
– Instructional Health Workshops
– Wheatgrass
– Rebounding Classes
– Meditation Classes
– Yoga Classes
– Access to a Hot Sauna

Join a five day detox that runs from January 27 to February 1 or our ten day detox from January 27 to February 6.

Call us today to reserve your spot!

866.426.1213 … More Information

Upcoming Programs and Classes:

5 & 10 Day Detoxes – 1/27 – 2/6

Raw Chef I – 2/25 – 2/27

5 & 10 Day Detoxes – 2/10-2/20


Joyce Oliverto will not be participating in the January detox as was previously published.

Joyce will be here at Creative Health Institute
co-teaching the February 10 - 20 detox!

Don't Miss This Opportunity to Learn
from Joyce.

CHI Pizza Par-Tay!






 Here at the Creative Health Institute making pizza is seriously fun – and amazingly tasty.

         Who thinks raw food is “boring?” NOT! The biggest junk-food-junkie around would have a ball at one of our Raw Chef Level 1 Friday night pizza parties. The students arrive in the afternoon and are greeted with delicious snacks and our signature drink, apple lemonade. Within a few hours they’re busy making our delicious pizzas. As soon as our students are finished making pizza, our interns and staff sit down with them to enjoy the unique pizza creations. The pizzas are a bit like snowflakes because each is gorgeous and no two are ever the same.

          For our first raw chef class of the new year, our students tried something new — personal pizzas. The crusts were a little thicker than usual (we have some interns here from Chicago who seem to know a thing or two about deep-dish pizza). The results were beautiful, delicious and FUN. 

          Throwing a raw personal pan pizza party with your friends or family could be the perfect way to beat the winter doldrums. Of course, you could always join us for our next Raw Chef Level 1 pizza party, too. The next Raw Chef Level 1 weekend at CHI is Feb. 25 to 27.

          This introductory class helps you build a foundation to prepare raw gourmet foods. We introduce to you Dr. Ann Wigmore’s raw living lifestyle and then demonstrate how to prepare raw 5-star gourmet dishes. This class is perfect for those who want to introduce friends and family to a raw lifestyle and for students that are interested in working as a raw gourmet chef. Enjoy a 16 hour intensive classroom training, 3 days & 2 nights. Classes fill quickly, so register as soon as possible by calling us at 866-426-1213 or e-mail us at The rate for a shared room is $495. For a single room it’s $695.


Equipment Needed: Food Processor

RAW LIVING CRUST (you can prepare up to three days ahead of time)


  • 1 1/2 Cups sprouted buckwheat groats (soaked for 20 minutes)
  • 2/3 cup carrot pulp
  • 2/3 cup soaked flax seeds
  • 1/2 cup olive oil
  • 1/4 cup filtered water or Rejuvelac


  1.  In a blender, combine groats, olive oil, carrot pulp, flax seeds and water or Rejuvelac.
  2. Blend using a spoon or rubber scraper to mix occasionally.
  3. Spread mixture out on a dehydrator tray covered with Teflex or parchment paper; using wet hands, spread mixture evenly (For regular pizza crusts fill your dehydrator tray with one crust. You can fit two personal pan pizza crusts on a tray.).
  4. Dehydrate the crust at full heat for one hour, then
  5. Decrease to 110 degrees for 7-8 hours.
  6. Transfer crust to a mesh dehydrator tray.
  7. Dry for 10-12 hours checking occasionally to see if it is fully dry.


  • 4 tomatoes
  • 1/4 cup of alfalfa sprouts
  • 4 dates or 2 T raw agave
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 cayenne pepper
  • 1/8 teaspoon dried red pepper flakes
  • Celtic or Himalayan salt to taste
  • 1 cup of warm filtered water or Rejuvelac (110 to 115 degrees)

DIRECTIONS: Blend and let sit for 30 minutes before putting sauce on the pizza. Make sure you put the cheese on first. We use a recipe for raw mozzarella cheese. We also make pesto for our pizza parties and some our chefs prefer pesto to the marinara sauce.

VEGETABLE TOPPINGS: Dice or slice and sprinkle onto pizza as desired:

  • Alfalfa sprouts
  • Arroz con sofrito
  • Fresh basil
  • Fresh and dehydrated bell peppers: red or yellow.
  • Jalapeno peppers
  • Mushrooms
  • Olives
  • Pineapple
  • Spinach leaves
  • Fresh and smoked dehydrated tomatoes pounded thin (resemble and taste like pepperoni)
  • dehydrated zucchini
  • dehydrated broccoli





Remembering Faye, Our Dear Friend

Elizabeth “Faye” Blashfield

May 30, 1967, to January 9, 2011

Our Creative Health Institute family remembers our dear friend Faye Blashfield with love. We feel so grateful for her amazing life, for her beautiful family and for the opportunity we have had to get to know all of them. Faye brought us so much love and joy and we are grateful for every moment we had the opportunity to spend with her. She is now gone from this world but close to our hearts and we believe God and all the angels in heaven are rejoicing in her company.

We would like to thank Faye’s family for a generous memorial gift to the center and to express our heartfelt condolences. Faye and all of her loved ones have a special place in our hearts and prayers.

Raw Foodists and Multiple Sclerosis

Those of us in the raw living foods community who have been diagnosed with Multiple Sclerosis don’t have quite as much company as the raw foodists who battle cancer, diabetes and some of other common illnesses. We hear about raw food victories over Multiple Sclerosis second or third hand and some of us can be living this raw food lifestyle for quite some time before we ever actually meet another raw foodist who has been diagnosed with Multiple Sclerosis. That’s why I’ve started a new community on Facebook for people in the raw food community who have been diagnosed with Multiple Sclerosis.

Please click HERE to be linked to the Facebook page Beating Multiple Sclerosis With Raw Living Food.  You have to click “like” to get updates. This page is meant as a community-building tool for raw foodists who have been diagnosed with Multiple Sclerosis and for friends and family members who support them.  If you have blogs or videos about Multiple Sclerosis and raw living food,  please post them on the wall for this new Facebook page.

If you know raw foodists who have Multiple Sclerosis, please tell them about this new Facebook effort to build community.

Thank you so much and peace and joy be with you and the ones you love this new year!

~ Patty

David Wolfe _ The Health Benefits Of Sea Vegetables

At Creative Health Institute we make sure you learn all the benefits of these amazing foods. You will learn when to eat them and the amounts you will need to eat. Dr. Ann Wigmore believed the consumption of sea vegetables, with there all most unparallelled array of minerals, vitamins and phyto-nutrients played a very important part  in our bodies ability to heal and for us to reach optimum health and happiness.

Raw or sun dried seaweed contains:

  • High protein content: from 20% in green algae to 70% in spirulina.
  • High mineral content, especially: iodine, calcium, iron, magnesium.
  • More vitamin C than oranges.
  • Natural iodine maintaining a healthy thyroid function.
  • Anti-viral, anti-bacterial, anti-inflammatory properties
  • Large proportion of natural, organic iodine aiding in maintaining a healthy thyroid function (not to be compared with the toxic substitute added to table salt.
  • One of the richest plant sources of calcium.
  • Polysaccharides: important in the prevention of degenerative diseases including cardiovascular and diabetes 2, increase the amount of feel-good chemicals in the brain, improves liver function, stabilizes blood sugar.

This results in the following seaweed health benefits: healthy hair, improved memory, clear skin, good eyesight, dental health, healthy thyroid function, improved immune system, prevents allergies and infections, lowers blood pressure, nurtures healthy heart vessels, normalizes cholesterol levels, support bon health, aids in waste movement and digestion.

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