Rawsome “grilled” cheese sandwiches with tomato-basil soup

Our creative Chicagoland interns Angelina Andriacchi and  Benjamin Eidenberg have been having a ton of the fun in the Creative Health Institute kitchen for the past month or so.   One week they got a hankering for grilled cheese sandwiches and tomato soup and they developed a rawlicious grilled cheese and tomato basil soup feast for us. My 5-year-old niece happened to be visiting that evening and she gave the recipes the thumbs up, too. I love the grilled cheese sandwiches. The bread has a wonderful garlic flavor. But I have to say, I loved the soup even more. This tomato-basil soup is one of the very best raw soups I’ve ever eaten. Good job Angelina and Ben. I really hope our blog followers enjoy these recipes as much as we have.

~ Patty

Creamy Tomato Basil Soup

Ingredients:

1 Cup Soaked Cashews

4 pints ripe cherry tomatoes

½ cup alfalfa sprouts

½ cup sundried tomatoes, rehydrated (use the water used to rehydrate tomatoes in soup)

1 ½ bunch basil (if you get two bunches save the other half and use as garnish)

½ bunch cilantro

1 lemon, juiced

½ red onion

½ red bell pepper

3 cloves pressed garlic

2 stalks celery

1 avocado

1 tablespoon ground flax

1 tablespoon salt (may need more to taste)

1 ½ teaspoon cumin

1 teaspoon paprika

Preparation:

Place as many ingredients as you can in blender. You will have to make several blenders to make the soup, and as you fill each blender add about 2 cups of water. You can add however much water depending on the thickness level that you desire. Once you have made a full bowl of the soup, taste the soup and add more salt, basil, lemon or other seasonings depending on what you think it needs. Place in the dehydrator to warm till time for service. You can garnish the soup with some dehydrated tomatoes and fresh chopped basil. Bon Appetite!

I Can’t Believe It’s Not Bread!  Onion and Rosemary Oat Bread

4 cups Soaked Oats (we used leftover CHI oatmeal!)

2 Cups Milled Brown Flax (grind it up so that the seed is broken, but not completely flour)

1 Cup Rejuvelac

¼ Cup Nutritional Yeast

1 red onion

2 teaspoons salt

1 teaspoon garlic powder

1 tablespoon ground rosemary

1 teaspoon dill

¼ cup water

Preparation:

In food processor, blend the oats, flax and rejuvelac. Set aside in a bowl. Then take ½ of the red onion, nutritional yeast, salt, garlic powder, rosemary, dill, and water and place into a food processor and blend. Combine those ingredients in with the oats and flax. Take the other half of the red onion and chop it to a small dice and mix the onion into the dough. Spread out the dough on dehydrator sheets, and dehydrate at 130 for one hour (to sweat the bread)  and then reduce the temperature to 110 and dehydrate until most of the moisture is gone.  You want to have some moisture still or else it will turn into toast (or crackers!). Be sure to flip the bread about half way through so as to dehydrate evenly. Once you flip the bread, sprinkle a little extra rosemary and press onto the bread for garnish. Bon Appetite!

I Can’t Believe It’s Not Butter Garlic Butter!!!  It really does taste like butter!

Ingredients:

I Cup Coconut Oil (warmed in dehydrator)

¼ – ½ Cup Ground Golden Flax Flour

1 Tablespoon Salt

1 Tablespoon Turmeric

1 ½ Tablespoon Garlic Powder (you can used fresh pressed if you can handle the punch!)

1 ½ teaspoon White Onion Powder

1 ½ teaspoon yellow mustard

Whisk all of the ingredients except the flax together. Once everything is incorporated add the flax. Adjust seasonings with salt and garlic to taste. Because the coconut oil has been warmed in the dehydrator, the consistency will originate like melted butter. Place the butter in the fridge to allow it to set (thicken up) and mix periodically so that the flax will stay evenly mixed throughout. The butter can set in the fridge as quickly as 15 minutes and will be knife spreadable. You can control the consistency of the butter by placing it in the fridge and dehydrator to make it as malleable as you need to work with.

Fenugreek Chocolate Strawberry Heart

This fast and delicious desert is healthy and fun to make. My assistant Patty Maher, came up with this great recipe last Valentines Day, and it was a smashing hit with everyone here at Creative Health Institute (CHI). I think it would make a fun party dish for New Years Eve. 

Fenugreek Chocolate Strawberry Heart

(It’s soooo simple  and pretty; you’ll want to kiss yourself!)

Although this tasty heart was inspired by St. Valentine’s Day, I hope you’ll feel free to enjoy it anytime you want to bring a little more love to your family or friends. xoxox ~ Patty

INGREDIENTS

2 cartons of organic strawberries

2 organic apples (granny smith might be especially nice but I didn’t have them)

2 cups raw organic cacao powder OR carob

1  1/2 cups sprouted fenugreek (We have been keeping sprouted fenugreek on and every day for the past few months, so it happens to have been handy to use.  Lucky for this dessert, the addition of fenugreek gave it a fresh, earthy taste. We’ve been keeping sprouted fenugreek on hand because it has antiviral properties and it’s great for balancing hormones and women’s health. I love it in salad’s too. So sprout some fenugreek. You’ll enjoy it. Otherwise, use whatever sprouts you happen to have handy).

1  cup raw agave (or if you prefer not to use agave, use a cup of date paste and be prepared to dilute with room temperature  purified water).

A bit of room temperature purified water to get it to the consistency you prefer.

DIRECTIONS

Wash and prepare the fruit. Take the stems off  the strawberries and slice the applies into wedges. Place the strawberries in the shape of a heart on a pretty serving plate. Fill in the inside of the heart with apple slices.

Put remaining ingredients in the blender and blend until smooth, adding  purified water until it is at a good consistency for drizzling and dipping. Drizzle chocolate over the fruit. Put remaining chocolate sauce in pretty serving bowls to set next to the large plate. Serve with a pretty bowl of toothpicks.

Enjoy!

Our Raw Chef classes have been especially wonderful! The next Raw Chef Level 1 Certification class is  January. 15th, 2012. Theres still a couple spaces available. For more information, contact us at 866-426-1213 or info@creativehealthinstitute.com.

Love and blessings,

Bobby

Master Chef and Health Education Director

Creative Health Institute (CHI)

Robert Morgan serves as the leader of all raw food chef classes at CHIand resides in Union City, Michigan

Overcoming the Snacking Hurdle: Hello Kale Chips!

By CHI Intern Angelina Andriacchi

Once you get into raw foods or a healthy eating lifestyle it quickly becomes apparent that not only do you need to plan out healthy meals, you also have to plan out HEALTHY SNACKS for when you get the munchies for something crunchy, or for in between meals when you want a little something small. In the beginning, choosing healthy snacks can feel overwhelming, especially once you’ve taken a trip to the grocery store and you pass the potato chip aisle and all the other unhealthy snacks that are available for a cheap cost. The only way to fight this battle is to plan ahead and have them available in your home and bring little baggies with you to snack on throughout your day. With a little preplanning the “unhealthy snacking” hurdle can be overcome with tasty variety and ease.

Wouldn’t it be amazing if you could find a snack that would give you vitamins and nutrients in a tasty way instead of going to a nutritionally bankrupt packaged product? The good news is, there is a cruciferous vegetable known as kale that has a rich phytochemical content. It can be transformed into a tasty snack that can take the substitute of potato chips and the like. Kale is an amazing antioxidant and actually has cancer-fighting properties that help clean out your system as it passes through. For vegans, it’s a great source of calcium, along with its Vitamin C content that aids in absorption of nutrients. Kale actually has seven times the beta-carotene of broccoli. It is rich in fiber which is something that is really lacking in the typical American diet, not to mention it contains Vitamins A, K and E.

We all know the truth is that when we have the munchies and want to snack on something, sometimes we don’t care how healthy it is, we really just want to crunch on something tasty. Kale has a mild earthy flavor, which works well with many seasonings and can be prepared in a very flavorful way that will make our taste buds want to come back for more. The best part is, that Kale is in season now, between mid-winter and early spring and is available now in abundance!

When I first started my quest in searching for healthy snacks that would benefit my body and take care of what my taste buds were craving; it didn’t take long for me to discover Kale Chips as the perfect answer. Kale Chips can make a great substitute for regular potato chips, and I’ve played around in the kitchen and have been able to come up with several different flavor varieties that come close to many different potato chip flavors and the like. The fun part about making them at home is that once you get comfortable with the flavors and the different spices and foods you can combine with your kale chips the possibilities literally become endless! These are some classic flavors that you can get used to working with, and from there you can use your imagination in your own kitchen.

Hints and Tips on Preparation

Kale Chips are simple to prepare: Once you’ve washed your Kale, use a knife to de-stem the fibrous vein that runs up the middle of the leaf. I like to use my hands to break up the kale chips into bite sized pieces after that, and place those pieces in a large bowl for mixing. Take whatever marinade you’re using and evenly cover the kale pieces with the flavor of your choice.

  • It’s very important to get a good coating on your chips, not only because it promotes flavor but it also makes for a more even dehydrating process.
  • It is also important to continually mix the kale allowing the heavily-soaked chips on the bottom to come to the top of the bowl as you’re placing them onto dehydrator sheets.
  • When you place the kale chips onto the sheets, allow them to curl up and lay on the sheet naturally. One time, my friend and I laid the kale pieces flat out pressed down and over coated them with a marinade. They dehydrated in a way that was hard to get off the sheets. They were sticky and broke apart.

Angelina’s Kale chips


Sour cream & onion

Ingredients:

1 bunch of kale

1 cup cashews soaked (at least half an hour)

¾ cup rejuvelac

¼ cup lemon (if you don’t have rejuvelac use more lemon)

¼ red onion

2 green onions or scallions, (you can also use chives)

1 Tablespoon Salt (add more if need to taste)

Preparation:

Wash and De-stem kale and break up into leafy bite size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and massage thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you’re placing it onto dehydrator sheets/ baking sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically, you know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

Cheesy Kale Chips

Ingredients:

2 heads of kale

1 small roma tomato

2-3 red bell peppers

½ cup nutritional yeast

1 tablespoon paprika

Salt to taste

Preparation:

Wash and De-stem kale and break up into leafy bite size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you are placing it onto dehydrator sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically, you know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

Honey Curry Chips

Ingredients:

1 buch kale

¼ Cup raw honey

Juice from one lime

¼ cup water (may need more depending on batch)

2 tablespoons curry powder

1 teaspoon turmeric

1 tablespoon salt (may need more to taste)

1/8 cup fresh chopped cilantro

Preparation:

Wash and De-stem kale and break up into leafy bite-size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you are placing it onto dehydrator sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically, you know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

Hungarian Spice Kale Chips

Ingredients:

2 heads of kale

1 small roma tomato

½ cup alfalfa sprouts

3 red bell peppers

3 tablespoon paprika

1 ½  teaspoon turmeric

1 ½ teaspoon oregano

Salt to taste

Preparation:

Wash and De-stem kale and break up into leafy bite size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you are placing it onto dehydrator sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically, you know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

Italian chips

3 heads of kale

1 cup olive oil (or enough to coat kale)

½ lemon juiced

½ cup balsamic vinegar

4 cloves garlic, pressed

½ red onion

2 tablespoon oregano

1 tablespoon basil

Shake in any other Italian or pizza seasonings

Preparation:

Wash and De-stem kale and break up into leafy bite size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you are placing it onto dehydrator sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically, you know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

SALT  & VINEGAR

Creative Health Institute uses Braggs apple cider vinegar because it is the healthiest vinegar to use.  Use a better primordial salt like Himalayan or sea salt, don’t use regular table salt. A: the better primordial salt tastes better. B: regular table salt will actually leach minerals out of you, and primordial salts will actually help bring trace minerals into your system.

Work with the ratio and add olive oil and lemon juice in and massage into your kale chips, coating them evenly.

Preparation:

Wash and De-stem kale and break up into leafy bite size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you are placing it onto dehydrator sheets/ baking sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically. You know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

Sweet Poison

A century ago Americans consumed 40lbs of sugar a year

Last year we consumed 140lbs per person

 124 Ways Sugar Ruins Your Health

1. Sugar can suppress the immune system.

2. Sugar upsets the mineral relationships in the body.

3. Sugar can cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children.

4. Sugar can produce a significant rise in triglycerides.

5. Sugar contributes to the reduction in defense against bacterial infection (infectious diseases).

6. Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you loose.

7. Sugar reduces high density lipoproteins.

8. Sugar leads to chromium deficiency.

9. Sugar leads to cancer of the breast, ovaries, prostate, and rectum.

10. Sugar can increase fasting levels of glucose.

11. Sugar causes copper deficiency.

12. Sugar interferes with absorption of calcium and magnesium.

13. Sugar can weaken eyesight.

14. Sugar raises the level of neurotransmitters: dopamine, serotonin, and norepinephrine.

15. Sugar can cause hypoglycemia.

16. Sugar can produce an acidic digestive tract.

17. Sugar can cause a rapid rise of adrenaline levels in children.

18. Sugar malabsorption is frequent in patients with functional bowel disease.

19. Sugar can cause premature aging.

20. Sugar can lead to alcoholism.

21. Sugar can cause tooth decay.

22. Sugar contributes to obesity.

23. High intake of sugar increases the risk of Crohn’s disease, and ulcerative colitis.

24. Sugar can cause changes frequently found in person with gastric or duodenal ulcers.

25. Sugar can cause arthritis.

26. Sugar can cause asthma.

27. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections).

28. Sugar can cause gallstones.

29. Sugar can cause heart disease.

30. Sugar can cause appendicitis.

31. Sugar can cause multiple sclerosis.

32. Sugar can cause hemorrhoids.

33. Sugar can cause varicose veins.

34. Sugar can elevate glucose and insulin responses in oral contraceptive users.

35. Sugar can lead to periodontal disease.

36. Sugar can contribute to osteoporosis.

37. Sugar contributes to saliva acidity.

38. Sugar can cause a decrease in insulin sensitivity.

39. Sugar can lower the amount of Vitamin E in the blood.

40. Sugar can decrease growth hormone.

41. Sugar can increase cholesterol.

42. Sugar can increase the systolic blood pressure.

43. Sugar can cause drowsiness and decreased activity in children.

44. High sugar intake increases advanced glycation end products (AGEs) (Sugar bound non-enzymatically to protein)

45. Sugar can interfere with the absorption of protein.

46. Sugar causes food allergies.

47. Sugar can contribute to diabetes.

48. Sugar can cause toxemia during pregnancy.

49. Sugar can contribute to eczema in children.

50. Sugar can cause cardiovascular disease.

51. Sugar can impair the structure of DNA

52. Sugar can change the structure of protein.

53. Sugar can make our skin age by changing the structure of collagen.

54. Sugar can cause cataracts.

55. Sugar can cause emphysema.

56. Sugar can cause arteriosclerosis.

57. Sugar can promote an elevation of low density lipoproteins (LDL).

58. High sugar intake can impair the physiological homeostasis of many systems in the body.

59. Sugar lowers the enzymes ability to function.

60. Sugar intake is higher in people with Parkinson’s disease.

61. Sugar can cause a permanent altering the way the proteins act in the body.

62. Sugar can enlarge the liver by making the liver cells divide.

63. Sugar can increase the amount of liver fat.

64. Sugar can enlarge the kidney and produce pathological changes in it.

65. Sugar can damage the pancreas.

66. Sugar can increase the body’s fluid retention.

67. Sugar is enemy #1 of the bowel movement.

68. Sugar can cause myopia (nearsightedness).

69. Sugar can compromise the lining of the capillaries.

70. Sugar can make the tendons more brittle.

71. Sugar can cause headaches, including migraine.

72. Sugar plays a role in pancreatic cancer in women.

73. Sugar can adversely affect school children’s grades and cause learning disorders.

74. Sugar can cause an increase in delta, alpha, and theta brain waves.

75. Sugar can cause depression.

76. Sugar increases the risk of gastric cancer.

77. Sugar and cause dyspepsia (indigestion).

78. Sugar can increase your risk of getting gout.

79. Sugar can increase the levels of glucose in an oral glucose tolerance test over the ingestion of complex carbohydrates.

80. Sugar can increase the insulin responses in humans consuming high-sugar diets compared to low sugar diets.

81 High refined sugar diet reduces learning capacity.

82. Sugar can cause less effective functioning of two blood proteins, albumin, and lipoproteins, which may reduce the body’s ability to handle fat and cholesterol.

83. Sugar can contribute to Alzheimer’s disease.

84. Sugar can cause platelet adhesiveness.

85. Sugar can cause hormonal imbalance; some hormones become under active and others become overactive.

86. Sugar can lead to the formation of kidney stones.

87. Sugar can lead to the hypothalamus to become highly sensitive to a large variety of stimuli.

88. Sugar can lead to dizziness.

89. Diets high in sugar can cause free radicals and oxidative stress.

90. High sucrose diets of subjects with peripheral vascular disease significantly increase platelet adhesion.

91. High sugar diet can lead to biliary tract cancer.

92. Sugar feeds cancer.

93. High sugar consumption of pregnant adolescents is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant.

94. High sugar consumption can lead to substantial decrease in gestation duration among adolescents.

95. Sugar slows food’s travel time through the gastrointestinal tract.

96. Sugar increases the concentration of bile acids in stools and bacterial enzymes in the colon. This can modify bile to produce cancer-causing compounds and colon cancer.

97. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men.

98. Sugar combines and destroys phosphatase, an enzyme, which makes the process of digestion more difficult.

99. Sugar can be a risk factor of gallbladder cancer.

100. Sugar is an addictive substance.

101. Sugar can be intoxicating, similar to alcohol.

102. Sugar can exacerbate PMS.

103. Sugar given to premature babies can affect the amount of carbon dioxide they produce.

104. Decrease in sugar intake can increase emotional stability.

105. The body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.

106. The rapid absorption of sugar promotes excessive food intake in obese subjects.

107. Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD).

108. Sugar adversely affects urinary electrolyte composition.

109. Sugar can slow down the ability of the adrenal glands to function.

110. Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.

111..IVs (intravenous feedings) of sugar water can cut off oxygen to the brain.

112. High sucrose intake could be an important risk factor in lung cancer.

113. Sugar increases the risk of polio.

114. High sugar intake can cause epileptic seizures.

115. Sugar causes high blood pressure in obese people.

116. In Intensive Care Units: Limiting sugar saves lives.

117. Sugar may induce cell death.

118. Sugar may impair the physiological homeostasis of many systems in living organisms.

119. In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44% drop in antisocial behavior.

120. Sugar can cause gastric cancer.

121. Sugar dehydrates newborns.

122. Sugar can cause gum disease.

123. Sugar increases the estradiol in young men.

124. Sugar can cause low birth-weight babies.

Best day ever,

Bobby Morgan

Creative Health Institute

 Creative Health Institute

Dr. Ann Wigmores Orginal VegeKraut “Veggie Kraut” Recipe

Eating this amazing food everyday will completley recharge your immune system.

While I was the director of the Creative Health Institute, this wonderful food was served at every meal.  Some of the benefits associated with eating  regular and VegeKrauts  are:

Sauerkraut is an immune system booster
Packed with enzymes, vitamins, phytonutrients and minerals, sauerkraut has a wonderful effect on the immune system and has been used as an immune booster for centuries.  Sauerkraut contains, lactic acid bacteria and photochemical which are created and enhanced during the fermentation process. These naturally occurring, beneficial by-products of sauerkraut help boost the immune system which leads to a decrease in a number of health problems. The common cold, skin problems, weight gain, and tainted blood are all fixed by a healthy functioning immune system.

Sauerkraut is a cancer fighter
Sauerkraut’  is a superfood, with the ability to inhibit and even destroy cancer cells.  Studies published in the Journal of Agricultural and Food Chemistry concluded that sauerkraut is a cancer inhibitor. The study discovered that the fermentation of cabbage produced a substance called isothiocyanate, which prevents cancer growth, particularly in the breast, colon, lung, and liver.  The University of New Mexico published a study linking sauerkraut consumption by adolescent females to a reduced risk for breast cancer earlier studies indicate sauerkraut may reduce the risk for other forms of cancer including lung, colon, prostate, and liver

“We are finding that fermented cabbage to be healthier than raw or cooked cabbage, especially for fighting cancer”, says Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland, located in Jokioinen, Finland. A recent study by the American Center for Cancer Research has found that sauerkraut has a profound effect on preventing and healing breast cancer. Based on reports that breast cancer rates amongst polish women in the United States were much higher than those in Poland researchers set out to find out why. Their answer; the women who still lived in Poland ate significantly larger amounts of sauerkraut especially important while they were in adolescence. The research found that the women who immigrated Americanized’ their diets and stopped eating as much of the superfood that is sauerkraut thus increasing their rates of breast cancer.

Digestive Aid
Eating sauerkraut is a great way to protect the balance of bacteria in your gastrointestinal tract. Sauerkraut is one of the few foods that contain the bacterium Lactobacilli Plantarum. L. Plantarum is a very dominant strain of healthful bacteria which helps your digestive system in the following ways: boost the immune system by increasing antibodies that fight infectious disease help inhibit pathogenic organisms including E.coli, salmonella and unhealthy overgrowth of candida (yeast) create antioxidants (glutathione and superoxide dismutase) that scavenge free radicals which are a cancer precursor transforms hard-to-digest lactose from milk to the more easily digested lactic acid. It neutralizes the anti-nutrients found in many foods including the phytic acid found in all grains and the trypsin-inhibitors in soy generates new nutrients including omega-3 fatty acids, digestive aids, and the trace mineral GTF chromium. These various properties are the best scientific reasons given for what has been known by loyal users for millennia, sauerkraut cures an upset stomach and is the best natural physic there is. Many sources say raw fermented foods are beneficial to the digestive system by increasing the healthy flora in the intestinal tract or creating the type of environment for them to flourish. Sauerkraut and its juice are traditional folk remedies for constipation. Fermentation actually increases nutrient values in the cabbage, especially vitamin C.

Fermented foods facilitate the breakdown and assimilation of proteins. They have a soothing effect on the nervous system. The benefits of sauerkraut and sauerkraut juice have been recognized for generations. In some families of southern Germany, the children are fed raw sauerkraut twice weekly to support their intestines.

Avian Flu Fighter
With the spread of Avian Flu spreading across the globe,  Korean scientist, Kang Sa-Ouk of Seoul National University, took 13 chickens infected with the avian flu virus and fed them Kim Chi extract.  11 of the birds recovered. It appears that the vital bacteria are created during the fermenting process and this gives the Kim Chi (Kraut)  its health-boosting qualities.

Dr. Ann Wigmores VegeKraut

  •  1 green cabbage
  • 1 purple cabbage
  • 6 carrots
  • 1 sweet red onion
  • 1 tablespoon  lemon juice or rejuvelac
  • Optional Seasonings to taste (garlic, cayenne, herbs, caraway seeds) – optional

Finely chop cabbage, saving outside leaves. Chop carrots and onion. Place vegetables into a large bowl or crock-pot. Mix in optional seasonings. Cover the top outside with cabbage leaves. Place large plate and weight on top (we use a large stone). Press down to remove air from Kraut. Leave at room temperature for 3 days or until it is sour enough for your taste. Place the Kraut in a glass jar with a lid and refrigerate. It will keep up to for several weeks. Eat a ½ cup serving a day with meals and enjoy the wonderful flavor and nutritional benefits of this wonderful food! Another zero fat, healthy bacteria, non-fruit recipe to give you amazing health!

Wishing you the best day ever,

Bobby

Robert Morgan – “Bobby” is the past program and health education director at CHI. He is a certified naturopath, iridologist, energy practitioner, colonic therapist, master raw chef, author, International lecturer, teacher and cancer surthrivor.

Bobby, is dedicated to continuing to carry out the work and vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love, peace and natural health.

 

Amazing Recoveries – Raw Food – Raw Juices & Water Fasting

Since the founding of Creative Health Institute, we have had more than 19,000 guests who have regained their health with raw living foods, raw juices and water fasting. We invite you to visit our website and find out more about our institute and how you can recover your health and happiness.

The following recoveries via fasting were reported by Paavo Airola, from his own practice, in 1971:

  1. Juice fasting recovery from arthritis in knees and spine, neuritis in legs, emphysema – in less than three weeks walking without his cane.
  2. Raw juice fasting recovery from: angina, chronic low back pain, high blood pressure – several large fatty tumors – ten days of fasting.
  3. Juice fasting recovery from: high blood pressure, irregular heart beat, chronic headaches – blood pressure went from 160/100 to 135/80 – headaches disappeared as if by a miracle.
  4. Raw juice fasting recovery from: asthma – 3 weeks of fasting – breathing was dramatically improved – vitality and strength greatly increased.
  5. Juice fasting recovery from: chronic bronchitis, chronic tonsilitis, high blood pressure – reduced 12 pounds – no cough, no mucus, no breathing discomfort.
  6. Juice fasting recovery from: arthritis, overweight, psoriasis – fast of 28 days – reduced 25 pounds and looked younger.

H.E. Kirschner, M.D., writes about the following of his own cases in Live Food Juices (1957):

  1. Raw juice fasting recovery: 64 year old man with cancer, vegetable juices.
  2. Juice fasting recovery: 30 year-old woman – jaundice and arthritis.
  3. Raw juice diet/fasting recovery: 70-year-old woman – cancer of the abdomen.
  4. Raw juice fasting recovery: 2-year old boy with convulsions.
  5. Juice fasting recovery: woman – pyo-nephrosis and kidney pain.
  6. Raw juice fasting recovery: Two babies with leukemia.
  7. Juice diet/fasting recovery: 77-year-old man – neuralgia of facial nerve, pain, diabetes, blindness.
  8. Juice fasting recovery: 54-year old man with constipation, hemorrhoids, pain, papilloma, bladder tumors, worms.
  9. Raw juice fasting recovery: man with heart attack, pain, arthritis, neuritis, bursitis, crippled fingers, prostrate problem.
  10. Raw juice fasting recovery: 67-year-old woman with arthritis.

Dr. Herbert M. Shelton, fasting retreat director, author of 50+ books, writes in Fasting Can Save Your Life (1964) about the following cases:

  1. Water fasting: multiple sclerosis, 7 week recovery, male
  2. Water fasting recoveries within weeks: bronchial asthma, female & male
  3. Water fasting: arthritis, recovery in weeks, 44-year-old female; recovery in 4 years, male
  4. Water fasting – recovery in 4 – 6 weeks: migraine
  5. Water fasting, diet change: hay fever, complete recovery
  6. Water fasting: heart disease, normalization in few days
  7. Water-only fasting: colitis
  8. Water fasting: psoriasis, eczema – recovery within weeks
  9. Water fasting, diet change: prostatic enlargement – recovery in weeks
  10. Water-only fasting: gonorrhea
  11. Water fasting, raw diet: nephritis, Bright’s – recovery in nine months
  12. Water fasting: gallstones
  13. Water fasting recovery: tumors of the breast – full recoveries in days or weeks
  14. Water fasting: sterility in women – 10 day recovery

Arnold deVries wrote about these historical raw food therapy cases in his 1952 book:

  1. Raw diet and juice fasting: Johanna Brandt – raw grape diet – cures from cancer – constipation, rheumatism, catarrh, gallstones, eczema, jaundice, malaria, hemorrhages – mental disturbances – muscular system.
  2. Raw cabbage juice fasting: Dr. Garnett Chaney at Stanford University – 63 ulcer patients – pronounced healing – recovery was complete within three weeks or less. – important aid to normal elimination -improves general health.
  3. Raw foods therapy: German T. L. Birnberg treated diarrhea in children with raw, grated apple – completely successful results in 88 per cent of all cases – abdominal pain – normal stools – reduction of fever within 48 hours – disappearance of mucus in 60 hours.
  4. Raw foods and juice fasting – improve the intelligence quotients and mental attitudes of backward children – In Germany, Dr. Lottner reported an experiment in which 33 children – raw breakfasts – better work in dictation, arithmetic, letter and drawing tests – less restless – better concentration.
  5. Raw diet and some juice fasting: Pottenger Sanitarium in California – “the highest grade of raw milk, raw meat, raw vegetables and fruit products obtainable” – defective facial growth has been improved.
  6. Raw diet and some juice fasting: “Jungborn” a health resort – Germany – Adolph Just – raw foods – inflammatory rheumatism, consumption of the spinal cord, tuberculosis of the bones, dropsy, incipient dropsy, fistula of the rectum, cancer, nervous spasms, deafness, and various digestive ailments and sexual disorders – recoveries were often rapid as well as complete – recovery from inflammatory rheumatism in nine days, and from incipient dropsy in less than a week.
  7. Raw diet and some juice fasting: – Bircher-Benner clinic – Zurich, Switzerland – strictly raw diet – “sunlight food” – digestive diseases – resovery of one supposedly incurable patient suffering from the Herter-Heubner disease – “staggering success” – “generally brings about a complete change in obstinate cases of many chronic conditions such as stomatitis and ulcers, spine, amoebic dysentery, lambliosis and malaria, kidney troubles, jaundice, eczemas and urticaria, headaches, and schizophrenias, also in cases of varicose, thrombophlebitis and many other conditions.”
  8. Raw diet and juice fasting: First Medical Clinic of the University of Vienna – exclusive raw food diet ” – capillaries were slowly restored to a normal, vigorous condition.
  9. Raw diet w. minimal juices: “Humlegaarden” – Copenhagen – Dr. I Nolfi – exclusive raw diet – recover from all manner of diseases, including cancer, sterility, obesity, diabetes, heart debilitation, high blood pressure, rheumatism, epilepsy, asthma, and many others. In some cases even grey hair darkens in color.
  10. Raw diet w. minimal juices: Dr. K. Eimer, of the University Medical Clinic at Marburg-Lahn – raw diet – renal or cardiac oedema or the oedema of obesity – diseases of the circulatory system – high blood pressure and diabetes – blood was improved – refractive index of the serum increased.
  11. Raw diet w. minimal juices: Dr. Joseph Evers in Germany – 600 cases of multiple sclerosis – 42 per cent of all patients showed improvement or complete recovery.
  12. Raw diet w. minimal juices: Munich, the German physicians, Friedrich and Peters – raw diet – severe cases of liver cirrhosis, with ascites – successful.
  13. Raw diet w. minimal juices: D. C. Hare, J. F Kinderheilk, W Heupe, I. Kanai, and M. Kuratsune. Dr. Hare, of the Royal Free Hospital in England – exclusive raw diet – arthritic patients – avitaminosis, nephritis, diabetes, and chronic constipation – cardiac disease – diarrhea – heart and kidney diseases – obesity and diabetes – Other diseases, which had failed to yield to conventional medical care, responded favorably to the raw diet – associated with no adverse side-effects.

Wishing all our friends the best day ever,

Bobby Morgan

Program and Health Director

Creative Health Institute

The Healing Power of Juice Fasting and Raw Food

JUICE FASTING RECOVERIES – DIFFERENT CONDITIONS

  1. Juice fasting: New York Post Graduate Hospital – cases of consumption – raw vegetable juices each day – within seven months the eleven patients were discharged as fit subjects for a life insurance risk.
  2. Raw juice fasting: Los Angeles at the Olive View Sanatorium – 200 tuberculosis patients – raw vegetable juices – recovery.
  3. Juice fasting: Kirshner – raw vegetable juices – recoveries from heart disease, prostrate gland disease, cancer, neuritis, arthritis, and hemorrhoids.
  4. Raw juice fasting: Dr. Kirshner – severe case of splenic leukemia – raw carrot juice – recovery was complete within 18 months – no recurrence.
  5. Juice fasting: Dr. Max Gerson – raw vegetable juices – treatment for cancer – gratifying results in about 50 per cent of his cancer cases – many complete recoveries.
  6. Juice fasting and raw diet: Dr. J. R. Davidson, Toronto – curing a number of cancer patients – raw vegetables, and raw vegetable juices.
  7. Raw juice fasting: Great Britain – The Ministry of Health and Public Health Service Laboratory report – pointing out the value of juices – in a wide variety of diseased conditions – hypertension, cardiovascular and kidney diseases and obesity – rheumatic, degenerative and toxic states. Juices have an all-around protective action.
  8. Juice fasting and raw diet: Great Britain report – good results – peptic ulceration – chronic diarrhea, colitis and toxemia of gastro and intestinal origin.
  9. Raw diet and juice fasting: Dr. Harold F Hawkins – at least half of all foods used in their raw state – pyorrhea, including infection of the alveolar bone which supports the teeth and gums – definite improvement in 60 or 90 days – improvement in bone density in about a year.
  10. Raw diet and juice fasting: Dr. Milton T. Hanke, University of Chicago and the Chicago Dental Research Club – adding the uncooked juices of citrus fruits to a conventional diet – 50 per cent reduction in the incidence of dental caries – almost complete disappearance of gingivitis.

New Test For Prostate Cancer Still Not As Effective As A Raw Vegan Diet…

New test for prostate cancer still not as effective as a raw vegan diet
February 03, 2011

A new experimental test is hoped to have a significant effect on the process of identifying which patients with prostate cancer need more aggressive treatment.

Doctors currently have an 84% accuracy rate in establishing whether a given subject’s cancer will become life threatening (deadly), although once a successful tumour diagnosis is made physicians still have no reliable way of knowing which cases will become potentially lethal, therefore they have to make difficult decisions over monitoring, radiotherapy or surgery.

Raw vegan chocolate cake or prostate cancer? Hmmm.
Surgery on the prostate can leave the patient incontinent or impotent, and radiation has the same effect but with the added potential for hair loss and other ‘radioactive’ related sicknesses.

The resulting problem is overtreatment, and according to Ronald DePinho of the Dana-Farber Cancer Center in Boston, around 48 men are treated for every life saved. That is a staggering waste of resources by anybody’s standards.

To counter these problems DePinho and his colleagues have devised a test which according to their data can help doctors give more accurate diagnoses. Published in Wednesday’s online edition of the journal, Nature, the scientists’ results showed that through their test the accuracy score went up to 91%.

The results came after tests on mice identified four genes which, when combined in activity can drive prostate cancer towards becoming deadly.

They then verified the tests validity by applying them to human tumour samples.

While the research is a breakthrough and will come as good news to individuals suffering with prostate cancer or tumours, there is an alternative to aggressive radiation treatment or surgery.

In his book, The China Study, T. Colin Campbell lifts the lid on the food and pharmaceutical industries which perpetuate their business through constant propaganda.

Campbell was heavily involved in scientific research into food studies, and his findings led to him realise that a plant based diet can not only reduce the risk of cancer developing in the body, but can actually reverse the progress of the disease.

The reason most people don’t know about his findings is because they accept the word of their doctor who is undoubtedly sponsored by the world domineering food industry and ‘big pharma’ corporations, and they would lose vast sums of money if their continual development of anti-this-or-that medications halted, all of which is funded by millions of tax payer’s dollars every year.

Raw veganism has been used to successfully cure diabetes and cancer, and it also eliminates obesity. On a meat diet the body consumes too much protein which can activate and stimulate cancer growth in the human body.

Campbell first discovered evidence of this when he worked in the Philippines trying to solve problems with starvation. He found that rich families were living on high meat content diets because they could afford to do so, and while the poor had to live on reduced protein intake, the majority of illness cases that led to cancer occurred in the rich families’ children.

After 40 years of research and exploration into the subject he established that by consuming raw, whole foods, the body could in fact turn off the cancer gene, but not only that, as on a raw diet the body was able to reverse degenerative illnesses like diabetes and asthma, completely curing both in many cases.

Given the choice between eating good, wholesome and tasty food which strengthens the body and eradicates diseases, or being subjected to months of sickening radiation treatment, just about everyone with sense would surely choose the former.

Please share your thoughts or experiences with prostate cancer, its treatment or the raw food diets by leaving a comment. If you would like to be trained in holistic raw living food  nutritional counseling, as taught by Creative Health Institute. Contact us at 866.426.1213

Best of health to all our readers,

Robert Morgan – Bobby

Creative Health Institute

Union City,  Michigan 49094

866.426.1213

Update From American Institute for Cancer Research – 1/3 of Most Common Cancers Can Be Prevented!

2/04/11 Washington, D.C. – American Institute for Cancer Research – Scientists estimate about a third of the most common cancers could be prevented through healthy diets, being physically active and maintaining a healthy weight. This year, World Cancer Day (February 4) focuses on cancer prevention.

We asked American Institute for Cancer Research’s Director of Research Susan Higginbotham, PhD, RD, to explain what the science says about how you can start lowering your cancer risk.

It seems like we’re always reading about new study in which a certain food or food substance either reduces or increases our cancer risk. It can get confusing – so much so that many Americans throw up their hands.

That’s why AICR conducted the biggest-ever review of the scientific evidence, and then distilled thousands of studies worth of research on the subject of diet, weight, physical activity and cancer into 10 recommendations that people can incorporate into their daily lives.

Of course, when it comes to cancer, there are no guarantees. But these ten recommendations represent the best advice available anywhere on how we can reduce our risk.

What’s more, the research shows that every little bit counts – making even small changes in the right direction today can make a difference in the years, and decades, to come.

Be as lean as possible without becoming underweight

Image courtesy of American Institute for Cancer ResearchMaintaining a healthy weight is one of the most important things you can do to reduce your risk of many of the most common cancers. We advise people to aim to be towards the lower end of the healthy Body Mass Index (BMI) range, which is a BMI from 18.5 to 25. Find out your BMI with AICR’s BMI Calculator.

There is now convincing evidence that excess body fat is a risk factor for six types of cancer: post-menopausal breast cancer, colon cancer, esophageal cancer, endometrial cancer, kidney cancer, and pancreatic cancer; the evidence linking excess body fat to gallbladder cancer was judged probable.

In fact, scientists now say that, after not smoking, maintaining a healthy weight is the most important thing you can do for cancer prevention.

Be physically active for at least 30 minutes every day.

Most of us know that regular physical activity can help keep our hearts healthy now, the good news is that it can also reduce our risk of many cancers.

This is why AICR recommends people aim to be physically active for at least half an hour a day and then, as fitness improves, increase this level to about an hour.

And physical activity provides a double bonus: Not only does it reduce cancer risk in its own right, but being regularly active is also a great way of maintaining a healthy weight.

Limit consumption of calorie-dense foods (foods high in fats and added sugars and/or low in fiber) and avoid sugary drinks.

When we consistently choose foods and drinks filled with empty calories, we can indirectly impact our cancer risk, because this eating pattern can lead to obesity, which is a major cancer risk factor.

That’s why it’s a good idea to choose food rich in nutrients and high in fiber, doing so helps avoid being overweight.

Eat more of a variety of vegetables, fruits, whole grains, and beans.

At AICR we recommend a plant-based diet for lowering cancer risk that means making meals and snacks that feature only modest amounts of meat and instead revolve around vegetables, fruits, whole grains and beans. A day in which you get at least five portions of these plant foods is a good day.

And diets that feature a variety of plant foods, like physical activity, have a double effect for cancer prevention. As well as the direct effect they have on cancer risk, people who eat plenty of them are also less likely to be overweight.

Limit consumption of red meats (such as beef, pork and lamb) and avoid processed meats.

To protect against cancer, AICR recommends limiting consumption of red meat (such as beef, pork and lamb) to 18 ounces (cooked weight) per week. You could have six meals a week featuring 3-ounce portions, or three meals a week with 6-ounce portions; it’s up to you.

Processed meats like ham, bacon, sausages and cold cuts are best saved for special occasions.

This is because there is convincing evidence that red and processed meat increase risk of colorectal cancer, which is one of the most common types of cancer in the US.

If consumed at all, limit alcoholic drinks to 2 for men and 1 for women a day.

The evidence that all types of alcoholic drinks are a cause of a number of cancers is now stronger than ever before.

This means cutting down on the amount you drink could play an important role in reducing your cancer risk.

Limit consumption of salty foods and foods processed with salt (sodium).

Many of us know that having too much salt increases risk of high blood pressure.

But people might not be aware that consuming too much salt also probably increases risk of stomach cancer.

Don’t use supplements to protect against cancer.

AICR doesn’t recommend relying on dietary supplements for lowering cancer risk. If at all possible, it’s best to get the nutrients we need from our diets. This is because, in certain cases, very high doses of vitamin supplements have been associated with increased cancer risk.

There are, however, some groups of Americans – such as nursing and expectant mothers and seniors – who may benefit from dietary supplements for other reasons. Your doctor can provide you with guidance tailored to your needs.

It is best for mothers to breastfeed exclusively for up to 6 months and then add other liquids and foods.

Research is showing that our overall cancer risk affected by what we do throughout the whole of our lives. This is why AICR says it’s never too early to think about cancer prevention.

Breastfeeding your newborn is a good example of this, as it probably reduces the risk of the baby becoming overweight and obese.

But there is also a cancer prevention benefit for the mother, as breastfeeding your baby reduces your risk of breast cancer.

After treatment, cancer survivors should follow the recommendations for cancer prevention.

There is some evidence that, particularly with breast cancer, cancer survivors can reduce their risk of recurrence by eating healthily and maintaining a healthy weight.

This is an area where more research is needed and this is why cancer survivorship is one of the priority areas for AICR’s research program.

But while this research is being carried out, people who want to stop cancer recurring are best advised to follow the recommendations for preventing it in the first place.

Taken together, these Recommendations for Cancer Prevention form an empowering, evidence-based message that’s important to remember on World Cancer Day, and all year long:

Making small, everyday changes today can help you lower your risk of cancer throughout your lifetime.

Creative Health Institue Reports – Cancer Prevention by Chlorophylls

The following study performed byMichael T. Simonich, Ph.D., gives us some insight as to why Dr. Ann Wigmore felt so sure that eating a plant based diet would have a positive effect in helping the body protects itself from many diseases including cancer. Our guests, at Creative Health Institute, are taught how to create recipes and design menus that really raise their intake of food containing substantial amounts of chlorophyll. On the daily menu is wheatgrass (wheat grass), energy soups and an abundance of sprouts and micro-greens. If you would like more information about our training programs and schedules, contact the office at 866.426.1213.
Blessings,
Robert Morgan – Bobby
Health Education Director
 
 

 Cancer Prevention by Chlorophylls

Michael T. Simonich, Ph.D.
LPI Research Associate

Numerous chemicals from fruits and vegetables protect against the damage wrought by carcinogens in experimental animal models. Usually these chemicals occur in edible plants at such low levels that doses sufficient for protection are not practically attained even in a balanced diet. Because of their abundance in green vegetables, chlorophyll and its widely used derivative, chlorophyllin, have attracted attention as potential anti-carcinogens. Scientists in our laboratory have studied the chemoprotective effects of chlorophyllin and have recently discovered that natural chlorophyll itself is a potent anticancer agent.

Chlorophyllin is easily and inexpensively made from crude chlorophyll and has been used for decades without known human toxicity as a food dye, a wound-healing accelerant, and for odor control. The anticancer properties of chlorophyllin have been extensively reported in dozens of studies from cell culture to rats, where different chemical carcinogens were used to initiate cancer. From these studies we have learned that chlorophyllin acts primarily as a blocking agent against chemical initiation of carcinogenesis. Simply put, chlorophyllin is most effective when administered along with the carcinogen, thereby blocking cancer-initiating activity. Molecular complexes formed between chlorophyllin and carcinogen molecules are physically too large to be absorbed from the gut. Because fewer carcinogen molecules reach the target organ, less DNA damage occurs, and the chance of tumor development is diminished. Consistent with the blocking mechanism, chlorophyllin is generally much less effective if administered after the carcinogen, i.e., once the carcinogen’s damage has been done.

Importantly, protection by chlorophyllin extends beyond a single chemical carcinogen to include aflatoxins from heavy fungal contamination of grain or nuts; heterocyclic amines, whose primary source of exposure is overcooked meat; and polycyclic aromatic hydrocarbons (PAH), an increasingly abundant class of combustion-derived air pollutants. While aflatoxin B1 exposure is insignificant in developed countries with safe grain storage methods, it is prevalent in Asia and sub-Saharan Africa, where it contributes to astonishingly high rates of liver cancer. The latter two carcinogen classes represent significant exposures for the U.S. population, given high consumption of grilled meats and huge increases in airborne PAH-bound particulate matter, especially from diesel exhaust.

Significant protection against cancer by chlorophyllin was reported in the Fall/Winter 2002 LPI Research Newsletter (“Chlorophylls and Cancer Prevention: Passing the First Hurdle,” by Dr. George S. Bailey). That article summarized the results of a clinical trial of dietary chlorophyllin supplementation in a human population in eastern China with chronic, unavoidably high aflatoxin exposure and a high incidence of liver cancer. Administration of 100 mg of dietary chlorophyllin (in pill form) thrice daily led to a highly significant 55% reduction in the amount of aflatoxin-DNA adducts (substances connected by a chemical bond; in this case, indicative of DNA damage) in the urine of participants. Elevated urinary output of this hepatic DNA adduct biomarker in humans is clearly associated with increased risk of liver cancer, and diminished levels of aflatoxin-DNA adduct are associated with reduced liver cancer risk in several animal studies. Thus, simple dietary supplementation with chlorophyllin might cut human liver cancer risk in half for people chronically exposed to high levels of dietary aflatoxin. A long-term, 20-year clinical trial is now being conducted by Chinese investigators to evaluate the reduction of liver cancer incidence by chlorophyllin.

In impoverished regions, where diet choices are limited to survival staples and grain storage methods and pollution exposure will only improve with increases in the standard of living, dietary supplementation with chlorophyllin might be the easiest and most effective protection strategy to implement. In the developed world, a diet high in natural chlorophyll from vegetable consumption could offer substantial protection against food- and air-borne carcinogens, in addition to all the other known benefits of a vegetable-rich diet.

Dietary chlorophyll intake comparable to the 300 mg per day of chlorophyllin administered in the Chinese human intervention trial is obtainable by moderate-to-high consumption of green vegetables. Chlorophyll has no known human toxicity, but its protective properties have been little studied. This is likely due to the extraordinary cost of commercially pure chlorophyll (necessary for unambiguous experimental evaluation), or the difficulty and expense of purification in the laboratory.

Chlorophyll is potently anti-mutagenic and was recently shown to induce carcinogendetoxifying enzymes of phase 2 metabolism in cell cultures. A few studies have examined natural chlorophyll as a cancer preventative in animals. In rainbow trout, exposure to 200 parts per million (ppm) of dibenzo[a,l]pyrene (the most carcinogenic PAH known) resulted in hepatic DNA-adduct formation. Adduct formation was reduced 66% by co-exposure to 3000 ppm chlorophyll in the diet, which was nearly identical to the protection we observed by a similar dietary co-exposure to chlorophyllin. Another lab reported that dietary spinach or an equivalent dose of chlorophyll equally inhibited the proliferation of colon cells in rats induced by heme, an ironcontaining pro-oxidant from red meat that is correlated with increased risk of colon cancer. The chlorophyll-containing diets also largely blocked formation of a toxic heme metabolite. The authors speculated that green vegetables may decrease colon cancer risk from dietary heme through the protective effects of chlorophyll.

Our lab’s current research is focused on the rigorous testing of cancer prevention by natural chlorophyll in trout and rats. We recently examined protection by dietary chlorophyll in a rainbow trout multi-organ tumor model. Duplicate groups of 140 juvenile trout were exposed via the diet for four weeks to 224 ppm dibenzo[a,l]pyrene (DBP) alone, or with 1000, 2000, 4000, or 6000 ppm chlorophyll, then returned to the control diet. DBP induced high tumor incidence (number of fish with at least one tumor in each treatment group) in the liver (51%) and stomach (56%), and a low incidence in swim bladder (10%) nine months after initiation. Co-feeding 2000, 4000, or 6000 ppm chlorophyll significantly reduced stomach tumor incidence to 29, 23, and 19%, respectively, and liver tumor incidence to 21, 28, and 26%, respectively. A troubling result from the study was that dietary chlorophyllin given after carcinogen exposure (DBP diet, followed by 2000 ppm chlorophyllin for the duration of the study) had no effect on liver or stomach tumor response but promoted swimbladder tumor incidence to 38%. This finding supports previous evidence that chlorophyllin chemoprevention is not without some potential risk. Post-initiation promotion by chlorophyllin has previously been reported in the rat colon in specific experimental designs. However, in the one study where postinitiation effects of natural chlorophyll on colon carcinogenesis were examined, chlorophyll suppressed rather than promoted pre-cancerous lesions of the rat colon. The available evidence from previous studies and our recent finding in trout suggest that natural chlorophyll may be superior to chlorophyllin as a choice for chemoprevention in humans.

Our finding that chlorophyll substantially reduced tumor formation in trout compelled us to look for similar protection by chlorophyll in rats. We first studied protection against early biomarkers of carcinogenesis. Three groups of seven rats each received five daily doses of 250 ppb aflatoxin B1 alone, aflatoxin with 250 ppm chlorophyllin, or aflatoxin with natural chlorophyll equivalent to 250 ppm chlorophyllin. The aflatoxin was attached to a radioactive isotope, or radiolabeled, so that we could follow and measure it. Chlorophyllin and chlorophyll strongly reduced liver DNA adduction by 42% and 55%, respectively, and serum albumin adducts by 65% and 71%, respectively. The feces of chlorophyllin- and chlorophyll-treated rats contained 137% and 412% more radiolabel, respectively, than control (aflatoxin only) feces, indicating that chlorophyllin and chlorophyll inhibited aflatoxin uptake from the gut, restricting its distribution to the GI tract. This finding is consistent with chlorophyllin acting as a blocking agent, i.e., by binding the carcinogen and blocking its uptake to the bloodstream. A similar result for chlorophyll suggests that it, too, may protect by this mechanism. We examined whether chlorophyllin and chlorophyll protection might also occur at the metabolic level, after uptake from the gut. Chlorophyllin and chlorophyll were both recently shown by some of our collaborators to induce higher activity levels of the carcinogen-detoxifying enzymes of phase 2 metabolism in cell cultures. However, in the rat liver, neither co-treatment induced activity of the phase 2 enzymes quinone reductase and glutathione S-transferase (GST) above control levels.

A second study was done to examine the protection against late pathophysiological markers in the rat liver and colon. We specifically examined the effect of chlorophyllin and chlorophyll co-treatment on GST-placental form positive staining foci in the liver and aberrant crypt foci in the colon. Both foci types are small populations of cells that have undergone a hyperplastic transformation and, while not yet cancerous, will often become so. Twenty-nine rats in three experimental groups were treated with chlorophyll or chlorophyllin for ten days. At 18 weeks after carcinogen exposure, the chlorophyllin and chlorophyll co-treatments had reduced the percentage of GST-placental form positive foci in the liver by 74% and 77%, respectively, compared to control livers. Chlorophyllin and chlorophyll reduced the mean number of aberrant crypt foci per colon by 63% and 75%, respectively.

Our results show that both chlorophyllin and chlorophyll protect against early biochemical and late pathophysiological biomarkers of aflatoxin carcinogenesis in the rat liver and colon, and against PAH-initiated cancer in the rainbow trout. These studies provide the first demonstration in any animal model of cancer chemoprotection by dietary natural chlorophyll, which may be a less problematic choice for human intervention than its derivative chlorophyllin. While our results are entirely consistent with chlorophyll acting as a blocking agent like chlorophyllin, further experiments are needed to determine the precise inhibitory mechanism by chlorophyll of aflatoxin and dibenzo[a,l]pyrene uptake. The results also support the idea that increased consumption of vegetables with high chlorophyll content may substantially lower cancer rates among human populations at high risk from exposure to aflatoxin and polycyclic aromatic hydrocarbons.

EPA to set limits on chemicals in drinking water

At Creative Health Institute, we teach our guests and students how to make sure they are getting the purest water possible. This article is revealing just the tip of the toxic chemical iceberg.  Always keep in mind clean water is the basis of life and without it we will not be able to stave off disease. We must do all we can to preserve our precious fresh water suppply.

(CNN) — The Environmental Protection Agency will set a limit on the amount of the chemical perchlorate, as well as other “toxic contaminants,” in drinking water, it announced Wednesday.

The national regulation on perchlorate will reverse a 2008 decision made by President George W. Bush’s administration, the agency said in a statement. It comes after EPA Administrator Lisa Jackson ordered agency scientists to review “the emerging science of perchlorate.”

“There’s going to be a lot of scrutiny of the standard because, again, we are looking at but one of several precursors that can affect iodine uptake in the thyroid,” Jackson told CNN’s Chief Medical correspondent, Dr. Sanjay Gupta. “It’s the first time we’ve ever regulated a chemical not because of what it does directly to you, but because it has an impact on iodine uptake that might affect your child down the road.”

Perchlorate is both a naturally occurring and man-made chemical, according to the EPA. It is used in fireworks, road flares, rocket fuel and may be present in bleach and some fertilizers, the agency said. Research has indicated that it can impact the thyroid and disrupt the proper development of fetuses and infants.

Some states have already established limits on perchlorate in drinking water, but there has been no national standard.

However, monitoring data shows more than 4% of public water systems have detected perchlorate and between 5 and 17 million people may be served drinking water containing it, the EPA said.

The decision was made after considering input from nearly 39,000 public comments, the agency said. Once the EPA proposes a formal rule, it will be subject to the public comment process.

In addition, the EPA is also establishing a drinking water standard on “a group of up to 16 other toxic chemicals that may cause cancer and pose serious risks to human health,” the statement said.

The chemicals are a group of volatile organic compounds, such as industrial solvents, and include trichloroethylene and tetrachloroethylene, along with other regulated and some unregulated substances “discharged from industrial operations.”

The move is part of a Drinking Water Strategy laid out by Jackson last year, the agency said. The strategy included addressing contaminants as a group so that their presence in drinking water could be addressed “cost-effectively.”

“Today’s action delivers on the promise to strengthen public health protection from contaminants in drinking water,” according to the EPA. “The aim is to find solutions that meet the health and economic needs of communities across the country more effectively than the current approach.”

Jackson said in the statement she believes the decision will spark new innovations. “As improved standards are developed and put in place, America’s world-leading clean water technology innovators have an opportunity to create cutting edge solutions that will strengthen health protections and spark economic growth.”

Excerpts from The Wheatgrass Book by Ann Wigmore

More great information from the wheatgrass place, Creative Health Institute…

WHEATGRASS JUICE…

Increases red blood-cell count and lowers blood pressure. It cleanses the blood, organs and gastrointestinal tract of debris. Wheatgrass also stimulates metabolism and the body’s enzyme systems by enriching the blood. It also aids in reducing blood pressure by dilating the blood pathways throughout the body.

Stimulates the thyroid gland, correcting obesity, indigestion, and a host of other complaints.

Restores alkalinity to the blood. The juice’s abundance of alkaline minerals helps reduce over-acidity in the blood. It can be used to relieve many internal pains, and has been used successfully to treat peptic ulcers, ulcerative colitis, constipation, diarrhea, and other complaints of the gastrointestinal tract.

Is a powerful detoxifier, and liver and blood protector. The enzymes and amino acids found in wheatgrass can protect us from carcinogens like no other food or medicine. It strengthens our cells, detoxifies the liver and bloodstream, and chemically neutralizes environmental pollutants.

Fights tumors and neutralizes toxins. Recent studies show that wheatgrass juice has a powerful ability to fight tumors without the usual toxicity of drugs that also inhibit cell-destroying agents. The many active compounds found in grass juice cleanse the blood and neutralize and digest toxins in our cells.

Contains beneficial enzymes. Whether you have a cut finger you want to heal or you desire to lose five pounds…enzymes must do the actual work. The life and abilities of the enzymes found naturally in our bodies can be extended if we help them from the outside by adding exogenous enzymes, like the ones found in wheatgrass juice. Don’t cook it. We can only get the benefits of the many enzymes found in grass by eating it uncooked. Cooking destroys 100 percent of the enzymes in food.

Has remarkable similarity to our own blood. The second important nutritional aspect of chlorophyll is its remarkable similarity to hemoglobin, the compound that carries oxygen in the blood. Dr. Yoshihide Hagiwara, president of the Hagiwara Institute of Health in Japan, is a leading advocate for the use of grass as food and medicine. He reasons that since chlorophyll is soluble in fat particles, and fat particles are absorbed directly into the blood via the lymphatic system, that chlorophyll can also be absorbed in this way. In other words, when the “blood” of plants is absorbed in humans it is transformed into human blood, which transports nutrients to every cell of the body.

When used as a rectal implant, reverses damage from inside the lower bowel. An implant is a small amount of juice held in the lower bowel for about 20 minutes. In the case of illness, wheatgrass implants stimulate a rapid cleansing of the lower bowel and draw out accumulations of debris.

Externally applied to the skin can help eliminate itching almost immediately.

Will soothe sunburned skin and act as a disinfectant. Rubbed into the scalp before a shampoo, it will help mend damaged hair and alleviate itchy, scaly, scalp conditions.

Is soothing and healing for cuts, burns, scrapes, rashes, poison ivy, athlete’s foot, insect bites, boils, sores, open ulcers, tumors, and so on. Use as a poultice and replace every two to four hours.

Works as a sleep aide. Merely place a tray of living wheatgrass near the head of your bed. It will enhance the oxygen in the air and generate healthful negative ions to help you sleep more soundly.

Enhances your bath. Add some to your bath water and settle in for a nice, long soak.

Sweetens the breath and firms up and tightens gums. Just gargle with the juice.

Neutralizes toxic substances like cadmium, nicotine, strontium, mercury, and polyvinyl chloride.

Offers the benefits of a liquid oxygen transfusion since the juice contains liquid oxygen. Oxygen is vital to many body processes: it stimulates digestion (the oxidation of food), promotes clearer thinking (the brain utilizes 25% of the body’s oxygen supply), and protects the blood against anaerobic bacteria. Cancer cells cannot exist in the presence of oxygen.

Turns gray hair to its natural color again and greatly increases energy levels when consumed daily.

Is a beauty treatment that slows down the aging process when the juice is consumed. Wheatgrass will cleanse your blood and help rejuvenate aging cells, slowing the aging process way down, making you feel more alive right away. It will help tighten loose and sagging skin.

Lessens the effects of radiation. One enzyme found in wheatgrass, SOD, lessens the effects of radiation and acts as an anti-inflammatory compound that may prevent cellular damage following heart attacks or exposure to irritants.

Restores fertility and promotes youthfulness.

Can double your red blood cell count just by soaking in it. Renowned nutritionist Dr. Bernard Jensen found that no other blood builders are superior to green juices and wheatgrass. In his book Health Magic Through Chlorophyll from Living Plant Life he mentions several cases where he was able to double the red blood cell count in a matter of days merely by having patients soak in a chlorophyll-water bath. Blood building results occur even more rapidly when patients drink green juices and wheatgrass regularly.

Our deepest thanks to Dr. Ann Wigmore and all of those who have given so much to help us renew our health.

Wishing everyone a blessed day,

Robert Morgan

Director

Creative Health Institute

Are You Feeling Depressed? Researcher Say You May Need More Omega -3 Fatty Acids

A diet low in omega-3 fatty acids may produce neurobiological effects that may result in a predisposition for mood disorders, according to animal research published in Nature Neuroscience.

Maintaining a diet high in omega-3 fatty acids is commonly recommended in clinical guidelines related to the management of:

•    Heart disease
•    Diabetes
•    cancer

Researchers fed mice a diet designed to mimic a lifelong imbalance in omega-3 and omega-6 fatty acids. A dietary reduction in omega-3 fatty acids was associated with diminished functioning of the cannabinoid CB1 receptors in the mice’s brains.

The investigators found that the dietary-induced reduction in the functioning of cannabinoid CB1 receptors was associated with impaired emotional behavior in the mice. In addition, synaptic plasticity, which is dependent on cannabinoid CB1 receptor activity, was deficient in the malnourished mice in at least two brain regions: the prefrontax cortex and the nucleus accumbens.These brain regions are crucial for reward, motivation, and emotional regulation.

Today’s research provides a neurobiological correlate for epidemiological evidence that low dietary levels of omega-3 fatty acids are linked with an increased incidence of mood disorders, including depression.

Good Sources Of Omega-3 Fatty Acids

Walnuts, flax-seeds, beans, live oil and winter squash are excellent foods that will provide you with concentrated sources of omega-3 fatty acids. One-quarter cup of flax seeds contains about 7 grams of omega-3 fatty acids while one-quarter cup of walnuts contains about 2.3 grams. At Creative Health Institute we make sure our guests and students have plenty of flax seed and walnuts to insure their getting enough omega-3 fat in their daily diets.

What Are Normal Blood Sugar Levels

Normal blood sugar level range between 80 and 120. A dangerous blood sugar level can mean it is too high or to low. Creative Health Institute does not treat or diagnosis diabetes. After you have been diagnosed diabetes type 2, we can teach you how to work on reversing it and bringing your blood sugar levels into the normal range, usually within 21 days.  Whether you have diabetes or not you should consult your doctor if you  are experiencing symptoms of abnormal blood sugar, or feel that its  not within the normal range.  So consult with your doctor, then you can make an informed decision as to where to go from there.

Some symptoms of abnormal blood sugar levels

  • The first symptom of diabetes is often excessive thirst (unrelated to exercise, hot weather, or short-term illness)
  • Excessive hunger (you know you’ve eaten “enough” but are still hungry all the time)
  • Frequent urination (often noticed because you must wake up repeatedly during the night)
  • Tiredness and fatigue (possibly severe enough to make you fall asleep unexpectedly after meals), one of the most common symptoms of diabetes.

While many of the signs and symptoms of diabetes can also be related to other causes, testing for diabetes is very easy, and the constant/regular presence of one or more of these symptoms over an extended period of time should be checked by a physician.

If diabetes is suspected, tested for, and diagnosed when those symptoms first start appearing, other more serious symptoms of advanced diabetes can often be prevented or have their onset significantly delayed through diet, exercise and proper blood sugar management.

However, often the ‘minor’ symptoms of diabetes go unrecognized, and physical and neurological problems may arise, resulting in some of the following symptoms:

  • Blurred vision(diabetes can lead to macular degeneration and eventual blindness)
  • Numbness and/or tingling in the hands and feet.  (symptoms of diabetes which causes nerve damage in the extremities)
  • Slow healing of minor scratches and wounds (diabetes often leads to impaired immune system function)
  • Recurrent or hard-to-treat yeast infections in women (another sign of impaired immune function)
  • Dry or itchy skin (peripheral neuropathy also affects circulation and proper sweat gland function)

If you or someone you know are experiencing these symptoms an appointment with a physician should be made as soon as possible.

Latest Study Shows Caffeine Has A Negative Affect On Blood Sugar Levels

Caffeine Raises Blood Sugar Levels In Type 2 Diabetics

It may come as quite a shock to those type 2 diabetics who regularly consume caffeine to hear that studies are now showing that caffeine raises blood sugar levels in type 2 diabetics.

I’m a regular diet coke drinker and I thought that because there is no sugar in diet coke it was safe for me to drink regularly…I was wrong.

The American Diabetes Association announced the findings of a Duke University study which showed that caffeine raised the blood glucose levels of type 2 diabetics throughout the day and especially after meals.

Previous studies on the link between caffeine and diabetes had shown that caffeine consumption lowered the risk of type 2 diabetes. Those who drank the most caffeine were the least likely to develop type 2 diabetes. It was these finding that has led many people to believe that caffeine had no ill effect on diabetics, in-fact it was helpful in lowering blood sugar.

What the Duke University study is now showing is that in people who have type 2 diabetes, caffeine raised their blood sugar levels throughout the day. So even if they drank caffeine in the morning it had an effect on their blood sugar level throughout the entire day making it difficult to keep it under control.

So what is suggested? Well, if you are a type 2 diabetic  and you are finding it difficult to keep your blood glucose levels in the normal range you may want to examine the amount of caffeine you are consuming.

Now that studies have shown caffeine raises blood sugar levels in type 2 diabetics  you may want to monitor the amount of caffeine that you consume, including soft drinks, tea, etc.  

 Think about how you can replace your caffeine jolt with healthy alternatives. Contact us here at Creative Health Institute and we will be glad to share some ideas which will help you balance your blood sugar levels and balance your life.

Wishing all of our friends the best day ever.

Bobby Morgan

Program Director

Creative Health Institute

What Is Type 2 Diabetes

With Type 2 diabetes your body might be producing too little insulin, or it might not be reacting to the insulin correctly. Either way, the end result is that glucose builds up in the bloodstream instead of going into the cells. Left untreated, high blood sugar can cause serious long-term health problems.

Type 2 diabetes usually appears later in life, often between the ages of 35-45 years. As it often develops slowly, many people may not recognise the symptoms, and may have diabetes without knowing it.

If you have recently been diagnosed with type 2 diabetes, you are one of the lucky ones. Many people have diabetes without knowing it, and are at much greater risk of long term medical complications.

Finding out you have diabetes can be upsetting, but it should not prevent you from living a long and happy life. You may need to make a few changes in your lifestyle, but these changes are also good advice for non-diabetics, so probably a good idea anyway.

Luc Montagnier, Nobel Prize Winner, Takes Homeopathy Seriously

Dana Ullman

Dana Ullman

Dana Ullman, M.P.H. (Masters in Public Health, U.C. Berkeley) is “

Posted: January 30, 2011 11:49 AM

Dr. Luc Montagnier, the French virologist who won the Nobel Prize in 2008 for discovering the AIDS virus, has surprised the scientific community with his strong support for homeopathic medicine.

In a remarkable interview published in Science magazine of December 24, 2010, (1) Professor Luc Montagnier, has expressed support for the often maligned and misunderstood medical specialty of homeopathic medicine. Although homeopathy has persisted for 200+ years throughout the world and has been the leading alternative treatment method used by physicians in Europe, (2) most conventional physicians and scientists have expressed skepticism about its efficacy due to the extremely small doses of medicines used.

Most clinical research conducted on homeopathic medicines that has been published in peer-review journals have shown positive clinical results,(3, 4) especially in the treatment of respiratory allergies (5, 6), influenza, (7) fibromyalgia, (8, 9) rheumatoid arthritis, (10) childhood diarrhea, (11) post-surgical abdominal surgery recovery, (12) attention deficit disorder, (13) and reduction in the side effects of conventional cancer treatments. (14) In addition to clinical trials, several hundred basic science studies have confirmed the biological activity of homeopathic medicines. One type of basic science trials, called in vitro studies, found 67 experiments (1/3 of them replications) and nearly 3/4 of all replications were positive. (15, 16)

In addition to the wide variety of basic science evidence and clinical research, further evidence for homeopathy resides in the fact that they gained widespread popularity in the U.S. and Europe during the 19th century due to the impressive results people experienced in the treatment of epidemics that raged during that time, including cholera, typhoid, yellow fever, scarlet fever, and influenza.

Montagnier, who is also founder and president of the World Foundation for AIDS Research and Prevention, asserted, “I can’t say that homeopathy is right in everything. What I can say now is that the high dilutions (used in homeopathy) are right. High dilutions of something are not nothing. They are water structures which mimic the original molecules.”

Here, Montagnier is making reference to his experimental research that confirms one of the controversial features of homeopathic medicine that uses doses of substances that undergo sequential dilution with vigorous shaking in-between each dilution. Although it is common for modern-day scientists to assume that none of the original molecules remain in solution, Montagnier’s research (and other of many of his colleagues) has verified that electromagnetic signals of the original medicine remains in the water and has dramatic biological effects.

Montagnier has just taken a new position at Jiaotong University in Shanghai, China (this university is often referred to as “China’s MIT”), where he will work in a new institute bearing his name. This work focuses on a new scientific movement at the crossroads of physics, biology, and medicine: the phenomenon of electromagnetic waves produced by DNA in water. He and his team will study both the theoretical basis and the possible applications in medicine.

Montagnier’s new research is investigating the electromagnetic waves that he says emanate from the highly diluted DNA of various pathogens. Montagnier asserts, “What we have found is that DNA produces structural changes in water, which persist at very high dilutions, and which lead to resonant electromagnetic signals that we can measure. Not all DNA produces signals that we can detect with our device. The high-intensity signals come from bacterial and viral DNA.”

Montagnier affirms that these new observations will lead to novel treatments for many common chronic diseases, including but not limited to autism, Alzheimer’s disease, Parkinson’s disease, and multiple sclerosis.

Montagnier first wrote about his findings in 2009, (17) and then, in mid-2010, he spoke at a prestigious meeting of fellow Nobelists where he expressed interest in homeopathy and the implications of this system of medicine. (18)

French retirement laws do not allow Montagnier, who is 78 years of age, to work at a public institute, thereby limiting access to research funding. Montagnier acknowledges that getting research funds from Big Pharma and certain other conventional research funding agencies is unlikely due to the atmosphere of antagonism to homeopathy and natural treatment options.

Support from Another Nobel Prize winner

Montagnier’s new research evokes memories one of the most sensational stories in French science, often referred to as the ‘Benveniste affair.’ A highly respected immunologist Dr. Jacques Benveniste., who died in 2004, conducted a study which was replicated in three other university laboratories and that was published in Nature (19). Benveniste and other researchers used extremely diluted doses of substances that created an effect on a type of white blood cell called basophils.

Although Benveniste’s work was supposedly debunked, (20) Montagnier considers Benveniste a “modern Galileo” who was far ahead of his day and time and who was attacked for investigating a medical and scientific subject that orthodoxy had mistakenly overlooked and even demonized.

In addition to Benveniste and Montagnier is the weighty opinion of Brian Josephson, Ph.D., who, like Montagnier, is a Nobel Prize-winning scientist.

Responding to an article on homeopathy in New Scientist, Josephson wrote:

Regarding your comments on claims made for homeopathy: criticisms centered around the vanishingly small number of solute molecules present in a solution after it has been repeatedly diluted are beside the point, since advocates of homeopathic remedies attribute their effects not to molecules present in the water, but to modifications of the water’s structure.
Simple-minded analysis may suggest that water, being a fluid, cannot have a structure of the kind that such a picture would demand. But cases such as that of liquid crystals, which while flowing like an ordinary fluid can maintain an ordered structure over macroscopic distances, show the limitations of such ways of thinking. There have not, to the best of my knowledge, been any refutations of homeopathy that remain valid after this particular point is taken into account.
A related topic is the phenomenon, claimed by Jacques Benveniste’s colleague Yolène Thomas and by others to be well established experimentally, known as “memory of water.” If valid, this would be of greater significance than homeopathy itself, and it attests to the limited vision of the modern scientific community that, far from hastening to test such claims, the only response has been to dismiss them out of hand. (21)

 

Following his comments Josephson, who is an emeritus professor of Cambridge University in England, was asked by New Scientist editors how he became an advocate of unconventional ideas. He responded:

I went to a conference where the French immunologist Jacques Benveniste was talking for the first time about his discovery that water has a ‘memory’ of compounds that were once dissolved in it — which might explain how homeopathy works. His findings provoked irrationally strong reactions from scientists, and I was struck by how badly he was treated. (22)

Josephson went on to describe how many scientists today suffer from “pathological disbelief;” that is, they maintain an unscientific attitude that is embodied by the statement “even if it were true I wouldn’t believe it.”

Even more recently, Josephson wryly responded to the chronic ignorance of homeopathy by its skeptics saying, “The idea that water can have a memory can be readily refuted by any one of a number of easily understood, invalid arguments.”

In the new interview in Science, Montagnier also expressed real concern about the unscientific atmosphere that presently exists on certain unconventional subjects such as homeopathy, “I am told that some people have reproduced Benveniste’s results, but they are afraid to publish it because of the intellectual terror from people who don’t understand it.”

Montagnier concluded the interview when asked if he is concerned that he is drifting into pseudoscience, he replied adamantly: “No, because it’s not pseudoscience. It’s not quackery. These are real phenomena which deserve further study.”

The Misinformation That Skeptics Spread

It is remarkable enough that many skeptics of homeopathy actually say that there is “no research” that has shows that homeopathic medicines work. Such statements are clearly false, and yet, such assertions are common on the Internet and even in some peer-review articles. Just a little bit of searching can uncover many high quality studies that have been published in highly respected medical and scientific journals, including the Lancet, BMJ, Pediatrics, Pediatric Infectious Disease Journal, Chest and many others. Although some of these same journals have also published research with negative results to homeopathy, there is simply much more research that shows a positive rather than negative effect.

Misstatements and misinformation on homeopathy are predictable because this system of medicine provides a viable and significant threat to economic interests in medicine, let alone to the very philosophy and worldview of biomedicine. It is therefore not surprising that the British Medical Association had the sheer audacity to refer to homeopathy as “witchcraft.” It is quite predictable that when one goes on a witch hunt, one inevitable finds “witches,” especially when there are certain benefits to demonizing a potential competitor (homeopathy plays a much larger and more competitive role in Europe than it does in the USA).

Skeptics of homeopathy also have long asserted that homeopathic medicines have “nothing” in them because they are diluted too much. However, new research conducted at the respected Indian Institutes of Technology has confirmed the presence of “nanoparticles” of the starting materials even at extremely high dilutions. Researchers have demonstrated by Transmission Electron Microscopy (TEM), electron diffraction and chemical analysis by Inductively Coupled Plasma-Atomic Emission Spectroscopy (ICP-AES), the presence of physical entities in these extreme dilutions. (24) In the light of this research, it can now be asserted that anyone who says or suggests that there is “nothing” in homeopathic medicines is either simply uninformed or is not being honest.

Because the researchers received confirmation of the existence of nanoparticles at two different homeopathic high potencies (30C and 200C) and because they tested four different medicines (Zincum met./zinc; Aurum met. /gold; Stannum met./tin; and Cuprum met./copper), the researchers concluded that this study provides “concrete evidence.”

Although skeptics of homeopathy may assume that homeopathic doses are still too small to have any biological action, such assumptions have also been proven wrong. The multi-disciplinary field of small dose effects is called “hormesis,” and approximately 1,000 studies from a wide variety of scientific specialties have confirmed significant and sometimes substantial biological effects from extremely small doses of certain substances on certain biological systems.

A special issue of the peer-review journal, Human and Experimental Toxicology (July 2010), devoted itself to the interface between hormesis and homeopathy. (25) The articles in this issue verify the power of homeopathic doses of various substances.

In closing, it should be noted that skepticism of any subject is important to the evolution of science and medicine. However, as noted above by Nobelist Brian Josephson, many scientists have a “pathological disbelief” in certain subjects that ultimately create an unhealthy and unscientific attitude blocks real truth and real science. Skepticism is at its best when its advocates do not try to cut off research or close down conversation of a subject but instead explore possible new (or old) ways to understand and verify strange but compelling phenomena. We all have this challenge as we explore and evaluate the biological and clinical effects of homeopathic medicines.
REFERENCES:

(1) Enserink M, Newsmaker Interview: Luc Montagnier, French Nobelist Escapes “Intellectual Terror” to Pursue Radical Ideas in China. Science 24 December 2010: Vol. 330 no. 6012 p. 1732. DOI: 10.1126/science.330.6012.1732

(2) Ullman D. Homeopathic Medicine: Europe’s #1 Alternative for Doctors. http://www.huffingtonpost.com/dana-ullman/homeopathic-medicine-euro_b_402490.html

(3) Linde L, Clausius N, Ramirez G, et al., “Are the Clinical Effects of Homoeopathy Placebo Effects? A Meta-analysis of Placebo-Controlled Trials,” Lancet, September 20, 1997, 350:834-843.

(4) Lüdtke R, Rutten ALB. The conclusions on the effectiveness of homeopathy highly depend on the set of analyzed trials. Journal of Clinical Epidemiology. October 2008. doi: 10.1016/j.jclinepi.2008.06/015.

(5) Taylor, MA, Reilly, D, Llewellyn-Jones, RH, et al., Randomised controlled trial of homoeopathy versus placebo in perennial allergic rhinitis with overview of four trial Series, BMJ, August 19, 2000, 321:471-476.

(6) Ullman, D, Frass, M. A Review of Homeopathic Research in the Treatment of Respiratory Allergies. Alternative Medicine Review. 2010:15,1:48-58. http://www.thorne.com/altmedrev/.fulltext/15/1/48.pdf

(7) Vickers AJ. Homoeopathic Oscillococcinum for preventing and treating influenza and influenza-like syndromes. Cochrane Reviews. 2009.

(8) Bell IR, Lewis II DA, Brooks AJ, et al. Improved clinical status in fibromyalgia patients treated with individualized homeopathic remedies versus placebo, Rheumatology. 2004:1111-5.

(9) Fisher P, Greenwood A, Huskisson EC, et al., “Effect of Homoeopathic Treatment on Fibrositis (Primary Fibromyalgia),” BMJ, 299(August 5, 1989):365-6.

(10) Jonas, WB, Linde, Klaus, and Ramirez, Gilbert, “Homeopathy and Rheumatic Disease,” Rheumatic Disease Clinics of North America, February 2000,1:117-123.

(11) Jacobs J, Jonas WB, Jimenez-Perez M, Crothers D, Homeopathy for Childhood Diarrhea: Combined Results and Metaanalysis from Three Randomized, Controlled Clinical Trials, Pediatr Infect Dis J, 2003;22:229-34.

(12) Barnes, J, Resch, KL, Ernst, E, “Homeopathy for Post-Operative Ileus: A Meta-Analysis,” Journal of Clinical Gastroenterology, 1997, 25: 628-633.

(13) M, Thurneysen A. Homeopathic treatment of children with attention deficit hyperactivity disorder: a randomised, double blind, placebo controlled crossover trial. Eur J Pediatr. 2005 Dec;164(12):758-67. Epub 2005 Jul 27.

(14) Kassab S, Cummings M, Berkovitz S, van Haselen R, Fisher P. Homeopathic medicines for adverse effects of cancer treatments. Cochrane Database of Systematic Reviews 2009, Issue 2.

(15) Witt CM, Bluth M, Albrecht H, Weisshuhn TE, Baumgartner S, Willich SN. The in vitro evidence for an effect of high homeopathic potencies–a systematic review of the literature. Complement Ther Med. 2007 Jun;15(2):128-38. Epub 2007 Mar 28.

(16) Endler PC, Thieves K, Reich C, Matthiessen P, Bonamin L, Scherr C, Baumgartner S. Repetitions of fundamental research models for homeopathically prepared dilutions beyond 10-23: a bibliometric study. Homeopathy, 2010; 99: 25-36.

(17) Luc Montagnier, Jamal Aissa, Stéphane Ferris, Jean-Luc Montagnier, Claude Lavallee, Electromagnetic Signals Are Produced by Aqueous Nanostructures Derived from Bacterial DNA Sequences. Interdiscip Sci Comput Life Sci (2009) 1: 81-90.

Click to access fulltext.pdf

(18) Nobel laureate gives homeopathy a boost. The Australian. July 5, 2010. http://www.theaustralian.com.au/news/health-science/nobel-laureate-gives-homeopathy-a-boost/story-e6frg8y6-1225887772305

(19) Davenas E, Beauvais F, Amara J, et al. (June 1988). “Human basophil degranulation triggered by very dilute antiserum against IgE”. Nature 333 (6176): 816-8.

(20) Maddox J (June 1988). “Can a Greek tragedy be avoided?”. Nature 333 (6176): 795-7.

(21) Josephson, B. D., Letter, New Scientist, November 1, 1997.

(22) George A. Lone Voices special: Take nobody’s word for it. New Scientist. December 9, 2006.

(23) Personal communication. Brian Josephson to Dana Ullman. January 5, 2011.

(24) Chikramane PS, Suresh AK, Bellare JR, and Govind S. Extreme homeopathic dilutions retain starting materials: A nanoparticulate perspective. Homeopathy. Volume 99, Issue 4, October 2010, 231-242.

(25) Human and Experimental Toxicology, July 2010: http://het.sagepub.com/content/vol29/issue7/
To access free copies of these articles, see: http://www.siomi.it/siomifile/siomi_pdf/BELLE_newsletter.pdf
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