Juices That May Help Accelerate The Healing Of Broken Bones

Kelli Vaccarelli, who is a guest teacher and alternative health advocate, asked me to speak on different types of juice that would help with bone healing. Since I believe in nutritious foods strengthen and heal our bodies and yes even mend broken bones.  The first thing I recommend for helping to heal broken bones  is juices, energy soups and smoothies made with wheat grass, dark leafy green vegetables, sprouted seeds, grains, nuts (nut milk) of course wild edibles, like comfrey and lambs quarters.

All of the aforementined foods, especially any food you have sprouted are nutritional powerhouses and should always be a part of your bone mending program.  All of them are loaded with iron, calcium, potassium, and magnesium, these minerals are proven bone healers. We can’t forget about the vitamins and phytonutrients, especially C, E, K, many of the B vitamins, beta-carotene, lutein, and zeaxanthin.  

My favorite green plant is wild comfrey, it has so many amazing medicinal uses. For thousands of years mankind has juiced, made tea and drank comfrey, for many good reasons.

In the case of helping a broken bone to heal it would be my personal first choice.  It has proven to accelerate healing and strengthen broken bones. Unfortunately I would be breaking the law if I told you to juice it or make tea with it, as a resent law has been handed down and it’s no longer legal to ingest comfrey. There is another way to get the benefit of this wonder green and that it to make a poultice with it and apply it over the break. I have also heard that some homeopaths have a tincture that is made from comfrey and they are able to bypass the legal issues of consuming comfrey. I will need to do more research on this one.

Another mineral laden food is sea vegetables and you should try to add them all of your juices. Here at CHI we make sure we have at least 3 teaspoons of these super foods every day. You can blend them in to any juice; I also suggest sprinkling ground sea vegetables, because of their salty taste, on to raw soups, veggies and salads.

What other foods could be used to make up the bone healing juice?

 When you make the bone healing juice, don’t forget to fortify it with seed and/or nut milks. The milks will help speed the mending of broken bones. Make sure all of your nuts and seeds are RAW, organic, soaked and sprouted.  Soaking and sprouting your nuts, seeds, and grains brings out the optimum level of nutrition. My favorite for healing broken bones is sesame milk.

Another thing is, don’t forget to blend in at least a small clove of garlic it will fortify the juice and help reduce inflammation and protect the broken bone from infection.

Kelly, there are dozens of great foods you can juice,  that will help your friend accelerate the healing of the broken bone. Below is a list of some of the ones I would include as long as I remembered to always include the leafy green vegetable-plant and sprouts as the base.

  • Apples
  • Broccoli
  • Carrots
  • Sweet potatoes
  • All Squash
  • Oatmeal- make in to a milk and add to juice
  • Grapes, especially red grapes
  • Grapefruit, especially pink
  • Raw Honey
  • Sprouted Garbanzos
  • Tomato

Kelly, I wish you the happiest new year ever and and hope and pray your friend heals quickly.

As Always,

Bobby

Robert Morgan – Bobby is the health education director at Creative Health Institute in Union City, Michigan, 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.

Wishing you the best day ever,

Bobby, interns, volunteers and staff of CHI

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Happy New Year From All Of Us At CHI

 

With the onset of new year we send you the warmest of wishes 2012 and beyond. All of us at Creative Health Institute look forward to talking and visiting with you in the new year.

So here is our happy new year wish in every language that our guests and freinds speak…

AFRIKAANS gelukkige nuwejaar / voorspoedige nuwejaar
AKPOSSO ilufio ètussé
ALBANIAN Gëzuar vitin e ri
ALSATIAN e glëckliches nëies / güets nëies johr
ARABIC عام سعيد (aam saiid) / sana saiida
ARMENIAN shnorhavor nor tari
ATIKAMEKW amokitanone
AZERI yeni iliniz mubarek
BAMBARA aw ni san’kura / bonne année
BASAA mbuee
BASQUE urte berri on
BELARUSIAN З новым годам (Z novym hodam)
BENGALI subho nababarsho
BERBER asgwas amegas
BETI mbembe mbu
BOBO bonne année
BOSNIAN sretna nova godina
BRETON bloavezh mat / bloavez mad
BULGARIAN честита нова година (chestita nova godina)
BURMESE hnit thit ku mingalar pa
CANTONESE sun lin fi lok / kung hé fat tsoi
CATALAN bon any nou
CHINESE xin nian kuai le / xin nian hao
CORSICAN pace e salute
CROATIAN sretna nova godina
CZECH šťastný nový rok
DANISH godt nytår
DARI sale naw tabrik
DUALA mbu mwa bwam
DUTCH gelukkig nieuwjaar
ENGLISH happy new year
ESPERANTO feliĉan novan jaron
ESTONIAN head uut aastat
EWE eƒé bé dzogbenyui nami
EWONDO mbembe mbu
FAROESE gott nýggjár
FINNISH onnellista uutta vuotta
FLEMISH gelukkig nieuwjaar
FRENCH bonne année
FRISIAN lokkich neijier
FRIULAN bon an
GALICIAN feliz aninovo
GEORGIAN გილოცავთ ახალ წელს (gilocavt akhal tsels)
GERMAN ein gutes neues Jahr / prost Neujahr
GREEK kali chronia / kali xronia
eutichismenos o kainourgios chronos (we wish you a happy new year)
GUJARATI sal mubarak / nootan varshabhinandan
GUARANÍ rogüerohory año nuévo-re
HAITIAN CREOLE bònn ané
HAOUSSA barka da sabuwar shekara
HAWAIIAN hauoli makahiki hou
HEBREW שנה טובה (shana tova)
HERERO ombura ombe ombua
HINDI nav varsh ki subhkamna
HMONG nyob zoo xyoo tshiab
HUNGARIAN boldog új évet
ICELANDIC gleðilegt nýtt ár
INDONESIAN selamat tahun baru
IRISH GAELIC ath bhliain faoi mhaise
ITALIAN felice anno nuovo, buon anno
JAVANESE sugeng warsa enggal
JAPANESE akemashite omedetô
KABYLIAN asseggas ameggaz
KANNADA hosa varshada shubhaashayagalu
KASHMIRI nav reh mubarakh
KAZAKH zhana zhiliniz kutti bolsin
KHMER sur sdei chhnam thmei
KIEMBU ngethi cya mwaka mweru
KINYARWANDA umwaka mwiza
KIRUNDI umwaka mwiza
KOREAN 새해 복 많이 받으세요 (seh heh bok mani bat uh seyo)
KURDE sala we ya nû pîroz be
LAO sabai di pi mai
LATIN felix sit annus novus
LATVIAN laimīgu Jauno gadu
LIGURIAN bón ànno nêuvo
LINGALA bonana / mbula ya sika elamu na tonbeli yo
LITHUANIAN laimingų Naujųjų Metų
LOW SAXON gelükkig nyjaar
LUXEMBOURGEOIS e gudd neit Joër
MACEDONIAN Среќна Нова Година (srekna nova godina)
MALAGASY arahaba tratry ny taona
MALAY selamat tahun baru
MALAYALAM nava varsha ashamshagal
MALTESE is-sena t-tajba
MANGAREVAN kia porotu te ano ou
MAORI kia hari te tau hou
MARATHI navin varshaachya hardik shubbheccha
MARQUISIAN kaoha nui tenei ehua hou
MOHAWK ose:rase
MONGOLIAN Шинэ жилийн баярын мэнд хvргэе (shine jiliin bayariin mend hurgeye)
MORÉ wênd na kô-d yuum-songo
NDEBELE umyaka omucha omuhle
NGOMBALE ngeu’ shwi pong mbeo paghe
NORWEGIAN godt nyttår
OCCITAN bon annada
ORIYA subha nababarsa / naba barsara hardika abhinandan
OURDOU naya sar Mubarak
PAPIAMENTU felis anja nobo
PASHTO nawe kaalmo mobarak sha
PERSIAN سال نو مبارک (sâle no mobârak)
POLISH szczęśliwego nowego roku
PORTUGUESE feliz ano novo
PUNJABI ਨਵੇਂ ਸਾਲ ਦੀਆਂ ਵਧਾਈਆਂ (nave saal deeyan vadhaiyaan)
ROMANCHE bun di bun onn
ROMANI baxtalo nevo bersh
ROMANIAN un an nou fericit / la mulţi ani
RUSSIAN С Новым Годом (S novim godom)
SAMOAN ia manuia le tausaga fou
SANGO nzoni fini ngou
SARDINIAN bonu annu nou
SCOTTISH GAELIC bliadhna mhath ur
SERBIAN srećna nova godina / Срећна нова година
SHIMAORE mwaha mwema
SHONA goredzva rakanaka
SINDHI nain saal joon wadhayoon
SINHALESE ශුභ අළුත් අවුරුද්දක් වේවා (shubha aluth awuruddak weiwa)
SLOVAK šťastný nový rok
SLOVENIAN srečno novo leto
SOBOTA dobir leto
SOMALI sanad wanagsan
SPANISH feliz año nuevo
SRANAN wan bun nyun yari
SWAHILI mwaka mzuri / heri ya mwaka mpya
SWEDISH gott nytt år
SWISS-GERMAN es guets Nöis
TAGALOG manigong bagong taon
TAHITIAN ia orana i te matahiti api
TAMAZIGHT assugas amegaz
TAMIL iniya puthandu nalVazhthukkal
TATAR yaña yıl belän
TELUGU నూతన సంవత్శర శుభాకాంక్షలు (nuthana samvathsara subhakankshalu)
THAI สวัสดีปีใหม่ (sawatdii pimaï)
TIBETAN tashi delek / losar tashi delek
TIGRE sanat farah wa khare
TSHILUBA tshidimu tshilenga
TSWANA itumelele ngwaga o mosha
TULU posa varshada shubashaya
TURKISH yeni yılınız kutlu olsun
TWENTS gluk in’n tuk
UDMURT Vyľ Aren
UKRAINIAN Щасливого Нового Року / З Новим роком (Z novym rokom)
URDU naya saal mubarik
UZBEK yangi yilingiz qutlug’ bo’lsin
VIETNAMESE Chúc Mừng Nǎm Mới / Cung Chúc Tân Niên / Cung Chúc Tân Xuân
WALOON ene boune anéye, ene boune sintéye
WALOON (“betchfessîs” spelling) bone annéye / bone annéye èt bone santéye
WELSH blwyddyn newydd dda
WEST INDIAN CREOLE bon lanné
WOLOF dewenati
XHOSA nyak’omtsha
YIDDISH a gut yohr
ZULU unyaka omusha omuhle

Robert Morgan – Bobby is the health education director at Creative Health Institute in Union City, Michigan, 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.

Wishing  everyone health and happiness in 2012 and beyond,

Bobby, interns, volunteers and staff of CHI is “the wheatgrass place” – The greatest place on earth, besides Disney World 🙂

Standard American Diet Is A Recipe for Disaster

 

Recipe for Disaster

Ninety percent of Americans’ household food budget is spent on processed foods, the majority of which are filled with additives and stripped of nutrients. Discover which common ingredients in the foods you eat pose the greatest risk to your health.    Grab the broccoli with cheese sauce from the freezer, the box of instant rice pilaf from the pantry, or the hot dogs from your fridge and squint at the ingredient list’s fine print. You’ll likely find food additives in every one.

Is this healthy? Compared to the foods our bodies were built to eat, definitely not!

Processed, packaged foods have almost completely taken over the diet of Americans. In fact, nearly 90 percent of our household food budget is spent on processed foods, according to industry estimates.

Unfortunately, most processed foods are laden with sweeteners, salts, artificial flavors, factory-created fats, colorings, chemicals that alter texture, and preservatives. But the trouble is not just what’s been added, but what’s been taken away. Processed foods are often stripped of nutrients designed by nature to protect your heart, such as soluble fiber, antioxidants, and “good” fats. Combine that with additives, and you have a recipe for disaster.

 

Here are the big four ingredients in processed foods you should look out for:

TRANS FATS

Trans fats are in moist bakery muffins and crispy crackers, microwave popcorn and fast-food French fries, even the stick margarine you may rely on as a “heart-healthy” alternative to saturated-fat-laden butter.

Once hailed as a cheap, heart-friendly replacement for butter, lard, and coconut oil, trans fats have, in recent times, been denounced by one Harvard nutrition expert as “the biggest food-processing disaster in U.S. history.” Why? Research now reveals trans fats are twice as dangerous for your heart as saturated fat, and cause an estimated 30,000 to 100,000 premature heart disease deaths each year.

Trans fats are worse for your heart than saturated fats because they boost your levels of “bad” LDL cholesterol and decrease “good” HDL cholesterol. That’s double trouble for your arteries. And unlike saturated fats, trans fats also raise your levels of artery-clogging lipoprotein and triglycerides.

Trans fats will be listed on the “Nutrition Facts” panel on food beginning in 2006. Until then, check the ingredient list for any of these words: “partially hydrogenated,” “fractionated,” or “hydrogenated” (fully hydrogenated fats are not a heart threat, but some trans fats are mislabeled as “hydrogenated”). The higher up the phrase “partially hydrogenated oil” is on the list of ingredients, the more trans fat the product contains.

Replacing trans fats with good fats could cut your heart attack risk by a whopping 53 percent.

REFINED GRAINS

Choosing refined grains such as white bread, rolls, sugary low-fiber cereal, white rice, or white pasta over whole grains can boost your heart attack risk by up to 30 percent. You’ve got to be a savvy shopper. Don’t be fooled by deceptive label claims such as “made with wheat flour” or “seven grain.” Or by white-flour breads topped with a sprinkling of oats, or colored brown with molasses. Often, they’re just the same old refined stuff that raises risk for high cholesterol, high blood pressure, heart attacks, insulin resistance, diabetes, and belly fat.

At least seven major studies show that women and men who eat more whole grains (including dark bread, whole-grain breakfast cereals, popcorn, cooked oatmeal, brown rice, bran, and other grains like bulgur or kasha) have 20 to 30 percent less heart disease. In contrast, those who opt for refined grains have more heart attacks, insulin resistance, and high blood pressure.

Read the ingredient list on packaged grain products. If the product is one of those that are best for you, the first ingredients should be whole wheat or another whole grain, such as oats. The fiber content should be at least 3 grams per serving.

SALT

Three-quarters of the sodium in our diets isn’t from the saltshaker. It’s hidden in processed foods, such as canned vegetables and soups, condiments like soy sauce and Worcestershire sauce, fast-food burgers (and fries, of course), and cured or preserved meats like bacon, ham, and deli turkey.

Some sodium occurs naturally in unprocessed edibles, including milk, beets, celery, even some drinking water. And that’s a good thing: Sodium is necessary for life. It helps regulate blood pressure, maintains the body’s fluid balance, transmits nerve impulses, makes muscles — including your heart — contract, and keeps your senses of taste, smell, and touch working properly. You need a little every day to replace what’s lost to sweat, tears, and other excretions.

Not So Sweet After All

But what happens when you eat more salt than your body needs? Your body retains fluid simply to dilute the extra sodium in your bloodstream. This raises blood volume, forcing your heart to work harder; at the same time, it makes veins and arteries constrict. The combination raises blood pressure.

Your limit should be 1,500 milligrams of sodium per day, about the amount in three-fourths of a teaspoon of salt. (Table salt, by the way, is 40 percent sodium, 60 percent chloride.) Older people should eat even less, to counteract the natural rise in blood pressure that comes with age. People over 50 should strive for 1,300 mg; those over 70 should aim for 1,200 mg.

Only the “Nutrition Facts” panel on a food package will give you the real sodium count. Don’t believe claims on the package front such as “sodium-free” (foods can still have 5 mg per serving); “reduced sodium” (it only means 25 percent less than usual); or “light in sodium” (half the amount you’d normally find).

HIGH-FRUCTOSE CORN SYRUP

Compared to traditional sweeteners, high-fructose corn syrup costs less to make, is sweeter to the taste, and mixes more easily with other ingredients. Today, we consume nearly 63 pounds of it per person per year in drinks and sweets, as well as in other products. High-fructose corn syrup is in many frozen foods. It gives bread an inviting, brown color and soft texture, so it’s also in whole-wheat bread, hamburger buns, and English muffins. It is in beer, bacon, spaghetti sauce, soft drinks, and even ketchup.

Research is beginning to suggest that this liquid sweetener may upset the human metabolism, raising the risk for heart disease and diabetes. Researchers say that high-fructose corn syrup’s chemical structure encourages overeating. It also seems to force the liver to pump more heart-threatening triglycerides into the bloodstream. In addition, fructose may zap your body’s reserves of chromium, a mineral important for healthy levels of cholesterol, insulin, and blood sugar.

To spot fructose on a food label, look for the words “corn sweetener,” “corn syrup,” or “corn syrup solids” as well as “high-fructose corn syrup.”

 Thanks you Kelly V, for all you do for Creative Health. We are blessed to  have you helping to write our Daily Health Factoid.

Wishing all our friends and family the best new year ever! We have been so blessed to be a part of  your lives.

Bobby,

 

Robert C  Morgan is the Health Education Director Creative Health Institute in Union City, Michigan. For more information on the instituteplease call 866.426.1213

Testimonials

“I am changed. The education was clear and concise. The shortcuts and time-saving ideas are invaluable… Each and every member of your staff went out of their way to take care of my special needs. I am sure that never happens in the larger programs…”  ~ Elsa

These testimonial only represent the 1000’s we receive every year.

Wish you all love and blessings, Bobby

Robert Morgan is the Health Educatiuon Director Of Creative Health Institute, in Union City, Mi

 

 

 

 

 

 

 

 

Creative Health Institutes New Candida Relief Training Program

 

About Candidasis

There are more than 20 species of Candida, the most common being Candida albicans. These fungi live on all surfaces of our bodies. Candida yeast grows naturally in the gut, however, when this yeast multiplies out of control it can unbalance your whole system, creating an acidic environment where yeast over-growth and bad bacteria can thrive. Over time this imbalance in the intestinal flora lowers the immune system, leaving the us open to sickness and disease…

Are You At Risk From A Candida Albicans Overgrowth?

 

  • taken birth control pills
  • inability to lose or gain weight
  • fatigue
  • concentration/focus problems
  • short term memory
  • painful joints
  • muscle aches
  • pour  sleep
  • white coated tongue
  • chronic sinusitis
  • painful gas/abdominal bloating
  • frequent urination
  • constipation and/or diarrhea
  • headaches including migraines
  • visual blurring
  • sensitivity to light
  • depression
  • irritability
  • anxiety
  • panic attacks
  • mood swings
  • chills
  • night sweats
  • shortness of breath
  • dizziness and balance problems
  • sensitivity to heat/cold
  • gluten intolerance
  • irregular heartbeat
  • antibiotics, steroids
  • hypothyroidism
  • diabetes

 

  • irritable bowel
  • painful gas/abdominal bloating
  • low grade fever or low body temperature
  • numbness/tingling in the face or extremities
  • dryness of mouth and eyes
  • difficulty swallowing
  • menstrual problems (PMS/endometriosis)
  • recurrent yeast infections
  • recurrent ear infections
  • skin rashes
  • dry/flaking skin
  • eczema
  • dermatitis
  • acne
  • skin discoloration/blotchiness
  • dandruff
  • jock and rectal itching
  • chronic athlete’s foot
  • chronic toenail and fingernail fungus
  • ringing in the ears (tinnitus)
  • allergies
  • sensitivity to noise/sounds
  • sensitivity to foods
  • sensitivity to chemicals
  • sensitivity to odors
  • anemia
  • child birth
  • diet of processed foods
  • parasites

If the answer is yes to any of the above, then read on.

 When Should You Do A Candida Detox

If you suffer from or suspect that you suffer from any of the aforementioned symptoms you may have Candida.
If you have you been following an anti-Candida diet for some time and still experience any of the aforementioned symptoms.
If you suspect they may have heavy metals in their system.

The Diet

The anti-candida diet is designed to starve the yeast, reduce acidity and bring the body back to its ideal pH balance. It consists of energy soups, green juices and living foods that alkalize your system. During the Candida Detoxificaton program you will include herbal tinctures, probiotics and natural supplements to target the yeast, zeolite a liquid mineral supplement to chelate heavy metals.

The Program

This detox will help you for re-establish the balance of good bacteria and yeast in the colon. You will restore healthy bowel function, relieving gas, bloating and other candida symptoms. You will remove heavy metals so as to eliminate yeast overgrowth on a permanent basis.

The Candida Detoxification Program comprises a special anti-candida diet of special energy soups, fresh green juices and living foods, herbal tinctures and natural supplements, zeolite mineral supplement to chelate heavy metals, probiotics, Candida detox therapies including daily far Infrared sauna sessions, daily use of the electronic Candida-Parasite cleansing uint, daily health education classes, proper food prep classes, welcome kit including everything you will need for your Candida detoxification program.
For more information relating to Candida and home testing for it, please read the following article by our Health Education Director, Bobby http://www.creativehealthinstitute.com/blog/yeastovergrowth/

Program Includes Everything You Need To Take Charge!

    • A Candida Detox diet based in the traditional teachings of Dr Ann Wigmore.
    • Specific foods including  energy soups, juices and teas
    • Probiotics
    • Superfood supplementation
    • Herbal tinctures
    • Natural supplements
    • Essential Oils
    • Zeolite Mineral Supplement for chelation of heavy metals
    • Daily use of the electronic Candida-Parasite clearing unit.
    • Far infrared sauna therapy sessions daily
    • Daily health education and food preparation classes
    • Post- detox guidelines to help you transition from your detox

2012 CHI 10-Day Candida Detox Program Schedule

Thur, January 5 – Sun, January 15 Thur, January 19 – Sun, January 29 Thur, February 2 – Sun, February 12
Sun, February 12 – Wed, February 22 Thur, February 23 – Sun, March 4 Sun, March 4 – Wed, March 14
Thur, March 15 – Sun, March 25 Sun, March 25 – Wed, April 4 Thur, April 12 – Sun, April 22
Thur, April 26 – Sun, May 6 Thur, May 10 – Sun, May 20 Sun, May 20 – Wed, May 30
Thur, May 31- Sun, June 10 Sun, June 10 – Wed, June 20 Thur, June 21- Sun, July 1
Sun, July 1- Wed, July 11 Sun, July 15- Wed, July 25 Sun, July 29 – Wed, August 8
Sun, August 12 – Wed, August 22 Sun, August 26 – Wed, September 5 Thur, September 6 – Sun, September 16
Thur, September 20 – Sun, September 30 Thur, October 4 – Sun, October 14 Thur, October 18 – Sun, October 28
Thur, November 1 – Sun, November 11 Sun, November 11 – Wed, November 21 Thur, November 29 – Sun, December 9
Sun, December 9 – Wed, December 19

Wishing everyone the best of health, Bobby

 If you have any questions about this program, please call us at 866.426.1213. All article and information published on this site are the property of Creative Health Institute and Robert Morgan – Bobby. You have  permission for reprinting and posting aritcles and information on this site, as long as you give proper credit to Creative Health Institute and Robert Morgtan –  Director of Health Education

Things You Do When You Come To Creaitve Health Institute

 

At Creative Health Institute, we believe in and adhere to the basic truths, teachings and principles as taught by Dr. Ann Wigmore.  During the 10-day course, you will be taught the essentials of the live food lifestyle and how to share your knowledge with others. This includes:

Growing Your Own Indoor Gardens

  • How to grow wheatgrass at home – This growing technique gives everyone a green thumb.
  • The many health benefits and uses of wheatgrass – There are more than 100.
  • How to grow micro-greens – This indoor gardening technique is about to change the world. Learn it and never be without powerful nourishing food which can be grown anywhere in your home or business.
  • How to grow sprouts – bottle, bag, colander and towel – in a few short minutes a day you can have the most powerful, 100% live food available, for your enjoyment and health.
  • How to compost and create living soil – This non-odorous method enables you to create the greatest soil on earth.

Preparing Healthy Healing and Gourmet Raw Live Food Recipes

  • Basic and advanced food-combining and nutritional techniques that make it easy to identify and get the most out of the foods that are designed to nourish your body at the highest level. 
  • How to make Dr. Ann’s famous rejuvelac along with rejuvalade, rejuvapineapple, rejuvacoffee, rejuvamoca, rejuvachai, rejuvacacao  and other fun and festive probiotic-based nutritious drinks that feed the body and the spirit.
  • Raw and live food preparation – You will learn all of the recipes that make up Dr. Ann Wigmore’s  and CHI’s “Pillars of Living Foods”
  • How to make simple, yet wonderful, raw food recipes your friends and family will love.  Including delicious seed and nut cheeses, sauces, dressings, raw vegan seafood dishes, pastas,  marinaras, pizza, sun-burgers, tacos and deserts,  with dozens of other recipes along with our world-famous Energy Soup.
  • Learn how you can use the equipment and utensils you already have in your kitchen to make wonderful basic raw recipes. Students/guests also become proficient in identifying, equipping and using all of the food preparation equipment and utensils found in a gourmet raw food kitchen, including dehydrators, power blenders, juicers, food processors, mandolins, spiral slicers, etc.
  • Learn the wonders of Super Foods and how they can enhance your health and create a more vibrant raw living food lifestyle.
  • Healthy raw food menu planning , how to travel when eating raw, how to eat out at your favorite restaurants and best of all is how to bring the program home, making  it a part of your everyday life, and to share  it with others.

The Sciences of Raw Live Foods

  • How to measure, analyze and understand the important roles that balanced pH , yeast, oxygen , blood pressure and sugar levels play in the human body.
  • The differences between raw foods, raw living foods and cooked foods.
  • Learn how enzymes, oxygen, vitamins, minerals, phyto-nutrients, chemical elements, electro vibrational forces, essential  oils and subtle organic life forces work together to insure the highest level of health possible.
  • How oxygen and water serve as the foundation for all healing.
  • Human anatomy and physiology and how they relate to our food choices.
  • Learn and understand how the lymphatic system can be cleansed and supported.
  • Participate in and learn to teach lymphatic drainage through rebounding and body brushing.
  • Understand the processes of digestion, assimilation and elimination and how to balance them.
  • Learn colon health and internal cleansing processes which are designed to restore and strengthen all of the body’s systems.
  • Learn about personal care and household products,  which  chemicals are dangerous and how to replace them with substances that are good for your environment and body.

The Psychology of Healing

  • The powerful combination of meditation and prayer.
  • The wonder of radical forgiveness.
  • Re-evaluation counseling.
  • The recognition of our ability to overcome and heal our health challenges.

The Living Foods Your Body Needs To Thrive
To support the health and healing of every student/guest, the staff prepares delicious, fresh organically grown recipes that include:

  • Micro-greens – Average of 6 varieties
  • Plant & root vegetables – seasonal varieties
  • Leafy greens – seasonal varieties
  • Fruits –Sweet & non-sweet
  • Sprouts – more than 10 varieties
  • Fermented foods – cheeses, kraut and sauces
  • Rejuvelac – varieties
  • Blended foods – energy soups, smoothies and juices
  • Alkaline water – structured in to live water
  • Wheatgrass – available for use orally, rectally, vaginally and dermal applications

Wishing Everyone The Best Of Health

Bobby – Robert Morgan is the Health Education Director at CHI

Located in Union City, Michigan

Tel 866.426.1213

Raw Living Foods – What Are They?

 

Raw Living Food Gives Us The Power To Change…

  • Raw living foods are foods that contain enzymes.
  • Only sprouted raw foods are 100% alive. These are biogenic foods and therefore the most powerful foods, having life force of the germ still intact.
  • Un-sprouted raw foods are in the process of deterioration, due to enzymatic actions.  These are bioactive foods, they are ripe, mature foods, but they do not have the power of the biogenic foods
  • Enzymes start to degrade in as little as 106 degrees F or 41C).
  • Heating food over 118 degrees F or 48 C destroys the vast majority of the enzymes in raw foods
  • 120 degrees F or 49 C enzymes are non-existent in the food and therefore it is cooked food.
  • Most raw foodists do not heat their food above 105 degrees F or 40C.
  • Raw foods contain all the nutrient value inherent in the food.
  • Raw living foods (sprouted) tend to show dramatic increase in nutritional values.
  • Raw foods do not raise white blood cell counts, but improve immune system functions.
  • Raw foods are associated with positive physiological and psychological change which may increase human life spans.
  • Raw foods are known to lower death rates associated with heart attacks – British Medical Journal, 1996.
  • Raw foods have been associated with removing toxic substance from the body.
  • Raw foods enhance  proper digestion and help support the digestive system.
  • Raw foods destroy free radicals.
  • Raw foods are free of carcinogen-causing free radicals.
  • Raw foods may lower colon cancer risks – Journal of Nutrition, 1992
  • Raw foods lower the chances of breast cancer – Journal Epidemiology, 1998.
  • Raw and living foods such as many nuts, seeds, grains, fruits, vegetables, flowers, berries and leafy greens have protein – China Project.
  • Only about one-half the amount of protein, if eaten raw from protein plant food, is necessary – China Project.
Sending out love and gratitude,
Bobby
Robert Morgan, is the Health Education Director at Creative Health Institute in Union City, Michigan.