Author: Robert Morgan, Certified Naturopath

Robert Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International Lecturer, Teacher, and Cancer "Survivor". Dr. Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore, and all of the souls who have dedicated their lives to unconditional love, kindness, peace, and natural health.

David Wolfe’s Longevity Now Experience Part 1 Jason Andrew Wrobel Raw Food Demo

http://www.youtube.com/p/AAB86B9975C39902?hl=en_US&fs=1

Cancer Solutions

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This May Be An Alternative To Chemo

If you have a cancer health crisis, this video may be of interest.  We have supplied this information to you, so that you can make informed choices. Creative Health Institute is dedicated to teaching our guests and students how to achieve the highest levels of health and wellness.

Blessings,

Bobby

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NEWS: Prenatal Pesticide Exposure May Raise Risk of Attention Issues in Kids

August 19, 2010

Prenatal Pesticide Exposure May Raise Risk of Attention Issues in Kids

THURSDAY, Aug. 19 (HealthDay News) — Scientists have noted a possible increased risk for attention disorders in children who were exposed to organophosphate pesticides while in the womb.

The effect was not significant at the age of 3 but clearly showed at age 5, according to the report from California researchers that appears in the Aug. 19 issue of Environmental Health Perspectives.

Bernard Weiss, a professor of environmental medicine at the University of Rochester Medical Center, said the time delay of the effects didn’t surprise him.

Monkey studies have shown the same thing, with the actual behavioral problems not manifesting until the “brain had become mature enough to support that kind of complex behavior,” he explained.

In kids, “you wouldn’t really see [hyperactivity] bloom until the child gets into school,” he added.

Although the findings are far from establishing a causal link, Weiss said he thought “these are very significant studies and are another form of warning to us about how many kinds of unrecognized threats there are to child development in the environment.”

According to study senior author Brenda Eskenazi, the past five or seven years have seen a number of studies looking at low-dose organophosphate exposure in children’s neurodevelopment. Prior to this, researchers’ interest had concentrated on high-dose exposure.

Now, including this study, three studies have now found effects of low-dose exposure on neurodevelopment, including one earlier this year that found that exposure to high levels of organophosphate pesticides could raise the odds for attention-deficit/hyperactivity disorder (ADHD).

The current findings were based on attention tests given to more than 300 children of Mexican American farm workers in the Salinas Valley of California. The researchers also took measures of organophosphate metabolites in the mothers’ urine and collected behavioral reports from the mothers and from professional observers.

Although there was only a small link between attention problems and exposure at the younger age, the association became significantly larger at age 5, especially among boys.

“We saw that the children were making more errors on the test and that it was significantly related to the mother’s prenatal metabolite levels for these pesticides,” said Eskenazi, who is director of the Center for Children’s Environmental Health Research at the University of California Berkeley School of Public Health.

It bears noting that these children had much higher exposure levels than the “average” kid.

And “attention problems are so multifactorial that it would be hard to say that this is a major agent if it is causal at all,” she added.

A second paper by the same group of researchers that appears in the same journal reported that “children don’t have the level of an enzyme needed to metabolize these organophosphates the same as adults until they’re much older than we expected,” said Eskenazi. “Their metabolism is different, and now we have hard evidence of that.”

There’s also “suggestive evidence” that some children may harbor genetic variations that make them more susceptible to the neurocognitive effects of pesticides.

“If research consistently shows that symptoms of ADHD are related to the quantity of the organophosphate pesticide exposure, then it seems prudent for families to at least try to limit exposure,” said Dr. Nakia Scott, a clinical assistant professor of psychiatry and behavioral science at Texas A&M Health Science Center College of Medicine and a child psychiatrist with Lone Star Circle of Care.

There are several things people can do to protect themselves.

“You can wash produce thoroughly before you eat and try to invest in organic produce when you can,” she added. “This may [also] be a reason to grow your own garden. Or families can consider using less toxic alternatives when taking care of lawns.”

More information

The U.S. Centers for Disease Control and Prevention has more on organophosphates.
SOURCES: Brenda Eskenazi, Ph.D., Maxwell professor of maternal and child health and epidemiology, and director, Center for Children’s Environmental Health Research, University of California Berkeley School of Public Health; Bernard Weiss, Ph.D., professor, environmental medicine, University of Rochester Medical Center, Rochester, N.Y.; Nakia Scott, M.D., clinical assistant professor, psychiatry and behavioral science, Texas A&M Health Science Center College of Medicine, and child psychiatrist, Lone Star Circle of Care; Aug. 19, 2010, Environmental Health Perspectives

NEWS: Study Finds Even a Little Cigarette Smoke Harms Airway

August 20, 2010

Study Finds Even a Little Cigarette Smoke Harms Airway

FRIDAY, Aug. 20 (HealthDay News) — A drag from a cigarette now and then can’t hurt, right?

Wrong, according to a new study that finds even low levels of smoke exposure can cause irreparable damage to cells essential to breathing.

The damage occurred among “casual” smokers and even after exposure to secondhand smoke. The initial damage, while not usually severe, can be cumulative and prolonged exposure to tobacco smoke could lead to chronic obstructive pulmonary disease (COPD) and even lung cancer, the researchers reported.

“It has been known for a long time that secondhand smoke or smoking occasionally can be risky for your health,” said study author Dr. Ronald Crystal, chief of the division of pulmonary and critical care medicine at NewYork-Presbyterian Hospital/Weill Cornell, in New York City.

Just how much a little exposure might damage airway cells hasn’t been clear, however.

“We found that if we could detect nicotine in the urine we could also detect changes in the genes in the cells lining the airways,” said Crystal, who is also chair of the department of genetic medicine at Weill Cornell Medical College.

The bottom line: “There is no level of cigarette smoking or exposure to cigarette smoke that does not make the cells in your lungs sick,” he said. “If you are an occasional smoker you are still at risk. Don’t think that smoking one or two cigarettes a week means you are home free.”

As for secondhand smoke, “if you are working in a place where people smoke, either get them to stop or go get another job,” Crystal advised. “If you have somebody at home who smokes, send them outside to smoke. Don’t be exposed to secondhand smoke.”

The report is published in the Aug. 20 issue of American Journal of Respiratory and Critical Care Medicine.

For the study, Crystal’s team recruited 121 people who were nonsmokers, active smokers or low-exposure smokers. To determine who belonged in which group, all participants had their urine tested for levels of nicotine.

Crystal’s group next scanned each person’s entire genome to determine whether genes governing airway cells were turned on or off.

They found that there was no level of nicotine or cotinine, no matter how small, that did not produce genetic abnormalities.

“These cells are like canaries in the mine, they’re crying out for help — this gene is being turned on, this gene is being turned off,” Crystal said. “This now gives us clues to what are the earliest events in terms of what makes our cells go wrong and is the start of these lung diseases, like COPD and lung cancer.”

Knowing which genes are damaged could provide targets for new drugs that could protect the lungs, Crystal said.

Dr. Norman H. Edelman, chief medical officer at the American Lung Association and a professor of preventive medicine, internal medicine and physiology & biophysics at Stony Brook University in New York, applauded the study. “I like this one because it cleverly uses molecular biology to answer a very important question, one that I get asked very often … ‘Is there a threshold below which inhalation of tobacco smoke is safe?'” he said. The question is usually asked as, ” Is it safe to smoke a few cigarettes a week?” or, “Is it safe to hang out with smoking friends a few times a week?” Edelman added.

“Within the limits of their detection methods, the answer is ‘no,'” Edelman said. “Whether the changes they see in folks with minor exposure will eventually lead to disease is unclear, but it is getting more and more clear to me that there really is no totally safe level of tobacco exposure.”

More information

For more information on secondhand smoke, visit the U.S. National Library of Medicine.

NEWS: UK Study Finds Consumption Of Leafy Green Vegetables Lowers Type 2 Diabetes Risk

August 20, 2010

Green, Leafy Vegetables Linked to Lower Type 2 Diabetes Risk

FRIDAY, Aug. 20 (HealthDay News) — A new analysis of existing research suggests that eating more green, leafy vegetables can significantly reduce the risk of developing type 2 diabetes, but more study is needed.

An estimated 6.4 percent of people in the world have diabetes, and the rates of type 2 diabetes have been going up in the United States as the population has become more overweight, the authors of the analysis noted. Scientists have been trying to understand the role that diet plays in the development of the disease.

Researchers, led by nutritionist Patrice Carter at the University of Leicester in the United Kingdom, examined six studies that looked at the links between diet and the incidence of type 2 diabetes. They found that compared with those who ate the least amount of green, leafy vegetables (0.2 servings daily), people who ate the most (1.35 servings daily) had a 14 percent reduction in risk for type 2 diabetes.

However, the analysis didn’t show that increasing overall intake of fruit, vegetables, or a combination of both would make a significant difference in risk, Carter and colleagues reported in the Aug. 19 online edition of the BMJ.

Still, in the analysis authors concluded that “increasing daily intake of green, leafy vegetables could significantly reduce the risk of type 2 diabetes and should be investigated further.”

Diabetes researcher Jim Mann, who co-wrote a commentary accompanying the analysis, said in an interview that the findings don’t change the general message of the medical community that people should eat lots of fruits and vegetables.

The research is “a reminder of just how important dietary factors are in reducing the risk of type 2 diabetes. There’s far more evidence for this than for any drug treatments,” said Mann, a professor in the department of human nutrition at the University of Otago in New Zealand.

In regard to green, leafy vegetables, Mann wrote in his commentary that it may be reasonable to draw attention to their potential benefits and that they could be incorporated into one of the five recommended portions of fruits and vegetables a day. In an interview, he added: “Though they are certainly a potential component of a diet likely to reduce the risk — not only of diabetes but all chronic disease — the message needs to go beyond green, leafy vegetables.”

More information

The U.S. National Library of Medicine has details on diets for people with diabetes.

NEWS: 2nd Egg Recall Linked to Salmonella Under Way

Second Egg Recall Linked to Salmonella Under Way

FRIDAY, Aug. 20 (HealthDay News) — Another U.S. egg producer said Friday that it was recalling eggs because they could be infected with the foodborne bacteria salmonella.

Hillandale Farms of New Hampton, Iowa, said it was voluntarily recalling shell eggs sent to 14 states because there have been laboratory-confirmed cases of Salmonella enteritidis associated with the eggs.

Hillandale said the eggs covered by its recall were distributed to grocery distribution centers, retail grocery stores and food-service companies that service or are located in Arkansas, California, Iowa, Illinois, Indiana, Kansas, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, Texas, and Wisconsin.

The eggs were distributed under the following brand names: Hillandale Farms, Sunny Farms, and Sunny Meadow in 6-egg cartons, dozen-egg cartons, 18-egg cartons, 30-egg packages, and 5-dozen cases. Loose eggs were packaged under the following brand names: Wholesome Farms and West Creek in 15 and 30-dozen tray packs, Hillandale said in a news release.

Hillandale did not say how many eggs were involved in the recall, but said it was recalling eggs produced since early April, meaning the number is probably more than 100 million, The New York Times reported.

On Wednesday, Wright County Egg, another Iowa company at the center of a massive recall of eggs linked to salmonella contamination, dramatically broadened its nationwide recall to 380 million eggs.

The nationwide salmonella outbreak, which federal officials said was the largest of its type related to eggs in years, has sickened more than 250 people in at least four states.

The outbreak, which apparently began in May, appeared to be ongoing, the U.S. Centers for Disease Control and Prevention (CDC) said. The outbreak began several weeks before the July introduction of new federal safety rules intended to reduce the risk of salmonella in eggs, The New York Times reported.

At a news conference Thursday afternoon, federal health officials said they had received nearly 2,000 reports of salmonella poisoning from May to July. But the officials couldn’t say how many of these cases were related to the Wright County Egg recall.

However, more cases of salmonella poisoning due to infected eggs can be expected, said Dr. Christopher R. Braden, acting director of the CDC’s Division of Foodborne, Waterborne and Environmental Diseases.

“I would anticipate that we will be seeing more illnesses reported as a result of this outbreak,” he said, citing the lag in time when a person can get sick and then reports of an illness are forwarded to the CDC.

Wright County Egg products were distributed to wholesalers and food-service companies nationwide under multiple brand names: Lucerne, Albertson, Mountain Dairy, Ralph’s, Boomsma’s, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps.

According to state health officials, the salmonella-contaminated eggs have sickened at least 266 Californians, 28 people in Colorado and seven people in Minnesota. Clusters of suspicious cases have also been reported in Arizona, Illinois, Nevada, North Carolina, Texas and Wisconsin, the Associated Press reported.

The U.S. Food and Drug Administration had teams on site at Wright County Egg, spokeswoman Patricia El-Hinnawy said.

In healthy people, salmonella can cause fever, abdominal cramps and diarrhea and usually lasts four to seven days. However, contamination can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

The FDA advised consumers to:

  • Toss recalled eggs or return them to the store for a refund.
  • See a doctor if you think you are ill after eating recalled eggs.
  • Keep eggs refrigerated at all times.
  • Throw out cracked or dirty eggs.
  • Wash hands, utensils and preparation surfaces with soap and water after contact with raw eggs.
  • Cook eggs until both the white and the yolk are firm and eat promptly after cooking.

The agency also warned consumers not to keep eggs warm or at room temperature for more than two hours, and not to eat raw eggs or restaurant dishes made with raw, undercooked or unpasteurized eggs.

Eating undercooked eggs should also be avoided, especially by young children, the elderly and people with weakened immune systems or debilitating illness, the agency added.

Harmful bacteria such as salmonella are the most common cause of foodborne illnesses, according to federal health officials.

More information

To learn more about salmonella, visit the U.S. Centers for Disease Control and Prevention.
SOURCES: Aug. 20, 2010, news release, Hillandale Farms, New Hampton, Iowa; U.S. Food and Drug Administration; U.S. Centers for Disease Control and Prevention; Associated Press; ABC News; The New York Times; Aug. 19, 2010, news conference, Christopher R. Braden, M.D., acting director of the Division Foodborne, Waterborne and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases, the U.S. Centers for Disease Control and Prevention

NEWS: Bar-Sela at Rambam Medical Center, wheatgrass juice prevents bone marrow toxicity from chemotherapy

According to Bar-Sela at Rambam Medical Center, wheatgrass juice prevents bone marrow toxicity from chemotherapy without diminishing the effects of the chemo.  This study was done in terminal breast cancer patients who noted improvement in blood count after wheatgrass therapy.

The Nutritional Power In 1 Cup Of Raw Tomatoes

The following information was covered in a lecture I gave on the nutrient density of raw living food when compared to cooked foods. I shared this information with Creative Health Institute (CHI) students in October 2009. I hope it helps you to appreciate the amazing health benefits we receive, when we eat the way we were intended to eat. Dr. Ann Wigmore’s teachings have inspired me to research the science or raw living foods. I am planning on adding an additional section to the blog that focuses on raw living food nutrition.

Peace, Blessings, Love & Gratitude,

Bobby

Nutrients In One Cup Of Tomatoes

Protein: 1.58 g – The recommended daily protein requirements for humans are derived from “ideal body weight”. The ideal body weight is calculated based on height and varies slightly for men and women.

Our protein requirements can also be expressed in terms of total caloric intake, The World Health Organization (WHO), and many national health agencies have independently conducted studies, which (even though they differ slightly) all conclude our daily protein requirement should be between 10% to 15% of our daily caloric intake. Proteins are necessary for building the structural components of the human body, such as muscles and organs. You also need proteins to keep your immune system healthy, synthesize neurotransmitters, create and signal hormones, and much more. A balanced raw living food diet supplies the body with all of the protein it needs. Living food protein is found in nuts, seeds, sprouts, vegetables and sweet and non-sweet fruits.

Calcium: 18 mg – daily requirement is 1000 -1200 mg. Calcium is a mineral that gives strength to bones and teeth. It is important for muscle contraction, blood clotting, and nerve function. Calcium is the most abundant mineral in the body.Good sources – sunflower seeds, dark-green leafy vegetables

Iron: 0.49 mg – Daily requirement 8 mg a day for men 16 mg a day for women. Iron is a mineral found in every living cell. It is part of red blood cells and muscle proteins. Iron helps the blood cells and muscles to carry and hold oxygen and then release it when needed. Iron is essential to make enzymes and hormones. Good sources – dark-green vegetables,

Magnesium: 20 mg – Daily requirement – 420 mg/day for Males · 320 mg/day for Females. Magnesium is a mineral important for muscle contractions, a healthy nervous system, immune system and strong bones. It is involved in hundreds of enzyme reactions in the body. Good sources – seeds, nuts, dark green vegetables, wheat grass. 

Phosphorus: 43 mg – Daily requirement 700 mg/day.  Phosphorous is a critical component of every cell. It works with the B vitamins to generate energy. Phosphorus is necessary for growth of bones and teeth; bones and teeth are 85% phosphorous. It works with sodium and potassium to maintain acid-base balance, and assist in muscle contraction, kidney function, heartbeat regulation, and in nerve conduction. Second to calcium in the body. Bones and teeth are 85% Phosphorus. Good sources – all fruits, vegetables, nuts and seeds, and sprouts.

Potassium:427 mg No minimum RDA An adequate daily amount of potassium for adults is 4,700 mg/ day. Potassium maintains heartbeat and is important in many metabolic reactions. It balances fluid inside and outside the cells to maintain normal cell function. Potassium blunts the rise of blood pressure in response to excess dietary sodium. A high potassium diet might help prevent bone loss and kidney stones. Good sources – The highest sources are apricots, figs, prunes, bananas, oranges and orange juice, cantaloupe, honeydew, sweet potatoes and tomatoes

Sodium: 9 mg –  250 -500 mg a day is sufficient. Our  kidneys conserve and release sodium as needed. For “salt-sensitive” people, blood pressure will increases in direct proportion to increases in sodium intake. About 60% of adults with high blood pressure are salt sensitive. Blood pressure above120 systolic/80 diastolic is high. In countries where sodium intake is low, there is less hypertension, cardiovascular disease and stroke. Excess sodium may also weaken the bones by promoting calcium excretion.

Zinc: 0.31 mg The RDA for Zinc for healthy adults is:11 mg/day for healthy males 8 mg/day for healthy females. Zinc is a mineral that is needed for growth, especially during pregnancy and childhood, and for tissue building and repair. It is involved in wound healing, maintaining a healthy immune system, and cell reproduction. Zinc is a component of over 100 enzymes in the body. Good sources – sunflower seeds pumpkin seeds, Almonds pine nuts, pecans, walnuts, cashews, nuts, blackberries and kiwi.

Vitamin C: 22.9 mg  – The Recommended Dietary Allowance is 90 milligrams a day for males and 75 milligrams a day for females. Vitamin C is a powerful antioxidant  protecting cells against oxidizing damage, helps wounds to heal, fights infections, promotes healthy bones, teeth, gums and blood vessels, and aids in the absorption of iron. Good sources -Fruits and vegetables are high in Vitamin C. The highest are red and green peppers, oranges, cantaloupe, broccoli, Brussels sprouts, cabbage, and tomatoes. 

Thiamin B Vitamin:0.067 mg – RDA 1.2 mg/day for males and 1.1 mg/day for females. Thiamin is a water soluble B vitamin, also known as vitamin B1. It helps produce energy from carbohydrate on a cellular level, and is very important for nerve conduction and muscle function. Alcoholics are very low on Thiamin – Not enough causes BERIBERI , both  wet and dry. Good sources – Brazil nuts, pecans, spinach, tomatoes, cantaloupe and oranges.

Riboflavin B2 Vitamin: 0.034 mg –  adults are 1.3 mg/day for males and 1.1 mg/day for females. Riboflavin is a water-solublevitamin, which helps us get energy from carbohydrates. It is important for growth and red blood cell production. It also helps to convert the amino acid, tryptophan, to the B vitamin, niacin. Good sources- Almonds,  broccoli, asparagus, and spinach.

Niacin B Vitamin: 1.069 mg The RDA for niacin (as NE) in healthy adults is 16 mg/day for males and 14 mg/day for females. Niacin is a water-soluble B vitamin, essential for energy metabolism in the cells, the proper functioning of the gastrointestinal and nervous systems, healthy skin, and the release of energy from carbohydrates, fats and protein. Affects the proper functioning of over 50 much-needed enzymes in the body. Niacin also has the ability to lower the LDL cholesterol (coined as bad cholesterol) level and prevent build-up of plaque on arterial walls. Good sources –  Niacin rich foods include almonds and seeds, wheat grass, green leafy vegetables, carrots, turnips and celery.

Pantothenic Acid – B Complex Vitamin:0.160 mg – 5mg a day is good. Pantothenic Acid is a water-soluble vitamin that is one of the B complex vitamins. It is involved in the release of energy from carbohydrates and helps to metabolize protein, fat and carbohydrates from food. Pantothenic acid plays a part in 100 different chemical reactions needed to produce lipids, steroids, hemoglobin, and other substances in the body. Good Sources – mushrooms, avocadoes, broccoli, and sweet potatoes.

Vitamin B6:0.144 mg – 1.3 – 1.7 mg per day. Vitamin B6, is a water-soluble vitamin needed by the nervous and immune systems. Vitamin B6 helps nerve cells to communicate. It is involved in making hormones, insulin, antibodies, and cell membranes, and is needed for the normal breakdown of protein, carbohydrates and fat. Vitamin B6 helps to maintain blood sugar within the normal range. Vitamin B6 also aids in the formation of niacin from the amino acid, tryptophan. Good sources – bananas, spinach, leafy greens, wheat grass, sprouts.

Folate:27 mcg –  The RDA for folic acid is 400 micrograms /day. Folate is one of several B vitamins found in foods. It is vital for making new, healthy body cells. Low Folate causes –  General weakness, fatigue, depression, gastrointestinal problems, and frequent infections. Good sources – strawberries and citrus fruits and juices; leafy green vegetables such as spinach and romaine lettuce, wheatgrass Folic acid, a man-made form of folate.

Vitamin A:1500 IU – International Units (IU) on food and supplement labels. Adult men require 3000 IU/day and women need 2310 IU/day. There is no RDA for provitamin A. Vitamin A is needed for: Vision, immunity, growth and reproduction. It keeps the mucous linings of he respiratory, urinary, and intestinal tracts healthy to prevent bacteria and viruses from entering.  Vitamin A is usually abundant in colorful fruits and vegetables is in a form that can be converted to Vitamin A (provitamin A). Carotenoids, like beta-carotene, are examples of provitamin A.  Good sources – Pro vitamin A is found in dark green and bright orange vegetables and fruits like spinach, sweet potatoes carrots, cantaloupe, apricots, tomatoes and others. Deeper colors are associated with higher levels of  Pro Vitamin A.

Vitamin E:0.97 mg – The RDA for vitamin E for adults is 15mg/day. Vitamin E is an antioxidant that protects cells membranes from damage. It is particularly important for cells that carry oxygen like the cells of lungs and red blood cells. Vitamin E also has a role in immune function, DNA repair, and other metabolic processes. Good Sources – seeds, nuts,  wheat grass, sprouts, dark green leafy vegetables (like spinach, etc.), and tomato.

Vitamin K:14.2 mcg  – Vitamin K aids blood clotting, protects the heart, and helps to build bones. Allow your blood to clot normally; Helps protect against osteoporosis; Prevent oxidative cell damage.
Good sources – the major source of Vitamin K is green, leafy, vegetables – kale, collards, spinach, and turnip greens are the highest.

Phytonutrients

Beta Carotene:808 mcg. Beta Carotene, as an anti-oxidant, supports the cardiovascular system. And, after the body transforms Beta Carotene to Vitamin A, it helps maintain the health of the skin, immune system, and eyes. Vitamin A is an essential component of the epithelial cells which guard us from environmental toxins. Beta carotene both lowers cholesterol and helps minimize arterial hardening. It may also benefit sufferers of cataracts, cancer, AIDS, high blood pressure, heart disease, Alzheimer’s disease, rheumatoid arthritis, headaches, and asthma. Beta carotene may also, because of its ability to act as a powerful antioxidant within the human body help prevent cancer and heart disease. In addition, because anti-oxidants neutralize the cell-structure damaging chemical reactions of free radical, beta carotene may slow free radical related aging and disease. A Harvard University study indicated that those who take 50mg of beta carotene daily have their risk of heart attacks and strokes cut in half! Beta carotene will also improve vision and skin conditions like psoriasis and eczema, and beta carotene acts to prevent the development of precancerous cells mouth and respiratory tract.

Lycopene: 4631 mcg. Lycopene is a natural pigment that gives the tomato its red colour.  It is also one of our most powerful antioxidants. Antioxidants have a protective effect on our cells and are often described as being ‘anti-aging’. Lycopene in particular has been noted for its ability to protect DNA and prevent disease, and it continues to be the subject of studies on heart disease and cancer. Lycopene is  released when the food is cooked or when the cell walls are broken down by a high speed blender. Good Sources – Tomatoes and other bright colored vegetables.

Lutein: 221 mcg. Lutein is concentrated in the retinas of your eyes and is necessary for good vision. A diet rich in lutein may lower your risk of developing cataract and macular degeneration. Lutein may also help prevent or slow down atherosclerosis, the thickening of arteries, which is a major risk for cardiovascular disease. Good Sources – Carrots, squash and other orange and yellow fruits and vegetables are sources of lutein. Green leafy vegetables, such as spinach, also contain high amounts of lutein.

I hope this information will help you to better understand how important it is that we have a good variety of fresh fruits, leafy greens, sprouts, nuts and seeds in our diet.

Blessings,

Robert Morgan – Bobby

Health & Education Director

Creative Health Institute

Union City,  Michigan 49094

866.426.1213

How Does Wheatgrass Work?

Many of you have asked for more information on the components of wheatgrass and how it works. This is a quick overview of what we discussed in our  wheatgrass familiarization class. I hope these charts will help you to better understand the wonder of wheatgrass and have a better knowledge of how and why it works to heal, balance and restore our bodies. 

Love and blessings,

Bobby

WHAT IS WHEATGRASS?

  • Wheatgrass is actually a vegetable not a grain. It is considered a cereal grass along with barley, alfalfa, etc.
  • The grass is cut and harvested when it is approximately seven inches tall.
  • One of the numerous good things about wheatgrass is that it does not contain the gluten that is in the grain.

Wheatgrass is a complete food made up of:

  • 12.0%    water
  • 70.0%    chlorophyll bonded carbohydrates
  • 12.0%    protein
  •  2.0%     fat
  •  1.8%     minerals
  •  2.2%     crude fiber

In addition, it contains an impressive array of trace minerals, vitamins, amino acids (all eight essential ones), and enzymes.

MAIN DIFFERENCE IN WHEATGRASS AND OUR BLOOD

Chlorophyll is the blood of plants. Its makeup is almost ODidentical to that of hemoglobin in human blood. The only difference is that chlorophyll has magnesium as its central atom. The central atom of hemoglobin ( BLOOD)  is iron. 

Nobel Prize winner, Dr. Hans Fischer while doing research on red blood cells, discovered that chlorophyll is remarkably similar to human blood on the molecular level. When wheatgrass juice is taken internally, its chlorophyll is rapidly assimilated into the bloodstream due to its resemblance to hemoglobin. It enters the red blood cells and works to heal tissues, purify the liver, balance blood sugar, and flush out toxins. Chlorophyll stimulates the production of red blood cells in hemoglobin, which carries oxygen to the cells. Chlorophyll often returns red blood cell counts to normal within four to five days. 

Chlorophyll / Oxygen / Blood

Otto Warburg, a German biochemist, won a Nobel Prize for his study that revealed that cancer cells cannot exist in the presence of oxygen. The enzymes, amino acids, and chlorophyll in wheatgrass juice contain antibacterial compounds that are especially good at destroying anaerobic bacteria that thrive in oxygen-poor blood and tissue.

Chlorophyll increases the function of the heart and affects the vascular system, the intestines, the uterus, and lungs. It helps in the stimulation and regeneration of the liver – the main organ of detoxification in the body.

   

The main difference between wheatgrass, and our blood:

  
     Blood  Central Atom  
   Plants  Chlorophyll  Magnesium  
   Humans  Hemoglobin  Iron  
 Major Components of Wheatgrass Utilized by the Human Body
 WATER  Involved with nearly all body processes
CARBOHYDRATES  Supply fuel
PROTEINS  Build and repair tissue
 FAT  Supplies energy
 MINERALS  Blood building and waste removal
 FIBER  Helps with good elimination
 CHLOROPHYLL  Protects / heals/ cleans/ builds blood / oxygenates (SUN ENERGY)
 ENZYMES  Workers who act as catalysts in many processes including digestion
 AMINO ACIDS  Building materials
 VITAMINS  Growth and development of cells
             

 

  Energizer  

How Does Wheatgrass Work

  • It is easily absorbed by the blood stream.
  • Less digestive work for the body means more energy and less sleep is required.
  • You will experience clarity of thought due to more oxygen reaching the brain.
 Appetite Depressant
  •  Wheatgrass is a complete food. As a result the appestat in the brain naturally shuts down the appetite.
 Digestive Aid
  •  Wheatgrass enzymes act as catalysts in the digestion of food and add valuable nutrients that are quickly absorbed into the blood stream.
 Fiber
  •  Wheatgrass provides fiber and chlorophyll, which helps to achieve and maintain colon health and regularity. We use the juice for rapid detoxification and rejuvenation.
 Minerals and Vitamins
  •  Wheatgrass has approximately 92 of the 102 known minerals found in the soil.
  • Wheatgrass, has thirteen essential vitamins and minerals, in addition to dozens of trace elements and enzymes.

Graham Crackers -Yes They Are Raw, But You Will Never Know It… Get Out The Almond Milk

  Rawlicious Graham Crackers

Ingredients 
1 ½ cups sprouted buckwheat groats (soak for 24 hours and then sprout for another 24 hours)
¼ cup olive oil
2/3 cup carrot pulp
2/3 cup soaked flax seeds
¼ cup water
½ cup agave
Cinnamon to taste
 
DIRECTIONS:
1. In blender, combine groats, olive oil, carrot pulp, flax seeds and  water; Scrape side often using a spoon or rubber spatula.
2. Cover dehydrator tray with Teflex or parchment paper
3. Spread the dough mixture out on dehydrator tray;
·You can use a spoon to transfer the dough and then use wet hands to spread the mixture evenly.
4. Dehydrate the Cracker at full heat for 1 hour then turn down to 110 degrees for 7- 8 hours.
5. Transfer the Cracker to a mesh dehydrator tray and dry for 10 -12 hours checking occasionally to see if it is fully dry.   Brush agave on cracker and sprinkle with cinnamon (to taste) and place back in the dehydrator for 2 hours. Store in sealed plastic bag and keep on the counter.

Chocolate Coconut Cookies

 Chocolate Coconut Cookies – These are better than any cookie and with a big cold glass of my Mooov Over Daisy Almond Milk you will think you have died and gone to cookie heaven. Enjoy these cookies they are good for you. Really!

  • 3 cups raw oats – pulverized in blender or food processor
  • 1 cup unsweetened grated raw coconut
  • 1 cup finely chopped pitted dates
  • 2 cups finely ground cashews
  • 1/2 cup or finely ground almonds
  • 3/4 cup raw cacao powder RAW CHOCOLATE
  • 1/2 cup water- less may be needed to form balls

Blend all ingredients together in blender or food processor till smooth. Form into balls, and arrange in dehydrator on parchment or teflex. Place a pecan in the center of each cookie and press each one with oiled palm till ¼ inch flat. Dehydrate for about 12 -18 hours at 110 degrees. You can leave them in longer if you like them crunchy

Really Rawsome Oatmeal Cookies

Really Rawsome Oatmeal Cookies

  • 2 cups oats
  • 1/2 cup dates
  • 1/2 cup dried raisins
  • 1/2 cup raw walnuts coarsely chopped
  • ¼ cup of raw agave or honey
  • 2 apples grated
  • ½ cup of macadamia nuts finely ground- (leave out a dozen to chunk up and put in the batter)
  • ½ cup cashew nuts finely ground – (leave out a dozen to chunk up and put in the batter)
  • ½ teaspoon of sea salt
  • 1 teaspoon of vanilla                                                                                                                                                     

Place oats  in a food processor and pulse two short bursts. If you don’t have a food processor, use a blender. Transfer the oats to a mixing bowl and add the dates, raisins, walnuts agave or honey and apples and mix the batter well. Set aside.

In a coffee grinder grind the macadamia’s and cashews until they resemble a silky flour. Add to the batter and stir in.  On a mesh dehydrator sheet shape the batter. Keep in mind that the thicker you shape the cookies the longer they take to dehydrate. Dehydrate the cookies at 110 degrees until they reach your preferred texture, around 12 hours.

May you be blessed,

Bobby

Check Out The New Programs We Launched In 2010….

  Haven’t Been Here In A While?            

  • Raw Chef Weekends.
  • 21 Day Type 2  Diabetes Reversal Classes ( Type 1 Insulin Reduction Up To 80%)
  • 5 Day Ultra Fast Detox-Rebuild Programs
  • All Inclusive 2 And 3 Day Weekend Retreats
  • 3 Day Juice Detox&Rebuild Classes – Start Every Thursday Evening
  • Fully Renovated Facilities in 2008
  • Upgraded Private Rooms With Private Baths
  • Thursday Evening Detox and Rebuild Program Start Times, So You Don’t Have To Take As Many Days Off From Work
  • Kayaks Treks on The River That Borders The Center
  • Bike Riding And Walking Tours
  • Wild Edible Tours During Every 10 Day Program
  • Wild Edible Energy Soups and Smoothies
  • Individualized Weigh Loss Counseling & Training.
  • Learn About The Culture of Life & How To Oxygenate Your Body
  • Lymphasizing Your Way To Spectacular Health.
  • Dozens of New Live Interactive Raw Living Food Preparation Demonstrations During 10 Day Programs
  • Receive More Than 100 Living Food Recipes..
  • Hands on Sprouting And Wheatgrass Growing.
  • Restorative Yoga.
  • Non Religious Relaxation and Meditation Classes.
  • Breathing For Life Classes.
  • Radical Forgiveness Classes.
  • Private Health Education Counseling.
  • Morning Prayer And Healing Circles.
  • UNLIMITED WHEATGRASS
  • UNLIMITED REJUVELAC
  • UNLIMITED REJUVENATION
  • RELAXATION AND FUN!

 We would love to see you. Stop in for breakfast, lunch or dinner. Make sure to call ahead. If your thinking about attending classes or just coming our for a detox/rebuild or raw chef certification make sure that when you call you ask the receptionist if there are any specials running.

Blessings,

Bobby

Pure Sea Salt – One Of The Essential Elements Of Life… Really!

Think about this: our tears taste salty, our blood tastes salty, in fact, our body fluids are remarkably akin to a salty sea environment. Salt is one of the essential elements of life, but the human body cannot produce it, hence we have to take it from an external source. Most of the salt we get these days is either from table salt or foods that contain salt, such as meat. The trouble is that the human body does not know how to handle processed salt, table salt is a processed salt. Most people are not aware of the fact that that there are considerable differences between the processed table salt we use in our cooking and natural salt derived from the sea. The differences play a major role in staying healthy. Processed salt can throw your body out of gear. Years of consuming processed salt can cause damage to various parts of the body such as the bones, muscles, kidneys, and heart. Plus, it is refined table salt that causes water retention and bloating. The table salt that we regularly use actually comprises of 97.5 percent sodium chloride plus 2.5 percent chemicals such is iodine and moisture absorbents. Processed at more than 1,200 degrees F, this enormous heat causes an alteration to salts natural chemical structure. Sea salt basically means unrefined salt that is removed directly from the sea or ocean. It is made by sea water being channeled into large trays made of clay, where it is allowed to evaporate naturally by the wind and the sun. Since those who manufacture sea salt usually do not use any refining process, sea salt retains traces of various minerals such as iodine, zinc, manganese, potassium, calcium, magnesium, and iron. It can be a little gray in color, which is indicative of the various minerals it contains, apart from sodium chloride. 
 
Comprising of all the elements that are found in the human body, there are several advantages of sea salt, some of which are given below.

  • Detoxifies and heals the human body with its natural minerals of potassium, calcium, and magnesium
  • Potassium helps keep the moisture balanced, provides energy to the body, relaxes muscles and relieves stiffness
  • Calcium strengthens bones & prevents the water retention while increasing circulation
  • Magnesium fights the retention of fluids and stress with its calming effect on the nervous system
  • Magnesium slows down the aging of skin
  • Digestion starts as soon as it mixes with salvia due to the large number of minerals. 
    Active digestive process carries on in the stomach
  • Blood pressure is reduced and the adrenals, kidneys, and the liver work far more efficiently
  • Immune system is boosted with sea salt extracting the toxins and acidity from the cells, particularly from brain cells
  • Dissolves calcium deposits in the body
  • Balances electrolytes by regulating the levels of water in the body
  • Prevents muscle cramping and sinus congestion’s with its powerful antihistamine
  • Balances blood sugar levels.

Love an Blessings,

Bobby

Almonds A Good Source Of Protein…

Almonds are truly a powerful package of nutrients. They are and excellent good source of protein (6 grams per one ounce) along with dietary fiber, phosphorus, calcium, potassium, magnesium, manganese, copper, zinc, iron and vitamin E. In fact, one ounce of almonds provides about 7.4 grams of alpha-tocopherol vitamin E, 50 percent of the RDA. Almonds are the only good source of protein that is also an excellent source of vitamin E.

As a protein, almonds are rich in arginine and low in lysine. Research indicates that diets rich in arginine, low in lysine. This combination has been shown to reduce the risk of coronary disease.

Research suggests that an overall mixed raw vegan diet provides the complementary spectrum of amino acids that are needed to supply our bodies with high levels of nutrient dense protein. Almonds play a part in a truley healthy diet and contribute to the overall protein quality of a raw vegan diet as they provide  a complete and high quality protein.

Food Protein gm Fiber gm Vit E
mg		 Zn
mg		 Cu
mg		 Fe
mg		 Mn
mg		 Ca
mg		 Mg
mg		 P
mg		 K
mg
3.5 oz. White meat chicken 25 0   0.86 0.042 0.89 0.015 13 25 196 220
3.5 oz. Lean ground beef 25 0 0.18 5.1 0.072 2.09 0.014 9 17 128 224
2T Peanut butter 7 0 3 0.8 0.178 0.53 0.492 11 50 103 231
1 oz. Cheddar cheese 7 0   0.88 0.009 0.19 0.003 204 8 145 28
1 oz almonds 6 3.3 7.4 0.953 0.315 1.2 0.7 70 78 134 206
1 large, whole egg 7 0   52 0.006 0.6 0.013 25 5 86 63
1 c. Skim milk 8 0   0.98   0.1   302 28 247 406

Source: Pennington, J. A. T. Bowes and Church’s Food Values of Portions Commonly Used, Sixteenth Edition, 1994.

Almonds and Dietary Fiber

Emerging research demonstrates that the combination of dietary fiber with protein contributes to overall satiety and therefore may play a role in controlling caloric intake. Most protein sources do not provide dietary fiber such as is found in almonds. Peanut butter, cheese and eggs, for example, are good sources of protein but do not supply the level of dietary fiber that almonds do.

Almonds and Monounsaturated Fat

Almonds  have a large quantity of monounsaturated fat  which has been associated with a reduction in total  LDL cholesterol . Scientific research shows that just one ounce a day can have this potential effect.

Almonds and Minerals

Almonds are also unique in that they provide various minerals that are essential for bone health. Calcium, magnesium, manganese, and phosphorus have been implicated in maintaining bone mineral density. Almonds are comparable to skim milk and cheddar cheese in the quantity of these bone-building minerals provided in one serving. Other protein sources like chicken, beef, peanut butter, and eggs don’t offer near the quality of minerals that almonds do.

Almond Milk Recipe:

  • Vitamin E – Almonds are an excellent source of vitamin E, an antioxidant that has been shown to decrease the risk for certain forms of cancer, heart disease and cataracts. Vitamin E is also needed for healthy blood cells and tissues.
  • Folic Acid– Almonds, like other fruits and vegetables, make an important contribution to a diet adequate in folic acid, or folate. This important B-vitamin can reduce the risk for neural tube defects (birth defects) and is necessary for making red blood cells. It may also protect against heart disease and stroke.
  • Protein – almonds contain protein which is necessary for healthy muscles, blood and organs, and it can also be used for energy.
  • Fiber– almonds are a good source of dietary fiber – the part of the plant foods that is not digested in the human body. Fiber appears to play a protective role against heart disease and diabetes, an d aids in the prevention of constipation, diverticulosis, and some forms of cancer, such as colon and rectal.
  • Iron – An ounce of almonds contains 6% of the recommended daily requirements of iron. This essential mineral helps carry oxygen to all of the body’s cells and organs.
  • Zinc – An ounce of almonds contains 6% of the recommended daily requirements of zinc, which aids in wound healing and is involved in protein metabolism. Zinc is also important in the development of the reproductive system.
  • Copper – Almonds are a good source of copper. This mineral helps carry oxygen throughout the body and helps keep bones, blood vessels and nerves healthy. It may also protect against heart disease.
  • Magnesium – Almonds are an excellent source of magnesium, a mineral used in building bones, making protein, releasing energy from muscles and regulating body temperature. It’s also needed for calcium and potassium balance in the body.
  • Phosphorous – Almonds are a good source of phosphorous – the second most abundant mineral in the body. This important mineral is needed for strong bones and teeth, and helps the body use protein, fat and carbohydrates.
  • Pytochemicals– Almonds, like all other plant foods contain phytochemicals. These plant chemicals may have protective effects against heart disease, cancer and other chronic diseases.

This articel and the chart is a compliation of information I gathered from serveral books, and web sources. I would like to give the authors and contributors credit. Please leave a comment if you are one of the researchers responsible for parts of this article.

Exotic Herbs Which May Help Contol And Help Reverse Diabetes…

We do not recommend ever utilizing herbs for medicinal purposes without discussing them with your doctor. Creative Health Institutes twenty-one day diabetes reversal program is based in our belief that a living body needs living food and when it is supplied a variety of living foods it will respond and heal itself.  We considered, it wise for you to refer to your family doctor before proceeding to enter into any treatments.

Bitter Gourd appears to have a very positive affect on keeping sugar spikes down and insulin levels stable. Many diabetics consume bitter gourd as a regularly as part of their diet. Bitter gourd is also been shown to have many other  health benefits.

Bitter gourd is a tropical vegetable, which is cultivated mainly in the Asian and African countries. It is also known by the name of ‘Karela’ and has a rough, warty skin. As the name suggests, the vegetable is bitter in taste and has a skin that is dark green in color.

Diabetics usually consume bitter gourd in the form of a powder or juice, but it is also used in traditional Asian dishes. The standard protocol is to consume bitter gourd first thing in the morning.  Many diabetics sprinkle bitter gourd on their first meal of the day. While others feel its better to consume it alone, or if in a powder form mix it with warm water and drink it.

Butea Leaves, is another amazing herb from India.  Though the tree has many other healing properties it isthe leaf when boiled, that releases  the phytochemicals which almost immediately reduce blood sugar. The picture that should have been here (sorry)  shows the flowering of the pods on the tree. Each pod has a seed that when dried and powered becomes a very powerful worm and parasite remover.  In Ayurveda medicine the leaf a also chewed.

 Cinnamonis such an amazing herb and of all the exotic herbs its most familiar to North Americana.  What is not generally known is that cinnamon is antiviral and  is  strong stimulator of insulin activity and is very beneficial in the treatment of diabetes and many other health challenges which require the reduction of viral pathogens and the regulation of blood sugar. It helps to keep the blood sugar in check and has been shown to be more powerful than turmeric, cloves or bay leaves.  Like most herbs the bark and twigs of the cinnamon tree has many other uses in helping our bodies to overcome health challenges.

Curry Leaves, is being shown to be a major player in the reversal of diabetes. Researchers from the department of pharmacy at King’s College London say they have found scientific justification for the use of alternative medicine.  Scientists believe that the Indian curry leaf  may contain phyto-chemicals which slow down the rate of starch-to-glucose breakdown in people with diabetes. The tree’s leaves could have the ability to control the amount of glucose entering the bloodstream. Chewing on ten fully grown leave every morning is believed to help with the lowering blood sugar and to help the pancreas to regulate insulin. chewing curry leaves is also said to help with weight loss. Its is estimated that 80% of the baby boomers are overweight and that many of them are suffering from the effects of type 2 diabetes. 

Fenugreek is easy to grow right in your kitchen and had the ability to control glucose metabolis and at the same time it  has a strong modulating effect on blood lipid levels which may substantially reduce the risk of atherosclerosis. Most diabetics, have lipid imbalances, Fenugreek has demonstrated to have the remarkable ability to lower cholesterol, triglycerides and LDL levels while raising HDL levels (good cholesterol) .

Fenugreek Seeds can be consumed in man different ways and forms. Some people eat the spouts and seeds raw before retiring while others put them in with juices and drinks. You can also purchase the powdered form. Another way to get the benefits of fenugreek is to soak the seeds in the water overnight and drink them along with the water the next morning. 

Indian Gooseberry a middle-sized tree and is indigenous to India. The berry can only be harvested about 3 months of the year. The berry is high in Vitamin C helps in controlling diabetes. The juice of the Indian Gooseberry can be added to bitter gourd and with a small amount of honey as a carrier, this combination is  thought to be an excellent way to diabetes since it provides nutrients for the pancreas, helping to release insulin.

Even though there is little to worry about when taking these natural herbs, they still might have interaction with whatever medication you are taking. It is better to be safe than sorry. This list of exotic herbs is not an exhaustive one and there are many more that are believed to have a great affect on diabetes.  I am planning on discussing them in the near future, any help or information from our readers as to what they have found would be greatly appreciated.

Love and Blessings,

Bobby

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