55 Specific Wheatgrass Benefits

Wheatgrass the elixir of life! 50 plus benefits of drinking wheatgrass juice.

“Until man duplicates a blade of grass, nature can laugh at his so-called scientific knowledge.” Thomas A. Edison

Wheatgrass consumption for medicinal purposes has been in use for more than 5000 thousand years. The ancient Egyptian and Mesopotamian civilizations, designated wheatgrass as a sacred plant that was used in more than 100 healing modalities. The Egyptians considered it the elixir of life, and the Chinese used it for blood detoxification.

List of 55 Specific Wheatgrass Benefits

  1. A shot of wheatgrass is 70% chlorophyll, 12% water, 12% protein, 2% crude fiber, 2% fat, 1.8% minerals. Organically grown wheatgrass contains 92 of the 102 known minerals. Wheatgrass also contains 13 essential vitamins and minerals, and 20 plus amino acids are found in wheatgrass.
  2. Dr. Ann Wigmore taught, when we drink wheatgrass juice, regularly we feel a positive difference in strength, endurance, health, and spirituality, and experience a sense of well-being.
  3. 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.
  4. Science has proven that chlorophyll arrests growth and development of unfriendly bacteria. Because wheatgrass is 70% Chlorophyll, it makes short work of bacteria and can be used inside and outside the body as a healer.
  5. Dr. Birscher, a research scientist, called the chlorophyll in wheatgrass “concentrated sun power.” He said, “Chlorophyll increases the function of the heart, affects the vascular system, the intestines, the uterus, and the lungs.”
  6. Wheatgrass juice is great for blood disorders of all kinds, including anemia. A recent study in The Journal of Alternative and Complementary Medicine found that supplementing with the natural antioxidants found in wheatgrass “holds great promise in overcoming the ill effects of oxygen toxicity,.”
  7. Today, we know wheatgrass is one of the most potent sources of living chlorophyll available. Wheatgrass juice is great for blood disorders of all kinds, including anemia.
  8. A recent study in The Journal of Alternative and Complementary Medicine found that supplementing with the natural antioxidants found in wheatgrass “holds great promise in overcoming the ill effects of oxygen toxicity,.”
  9. Wheatgrass Juice reduces high blood pressure and enhances the capillaries.
  10. Wheatgrass juice can be taken by a human or animal orally, vaginally, as a poultice and as a colon implant. Wheatgrass implants (enemas) are great for healing and detoxifying the colon walls. The implants also heal and cleanse the internal organs.
  11. How to do wheatgrass implants – After doing a pure water enema, wait 10 minutes, and then implant 3-6 ounces of wheatgrass juice. Retain it for 20 minutes.
  12. The chlorophyll in wheatgrass goes into the bloodstream, fills the tissues, extricates dying and diseased cell, making room for new healthy live cells, rejuvenating tissues, thus slowing the aging process.
  13. The liquid chlorophyll in wheatgrass washes unwanted drug deposits from the body.
  14. Wheatgrass combined with a raw living foods diet cures acne in days and removes scars after it has been ingested for six to eight months.
  15. Wheatgrass juice acts as a detergent in the body and is used as a body deodorant.
  16. A small amount of wheatgrass in the human diet helps prevents tooth decay.
  17. The chlorophyll in the wheatgrass helps purify the liver.
  18. Toxins in and on the body are more easily neutralized by the chlorophyll in wheatgrass.
  19. Diabetics benefit from the chlorophyll in the wheatgrass as it balances blood sugar.
  20. It is easily absorbed and carries high levels of oxygen and light energy to the body. Being loaded with chlorophyll and chlorophyll being the first product of light, therefore means wheatgrass contains massive amounts of light energy.
  21. Chlorophyll is the lifeblood of wheatgrass and is quickly assimilated into our bodies and is just one molecule different in structure than our own blood.
  22. Being loaded with oxygen wheatgrass helps us to think clearer as it feeds our brain, tissues, and organs with optimal levels of chlorophyll based oxygenated nutrients.
  23. The amino acids in wheatgrass are absorbed directly into the blood and act to neutralize toxic substances like cadmium, nicotine, strontium, mercury and polyvinyl chloride (a type of plastic) by changing them into insoluble salts that the body can eliminate quickly, rejuvenating the tissues, thus slowing the aging process.
  24. Wheatgrass also rebuilds the bloodstream. Studies of various animals have shown the chlorophyll in wheatgrass raises the red blood cell count. The red cell count was returned to normal within 4 to 5 days of the administration of chlorophyll, even in those animals which were known to be extremely anemic or low in red cell count.
  25. Just soaking in a bathtub of wheatgrass bath for a ½ hour for each day for 5 days will raise the red blood cell count.
  26. Dr. Ann Wigmore proved that wheatgrass takes only minutes to get digested and therefore uses up very little of the body’s energy.
  27. Wheatgrass is also a powerful heavy metal detoxifier and studies have shown to remove heavy metals from the body. Wheatgrass also has a positive effect on sterility and can restore fertility. (The high magnesium content in chlorophyll builds enzymes that restore the sex hormones.)
  28. Wheatgrass juice held in the mouth for 5 minutes will help eliminate toothaches. It pulls poisons from the gums
  29. Do what Dr. Ann Wigmore did and drink Wheatgrass Juice to keep your hair from graying.
  30. Toxic side effects – Wheatgrass has no known toxic side effects and is a powerful full body detoxifier.
  31. In the American Journal of Surgery (1940), Benjamin Gruskin, M.D. recommends chlorophyll for its antiseptic benefits.
  32. Clears up foul smelling odors.
  33. Neutralizes Strep infections.
  34. Heals wounds.
  35. Hastens skin grafting.
  36. Cures chronic sinusitis.
  37. Overcomes chronic inner-ear inflammation and infection.
  38. Reduces varicose veins.
  39. Heals leg ulcers.
  40. Eliminates impetigo and other scabby eruptions.
  41. Heals hemorrhoids and rectal sores.
  42. Treats inflammation of the uterine cervix.
  43. Gets rid of parasitic vaginal infections.
  44. Reduces typhoid fever symptoms.
  45. Cures advanced pyorrhea in many cases.
  46. Dissolves the scars that are formed in the lungs from breathing acid gasses.
  47. Cut out spending money on costly probiotics as wheatgrass juice is high in live enzymes.
  48. As a poultice, wheatgrass fiber can provide amazing results on ulcerated skin, boils, acne, and infections.
  49. Gum disease of the mouth is helped by rinsing and applying a wheatgrass poultice. Use the fiber(pulp) left over from juicing to make a poultice.
  50. B17 in wheatgrass has been shown to have positive effects on the immune system.
  51. Help rebuild and balance the immune system, enabling the body to strengthen itself so it can eliminate cancer cells.
  52. Wheatgrass may be an anti-cancer super food, precisely due to selenium and laetrile which are anti-cancer compounds found in wheatgrass.
  53. Cancer cells like acidic atmosphere and wheatgrass help alkalize the body.
  54. With wheatgrass, the body becomes a more difficult place for cancer cells to continue thriving.
  55. Along with Dr. Ann Wigmore and like minded colleagues we have been showing people how to take charge of their lives, drink wheatgrass, and recover from chronic and life-threatening health disorders for 100 years.
  56. BONUS – Plant a small trays of wheatgrass and set them throughout your home, especially placing them on your nightstand. e You will notice the air in your home stays fresh and oxygenated and that you will sleep much sounder.

Wishing everyone here in the USA a happy 4th of July. For our friends around the world we wish you peace, health and prosperity. Sending love and blessings. Dr. Bobby

A Brief History of Wheatgrass

The medicinal value of wheatgass has been known about for more than 5000 years.

“Wheatgrass juice is the nectar of rejuvenation, the plasma of youth, the blood of all life. The elements that are missing in our body’s cells – especially enzymes, vitamins, hormones, and nucleic acids can be obtained through this daily green sunlight transfusion”. – Viktoras Kulvinskas, Author of Survival into the 21st Century

Throughout the history of wheatgrass, it has been recognized for its beneficial health effects. Mankind has always known that livestock showed improved health and vigor when they feed on the young grasses of early spring. Herdsmen have moved their livestock across every continent in search of the best grazing grasses for their animals.

Today, grass is the world’s most widespread form of vegetation. There are over 12,000 species of grass found across the planet, covering more than 25% of the earth land mass. You will find grass wherever there is the sun, water, and soil. Grass has truly become recognized as the staff of life with four of the world’s top five crops being grains/grasses.

The use of wheatgrass can be traced back more than six thousand years, to ancient early Mesopotamian and Egyptian civilizations.

Five thousand years ago, Egyptians were using wheatgrass for health purposes. The Priests, Pharaohs, and influential members of ancient Egyptian society used wheatgrass regularly, believing that it improved their health.

Nebuchadnezzar, king of the Babylonian Empire, and builder of the Hanging Gardens reigned from 605 BC – 562 BC., reportedly restricted his diet to grasses and attributed the health benefits of this magnificent chlorophyll rich plant to the improvement of his physical and mental health.

Almost two thousand years ago, during the first century A.D., we found a Jewish sect known as the Essene’s using wheatgrass as a healing food. From their holy book The Gospel of Peace, translated by Edmund Bordeaux Szekely, we read:
“We may also eat of the tender blades of grass that the strength of the Earthly Mother may enter into us. But chew well the blades, for the Son of Man has teeth unlike those of beasts, and only when we chew well the blades of grass can the Angel of Water enter our blood and give us strength. Eat, then, Sons of Light, of this most perfect herb from the table of our Earthly Mother, that your days may be long upon the earth, for such finds favor in the eyes of God.”

WELCOME TO WHEATGRASS SCIENCE IN THE 20TH CENTURY
In 1915 Dr. Richard Willstätter’s pioneering work on natural products; especially chlorophyll was honored with the 1915 Nobel Prize in chemistry. His founding of the healthful link between the chlorophyll in plants and the hemoglobin in our blood was the start of scientific research into how close the composition of chlorophyll and human blood are. He showed that chlorophyll molecules bonded in in a very similar way as the iron molecule in hemoglobin. Close to the time of Dr. Willstätter’s work and discovery of the wonder of chlorophyll, in the laboratory, world war I had broken out across Europe. In the small county of Lithuania, a young girl named Ann Wigmore watched as her grandmother treated sick and wounded soldiers with grass poultices as well as having them drink the juice of the grasses. Later in life, Ann drank wheatgrass to manage her own colon disease.

In the late 1920’s and early 1930’s scientists, including Charles Francis Schnabel were studying grasses and green leafy vegetables and unlocking their nutritional mysteries. They tested all types of plant and meat based feeds and found that animals did not only survive on the grass-based feed but thrived on it, in contrast, their health failed when they were fed other healthy vegetables, including green leafy vegetables.

In 1931 Charles Francis Schnabel an American school teacher and agricultural chemist who is kindly referred to as the “father of wheatgrass” discovered that wheat and barley grasses reached their nutritional peak at or just before the commencement of the jointing stage. Because he was an agricultural chemist, the focus of Schnabel’s studies were based in developing feeds for livestock, which would help them recover more quickly from sickness, grow faster, and increase fertility. His research proved to be the most in-depth study of its time, demonstrating the nutritional value of grasses and how the dietary values changed through different stages of the plant’s life.

Struck by the power of wheatgrass, Charles Schnabel started promoting his discoveries to feed mills, chemists and the food industry. Two large corporations that are still with us today (Quaker Oats and American Dairies) invested millions of dollars into funding further research. Joined by others, such as biochemist George Kohler, his passion inspired a body of scientific research and much of his research finding served as the basis of Dr. Ann Wigmores development of wheatgrass therapy.

The “Wheatgrass Juice Factor”

In the mid-1930s, at the University of Wisconsin, Dr. George Kohler and his colleagues were studying the differences in the nutritional value of cow’s milk produced at different seasons of the year. Although they thrived on summer milk, experimental rats and guinea pigs failed to grow and eventually became sick and died when fed winter milk. The higher nutritional value of the summer milk was found to be due to the grasses eaten by the cows in the spring and summer. Thus began research on the “Grass Juice Factor”, a water-soluble extract of grass juice which was responsible for this growth effect.

Most of the individual vitamins that we know about today were identified during the 1930s by scientists working to identify all the nutritional factors necessary for growth and reproduction in humans and domestic animals.

Scientists were amazed to find, when they added green chlorophyll-rich foods to the diets of test animals, the growth and health effects of cereal grass and the “Grass Juice Factor” were far our stripping any other type of supplementation. By the late 1930s, dehydrated and dried cereal grasses were available in several forms for use as a human and animal food supplements.

After many years of research and testing, the scientists at the University of Wisconsin determine the highest levels of the “Grass Juice Factor”, was found in cereal grass (wheatgrass), young white clover, peas, and cabbage.

At the University of California at Berkeley, Dr. Mott Cannon and his colleagues found that guinea pigs health rapidly failed when fed a stock ration plus high levels of all the then-known nutrients. When the researchers added standard food supplements such as liver extracts, wheat germ, and brewer’s yeast to the animals’ diets, the guinea pigs remained sick and often died. The addition of grass or grass juice brought about dramatic recovery and restimulated growth in these animals.

In 1935, Danish researchers discovered vitamin K, the “Koagulation vitamin”. Because this nutrient was difficult to isolate in large quantities, cereal grasses were used in place of purified vitamin K—both for research and for medical therapy.

In 1938 Folic acid was identified, being named after the green leaves, or foliage, which proved to be its most abundant source. Scientists knew they were on to something as they observed the health and growth benefits that the known vitamins and minerals in the cereal grasses provide. Other benefits, however, could not be attributed to known nutrients.

In the early 1940s, Dr. Charles Kettering (former chairman of the board of General Motors) donated money for the study of chlorophyll. Chlorophyll was studied intensively by scientist and medical doctors (there are currently over 70 articles written up in scientific and medical journals about the healing effects of chlorophyll.) These scientist and medical doctors found that chlorophyll was a great healer.

In 1940, in the American Journal of Surgery, Benjamin Cruskin, M.D., recommends chlorophyll for its antiseptic benefits. The article suggests the following clinical uses for chlorophyll:

“To clear up foul-smelling odours, neutralize strep infections, heal wounds, hasten skin grafting, cure chronic sinusitis, overcome ear inflammation and infections, reduce varicose veins and heal leg ulcers, eliminate impetigo and other scabby eruptions, heal rectal sores, successfully treat inflammation of the uterine cervix, get rid of parasitic vaginal infections, reduce typhoid fever, and cure advanced pyorrhea in many cases”.

Through the 1940s and 1950s, scientist continued to research the potential of cereal grasses and their effect on humans and animals. Expanded research led to their finding that cereal grass was shown to contain factors which support the growth of lactobacilli and other beneficial intestinal bacteria, block the development of scurvy, stop the formation of histamine-induced and peptic ulcers.

OTHER UNIDENTIFIED HEALTH FACTORS IN CEREAL GRASSES
By 1950, all the nutrients now considered essential to the human diet (except for selenium) had been identified. But researchers continued to describe green food “factors” which could not be correlated with any known nutrient.

I see a world without sickness…a world in complete harmony and in perfect physical, mental, and spiritual balance by following nature’s laws of cause and effect. – Ann Wigmore

In the late 1950’s early 1960’s Ann Wigmore “re-discovered” wheatgrass and was able to cure her own ‘untreatable’ colon cancer. She also had been a terrible accident which had crushed her legs, gangrene set in and the doctors wanted to amputate her legs. Ann had made friends with Dr. Earp Thomas, who believed that wheatgrass was one of the most potent healing foods known to man. Dr. Thomas found that an ounce of wheatgrass in a gallon of fluoridated water would turn the fluorine into the harmless calcium-phosphate-fluoride compound. Used in wash water, it adds softness to the face and hands. It stops bleeding, eases itching, and helps in wound healing. Dr. Thomas further discovered that fruits and vegetables contaminated by sprays were thoroughly cleaned and the harmful food transformed by wash water with a wisp of wheatgrass placed in the water.

As Ann spent untold hours with her mentor, Dr. Thomas and as she learned more and more about the medicinal effects of grass, she decided to heal herself of her disease and her injuries. She began drinking fresh wheatgrass and eating wild and natural raw living foods. She shared wheatgrass with several sick friends, and along with herself, each recovered from their sickness.

Drinking wheatgrass should not be considered a one-stop cure-all. Although wheatgrass has helped hundreds of thousands of people recover from serious illnesses, it is neither a drug nor a magic bullet.

As of 2019, Creative Health International, (CHI) wheatgrass is grown on the premises and serves as one of our nutritional cornerstones in our full body detoxification and rebuilding health process. We believe that when our students and guests take in substantial quantities of wheatgrass along with raw living foods and probiotics, they quickly overcome their health challenges. When we have them take the time to address their lifestyle physically, spiritually and their mental and emotional states, they can create an immune system that will not be as much affected by any illness.

I invite you to join us on the beautiful journey to health and happiness as you make drinking at least 2 ounces of wheatgrass daily as apart of your living a healthy lifestyle.

Love & blessings, Bobby

“Until man duplicates a blade of grass, Nature can laugh at his so-called scientific knowledge.” – Thomas A. Edison

Super Healthy Smoothie Rescipe

SMOOTHIES

Super Health Restorer Smoothie Recipe

Make This Smoothie Work For You As It Cleanses, Detoxes, Rejuvenates And Rebuilds Your Body.

  • 2 cups of probiotic-enzymatic liquid
  • 2 cups baby spinach
  • 10 strawberries
  • 1 mango
  • 2 apples
  • 1 banana
  • 1 lemon
  • 1 ounce of wheatgrass

Power of Spinach – Spinach nutrition is amazing. The calcium content in spinach and the other dark leafy greens mentioned above strengthens bones.

The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung, and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease. The flavonoids in spinach help protect against age-related memory loss. Spinach’s secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age-related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.

Power of Strawberries – Strawberries have higher levels of vitamin c, fiber, folate and potassium than most other fruits like bananas, apples and even oranges.

Apart from the obvious health benefits, a recent study by Dr. Gene Spiller, Nutrition, and Health Research Center has shown that eating one serving (about 8-10 strawberries) a day can significantly decrease blood pressure, which may reduce the risk of heart disease.

Other studies showed additional benefits: Strawberries are found to reduce the risk of cancer, enhance memory function and rheumatoid arthritis.

Power of Mangos – Mangos are super fruits! Succulent sweet tropical delights high in Vitamin C, Vitamin B6, Potassium, Copper and Vitamin A.  According to a new research study, mango has been found to protect against colon, breast, leukemia and prostate cancers. Several trial studies suggest that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers, as well.

Power of Apples – French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones. Another study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who did not drink apple juice on a regular basis.onth. Another study at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer’s disease.  When we eat apples we can lower LDL (“bad”) cholesterol. Studies have shown that people who eat two apples per day may lower their cholesterol by as much as 16 percent.

Power of Apples & Cancer Prevention

Lung Cancer
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.

Colon Cancer
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.

Liver Cancer Prevention
Research has found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.

Power of Lemons – Fresh lemons have strong antibacterial, antiviral, and immune-boosting powers. Lemons are also used as a weight loss aid as lemon juice is a digestive aid and liver cleanser. Lemons contain many healthful substances–notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene–that promote immunity and fight infection. The most valuable ingredient of lemon, next to vitamin C, is citric acid, of which it contains 7.2 percent. Lemon contains more potassium than apples or grapes, which makes its juice beneficial to the heart.

Power of wheatgrass

  • Increases and sustains energy naturally
  • Detoxifies and cleanses your body
  • High alkalinity helps balance your body’s pH level
  • Strengthens your immune system
  • Insoluble fiber gently cleanses your digestive tract and promotes regularity
  • Complete food with enzymes and all essential amino acids
  • Natural source of antioxidants to help repair damaged cells
  • Excellent source of beta-carotene, folic acid, and vitamin C

Be sure to add this amazingly healthy smoothie to your weekly repertoire of different smoothie concoctions. Be sure to not have the raw spinach more than 3 days in a row. You can change out other greens on the alternate days.

Wishing you life health and happiness

Bobby

 

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

Creative Health Institute Presents Dr. Wu’s Smoothie Immune Rejuvenation Diet

This is an interesting take on raw smoothies and how they can help rejuvenate the immune system.  Creative Health Institute supports the use of smoothies, energy soup and wheat grass along with other raw living foods to help our bodies immune systems.  We do not support or recommend any treatments for cancer. This information is for entertainment purposes only.

To your health,

Robert Morgan (Bobby)

Health Education Director

Creative Health Institute

Union City,  Michigan

866.426.1213

Raw Food Smoothie Immune Rejuvenation Diet

Based on Teachings of Dr. Wu, not Yu

By Simon Yu, MD

Dr. Tom Wu was giving a lecture on “Conquering Cancer With Simple Foods” while I was at the American Naturopathic Medical Association Convention. I was there to investigate this Naturopathic physician’s philosophy. I found his personal history and his lecture compelling. Permit me to share his teaching with you.

Dr. Tom Wu was trained as a pathologist inFrance. At one point in his life he developed lung cancer. He went through traditional western based medical therapy without success. He then decided to look for alternative natural healing methods. He eventually became a Naturopathic Medical Doctor. He is over 70 years old which you would never guess by his vibrant energy.

He strongly credits smoothies as part of his healing process. For these, you need a powerful “three horse power” blender (e.g. VitaMix.com) to cleave out and free the natural phytochemicals locked into the fibers of fruits and vegetables.

The juicing process won’t work for this purpose. It may provide the vitamins, enzymes, and minerals. However, it wastes a majority of the phytochemicals locked in the fibers. These phytochemicals have potent anti-aging and immune rejuvenating properties.

To start the smoothies, use ripe organic tomatoes, carrots, beets, and asparagus as your basic ingredients. There are over 500 different phytochemical nutrients that have been isolated from tomatoes and carrots alone.

Then, add spices and herbs using cilantro, parsley, ginger, turmeric, and cinnamon powder. If you cannot get turmeric, use curry powder as a substitute.

To enhance the taste, add sour fruits, especially blueberry, blackberry, or any seasonally available berries. Add Kiwi which should be peeled. You may add 1-2 cups of distilled or filtered water. (Alternatively, not as part of Dr. Wu’s teaching, I would offer that you could substitute juices of your choice like acai, apple, apple cider vinegar, cranberry, grape, goji, noni, or xango).

After blending the above fruits and vegetables thoroughly, add bee pollen, sea salt, and lecithin granules.

(I prefer not to add soy based lecithin but rather that you eat raw eggs as a substitute for lecithin.) Do not refrigerate the smoothie.

It is important not to drink the smoothie but chew the smoothie. You need to consume about a quart (32oz) of the smoothie throughout the day. By the end of the day, the smoothie will have gone through a fermentation process with a change in color and smell. However, it is just fine for you to still consume it.

Dr. Wu’s healing plan also includes a salad with sprouted alfalfa and sprouted beans. However, the “magic of healing” won’t happen if you aren’t including this smoothie once a day. It may take at least 3 – 4 months for the transformation of your body to heal

I recommend you try Dr. Tom Wu’s Raw Food Smoothie as part of a complete healing program. If you are allergic to any of the ingredients, you must eliminate them. I do recommend food allergy testing prior to starting the program.

You may add additional nuts, seeds, fruits, and vegetables based on individual conditions. Flax seeds for omega-3 essential fatty acids for all illnesses; garlic for infections; broccoli, cauliflower, and brazil nuts for their anti-cancer properties; bitter melon, Swiss Chard, and extra cinnamon for diabetes; pumpkin seeds for prostate problems; pomegranate with its seeds and black sesame seeds for women’s’ health; and celery for hypertension.

A Fruits and Vegetables Smoothie Diet is not a new idea. However, when I hear directly from a physician who cured his incurable lung cancer with simple foods, and listen to his conviction in his teaching, it has an “infectious” motivating effect on me to spread this old, new idea. After his lecture, I dusted off my Vita-Mix blender which has been idle for the last few years, and started his recommended smoothies.

Every day, my wife, Kate, and I make a smoothie which turns out slightly different in texture and taste each time. If you can continue this “Raw Food Immune Rejuvenation Smoothie Diet”, you may not need as many vitamins and minerals as I’ve been recommending to my patients.

If you are suffering from any chronic illness, it’s worthwhile to experiment with this diet that is based on Dr. Tom Wu, not Yu. You may contact him, Tom Wu, N.M.D., Ph.D. atWellnessSelfcareCenter, 831

Bransten Road, Unit F, San Carlos, CA94070. Tel: 650-591-2183. E-mail:drwu2000@msn.com.

Dr. Simon Yu, M.D. is a Board Certified Internist. He practices Internal Medicine with an emphasis on Alternative Medicine to use the best each has to offer. For more articles and information about alternative medicine as well as patient success stories visit his web site at www.preventionandhealing.com or call Prevention and Healing, Inc., 314-432-7802. You can also attend a free monthly presentation and discussion by Dr. Yu on Alternative Medicine at his office on the second Tuesday each month at6:30 pm. Please call to verify the date and reserve your space.

 

Simon Yu, M.D.

Prevention and Healing, Inc. St. Louis, MO 63141

314-432-7802

www.preventionandhealing.com

Creative Health Institutes Take On Proper Seed Storage

 

As raw living foodest practicing, Dr. Ann Wigmore’s Living Food Lifestyle, we depended on sprouted seeds, to provide us with a host of powerful live enzymes, vitamins, minerals and phytonutrients. We have found the best way to insure we have the best seeds is to grow and store our own, for future use. This is not always possible and so we still get the majority of our seeds from vendors.

If you are going to purchase seeds make sure the seeds have been carefully dried under proper conditions, before you use them, or store them for later use. Proper storing of your seeds will give them the best chance of germinating and giving you the highest quality sprouts and micro-greens. The great thing is storing seeds is easy to accomplish.

At Creative Health Institute we do not have the facilities to freeze or refrigerate our seeds, but luckily we use them so quickly we do not have the need to freeze or refrigerate them.

Our basic storage rule is to keep our seeds in a cool, dry, dark place where the temperature is between 55 and 70 degrees and the humidity is less then 70%. The lower the humidity, the better.

Most of you will be able to freeze or refrigerate your seeds. Freezing them will at least quadruple the life of your seeds and refrigerating them doubles their life.

With more than 39 years of experience we have a pretty good understanding of different seeds shelf lives.  I have designed the following chart that should provide you with a conservative estimate of the life of seeds that have been properly dried. Since we do not have the room for refrigerators and freezer your storage time could be from 2 to 4 times longer. If you have more questions, feel free to call Bobby as 866.426.1213.

 

                 SEED-NUT-GRAIN- MICRO GREENS

                                 STORAGE TIMES

Seads – Nuts – Beans

Years

Adzuki Beans

5

Alfalfa

4

Almonds

1

Amaranth

2

Amber Waves of Grain

2

Arugula

5

Barley Grass

2

Barley Sprouts

2

Broccoli Greens

5

Broccoli Sprouts

5

Buckwheat Groats

2

Buckwheat Lettuce

2

Cabbage – Green

5

Cabbage – Red

5

Cabbage Patch

5

Carrot

1

Celery Greens

2

Chia

5

Clover

4

Fennel

1

Fenugreek

5

Flax Greens

3

Garbanzo Beans – Beige – Large

5

Garbanzo Beans – Beige – Small

5

Garbanzo Beans – Black

5

Garbanzo Beans – Brown

5

Garlic

1

Garlic Chives

1

Hemp

5

Kale – Red Russian

5

Kale Dinasour

5

Kamut

2

Lentil – French

5

Lentil -White

5

Lettuce

2

Long Life Mix

5

Millet

5

Mung Beans

5

Mustard

5

Mustards Greens

5

Oat Grass

2

Oats

2

Oats and Groats

2

Pea – Green

5

Pea – Sweet

Pea Shoots

5

Pumpkin

1

Quinoa

2

Radish

5

Rye

2

Rye Grass

2

Sesame – Black

2

Sesame – Natural

2

Spelt

2

Spelt Grass

2

Sunflower Seeds

1

Sweet Pea

2

Wheat

2

Wheat Grass

2

 

Wishing all of our friends the healthiest life ever.

Robert Morgan ( Bobby)

Health Education Director

Creative Health Institute

Union City,Michigan 49094

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.