Bayer/Monsanto’s Horrors – Part 3

When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s.

Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.

After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a “plastic” community would be an understatement.

Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.

I was living with a lady in Aspen at the end of 1974, when one day she said, ” let’s become vegetarians”. I have no idea what possessed me to say it, but I said, “okay”! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.

So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, “The Little Kitchen”.

Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.

I was ready to call it quits and I needed a warmer place. I’ll elaborate on that in a minute.

But right now, back to “The Little Kitchen”. Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.

The owner said to me, “Let’s make a deal. You do our tax return and we’ll feed you as well”. So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.

But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, “Hawaii”. Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called,” Mr. Natural’s”. I decided right then and there that I would go to Lahaina and work at “Mr. Natural’s.” To make a long story short, that’s exactly what happened.

So, I’m working at “Mr. Natural’s” and learning everything I can about my new dietary lifestyle – it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka’anapali and play volleyball, while somebody stayed behind to prepare dinner.

Since I was the new guy, and didn’t really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that’s exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.

I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.

Well, the guys came back from playing volleyball and I’m asked what was for dinner. I told them enchiladas; the owner wasn’t thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, “You expected anything less”? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, ‘enchilada’s at “Natural’s” tonight’. I never had to cook anything else.

A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That’s when they found out I was an accountant and “Down to Earth” was born. “Down to Earth” became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.

In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD’s that would call in asking for my credentials.

My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.

I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii’s premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn’t refuse. She said,” If you want to be with me you’ve got to stop working on naked women”. So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.

Going back to my Newark days when I was an infant, I had no idea what a “chicken” or “egg” or “fish” or “pig” or “cow” was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.

The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.

Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.

For more, please view www.healthtalkhawaii.com and www.asanediet.com.

Namaste!

 

Eat right and you stay healthy

When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s.

Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.

After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a “plastic” community would be an understatement.

Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.

I was living with a lady in Aspen at the end of 1974, when one day she said, ” let’s become vegetarians”. I have no idea what possessed me to say it, but I said, “okay”! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.

So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, “The Little Kitchen”.

Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.

I was ready to call it quits and I needed a warmer place. I’ll elaborate on that in a minute.

But right now, back to “The Little Kitchen”. Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.

The owner said to me, “Let’s make a deal. You do our tax return and we’ll feed you as well”. So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.

But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, “Hawaii”. Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called,” Mr. Natural’s”. I decided right then and there that I would go to Lahaina and work at “Mr. Natural’s.” To make a long story short, that’s exactly what happened.

So, I’m working at “Mr. Natural’s” and learning everything I can about my new dietary lifestyle – it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka’anapali and play volleyball, while somebody stayed behind to prepare dinner.

Since I was the new guy, and didn’t really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that’s exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.

I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.

Well, the guys came back from playing volleyball and I’m asked what was for dinner. I told them enchiladas; the owner wasn’t thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, “You expected anything less”? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, ‘enchilada’s at “Natural’s” tonight’. I never had to cook anything else.

A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That’s when they found out I was an accountant and “Down to Earth” was born. “Down to Earth” became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.

In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD’s that would call in asking for my credentials.

My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.

I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii’s premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn’t refuse. She said,” If you want to be with me you’ve got to stop working on naked women”. So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.

Going back to my Newark days when I was an infant, I had no idea what a “chicken” or “egg” or “fish” or “pig” or “cow” was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.

The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.

Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.

For more, please view www.healthtalkhawaii.com and www.asanediet.com.

Namaste!

Do This Before Going to Bed To Rebuild Your Gums

Dental health is an essential part of maintaining a healthy body. While we focus a lot on having shiny white teeth it is important not to forget the role our gums play. Unhealthy gums can lead to gingivitis and if left untreated can cause periodontitis.

There are long-term problems associated with this including receding gum lines that can ultimately cause loose teeth or even teeth loss. However, there are some easy ways you can prevent gum disease.

Most of the commercial toothpaste and mouthwash available are full of chemical ingredients, artificial sweeteners, and fluoride. If you are like me and try to avoid chemicals and artificial ingredients shopping for dental care products can be challenging. Even the “natural” brands contain questionable ingredients.

After much searching, I discovered that it was easy to make my own products. Once I realized how little time and money were involved in the process, I wondered why it had taken me so long to make the switch.

Natural Toothpaste

  • ¼ cup Coconut Oil
  • ¼ cup Baking Soda
  • 10-15 drops Peppermint Essential Oil

If your coconut oil is hard at room temperature, gently heat it in a double boiler until it is melted. Add the peppermint EO to the melted coconut oil. Mix the coconut oil and baking soda together until smooth and creamy. Store in a small mason jar. You will need a small spoon to scoop the toothpaste onto your brush.

Toothpaste isn’t the only thing that is full of artificial ingredients. Mouthwash is also full of artificial colors, flavors, and chemicals. I mean look at the color- that’s clearly not natural. But more disturbing are the antibacterial properties of mouthwash. Mouthwash is designed to kill the bacteria in your mouth but it has no way to single out just the harmful bacteria. Instead, it kills all the bacteria both good and bad. There are many beneficial bacteria in our mouths that help fight problems like tooth decay and gum disease.

In fact, studies have been shown that people who eat fermented foods high in probiotic lactic acid bacteria actually have healthier teeth with less tooth decay. Now, I’m not going to suggest you start washing your mouth out with pickle juice before bed but what you can do is to switch from commercial mouthwash to a natural mouth wash that provides more benefits to your dental health. Made with baking soda and salt, this mouthwash easy to make and costs way less than what you will find at the store, and helps improve your gum health.

Natural Mouthwash

  • 1 cup distilled water
  • 1 tsp baking soda
  • 1 tsp salt
  • 10 drops EO for flavor (Peppermint, cinnamon, and clove are good choices)

Dissolve the baking soda and salt into the water. Add the EO. Mix well. Store in a mason jar with a lid. Shake vigorously before use to ensure the ingredients are mixed well. Swish a mouthful for 30 seconds every evening before bed.

Another option to improve gum health is to make a turmeric paste to apply to your gums. Turmeric is commonly used in many traditional Indian remedies. It is known for its anti-inflammatory qualities. This turmeric paste can be rubbed into your gums at night before bed and again in the morning. It will help improve your gum health, stop bleeding gums, and remove plaque.

Turmeric Gum Paste

  • 1 tsp turmeric powder
  • ½ tsp salt
  • ½ tsp mustard oil

Combine the ingredients together and massage into your gums.

It is easy to find natural solutions to help improve your dental hygiene. All you need to do is make simple changes to your current dental routine. Try making natural toothpaste, switching from an antibacterial mouthwash, or oil pulling. By following the small steps you can easily begin to rebuild your gums naturally.

Coconut Oil Pulling

You probably are already brushing and flossing before bed. Another solution to help repair gums is oil pulling.

An ancient Ayurvedic technique, oil pulling has been used in India for centuries. Oil pulling is said to “pull” harmful bacteria and toxins as well as clean your teeth, helping to improve gum health and the overall health of your body. Oil pulling is really quite simple. You simply swish a tablespoon of oil around in your mouth. Coconut and sesame oil are the most common oils used but you can also use olive oil as well.

Normally you swish for 15-20 minutes to achieve the maximum effects before you spit out the oil. It can be a bit difficult at first so if you can’t handle 15 minutes start with 5 minutes at a time and slowly work your way up to longer durations. You can do this in the evening before bed and it will help improve your gum health.

Clove application

Though more specific research is needed, several studies point to the potential of cloves to prevent plaque and reduce inflammation.

That’s because cloves have antiviral and antioxidant properties. They may also help to relieve pain.

To apply cloves topically:

  • Mince about 1 teaspoon of cloves
  • Dip a damp cotton ball into the minced cloves, getting as much as you can onto the cotton ball
  • Gently rub the clove-covered cotton ball onto your gums
  • Let the cloves sit on your gums for about a minute
  • Swish water around your mouth to collect all of the cloves
  • Spit the clove water out

You shouldn’t use cloves in large quantities or for long periods of time.

The Final Seven – We Are Three Years In

 

Posted Tuesday, January 5, 2021 at 12:27pm EST

Hi Friends,

Looking forward, we can see the mark of the beast (digital implanted tracking tag) and the beast’s system (The Great Reset) of government headed our way. If you happen to be a Bible person like myself, you would say,
but wait, we know that both of those things are mid-tribulation events. That causes cognizant dissidence to set in and we get very confused. At least that is what happened to me.

Instead of pretending that reality must be in error, I
decided to go back and look to see if maybe I missed something. I started looking for anything that might fit the initiation events listed in scripture that I might have overlook in the not-to-distant past. To my amazement I found something.

If what I found is indeed the kick-off events from the final
seven years, then at the moment we are a solid three years into the final seven count down. That would make the mark of the beast and his system ready to go
live next year, 2021. The only thing missing is revealing of the Beast himself. That would be next year as well. 2021 might turn out to be Biblical. Brace yourself.

So without further delay, here is what I found. There are
two things. One I knew to look for and one I did not. I will start with the surprise sign that I didn’t even know existed. The sign that I missed comes from Revelation Chapter 12. It is actually an astrological sign. It is very
detailed. So, here is the date. The sign happened September 23, 2017. If this event started the final seven years then the end date is Feast of Trumpets on
October, 3 2024.

I know it is so unwise to set dates. It is a common joke about how many missed dates that have come and gone when looking to find God’s timeline. I fully acknowledge this. If it hadn’t been for what seems to be the seals of Revelation showing up, I would not have even backtracked to figure out what was going on. Well, actually what made me really concerned was the digital tagging issue. It’s just not an option for anything that might allow or disallow buying or selling to go anywhere near my right hand or forehead. And, I don’t care what any preacher in any church might say about the issue. The answer is NO!

Now to the sign we all know to look for. It comes from the
book of Daniel in Chapter 9. The last verses of that chapter discuss a final week of years (7 years) that will end with everlasting justice being introduced
and crime being stopped. The start of the week will begin with a strong alliance being established with many. Yes, that is vague. And, no, I do not have a solid lock on this agreement. But I did find something that is very suspicious and might be the viewable part of a much bigger iceberg that is not visible.

Here is the very suspicious treaty. The name of it is “The Treaty on the probation of nuclear weapons.” Here is what makes this very suspicious. This treaty was opened for ratification in the UN on September 20, 2017. Remember that the Revelation 12 sign happened September 23rd of the same year and the Feast of Trumpets was on September 20th the same day the treaty was opened for ratification. The 50th instrument of ratification was deposited on October 24, 2020. The TPNP will enter into force on January 22, 2021. I have no idea what this means. It is just that the Revelation 12 sign points to this treaty as suspicious. If there is more to this thing that went down behind closed doors, then it could very well be part of the agreement spoken of in Daniel 9.

So, there is a possibility that we have indeed had the startup events for the final seven years. It would make perfect sense as to why we have seen the seals of Revelation open in 2020 and the Beast rising in 2021. It means the upcoming digital tag is the mark of the beast. It also means that next year will begin the Great Tribulation spoken of by Christ in Matthew 24, Mark 13, and Luke 21. You should expect that the great falling away is also coming up soon as well. It is important to note that one has to at least be close to something to fall away from it.

What I am proposing is a very bumpy road ahead. I am aware that these are very hard things to say or hear. It is not my intent to ruin your day. I hope that maybe someday we will get to chat over on the other side of Jordan and you might be happy for the heads up about the time of sorrow that has come upon us. May God bless You.

<!–

About the Author

–>

Arthritis: Will it ever go away??

When aches and pains persist and it hurts just
to move, we know our bodies are communicating to us. Inflammation is our body signaling to us that an area is not doing well. Arthritis is a form of this communication indicated by inflammation of our joints. This is a more common condition than one might think. There are over 100 types of arthritis but osteoarthritis (OA) and rheumatoid arthritis (RA) are the two most common. It
is seen mostly in people over the age of 65 and is a silent creeper, but some children and younger adults do have problems. It is the loss of cartilage that
protects and lubricates your joints that causes arthritis. Areas usually affected by arthritis include fingers, toes, wrists, knees, and elbows.

In our everyday living, we constantly use our joints. When it comes to osteoarthritis, this daily normal wear and tear causes OA, one of the most common forms of arthritis. Cartilage tissue naturally breaks down, but an infection or injury to an area can cause OA to really strike. Developing OA comes with a higher risk if it runs in your family. Signs and symptoms of osteoarthritis include pain, stiffness, tenderness, loss of flexibility, bone spurs, or even feeling a grating sensation when the joints are at use.

Rheumatoid arthritis has more severe pain associated with it. It is a chronic inflammatory disorder that can affect more than just your joints. This condition can also damage some of the body’s systems, as well as a person’s skin, eyes, lungs, heart and blood vessels. RA occurs when the immune system attack synovium which lines the joints. Inflammation causes synovium to become thicker. As a result, cartilage and bone within a join can become destroyed. Tendons and ligaments that hold the join in place and together become weaker and stretch. The joint starts to lose its shape as well as alignment. The signs and symptoms include joints becoming tender or swollen, stiffness of joints, and/or feeling fatigued, having fevers, or even experiencing weight loss.

Arthritis comes and goes. The pain can flare up
unexpectedly or be constant for a period of time before it subsides. Family history, age, smoking, and weight all are risk factors.

There are natural preventative and treatment
options to mitigate the pain associated with arthritis. Keeping a healthy weight is very important because added pounds adds stress to the joints constantly. The work of wear and tear from bearing excess weight eventually takes its toll. To do this, being mobile and exercising is critical. Resistance training can help strengthen the muscles around the joints which can assist with movement patterns. A healthy diet goes hand in hand full of nutrition to help boost immunity. Plant based has been found to reduce inflammation in the
body. Adding turmeric to these healthy food choices is also recommended because of its anti-inflammatory and antioxidant power. Herbal supplements such as
ginkgo and Boswellia have also been found to fight pain. Sometimes treating yourself to a massage can alleviate pain too.

Every day functioning shouldn’t be done in pain. To a certain degree it can feel as if our joints have expiration dates, but we can do our part to extend their quality years. Listening to your body when it whispers to
you before it screams with pain, is very, very important. Sometimes ignoring and pushing through only comes back later with vengeance.

https://www.healthline.com/health/osteoarthritis/arthritis-natural-relief#herbs

https://www.mayoclinic.org/diseases-conditions/arthritis/symptoms-causes/syc-20350772

https://www.mayoclinic.org/diseases conditions/rheumatoid-arthritis/diagnosis-treatment/drc-20353653

https://journals.lww.com/nursing/Fulltext/2015/11000/Understanding_the_effects_of_rheumatoid_arthritis.9.aspx

everybodysfit

Megan Johnson McCullough owns a fitness studio in Oceanside CA called Every BODY’s Fit. She has an M.A. in Physical Education & Health Science, is a current candidate for her Doctorate in Health & Human Performance, and she’s an NASM Master Trainer & Instructor. She’s also a professional natural bodybuilder, fitness model, Wellness Coach, and AFAA Group Exercise Instructor.

About the Author

Megan Johnson McCullough owns a fitness studio in Oceanside CA called Every BODY’s Fit. She has an M.A. in Physical Education & Health Science, is a current candidate for her Doctorate in Health & Human Performance, and she’s an NASM Master Trainer & Instructor. She’s also a professional natural bodybuilder, fitness model, Wellness Coach, and AFAA Group Exercise Instructor.

–>

Why has compassion been eliminated by greed?

Due to consumer demand for
inexpensive meat, eggs, and dairy, suppliers are in constant competition to
market their products at the lowest prices possible, no matter how the animals
are treated.

The farmed animals that suffer are
hidden from view and easy to ignore. But millions of people have discovered the
reality of factory farming and have decided that it’s too cruel to support.

Opposing the cruelties of factory
farming is not an all-or-nothing proposition. From eating more meat-free meals
to going vegetarian or vegan, we can all help create a better world through our
everyday choices.

 What we choose to eat makes a powerful
statement about whom we are. Actions speak louder than words and making
ethical, compassionate choices affirms our fundamental humanity.

Much as we have awakened to the
full economic and social costs of cigarettes, we will find we can no longer
ignore the costs of mass-producing cattle, poultry, pigs, sheep, and fish to feed
our growing population.

These costs include hugely
inefficient use of freshwater and land, heavy pollution from livestock feces,
rising rates of which much of our planet’s life depends.

With rising temperatures, rising
sea levels, melting icecaps and glaciers, shifting ocean currents and weather
patterns, climate change is the most serious challenge facing the human race.

It is all very well to say that
individuals must wrestle with their consciousness, but only if their
consciousness are awake and informed. Industrial society, unfortunately, hides
animal suffering.

When we picture a farm, visions of
“Old MacDonald’s” come to mind, not the warehouses with 10,000 chickens.

When we look, it’s shocking, as
our childhood pictures have been transformed into stinking factories.

Visiting a confined animal feeding
operation is to enter a world designed according to macabre principals; animals
are machines incapable of feeling pain.

Since no thinking person can
possibly believe this anymore, industrial animal agriculture depends upon a
suspension of disbelief on the part of the people who operate it and a
willingness to avert your eyes and your innate feeling of compassion.

Our own worst nightmare may be
such a place. But it is real life for billions of animals unlucky enough to
have been born under these impersonal steel roofs, into the brief, pitiless
life of a “production unit”.

Virtually all U.S. birds raised
for food are factory farmed. Inside densely populated sheds, vast amounts of
waste accumulate.

The resultant ammonia levels
commonly cause painful burns to the birds’ eyes and respiratory tracts.

To cut losses from birds pecking
each other, farmers remove a third to a half of the beak from egg-laying hens,
breeding chickens, and most turkeys and ducks. The birds suffer pain for weeks.

If most urban meat eaters were to
visit an industrial broiler house, to see how the birds are raised, and could
see the birds being “harvested” and then being “processed” in a poultry
processing plant they would not be impressed and many would swear off eating
chicken and maybe all other flesh as well.

For modern animal agriculture, the
less the consumer knows about what’s happening before it winds up on their
plate, the better. If this is true, is this then an ethical situation?

And, should we be reluctant to let
people know what really goes on, because we’re not really proud of it and
concerned that it might turn them to vegetarianism?

When we talk about flesh that is
“free-range”, does anyone realize that the exposure to the outdoors by these
creatures may amount to one small exit in an over-crowed shed, as there are no
USDA requirements for indoor or outdoor space? So, if the door is open, these
animals can be labeled “free-range”.

Packed in battery cages, typically
less than half a square foot of floor space per bird, hens can become immobilized
and die of asphyxiation or dehydration. Decomposing corpses are routinely found
in cages with live birds.

Though each hen is less productive
when crowded, the operation as a whole makes more money with a high shocking
density: chickens are cheap, cages are expensive.

By the time their egg production
declines, the hens’ skeletons are so fragile that many suffer broken bones as
they are removed from the cages.

Some flocks are gassed on-site and
those sent to slaughter often endure long journeys and sustain further
injuries.

The American laying hen passes her
brief life span piled together with a half-dozen other hens in a wire cage
whose floor is the size of a magazine page.

Every natural instinct of this
animal is cut-off, leading to a range of behavioral “vices” that can include
cannibalizing her cage mates and rubbing her body against the wire mesh until it
is featherless and bloody. The 5% or so of hens that cannot bear it and simply
die are built into the cost of production.

Birds with broken legs and wings,
open wounds, and large tumors are shackled and hung on the slaughter line,
while some of the birds are left writhing on the floor for hours beforehand.

Workers punch, kick, throw, and
mutilate live birds; eggs are ripped out of the birds’ bodies and thrown at
co-workers, and the heads of the birds are ripped off the birds that were
trapped inside the transport cages.

Contrary to popular belief, chickens
are not mindless, simple automations, but are complex behaviorally, do quite
well in learning, show a rich social organization, and have a diverse
repertoire of calls.

Anyone who has kept barnyard
chickens recognizes their significant differences in personality.

What about the “little piggy that
went to market”? Well, these piglets in confinement operations are weaned from
their mothers 2 to 3 weeks after birth compared with 13 weeks in nature because
they gain weight faster on their hormone, antibiotic, fortified feed. This
premature weaning leaves the pigs with a lifelong craving to be of them.

The USDA’s recommended solution to
the problem is called “tail docking”. Using a pair of pliers, without any
anesthetic, most but not all of the tail is snipped off.

Why leave the little stump?
Because the whole point of the exercise is not to remove the object of
tail-biting so much as to render it more sensitive.

Now, a bite on the tail is so
painful that even the most demoralized pig will mount a struggle to avoid it.

At this point you might think it
can’t get any worse. Think again!

Pregnant pigs were confined in
two-foot wide stalls, only able to take one step forward or back. Many of these
pigs have deep infected sores and scrapes from constantly rubbing against the
metal bars.

Workers clip the piglets’ tails
with dull pliers; perform castrations, rip out the piglets’ testes with their
hands; and tattoo sows by repeatedly driving a spiked mallet into the pigs’
flesh, again, all without anesthesia.

If the anti-cruelty laws that
protect pets were applied to farmed animals, many of the routine U.S. farming
practices would be illegal in all 50 states.

 Are dogs and cats really so different from
chickens, turkeys, pigs and cows that one group deserves legal protection from
cruelty, while the other deserves virtually no protection at all?

Disregard for farmed animals
persists because few people realize the ways in which these creatures are
mistreated, and even fewer actually witness the abuse.

Once aware, most people are
appalled – not because they believe in animal rights, but because they believe
that animals feel pain and that morally decent human beings should try to
prevent pain whenever possible.

Do we, as humans, having an
ability to reason and to communicate abstract ideas verbally and in writing,
and to form ethical and moral judgments using the accumulated knowledge of the
ages, have the right to take the lives of other sentient beings when we are not
forced to do so by hunger or dietary need, but rather do so for the somewhat
callous reason that we like the taste of flesh and blood?

In Hawaii, the House Finance
Committee unanimously passed a bill that would allow Hawaii to construct,
maintain and run the only State owned slaughterhouse in the United States.

Despite a dozen protest
testimonies and despite over 300 written protest testimonies, ignorance
prevailed.

While testimonies were being
given, those testimonies were constantly met with the words, “let’s summarize
now” or “speed things up” or “there’s a 3 minute limit”.

Yet, when the Hawaii Dep’t of
Agriculture Head, Russell Kokubun, spoke, the Legislators held on to his every
word.

 All this coming from the guy that is a front
man for the special interest groups like Monsanto. Mr. Kokubun single handedly
killed the GMO labeling bill.

This bill was actually the
brainchild of the Cattlemen’s Association.

But, not wanting to assume any
responsibility for the disastrous ramifications regarding environmental
destruction or loss to life and limb, which is typical in a slaughterhouse,
their paid lobbyist successfully convinced our lolo (nut case) politicians that
they should foot the bill of construction – $1.9 million. And once again Hawaii
remains in first place as the per capita champion of the colon-cancer capitol
of the world.

What do we do to try to instill
compassion in humans? How do we get them to realize what they eat is the result
of immense cruelty, torture and pain?

Even more important is how do we
wean people away from their insatiable addiction to the flesh and blood of
rotting animals?

Compassion begins in one’s heart.

If the heart is hard, compassion
will not be present. If the heart is soft, compassion for all living beings
will abound.

There is a very interesting point
made in various Eastern scriptures about animal slaughter and its future
effects on the consumers aka karma.

Granted there will be many to deny
this but usually the deniers are the ones entrenched in their behaviors.

The ancient scriptures state that
for every hair on the animal’s back, those involved from the raiser of the
creature down to the person that washes the dish the flesh was on have to take
birth in a body like the one that was slaughtered.

So, while in a human form, which
is the ultimate gift of the soul’s evolution, it is the only form in which the
driver of the vehicle, the soul, can make a choice. All the lower forms are
governed by the laws of nature and bear no karma. They simply evolve until
reaching the human form.

Once there, one of two things
happen: One will endeavor for as much sense gratification as possible or
somehow one will embark upon a spiritual path endeavoring to follow God’s
instructions.

Doing the former leads to another
material body with no guarantees on it being a human form. Doing the latter
will start a purification process and insure a future human form allowing that
soul to pick up where he left off spiritually until he finally goes home to the
spiritual world and never has to come back to the material world again.

Killing vegan foods to eat also
bears karma. But, in an ancient scripture, God says, “If one offers Me, with
love and devotion, plant foods, water or a flower, I will accept it”. In other
words, if all plant sources are offered to God, He will remove the karma.

Yeah, yeah, reincarnation can be
accepted or rejected. But the truth is the truth and we all know that the truth
will set us free.

Aloha!

Sources:

woodstocksanctuary.org

www.peta.org

Bhagavad-gita-as-it-is

Hesh Goldstein
When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s.

Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.

After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a “plastic” community would be an understatement.

Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.

I was living with a lady in Aspen at the end of 1974, when one day she said, ” let’s become vegetarians”. I have no idea what possessed me to say it, but I said, “okay”! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.

So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, “The Little Kitchen”.

Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.

I was ready to call it quits and I needed a warmer place. I’ll elaborate on that in a minute.

But right now, back to “The Little Kitchen”. Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.

The owner said to me, “Let’s make a deal. You do our tax return and we’ll feed you as well”. So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.

But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, “Hawaii”. Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called,” Mr. Natural’s”. I decided right then and there that I would go to Lahaina and work at “Mr. Natural’s.” To make a long story short, that’s exactly what happened.

So, I’m working at “Mr. Natural’s” and learning everything I can about my new dietary lifestyle – it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka’anapali and play volleyball, while somebody stayed behind to prepare dinner.

Since I was the new guy, and didn’t really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that’s exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.

I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.

Well, the guys came back from playing volleyball and I’m asked what was for dinner. I told them enchiladas; the owner wasn’t thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, “You expected anything less”? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, ‘enchilada’s at “Natural’s” tonight’. I never had to cook anything else.

A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That’s when they found out I was an accountant and “Down to Earth” was born. “Down to Earth” became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.

In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD’s that would call in asking for my credentials.

My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.

I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii’s premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn’t refuse. She said,” If you want to be with me you’ve got to stop working on naked women”. So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.

Going back to my Newark days when I was an infant, I had no idea what a “chicken” or “egg” or “fish” or “pig” or “cow” was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.

The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.

Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.

For more, please view www.healthtalkhawaii.com and www.asanediet.com.

Namaste!

An Uncanny Sequence of Events – Horsemen of the Apocalypse

By Dean A.

Posted Thursday, December 17, 2020 at 01:40 pm EST

Hi Friends,

This past year, 2020, feels like a byword at this point to me. It actually feels like a word I can’t say, well should not say. You see, I am a Christian. As I have watched this past year unfold, the word apocalypse also came to mind, along with the above mentioned byword. The more that has happened around the world the more a prophetic puzzle is coming together. Really, there are some significant current events that are aligning with ancient words.

Here is why this information could be very helpful. If you understand the puzzle pieces from prophecy you can have a heads up to make appropriate decisions. From my personal experience, it is very time consuming to unravel the many passages about what is going on. So, I am going to set forward the comparison of scripture with current events so you can contemplate them.

Event One – Coronavirus Outbreak 2019 – The word corona means crown.

Event Two – Conflict on many levels of humanity worldwide.

Event Three – Damage to food production, storage, and distribution worldwide with financial stress.

Here is why these three events in the order they have unfolded actually match the sequence of the opening of the seals in the book of Revelation.

Seal One is opened – A white horse is sent out. The rider has a bow and a crown is given to him. His goes out conquering and to conquer

Seal Two is opened – A red horse is sent out. The rider is given a great sword to take peace from the earth.

Seal Three is opened – A black horse is sent out. The rider has a pair of balances in his hands and he says a measure of wheat for a penny.

Here is the connection between the events and the seals:

One is the concept that the rider of the white horse is given a corona (crown) and he goes out to conquering and to conquer. If you consider the effect of the Coronavirus it has weakened the economic systems of the nations of earth. Now, the governments are much more vulnerable to dramatic change that could usher in a
completely new governmental structure.

Two is the
concept that conflict is showing up at so many levels in humanity. The rider of the red horse takes peace from the earth. It now is starting to be normal to see images of anger and destruction very wide spread on earth. There are even international conflicts that are showing up.

Three is the food insecurity problem. While everyone was focused on the virus really ugly things were happening in the food production and harvesting sectors. At a worldwide level there have been natural disasters that have lowered the food supply. The black horse rider says mentions food and money. We also see a
devaluing of currency that would make food prices go up. When the two things are put together it is going to cause suffering to lots of people worldwide.

In conclusion, here is the very unhappy thought, the fourth seal that is opened sends out the pale horse. His rider is death and he is given authority of one fourth of the earth. Death uses the first three seals ( Plague, Violence and Famine ) to kill. The beasts of the earth are also mentioned as causing death. We have not seen this horse become visible yet, but if it does it would be helpful to understand what is happening.

And I saw when the Lamb opened one of the seals, and I heard, as it were the noise of thunder, one of the four beasts saying, Come and see. And I saw, and behold a white horse: and he that sat on him had a bow; and a crown was given unto him: and he went forth conquering, and to conquer.

And when he had opened the second seal, I heard the second beast say, Come and see. And there went out another horse that was red: and power was given to him that sat thereon to take peace from the earth, and that they should kill one another: and there was given unto him a great sword.

And when he had opened the third seal, I heard the third beast say, Come and see. And I beheld, and lo a black horse; and he that sat on him had a pair of balances in his hand. And I heard a voice in the midst of the four beasts say, A measure of wheat for a penny, and three measures of barley for a penny; and see thou hurt not the oil and the wine.

And when he had opened the fourth seal, I heard the voice of the fourth beast say, Come and see. And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him. And power was given unto them over the fourth part of the earth, to kill with sword, and with hunger, and with death, and with the beasts of the earth.

Revelation 6:1-7

Guess what? You eat right and you’ll live longer

The brain, like the rest of the body, responds acutely to the influence of
food.

The interesting thing about the brain however, is that it
generally gives you a response within an hour after eating (think about how you
feel after eating too much candy or drinking too much coffee) while the heart
doesn’t let you know for 20–plus years.

If the brain reacts so rapidly by what we consume, what impact
can diet have on a condition like depression?

Depression is defined by the World Hell Organization (WHO), who is
allied with communist China, as a common mental disorder, characterized by
sadness, loss of interest or pleasure, feelings of guilt or low self-worth,
disturbed sleep or appetite, feelings of tiredness, and poor concentration.

From a mental health well-being perspective, one of the most
noticeable things about individuals who suffer from conditions like diabetes
and heart disease or metabolic syndrome, is that they experience dramatically
increased levels of depressive symptoms.

For those who are obese or have metabolic syndrome, the risk of
depression is 30 to 60 percent higher that for healthy people of the same age.

Depression, therefore, is closely related to the level of
inflammation in the body, and to general health habits.

Exercise has been shown to have an equivalent effect to
anti-depressants, and seems to drastically improve outcomes for people who are
‘resistant’ to the effects of anti-depressants.

When we look at how food relates to depression, we see a similar
picture to that painted by metabolic syndrome.

Depressive symptoms are dramatically increased in people who eat
less nutritious foods and eat more nutrient poor foods.

So, what are the nutritious foods that put the body in a less
stressed state and with fewer depressive symptoms?

The strongest evidence for lower risk of depression is found in
relation to the Mediterranean pattern of eating. This involves a bucket load of
vegetable, fruits, legumes, nuts and raw, unheated olive oil.
(They also recommended eating fish, and low-fat dairy, but why add pollution
and liquid fat to the problem?).

Looking at the components of this diet in more detail, the major
contributor of benefits is most likely to be plant foods, encompassing
vegetables, fruits, legumes, and healthy whole grains, including ancient grains
like quinoa (it’s really a seed) and faro and in as much variety and volume as
you like. (Buckwheat, another seed, is excellent and well. It does not have to
be cooked and is prefect when soaked).

These foods provide the micro-nutrients, the enzymes for
detoxification, the anti-inflammatory compounds and the protection that your
body needs to decrease inflammation in the body and the brain.

When your body is less stressed there is a healthier fluctuation
of cortisol (i.e. lower levels) in your body. Too much cortisol will decrease
the lifespan of your brain cells. Higher stress has been related to a smaller
brain, and this in turn is related to an increased risk of depression.

By consuming a good variety and volume of plant foods you can
help promote a physical environment that has a healthy level of cortisol. This
will improve the survival of your brain cells.

Summing it all up, when you eat the dead carcasses of cattle,
pigs, hogs, lambs, chickens, turkeys, fish and any other creature that has been
murdered to satisfy your tongue, you are eating pollution.

The cows are fed GMOs, growth hormones, antibiotics, and carbon
monoxide to extend their shelf life up to three weeks. The fish are polluted
with mercury, toxic wastes, radiation, fluoride, PCBs and oil spills.

According to the USDA, all poultry is good as long as you can’t
see the doo doo through the clear wrap in the super market.

Pesticide poison residue, percentage wise, is highest in dead
meat, dead poultry and dead fish, and is loaded with unhealthy additives and
sickening chemicals.

Dead poultry meat is loaded with the chemical stilbestrol, which
causes cysts, tumors, cancers, fibroids, excessive menstrual pain and bleeding,
as well as impotency and sterility.

Because flesh foods cannot be completely digested, your kidneys
and other eliminative organs get over-worked, which allows uric acid deposits
to settle in the body tissues and joints, causing chronic disease.

As far as protein goes, plants rank much higher in quality and
quantity and provide more than twice the amount of vitamins and minerals than
flesh.

A high flesh protein diet causes increased appetite, weight
gain, damaging and poisonous residues settling in the tissues, constipation,
over-acidity, body poisoning and pollution, reduced strength, arthritis, heart
trouble, strokes, kidney malfunction, and erectile dysfunction.

Oh yeah, the good, clean, highest form of protein is fed to the
creatures appointed to be eaten. Then we wind up with eating the poisoned,
artificially colored, chemicalized, hormonized, putrid, rotting, dead
carcasses. And people wonder why they get sick!

But, this is how the large food companies, the pharmaceutical
industry and the bio-tech industry makes a fortune. If you do not get sick,
they lose tons of money. This is why you will never see ads for a plant-based
diet on television or in the newspapers.

When you get sick you become a “customer” of the medical
profession that is taught to treat symptoms and not causes. Most American
medical doctors trust and depend exclusively on chemical-drug therapy for their
own survival in the black art of malpractice in treating their “customers”.

Because of the failure of the American medical community to
recognize natural methods in disease prevention, healthy body maintenance and
elimination of disease, America has experienced and overwhelming increase in
chronic degenerative diseases.

Chemical drugs can only give temporary relief to symptoms, and
the prolonged use of poisoned chemical drugs will damage the body’s chemistry
balance to the point of total disaster.

We, the American people, have been so deviously, systematically
and constantly brainwashed into accepting the established dogma of orthodox
medicine that, by habit of acceptance of pseudo-authority, we have formed
erroneous, preconceived ideas about most natural methods of healing not
ordained by the medical profession. Because of this, millions of Americans will
continue to suffer and die needlessly from the malpractice of the misguided,
but sincere, apprentice physicians.

Medical doctors should be sent back to school to learn natural
healing. But, if they did that, there would be a good chance that their medical
licenses would be revoked by the American Medical Association that bends over
forward for Big Pharma.

Remember that you put your life at risk because a safe, harmless
drug does not exist, and how many medical doctors can keep up on the properties
and potential dangers of all the new drugs being introduced and how many
“customers” have paid with their lives for the doctors experiments in drug use?
Even x-rays are being used at will and the cumulative affect is
disease-producing and fatal.

What’s amazing is that American doctors continue to purchase
malpractice insurance at any price to continue to harm their “customers”
because they do not understand the harm they do with their mistaken method of
treatment, stemming from their college curriculum paid for by the
pharmaceutical industry.

Maybe it’s about time we all stopped being “tricks” for the
pimps and hookers.

Aloha!

Sources:
www.asanediet.com
www.healthtalkhawaii.com
www.drmcdougall.com
www.drhyman.com
www.drfuhrman.com

Hesh Goldstein
When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s.

Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.

After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a “plastic” community would be an understatement.

Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.

I was living with a lady in Aspen at the end of 1974, when one day she said, ” let’s become vegetarians”. I have no idea what possessed me to say it, but I said, “okay”! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.

So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, “The Little Kitchen”.

Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.

I was ready to call it quits and I needed a warmer place. I’ll elaborate on that in a minute.

But right now, back to “The Little Kitchen”. Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.

The owner said to me, “Let’s make a deal. You do our tax return and we’ll feed you as well”. So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.

But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, “Hawaii”. Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called,” Mr. Natural’s”. I decided right then and there that I would go to Lahaina and work at “Mr. Natural’s.” To make a long story short, that’s exactly what happened.

So, I’m working at “Mr. Natural’s” and learning everything I can about my new dietary lifestyle – it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka’anapali and play volleyball, while somebody stayed behind to prepare dinner.

Since I was the new guy, and didn’t really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that’s exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.

I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.

Well, the guys came back from playing volleyball and I’m asked what was for dinner. I told them enchiladas; the owner wasn’t thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, “You expected anything less”? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, ‘enchilada’s at “Natural’s” tonight’. I never had to cook anything else.

A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That’s when they found out I was an accountant and “Down to Earth” was born. “Down to Earth” became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.

In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD’s that would call in asking for my credentials.

My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.

I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii’s premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn’t refuse. She said,” If you want to be with me you’ve got to stop working on naked women”. So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.

Going back to my Newark days when I was an infant, I had no idea what a “chicken” or “egg” or “fish” or “pig” or “cow” was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.

The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.

Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.

For more, please view www.healthtalkhawaii.com and www.asanediet.com.

Namaste!

<!–

About the Author

When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s. Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis. After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a “plastic” community would be an understatement. Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado. I was living with a lady in Aspen at the end of 1974, when one day she said, ” let’s become vegetarians”. I have no idea what possessed me to say it, but I said, “okay”! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy. So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, “The Little Kitchen”. Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting. I was ready to call it quits and I needed a warmer place. I’ll elaborate on that in a minute. But right now, back to “The Little Kitchen”. Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant. The owner said to me, “Let’s make a deal. You do our tax return and we’ll feed you as well”. So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could. But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, “Hawaii”. Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called,” Mr. Natural’s”. I decided right then and there that I would go to Lahaina and work at “Mr. Natural’s.” To make a long story short, that’s exactly what happened. So, I’m working at “Mr. Natural’s” and learning everything I can about my new dietary lifestyle – it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka’anapali and play volleyball, while somebody stayed behind to prepare dinner. Since I was the new guy, and didn’t really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that’s exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water. I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal. Well, the guys came back from playing volleyball and I’m asked what was for dinner. I told them enchiladas; the owner wasn’t thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, “You expected anything less”? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, ‘enchilada’s at “Natural’s” tonight’. I never had to cook anything else. A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That’s when they found out I was an accountant and “Down to Earth” was born. “Down to Earth” became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years. In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD’s that would call in asking for my credentials. My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes. I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii’s premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn’t refuse. She said,” If you want to be with me you’ve got to stop working on naked women”. So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years. Going back to my Newark days when I was an infant, I had no idea what a “chicken” or “egg” or “fish” or “pig” or “cow” was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness. The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well. Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business. For more, please view www.healthtalkhawaii.com and www.asanediet.com. Namaste!

–>

Interaction between God and the Devil

When I was a kid, if I were told that I’d be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would’ve thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30’s.

Continue reading “Interaction between God and the Devil”

Reversing acidity is easy peasy

Acidity, or hypoglycemia, is probably one of the most
widespread disorders in America and the civilized nations today.

It is not a disease as such, but rather a symptom that
arises from a wide range of hormonal abnormalities and imbalances reflecting
the irregular function of many glands and organs, and especially a poor diet.

Unfortunately, it often goes undiagnosed and its
multitude of symptoms are frequently labeled as emotional or psychological in
origin. The symptoms are usually episodic, being related to the time and
content of the previous meal and are usually improved by eating correctly.

Symptoms include nervousness, irritability, emotional
problems, fatigue, depression, craving sweets, inability to concentrate, cold
sweats, shakes, palpitations, tingling of the skin and scalp, dizziness,
trembling, fainting, blurred vision, cold extremities, nausea, midmorning and
mid-to-late afternoon tiredness, anxiety, indecisiveness, crying spells,
allergies, convulsions, and hyperactivity, for openers.

Continue reading “Reversing acidity is easy peasy”