Guest John Gray Discusses Our Understanding & Appreciation

Everything in our lives we have contributed to and other people have contributed to. But of I want to change my life, I don’t need to change you but I need to see how I contributed to this problem and make that change within myself…

Dr. John Bergman Discusses Chiropractic, Our Emotions & Foods

Because our body is self healing and self regulating, and there is an innate intelligence within our body that expresses itself through environmental stimuli. Yet throughout our lives we always come up against stress, of which we have 3 types of stress, physical, chemical and emotional stress. And if we deal effectively with these 3 types of stress, we can reverse about 97% of all diseases.



Most familiar to me is TURMERIC as a tasty herb in Eastern foods, Indian, Pakistani, etc. Scrutinizing this beneficial herb, I learned that TURMERIC has many healing qualities. Below are many of its healing uses. Even more so, I had used TURMERIC as a gargle to rid myself of a sore throat. Yes, it is very medicinal.

Medicinal Uses:

Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

Cancer Prevention
When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer. Also, turmeric prevented breast cancer from spreading to the lungs in mice. Promising studies are underway on the effects of turmeric on pancreatic cancer. Studies are ongoing in the positive effects of turmeric on multiple myeloma. Has been shown to stop the growth of new blood vessels in tumors. Kansas State University research found that adding certain spices, including turmeric, can reduce the levels of heterocyclic amines—carcinogenic compounds that are formed when meats are barbecued, boiled or fried—by up to 40 percent. Studies are ongoing in the positive effects of turmeric on multiple myeloma. It may prevent metastases from occurring in many different forms of cancer. Has been shown to stop the growth of new blood vessels in tumors.

According to studies, turmeric helps in maintaining heart health by reducing cholesterol oxidation, reducing plaque build-up, clot formation, reduce bad cholesterol (LDL), reduce pro-inflammatory response, etc.

A Brazilian research team looked at the effectiveness of curcumin against 23 strains of fungi, including Candida Albicans. They found that at a fairly low concentration, curcumin was able to completely inhibit the growth of Candida Albicans (as well as lots of other fungal strains).  They also tested curcumin using human cells. According to the researchers, “Curcumin was able to inhibit the adhesion to BEC (human cheek cells) of all the Candida species studied, being more potent than the commercial antifungal fluconazole.” In other words, curcumin was more effective than Diflucan at preventing Candida from attaching to human cells.

Cuts & Wounds
It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns. Speeds up wound healing and assists in remodeling of damaged skin. May help in the treatment of psoriasis and other inflammatory skin conditions.

Liver Cleansing – As a natural liver detoxifier, google: Tumeric Liver Detox

Dental/Oral Care
Turmeric contains approximately 3-4% curcumin by dry weight. This yellow
pigmented polyphenol has been studied extensively in human clinical
research as a natural alternative to the common mouthwash ingredient
known as chlorhexidine for the treatment of gingivitis, “inflammation of the
gum tissue.”
Gingivitis is classified as a non-destructive periodontal disease,16) and
involves bacterial plaque-induced inflammation, but if left untreated, it can
progress to a form of periodontal disease that can be highly destructive.
Some of the most common symptoms associated with gingivitis are bad
breath (halitosis), and bleeding, bright, tender or swollen gums.

As far as eye diseases go, however, turmeric has only been shown to be
effective for one eye disease in particular: retinitis pigmentosa.
Retinitis pigmentosa is a genetic disease that leads to a buildup of a
protein. It causes vision loss and eventual blindness.
Turmeric can help prevent the buildup of the protein in the eye, which could
drastically slow down progression of the disease.

Curcumin is the active ingredient in the herbal medicine and dietary spice,
turmeric (Curcuma longa). It has a wide range of biological activities,
including anti-inflammatory, antioxidant, chemopreventive, and
chemotherapeutic activities. In new research, conducted at National Taiwan
University, researchers examined the effects of curcumin on the lifespan
and aging in C. elegans. What they found is that the roundworm responded
to curcumin with an increased lifespan, reduced intracellular reactive
oxygen species, and reduced lipofuscins* during aging. The researchers
analyzed factors that might influence lifespan extension by curcumin, and
found that lifespan extension by curcumin in C. elegans is attributed to its
antioxidative properties, but not its antimicrobial properties.

* Lipofuscins are deposits of finely granular yellow-brown pigment granules, composed of lipid-containing residues of lysosomal digestion.
One of the aging or “wear and tear” pigments, lipofuscins are found in the
heart muscle, adrenals, liver kidney, nerve cells, and ganglion cells.

Moreover, they showed that lifespan extension had effects on body size and the pharyngeal (throat) pumping rate, but not on reproduction. Finally, lifespan tests with selected stress- and lifespan-relevant mutant strains revealed that the lifespan-extending characteristics were absent from
roundworm mutants, whereas curcumin treatment prolonged the lifespan of other mutants. This is a good day for worms, other mutants, and possibly for humans too.

Turmeric Tonic: Anti-Inflammatory Elixir
4 inch piece fresh turmeric (or two teaspoons organic dried turmeric)
3 inch piece of ginger (or one tablespoon organic powdered ginger)
3 lemons, peeled
Dash cayenne
4 cups young coconut water (Watch a video on how to SAFELY open young
Raw honey to desired sweetness

Juice the turmeric, ginger, and lemons. Add the juice to the young coconut
water (or spring water). Add the cayenne and stir well to combine. Store in
the fridge for up to three days.

QUICK NOTE: You can use the same method I demonstrate in this video for Ginger, Apple & Beet juice to create this tonic using a high speed blender and a strainer. A standard blender won’t get you the same results as a
VitaMix or BlendTech. Just sayin’!

MONEY SAVER: You can buy powdered organic turmeric by the pound on Amazon. Much better pricing that the tiny jars you will find at your local market.

The fundamental reason why turmeric can be of help in Lupus is that
Lupus is an inflammatory disease and Curcumin which is the active
ingredient in turmeric has anti-inflammatory, antioxidant and antibacterial

The benefits of turmeric as an anti-inflammatory agent have been studied extensively. The spice has bæn used for centuries as a medicine and
extensive research conducted in recent times have found that curcumin—a
diferuloylmethane—is the anti-inflammatory agent in turmeric. It is able to regulate many transcription factors, adhesion molecules, protein kinases enzymes and redox status that are all the causes of inflammatory conditions in the body. Curcumin therefore seems an attractive therapeutic supplement for use in the treatment of pro-inflammatory chronic diseases that include lupus, neurodegenerative, pulmonary, cardiovascular and autoimmune diseases.

An immune system breakdown could lead to various infections and autoimmune diseases that include systemic lupus erythromatosis, IBD,
myasthenia gravis, type l diabetes, uveitis, myocarditis etc. Herbal supplements are being widely prescribed for use in treating these autoimmune diseases since they are safe, inexpensive and produce very few side effects. Curcumin is a polyphenol that is prescribed for healing wounds and for pain. The best benefits of curcumin are through dietary consumption. However there are many dietary supplements available which may be prescribed for autoimmune diseases.

Turmeric is an excellent source of both iron and manganese. It is also a
good source of vitamin B6, dietary fiber, and potassium.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Turmeric is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar,
soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn’t contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food’s in-depth nutritional profile that includes values for dozens of nutrients – not just the ones rated as excellent, very good, or good – please use the link below the chart.) To read this chart accurately, you’ll need to glance up in the top left corner where you will find the name of the food and the serving size we to calculate the food’s nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration’s “Reference Values for Nutrition Labeling.” Read more background information and details of our rating system.

Pain Relief
Tame Pain With Turmeric

Turmeric, the spice that gives curry its distinctive flavor and coloring, also has plenty of pain-relief benefits. New research suggests that turmeric possesses anti-inflammatory and anti-cancer properties and also helps to improve circulation and prevent blood clotting. Turmeric has been used in
traditional medicines for easing the pain of sprains, strains, bruises and joint inflammation, as well as for treating skin and digestive issues. The healing power of turmeric comes from its active ingredient — curcumin, which lowers the levels of two enzymes in the body that cause inflammation.
Just keep a jar of the powdered spice in your kitchen and add a little to your cooking in place of salt and pepper. Turmeric is also sold in supplement form.

Curcumin is an active ingredient got from turmeric. Studies have been conducted on its biological properties since it can be used in high doses without too many side effects and toxicity. Hence, it could be used to treat skin diseases like psoriasis, skin cancer, scleroderma and tumors of the skin, duodenum, colon, breast and pancreas. Curcumin can protect the skin by fighting inflammation and protecting it from attack by free radicals.
This is due to the nuclear factor KB inhibition. Turmeric can also improve collagen deposits, reduce time it takes for wounds to heal and act as a proangiogenic agent. All these benefits are due to the powerful antioxidants found in curcumin and the fact that it can be used safely in high doses without promoting toxicity. The primary part of turmeric used is the rhizome — curcumin, the most active constituent. Curcumin effects are due to various growth factors, inflammatory cytokines, transcription factors and other enzymes. It has a powerful ability to control molecular pathways that cause diseases. The ability of curcumin to block or promote various molecular targets are being studied for its various benefits for dermatological conditions like psoriasis, acne, skin cancer, keloids and wound healing. Curcumin can affect various related but different pathways and this gives it the potential of being used for treating these skin diseases.

Alzheimer’s Disease
May prevent and slow the progression of Alzheimer’s disease by removing
amyloyd plaque buildup in the brain.

Colds & Soar Throat
If you have a cold and or a sore throat, gargle with 2 tsps. of turmeric in a
cup of warm water every 3 hours. it’s anti-inflammatory action will help
your body to rid itself of this infection.

Has long been used in Chinese medicine as a treatment for depression.

Stop Smoking
Turmeric is one of the most commonly used spices in the Asian countries,
especially India, in cuisines and also for medicinal purposes. Curcuma
longa, turmeric, belongs to the ginger family and its root are mostly dried
and used in the form of a powder. This perennial herb has been part of the
Indian Ayurveda for more than a century and women have been using the
turmeric powder for anti-aging, hair and beauty treatments for a long time.
Turmeric is known to contain a phytochemical known as Curcumin, which
is responsible for numerous properties of turmeric.

Curcumin has been reported to contain anti-inflammatory, anti-oxidant, anti-cancerous, anti-toxicity and many more properties. Curcumin is known to remove the harmful toxins from the body and also protect organs from further damage. Chain smoking is known to introduce mutagens in the body which lead to formation of cancer in the latter stages of life. In a study carried out on smokers, it was observed that there was a significant level of mutagens in the urine of these smokers. After treatment with curcumin, the mutagen level was decreased in the urine. The researchers concluded that curcumin was able to detoxify the harmful mutagens in the body.

Smoking is known to cause lung cancer and the nicotine present in the cigarettes have carcinogens which also promote cancer formation.

Curcumin is known to possess anti-cancerous properties and also has chemo preventive properties which protect the lungs from harmful toxins.
Curcumin has been reported to suppress the activation of the NF-kB factor (nuclear factor kappa B), which is known to increase inflammation in the cells and trigger cancer growth. Curcumin also down regulated COX-2 TNF and IL-6 molecules which were responsible for the inflammation in the cells and tissues. Curcumin was reported to induce apoptosis or cell death of the cancerous cells by arresting the mitotic cell cycle and suppressing the proliferation of the carcinogenic cells. Due to these properties, it was concluded that turmeric had the ability to slow down the growth of cancers caused due to toxic substances released in the smoke .
In a study done on cigarette smoke, it was reported that the smoke triggers
neurobiological changes in the nervous system and lead to abnormalities
in the neurocognitive response. The study was carried out on rat models
and it was recorded that the cigarette smoke impaired the object recognition memory and increased the amount of oxidative stress. These rats were then subjected to curcumin treatment and it was able to prevent the impairment in the memory and decrease the oxidative stress. The abnormalities in the neurocognition were also decreased significantly.

It has also been reported that curcumin triggers the enzymes of the glutathione pathway which lead to detoxification. It also known as the
scavenger of harmful free radicals and it decrease the lipid peroxidation in the body. Curcumin suppresses the up regulation of VEGF factor (vascular endothelial growth factor) and decrease angiogenesis (formation of new blood vessels) in the cancerous cells. The smoke in the cigarettes also contains tar which triggers the formation of free radicals in the exposed tissues and cause vascular injury. A study was carried out on the effect of nicotine on the cornea. It was that exposure to nicotine damage in the epithelial layer of the conjunctiva’ tissue. Other damages
included inflammation in the cells, edema between the stroma’s collagen fibers and neovascularization. This leads to fibrosis and scar formation in the cornea. Formation of fibrosis causes error in the vision. These rats were treated with curcumin and it was observed that there was a reduction in the corneal neovascularization and also inhibits angiogenesis or formation of new blood vessels in the cornea. Curcumin hinders the growth of the cell cycle of the fibroblast and induces apoptosis. This leads to suppression in the proliferation of fibroblasts. Curcumin had a protective effect on the cornea from the toxicity induced due to nicotine.

In another study, it has been reported that cigarette smoking induces pulmonary inflammation and emphysema. This happens when the NF-kB is
activated and initiates fibrosis formation and lung injury. Curcumin was found to inhibit the pulmonary inflammation and emphysema caused due on cigarette smoking. Curcumin was found to induce Nrf2 enzymes which act as antioxidants and inhibit the activation of NF-kB factor. Curcumin is known as a scavenger of reactive oxygen and nitrogen species. These ROS (reactive oxygen species) are mainly responsible for inflammation in the lungs and activating the stress kinases and redox-sensitive factors. In addition to this, curcumin also inhibited the up regulation of protein
carbonyls in the BAL fluid in the lungs which is induced due to cigarette smoking. Curcumin was also able to down regulate the expression of chemokines which are also involved in the formation of fibrosis.

Tobacco smoke has been one of the major reasons for the formation of cancer of the squamous cells in the head and neck. Tobacco is known to
induce damage in the DNA of the cells by fragmenting the DNA. Curcumin treatment was able to reduce the DNA fragmentation in the cells and protect the cells from the impact of the smoke.

It has been observed that curcumin is involved in the cell cycle of the cancerous cells which are formed due to the mutagens released from the smoking. Curcumin has the ability to arrest the mitotic cell cycle in the Gl
phase by down regulating the cyclin DI which stops the progress of the cell cycle. Curcumin also suppresses the migration of these cancerous cells by inhibiting the MMP-9 gene expression. MMP are genes which are involved in invading the basement
membranes. It was reported that curcumin also blocked the formation of
tumors and its progression by hindering multiple pathways. Nicotine is
known to induce MTOR pathway in the cells of the head and neck cancer.
Curcumin was also able to inhibit the induction of the MTOR pathway.

In other research, it was reported that curcumin was able to inhibit the activation of the NF-kB factor by suppressing the activation of IKK which is responsible for the activation of the NF-kB factor.

The activation of NF-kB also activates the COX-2, MMP-9 and cyclin DI as mentioned above. Suppression of NF-kB down regulates all these genes as well. COX-2 gene is known to be overexpressed in the malignant cells. This
gene also induces angiogenesis, cellular invasion and the regulation of anti-apoptotic cell defense. It also increases immunological resistance by producing PGE-2. The MMP-2 gene is vital for tumor invasion and angiogenesis. This is done by degrading the extracellular matrix in the cancerous cells and destroying the elastin in the lungs. Curcumin inhibited the activity of MMP, which down regulates metastasis in lung cancer cells.

Curcumin is a hydrophobic compound which makes it difficult to dissolve in water. This accounts for the low bioavailability of curcumin. In other words, curcumin is not easily absorbed in the alimentary canal and into the blood. However, this can be easily overcome by dissolving curcumin with fats like coconut oil, linseed oil, olive oil etc. Another component which also helps is piperdine, which acts as an absorption factor and increases the absorption rate. All these components increase the bioavailability of curcumin and make it easy to be absorbed into the blood.

The spice turmeric is consumed in different forms. The most common form is in the powder form which is used in curries for flavoring and color. However, if it is used for medicinal purpose there are certain recommended dosages for adults. The recommended dosage varies according to the form in which it is used. There is no specific dosage for children as there are no studies regarding turmeric supplements in children.

Turmeric roots can be taken at the rate of 1-3 g per day in dried-powdered form. The cut root can be taken between 1.5 to 3 g per day. The standardized powder containing curcumin should be taken approximately at 400-600 mg per dose, preferably 3 times a day. It can also be consumed in the form of a fluid
extract, taking 30-90 drops per day. Another form in which the spice can be consumed is in the form of tincture. About 15-30 drops should be taken regularly 4 times a day.

Precautions while taking turmeric

Turmeric as a spice is commonly used in Asian cuisines for more than a century and there have been no reports of any harmful side-effects. It is considered safe for consumption in the form of spice. However, if it is used
for medicinal purpose, it should be consumed in measured doses and under the guidance of a health advisor.

It has been observed that herbs like turmeric can have unfavorable side effects when interacting with other herbs and supplements. If taken in high amounts regularly, it can result in stomach upset and, in extreme cases, stomach ulcers as turmeric is acidic in nature. This spice can also pose problem to people who are suffering from gallstones, and thus should be taken under the guidance of a doctor. Since turmeric can act like a blood thinner, taking it with blood thinning medicines might increase the effect of these drugs.

It is also not advised for pregnant or breastfeeding women to take turmeric supplements. Moreover, drugs which reduce acid in the stomach
may not give the desired results as turmeric can interfere with these medicines, resulting in production of more stomach acid. Turmeric also has the ability to lower blood sugar levels; thus if combined with diabetes medications, it can lead to hypoglycemia or low blood sugar.


Smoking is injurious to health and can lead to cancer”, this warning is placed on every tobacco product and cigarettes. However, no one heeds this warning and continues to harm their own body. There have been increases in the incidence of cancers due to smoking and toxicity due to nicotine, tar and tobacco. Curcumin in turmeric has emerged as an excellent candidate for removing toxic components released due to smoking and also protects organs like lungs from its toxic side effects. The anti-inflammatory, anti-oxidant and anti-carcinogenic property enables curcumin to treat the lethal effects caused due to smoking.

Turmeric can be taken in powder or pill form. It is available in pill form in most
health food stores, usually in 250-500mg capsules.

Contraindications: Turmeric should not be used by people with gallstones or bile
obstruction. Though turmeric is often used by pregnant women, it is important to
consult with a doctor before doing so as turmeric can be a uterine stimulant.

What Are Phytonutrients?

Here at the Hippocrates Health Institute we have been studying food for a very long time. We have found that there are certain nutrients in food that have a dramatic impact on human health. One of the most important and relatively recent discoveries is that of phytonutrients. These are chemicals in plants that help protect themselves in nature from germs, fungi, bugs, and disease. We are very excited about this discovery because these same chemicals happen to have a similar beneficial effect on us when we eat the plants.

Phytonutrients have powerful health-promoting properties including antioxidant and anti-inflammatory effects. Whenever you hear the word antioxidant think “anti-aging.” This is because antioxidants neutralize free radicals in the body. Free radicals cause cellular damage which can lead to wrinkles and dry, sagging skin. Free radicals come from alcohol, air pollution, radiation, stress, coffee, and cooked food to name just a few. Inflammation is part of the body’s immune response wherever there is infection or injury. The affected area swells as your immune system sends more blood to deliver those components needed to recover.
Scientists have identified more than 25,000 phytonutrients in plant foods. Many phytonutrients give plants their distinctive colors such as the green, orange, and red in spinach, carrots, and bell peppers. Here are just a few:

Chlorophyll – wheatgrass, spirulina, chlorella, barley grass, and in all leafy greens. Good for healthy blood, brain, all bodily tissues, detox, lowers blood pressure, glowing skin.
Beta-carotene – carrots, yams and green leafy vegetables. Good for Healthy eyes, skin, hair, bones, teeth and sex.
Lycopene – tomatoes, watermelon, pink grapefruits and apricots. Good for boosting the immune system and cancer of the mouth, esophagus, lung, stomach, intestines, prostate, cervical and colon.
Selenium – brazil nuts and walnuts. Boosting the immune system especially for people dealing with colds, flus, AIDS/ HIV, and tuberculosis. Excellent for the thyroid and it is anti-aging!
Diindolylmethane – broccoli, kale, cabbage, cauliflower, Brussel sprouts and collard greens. Strengthens the immune system.
Allyl Sulfides – garlic, onions, and shallots. Strengthens the immune system, good for allergies, colds, and flu.
Curcuminoids – Turmeric. This phytonutrient has been shown to have anti-inflammatory, pro-digestive, and anti-infectious activities.

Organic fruits and vegetables have far more phytonutrients than nonorganic plants. This is because nonorganic plants become dependent upon the artificial, chemically-synthesized pesticides and fungicides farmers spray on them to help them grow. Consequently, the plants stop producing many of the antibodies needed to naturally deal with these challenges. Phytonutrients are also very sensitive to heat and are destroyed by the cooking process. Therefore fresh, ripe, raw, organic, and whole fruits, vegetables, and sprouts are the best source of these powerful defenders for your immune system. The Hippocrates store offers a supplement called “LifeGive Phyto-Enhanced+ “ which is a naturally occurring source of curcuminoids extracted from Turmeric.

copyright Hippocrates Health Institute

Vitamin K2: An Essential Nutrient

Health effects

Bone density

It has been suggested that vitamin K2 may play an important role in maintaining healthy levels of bone mineral density (BMD). However, data on the subject is inconclusive – some clinical trials show no improvement of BMD after vitamin K supplementation. First indications came from patients with femoral neck fractures, who demonstrated an extremely low level of circulating vitamin K2. The strong association between vitamin K2 deficiency and impaired bone health was later proved by both laboratory and clinical studies. It has been found that vitamin K2 deficiency results in a decreased level of active osteocalcin, which in turn increases the risk for fragile bones.  Research also showed that vitamin K2, but not K1 in combination with calcium and vitamin D can decrease bone turnover. Moreover, a study performed by Knapen et al. clearly demonstrated that vitamin K2 is essential for the maintenance of bone strength in postmenopausal women, and was the factor for improving bone mineral content and femoral neck width.

More arguments supporting the unique function of vitamin K2 came from Japan. The Japanese population seems to be at lower risk for bone fractures compared to European and American citizens. This finding would be paradoxical, if levels of calcium consumption were the only factor determining bone density. However, Japanese studies published in 2006 and 2008 link Japan’s greater levels of BMD to that country’s widespread consumption of natto, a traditional breakfast dish made of fermented soybeans. Increased intake of MK-7 from natto seems to result in higher levels of activated osteocalcin and a significant reduction in fracture risk.

Even more striking is the research finding, reported in 2001, that there seems to be an inverse correlation between the amount of natto consumed, in different regions of Japan, and the number of hip fractures. In regions of the country where natto is not part of the daily diet, hip fractures are more common.

Heart calcification

Patients suffering from osteoporosis were shown to have extensive calcium plaques, which impaired blood flow in the arteries. This simultaneous excess of calcium in one part of the body (arteries), and lack in another (bones) – which may occur even in spite of calcium supplementation – is known as the Calcium Paradox. The underlying reason is vitamin K2 deficiency, which leads to significant impairment in biological function of MGP, the most potent inhibitor of vascular calcification presently known. Fortunately, animal research showed that vascular calcification might not only be prevented, but even reversed by increasing the daily intake of vitamin K2. The strongly protective effect of K2 and not vitamin K1 on cardiovascular health was confirmed by, among others, Geleijnse et al. in the Rotterdam Study (2004, see Figure 3) performed on a group of 4,800 subjects. Results of more than 10 years of follow-up were verified, also by Gast et al., who demonstrated that among K vitamins, the long-chain types of K2 (MK-7 through MK-9) are the most important for efficiently preventing excessive calcium accumulation in the arteries.

Vitamin K2 and children’s health

Laboratory experiments, population-based studies, and clinical trials tightly link better vitamin K status to the attainment of strong and healthy bones. The beneficial role of vitamin K in children was confirmed by van Summeren et al. that revealed a strong positive association between vitamin K status and bone mineral content. Findings from previous studies indicated also that additional vitamin K intake may improve bone geometry and positively influence the gain in bone mass. In a study of 223 healthy girls (11–12 years), O’Connor et al. found a positive relation between vitamin K status and bone mineral density.

Children have much higher bone metabolism than adults, so they need K vitamins in significantly larger quantities. Results from a number of studies suggest however a pronounced vitamin K deficiency in bone. In the majority of examined children, a marked elevation of undercarboxylated osteocalcin was observed, indicative for a poor K vitamin status. A similar observation was made by Kalkwarf et al. showing the interdependence between vitamin K status and bone turnover. This research underlined that the requirement for K vitamins may be higher than the current recommendation, which was set in accordance only with coagulation needs.

Absorption profile of different K vitamins

Vitamin K is absorbed along with dietary fat from the small intestine and transported by chylomicrons in the circulation. Most of vitamin K1 is carried by triacylglycerol-rich lipoproteins (TRL) and rapidly cleared by the liver; only a small amount is released into the circulation and carried by LDL and HDL. MK-4 is carried by the same lipoproteins (TRL, LDL, and HDL) and cleared fast as well. The long-chain menaquinones are absorbed in the same way as vitamin K1 and MK-4, but are efficiently redistributed by the liver in predominantly LDL (VLDL). Since LDL has a long half life in the circulation, these menaquinones can circulate for extended times resulting in higher bioavailability for extra-hepatic tissues as compared to vitamin K1 and MK-4. Accumulation of vitamin K in extra-hepatic tissues has direct relevance to vitamin K functions not related to hemostasis.

Dietary sources and adequate intake

In 2012, Canadian health writer Kate Rhéaume-Bleue suggested the Recommended Daily Allowance (RDA) for K vitamins (range of 80-120 µg) might be too low. Earlier suggestions in the scientific literature, which note that the RDA is based on hepatic (i.e. related to the liver) requirements only, date back as far as 1998. This hypothesis is supported by the fact that the majority of the Western population exhibits a substantial fraction of undercarboxylated extra-hepatic proteins. Thus, complete activation of coagulation factors is satisfied, but there doesn’t seem to be enough vitamin K2 for the carboxylation of osteocalcin in bone and MGP in the vascular system. Highest concentrations of vitamin K1 are found in green leafy vegetables, but significant concentrations are also present in non-leafy green vegetables, several vegetable oils, fruits, grains and dairy. In Europe and the USA 60%, or more, of total vitamin K1 intake is provided by vegetables, the majority by green leafy vegetables. National surveys reveal that K1 intakes vary widely. Intakes determined by weighed-dietary Intakes are similar in mainland Britain to the USA with average daily intakes of around 70–80 μg, which is less than the adequate intake for vitamin K. Apart from animal livers, the richest dietary source of long-chain menaquinones are fermented foods (from bacteria not moulds or yeasts) typically represented by cheeses (MK-8, MK-9) in Western diets and natto (MK-7) in Japan. Food frequency questionnaire-derived estimates of relative intakes in the Netherlands suggest that ~90% of total vitamin K intakes are provided by K1, ~7.5 % by MK-5 through to MK-9 and ~ 2.5% by MK-4. Most food assays measure only fully unsaturated menaquinones; accordingly cheeses have been found to contain MK-8 at 10–20 μg/100g and MK-9 at 35–55 μg/100 g.

Dietary intake sources

Vitamin K2 is preferred by the extra-hepatic tissues (bone, cartilage, vasculature) and is of bacterial origin. Scientific discussions are ongoing as to what extent K2 produced by our intestinal bacteria contributes to our daily vitamin K2 needs. If, however, intestinal bacterial supply was enough to supplement all tissues needing K2, we would not find high fractions of undercarboxylated Gla-proteins in human studies.

Natural K2 is also found in bacterial fermented foods, like mature cheeses and curd. The MK-4 form of K2 is often found in relatively small quantities in meat and eggs. The richest source of Natural K2 is the traditional Japanese dish natto made of fermented soybeans and Bacillus subtilis, which provides an unusually rich source of Natural K2 as long-chain MK-7: its consumption in North Japan has been linked to significant improvement in K vitamin’s status and bone health in many studies. The intense smell and strong taste, however, make this soyfood a less attractive source of Natural K2 for Westerners’ tastes, but supplement food companies sell nattō in capsules. It is not known whether B. Subtilis will produce K2 with other legumes (chickpeas, beans, lentils).

Other sources

Accumulating evidence suggests that Western society is affected by subclinical deficiency of vitamin K. Moreover, it has been scientifically proven that for optimal bone and vascular health, relatively high in-takes of vitamin K are required.  The synthetic (and less effective)

Vitamin K deficiency

There are two kinds of vitamin K deficiency: acute and chronic.

Widely recognized, acute deficiency is characterized by unusual bleeding from gums, nose, or the gastrointestinal tract. Consequences can be severe, including internal clogging, strokes, lung damage, and death caused by immoderate blood loss. Newborn infants are at increased risk for acute vitamin K deficiency, because vitamin K is not transported sufficiently across the placenta, and the newborn gut is sterile at the beginning. Thus, there are no bacteria to produce the required amount of vitamin K. Vitamin K deficiency may also occur with the use anticoagulant drugs (i.e., warfarin or other coumarins), prolonged use of antibiotics, gallbladder disease, and Crohn’s disease.

Chronic vitamin K deficiency is less obvious than acute deficiency. It is actually more dangerous because there are no alarming symptoms and the results – impairments in bone, cardiovascular health, and other disease of aging – might be severe.

It had been long believed that vitamin K deficiency is rare. Requirements could be easily met via diet and microbial biosynthesis by bacteria living in the gut. However, recent scientific data show that the amount of vitamin K is not as abundant in the diet as once thought. Even a well-balanced diet might not provide vitamin K in the amounts sufficient for satisfying the body’s needs. This is especially concerning given that, according to researcher CJ Prynne, mean dietary intake of vitamin K is currently significantly lower than it was 50 years ago, while the daily consumption of vitamin K has gradually decreased since 1950.

This shortage can be partly explained by alterations in food composition (people eat much less green-leafy vegetables, which are rich in vitamin K1) and different preparation practices. Food used to be made in the presence of various bacteria species (synthesizing vitamin K2). Now, sterile conditions introduced by international standards of food manufacturing stop microorganisms, including beneficial flora, from multiplying and penetrating the human body.

Dietary patterns have also changed over decades. For example, children in 1950 derived around 15% of their vitamin K intake from fats and oil sources and 55% from vegetables (excluding potatoes). In the 1990s, 35% came from fats and oils, and just 30% from vegetables.

Moreover, it was shown that all K vitamins are absorbed from the gastrointestinal tract in the small intestine. Bacterial colonies producing menaquinones are located in the colon (large intestine), where the bile salts required for vitamin K uptake are not present. As stated earlier, the efficacy of intestinal vitamin K absorption might be questionable. Further, the presently used Recommended Dietary Intake for vitamin K might be too low. The need for complete activation of coagulation factors is satisfied, but it’s not enough to fulfill all of vitamin K’s benefits.

Excerpted from a Wikipedia article as it appeared on April 7, 2015 under a Creative Commons license.  This excerpt is available under the same license.  Citations and hyperlinks have been removed from this version.

Benefits of Magnesium Is Far Greater Than Previously Imagined - Take Control of Your Health -- Since 1997 --



By Dr. Mercola

You don’t hear much about magnesium, yet an estimated 80 percent of Americans are deficient in this important mineral and the health consequences of deficiency are significant. One reason could be because magnesium, like vitamin D, serves so many functions it’s hard to corral.

As reported by GreenMedInfo1, researchers have now detected 3,751 magnesium binding sites on human proteins, indicating that its role in human health and disease may have been vastly underestimated.

Magnesium is also found in more than 300 different enzymes in you body, which are responsible for: the energy molecules for your body, proper formation of bones and teeth, relaxation of blood vessels, action of you heart muscle, promotion of proper bowel function, and regulation of blood sugar levels.

The Health Benefits of Magnesium Have Been Vastly Underestimated

A number of studies have previously shown magnesium can benefit your blood pressure and help prevent sudden cardiac arrest, heart attack, and stroke. For example, one meta-analysis published earlier this year in the American Journal of Clinical Nutrition2 looked at a total of seven studies collectively covering more than 240,000 participants. The results showed that dietary magnesium intake is inversely associated with risk of ischemic stroke.

But its role in human health appears to be far more complex than previously thought, and—like vitamin D—its benefits may be more far-reaching than we’ve imagined.’s database project has indexed over 100 health benefits of magnesium so far, including therapeutic benefits for:
Fibromyalgia, Atrial fibrillation, Type 2 diabetes Premenstrual syndrome, cardiovascular disease, Migraine, Aging, Mortality

Magnesium also plays a role in your body’s detoxification processes and therefore is important for helping to prevent damage from environmental chemicals, heavy metals and other toxins. Even glutathione, your body’s most powerful antioxidant that has even been called “the master antioxidant,” requires magnesium for its synthesis.

Signs of Magnesium Deficiency

There’s no lab test that will give you a truly accurate reading of the magnesium status in your tissues. Only one percent of magnesium in your body distributed in your blood, making simple sample of magnesium from a blood test highly inaccurate. Other tests that your doctor can use to evaluate your magnesium status include a 24-hour urine test, or a sublingual epithelial test. Still, these can only give you an estimation of your levels, and doctors typically need to evaluate them in conjunction with the symptoms you exhibit.

An ongoing magnesium deficiency can lead to more serious symptoms, including: numbness and tingling, muscle contractions and cramps, seizures, personality changes, abnormal heart rhythms, coronary spasms.

With that in mind, some early signs of magnesium deficiency to keep an eye out for include:

Loss of appetite
Nausea and vomiting
Fatigue and weakness

One of the Best Ways to Optimize Your Magnesium Levels
If you suspect you are low in magnesium one of the best ways to consume this mineral is through organically bound magnesium, found in whole foods. As explained in the featured article:

“Chlorophyll, which enables plants to capture solar energy and convert it into metabolic energy, has a magnesium atom at its center. Without magnesium, in fact, plants could not utilize the sun’s light energy. ”

In many ways chlorophyll is the plant’s version of our hemoglobin as they share a similar structure but have magnesium plugged in the middle rather than iron. Green leafy vegetables like spinach and Swiss chard are excellent sources of magnesium, as are some beans, nuts and seeds, like almonds, pumpkin seeds, sunflower seeds and sesame seeds. Avocados are also a good source. Juicing your vegetables is an excellent option to ensure you’re getting enough of them in your diet.

In order to ensure you’re getting enough, you first need to be sure you’re eating a varied, whole-food diet like the one described in my nutrition plan. But there are other factors too, that can make you more prone to magnesium deficiency, including the ailments listed below. If any of these conditions apply to you, you may want to take extra precautions to make sure you’re getting a sufficient amount of magnesium in your diet, or, if needed, from a magnesium supplement, in order to avoid magnesium deficiency.

An unhealthy digestive system, which impairs your body’s ability to absorb magnesium (Crohn’s disease, leaky gut, etc.)

2.  Unhealthy kidneys, which contribute to excessive loss of magnesium in urine

3.  Diabetes, especially if it’s poorly controlled, leading increased magnesium loss in urine

4.  Alcoholism — up to 60 percent of alcoholics have low blood levels of magnesium

5.  Age — older adults are more likely to be magnesium deficient because absorption decreases with age and the elderly are more likely to take medications that can interfere with absorption

6. Certain medications — diuretics, antibiotics and medications used to treat cancer can all result in magnesium deficiency

Foods with the Highest Amounts of Magnesium

Most people can keep their levels in the healthy range without resorting to supplements, simply by eating a varied diet, including plenty of dark-green leafy vegetables. One important point to mention though is that the levels of magnesium in your food are dependent on the levels of magnesium in the soil where they’re grown. Organic foods may have more magnesium, as most fertilizer used on conventional farms relies heavily on nitrogen, phosphorous, and potassium instead of magnesium.

The featured article lists more than 20 specific foods that are exceptionally high in magnesium, including the following (for the full list, please see the original report5). All portions are listed equate to 100 grams, or just over three ounces:

Seaweed, agar, dried                Spices, basil, dried
Spice, coriander leaf, dried        Flaxseed
Dried pumpkin seeds                Almond butter
Cocoa. dry powder,                 Whey, sweet, dried

Different Types of Magnesium Supplements

If for whatever reason you decide you need a supplement, be aware that there are a wide variety of magnesium supplements on the market, which includes Magnesium glycinate, Magnesium carbonate, and Magnesium citrate. Courtesy of the fact that magnesium must be bound to another substance. There’s simply no such thing as a 100% magnesium supplement.  The substance used in any given supplement combination can affect the absorption and bioavailability of the magnesium, and may provide slightly different, or targeted, health benefits:

1.  Magnesium glycinate is a chelated form of magnesium that tends to provide the highest levels of absorption and bioavailability and is typically considered ideal for those who are trying to correct a deficiency    Magnesium oxide is a non-chelated type of magnesium, bound to an organic acid or a fatty acid. Contains 60 percent magnesium, and has stool softening properties.

2.  Magnesium chloride / Magnesium lactate contain only 12 percent magnesium, but has better absorption than others, such as magnesium oxide, which contains five times more magnesium    Magnesium sulfate / Magnesium hydroxide (milk of magnesia) are typically used as a laxative. Be aware that it’s easy to overdose on these, so ONLY take as directed.

3.  Magnesium carbonate, which has antacid properties, contains 45 percent magnesium    Magnesium taurate contains a combination of magnesium and taurine, an amino acid. Together, they tend to provide a calming effect on your body and mind.

4.  Magnesium citrate is magnesium with citric acid, which has laxative properties.

5.  Magnesium oxide is a non-chelated type of magnesium, bound to an organic acid or a fatty acid. Contains 60 percent magnesium, and has stool softening properties.

6.  Magnesium sulfate / Magnesium hydroxide (milk of magnesia) are typically used as a laxative. Be aware that it’s easy to overdose on these, so ONLY take as directed.

7.  Magnesium taurate contains a combination of magnesium and taurine, an amino acid. Together, they tend to provide a calming effect on your body and mind.

8.  Magnesium threonate is a newer, emerging type of magnesium supplement that appears promising, primarily due to its superior ability to penetrate the mitochondrial membrane, and may be the best magnesium supplement on the market.

Balance Your Magnesium with Calcium, Vitamin K2 and D

One of the major benefits of getting your nutrients from a varied whole food diet is that you’re far less likely to end up with too much of one nutrient at the expense of others. Foods in general contain all the cofactors and needed co-nutrients in the proper amounts for optimal health, which takes out the guess work. When you’re using supplements, you need to become a bit more savvy about how nutrients influence and synergistically affect each other.

For example, it’s important to maintain the proper balance between magnesium, calcium, vitamin K2, and vitamin D. Lack of balance between these nutrients is why calcium supplements have become associated with increased risk of heart attacks and stroke, and why some people experience vitamin D toxicity.

Part of the explanation for these adverse side effects is that vitamin K2 keeps calcium in its appropriate place. If you’re K2 deficient, added calcium can cause more problems than it solves, by accumulating in the wrong places. Similarly, if you opt for oral vitamin D, you need to also consume it in your food or take supplemental vitamin K2. Taking mega doses of vitamin D supplements without sufficient amounts of K2 can lead to vitamin D toxicity symptoms, which includes inappropriate calcification.

While the ideal or optimal ratios between vitamin D and vitamin K2 have yet to be elucidated, Dr. Kate Rheaume-Bleue (whom I’ve interviewed on this topic) suggests that for every 1,000 IU’s of vitamin D you take, you may benefit from about 100 micrograms of K2, and perhaps as much as 150-200 micrograms (mcg). The latest vitamin D dosing recommendations, which call for about 8,000 IU’s of vitamin D3 per day if you’re an adult, means you’d need in the neighborhood of 800 to 1,000 micrograms (0.8 to 1 milligram/mg) of vitamin K2.

Now, getting back to magnesium…

Magnesium may actually be more important than calcium if you are going to consider supplementing. However, maintaining an appropriate calcium-to-magnesium ratio is important regardless. Research on the paleolithic or caveman diet has shown that the ratio of calcium to magnesium in the diet that our bodies evolved to eat is 1-to-16. Americans in general tend to have a higher calcium-to-magnesium ratio in their diet, averaging about 3.5-to-1.

Magnesium will also help keep calcium in your cells so they can do their  job better. In many ways it serves as nutritional version of the highly effective class of drugs called calcium channel blockers, used in the treatment of high blood pressure, angina, and abnormal heart rhythms. Magnesium and vitamin K2 also complement each other, as magnesium helps lower blood pressure, which is an important component of heart disease.

So, all in all, anytime you’re taking any of the following: magnesium, calcium, vitamin D3 or vitamin K2, you need to take all the others into consideration as well, since these all work synergistically with each other.

To Salt or Not to Salt? Study Questions the Benefits of Reducing Dietary Sodium

By Alice Park @aliceparkny

For decades, experts have been recommending that Americans cut down on their salt consumption to reduce their risk of heart attack and stroke. According to a new study, however, while reducing dietary salt does lower blood pressure, it may also lead to a slight boost in cholesterol, a separate risk factor for heart disease.

Danish researchers report in the American Journal of Hypertension that reducing sodium consumption led to a 1% drop in blood pressure in people who had normal pressure readings, and a 3.5% drop in those with hypertension. But other changes may offset those benefits: people who cut dietary salt also saw a 2.5% increase in cholesterol levels and a 7% boost in triglycerides. Like high blood pressure, elevated levels of cholesterol and triglycerides are risk factors for heart disease. Excessive triglycerides can also contribute to diabetes.

The findings were the result of a meta-analysis of 167 previously published studies involving participants with either normal and high blood pressure who were randomly assigned to low- or high-sodium diets. The studies then measured a number of different metabolic factors, including blood pressure, lipid levels and levels of an enzyme called renin, which is released by the kidneys when the body’s sodium levels fall too low, and aldosterone, a hormone that helps the kidneys to reabsorb sodium and water to raise blood pressure. Reductions in salt intake also increased these hormones.

As the study’s lead author Niels Gradual, at Copenhagen University Hospital, told “We know that a decrease in blood pressure would probably improve or decrease the risk of cardiovascular death but, on the other hand, an increase in [cholesterol] would increase the risk. … It’s likely that these two antagonistic effects will out-balance each other, so there will be no net effect of sodium reduction on people with normal blood pressure.”

The current study isn’t the first to question the prevailing advice about lowering sodium intake to protect the heart. In reports we described here and here, researchers found that cutting back on salt did not affect a person’s risk of dying from heart-related events. “In my opinion, the recommendations [to lower sodium] should never have been there, because there’s not enough science to make [them],” Gradual told

Still, given the new study’s limitations, experts say the findings don’t give people license to eat as much salt as they want. For one thing, the studies included in the analysis generally observed participants for only a short period of time (usually less than a month), which isn’t enough time for the body to adapt fully to changes in diet. Plus, much of the slight rise in cholesterol levels did not involve LDL, or “bad,” cholesterol, the type most responsible for building up in artery walls and contributing to heart disease.

On average, participants included in the study ate 3,358 mg of sodium a day — roughly what the average American consumes — and those with hypertension consumed 2,162 mg a day. U.S. health officials recommend that adults get no more than 2,300 mg of sodium daily, with a limit of 1,500 mg for certain risk groups including those with high blood pressure, people over 50 and African Americans.

“We eat a lot of sodium — way too much — and I don’t think it’s going to hurt anybody to lower sodium in the current American diet,” Penny Kris-Etherton, a spokesperson for the American Heart Association and professor of nutrition at Pennsylvania State University, told

While some data suggest that blanket recommendations to reduce salt intake may not be necessary, especially for people with normal blood pressure who don’t overconsume sodium, cutting intake can still have a beneficial effect on blood pressure, albeit a small one, as the current study shows. So the American Heart Association and other health groups continue to advise people to keep sodium levels down, while acknowledging that salt’s effect on the body is still something of a black box.

Why Be A Vegetarian?

Why Be a Vegetarian? Read this to learn the benefits of a vegetarian lifestyle.

[Source: The Whole Earth Vegetarian Catalogue]

The Environment

  1. Conservation of Fossil fuel. It takes 78 calories of fossil fuel to produce 1 calorie of beef protein; 35 calories for 1 calorie of pork; 22 calories for 1 of poultry; but just 1 calorie of fossil fuel for 1 calorie of soybeans. By eating plant foods instead of animal foods, I help conserve our non-renewable sources of energy.
  2. Water Conservation. It takes 3 to 15 times as much water to produce animal protein as it does plant protein. As a vegetarian I contribute to water conservation.
  3. Efficient use of grains. It takes up to 16 pounds of soybeans and grains to produce 1 lb. of beef and 3 to 6 lbs. to produce 1 lb of turkey & egg. By eating grain foods directly, I make the food supply more efficient & that contributes to the environment.
  4. Soil conservation. When grains & legumes are used more efficiently, our precious topsoil is automatically made more efficient in its use. We use less agricultural resources to provide for the same number of people.
  5. Saving our forests. Tropical forests in Brazil and other tropic regions are destroyed daily, in part, to create more acreage to raise livestock. By not supporting the meat industry, I directly reduce the demand to pillage these irreplaceable treasures of nature. Since the forest land “filters” our air supply and contains botanical sources for new medicines, this destruction is irreversable.
  6. Asthetics. Decaying animal parts, whether in a freezer case or served in restaurants, can never be as asthetically pleasing to the senses as the same foods made from wholesome vegetable sources. Only habit can allow one not to perceive this: a change in diet makes this self evident.


Personal Health

  1. No deficiencies. There is no nutrient necessary for optimal human functioning which cannot be obtained from plant food.
  2. High fat plus cholesterol. Animal foods are higher in fat than most plant foods, particularly saturated fats. Plants do not contain cholesterol.
  3. “Carb” deficient. Meat is deficient in carbohydrates, particularly the starches which are so essential to proper health.
  4. Vitamin deficient. Except for the b-complex, meat is largely deficient in vitamins.
  5. Agricultural Chemicals. Being higher on the food chain, animal foods contain far higher concentrations of agricultural chemicals than plant foods, including pesticides, herbicides, etc.
  6. Exposure to livestock drugs. There are over 20,000 different drugs, including sterols, antibiotics, growth hormones and other veterinary drugs that are given to livestock animals. These drugs are consumed when animal foods are consumed. The dangers herein, in secondary consumption of antibiotics, are well documented.
  7. Pathogenic Microorganisms. There are a host of bacteria and viruses, some quite dangerous, that are common to animals. When I eat meat, I eat the organisms in the meat. Micro-organisms are present in plant foods too, but their number and danger to human health is by no means comparable to that of those in meat.
  8. Worms and other Parasites. Ditto on # 13!
  9. Shelf life differential. Plant foods last longer than animal foods. Try this experiment: Leave out a head of lettuce and a pound of hamburger for 1 day, which will make you sick?
  10. Organoleptic Indications of Pathenogens. Plant foods give tell-tale signs of “going bad”. Ever hear of someone getting sick from “bad broccoli”?
  11. Heart Disease. Meat eating increases the risk of heart disease, this country’s #1 killer. The correlation is an epidemiological fact.
  12. Cancer prevention. Of all the natural cancer prevention substances found: vitamin C, B-17, hydroquionenes, beta carotene, NDGA, – none has been found to be animal derived. Yet most meats, when cooked, produce an array of benzenes and other carcinogenic compounds. Cancer is infinitely easier to prevent than cure. Soybeans contain protease inhibitor, a powerful anticancer compound. You won’t find it in useful quantities in animal based food.
  13. Disease Inducing. The correlation between meat consumption and a wide range of degenerative diseases is well founded and includes…..
  14. Osteoporosis
  15. Kidney Stones and Gallstones
  16. Diabetes
  17. Multiple Sclerosis
  18. Arthritis
  19. Gum disease
  20. Acne. Aggravated by animal food.
  21. Obesity. Studies confirm that vegetarians tend to be thinner than meat eaters. Obesity is considered by doctors to be a disease within itself.
  22. Intestinal Toxemia. The condition of the intestinal flora is critical to overall health. Animal products putrefy the colon.
  23. Transit time. Wholesome food travels quickly through the “G.I” tract, leaving little time to spoil and incite disease within the body.
  24. Fiber deficient. Fiber absorbs unwanted, excess fats; cleans the intestines; provides bulk and aids in peristalsis. Plant food is high in fiber content; meat, poultry and dairy products have none.
  25. Body wastes. Food from animals contain their waste, including adrenaline, uric and lactic acid, etc., Before adding ketchup, the biggest contributors to the “flavor profile” of a hamburger are the leftover blood and urine.
  26. Excess protein. The average American eats 400% of the RDA for protein. This causes excess nitrogen in the blood that creates a host of long-term health problems.
  27. Longevity. To increase ones risk of getting degenerative disease means decreasing ones chance to live a naturally long healthy life. Huzas and other peoples with large centenarian populations maintain lifestyles that are relatively meat free.
  28. Well Being. I just feel better since “giving up” meat and becoming vegetarian.


Personal Finances

  1. Health care costs. Being healthier on a vegetarian diet means spending less on health care.
  2. Food costs. Vegetarian foods tend to cost less than meat based items.



  1. Love of animals. I love animals as I love myself. I have no desire to kill them or cause them harm.
  2. Stance against Factory Farming.. I cannot make a statement against factory farming if I myself eat animals.
  3. Respect for Sentient Life. I show gratitude to my Creator(s?) by eating as low on the food chain as possible.
  4. “Economic Vote”. I show support of the meat industry and the way they operate when I purchase and use their products.
  5. Small sacrifice The sacrifice I make is nothing compared to the animals, its life.
  6. Natural diet. Our hands, teeth, feet, intestinal tract…even our body chemistry is that of an herbivore.
  7. Reciprocity. If I partake in the slaughter of animals, I will have to repay my contribution to that act.
  8. “Protecting the Temple”. “Whatever affects the body has a corresponding effect on the mind and soul” (E.G. White)
  9. I believe in nonviolence. Slaughter isn’t.
  10. World Peace. There can never be peace among men while men are declaring war on other highly developed life forms.
  11. Clear conscience. I know what I’m doing is right. I feel good inside about my decision to remain “meatless”
  12. Example. To live this way is to protect the underlying values of those around me.
  13. Easy substitutes. There are vegetable based substitutes for every meat product imaginable.

How Sweet It Is…Let’s Talk About Sugar


Sugar, sugar, sugar there is so much talk these days about sugar,  I wanted to share with you this great article written by health writer Sandi Busch.

The sugar you’ll get from a candy bar or a slice of cake is the same sugar naturally found in whole foods. Sugar from any source supplies the glucose your body loves to use for energy, but sugar added to sweets and beverages has a different impact on your health than the same sugar supplied by a piece of fruit.

The three types of carbohydrates in your diet — sugar, starch and fiber — all consist of sugar. Simple sugars, such as sucrose, fructose and lactose, only have one or two molecules of sugar. Starch and fiber are complex carbohydrates because they’re made from three to hundreds of sugar molecules. During digestion, simple sugars and complex starches break down into single molecules of glucose. Since they contain more molecules of sugar, starches take longer to digest, so they enter the bloodstream slowly. Simple sugars gain quick access and cause a spike in blood sugar. All bad sugar is simple sugar, but not all simple sugar is bad. It depends on the source.

Read More

Meet Chapatti Host of “Food With Life”

Meet Our Host Chapatti

Chapatti began his spiritual journey in 1972 learning The Transcendental Meditation technique.  Beginning to live the benefits of this valuable technique, soon after beginning this delve into spirituality, he had the desire to teach this beneficial technique to others and began studying with Maharishi Mahesh Yogi (of Beatles fame) for 9 months in Switzerland, becoming a Transcendental Meditation teacher.

Teaching meditation in Boston, he completed his BFA degree at Tufts University and The Boston Museum School with an emphasis on writing, producing and directing for television and film. He then apprenticed at WBZ-TV (NBC) on the highly acclaimed show,”For Kids Only”, and later  went on producing and directing commercials and shorts for WTVX-TV (CBS) in South Florida.

Yet, throughout his schooling, Chapatti kept an emphasis on meditation and the inward journey, seeking self development and enlightenment. Having completed several advanced courses in meditation, he had also completed the TM Sidhi course that focused on the practices of Patanjali’s yoga sutras.  A sincere seeker,  in 1980 Chapatti went to Delhi, India to further study Vedic Science with Maharishi Mahesh Yogi, learning about different disciplines in terms of subjective consciousness, a variation from the western approach to education which is objective in nature.   A light-hearted, inquisitive seeker, Chapatti descends from a line of bread makers dating back 7,800 years that originated in an area in northwestern India, not far from Pakistan, known as the province of Quamadesh–a small province, most noted for chapatti breadmaking.  Chapatti grew from this heritage and thus has been given his name.

While on the Vedic Science course, Chapatti had various interactions with vendors in the flea markets of Delhi during the daily lunchtime breaks, purchasing assorted items for fellow course participants.  With frequent bits of humor, Chapatti shopped with joy, getting great buys using his power of negotiating, which he claims had originated from his inherent Jewishness.  And so we can say that Chapatti had been newly born, steeped in Hindu tradition, a true HinJew.


Making Los Angeles, California, his home, in the mid 1980‘s, Chapatti began learning about Ayurveda, a 6,000 year old approach to the science of life, i.e. the five elements, air, earth, fire, water and space and its integration in our daily life and diet.  Fascinated with Ayurveda, this motivated Chapatti to create, produce and direct this innovative food and wellness TV show, “Food With Life”, with the premise that ‘Food Is Our Best Medicine’.  Yet, something was amiss.  This innovative yet educational TV show needed a host.

So, who could it be? Right in front of his nose.  None other then, you guessed it, Chapatti!!!  And indeed, it is with his incisive questioning, in the uniquely informative, lighthearted show that is “Food With Life,” that this half hour TV show comes to life.

So, how would Ayurveda fit in here?

Having been involved with Ayurveda, a science of self healing since the early 1980’s, and learning about Ayurveda, it wasn’t until 2003 that Kenneth went to Mumbai, India for Ayurvedic treatments which led to the very beginning days of videotaping shows on Ayurveda.  It all began with videotaping aspects of Ayurvedic healing in balancing our physiology, our diet, and emotional well being.  Since then, several Ayurvedic doctors, western medical doctors, naturopaths and celebrities have contributed to more then 70 half hour shows on such topics as Watching Weight, GMO foods, healing with raw and cooked foods, Aborigine Healing, Balinese healing health, Swedish wellness, psychological Healing, wellness & yoga and more. And from these shows, the revelation had arisen that Food Is Our Best Medicine.

More recently Chapatti has developed “Chapatti’s Kids Snack Corner”, an innovative show for kids, teens, and parents that focuses on youthful health and wellness.  In its early development, five half-hour shows were completed.  With the input of doctors and other health practitioners, the show demonstrates that it is not only in our formative years, but throughout our lives that food helps to create our moods and enhance our learning, behavior, happiness and well-being.  Viewers who put these ideas into action can form the basis of a healthy society that will make the world a better place to live, where we can share with and care about one another.  This, after all, is a foundation for a society built on love.  So we say, “Live In Love.” “Food With Life.” “Food With Love.”

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Contact:  1-310-285-7730