A couple of months ago I read an article that appeared on AlterNet.org written by Brian Moench that blew my mind. It succinctly summed up what I have been talking about since going on the radio in 1981. If you take it seriously, it will change your health and lifestyle. If you ignore it, it’s on you. Don’t say I didn’t warn you. I’ll be putting it into my words and adding relevant info as well, but that will not take anything away from the article and may make it even heavier.
No one needs to eat livestock to survive. Yet, meat is almost universally the focus of the S. A. D. – Standard American Diet.
When you go to a restaurant and the waiter asks you what you’ll have, you respond with the meat, poultry, or fish entrée. You don’t say, “the asparagus” or the “brown rice and steamed veggies” because those are usually the “side dishes” or are even regarded as an afterthought.
You go to Arby’s and see “Mega Meat Stacks” and “Meats Upon Meats Upon Meats” advertised. How insane is this? What’s worse is that it’s on a global scale.
The average American eats between two and five times more protein than they actually need. Basically, we either eat anything that had a face or a mother because we want to, or, for the most part, we are conned into eating it by the Big Ag Empire and their “hooker” the Mainstream Media.
In the last 50 years worldwide, meat consumption per capita has doubled, primarily because of corporate advertising. Carl’s Jr. puts a near naked super model eating a monster hamburger and dripping it all over herself, and men subconsciously think that eating a hamburger will lead to sex with that super model and women think, just as absurdly, that eating that hamburger will make them look like that super model.
McDonald’s spends about $1.4 billion a year trying to convince us to worship at their “cathedral of cholesterol.” The rest of the meat and dairy industries also spend vast sums of money in television and magazine advertising every year to convince us that the key to happiness is eating huge amounts of dead cows, cheese, milk, eggs, chickens, and other assorted dead animal products.
Amino acids, the building blocks of protein, can be synthesized by the body or ingested from food. There are 20 different amino acids in the food we eat, but our body can only make 11 of them. The nine essential amino acids, which cannot be produced by the body, must be obtained from the diet. (As a side note, my bee pollen contains all 20 amino acids, is the only plant source of vitamin B12 and all the B vitamins, and is abundant in enzymes, antioxidants, probiotics, and is a natural appetite suppressant.).
A variety of grains, legumes and vegetables can provide all of the essential amino acids our bodies require and no one needs to eat dead flesh to satisfy his or her protein needs. Furthermore, plant-based proteins do not contain any saturated fat and are lower in calories.
When people eat too much protein, excess nitrogen is digested and metabolized. This puts a strain on the kidneys, which expels the waste through the urine. Over time, those who consume large amounts of animal protein risk further loss of kidney function if their kidney function is already impaired. The problem is that mild loss of kidney function is usually silent, affecting 20 million Americans that are likely unaware of the increased risk.
Certain proteins present in meat, fish` and poultry, cooked at high temperatures, especially grilled or fried, produce compounds called heterocyclic amines (HCA’s) and polycyclic aromatic hydrocarbons (PAHs). These substances have been linked to various cancers including those of the colon and breast. The manly ritual of barbecuing mountains of dead meat on the backyard grill, or while tailgating before a football game, is a personal health disaster. Also, cooking, baking or grilling at temperatures over 250 degrees F, create acrilomides, which also have a direct link to various cancers.
The average American meat eater pours 100 pounds of animal fats into his or her arteries every year. That has consequences for the development of atherosclerotic vascular disease, like heart attacks and strokes, and also plays a role in the development of cancer.
In order to absorb fat, the liver makes bile, which it stores in the gallbladder. After a meal, the gallbladder sends bile acids into the intestine, where they chemically modify the fats eaten so they can be absorbed. Unfortunately, bacteria in the intestine turn these bile acids into cancer-promoting substances called secondary bile acids. Meats not only contain a substantial amount of fat; they also foster the growth of bacteria that cause secondary bile acids to form.
Red meat is bad for your health in any amount. A long-range study from the Harvard School of Public Health of 110,000 adults over 20 years found that adding just one three-ounce serving of unprocessed red meat to their daily diet increased the participants’ risk of dying during the study by 13 percent. Adding a hot dog or two slices of bacon increased their risk by 19 percent, but replacing the beef or pork with nuts lowers the risk by 19 percent, and replacing the dead flesh with whole grains lowers the risk by another 14 percent.
Red meat, regardless of whether it’s covered in HCAs or PAHs, is also linked to breast, kidney, pancreatic, prostate and colorectal cancer and to diabetes. Vegetarians have about half the normal cancer risk and vegans are way less.
The only organisms higher on the food chain than cattle are humans. That means that all meat, especially beef, has much higher levels of pesticides and industrial chemicals than any plant food.
Not only are the chemicals given to commercially raised livestock a toxic stew, but the overwhelming majority of grains fed to livestock are GMOs, meaning that they are soaked in pesticides. I might add that 70 percent of all GMOs are fed to the livestock-for-slaughter. This means that those on the S.A.D are consuming GMOs on a daily basis. And now, the cornfields in the US are being sprayed with 2-4-D, the active ingredient in Agent Orange. If you are sprayed with it you get cancer. But, it’s safe to eat!
The National Research Council (NRC) of the National Academy of Sciences considers beef to be the most dangerous food in herbicide contamination and ranks it third in insecticide contamination. The NRC estimates that beef pesticide contamination represents about 11 percent of the total cancer risk from pesticides of all foods on the market today.
The most common agricultural pesticide in use today is Monsanto’s Roundup Ready glyphosate. Glyphosate residues cannot be removed by washing and they are not broken down by cooking. Glyphosate residues can remain stable in food for a year or more, even if the foods are frozen, dried or processed.
In a complete standard operating procedure to Monsanto and Big Ag, the EPA (Environmental Pollution Agency) in 1999 and in a complete state of disbelief to Monsanto, raised the allowable limit for glyphosate residue in human food and animal feed to a level 200 times higher from .1 milligrams per kilogram to 20 milligrams per kilogram, with no scientific justification or data to defend such a change. Why would they do such a thing? Maybe that old saying, “In God we trust, all others pay cash”, had something to do with it.
Studies implicating Roundup in a wide array of adverse health outcomes have been rapidly mounting. A January 2014 study published by a German research team at the University of Leipzig found that glyphosate was significantly higher in the urine of chronically ill people compared to healthy people. The researchers concluded, “The presence of glyphosate residues in both humans and animals could haul the entire population towards numerous health hazards.”
Even alleged “grass-fed” cows are now eating GMO alfalfa and corn, equating to more pesticides in the beef itself. Animal feed that contains the animal parts of the dead, dying, diseased and decayed cows or their waste, as is often the case, only compounds the problem.
For reasons similar to those for meat, the fat in dairy products poses a high risk for contamination by pesticides. What would you expect from commercial milk, cheese and butter that contained growth hormones and huge quantities of antibiotics?
Dioxins are perhaps the most deadly group of compounds in our environment after radioactive isotopes. The World Health Organization states that dioxins “can cause reproductive and developmental problems, damage the immune system, interfere with hormones and also cause cancer.
Dioxins are found throughout the world and they accumulate in the food chain, mainly in the fatty tissue of animals where their half-life is between 7 and 11 years.
Ninety-three percent of the average American’s exposure to dioxins comes through animal fat, meat and dairy consumption.
Virtually all feedlot cattle are administered antibiotics like penicillin and tetracycline. In fact, about 80 percent of the antibiotics sold in the US go to livestock. The antibiotics are used not only for bacterial protection given the putrid conditions livestock are kept in, but also because they act to fatten them up.
That should prompt the question in your mind about what those antibiotics do to you when you eat those same dead livestock. In fact, numerous experiments on humans dating back to the 1950s have shown that humans also gain weight when fed a steady diet of antibiotics.
This has potential implications for the worldwide obesity epidemic and should provide “food for thought” next time you order a “thick and juicy Carl’s Jr.” and expect that to be your ticket to becoming or partying with a super model.
No one seems to have studied whether the residual low doses of antibiotics in livestock flesh are enough to make you gain weight, but there is evidence that those doses are sufficient to disrupt the normal composition of your gut bacteria increasing your susceptibility to infections.
It’s an almost annual occurrence that massive amounts of ground beef are recalled because of E.coli contamination. Last spring, the largest recall in the last six years occurred; almost 2 million pounds of ground beef were recalled from 10 different states. In a disturbing aside, federal officials were not required to say which restaurants served the tainted hamburger.
Here’s more unappetizing food for thought: there is now an unfathomable potpourri of toxins fed to livestock. It’s almost like livestock, especially cattle, are now being used as toxic waste dumps. Back in 1997, an Associated Press article revealed numerous hideous examples:
In Gore, Okla., a uranium plant gets rid of low-level radioactive waste by licensing it as a liquid fertilizer and spraying it over 9,000 acres of grazing land.
At Camas, Wash., lead-laced waste from a pulp mill is hauled to farms and spread over crops destined for livestock feed.
In Moxee City, Wash., dark powder from two Oregon steel mills is poured from rail cars into silos at Bay Zinc, Co. under a federal hazardous waste storage permit. Then it is emptied from the silos for use as fertilizer. The newspaper called the powder a toxic byproduct of steel making but did not identify it.
Bay Zinc’s President Dick Camp said: “When it goes into our silo, it’s a hazardous waste. When it comes out of the silo, it’s no longer regulated and it’s the exact same material.
Federal and state governments encourage this “recycling”, which saves money for industry and conserves space in hazardous-waste landfills. The Times reported that the substances found in recycled fertilizers include cadmium, lead, arsenic, radioactive materials and dioxins. The wastes come from incineration of medical and municipal wastes, and from heavy industries including mining, smelting, cement kilns and wood products. And we’re not even going to get in the reality of the aluminum, steel and phosphate fertilizer industries that used to pay millions to dispose of their toxic-waste byproducts as a hazardous waste in lead-lined drums, and now, because of a PR scam, they are paid millions to dump it into the water supply as “Fluoride.”
In 1981, Nutrition and Health reported that some ranchers in the Midwest were feeding their steers hundreds of pounds of cement dust to “get their weight up” for sale. The FDA (Fraud and Drug Administration) was asked to halt the practice, but after investigation, responded that since there has been no indication of harm to humans the practice can continue until such time as harm is proven.
Jeremy Rifkin, in his 1992 book, Beyond Beef, reported this disgusting practice:
Some feedlots have begun research trials adding cardboard, newspaper, and sawdust to the feeding programs to reduce costs. Other factory farms scrape up the manure from chicken houses and pigpens, adding it directly to cattle feed. Cement dust may become a particularly feed supplement in the future, according to the USDA (US Dep’t of A**holes), because it produces a 30 percent faster weight gain than cattle on only regular feed. FDA officials say that it’s not uncommon for some feedlot operators to mix industrial sewage and oils into the feed to reduce costs and fatten animals more quickly.
At Kansas State University, scientists have experimented with plastic feed, small pellets containing 80 to 90 percent ethylene and 10 to 20 percent propylene, as an artificial form of cheap roughage to feed cattle. Researchers point to the extra savings of using the new plastic feed at slaughter time when upward of 20 pounds of the stuff from each cow’s rumen (the largest part of their stomach) can be recovered, melted down, and recycled into new pellets. The new pellets are much cheaper than hay and can provide roughage requirements at a significant savings.
And like the ubiquitous plastic “nurdles” that now contaminate our oceans, these plastic pellets absorb chemicals from the environment and become more toxic over time.
Once a cow has been killed, the next stage of “doctorization” begins. Immediately after the flesh becomes exposed to air, oxidation begins, which gradually turns the red color of the flesh to a more unappetizing brown or gray color within just a few days. But flesh in the grocery store never looks like that because it then becomes more artificially enhanced than all the silicon breasts in Hollywood.
Flesh on store shelves can be subjected to temperatures too high to prevent bacterial growth from spoiling, so the industry invented “modified atmosphere packaging or “MAP.” That is a euphemism of course meaning that the flesh was packaged in an artificial atmosphere of carbon monoxide (CO).
As much as 70 percent of flesh sold in stores is displayed in CO packaging. The oxygen in the package is sucked out and replaced by CO, much like vacuum packaging with an impermeable membrane. This is the same CO emitted from vehicle tail pipes, chimneys, space heaters and charcoal grills that in high enough concentrations can kill people.
The CO reacts with the myoglobin in the blood giving the flesh a bright red color, the same artificial red color that a victim of carbon monoxide poisoning has when they are arrive in the emergency room. CO can keep a piece of flesh looking artificially red and fresh for up to a full year, and of course how a piece of flesh looks is the primary consideration of a consumer.
Eating CO does not have the same health consequences as inhaling it. But make no mistake, the purpose of CO packaging is to fool idiots into believing that the flesh they buy is fresh with the normal physical evidence of spoilage masked almost no matter how old it really is. And therein lies the danger of CO packaging.
Although this practice is prohibited in many countries like the European Union member states, the FDA, in the US, in bending over forward to Big Ag and the livestock-for-slaughter industry, has approved this practice.
Processed meats like bacon, lunch meat, hot dogs, red meat in frozen prepared dinners and nearly all red flesh sold at public schools, restaurants, hospitals, hotels, and theme parks are commonly mixed with sodium nitrite, which acts as a preservative and an antibacterial agent.
The AMA (American Moron Association) says that sodium nitrites can lead to oral, gastrointestinal, pancreatic and brain cancer. But don’t worry, your doctor can always come to the rescue with chemotherapy and radiation just to make sure that your immune system is totally fucked.
Oh yeah, the USDA tried to ban sodium nitrite in the late 1970s, but was significantly paid off by the meat industry to not do so.
It turns out that the slab of flesh you think you are eating is more likely a fusion of meat scraps held together with something commonly referred to as “meat glue” and officially known as transglutaminase. The chemical reaction triggered by meat glue also produces ammonia. The amount of bacteria on a steak that has been put together with meat glue is hundreds of times higher than actual steak. If you cook rare what you think is a steak, you may very well be dangerously undercooking the parts of the composite “slab” that has the highest bacterial content. And that is one of the reasons that meat glue has been banned in the European Union.
Beef, pork, poultry and fish are all fused together to make scraps appear as “prime cuts.” Unless you are a vegetarian, the overwhelming likelihood is that you are eating meat glue.
McDonald’s McRib sandwich is the quintessential triumph of meat glue. The McRib only appears on their menu periodically, whenever pork prices are really low. But the McRib has 69 other ingredients, including bonus additives like azodicarbonamide, a flour-bleaching agent that is most commonly used in the manufacture of foamed plastics in gym mats and the soles of shoes.
Wholesalers have plenty of other tricks up their sleeves. For example, they know how to pump low-grade meat with water and flavoring to make it edible and weigh more.
And if meat glue doesn’t get you mouth watering, along comes pink slime.
Remember the high profile illumination of Beef Products Inc. producing pink slime for national hamburger chains using throw away meat scraps mixed with ammonium hydroxide, which is an ingredient used in fertilizers, household cleaners, and some roll-your-own explosives? Imagine the fun grilling up some exploding burgers if the family barbeque could use some excitement!
Well, Beef Products Inc. closed three of its shameful pink slime plants. Guess what? They are about to reopen them again.
Now, pink slime will be called, “lean finely textured beef.” Thanks to a ruling by a USDA official ground beef containing pink slime does not have be labeled as such.
After that was accomplished, the guy stepped down from the USDA and joined the board of Beef Products Inc.
But this charade involves more than just beef. To make inferior, factory-farmed chicken look like high-quality, pasture-raised chicken, many large-scale chicken producers add various dyes and additives to chicken-feed to make their flesh appear more yellow and golden. Likewise, “Atlantic” or farmed salmon are fed pink dyes to make their flesh look more appealing than the disgusting gray they would otherwise be.
Chicken are routinely fed roxarsone, a form of arsenic, found in their chicken feed. A 2004 study from the Institute for Agriculture and Trade Policy showed that more than half of the store-bought and fast-food chicken contained elevated levels of arsenic.
Roughly 2.2 million pounds of it are being used every year to produce 43 billion pounds of poultry. According to The Washington Post, the poultry industry has been using roxarsone to fight parasites and increase growth in chickens since it was approved by the FDA in 1944.
Chickens are also fed a frightening elixir of drugs that includes caffeine, banned antibiotics, Benadry, Tylenol and even Prozac. Prozac was added to feed because stressed out chickens produce tough meat and their brutal conditions often mean a constantly nervous bird. Then there was an article in the New York Times that revealed that chickens are fed coffee pulp and green tea powder to keep them up longer so they eat more food.
One short word about fish: if you don’t mind consuming mercury, other heavy metals, and toxic waste products, knock yourself out.
Right now you are probably in need of some Prozac yourself. But, there is a solution to combating the destruction, deception, and the health consequences of the flesh-for-consumption industry – STOP EATING IT.
Your really don’t need it; none of us do. Your waistline, your arteries and your kidneys with thank you for it. And who knows, we just might preserve enough arable land and a livable climate to allow us to grow some non-GMO real food.
Aloha!
About Hesh:
I have been doing a radio show in Honolulu since 1981 called “Health Talk”. To listen to the show please go to www.kwai1080am.com on your computer at 8am Hawaii time. FYI, 8am Hawaii time is 11am on the West coast and 2pm on the East coast. To call in, the number is (808) 524-1080.
Now, American Voice Radio will be picking up my streamed show and playing it all week until the next one takes place. To listen, go to americanvoiceradio.com and click on my link at AVR 2. See you on the radio!
In 2007, I was “forced” to get a masters degree in Nutrition to stop all the doctors from calling in asking what my credentials were. Besides that, they never liked it when I asked them what their credentials were that would enable them to treat an illness without drugs or surgery.
If you go to www.healthtalkhawaii.com and click on Podcasts, there are years of shows there as well as hundreds of health related articles.
I am an activist. I am vehemently opposed to GMOs, vaccines, processed foods, MSG, aspartame, fluoridation, and everything else that the “pimps” (big pHarma, Monsanto, and the large food companies), and the “hookers” (the doctors, the government agencies, the Public Health officials, and the mainstream media) thrust upon us, the “tricks”.
At 75, I am in 3 softball leagues, racewalk, do stand-up paddling, hike, swim, do weights and cardio, and teach women’s self-defense classes based upon 20 years of Wing Chun training. I have been a vegetarian since 1975 and a vegan since 1990, have no illnesses and take no meds.
After being vaccinated with the DTP vaccine as a child, I developed asthma, which plagued me until 2008 when I learned about and started taking the organic sulfur crystals. My asthma was reversed in 3 days and has not come back.
So far, 22 cases of autism that we know about have been reversed, as has cancer, Alzheimer’s, Parkinson’s, asthma, osteoarthritis, joint pain, gingivitis, and erectile dysfunction. The sulfur has increased sexual activity, eliminated toxins, heavy metals, radiation, and parasites. It speeds up athletic recovery time, increases blood circulation, reduces inflammation, increases resistance to the “flu”, reduces wrinkles, allergies, PMS, monthly period pain, migraines, nausea, and way more, because the oxygen that the sulfur releases floods and heals the cells in the body.
The sulfur, as proven by the University of Southampton in England, enables the body to produce vitamin B12 and the essential amino acids.
You can find out more about this on my website under Products.
My book, “A Sane Diet For An Insane World”, which has been published, can be viewed and purchased at www.asanediet.com. The book clearly explains why what you eat, for the most part, is designed to keep you in a state of declining health.
I have recently discovered an amazing super food – Zeal – that contains 42 amazing probiotics, anti-oxidents and more, all designed to build and strengthen the immune system. For more info about this please email me.
And now I have come across an amazing bee pollen that is so soft it melts in your mouth and has so many benefits. It is rich in vitamin B12 and all B vitamins, proteins, minerals, beneficial fatty acids, carotenoids, bioflavenoids, antioxidants, antihistamines, enzymes, antibiotics, and natural phenylalanine, which acts as an appetite suppressant, and more.
Hesh Goldstein, MSNutri
“Health Talk” Moderator, K-108 Radio
POB 240783, Honolulu, Hi 96824
(808) 258-1177
www.healthtalkhawaii.com
www.asanediet.com
[email protected]
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!
