Eat right and live right


For the most part we know that the SAD (Standard American Diet) has its shortcomings. It is a diet comprised of eating anything that had a face and a mother, processed foods full of cancer causing additives, MSG and its euphemisms, and now Monsanto’s neotame, which is way worse than aspartame, and GMOs, all not requiring labeling.

So, for processed foods we have the option of reading labels. We know if soy, corn, and cotton products do not say they are organic or non-GMO there is a 95% chance of them being genetically modified. Organic canola is a complete farce since it is impossible to make an industrial solvent organic.

But what about the foods that there is neither labeling on nor any indication what those with a face and a mother were fed?

Let’s start with a cow. A cow is naturally a vegetarian. Yet, to save money, the cow is fed the dead, dying, diseased and decayed flesh of the other animals that cannot be sold, as well as road kill.

What do you think happens to a vegetarian cow that is forced to consume flesh? Hello mad cow disease!

Did you know that 80% of the meat eaten in America comes from animals that are fed medicated feed for all or most of their lives?

Since the nature of a dead body is to rot, did you ever wonder why when you walk into a supermarket you are not bowled over by the stench or the flesh foods are not grey or green instead of being rosy red?

It’s because they are pumped so full of chemicals to preserve, to color, to “texture” and to give it a taste that won’t make you throw-up.

Because the stockyards are so filthy and over-crowded, antibiotics are routinely given to the cows to protect them from the rampant diseases therein.  

And I’ll bet you didn’t know that because the feed grain is so religiously pre-doctored with antibiotics, that if a farmer wants it without the additives he has to special order it a much higher price.

What kinds of chemicals and antibiotics you ask?

Some of the antibiotics are chlortetracycline, arsanilic acid, phenothiazine, phthalysulfacetamide, oxytetracycline, dimetridazole, ethylenediamineedihydriode, terramycin, bacitracin, hygromycin B, neomycin, aureo 250, streptomycin and sulfonamides.

Then there are the growth promoters and hormones like diethylstilbestrol, melengestrol acetate, zaranol, arsenic, progesterone, testosterone propianate, furazolidone, tylosin phosphate, tri-p-anisolcholerorhtylene and dienestrol diacetate.

There are also tranquilizers like promazine, reserpine, and zinc bacitracin. And let’s not forget the post-mortem additives like sodium nitrate, sodium nitrite, sodium sulphite and sodium nicotinate.

May I ask a serious question: if you cannot pronounce most of the above, why in the world would you eat them?

To really put into perspective why all these destructive chemicals to YOUR health are added to the flesh you eat, you have to understand that the so-called farm is nothing more than a moneymaking, food production, whorehouse.

What happens before these creatures are slaughtered is inhumane and criminal. They are crowded into feedlots where they are again loaded up with hormones and tranquilizers so their weight can more than double in a few months to bring in more money. Lifespan? A year and a half.

Ok, so now you’re ready to switch to poultry. Think again! These guys are raised in artificially lighted factories to keep them laying eggs constantly and fed arsenic to make them grow faster.

The chickens, before they are “wrapped for selling” are dipped in a bath to cleanse them. To compensate for that bath containing enormous amounts of pus, peepee and doodoo the USDA says that if you cannot see the doodoo through the clear wrap it’s ok to sell it.

Sit back for a moment, close you eyes and try to picture 10 million chickens crammed into warehouses where each bird lives in a space the size of a piece of typing paper.  Oh yeah, the turkeys are so full of this crap that they grow so fast and big that they literally cannot stand up.

But don’t worry, the fish, including salmon, are good providers of protein and omega-3s. Who cares if they come with a supply of PCBs, toxic waste, mercury and nuclear pollution aka radiation?

Just when you thought it couldn’t get worse, pesticide contamination of our meat supply is epidemic. When the animal eats the chemicals guess where it is stored? In their muscles. Guess what you eat? Their muscles.

We all know to try to buy as much organic produce as possible to minimize our pesticide intake. But animals contain as much as fourteen times more pesticides than fruits, vegetables and grains.

Even though DDT has been banned, it is virtually in every species of animal life on the planet. Yet, the PCBs are worse because they are virtually indestructible and remain in animal and fish tissue longer than DDT.

You know what you experience when you think you are in danger? Your blood rushes and your adrenaline escalates. 

Animals are no different. Just before and during the horror of death the animal’s adrenaline, which is a strong stimulant that raises blood pressure, pours through its body.

It’s kind of natural when you know that someone is gonna slit your throat or dive a stake through your head. What’s not natural is that all those hyper hormones stay in the body after slaughter and then pass on to you when you eat whatever part of the corpse.

Normally, during life, the body is washed by the blood, which carries waste to the liver, kidneys, and skin to be eliminated. When the heart stops beating the cleansing process stops and leaves all the toxic waste in the carcass and the wastes are not eliminated when the animal is bled before chopped into little pieces.

And yet we wonder why we get cancer, heart disease, arthritis, stroke, constipation, erectile dysfunction, and suffer from high anxiety.

So, what are your choices? Roll the dice and hope you can last a few more years before the bottom falls out, or cut your losses and start to eat as clean and organic as possible.

If it had a face or a mother it will be contaminated; dairy products are loaded with unlabeled antibiotics, growth hormones, and the pus from the cow’s infected utters; chickens and turkeys cannot stand up due to rapid growth enhancers that make them weigh more and make them become top heavy to bring in more bucks; and eggs contain so much more protein than the human body can tolerate putting enormous stress on the kidneys.

Please let your intelligence override the tongue’s endless quest for sense gratification and in time it will get used to the new taste and never want to go back.

It’s your call!


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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