Vegucation Over Medication

The information presented herein represents the views of the
author as of the date of publication. The purpose of this book is to
educate. Due to the rate at which conditions change, the author
reserves the right to alter and update his opinions at any time. While
every attempt has been made to verify the information in this book,
the author and publisher do not assume any responsibility for any
injury caused or alleged to be caused directly or indirectly by the
information within this book. You will not find a reference section
for studies in this book because although studies have had utility, the
vast majority of them are biased, and none of them have advanced
us towards an actual cure. In the author’s experience in studying the
world’s healthiest populations around the world, none of these
populations used studies to guide their personal health. So it is the
author’s position and desire that we all begin to use our own
intuition about what is and isn’t nourishing to our well-being instead
of allowing science to solely dictate what is.
This book is not intended to be a substitute for medical
advice. It’s intentions are quite the contrary. The philosophies and
approaches to well-being in this book are intended to give you a
holistic approach to re-engineering your perspective on wellness and

healing. Each person’s health needs are unique and often require
individual attention. To address your specific needs, please consult
your personal healthcare provider.
All rights reserved. No part of this work may be reproduced,
stored in a retrieval system, or transmitted in any form or by any
means, electronic, mechanical, photocopying, recording, or
otherwise, without prior approval from either Wise Old Owl
Publishing Company or Dr. Bobby Price.
Copyright 2018 Bobby J. Price, Pharm.D.
Printed in the United States of America
Published by Wise Old Owl Publishing
International Standard Book Number: 978-0-9996124-0-8

Contents
Contents ................................................................................ vii
About the Author .................................................................. xi
1. Vegucation Over Medication ............................................ 1

The Centenarians of Okinawa............................................... 6
Studying in India ................................................................ 13
The Amazing Human Body ................................................ 15
The Key to Health Is Plant-Based Food .............................. 16
Too Many Americans Are Sick .......................................... 17
Food Can Be Medicine ....................................................... 20
Warfarin: From Rat Poison to Blood Thinner ..................... 21
What You Don’t Know About Statin Drugs ....................... 24
Healthcare Professionals and Patients Need to Be Vegucated29
2. The Cause of Disease: Toxic Overload .......................... 31

The Power of Natural Vitamin C ........................................ 33
Genetics Are a Predisposition, Not a Predetermination ....... 35
The Cascade of Prescription Drugs ..................................... 37
The Truth About Your Genes ............................................. 40
If It’s Not a Whole Food, It’s a Toxin................................. 42
You Have to Be a Scientist and Nutritionist
Just to Read Food Labels! ................................................... 43
The Toxins Accumulate ..................................................... 45
Contents vii
viii Vegucation Over Medication
Other Nations Have Taken Action ..................................... 46

Fake GMO Food ................................................................ 51
The China Study ................................................................ 53
3. The Protein Myth ............................................................ 56

Animal Meat and Organ Damage ....................................... 63
Americans Eat Too Much Meat ......................................... 66
We Were Born to Be Plant Eaters ...................................... 67
When Food Becomes Toxic ............................................... 71
Making the Change to a Plant-based Lifestyle .................... 73
The Impact of the Livestock Industry on the World............ 75
4. Ditch the Dairy ................................................................ 78

Casein and Whey: The Gruesome Twosome ...................... 81
Why You Should Avoid Cheese ......................................... 83
How to Get Calcium .......................................................... 85
Vitamin D .......................................................................... 86
The USDA and the Beef Lobby ......................................... 89
5. The Bitter Truth About Sugar ....................................... 93

Our Sugar Addiction .......................................................... 95
High Fructose Corn Syrup ................................................. 97
Metabolizing Sugars ........................................................ 100
Sugar Is a Drug ................................................................ 104
How the Holidays Help Spread the Flu ............................ 106
Sugar and Cancer ............................................................. 108
Aspartame, the Hidden Poison ......................................... 111
The Antidote to Sugar Is Fiber ......................................... 112
Contents ix
45 Different Aliases of Added Sugar ................................ 113

You Don’t Need to Be a Slave to Sugar! .......................... 114
6. Seeds of Deception ......................................................... 116

The Invention of Hybrid Foods ........................................ 119
Hybrid Plants that Pose as Healthy but Are Hazardous ..... 122
Genetically Modified Organisms (GMOs) ........................ 127
The FDA’s Cozy Relationship with Food Companies ....... 129
The Suppression of the Pusztai Studies ............................. 131
Monsanto’s Roundup ....................................................... 133
How GMO Foods Are Patented ........................................ 135
Research Studies on GMO Foods ..................................... 137
Congress Sides with GMO Producers ............................... 139
In Its Darkest Hour, Haiti Rejected Monsanto’s GMO Foods
............................................................................................. 140
7. You Are What You Eat ................................................. 142

The Life Energy of Living Foods ..................................... 144
The Human Body is Electric............................................. 146
You Are What You Eat—and Drink ................................. 147
Food and the Spirit ........................................................... 149
There’s Profit in Chronic Illness ....................................... 151
The US Doesn’t Have Healthcare; We Have Sickcare ...... 152
8. H2O: The Perfect Solution ............................................. 155

The Many Problems of Dehydration ................................. 156
Caffeine Is a Powerful Drug ............................................. 164
How Much Water Should You Drink? .............................. 166
x Vegucation Over Medication
The Poor Quality of Our Public Water ............................. 167

Finding Healthy, Living Water......................................... 170
When You Consume Water Matters Also ......................... 174
9. Digestive Rest ................................................................ 176

Your ‘Second Brain’ ........................................................ 179
The Dangerous Buildup of Toxins ................................... 180
The Six Paths of Eliminations .......................................... 182
Take a Look in the Toilet Bowl! ...................................... 187
Fiber ................................................................................ 188
The Scourge of Antibiotics .............................................. 194
The Digestive Process ...................................................... 196
Therapeutic Fasting.......................................................... 200
The Healing Crisis ........................................................... 203
My First Water Fast, Day by Day..................................... 204
Your First Water Fast....................................................... 208
10. Going Green ................................................................ 213

The Problem with Personal Hygiene Products .................. 218
The Dirty Dozen Chemicals ............................................. 222
Damage to Our Soil and Our Food Chain ......................... 226
It’s Time You Get Some Vegucation! .............................. 228
Making Your Green Smoothies ........................................ 231
Thank You! ..................................................................... 251
About the Author
D
r. Bobby J. Price is a certified plant-based nutritionist,
exercise physiologist and Doctor of Pharmacy. He has
extensive clinical experience in the hospital setting,
one-on-one patient contact in community pharmacy, and health care
regulatory experience with the Food and Drug Administration
(FDA).
After personally experiencing the healing powers of a plant-
based lifestyle seven years ago, he was inspired to adopt a more
holistic approach to healing others. Since that time, he has traveled
the world studying with herbalists, shamans, and spiritual gurus,
learning the magical arts of healing the mind, body, and soul. Now,
instead of filling synthetic prescriptions, he uses plant-based foods,
medicinal herbs, and simple holistic techniques to help others
restore their well-being.
In Vegucation Over Medication, he exposes the myths, lies,
and truths about modern foods and medicines. He believes that when
About the Author xi

xii Vegucation Over Medication
aligned with nature, our bodies have an innate ability to heal and the
responsibility of our health can be placed back into our hands—
where it belongs.
You can find Dr. Price on Facebook, Twitter, and Instagram.

1.
Vegucation Over Medication
E
Let Food Be Your Medicine, Medicine Be Your Food.
—Imhotep, 2600 BCE
I
n 2011, I was eating a lion’s share of meat daily and handing
out medications like lifesavers to drowning victims. I truly
believed my work as a pharmacist was saving lives and
making a difference in my community.
I had started my career in healthcare with the audacity to
believe that modern medicine could stop disease and, in some cases,
even cure patients. In pharmacy school, we had learned all about the
new cutting-edge technologies and upcoming advances in medicine.
We all believed that one day, illness would be a thing of the past.
I’ve always felt most fulfilled when I was caring for
someone. It wasn’t uncommon for me to pay for a patient’s
Vegucation Over Medication 1

2 Vegucation Over Medication
prescription when it was too expensive and even go to a patient’s
house to explain how to use an insulin pen or glucose meter. Over
time, I began to understand that something wasn’t right. That
protective layer of a sense of fulfillment started to wither away.
Despite the best efforts of our healthcare system, every day it
seemed like I was seeing a new patient who had been handed a life
sentence to high blood pressure, diabetes, an autoimmune disorder,
or cancer.
Even with all the advances in technology and medicine, it’s
more common for people to be sick than healthy in America. Our
drinking water is contaminated, the air is polluted, foods are tainted
with chemicals, and medical errors are the third leading cause of
death after heart disease and cancer. I was beginning to feel less and
less like a healer and more like a dealer.
Even I was not immune to chronic disease. Since the age of
sixteen, despite being an athlete with less than 8% body fat, I had
been struggling with hypertension. Like most people, I figured it
was hereditary, and there was nothing I could do about it. As a
result, during every doctor’s visit, I would receive a prescription and
ultimately refuse to take it. This should come as no surprise because

most healthcare practitioners make the worst patients, and I wasn’t
an exception. The concept “once you have it, you got it” was
ingrained in my psyche during pharmacy school. To my knowledge,
chronic diseases could only be managed, not cured.
It wasn’t until I decided to adopt a plant-based vegan
lifestyle for 60 days as a means to lose my belly fat that the idea of
heredity as a health predetermination began to come unraveled. I
was only hoping to lose maybe ten pounds at best during the
challenge, and I was pretty skeptical about that. But instead, I lost 35
pounds and six inches off my waistline and eased the aches and
pains in my joints. The tingling sensations in my legs ceased, my
keg turned into a six-pack, and the elevated blood pressure I had
since a teen normalized. My blood pressure dropped from a typical
average of 160/95 to 120/74. I couldn’t believe it!
I ended up getting several colleagues to recheck my pressure
just to confirm that I had, in fact, been cured. I instantly became an
evangelist at the counseling window, especially for patients with
high blood pressure, giving them my personal testimony. Everyone
was asking me what I had done to lose the weight because it was
such a dramatic shift in such a short amount of time. I explained

how my plant-based prescription that included green juices and
smoothies had healed me. I shared my recipes and told them the
foods they needed to restrict.
One by one, they came back to share their own success
stories. What was even more shocking was discovering they weren’t
just being cured of high blood pressure but almost every condition
for which they were being treated. Patients who suffered from
diabetes for decades balanced their blood sugars. The weight melted
off their waistlines like butter. Cholesterol levels plummeted. Joint
inflammation disappeared. Hormonal imbalances were restored, and
they experienced increased energy with glowing skin tones and
pain-free menses, just to name a few positive side effects.
Before I knew it, patients were showing up at my counseling
window, asking me for ‘the cure’ in a whisper. Sometimes patients
would call and ask what they had to do to get better, so I would
begin to give them conventional medical advice. They would
quickly interrupt and say, “Not that way, doc. Your natural way!
Maybe I should have come into the pharmacy instead of calling?”
They were speaking as if I were doing something illegal!
This made me realize that while what I was doing wasn’t illegal, it
wasn’t good for business. In our current healthcare system, it’s
frowned upon to replace medical advice with a holistic approach. I
can remember working for the Food and Drug Administration
(FDA), fielding calls from patients who had been injured by
prescriptions and attending drug approval hearings, thinking that our
design for healing was flawed and, in many cases, bordering
criminal mischief.
And only a few years later, I had become an instrument for
that system in a community pharmacy!
I decided right there I wanted better for patients and better
for myself. I realized that what my friends, colleagues, and patients
needed was not medication but vegucation. They needed to
understand and embrace a new approach to the food they ate and
embark on a new journey towards good health.
Then the opportunity came for me to leave the United States
and move to Okinawa, Japan, where I was able to study one of the
healthiest populations of Centenarians (people who live to be one
hundred or more years old) in the world. With my newfound
knowledge of what a healthy lifestyle looked like, I leaped at the
chance. I was especially excited because, in an effort to understand

why so many younger patients were getting ill and dying so early, I
had started researching Centenarians around the world. When the
offer came in 2013, I realized I had been studying the same people
living 11,000 miles away whom I would soon be meeting!
The Centenarians of Okinawa

Despite being a small and densely populated island, Okinawa
has consistently had one of the highest proportions of centenarians
in the world. I lived on the island for more than three years,
routinely visiting a small village named Ogimi, home to more than a
dozen centenarians. Each time, I was shocked to see people in their
nineties, and even over one hundred years old, riding bikes, walking
up hilly terrains, farming and enthralled in joyful conversation with
each other. What was even more impressive was the quality of life
they enjoyed at the century mark. Many were disease-free, with
minds sharp as tacks, and still physically capable of manual labor.
It was common for me, as a healthcare practitioner, to see
someone in their forties riddled with disease and with a quality of
life that was just above a death certificate. In stark contrast to the
Standard American Diet (which carries the ironic acronym of SAD),

these Okinawans consumed an array of seasonal vegetables and
fruits that were organic, anti-inflammatory, nutritionally dense and
contained phytonutrients capable of stomping out cancer. Instead of
the fried syrupy breakfast we prefer in the United States, herbal teas
and sea vegetables constituted a typical morning meal for them.
During my time in Okinawa, I would ask local friends to
take me to Ogimi Village to visit either their grandparents or friends
of their family who were still spry at the age of 100 years or more.
They would talk to me about their lifestyle and allow me to be a
witness to it. Walking through their gardens was like going into an
armory of weapons for good health. The foods they grew were an
arsenal against virtually every disease known to man and a perfect
protocol for longevity.
Their staple vegetable was the nutrient-packed Beni-imo
(purple sweet potato), which represented over two-thirds of their
vegetable consumption. It’s high in vitamins A and C and
manganese but also helps regulate blood sugar while demonstrating
an antifungal and anti-bacterial effect. There were vegetables like
Goya (bitter melon) that also helps to balance blood sugar and
reduce HbA1c (shorthand for hemoglobin A1C or glycosylated
hemoglobin) for diabetic patients.
They also grew mugwort ,luffa, fruit and turmeric. Mugwort
is anti-epileptic, stimulates gastric juices and bile secretions during
digestion, helps regulate menstruation and can aid in depression.
Then there was the luffa fruit (luffa gourd), which is extremely high
in vitamins, minerals, and antioxidants. It also treats colds and sinus
infections and can be dehydrated and used as a sponge. Turmeric
root, which is naturally anti-inflammatory, has been clinically
proven to prevent and fight cancer and lowers the risk of heart
disease. They ate mozuku, which is a form of seaweed rich in
vitamin K that improves blood circulation, reduces cholesterol, and
boosts the immune system.
These were just a few of the foods they grew and ate on a
daily basis. I also saw pineapples, oranges with green skins and
heavily seeded, and green papaya growing in the wild. Just as
Imhotep had advised over four thousand years ago, these people
were literally making food their medicine and medicine their food.
I was able to use the military libraries on the bases in
Okinawa, where they kept extensive records of the Okinawans’ diets

and lifestyles both prior to and after the American war with Japan.
The U.S. National Archives kept food records in 1949 based on a
survey of 2,279 persons done after WWII before the U.S. turned
Okinawa back over to Japan. I discovered that Okinawans did, in
fact, eat very small portions of meat, most often as small cubes of
pork used for flavoring vegetables. They sparingly ate fish, usually a
portion size less than half the palm of their hands. All in all, meat
and dairy represented only 3% of their diet.
The remainder of the Okinawan diet overwhelmingly
consisted of plant-based foods, with a very small percentage of
processed foods. It was also interesting to discover that because the
foods they ate were so nutritionally dense, they only ate about 1,800
calories per day; however, by weight, they ate significantly more
than a typical meat eater would. This type of diet is high in fiber and
antioxidants and is highly anti-inflammatory.
According to a 2010 article in Current Gerontology and
Geriatrics Research, the diet of Okinawan was laden with
antioxidants, making their free radical levels significantly lower by
more than 50%. This heavily reduces their risk for cancer. This
study also determined this was not based on genetics; their

antioxidant activity was the same as individuals who lived into their
eighties, and it was the excess antioxidants consumed in their plant-
based diets that afforded them the additional health.
This is a reflection of the culture, as it is common for
mothers, grandmothers, and physicians to use the old phrase “Hara
Hachi Bu” (Hara means stomach, Hachi is the number 8, and Bu
means level). This statement translates to: “Don’t eat until you are
full (10), stop at 8.” However, the caloric restriction of their diet
does not supersede the plant-based nature of it. When compared to
the Loma Linda California Adventists, vegetarians have the highest
life expectancy of any formally described population and eat a 100%
meatless diet. These particular Adventist vegetarians have an
average life expectancy of 83.3 and 85.7 years for men and women
respectively. These averages were slightly better compared to
Okinawan men, whose average age was 77.6 years in 2000, and
comparable to Okinawan women who averaged 86 years.
The best group among them was the Adventist vegetarians,
who incorporated healthy lifestyles as well, such as not smoking and
consistent exercise. The life expectancy for men was 87 and women
was 89.6 years on average.

Their diet and lifestyle explains why Okinawans experience
up to three times fewer deaths from colon cancer, are 5.5 times less
likely to die from breast cancer, seven times less likely to die from
prostate cancer, and up to a 12-fold reduction in death from heart
disease.
I spoke in detail with many of the elders in the village and
learned a lot about the myths and misperceptions we have around
food in America. Even the idea that Japanese are leaner and
healthier as a result of genetics and a faster metabolism is based on
myth. The elder explained that because of the remote location of
Ogimi in the north of the island, the locals maintained their
traditions of eating and living, uninfluenced by the poor eating
habits of westerners located in the central part of the island. After
World War II, the U.S. military occupied this tiny island for 27
years, up until 1972. Although the U.S. relinquished control of
Okinawa almost 45 years ago, many of their family members who
had moved to the central parts of the islands adopted the American
tradition of fast food. For the first time, the elders saw disease and
obesity in their families.

Probably one of the most dangerous collateral side effects of
the American invasion was the introduction of burgers and fries with
A&W fast food chains, Spam luncheon meat made popular by
young soldiers, and now more than a dozen KFCs on the island.
Case by case, the villagers gave me countless stories about slender
granddaughters who had married American soldiers and left
Okinawa to move to the States, only to return overweight. They
spoke of sons and nephews who had moved near American bases
and had fallen in love with the foods that catered to the military
began to experience obesity and heart disease.
The longevity that Okinawans once possessed is now
becoming a thing of the past. Upon my arrival in 2013, the tiny
island was already riddled with fast-food restaurants. Despite being
in possession of the secret sauce to longevity, the locals have
embraced a Western diet, and in just two generations, Okinawans
have transitioned from being the leanest group in Japan to now
among the fattest.
This makes it clear that the argument of genetics is not the
deciding factor in health determination. But it doesn’t explain what
is it about eating meat that leads to poor health. The Western-style

diet, more popularly known as SAD diet, is composed of 25% meat
and its by-products, 63% processed foods, and 12% plant foods.
Some form of white potato is 50% of the 12% of plant foods eaten
in the form of mashed potatoes, French fries, or baked potato.
In contrast, the traditional Okinawan diet was composed of
just 1% meat and its by-products. That was true vegucation!
Studying in India
When I moved to India to learn yoga, meditation, and
Ayurvedic medicine, my perspective on the human body completely
evolved. I honestly don’t know if before coming to India I had a
perspective beyond anatomy, biology, and reproduction of the body.
In India, I learned our body is the temple for our soul. It’s how we
experience the external world through our sensory perceptions,
while the mind is how we experience our internal environment
where the soul resides.
Instead of looking at ourselves as people here only to work,
reproduce, and die, we are spiritual beings here to have a human
experience, not vice versa. Our bodies and minds are our tools to
have this experience.

With this perspective, it would then make sense for us to
have the best possible experience. We should maintain our vehicle
of life in top shape to better enhance our perceptions and have the
highest experience possible.
Practicing yoga and meditation at the K. Pattabhi Jois
Ashtanga Yoga Institute in Mysore, India, helped me to create a
beautiful union between my mind and body. The practice has a
spiritual focus that is guided by the breath and moved by the body.
The poses are masterfully organized in sequential order to cleanse,
heal, and restore the body back to its factory settings. While the
chanting and meditation help to re-establish a peaceful mental
balance that calms the nervous system, alleviates stress and reduces
the heart rate and blood pressure.
I also learned that Ayurvedic medicine, much like traditional
Indian cuisine, used food as medicine. Like the Okinawans, the
foods recommended for yogis was Ayurvedic cooking that
contained medicinal herbs like turmeric, cumin, ginger, fenugreek,
coriander, cardamom amongst others that heal the body.

The Amazing Human Body

This vehicle, the human body, is by far the most complicated
piece of machinery in existence on Earth. Here are a few amazing
facts about the magnificent machinery you possess:
 The stomach’s digestive acids are strong enough to not only
digest zinc but the tissues around it. However, the cells
lining the stomach regenerate at such a rapid rate it makes it
impossible to dissolve them.
 The brain produces the electrical energy equivalent to a 20-
watt light bulb, which would explain the comparison of a lit
light bulb over our heads when we have a great epiphany.
 You would need 82,000 processors for a supercomputer to
simulate just one second of 1% of our brain’s capacity.
 Ounce for ounce, human bone is stronger than granite or
steel, yet it weighs three times less. One cubic inch of human
bone (about the size of a matchbox) is capable of supporting
the weight of five pickup trucks, or roughly nine tons—this
is four times as much as concrete. The engineering of human
bone is so magnificently efficient and strong it has become a
template for many modern engineering projects, including
buildings and bridges.

 A man’s testicles can manufacture up to 10 million sperm
cells daily. Which makes a man capable of repopulating the
entire planet in six months.
 The human body is made of seven octillion atoms. As a
comparison, our entire galaxy is made of only 300 billion
stars.
 Ninety percent of our cells aren’t even human in origin!
Most are fungi and bacteria.
 The skin is replaced every two weeks.
 Every 120 days, our entire blood supply is replaced.
 Every 300 days, through the brilliance of our divine
engineering, we have a new liver.
 Every ten years, we get an entirely new skeletal system.
The Key to Health Is Plant-Based Food

All of this wizardry doesn’t happen with a hidden magic
wand.
The magic is in our food. The foods we eat are used to
recreate that which took nine months to manifest in our mother’s
womb and 18 or more years to mature in the physical world. So the
body you so greatly identify with is a very fluid concept, and you
are much younger than you think. However, if you eat fast and
cheap foods, you will age quickly and deteriorate at the same pace.
But if you adopt a plant-based diet lifestyle, devoid of meat, dairy,
and processed pseudo-foods, you’ll maintain a youthful appearance,
live a higher quality of life with less disease and have the
opportunity to die peacefully in your sleep at 100 plus years old.
As complicated as this machinery may seem, the primary
building block of your physical body is simply your nutrition. You
literally are what you eat. But just like any other highly
sophisticated machinery, our bodies have specific guidelines and
manufacturer’s requirements for optimal use. Like gas for cars, our
fuel (food) should be of the highest quality and packed with energy
to give us the vitality that defines life and not a zombie-like state of
living.
Too Many Americans Are Sick

America boasts the most expensive and technologically
advanced healthcare system in the world, yet it’s not designed to
keep people healthy, only to treat them when they’re sick. Our
healthcare system actually has no place for a healthy person!

The truth is, in America, we don’t have healthcare; what we
have is sick care.
One of the biggest reasons is because there’s no money in
treating either deceased people or healthy patients. The money to be
made is right in the middle, from those individuals teetering on the
line between life and death riddled with chronic diseases, each organ
system failing slowly and one at a time. If it’s the pancreas, we call
it diabetes; if it’s the heart, we call it cardiovascular disease, and so
on. The majority of drugs are designed to manipulate our
biochemistry just enough to prolong life and create a lifelong
customer.
I’m not insinuating that your doctor wants you to be ill. In
actuality, I believe that out of love, most doctors make an enormous
sacrifice of their health to undertake the grueling task of becoming a
physician to care for others. Unfortunately, most healthcare
professionals are educated by the same system that by and large is
funded and educated by Big Pharma. So we are just as frustrated
with not being able to cure you as you are with not being cured.
The greatest whoppers to the health care of Americans (pun
intended) are heart disease and stroke. At a price tag of $432 billion
annually, cardiovascular disease is responsible for one in every four
deaths in America. This will probably come as no surprise,
considering most people know that cardiovascular disease is the
number one cause of death for both men and women in the United
States.
However, what may shock you and your physician is the
knowledge that the number one cause of premature death in the U.S.
is directly related to the SAD diet, not heredity. What we inherit are
the eating habits of our family. And yet it seems that whenever there
is scientific and clinical discussion around a solution for chronic
diseases, nutrition is the invisible 800-pound gorilla in the room.
Modern medicine can’t be the answer because there’s never been so
much medical spending, yet Americans are getting sicker and dying
earlier in epidemic numbers.
This is precisely why despite being a pharmacist, I advocate
for Vegucation Over Medication. I’m not entirely against medication
because, in acute situations, drugs have lifesaving capabilities. I also
understand that people have a right to choose what they eat, and so
medications become necessary to manipulate our body’s
biochemistry. But most people are either misinformed or

uninformed about which can foods heal, as opposed to those that
kill. The purpose of this book is to educate and explain how many of
your comfort foods cause illness, and plant-based lifestyle is the
greatest form of prevention and disease reversal.
Food Can Be Medicine

The use of food as medicine has a long recorded history that
spans thousands of years, even before the time of Hippocrates, and
today it still remains at the center of healing disease. Did you know
that up to 50% of all recently approved drugs worldwide have a
plant-based origin, either directly or indirectly? Many of you are
enjoying the therapeutic benefits of these drugs every day without
knowing.
 The ancient Egyptians used willow bark for the same aches
and pains as you do—but you probably know it as aspirin.
 The drug digoxin used to treat heart arrhythmias is derived
from the plant Digitalis Purpurea.
 Etoposide, an anti-tumor agent, used in the treatment of
cancer, is derived from the mayapple plant.
This list could literally wrap around a building, but what’s
important to understand is, although these drugs are derived from

plants, they are very different from their natural parents. The
pharmaceutical drugs are filled with chemicals, dyes, and fillers that
end up creating the long list of potential side effects you experience.
If you consumed it as a whole food instead, you would not only
receive the medicinal benefits but also the nutritional and cleansing
effect.
We as healthcare professionals should be vegucating our
patients on the miracles of a whole-foods, plant-based lifestyle as
our primary form of prevention and disease reversal. But instead, we
passively mention the importance of diet and aggressively prescribe
drugs.
Warfarin: From Rat Poison to Blood Thinner

Patients who are dehydrated and are eating sugary and fatty
foods can cause their blood to become viscous, reducing circulation.
This also increases the potential for blood cells to stick together and
form clots. These clots can form in the leg and cause deep vein
thrombosis or dislodge and go to the heart to cause a heart attack or
to the brain, leading to a fatal stroke.

Such patients are typically placed on a blood thinner called
Coumadin.
Here’s where the plot thickens. The active ingredient,
warfarin, was initially formulated as a rat poison, and it acted by
thinning the rodents’ blood so much they died from massive internal
bleeding. Since 1954, it has been prescribed to humans as a blood
thinner! The risk for bleeding is so high that it requires the patient’s
clotting factors be constantly monitored in order to ensure the
patient is properly dosed.
As Aureolus Paracelsus (1493−1541), the ‘Grandfather of
Pharmacology,’ wrote, “All things are poisons, for there is nothing
without poisonous qualities. It is only the dose which makes a thing
a poison. A lot kills, a little cures.” In the case of Warfarin: short
term, it can be life-saving, but long-term, the continued poor habits
along with the side effects of the drug can potentially be fatal.
I once had a patient who had lived in Argentina for a number
of years learning to become a tango dancer. Because of my love for
traveling, we spent much time talking at the counseling window
about his experiences living abroad. He was an older gentleman with
enough youthful vigor to still dance the night away, and I was a
young pharmacist inspired by his experiences. One day while in
mid-conversation, I noticed his nose started bleeding. I quickly
grabbed a tissue and sat him down. I knew that he had been taking
Warfarin for years, and it was a few days after Thanksgiving, so the
first question I asked was if he had eaten an unusual amount of
green leafy vegetables during his Thanksgiving feasting.
He explained that in an attempt to eat a more plant-based
diet, he had eaten several plates of his mother’s tasty collard greens.
The irony is that the first counseling point we are trained to
educate patients taking warfarin is: “Continue to eat your typical
portion size of green vegetables.” This is because green leafy
vegetables contain vitamin K, which helps to clot the blood and
makes Warfarin ineffective. Many patients start avoiding green
vegetables all together at this point, but that’s where we allow our
decisions to be influenced by myths. It is not necessary for you to
avoid eating greens. The cause for concern is with dramatic shifts in
the amount of greens you consume while taking a blood thinner.
However, it’s important to decide on a set amount daily and then
speak with your doctor so that it can be built into your therapy and
the drug dosage can be adjusted. Eventually, with continued effort,

your blood will become naturally thin, and your physician can wean
you off Warfarin.
As I mentioned before, pharmaceutical drugs can be life-
saving in acute situations such as embolic stroke or if a patient has a
mechanical heart valve. But over the long-term, it’s imperative to
transition to a more holistic alternative because artificially thinning
the blood instead of addressing the cause of clotting will eventually
catch up with you.
Eating large amounts of animal protein, eggs, dairy, and
processed foods causes the blood to be viscous and concentrated.
When blood is stagnant and dehydrated, it sets the stage for blood
cells to aggregate together and leads to clots. Plant-based foods are
loaded with hydration and nutrients that naturally thin the blood
while also providing vitamin K2 to produce clots, which are
necessary if you happen to cut yourself.
What You Don’t Know About Statin Drugs

Here’s another case where vegucation is more necessary than
medication. If you look up the connection between cholesterol and
its impact on cardiovascular health, you’ll get a ton of conflicting

information from both credible and layman sources. But what can’t
be disputed is the fact that Lipitor, a cholesterol-lowering drug, in a
class of drugs known as statins, is the best-selling drug of all time.
What shouldn’t be confused is the phrase ‘best-selling’ with ‘most
effective,’ because the rate of cardiovascular deaths is still the
leading cause of death globally to the tune of 17.7 million lives
annually. Coronary artery disease, the narrowing of arteries caused
by fatty plaques, is responsible for 850,000 opportunities annually
for surgeons to crack open the chests of Americans to surgically
implant stents. These surgeons have a first-hand view of the impact
of meat, dairy, and processed vegetable oils on our vascular health
due to inflammation and fatty deposits.
What needs to be understood is that the words ‘fat’ and
‘cholesterol’ are not synonymous.
Cholesterol gets a bad reputation because only the tragic side
of its story is told. In fact, cholesterol is present in the membranes of
every cell in our body. It’s essential for making vital hormones like
vitamin D, testosterone, and estrogen, and in the production of bile
acids, which are responsible for dissolving digested fats. Eighty
percent of our cholesterol is made by the liver and intestines at night

while we’re comfortably asleep. We only require 20% of our
cholesterol from dietary sources.
Health becomes disease when we over-consume processed
fats, sugars, and unhealthy proteins that are later converted into
triglycerides and the type of cholesterol that clogs arteries. For
instance, if you have two eggs every morning for breakfast (each
containing 200 mg of cholesterol), the liver will, in turn, produce
1,600 mg of cholesterol. According to the Mayo Clinic, healthy
individuals should consume no more than 300 mg of cholesterol
daily. You can easily see how quickly your cholesterol levels could
explode, considering you ate just two eggs, not even including the
bacon or pancakes saturated with syrup!
For the majority of patients, when their blood cholesterol
levels begin to peak beyond 200 mg/dL, despite the risk of
dangerous side effects, their physician will immediately put them on
a statin drug. It is well known that statins can deplete your body of
the enzyme CoQ10, which is directly involved in energy production
in the cells. This is what produces the side effect of fatigue that’s
often experienced. Statins can also cause memory loss, increased

risk for diabetes, liver damage, muscle pain, and a life-threatening
condition called rhabdomyolysis.
The truth is, while statins can be very effective at lowering
your blood cholesterol levels, new studies are showing that this does
not correlate to a reduction in cardiovascular disease and could be
putting you at an increased risk for a cardiovascular incident.
According to a 2015 report published in the Expert Review for
Clinical Pharmacology, the initial clinical studies that validated the
efficacy of statins used a statistical manipulation tool called Relative
Risk Reduction (RRR) to exaggerate the mediocre benefits of the
drugs. When compared with the absolute risk, it was discovered that
these drugs are only effective for 1% of the entire population (1 out
of 100 persons).
My father had a first-hand encounter with statins. While I
was living in Japan, he suffered a stroke, and unbeknownst to me,
his physician prescribed him Atorvastatin 40mg (Lipitor). Months
later, my father began to complain of being lethargic and forgetful.
This was especially odd because my father was always able to recall
detailed memories from my childhood even I wasn’t able to
remember. When I asked if he was still walking the neighborhood

for exercise, he said he wasn’t able to walk forty yards away from
the house because he would get tired and have extreme leg pain. In
addition, his blood sugar began to spin out of control.
It’s very common in health care to misinterpret drug side
effects as signs of aging, and this is exactly what was happening to
my father.
After informing his physician and discontinuing the drug,
within six months, the symptoms had begun to resolve themselves.
This is another case where addressing the symptoms instead
of the cause can lead to more harm than good. If we as healthcare
professionals were equally as aggressive with counseling patients on
necessary lifestyle adjustments as we are with handing out
prescriptions, then the vast majority of drug therapy would become
obsolete. Had my father been properly educated about what foods
were causing the elevated cholesterol levels and which plant-based
sources to use as replacements, he would have never had to suffer
from the ill effects of statin drugs or subsequently have had his
gallbladder removed.
Healthcare Professionals and Patients Need to Be

Vegucated
In my opinion, it would be unfair to place all the blame in
the lap of the physician. After all, at the vast majority of medical
schools, students are not required to take even a single course on the
subject of nutrition, and it’s only offered at 25% of schools as an
elective. Asking the average physician about nutrition would be the
equivalent of asking a policeman to defend you in a court of law.
Our common sense tells us that in each case, the subject matter is
related to the professional, but in both cases, they are most often ill-
prepared to be of any service. The belief that we can eat whatever
we want and then use a ‘magic pill’ as to fix any problems is
precisely why 70% of all Americans are taking at least one
prescription. The bulk of modern foods we’ve developed an
emotional connection to have addiction engineered into the
ingredients. The foods we think we love so desperately are just a
false representation of the nourishing relationship we could be
having with plant-based whole foods. Instead, we’re in this toxic
relationship with processed foods and drugs.
For over a century, the astronomical cost of health has been
rising directly in correlation with disease. That blatantly says that

despite the fact we have the best medical technology and spend
more health care dollars than any other country in the world, the
system is failing.
More importantly, it tells us you cannot buy good health.

2.
The Cause of Disease:
Toxic Overload
E
If prevention can be accomplished, then cures will not be
needed. –Dr. J.H. Tilden
S
ince 1938, over 1,453 drugs have gained FDA approval
all in the name of curing people of their various illnesses.
Yet not one of these drugs has even cured the simplest
ailment, the common cold.
The failures of modern medicine are due largely in part to its
reductionist approach to healing the human body. The reductionist
philosophy believes that by addressing the part of the whole that is
experiencing the greatest effect (symptom), a treatment can be
developed. This ‘divide and conquer’ approach directly impacts how
we diagnose and treat disease. Most of the science of diagnosis
The Cause of Disease: Toxic Overload 31

comes from studying disease either in dead bodies or on Petri
dishes. This is why I say we don’t have a health care system; what
we have is sick care. It’s only designed to treat the sick and dying.
While healthy individuals are sent home until they can join the
party.
We take this same approach when it comes to vitamin and
mineral deficiencies. The doctor will attempt to treat individual
deficiencies with corresponding vitamins and minerals. The majority
of nutritional supplements are synthetic, but in nature, nutrients are
provided in perfect divine ratios to each other, not in single servings.
We often see failures of this philosophy with patients. If a
patient is anemic as a result of vitamin B12 deficiency but is
misdiagnosed and then given folic acid as treatment, the laboratory
results will show increased blood cell formation, and you will
appear to be cured. Meanwhile, the vitamin B12 deficiency goes
unnoticed; it can lead to nerve degeneration and potentially
paralysis. Both vitamin B12 and folate are part of the B-complex
vitamins, which can be found in plant-based whole foods to act as a
form of prevention and remedy to this patient. The healthcare
system approach to healing rarely addresses the underlying cause, so

by default, it can never cure the disease. Cures only become
necessary when we fail to take the proper prevention. But then
again, prevention is only possible when you know the cause.
So let’s get to the root cause.
The use of whole foods to cure disease isn’t some new age
trendy concept; it’s a return to the original standard. From as far
back as ancient Egypt, there are 3,000-year-old medical texts that
document the use of plant-based foods to heal the same ailments we
suffer from today. And just like modern humans, subsequent
societies embraced advancement over nature, and their well-being
suffered as a result.
The Power of Natural Vitamin C

There have been many fortuitous discoveries in establishing
the connection between disease and nutrition, such as in 1497, when
Vasco de Gama’s crew discovered that “when life gives you scurvy,
make lemonade.” This was at a time when scurvy was the leading
killer of men who took to the seas, and citrus fruits became their
savior.
Now we know the active ingredient in citrus fruits that cured
scurvy was natural vitamin C.
Did you know that most vitamins made today, whether they
are fortified into cereals or encapsulated in supplements, are created
in a laboratory? These synthetic versions are structurally identical to
the vitamins present in whole foods, but their activity in the body is
not. Even vitamins that are labeled ‘natural’ only require that 10%
originate from plant-based foods. The other 90% is left up to the
supplement manufacturer’s discretion. With the exception of
monkeys, guinea pigs, and humans, most animals are capable of
making their own endogenous vitamin C by making a few
alterations to glucose. Humans, unfortunately, don’t synthesize
certain enzymes, so we’re required to get vitamin C from dietary
sources.
Virtually all vitamin C sold today is in the form of ascorbic
acid. Here’s a rude awakening: Ascorbic acid is not vitamin C. It is
an extracted isolate of vitamin C most often made with genetically
modified high fructose corn syrup and other harsh chemicals.
Vitamin C is a complex that includes ascorbinogen, bioflavonoids,
factors (J, K, P), rutin, and tyrosinase. Vitamin C also requires

mineral co-factors in proper ratios. If any of these supporting factors
are absent, then there will be no biological activity. The benefits of
vitamin C—including immune boosting, wound healing, collagen
formation, iron absorption, and tissue repairing—can only be
received when we consume it in its whole form from plant-based
foods. This was confirmed in 1937 by Nobel Prize Laureate Dr.
Albert Szent-Georgi, who discovered the chemical structure for
vitamin C. The conclusion of his research demonstrated that while
scurvy could not be cured with isolated ascorbic acid, consuming it
as a whole food had a success record much like the 1996 Chicago
Bulls with Michael Jordan.
Instead of making the clear connection between disease and
nutrition, medical science continues to round up its unusual suspects
and place the blame on innocent accomplices like inherited genetics.
Genetics Are a Predisposition, Not a Predetermination

Since the completion of the Human Genome Project in 2003,
we now know that genetics play a very small role in the
development and progression of disease. What has a larger impact is
the internal environment created by the foods we eat, beverages we

drink, stress, and lack of physical activity. These factors create an
environment that will either be conducive to health or the feeding
ground for disease. A toxic internal environment caused by
processed foods, dairy, meat, hormones, refined sugars, dyes,
preservatives, artificial colors, heavy metals, stress, and a sedentary
lifestyle flips the switch on for genes that code for disease.
The idea that heredity and genes are major determinants of
chronic diseases is probably one of the most overstated myths about
health. It creates a victim’s mind-state as it relates to our well-being
instead of the empowered understanding of just how potent our
body’s healing mechanisms are. When we look at the top killers of
Americans, there is no study, physician, or patient who can attest
that they have been cured when taking the traditional medicine
route. Yes, there are many patients who receive symptom relief, but
most often the relief they experience is because the disease has run
its course and the body has an innate ability to heal itself. Because
modern medicine has been a study of disease instead of healing,
naturally more disease has been created. Listening to a drug
commercial, even the healthiest person in the world will begin to
feel as though they’re sick. Today traditional physicians now have a

hypochondriac’s urge to diagnose and a linebacker’s aggression to
prescribe. Take a trip to the doctor’s office, and you’re bound to get
diagnosed with anything ranging from restless legs to Alice in
Wonderland syndrome (a real diagnosis by the way). Diagnoses are
created, and treatments are developed to address all the symptoms;
meanwhile, the disease grows progressively worse. Pretty soon,
you’ll have conditions for your conditions that need to be treated.
The Cascade of Prescription Drugs

It is a well-known practice in the medical field to use drugs
to treat the side effects of other previously prescribed drugs.
Diabetes is a perfect example of the failures of medicine. This
disease doesn’t get nearly the amount of attention heart disease or
breast cancer does because it’s not as sexy as the aforementioned.
Most people are completely unaware that they are either pre-diabetic
or diabetic, but that’s no surprise considering 70% of diabetics also
have America’s ‘silent killer,’ hypertension. As sweet as the disease
sounds, it doesn’t just impact your blood sugars. Diabetes increases
the risk of stroke and heart disease up to four-fold, is the leading
cause of blindness, accounts for over 60% of all lower limb

amputations, 70% of diabetics will suffer mild to severe nerve
damage, and it’s the leading cause of end-stage kidney disease.
For men, often the canary in the mine (so to speak) is erectile
dysfunction. This is the first sign that shows us circulation has been
compromised and nerve damage is on its way. At first, it starts off
quite simple: metformin (for blood sugar control) and a little HCTZ
(‘water pill’ for blood pressure), and the patient thinks no harm, no
foul. But blood pressure can never be regulated by urination for very
long because it also leaves the body in a dehydrated state, so two or
three additional medications are eventually added because vascular
disease will worsen when the cause goes unaddressed. Blood sugar
levels will begin to skyrocket due to increased insulin resistance, so
additional oral medications are added on.
Type 2 diabetes slowly begins to transition towards type 1
(insulin required). And because all excess sugar in the body is
converted into fat, you now have a cholesterol issue (if you didn’t
have one before), and so a statin drug is added on. At some point,
diabetes becomes the sniper in the tower, picking you off piece by
piece.
Next, there’s gum disease and tooth decay, followed by
degeneration of nerves, so gabapentin is added to your medication
bank, and then you begin to lose the sensation in your feet
altogether. This is followed by gangrene due to a lack of circulation
and increased toxicity.
This is why diabetics are at a high risk for amputations. It is
not uncommon to see diabetic patients with as many as 20
medications on their profile and leaving the pharmacy with a
grocery bag filled with prescriptions.
Does this sound like the traditional model for ‘treatment is
working’? Of course not, but as you can see, diabetics are the
perfect customers for bottom lines. I can remember being a
pharmacy manager, reading through our quarterly profit statements,
and diabetic patients were always the pharmacy’s top revenue
patients. Yet there are numerous studies, patient cases, and
testimonies that can be easily referenced to show thousands of
patients have been cured of diabetes by returning to nature’s
prescription. I can attest personally to this natural prescription
because it most certainly saved me from myself. Considering my
father had experienced the majority of those progressions, his

mother passed as a result of them, along with my mother’s
father. With my family history, I could have easily just tossed in the
towel and embraced the belief that genetics superseded my ability to
heal. Even my physicians had told me that my family history made it
a certainty that I should prepare myself for the same diseases. But
what they saw as a genetic precursor, I saw as inherited habits
passed down in the form of poor nutrition and lifestyle.
The Truth About Your Genes

For a moment, let’s suspend the scientific mumbo-jumbo and
take a trip to common sense land. If the same DNA is passed on to
me from my grandparents and parents containing the same genetic
material as all my brothers, sisters, cousins, aunts, uncles, and
children, why are these genes linked to disease choosing to express
themselves in some but not all family members? Now we often hear
of dangerous cancer genes that are passed on and put you at high
risk; however, the truth is, genes do not self-activate.
A gene cannot turn itself on or off. Genes are turned on or
off by a process known as gene regulation. It is an essential part of
normal cell development. Gene regulation can occur at any point but
most often occurs at the level of transcription (when information in a
gene’s DNA is transferred to messenger RNA to make proteins).
This process is initiated by either signals from the environment or
from transcription factors, which are proteins. Regulation of
transcription is the most common form of gene control. When these
proteins (transcription factors) are not available to respond to the
environmental signal, conventional belief is that a random mutation
occurs (unpredictable outcome).
This poses a great contradiction to current medical science:
hereditary genes are expressing disease selectively, yet the mutation
is random. A more likely model was presented by John Cairns
Adaptive mutations, which states that genes don’t change randomly;
it is an environmentally directed mutation as a result of the internal
environment created by the patient. The idea that genetics has
predetermined a patient’s health is old medical science that must be
retired because we now know that genes only cause 5% or less of all
disease. In addition, modern science has proven that 95% of all
cancer has no hereditary linkage. Quite the contrary, 95% of cancer
is the result of your rewriting normal genes into cancerous genes as

a result of the internal environment you create through lifestyle
choices.
The expression of disease is not based solely on a genetic
predisposition in chronic diseases but the acidic and toxic
environment that turns on these genes that express disease.
So the question becomes, what factors can determine a
patient’s internal environment? That would be what he or she
ingests nutritionally, physically, mentally, and spiritually. Anything
that we consume that isn’t natural and nourishing is a toxin.
If It’s Not a Whole Food, It’s a Toxin

Anything we eat that cannot be metabolized, absorbed,
assimilated, and its remaining by-products eliminated from the
system, becomes a toxin.
Modern processed foods are devoid of fiber and saturated
with toxic chemicals that accumulate in your colon as rotting
fermenting feces. These toxins produce by-products that leach out
into the bloodstream and wreak havoc on your blood vessels,
tissues, and organs. Ultimately, some of this waste material will be
stored in adipose tissue, creating unwanted belly fat.

In very much the same way we can intoxicate ourselves with
alcohol, we do the same with modern foods. As we continue to auto-
intoxicate ourselves with these food-like products, our bowels will
become obstructed, leading to chronic constipation. This vicious
cycle is the seat of disease that is digging an early grave for modern
people.
You Have to Be a Scientist and Nutritionist Just to Read

Food Labels!
We dig our own graves with spoons and forks when we
chose to eat out of boxes, cans, jars, and anything that requires a
food label.
Being a chemist, pharmacist, and nutritionist gives me a
unique perspective on food labels and drug ingredients. On the one
hand, I find it fascinating how both organic and inorganic chemistry
creates this beautiful symphony we call life and food. But on the
other hand, chemicals used in foods today look more reminiscent of
the pharmaceutical industry than agriculture. The vast majority of
grocery stores are filled with endless aisles of shelf items with
expiration dates that will outlive some of their purchasers. We rarely
stop to think how these boxed, bagged, canned, and jarred items
remain ‘fresh’ for so long. In order to understand the labels on these
‘Franken-foods,’ (named after the crudely assembled monster in the
horror novel Frankenstein), you would have to be a chemist and
nutritionist.
Luckily for you, I just so happen to be both.
The food industry goes to great lengths to ensure that
processed foods maintain their color, texture, taste, and especially
shelf life. This is how a food product that should contain only two or
three ingredients ends up with a laundry list of chemical names you
can barely pronounce. Everything from preservatives, dyes, artificial
colors, flavor enhancers, and refined sugars are added to hi-jack
your taste buds and increase company bottom lines.
The meat industry is worst because packaged meats don’t
require ingredient labels when they most definitely should.
Hormones, antibiotics, and genetically modified organisms are fed
to livestock, which subsequently ends up in all animal products,
including the dairy products you feed your family. Often these
animals are ridden with disease because of the poor living
conditions they’re subjected to, and these diseases will also end up
on your plate.
The Toxins Accumulate

To add fuel to the fire, we layer ourselves with toxic
hygienic and cosmetic products that seep into our skins and get into
our bloodstream. This is how we intoxicate ourselves literally to
death with daily doses of seemingly harmless products that steal
away hours, days, and years of our lives in such a gradual fashion
they remain undetected.
Our liver and kidneys become saturated with chemicals, and
our guts are constipated with backed up sewage. Our health is vitally
connected to our ability to eliminate waste from our bodies. Even if
we consumed the healthiest foods in the world, chronic constipation
would cause those foods to rot and become toxic. Once the body
reaches its toxic threshold, disease will most certainly appear. If the
toxins accumulate in the knees and joints, then we call it rheumatoid
arthritis. Accumulation in the colon, we call it colitis, and in the
kidneys, we call it nephritis. All of these signal the initial signs of
disease, which is inflammation. The inflammation is directly
correlated to an inflammatory and toxic diet. This unchecked
toxicity will eventually destroy the tissue beyond repair, as is the
case with type 1 diabetes and the pancreas.

The great news is that as long as the tissue has not been
significantly compromised, the body’s healing mechanisms are
capable of reversing the disease when the offending toxins are
removed from the diet. But even if that weren’t the case, it’s never
too late to enjoy the fruits of the labor from embracing a whole-
foods, plant-based lifestyle. Despite the overwhelming evidence to
support the benefits of going green, our willingness to hold on to
myths about unhealthy foods is why we continue to be the sickest
and most obese country in the world.
Other Nations Have Taken Action

In my travels abroad, I noticed another trend. I noticed that
not only were many of the food products in America not available
outside the U.S., but many of them were banned because many of
the ingredients are considered toxic in other nations. There are
several hundred chemicals added to American products. Many of
these products are banned in most developed nations because they
contain chemicals that have been deemed detrimental to their
citizens’ health.
Here are just a few of the noteworthy unsavory chemicals
that we could be handing ourselves doses of on a daily basis:
 Atrazine was banned in Europe in 2003, including
Switzerland, where it is manufactured. A UC Berkley
professor found that atrazine chemically castrates and
feminizes wildlife, and it also lowered the immunity in both
wildlife and laboratory rodents. The study also found that the
chemical induced breast and prostate cancer, with studies in
human populations demonstrating a similar correlation.
Used as a weed killer, the chemical has also become a
common drinking water contaminant, seeping into our food
supply. Despite this overwhelming information, the U.S.
Environmental Protection Agency still allows its use.
 The FDA also approved the use of the arsenic-based drugs
Roxarsone and Nitarsone, which are used in animal feed
(poultry, turkey, and pork) to control infection, increase
weight, and make the meat appear more reddish in
appearance. The FDA contends these products are safe
because they are the organic form of arsenic, which is less
toxic than the inorganic form known to be carcinogenic.
However, further scientific data has shown that the organic
form converts to the inorganic form in tissues, which has

been found in elevated levels in store purchased chicken.
The manure of those animals also contains inorganic arsenic,
which eventually migrates into the soil where it contaminates
both water and American rice crops.
By the way, the European Union has never approved this
product for safe usage in animal feed.
 The Trojan horse of all chemicals that slips by under our
noses undetected are antibiotics. Did you know that 80% of
all antibiotics in the U.S. are purchased to feed to livestock
animals? These animals are commonly fed antibiotics to
prevent disease development and to promote growth. These
antibiotics are then passed along to you when you consume
meat.
It is my professional opinion that this also contributes to
antibiotic resistance and the development of ‘superbugs.’
This is a huge medical issue because now there are infectious
organisms that no antibiotic is capable of treating.
 Fluoride is shrouded in the cloak of health and prevention
even as 185 million citizens are receiving massive amounts
in the form of tap water and dental products. Fluoride has
been credited with tooth cavity treatment and prevention;
however, there are a number of intricacies that should be

revealed to discover how public health policy was shaped
and formed around this chemical.
The top concern is that the safety standards for water
fluoridation in America are based on antiquated science. The first
suggestion to fluoridate water can be traced back to a researcher
named Gerald Cox of the Mellon Institute of Industrial Research.
This suggestion was prompted by Francis Frary, who was a director
of an aluminum laboratory. Frary was concerned about the
deleterious effects of fluoride on aluminum plant workers, so he
asked Cox to look at the proposed benefits of using fluoride for
dental cavities.
For some background, the Mellon Institute was a leading
proponent of asbestos, which we all now know today is
carcinogenic. To protect companies from negligent lawsuits, the
Institute repeatedly produced data stating that mesothelioma was not
connected to asbestos.
The scientific community is well aware of the catastrophic
health effects of fluoride. A quote from the US Department of
Agriculture in 1970 states: “Airborne fluorides have caused more

worldwide damage to domestic animals than any other air
pollutant.”
Here’s a quote from 1983 by Dr. Leonard Weinstein of
Cornell University: “Certainly there has been more litigation on
alleged damage to agriculture by fluoride than all other pollutants
combined.”
At the forefront of the water fluoridation movement was a
prominent scientist, Harold Hodge, who adamantly vouched for its
safety during the 1950s and 1960s. However, this is the same
scientist who was later discovered to be the team leader in the
“Human Radiation Experiment,” injecting patients with radiation
(plutonium) in conjunction with the University of Rochester. A book
called The Plutonium Files was written detailing the experiment.
Harold Hodge was also the chief toxicologist of the
Manhattan Project, which required massive amounts of fluoride for
the atomic weapons program and eventually led to many lawsuits as
a result of collateral damage during the assembling of the weapons.
Dr. William Marcus, a senior science advisor for the
Environmental Protection Agency Office of Water, discovered that
the studies conducted on fluoridation of water had been rigged and

all the markers for cancer had been downgraded to obscure the
correlation of fluoride as a cancer-causing agent in water.
With the number of litigations and toxic effects to workers
for companies like Alcoa, US Steel, and others, you might wonder
how water fluoridation laws got passed. This ‘engineered consent’
undoubtedly was the work of the ‘Machiavelli of Public Relations’
during this period, Edward Bernays, who was hired by the National
Institute of Dental Research. In the United States, 67% of the U.S.
water supply is fluoridated, while in comparison, 98% of Europe has
banned water fluoridation.
In addition to water fluoridation, municipal water has been
found to contain prescription drugs, heavy metals, and chlorine. The
entire modern world is littered with toxins that chip away at our
immunity and well-being, and now the food supply is being
hijacked!
Fake GMO Food

Food is now being disguised in health with genetically
modified organisms (GMO) and passed off as nutrition. The food
industry and American government have assured the people that this
synthetic food is safe; however, more than thirty European nations
have banned this food. And now China and the largest country in the
world, Russia, have produced studies that contradict the data
provided in the United States. The legislation protecting the masked
use of GMO ingredients in American foods is The Safe and
Accurate Food Labeling Act of 2015.
The irony of the name has called for opponents of GMOs to
rename the bill The Deny Americans the Right to Know (DARK)
Act.
This Act was a vendetta against legislation passed in
Vermont, Connecticut, and Maine initially requiring GMO labeling
on food labels. The Act was created to unravel labeling laws that
these states had already implemented as public policy. And despite
the fact that here in the U.S. the studies have been mixed as to
whether GMOs are safe, the act itself takes away the consumer’s
right to know whether or not they’re eating foods that contain
GMOs. This contradicts a 2012 Mellman Group poll that found 91%
of American consumers wanted GMOs labeled and a recent
CBS/New York Times poll found that 53% of consumers would not
purchase foods that were genetically modified.

To understand the true plight of the issue in America, GMOs
are present in 80% of conventional processed food and 90% of all
soy and corn products.
In a later chapter, GMOs will be further discussed to reveal
their impact on health and society as a whole.
Our connection with food on a cultural, social, and emotional
level makes it difficult for us to accept a radical change in the things
we eat. The foods we eat today look and smell like the foods our
grandparents ate, but the majority are imposters at best. The
majority of conventional foods are engineered with addiction; so,
even when we want to change, it feels impossible to do so.
We can’t see the connection between what we eat and the
disease in our bodies because most often we don’t want to see it.
Then there are others who are searching for real answers, and they
only find lies and myths that lead them right back to where they
started.
The China Study

One of the greatest collections of data establishing the link
between disease and nutrition is The China Study. It is perhaps the

most comprehensive study on nutrition and its connection to disease
ever done. The study was conducted over a 20-year period spanning
1978−1997.
Here are just a few parameters that will help you understand
why this study was exceptional:
 It included 367 variables, each of which were measured by

multiple methods when possible. For example, iron was
measured by six different methods, riboflavin (vitamin B2)
by three, and so on.
 Sixty-five counties in China were examined, each of which
included two separate villages and 100 villagers (over 6,500
adult samples) who completed a battery of questionnaires
related to lifestyle and diet, blood tests, urine samples, and
more. The populations were stable; an average of 93−94% of
the men were born in the village and 89% of women.
 The data was collected over the course of 20 years with the
help of surveyors who visited 30% of the test subjects.
 At the completion of the study, there were over 8,000
statistically significant associations between lifestyle, diet,
and disease variables.
What made this study unique when compared to all other
nutritional studies were the dietary characteristics in rural China. All
other studies related to nutrition and its link to disease examined test
subjects who were consuming a Western diet rich in processed
foods, dairy, unrefined grains, and heavy meat content. This variable
remained true even in cases where vegetarians were included in the
study because 90% of vegetarians shifted their diet from meat to
consuming large quantities of milk, cheese, and eggs. Some still
consumed fish and poultry.
The conclusions of the 20-year study were alarming:
 Heart disease can be reversed by embracing a plant-based
lifestyle.
 Increased consumption of animal protein and its by-products
(dairy: eggs, cheese, milk, butter, etc.) shows a direct
correlation with increased risk for all chronic diseases.
 Animal protein promotes elevated cholesterol and cancer
growth.
In the next chapter, let’s explore how animal protein
promotes disease.
3.
The Protein Myth
E
If you think you cannot build muscle on bananas, I challenge
you to pick a fight with an ape.
— Garth Davis, M.D., author of Proteinaholic
M
any people have a love affair with meat that
borders addiction and obsession. The very thought
of not having meat during one meal, let alone an
entire day, sends them into a frenzy as if you were asking them to
stop breathing.
It has to make you wonder why a simple request creates so
much anxiety.
At one point in my life, I wouldn’t have responded any
differently. Yet, despite the fact that I began my plant-based journey
in 2011, and here I am, alive, well, and fit, people still don’t believe
you can survive, much less thrive, on a plant-based lifestyle.

The Protein Myth 57
Somehow, protein has become the first and last conversation
whenever there is any discussion on the topic of nutrition. Most
people embrace the idea that because we are made mostly of muscle,
protein is much more significant than any other nutrient.
But when did the words ‘meat,’ ‘muscle,’ and ‘protein’
become synonymous?
And is animal protein really the best source of protein we
can have?
Let’s address these questions.
In 1838, the Dutch chemist Gerardus Mulder first discovered
the chemical structure of proteins. The word ‘protein’ itself comes
from the Greek word protease, meaning ‘of prime importance.’ This
was a fitting description, considering it was also discovered that the
muscles, skin, and organs are primarily made of proteins.
Proteins are made of varying combinations of twenty amino
acids, of which eight are called ‘essential’ because they must come
from the food you eat (nine for children).
The other twelve can be made by your body.
These twenty amino acids are combined in several thousand
chemical permutations that alter the functionality of the protein.

Some of these functions include: enzymes essential for biochemical
reactions like digestion, contractile proteins responsible for
movement, antibodies that defend the body against foreign invaders,
hormones like insulin that regulate glucose (sugar) metabolism,
structural proteins like collagen and elastin in tendons and
ligaments, and proteins that transport hemoglobin which carries
oxygen through the blood.
No one can dispute the supreme importance of protein in all
life. However, the belief that because our muscles are made of
proteins, we’re required to eat massive amounts of animal protein to
maintain and build muscle, is a total myth.
Prior to the industrialization of our food supply, meat was
crowned king because there was a time when only the rich, wealthy,
and royalty could afford it. During these times, obesity and opulence
were viewed as symbols of wealth and health. Even in America, up
until the 1950s, the vast majority of Americans ate meat only on
occasions like Sunday dinners and birthdays because it wasn’t
affordable and wasn’t yet so deeply ingrained in our cultural
tradition.
The Protein Myth 59
Protein is without a doubt the most highly complex of all
nutritional sources. There is a much higher energy requirement for
digestive elimination of protein than any other macronutrients.
Fruits can be easily processed in 20 minutes on an empty stomach,
most vegetables, in 60 minutes, and whole grains and legumes can
take up to two hours.
Animal protein, however, takes a minimum of five hours to
be processed. But this is only if it’s a suitable portion size on an
empty stomach, not when in combination with other foods. When
meat is eaten with other complex macronutrients, the digestive time
in the stomach will significantly increase due to the stomach
attempting to metabolize proteins, fats, and carbohydrates
simultaneously with both acidic and alkaline digestive juices, which
will essentially neutralize themselves. This undigested food will
then be passed on into the small intestines unfit for assimilation and
utilization, and as a result will begin to rot and ferment, releasing
methane gas and other toxins into the body, and creating disease
instead of providing the intended nourishment for health.
Because of this improper combining of food, most Western
societies are constipated, overfed, and malnourished. As a case in

point, the first recommendation by the United States Department of
Agriculture (USDA) for protein requirements was a whopping 125
grams per day, while today that requirement has been reduced to
about 55 grams per day.
Allow me to explain why even this reduced requirement is
overstated. The cells in our body are in a constant state of synthesis
and breakdown of the body’s proteins. The proteins that are broken
down are reduced back to their building block component amino
acids and returned to circulation. Some of these amino acids are
used to synthesize new proteins, some are used for energy, and
others are eliminated.
This continuous recycling of proteins in the body is referred
to as protein turnover.
Roughly 70%, or 200 grams, of the 300 grams of protein
synthesized in the body daily is recycled. This is why our true
biological requirement for dietary protein is so little.
In addition, the human body only loses twenty-three grams
of protein daily via perspiration, urination, hair loss, defecation, and
skin shedding. This is not even equivalent to one ounce, yet it’s
The Protein Myth 61
common dinner etiquette to eat a nine-ounce steak and call it protein
replacement.
The claims of danger related to low dietary protein are so
farfetched that I can only think of two related medical conditions
that exist, marasmus and kwashiorkor, and these conditions are
virtually non-existent in Western societies. And no studies have ever
confirmed either vegetarians or vegans contracting these conditions.
What is of massive importance is that proteins are assembled
in the body from amino acids, not from complete proteins. All
dietary protein must be digested and then broken down into its
amino acid blocks for utilization. Animal protein is dead, denatured
by cooking, and in the form of a complete protein, not an amino
acid. When we eat animal protein, our body has to break those
complete proteins down into amino acids, sift through the remaining
by-products to determine what is usable, and then safely eliminate
the remaining waste.
This is the bottom line:
 Your body does not use protein directly from food.
 Our bodies make proteins from commonly available amino
acids.
 It does not care where these amino acids come from. The
amino acids from a lion’s heart (to use a romantic ‘warrior’
example) are exactly the same amino acids you get from
ordinary chickpeas. To your body, they’re all equally good
raw materials.
The thing to remember is that in many other ways, foods like
chickpeas don’t create the toxic by-products that animal protein
does.
The artificial synthesizing of products like creatinine and its
protein peers for bodybuilding and high protein fad diets are not
only misaligned with nature but detrimental to health. Let me assure
you; there are no shortcuts to massive muscle gains and weight loss
that are not without risks.
However, you can rest assured there are natural options to
both that are long-term in nature and can provide the same results
minus the risk.
Jim Morrison, who is a former Mr. America, Mr. USA,
Olympia, and Mr. Universe, is 71 years old and still looks primed
for competition. He’s vegan and an advocate of a plant-based
lifestyle.
The Protein Myth 63
Alex Dargatz is famous for winning the World Bodybuilding
competition in 2005 after being vegan for five years.
Billy Simmonds won Mr. Natural Universe in 2009 and also
is vegan.
Olympic medal-winning track star Carl Lewis claimed that
his best years of competing were when he first embraced a plant-
based vegan lifestyle.
Also on the list of non-meat eating notables from history are
Leonardo da Vinci, Benjamin Franklin, Mark Twain, Albert
Einstein, and Steve Jobs. Not a bad list to be on. Most of the current
and past science on protein is not based on what nature
demonstrates. Around the world, when we study blue-zone
populations who live the longest with the highest quality of health,
we find a plant-based lifestyle at the center of their fountain of
youth. What we also discover is that heart disease, the number one
killer of humans, is virtually non-existent for these populations.
Animal Meat and Organ Damage

So how is our consumption of meat directly connected to
heart disease and other problems?

Animal protein is the sole source of saturated fat, the same
type of fat that clogs arteries and leads to cardiovascular disease.
Consumption of animal protein has been shown not only to cause
heart disease but can also alter the function and structure of the
kidneys.
Chronic kidney disease now affects one out of every eight
Americans, and 25% of those affected are not even aware. The
excessive amount of protein we’re consuming puts a tremendous
amount of wear and tear on the kidneys, gradually causing the
function to decline, and in many cases leading to kidney disease that
eventually leads to the need for dialysis.
Excess animal protein increases dietary acid loads, which
cause the blood to become acidic. This will ultimately increase renal
acid excretion and ammonia production, triggering a condition
known as metabolic acidosis.
This is exactly why in practice it’s recommended to restrict
protein intake to prevent the progression of kidney disease and
stones. Restricting protein consumption is the equivalent of
removing your foot from the accelerator of a car that’s been pressed
to the max over an extended period.

The Protein Myth 65
When we compare the impact of animal protein versus plant-
based proteins, we don’t see these effects. As reported in the Journal
of Clinical Investigation, a comparable amount of plant-based
protein demonstrates almost no effect on the kidneys.
The same goes for gout patients. Many types of meats are
high purine compounds that elevate uric acid levels in the blood,
leading to a gout attack.
These patients often try to negotiate which meats to avoid,
but everything from red meat to fish can lead to a flare-up. A good
rule of thumb for overall health is animal protein of any kind will
have some level of impact on our health. To be clear, animal protein
does also include fish and dairy products. The impact of a dramatic
reduction in animal protein in one’s diet can sometimes bring instant
results. When patients with compromised kidney function are
switched to a plant-based vegan diet, we witness functional
improvement to the kidneys.
Studies have shown that animal protein can trigger an
inflammatory response in the kidneys. A 2013 meta-analysis of meat
consumption and diabetes published in Current Diabetes found that
saturated and animal fat intake is associated with elevated insulin

levels and insulin resistance. Also, dietary cholesterol, which is
primarily found in animal protein, was indicated as a potential risk
for type 2 diabetes. Both animal protein and dairy are known to
stimulate insulin and burn out the insulin-producing beta cells in the
pancreas, which causes type 2 diabetes.
The Epic-Inter Act study “The association of dietary meat
consumption and incident of type 2 diabetes” followed 16,835
individuals that were observed for 11.7 years and found that for
every 50 grams of animal protein (which would be equivalent to a
1/4 of a chicken breast), there was an 8% increase in risk for type 2
diabetes.
Americans Eat Too Much Meat

The Western diet and those who profit from it have created
an insatiable craving for meat built on the foundation of
misinformation and propaganda. The average American consumes
200 pounds of meat and 30 pounds of cheese annually. Americans
eat more meat per person than any other people on Earth, and we’re
paying the price in health care bills. As a result, Americans are twice
as obese and have twice as much diabetes and nearly triple the
The Protein Myth 67
cancer rate compared to other countries. Americans are gorging
themselves on meat without having ever considered that 800 million
people are starving globally while we currently produce enough
food to feed 10 billion people, or that 6 million innocent animals are
killed every hour for food, or that 15 times more protein could be
produced with plants on any given area of land compared to animal
protein.
We Were Born to Be Plant Eaters

The same science we use to determine what dinosaurs ate
millions of years before human existence we chose to blatantly
ignore when it comes to determining what foods were designed for
our own biology. Paleobiologists primarily use the teeth and jaws
from fossils to determine their diet. Sharp serrated teeth and strong
jaw structures are indicative of carnivores to tear into flesh and bite
chunks out of meat. The jaw of a carnivore is typically strong
enough to break bones. The strength of the jaws can be determined
by observing how muscles were attached to bones.
Herbivores had flat, dull, rounded teeth like ours that are
exceptional for chewing and grinding plant foods. The fact that our
jaws move side to side to assist with grinding when carnivores like
an alligator only move up and down in a snapping motion is further
proof of this.
Furthermore, a plant eater’s saliva is alkaline. Ours
specifically is amylase, and its primary function is to break down
carbohydrates and starches into their sugar by-products. This
biological design is specifically designed to eat and metabolize
plant-based foods. Below is a list of plant-based protein sources. I
included soy milk, tofu, and soya beans in an attempt not to be
biased; however, I do not recommend using these products because
all soy products contain natural anti-nutrients and phytoestrogens
that can be detrimental to your health long-term. Hemp is the most
bioavailable protein source in the world, whether it’s compared to
plant or animal-based sources. This is because hemp is biologically,
in alignment with our digestive system.

The Protein Myth 69
When we look at the physiological make-up of carnivores,
we see man contrasts. A carnivore’s saliva is acidic in nature, which
is required to break down animal protein. The stomach of a
carnivore is capable of digesting rotting flesh riddled with bacteria
without producing the faintest sign of discomfort. This is primarily
because their stomachs produce ten times the amount of
hydrochloric acid compared to ourselves and herbivores. This
creates a highly acidic environment in the stomach, perfect for
digesting proteins at a pH roughly 1−2 (highly acidic). This highly
acidic pH makes it nearly impossible for salmonella, E. coli,
parasites, worms, or other pathogens to survive during digestion.

For humans and other herbivores, the pH ranges from 4−5.
This is why humans must cook their meats. The cooking process
denatures the large majority of the proteins, allowing for the
moderately acidic stomach to digest foods and kill some of the
bacteria and pathogens that may be present.
Let’s look further at how anatomy tells us what foods we are
made to eat. The small intestine of a carnivore or omnivore (an
animal that eats both plants and flesh) is on average 3−6 times the
length of their body torso. This anatomical design allows for rapid
elimination of acidic foods, like meat, to prevent the digested food
from rotting.
In contrast, the small intestines of herbivores are on average
10−11 times the length of the torso. So roughly that’s a small
intestine comparison of 7−10 feet for carnivores vs. 20−25 feet for
herbivores and humans.
The elimination canal or colon of carnivores is short, and its
walls are smooth. The colon for herbivores and humans is long, with
saclike pouches which make it conducive for prolonged nutrient
absorption. This physiological design is a perfect pipeline for the

The Protein Myth 71
creation of a cesspool-like internal environment when eating meat. It
increases the bowel transport time, allowing food to rot and ferment.
When Food Becomes Toxic

When food isn’t properly digested, it becomes toxic and
begins seeping into the bloodstream, poisoning the body along with
the bacteria and other pathogens it creates. Once in the bloodstream,
these toxins travel to tissues, vital organs, and joints to manifest
themselves as disease. Initially, the body will attempt to eliminate
them by the normal elimination routes and also by forming a mucus:
via the scalp, it manifests as dandruff; in the head and throat, it
becomes a cold; in the lungs, it becomes an upper or lower
respiratory tract infection; in the eyes, it becomes glaucoma; in the
pancreas, it becomes diabetes; and so on.
This mucus is acidic in nature, so any bacteria, virus, or
fungi will flourish there. Acidity and toxins tend to concentrate in
the weakest areas of the body. The longer the tissue is exposed to
this acidic environment, more of the tissue will become
degenerated.
Let’s use our common sense for a moment to evaluate if
eating animals for muscle really makes sense. In general, people eat
cows, pigs, chickens, and fish to get the protein they need for
muscle. Don’t you find it odd that all of these animals eat a plant-
based diet, and yet magically they all have muscle? If you think
that’s circumstantial, think about this: What do gorillas, elephants,
and rhinos eat? They all eat a plant-based diet and are some of the
largest and strongest animals on the planet.
Our human DNA is 99% compatible with the chimpanzees.
This is why they are often tragically used in clinical trials and
studies to observe possible responses to drugs, chemicals, and other
stimuli to predict correlated biological response in humans. Their
primate cousins, mountain gorillas, can grow to six feet tall and
weigh up to 500 pounds. Many experts have estimated that their
strength can be up to ten times that of a human. And what does their
diet consist of (according to Sea World)? 86% leaves, shoots, and
stems; 7% roots; 3% flowers; 2% snails, ants, and grubs.
Nature proves without bias that the idea of animal protein
consumption being equivalent to muscle growth is ridiculous.

The Protein Myth 73
Making the Change to a Plant-based Lifestyle

I know that if you consume meat, all of this information
must be shocking and poking at every shred of your moral fiber, but
I can assure you I’ve experienced all the thoughts you’re thinking. Is
it really true? Do your own research—I encourage you.
But you ask:
I love meat so much; how can I live without the desirable
taste of chicken, steak, or fish?
You can, and you will, even more vibrantly once you
readjust your taste buds back to their natural settings.
What will I substitute in the place of meat?
There are more plant-based sources of protein than animal-
based proteins, and with a ton of delicious recipes to match.
Will the cravings ever go away?
Yes! Actually, you will eventually become repulsed by the
thought of eating meat.
How can I explain this decision to my family, friends, and
others?
You don’t have to explain it. Share the health benefits you
received, the impact you’re making on our planet, and the

compassion you’re giving to the other earthlings living on this
planet. Then encourage them without judgment to try it for
themselves.
Why should I change? I enjoy eating meat, and I’m currently
healthy.
Because the meat you’re eating, and the amount you’re
eating is not the same as your grandparents, and your health today
doesn’t guarantee tomorrow without prevention.
You can do it! I believe in you because I was able to do it.
I’m the same guy who decided his reward for graduating pharmacy
school would be to go to the Steak House and have a filet mignon
anytime I wanted for the sacrifices I made, and the same guy who
ate meat during every meal of his life up until the point I decided not
to.
If you don’t see my personal evolution as inspiring enough,
then look at Howard Lyman, a former Montana cattle rancher for
four decades who sold his farm and became vegetarian in light of
health concerns. He later appeared on the Oprah Winfrey Show and
openly talked about the dangers of eating beef, for which he and
Oprah were sued by the National Cattlemen’s Beef Association.

The Protein Myth 75
Today Mr. Lyman is not only vegan but an avid animal
rights advocate and author on related subjects. He has said, “My life
experience has given me a better understanding of what is
happening, and what a mistake it is to believe, there is anything
called ‘humane’ slaughter. Animals have families and feelings, and
to think that kindness before killing them is an answer is totally
wrong. Humans have no need for animal products. And when we
consume animal products, we’re not just killing the animals. In the
long run, we’re killing the planet, and ourselves. No animal has to
die in order for me to live. And that makes me feel good."
The Impact of the Livestock Industry on the World

The single greatest infliction on health and the global
environment is the consumption of animal protein and animal
agriculture. The live stocking of animals and animal agriculture
have become the leading causes of deforestation, pollution,
rainforest destruction, greenhouse gases, species extinction, and
water consumption. The reassuring lie that fossil fuels and carbon
dioxide are our greatest threats, has been replaced by an

inconvenient truth among staunch meat eaters and the $100 billion
service providers.
The documentary Cowspiracy exposes the global destruction
caused by factory farming and reveals the enormous lump hidden
beneath the rug by the world’s leading environmental agencies and
the animal agriculture industry. According to the Worldwatch
Institute, livestock and their byproducts account for at least 51% of
all worldwide greenhouse gas emissions. One of the primary
attributors to this fact is because methane (yes, from cow farts) has a
global warming potential 86 times that of carbon dioxide and is up
to100 times more destructive in a twenty-year time frame. And these
emissions are projected to increase by 80% by the year 2050 to keep
up with our demand for animal protein and our growing population.
To put this reality into perspective, even if we completely cut
the use of fossil fuels and converted to renewal sustainable options,
we still will exceed our carbon dioxide limit by the year 2030.
This is all attributed to the live stocking of animals. These
animals and the grains grown to feed them occupy 45% of the
earth’s total land, and in the U.S., half of the land is used for animal
agriculture.
The Protein Myth 77
Suggestions like carpooling, eating less meat, and turning off
lights are meaningless acts to solve a gigantic global issue. The
collateral damage of this industry isn’t limited to our atmosphere,
but overgrazing has also desertified 1/3 of the planet and destroyed
91% of the Amazon. Folks, Amazon basin, is the equivalent of the
Earth’s lungs, producing the air you and I breathe. Every second, up
to two acres of rainforest are destroyed, and 137 plant, animal, and
insect species are lost daily.
And if you think this has gone unnoticed, just refer to the
1,100 land activists who have been killed in Brazil in protest of this
injustice in the past 20 years. One was Sister Dorothy Stang, a
missionary nun who was gunned down in Brazil for speaking out
against the cattle ranching industry in 2005.
These atrocities are not only being committed on land, but
the insult has been taken to the seas. Each year, some 100 million
tons of fish are pulled from the ocean. National Geographic
researchers say it’s possible by the year 2048 we could have a
fishless ocean.
4.
Ditch the Dairy
E
The human body has no more need for cows’ milk than it
does for dogs’ milk, horses’ milk, or giraffes’ milk.
—Michael Klaper, MD
T
he very thought of the word ‘dairy’ probably creates
picturesque mental images of cows peacefully grazing
green pastures and musclebound athletes flexing their
biceps as a representation of strong bones. This is no doubt due to
the barrage of commercials we grew up watching—like ‘Got
Milk?’—and decades of advocacy for dairy in the U.S. Department
of Agriculture’s (USDA) food pyramids. Nutritionists and
healthcare professionals corroborated these suggestions by
counseling every patient on the importance of dairy providing both
calcium and vitamin D to grow strong bones.

Ditch the Dairy 79
The litany of commercial advertisements advocating for the
consumption of milk for the benefit of strong bones is ingrained in
the fabric of western societies.
But the questions raised by the Harvard School of Public
Health is whether we need as much calcium as recommended and if
dairy products are the best sources.
The USDA spent $550 million to convince the American
public that “Beef—It’s what’s for dinner” and “Milk does a body
good.” It has to make you wonder, What logic did we use to replace
human breast milk all together with cow’s milk?
In nature, every other mammal begins lactation (milk
production) in the mammary glands immediately after giving birth.
With the exception of humans, all other mammals are weaned off
milk after infancy. But ironically, we’ve developed a lifelong
dependency on cow’s milk. You’ll never see an ape drinking
elephant’s milk or a puppy drinking cat’s milk. Yet, for some
strange and slightly deranged reason, we find it kosher to drink
cow’s milk.
It seems almost moronic to believe that breast milk could be
swapped out as an even exchange for cow’s milk as if the two were
the same. Cow’s milk is specifically designed to super-size an 85-
pound baby calf into a 500-pound cow in less than a year. We’re
genetically and structurally incompatible with cows, yet we’ve made
cow’s milk the elixir of life for strong bones.
Nature engineered every mammal’s milk suitable for its own
specific developmental needs. The enzymes, hormones, sugars, and
protein composition in cow’s milk are not even close to human
breast milk.
This is largely why dairy is one of the most common food
allergies. This creates an immune reaction that leads to
inflammation and mucus production. This immune response often
leads to ear infections, respiratory issues, post-nasal drip, sinusitis,
nasal congestion, rashes, hives, eczema, and digestive problems.
Take a look at these symptoms and think about how common they
are in children. Ditching dairy is my number one recommendation
for parents with children suffering from asthma and chronic ear
infections.
Ditch the Dairy 81
Casein and Whey: The Gruesome Twosome

The proteins casein and whey found in dairy are primarily
responsible for our body’s allergic reactions.
Casein is the solid portion of milk that creates curdles, while
whey makes up the remaining liquid portion. The primary difference
in how these two proteins impact our health is how they are
digested.
Whey protein is rapidly digested and absorbed into the
blood, causing a spike in insulin production and eventually insulin
growth factor (IGF-1). During childhood, IGF-1 is a critical growth
hormone for normal development, but for adults, it can cause the
production, proliferation, and metastasis of cancerous cells.
Essentially, IGF-1 is rocket fuel for cancer growth. It doesn’t matter
if you buy milk organic or raw, it will still contain these cancer-
promoting hormones.
The more predominant form of protein in milk is casein.
Casein is an insoluble protein that forms clumps that are slowly
peeled away in the stomach, causing its digestion to take up to
several hours. Dr. T. Colin Campbell, author and researcher of The
China Study, said his research concluded, “Casein, which makes up

87% of milk protein, is the most relevant cancer promoter ever
identified.”
Both breast and cow’s milk contain casein; however, it’s 300
times more abundant in cow’s milk. The slow digestion of these
proteins in our stomachs produces morphine-like compounds called
casomorphins. The compounds are capable of stimulating the
release of histamines, which is why 75% of the world’s population
has some form of reaction to dairy. Casomorphins enter the
bloodstream, then travel to the brain and attach to opiate receptors,
producing similar effects of opioid drugs, like morphine. The same
compounds are present in human breast milk at significantly lower
concentrations and appear to have an evolutionary purpose.
According to Dr. Neal Barnard, author of The Cheese Trap and
founder of the Physicians Committee for Responsible Medicine, “It
appears that the opiates from mother’s milk produce a calming
effect on the infant and, in fact, may be responsible for a good
measure of the mother-infant bond. It turns out that it’s not all
lullabies and cooing. Psychological bonds always have a physical
underpinning. Like it or not, mother’s milk has a drug-like effect on
the baby’s brain that ensures that the baby will bond with Mom and
Ditch the Dairy 83
continue to nurse and get the nutrients all babies need. But like
heroin and codeine, casomorphins in cheese retard intestinal
movement and have an antidiarrheal effect. The opiate effect may be
why adults often find that cheese can be constipating and addictive,
just as opiate painkillers are.”
Why You Should Avoid Cheese

It appears that addiction is engineered even into breast milk.
However, the concentration of these morphine-like compounds in
cheese is like milk on steroids.
To make one block of cheese requires ten gallons of milk.
The majority of water and whey protein is removed from milk
during the process. What’s left behind is a concentrated block of fat
and casein protein filled with opiate compounds. This is why for
most people who’ve transitioned to a plant-based lifestyle, kicking
the cheese habit was much harder even compared to meat.
I won’t go as far to compare our addiction to cheese to the
prescription opioid crisis here in America, but I don’t think it’s a
stretch to say cheese has a devastating impact on our overall health
as a country. After all, cheese seems to be the perfect recipe for

heart disease. It’s the number one source of saturated fat in the
American diet, has the cholesterol equivalent of a steak, and is one
of the leading sources of sodium of all foods.
What makes ditching dairy so complicated now is that it’s
not just in dairy products anymore. It’s hidden in baked goods,
candy, pizza crust, and even medications. A quick glance at the label
of products marketed as vegan or non-dairy, and you will often find
hidden dairy in the form of casein and soy lecithin. Casein can also
be found in adhesives, glues, and plastics. This is why the popular
brand Elmer’s Glue, commonly used by school children, has a cow
on the front label. Do you really want to drink or eat something that
promotes cancer and is capable of making glue in your digestive
tract?
Inside the human stomach, milk proteins coagulate and
create difficult-to-digest curdles that make a fine paste throughout
the digestive tract. This retards the absorption of nutrients and
hampers the immune system.
The nutritional value in cow’s milk is lost through the
process of pasteurization, which heats the milk at a temperature of
161 degrees Fahrenheit. This kills all nutrients and denatures many
Ditch the Dairy 85
of the proteins. This process also degrades the calcium, which
becomes far less absorbable due to it being engulfed by a casein
matrix. This is why milk is then ‘fortified’ with calcium from
synthetic sources. While synthetic sources of calcium will falsely
normalize your lab values, therapeutically you will still be deficient.
How to Get Calcium

Dark green leafy vegetables such as kale, Swiss chard,
spinach, collard greens, and mustard greens are great sources of
calcium. The daily recommended requirement for calcium is based
on the average absorption of 25%. This does not take into
consideration the diet of the vegan and raw enthusiast, who will
absorb at much high rates due to a cleaner and healthier digestive
tract.
Sesame seeds are also packed with calcium. Just one
tablespoon provides 88 mg (one cup is 1,404 mg). But since the
likelihood of anyone having a cup of sesame seeds is zero to none,
tahini, a Mediterranean sesame seed paste, is an ideal source that can
be used in a variety of recipes like delicious salad dressings.

Another alternative is adding one cup of flaxseed to a green
smoothie, salad, or collard greens, which provides 266 mg of
calcium per cup.
If your sweet tooth calls for a more intriguing option, fruits
are bursting with calcium.
So if you’re eating dark green leafy vegetables, fruits, and
seeds daily, you will never have to concern yourself with a calcium
deficiency.
Vitamin D
Ironically, vitamin D isn’t a vitamin at all but a hormone.
But because of its significance and the body’s inability to self-
synthesize this hormone, it is referred to as a fat-soluble vitamin
required from food or supplements.
Or is it?
Vitamin D is also made by the skin’s exposure to UV rays
from the sun. The plants we eat receive the same vitamin D via the
same photons. For a fair skinned person, exposing the face, hands,
and back without sunscreen for 20 minutes four times a week would
Ditch the Dairy 87
be an adequate dose for health. That’s free vitamin D, with a
priceless amount of health in exchange.
Vitamin D deficiency is linked to several chronic diseases
like cancer and cardiovascular disease. This is because vitamin D is
essential to every cell in the body.
Like calcium, it is synthetically supplemented into dairy
products. One cup of milk only has 100 international units of
vitamin D. You would have to drink 100 cups of milk daily to
prevent a deficiency. Dairy products are also highly acidic. When
we consume acidic foods like dairy, they cause our blood to become
acidic. In order to restore alkalinity in the blood, the body will begin
pulling from its alkaline reserves. The irony is, the body pulls
calcium from the bones to restore the blood pH. So, inevitably, this
mineral leaching will lead to osteoporosis because 99% of all
calcium is stored in the bones and teeth.
I know what you’re probably thinking: There’s so much
conflicting data as to whether dairy is a source of health or a
producer of disease; most people are caught in between the two like
a deer in headlights. This is why I always encourage you to do your
own research and ask better questions. Always find out who funded
a particular study. Determine if they stand to benefit from the study.
An agency receiving funding from the dairy industry, an institution
of higher learning receiving a grant from a pharmaceutical company,
a professor at a university seeking tenure, or a policymaker who’s
been heckled and bribed by a lobbyist? The China Study, for
instance, was a partnership between Cornell University, Oxford
University, and the Chinese Academy of Preventative Medicine.
The project was jointly funded by both universities and the Chinese
government. The Emperor of China was dying of cancer at the time
of the study and was seeking real answers. Does this sound like a
study you could probably trust?
There’s a dysfunctional system making a living off the
public’s misery, and to a certain degree, we’re being asked to be co-
conspirators in our own demise. Did you know that we as taxpayers
subsidize dairy products to the tune of $38 billion annually? This
subsidizes both the dairy and meat industry, as opposed to $17
million spent to subsidize fruits and vegetables. So the federal
government’s food guidelines are urging us to eat more fruits and
vegetables and reduce foods that are cholesterol-rich (which are
meat and dairy products), yet the tax funding is completely

Ditch the Dairy 89
contradictory. These subsidies include emergency supplemental
‘market loss’ payments of $1 billion to compensate dairy producers
for low prices between 1999 and 2001.
As a caveat, in 2002, Congress enacted the Milk Income
Loss Contract (MILC) program to make these compensations
permanent, which provides direct payments to dairy farmers when
the average monthly price of milk falls below standard pricing. In
the past fifteen years, only one-third of American farmers actually
received these subsidies, which were valued at $100 billion, while
the remaining two-thirds went to large corporations.
The USDA and the Beef Lobby

Our system encourages the growth of factory farms and
strangles the local farmer and surrounding community. With a name
like United States Department of Agriculture (USDA), you would
think this agency would be primarily pushing fruits and vegetables;
however, the bulk of their advertisement has always been for beef
and dairy. They are primarily financed by the meat industry and
educated by nutritional scientists who are bankrolled by the same
industry. The recommendations are not evidence-based, which can

be easily seen today on our kids’ lunch menus. They now consider
pizza and packets of ketchup a vegetable. Do frozen processed pizza
and ketchup laden with high fructose corn syrup remotely resemble
any vegetable?
The Harvard University School of Public Health concluded,
“The USDA’s recommendations are based on out-of-date science
and influenced by people with business interests.” The USDA began
endorsing the campaign of a non-profit that promoted ‘Meatless
Monday,’ and the slogan suggested going meatless on Mondays.
The support for the campaign was posted on their July 2014 edition
of the USDA’s internal ‘Green Headquarters’ newsletter, advocating
for employees to refrain from eating meat in the cafeteria on
Mondays.
The newsletter has since been removed.
You might ask, “What would prompt the USDA to recall its
support?” Following the USDA’s support, its largest financier,
National Cattlemen’s Beef Association (NCBA), posted this
statement to its website: “This move by the USDA should be
condemned by anyone who believes agriculture is fundamental to
sustaining life on this planet.” The president of NCBA, J.D.

Ditch the Dairy 91
Alexander, went further to say, “When it comes to health, beef has
an amazing story to tell. Beef is a naturally nutrient-rich food
helping you get more nutrition from the calories you take in.”
One thing that’s for sure is, if beef (cow) were able to tell its
story, it would be more of a horror film than a happy ending.
Our citizens are drowning themselves in beef, chicken, pork,
and fish raised in factory farms that drench these poor animals with
antibiotics, growth hormones, and chemicals. Not to mention the
diseases manifested as a result of the poor farming conditions. This
consistent miseducation of the public with crooked science and
manipulative financial tactics, is the foundation of why America is
the most obese and sickest country in the world.
Despite having the best medical technology, America is
ranked 37th in the world’s health polls. These numbers don’t lie. But
some do like the dairy industry’s ingenious use of numbers that
often tricks you into buying a seemingly healthier product. In
calculating nutritional values for dairy products, weight is used
instead of the total number of calories. With milk, for instance, if we
used calories instead of weight, a more accurate analysis of
nutritional value is discovered. We find that whole milk is 49% fat

(that’s half of what you drink), and that 2% milk (the proposed
‘healthier’ alternative) is 35% fat. What the heck? Nutritionally, 2%
milk is just as bad as whole milk.
Your liver naturally makes cholesterol as you sleep, which is
essentially the creation of hormones and a number of other
important functions. This cholesterol is sufficient for the body’s
needs, so all other dietary cholesterol consumed in meat, dairy, and
processed foods products in the form of saturated fats ends up
creating occluded plaque in your coronary arteries, which leads to
heart disease—the number one cause of death. The number one
killer of humans globally is poor nutritional habits that can be
prevented by embracing a plant-based lifestyle.
So ditch the dairy!

5.
The Bitter Truth About Sugar
E
Sugar feeds cancer cells and stimulates tumor growth.
Cancer cells have ten times more insulin receptors than
normal cells. —Dr. David Jockers
W
e have a bittersweet relationship with sugar. Most
of us wouldn’t disagree that sugar is bad for our
health, yet Americans consume an average of 160
pounds of added sugar every year. Let me help put that in
perspective: two hundred years ago, the annual consumption per
person was 18 pounds. Next time you’re in the grocery store, grab
18 pounds of sugar and hold it in your hand if you can just to get a
better perspective. Then imagine yourself carrying around 160
pounds up and down the aisles.
It would be a huge understatement to say Americans are in
love with sugar, and probably more appropriate to say there’s an
The Bitter Truth About Sugar 93

obsession or borderline addiction. To some extent, we’re
programmed to want sugar; after all, glucose is the primary form of
fuel our bodies need for energy to perform the majority of our
biological functions. However, the added sugar we’re eating by the
pounds is more of a poison than a love potion.
Throughout this chapter, I’ll explain how sugar is directly
related to obesity, heart disease, cancer, lowered immunity,
metabolic syndrome, tooth decay, and how food companies have
cleverly hidden sugar in many of the foods we eat to feed our
addiction. I also explain the dark history of our deep-seated
fascination with our sweet tooth.
First, let me give you some foundation of my philosophy. I
take a holistic approach to every aspect of life, not just healing.
Instead of examining just the part of a whole to treat, like traditional
medicine does, I look at the whole to see how all the parts work in
unison so that I can see how nature heals itself. So when I hear the
word ‘sugar,’ I understand it in context, not as just a part.
In nature, sugar does not exist alone. It is always taken from
a whole. In very much the same way if I were to remove your heart
from your body, you would cease to exist, and your heart would lose
purpose and function.
When we refer to sugar as a form of nutrition, it is called
glucose. In nature, you will only find glucose as part of a
carbohydrate matrix. Glucose is produced as the by-product of
carbohydrates being broken down during digestion and is
transported in the blood to the brain, muscles, and other critical cells
to be utilized as energy. These molecules are called carbohydrates
because they contain carbon, hydrogen, and oxygen in the same
ratio as water (H2O), which comprises roughly 75% of the earth and
our bodies.
Our Sugar Addiction

Despite this evolutionary propensity towards a sweet tooth,
humans did not develop an obsession for the taste of white sugar
until the American continents established the sugar industry via
slave trade in the Caribbean. In 1537, the first sugar refinery was
established in Germany, primarily for sugar cane. Up until the
middle of the 18th century, sugar was considered a luxury and
commonly referred to as ‘The White Gold.’ By the 1700s, the

average person consumed four pounds of sugars annually; by the
1800s, about 18 pounds; and then in the 1900s, it spiked to 90
pounds. By the year 2009, Americans were gorging themselves on
170 pounds of sugar annually. That’s nearly 1/2 pound of sugar
daily!
This increase has been marked by similar trends in health
decline and disease. In 1660, Britain discovered that sugar was so
profitable it passed the Navigation Act of 1660 preventing transport
of sugar outside of British territories, and by 1662, they were
importing 16 million pounds of sugar. Just three years later, London
was swept by the bubonic plague, and over 68,000 people died.
In 1674, the first case of diabetes mellitus was mentioned in
the British Pharmaceutice Rationalis.
By 1792 the Anti-Saccharite Society had been formed in
Europe to educate society on the dangers of sugar to the public’s
health. In 1812, Napoleon Bonaparte awarded Benjamin Delessert
with the Legion of Honor for discovering how to process beets, a
root vegetable, into sugar to replace the dependency on sugar cane,
which was the primary source of sugar coming from British colonies
in the Caribbean. Sugar cane cannot be grown in harsh weather

conditions that are prevalent in Europe because it requires a tropical
environment as compared to the beets.
By 1900, America took the lead in worldwide sugar
consumption, overtaking Britain. At the turn of the century, the top
two killers of Americans were influenza and pneumonia at number
one, and tuberculosis at number two. In 1918, between 50 and 100
million people died worldwide during the influenza pandemic,
making it one of the deadliest natural disasters in history.
High Fructose Corn Syrup

Here’s another sweet moment in history. In 1970, due to the
political climate and trade restrictions in cane sugar producing
countries, high fructose corn syrup (HFCS) was introduced to the
US food system. It had been invented in Japan by a scientist,
Yoshiyuki Takasaki, in 1966. In an attempt to win political points
with voters, Richard Nixon instructed his secretary of agriculture to
come up with ways to make food cheaper. HFCS made its way into
the American food supply because it was cheaper and sweeter than
table sugar.
Then in the 1980s, in response to the fat-free fad pushed by
the American Heart Association and USDA, it was added to
virtually every processed food to compensate for the removal of fat.
But everyone failed to do the necessary research to determine what
was this Franken-sugar we had decided to add to everything.
What is important for you to know is the fructose in HFCS is
nothing like glucose, the sugar your body uses for energy. It can’t
even be compared to the fructose in fruits. No form of added sugar
can be compared to sugars in whole foods. Whether added sugar is
extracted from cane or beets or created in a lab like HFCS, it always
requires chemical processing. What may be more confusing is when
we look at the sugar composition of most fruits, which is typically
42% to 50% fructose, and the remaining is glucose, while table
sugar, by comparison, is 50/50, so it appears no harm no foul
because the ratios are so similar.
But I can assure you all sugar isn’t created equal, especially
HFCS.
Dangers of Fructose in HFCS
Fructose is 7 times more likely to create AGEs (Advanced

Glycation End-Products)
Causes Weight Gain and Obesity
Elevates risk for Type-2 Diabetes
Can lead to High Blood Pressure
Elevates Bad Cholesterol
Unlike Natural Sugar, HFCS does not suppress hunger
Unlike Natural Sugar, HFCS does not stimulate insulin release
Has the same impact on the liver as alcohol abuse
HFCS leads to Mercury Exposure
HFCS is extracted from ‘dent’ corn, which is not edible
unless it goes through a refining process. This industrial food
product is far from natural. The process by which HFCS is extracted
from corn stalks is so secret that Cargill and Archer Daniels Midland
refuses to allow investigative reporters to review the process.
The word ‘high’ refers specifically to the high concentration
of fructose compared to glucose in an unbound form.

Metabolizing Sugars
It is of importance to note that the human body metabolizes
fructose and glucose very differently. While virtually every cell in
the body can metabolize glucose, the liver cells are alone in their
capacity to metabolize fructose. This fact alone should raise a red
flag, as the liver is the primary organ for metabolizing all toxins and
poisons that enter the body. When we consume HFCS in any food,
this sugar goes undigested and rapidly enters the bloodstream.
Unbound fructose in the blood causes a huge spike in blood sugar
and insulin, which with prolonged exposure can lead to insulin
resistance and diabetes. It then travels to the liver where it stimulates
the production of triglycerides and cholesterol. This leads to a
condition known as nonalcoholic fatty liver. This was virtually
nonexistent prior to 1980 (ten years after the introduction of HFCS
to the world) but now affects 30% of all adults in developed
countries.
In addition to the increased fat deposits, excess fructose
causes elevated blood pressure, increased free radical production,
promotes fat build up around visceral organs (belly fat), and makes
the tissues insulin resistant to the uptake of glucose, causing high

blood sugars. According to a 2010 article published in the New
England Journal of Medicine, elevated insulin levels are a precursor
to cardiovascular disease.
Here’s another amazing comparison. The US Department of
Agriculture (USDA) states that between 1970 and 1990, the
consumption of HFCS increased 1,000 percent. This exponential
increase is also mirrored by a doubling in the incidence of diabetes
to the tune of 350 million since 1980, fueled by an epidemic rise in
obesity in the United States.
In the last thirty years, we’ve also seen a threefold increase
in childhood diabetes. This is catastrophic if you realize that before
1980, it was rare to find individuals under the age of thirty with
either type 1 or 2 diabetes, and now it’s becoming normal to
diagnose ten-year-olds with both type 1 and 2 diabetes.
The entire dynamic of our food culture has been stripped of
once-standard, naturally-grown foods into fast, cheap, processed
pseudo-foods. So, today, instead of children being barraged with
advertisements and commercials on a Saturday morning full of
cartoons, a countless number of sugary food products race across the
screen, manipulating your child’s desires. Each is stuffed full of

sugary Pied Piper artificial sugars to evoke desperate begging for
their purchase. The food industry spends billions of dollars to
tantalize children's taste buds with this unnatural sugar as the secret
sauce to the crazed loyalty to their products.
HFCS isn’t limited to just food products. It just so happens
to be 40% of sugar that is added to soft drinks and the drinks that are
often called ‘juice’ but typically contain 3% or less of actual fruit
juice.
It is also inserted into white and wheat breads, cereals,
snacks that are labeled as healthy, as well as crackers, ketchup,
chips, candy bars, salad dressing, and pretty much anything that isn’t
in the produce section of the supermarket. The Institute for
Agriculture and Trade Policy, a non-profit watchdog group,
analyzed 55 of the top brand-name foods and found that one-third
contained HFCS with trace amounts of mercury. Most recently, the
corporations have underhandedly rebranded HFCS as just simply
‘fructose’ as if it were naturally occurring. This is exactly why
public policies like the Dark Act are abominable to the health of the
public. Despite the overwhelming amount of evidence and
correlation between the introduction of HFCS and the increased

prevalence of obesity, diabetes, cancer, and other illnesses, sugars in
all forms are still dramatically increasing in our food supplies.
The truth is that without the presence of natural fiber, all
forms of sugars are acidic. Excess sugar feeds disease in the body.
Whether it be diabetes or cancer. This includes some vegetables,
especially if the body is already in an acidic state. More specifically,
I’m referring to starchy vegetables like peas, carrots, corn, potatoes,
and winter squash.
When unnatural starches are broken down in the body, they
release carbonic acid in the blood. In order to maintain the body’s
critical alkaline pH, the body pulls from its alkaline reserves, like
calcium in the bones or magnesium out of the cells.
The sugars produced as by-products of starches are released
more rapidly than the sugars that result from eating fruits. This
inevitably leads to spikes in blood sugar. Excess sugars in the blood
overburden the pancreas and eventually leads to the development of
diabetes.
There are two types of diabetes, but in either case, the burden
of excess sugar/acid in the blood and resulting overproduction of

insulin makes the blood viscous, which causes vessel and organ
damage and chronic fatigue.
These same sugary foods begin their mischief in the mouth
by causing dental cavities. As we chew these foods, they leave
behind acid residues that eat away at the enamel of our teeth. And of
course, anything strong enough to drill through teeth, one of the
hardest parts of the human body, is most certainly capable of
dissolving organs like the pancreas.
Sugar Is a Drug
Although sugar is viewed as a food, it is technically a drug
because it produces a physiological effect on the body once
ingested. This is especially the case for HFCS. Like most drugs and
toxins, HFCS can only be metabolized in the liver. When the liver
metabolizes fructose, a cascade of negative effects go into play: A
by-product called uric acid is produced, which can cause gout and
hypertension; the liver becomes insulin resistant, dyslipidemia
occurs, and ultimately all these factors can lead to cirrhosis of the
liver.
Oddly enough, fructose is capable of creating the same
illnesses as alcoholism. It can manipulate the same opioid pathways
in the brain as heroin or morphine, which leads to the addictive
behavior. Studies have shown that sugar can be up to eight times
more addictive than cocaine. All of the markers for addictions to
illicit drugs resemble the behaviors of sugar addiction.
Physiologically, the ingestion of sugar leads to the release of opioids
and dopamine, which produces the intoxicating sensation that
ultimately carries the addiction.
Many studies have demonstrated that sugar stimulates the
brain’s pleasure and reward centers. These areas are located in the
emotional centers of the brain. The dopamine release produces the
‘feel good’ vibe, and the opioids release produce the ‘stoner-like’
sensation. These same effects can be seen with nicotine, heroin, and
alcohol. The consumption of sugar also produces cravings in its
absence, bingeing in its presence, and withdrawals without
prolonged usage, just like any other drug with addictive potential.
The addiction is not an illusion, and the withdrawal symptoms can
be just as painful as eliminating nicotine or caffeine. But this
perfectly explains the sugar addiction, which has been nicely gift-
wrapped as a harmless sweetener for pastries, candy, pasta, bread,
ice cream, and cavity-laden drinks.
Here’s an example of how this addiction turns into illness in
our real lives:
How the Holidays Help Spread the Flu

During the winter months, it’s common knowledge that
patients are always the sickest. This is most often attributed to the
change in weather that begins in early October and lasts until April.
But let’s examine how eating habits and culture play their part:
1. In late October, everyone gears up for Halloween by
purchasing grocery carts full of candy to the tune of $2
billion in sales. Kids and adults alike return home with
their sacks of ‘white gold’ and consume this acidic food
for the next week or two.
2. Roughly three weeks later, everyone is sitting at the
Thanksgiving dinner table, stuffing themselves as plump
as the turkey with slices of ham, chunks of turkey,
cranberry sauce, stuffing, green bean casserole,
macaroni, potato salad, rice, yams, soft drinks, juices,

sweet tea, pies, cakes, cookies, and other goodies. Then
that is followed up by seconds at the dinner table and
take home plates. What is interesting is that the sleepy
stupor and drunk-like state that ensues is often associated
with the tryptophan in turkey, but it’s actually our
biology shunting blood from the limbs to the abdomen,
sedating the brain into sleep to divert energy towards the
digestion of all the acidic foods you just consumed.
3. No sooner than you’re thankful for all the giving,
Christmas arrives, and you’re right back at it, with
Christmas parties at work, the in-laws, your family, and
then friends. With all the before mentioned foods, only
now with several glasses of eggnog on top.
4. Once all the presents are exchanged, and the leftovers
have run dry, New Year comes steaming around the
corner. Glasses and bottles of high-calorie alcohol are
poured on top of all of the mischievous nutritional
behavior of the past three months.
Here’s an epiphany that will knock your socks off: Why does
the infamous flu season tend to rear its ugly head the same time
every year? You got it! There’s nothing special about the annual
strains of flu bug (by the way, the predictions of which represent
purely educated guesswork because the vaccines need to be created
at least six months before every ‘flu season’). No matter if it’s
bread, pies, cake, macaroni and cheese, potatoes, juice, or cranberry
sauce, it’s all processed sugar in the body that will create an acidic
and toxic internal environment prime for infection and disease.
What is unique about the flu season is the impact of cold
weather on our immunity, stress, and our holiday food choices. In a
lowered immune state, the body becomes susceptible to everything
from the common cold to cancer. The immune system isn’t just our
alarm system; it’s an army designed to detect and eliminate any
intruder that could compromise your health.
Sugar and Cancer

Our bodies are made of trillions of cells that are constantly
being regenerated. Some of the cells end up going rogue and
become cancerous. This isn’t just for those who develop cancer; this
holds true for everyone. Unbeknownst to you, your immune system
has natural killer cells (NK cells) to stomp out these cancerous cells
on a daily basis. These cancerous cells are marked for death,
terminated, and then engulfed so that they can be eliminated from
the body. When the immune system is compromised, these cells go
undetected, and cancer growth eventually manifests itself as disease.
There are three key components that contribute to our
immune system being compromised: toxicity, estradiol (1 of 32
estrogens), and sugar. All cancer cells, no matter where they
accumulate in the body, are the same. They all eat sugar and excrete
lactic acid. In the same way, lactic acid accumulates after vigorous
exercise in the muscles; this lactic acid will eventually make the
entire body acidic, creating a condition known as metabolic
acidosis.
Here’s where it gets dangerous. In an attempt to buffer the
acid, the body will begin pulling from alkaline reserves again. The
liver as a protective measure will start converting the lactic acid
back into sugar (glucagon). And this is how the liver becomes a
slave to the process of feeding cancer.
The evidence for this can be seen when we use positron
emission tomography scans (PET). PET scans use radioactive
tracers, typically in the form of glucose, to show the differences

between healthy tissues and diseased tissues such as cancer. Of
course, all tissues in the body are capable of absorbing glucose, but
cancer cells use a much more significant amount of energy and thus
more glucose when compared to healthy tissues.
Our ignorance of what is and isn’t sugar is part of what’s
killing us. The saying what we don’t know can’t hurt us couldn’t be
farther from the truth. Sugar is so cleverly hidden behind the mask
of ‘healthy’ that we’re eating and drinking it by the barrels with
reckless abandon. ‘Fat-free’ is now just a synonym for ‘sugar
heavy.’ What they don’t explain is, all that excess sugar will be
converted into fat in the body. So think about that next time you’re
eating fat-free yogurt after a workout. One of the biggest lies ever
told was ‘sugar-free’ drinks like Coke Zero. If you think a sugar-free
drink is too good to be true, it’s probably because it is. I’m not
picking on Coke because, the truth is, the majority of other soda
drinks are just as horrible. But Coke makes itself an easy target.
They began promoting Diet Coke as a ‘guilt-free’ alternative in the
1980s. The drink didn’t go over well with men because they
associated the word ‘diet’ with being feminine. So, in 2005, they
reinvented the drink and gave it the new name ‘Coke Zero.’
Aspartame, the Hidden Poison

When we compare regular Coke to Coke Zero in relative
terms, it seems to be a much healthier alternative. Regular Coke
contains 44 grams of sugar, all derived from HFCS, and 140 empty
calories totally devoid of nutrients. So the idea of a soda with no
sugar and zero calories sounded like we finally could have our cake
and eat it too. But what you don’t know is, the Coca-Cola chemists
have a secret sauce: the combination of two artificial sweeteners
called aspartame and acesulfame potassium. All of the studies
performed by the food industry have shown that aspartame is safe,
whereas all independent studies have demonstrated that aspartame is
a neurotoxin capable of increasing the risk for attention deficit
disorders, Alzheimer’s, autoimmune disorders, diabetes, and cancer.
Artificial sweeteners trigger the brain to produce intense
sugar cravings that lead to overeating. This probably explains why
refills are free at fast food restaurants and sodas are so cheap. What
it doesn’t explain is, why is there HFCS in the hamburger bun and
ketchup? But who are we kidding at this point they’ve laced
everything from baby formula to pasta sauce with added sugar to
tantalize our taste buds. As you debate between which of the added
sugars are the healthiest option—agave, stevia, or brown sugar—the
truth remains:
There is no healthy version of added sugar.
Any sugar that has been extracted then adulterated can be
detrimental to your overall well-being. No, you won’t die by having
a cube of sugar in your green tea, but Americans are consuming
twenty teaspoons of added sugar on a daily basis. At some point, we
have to accept that we don’t have a sweet tooth; what we really have
is a well-masked addiction.
The Antidote to Sugar Is Fiber

When sugar, especially fructose, is not consumed in its
whole form, it can become a poison. This is why wherever you find
fructose in nature, you will also find a significant amount of fiber.
As Dr. Robert Lustig states in The Bitter Truth About Sugar, “When
God made the poison, he packaged it with an antidote.” That
antidote is fiber. This is why when sugar is removed from fiber, it
goes from being a harmless treat to a sheep in wolf’s clothing. Fiber
plays a critical role in slowly releasing natural sugars from plant-
based foods, which lowers the need for insulin and makes you feel
full. So whole natural fruits are never an issue, especially if they are
in season and are seeded.
There are over fifty different alias names for added sugar
hidden in unsuspecting foods like mayonnaise, bacon, bread, and
granola. You would be hard-pressed to find any food not in the
produce section of the grocery store that doesn’t contain added sugar
in some form. Below are some of the aliases sugar goes by:
45 Different Aliases of Added Sugar
Agave nectar Maltose Dextrose
Beet sugar Fruit Concentrate Sucrose
Blackstrap High-Fructose Corn Barley Malt

Molasses Syrup
Buttered syrup Rice Syrup Cane juice crystals
Caramel Castor sugar Brown Sugar
Carob syrup Coconut sugar Confectioner’s

sugar
Date sugar Evaporated cane Fruit juice

sugar
Golden sugar Golden syrup Grape sugar

Honey Maple sugar Raw sugar

molasses
Turbinado sugar Corn syrup Dextrin
Glucose Fructose Maltodextrin
Lactose D-ribose Galactose
Corn syrup solids Diastatic malt Ethyl maltol
Brown rice syrup Sucanat Yellow sugar
Invert sugar Treacle sugar Muscovado sugar
Currently, the American Heart Association (AHA)
recommends that men have no more than 9 teaspoons of added sugar
daily (38 grams), women limit themselves to 6 teaspoons daily (25
grams), and children be restricted to 3−6 teaspoons (12−25 grams)
daily. We’re all consuming three times that amount, and in my
opinion, even the recommendations made by the AHA are too much
when you consider the addictive nature of added sugar and how sick
we are.
You Don’t Need to Be a Slave to Sugar!

One American family decided to conduct an experiment,
with themselves as the guinea pigs, and go sugar-free for an entire

year. The very idea of no added sugar for a day would cause most
parents to scoff at the mentioning of it because of the potential
backlash from the kids whining. But the Schaub’s took on the task,
and one year later, one of the most noticeable changes was their
taste buds had completely changed. Their cravings for sugar had
virtually disappeared. Fruits seemed to more than satisfy their sweet
tooth and became their primary desserts. Their palates had become
so sensitive to sugar that most of the sweet treats they previously
enjoyed were now repulsive. Their entire family had more energy,
got sick less, and the kids missed significantly fewer school days.
My suggestion is to try it for 30 days. You’ll be amazed!

6.
Seeds of Deception
E
Then God said, I give you every seed bearing plant on the
face of the whole earth and every tree that has fruit with seed
in it. They will be yours for food. —Genesis 1:29
T
here are seeds of deception carefully woven into the
very same scientific community that has been deemed
responsible for providing the public with information
critical to health and well-being. For every study, peer-reviewed
journal, expert opinion, or agency dismissing buying organic, going
vegan, or boycotting genetically modified organisms (GMOs), there
seems to be an equal number in opposition. It leaves us all confused
and not knowing who to trust, so the majority of people end up
aligning with what is comfortable and most palatable instead of
doing the research for themselves and tapping into their own
common sense.

Seeds of Deception 117
The medical community, in particular, spends too much time
philosophizing and defining diseases instead of determining the root
cause of the affliction. So, despite being the pink elephant in the
room, the cause progressively enlarges itself in the shadows.
Riddle me this: What is the use of defining why water is wet
if you never take a sip and then die from dehydration?
Or better yet, what purpose does it serve to observe the
progressive degeneration of a patient with diabetes as they lose a
limb, go blind, have an ischemic stroke, compromise their kidney
function to the point of dialysis, and then die of heart attack without
ever recommending they remove the foods that caused the condition
to begin with?
Our arrogance and willingness to maintain our blissful
addiction to poor food choices makes us underestimate the true
value of health and our magnificent ability to self-heal. Most of us
maintain our bodies in the same way we maintain our cars, with the
least amount of maintenance necessary. We would quickly change
our entire perspective if we only knew half of the capabilities of the
majestic machinery we call our body. Our skin is intelligent enough
to determine the sensation of hot and cold without the necessity to

actually touch anything; our middle ear can detect the body losing
equilibrium; objects can be picked up out of our peripheral vision
while maintaining our direct line of sight in order to perceive that
which we are not consciously aware of; our immune system can
immediately detect anything that is foreign to our body and quickly
mount a response.
And yet somehow we’ve lost the common sense to determine
what foods are poisons and which foods are nurturing.
No animal in nature is told what to eat. Not even a newborn
is confused about what its natural food is, as it begins suckling at the
onset of hunger when the mother is lactating, and her breast is near.
Maybe there is an innate instinct in infants that we lose as adults.
Infants and animals seem to understand that the food from nature
will provide nourishment, immune maturation, development of vital
organs, and aid in colonizing the intestinal tract with healthy
bacteria.
It’s time we redefine food by removing bias opinion and
man-made contortions from the ingredient labels. True food comes
from and is grown alone in nature without the need for human
intervention. Once created, it never again needed God’s divine hand

because of its eternal growing cycle: a seed is fertilized by the earth,
a sprout is formed, a tree grows toward the sun, the tree blossoms
with fruit, the fruit ripens to be dispersed around the earth and eaten
by living things, or falls to the ground to nourish the earth or
animals who cannot climb.
The Invention of Hybrid Foods

The Industrial Revolution caused people to evolve away
from what seemed to be a perfect sustainer of both man and animal.
In the mid-1930s, people began mass producing hybrid fruits and
plants. Today, more than 90% of the food available in supermarkets
is hybrid in nature. These modern hybrid foods are higher in starch
and fructose, which as I mentioned is several times sweeter than
glucose and causes damage to both the liver and pancreas. This is
why many of today’s fruits are much sweeter than those grown in
nature and have no seeds. The second generation of hybrid offspring
are sterile and will not germinate. These hybrid foods are not
consistent with nature’s perpetual seed.
Here is a direct quote from Genesis 1:29: “Behold I have
given you every herb bearing seed, which is upon the face of all the
earth, and every tree, in the which is the fruit of the tree yielding
seed; to you it shall be for meat.”
In plain language, this means that all of our food has been
provided in the form of herbs (plant-based foods) that come from a
seed and bear a seed; and every tree will produce fruit, and in that
fruit shall be a seed, and that fruit can be used for food. The word
‘fruit’ not only includes what we traditionally view as fruits but
ancient grains like quinoa, cucumbers, tomatoes, avocados, kale,
Swiss chard, and basil.
The vast majority of food sold by the food industry isn’t food
at all but an experiment with nature’s handiwork. The purpose of
this experiment was to aid farmers in producing crops on farmlands
on which natural foods would not grow. The inability to grow
naturally should have been a cautionary sign that this was not the
breakthrough idea it appeared to be.
Hybrid foods are created by cross-pollinating two different
species of plants. What is of importance to note is that 90% of these
hybrid foods do not naturally occur and will not grow without
human intervention and protection. Most are seedless and will not
reproduce in the second generation, have lower nutritional values,

are extremely imbalanced in vitamin and mineral ratios, and their
resultant sugars are not recognized by the digestive system, liver, or
pancreas.
The wheat grain we eat today, for instance, was created by
the same hybridization method in an attempt to produce larger crops
so it could be farmed irrespective of its geographic region. The
original grain was not starch based, but cross-breeding has changed
the genetics of the plant.
In addition to the modification in genetics, hybrid plants
become unnaturally high in starch and sugar. Starch of any kind is
metabolized into carbonic acid in the body, which in excess can lead
to an acidic biology that creates the perfect environment for disease
to flourish.
The combination of starch with modified sugars produces a
high glycemic spike that triggers the release of harmful blood
concentrations of insulin. This deadly combo is a major risk factor
for the development of heart disease and diabetes, which is why for
diabetics, one of my first recommendations is to avoid certain
starches and all hybrid fruits.

The sugars from starches are released by the liver much
more rapidly than the sugars in green leafy vegetable and natural
fruits. When these starches are cooked, the sugars become
concentrated and become a major contributor towards obesity.
Hybrid Plants that Pose as Healthy but Are Hazardous

If you must consume starchy vegetables or grains, then
consume them sparingly, uncooked or sprouted with a healthy fat
like an avocado that will prolong the digestion of the sugars and
reduce the glycemic spike. They should be used sparingly because
these hybrid Franken-foods do not assimilate into the body
completely and are stored as toxins, damaging the mucous
membrane, and the sugars feed the fungus candida in your body.
Some of these hybrid plants have been packaged and sold as
nature’s handiwork, but they are poor imitations of the natural
healing foods originally designed by nature.
Some of the following foods on the list will shock you:
seedless apples, seedless pineapples, seedless citrus fruit, seedless
grapes and watermelon, beets, carrots, corn, certain potatoes, celery,
broccoli, cauliflower, cashews, wheat grass, soy, aloe vera, white

and brown rice, oats, several legumes, many bean varieties,
echinacea, comfrey, garlic, ginseng, and goldenseal.
I can imagine you tossing this book at this point in
frustration, so let me further explain why some of the listed hybrids
that have been promoted as healthy are quite the opposite.
Rice
According to a 2012 report by Consumer Reports, rice eaten
daily increases concentrations of arsenic in the body by 44%; a
second bowl of rice increases it by 70%. These numbers were
validated by FDA commissioner Margaret Hamburg. Over 60 rice
products were examined. Some of the products contained five times
the concentrations found in oatmeal and 1.5 times the
Environmental Protection Agency’s legal standard for drinking
water. Brown rice typically contained 80% more inorganic arsenic
(the harmful version) than its white counterpart.
Arsenic is introduced into the grains via the use of pesticides
and poultry fertilizer. The chemical is absorbed on the outer shell of
the grain, and because brown rice retains its outer shell, it retains a
significantly higher concentration of arsenic.

Eating rice, which again is a starch, creates a chemical
mixture of carbonic acid and arsenic. This chemical mixture
produces a glycemic spike (dangerous for diabetics) and
compromises the mucous membrane.
Corn
Modern corn, unlike ancient black corn, is one of the most
hybridized plants in the world. The hybridized version depletes the
soil of vital minerals and microorganisms, making the land
impossible to be farmed in the future. Over 58% of the land in
America is being used to produce crops like corn to feed livestock,
which explains why the fertile Midwestern plains have been
converted into a virtual dust bowl in less than 100 years. Today’s
Franken-corn is larger, sweeter, and more yellow and white
compared to its ancient ancestor.
Garlic
Garlic is touted not only by natural healers; traditional medicine
also commonly make recommendations for patients to use garlic.
Garlic, however, is highly acidic. On the food chart, garlic registers
at a whopping pH of 3.3, almost equivalent to battery acid. Due to
an oxide allyl compound it contains, it weakens the cell and vessel
membranes, which produces the artificial reduction in blood
pressure. Not by any means will it kill you in small doses, but it’s
important to understand both the good and bad aspects of garlic’s
biochemistry.
Carrots
Carrots and carrot juice are often regarded as beneficial for
eyesight. But in a society where the blind lead the blind, most health
care practitioners are just as unhealthy and unknowledgeable as
patients when it comes to nutritional medicine.
It is well known that carrots are highly starch based, but this
undesirable trait is often overshadowed by its high concentration of
beta-carotene. Beta-carotene is a potent antioxidant designed by
nature to eliminate free radicals that lead to aging and cancer.
The modern carrot is a hybrid cross between Queen Anne’s
Lace and the wild yam. This vegetable was hybridized in Holland
and should be eaten sparingly if at all.
The take-home point about hybrid foods is that
commercialized hybrid foods create starch-based products that are
imbalanced nutritionally. Although there have been foods that have
hybridized through a natural process in nature, these foods were
hybridized over the course of thousands of years, which allowed
nature to make natural adjustments for adaptation. The hybrid foods
being produced today are a knock-off version of nature’s healing
foods.
Soy
On the other hand, soy isn’t necessarily a hybrid, but I could
write a book on the dangers of soy alone. There’s actually a great
book that I suggest you read called The Whole Soy Story, by Kaayla
T. Daniel. Soy products, like tempeh, tofu, and all meat and dairy
mimicking products, often become the rebound lovers of those who
abstain from meat.
Unfortunately, soy is a starch that produces sulfide in the
body. This sulfide depletes the body of both iron and oxygen.
The brilliant scientist George Washington Carver was hired
by Henry Ford to determine what uses could be derived from the
soybean. In his genius, he was able to make rubber, ink, paint, glue,
plastic, glass, and many other products. George Washington Carver,
‘the father of the peanut,’ was by profession a botanist and said the
soybean should not be eaten.
Prior to the 1960s, not even ranchers would feed soybeans to
their animals because it was well known to be a toxic plant.
Enter Dwayne Andreas in 1971 as the new CEO of Archer
Daniels Midland (ADM), the American global food processing and
commodities trading corporation. Andreas had made a name for

himself previously at Cargill, related to vegetable oil. After teaming
up with ADM, he traveled the world in the 1970s and 1980s,
meeting with every major political leader from Castro to Gorbachev,
convincing them to adopt soybean oil as their primary oil of
consumption. His cunning persuasion and willingness to compensate
politicians who had parallel agendas earned him the nicknames
‘Soybean King’ and ‘Deep Pockets.’ By the 1990s, he had taken
soy, which was not considered safe for human consumption, and put
it in virtually every food product known to man. By the time he
retired, he had increased ADM soybean exports from $1.5 billion to
$7 billion.
Did I mention that 94% of all soy made in America is
genetically modified?
Genetically Modified Organisms (GMOs)

Beyond hybrids, what is of more cause for concern to the
health of the world’s citizens and the earth itself are genetically
modified organisms (GMOs). GMOs foods are created through a
laboratory process in which genes are extracted from one species,
and through an artificial process, these genes are forced into a

random position on the DNA sequence of an unrelated plant or
animal. The offspring of this laboratory experiment is called a
transgenic organism.
It’s estimated that 70% of all processed foods today contain
at least one GMO. An even more astounding factoid is, the SAD diet
consists of roughly 69% of processed foods.
The majority of the tomatoes that Americans enjoy are the
result of extracting a gene from the Arctic flounder fish that allows
it to sustain freezing temperatures, and inserting that gene into a
tomato which nature only allows to grow in summer. Now you can
have tomatoes that can be easily grown during winter. If this appears
to be an added advantage instead of a shocking undertaking, allow
me to explain two things:
In nature, genes are only transferred to like species that can
produce offspring and have similar genetic coding. In other words,
in nature, a tomato and an Arctic flounder could never mate and
reproduce. As a result of the random insertion and the newly formed
transgenic species, the possibility for mutations becomes
astronomical. These mutations result in the manifestation of disease,
allergies, deformity, and many potentially harmful effects. Every

single independent study conducted on the impact of genetically
modified foods has concluded these transgenic foods damage
organs, lead to infertility and immune system failure, and perforate
the gastrointestinal tract.
The FDA’s Cozy Relationship with Food Companies

During the first Bush Administration, the White House
instructed the leadership at the FDA to create room for
biotechnology food companies. So, in 1991, the attorney for
Monsanto, Michael Taylor, was appointed the Deputy
Commissioner for Policy at the FDA. Monsanto is the same
chemical company that assured the general public that
polychlorinated biphenyls (PCBs), Agent Orange, and DDT were
safe, which we all know now couldn’t be the furthest thing from the
truth.
Once Michael Taylor was appointed, his role in
implementing favorable GMO policy was done with a revolving
door approach. He later went back to Monsanto, where he was
promoted to vice president for public policy in 1998, before rotating

back into the FDA and becoming the senior advisor to the FDA
Commissioner in 2009.
In 2010, Mr. Taylor was named Deputy Commissioner for
Foods at the FDA by the Obama Administration. He is the first
individual to hold the position, which was created with a new Office
of Foods in August 2009. I invite you to do a quick Google search
on him referencing the FDA and Monsanto to verify this
information. He is currently still in this position. The irony is that he
was in charge of policy at the FDA when GMO policies were
initiated and under the Obama administration, which made him
‘King of All Things Food.’ This occurred while the overwhelming
consensus among scientist at the FDA considered GMOs to be
dangerous and would lead to allergies, toxins, new diseases, and
nutritional deficiencies. Unfortunately, all the research was met with
backlash, and many of the scientists were fired and discredited.
From the first Bush administration up until the Obama
administration, chemical companies that produce GM foods,
including DuPont, Monsanto, Syngenta, Dow chemicals, and Bayer,
have fought to suppress evidence, infiltrated our government
agencies, and rewritten laws and policies regarding the food we eat
that violate our constitutional rights. For this reason, it is almost
impossible to pass legislation against GM foods because many of
the government officials involved with creating and passing new
legislation on food policy have become entangled in a web of
conflicted interest.
The Suppression of the Pusztai Studies

These struggles have not been specific to America. In the
early 1990s, Arpad Pusztai, Ph.D., a plant biochemist of Rowett
Research Institute (the top nutritional research lab in the UK) was
given three million euros by the UK government to determine the
health benefits vs. risk of GM foods for human consumption. His
findings and recommendations were to be used as protocols for all
of Europe. He conducted experiments using lab mice, giving one
group GM potato; another group received organic potatoes; and the
third organic potatoes covered in Roundup Ready pesticide. Within
ten days, the mice that consumed the GM potatoes experienced pre-
cancerous cell growth, smaller brains, livers, and testicles, partial
atrophy of the liver, and damaged immune systems. Only the mice
group that ate the GM potatoes got sick.

Here is a direct quote from the study: “From the results, the
conclusion seems inescapable that the present crude method of
genetic modification has not delivered GM crops that are predictably
safe and wholesome.”
With the permission of his director, Pusztai then set up TV
interviews to report his findings. For a few short days, he was
celebrated, until there was a call from the pro-GMO prime minister
to the director of the Rowett Institute. Pusztai, an author of 300
articles and 12 books, an expert in the field of botany and nutrition,
and a 35-year career with Rowett Institute, was quickly fired,
silenced with threats of a lawsuit, and his career smeared by the
Rowett Institute, the UK government, and the biotech industry. It
wasn’t until his gag order was lifted by Parliament that he was
allowed to publish his findings in The Lancet journal.
However, this set a precedent for scientists around the world
for what would happen if their scientific findings contradicted the
interests of the biotech industry.
In 1999, citing the lack of safety data associated with eating
GM foods, molecular biologist Gilles-Eric Seralini co-founded the

Committee of Research and Independent Information on Genetic
Engineering (CRIIGEN).
Monsanto’s Roundup
GM crops are sprayed with the chemically engineered
herbicide Roundup. The active ingredient in Roundup is glyphosate,
which was patented in 1970 as a broadband spectrum chelator. In
the soil, this chemical binds to many of the minerals needed by the
offending plant, preventing their absorption. It also destroys
microorganisms in the soil that provide nutrient to the plant and
promotes organisms that will kill natural plants. Since 2007,
Roundup herbicide is the most predominantly used herbicide in the
United States agricultural sector and second most in home and
gardening.
GM crops need to be genetically engineered to be tolerant to
Roundup. Most recently, in 2015, based on epidemiological studies,
the World Health Organization’s International Agency for Research
on Cancer listed glyphosate as a category 2A carcinogenic in
humans. It’s important to note that this chemical herbicide is

absorbed into the foliage and transferred to the growing points of the
plants, so merely washing the crops does not remove the herbicide.
Much of the livestock that is used for meat consumption is
fed nutrient-deficient Roundup-ready crops, particularly soybeans
and corn—neither of which is the natural food of a cow, chicken or
pig. In the United States, factory farms raise 99% of all chicken,
99% of all turkeys, 97% of all hens, 95% of all pigs, and 78% of all
cows that end up in the meat case at your local supermarket. These
animals are treated brutally, stacked upon each other by the
thousands, infested with disease, and grow so quickly that many are
incapable of walking.
For those who aren’t vegan or vegetarian, I would encourage
you to watch documentaries like Food, Inc., Forks Over Knives, or
Food Matters to get a first-hand view of what we’re feeding
ourselves and our children.
We can naturally assume that if the genes of plant and
animals are being altered, our genes will also be altered as result of
direct consumption of these Franken-foods because we really do
become what we eat.

How GMO Foods Are Patented

Today GM foods are flooding American supermarkets. The
USDA has approved corn, soybeans, tomatoes, potatoes, alfalfa,
rice, papaya, beets, squash, apples, and many more. Most recently,
the FDA slipped GM salmon into our food supply as the first animal
product for consumption, without any extensive or peer-reviewed
studies. This transgenic food, labeled AquAdvantage salmon, was
created by taking the genes from the king salmon and using the
promoter gene from an eel (ocean pout). The ocean pout grows and
survives in freezing waters. The salmon, by contrast, typically stops
reproducing during the colder months.
Unlike plants, Franken-animals do not require FDA
approval!
Think about that for a moment.
You are the Food and Drug Administration, which functions
solely for regulating and ensuring the food and drugs the public
consumes are safe. Yet foods are being engineered in a lab and then
doused with chemical pesticides, and the FDA has yet to require one
human or animal study on the health effects of consuming these
Franken-foods. Both the FDA and GM food companies like

Monsanto maintain that these foods are equivalent to naturally
organic foods; however, the word ‘modified’ in genetically modified
foods clearly indicates that these foods are not the same by
definition. Furthermore, according to the FDA, nothing designed
implicitly by nature, such as ‘food’ in this case, can be patented. No
farmer could, for instance, pluck an apple from a tree and request a
patent from the Patent Office. So companies like Monsanto, Bayer,
Syngenta, Dow, and DuPont, which all by origin are chemical
companies that now are in the business of making genetically
modified foods, found a loophole to claim a copyright on their
adaptation of nature’s design.
On the one hand, these companies tell the FDA that GM
foods are no different than conventional or organic crops and require
no special testing.
At the same time, in order to receive a patent, they’ve
convinced the U.S. Patent Office that GM foods are unique and
nothing like natural plants.
Currently, the FDA’s safety requirement for everyone on the
farm table continuum is a self-monitoring program that encourages
producers of new ‘foods’ and food ingredients to ‘consult’ with the

FDA when there is a question about an ingredient’s regulatory
status. The Plant Biotechnology Program, which was created in the
1990s, works directly with genetically engineered (GE) plant
developers as a monitoring system, which is completely voluntary
on the part of the GE plant developer. So the chemical companies
themselves are legally obligated to monitor themselves and ensure
the safety of food products they bring to the market.
All this information can be validated on the FDA’s website.
Research Studies on GMO Foods

The Center for Science in the Public Interest, which has been
a critic of food companies and their usage of unhealthy chemical
ingredients, has not opposed GM foods on the grounds there is no
evidence they are harmful. However, there are independent studies
that show irrefutable data of the harmful effects of GM foods.
In 2012, the French published the first lifetime feeding study
in the peer-reviewed journal Food and Chemical Toxicology that
evaluated the health risks of genetically engineered foods. This
study was conducted over a two-year period, which is the typical
lifespan of mice. These animals were fed a diet of 11−33% GM

Roundup-tolerant corn cultivated both with and without Roundup
and Roundup alone (from 0.1 pp. in water; the level permitted in US
drinking water and GM crops).
The control group that was fed non-GMO corn had a death
rate of 20% for females and 30% for males as compared to the GM
corn fed mice that had a death rate of 70% for females and 50% in
males. Even the animals fed with low-dose portions of GM corn
died prematurely. The first females to die did so less than a year
after starting the GM corn diet and developed huge breast tumors.
The females at 21 months fed GM corn had a death rate that was six
times that of the control group.
Interestingly enough, the majority of tumors appeared after
18 months, well beyond the 90-day limit for food safety testing set
by the World Health Organization (WHO) and the FDA. The earliest
a tumor was discovered was at four months, again beyond the
standardized testing window.
Furthermore, the GMO-fed group experienced damage to
their organs and immune system.
When correlated to human years, we would expect these
detrimental effects to begin appearing as early as 18 years old, with

the majority of the effects occurring around year thirty. Despite the
fact that the origins of GMOs appeared in the early 1990s, we have
only been consuming these products for roughly 16 years (far too
long in my opinion). In that time, we’ve seen the same exponential
increase in cancer and damage to organs in humans that was
experienced during the long-term feeding study.
The World Health Organization has estimated that annual
cancer cases will rise from 14 million in 2012 to 22 million within
the next two decades.
Congress Sides with GMO Producers

Most recently, in 2015, the US House of Representatives
passed legislation by a vote of 275-150 in favor of H.R. 1599, a bill
that bans states and local authorities from labeling or regulating
genetically engineered foods. The bill codifies a voluntary labeling
system for the food industry but prohibits the FDA from ever
implementing GMO labeling! It also allows food companies to make
misleading claims such as ‘all natural’ for genetically engineered
ingredients.
Public polls have consistently demonstrated that 9 out of 10
Americans want these products to be properly labeled if GMO
ingredients are present. This is a blatant infringement on the rights
of citizens, state, and local authority. American citizens deserve the
same rights as the other 64 countries that require GMO labeling. The
world’s largest country by land area, Russia, created a national
research project that determined that “As far as genetically modified
organisms are concerned, we have made the decision not to use any
GMOs in food productions,” according to Prime Minister Arkady
Dorkovich.
In Its Darkest Hour, Haiti Rejected Monsanto’s GMO

Foods
And if that wasn’t enough proof, consider this: In 2010, the
entire nation of Haiti was rocked by a catastrophic 7.0 magnitude
earthquake. The nation was in complete devastation, with many of
its citizens killed on impact and some still trapped beneath the
rubble of collapsed buildings. They pleaded for help from every
nation worldwide. In response, Monsanto sent 475 tons of GMO
corn and vegetable seed. Although there were no laws regulating the
use of GMOs in Haiti, the Ministry of Agriculture took a strong

stance during one of the country’s weakest moments and rejected
Monsanto’s donation.
Chavannes Jean-Baptiste, leader of a group of Haitian
farmers called The Peasant Movement of Papay, referred to the
donation as a ‘new earthquake.’
In an interview, Jean-Baptiste said, “Fighting hybrid and
GMO seeds is critical to saving our diversity and agriculture. We
have the potential to make our lands produce enough to feed the
whole population and even to export certain products. The policy we
need for this to happen is food sovereignty, where the county has the
right to define its own agricultural policies, to grow first for the
family and then for the local market, to grow healthy food in a way
which respects the environment and Mother Nature.”
The farmers understood that if they accepted the seeds, they
would no longer be able to reuse natural seeds that had been in the
families for generations, the farmland would be ruined, and they
would become lifelong servant-customers to Monsanto because only
their seeds would grow there after using GMO crops. So, in a
remarkable display of unity and protest, 10,000 Haitian farmers
gathered to burn the 475 tons of GMO seeds sent by Monsanto.

7.
You Are What You Eat
E
Eat to live, not to Die. —Dr. Sebi (Alfredo Darrington
Bowman)
T
his next concept is critically important to you
understanding the connection between nutrition and
disease. Once you are able to fully comprehend this,
you’ll become what I’d like to refer to as a ‘conscious eater.’ Each
time you grab a bite to eat, you will be able to easily decipher
whether the food is a producer of health, energy, healing or
promoter of death.
So let’s begin.
We must redefine what is ‘food.’ There are so many things
that are passed off as food it makes shopping for real food a
challenge. Walking into a modern supermarket gives you the notion

You Are What You Eat 143
that there are thousands of choices to consider for your dining
pleasure. However, the produce section is the only section that
would constitute ‘true food,’ and even many of those choices are
quickly becoming questionable. So there is no such thing as ‘junk
food’; there’s junk, and then there is food, simply put. Too many of
us are eating with the purpose of satisfying our taste buds without
ever considering food as fuel, nourisher, cleanser, healer, connection
to nature, and the source of what you and I are made of.
The old adage “You are what you eat” is literally true,
meaning the food you eat becomes the body you are made of.
Metaphorically, once any non-living thing is created, such as a
house, it does not grow; it has become its potential unless an
external force such as yourself makes a modification. However,
living things are not bound by this constraint. While we as humans
may be born weighing just eight pounds, the body through divine
sorcery uses nutrition to grow you into seven-foot, 325-pound
Shaquille O’Neal.
The human body also has magical regenerative powers to
replace the cells lining the stomach and colon every four or five
days, the entire skin in 28 days, a large portion of your liver in six
months, and your skeletal system every ten years. Your body
generates the cells that become your new liver, skin, and bone
directly from the foods you eat. Old cells die by a process known as
‘apoptosis,’ and new cells are generated from the foods you eat. So,
if you eat processed, refined, genetically modified, hybrid, or
Franken-foods, then it makes sense that you will become
overweight, disease-ridden, and lethargic. Whereas if you eat vital
live whole plant-based foods, you will be filled with youthful vigor
and appearance and have an overall sense of well-being.
The Life Energy of Living Foods

Live foods transfer their life force energy into you as a result of
eating and metabolizing them. This is simply the First Law of
Thermodynamics in motion; energy is neither created nor destroyed
but simply transferred. Dead animal flesh, processed, refined,
hybrid, and genetically modified foods have little to no life force
energy to transfer. In addition, these foods carry a toxic load that
eventually stimulates and perpetuates disease.
New technology using Kirlian photography provides a unique
visual of the unseen energy fields present in any organic material,
such as plants. Kirlian technology uses 50,000 volts and a broad
range of frequencies that transverse through biological systems (in
this case foods) and magnifies the energy fields present, producing a
visual image.
The light you see being emitted from these plants are bio-
photons, which contain essential information communicated from
divine nature to transfer nutrition, intracellular consciousness,
evolution, growth, and healing. The information is transferred
wirelessly, like texting or calling from a cellphone, through thin air
from the sun into the plants we eat.
This should be no surprise at all, considering all technology
is based on nature, but these photos show why it’s so critically
important to eat living foods. Kirlian photographs demonstrate that
raw organic foods display the highest energy levels versus the
cooked and processed foods that give off a dull vibratory signature.
The Human Body is Electric

Our bodies run on electricity in the same fashion as any
electrical appliance, using an electrochemical gradient of ions, such
as the sodium/potassium pump, to synthesize ATP (energy). This
energy is consistent with life, and we see, for example, when a
patient’s heart stops beating, medically we respond by using
electricity via a defibrillator to reestablish a sinus rhythm in the
heart. (It is referred to as a sinus rhythm because the electrical
impulse originates at the sinus node located in the right atrium of the
heart.) This electricity flows through your entire nervous system,
sending electrical impulses to your brain to propagate thought, to
your heart to produce a heartbeat, and down your spine and into
your muscles to produce contraction and relaxation.
Your body does this very much like an alkaline battery.
Much like the battery, we also use alkaline electrolytes to forge
needed chemical reactions, but also to buffer acidic foods we eat.
When the burden becomes too great because of prolonged neglect
and abuse, we deplete our electrolyte/alkaline reserves, which sets
the stage for disease to manifest itself in an acidic internal
environment. Dr. Otto Warburg, winner of the 1931 Nobel Prize in

physiology, stated, “No disease, including cancer, can exist in an
alkaline environment, and every single person who has cancer has a
pH that is too acidic.”
Let’s review how foods make an impact on biology.
You Are What You Eat—and Drink

Our brains are metabolically active for roughly 12 hours a
day, and the brain is roughly 75% water. The primary method of
removing metabolic waste from the brain is via proper hydration.
Begin your day with water as soon as you rise; drink water before
showers, prior to meals, during exercising, between meals, and
before going to bed.
You should religiously avoid dehydrating foods and
beverages like coffee, soda, caffeinated teas, sugary foods, and
processed grains. Coffee also depletes the body of the ‘happy
molecule’ serotonin, especially when taken on an empty stomach,
which can lead to stress, anxiety, and depression. Our short-term
decision of what we eat and drink can make us happy, but the
consequences of those decisions can make us sad.

Outside of personal relationships, our most intimate
connection is what we eat and drink. We crave it, we celebrate with
it, it nourishes us, and it cures our loneliness when no one else is
there. Plants respond in the same way to nourishment. It’s been
scientifically proven that when gardeners play soothing music or
even talk to plants and say “I love you,” they grow stronger.
Food is one of our primary methods of self-love. And how
do we define ‘love’? We define love as an incredibly powerful and
passionate interest or pleasure in someone or something. It is not
defined as an adjective but a verb and a state of being. So the
proverbial question, “Do you love me?” can be more accurately
assessed by simply observing one’s actions.
The more important question is, “Do you love yourself?”
If so, are your actions and state of being in alignment with
love?
Are your thoughts positive?
Are you eating and drinking foods to produce a healthy body
and mind, or are you just feeding your desires to death?
Choosing to go with the status SAD diet is not an act of
love. With every nutritional choice you make, whether it be

conscious or subconscious, you are either making a choice to live or
a choice to dig an early grave with your fork and knife.
These choices often have a physical and emotional
foundation, but there is also a spiritual component.
Food and the Spirit

Our addiction to food and overeating is often an attempt to
provide ourselves with self-love. In eastern cultures, this behavior
can be traced back to an imbalance in one of our energy centers in
the body called chakras. Overeating is often connected to the lowest
energy system called the root chakra. This chakra is related to your
physical body’s need for survival, stability, and our relationship with
our mother. The chakra is located at the base of your spine, and
hence it’s also referred to as the ground chakra. It establishes the
deepest connection with your physical body, your surroundings, and
the earth itself. Because of the deep connection to your physical
body, it is also very much connected to your physical health. Its
priorities are air, water, food, shelter, empowerment, and stability.
Poor nutritional habits send a subconscious message to your
entire being that says, “You are not valuable enough to take the time
and effort to properly nourish your body with healthy foods.”
Changing your relationship with food creates a sense of trust,
security, and connectedness between the mind and body. It tells the
body, “I respect you for housing my mind and soul in your sacred
temple.” The body tells the mind, “I honor and trust you for spiritual
growth and survival.”
Interestingly enough, your arms and hands, which extend
from your heart (love) chakra, manifest the physical love you create
in life, such as gardening, building a home, caressing a child,
painting a Picasso, or cooking. During the process of food
preparation, you are also infusing loving energy into the food via
your hands from your heart. This energy is transferred only from
one organic substance to another, and when living foods are eaten,
you receive a burst of energy from the exchange.
As Ann Wigmore, author of The Hippocrates Diet and
Program, so elegantly stated, “The food you eat can be either the
safest and most powerful form of medicine or the slowest form of
poison.” Only foods powered by the sun and nurtured by earth are
capable of producing a healing effect on our bodies. So the reality of

today’s society is that we are not eating real foods; we are ingesting
processed and genetically modified foods sprayed with chemicals.
Beyond food choice, most people have forfeited all of their
rights to self-heal and have handed over proper prevention in
exchange for drugs. Our well-being has been put in the hands of
healthcare professionals who have been educated and trained with
the same philosophies of the very system that is poisoning us.
There’s Profit in Chronic Illness

I’ll be the first to say that 99% of healthcare professionals
have your best interest at heart and have chosen their profession in
an attempt to be caretakers of the sick and needy. However, the sad
truth is that the textbooks, university studies, curriculum, drug trials,
and continuing education are all funded in large majority by the
same companies that profit off your misery and ignorance. Here’s
the sad truth: There is no money in curing diseases, but there’s no
money in dying a quick death either unless you’re a mortician. The
real money is snuggled right in between the two: the fat, sick, and
nearly dead who live a poor extended quality of life propped up by
therapies never designed to cure them of their actual ailment because

they do not address the actual cause of the disease. True health can
only be maintained and regained by prevention, and prevention’s
greatest weapon in the war on chronic disease, premature death, and
compromised immune systems is live foods and waters, with
adequate physical activity, and a sound mind and spirit.
The US Doesn’t Have Healthcare; We Have Sickcare

As Americans, we’ve gotten so far away from living in
accordance with natural law, the entire country’s health is in
shambles. In America, 20% of our gross domestic product (GDP) is
consistently being allocated towards healthcare costs. Our
expenditures towards healthcare, which is in the trillions, represents
the entire GDP for many other countries. By comparison, France
allocates 11.7%, Germany 11.3%, Japan 10.3%, Brazil 9.7%, and
China only a mere 5.6 percent. Even more shocking is the fact that
despite our supremely large investment in healthcare, our return on
that investment has routinely ranked America globally around 37th,
behind all of the before mentioned countries and every other
developed nation. In 2014, the U.S ranked worst in healthcare in the
developed world, while 16 other developed nations ranked higher.

So how is it that despite having access to the most advanced
medical technology and drugs, Americans are the sickest and most
morbidly obese people in the world? The valuable lesson to learn
from this is health cannot be purchased even with the most advanced
technology or the most expensive drugs. It is earned and given
freely when you obey the natural laws that come with this
sophisticated machinery we call the human body. And like any
complicated machinery, the efficiency in which it operates is
directly related to how closely the owner follows the set of
instructions that came with the product.
Here’s a great metaphor to compare how we treat our bodies
versus the luxurious things we buy. If you purchase a Rolls Royce
automobile, it comes with a maintenance package and operational
instructions. You could retain the services of the best mechanical
engineers and purchase additional fluids and replacement parts that
are far beyond exceptional. However, if you decide that you want to
fuel your Rolls Royce with liquid gold or jet fuel instead of the
suggest premium gasoline, then you will have violated the
manufacturer’s instructions and would cause irreparable damage to
your car.
This is what we do to our bodies when we decide to eat
foods that were prepared in a lab instead of a garden. If you feed
yourself, your children, and your family crap food, then you will
look, feel, and have the health that crap food provides. The food
designed for humans is organic, whole, living, and plant-based.
So, are we really what we eat? Of course, we are. Every day,
50 to 70 billion cells undergo a programmed cell death because
every cell in the body has an intrinsic ‘shelf life’ set to expire at
different times, depending on the type of cell it is.
Think of your body as a huge skyscraper that requires
constant maintenance. If you eat the SAD diet, it’s the equivalent of
using cardboard boxes and duck tape as your building materials.
Eating a plant-based, whole-foods diet would be like using bricks
and mortar. What’s even more fascinating about the concept of ‘we
are what we eat’ is that when we make the switch to a plant-based
lifestyle, the impact is almost instantaneous. We feel more energetic,
less achy, no bloating, and have more clarity. No sooner than a week
or two later, and you’ll be receiving compliments about your
glowing skin and vibrant mood. And before you know it, all the
skeptics will be curious about what and how you’re achieving such
great health!
8.
H2O: The Perfect Solution
E
It's time to rethink what you drink. —Dr. Bobby Price
O
ur planet is mostly covered by water, but not always
where we need it.
Water covers roughly 75% of the surface of
the earth. However, 97% is undrinkable because it is in the form of
salt water. So only 3% of the world’s most abundant resource is
drinkable, and 77% of that water is frozen, of the remaining 23%,
only half a percent is available to supply the needs of all terrestrial
creatures and plants.
With statistics like that, you would think water would be a
more precious commodity than gold, diamonds, or oil; yet with the
twist of a faucet, we can take a carefree 30-minute shower.
H2O: The Perfect Solution 155

Here’s an even more interesting statistic: Like the earth’s
surface, our bodies are also composed roughly of 75% water.
You can begin to see why dehydration tightropes a delicate
line between severe neglect and suicide. On average, we sweat out
about two cups of water per day (without consideration for
extremely hot weather or exercise, this would increase the
depletion), we lose a little more than a cup via exhalation, we also
eliminate six cups via defecation and urination. This is where the
recommendation for 8−10 cups of water daily comes from.
In conjunction with this water lost, we also lose critical
electrolytes and minerals such as magnesium, calcium, sodium, and
potassium, which aid in the regulation of the body’s fluids. These
electrolytes are also key in neutralizing the acidic foods and
beverages consumed, as I mentioned before.
The Many Problems of Dehydration

Being a chemist, I have a unique understanding and respect
for the importance of having the right kind and amount of water.
Researchers have concluded that up to 75% of Americans suffer
from chronic dehydration. In 37% of Americans, the thirst

mechanism has become so weak due to prolonged neglect; they fail
to respond to the common signs of thirst like dry mouth, chapped
lips, dry eyes, or ashy skin.
The symptoms of chronic dehydration are often mistaken for
illnesses. Some of these misdiagnoses include:
Weight Gain
When the body’s cells are depleted of water, they will then
send out a signal alerting the mind of the body’s need for water,
which is often confused with hunger. This mistaken identity leads to
increased caloric consumption. In addition, in a state of dehydration,
the body will resist the urge to metabolize fat because of the absence
of a safe medium to remove the toxins that are most often stored in
fat cells. That is, if the body lacks a sufficient amount of water to
neutralize the toxins that are stored in fat, the body will resist
burning fat as a fuel.
Dermatological Issues
Did you know the skin is the largest organ system in the
body? During chronic dehydration, the skin is the first organ system
to be denied water. This leads to a reduced elimination of toxins and

healthy oils, causing the pores to become packed with toxic waste,
leading to acne, discoloration of the skin, chapped lips, premature
wrinkling, bags under the eyes, dermatitis, psoriasis, and overall
dryness of the skin.
Chronic Fatigue
Almost every bodily function requires water to take place.
Even small imbalances in our hydration greatly affect our alertness.
When we are dehydrated, our blood volume drops correspondingly.
This causes the heart to pump harder in order to maintain blood
pressure. This is critical because this pressure is what allows
efficient circulation to deliver vital nutrients to the organs, muscles,
and every cell in the body. Chronic dehydration will eventually
redirect the blood away from the skin to the muscles and organs and
impair your ability to diffuse heat, causing the core temperature to
increase. This is what leads to rapid fatigue, muscle cramps, and
light-headedness.
You can now see why simply resting will not cure you of
chronic fatigue syndrome. Ensuring you are properly hydrated with
water containing natural electrolytes is one of the best solutions to
fatigue.
Depression
The brain contains roughly 75% water. During bouts of
chronic dehydration, the brain’s functions can become severely
compromised. Dehydration depletes the body of essential amino
acids that directly impact mood. The antioxidants tryptophan and
tyrosinase produced in the liver are critical for brain function, but
their production becomes compromised as a result of dehydration.
The neurotransmitters serotonin, melatonin, indolamine, and
tryptamine all function as part of the integrity of a balanced mind
state, and all of these neurotransmitters are the by-products of the
amino acid tryptophan.
Serotonin is known as the ‘happy molecule.’ Interestingly
enough, the most commonly prescribed antidepressants are
serotonin reuptake inhibitors (SSRIs), which increase the presence
of serotonin in the synaptic region. The list includes Celexa,
Lexapro, Prozac, Paxil, and Zoloft (Sertraline). Within the brain, the
amino acid tryptophan is converted into serotonin. However, in
order for this to take place, an adequate amount of water is required
to transport tryptophan across the blood-brain barrier.

Sleep Deprivation
As mentioned in the previous section, dehydration thwarts
the production of melatonin in the liver. Melatonin is the hormone
that aids in the control of your sleep-wake cycles. Based on the
body’s own internal clock, the levels of melatonin are controlled.
The levels rise during sleeping hours and then begin to gradually
reduce themselves as dawn approaches.
Water provides the critical medium needed for this hormone
to be produced. Stay hydrated and drink a cup of water before bed to
get the internal engines running. This will allow you to improve
your sleep hours.
Hypertension
Blood pressure is the arterial pressure that blood exerts on
the systemic circulation as it traverses the 60,000-plus miles of
vascular highways in your body. Although its measurement can
vary, depending on multifactorial components, hypertension affects
millions of people worldwide and is a primary risk factor for
cardiovascular disease. During dehydration, the circulatory system
will constrict to compensate for water loss and to maintain pressure.

The constriction of the arterial vessels will correlate with a rise in
overall systemic pressure.
Because of the reduced fluid volume, the body will attempt
to retain any remaining fluids to aid in the neutralization of toxins.
One of the most commonly prescribed treatments for
hypertension is a diuretic (HCTZ). Diuretics work by simply
increasing the patient’s elimination of retained water, thus lowering
the overall systemic pressure. But here’s the catch: diuretics will
never cure the patient, and in fact, it’s a certainty that once you are
prescribed a diuretic, your therapy will be continually escalated with
other blood pressure medications at some point. It should also be
noted that the retention of water is a protective mechanism that aids
in protecting you from the toxic internal environment that created
the condition initially. These diuretics, although helpful in some
ways, do not address the cause, and they worsen the patient’s
dehydration.
Chronic Constipation
According to the Mayo Clinic, chronic constipation is
infrequent bowel movements or difficult passage of stools that
persists for several weeks or longer. This definition, although more

accurate than most, does not help us understand when an infrequent
problem becomes chronic. Nor does it inform the patient of the
severity of the issue.
The truth is, your bowel movements are one of the greatest
predictors of your overall health, and the number of bowel
movements should be directly associated with the number of meals
you eat. The shape, texture, odor, size, color, and buoyancy are
direct indicators of your diet and gastrointestinal functionality.
These features can provide clues related to the disease process.
Fecal matter is comprised of fiber, 75% water, both live and
dead bacteria, dead cells, and mucus. The SAD diet is deficient in
fiber, lacking in foods with digestive enzymes, and water deficient.
These are key components that contribute to a healthy digestive
system. Attempting to treat constipation with both prescription and
over-the-counter laxatives only further complicates the issues
because these medications lead to more severe dehydration. There
are no shortcuts: just drink the perfect solution!
These are just a few of the side effects of chronic
dehydration that mimic themselves as misdiagnosed illnesses. Being
that our very existence is comprised of 75% water, it would appear

rightly justified that our internal biology would initiate what appears
to be an alarm system, alerting us to our dehydrated state. A body in
a dehydrated state will immediately begin rationing its deficient
water supply based on the hierarchy of the organ system.
The brain will take priority over all other systems; this is due
to the fact the brain is 85% water, receives 20% of the body’s blood
supply, and is the master control center.
At this point, you might question, why aren’t the normal
signs of thirst sufficient for the task: dry mouth, chapped lips, dry
skin, dry eyes, dark urine, or the sensation of thirst itself? As I said
before, dry mouth is often a last ditch effort to alarm you of
dehydration. After prolonged neglect, your thirst mechanism is
eventually silenced.
Many people believe because they are drinking any
beverage, it means they are hydrating themselves. This is a common
misconception. There’s an assumption that drinking coffee, teas,
sodas, sports drinks, and juice drinks can serve as a comparable
substitute for an already perfect solution. When in fact those
beverages are actually dehydrating in nature. There are many
beverages that are dehydrating, like sodas, coffee, caffeinated teas,

and juices that contain massive calories and chemicals that cause
toxic buildup. Water is the only sugar-free, zero-calorie beverage
you can have.
Caffeine Is a Powerful Drug

With no offense to the Starbuckers of the world (I know how
you feel about your morning’s brew), Starbucks does a magical job
in marketing and promotions. People line up in a ‘Pied Piper’
fashion to consume its tasty beverages.
According to a 2010 survey conducted by the National
Coffee Association, 54% of Americans over the age of 18 drink
coffee every day, drinking roughly three nine-ounce cups daily. A
December 2012 report by the FDA titled “Caffeine Intake by the
U.S. Population” stated the average amount of caffeine consumed in
age groups 20−45 years old was roughly 300 mg per day per person.
For those of you unaware of why it seems to be impossible
to start your day without a caffeinated beverage, or why kicking the
habit of drinking those beverages often elicits withdrawal
symptoms, it’s because caffeine is considered a drug. It’s classified
as a central nervous system stimulant because of the temporary

boost in energy and alertness. But like any drug, the abuse of its
limitations can prove detrimental. A tablespoon or 10 grams of
caffeine will kill you. Naturally extracted caffeine is separated from
coffee beans when exposed to high temperatures. However, the
majority of caffeine in soft drinks is produced synthetically in
Chinese pharmaceutical plants. And now the American population’s
love for caffeinated coffees and teas has been partnered with
caffeinated energy drinks.
Many are drinking them under the assumption of ‘all things
in moderation’; however, let’s examine why this is not a philosophy
to guide your health. In 2010, Sunkist orange soda had a disastrous
miscalculation of caffeine label content. The label read 41 mg of
caffeine per 12 ounce serving while the actual content was 240 mg,
six times the amount of caffeine. That would be the equivalent of
three Red Bulls or 16 ounces of strong coffee. As a result, 40,000
cases of hyper-caffeinated Sunkist were voluntarily recalled.
This explains why caffeine is so dangerous because it
overstimulates the kidneys to produce a diuretic effect leading to
dehydration. This why your thirst can never be quenched by these
dehydrating caffeinated beverages. It’s like attempting to fill a

bucket that has a large hole at the bottom. This constant loss of
fluids creates a severely dehydrated individual, and carbonated
water is not capable of hydrating the body.
The sugars in soft drinks have been replaced with the
synthetic neurotoxin aspartame (sold as NutraSweet, Equal,
Spoonful, Equal Measure, etc.), as I mentioned in the previous
chapter. This poison is concealed behind the promotion of zero
calories; however, it’s 180 times sweeter than natural sugar.
How Much Water Should You Drink?

The common recommendation is that you should drink 8−10
glasses of water daily. However, this one-size-fits-all prescription is
a bit inaccurate. It does not account for strenuous exercise, hot and
humid temperatures, medical conditions, or whether you are prone
to sweating profusely. Two to three liters per day can be used as a
baseline recommendation, but if you are involved in any activities
that result in additional fluid loss, like exercise, you will need
additional water to meet the demands of your body. Generally
speaking, drinking half your body weight in ounces of natural spring
water is a good measuring tool.

The Poor Quality of Our Public Water

A serious and often overlooked consideration is the quality
of water we’re drinking.
In the United States, tap water is the municipal water that
comes out of the faucets. This water is treated harshly with
chemicals and then pressured through aged piping right into your
clean glass. So the only thing clean about a glass of tap water is the
glass itself!
We should treat water as the elixir of life it is. Nothing on
earth would exist without it. The Japanese researcher Dr. Masan
Emoto conducted extensive research on water and how its properties
changed when exposed to various stimuli, such as words, thoughts,
and feelings. In similar experiments with plants exposed to positive
thoughts, words, and feelings, these plants grew healthier and more
vibrant. Both plants and water exposed to harsh behavior and
conditions had just the opposite effect.
Another quality measurement is comparing water in lakes
and rivers near metropolitan cities to water in isolated areas, closer
to nature. Measuring the content of these waters, we see a vast
difference in the amount of minerals and composition of pollutants.

Some of the minerals common to natural water sources include
magnesium, which is essential to muscle movement, protein
metabolism, heart function, and blood clotting, among other vital
functions. The daily recommendation for magnesium is 1−1.2 grams
daily. Magnesium is involved in over 300 bodily functions. So when
we are deficient, it will show up in so many aspects of our health,
including sleep.
Another essential mineral is calcium, which is critical to
strong teeth and bones, regulating nerve transmission, blood
clotting, and muscle contraction. Like magnesium, the daily
recommendation is 1−1.2 grams daily.
Although sodium is often vilified, it occurs naturally due to
underground salt deposits. It is often supplemented as a ‘water
softener’ and for purification. Sodium is critical to the transportation
of nutrients throughout the body and balancing fluid levels. Natural
sodium in its organic form has a positive effect on blood pressure,
contrary to the processed inorganic form that is in many processed
foods.
Potassium functions to maintain a proper acid-alkaline pH
and proper electrolyte balance in the blood. A deficiency leads to

fatigue, increase in blood pressure, muscle weakness, cramping, and
anxiety.
All of these essential minerals are combined to create
alkaline reserves that maintain the body’s alkaline pH of 7.35
through a buffering system. They are constantly being withdrawn to
counterbalance the acidic foods and drinks you consume. Once these
alkaline reserves are depleted, they will begin to withdraw these
minerals from areas that you need them, such as the calcium in your
teeth and bones.
Tap water is treated with chlorine to reduce the presence of
parasites and attempt to make municipal water biologically safe
during its storage and transit through water main lines, tanks, and
plumbing. However, it also contains fluorine, which in chemistry is
well known to be volatile and poisonous. People often add a filter in
an attempt to remove the chlorine residue and improve the taste. But
most filters do not protect against parasites (cryptosporidium and
giardia), heavy metals such as lead that leach from the corrosion of
outdated pipes (as we have seen in Flint, Michigan), antibiotics, and
a host of other ghastly critters.

As I said, water is the elixir of life; so all forms of life pursue
water with the same ferocity as we do, just with more ingenuity.
That’s how all the critters end up in our water supply. By the way,
the parasite Cryptosporidium is a waterborne parasite that is shed in
the feces after reproducing by the millions in the intestines of its
host. This parasite can withstand temperature extremes and even
survive direct exposure to pure chlorine bleach. No antibiotics or
other medical treatments can remedy this vagrant. This is why using
just a standard water filter doesn’t do the job.
Finding Healthy, Living Water

The most common option is now bottled water, which is
typically labeled as either purified or distilled.
Before I describe their differences, be sure to patronize only
bottling companies that have ensured the plastic they use is free of
bisphenol A (BPA). This is an industrial chemical that has been
shown to seep into foods and beverages from plastic containers and
leads to a host of health issues, including cancer, infertility, and
birth defects.
Purified water is filtered water that is further cleansed and
purified through an additional purification process, which is
typically reverse osmosis, distillation, or deionization. The final
product has higher purity than tap or filtered water. You’re probably
wondering, because of my previous statement, is distilled water just
purified water? It can be confusing. However, purified water isn’t
always distilled water, depending on the process of purification
used. Despite the fact that in the process of distillation and
purification, water is exposed to higher temperatures than either
reverse osmosis or deionization, the most important fact is, neither
at conclusion will contain adequate amounts of minerals and trace
elements for our biological needs.
They are considered dead water.
Dead water will eventually leach minerals from the body. So,
essentially, bottled waters like Aquafina or Dasani are clean toilet
water deficient in vital minerals.
The process of distillation, reverse osmosis (usually in an
acidic medium), and deionization all eliminate minerals in the
process. So, if those minerals are not added back organically, you
are drinking dead water.

Natural mineral water, or waters labeled ‘spring water,’ must
originate from an officially recognized source. However, spring
water does not undergo a two-year intensive recognition and
regulatory process and did not have to be bottled at the source until
recently. Spring water is the statutory name for water acquired from
a non-polluted ground source. In the UK, spring, tap, bottled, and
filtered water can be chemically treated, while natural mineral water
cannot. So, from a common sense standpoint, the source of water
should be isolated from major cities, like areas in the Himalayas or
Mount Fiji. These waters are naturally cleansed via the process of
rain and supplemented with minerals and trace elements by filtering
themselves through the earth.
Again, natural spring water should flow from a natural
spring and be bottled at that source. Natural spring water is naturally
alkaline with organic minerals from the earth, not alkalized with
chemicals to raise the pH. Artesian spring water is obtained from a
natural source but bottled off-site, then processed and purified.
Mineral water could be natural or artesian water.

Can you see the confusion that the water industry is
presenting us with? What’s probably more confusing is the whole
alkaline pH focus these days.
The pH of most bottled water is highly acidic, and tap water
most certainly is. However, it is not enough to simply purchase the
bottled water with the highest pH above 7 to replenish your alkaline
reserves. Check the labeling or call the company to determine the
source and location in which the water was bottled.
What minerals if any are listed on the label?
Is the container BPA free?
Are they labeling this water as artesian, mineral, spring,
distilled, purified, or deionized?
Are these natural electrolytes or synthetically added?
These are just a few questions that you should know about
one of the most important nutritional and health decisions you make
on a daily basis.
You should only ingest live waters, which come from a
natural source and are unadulterated.
To expand your perspective on the topic, live waters are also
present in fruits and vegetables that contribute to your hydration.

Fruits and vegetables, unlike other foods, come equipped with their
own digestive enzymes that aid in their own digestion and prevent
you from using alkaline reserves. This is another reason why eating
plant-based and lightly preparing your food is so vital. High
temperature from cooking denatures digestive enzymes, kills
nutrients, and removes live waters.
When You Consume Water Matters Also

Lastly, when you drink water is also of great significance.
Drinking large amounts of any beverage during a meal
violates the very nature of our digestive machinery. This is because
when we eat, our stomach releases pH-sensitive digestive enzymes
responsible for reducing our food into absorbable chyme. When we
drink large amounts of fluids with our meals, these pH-sensitive
digestive enzymes are neutralized and rendered ineffective. It’s
better to drink a large amount of water 10−15 minutes before eating
a meal.
The great thing about water is, it passes straight into and out
of an empty stomach. This lubricates the digestive tract in
preparation for food digestion, prevents overeating, and bypasses the

issue of digestive enzymes being neutralized. During the meal, you
can drink a small amount to simply clear your throat as you eat. As a
rule of thumb, you should allow two or three hours after a meal to
drink a large amount of fluids. You should also drink one or two
cups of water prior to sleep and immediately upon awakening. This
will aid in the sleep process and jumpstart you in the morning.
9.
Digestive Rest
E
Man lives on one-fourth of what he eats, on the other three-
quarters lives the physician. —Egyptian Proverb
T
oday chronic fatigue is so common that caffeinated
coffee, espresso, tea, or some form of toxic energy drink
is ingested almost on a prescription basis. A lot of
people feel like their day doesn’t get started until they’re spiked up
on caffeine or artificial sugar to deal with the groggy low energy
state they’re confronted with every morning.
Have you ever taken the opportunity to wonder why is it that
after eight, sometimes ten, hours of sleep, you still wake up feeling
lethargic, hung over, beat up, and as if you’ve been doing P90 x the
whole time? It’s so rare to meet someone naturally bursting with
energy in the morning that most people are annoyed by them! But

Digestive Rest 177
the value of having sustainable energy throughout the day is a
priceless commodity. So the big question is, after all that rest, where
does the energy go? Most people seem to be getting zero return on
their rested investment.
So let’s talk energy!
According to The First Law of Thermodynamics, energy is
neither created nor destroyed but simply transferred. When we eat,
the food must be absorbed and assimilated in order to be converted
into energy.
America is without a doubt the most overfed nation in the
world, so we should be bursting at the seams with boundless energy,
but it’s quite the contrary. Most people will sneer at anyone who has
the energetic nature of a drill sergeant. So I guess the real question
is, once our foods are digested, what happens to this overabundance
of energy?
The body has a total of 11 systems: cardiovascular, central
nervous, skeletal, muscular, reproductive, lymphatic, respiratory,
integumentary, endocrine, excretory, and digestive.
Each of these systems is critically important to survival and
requires its share of energy for functionality. So, if you had to guess
which system requires the most energy expenditure, you would
probably assume the cardiovascular system. After all, the heart beats
about 100,000 times per day and about 35 million times per year and
pumps 5.6 liters of blood through the entire body three times per
minute over a distance of 12,000 miles in one day. That’s four times
the distance across the United States from coast to coast or the
distance from where I lived in Japan to my home on the East Coast
of the United States.
But you would be incorrect!
Maybe it’s the respiratory system. Considering after only a
few short minutes of not breathing, we would die, and from birth to
death, it is an activity we must consistently do even in our slumber.
We breathe 20,000 times per day without even noticing most of the
breaths.
But you would be incorrect once again.
You probably believe that the muscular system is the only
logical answer remaining. This option would seem even more
logical due to the skeletal muscle’s lack of automaticity and
efficiency. However, the skeletal muscle actually burns very few
calories on a per pound basis, especially at rest.

Digestive Rest 179
The real answer is your digestive system.
So allow me to explain the magnificence and delicate
balance of the digestive system so that you will have a healthy
respect for its engineering and an understanding of how we often
violate this system, and in turn violate our health.
Your ‘Second Brain’

The digestive system has a mind of its own, both literally
and figuratively. It is often referred to as the ‘second brain’ or
enteric nervous system (ENS) because, in very much the same way
the brain transmits signals, responds to stimuli, and records
experiences, the second brain does exactly the same. It uses many of
the same neurotransmitters to propagate these actions. For instance,
95% of all serotonin, ‘the happy molecule’ that is often the target of
many prescription drugs for the treatment of depression, is located
and manufactured in the gut. In addition, dopamine, norepinephrine,
and benzodiazepines, chemicals which are the biological blueprint
for drugs like Valium and Xanax, are found in rich abundance in the
gut.
The ENS is embedded within the gut wall and can operate
both independently and in conjunction with the brain. There are over
100 million more neurons in the gut compared to the spinal cord,
making the detection of harmful foreign invaders an easy feat. In the
event that a pathogen should arrive, immune cells immediately
begin secreting inflammatory histamines to call in the troops,
simultaneously triggering diarrhea and vomiting to quickly expel the
unwanted critters.
Eating processed dead foods laced with hormones,
chemicals, and pathogens provides a breeding ground for them to
wreak havoc on your digestive system. And because these foods
lack their own digestive enzymes and fiber, they will not be
metabolized, which will cause them to fester and rot in the bowels.
This is how we contribute to our own demise by digging an early
grave with our own forks and spoons. This process is known as
autointoxication, no different than drinking yourself to death.
The Dangerous Buildup of Toxins

Our health is largely dependent on how well our bodies
eliminate toxins. Constipation initiates disease because bowel waste

Digestive Rest 181
will eventually rot and become toxic. The toxins from that waste
will leach into our bloodstream. It doesn’t matter if you eat a vegan
or the SAD diet, the real testament to health is elimination. Our core
body temperature is 98 degrees. So the food in our bellies is like
food in a pot sitting in the middle of the street on a hot summer day.
In just a few hours, the entire meal will be no good.
The carbohydrates will ferment, the proteins will rot and
putrefy, and the fats and oils will become rancid. In the book
Toxemia Explained, Dr. J. H. Tilden explains, “One of the first
things to do to get rid of any so-called disease is to get rid of
toxemia, for it is this state of the blood that makes disease possible.
Disease is a crisis of toxemia, which means that toxins have
accumulated in the blood beyond the toleration point, and the crisis,
the so-called disease – call it a cold, flu, pneumonia, headache, or
typhoid fever – is a vicarious elimination. Nature is endeavoring to
rid the body of toxins. Any treatment that obstructs this effort at
elimination baffles nature in her effort at self-curing.”
So disease is the body becoming exhausted with toxic waste
as a result of an inability to eliminate via proper elimination routes

and nature’s attempt to eliminate those wastes through an alternate
channel.
Once these toxins accumulate, they begin to be absorbed
across the bowel membrane into the bloodstream. They will begin
circulating throughout the entire body and concentrating in the
weakest tissues. If the toxins settle in the pancreas, then the disease
will be diabetes; in joints, then rheumatoid arthritis; and if they
settle in the blood itself, the patient could experience high blood
pressure or septic blood. No matter where the toxins settle, they
begin changing the cellular function and lead to degeneration in that
tissue. As these cells begin to break down, so does the entire organ
system. The heart begins to fail when toxins are concentrated in the
cardiovascular tissues, the liver in cystic fibrosis, or the kidneys in
end-stage renal disease. This is all the result of autointoxication and
checked elimination.
The Six Paths of Eliminations

There are six primary elimination paths for toxins in the
body:
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1. Skin
The skin is the first line of defense to all things foreign, but it
also works in conjunction with other organs of elimination to
remove waste. Every toxin that is soluble in water can be eliminated
via sweat. The common toxins that are eliminated through the pores
are the metabolic products of rich foods like meat, dairy, and eggs.
Quite often acne is a sign of accumulated toxins from these foods
being pushed out of the skin.
2. Kidneys
Many of the same toxins will accumulate in the kidneys
because they are responsible for filtering our entire blood supply.
The kidneys are so essential to our biology that we have two, despite
the fact that we could survive quite easily with just one. The kidneys
not only filter our entire blood supply to remove toxic waste but also
excrete excess fluids. The nephrons within the kidneys replenish
essential nutrients and water back into the blood supply while
retaining some toxins and excess fluid. The toxins and excess fluids
are eventually eliminated in the form of urine by way of the bladder.

3. Lungs
The lungs also play a critical part in detoxifying our bodies.
They remove toxic waste from the body in the form of gases. The
most common example of this is the exchange of oxygen from the
atmosphere and elimination of carbon dioxide when breathing. If
our lungs didn’t efficiently remove carbon dioxide from the body, it
would lead to respiratory acidosis. Using deep diaphragmatic
breathing techniques, you could remove toxins from air pollution or
years of smoking.
Our bodies are constantly on the defense to cleanse and
detox the body of chemicals that put our well-being in jeopardy.
Case and point is, after a night of drinking alcohol, our bodies go
into a state of emergency and purging. A chemical produced by the
liver as a by-product of alcohol is what causes the alcoholic-like
smell to be released from the lungs.
4. Phlegm and Mucus

The phlegm and mucus produced during a productive cough
or a head cold is another method used to eliminate toxins or
infections. Many of the toxic foods we eat are mucus-producing and
so are eliminated from the body covered in mucus.

Digestive Rest 185
5. Lymphatic System
The lymphatic system is considered the garbage-collecting
sewer system of human anatomy. The lymph fluid can only be
moved by the skeletal pumping action of muscle movement (which
is another reason being active is so critical), and this is why the
lymph nodes are concentrated near the most active joints and folds
of the body. The lymphatic system provides a janitorial service,
collecting and removing extracellular fluid, intracellular waste,
toxins, heavy metals, infection, and waste collected throughout the
body.
6. Digestive System
The king of all kings as it relates to elimination is the
digestive system. But how much digestion and elimination is
actually taking place? Today 50% of Americans have less than one
bowel movement daily despite eating three to four meals, not
including snacks.
The medical definition for constipation is defined as fewer
than three bowel movements per week.
Pardon the interruption, but let’s take a dive into the
common sense pool.

The digestive system functions to ingest the foods we eat,
remove the molecular-sized nutrition for assimilation, and then
discard the remaining byproducts of metabolism. This means that
none of the chunks of food we eat cross the intestines, just the
micro-sized good stuff. So when we are constipated, it’s the
equivalent of trying to flush a baby’s diaper down the toilet. Our
digestive plumbing gets obstructed and backed up with bowel waste.
The primary difference between plumbing and our biology is
that our digestive tract is designed for filtering into the blood various
nutritious substances across the tissues of the digestive system.
Constipation causes normally safe foods to become toxic because it
will eventually rot, putrefy, and ferment. The toxins will eventually
leak across the mucous membrane into our bloodstream. This causes
the blood supply to become septic and concentrated. As toxins begin
settling in our weakest tissues, causing degeneration, at some point
this toxic accumulation will begin presenting itself as what we
define as ‘disease.’ Meanwhile, the self-inflicted assault continues
with the average American stuffing his or her face with three or four
meals daily, thereby eating thirty meals in a week’s time on top of
the impacted bowel waste accumulating.

Digestive Rest 187
Does the scenario sound eerily possible for most people you
know?
Doesn’t it seem borderline suicidal to have ingested thirty
meals and only eliminate three?
Take a Look in the Toilet Bowl!

No matter the frequency of our bowel movements, each poo
explains a lot about the foods we eat and how well our bodies break
that food down. A trip to the bathroom to ‘do number two’ has
become a taboo conversation despite the fact we all do it. But I want
to encourage you to start taking a look at your poo before you flush
because it could tell you a lot about your digestive health.
Undigested food like corn could be telling you the corn is
GMO or you lack the enzymes necessary to digest corn.
Floating poo could be caused by eating too many fatty foods
or eating gas-producing foods like beans.
Black tarry stools could be a sign of gastrointestinal
bleeding.
If your poo looks like soft-serve ice cream from
McDonald’s, then you’re probably lactose intolerant.

Poo pebbles are often the result of a lack of fiber.
And really foul smelling poo indicates a problem with
digestion, leading to bowel waste rotting.
But in any case, if you lack regularity in your bowel
movements, you are accumulating toxins. So the body, using its own
intelligence, attempts to eliminate toxins via the tongue, skin,
kidneys, armpits, feet, sinuses, and even the scalp once it has
determined the plumbing of the colon is not properly functioning.
And in response, we use anti-allergy tablets that stop the removal of
mucus, antiperspirants blocking the removal of toxins from the
lymph nodes in the armpits, and laxatives that dehydrate and
actually add to the problem. Chronic constipation will then manifest
itself as fatigue, migraine headaches, cardiovascular disease, and
even autoimmune diseases.
Fiber
In addition to eating the wrong types of foods, we often eat
them in improper combinations that lead to checked elimination.
One of the chief tools of prevention commonly missing from
the SAD diet to remedy these potential ailments is fiber. The World
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Health Organization recommends an upper limit of 40 grams of
dietary fiber daily.
This is twice the daily average intake in the United States.
Fiber is the indigestible portion found only in plant-based
foods. The bowel’s inability to digest fiber is what gives its utility in
cleansing the digestive tract like a sweeping broom. Fiber also slows
the release and absorption of sugars, helping to regulate our blood
sugar for management and prevention of diabetes.
You have soluble fiber, which turns into a viscous gel in the
stomach. This gel binds to fats to aid in the reduction of cholesterol,
lowering the risk for heart disease.
Soluble fiber is also a major key to maintaining a healthy
weight by giving the feeling of satiation without the addition of
calories. It’s often referred to as pectin, gums, or mucilage on labels.
Great sources of soluble fiber can be found in fruits, vegetables,
beans, lentils, and peas.
In contrast, insoluble fiber does not dissolve during
digestion. It passes through the bowels in its original form, much
like a sponge absorbing water and cleansing the bowels. It can be

found in the skins and peels of many fruits and vegetables, seeds,
nuts, and sprouted grains.
Insoluble fiber also aids in weight loss, promotes regular
bowel movements, and prevents many of the bowel-related health
maladies such as hemorrhoids and diverticulitis. Insoluble fiber is
often referred to as cellulose or lignin.
Most fruits and vegetables contain both types of fibers in
various combinations. Cereals, grains, and bran muffins are
commonly suggested as dietary fiber; however, recent studies are
proving that this may be yet another false narrative in the field of
nutrition. It’s important to note that despite the USDA’s
recommendation, there is no human requirement for grains. All of
the nutrients and fiber in grains can be easily obtained from eating
fruits and vegetables. Most people now know that any refined grain
is unhealthy for your digestive system. The refining process
removes the fiber-rich bran outer layer and nutrient-rich germ core
that contains all of the antioxidants, vitamins, and healthy fats. This
leaves behind only the high-calorie carbohydrate-rich endosperm,
which without its partner in crime (fiber), leads to rapid spikes in
blood sugar when ingested.

Digestive Rest 191
Many of today’s grains such as wheat, rye, barley, and spelt
contain gluten, a protein to which many people are sensitive. It is
often suggested that people with celiac disease and serious
autoimmune diseases avoid gluten because of allergenic nature;
however, most people actually are sensitive to gluten, but their
symptoms are less severe and may include bloating, indigestion, gas,
and cramping. Wheat, in particular, is especially high in
FODMAPS, a type of carbohydrate that produces gastric distress.
Even in the case where grains are gluten-free, many unrefined
organic grains will still contain anti-nutrients like phytic acid,
gliadins, and lectins, which interfere with digestion and the
absorption of nutrients. These anti-nutrients increase the
permeability of the bowels and lead to leaky gut syndrome. This
condition produces bloating, abdominal cramping, flatulence,
fatigue, skin rashes, joint pain, new allergies, psychological
conditions, and autoimmune diseases.
Oddly enough, many of these anti-nutrients can be found in
the fiber-rich bran portion of the grains that is so often
recommended. In some cases, these anti-nutrients can be

counterbalanced via preparation methods such as soaking them in
water the night prior, sprouting grains, and fermentation.
It’s my recommendation that you eat vegetables, fruits, nuts,
and seeds as your primary sources of dietary fiber. Chia seed,
flaxseeds, almonds, Brussels sprouts, onions, root vegetables, and
berries are just a shortlist of the many options you have to choose
from. Notice that all my recommendations are fiber within whole
foods. You cannot simply sprinkle synthetic Metamucil or
Polyethylene glycol in a cup or in food to replace what nature so
perfectly designed into the fabric of plant-based foods. They will not
have the same medicinal effect on the gut. Whole foods are a perfect
combination of nutrition and fiber to cleanse the bowels, which
creates a tremendous amount of health. In populations all around the
world, it has been demonstrated that those who eat a diet high in
plant-based fiber live longer and maintain leaner body masses with a
higher quality of life years.
Fiber is also an essential nutrient for creating a balanced and
healthy intestinal microbiome. A plant-based soluble fiber called
inulin acts as a nourishing prebiotic to healthy microflora. Despite
being a soluble fiber, inulin is able to avoid the breakdown from

Digestive Rest 193
acid in the stomach and small intestines, allowing it to be viable for
downstream microflora in the colon.
In addition to promoting the growth of ‘good’ bacteria,
inulin also leads to increased calcium absorption and boosts
immunity. You can include inulin in your diet by eating onions,
leeks, asparagus, dandelion, Jerusalem artichokes, burdock root, and
chicory root to create a microbiome utopia flourishing with happy
bacteria.
Your digestive ecosystem is comprised of over 100 trillion
bacteria, viruses, fungi, and protozoa. There are over 500 species
and three pounds of bacteria in your gut. If we were to examine cells
in your body, we would find that only 10% of the cells we observed
would be actually human cells; the rest are microorganisms or
bacteria. So you can easily imagine how crucial it is to maintain the
delicate balance between what is often referred to as ‘good’ and
‘bad’ bacteria. Disease is initiated when this balance becomes tilted
in favor of the ‘bad’ microflora like yeasts, parasites, and bacteria,
or if there is a deficiency in the ‘good’ guys like lactobacillus or
bifidobacteria.
Fiber is the perfect solution for intestinal cleansing and
hydration in the form of insoluble fiber, and soluble fiber provides
fuel through a process of fermentation initiated by ‘good’ bacteria.
A high-fiber diet creates a much more diverse microbiome, whereas
a low-fiber diet laden with high caloric nutrient deficient foods
promotes the growth of inflammatory bacteria and weight gain.
The Scourge of Antibiotics

One of the most destructive forces to the delicate balance in
our gut is prescription antibiotics. Antibiotics non-selectively kill all
types of gut bacteria, causing a negative imbalance in the intestinal
flora. The overuse of these drugs leads to antibiotic resistance,
which is becoming an emerging issue in healthcare. Numerous
studies have shown that concomitant use of antibiotics with
probiotics during therapy and continued after the therapy helps to
reestablish the microbiome.
Yogurt is commonly recommended as a probiotic
supplement. Yogurt, however, is a sugary junk food that does more
damage than good. Most contain upwards of 30 grams of sugar per
container, and the amount of actual probiotic is sub-therapeutic.

Digestive Rest 195
The only milk product that provides intestinal health for
humans is breast milk. It has been proven scientifically that the
protective effects of the mother’s own immunity can be passed on to
the child via breastfeeding.
The most prudent source of probiotics will always be plant-
based foods but if supplementation is necessary, then use a natural
soil-based probiotic that has concentrations in the magnitude of 50
billion CFUs per serving.
Another tool to put in your arsenal to create great digestive
health is properly combining your foods. Proper food combining
was introduced by Dr. John Tilden and Dr. William Hay, and then
continued by Dr. Herbert Shelton, all working under the premise
that improper food combinations produced an acidic environment as
a result of failed digestion and metabolism of these foods. This is
what ultimately leads to constipation, depleted alkaline reserves, and
toxic accumulation, which sets the stage for disease.
These improper combinations present themselves as
flatulence, nausea, acid reflux, gas, constipation, and even
malnutrition.
The Digestive Process

Observing animals in nature, we notice that they eat a single
food type or in very minimal combinations. Eating our foods in
either singular or minimal combinations aligns with our digestive
biochemistry related to pH-sensitive digestive juices and enzymes.
We use these digestive juices and enzymes to break down food into
a liquid form so that it can then be metabolized into its nourishing
components (macro and micronutrients, and enzymes). Thus,
proteins become amino acids, carbohydrates are separated into
simple sugars, fats are metabolized into fatty acids, and
micronutrients are extracted into vitamins, minerals, and trace
elements. Once in liquid form, they can be absorbed across the
intestinal membrane into the blood, while the remaining by-products
are eliminated from the body.
The digestive process occurs in three sequential stages, each
requiring various enzymes:
1. In the Mouth
The process begins mechanically in the mouth, via chewing
and the activation of the enzyme salivary amylase. This enzyme can
only be effective if food is chewed for a long enough period to break

Digestive Rest 197
down food mechanically. Salivary amylase in the mouth will break
down only carbohydrates; it cannot digest proteins or fats. Proteins
and fats must move into the stomach for digestion.
2. In the Stomach
The foods that primarily break down in the stomach are
proteins, where both the highly acidic enzyme pepsin and
hydrochloric acid are present. Contrary to popular belief,
hydrochloric acid alone does not break down proteins; it provides
the acidic medium for pepsin to do so with the assistance of gastric
juices.
Starches are a form of carbohydrate that requires an alkaline
medium for digestion, contrary to proteins. Proteins like steak, for
instance, will require an acidic medium. This is why combining
proteins with starches (steak and potatoes) during meals will cause
the pH in the stomach to become neutralized, severely
compromising the digestion of that meal. Once the acid-base ratio is
compromised, the stomach, in an attempt to liquefy the meal, will
overcompensate by secreting more hydrochloric acid and more
pepsin, often leading to acid reflux and heartburn conditions. This

prolongs the digestion time from what would typically be three
hours to up to 13 hours in the stomach.
3. In the Small Intestine

The food then moves into the small intestine undigested, and
hence not conducive to absorption. Any foods that go undigested
cannot be used for nourishment, and thus will begin to putrefy and
ferment, releasing toxins into the tissue. Hence the nourishment we
receive from food is not dependent on what we consume, more so
than how efficient we can digest and assimilate those foods. If the
enzyme pepsin is neutralized by the presence of starches, it will fail
to reduce protein foods into peptones in the stomach, and erepsin
will fail to further reduce the peptones into their absorbable
component amino acids.
For this reason, proteins and starches (whether plant- or
animal-based) should never be consumed during the same meal.
I highly recommend eating starches very sparingly because
of the acidic nature of these foods. You should wait two hours to
consume any proteins after eating a starch or three hours to eat any
starches post eating proteins. When properly digested, carbohydrates
like fruits are reduced down to simple sugars that are quickly
Digestive Rest 199
converted into energy and used as nutrients. However, when
carbohydrates are improperly digested, they will putrefy and
ferment, leading to the production of carbon dioxide, lactic acid,
acetic acid, and alcohol. These compounds create an acidic
environment that sets the stage for disease. For this reason, fruits
should be eaten under a totally separate guideline. They spend a
minimal time in the stomach, where they are only mechanically
broken down then quickly passed into the small intestines where
they are then chemically digested. Because of this quick and
efficient process, fruits should be consumed alone on an empty
stomach, or thirty minutes before eating any other foods. Melons
specifically should be consumed separately from all foods, including
other fruits. Fruit vegetables such as avocados and tomatoes are fine
to eat with green vegetables, despite being labeled as fruits.
In addition to stomach gastric juices for digestion, we also
produce the enzyme lipase, which catalyzes the breakdown of fats
into fatty acids, and the proteolytic enzyme rennin, which curdles or
coagulates milk in the stomach. Once a child has a full set of teeth,
the enzyme renin is typically totally diminished, and there is no
nutritional need for milk at this point.

As I mentioned in a previous chapter, dairy products are the
equivalent of Elmer’s glue for the digestive tract and lead to many
of the allergic symptoms we experience; so it is my recommendation
that you avoid all forms of dairy.
Following these few simple principles can create a
tremendous boost to your health. As you can see, eating the most
nutritious foods but failing to eat them properly can lead to
nutritional deficiencies and toxic accumulation. Eating foods in
proper combinations or mono meals is an excellent way to work
with your gastrointestinal system instead of against it.
Therapeutic Fasting
My final recommendation that can be used for digestive
restoration is therapeutic fasting. For thousands of years, this
ancient practice has been used to rejuvenate, heal, and cure the body.
Inscribed on a pyramid wall in Egypt almost 6,000 years ago is the
quote, “Man lives on one-quarter of what he eats. On the other
three-quarters lives his doctor.” Ancient knowledge seems to stand
the test of time, as America has become the most obese nation in the
history of man. The Western diet, which is no longer exclusive to

Digestive Rest 201
America, is on its way to invading even the most rural countries
around the world, creating an obsession for calorie-rich, nutrient-
poor fast foods. The Western diet is a protein heavy, chemical laden,
sugar intensive, refined carbohydrate recipe for creating herds of
overfed and malnourished ticking time bombs.
A National Health survey found that 60% of adults and 30%
of all children in America are either overweight or obese. America is
just a microcosm of what is to come to those countries adopting the
‘eat to die’ lifestyle in all parts of the world. At its foundation, the
typical Western diet or SAD diet is about 60−70% processed foods,
which means 70% of what Americans consume is laced with
chemical additives, preservatives, synthetic sugars, and many other
uninvited biochemical terrorists. In addition, most of the nutrients in
these foods are refined out through the process of food
manufacturing. There is no section of the traditional supermarket
that does not have food laced with chemicals. The aisles are stacked
high with pseudo-foods poisoned with fillers, additives, food dyes,
flavorings, stabilizers, and preservatives. Even much of the produce
is riddled with harmful pesticides and chemicals. As the liver and
kidneys become so oversaturated with eliminating these chemicals,

in an attempt to preserve the integrity of the blood, these toxins are
stored in the tissues.
When we eat processed and fast foods, we lose our ability to
feel satiated, so we just keep eating. This is a cue that our taste buds
and the sensation of hunger have been hijacked.
The perfect response is to stop eating and allow the body to
recalibrate.
Now I understand that the thought of missing even a single
meal brings a certain amount of anxiety, but I can assure you that
once you begin to abstain from food, you will begin to heal. Fasting
while consuming liters of natural spring water acts as a hot shower
to cleanse the tissues on a deep cellular level.
In a satiated state, the body uses primarily glucose and fat
extracted from foods as its primary energy sources. The pancreas
releases insulin into the blood to facilitate the passage of glucose
into both the muscle and brain tissues to be used as energy. Any
excess glucose will be transported to, and then stored in, the liver as
glycogen.
Twenty-four hours after initiating a water fast, these
glycogen stores will be depleted. All the energy that is normally

Digestive Rest 203
required for digestion is then diverted from manufacturing and
secreting digestive enzymes, production of stomach acid and bile,
the physical breakdown of food, water sequestered into the
intestines, the peristalsis of the intestinal wall, and many other
processes. All of this unused energy now will be diverted towards
healing and restoration. As a result of an evolutionary adaptation
during times of famine, our bodies are designed to fast. Fasting to
heal is an organic process and can be witnessed in the wild or with
domestic pets when they are ill. Most dogs will refuse to eat and go
into a state of dormant activity when they are sick or injured.
The Healing Crisis

When most people fast, they often quit before they obtain
any actual therapeutic benefits because they feel as if their body is
having a negative reaction to not having food. What we often view
as the body’s adverse reaction to fasting is actually a healing crisis
taking place.
A healing crisis, also known as a Herxheimer Reaction,
occurs during a fast when the body attempts to eliminate toxins
more rapidly than the elimination channels can remove them. These
reactions occur as a result of the rapid detox of cells that release
toxins, dead pathogenic organisms as a result of increased immune
response and fever (high body temperatures help to kill pathogens),
and endotoxins released from those microbes into the bloodstream
that produce headaches, dizziness, fatigue, fever, nausea, and
temporary infections.
During the first 24 to 48 hours of the fast, your body
metabolizes glucose circulating in the blood and stored in the liver
and muscle tissues as glycogen. These glycogen stores are depleted
after the first 24 hours; however, the liver synthesizes new glucose
from amino acids to maintain a normal blood glucose level during
fasting. So the detoxification at the cellular level does not actually
begin until the blood sugars are fully metabolized 72 hours into the
fast.
My First Water Fast, Day by Day

In my own personal journey, days 1 and 2 were simply
uncomfortable, and to be honest, it just felt foreign not placing solid
food in my mouth. We’re so used to having food part of our social
construct that removing it puts us in an uncomfortable space.

Digestive Rest 205
But it’s only when we enter these uncomfortable spaces in
life that we allow ourselves to break routine and stretch our limits
beyond our comfortable self-imposed barriers.
Day 3 of my first fast felt like I was confronting every myth I
had learned about food and healing. Fatigue set in that made normal
activity appear rigorous, and migraine ensued from all of the
ingested toxins that were now circulating in my blood. I started to
experience nausea from the layers of gunk becoming un-plastered
from the lining of my stomach and now was stewing around in my
stomach, and then a little dizziness from all of the above as my brain
attempted to maintain its homeostasis in an acutely polluted
environment. Yes, Day 3 for me definitely was rough, but I’ve also
witnessed others experience none of these symptoms, so each
experience will be patient specific. But at the time, I was certain I
was approaching starvation. My cravings for sugar and salt seemed
to scream at me minute by the minute. These were all withdrawal
symptoms unrecognizable to me because I had never associated food
with addiction. The entire experience at that point was new territory
for me.
Between days 3 and 4, low insulin levels stimulate your body
to switch to burning stored fats as the primary fuel. Fat, especially
visceral or omentum fat (‘belly fat’), acts as an organ of its own,
retaining many of the toxins we ingest and releasing harmful
hormones that cultivate disease. This, along with many other factors,
can prolong healing, depending on the amount of fat and chemicals
specific to the patient.
The stored form of fat is known as triglycerides and consists
of a glycerol backbone and three fatty acid chains. Both the glycerol
backbone and the fatty acid chains can be used directly and
indirectly as energy in a variety of tissues, with the exception of the
brain. However, fatty acids can be converted into what is known as
ketone bodies in the liver, which are capable of crossing the blood-
brain barrier to be used as energy. The release of ketones into the
blood circulation suppresses appetite, which is a blessing from the
heavens if you’re fasting.
This is why by days 4 and 5, my body seemed to go into
fasting cruise control. I began to experience an increase in energy,
lightness, and an overall feeling of well-being that I probably
haven’t experienced since I was a teenager.

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You will probably find it even more difficult to believe that
despite having periodic cravings, which most likely could be
attributed to pathogens like yeast remaining in the body, you most
likely will not actually feel hungry at this point.
My first water fast lasted twenty-one amazing days. I lost 17
pounds and gained a tremendous amount of health in the process.
The aches and pains in my lower back and joints went away, my
belly bulge disappeared, I had a nagging knee injury that suddenly
healed itself, I seemed to be more energetic at the gym, and my
blood pressure was normalized. I’ve seen thousands of prescriptions
to treat hypertension and have seen some patients on a regimen of
four or more medications to ‘treat’ their blood pressure. I’ve never
in my professional career, not even once, seen one patient cured
with traditional medicine alone. I was initially just curious about
fasting, but at this point, it had my full attention and helped me see
first-hand the body’s unlimited ability to heal when we remove
toxicity from our body.
Having a first-hand experience with fasting most importantly
made me question our approach to healing in modern medicine. I
can’t begin to tell you how humbling it is to have an education in the

field of medicine valued at over $200,000 and realize much of what
I was taught needed to be unlearned. That 21 days of fasting stands
as one of my greatest accomplishments in life. But as beautiful as
the experience was for me, I am not suggesting everyone just go
cold turkey and water fast for 21 days. I was a lunatic in search of
ways to heal the body naturally so that I could first heal myself and
then show others how to take a more holistic approach to well-
being.
Your First Water Fast

In general, I recommend that you fast no longer than 72
hours for your first fast, and you should consult with your primary
physician to request supervision throughout the process, especially
with a water-only fast. A water-only fast could potentially increase
the blood concentrations of many drugs, supplements, and vitamins
to dangerous levels, which could lead to injury or exacerbation of
known or unknown conditions. This is critically important because
some drugs cannot be abruptly discontinued; they require that you
be weaned off over the course of time.

Digestive Rest 209
If your physician does not agree, and you still feel inclined to
use fasting as a source of healing, then exercise your civil liberties
and find a capable and willing physician or healthcare practitioner
willing to guide you. A holistic approach can often clash with
traditional medicine, but I can assure you there are a plethora of
practitioners who are skilled and enthusiastic about your choice to
choose a natural path.
If you are on medications that cannot be abruptly
discontinued, or you simply don’t feel comfortable with a water fast,
my alternative suggestion is doing a juice fast.
Let me answer your question quickly before you ask it.
Concentrated juices you typically purchase in the store are not living
juices. If the expiration date is longer than a week, it will not serve
you. I understand we live in an ‘on the go’ society, but if you don’t
make the time to use your own juicer, and you choose the more
convenient route of purchasing them, then be sure to buy freshly
cold-pressed juices that are not from concentrate and have no
additives other than the juices from whole foods. If you check out
the documentary Fat, Sick, and Nearly Dead, you can witness the
challenges, benefits, and evolution of ordinary people like you and
myself who were healed by juice fasting.
It is also important to note that consecutive day fasting is by
far the most effective. But there are alternatives such as mono-
fasting, alternate day fasting, and intermittent fasting, which do
provide some benefit and I recommend for certain patients.
After your fast is completed, your body has to be gradually
reintroduced back to solid foods. The beauty of this process is that
now that you have experienced this level of detoxification, you’ll be
able to feel your foods more. I once went dairy-free prior to both my
fast and introduction to veganism for 60 days and then made the
foolish mistake of breaking the dairy fast with a slice of pizza. In
short, I experienced what felt like the initial signs of a heart attack:
shortness of breath, light-headedness, racing heartbeat, and blurred
vision. So please don’t make that foolish mistake I did by indulging
myself in rich processed foods right after a fast.
You should first continue the juices and add small chunks of
seasonal fruit. Next, you can add raw vegetables and soups. You can
then slightly increase the fiber content of your meals with steamed
vegetables and whole grains like quinoa, nuts, and seeds. This is an
Digestive Rest 211
excellent way to transition into a whole-food, plant-based vegan
diet. By this time, you’ll be so excited about eating solid foods again
that you will have a newfound appreciation for simple unadulterated
whole fruits and vegetables. Your taste buds will have undergone an
organic reboot and reset themselves back to their default settings.
This chapter on ‘Digestive Rest’ is like a pot of gold; reading
this chapter alone could save your life and produce a tremendous
amount of health. The world is overfed on processed pseudo-foods
and starved into malnutrition from a lack of plant-based whole
foods.
As I mentioned in Chapter 1, in Japan, there is an old saying,
“Hara Hachi Bu,” which means “Eat only 80%,” or in other words,
never eat until you’re completely full. We are so used to
overindulging ourselves with food we often eat until we feel sick.
The reason “Hara Hachi Bu” makes biological sense is because our
brains are several minutes behind our stomachs, and as a result,
when we eat to 80%, we are actually full. The Okinawans, in
particular, have embraced this philosophy and enjoy a higher quality
of health.
You and the people you love can enjoy the same benefits by
adopting these simple techniques that won’t cost you the arm or leg
that diabetes makes you pay.

10.
Going Green
E
Fruits for electricity, vegetables for grounding, herbs for
healing, nuts and seeds for building. —Dr. Sebi (Alfredo
Darrington Bowman)
W
hen it comes to adopting a plant-based lifestyle as
a solution to health and healing, I am certain that
this lifestyle has general application to someone
just like you. Because I am someone just like you, with the same
range of human emotions, with similar strengths and weaknesses,
and the same previous desire to eat meaty, cheesy, salty, fatty,
nutrient-deprived foods.
I grew up eating the same traditional Western foods, and I
had the same apprehensions and attachments to animal-based
products for the majority of my life based on societal myths and
family habituation.
Going Green 213

I say ‘lifestyle’ as opposed to ‘diet’ because diets are trendy
and unsustainable. They do not prevent, reverse, or eliminate any
disease, as opposed to a whole foods plant-based vegan lifestyle.
Dieting always ends with the dieter gaining back all of the weight
they lost, and 67% end up gaining additional pounds. On the short
list of diet fads are Atkins, South Beach, Jenny Craig, Weight
Watchers, Zone diet, Blood Type diet, and DASH diet; all have
epically failed among others. And now the scientifically
unsupported Paleo diet is the new kid on the block, boasting itself as
the new savior and the original diet of man.
I won’t commit too many words to paper to address how off-
the-mark the idea of mimicking our caveman ancestors is, but I will
tell you there is no ‘DIEt’ capable of being a solution to health,
wealth loss, disease, our environment, and animal cruelty. But the
lifestyle I’m suggesting provides of all of these benefits plus more.
We need to radically change our prioritization to a ‘health is
wealth’ mentality and ‘food is medicine’ approach because the foods
we eat can either give us an abundance of life or a disease-ridden
premature death. And contrary to popular belief, going plant-based
isn’t the extreme decision it’s so often made to be; it’s a return to
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our natural origins. The concept of veganism appears to be the new
fad, but it’s not a new concept at all. Scientists have discovered
ancient Egyptians were predominantly vegan, as well as a long list
of well-known historical figures, including Plato and Pythagoras of
Greece, Leonardo Di Vinci, Benjamin Franklin, and Albert Einstein.
Not a bad list to be on. In addition, people like Bill Clinton, R&B
singer Usher, Woody Harrelson, Mike Tyson, Russell Simmons
‘The Happy Vegan,’ Stevie Wonder, Serena and Venus Williams
during tournament play, weightlifting Olympic gold medalist
Kendrick Farris, UFC champion fighter Nick Diaz, Mr. Universe
Barny du Plessis, and now superstar Beyoncé is encouraging us all
to follow suit. The list is long and debunks every myth about the
necessity of animal protein for longevity, fitness, health, and beauty.
This lifestyle isn’t just taking a small step away from the
SAD diet, like many of the recommendations made in the traditional
health arena.
It’s like getting wings to fly.
Plant-based whole foods improve the quality of your life, the
longevity of your life, and the world around you. These are just a
few of the amazing benefits that new studies have confirmed. Even a
small transition from vegetarian to vegan can show huge rewards by
simply ditching dairy.
But being vegetarian, and for that matter just simply vegan,
isn’t sufficient, because these labels say much more about what you
don’t eat and less about what you do. Oreos and Doritos are vegan,
but I can assure you they’re just as bad as the other processed
cookies and chips. I’m not suggesting that you eat tasteless food;
I’m simply stressing the importance of ensuring your food be plant-
based at its foundation and its cornerstone be vegan.
Now I know what you’re thinking—The last thing I want to
become is a tree-hugging meat-hating vegan. Vegans often get a bad
rap for being labeled as judgmental, attacking, conceited, and just
downright annoying.
Allow me to be the first to agree with you that some of us
are. Some annoy the hell out of me. But it’s often from a place of
love. It’s not an attempt to belittle you or back you down into a
basement of shame, but it’s a cry out to love yourself, animals, and
the earth. To me, it’s absolutely amazing how such a simple decision
of what we choose to put at the other end of our fork becomes such a
powerful choice. It’s not only capable of changing your life, but it’s
Going Green 217
also powerful enough to save it, and even the life of another animal.
Because every time you eat a plant-based burger instead of beef,
chicken, pork, or fish, you’re voting with your dollars.
I wrote this book to empower you to take your health back
into your own hands.
We are far more powerful than we know.
When laws and policies are passed that determine what is
deemed safe for us to eat but still contradict a vibrant bill of health,
we can make the powerful decision to not purchase those products.
When we choose to buy local, organic, plant-based, we
inevitably force the food industry to adjust to our demands.
Legislation like the DARK Act shows us that there is no
ballot to vote for healthy foods. What we really vote with is our
dollars and how we choose to spend them. When we support
nutritional and hygiene products that are designed for bottom lines
and not for natural health, we support the corrupt system that says
it’s okay to spray our foods with pesticides, replace standard organic
foods with genetically modified foodstuffs, and put chemicals that
increase the shelf life of products but reduce human lifespan. I see a
lot of people going green using less water and electricity, paper
instead of plastic, or switching out their gas guzzler for a Prius, but
totally disregard what they’re eating and the hygienic products they
use.
The Problem with Personal Hygiene Products

Let me first start with hygienic products. Many people have
a fear of being condemned to a life of prescription medication. To
some degree, this is a healthy fear, according to a 2016 study
conducted by John Hopkins University School of Medicine
published in The BMJ that reported medical error is the third leading
cause of death in the U.S., accounting for roughly 10% of all deaths.
And when I say ‘medical error,’ in most cases, these medications
were properly prescribed and administered.
So while our apprehension about the pharmaceutical industry
and its products is warranted, we seem to overlook hygiene products
and deem them as safe and harmless, when in most cases they are
quite the opposite. Every time you brush your teeth, roll on
deodorant, apply makeup, moisturize your skin with lotion, or use
any other hygiene product, you are consuming that product. What
most consumers don’t know is that the long and complicated list of
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ingredients on the label is one of the greatest contributors to your
decline in health. If I were able to share with you everything I know
about chemistry, and you then took a look at the average label, you
would have a firm understanding of just how dangerous those
products are and what all those chemical names mean. We consume
these products on a daily basis fresh out of bed and often several
times a day all over our skin, on the scalps of our heads, and inside
our mouths. These daily doses of chemicals go undetected, but their
impact is far from unnoticeable to the educated eye.
Many of the ingredients in beauty products today are actually
pretty ugly. It’s impossible for me to educate you on the 80,000-plus
ingredients used in personal care products. However, they contain
industrial chemicals that range from reproductive toxins,
carcinogens, hormone disruptors, pesticides, and heavy metals.
Let’s just evaluate a typical deodorant, as an example. If you
were to look at the anatomy of a woman’s breast in connection with
the lymphatic system under the armpit, you would be able to see
how intimately connected the two are. The lymph nodes under the
armpit are the first place breast cancer is likely to spread. Lymph
nodes are located primarily in the folds of the body, such as behind
the knee, groin, and the armpit. These are areas we sweat the most in
order to remove toxins and infections that are collected by the
lymphatic channels and excreted out of the lymph nodes. Using anti-
perspiration deodorants reduces perspiration and thus causes toxins
to build up, which creates the perfect environment for cancer to
thrive.
In addition, most deodorants contain cancer-causing paraben
chemicals that mimic estrogen activity. Studies have shown that in
99% of breast cancer patients, paraben esters were found.
Start reading the ingredient labels on your products. You can
spot these chemicals often listed as methyl, ethyl, propyl, or
butylparaben. These same chemicals are also present in shampoos,
conditioners, shaving gels, toothpaste, lotions, makeup, and food
additives.
This provides a clearer picture of how we unknowingly give
ourselves daily doses of cancer.
It’s supremely important to remember that anything we
apply to our skin is absorbed through our pores and rapidly passed
into our bloodstream. Applying chemicals to your skin is in many
ways more dangerous than ingesting them. Because via oral

Going Green 221
administration, there are enzymes in both our mouth and stomach
that aid in the metabolism and elimination of these chemicals. Most
women are using ten or more beauty products daily, and often they
are expired.
The harmful combination of all of the chemicals from the
various products has a tremendous impact on your long-term health.
It has been estimated that women who wear make-up on a daily
basis absorb roughly five pounds of chemicals into their bodies
annually. While there is no man, including myself, who wouldn’t
encourage women to be glamorous and beautiful, I want to implore
women to take an organic approach through plant-based nutrition,
fitness, and selecting natural products that are consistent with human
biology.
Beauty products are a largely unregulated industry, so even
labels are difficult to trust; so find a strong brand that stands by its
products’ ingredients. Below is a list of the Dirty Dozen chemicals
for you to look out for. My rule of thumb is, if it has more than five
ingredients (especially ingredients having scientific-sounding
names), no matter how fancy it looks, it’s trash, and you should
leave it on the shelf.

The Dirty Dozen Chemicals
1. Parabens
Used in a variety of cosmetics as preservatives. Suspected
endocrine disrupters and may interfere with male reproductive
functions.
2. Polyethylene glycol (PEG) compounds

Used in many cosmetic cream bases. Can be contaminated
with 1,4-dioxane, which may cause cancer. Also related to the
chemical propylene glycol and other ingredients with the letters
‘eth’ (e.g., polyethylene glycol).
3. Butylated hydroxyanisole (BHA)

Most often found in exfoliants, perfumes, moisturizers, and
makeup as preservatives. BHA is a suspected endocrine disruptor
and carcinogen. In animal studies, BHA has also been shown to
increase the risk of stomach cancers, liver damage, thyroid hormone
imbalances, and abnormal reproductive development.
4. Coal tar dyes

Coal tar is a byproduct of coal processing. According to the
International Agency for Research on Cancer, it is a known human

Going Green 223
carcinogen. It has been banned in the European Union. It can be
commonly found in hair dyes and products listed for dandruff and
psoriasis. It’s commonly listed on the packaging as p-
phenylenediamine in hair dyes. In other products, it can be identified
as ‘CI’ followed by five digits. It may also be listed as ‘FD&C Blue
No. 1’ or ‘Blue 1.’ In addition to its harmful carcinogenic potential,
it may be contaminated with heavy metals toxins.
5. Diethanolamine (DEA)
Closely related to the chemicals TEA and MEA, DEA can
react in the body to form nitrosamines, which have the potential to
be carcinogenic. It is most often used as an emulsifier and foaming
agent in soaps, shampoos, and moisturizers.
6. Phthalates
Phthalates are solvents commonly found in cosmetic
products and deodorants. They are also used to make plastics soft
and flexible. They can also be used as a plasticizer in some nail care
products. These chemicals are suspected in organ damage, endocrine
disruption, carcinogenic activity, and reproductive toxicity. When

reading labels, look for the abbreviations DEP, DEHP, DBP, DMP,
or BzBP to help identify these toxins.
7. Formaldehyde
Despite its presence in the United States, formaldehyde has
been banned in the European Union. You will find it listed as
diazolidinyl urea, imidazolidinyl urea, DMDM hydantoin,
methenamine, and quarternium-15. Most commonly found in hair
dyes, fake eyelash adhesives, hair extension glues, and nail products.
Has been linked to cancer.
8. Fragrance (Parfum)
Parfum ingredients can often trigger headaches, dizziness,
allergies, and asthma. This chemical can be found in soaps,
perfumes, shampoos, and even products listed as ‘unscented.’ Some
linked to cancer and neurotoxicity.
9. Mineral oil
A by-product of petroleum often found in hair products to
add shine and moisture. Commonly found in baby oils, lipsticks,
styling gels, and moisturizers. Petroleum products are often

Going Green 225
contaminated with polycyclic aromatic hydrocarbons, which are
linked to cancer.
10. Paraphenylenediamine (PPD)

PPD is a chemical substance commonly found in permanent
hair color and other dyes. PPD can cause reactions ranging from
mild skin irritation to more severe allergic contact dermatitis—a
form of skin inflammation and irritation commonly referred to as
eczema.
11. Talc
Talc has been linked to ovarian cancer. It is commonly found
in talcum powders, baby powders, foaming cosmetics, genital
deodorants, and bubble bath.
12. Triclosan
Commonly found in antibacterial soaps, hand sanitizers,
toothpaste, and antiperspirants. May contribute to antibiotic
resistance and has been associated with being an endocrine
disruptor.
There are so many more chemicals that didn’t make the list
but are equally dangerous: aluminum, lead, mercury, hydroquinone,
toluene, and sodium lauryl sulfate.
We need to stop counting calories and start counting the
chemicals on the label. There are over 10,000 chemicals that are
allowed in the American food supply and personal care products that
are banned in the EU and countries like Japan. So you can easily see
why it’s tremendously important to go green not only with your food
choices but your hygiene and cosmetic products as well.
Damage to Our Soil and Our Food Chain

The way food is grown today has completely ruined the
nutritional quality of much of our soil. Mono-cropping, ammonium
nitrate fertilizers, chemical pesticides, and the influx of genetically
modified foods have raped our once fertile soils of nutrition.
Good soil requires over fifty minerals and nutrients (calcium,
zinc, potassium, manganese, phosphorous, nitrogen, sulfur, etc.).
Today much of our soil is primarily composed of just nitrogen,
phosphorous, and potassium. As demineralization continues to
increase, disease rates rise in the same parallel fashion. In the

Going Green 227
documentary Food Matters, Charlotte Gershon of the Gershon
Institute couldn’t have stated it better: “When the soil is deficient,
the plant is deficient, and so insects attack and pesticides are used.”
It’s a vicious inorganic cycle that is at the forefront of our health
disparity.
Now consider that most of the produce that is eaten is
canned, boxed, and frozen, and then we add insult to injury by
overcooking it. Studies have shown that even when you lightly
prepare your food by steaming it, you kill crucial enzymes. In the
1930s, a Swiss doctor named Dr. Kouchakoff proved through
numerous studies that a diet consisting of greater than 51% cooked
foods was detrimental to your health, and our immune system
reacted as if overly cooked foods were a foreign invader. These
studies also showed that a diet that consisted of less than 51%
cooked foods did not produce digestive leukocytosis. This is why it
is paramount that we eat more raw foods to be properly nourished,
build immunity, and prevent disease.
In my opinion, it’s ridiculous to be charged more for organic
food when it has fewer chemicals and no genetic altering. It’s like
ordering a hamburger with no cheese or burger and getting charged

extra. But our entire food system in America is in so much disarray
we accept this type of behavior in exchange for nutritionally poor
foods with cheap prices.
The mechanization of farming has ruined the quality of foods
we eat. Dr. Rebecca Dunnings of the Kenan Institute for Ethics
conducted research on the effects of genetic engineering and the
pesticide glyphosate on mineral content in the mid-1990s. Her work
showed that in order to get the same amount of iron you would have
gotten from an apple in 1950, it would require you to eat 26 apples
in 1998. This explains why food today doesn’t taste nearly as good
as it once did, so the food industry adulterates it with chemical
sugars and additives to compensate its tasteless remix of nature.
It’s Time You Get Some Vegucation!

The modern foods we eat today have had their nutrients
removed through a refining process, and then they are laced with
inorganic vitamins and minerals that could never replace those in
whole foods. In addition, it seems people are under the assumption
that a multivitamin (whether plant-based or synthetic) is capable of
being the ‘magic pill’ to all of this madness. Well, I’m here to
Going Green 229
vegucate you. There is no ‘magic pill.’ Stop believing there is or
will be. A plant-based, whole foods lifestyle is the standalone
solution to our health crisis. So buy produce that is in season, local,
and organic as much as possible.
The fiber in plant-based whole foods can make transitioning
away from the SAD diet uncomfortable because you’ll have to chew
your food more than you ever have compared to the soft mushy
foods you’re used to, and initially, you probably won’t have enough
stomach acid to digest these foods in their entirety. This will initially
cause some gas and bloating as the bacteria in your digestive system
begin to adjust to your new way of living. Don’t worry; your body
will adjust, and you’ll have a new microbiome to thank yourself for.
Begin by implementing green smoothies and juices every morning.
Green smoothies aren’t just a meal replacement; they can be an
actual meal that fills you up because of the fiber and nutritional
content that satiates you.
The key word is ‘green’ smoothie, not ‘fruit’ smoothie. The
foundation of your smoothies should be green leafy vegetables along
with herbs like cilantro, parsley, and basil. According to the
Hippocrates Health Institute, a deeper green pigment indicates the

richness of the chlorophyll present in the plant, which directly
corresponds to a more abundant health-building quality. Chlorophyll
aids in healing wounds, inflammation, normalizing blood clotting,
digestive health, deodorizing, detoxification, hormonal balance, and
binds up toxic heavy metals to hamper their absorption. Chlorophyll
is to plants what blood is to humans and much more. The structure
of chlorophyll parallels the hemoglobin molecule present in both
humans and animals. Hemoglobin can be found in our red blood
cells and is responsible for carrying oxygen from our lungs to organs
and tissues. When we compare a hemoglobin and chlorophyll
molecule side by side, the only difference is at the center of the
porphyrin ring, where hemoglobin retains an iron atom and
chlorophyll retains a magnesium atom. This is why increasing the
chlorophyll content in your diet by way of green smoothies is
unequivocally one of the greatest biohacks you can implement for
your own well-being.
Many of the blood-building components required for a
healthy blood supply can found in many of the chlorophyll-rich
foods that you’ll be tossing into your blender.

Going Green 231
Making Your Green Smoothies

Especially for those who’ve mostly consumed a SAD diet, in
the beginning, you will find the transition will be harsh on your
chewing muscles, taste buds, and even your stomach. The digestive
discomfort is the cleansing effect of chlorophyll sweeping through
your body, ridding itself of years of pollution. You’ve been starved
of solar power in the form of chlorophyll for far too long, but once
the deficit is replenished, you’ll find yourself with a renewed set of
taste buds, a 20/20-like mental clarity, and a slimmer waistline by
way of the appetite suppressive effects of chlorophyll.
The other huge plus with green smoothies that you won’t
receive from a SAD diet is, you get a massive amount of fiber,
which blunts the glycemic spike while cleansing and detoxing your
colon.
When making your smoothies, make sure that the
proportions of greens to fruits is about 70% greens to 30% fruits. Of
course, it’s okay to make a tasty strawberry banana smoothie at
times, but be sure to make the 70/30 split your foundation.
Another vital gem is to ensure that you are constantly
rotating your greens and herbs in your smoothies. This is important
because each green has different vitamins, minerals, trace elements,

and phytonutrients. Maintaining a green variety ensures you will get
the full spectrum of nutrients that are available and also prevents
you from accumulating certain compounds like oxalic acid, which is
present in spinach and can combine with calcium from your bones,
leading to kidney stones and osteoporosis.
Also add superfoods, seeds, and sea vegetables to keep
diversity in your nutritional deposits.
If you like creamy smoothies, you can use bananas,
avocados, flax or chia seeds, coconut meat, or nut butters. The key
to getting that restaurant-like quality is the blender, so I would
recommend investing in a high-quality appliance. The keyword is
‘investing,’ because you can either pay Big Pharma or the farmer—
the choice is yours!
Lastly, don’t be concerned about the sugar content from
fruit. These are natural sugars combined with fiber, which blunts the
glycemic spike that would normally occur with processed and
refined foods. Nature’s already figured out the solution; just fall into
alignment, and your body will handle the rest. As long as the fruits
are seasonal and not hybrids, you shouldn’t be worried, especially if
you’re avoiding added sugars.

Welcome Letter
Greetings!
I’m Dr. Bobby Price, author
of Vegucation Over Medication,
and your Plant-based Pharmacist
and Nutritionist.
After personally
experiencing the healing powers of
a plant-based lifestyle sevens years
ago I was inspired to adopt a more
holistic approach to healing. Since that time I’ve traveled the world
studying with herbalists, shamans, and spiritual gurus learning the
magical art of healing the mind, body, and soul. In my upcoming
book “Vegucation Over Medication,” I talked about the unknown
dangers in modern foods and medicines, and how a plant-based
lifestyle is capable of preventing and reversing disease. Stay tuned
for its release APRIL 2018!
My hope is to inspire and empower you with holistic
teachings that help you RECLAIM YOUR HEALTH.

My philosophy on wellness is an integrative approach that
focuses not just on the body, but the mind and soul as well during
the healing process. I’ll show you easy and tasteful ways to
incorporate organic plant-based food in your diet. But I will also be
teaching you about natural remedies, herbal medicine, and ancient
healing techniques like meditation and yoga.
In this Holistic ReEngineering Jump Starter Kit, I’ll explain
why diets don’t work and this lifestyle does. You’ll also learn how
the toxic nature of modern foods, drugs, thinking, television, and
relationships can all be cleansed by being Holistically ReEngineered
by nature.
While this is just a starter kit, it is absolutely essential and
foundational to you making a successful transition to a healthy and
balanced lifestyle. For more awesome information like this, follow
me on Instagram @doctorholistic, Facebook @drbobbyprice, or
email me at [email protected]. You can also ask me about my
herbal Parasite Candida cleanse for the digestive system which I
highly recommend. Remember all disease begins in the gut.
P.S. This is a judgment free love zone. So I encourage you to
move at your own pace and embrace the journey. If it all seems like
too much at once just embrace what resonates with you now and add
more layers as your comfort level grows.
DR. BOBBY PRICE

Beyond all I wish you prosperity in your mind, body, and soul.
7 MAJOR KEYS FOR A SEAMLESS

TRANSITION TO A PLANT-BASED LIFESTYLE
1. Decide how you will transition. Omnivore to Vegetarian then
Plant-based Vegan, Vegetarian then Plant-based Vegan, or
Cold Turkey Vegan. The choice is yours, but you should
definitely decide because as they say those without a plan,
plan to fail. Although there is no winning or losing in
transitioning your lifestyle you do want to accomplish what
you set out to do.
2. Preparation is a MAJOR KEY! Most people I’ve worked
with often have great initial experiences with transitioning to
a plant-based vegan lifestyle, but lack of preparation has
been the most consistent downfall. Eventually after all the
excitement and newness of life without animal-based
products wears off most are stuck trying to figure out what to
eat, feel like their starving themselves when there’s a lack of
healthy options, and end up over spending on eating out and
grocery shopping. So it’s key to be prepared by having a list
of go to restaurants that support your lifestyle in your local

area, a list of great go to recipes for quick meals, and
shopping at grocery stores for meals and quick healthy
snacks not groceries. When you shop for meals and snacks
you avoid getting home to bags of random items that can’t be
assembled into something you want to eat.
3. Add Before You Subtract. This means before you go cold
turkey try a few vegan restaurants locally and a few recipes
at home. Begin switching up your grocery list to more plant-
based foods by trying meat alternatives, healthier grains lie
quinoa, superfoods, and drinking only natural spring water.
Adding more plant-based foods while gradually transitioning
animal products out of your pantry allows you the time you
need to transition seamlessly.
4. Walk in silence. There’s absolutely no need for you to make
a huge announcement with your family or friends, or on
social media that you’ve decided to embrace a healthier
lifestyle of nutrition. You can be certain that if you do people
you haven’t spoken to in years will come out of nowhere
pressuring you to defend your healthy decision. Isn’t it

funny, that as soon as you decide to eat healthier, everyone
all of sudden becomes a nutritionist? Here’s a great tip.
Don’t take nutrition advice from someone who eats 5 slices
of bacon every morning even though the World Health
Organization has classified bacon and meats like it level one
carcinogens. Allow yourself the space to grow in your own
decision and only tell those who support you making a
healthier choice for you and the environment.
5. Get yourself a Vegucation! It highly important with any
major decision to start with WHY? When you know your
why your decision takes on purpose, its not about a label or
following the trend. Learn about the benefits of embracing a
plant-based vegan lifestyle. Watch inspirational and
educational documentaries like Earthlings, Food Inc., Eating
You Alive, Forks Over Knives, and Food Matters. This will
help give you a WHY and answer many of the pressing
questions that probably delayed you from making the
transition to begin with.

6. Don’t get stuck in transition. The demand for vegan and
vegetarian food skyrocketed up 987% in 2017. With this
exponential demand, many plant-based food companies are
using some of the same techniques to process plant-based
foods to compete with our old omnivorous taste buds.
Although, these foods are delicious and great for
transitioning to a plant-based vegan diet they are not whole
foods. Which means you can survive eating them, but cannot
thrive eating anything that has been isolated and processed.
This is one of the major reasons why it’s very common to
see someone who is either vegan or vegetarian for years and
they may still be overweight and unhealthy. So its ok to eat
these foods sparingly and during your transition, but the
focus is health and wellbeing.
7. Cleanse and detox. It shouldn’t be any surprise to anyone
that for the majority of people eating whole fruits,
vegetables, seeds, and nuts don’t satisfy our taste buds
initially. After decades of eating adulterated versions of
food, the taste of natural whole foods might be a foreign
concept. In addition, processed foods lack the vitality, fiber,

and micronutrients that nourish our digestive tracts so it lays
the ground for nasty critters to flourish like parasites and
candida. This is why I highly recommend beginning your
transition with an herbal cleanse that will silence the critters
and ultimately silence the phantom cravings your have for
salt, sugar, and fat. Also doing an herbal cleanse versus your
conventional variety nourishes the tissues and detoxes the
body of harmful chemicals stored in the body’s fat tissues.
Once you remove the toxins from fat the pounds will start
melting away like vegan butter!

Plant-based Meat Replacements

 Mushrooms
 Jackfruit
 Nut meat
 Chickpea
 Black beans
 Lentils
 Eggplant
 Cauliflower
Plant-based Seed and Nut Milks

 Flaxseed milk
 Coconut milk
 Almond milk
Plant-based Cheese Replacements

 Cashew based
 Pine nut based
 Almonds
 Nutritional yeast (sparingly)
*There are many prepackaged version of cheese you can
easily purchase at your local health food store. But I highly
recommend you do this sparingly and as an alternative
make your own in a high powered food processor. I’ll add a
plant-based cheese recipe for you to try at home.
Plant-based Egg Replacements

 Flaxseed Meal (1 tbsp + 3 tbsp water)
 Chia Seeds (1 tbsp + 3 tbsp water)
 Banana (1/4 cup)
 Pumpkin + Sweet Potato (1/4 cup)
 Avocado (1/4 cup)
Plant-based Suggested Cooking Oils

 Avocado oil
 Hempseed oil
 Grapeseed oil
 Sesame oil
 Coconut oil (do not cook with this oil)
 Olive oil (do not cook with this oil)
PLANT BASED SHOPPING LIST
Vegetables
Kale Onion
Cucumbers Zucchini
Olives Squash
Avocado Tomato (cherry & plum only)
Turnip greens Okra
All lettuce (except iceberg) Watercress
Green banana Bell peppers
Bok Choy Garbanzo beans/Chickpeas
Mushrooms (not shitake) Spinach (in moderation)
Romaine lettuce
Fruits
Mangoes Berries
Dates Prunes
Grapes Pears
Peaches Cherries
Apples (organic) Peaches
Prickly Pear Banana (small or midsized)
Limes Plums
Cantaloupe Melons
Raisins
*All fruits must be seeded
Grains
Quinoa Amaranth
Fonio Kamut
Spelt Amaranth
Wild rice Teff
Spices
Pink Himalayan Sea Salt Oregano
Cayenne pepper Onion powder
Parsley Cilantro
Basil Clove
Dill Thyme
Bay leaf Turmeric
Nuts & Seeds

Walnuts Tahini
Almonds Brazilian nuts
Hemp seeds Pecans
Sesame seeds (raw) Flaxseed
*Be sure to presoak your almonds before consuming
Sweeteners
Pure agave syrup (cactus) Dates
Oils
Hempseed oil Avocado oil
Sesame oil Grapeseed oil
Coconut oil (do not cook) Olive oil (do not cook)
Beverages
Natural Spring water (directly from the source)
Coconut water (directly from the coconut)
*You can infuse the spring water with cucumber, mint, key
limes, or oranges.
Herbs and Superfoods

Burdock Anise
Valerian Allspice
Ginger root Chamomile
Sea moss (powder and gel) Fennel
Chlorella Turmeric root
Bladderwrack Elderberry
Hemp (powder or seed) Chamomile
Linden
Its important to note this is the strict guideline for foods to

purchase when at the local farmer’s market or grocery store. You’ll
find there are a few things in my recipes that are not on the list.
Those are things I encourage you to eat very sparingly. Stick to the
shopping list as much as possible. And drink a green Juice or
Smoothie every morning for breakfast for the best results. Doing
every morning is what provides the cleansing you need for healing
and health
This is my dirty dozen list to always buy organic and my clean
15 that you can buy conventional at the grocery store.
Dirty Dozen +2 Clean 15
1. Apples 1. Onions
2. Blueberries 2. Avocado
3. Walnuts 3. Pineapples
4. Cucumbers 4. Mango
5. Grapes 5. Sweet Peas
6. Kale 6. Eggplant
7. Peaches 7. Chickpeas
8. Potatoes 8. Asparagus
9. Papaya (esp. from 9. Kiwi
Hawaii) 10. Cabbage
10. Strawberries 11. Melons (seeded)
11. Sweet bell peppers 12. Soursop
12. Tomatoes 13. Quinoa
14. Zucchini
+ Corn 15. Coconuts
+ All soy products
VEGAN FOOD RECIPES (BONUS!)
Great Guacamole
 2 avocados
 1 bunch of cilantro
 1/4 of a medium sized red onion
 1/2 of a lime squeezed (key lime)
 Black Olives
 Cherry tomatoes
 Cayenne Pepper
 Himalayan Pink Salt
 Stone Ground Black Pepper
*1/2 Squeezed Mandarin Orange (optional)
Black bean Mushroom Burgers

 1 cup of cooked quinoa
 1 & 1/3 cups canned black beans mashed
 1 tbsp. olive oil for frying
 7 medium sized mushrooms finely chopped
 2 tsp of ground cumin
 2 tbsp. of Sriracha
 1/4 red onion finely chopped
 2 garlic gloves finely minced
 1&1/2-2 cups of bread crumbs
 1 tbsp. of ground chia seed or flaxseed
 2 tbsp. of nutritional yeast
 2&1/2 tbsp. of Braggs Liquid Aminos
 Squeeze lemon juice
 3 tbsp. of water
 Season with Himalayan pink salt and cracked black pepper
*Mix all ingredients in one container and refrigerate for an hour
before making patties and cooking. Serve with lettuce, tomato, and
sliced avocado
Curried Chickpea Salad

 3 cups cooked or 2 (15 oz.) cans of chickpeas (garbanzo
beans) drained and rinsed
 1 cup of organic carrots
 1 cups of scallions/green onions diced
 1/2 cup of raisins or chopped dates
 1/2 a cup of raw cashews
 1/2 to 2/3 cups of tahini or hummus
 juice of 1 lemon
 1 tablespoon of curry powder
 3/4 teaspoon of garlic powder
 Himalayan Pink salt and cracked pepper to taste
Vegan Cheese Wiz

 4 c red jacket potatoes, chopped
 1 1/2 c fresh carrots, diced large
1
 /2 c water
1
 /3 extra virgin olive oil
1
 /2 c nutritional yeast
 1 tbsp. lemon juice
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp parsley
 1/2 tsp all spice seasoning
 Salt/Pepper to taste
Instructions
1. Steam or boil the potatoes and carrots until tender.
2. Now place everything into a blender and run until smooth and
creamy.
3. Add to macaroni, nachos, or lasagna
Avocado Tahini Dressing

 1 avocado
 ½ of a medium sized green pepper
 2 tbsp. of tahini
 1 tbsp. of pure agave nectar
 pinch of Himalayan seal salt
 1 tsp of coconut vinegar
Thank You!
As our journey together in this book comes to an end, I hope
that your plant-based journey towards good health and happiness has
just begun. Let me first say how proud of you I am for embracing
one of the greatest acts of self-love there is: improving your own
health. In my opinion, health is the greatest form of wealth. With it,
anything is possible; without it, nothing is. As a bonus, I created a
plant-based starter kit to help make your transition a little more
seamless. Enjoy it and apply it, and it will surely help you and your
loved ones reclaim their health!

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The information presented herein represents the views of the

author as of the date of publication. The purpose of this book is to

educate. Due to the rate at which conditions change, the author

injury caused or alleged to be caused directly or indirectly by the

us towards an actual cure. In the author’s experience in studying the

world’s healthiest populations around the world, none of these

populations used studies to guide their personal health. So it is the

intuition about what is and isn’t nourishing to our well-being instead

of allowing science to solely dictate what is.

This book is not intended to be a substitute for medical

approaches to well-being in this book are intended to give you a

holistic approach to re-engineering your perspective on wellness and

individual attention. To address your specific needs, please consult

your personal healthcare provider.

All rights reserved. No part of this work may be reproduced,

stored in a retrieval system, or transmitted in any form or by any

means, electronic, mechanical, photocopying, recording, or

otherwise, without prior approval from either Wise Old Owl

Publishing Company or Dr. Bobby Price.

Copyright 2018 Bobby J. Price, Pharm.D.

Printed in the United States of America

Published by Wise Old Owl Publishing

International Standard Book Number: 978-0-9996124-0-8

Contents ................................................................................ vii

About the Author .................................................................. xi

1. Vegucation Over Medication ............................................ 1

2. The Cause of Disease: Toxic Overload .......................... 31

Other Nations Have Taken Action ..................................... 46

3. The Protein Myth ............................................................ 56

4. Ditch the Dairy ................................................................ 78

5. The Bitter Truth About Sugar ....................................... 93

45 Different Aliases of Added Sugar ................................ 113

6. Seeds of Deception ......................................................... 116

7. You Are What You Eat ................................................. 142

8. H2O: The Perfect Solution ............................................. 155

The Poor Quality of Our Public Water ............................. 167

9. Digestive Rest ................................................................ 176

10. Going Green ................................................................ 213

exercise physiologist and Doctor of Pharmacy. He has

extensive clinical experience in the hospital setting,

one-on-one patient contact in community pharmacy, and health care

regulatory experience with the Food and Drug Administration

After personally experiencing the healing powers of a plant-

based lifestyle seven years ago, he was inspired to adopt a more

holistic approach to healing others. Since that time, he has traveled

the world studying with herbalists, shamans, and spiritual gurus,

instead of filling synthetic prescriptions, he uses plant-based foods,

medicinal herbs, and simple holistic techniques to help others

restore their well-being.

In Vegucation Over Medication, he exposes the myths, lies,

About the Author xi

responsibility of our health can be placed back into our hands—

You can find Dr. Price on Facebook, Twitter, and Instagram.

out medications like lifesavers to drowning victims. I truly

believed my work as a pharmacist was saving lives and

making a difference in my community.

I had started my career in healthcare with the audacity to

new cutting-edge technologies and upcoming advances in medicine.

I’ve always felt most fulfilled when I was caring for