Combating Syndrome X (Metabolic Syndrome)

July 31, 2009 by  
Filed under Metabolic Syndrome, Syndrome X

Combating Syndrome X (Metabolic Syndrome)

The following article on combating Syndrome X (Metabolic Syndrome) is by world renowned raw food expert and author David Wolfe.

Beating Syndrome X (Metabolic Syndrome)

According to the 2003-2004 National Health and Nutrition Survey Examination Survey, about two thirds of the United States’ adult population is overweight – and fully one third of this group is obese. The percentage of overweight adults in the US increased from 44.8% to 65.2% from 1960 to 2002. During the same period, the level of obesity increased from 13.3% to 30.5%.

Somebody asked me why I believe we have an epidemic of obesity. That’s when I thought it would be important to discuss Syndrome X as this could be a syndrome that either ourselves or our loved ones are suffering from without knowing it. With more understanding about Syndrome X we create compassion for ourselves and others as well as gain greater understanding of how to strategically overcome Syndrome X with patience over time.

What is Syndrome X (Metabolic Syndrome)?

Decades of consuming conventionally-grown food, pesticide-sprayed and artificially-fertilized food, chemical preservatives and sweeteners, as well as literally being sprayed with chemicals beginning with DDT and automobile exhaust and now chemtrails has, over time, given rise to the development of a new syndrome, now known as – Syndrome X. It has been estimated that as many as 47 million Americans may be dealing with Syndrome X.

Syndrome X (or Metabolic Syndrome) is characterized by the inability to budge one’s metabolism no matter what techniques are tried. Syndrome X’ers usually have the following symptoms:

  1. Obesity (this is usually to such an extent that the individual has, in their heart, “given up.”).
  2. Thyroid disorders (likely caused by exposure to radioactive elements in the biosphere such as Uranium 238. Radioactive elements have been detected in conventional dairy products).
  3. Pre-diabetes hypoglycemia or diabetes type II (likely caused by too many refined carbohydrates, chronic mineral deficiencies, years of consuming toxic factory-farmed meat products, and the intake of trans-fatty acids over a lifetime).
  4. Immune System disorders (getting flus and colds each season may not sound like a disorder, but it certainly is symptomatic of a deficiency of the immune system due to Improper nutrition and vitamin and mineral deficiencies. With proper nutrition and a clever strategy as well as natural factors such as exercise, fresh air, and sunlight, we should be able to avoid all flus and colds. Immune system disorders felt by Syndrome X’ers appear to be getting worse).
  5. Low energy – Due to carrying extra weight and a toxic burden, as well as interference in ATP production due to improper nutrition (lack of zinc) and heavy metal exposure many Syndrome X’ers have to resort to stimulants such as coffee and cigarettes to keep going.
  6. Inflammation – This is likely caused by an elevated nanobacteria count (nanobacteria are calcium-forming organisms like microscopic clams that initially cause inflammatory problems and eventually form the calcium blockages that lead to a heart attack or stroke as well as arthritis. The likely source of the overexposure to nanobacteria is factory-farmed meat products such as chicken, pork, and beef). Nanobacteria find it easier to grow in acidic tissues filled with trans-fatty acids, heavy metals, and synthetic chemicals.
  7. Reliance (or addiction to) one or more pharmaceuticals. In a “Drug Free America” it is amazing how many people are addicted to “legal” drugs.

Dissolving Syndrome X

The way to move Syndrome X off of one’s metabolism is to spend focused attention on the four following areas over a period of months or even years:

  1. Shifting to an alkaline, balanced diet of organic, enzyme-rich, raw and living foods, tonic herbs, and superfoods.

All the symptoms of Syndrome X are associated with hyper-acidity. This has been caused primarily by consuming junk food and non-organic food, eating chemicals, as well as an overall focus on a “root (potato products), seed (bread products), muscle (meat, chicken), glue-like (pasteurized dairy) diet.” The “root, seed, muscle, glue diet” lacks certain key foods that create alkalinity (or more specifically) an acid-alkaline balance.

The alkaline-forming, organic, raw foods that can be added immediately to balance out this type of diet include:

2. Detoxifying and cleansing the acidity present in the physical, mental, emotional, and spiritual aspects of ourselves.

Acidity can also be created by other factors than food that should be cleansed in a step-by-step manner. These acid-forming factors include:

  • Chronic dehydration - In order to remain hydrated both pure water and some full-spectrum salts are required. Discover the best water available to you. Cold spring water at the source is the best type of drinking water. I recommend Celtic Grey Mineral Sea Salt to meet your salt needs. Celtic sea salt should replace rock salts and kiln-dried salts in your home (such Morton’s Iodized Salt).
  • Exposure to physical toxins - These toxins include chemtrails, pesticides, auto exhaust, nuclear fallout (depleted uranium 238 from the Iraq and other endless wars), as well as household toxins found in rugs and paint. Liquid Activated Zeolites play a critical role in helping to detoxify ourselves from these dangerous substances. 30-day detoxification systems such as the herbal EJUVA cleanse along with colon cleansing (colonics, enemas) also play a key role in helping our body dump toxins quickly.
  • Emotional toxins (parental and spousal abuse and sexual abuse) – This is one of the key aspects of overall healing. Releasing and healing parental and spousal emotional abuse and sexual abuse will do more for improving your diet and life than just about anything else. Working with others (counselors, friends, shamans, spiritual leaders, psychiatrists, etc.) to release stuck emotions is a critical part of the healing process.
  • Non-educational media (for example, the nightly news whose goal is to keep viewers hooked by a constant barrage of “shocking” bad news). The news is not the news, it’s the “olds” – the same old bad news. Turn off the news if you want to feel better.

3. Gradually stopping the intake of all pharmaceutical drugs.

Iatrogenic illnesses and deaths (caused by doctors due to inappropriate prescriptions and reactions to pharmaceutical medications and addictions) are now considered the third leading cause of death in the United States. The “pop-a-pill” culture drug concept and theory is completely bankrupt and totally incapable of dealing with the monumental challenges created by decades of massively toxic, chemically-sprayed and treated dead food, industrial toxins, charred petroleum debris in the atmosphere and soil, depleted uranium contamination, chemtrails, and massively contaminated municipal water systems (now known to contain drugs such as SSRI’s and synthetic antibiotics that reverse osmosis systems cannot filter out). Start healthy habits and stop taking drugs if you want to feel better.

4. Avoiding recreational drugs such as cigarettes and alcohol.

Abusing recreational drugs has been linked to nearly every health challenge known. Alcohol is a leading cause of dehydration, water retention, candida, bloating, inflammation, liver toxicity, nervous system disorders (schizophrenia), and vitamin B deficiencies.

Cigarettes become addicting because, due to stress (psychological) and poor nutrition (lack of vitamins and amino acids) vitamin B3 becomes deficient. Vitamin B3 or niacin is very closely related to niacinamide, nicotinamide, and nicotine. Nicotine from tobacco has the ability to “substitute” for Vitamin B3 in our metabolism. When we get Vitamin B3 back into our diet, this helps alleviate the desire for tobacco. The highest natural source of Vitamin B3 is the Amazonian Jungle Peanut. With the simple addition of one food like the Jungle Peanuts, relief can be felt from cigarette withdrawals.

David Wolfe’s Recommendations and Why They Help Alleviate Syndrome X

At different events, conference calls, and shows I am often asked what foods and products I specifically recommend to help individuals combat Syndrome X. The first things I recommend are those items listed above; namely to add vegetables, seaweeds, sprouts, grasses, superfoods, and herbs to the diet. To expand a little on the superfoods and herbs, what you will find below is what I select to combat Syndrome X and at least part of the reason why I continue to make these available through


Amazonian Jungle Peanuts- A superb source of Vitamin B3. These peanuts and the peanut butter made from them are also wild foods with a high level of minerals and amino acids.

Cacao Nibs(raw chocolate pieces) – Chocolate always has been the #1 weight loss food due to its therapeutic content of magnesium, chromium, and iron.

Goji Berries – Goji berries are an extraordinarily nutritious, complete protein source. Goji berries taste great and make for a great snack, superfood alternative. Don’t be fooled by non-organic brands that are sprayed with sulfur dioxide. Go organic. Eat organic goji berries.

Maca- Maca helps to activate the glands and the endocrine system. The endocrine system includes the pineal, pituitary, thyroid, thymus, adrenals, ovaries, testicles, etc. Most Syndrome X’ers have glandular deficiencies (usually the thyroid). In addition, maca is excellent at increasing overall vitality and vigor. When maca is an aphrodisiac for you, then you know it is working.

Ocean’s Alive Marine Phytoplankton – This is the only bottled food product in the world that contains all known minerals. Mineral deficiencies cause us to continually eat until we get the minerals we are looking for. Because junk foods contains no minerals, eating them will never satiate the appetite. Mineral-rich Ocean’s Alive Marine Phytoplankton also contains EPA. EPA is an omega 3 fatty acid that is important for a healthy nervous system and brain chemistry. The GLA and phospholipids in the Phytoplankton have anti-inflammatory properties.

Herbs (Medicinal Mushrooms) and Botanical Supplements:

Reishi Gano 161 by Mushroom Science

Lion’s Mane by Mushroom Science

Agaricus H1X1 (the most powerful mushroom supplement available)

Syndrome X is often characterized by high amounts of tissue acidity. In order to create balance, alkaline nutrients, herbs, and superfoods are required. The Medicinal Mushrooms are the most alkaline of herbs. The Medicinal Mushrooms help restore a normal glucose metabolism as well as an active and healthy immune system. The polysaccharides in Medicinal Mushrooms also contain Ormus minerals that help bring “lifeforce energy” and “vitality” back into our bodies.

Beauty Enzymes – No weight loss program would be complete without enzymes. Enzymes are catalysts that help move a “stuck” metabolism. The key factor about raw and living foods and their ability to help get a Syndrome X metabolism going is their enzyme content. Supplemental enzymes like Beauty Enzymes make the difference and that is why the demand for this product is so high we can barely keep up with production. In terms of quality, there is no other product like Beauty Enzymes on the market. Test and you’ll be convinced.

Blue Mangosteen – Blue Mangosteen is perhaps the most potent natural anti-inflammatory botanical product on the market today that also fights debilitating nanobacteria.

DHA Algae Oil – DHA, like EPA, is an omega 3 fatty acid that is important for a healthy nervous system and brain chemistry. Long-chain omega 3 fatty acids like DHA are chronically deficient amongst the population, especially amongst long-term conventional-food consuming vegans and vegetarians.

Celtic Grey Mineral Sea Salt – Celtic sea salt contains four times the mineral content of any other salt including Himalayan salt (which is second best). Celtic salt is much fresher and more “living” than rock salts that come out of the Earth. A pinch or two of Celtic salt to a liter (quart) of drinking water can do wonders to increase your hydration.
Detoxification and Cleansing:

Liquid Activated Zeolites- This the most powerful single cleansing product ever developed. This product is proof that the more problems we face, the more powerful the solutions become. This product is the only product ever proven to remove heavy metals (mercury, lead, arsenic, cadmium, etc.) and volatile organic compounds (synthetically made chemicals that can interfere with a healthy metabolism).

Angstrom Zinc – Syndrome X’ers are typically chronically deficient in zinc. Zinc plays a critical role in energy production as well as detoxification in the human body. Angstrom Zinc comes in an easy to use liquid form. This is the most effective form of zinc we have yet found.

EJUVA – EJUVA is an entirely organic 30-day herbal cleanse that generally is “softer” than most cleanses of its type. It is designed to help turn candida into healthy digestion as well as help assist the healing of digestive disturbances – especially small and large intestine (colon) challenges. EJUVA can assist the removal of toxic, old waste matter from the body. It is common for those on the EJUVA cleanse to lose 20 pounds in a single month.
Psychological Support:

David Wolfe’s 21 Day Peak Performance and Weight Loss Program – If you enjoy the constant support and education provided by a reassuring voice that you can listen to at home, in your car, and/or with your iPod then this 21 Day Program will do wonders for you. Each day you select two cards from two separate decks and follow the instructions from there. This is an innovative, fun audio program
that is guaranteed to entertain, empower, and educate as you lose weight and gain healthy habits.

The Health Benefits of Raw Chocolate

July 31, 2009 by  
Filed under raw chocolate

Click to buy raw chocolate now!

The following article on raw chocolate is by world renowned raw food expert, author and lecturer David Wolfe. To learn more about chocolate, we recommend you read his book Naked Chocolate: The Astonishing Truth About the World’s Greatest FoodNaked Chocolate: The Astonishing Truth About the World’s Greatest Food.

ca·cao. Pronounced [ka-kow]. Rhymes with “cow.”

Chocolate and Cacao Beans

A total of 1% of the American diet consists of chocolate.  In fact, chocolate is one of America’s most well-loved foods. Yet, uniquely, out of millions of Americans very, very few have ever had the raw food that all chocolate comes from – cacao beans!

All chocolate comes from cacao beans – the seeds of the cacao fruit – which grows on a jungle tree. Botanically, cacao is truly a nut. They may be referred to as cacao beans, cacao seeds, cacao nuts, chocolate seeds, chocolate beans, or cacao nibs – all essentially mean the same thing. For simplicity, we usually use the term “cacao beans.”

Cacao beans taste like dark chocolate, because they are dark chocolate!

In 1753 Carl von Linnaeus, the 18th-century Swedish scientist who developed the plant and animal Latin categorization system, thought that chocolate was so important that he named the genus and species of the chocolate tree himself. He named this tree Theobroma cacao which literally means: cacao, the food of the gods. Just what the indigenous native Central Americans called it.

Edible Money

In ancient Central American cultures, raw cacao beans were actually used as money. Imagine an edible money! When the Spanish came, they called cacao black gold (oro negro) or seeds of gold (pepe de oro).

Montezuma (Motecuhzoma Xocoyotzin), the emperor of the great city of Tenochtitlan (now Mexico city) and of the Aztec empire, had his treasure vaults filled with cacao beans, not gold! The chronicler Francisco Cervantes de Salazar mentions that the Emperor’s cacao warehouse held more than 40,000 loads, which would mean 960,000,000 beans!

The chronicler Motolinia tells us that in his day (shortly after Cortes’ conquest of Tenochtitlan), the daily wage of a porter in central Mexico was 100 beans, which puts into perspective the following partial list of commodity prices in Tlaxcala, from a Nahuatl document circa 1545:

  • One good turkey hen is worth 100 full cacao beans, or 120 shrunken beans.
  • A turkey is worth 200 cacao beans.
  • A hare [jackrabbit] or forest rabbit is worth 100 cacao beans each.
  • A small rabbit is worth 30 cacao beans.
  • One turkey egg is worth 3 cacao beans.
  • An avocado newly picked is worth 3 cacao beans; when an avocado is fully ripe it will be equivalent to one cacao bean.
  • One large tomato will be equivalent to a cacao bean.
  • A large sapote fruit, or two small ones, is equivalent to a cacao bean.
  • A large axolotl [larval salamander, an Aztec delicacy] is worth 4 cacao beans, a small one is worth 2 or 3 cacao beans.
  • A tamale is exchanged for a cacao bean.
  • A fish wrapped in maize husks is worth 3 cacao beans.

Cacao As A Superfood

Cacao beans contain over 300 chemically identifiable compounds making it one of the most complex food substances on Earth!

Substances in chocolate that have been discussed in the scientific literature as pharmacologically significant, include: anandamide (bliss chemical), arginine (Sunfood Nutrition’s Viagra), dopamine (neurotransmitter), epicatechins (antioxidants), histamine, magnesium, serotonin (anti-stress neurotransmitter), tryptophan (anti-depressant amino acid), phenylethylamine (PEA), polyphenols (antioxidants), tyramine, and salsolinol.


Dr. Bernard Jensen’s research on the heart indicates that this organ requires two minerals more than any other, magnesium and potassium. Magnesium is concentrated eighteen times greater in the heart muscle than in the bloodstream. Magnesium is the primarily mineral missing when heart problems occur. Magnesium increases the overall vigor of the heart muscle. This mineral also decreases blood coagulation thus lowering blood pressure and helping the heart pump more effectively. Cacao, of course, is a fantastic food source of heart-supporting magnesium.


According to research cited in The New York Times, fresh cacao beans are super-rich in antioxidant flavonols. Cacao beans contain 10,000 milligrams (10 grams) per 100 grams of flavonol antioxidants. This is a whopping 10% antioxidant concentration level! This makes cacao one of the richest sources of antioxidants of any food. Compare the cacao bean to processed cocoa powder (defatted, roasted cacao treated with potassium carbonate) and chocolates which range in flavonol content from the more common concentration of 500 milligrams per 100 grams in normal chocolate bars to 5,000 milligrams in Mars Corporation’s special Cocoapro cocoa powder.

Research has demonstrated that the antioxidants in cacao are highly stable and easily available to human metabolism.

Cornell University food scientists found that cocoa powder has nearly twice the antioxidants of red wine and up to three times what is found in green tea. Their findings were published in an article entitled “Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine,” found in the American Chemical Society’s Journal of Agriculture and Food Chemistry, a peer-reviewed publication.

Scientists have known that cocoa contains significant antioxidants, but no one knew just how rich they were compared with those in red wine and green tea.

The Cornell researchers, led by Chang Y. Lee, chairman of the Department of Food Science and Technology at Cornell University’s New York State Agricultural Experiment Station in Geneva, N.Y., say the reason that cocoa leads the other drinks is its high content of antioxidant compounds called phenolic phytochemicals, or flavonoids. They discovered 611 milligrams of the phenolic compound gallic acid equivalents (GAE) and 564 milligrams of the flavonoid epicatechin equivalents (ECE) in a single serving of cocoa. Examining a glass of red wine, the researchers found 340 milligrams of GAE and 163 milligrams of ECE. In a cup of green tea, they found 165 milligrams of GAE and 47 milligrams of ECE.

Antioxidant ORAC levels per 100 grams:

  • dark chocolate – 13,120
  • milk chocolate – 6,740
  • prunes – 5,770
  • raisins – 2,830
  • blueberries – 2,400
  • blackberries – 2036
  • kale – 1,770
  • strawberries – 1540
  • spinach – 1260
  • raspberries – 1220
  • brussel sprouts – 980
  • plums – 949
  • alfalfa sprouts – 930
  • broccoli – 890

The ORAC test examines the antioxidant levels of various foods. The higher the ORAC score, the higher the level of antioxidants present in the food. Source: US Department of Agriculture / Journal of the American Chemical Society

Dairy Products and Antioxidants

Cacao and dark chocolate boost antioxidants; however, the addition of dairy products/milk cancels out the effects of antioxidants. Studies indicate that dairy products specifically block the absorption of all the great antioxidants in chocolate!

A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. The idea that chocolate is a common allergen has been around for a long time, but recent evidence suggests allergy to chocolate is quite rare. It is more often the case that the person is in fact allergic to milk and dairy products.


Research by the U.S. Naval Academy concluded that there is no evidence that chocolate causes or exacerbates acne. It is likely that the sugar added to chocolate exacerbates acne.

What we are finding is that chocolate itself is a health food, especially in its raw form as cacao beans. It is the substances added to chocolate that cause the problems: dairy products/milk and sugar!

Methylxanthines: Theobromine and Caffeine

Cacao can increases one’s energy substantially. Cacao does contain the stimulating methylxanthines: theobromine and a small amount of caffeine.


Theobromine makes up between 1-2% of the cacao bean. Theobromine stimulates the central nervous system, relaxes smooth muscles, and dilates blood vessels. Theobromine has about 1/4 of the stimulating power of its sister molecule caffeine.

Theobromine is also a mild diuretic (increases urination) and has been used as a medical drug in cases where a heart attack had resulted in an accumulation of body fluid.

Theobromine is a cardiac stimulant. This is a reason why it has been used to treat high blood pressure. One of the reasons why dogs should not eat cacao or chocolate is because this food can cause cardiac arrest. Dogs simply lack the enzymes necessary to metabolize quantities of theobromine in excess of 100-150 mg per kilogram of the dog’s body weight.


Estimates of how much caffeine is present in cacao differ, depending on the source. However, it generally agreed that chocolate is a poor source of caffeine.

Consider the following estimates we came across in our research:

  • A 1.4 ounce-piece of chocolate (40 grams) contains the same amount of caffeine as one cup of decaffeinated coffee.
  • A cup of hot chocolate usually contains about 4 or 5 milligrams of caffeine, which is about 1/20 that of a cup of regular coffee.
  • According to the Chocolate Information Center, a 50-gram piece of dark chocolate – about the size of your average chocolate bar – will yield between 10 and 60 milligrams of caffeine, while an average 5-ounce cup of coffee can yield up to 175 milligrams.
  • 800 grams of milk chocolate (that’s a lot of chocolate!) contains the equivalent amount of caffeine present in a cup of coffee.
  • A cup of coffee may contain 50 to 175 milligrams of caffeine, a cup of tea contains 25 to 100 milligrams, and a cup of cocoa beverage contains 25 milligrams to none.

Interesting research on caffeine in the field of homeopathy (a branch of medical science) indicates caffeine’s stimulating effect when cooked, but not when eaten raw. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee and an excited state of circulation, demonstrated by an accelerated pulse. Notably, when the same decoction was made with raw, unroasted cacao beans neither effect was noticeable.

Phenylethylamine (PEA)

PEA is a chemical in cacao that increases the activity of neurotransmitters (brain chemicals) in parts of the brain that control our ability to pay attention and stay alert. Elevated PEA levels occur when we are captivated by a good book, movie, or project; this happens specifically during those moments when we are so focused that we lose all track of time, food, and the outside world.

PEA is noticeably abundant in the brains of happy people.

Chocolate has been found to contain up to 2.2% phenylethylamine (PEA).

Anandamide (The Bliss Chemical)

A neurotransmitter called anandamide (n-arachidonoylethanolamine), has been isolated in cacao in quantities significant enough to affect the brain. Anandamide is a cannabinoid naturally found in the human brain. Anandamide is a lipid (fat) known as “the bliss chemical” because it is released while we are feeling great.
Monoamine Oxidase Inhibitors (MAO Inhibitors)

These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters such as anandamide, dopamine, etc. to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.

MAO inhibitors make one younger as they allow more neurotransmitters to remain in the bloodstream. A primary phenomenon that separates children from adults is the level of neurotransmitters in the blood and bodies of children. Generally, as one remains on the planet longer and longer, the level of neurotransmitters decreases. This creates physical rigidity, less creativity, less joy, and more aging! Cacao, being an MAO inhibitor, keeps plenty of neurotransmitters in circulation and thus stops this phenomenon from ever occurring.


As with all languages, the peoples of pre-Columbian Central America often spoke in metaphors composed of words or phrases which, when uttered in sequence, had a hidden meaning. One of these metaphors was yollotl, eztli, “heart, blood,” which referred to cacao.

Chocolate truly is food for the heart – it is the heart’s “blood,” due to its magnesium, antioxidants, love chemicals and esoteric properties. Chocolate, as we know it, is known for its sensual love vibration. Chocolate is the symbol of sensuality, pleasure, and sexuality. Some writers have claimed that 50% of women prefer chocolate to sex! (imagine if they were given real chocolate: cacao beans!)

We have often heard that “chocolate opens the heart” – which is actually true. Chocolate is the gift to all lovers. Chocolates are always given as love offerings. A box of chocolates is one of the most common gifts for Valentine’s Day.

Cacao, because it is unadulterated, has an even stronger love energy. In ancient Aztec wedding ceremonies, the bride and groom would exchange 5 cacao beans with each other.

Sunfood Nutrition’s Prozac (Anti-Depressant Properties of Cacao)

As we have noted, cacao is one of Sunfood Nutrition’s richest sources of magnesium, which is a heart as well as brain mineral. Cacao is also a great source of serotonin, dopamine, and phenylethylamine, three well-studied neurotransmitters, which help alleviate depression and are associated with feelings of well being. Cacao contains monoamine oxidase inhibitors (MAO Inhibitors) that improve our mood because they allow serotonin and dopamine to remain in the bloodstream longer without being broken down. Cacao contains anandamide which delivers blissful feelings. Cacao also contains B vitamins, which are associated with brain health. All this makes cacao a natural prozac!

Research by British psychologist, Dr. David Benton at the University of Wales in Swansea, found chocolate to be an excellent mood elevator. When he played sad music to a group of students, their moods sank. He then offered them the choice of milk chocolate or carob (a natural chocolate substitute that is similar in taste). Without their knowing which product they were eating, the participants found that the chocolate raised their moods, while the carob did nothing. Moreover, as their moods fell, their cravings for chocolate increased.

Raw Chocolate

The truth about the health-benefits of chocolate is finally reaching our ears. However, the whole truth should be told. Chocolate is healthy if it is dark with no added dairy products/milk or refined sugar. Even better are raw cacao beans, the “food of the gods” which possess all the magical properties of chocolate without any adulteration or processing! Add real chocolate chips (crushed cacao beans
) to your favorite dessert and watch all heaven break loose! Experiment with, eat, and enjoy real organic cacao beans and you will know why the Mayans and Aztecs used cacao as money! Click here to buy raw chocolate powder, nibs and beans.

Why Organic Food?

July 30, 2009 by  
Filed under Why Organic Food

Why Organic Food

The value of organic raw foods, superfoods, and herbs is critically important for a safe, healthy, and happy future for all of us, our children, and our children’s children.  The evidence is increasingly pointing towards an organic future.  So why organic food? And why go organic?  The following is an article on why organic food is better than non-organic food by David Wolfe, one of the leading experts on raw food and nutrition in the world.

Organic Food is Richer in Minerals:

Organic farmers, in general, are more interested than conventional farmers in growing mineral-rich produce.   The famous Rutgers study demonstrated that organic food was superior in the following minerals: phosphorus, calcium, magnesium, potassium, sodium, boron, manganese, iron, copper, and cobalt.  It all starts with mineral-rich soil.  When more minerals are available to the plant, the plant’s vitamin, polysaccharide, and enzyme content, as well as overall immune system are improved.  When we eat mineral-rich food we absorb the nutrients that made the plant healthy.  We also enjoy more conscious choices and freedom as the cells throughout our body become healthier and more vital. Entire books have been written on how rich soils help build enormous civilizations and how subsequent mismanagement of crops and the soil leads to a loss of soil minerals and the subsequent collapse of these civilizations.

Organic Agriculture is Sustainable:

Organic food production has existed for thousands of years. It will continue as long as humans walk the planet. Organic agriculture is non-toxic (it leaves no permanent toxicity). The pesticide and artificial fertilizer industries are toxic and not sustainable. These industries have covered the entire planet with dangerous chemicals. The story of DDT is known to nearly all of us. DDT went into commercial distribution in 1948. Because of its unsustainable toxicity, DDT was banned in the United States in 1972 and soon after was banned worldwide. DDT is a known neurotoxin and carcinogen. Who was brought to justice after the facts about DDT were revealed? How many people, children, and animals were (are) injured by this chemical? How much longer is it possible to continue to spray the Earth with poisons?

Organic Agricultural Supports being Chemical-Free:

With the explosion of cancer and disease in Western culture, who has the authority to say that any artificial chemicals are safe on our food?

Consider the summary from the following 2003 research article in which pesticide exposure was at least six times higher in the diets of children eating conventional food (as compared to organic food):

“We assessed organophosphorus (OP) pesticide exposure from diet by biological monitoring among Seattle, Washington, preschool children. Parents kept food diaries for 3 days before urine collection, and they distinguished organic and conventional foods based on label information. Children were then classified as having consumed either organic or conventional diets based on analysis of the diary data. Residential pesticide use was also recorded for each home. We collected 24-hr urine samples from 18 children with organic diets and 21 children with conventional diets and analyzed them for five OP pesticide metabolites. We found significantly higher median concentrations of total dimethyl alkylphosphate metabolites than total diethyl alkylphosphate metabolites (0.06 and 0.02 µmol/L, respectively ; p = 0.0001) .

The median total dimethyl metabolite concentration was approximately six times higher for children with conventional diets than for children with organic diets (0.17 and 0.03 µmol/L ; p = 0.0003) ; mean concentrations differed by a factor of nine (0.34 and 0.04 µmol/L) . We calculated dose estimates from urinary dimethyl metabolites and from agricultural pesticide use data, assuming that all exposure came from a single pesticide. The dose estimates suggest that consumption of organic fruits, vegetables, and juice can reduce children’s exposure levels from above to below the U.S. Environmental Protection Agency’s current guidelines, thereby shifting exposures from a range of uncertain risk to a range of negligible risk. Consumption of organic produce appears to provide a relatively simple way for parents to reduce their children’s exposure to OP pesticides.”

Taken from “Organophosphorus Pesticide Exposure of Urban and Suburban Preschool Children with Organic and Conventional Diets” by Cynthia L. Curl, CL , RA Fenske and K Elgethun. 2003. (

Organic Food is Safer on our Hormone System:

The endocrine or hormone system may be more susceptible to toxicity than the nervous system. A growing body of research is indicating that an inappropriate exposure to certain pesticides during the developmental cycle of growth in humans and animals can cause serious long-lasting endocrine and hormone disorders.

The Environmental Working Group recently published the following statements ( “Many pesticides are now considered ‘endocrine disrupters,’ in part because the term is something of a catch phrase for chemicals that cause a variety of changes in normal hormone signaling. Some better known examples of highly toxic endocrine disrupting pesticides are DDT (and its metabolite DDE) which are now known to exhibit much of their toxicity through anti-androgenic (de-masculinizing) properties, vinclozolin, a heavily used fungicide that is also anti-androgenic, endosulfan, a DDT relative with estrogenic properties that is found more often in food than any other pesticide, and atrazine, a weed killer with broad hormonal activity, that contaminates the drinking water of about 20 million people in the United States.

Eating Organic Foods, Superfoods, and Herbs is Safe, Easy, and Fun!

You can grow organic foods anywhere with seeds, nice soil, sunshine, sufficient moisture, smiles, and lots of love. Gardening skills are attractive and sexy and make for a safe, healthy hobby. Organic foods have been proven over thousands of years to be safe to eat.

Conventional foods have been proven over 50 years to be unsafe to eat. I saw a conventional lettuce farmer near Santa Barbara, California climb out of his tractor in a space suit on in order to protect himself from the chemicals he was spraying. Does this sound like progress or a bad horror movie?

Remember, you vote with your dollar. Cutting corners cheats everyone. Let’s vote for organic farmers.

Organic Goji Berries by David Wolfe

July 30, 2009 by  
Filed under Organic Goji Berries

Organic Goji Berries

“Shazzie, my co-author on our book Naked Chocolate: The Astonishing Truth About the World’s Greatest Food summarized the impact of a current lack of organic goji berries on the world market beautifully in her recent January 2008 newsletter.  Here are her words:

“The 2007 [goji] harvest was [mostly] contaminated with pesticides and therefore cannot be sold as organic. We could import and sell these berries as non-organic but this does not fit with our ethos. This means that there are very few genuinely organic goji berries available in the world now and so please be careful to check your sources if buying from elsewhere.”

We agree with her totally.  Getting organic goji berries from China is difficult, expensive, and requires lots of attention to detail.  Fortunately, we are proud to announce that it appears we have secured enough organic goji berries to supply you and your family in 2008!

You may have seen “wildcrafted” goji berries on the market.  These berries are not wildcrafted (all goji berries sold on the worldwide market today are grown on farms – they are not wild).  These berries are also sprayed with sulfur dioxide.  If you are unsure of your goji berry source, ask for a certificate that demonstrates that the sulfur compounds on the berries are below 20 ppm.  Typical, “wildcrafted” goji berries contain 1200-2000 ppm of sulfur dioxide.  Sulfur dioxide is a chemical preservative that does not meet the standards for a USDA organic certification.

We believe strongly in the ethics of organic farming.  By no means is organic food perfect, but it is certainly a better start than chemical agriculture and genetically modified crops.  At Sunfood Nutrition, just the organic certification alone is not enough, we demand even higher standards in all our bestselling products and do independent testing on our these products.

Here is a list of three past tests on’s goji berries:

Organophosphate Pesticides in Soils, Plant Tissue, and Water

Organophosphate Pesticides – None Detected

Naled (Dibrom)
Demeton S


Fenvalerate (Sanmarton)


Dimethoate (Cygon)


Dyfonate (Fonofos)
Merphos – B

Imidan (Phosmet)

Dursban (Chlorpyrifos)

Fenamiphos – (Nemacur, Phenamiphos)


Methamidophos (Monitor)

Co Ral (Coumaphos)


Ethyl Parathion

Detection Limit = 0.05 ppm

Water = 0.01 ppm

Detection limit may be higher due to matrix interferences.
Chlorinated Pesticides in Soils, Plant Tissue, and Water

Chlorinated Pesticides = None Detected

BHC-A (Alpha-Hexachlorocyclohexame)

BHC-B (Beta-Hexachlorocyclohexane)

BHC-D (Delta-Hexachlorocyclohexane)

BHC-G (Lindane)

Endrin Aldehyde

Dylox (Trichlorfon)


Heptachlor Epoxide

Chlorpyrifos (Dursban)

Endosulfan I and II

Endosulfan Sulfate
4, 4 DDE
4, 4 DDD
4, 4 DDT

Mavrik (Tau-Fluvalinate)

Detection Limit = 0.05 ppm

Water = 0.03 ppm

Detection limit may be higher due to matrix interferences.

Carbamates in Soils, Plant Tissue, and Water = None Detected

Aldicarb (Temik)

Aldicarb Sulfoxide

Aldicarb Sulfone

Carbaryl (Sevin)

3-Hydroxy Carbofuran

Methomyl (Lannate)

Oxamyl (Vydate)

Propoxur (Baygon)

Detection Limits = 0.002 ppm in water

= 0.02 ppm in soil and plant tissue

Detection limit may be higher due to matrix interferences.

We believe in protecting our customers by maintaining extraordinary quality standards. Please let us deal with the testing, hassles, paperwork, and certifications, so you don’t have to! That’s our job.”

Click here to buy Organic Goji Berries from David Wolfe now.

High Quality Cacao Beans versus Low Quality

July 21, 2009 by  
Filed under Cacao Beans

Cacao Beans - High Quality vs Lower Quality

This article is by David Wolfe, the founder and CEO of Sunfood Nutrition Inc.  To learn more about Sunfood and David Wolfe you can click here.

About Raw Cacao Beans and Raw Cacao Nibs

Dear Educated Consumer:

I have held my tongue about this for some time, as I often assume that most people will educate themselves on the subject and select a superior grade product.

I have been quite shocked by the poor quality cacao beans and cacao nibs that have been pouring into the market lately hoping to take advantage of the explosion in cacao consciousness due to the release of the book Naked Chocolate: The Astonishing Truth About the World’s Greatest Food I co-authored with Shazzie from the UK and the current media tours Shazzie and I have been conducting on the subject of “chocolate“.

I feel that I must say something for two reasons:

  1. A Public Health Hazard: To alert people to a public health hazard due to microbe contamination prevalent in much of the “raw” cacao coming onto the market recently that is not supplied by Sunfood Nutrition (
  2. Quality: To give people an understanding of what I could have done in this marketplace years ago and that is to undercut anyone’s price on cacao with an inferior product (the same inferior quality that is now being sold by many websites and stores with few understanding that you get what you pay for).

Public Health Hazard:

We have found by laboratory testing that other “raw” cacao beans on the market are not only of cheap forastero cacao varieties, they also are contaminated with several types of dangerous bacteria (remember cacao is a tropical crop where microbe contamination is more difficult to control).  Here are the exact results returned to us by the lab after we sent them a sample of some of the poor quality “forastero” variety cacao beans being sold on the internet.

Product Analysis of Other “Raw” Cacao Beans On The Market

Analysis Result Unit

E. Coli / Coliform (AOAC 991.14) *TNTC Cfu / g
Salmonella (AOAC 989.13) - ve + / -
Stephylococcus Aureus (AOAC 2000.15) *TNTC Cfu / g
Yeast and Mold (AOAC 897.02) *TNTC Cfu / g
Total Aerobic (AOAC 990.12) *TNTC Cfu / g

TNTC = Too Numerous To Count
Cfu/g = colony-forming units per gram
-ve = verified existence

A “-ve” rating for Salmonella on any food would get it pulled from any store immediately. And a “-ve” is a low rating compared to a TNTC rating! This lab result demonstrates an incredibly dangerous level of microbe contamination.

A “-ve” rating for Salmonella on any food would get it pulled from any store immediately. And a “-ve” is a low rating compared to a TNTC rating! This lab result demonstrates an incredibly dangerous level of microbe contamination.

Be careful with dangerous, cheap imitation products. We have done the research and the testing in order to provide you the highest quality and safest product possible.

Sunfood Nutrition “cacao beans” and “nibs” are quality controlled at every step until they reach your hands.  Sunfood Nutrition delivers the highest quality, best tasting, microbe-free cacao beans/nibs in the world.  The pictures below demonstrate the dramatic difference in quality of cacao on the open market.  Sunfood Nutrition cacao beans are pictured below on the left.  A competitor cacao bean product is pictured on the right.  The mold and bacteria contamination is obvious in the competitor sample.  However, this type of contamination is not obvious when the product has had the skin removed and is broken into nibs.  Be aware of cheap cacao bean and nib products.

sunfood cacao vs lower grade competition

If you doubt or do not believe the results above, compare Sunfood Nutrition’s ( Cacao Beans/Nibs with any other Cacao Beans/Nibs on the market at home.  Simply soak both products in separate cups of dilute food-grade hydrogen peroxide (1-2%).  The more foaming and bubbles you see, the more contaminated is the sample with microbes, mold and bacteria.

Most distributors and sellers of cacao products are not malicious in their intent of selling a contaminated product.  They simply do not know what kind of commodity they are dealing with and assume that their product is clean and edible.  This message is a wake up call to cacao distributors and sellers to clean up their product before exposing innocent people to dangerous contaminants.  No longer can distributors and sellers claim ignorance on these matters.

I want to reiterate that I could sell “raw” cacao at a volume that would allow me to undercut anyone in the industry – with ease. I have selected not to do that because the “raw” cacao that is available at that price and that most people sell is of a greatly inferior quality and is offensive to the consumer.

What constitutes excellent quality cacao? Cacao should have a rich flavor, low astringency, bountiful oil content, purple hues visible in the bean/nib, a microbe-free status and a real organic certification. Cacao should be devoid of any vinegar-like tastes, crisp to the taste (not soft), nutty in texture instead of crumbling into a powder in the bag and mold-free (no visible mold anywhere especially on the skin of the bean).

Because we live in a capitalist society, most people will opt for the lowest price on products regardless of quality (most of the time) or they will automatically suspect that any higher priced item is overpriced and of the same quality as everything else (most of the time).

These two issues indicate a deep crisis always present within capitalism and that is people will do whatever it takes to undercut their competitor’s price (which inevitably undercuts payment to our life-blood farmers when the product is in the food industry).  Essentially, capitalism creates a crisis of education or else individuals will unknowingly opt for literally dangerous cheap products.

A tremendous amount of planning, strategy and quality control has gone into bringing Sunfood Nutrition’s cacao products to you and you should know about it.  This has all been done and set in place long-before competition sellers even knew what a cacao bean was.  We bring this product to you at a competitive price, yet we bring a VASTLY superior quality to the market.

Sunfood Nutrition ( supplies cacao that is:

  • not fermented (less than 15% … compared to 100% fermentation which is the industry standard)
  • a real USDA organic certification
  • quality controlled from start-to-finish
  • fino de aroma variety (best tasting raw variety in the world)
  • crispy fresh texture
  • from a fruit that is blue skinned
  • grown by happy, well-paid farmers
  • microbe-free

I know I vote with my money, that’s a vote that counts. I vote quality every time.

I hope this message has been helpful. In any case, HAVE THE BEST DAY EVER!

David “Avocado” Wolfe
Sunfood Nutrition Inc.

What Are Antioxidants by David Wolfe, JD

July 21, 2009 by  
Filed under What Are Antioxidants

Acai Berries What Are Antioxidants by David Wolfe, JD

So what are antioxidants? This article by david Wolfe will explain what antioxidants are, and where you can find the rich sources of antioxidants in the world to consume so you can be in the BEST shape ever!

Antioxidants are found in Nature in compounds that are particularly rich in hydrogen and excess electrons. These hydrogen-rich and electron-rich compounds are usually visible to our eye as pigments of color in plants.

The richly pigmented plants prove to be the easiest way to discover and track down where real antioxidant values are to be found.  Superfoods ranging from cacao to acai berries (pictured above) to goji berries to spirulina to blue-green algae to marine phytoplankton all contain extraordinarily-rich antioxidant content.

Antioxidants can be water or fat soluble. All raw, pure fats and oils are antioxidants as they contain excess electrons. That means, that not only are richly-colored foods loaded with antioxidants, but so are all raw olives, avocados, nuts, and seeds.

Antioxidants are known to stop runaway free radicals. Free radicals behave like bad drunks because they create problems in every cell they touch. Free radicals are aggressive oxygen molecules that oxidize and damage tissue. Free radical damage has been implicated in numerous symptoms ranging from skin wrinkles all the way to cancer.

According to the free radical theory, the more antioxidants you consume, the better, due to the ability of antioxidants to quench and deactivate free radicals.

Not only are antioxidants capable of quieting free radicals, some antioxidants have medicinal value. The xanthone antioxidants in the rind of the mangosteen fruit are known to fight the organisms that cause rheumatism and arthritis better than any other known botanical substance. The blue-pigment antioxidants in blue-green algae help increase the natural production of stem cells. For these reasons both of these antioxidants have been combined into a dynamic popular antioxidant formula we created called Blue Mangosteen.

Vitamins A, C, and E are considered antioxidants. Vitamin A is a metabolite of beta-carotene, a red pigment commonly found in plants (e.g. goji berries, carrots, etc.). Vitamin C is a well-known antioxidant with a tremendous volume of research behind it. We believe that natural vitamin C sources (Camu berry) instead of simply ascorbic acid are best. Vitamin E has undergone substantial revision in recent years as its antioxidant value varies with quality and type (tocotrienols or tocopherols). Tocotrienols are more powerful Vitamin E antioxidants than tocopherols.

Some atomic minerals, such as zinc and selenium, are considered antioxidants, but they are not capable of antioxidant action by themselves. These antioxidant minerals must work in conjunction with antioxidant enzymes in order to be effective.

The only known atom that acts independently as an antioxidant is hydrogen. Hydrogen neutralizes free radicals instantly (and completely) with no byproducts leftover except water. Dr. Flanagan’s MegaHydrateMegaHydrate (a hydrogen supplement) has an ORAC score approximately ten times higher than any known food thus making MegaHydrate perhaps the world’s strongest antioxidant supplement.

The ORAC Score

The ORAC score is a scientific standard that determines which foods or substances have significant antioxidant values. The higher the ORAC score, the greater is the substance’s power as an antioxidant. ORAC scores increase as substances are reduced to powders because the surface area increases making the antioxidants more available. Rudolf Steiner believed, as did the great Vedic herbalists, that you could increase the value of an herb or food by properly drying and powdering it. No doubt, that they intuitively understood that by properly drying and powdering a substance you increase its antioxidant value making the substance even more effective.

If we look at the ORAC values of certain foods, we can begin to see the key antioxidant-rich foods. Of all major foods on the planet, cacao (raw chocolate) delivers the most antioxidants. Cacao (raw chocolate) is the richest antioxidant food in the world.

What Are Antioxidants by David Wolfe, JD ORAC Chart

In 2007, a colleague and I took a trip to Hort Research in New Zealand. Hort is the preeminent antioxidant research facility in the world. There, the scientists explained to us that not only is the ORAC score important, what is perhaps even more valuable is how well the antioxidants present in the foods are absorbed into the blood stream. They told us that their evidence indicates that consuming cacao with berries may triple the absorption of the antioxidants (found in both foods) into the blood.

Antioxidant Blood Tests

Raw foodists and super foodists consistently score higher than the rest of the population in antioxidant blood tests. This evidence supports the ideas outlined within this article that richly pigmented foods such as raw fruits, vegetables, and superfoods (goji berries, cacao nibs, acai, camu berry, spirulina, blue-green algae, marine phytoplankton, etc.) as well as raw fats and oils (nuts, seeds, olive oil, flax seed oil, hempseed oil, etc.) are all powerful antioxidants.

To be clear, based on the evidence supplied by Hort Research, superfoods like cacao and goji berries or cacao and acai or cacao and camu berry when combined in smoothies or snacks create a synergistic effect thus increasing the utilization of the antioxidants. This is one more piece of evidence indicating that the habit of combining unique superfood ingredients in smoothies or snacks is being increasingly validated by science.

Related High Antioxidant Products:

Click each item to learn more about them.

8 Essential Sugars by David Wolfe, JD

July 21, 2009 by  
Filed under Essential Sugars

8 Essential Sugars by David Wolfe, JD

Introduction to Sugars

Sugar seems to be related to all things sweet in life.  We call our loved ones “sweetheart,” “sugar plum,” “honey,” and “sweety pie.”  Life without any sweet flavors would be challenging at best and extremely disappointing at worst.  Sugar is the great reward of life and we know that people and animals perform consistently better when rewarded.

Because the term is used so loosely, sugar has become an ambiguous word.  When one states the word “sugar” it could mean one of a dozen things such as high fructose corn syrup, refined cane sugar, white sugar, brown sugar, maple sugar, beet sugar, fruit juice, dried fruit, etc.

For purposes of this article, sugar is defined as a natural hydrocarbon compound (such as honey, agave, fruits, dried fruits, etc.) and refined sugar is an unnatural hydrocarbon product (such as high fructose corn syrup, brown sugar, white sugar, etc.) made through human engineering, plant breeding, and heat processing.

To be specific, natural sugar compounds consist of hydrogen and carbon molecules linked together in short, medium, or long chains.

Short chain sugars are what we call glucose, fructose, sucrose, fucose, xylose, and galactose.  These are simple sugars that are easy to break down and provide quick energy.  They are sweet to the taste.  Some of these sugars (namely glucose, fructose, and sucrose) can be problematic if overeaten (eating too many dates or bananas) or when miscombined with other foods.  Sometimes, we may have such serious candida or cancer problems that we may not want to consume any glucose, fructose, and sucrose sugars at all for at least 3 months (no glucose, no fructose, no sucrose).  Candida yeast cells and cancer cells feed on glucose, fructose, and especially sucrose sugars. These are their favorite food.

Medium and long chain sugars are often called “polysaccharides” or “glyconutrients.”  Once the sugar chain becomes medium to long in length, the sugar begins to become bitter in flavor.  In simple terms, bitter polysaccharides or glyconutrients are one of the healthiest substances we can ingest especially when still found in their natural state in whole organic raw foods, superfoods, and herbs.

Polysaccharides (glyconutrients) are:

  • Soothing
  • Produce healthy youthful skin cells,
  • Help keep us slim and trim
  • Help detoxify our bodies
  • Improve and educate our immune system
  • Increase our brain power.

Polysaccharide molecules of beta glucans (found in the medicinal mushrooms such as Agaricus blazei, Reishi, Cordyceps, Maitake, etc.) have repeatedly been proven to enhance the body’s production of B-cells, T-cells, and NK cell activity – all of these support a healthy immune response.  Certain foods, namely yacon root syrup, have just the perfect length of sugars and provide us with the sweet taste of a short chain sugar, but the health-enhancing properties of medium and long-chain polysaccharides.  Polysaccharides in aloe vera rejuvenate epithelial cells (skin cells) better than any other food known.  Goji Berries, due to their high polysaccharide content are not only great for the immune system, they are also great for long-term energy and endurance because polysaccharides are broken down more slowly than simple sugars like glucose.

How The Best Food Ever Keeps Getting Better

Now let’s complexify things slightly. It was discovered in the 1980s by Arizona mineral scientist David Hudson that polysaccharides contain more than just hydrogen and carbon. Hudson discovered that certain elements (high energy particles from the atmosphere or geosphere that he called “Ormus”) can be contained within polysaccharides. The “Ormus” elements appear to be at the heart of the “intelligent” behavior of many of the well-researched polysaccharides such beta glucans, mannose, and the others listed below. Under the correct soil and growing conditions, the polysaccharide fraction of superfoods like aloe vera, Goji berries, garlic, etc. can be increased and improved. I mention this, because this is an area of research that I am personally involved in and believe will deliver the next breakthroughs in immune system support and longevity as well as more and more of “the best food ever.”

Summary: Is Sugar Good For Us?

So back to the question…Is sugar good for us?

Answer: A qualified YES.  As long as we cleanse our body of freeloaders (organisms that like to hang out for a free lunch) by intelligently using herbs (like the EJUVA systems), activated liquid zeolites
, MSM (sulfur), superfoods, as well as by maintaining a mineral-rich raw and living foods-based diet, healthy relationships, our common sense (to stay balanced), avoid consuming both unnatural sugars (especially high fructose corn syrup and refined cane or beet sugar) and avoid over-consuming short-chain natural sugars such glucose, fructose, and sucrose we should have few problems with sugar.  That means we must avoid the temptations to: have any refined sugar, have too many fresh or dried fruits at one sitting, use too much sweetener at one time with our beverages, desserts, and treats, etc.

If due to a long-standing health challenge (candida, cancer, poor immunity, etc.) we have to move towards a “low sugar” diet, I recommend that you follow the advice given on this subject in Dr. Gabriel Cousens book Rainbow Green Live-Food Cuisine and my book The Sunfood Diet Success System.

The Eight Essential Sugars

The question appears to be answered. Sugar is an important part of a balanced diet when used appropriately. Recent research over the last 25 years has actually confirmed that not only are sugars good for us, some are essential (just as some amino acids and fatty acids are essential in our diet). Here are a list of eight essential sugars to human health, their properties, and what foods contain them:

Mannose (polysaccharide)

Properties: Anti-bacterial, anti-fungal, anti-viral. Reduces inflammation.

Food and Herb Sources of Mannose: Aloe vera, kelp, shiitake mushroom, fenugreek, carob gum, guar gum, black currants, red currants, gooseberries, green beans, cayenne pepper, cabbage, broccoli, eggplant, tomatoes, turnip, cranberries.

Fucose (simple sugar)

Properties: Anti-viral. Supports long-term memory. Guards against lung diseases. Fights allergies. The abnormal metabolism of this saccharide is associated with cystic fibrosis, diabetes, cancer, and herpes – more fucose helps to alleviate these conditions.

Food and Herb Sources of Fucose: kelp, Wakame seaweed, mushrooms, seeds.


Properties: Improves the speedy healing of injuries. Improves memory. Improves the absorption of good calcium.

Food and Herb Sources of Galactose: Most fruits, vegetables, mushrooms, and raw dairy products. Some the fruits, vegetables and herbs that contain galactose include: apples, apricots, bananas, blackberries, cherries, cranberries, currants, dates, grapes, kiwi, mangos, oranges, nectarines, peaches, pears, pineapples, plums, prunes, raspberries, rhubarb, strawberries, passionfruit, echinacea, boswellia, fenugreek, chestnuts, broccoli, Brussels sprouts, avocado, cabbage, carrots, cauliflower, celery, cucumber, potatoes, eggplant, tomatoes, leeks, asparagus, lettuce, green beans, mushrooms (not button mushrooms), beets, onions, parsnips, green peas, pumpkins, spinach.

Glucose (simple sugar)

Properties: Fast energy source. Too much or too little can be problematic. Glucose metabolic disturbances are associated with depression, manic behavior, anorexia, and bulimia.

Food and Herb Sources of Glucose: Nearly all fruits, vegetables, and bee products (bee pollen, honey). Nearly all naturally sweet substances, such as agave, honey, etc.

N-Acetylgalactosamine (polysaccharide)

Properties: Inhibits the spread of tumors. Heart disease causes a low-level of this saccharide.

Food and Herb Sources of N-Acetylgalactosamine: Ocean’s Alive Marine Phytoplankton, Dumontiaceae (red algae).

N-Acetylglucosamine (polysaccharide)

Properties: Immune system modulator. Anti-viral. Anti-inflammatory. Repairs cartilage. Repairs the mucosal-lining that is damaged by Crohn’s disease, ulcerative colitis, and interstitial cystitis. Enhances learning.

Food and Herb Sources of N-Acetylglucosamine: Shiitake mushroom, glucosamine sulfate

N-Acetylneurominic Acid (polysaccharide)

Properties: Anti-bacterial, anti-viral. Enhances learning and brain development. Abundantly found in breast milk.

Food and Herb Sources of N-Acetylneurominic Acid: Lion’s mane mushroom, Ocean’s Alive Marine Phytoplankton, raw dairy products

Xylose (simple sugar)

Properties: Anti-bacterial, anti-fungal. Helps prevent cancer of the digestive system.

Food and Herb Sources of Xylose: Kelp, berries (blackberries, loganberries, raspberries), aloe vera, okra, birch sap, seeds, some common vegetables. Includes: guava, pears, echinacea, boswellia, psyllium, broccoli, spinach, eggplant, peas, green beans, okra, cabbage, and corn.

There are more sugars than just these eight (just like there are more amino acids than the 8 or 9 essential amino acids). The list of food and herb sources of essential sugars (listed above) is by no means complete. Generally, if you eat superfoods (goji berries, bee pollen, marine phytoplankton, aloe vera, etc.), medicinal mushrooms (reishi, cordyceps, maitake, Lion’s mane, etc.), and seaweeds (especially kelp powder, nori, dulse, and sea lettuce) you will get all the essential sugars into your diet naturally.

Raw Foods, Superfoods, and Herbs That Contain Healing Polysaccharides

Here are my comments on Raw Foods, Superfoods, and Herbs that contain short, medium, and long chain sugars. Please review and determine which of these sugars you would like to include in your diet.

Yacon Root Syrup – This incredible superfood contains polysaccharides that help to nourish friendly bacteria and help to alleviate blood sugar disorders.

Goji berries – The goji berry contains polysaccharides that give the goji berry many unique medicinal immune system improving qualities.

Agave Nectar – A great source of glucose, fructose, and inulin (a medium chain sugar). Darker varieties are less glycemic.

Noni – One of the best polysaccharide containing foods in the world. Noni is the only fruit tree in the world that grow directly out of a lava field with no soil.

Aloe Vera – Everyone knows that what aloe does for your skin and digestive system is unmatched by any other food. What is the secret ingredient in aloe? Mannose, an essential sugar!

Bee Pollen – Bee pollen is an excellent source of healthy polysaccharides.

Fruits – In general, berries are the best class of fruits as they contain glucose and more medicinal medium and long-chain polysaccharides than most other fruit types.

Medicinal mushrooms – Try different types of medicinal mushrooms. Start with Reishi. Experiment and discover which ones work best in your body. I personally enjoy Reishi, Lion’s Mane.

Joint Health Rejuvenation by David Wolfe, JD

July 20, 2009 by  
Filed under Joint Health

Joint Health Rejuvenation by David Wolfe, JD


Joint pain and inflammation are symptoms that will concern nearly each and every one of us eventually. Arthritic pain and inflammation are not peculiar to humans, but also affect other mammals – even wild mammals that eat only natural food. This evidence along with research compiled by Douglas Muhall in his book The Calcium Time Bomb indicates that joint pain and inflammation may be caused by infectious organisms that reproduce slowly and become more pronounced with age.

Because we know that certain foods, superfoods, herbs, and supplements fight infectious organisms (e.g. garlic fights viruses, pau d’arco kills fungus, coconut oil dissolves certain types of bacteria) we may deduce that correctly chosen foods, superfoods, and herbs may fight the organisms that affect our joints.

We also know that certain foods, superfoods, herbs, and supplements supply enough minerals to get us out of deficiencies and actually fortify our bodies and protect us from degeneration.

A Little Background

Our joints are some of the least oxygenated regions of our body. Very few capillaries interface with the tissue in and around our joints. Therefore, due to low blood flow, our joints are subject to low oxygenation and an inability of white blood cells to reach our joints to fight infections.

I believe this basic weakness of mammal biology is something we can defend, fortify, and rejuvenate with the correct nutrition strategy.

Here are the nutrients we should be looking for in our food, superfoods, herbs, and supplements that support and defend our joints (either directly or indirectly):


  • Sulfur
  • Silicon
  • Ormus Gold


  • E
  • C


  • Beta 1,3 Glucans
  • Beta 1,4 Glucans
  • Beta 1,6 Glucans
  • Mannose
  • Fucose
  • N-Acetylgalactosamine
  • N-Acetylglucosamine
  • N-Acetylneurominic Acid

Fats and Oils:

  • Omega 3 and 6 Fatty Acids (ALA, DHA, EPA, GLA)


Garcinone E
Blue Phycocyanin

Amino Acids


Foods, Superfoods, Herbs, and Supplements to Protect our Joints

Listed below are the basic components of the program. These foods, superfoods, herbs, and supplements contain the critical nutrients necessary to nourish and defend our joints. These foods, superfoods, herbs, and supplements are to be ADDED to your diet. We assume that refined sugar, trans-fatty acids (hydrogenated or partially hydrogenated oils), regular table salt, soda, fast food, pasteurized dairy products, cooked conventional wheat and corn products, drugs, and other excesses have been (or are being) removed from your diet.

Let’s review these foods, superfoods, herbs, and supplements briefly. Keep in mind that you can click on any of the products to learn more about them and to purchase them.

HEMP PRODUCTS (seeds, protein powder, oil):


Hemp seeds are considered by leading researchers and medical doctors to be one of the most nutritious food sources on the planet. Shelled hemp seed is packed with 33 percent pure digestible protein and is rich in iron and vitamin E as well as omega-3 ALA and omega 6 GLA. Hemp also contains three times the vitamin E contained in flax. A recent report funded by the Canadian government states that hemp protein is comprised of 66 percent high-quality edestin protein, and that hemp seed contains the highest percentage of this of any plant source. Edestin contains the following amino acids in significant quantities: tryptophan, phenylalanine, tyrosine, and lysine.

In 1915, the Journal of Biological Chemistry discussed edestin at length. A later issue published a vegetable protein study. In the study, edestin was considered suitable as a sole protein source for animals. The study also stated that “the relatively large amounts of lysine present in the…hempseed…is especially noteworthy.”


Hemp protein powder, is made from raw, hemp seeds (cold-processed at less than 85 degrees). It is super finely milled to contain 37% protein, with much of the oil removed. Hemp Protein is a balanced, “whole” protein, rich in essential fatty acids, amino acids, vitamins, minerals and anti-oxidants.

Hemp’s superior 66% edestin and 33% albumin protein structure is the highest in the plant kingdom, making it the Gold Standard of Plant Protein.


Hemp is one of very few plants that contains both of Omega 6 (GLA) and Omega 3 (ALA) an even rarer fatty acid. Hemp oil normally contains about 80% polyunsaturated fatty acids, with Omega 6 and 3 in a ratio of 3:1.

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MSM (powder or capsules :)

MSM is a naturally occurring form of dietary sulfur found in fresh raw foods that are involved in the cycle of rain. MSM is deficient in foods grown in greenhouses or in foods grown through irrigation. MSM is volatile and destroyed by cooking. In the body, MSM softens leathery internal tissues by rebuilding connective tissue with elastic sulfur bonds. This is how MSM lives up to its reputation of building collagen and maintaining healthy joints. This is also why MSM increases flexibility (good for yoga), hastens recovery time from sore muscles, and is excellent for recovery from athletic injuries.

Because of its collagen-building properties, MSM creates smooth skin, thick lustrous hair, and strong nails. MSM makes the tissues more permeable so that they may move nutrients in and toxins out with greater ease. MSM has a remarkable effect at neutralizing foreign proteins (i.e. allergens, toxins, undigested food) making it anti-inflammatory. MSM works particularly well in conjunction with vitamin-C rich foods.


Get your MSM from the outside in! What you put on your skin is just as important as what you take into your body via food. MSM lotion/cream does more than just soften and moisturize your skin, it helps restore and rejuvenate dry, rough skin, leaving it smooth and silky. This pure cream delivers all the value of MSM directly to the skin surface. Because a past or present MSM deficiency may have created scar tissue and wrinkles, this cream should be applied daily directly to damaged skin. Also, great to apply to the joints directly or to sunburns, mosquito bites, and/or most any type of skin irritation. Excellent for shaving!

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Ground kelp granules are a convenient way to get your sea minerals and polysaccharides on a daily basis. They are “salty” yet low in sodium, thanks to their rich complement of other mineral salts. Kelp granules are an especially rich source of fucose (polysaccharide), potassium, iron, iodine, vitamin B6, riboflavin, and dietary fiber, and also contain a natural substance, glutamic acid, that enhances flavor and tenderizes fibrous foods. Phytochemicals in kelp have been shown to absorb and eliminate radioactive elements and heavy metal contaminants from our bodies.

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Tocotrienols are the most potent source of vitamin E and a rich source of B vitamins. Until recently, Vitamin E was thought to be composed of several TOCOPHEROLS, the most powerful form of which is ALPHA-TOCOPHEROL. Vitamin E is of great nutritional importance. All body tissues, especially the adrenal and pituitary glands, have high concentrates of Vitamin E, but storage is mainly in the muscles, fatty tissues, and liver. Recently, a new class of compounds related to the TOCOPHEROLS has been discovered, and these compounds are called TOCOTRIENOLS. According to a noted expert in the field of Vitamin E research, ALPHA-TOCOTRIENOL is 40-60 times more potent than ALPHA-TOCOPHEROL. At the present time, there are four named TOCOTRIENOLS. An additional 20 unnamed TOCOTRIENOLS have been discovered. By way of example, DELTA-TOCOTRIENOL is 200 times more potent than ALPHA-TOCOTRIENOL. This bottle contains alpha, beta, gamma, and delta tocotrienols.

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The key active ingredients in the mangosteen rind are a group of antioxidants called “xanthones.” Thus far, at least 40 different xanthones have been identified in the mangosteen, each with a different array of healing properties. The three most well-studied mangosteen xanthones at this time are: alpha-mangostin, gamma-mangostin, and garcinone E.

Catechin and other polyphenol antioxidants similar to those found in cacao beans are present in the mangosteen rind. Soothing polysaccharides similar to those found in aloe vera, noni and medicinal mushrooms are also found in the mangosteen rind.

Blue Mangosteen also contains a unique proprietary blue-pigment spectrum extract of Klamath Blue-Green Algae (Aphanizomenon Flos-Aquae). This extract contains significant amounts of the health-enhancing, blue antioxidant, phycocyanin and the extract also contains mental-focus supporting phenylethylamines (PEA’s). The rare, blue phycocyanin helps fight inflammation and it also helps the body to produce more rejuvenating stem cells. Research on the health-enhancing effects of phycocyanin may be found in the book: Primordial Food by Christian Drapeau, MSc.

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Chuchuhuasi is the bark of a giant Amazonian climax rainforest tree that can reach a height of greater than 30 meters.

Chuchuhuasi tea is used to specifically alleviate arthritic joint pain and most types of back pain.  As an herb of extraordinary power, Chuchuhuasi also has other healing properties such as immune system improvement, tension relief, and adrenal support.

A wonderful Chuchuhuasi joint healing bark tea recipe could include: Chuchuhuasi (10 grams) Pau D’Arco (5.0 grams) Cat’s Claw (3.5 grams) Goji Berries (20 grams) 1 raw vanilla bean (This makes 2.5 liters of healing tea)

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Ormus gold is a mineral product containing Ormus gold, silicon, and distilled water. This products is the result of over ten years of research by David Wolfe and his team. Research into Ormus gold was initiated by David Hudson’s rediscovery of unique minerals which he called monoatomic elements and which have since become known and elaborated upon through the internet community as Ormus.

Because Ormus gold is a mineral that is present in the joints, the use of Ormus gold may provide radical relief from joint pain and defend against joint degeneration.

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Immune Builder by Mushroom Sciences is a powerful blend of medicinal mushrooms, all of which are notable for their high content of the immune system supporting, connective-tissue building, joint healing, and skin youthening molecules known as beta glucans. Beta glucans is a specific type of polysaccharide (glyconutrient) similar to those found in yacon, goji berries, kelp, and aloe vera.

Each of the mushrooms in Immune Builder contains beta glucans with unique shapes, allowing each of them to fit into special receptor sites on different immune cells in the human body. Once the ‘key’ of a beta glucan fits into the ‘lock’ of the receptor site on an immune cell, a specific immune response is generated. The different shapes of these beta glucans produce a wide array of immune responses.

Immune Builder contains the following polysaccharide-rich ingredients: Agaricus blazei fruit body extract, Cordyceps sinensis Cs-4 mycelium extract, Coriolus versicolor PSP extract, Reishi (Ganoderma lucidum) fruit body extract, Shiitake (Lentinula edodes) extract, Standardized Patented Extract derived from Maitake Mushroom (Grifola frondosa).

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Aloe vera is a desert succulent native to East and South Africa which is now grown all over the world. The leaf contains a mucilaginous gel. This gel contains mannose and other polysaccharides that immediately decrease inflammation and pain. Aloe vera is also an excellent source of sulfur and ormus minerals.

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Marine Phytoplankton are tiny ocean dwelling micro-algae (very tiny plants) that form the basis of the Earth’s entire food chain. Gram-for-gram, Oceans Alive Marine Phytoplankton is likely the most nutrient-dense, alkaline superfood on Earth.

Ocean’s Alive Marine Phytoplankton is a raw, original, enzyme-rich living superfood product.

Marine Phytoplankton is:

* The best plant-based source of long-chain omega 3 fatty acids (DHA, EPA).
* A natural source of plant-based vitamins, minerals, antioxidants, polysaccharides, and protein.
* A complete protein source. In fact, Marine Phytoplankton is over 60% protein by weight. Oceans Alive contains tryptophan, phenylalanine, tyrosine, and lysine.

Sunfood Diet Success System by David Wolfe Book Review

July 11, 2009 by  
Filed under Book Reviews, David Wolfe, Raw Food Diet

624 pages

Since its first publication, The Sunfood Diet Success System has been the definitive book on the raw food lifestyle. Now after more than seven years, David Wolfe has rigorously rewritten the entire book, beginning to end, in order to offer the most complete, up-to-date nutrition information possible. No where else will you find the kinds of empowering information and insight that is present on every page of this truly inspiring work.

The Sunfood Diet Success System is a groundbreaking book in the field of raw-food nutrition. The book describes exactly how to adopt, maintain, and stay centered on an 80, 90, or 100% raw-food diet by balancing different types of foods through David Wolfe’s innovative Sunfood Triangle. Success is inevitable with day-by-day menu plans, delicious recipes, and the best information available on detoxification, fasting, mineralization and success technology all neatly bundled into one book.

Each chapter is filled with inspiring quotes, facts, and tips. Dozens of beautiful, never-before-seen full-color images have been added to this brand-new edition, including many stunning Kirlian photographs. The Sunfood Diet Success System also includes a comprehensive listing of raw-food restaurants, healing retreats, and organizations. Be prepared for nothing less than total transformation!


“David Wolfe’s Sunfood Diet Success System could be regarded as the raw foodist’s bible. It is the latest edition of his classic book, updated and made gorgeous by library binding, spectacular Kirlian photography of raw foods throughout, and cutting edge information about raw foods.

The new Sunfood Diet Success System will appeal to entry-level raw foodists and experienced raw foodists. It is a “success system” rather than strictly a raw foods book because it is packed with David Wolfe’s philosophy about raw foods and life in general—most of this is positve thinking and personal transformation philosophy applied to raw foods. In my opinion, it is all very helpful and inspirational.

It is difficult to say enough good things about this book. If you are interested in the healthy lifestyle of raw foods, buy it.

Negatives about the book would be David Wolfe’s poetry—I’m not a big poetry fan, and there is quite a bit of it. However, it’s inspirational and motivational too, so this is just a personal preference of mine.

Another negative to be aware of is that David Wolfe, as the number one raw foodist in the world, is very extreme and intense…he forages for wild foods when he is caught without healthy foods, something most of us would not have the knowledge or interest to do. This is part of what makes him such a committed raw foodist and raw food “hero” to me, but it may be hard for many people to relate to. That said, most of the book is very practical.

It is an expensive book, but a beautiful one, and well worth the price. This will be a classic, and is definitely my favorite raw food book of about 40 that I own.”

O. Brown

“After many months, almost a year of trying to get a hold of this book, I finally got my hands on this precious gem. The Sunfood Diet is everything I expected and much more. David Wolfe does an excellent job of explaining the art of consuming only raw food for optimal health and nutrition. This is not a book you will read once and put on a shelf to collect dust. You will read and reread it over and over again. This is not just a book about the raw food diet; it is a book about life and how to live it more abundantly with vibrant health. From the very first chapter to the very last punctuation mark, Mr.Wolfe captures and holds your attention. His prose is clear and easy to understand. Beautiful quotes and poetry adorn the pages throughout the book. An added bonus were the beautiful kirlian photographs showing the life energy emanating from live fruits and vegetables. I am convinced now more than ever that the raw food diet is for me. I wish all Americans would come to this truth. The sooner we realize that the Standard American Diet is killing us the better off we will be. Kudos to you Mr. Wolfe and thank you for opening my eyes, and for writing an excellent book.”