The Ultimate Nutrition Reference with over 30 ground-breaking charts

Do you suffer from any of the following?

• Aching joints
• Back pain or shoulder pain
• Sinus infections
• Headaches
• Constipation
• Mood swings or depression
• Muscle cramps

The above are common problems caused by nutritional deficiencies. These problems are more than rampant. One could say that America (and much of the world) has a nutritional deficiency epidemic.

(Try saying nutritional deficiency epidemic ten times fast...)

To mitigate this problem, more than 50% of Americans take a multi-vitamin daily. What they don't realize is that most multi-vitamins are a load of synthetic vitamins that are not available for absorption.

It's kind like someone giving you a fortress at the north pole...

Do you want a fortress in the north pole?

It could be the best fortress in the world, but it's of no use to you. You can't get to it, and even if you could get to it, there would be no shipping to you, no visitors, no employment and you'd likely starve. A fortress in the north pole is no fortress.

Many synthetic vitamins are the same to your body. They are not vitamins at all. They are just waste to be eliminated. (They're actually worse than your fortress in the north pole since you don't actually have to do anything about that fortress. The synthetic vitamins, however, must be acted upon by your body.)

Supplement technology has improved and it is now possible to buy high quality supplements that really benefit you in remarkable ways. However, this isn't within everyone's budget. It costs a lot more to buy all the vitamins and minerals you need in supplements than it does to buy it in food, and you're going to eat anyway.

You might as well eat your nutritional needs, right?

One out of three people are affected by vitamin and mineral deficiencies, according to the World Health Organization. I'd say that all people are affected by them, since it hurts us to see our loved ones suffering from constant chronic pain.

The good news is that you can eat your way out of pain. And better yet, you can do it without a limiting diet and without expensive trips to a nutritionist, doctor or other specialist. I'll get to that in a minute.

Another reason to not rely on supplements (besides budget): There are trace minerals in food that aren't found in supplements. Beyond that, there are compounds unknown to modern science that could have a significant impact on your health. If the compound is not yet identified by humankind then there is no way to put it into a supplement.

Eating a variety of foods is important to consume known (and unknown) compounds that impact human health.

Over the past year I've compiled a massive amount of nutritional data, comparing foods of like kinds. I've compiled this data into a book that will give you exactly what you need to solve any nutritional deficiency.

Better yet, you don't even have to read much of it to get started immediately. The charts speak for themselves. Just seek foods you like in the charts and then look at their nutritional content and see where your needs and your likes intercept. It's that easy!

"Its only been a week and I feel great. I finally found a lifestyle change that I completely love, and will be able to commit to long term. I love the foods, I'm sleeping better at night, and I feel better both physically and mentally. Thank you for everything, you've had such a wonderful impact on my life. I can hardly find the words to say to show you my appreciation. Thank you!" ~ Tina Louise, Buffalo, NY (April 2012)

With this book, you'll be able to answer difficult questions like these easily:

• Which roots are highest in iron?
• What vegetables are highest in protein?
• For someone dealing with stomach ulcers, which foods are extremely low in both protein and fat?
• Which foods are low calorie and high in potassium?
• What fruit has the best omega-3 to omega-6 ratio?
• What foods are best for getting a lot of calcium without too much phosphorous?

And so on and so on.

Like you, I wanted answers to these questions. I sought such charts on the web, yet failed to find any. Apparently, they have not be made before! To get the answers I had to spend a year compiling the data.

I'd like to present to you the solution to the mystery of vitamins and minerals found in foods:

"OMG I am positively awed by your book. It's amazing! So packed full of information! It is such a great reference book. This work deserves recognition! It is fabulous on all counts Raederle!"
- Toni Vandyke, September 16th 2012, Buffalo NY

Excerpt from the introduction:

Comparing Apples to Apples

"Why compare foods by calorie?"

It is inappropriately to compare foods by volume. There is no sense in comparing a half cup of almonds to a half cup of lettuce.

Nuts are dense, hard to digest, subject to mold, high-calorie, slow down detoxification, high in fat, hard to harvest, expensive at the grocery store, rarely genuinely raw, and so forth.

Lettuce is a leafy green that is high in water content (not dense), low in fat (easy to digest), always purchased raw, easy to harvest, and suitable to be the bulk of a human's diet.

Half a cup of lettuce is only four calories! That's hardly a drop in the bucket. You're going to consume a minimum of 800 calories even on an extremely low-calorie juice fast, and usually we'll consume 1500 to 2500 calories in a day. An athlete will consume 3000 to 10,000 calories in a day. Half a cup of lettuce is nothing when you're talking thousands of calories.

Why compare that to a half cup of almonds which is over two-hundred-and-fifty calories? That's a tremendous amount of dense protein and fats to consume in one sitting. That's way more nuts than is appropriate for most people to consume.

If we concluded that almonds were superior to lettuce due to a comparison like that, we'd be making a very skewed conclusion.

When we compare by volume across different types of foods, we're doing much worse than comparing apples and oranges.

Comparing almonds and lettuce by volume:

In a half cup of lettuce you'll meet about 2% of your nutritional needs for the day. In the half cup of almonds you'll meet about 24% of your nutritional needs for the day – including getting over 500% of the omega 6 needed for a full day.

Almonds sound good when I put it that way, but that isn't a fair way to put it.

Comparing almonds and lettuce by calorie:

In just thirty-one calories of lettuce you'll meet 12% of your nutritional needs for the day. In thirty-one calories of almonds you'll only meet 4% of your nutritional needs for the day.

What a huge difference it makes to compare by calorie instead of volume!

Almonds take more than four times as long to digest for only a quarter of the nutrition! Now almonds are looking pretty inferior, aren't they?

And I'm just comparing almonds to lettuce; imagine what happens when almonds are up against kale, chard, watercress, dandelions or radishes...!

Think about it this way. You're likely only going to eat 1200 to 2500 calories in a day. If you eat 2000 calories worth of nuts, seeds, grains and beans, you absolutely will not get enough beta carotene, vitamin c, vitamin k, calcium and many other important nutrients and antioxidants. This is a fact. I've tried combining quinoa with almonds and walnuts and a Brazil nut for selenium, etc, to come up with some combination where you could meet your nutritional needs with nuts, seeds, grains and legumes, and it isn't possible.

The seeds category of foods (which includes legumes, nuts and grains) is great for a few particular things: zinc, selenium and Omega fatty acids. However, you can get those three nutrients and everything else seeds have to offer from vegetables. Seeds are a high-calorie food and that is their main asset. Raw energy in the form of calories.

Why do I say that?

Because vegetables are only deficient in calories. You can meet all of your nutritional needs in only eight hundred calories of vegetables per day. That's it! It takes 3000 calories of fruit to meet all of your nutritional needs in a day. It wouldn't be possible with seeds or animal products whatsoever, with any amount of calories.

The charts in this book will help you understand what I'm telling you in much greater depth.

We're putting foods on a level playground by comparing like-foods (fruits to fruits and greens to greens) as well as by giving overall comparisons for individual nutrients.

After all, almonds and lettuce do not take the place of each other no matter how you slice it.

You may choose lettuce or spinach; sunflower seeds or chia seeds; avocados or olives; a zucchini or a cucumber – but you won't say “Do I want to eat walnuts today or kale?” They can not take the place of one another, no matter what volume you eat.

Trying to meet all of your energy needs (your calorie needs) with kale is just as crazy as trying to meet you nutritional needs with almonds.

Animal products and seeds are in the same category together: calorie sources. That is their main place in history and their main place today. They are preservable calories that can be kept throughout the winter to stave off starvation. Throughout history we have preserved nuts, seeds, grains, legumes, dried meet, and cheese for the purpose of survival through the hard times.

If you want an optimal experience of life you'll need the most diverse diet you can attain.

There are compounds in foods that are rare. The lycopene found in tomato skin is unusual, the bromelain found in pineapple core is unusual, the papain found in papaya is unusual. You're not likely to get these beneficial compounds if you never eat tomatoes or pineapples or papaya. There are unusual beneficial properties in a tremendous variety of foods. To get these benefits you must eat a tremendous variety of foods.

This does not mean you should eat poisons in moderation.

What I am proposing is not “all things in moderation.”

That is incorrect.

It is “all good things in moderation” and poisons are never good.

My charts contain foods that are most certainly good, especially if they are fresh and organic or better yet – home grown or wild.

Perhaps most importantly, these charts contain foods that are commonly consumed and available at your local produce store.

What you'll find in this information-loaded book:

32 incredible charts including 15 charts comparing foods by their type. These first 15 charts contain:

• 10 Fresh Sweet Fruits
• 10 Sub-Acid & Fatty Fruits
• 10 Fresh Berries
• 10 Melons
• 8 Dried Fruits
• 8 Seeds
• 8 Leafy Greens
• 8 Root Vegetables
• 10 Sprouts
• 10 Fresh Herbs
• 10 Dried Herbs
• 8 Cruciferous Vegetables
• 10 Other Veggies & Squash
• 10 Nuts
• 10 Grains

For a total of 140 different whole foods!

This is a much greater variety than most people consume in the course of a year.

This book will accommodate picky eaters!

These foods are analyzed in these 30 areas: calories, fat, protein, water content, starch, B1, B2, B3, B4, B5, B6, B9, A, C, E, K, Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc, Protein, Lysine, Omega-3, Omega-6 and in their ratios of Omega 3 to Omega 6 as well as their Calcium to Phospherous ratios.

This book will equip you with the precise information you need to solve your individual nutritional needs – without consulting a specialist at the rate of an $arm-and-leg per hour.

In addition, Vitamin Confusion Solution contains 16 charts showing the foods from highest to lowest in each of these categories (for easy trouble-shooting of a known deficiency):

Thiamine, Niacin, Riboflavin, Pantothenic Acid, Pyridoxine, Beta-Carotene, Vitamin C, Vitamin E, Calcium, Iron, Magnesium, Selenium, Zinc, Protein, Omega 3 to Omega 6 ratio, Calcium to Phosphorus ratio.

In some of these charts even more than the original 140 foods are included.

There is also a summary of conclusions that can be drawn from the charts included.

That's:

• Over 140 foods analyzed
• Across 30 nutritional categories
• In 32 easy-to-understand charts

Solving a nutritional deficiency will become straight forward with this book!

No more mystery, and no more reading vague articles that claim a certain food is "high" in iron. No more incomplete information floating around in your brain confusing and clouding your decisions. You'll be able to act with certainty. No more hours seeking answers without finding concrete information.

These charts are based on the official USDA suggested daily allowances and food data, but compiled as you've never see them before.

"How do I know what nutritional deficiency I might have?"

Scroll down to learn about analyzing probable deficiencies. Or, if you already know about your deficiencies and are ready to solve them, buy now.

For a limited time, this book can be bought in a collection for a significant discount with my nutritionally complete meal plans and recipe book. Click here to learn more about getting the whole collection or scroll down to get Vitamin Confusion Solution.

$62.00

"How do I know what nutritional deficiency I might have?"

Well, that's fairly easy. You can get a blood test and have your levels checked which is fairly inexpensive and sometimes even covered by health insurance. Here is an easy way to start: See which cluster(s) of symptoms below sounds like your own symptoms.

Calcium Deficiency Symptoms Mild case: Joint popping Back pain or shoulder pain Weak, flimsy fingernails Severe case: Bone pain or bone tenderness Muscle cramps Stooped posture Bone fractures	Iron Deficiency Symptoms Mild case: Fatigue Dizziness Irritability Weakness Brittle or grooved nails Severe case: Pica Pallor Hair loss Restless legs syndrome Impaired immune function Painful atrophy of the mucous membrane covering the tongue, the pharynx and the esophagus
B1-B9 Deficiency Symptoms Mild case: Depression or apathy Skin irritation Sunlight sensitivity Fatigue Aggression or irritability Increased heart rate Muscle cramps Hypoglycemia (increased insulin sensitivity) Headaches Serve case: Sore tongue Convulsions Tingling, swelling or loss of feeling (sensation) in hands and feet (numbness) Loss of muscle function or paralysis of the lower legs Mental confusion/speech difficulties Involuntary eye movements (nystagmus) Vomiting Red skin lesions Insomnia Mental confusion Diarrhea Dilated cardiomyopathy Behavior disorders And even: Dementia and schizophrenia	Magnesium Deficiency Symptoms Mild case: Hyperexcitability Dizziness Muscle cramps Muscle weakness Fatigue Severe case: Hypocalcemia Low serum potassium levels (hypokalemia) Retention of sodium Low circulating levels of parathyroid hormone (PTH) Muscle spasms Loss of appetite Nausea Vomiting Personality changes Death from heart failure
Potassium Deficiency Symptoms Mild case: Elevated blood pressure Endlessly dehydrated (always thirsty) Severe case: Muscular weakness Myalgia Muscle cramps Constipation	Vitamin C Deficiency Symptoms Mild case: Lethargy, malaise and fatigue Skin spots Severe case: Spongy gums Abundant spots on legs Pallor Depression And even: teeth loss, fever and death
Vitamin A Deficiency Symptoms The World Health Organization estimates 13.8 million children to have some degree of visual loss related to a Vitamin A deficiency. Mild case: Difficulty adjusting to changes in light Night blindness Severe case: Impaired immune function Cancer Failure to produce tears Loss of vision	Zinc Deficiency Symptoms Mild case: White spots on the nails Slow healing cuts, scrapes and bruises Acne Severe case: Skin lesions Diarrhea Abnormal taste and smell function Poor memory
Omega 3 Deficiency Symptoms Mild case: Fatigue Dry skin Eczema Mood swings or depression Poor circulation Severe case: Poor memory Immune weakness Hair loss Heart problems Reproductive problems

Ready to be rid of these pesky debilitating problems?

Buy now:

$62.00

I wish you a life free from nutritional deficiencies and abundant in vitality!

~ Raederle

Click here to return to the top.

What is the relationship between polyphenols antioxidants, flavanols and lignans?

It it commonly said that antioxidants have anti-cancer properties, as well as every other health benefit imaginable, from preventing pathogens to reducing seasonal allergies.

"Phenolic compounds have diverse defensive functions in plants, such as cell wall strengthening and repair (lignin and suberin) and antimicrobial and antifungal activities. Some polyphenols are phytoanticipins, compounds with a defensive role that are not synthesised in response to a pathogen attack but rather are constitutively present in plant cells.

"Phenolic constituents occur on the surface of plants or in the cytoplasmic fraction of the epidermal cells, where they act as a deterrent to pathogens. In contrast, phenolic phytoalexins are secreted by wounded plants or in response to incompatible pathogens. The induced defense response includes cell death and the formation of a lesion that limits the growth of the pathogen. Cells around the lesion accumulate polyphenols and other antibiotic compounds."

Plant Polyphenols and Their Anti-Cariogenic Properties: A Review by Gianmaria F. Ferrazzano, Ivana Amato, Aniello Ingenito, Armando Zarrelli, Gabriele Pinto and Antonino Pollio

The average article will talk about one antioxidant such as resveratrol (found in red wine and grapes) or rutin (found in buckwheat and asparagus). The article will mention a handful of foods, a handful of benefits, and it'll throw out a handful of other terms such as "flavonoid" or "polyphenol" or "phytochemical."

This is all well and good, but it doesn't explain the relationship between all of these substances.

Hence, this page will serve as a somewhat comprehensive reference for polyphenols (which are antioxidants).

Click here to view my chart fullsize in a new tab.

This article is still somewhat of a work in progress. (January 12th-16th 2013)

Phtyochemicals include antioxidants.

Antioxidants include polyphenols.

Polyphenols include flavonoids.

Flavonoids include flavanones.

Flavanones include hesperetin, naringenin, and eriodictyol.

Food sources: citrus fruits such as oranges, grapefruits and lemons.

Flavonoids include anthocyanidins.

Anthocyanidins include pelargonidin, cyanidin, delphinidin, petunidin, and malvidin.

Food sources: black grapes, and red wine.

Flavonoids include isoflavones.

Isoflavones include genistein, and daidzein.

Food sources: organic soy (not overly processed soy products).

Flavonoids include flavones.

Polyphenols also include phenolic alcohols.

Phenolic alcohols include coniferyl alcohol, sinapyl alcohol, and para-coumaryl.

Food sources: possibly pine-needle tea.

Polyphenols also include phenolic acids.

Phenolic acids include benzoic acid, and cinnamic acid.

Benzoic acid includes gallic acid.

Food sources: Pomegranates, rooibos tea, flax seeds, watercress, grape seed, gallnuts, sumac (culinary spice with tart flavor), and tea leaves.

Cinnamic acid includes caffeic acid, and ferulic acid.

Phenolic acids include tannic acid.

Food sources: grapes, green tea, and persimmons.

Phenolic acids include vanillin.

Food sources: vanilla bean.

Food sources: coffee, blueberries, kiwis, plums, cherries, red wine, apples, brown rice, oat groats, artichokes, oranges and pineapples.

Flavonoids include flavones.

Flavones include apigenin, luteolin and tangeritin.

Apigenin food sources: parsley, celery, rosemary, oregano, thyme, basil, coriander, chamomile, cloves, lemon blam, artichokes, spinach, peppermint, red wine and licorice.

Luteolin food sources: celery leaves and seeds, green pepper, thyme, perilla, chamomile tea, carrots, olive oil, peppermint, rosemary, lentils, black olives, navel oranges, clover blossom, lettuce, globe artichoke, dandelion, and oregano.

Tangeritin food sources: tangerine peels, and citrus peels.

Flavonoids include flavonols (not to be confused with flavanols).

Flavonols include isorhamnetin, kaempferol, myricetin, proanthocyanidins (condensed tannins), quercetin, and rutin.

Isorhamnetin food sources: almonds, chives, dill weed, fennel leaves, red onion and turnip greens.

Kaempferol food sources: broccoli, tea, grapefruit, curly raw endive leaves, cabbage, kale, beans, endive, leek, tomato, strawberries, grapes, Brussels sprouts, and apples.

Myricetin food sources: walnuts, red wine and grapes, onions, tea, and berries.

Proanthocyanidins food sources: chokeberries, rose hips, cacao beans, berries, persimmons, grapes and red wine, peaches, apples and apple cider, pears, and green tea.

Quercetin food sources: black chokeberry, cranberry, lettuce, quince fruit, apples, citrus fruits, onions, parsley, red wine and grapes, tea, bilberries, blackberries, blueberries, dark cherries, and buckwheat.

Rutin food sources: buckwheat, asparagus, citrus fruits and their rinds, cherries, apricots, green peppers, rooibos tea, blueberries, blackberries, and mulberries.

Flavonoids include flavanones.

Flavanones include eriodictyol, hesperetin, and naringenin.

Food sources: peppermint, kumquats, lemons, pumellos, limes, grapefruits, oranges, tangerines, tangelo, artichokes, red wine and white wine, basil, dill weed, thyme, rosemary, lemon balm, terragon, chives, coriander, garden cress, parsley, and watercress.

Flavonoids include flavanols (and their polymers).

Flavanols (and their polymers) include catechin and gallocatechin (gallocatechin includes catechin just as the name implies), epicatechin, and epigallocatechin, theaflavin, thearubigins, and procyanidin.

Catechin/epicatechin food sources: Green tea, cacao beans, oolong tea, kiwi, apples, apricots, nectarines, pears, plums, blackberries, red raspberries, cranberries, cherries, raisins and grapes and red wine, rhubarb, and barley.

Gallocatechol/gallocatechin food sources: green tea, bananas, persimmson, almonds, plums, cacao beans, kiwi, apples, and pomegranate.

Theaflavin and Thearubigins food sources: fermented teas—The tea will be "black" but not all black teas are fermeneted. These two antioxidants are only found in fermented tea, not in green tea before fermentation.

Procyanidin food sources: apricot, nectarine, kiwi, pomegranate, peach, blackberry, strawberry, green beans, persimmons, cranberries, apples, cacao beans, and red wine.

Flavonoids include isoflavones.

Isoflavones include daidzen, genistein, and glycitein.

Food sources: organic unproccessed soy beans, fava beans, psoralea corylifolia (Indian bread root), kudzu root and kwao krua root.

Flavonoids include anthocyanidins.

Anthocyanidin include cyanidin (anthocyanins are glycosides of anthocyanidins)

Food sources: grapes, bilberry, blackberry, blueberry, cherry, cranberry, elderberry, hawthorn, loganberry, acai berry, raspberry, apples, plums, red cabbage and red onion.

Flavonoids include anthocyanins.

Anythocyanins include delphinidin.

Food sources: grapes, cranberries, and pomegranates.

Flavonoids include anthocyanins.

Anythocyanins include malvidin.

Food sources: red wine and grapes, chokeberries, and saskatoon berries.

Flavonoids include anthocyanins.

Anythocyanins include pelargonidin.

Food sources: raspberries, strawberries, blueberries, blackberries, plums, cranberries, pomegranates and red kidney beans.

Flavonoids include anthocyanidins.

Anthocyanidins include peonidin.

Food sources: raw cranberries, blueberries, plums, grapes, and cherries.

Flavonoids include anthocyanidins.

Anthocyanidin include petunidin.

Food sources: chokeberries, saskatoon berries, and muscadine grapes.

Phtyochemicals include antioxidants.

Antioxidants include polyphenols.

Polyphenols include a classification called Other Polyphenols.

Other polyphenols include hydroxyphenylpropenes.

Hydroxyphenylpropenes includes eugenol.

Food sources: Cloves, ceylon cinnamon, nutmeg, lemon balm, dill, and Japanese star anise.

Antioxidants include polyphenols.

Polyphenols include lignans.

Lignans include lariciresinol, pinoresinol, secoisolariciresinol, matairesinol, sesamin, and arctigenin (to name a few).

Food sources: flax seeds, kale, broccoli, apricots, strawberries, seseme seeds and cabbage.

Click here to return to the top.

Sources Of Raederle's Polyphenol Research

"Natural Polyphenols" by Duke Liberatore and Jan Mcbarron, M.D. Note: This is where I found reference to bilberries being a source of anthocyanins. Flavonoid Chart by Dr. Delgado Note: This is where I found many of the food sources of various flavanoids. "Phytonutrients: Stilbenes" Note: This is where I got the food sources for stilbenes. Stilbene Note: This is where I found "Itadori tea" as a stilbene source. Phenolic Alcohols Note: This is where I found information on the three kinds of phenolic alcohols. Benzoic Acid Note: This is where I found the food sources for benzoic acid. Phenolic Acids Note: This is where I found the two primary types of phenolic acid. Gallic Acid Wikepedia Antioxidant List Note: I found this in particular to find cinnamic acid food sources, but from there continued to use it as a reference for many other things included on this page. Apigenin Food Sources Isorhamnetin Food Sources Myricetin Food Sources Colors in Food Note: I found this page when looking for the color of flavonols.

Proanthocyanidins in Common Food Products of Plant Origin Note: I learned from reading this that there are definitely properties (benefits) of fruits that are not found in vegetables, which I personally find fascinating. I think it would be safe to assume that a reverse is true, especially when considering chlorophyll. About Quercetin USDA Database for the Flavonoid Content of Selected Foods Foods High In Catechins Phytochemicals in Foods—13 Health Benefits of Gallocatechin Note: This is where I found plums, apples and almonds as a source of gallocatechin. Foods With Epicatechin & Catechin A comparative survey of leguminous plants Note: This is where I found psoralea corylifolia as a high source for genisteim. Daidzein, a phytoestrogen Note: This is where I found kudzu root as a source for daidzein. Phenolic Compounds Note: This is where I found tannic acid as a phenolic acid. Phenol Explorer Note: I wish I had found this earlier on in my research on this topic. This is an excellent resource for figuring out how different antioxidants relate to one another. The biological activity of eugenol, a major constituent of nutmeg What is Chicoric acid? Note: This is where I found Echinacea as a source for chicoric acid. Endive Polyphenol Content

Surviving Cancer | An Interview With Paul | 90 Pounds Lost!

On this show, Raederle and Lytenian interview a raw vegan named Paul Klein.

To listen to the audio for this show, click here.

Paul says: "I started losing a pound a day. My friends thought I was goner. I knew that I was okay. I felt great. I felt better than I ever had in my life." He goes on to say in regards to his allergies and diverticulitis: "I haven't been bothered with that stuff in the past thirteen years." The doctors said it would never go away. "But it did go away when I changed my diet."

The following is a written description written by Paul of his story and edited by Raederle (previous to the show recording).

Following that is an excerpt from the book that had such an impact on Paul, Nature's First Law.

Paul Klein, photographed by Raederle February 2012

Paul's Story

My motivation for changing to a raw organic diet was to avoid surgery, poisonous drugs, radiation, chemotherapy, extreme sickness and the possibility of a painful death.

Years earlier, I went through an experience with a business partner who died within four months after being diagnosed with melanoma cancer. His attempt to regain his health via the conventional medical method was futile. He and his family suffered greatly.

My business partner's life ended in four months of horrific pain and suffering. He left behind a young wife, son and daughter. My own cancer symptoms were identical to his and I did not want to go that route. Because of many other prior health issues, I had been learning and studying alternative healing modalities.

I had heard of macrobiotics. I knew of Dr. Satarino who chose to go the route of building up his immune system with healthy whole foods. Dr. Satarino was in his thirties at the time. He knew that the standard medical treatment would not be successful. He chose to change his diet. He literally "ate his cancer away."

When my cancer was discovered, I immediately changed my diet to a completely organic diet of raw vegetables, fruits, seeds and nuts. The bulk of my diet became green leafy veggies. This diet was outlined in a book called "Living Foods for Optimum Health" written by Dr. Brian Clements, Phd., the director of the world renown Hippocrates Health Institute in Boca Rottan, FL.

I had also researched "Nature's First Law" by Arlin, Dini & David Wolfe, along with the books written by the originators of Hippocrates Health Institute, Dr. Ann Wigmore and Viktoras Kulvinskas.

Overnight, my black, itchy, fast-growing-cancerous mole gave me the push to start detoxifying. I made the commitment to filling up all of my trillions of cells with powerful Life Force.

I changed my diet radically from acidic to alkaline. My cancerous mole disappeared within four months. My arthritic pain – of thirty-three years – went away. My diverticulitis – of eighteen years – went away. My lifelong allergies vanished as well.

Forty years previously I had been in a serious car accident that had plagued with me severe back pain and a bad knee. That pain also vanished in the same four months.

My energy levels shot sky high. My clarity and happiness skyrocketed.

The eye doctor who examined my eyes said that I was born with astigmatism and that can never be corrected. After two years on this organic raw food diet I got rid of my reading bifocals and driving glasses.

In over eleven years I've been eating organically grown raw foods, I haven't had one cold or flu. I never get indigestion or acid reflux.

When I went fully raw, organic and vegan my spirituality took a huge upward spike. It was the most amazing experience of my entire life.

An organic, raw and vegan diet, in my opinion, is the most sensible and economical way to eliminate and prevent disease and pain.

Through years of seminars, lectures, documentaries, books, workshops, interviews with raw fooders, I have attained the knowledge to heal myself. It's a shame that this information is not embraced at universities.

This information may be repressed because of the negative economical impact it would have on the established pharmaceutical and medical corporations.

Only a few industries have made money from my healing: Organic farmers, organic grocery stores, and those teaching natural healing through food, exercise, clean air and water.

The money I've invested in my raw food education has been far less than what most people throw away in prescription drugs, surgeries, doctor visits, and expensive hospital stays.

Hippocrates said, over two thousands yeas ago, "Make food your medicine, and medicine your food". He was right, and anyone can prove this. Try this diet for one month and keep a journal of your feelings and health improvements.

If you can afford it, take every test available in the medical community. Get your levels of each vitamin measured, as well as cholesterol levels, etc. Then, after a year of on a natural lifestyle, go back and have all the exact medical tests taken again.

It will blow those medical examiners away and open their eyes. Responsible doctors are admitting that prevention is far superior to treating the symptoms.

I have never been happier and more in love with life, my self, my wife, our family, friends and all our acquaintances as I am now.

If you need any help or encouragement, just give me a call, I am happy to share this "Life/Love Altering Experience" with anyone wanting to take responsibility for their own health and happiness.

Namaste, Happy Trails, Much Love

– Paul Klein

#716 884 0099

To see what a nori wrap looks like (what Paul called "sushi") and to get a couple recipe ideas, check out this nori wrap recipe.

To find local groups in your area that have raw vegan potlucks, visit meetup.com and type in "raw food" in the search engine on the site. Also try "living cuisine" and "vegan" because these groups will have overlap in the sorts of events that they have.

Below are some statistics that Paul shared with Lytenian, Raederle and other folks at a potluck from a book. We considered having Paul read these during the show, but ran out of time. But, for your benefit, here they are anyway:

The following stastics were primarily compiled by John Robbins and Howard Lyman. They were revised and updated in the book Nature’s First Law. Most of these facts compare a vegetarian diet to an omnivore diet. Remember that the differences are much greater when compared to a raw food diet.

Humans and Livestock

Human population of the United States: 300 million

Number of humans that can be fed by the grain and soy beans eaten by U.S. livestock: 1.4 billion

Percentage of corn grown in U.S. eaten by livestock: 85% Percentage of corn eaten by humans: 15% (99% is cooked)

Percentage of oats grown in U.S. eaten by livestock: 95% How frequently a child dies of starvation: every 2 seconds

Potatoes that can be grown on 1 acre: 20,000 pounds Beef that can be grown on 1 acre: 165 pounds

Percentage of U.S. agricultural land used for the production of animal foods: 85%

Percentage of U.S. agricultural land used to produce beef: 56%

Amount of grain and soybeans needed to produce 1 pound of feedlot beef: 16 pounds

Number of children who starve to death each day: 40,000

The amont of land needed to feed one omnivorce can feed 20 vegetarians.

That same land can feed around 150 raw vegans.

Trees

Amount of U.S. forest which has been cleared to create cropland to produce a meat-centered diet: 260 million acres

How often an acre of U.S. trees disappears: every 8 seconds

Trees spared yearly by each individual who switches to a vegetarian diet: 1 acre

Rainforests

Rate at which precious rainforest land is being lost: 2.4 acres per second

A driving force behind the destruction of the tropical rainforests: American meat habit

Current rate of species extinction due to destruction of tropical rainforests and related habitats: 1,000 per year

Water

Cost of common hamburger meat if water used by meat industry was not subsidized by U.S. taxpayer: $35 per lb

Current cost for 1 pound of protein from wheat: $1.50

Current cost for 1 pound of protein from beef steak: $15.40

Cost for 1 pound of protein from beefsteak if U.S. taxpayers ceased subsidizing meat industry’s water use: $89 per pound

Medical School & Nutritional Studies

Number of U.S. medical schools: 125 Number of U.S. medical schools with a required course in nutrition: 30

Training in nutrition received during four years of medical school by the average U.S. physician: 2.5 hours

Percentage of the U.S. National Cancer Institute’s budget devoted to nutritional studies: less than 1%

Heart Attacks

A heart attack strikes in the U.S.: every 25 seconds

A heart attack kills in the U.S.: every 45 seconds

Most common cause of death in the U.S.: heart attack

Risk of death from heart attack by average U.S. woman: 46%, man: 52%

Risk of death from heart attack by average American purely vegetarian woman: 3%, man: 4%

Source: Nature's First Law

~ Raederle Phoenix

~ Lytenian

~ Paul Klein

If you have a heath or fitness question you'd like us to answer on the show, e-mail us. Visit the contact page.

Visit the Site Map to find more radio show episodes or articles of interest.

Click here to return to the top.

Chaparral Herb

Also known as

Larrea tridentata, Creosote Bush, Stinkweed, Greasewood, Chaparro Gobernadora, and Hediondilla.

Introduction

Now found throughout the Southwestern US (in the desert), chaparral originated in Argentina several thousand years ago. The stems and leaves of the bush are covered with a sticky resin that screens leaves against ultraviolet radiation, reduces water loss, and poisons/repels most herbivores.

This resin is used in herbal medicine and to protect wood from insects. It received its name "creosote bush" due to the smell that comes from it when it rains. It's extremely bitter taste keeps it safe from animals that would otherwise graze upon it. It is also regarded as one of the most adaptable desert plants in the world; it was one of the first to grow back in Yucca Flats after the 1962 nuclear bomb tests done there.

Constituents

Alpha-pinene, amino acids, beta-pinene, cobalt, gossypetin, limonene, nordihydroguaiaretic acid or NDGA, zinc.

Parts Used

The part you want is the leaves, but only after you've dried them for two months. It's toxic to the liver if not dried for two months. During the two months it will oxidize and become safe to consume. (With most foods, we're aiming to prevent oxidization. In this case, we're doing the opposite.)

You're not going to want to turn these leaves into tea because of it's bitter taste. Also, when you make a tea the resin will stick to the pan and you'll lose a lot of the active components.

You may sprinkle dried chaparral over a salad. Another way to use it is in smoothies, but like kelp or cayenne, don't over do it.

Typical Preparations

It was discovered in the University of Nevada and the University of Utah that this plant will fight cancer cells and tumors. It contains NDGA (Nordihydroguaiaretic Acid) which is a highly powerful antioxidant.

Tinctures used to make creams and lotions for external use.

Summary

Chaparral contains lignans that are very similar to estrogen, giving it an effect on the skin similar to that of soy taken internally.

Applied to the skin, chaparral can have a remarkable healing effect on eczema, herpes, cold sores, psoriasis, and contact dermatitis.

Internally can be used after drying the leaves for two months to fight and prevent tumors and cancer.

Want to know more?

I learned about chaparral and dozens of other wild medicines from Markus Rothkranz's DVD set, Free Food and Medicine. I highly recommend it as a guide to wild edibles for both sustenance and medicine. The investment is highly worth while. I easily saved the amount I paid for the DVDs within my first few months of harvesting free food in my local vicinity.

~ Raederle Phoenix

Click here to return to the top.