Video: Denise Gets Off Coumadin

Never have I raised the ire of more readers as when I did a video with Dr. Kirt Tyson, one of Dr. Gabriel Cousens’ 30 diabetics he treated in the documentary and wellness program Simply Raw. Dr. Tyson told me he is a clearly Type 1 diabetic, who is off insulin except on the occasion he gets a virus, or falls off his raw diet.

Dr. Cousens claims that 83 percent of Type 1 diabetics still have some functioning in their Islets of Langerhans in the pancreas, and can therefore heal, regenerate, and improve their situation, some of them even coming off insulin dependence. His program has people eat a raw, plant-based, alkaline diet. People leave with biomarkers radically changed, many of them off insulin, including 100% of the Type II diabetics who did the program.

It sounds crazy to people who’ve bought into the School of Medicine’s endocrinology specialty, who put people on insulin for life and tell them to eat whatever they want.

I am not making a claim about diabetes. Not here, nor in the video that infuriated some people. And I’m not making a claim now, showing you Denise’s story. I’m just letting her tell her story.

I met Denise at a class I taught in San Francisco in April. She won both Grand Prizes, the Blendtec and the 12 Steps course. And she told me how she got off blood thinners and solved her desperate health problems. Check it out here, and then read my comments below.

Some cardiac patients are ordered to take blood thinners by their doctors, and further, they are ordered to never stop taking them. Obviously, disregard for this advice for someone with a history of blood clots is no laughing matter. Don’t go off your blood thinners without competent medical supervision. However, you should always get a second opinion, and often a third. You may wish to find extremely competent practitioners outside those educated exclusively in drug approaches to advise you. They often have other ways to view the situation that consider the multi-faceted whole human organism. Rather than a focus on one body part separate from the whole, and the what-insurance-code-will-pay-for-what-drug approach.

I often have readers taking warfarin (brand name Coumadin) tell me, sorrowfully, that they cannot consume greens because they are taking Coumadin. I cannot advise you whether you can, or cannot, have green smoothies while taking this drug. I do think it’s tragic that people who have a major health problem have to eliminate the most important class of foods—foods that they need even more desperately than everybody else does. It’s because there’s high Vitamin K in greens, which binds to the drug and renders it ineffective, creating increased risk of blood clots.

I will say that I’ve had people on Coumadin tell me (a) that they’re not allowed to drink green smoothies or eat greens, and also (b) that they’re allowed to, but in managed amounts. This leads me to the advice to seek a second opinion, and really study an issue out. Not every doctor knows everything.

The advice to patients taking Coumadin is all over the map, so clearly it’s not as cut-and-dried as some cardiac patients think. Here’s a Mayo Clinic M.D. saying kale, spinach, chard, collard greens are highest in Vitamin K, and to limit Vita K consumption to 90-120 mcg daily.

http://www.mayoclinic.com/health/warfarin/AN00455

Be informed. Own your own health care. I hope before you get blood clots in the first place, you learn how to utilize nutrition, hydrate, alkalize the body, and exercise, to keep your blood flowing well and your red blood cells robust, with good tension, not sticking together. Or that you take a diagnosis like that, already issued, as a wake-up call to activate your immune system with healthy practices and, if you can, intervene early to avoid a doc ordering Coumadin for you.

I just did darkfield live-blood microscopy last week at Parecelsus al Ronc in the Southern Swiss Alps. I looked at thousands of my own red blood cells, lymphocytes, and platelets under microscope. I also looked at many cancer patients’ blood, to compare. It was fascinating to look at my highly mobile, round, healthy red blood cells that move around and perform their functions independent of each other rather, than clumping together, slowing down functions and impeding oxygen and nutrient exchange. My white blood cell count was healthy and normal, and they were active and mobile.

Then, I looked at slides of very ill patients’ white blood cells, too many of them and too sluggish. Their red blood cells had bacteria attacking them, and one patient had shards of crystals sticking out of her RBC’s after a year of taking the immune suppressant methyltrexate! Absolutely fascinating. (No HIPPA laws in Europe—the clinics let me see LOTS of things U.S. docs would never let me see, even let me go on rounds with patients.)

Holistic healing is the wave of the future. America is going that direction, after a few decades of experimenting with the hope that drugs will make us well. More and more people are realizing the futility of this approach, and are fleeing to places like Paracelsus, where docs are committed to treating the person, rather than treating a tumor or a hardened artery.

avoid pleasure, embrace pain?

At my lecture in Albany, New York, I met a 92-year old cancer patient who came with his two adult sons, all of them Quakers. The sons are GSG readers and pressed me to help their father understand how important an alkaline, raw, plant-based diet is in eliminating cancerous growths.

The elderly man, who is fit and lively and looks to be in his 70’s rather than his 90’s, said to me,

“I’ve lived a long life already.” He then told me he is still a practicing psychotherapist.

“You’re still active and productive, and your family clearly wants you to stick around. So why not stick around?” I asked him.

He thanked me for the lecture I’d just given. And then he shared with me something that has been on my mind for weeks, ever since that night.

“I teach my patients,” he said, “to avoid pleasure seeking.”

Huh? Maybe this is ingrained in Quakers. It won’t fly with us regular folks, I thought.

“My patients avoid pain,” he continued. “But pain is instructive. It doesn’t last forever, doesn’t even last long, usually. On the other side of it is growth and redemption.”

“What you teach,” the elderly gentleman said, “is just that. To embrace a change that is new and difficult at first, and foreign. Painful at first. For the reward on the other side of it.” He assured me that if nothing else, I’d convinced him that there is only abundance on the other side of that learning curve.

I signed his book and said goodbye to the absolutely lovely Quaker men, and they went on their way.

But since then, I’ve been preoccupied with thoughts of how everything good in my life is a result of having done something initially painful.

What pleasure do you seek, for comfort or pain avoidance, that is in the way of your progress?

What pain are you avoiding that is actually a temporary, purposeful process that can take you beautiful places?

Think on it with me. And actualize it. As Kristin says to me, sometimes, of pain,

“There’s no way through it, but through it.”

I have a renewed commitment to doing hard things. Even when they’re painful.

Dietary philosophy and supplements

DIETARY PHILOSOPHY

Dr. Connealy’s program, executed by her nutritionist, Liliana, is 80% alkaline and 20% acid foods (like animal products, grains, berries). They feed patients 20% fat, 30% protein, 50% carbs in the form of veggies, and about 50% raw in the form of vegetables, 2 green juices, and two salads daily. They do not serve any foods with dairy or gluten, and use only minimal grains and starchy vegetables (potatoes, yams, carrots, sweet vegetables). No more than 20 grams of sugar (no refined sugars) per meal.

SUPPLEMENTS DR. CONNEALY PRESCRIBES

Dr. Connealy says, “Every drug causes a nutritional deficiency. You must supply nutrients against the deficiency. For instance, Metformin causes B vitamin deficiency. Statin drugs deplete CoQ10. Red yeast rice also depletes CoQ10.”

I like how she studies the work of other pioneers and revolutionaries in integrative medicine and references and leverages their work regularly. (This is critical so that practitioners build on a foundation and everyone isn’t reinventing the wheel. Some, however, like Stanislaw Burzynski, truly invented “a wheel,” if not “the wheel.”)

She uses some of the research and/or best practices of Dr. Nick Gonzales, the Nobel Prize-winning Otto Warburg, the Gerson Therapy, Ann Wigmore, and more. (In fact, the Gerson Clinic used to be housed in Oasis of Hope, by Dr. Connealy’s partner Dr. Francisco Contreras.)

Tumors are formed, she said, when the immune system is depressed, through too much exposure to toxic chemicals and heavy metals, toxic foods, viral loads, and stresses. It takes about 8 years for a tumor to form. Cancer cells have been coating themselves with fibrinogen glue and mucous, creating 15 layers of protection.

Her philosophy is to use nutraceuticals to slow down the cancer, then stop it, then turn the body around and bring it back to a healthy state. The ideas below are to shift the pH, shut down the blood supply to the tumor, increase natural killer cell production, detoxify the patient, increase antioxidant levels, increase SOD production, strip the glue layer from the cancer cells and kill them.

pH Balancer: This product uses cesium and rubidium together to shift the pH around the tumor to 7.4, as cancer thrives in an acidic environment. This must be done at the cellular level; it is not enough to increase the pH of the blood.

Pancreatic enzymes: Dr. Connealy notes that Drs. William Kelly (and Nick Gonzales) proved that enzymes must be a major part of any integrative treatment of cancer. The kind I have used for years are not effective for me personally, I learned when Liliana tested me using Zyto technology. (Then I came home and had my friend Laura Jacobs test me again, with the same result.) I am switching brands, based on their testing of frequencies of many different products, relative to my own biochemistry. (Sometimes using the same product for a long time causes your body to react to it less effectively. What’s right for me might not be precise for you.)

Dr. Connealy likes Nutrizyme, taken 1-2 hours before meals. It is enterically coated so it can pass through stomach acid and enter the blood stream to break down the fibrinogen glue layer of a cancer cell. This product also has anti-carcinogen factors attached to aid the immune system in killing the cancer cell.

5,000 to 10,000 IU of Vitamin D: It’s absolutely critical as probably the nutrient most linked to cancer prevention. Hundreds of studies now show that cancer could be slashed in half, or better, if people did not fall below Vitamin D minimum thresholds.

4000 mg of oral Vita C: Even the FDA and National Institutes of Health (NIH) now acknowledge, due to incontrovertible evidence, the power of Vitamin C. It may be the best antiviral agent available—I have gotten rid of hundreds of little bugs in my family by administering this amount of it the minute anyone feels ill. Vitamin C increases the antioxidant level in your body on a cellular level, to stop damage to DNA.

Dr. Connealy manufactures VITALITY C that has a neutral pH so high doses will not upset your stomach. Part of the magic of Vita C is that it is mistaken for a glucose molecule by a cancer cell, which has 43 receptors for glucose, compared to a healthy cell that has only 2. When a cancer cells grabs it up, hydrogen peroxide is produced, which kills the cancer cell.

Essential Detox (Badmaev 269): Dr. C believes this to be the best natural antiviral medication and detoxifier of metals and environmental pollutants. It’s made from botanicals based on traditional Tibetan medicine but was developed by physicians in Russia, Europe, and the U.S.

Noni: Morinda Citrifolia increases natural killer cell production, and Dr. C prescribes Nutriceuticals’ freeze-dried Noni fruit in capsules, which retains enzyme activity and is 30 times more powerful than other Noni liquid or capsule.

Ecomer and V-Statin: Ecomer is used to shut down the blood supply to the tumor, as evidenced by 37 clinical trials, using shark liver oil. In addition to its anti-angiogenesis properties, it also increases white and red blood cell and platelet counts in all human beings, and detoxifies mercury by encapsulating it, carrying it through the kidneys with no damage, and excreting it in the urine.

Stress Release: This is fetal wheat tissue product (no fiber, no gluten, only protein) developed over 50 years by a family of botanists from Michigan. They used it in Chernobyl to detox the radiation damage. It increases SOD (Super Oxide Dismutase) in the body that detoxifies poisons from chemo and radiation, which reduces their side effects. SOD is the intracellular garbage man in the body. Fetal wheat protein increased SOD level in 100% of those tested.

Natura Herbals Anti-Cancer Formulas: Dr. Huang Chuan Gui is Asia’s most respected cancer physician, and his family has made herbal medicines for cancer for over 900 years. His proprietary formulas are specifically for the respiratory, digestive, urinary, ductless glands, blood, lymphatic, motor system, and central nervous system.

raw food diet versus alkaline diet

I was having this conversation on Facebook today with a reader, and since I’m sure not all of you are my facebook friends or check in there regularly, I thought I’d share here part of the discussion:

Dear GreenSmoothieGirl (condensed question): I was feeding my kids almond milk but read that overconsumption of nuts leads to mold in the blood. What else should I use?

Answer: The most restrictive diet I know of is the alkaline diet (Robert O. Young, etc.). Well, except for the candida diet, which is even tougher. Dr. Young writes extensively in his various books of mycotoxins (mold, fungus, bacteria, and their byproducts) in the blood from eating acidic foods.

I am highly supportive of this diet but based on observation of human behavior, I don’t feel that most people will undertake it, EVEN IF THEY ARE ILL. If you want to eliminate nuts and eat totally alkaline for a period of time to overcome health challenges, good for you. Your health will benefit. (The alkaline diet will also require that you get rid of grains and many fruits!)

I am very intentionally sitting in the middle of that big divide between folks eating the Standard American Diet and the all-alkaline or all-raw folks. Raw foodists will call what I am teaching “transitional.” I actually believe that a LONG-TERM commitment to eating what I teach, “high raw” or 60-80% raw and the remainder of the diet being whole foods (legumes, grains, cooked vegs), will prevent disease very well for a LIFETIME. I believe that it doesn’t have to be a “transition” to some kind of more pure or “ideal” diet. What I am teaching, I believe, is a common-sense approach that returns you to the basics, the way we were meant to eat, using foods God put on the Earth, but without tons of cooking. Like the vast majority of indigenous and ancient cultures have always done.

Raw goat milk is another good alternative to pasteurized, store-bought dairy milk. You can search this blog for more info.

By the way, I haven’t tested it yet, but at the suggestion of readers, we’ve added a search feature to the site.

Also, almonds are actually pretty alkaline (other nuts are more acidic, like cashews). And yes, eat nuts–but overconsumption will lead to weight gain, too. A quarter cup a day is enough, unless you’re an athlete, in which case you might eat half a cup. I have 1/4 cup cashews in Hot Pink Smoothie in the morning, and usually eat 1/4 cup of almonds, too, as a snack later. (Factor in that I play sports an average of 90 min. to 2 hours a day.)

raw food diet: why not raw meat?

Talking more about the raw food diet here.Most raw foodists don’t eat animal protein (supermodel Carol Alt is an exception).See my book review here of The China Study http://greensmoothiegirl.com/reviews.html or read the book for why.I won’t go into detail, since I often talk about that huge study in great detail on this site.

But also, while carnivores have high hydrochloric acid concentrations–so they can digest unchewed meat–humans don’t.We put a tremendous strain on our ability to digest, particularly on our kidneys and liver, when we eat meat, even raw.The uric acid in the meat has to be neutralized, causing our body to struggle to find enough alkalinity and ultimately robbing calcium from the bones.Plus meats are high in phosphorus, leading to more bone loss.

Green Smoothie Testimonials, Part 2

By following Robyn’s recommendation, which I could not believe at first but made a decision to give it a try, I lost weight without trying, and my knees and shoulders stopped aching. My blood lipid profile has improved. My cholesterol level has gone from 201 down to 157. Yes, I said 157. My doctor had me go to a different lab to have the test confirmed.

 

My complexion and skin tone have improved as well. I also had a problem with dry skin. I used coconut oil as recommended by Robyn, and my rash that I had on my ankles and chin cleared up completely. I had gone to the doctor and had obtained two different medications and the only thing that did any good, and in fact cleared it up, was the coconut oil. Thank you,

 

–Sandra T. from California.

 

Green smoothies saved me from facing yet another diet, thinking about hypnosis for weight loss, hating the way I looked, and everything else that comes along with being overweight. Green smoothies are my answer to staying away from the doctor. I no longer have cravings and feel satisfied for hours after drinking my awesome smoothies. My husband is loving them too and has lost 40 pounds. Children love green smoothies. I appreciate all the information Robyn has shared. Thank you so much Robyn!

 

–A. Fambrough

 

 

The green smoothie idea has worked well for me whereas juicing did not. Anyone who has juiced knows the time commitment it takes for juicing and clean-up as well as the volume of veggies it takes to make just 2-3 eight-ounce juice drinks per day. When I read about green smoothies, it was immediately appealing to me.   I bought a BlendTec right away. In only 14 months of use, the counter on my machine is already over 1,600!

 

I average 5 out of 7 days for making smoothies for myself and my husband, who will drink one anytime it’s available in the fridge. One benefit of green smoothies is helping me to be more alkaline.

 

–Linda C.

 

extra ingredients for green smoothies [part 9 of 9]

Bee pollen

Bee pollen has been a fascination of European researchers for a long time.   The dust from the stamen of blossoming plants collected from bees is fairly well documented to improve a lot of things most of us care about.   First of all, it increases your energy throughout the day and stamina for physical activity–it’s a powerhouse nutritionally, with 35 percent protein.

It has natural weight loss properties that have been mimicked chemically in various weight-loss drug remedies.   Bee pollen not only stimulates metabolism, but also suppresses appetite naturally.   It slows aging and prevents cancerous tumors from developing.

It also contains a gonadotropic sex hormone and contributes to improved sexual performance and reduction of PMS symptoms.   Perhaps most interestingly, it may prevent seasonal allergies, like eating raw honey allegedly does, but in a more direct way and without the blood sugar impact.   If you can buy it collected from multiple sources instead of one source, that’s a better product.   Bee pollen is a fantastic ingredient to add to a green smoothie.   I like to get it from All Star Health on Amazon, because (a) the price is good, (b) it’s very fresh and not dry like other sources, and (c) they collect from around the U.S. so it’s not just one geographic area’s bees, which I feel is best for allergy prevention.

Wheat grass juice (fresh or powdered)

Wheat grass was first famously studied and used extensively by Ann Wigmore, founder of Optimum Health Institute and a pioneer of many therapies still used now, 50 years later, in natural healing.   She wrote The Wheatgrass Book, documenting its megapowerful healing properties.

If I had cancer, the first thing I would do is begin growing, juicing, and drinking wheat grass daily.   Nothing compares to it nutritionally, for oxygenating and healing.   I have juiced wheat grass in a few periods of my life (including an early pregnancy, which may have been part of my current problem with it), and I would continue the habit if it weren’t simply the most awful-tasting thing on this planet.   Not everyone agrees with my assessment, fortunately, so give it a try.

In the event you can’t stomach the fresh juice, more and more companies are dehydrating the juice under 118 degrees and selling it as a powder.   While I find this to be too much in a green smoothie, some people like it.   I prefer to see people add this ingredient to water to alkalize their cells and energize throughout the day, since your green smoothie already provides many of the ingredients concentrated in wheat grass, in other green ingredients.

Generally speaking, wheat grass is juiced and the remaining grass discarded because its fiber is not digestible by the human stomach.   The juicers we used ten years ago are less than efficient at getting the juice from the grass, which is digestible only by a four-chambered stomach such as in a cow.   However, completely liquefied wheat grass such as occurs in a BlendTec Total Blender may render unnecessary the expensive, labor-intensive, and messy process we used to go through with specialized wheat grass juicers.

what enzymes do to make food digestible . . . part 4

Dear GreenSmoothieGirl:   How can enzymes and eating raw food be so important when stomach acid would kill any enzymes that came with the food anyway?

Good one.   Some people think that the low pH of the stomach stops salivary and any other food or supplemental enzymes from working.   A number of experiments Howell writes about show this is not so.   Some enzymes are shown to work actively at two different pH ranges.   Another study shows that salivary and supplemental enzymes were re-activated in the alkaline duodenum and lower in the intestine after going through the stomach.   Hydrochloric acid in the stomach is not as strong as once thought to be and when used in in vitro experiments (outside the body).   A Journal of Nutrition-published study at Northwestern showed 51 percent of amylase from malted barley was intact when passed into the intestine.

Enzymes manufactured by the pancreas of a person or animal are sensitive to pH because they aren’t adapted to anything outside the restrictive confines of the body.   But, microbial-derived dietary supplement enzymes are very adaptive, since fungus grows in a variety of places and conditions.   These enzymes survive the acidity of the lower stomach.   These plant-based sources are the digestive enzyme supplements I prefer (more on that later).

As with so many other things in the human body, we’ve been provided with the ideal environment to digest food.   Problems occur when we alter our food instead of giving our body the kind of nutrition we were designed to digest easily, that people used to eat for thousands of years.

Dr. Howell says that we’re born with a finite ability to produce endogenous enzymes, and by middle age, most of that ability is gone.   (And he said this 25 years ago, before the modern diet worsened.   Some experts make even more dire projections, that Westerners are burning out enzyme capacity by age 35.)   The answer, of course, is to eat as much raw food as possible, and as little cooked or processed food as possible.

Tomorrow, raw meat and dairy.   After that, I’ll address whether you should take a digestive enzyme.

The Essential GreenSmoothieGirl Library . . . part 2

Here are three more of my picks from my Top Shelf–the most pivotal books on health and nutrition:

Dr. Robert O. Young and Shelley Young’s books and recipe books:   Sick and Tired, The pH Miracle, The pH Miracle for Weight Loss, Back to the House of Health I and II (containing many excellent recipes).   Dr. Young, with multiple PhDs, is the most credible authority on why an alkaline diet is the most important aspect of disease prevention and treatment.   His ace-in-the-hole over other authors is that his wife is a recipe developer and therefore gives practical help in addition to this century’s leading-edge nutrition theory.

  

Dr. Colin Campbell’s The China Study, the largest and most comprehensive nutrition study in history conducted jointly by Oxford and Cornell, the most empirical evidence ever gathered validating a plant-based diet.  

 

Colin Campbell is a professor of nutrition at Cornell University and has sat on the highest nutrition governing boards in the U.S.   He is the son of a cattle rancher and believed, in his early nutrition research, that he would find lack of protein to be the cause of childhood liver cancer in the Phillipines.

He found just the opposite: the wealthier children with good access to meat/milk were dying of liver cancer, not the poor children who could afford only plant food.   Time and again, Campbell and many other researchers discovered the same results: that in animals and humans, high consumption of animal protein causes all the modern Western diseases, including cancer, heart disease, autoimmune diseases, and much more.

The rodent studies are fascinating: two groups of mice are put on 5% animal protein pellets (casein, from milk) and 20% animal protein pellets, respectively.   That parallels an almost-vegan diet versus the typical American diet.   At the typical rodent lifespan, the 5% group were lean and healthy and the 20% group were full of cancerous tumors and many were dead (all would die early).

 

Even more fascinating is how the researchers could SWITCH the groups’ diets.   Lean, healthy rodents develop tumors and die when placed on the 20% animal protein diet, and formerly cancerous rodents lose weight, tumors are eliminated, and they live and thrive when placed on the 5% animal protein diet.   These studies were duplicated with the same results, by other researchers all over the globe.

 

Campbell went on to conduct the largest, most longitudinal, most comprehensive nutrition study in human beings, in history, yielding hundreds of statistically significant correlations.   He has been studying 6,500 people in China for about 30 years now.   Whether or not you completely eliminate animal foods from your diet, this book is so compelling that you will be motivated to make a commitment to a plant-based diet and share the message with others.

why is everyone’s hair thinning? . . . part 1 of 3

Hugs and thanks and prayers back, for peace for you, everyone who commented on my last blog (and all you lurkers who emailed me, too).   Your kindness and prayers for my family mean more to me than I know how to express.

Onward and upward.   One of my biggest frustrations in helping people improve their nutrition is that even those of us who eat the healthiest diet sometimes still have mineral absorption problems, despite massively improved health.   That’s possibly thanks to decades of eating the wrong food before we got on the “straight and narrow.”   Helping someone with these specific problems involves getting really detailed and scientific about what is going wrong, and what is missing.   It’s a trial-and-error process.

Lately I’ve been a bit obsessed with studying why some people who eat right have thinning hair.   The next two blogs about iodine and sulfur, are meant to help one reader of this web site and blog, with whom I’ve become  friends.   She is a former Baywatch actress and Hollywood starlet in California, on a quest to find out why her gorgeous hair is dropping to the ground despite being 75-95% raw for some time now.

I’m not going gray, and I wouldn’t say I have thin hair, but it’s much thinner than it was before I had kids, and I am making myself an experiment as well, to see if I can change this.   I have found NO answers to the thinning and graying hair issue within mainstream medicine, and I’ve found no scientific studies on the issue, which is bizarre given the pervasiveness of the problems.   I wish I had the resources to undertake a truly scientific study on what might address this issue within nutrition, because many people are frustrated by hair issues.

So check out the next two blogs if these are issues for you.   I am synthesizing information on iodine and sulfur, but you can decide for yourself if one or both are worth a try for you.   I also think that addressing ALKALINITY has a strong probability of making a big difference.   That’s in Ch. 12, coming up in a couple of months for those of you who subscribe to 12 Steps to Whole Foods.