Updated! Making Gerson Style Green Juice
via McTube for iPhone/iPad.
https://www.youtube.com/watch?v=jqObf9VucWk
William Zimmermann
619-917-6995 mobile
billzimmermann@cox.net
Thursday, May 16, 2013
Wednesday, May 15, 2013
Tuesday, May 14, 2013
Fwd: Silica and alkalinity values for City of San Diego drinking water
Bill Zimmermann, Consultant
619.917.6995 PST
Begin forwarded message:
From: "Rick Allen" <rick@pureelements.biz>
Date: May 14, 2013 1:06:24 PM PDT
To: <ChubbH2O@aol.com>
Cc: "David Kennedy" <davidkennedydds@gmail.com>, "Bill Zimmermann" <monogram1@gmail.com>
Subject: FW: Silica and alkalinity values for City of San Diego drinking water
Thursday, May 9, 2013
Sunday, May 5, 2013
For a symbol of how quickly the juice business has changed in the United States, just look in the bottling room at the BluePrint factory in Long Island City, Queens.
For a symbol of how quickly the juice business has changed in the United States, just look in the bottling room at the BluePrint factory in Long Island City, Queens.
Multimedia
Slide Show
Drink Your Fruits and Vegetables
Recipe
Matthew Kenney's Favorite Green Juice
Related
Diner's Journal Blog: Dr. Leo Galland Is Answering Your Fresh Juice Questions (April 16, 2013)
Readers' Comments
Readers shared their thoughts on this article.
Read All Comments (117) »
Not far from a conveyor belt and vats of bright nectar that has been freshly extracted from beets, you will see a Norwalk juicer about the size of a toaster oven. Seven years ago, in a catering kitchen in Chelsea, Zoë Sakoutis and Erica Huss hatched BluePrint with nothing more than that humble appliance.
They still keep it around, and if it is supposed to be a good-luck charm, consider it effective. Today Ms. Sakoutis and Ms. Huss, both in their 30s, have two factories (the other is in Los Angeles), scores of employees and a multimillion-dollar partnership forged in December with the Hain Celestial Group. You can find transparent bottles of BluePrint at Whole Foods or that sandwich shop around the corner, and the company is grossing more than $20 million a year.
Half a decade ago, most people who were found guzzling and gushing about juice — not grocery store O.J., but the dense, cold-pressed stuff that is made by pulverizing mounds of ingredients like kale, beets, ginger, spinach and kohlrabi — were either zealots from the raw-food fringe or Hollywood celebrities who believed that a "juice cleanse" would nudge their toned bodies even closer to radiant perfection.
But along the way, more people started drinking it. And for consumers and entrepreneurs, a realization took hold: juice did not have to be part of a challenging, expensive cleanse. It could simply be lunch. Suddenly, cold-pressed juice morphed from a curiosity to an industry.
Starbucks has acquired its own line, Evolution Fresh. Danny Meyer, the force behind Shake Shack and restaurants like Union Square Cafe, has developed Creative Juice, to be sold in some Equinox gyms and stand-alone shops. In New York, big-name investors are pouring cash into local chains like Organic Avenue, which has nine stores that it wants to double within 18 months, and Juice Press, which has 9 shops and plans to open another 10 by the end of 2014.
The money that companies have thrown around, as Hain did in buying BluePrint, has stirred up an entrepreneurial gold rush. Could premium juice conquer America the way premium coffee has? Venture capitalists are counting on it.
"We're talking some serious dollar signs here," said Danielle Charboneau, 29, who in 2010 started Juice Maids, a delivery service in Los Angeles that she merged early this year with Juice Served Here, a forthcoming chain of shops. "That's why everyone is getting into the juice business, because in five years they want to sell the business for a hundred million bucks."
The scramble has some of the mood that surrounded the dot-com start-ups in the 1990s. And while many of the prospectors huddled around this thick, algae-hued revenue stream have a wholesome epidermal glow, they can be as fiercely competitive as any Silicon Valley programming shark.
"There's nobody else in this industry that understands the science of nutrition the way that I do," said Marcus Antebi, a former muay Thai fighter who started Juice Press in 2010. "There's no competition. I started because there was nobody who had the product that I'd be happy buying. Everybody had tremendous flaws."
Spend a little time chatting with the rising juice lords of New York and Los Angeles, and you will hear terms like HPP, live enzymes and detoxing. You'll also hear variations on these themes: no one else's juice is as fresh as ours, or as organic, or soulful, or healthful.
Many of those claims are hard to back up with science. (Magically cleaning out your insides? Your body already knows how to do that.) Still, nutritionists do not deny that fresh juice can help deliver the vegetables and fruits — albeit without some useful and lovely fiber — that many Americans seem determined to avoid. And with practices like yoga and veganism being absorbed into the mainstream, it's only natural that many of us would aspire to do as Gwyneth does.
But mashing up produce at home tends to leave a sloppy mess in the kitchen, so marketplace demand led to the birth of small companies that generated gallons of fresh elixir before dawn and delivered it to homes or offices. The owners of Ascending Health Juicery, in Santa Barbara, Calif., are still up at 3 every morning to whip up the day's nutrient-dense brew. Others, like BluePrint, which started out by hauling its thirst-quenchers around in Zipcars, have blossomed into national powerhouses. (They now send it out via FedEx and courier services.)
Then there are the juice bars; among the early pioneers in New York were Liquiteria, in the East Village, and Melvin Major Jr., whose juicing skills and fist-bumping, Rasta-hatted bonhomie have drawn a downtown cult following for years, most recently at Melvin's Juice Box in Greenwich Village.
But what all players in this new wave of juicing share (and what distinguishes their product from the sugary slurp you get at a not-from-the-garden-variety smoothie shop) is a painstaking, decades-old process called cold-pressing. Fruits and vegetables are ground into a slurry, placed in a permeable pouch, then squeezed with tremendous pressure so that nearly every viscous drop of juice bleeds out, leaving behind a pulp that is almost dry.
Some juice fanatics like to spread the notion that cold-pressing is much better than using a faster centrifugal machine because the produce is not "cooked" by heated-up rotary blades. That heat, they say, neutralizes some of the nutrients and "live enzymes" that make the juice attractive in the first place. (They want theirs as raw as possible, without ingredients that have ever been frozen or warmed up.)
But Mr. Antebi, who has tested this theory at Juice Press, said it's an "erroneous idea," because blades can heat up during the initial pulverizing phase of cold-pressing, too. The real advantage of cold-pressing, he said, is that it pushes almost every drop of nectar out of the fiber, producing a drink dense with hue, tang and nutrients.
Like many of his fellow juice tycoons, Mr. Antebi, 44, does not lack confidence. His philosophy: "The way you get people obsessed with the product is by creating the most biologically perfect product."
As he stood in his flagship store at 122 Greenwich Avenue in Manhattan, the air filled with a fragrance that called to mind the mulching of topiary, and a high-decibel grinding sound rose from the juicers operating behind the cash registers. These, he said, were good signs.
"The stores that do the best are the ones that have that horrible noise in the background," he said. "It's noisy. It's messy. It smells."
The point, Mr. Antebi said, is that Juice Press cranks out its product on the same day you will probably drink it.
"My competitors are helping me if they're no longer selling a juice made four hours ago," he said. "They're saying, 'Here's a $12 bottle of juice that might be 24 days old.' "
Although Mr. Antebi did not name names, he was referring to companies — most of which seek national distribution — that use a process called high pressure processing, or high pressure pascalization (HPP). When fresh juice goes through HPP, it can last on a store shelf for more than three weeks, not just a few days.
Of course, when juice is less perishable, it's easier to sell more of it, in far-flung places. But many advocates of the just-made-now approach scoff at HPP, which they sometimes (mistakenly) refer to as "high pressure pasteurization."
"It's really just totally cheating," said Alex Matthews, 36, the chief executive of Juice Served Here. "Essentially what you're doing is just heating all the micronutrients and live enzymes that live in and are found in all fruits and vegetables."
Companies that do opt for HPP say much of the criticism amounts to sniping and an attempt to confuse the consumer. The process "was a game-changer for us," said Ms. Sakoutis of BluePrint, and people who do not use it often fail to understand it.
"It's not pasteurized," Ms. Sakoutis said. "That's heat. This is just pressure."
When juice goes through HPP, the users say, it has already been bottled, and the bottles float in high pressure in water for about 80 seconds, stunting pathogen growth.
The BluePrint duo isn't shy about going on the offensive, either. They boast about scoring federal organic certification.
"We always use organic," said Keith Irwin, quality assurance manager at BluePrint. "Our motto is, if we can't get it, we won't produce it."
BluePrint is also more than happy to hurl a few tomatoes at competitors whom they see as copying their marketing ideas, like clear bottles, which are now ubiquitous in bars and stores.
"This is the part where I won't be modest: we sort of created the blueprint for what juicing should look like," Ms. Sakoutis said. "Our competitors — our copycats — are following the instruction manual that we created. I've never seen such copyright infringement. Neither has my I.P. lawyer. She's just floored. We send a lot of cease-and-desist letters."
What makes BluePrint a target for nit-picking and copying is its growing national profile. The juice is not cheap, often around $11 a bottle. "Quality was of the utmost importance for us, and there is a price that comes with that," Ms. Sakoutis said. "There's six pounds of produce in a bottle of green juice."
Matthew Kenney, an acclaimed raw-food chef, has been creating dishes with fresh juices for years, and he recently began offering the elixirs at his M.A.K.E. Out snack stand in Santa Monica, Calif. As juice goes, he said he's not necessarily a fan of "something sitting in plastic" for days or weeks.
"If you're traveling, it's definitely a better option than drinking a soda," he said. "I just don't think it's something that could compare to something that's made to order."
The BluePrint team has never made any secret of its desire to juice the masses, and to do so with a product that does not taste like stagnant pond water.
"Just because it's green doesn't mean it's disgusting," Ms. Sakoutis said. "That's a big thing for a lot of people to get over."
Danny Meyer, too, is banking on something that some of the most militant juicers never get around to mentioning: flavor.
"What I've learned time and time again is that if you tell someone, 'This is good for you,' that's the surest way to slow down the progress of the movement," he said the other day at an Equinox gym at Broadway and 50th Street, where Creative Juice is sold. (He plans to have 10 spots by the end of the year.) "If you can appeal to people's desire for pleasure and hedonism, that's the best way to speed it up."
Blended with ingredients like cacao nibs, Bosc pear, shiso leaves, blood-orange marmalade and dried Black Mission figs, as well as the requisite kale and spinach, the sips from Creative Juice should be, as Mr. Meyer sees it, delicious and complex enough that a wine connoisseur would appreciate them, yet populist enough that Creative Juice could evolve into a drop-in magnet, as Shake Shack has.
"We don't have the little wheatgrass grinder here," he said. "If that's what people beg us for, we'll do it. But that's not our original point of view."
Mr. Meyer is well known for preaching good will toward customers and competitors. And in the juice wars, typically, he presents himself as above the fray.
"I have nothing bad to say about all of those other companies at all," he said.
But he did offer an observation, in vogue now in the business world, about "red ocean strategy" versus "blue ocean strategy." In a "red ocean" scenario, a trend takes hold and companies that want to capitalize on it start chewing one another up.
"All the sharks come in and they start going for it, and the water gets red from all the blood," Mr. Meyer said.
He's going for a different approach, one in which the plasma (or beet juice) doesn't cloud things up.
"Blue ocean thinking says, 'I don't have to be part of that scrum.' " he said. "I can swim in fresh water."
William Zimmermann
619-917-6995 mobile
billzimmermann@cox.net
Multimedia
Slide Show
Drink Your Fruits and Vegetables
Recipe
Matthew Kenney's Favorite Green Juice
Related
Diner's Journal Blog: Dr. Leo Galland Is Answering Your Fresh Juice Questions (April 16, 2013)
Readers' Comments
Readers shared their thoughts on this article.
Read All Comments (117) »
Not far from a conveyor belt and vats of bright nectar that has been freshly extracted from beets, you will see a Norwalk juicer about the size of a toaster oven. Seven years ago, in a catering kitchen in Chelsea, Zoë Sakoutis and Erica Huss hatched BluePrint with nothing more than that humble appliance.
They still keep it around, and if it is supposed to be a good-luck charm, consider it effective. Today Ms. Sakoutis and Ms. Huss, both in their 30s, have two factories (the other is in Los Angeles), scores of employees and a multimillion-dollar partnership forged in December with the Hain Celestial Group. You can find transparent bottles of BluePrint at Whole Foods or that sandwich shop around the corner, and the company is grossing more than $20 million a year.
Half a decade ago, most people who were found guzzling and gushing about juice — not grocery store O.J., but the dense, cold-pressed stuff that is made by pulverizing mounds of ingredients like kale, beets, ginger, spinach and kohlrabi — were either zealots from the raw-food fringe or Hollywood celebrities who believed that a "juice cleanse" would nudge their toned bodies even closer to radiant perfection.
But along the way, more people started drinking it. And for consumers and entrepreneurs, a realization took hold: juice did not have to be part of a challenging, expensive cleanse. It could simply be lunch. Suddenly, cold-pressed juice morphed from a curiosity to an industry.
Starbucks has acquired its own line, Evolution Fresh. Danny Meyer, the force behind Shake Shack and restaurants like Union Square Cafe, has developed Creative Juice, to be sold in some Equinox gyms and stand-alone shops. In New York, big-name investors are pouring cash into local chains like Organic Avenue, which has nine stores that it wants to double within 18 months, and Juice Press, which has 9 shops and plans to open another 10 by the end of 2014.
The money that companies have thrown around, as Hain did in buying BluePrint, has stirred up an entrepreneurial gold rush. Could premium juice conquer America the way premium coffee has? Venture capitalists are counting on it.
"We're talking some serious dollar signs here," said Danielle Charboneau, 29, who in 2010 started Juice Maids, a delivery service in Los Angeles that she merged early this year with Juice Served Here, a forthcoming chain of shops. "That's why everyone is getting into the juice business, because in five years they want to sell the business for a hundred million bucks."
The scramble has some of the mood that surrounded the dot-com start-ups in the 1990s. And while many of the prospectors huddled around this thick, algae-hued revenue stream have a wholesome epidermal glow, they can be as fiercely competitive as any Silicon Valley programming shark.
"There's nobody else in this industry that understands the science of nutrition the way that I do," said Marcus Antebi, a former muay Thai fighter who started Juice Press in 2010. "There's no competition. I started because there was nobody who had the product that I'd be happy buying. Everybody had tremendous flaws."
Spend a little time chatting with the rising juice lords of New York and Los Angeles, and you will hear terms like HPP, live enzymes and detoxing. You'll also hear variations on these themes: no one else's juice is as fresh as ours, or as organic, or soulful, or healthful.
Many of those claims are hard to back up with science. (Magically cleaning out your insides? Your body already knows how to do that.) Still, nutritionists do not deny that fresh juice can help deliver the vegetables and fruits — albeit without some useful and lovely fiber — that many Americans seem determined to avoid. And with practices like yoga and veganism being absorbed into the mainstream, it's only natural that many of us would aspire to do as Gwyneth does.
But mashing up produce at home tends to leave a sloppy mess in the kitchen, so marketplace demand led to the birth of small companies that generated gallons of fresh elixir before dawn and delivered it to homes or offices. The owners of Ascending Health Juicery, in Santa Barbara, Calif., are still up at 3 every morning to whip up the day's nutrient-dense brew. Others, like BluePrint, which started out by hauling its thirst-quenchers around in Zipcars, have blossomed into national powerhouses. (They now send it out via FedEx and courier services.)
Then there are the juice bars; among the early pioneers in New York were Liquiteria, in the East Village, and Melvin Major Jr., whose juicing skills and fist-bumping, Rasta-hatted bonhomie have drawn a downtown cult following for years, most recently at Melvin's Juice Box in Greenwich Village.
But what all players in this new wave of juicing share (and what distinguishes their product from the sugary slurp you get at a not-from-the-garden-variety smoothie shop) is a painstaking, decades-old process called cold-pressing. Fruits and vegetables are ground into a slurry, placed in a permeable pouch, then squeezed with tremendous pressure so that nearly every viscous drop of juice bleeds out, leaving behind a pulp that is almost dry.
Some juice fanatics like to spread the notion that cold-pressing is much better than using a faster centrifugal machine because the produce is not "cooked" by heated-up rotary blades. That heat, they say, neutralizes some of the nutrients and "live enzymes" that make the juice attractive in the first place. (They want theirs as raw as possible, without ingredients that have ever been frozen or warmed up.)
But Mr. Antebi, who has tested this theory at Juice Press, said it's an "erroneous idea," because blades can heat up during the initial pulverizing phase of cold-pressing, too. The real advantage of cold-pressing, he said, is that it pushes almost every drop of nectar out of the fiber, producing a drink dense with hue, tang and nutrients.
Like many of his fellow juice tycoons, Mr. Antebi, 44, does not lack confidence. His philosophy: "The way you get people obsessed with the product is by creating the most biologically perfect product."
As he stood in his flagship store at 122 Greenwich Avenue in Manhattan, the air filled with a fragrance that called to mind the mulching of topiary, and a high-decibel grinding sound rose from the juicers operating behind the cash registers. These, he said, were good signs.
"The stores that do the best are the ones that have that horrible noise in the background," he said. "It's noisy. It's messy. It smells."
The point, Mr. Antebi said, is that Juice Press cranks out its product on the same day you will probably drink it.
"My competitors are helping me if they're no longer selling a juice made four hours ago," he said. "They're saying, 'Here's a $12 bottle of juice that might be 24 days old.' "
Although Mr. Antebi did not name names, he was referring to companies — most of which seek national distribution — that use a process called high pressure processing, or high pressure pascalization (HPP). When fresh juice goes through HPP, it can last on a store shelf for more than three weeks, not just a few days.
Of course, when juice is less perishable, it's easier to sell more of it, in far-flung places. But many advocates of the just-made-now approach scoff at HPP, which they sometimes (mistakenly) refer to as "high pressure pasteurization."
"It's really just totally cheating," said Alex Matthews, 36, the chief executive of Juice Served Here. "Essentially what you're doing is just heating all the micronutrients and live enzymes that live in and are found in all fruits and vegetables."
Companies that do opt for HPP say much of the criticism amounts to sniping and an attempt to confuse the consumer. The process "was a game-changer for us," said Ms. Sakoutis of BluePrint, and people who do not use it often fail to understand it.
"It's not pasteurized," Ms. Sakoutis said. "That's heat. This is just pressure."
When juice goes through HPP, the users say, it has already been bottled, and the bottles float in high pressure in water for about 80 seconds, stunting pathogen growth.
The BluePrint duo isn't shy about going on the offensive, either. They boast about scoring federal organic certification.
"We always use organic," said Keith Irwin, quality assurance manager at BluePrint. "Our motto is, if we can't get it, we won't produce it."
BluePrint is also more than happy to hurl a few tomatoes at competitors whom they see as copying their marketing ideas, like clear bottles, which are now ubiquitous in bars and stores.
"This is the part where I won't be modest: we sort of created the blueprint for what juicing should look like," Ms. Sakoutis said. "Our competitors — our copycats — are following the instruction manual that we created. I've never seen such copyright infringement. Neither has my I.P. lawyer. She's just floored. We send a lot of cease-and-desist letters."
What makes BluePrint a target for nit-picking and copying is its growing national profile. The juice is not cheap, often around $11 a bottle. "Quality was of the utmost importance for us, and there is a price that comes with that," Ms. Sakoutis said. "There's six pounds of produce in a bottle of green juice."
Matthew Kenney, an acclaimed raw-food chef, has been creating dishes with fresh juices for years, and he recently began offering the elixirs at his M.A.K.E. Out snack stand in Santa Monica, Calif. As juice goes, he said he's not necessarily a fan of "something sitting in plastic" for days or weeks.
"If you're traveling, it's definitely a better option than drinking a soda," he said. "I just don't think it's something that could compare to something that's made to order."
The BluePrint team has never made any secret of its desire to juice the masses, and to do so with a product that does not taste like stagnant pond water.
"Just because it's green doesn't mean it's disgusting," Ms. Sakoutis said. "That's a big thing for a lot of people to get over."
Danny Meyer, too, is banking on something that some of the most militant juicers never get around to mentioning: flavor.
"What I've learned time and time again is that if you tell someone, 'This is good for you,' that's the surest way to slow down the progress of the movement," he said the other day at an Equinox gym at Broadway and 50th Street, where Creative Juice is sold. (He plans to have 10 spots by the end of the year.) "If you can appeal to people's desire for pleasure and hedonism, that's the best way to speed it up."
Blended with ingredients like cacao nibs, Bosc pear, shiso leaves, blood-orange marmalade and dried Black Mission figs, as well as the requisite kale and spinach, the sips from Creative Juice should be, as Mr. Meyer sees it, delicious and complex enough that a wine connoisseur would appreciate them, yet populist enough that Creative Juice could evolve into a drop-in magnet, as Shake Shack has.
"We don't have the little wheatgrass grinder here," he said. "If that's what people beg us for, we'll do it. But that's not our original point of view."
Mr. Meyer is well known for preaching good will toward customers and competitors. And in the juice wars, typically, he presents himself as above the fray.
"I have nothing bad to say about all of those other companies at all," he said.
But he did offer an observation, in vogue now in the business world, about "red ocean strategy" versus "blue ocean strategy." In a "red ocean" scenario, a trend takes hold and companies that want to capitalize on it start chewing one another up.
"All the sharks come in and they start going for it, and the water gets red from all the blood," Mr. Meyer said.
He's going for a different approach, one in which the plasma (or beet juice) doesn't cloud things up.
"Blue ocean thinking says, 'I don't have to be part of that scrum.' " he said. "I can swim in fresh water."
William Zimmermann
619-917-6995 mobile
billzimmermann@cox.net
Wednesday, April 10, 2013
Tavis Tier: A Way Of Life As Medicine
 |
| Tavis Tier |
Tavis Tier: A Way Of Life As Medicine!
Audio interview on YouTube
Tavis is a Natural Medicine Practitioner in Arizona and is one of the most sough after healers for those in the know... And while it is certainly the last refuge of the arrogant the elite are catching on to health as the rest of the country pillages McDonalds and Subway without an end in sight.
In 2008 he was helping a woman named Renee, a member of the Chicago raw food community who is (was?) living with the complications of diabetes.
In this talk, recorded on October 29, 2008 (see link above), Tavis shares his own healing story and describes how he has worked with many people who were given up on by conventional medicine who had lost all hope and how he worked with them to heal and recover fully.
Tavis teaches and practices the therapeautae way of life. He has a Master's Degree through the International Biogenic School of Holistic Medicine, specializing in Dietetics, Natural Medicine and biogenics. Tavis has lived according to the therapeautae way of life and has consumed a 100% live food diet for fifteen years. Tavis offers healing in the form of education on Mind Mastery and the Utilization of food as medicine. Tavis approaches healing on three levels; the Mental, Emotional and Physical bodies.
He believes that equilibrium and harmony must be restored within each of these bodies in order for true health to be a reality. Tavis also offers healing through the art of , also known as the timeless language of touch. Tavis believes that all disease in essence is one and the same, proceeding from a common root and that through harmonious thoughts, feelings and a live food lifestyle, all disease will be put to flight allowing life and wholeness to reside.
Explore how Tavis brings hope in the midst of doubt and peace in the face of fear.
His presence is highly magnetic and deeply connecting.
He walked into href="http://www.cousinsiv.com/" and immediately linked emotionally and spiritually with members of the Chicago raw food community who had gathered earlier for an informal dinner before the talk.
Folks feasted on a bountiful buffet of greens, collard wrapped sandwiches, marinated green beans and other vegetables and well-seasoned sprouts. Unfortunately, do not show this buffet, but it was right behind Tavis' shoulder as he was speaking.
Tavis connected so closely with everyone, the group decided to remain in the restaurant rather than go to the adjoining storefront and into the yoga studio.
The slight hum in the background is from the cooling unit for the raw buffet.
Listen and rediscover your natural birthright: a life of vital health and peace of mind!
Tavis teaches and practices the therapeautae way of life. He has a Master's Degree through the International Biogenic School of Holistic Medicine, specializing in Dietetics, Natural Medicine and biogenics. Tavis has lived according to the therapeautae way of life and has consumed a 100% live food diet for fifteen years. Tavis offers healing in the form of education on Mind Mastery and the Utilization of food as medicine. Tavis approaches healing on three levels; the Mental, Emotional and Physical bodies.
He believes that equilibrium and harmony must be restored within each of these bodies in order for true health to be a reality. Tavis also offers healing through the art of , also known as the timeless language of touch. Tavis believes that all disease in essence is one and the same, proceeding from a common root and that through harmonious thoughts, feelings and a live food lifestyle, all disease will be put to flight allowing life and wholeness to reside.
Explore how Tavis brings hope in the midst of doubt and peace in the face of fear.
His presence is highly magnetic and deeply connecting.
He walked into href="http://www.cousinsiv.com/" and immediately linked emotionally and spiritually with members of the Chicago raw food community who had gathered earlier for an informal dinner before the talk.
Folks feasted on a bountiful buffet of greens, collard wrapped sandwiches, marinated green beans and other vegetables and well-seasoned sprouts. Unfortunately, do not show this buffet, but it was right behind Tavis' shoulder as he was speaking.
Tavis connected so closely with everyone, the group decided to remain in the restaurant rather than go to the adjoining storefront and into the yoga studio.
The slight hum in the background is from the cooling unit for the raw buffet.
Listen and rediscover your natural birthright: a life of vital health and peace of mind!
Monday, April 8, 2013
Great article on flax the wonder seed
http://www.ellies-whole-grains.com/ground-flaxseed.html#axzz2PvLZlLxV
Bill Zimmermann, Consultant
619.917.6995 PST
Bill Zimmermann, Consultant
619.917.6995 PST
Sunday, March 31, 2013
INTIMACY! The lost art of perpetrating a Great Big WHAMMY
The exchange of intimacy is endangered! While our noses are buried in computers cell phones and our time spent behind the wheel of a car in our daily commutes we spend less and less time together. We are losing touch with each other and we hardly notice as we get used to text messages and emails taking the place of hand holding, quiet times sitting together listening to the fireplace crackle and the night time crickets chirp the night away. This "new intimacy" we are now getting used to is a fraud. It steals the soul as we make every excuse for it but it is sill a big fat lie.
Thursday, March 28, 2013
Fwd: Major medical group says no to fluoride and why
International Academy of Biological Dentistry and Medicine (IABDM) saying they do not recommend fluoridation or the consumption of fluoridated water.
Tuesday, March 26, 2013
Video Series On Living Successfully With Clinical Depression
One hour and thirty minutes of extended discussion of clinical depression and home cures known to work. This is an EcoHealthLab exclusive video series by William Zimmermann
Sunday, March 24, 2013
The Ecoist speaks. Great tips for home and health.
This is a collection of items from my research. It's good stuff. That means you should read it? I guess that's up to you? How much do you want your world to move forward? Hey, if you're not feeling as well as you used to, this is smart stuff. So read on (click Read more) and comment if you wish. You can always add content here. You also can reach me at ecohealthlab@cox.net. Enjoy the blog. Bill Zimmermann
Saturday, March 23, 2013
Where does fluoride come from? For realz? No way!
Fluoride is the stuff of old Frankenstein movies. It is so crazy you don't believe it when you start reading about it. You shut down and your 9/11 trauma kicks in and you shut out reality when you watch stuff like this video. But before you skip to another blog, consider that children all over this country are being over-exposed to this terribly compromising chemical. Take a few minutes and get your facts straight in this very well done video. It is my first pick to help you understand this very dangerous substance.
Friday, March 22, 2013
Thursday, March 21, 2013
The mineral selenium proves itself as powerful anti-cancer medicine
One of the most effective naturally occurring weapons against cancer is, like most healthy things, something many of us are not getting enough of. The mineral selenium has been shown in multiple studies to be an effective tool in warding off various types of cancer, including breast, esophageal, stomach, prostate, liver and bladder cancers. Not many people get the recommended dose of 200 micrograms a day. Most Americans only get between 60 and 100 micrograms of selenium daily from dietary sources, according to the Life Extension Foundation's Disease Prevention and Treatment. That means daily supplements might be worth considering.
Selenium was first used in conventional medicine as a treatment for dandruff, but our understanding of the mineral has come a long way since then. Today, research shows selenium, especially when used in conjunction with vitamin C, vitamin E and beta-carotene, works to block chemical reactions that create free radicals in the body (which can damage DNA and cause degenerative change in cells, leading to cancer).
Selenium was first used in conventional medicine as a treatment for dandruff, but our understanding of the mineral has come a long way since then. Today, research shows selenium, especially when used in conjunction with vitamin C, vitamin E and beta-carotene, works to block chemical reactions that create free radicals in the body (which can damage DNA and cause degenerative change in cells, leading to cancer).
Tuesday, March 19, 2013
Workspace As Play Space.
The amazing Pamela Meyer. (not the one who wrote about lies in the last post) This amazing down to earth woman is a breath of fresh air. Watch for the word "permission" in this video and understand. Interesting.
Lying Liars and the new "Lie Spotting" book by Pamela Meyer. Check it out.
Lying is a cooperative act. Find out why in this video.
Monday, March 18, 2013
The Core Concepts For The Latent Vegan In You
We have created vast industrialized systems that vainly attempt to assure our health, wealth, and comfort at all costs as they devastate our planet and our fellow passengers. The irony of course is that there is less genuine wellness and abundance than ever because we fail to realize that we reap what we sow. To the degree we question the cultural programming of exclusivity and privilege instilled in us through our meals, we’ll see that the bricks in the road to health and wealth for all of us are made of loving-kindness and inclusiveness. We are all interconnected.
To face this fact and to look inside ourselves is the hard part and it never (NEVER) happens over night. The key is to declare amnesty for yourself and move forward with only what you can manage in a day. Enjoy that burger until you find a replacement you can live with. Yes, I said enjoy that burger! The point is to migrate to a more sustainable lifestyle on many levels. For what programming we have received no amnesty is too kind and no guilt more inappropriate. You do not have to turn into a sociopath but rather simply recognize the difference between the unnatural guilt involved with eating meat in 2013 and the mutual dependency of carnivore animals in the food chain where natural guilt is sanctioned murder. Humans on the other hand have progressed. And now our numbers threaten the livability of the planet.
So while the evil "Illuminati" and their managers plan their genocides we can simply say no and walk away from them and their facacta machinations. Start slowly, think and act accordingly to what you want your world to be. Be the change.
Just For Fun! Dean Winters' Allstate Commercials
If this does not brighten up your day I can not, for the life of me, help you! LOL Enjoy all...
Sleeping Into The Fire, full documentary
Stepping Into the Fire is the cinematic release that reaches into the ash of the bare bones of existence and asks the question "is humanity born to die, or is humanity born to live?" The film follows the true story of three successful individuals brought together by an ancestral medicine from South America that has become legendary for its miraculous and profound effects.
Ayahuasca -- as the Amazonian brew is known -- is well known for its mental, physical and energetic healing properties. Stepping Into the Fire closely examines the life-changing effects Ayahuasca can have and illustrates why environment and health are so crucial to human success on a global scale.
Stepping Into the Fire features Roberto Velez, Donna Walsh, Bo and José Pineda Varges (a.k.a Maestro Mancoluto). The story begins with Roberto Velez -- a high-level New York Stock Exchange trader -- raised since adolescence in America, but ultimately of Peruvian descent. In the peak of his career, Velez finds himself seeking; unable to reconcile his material gains with the lack of direction and depth in his life. With nowhere else to turn, Velez scours Peru -- the land of his ancestors -- only to find Mancoluto, a first-level master shaman descended from one of the earliest civilizations in Amerindian history, Chavin. Mancoluto's expertise in natural health, particularly in the case of two ancestral medicines known as Ayahuasca and Huachuma, provides him a unique lens when treating Velez's predicament. Once this connection was made, countless other pieces start falling into place and a center for ancient Peruvian healing arts is quickly born.
Stepping Into the Fire is the beautifully woven tapestry of recent events that will leave you ignited and inspired to discover what it is in your life that keeps the fire alive
http://www.youtube.com/watch?v=P0ommNRJeMQ&sns=em
Ayahuasca -- as the Amazonian brew is known -- is well known for its mental, physical and energetic healing properties. Stepping Into the Fire closely examines the life-changing effects Ayahuasca can have and illustrates why environment and health are so crucial to human success on a global scale.
Stepping Into the Fire features Roberto Velez, Donna Walsh, Bo and José Pineda Varges (a.k.a Maestro Mancoluto). The story begins with Roberto Velez -- a high-level New York Stock Exchange trader -- raised since adolescence in America, but ultimately of Peruvian descent. In the peak of his career, Velez finds himself seeking; unable to reconcile his material gains with the lack of direction and depth in his life. With nowhere else to turn, Velez scours Peru -- the land of his ancestors -- only to find Mancoluto, a first-level master shaman descended from one of the earliest civilizations in Amerindian history, Chavin. Mancoluto's expertise in natural health, particularly in the case of two ancestral medicines known as Ayahuasca and Huachuma, provides him a unique lens when treating Velez's predicament. Once this connection was made, countless other pieces start falling into place and a center for ancient Peruvian healing arts is quickly born.
Stepping Into the Fire is the beautifully woven tapestry of recent events that will leave you ignited and inspired to discover what it is in your life that keeps the fire alive
http://www.youtube.com/watch?v=P0ommNRJeMQ&sns=em