integrative health

Did you know that biochemical changes brought about by the things you eat can affect your brain and alter consciousness dramatically? So much is this true that foods can produce imaginary fears and even hallucinations. But, as a result of several generations of psychologically-oriented doctors influenced by Freudian theories, only recently have we begun to chart the exact mechanisms of how the foods you eat can have such a powerful effect—both positive and negative—on your brain. You need to know about this. It matters enormously. YOUR CONTROL CENTER Your brain is the center of thought, emotion, mood, perception, drive and memory. Few people are aware that your brain is also the control center for an abundance of important hormones and other neurochemicals responsible for changing the way you think and feel. Joy, paranoia, even despair are thanks to the delicate balance or imbalance of these important chemical substances that come from our foods. If, as many researchers now know, we can influence this without causing adverse side effects—such as those which result from the use of tranquilizers, antidepressants, drugs or sleeping pills—we are able to exercise enormous control over destructive moods and feelings, and to increase our enjoyment of life tremendously. Here’s the biggest surprise: Nothing is more powerful in influencing all of this than making very careful choices about the foods that you eat. Because each one of us is unique, this is highly individual. Some foods work beautifully for us, other foods are absolutely destructive. CHOOSE YOUR FOODS CAREFULLY Food sensitivities were once uncommon. Now they’ve become so widespread that nutritionally-trained doctors estimate between 70 and 90% of us experience symptoms associated with food reactions, although few of us realize what is taking place. There are major reasons for this exponential rise in food reactions: First, our immune systems are increasingly challenged by the presence of chemical and energetic pollution in the environment. Next, our massive consumption of convenience foods has rendered large segments of the population deficient in minerals and vitamins, which would once have helped protect us from sensitivity reactions. And the packaged foods on which most of us live these days are chock-full of the foods highest on the list of reactive substances, such as cow’s milk products including cow’s cheese, milk, and yoghurt; wheat, grains and cereals; junk fats and chemical additives. As a result, your body’s enzymes, whose job it is to digest milk products and grains—and protect you from chemical pollution—have become gravely overtaxed. So you can become addicted to a food to which your body reacts negatively, without realizing it’s the very act of eating that has caused your addiction. HOW IT WORKS Let me explain. When you are sensitive to a food or chemical you react negatively on first contact, although it sometimes takes a day or two to experience the negative reaction. But if you eat or drink this food again and again, so that you are continually exposed to it, this negative reaction—together with the symptoms it produces—becomes “masked”. It’s very much like the alcoholic who feels OK so long as he has a drink in his hand. Then, when alcohol is withdrawn from him, he goes “cold turkey” and feels terrible. If you stop eating a food (or drinking the alcohol) to which your body reacts negatively, WHAM—you get withdrawal symptoms, just as the alcoholic does when he or she is deprived the “fix.” I’ve seen a lot of this happen to people at the start of the Cura Romana program, especially those who’ve been drinking a lot of coffee or diet sodas, or eating a lot of grains, cereals and sugar-based convenience carbohydrates. Symptoms often include no energy, a bad headache, depression and cravings. Fortunately—thanks to the power of the changes that take place in the brain on Cura Romana—such experiences usually clear within a few days. ADDICTIONS DESTROY Experts in clinical ecology have discovered that alcoholism and food reactions share a common cause, common triggers, and a common biochemistry. When you eliminate the foods to which your body is sensitive—those your body literally hates, in fact—false hunger, cravings and addictions completely disappear. When you’re tired, upset, depressed or anxious without apparent cause, the problem most often results from the kind of foods you’ve been eating. I know this is hard to believe. It is something that most people would never dream of. But this is how potent the effect is that foods can exert upon us. You can not only suffer from food sensitivities and allergies to specific—sometimes even highly nutritious—foods which set your mind and emotions whirling, or make you lose confidence in yourself and blame yourself in negative ways; you can also experience an upset in mineral balance in your body, or low blood sugar. On the positive side, some foods can be used to alter states of consciousness, improving mood and inducing relaxation. Understanding how the foods you choose to eat can affect your own moods and mental states, and discovering the foods that work for you in a positive way, can be life-changing. But you also need to learn the foods that are destructive to you. This is a highly individual thing, which you learn only by testing your foods. UNTOLD TRUTHS What is hard to believe is that the question of food sensitivities is still met with hostility, even scorn, by most doctors—who, ever since Freud, have been taught that problems such as chronic anxiety, depression, hysteria, psychosomatic illness and other functional disorders arise entirely from psychological factors. It just ain’t true. The work of some brilliant biochemists and psychiatrists such as Dr. Abram Hoffer in Canada, and allergists Dr Ted Randolph and Albert Rowe, as well as British psychiatrist the late Dr. Richard Mackarness, has shown quite clearly that factors in our physical environment—such as chemicals in our foods and water, as well as certain foods themselves—cause mental and emotional symptoms, as well as weight gain and the development of degenerative conditions and rapid aging. They do this by inducing sensitivity or allergic reactions that involve the central nervous system. The study of this phenomenon is called clinical ecology. SHOCKING SECRETS For many years, clinical ecologists have tested patients with psychiatric problems, from simple depression and anxiety to schizophrenia and even psychosis, to see if the cause of these things comes from reaction to specific foods. In general, all of us react to certain groups of foods in a negative way, such as manufactured foods; sugar; carbohydrates; packaged and convenience foods. But the more serious food sensitivities and allergies tend to be highly specific to the person experiencing them. The way all of this is tested is quite fascinating. They do this either through a complicated procedure called cytotoxic testing—checking how your blood reacts to specific substances—or by putting you on a fast for five days, then introducing a few drops of water containing the suspected food under your tongue, and charting your reactions. These may include changes in your pulse rate and other physical symptoms, as well as natural shifts of mood or emotional outbursts, indicating that this particular food is the troublemaker. Reactions vary from person to person. They can be something as simple as a feeling of mental confusion, grief, or fatigue, to as dramatic as a psychopathic outburst in which someone tries to slash his wrists or attack those testing him. Once the offending foods are known—they could be milk, grain, cheese, vodka, sugar, or almost anything—the patient is told to eliminate them from his diet. Provided he does so, his aberrant emotional or mental state does not reoccur. If the allergies are mild, they can sometimes be controlled by a “rotation diet”, in which food intake is carefully planned so that you only eat a particular food once in any four-day period. Food sensitivities and food allergies are far more common than people realize. Some of the worst offenders are grains, cereals, wheat, milk products, and all convenience and packaged foods. People find that when they exclude these foods completely from their diet, their energy levels increase and their disposition transforms. What is also interesting is the sense that people have of themselves. Whether they trust themselves, and whether they feel good about being who they are, depends tremendously on the foods that they are eating. HEAVY METALS Heavy metals such as lead, mercury and cadmium, or too high a concentration of copper—one of the trace minerals necessary for good health—can create interference with the brain and nervous system, as well as the endocrine system, resulting in aberrant emotions. An excess of copper, for instance, can produce hyper-emotionalism, hallucinations, and even psychic experiences for some people. A high level of lead in the body is linked to mental retardation in children and is often a significant factor in over-aggressive behavior. It’s also indicated as a cause of hyperactivity and learning problems in kids. Excess cadmium, from a lifestyle that includes taking several cups of coffee a day, often leads to a low blood-sugar problem, so you feel you need more coffee or something sweet just to keep going. So does eating too many carbohydrates, which themselves turn into sugar. Low blood sugar is common amongst people living on a typical British or American diet. There are some simple tests to determine mineral balance and the levels of heavy metals in the body. These tests are not foolproof by any means, but they are still valuable. They are often done by burning a small sample of hair cut from the head, and then analyzing its mineral content. If any imbalances are found, they can be corrected by giving chelated minerals and/or by drying out excessive heavy metals from the tissues using natural substances such as pectin, high doses of vitamin C, garlic and kelp. HOW TO TEST YOUR FOODS Learn to test your own foods—it’s not hard to do. It’s all about becoming conscious of what your body thrives on and loves, and what it dislikes. In fact, it’s all about honoring yourself and your life. Say, for instance, the first food that you decide to test is cow’s yoghurt. You eat a nice big helping of yoghurt at one meal, then you don’t eat any more yoghurt for 48 hours, and you don’t introduce any other new foods. If, during this period, you find your energy levels have dropped for no apparent reason; you’re ravenously hungry or craving something; your bowels are upset; you feel emotionally unsettled or low; or you develop aches or pains in your body, then you can be pretty sure that your body has reacted badly to the food you have been testing. If, on the other hand, after 48 hours you experience none of these reactions, you can safely assume that the food you have tested can be incorporated into your meals as a food that your body is happy with. If you do have a negative reaction to the food, it’s important to realize that you haven’t done anything wrong. This is the way you learn about the foods that your body can handle and which you need to stay away from. Of course, it’s important to learn by your body’s unique rules, and test each food one by one. Give thanks to your body if it says “no” to a food. Meanwhile, get plenty of top quality proteins and fresh, green, non-starchy vegetables, no matter what else you’re eating. It’s important to remember that your digestive system is, in truth, your second brain. (See “Secrets of the Second Brain” ) It boasts as many nerve endings as the brain itself. When you eat foods that antagonize these nerve endings, you experience all sorts of physical and emotional states that hold you back. Discovering the foods that work for you is sheer joy. These are foods that you can eat with impunity, without gaining weight or worrying about undermining your health—provided you avoid the foods that you discover your body does not work well with.

Participants on Cura Romana continue to report that former digestive disturbances—from irritable bowel problems and acid reflux to chronic constipation—clear up during an online Cura Romana Journey. The vast majority of participants who have been on long-term medication for these ailments end up no longer needing any medication. Meanwhile, I am continually being asked by others what causes digestive troubles. Here is a pretty good list of the causes that you might like to check off and get rid of in your own life: WHAT CAUSES GUT UPSET Eating too much Eating before the previous meal is completely digested Drinking iced drinks often (especially before or during meals) Too much alcohol Eating on the run Eating at irregular times Eating heavy meals and late snacks at night Over growth of yeasts and fungi such as Candida Albicans Dysbiosis—low levels of good guy bacteria in the gut, such as Lactobacillus acidophilus and Bifidobacteria adolescentis Food allergies or sensitivities Nutrient deficiencies such as zinc, magnesium, vitamin B complex Low stomach acid On-going physical, emotional or mental stress Medications such as antibiotics—even when used for only one day—or non-steroidal anti-inflammatory drugs (NSAIDs) A diet too low in protein Increased demand for protein owing to trauma, surgery, excessive exercise, illness, fasting Too little fiber in your diet Go through the above list and see what, if any, of these issues you can clear from your own life, enabling digestive issues to clear up. What I love about Cura Romana is that it appears, quite naturally, to clear digestive problems from within in most cases, wiping out any need for drug intervention as the body rebalances itself. MY MOTHER TAUGHT ME A CURE For Digestive Problems She was part Native American and I learned a lot from her while I was growing up about the blessings of the herb goldenseal—Hydrastis canadensis. Favorite cure-all of the Cherokee Indians, goldenseal has in recent years won praise from scientists for its widespread benefits, which include banishing morning sickness and nausea, calming digestive disturbances, and banishing skin diseases and hemorrhoids. It can even be used as a douche in the treatment of vaginal infections, as a mouthwash in the treatment of gum problems, and to fight off flu and fevers. One of the most generally effective of all remedies, this is another herb I would never want to be without. HOW IT IS TAKEN: Many people prefer to use the powdered root in capsules rather than as an infusion or tincture, since goldenseal does not taste good. Personally I love the bitter taste. I can feel it working the moment I take it, as an extract or tincture in half a glass of water. Take 1 to 4 capsules three times a day, or tincture of fresh herb 10 to 30 drops, 3 to 4 times a day. NATIVE AMERICAN MAGIC This bitter tonic was much used in the 19th century to soothe disorders of the stomach and heal the liver. The alkaloids which the root contains not only stimulate bile production and secretion, they also destroy unhelpful bacteria in the gut and increase the tone and movement of the gastrointestinal tract. The root relieves nausea during pregnancy, has over-all tonic actions on the nervous system, and is excellent applied in strong infusion to eczema and many other skin problems. COUNTERS INFECTIONS: Excellent for the treatment of all kinds of infection, goldenseal can banish catarrh in the head and throat, and clear up infections of the teeth and gums when used as a mouthwash. CALMS UTERINE CONTRACTIONS: Gently strengthening to muscle tone and circulation, it has a mildly sedative and muscle-relaxing effect on the body, and helps stabilize blood sugar. It can even be used for menstrual disorders, especially menorrhagia.

The word protein literally means “primary substance.” It’s an appropriate name. For every tissue in the body, from brain to little fingernail, is built of and repaired by protein. Amino acids, the building blocks of protein, are central factors in most body processes too. They make antibodies against infection, create hormones and ensure you have enough haemoglobin in your red blood cells. Every enzyme has protein as its basic component. This is why we need good quality, clean protein from eggs, nuts, and organic, fermented, soy products if you are vegetarian. If you are not vegetarian, then fresh fish gleaned from clean waters, organic poultry, wild game, and organic meat from animals free to graze is ideal. THE ANIMAL QUESTION Whether we like it or not, the highest quality protein is animal-based. And the most important nutritional feature of both meat and fish is their cellular structure. For it is very similar to our own. Nutrients we absorb from animal proteins are easily transformed into our own tissue and blood. Even small amounts of top quality animal protein can be enormously strengthening to anyone deficient in strength and energy. In addition to being the best power foods available, all good quality animal protein boasts an abundance of minerals and trace minerals. SHUN FACTORY FARMING Not only is caged and physically restricted animal farming an abomination in relation to the horrific suffering it imposes. Such domestic meat and much farmed fish is laden with hormones, poisons and antibiotics. If you routinely eat large quantities of meat, you can end up not only with a high level of uric acid in your body, but with a tendency to form a lot of mucus and to build up toxicity in your own body. This is why when I eat meat—and I prefer fish or game—I eat only certified organic meat from free range animals. The difference in flavor is undeniable. Also, I know that the animals I’m eating have been carefully raised and are free of both excess fat and toxicity. When selecting meat or fish, there are two major considerations: Make sure it’s fresh, and as unprocessed as possible. Buy fresh fish and seafood instead of the processed forms, such as crab cakes or smoked and breaded fish. There’s no harm in having the odd slice of smoked salmon, provided it is naturally smoked— however, the more a fish is processed the fewer benefits it will bring for high level health. (And most smoked salmon has sugar added to it these days, so read labels carefully.) BLESSED OMEGA 3s If possible, add fish to your diet once or twice a week. For fish is rich in “pre-formed” omega-3 fatty acids—DHA and EPA. Omega-3 fatty acids are known to reduce the levels of triglycerides—blood fats characteristic of insulin resistance syndrome which can put you at risk of heart disease. Omega-3 fatty acids also spur fat burning, as well as lowering blood pressure and improving overall heart function. Often, flaxseed oil is promoted as a rich source of omega-3 fatty acids. And it is—at least in the sense that flax contains a great deal of linolenic acid, precursor to DHA and EPA. The problem is that, when you are relying on flaxseed for your omega-3 requirements, your body has to convert linolenic acid to DHA and EPA for this to be beneficial. Most people can’t make this conversion—especially if they have eaten a lot of trans-fatty acids, or an abundance of omega-6 fats, in the past. Also: Omega-3 from flax oil is a shorter chain fatty acid, which in some people is changed into arachidonic acid. When in excess, this causes inflammation. By contrast, EPA and DHA in fish oils are great anti-inflammatories. If you are overweight or insulin resistant, it is likely that your body cannot make this conversion, possibly because you, like most of us these days, have taken in an overabundance of omega-6 fatty acids in comparison to the omega-3s. That’s why taking a good fish oil is wise (see below for my favorite). MAKE IT FRESH The key to good fish is buying it fresh. Ask the person serving you which fish is the freshest, and what days of the week different kinds of fish arrive in the shop. You can tell a lot about the freshness of fish by its smell and look. Fresh fish does not smell fishy. It smells more like the salty bite of a sea breeze. If it’s a whole fish you are looking at, pull back its gills. They should be bright red. The moment they go pale pink or grey, you know the fish has been sitting in the shop too long. Try poking the flesh of the fish with your finger as well. If it springs back instead of forming an indentation, then you’re lucky enough to have a piece of fresh fish on your hands. Check out the eye of the fish, too. It should be dome-shaped and clear, not sunken or murky. GO WILD The meats we get today are a far cry from those our Paleolithic ancestors hunted. The closest you can come these days is wild boar, rabbit, buffalo, venison and kangaroo. These meats are higher in protein and lower in fat than the meat from domestically farmed animals. Where a piece of meat from wild game boasts about 22 grams of protein in each 100 gram portion, domestic meat can sometimes contain as little as 15 or 16 grams. Wild meat is also much lower in fat. The ordinary meat that you buy in the supermarket is six times as fatty and only about three quarters as rich in protein as that of game meat. That being said, all organic red meats like beef and lamb from grazed animals are excellent sources of zinc, a mineral that’s enormously important—not only for insulin balance but for the skin and the reproductive system. Free-range and organic meat is far better than factory farmed in every way. LISTEN TO YOUR BODY I was a vegetarian for twenty years of my life, and I believe that a vegetarian diet is ideal for some. In my mid thirties, however, I discovered that vegetarianism was not ideal for me. This may well have been because my ancestors, being Nordic, spent most of their lives living on fish, salted meat and whatever cabbage they could dig up from frozen ground. Our genetic makeup determines to a great extent what works for us and what doesn’t. When I added fish and game to my meals, my energy levels soared. I looked and felt better. Each of us is unique. This not only determines what kind of foods we thrive on; it also determines what kinds of foods are best for us at any particular time of our life. For instance, many women at menopause find they do much better by cutting meat out of their diet. Others discover just the opposite—that they need to add more animal protein. It’s a question of “suck it and see”. Following the principles of a good diet, explore what works for you. Don’t hesitate to shift from eating more fruit at one time of your life to more vegetables at another, more fish at another. The human body is always changing, as are our needs for various foods. I’d like to share with you a couple of my favorite recipes. Try them out and let me know what you think. If you have favorite protein recipes of your own, do send them to me. I will share them with others and of course credit you for them. CRUNCHY GREEN PRAWNS serves 4 When it comes to prawns, green means raw. These are the best. You can buy them fresh or frozen in every form—shelled, unshelled, whole, or heads removed. If you’re lucky enough to find fresh ones, make sure they really are fresh since, like other shellfish, prawns go off fast. Eat them the day you buy them. I like to eat them whole, partly because they are so beautiful and partly because I like the crunchy texture of the shells. I always eat the shells since the shells are filled with chitin—a protein substance which cosmetic manufacturers now use to strengthen skin from both within and without. Like most shellfish, prawns are rich in iodine and in the antioxidants zinc and selenium. Prawns are great for people who eat very little, because they are an easily-digested form of top quality protein. They are also a good source of calcium, iodine and the important omega-3 fatty acids, which not only protect the heart but offer good support to hormonal health, skin health and beauty. Crunchy Green Prawns can be cooked under a grill or on a barbecue. You can even flash fry them on a teppen yaki grill or in a heavy frying pan if you like. They are delicious hot. But you can also make them for a picnic and serve them cold. What You Need 750g of King prawns, uncooked. You may peel and de-vein them if you wish. 2 limes, cut in wedges 2 tablespoons of fresh coriander, chopped For the Marinade: 3–4 tablespoons of olive oil 1 tablespoon of spring onions, finely chopped 5 cloves of garlic, finely chopped 50g of fresh ginger, finely shredded A small handful of fresh coriander, chopped The juice and finely shredded zest of 2 small limes (if you can’t get limes then use 1 lemon) 2 tablespoons of sake, tamari or dry sherry 1/2 teaspoon of mustard seeds broken up with a mortar and pestle Coarse-ground black pepper to taste Snow pea sprout heads to use as a garnish (optional) Here’s How Wash the prawns carefully in cold water and then dry with a tea towel. Place all of the ingredients for the marinade, except the lime zest, chopped garlic and 1/4 of the chopped coriander into a food processor or blender. Purée to a paste. Pour into a bowl, add the garlic, the lime or lemon zest and the remaining chopped coriander and mustard seeds, then mix into the paste by hand. Place the prawns in the bowl and, using your hands, turn them over and over until they are covered with the paste. Put on to a flat glass dish and cover. Set it in a cool place—the fridge itself if it happens to be the middle of summer—for at least three hours. Cook on a teppen yaki grill, a barbecue or under a grill in the oven until they are crunchy. Serve with lime wedges. Don’t throw away any of the marinade—cooked or uncooked—that still remains. It is delicious to spread over the crunchy prawns. It takes only a couple of minutes a side to fry these and very little more under a hot grill or on a barbecue—all you want is for them to turn opaque. However you cook them, eat them with your fingers—shell and all. All sensuous food tastes better this way, but prawns especially. I serve them with a combination of basmati rice and wild rice—about half and half—and a bright green salad of wild rocket with whatever fresh herbs, from basil to lovage, that I can harvest from the garden or find at the market. AND FOR MY VEGETARIAN FRIENDS: CORIANDER ORGANIC TOFU Thanks to the intense flavor of coriander, this herb works well to enhance the bland flavor of tofu. This recipe goes well with steamed vegetables—especially broccoli—and kasha (steamed buckwheat). Make a tofu sandwich of it, or add this tofu to a salad to make it a one-bowl meal rich in protein and in plant factors for health. What You Need 400g of firm organic tofu (non-GMO) 2 tablespoons of olive oil or coconut oil 2” finger of fresh ginger, shredded fine 1/2 cup of fresh coriander, chopped fine 1 tablespoon of tamari 1 teaspoon of wild honey, or a pinch of granular stevia Sea salt and freshly-ground red pepper to taste Here’s How Cut the tofu crosswise into slices that are approximately 3/8 inch thick. Mix together all the other ingredients in a bowl, then dip each tofu slice into the mixture you have created. Heat a heavy frying pan grill or teppen yaki grill. Use enough olive oil or coconut oil on top of the grill so the tofu will not stick. Place the tofu on the grill, sprinkle with sea salt and freshly-ground red peppercorns, and cook at a high temperature until browned. Turn and brown again. Serve immediately as a tofu sandwich or in a tofu salad or simply as is, with loads of beautifully colored fresh vegetables. The whole cooking process takes no more than 3–5 minutes. I hope you enjoy them.

Do you want your cat to live a long, happy life, free from cancer, kidney disease and other unnecessary illnesses that create suffering? Fifty years ago, I discovered the secret of raising healthy cats who live up to 23 years or more, and die naturally of old age. Let me share it with you. What we feed our animals from birth onwards determines the length of their lives and the quality of their health. Most animals are fed on junk pet food. And don’t be deceived by all the quasi-scientific language that adorns packages of pet foods in an attempt to convince you how excellent they are supposed to be. They are not, no matter how much you pay for them. It’s little wonder that our beautiful creatures die early from all sorts of dreadful illnesses, none of which are “normal” experiences of natural aging. You see, just as the human world is filled with manufactured, packaged convenience foods and pharmaceuticals—all of which do far more harm than the public realizes—so is the pet world filled with junk we are urged to feed our cats and dogs on. Some fifty years ago, I learned all about this thanks to a cat named Mistletoe. She was a beautiful little Siamese who gave birth to two litters of perfect kittens. But Mistletoe was not strong. So I took her to the vet, who told me she needed an injection of anabolic steroids. It helped for a while. But two months later, I had to take her to the vet again for a second injection. This made me furious. My anger led me to read everything I could get my hands on in an attempt to discover what natural foods cats—from tigers and lions to tiny kittens—had been eating for millennia. Before long, my searches led me to Dr Francis Pottenger MD’s unparalleled research into animal health. Known for his success healing humans, Pottenger believed that—given half a chance—any living body, be it human or animal, is capable of healing itself naturally. For ten years, he carried out clinical trials on 900 cats that he and his team monitored down 9 generations. He split them into two groups. To group one he fed only raw meat, including organ meats, bones, raw milk, and a little cod liver oil. To group two, instead of raw, he fed the same foods but cooked. They got cooked meats, pasteurized—that is, heat-treated—milk, and cod liver oil. Then he traced the health and behavior of both groups down an amazing nine generations. All of the foods he fed all cats were organic, of course, because back in the 1940s when he carried out his research, virtually all foods were. Group one cats, who got only raw food, became healthier and healthier with each year that passed. They had no birth problems, nor did they develop any health issues during the nine year period of the study. These fortunate cats died late in life from simple old age. Meanwhile, group two cats—who got the same food except that it was cooked—started developing health problems, right from the first generation. These included death of kittens, smaller litter sizes, poor mothering behavior, scruffy coats—you name it. The second generation of group two cats started to show signs of allergies, gingivitis, inflamed joints, dermatitis, poor vision, and skeletal malformation. Their fertility dropped, as did their litter size. Perinatal mortality increased. Their calcium bone density fell from 17% at the beginning of the research to 4% by the fourth generation. Even the behavior of group two cats was affected. They became more aggressive to handlers and to one another. By the ninth generation, many of group two became sterile. And, because, by then, they had stopped reproducing, Pottenger’s trial had to be stopped. Meanwhile, group one cats continued to thrive. Learning about Pottenger’s work was all it took for me to decide that my beautiful little Mistletoe was never again going to be fed any form of “cat food”, be it in a can or dried, again—so she would never have to go to the vet again. She never did. I started feeding her entirely on a little cod liver oil, raw milk or cream, raw organic meats and offal, liver, wild rabbit, as well as a source of minerals which I call cat pâté. This I make in my Vitamix by grinding up organic chicken carcasses in a little water. Little Mistletoe went from strength to strength. She never looked back. She finally died at the age of 22. She was never sick. One day I noticed she was not interested in eating any more, but she still wanted to drink water. In another three or four days, she no longer wanted to drink. She spent more time alone resting, but she still wanted to be held and given love. When she was ready to let go, she died in my arms—calm and peaceful. Mistletoe not only taught me to reject all of the propaganda which tries to convince us that our animals need manufactured foods and pharmaceuticals to stay healthy—far from it. She even taught me about the nature of dying itself. It can be a peaceful blessing surrounded by those who love you, whether an animal or a human being. What I learned from Mistletoe half a century ago has stood me in good stead. Since then, I have raised and nurtured many vibrantly healthy cats and other animals. With each day that passes, I still give thanks for all that my animal friends continue to teach me. This is not only about how to help them stay healthy life-long. They’ve taught me to listen to their own innate wisdom and never to assume that, as a human being, I know better than they do. I’ve come to love and respect them in ways I once would never have dreamed possible. I suggest you read the wonderful little book that Pottenger wrote about his research with 900 cats. I think you can find it for free on the internet. It just might change your life for the better, as well as the lives of your beloved creatures. It has most certainly changed ours.

“All men dream; but not equally. Those who dream by night in the dusty recesses of their minds wake in the day to find it was vanity: but dreamers of the day are dangerous men, for they may act their dream with open eyes, to make it possible.” T.E. Lawrence I love this quotation. It reminds me of the imaginative power each of us has to create our own life. It also tells me there is no need to fear growing older. Each one of us can live a rich and fulfilling life, no matter what our age. Yet too few of us make use of our powerful abilities to envision and create what we long for. If, like me, you would prefer to die young late in life, you need to do two things: First, get savvy about how to care for yourself naturally. Second, start practicing Lawrence of Arabia’s dictate to become a “dreamer of the day”. Then “act with open eyes” to make it happen. AGELESSNESS Our growing understanding of natural medicine, together with research in high-tech biochemistry, has made all things possible. Once little more than a pipe-dream, the notion that we can choose to die young late in life is now a genuine possibility. Savvy gerontologists challenge the maximum lifespans of human beings. Now, men and women in the know make intelligent use of antioxidant nutrients, electromagnetic treatments, and a myriad of other anti-aging tools—including an organic, high-raw diet—to prevent physical degeneration and restore healthy balance to their bodies and their lives. Instead of prescribing dangerous drugs, a new wave of visionary psychiatrists and natural therapists have come to understand that the food we eat we eat exerts a powerful effect on our brain’s control centers. These loci direct the metabolic processes on which our health depends—from hormonal behavior, weight and appetite, to emotional and mental states and even what we perceive to be the nature of reality. What few people as yet know—and what I have been studying and teaching in the past five years—is that these control centers are also the filters through which we receive genuine spiritual revelations. Live on a diet of convenience foods, sugars, and carbohydrates, as more than 90 percent of people now do, and your brain’s control centers become crippled. Unable to do their job properly, we begin to experience not only ill health and rapid aging, but unbalanced emotions, mental fog, and a strong sense that, in ways we cannot even articulate, we have lost trust in ourselves and lost connections with ourselves although we may have no idea how this has happened. Few men and women as yet realize that changing the way they eat and care for their bodies can, often within a few weeks, not only transform their health but expand their consciousness and change their lives on virtually every level. FALSE NOTIONS For generations, society has imprinted us with a lot of negative thoughts and descriptions about what it means to grow older. In the book—for which he won a Pulitzer Prize—Why Survive? Being Old in America, Dr Robert Buffer writes astutely about how damaging false beliefs about aging continue to be. Negative ideas about what it means to get older include the belief that older people are inflexible, senile, and unproductive—in effect, that they are just waiting for the inevitable arrival of the grim reaper. Such nonsense grossly distorts the truth. TRUE PERSPECTIVES Your chronological age is a very limited indication of your biological and functional age. These two measurements are what matter. Old people can be capable of far more than society allows them to express or contribute. At any age, people who discover how to live by the principles of natural wellbeing become remarkable human beings. Highly resistant to the ravages of degeneration and to chronic illness, they know their bodies. They face each day in fresh anticipation about what it will bring. They’ve learned to dismiss the negative brainwashing which continues to bombard us from the mainstream media, the medical profession and government directives. They know that, as George M. Mann MD writes, “The diet-heart hypothesis that suggests that high intake of saturated fat and cholesterol causes heart disease has been repeatedly shown to be wrong. The public is being deceived by the greatest health scam of the century.” Knowledgeable, independent people have every right to boast of their increased longevity and high resistance to degeneration. They’ve earned it. They have sought truths and they continue to uncover them. They’ve chosen to shun unnecessary drugs, to banish convenience foods, and to make from 50 to 75% of the foods they eat raw and organic. Having transcended all those beliefs about growing older, they have become not old people but long-lived people. TIME TO CREATE It is commonly said that we are allotted about a quarter of a century in which to grow to adulthood. The next forty years, we’re told, are to be directed towards accomplishment in the outside world, realizing the goals of adulthood, procreation and raising a family. After that, most of the world expects us to slide headlong downhill until we die. Within the confines of this three-score-years-and-ten paradigm, and under the pressures of contemporary social values, too many of us can become obsessed with accomplishment. Since the time for worldly success is supposed to be limited to the middle period of our life, we push ourselves forward at health-breaking and heart-breaking speed. The concerns with fulfilling ourselves in our career, paying the rent, or buying the baby a new pair of shoes—during what are supposed to be the best years of our lives—force us to postpone the pleasures of a time to rest, a time to think, and a time to dream about what we long to create. I believe it is essential that each of us deliberately make a place for us to explore a time-expanded universe within us. Nobel laureate novelist Hermann Hesse wrote about such a time-expanded world in his Glass Bead Game. There, time's limits become the rules of the game of life. Each human being is freed to order his existential choices. Such a time-expanded world could help us draw together our learning and re-synthesize our knowledge. It might enable the coming together of those who practice with authenticity such disciplines such as mathematics, physics, philosophy, biology, medicine, psychology, anthropology, art, literature, politics, theology and law—in fact, the whole gamut of human concerns—into a kind of connectedness which is urgently needed in the excessively fragmented post-industrial society in which we now live. THE POWER OF AGE Healthy, creative longevity can make available to us the steadily maturing wisdom that is one of the greatest blessings of growing older: People whose experience and awareness has not been distorted by ill-functioning minds and rapidly waning energies have so much to give. I believe that such wisdom is exactly what we need to help guide our species towards further evolution. Moreover, such time expansion takes hold of our personal sense of the present and, in a powerful, real, and positive way, draws it into the future. And when we are able to project ourselves into the future, that future becomes not an abstract consideration, but something of active concern to all of us. The future of the earth is our future. We are responsible for it. If we so choose, we can live to see it as caretakers instead of irresponsible tenants in a rented property. The principles of natural aging help us become its owners, and, like all owners, we are far more likely to look after our property. LIVING A LIMITLESS LIFE In George Bernard Shaw's preface to Back to Methuselah—the play in which his character Dr Conrad Barnabas promotes an extended lifespan of 300 years—he writes: “Men do not live long enough; they are, for the purposes of high civilization, mere children when they die.” He then goes on to consider some of the creative possibilities of our being able to lengthen life: “This possibility came to me when history and experience had convinced me that the social problems raised by millionfold national populations are far beyond the political capacity attainable in three score and ten years of life by slow growing mankind. On all hands as I write the cry is that our statesmen are too old, and that Leagues of Youth must be formed everywhere to save civilization from them. But despairing ancient pioneers tell me that the statesmen are not old enough for their jobs . . . We have no sages old enough and wise enough to make a synthesis of these reactions, and to develop the magnetic awe-inspiring force which must replace the policeman's baton as the instrument of authority.” For me, this magnetic awe-inspiring force of which Shaw speaks is nothing less than man's potential to become the creator of his destiny on earth. The situation in which we now live, with all the global dangers to which we are exposed—from nuclear radiation to the possibility of mass nuclear extinction and economic collapse—are not accidents of nature. They have been created by us. No act of god can suddenly remove their potential destructiveness from our future. Only we ourselves have the potential to do this. And, if we are to succeed, we will need to call forth every resource which we have—intelligence, wisdom, strength, courage, patience, wit, compassion—then work with them. Freedom from mental and physical degeneration which ageless aging brings is no longer an empty dream. It is happening to many. Who cares if, at the age of 85, we are all still capable of running a marathon, or if we look 20 years older or younger than we are chronologically? Such things matter little by themselves. But the high-level health, mental clarity and well-being which are the rewards of natural living—no matter how old one is chronologically—are of urgent concern to all of us as residents of the earth. They build form the foundation on which we human beings can build if we are to make use of our full creative potential. In the full use of such creativity lies the future of humankind, our children and our planet. In the words of Capek's Vitek: “Let's give everyone a three-hundred-year life. It will be the biggest event since the creation of man; it will be the liberating and creating anew of man! God, what man will be able to do in three hundred years! To be a child and pupil for fifty years; fifty years to understand the world and its ways and to see everything there is; and a hundred years to work in; and then a hundred years, when we have understood everything, to live in wisdom, to teach, and to give example. How valuable human life would be if it lasted for three hundred years! There would be no fear, no selfishness. Everything would be wise and dignified. Give people life! Give them full human life!” Is this no more than an idealistic plea in the midst of the profound anxiety, fear and disillusionment of early 21st century life? Maybe. Maybe not. Have I, at 72, become one of Lawrence’s “dreamers of the day”? Perhaps. It’s dreams that create the mythologies by which we live. I believe we urgently need new dreams to give our lives direction—dreams which, tempered by the wisdom of age, are large enough and rich enough to carry us forward. Such dreams not only have power. They have the ability to bring forth exciting new realities.

Make them the base for salads, add them at the last minute to homemade soups, even carry them around with you in a bag and eat them instead of chocolate bars and biscuits. They are sweet and delicious and won’t leave you with an energy slump. There are many different seeds you can sprout - each with its own particular flavor and texture. Use the following chart as a guide to the variety of sprouts you can try. Seeds Soak time To Yield 1 liter Ready to eat in Length of shoot Growing tips and notes Alfalfa 6-8 hours 3-4 tbsp 5-6 days 3.5 cm 1½ in Rich in organic vitamins and minerals Seeds Soak time To Yield 1 liter Ready to eat in Length of shoot Growing tips and notes Fenugreek 6-8 hours ½ cup 3-4 days 1 cm½ in Have quite a strong ‘curry’ taste. Good for ridding the body of toxins Seeds Soak time To Yield 1 liter Ready to eat in Length of shoot Growing tips and notes Adzuki beans 10-15 hours 1½ cups 3-5 days 2.5-3.5 cm 1-1½ in Have a nutty flavor. Especially good for the kidneys Seeds Soak time To Yield 1 liter Ready to eat in Length of shoot Growing tips and notes Chickpeas 10-15 hours 2 cups 3-4 days 2.5 cm 1 in May need to soak for 18 hrs to swell to their full size. Replace the water during this time Seeds Soak time To Yield 1 liter Ready to eat in Length of shoot Growing tips and notes Lentils 10-15 hours 1 cup 3-5 days 0.5-2.5cm ¼–1 in Try all different kinds of lentils. They are good eaten young or up to 6 days old Seeds Soak time To Yield 1 liter Ready to eat in Length of shoot Growing tips and notes Mung beans 10-15 hours 1 cup 3-5 days 1-5 cm ½-2½ in Soak at least 15 hours. Keep in the dark for a sweet sprout Seeds Soak time To Yield 1 liter Ready to eat in Length of shoot Growing tips and notes Sunflower seeds 10-15 hours 4 cups 1-2 days Same length as seed Soak them and sprout for just a day. Bruise easily so handle carefully Seeds Soak time To Yield 1 liter Ready to eat in Length of shoot Growing tips and notes Wheat 12-15 hours 2 cups 2-3 days Same length as grain An excellent source of the B vitamins. The soak water can be drunk straight or added to soups or juices

More than anything else on earth except air to breathe, your body needs water for energy, for health, and for beauty. The water you drink plays a major part in your ability to digest your foods and absorb nutrients, thanks to enzymes which are themselves mostly water. If you fail to drink enough water between meals, your mouth becomes low in saliva and digestion suffers. Water is also the medium through which wastes are eliminated from your body. Each time you exhale you release highly humidified air—about two big glasses worth a day. Your kidneys and intestines eliminate another 6 or so glasses every 24 hours, while another 2 glasses worth are released through the pores of your skin. That makes 8 glasses a day—and this is on a cool day. When it gets hot, when you are exercising, or when you are working hard, the usual 10 glasses lost in this way can triple. On average, in a temperate climate—not sweating from exertion or heat—we need about 6 pints a day for optimal health, although few of us consume as much as 2. The important thing to remember is that how thirsty you are is not a reliable indication of how much water you need to drink. If you want to grow lean and stay that way you need to do as French women have done for decades. Keep a large bottle or 2 of pure, fresh mineral water on your desk and make sure you consume your quota of this clear, delicious, health-giving drink. Here's how to figure it: water and weight loss MAGIC Divide your current weight in kilos by 8. If you weigh 58 kilos, then 58 divided by 8 equals 7.25 big glasses. Then round the figure upwards to the next glass and there you have it: 8 glasses a day. But remember that is only a base calculation for a cool day. You will need a lot more during exercise, or on a hot day. Provided you do not suffer from a kidney or liver disease, drinking 8 big glasses or more of water a day not only helps you lose weight and keep it off permanently; it improves the functioning of your whole body. There is another way in which drinking optimal quantities of water plays a central role in detoxifying the body for regeneration. It has to do with your kidneys. The kidneys are responsible for recycling all the water in your body—some 800 glasses of it a day—and for filtering out any wastes present before they can lower immunity, create fatigue, or make you feel hungry even though you have had enough to eat, and cause the kind of water retention which plagues so many who have gone on and off slimming diets for years. The filtering mechanism responsible for all this in the kidneys is made up of millions of microscopic bodies known as glomeruli. They identify waste products such as urea which need to be removed, as well as screening out other chemicals and unwanted metals and minerals, while at the same time pouring back into the bloodstream the minerals you do need and regulating your body's acid-alkaline balance. DRINK WATER—END WATER RETENTION When some part of you needs more water, your kidneys make sure it arrives. For instance, when you are hot and sweating, a message is sent to the pituitary gland in the head telling it to release the anti-diuretic hormone which in turn tells your kidneys to let more water be reabsorbed into the blood. Your urine at such times can become highly concentrated and a dark color. But provided you replenish the water you are losing in sweat by drinking more, your kidneys remain happy and well-functioning, and the appetite/thirst messages from your brain do not become confused. When your body's water level gets too low, however, from not drinking enough, your kidneys cannot carry out their cleansing efficiently and the liver's role in detoxification becomes overburdened. Water is also the world's best natural diuretic. If your body tends to retain water, this is often because you don't drink enough, so it tries its best to hold on to the water there is. Once you do begin to drink enough, this tendency to water logging decreases and usually disappears completely. And by the way, if you are worried about puckered thighs, the best way to help eliminate them easily is simply to drink more water. Keep a liter and a half bottle on your desk or in your room and see that you drain it every day, regardless of whatever else you drink. Our next foray into water power will look at the vital issue facing all of us today in our polluted world: How to provide for yourself and your family real pure water— free of contamination and full of living vitality that is imparted to you when you drink it. Coming soon...

These days we treat aphrodisiacs as folk fantasy. Don’t be deceived. The biochemistry of certain plants like ginseng, dang quai, fennel and wild yam, as well as certain essential oils, are known to bring powerful sexual regeneration to the body and to intensify libido. It is your own individual response to specific herbs that is the key to aphrodisiacs. Loss of libido or impotence can have many different causes. So when turning to herbs for help in the sexual arena, you may need to experiment a bit to find which plants work best for you. But watch out. It is not only easy to create an experience of intense desire; it can be just as easy for a woman to end up fertilized by the results of it. Wings Of Desire Sexual impotence or a loss of ability to maintain a full erection affects most men at some time in their lives. It can be a result of feeling unwelcome, afraid of one’s own power, or experiencing a sense of inadequacy or depression in your life. Such things reflect themselves in the behavior of the body. With real awareness of how each partner feels and with patience and consideration, psychologically-caused impotence will often clear by itself. But many difficulties with maintaining erection are biochemical in nature. In men over the age of 35, it can happen during periods of prolonged stress, after illness, or simply as a result of having lived for too long on convenience foods, so that your body has become depleted in essential minerals, trace elements and vitamins—so that some of its metabolic processes no longer work properly. The first step is to detoxify your body by doing an herbal cleanse. Then change the way you live. Eliminate processed foods. Eat lots of fresh vegetables and clean sources of protein such as fish, organic meats and poultry as well as eggs, or only organic tofu made from soya beans that have not been genetically engineered. It is important, too, to throw out margarine and all highly processed oils. Replace them with extra virgin olive oil, organic coconut oil and good old butter from grass-fed cows. Include a teaspoon of top quality omega 3 fish oil each day. This is important. For, if you do not have a good supply of these essential fatty acids, you will not produce the hormones necessary for sexual potency. Male Potency There are a several useful plants for enhancing sexual energy and intensifying erection: Ginkgo biloba not only boosts the flow of blood to the brain and enhances memory; it can also increase circulation to the penis, potentizing iffy erections. The best way to take it for this purpose is in the form of a concentrated 24% standardized extract capsule, once or twice a day. Do not take more, since in large quantities, gingko can cause loose bowels, nervousness and irritability. One research project gave men 80 milligrams of such an extract three times a day, and got good results. It not only cleared impotence, it also lifted the depression which often accompanies it. You can also use a ginkgo tincture: 1 teaspoon in a little water twice a day. Fava beans—Vicia faba—can have an astounding effect on erection. The first written record of this food having sexual connotations came from ancient Rome, where Cicero used it to heighten his own passion. Fava is the best natural source of L-dopa. This chemical (which is also used to treat Parkinson’s disease) intensifies erections in some men. That is how fava got its reputation as an aphrodisiac. One way to use fava is to make soup from them. Siberian ginseng—Eleuthrococcus senticosus—is a natural MAO inhibitor. It helps lift depression and improves libido in both men and women. It also helps overcome long-term fatigue. You can take it as an extract daily. Its effects build slowly over weeks and months. This adaptogen is an excellent restorative for the whole body. Women In Love When libido flags in women there are many herbs that can help revive it. Wild Yam—Dioscorea villosa—restores libido so successfully in most women that I would not advise you to use it unless you have a sexual partner. You can take the tincture—½ -1 teaspoon in water twice a day—or as a dried herb in capsules, 4-6 capsules a day. I have known women to take 10 capsules a day, but less than this works very well for most. American Ginseng—Panax ginseng—is as good a raiser of libido in women as it is in men, despite the assumption that it is a male plant. It is particularly useful in post-menopausal women. Drink it as a tea three or four times a day. Fennel—Foeniculum vulgare—is replete with plant steroids. In animal experiments it raises the libido of both males and females. You can take it as a tea. Bruise a teaspoon of fennel seeds and pour 2 cups of boiling water over them. Steep for 5 minutes, strain and drink. Caution: Do not use fennel oil on your body when you are pregnant, as it can cause miscarriage. Other simple herbs which you can add to your foods that have a reputation for enhancing libido are parsley, fenugreek—great to sprout and eat in salads—ginger, and anis (Pimpinella anisum). Even coca from which chocolate is made carries mild aphrodisiac power. Essential oils help with libido on the night. Massage your body and that of your partner with a carrier oil such as sweet almond oil or apricot oil to which you have added one of the aphrodisiac essences: clary sage, ylang ylang, rose, or jasmine. This is for external use only. Powerful stuff—you need only 1 drop of an essential oil to each teaspoon of carrier oil. A capsule of vitamin E squeezed into the oil when you mix it helps keep it fresh longer. Here are some products you might find useful: Carlson Labs, The Very Finest Fish Oil, Lemon The finest of fish oils from deep, cold ocean-water fish. Bottled in Norway it has a refreshing natural lemon taste. Take by the teaspoonful, mix with foods, even try it on salads. This product is regularly tested (using AOAC international protocols) for freshness, potency and purity by an independent, FDA registered laboratory and has shown itself to be fresh, fully-potent and free of detrimental levels of mercury, cadmium, lead, PCB's and 28 other contaminants. Buy Carlson Labs, The Very Finest Fish Oil, Lemon Now Foods, Ginkgo Biloba NOW Ginkgo Biloba is grown and extracted under the highest quality standards and is standardized to min. 24% Ginkgoflavonglycosides and min. 6% Terpene Lactones, including Ginkgolide B, the most significant fraction, and Ginkgolides A, C and Bilobalide. Order Now Foods, Ginkgo Biloba from iherb Now Foods, Ginkgo Biloba Extract Supports Cognitive Function 24% Standardized Extract With Gotu Kola and Eleuthero GMP Quality Assured A Dietary Supplement Vegetarian Formula Order Now Foods, Ginkgo Biloba Extract from iherb Bob's Red Mill, Fava Beans For over 5,000 years, Fava Beans have been enjoyed as a delicious source of protein, fiber and iron. Similar in taste and texture to lima beans, they are one of the most flavorful and meaty beans around. Bob's Red Mill Fava Beans have been naturally blanched to remove the unsavory skins. They're excellent for soups, dips, and a wide variety of other dishes. Order Bob's Red Mill, Fava Beans from iherb Dragon Herbs, Siberian Ginseng, Super Potency Extract This is a potent formula, made from the finest Chinese herbs, to enhance your adaptability and daily Qi. Order Dragon Herbs, Siberian Ginseng Extract from iherb Herb Pharm, Wild Yam To assure optimal extraction of Wild Yam's bioactive compounds, the rhizomes are hand-harvested only in late autumn, are carefully shade-dried and are then thoroughly extracted. Our Wild Yam is never fumigated or irradiated. Order Herb Pharm, Wild Yam from iherb Nature's Way, Wild Yam, Root Capsules Health & longevity through the healing power of nature—that's what it means to Trust the Leaf. Wild Yam (Dioscorea villosa) was historically offered as "colic root" and used in herbal remedies for gastrointestinal irritations. In recent years it has become popular for women's health. Our Wild Yam is carefully grown, tested and produced to certified quality standards. Order Nature's Way, Wild Yam, Root Capsules from iherb Triple Leaf Tea, American Ginseng, Caffeine-Free American ginseng (Panax quinquefolius) has long been a popular herb. Modern research confirms both American and Asian ginsengs contain ginsenosides and supports their long history of use. American ginseng is considered less yang than Asian ginseng (Panax ginseng). For this reason, Chinese herbalists valued American ginseng for regular long-term use. Native Americans in North America first used this herb in similar ways to Chinese herbalists. In the 18th century, it became popular in America, and began being exported to China. Today, a large amount of the American ginseng grown in North America is exported to a large amount of the American ginseng is exported to Asia. 100% pure American ginseng root sets this tea apart from other ginseng tea blends, creating a delicious tea with the maximum amount of this marvelous root. Order Triple Leaf Tea, American Ginseng, Caffeine-Free from iherb Frontier Natural Products, Organic Whole Fennel Seed A graceful plant, fennel is an aromatic, hardy, perennial with golden yellow flowers and feathery leaves. Also known as garden fennel, this plant's botanical name, Foeniculum vulgare, comes from the Latin for "fragrant hay", it is a member of the Apiaceae family--along with anise, caraway, coriander and dill. Fennel seeds are small, oval, and grooved. They resemble caraway seed (though less curved) and smell and have a lemony anise taste. Fennel was well known as a food, flavoring and medicine in ancient China, Greece, India and Egypt. Since Roman times it has been used as a diet aid and to overcome hunger during fasts. In fact, its early Greek name, marathron, comes from maraino, which meant "to grow thin." The Roman emperor Charlemagne popularized the use of fennel seed in Central Europe, and the ancient Saxons included the seed in their list of nine sacred herbs used to combat the nine causes of disease. Order Frontier Natural Products, Organic Whole Fennel Seed from iherb ORDERING FROM IHERB.COM: If you decide to order any products from Iherb.com, you will automatically receive $5 or $10 off your first order. Their products are the cheapest and best in the world…I use them for everything no matter where I am. Get it sent to you via DHL. It will be with you in three to four working days… iHerb.com ship all over the world very cheaply.

One of the oldest systems of natural healing in the world uses hot and cold baths and showers to increase your vitality, balance hormones, beautify skin, tone muscles, clear your mind, and vitalize your nervous system, lymphatic system, and circulation. It quickly brings you a sense of wonderful aliveness, and all the while it is dissolving, transporting, and clearing rubbish from your body and psyche. Father Sebastian Kneipp The father of all water therapies was Father Sebastian Kneipp, the Bavarian priest who first made us aware of water’s healing power. “When used appropriately,” he said, “water and herbs can cure almost every disease.” He established Bad Worishofen in Germany in 1897, a center where people all over the world came to be healed by special ice cold baths, walking barefoot in the snow, and other simple but powerful methodologies that are celebrated to this day. I first learned the secrets of water healing in my early twenties after spending many years in a state of ill health thanks to my being raised on a terrible diet. It had been based on huge bowels of breakfast cereals piled high with white sugar, horrid fast foods eaten at 5 am in truck drivers’ cafes throughout America, and a lot of other junk. No wonder I was unhealthy. However, what I learned from the generosity of some brilliant British and European doctors who practiced natural medicine turned my entire life around. This was how I came to work in, write about, and teach natural methods of healing. It is also how I came to visit Kneipp’s centers for hydrotherapy, which still continue to thrive, especially in Germany. In many ways the most important of all I learned was how powerful healing with simple water techniques can be for improving your life at any time. Let me share with you one of these techniques. Do try it and let me know how you get on. There are many more, but let’s begin with this one. Thanks to water's chemical and bioelectrical properties, and to your body's physiological and energetic responses to them, water therapy is a superb method for cleansing, energizing, and restoring great functioning to any tired or aging body. The technique of using alternating applications of hot and cold water is called “Contrast Hydros.” If you have not yet experienced the turn-on it offers, you have a real treat ahead. After a workout, athletes use hydroelectrics in the form of contrast baths and showers to strengthen the body, prevent muscular damage, and eliminate aches. Contrast hydros not only help clear wastes and vitalize but also bring nutrients and oxygen to areas of your body that need them and balance your energies, helping to protect you from stress-induced damage. Here is how Apply hot water to your whole body for three or four minutes in the form of a hot bath or shower. Follow with 30 to 60 seconds of cold water. Repeat the procedure three times. The application of cold water needs to be just long enough to make blood vessels constrict. This can take place in as little as 20 seconds. Cold water triggers your sympathetic nervous system to energize while hot water intensifies parasympathetic activity for relaxation. The combination of the two makes you feel great. It’s important that you start slowly, increasing the length of your exposure to hot and cold water gradually. If you have a separate bath and shower you can use the bath for one temperature application, the shower for the other, moving back and forth. During the summer, make your bath cold and your showers hot. During the winter, reverse this. Like any natural treatment, contrast hydros need to be followed carefully and wisely to get all the benefits they offer and to make sure no harm is done. You will probably find at first that a plunge into cold water or a cold shower is a shock to your body. Soon this will turn into an experience of total pleasure. It is always the first cold application that is the hardest. The biggest barrier to getting into cold water is a psychological one. Once you leap this hurdle you’ll find yourself eagerly looking forward to your daily treatment. Here are a few cautions: Always check with your doctor before beginning any natural treatment to make sure that it is appropriate for you. He or she may advise you not to use contrast hydros if you have any kind of heart condition, nervous disorder, high blood pressure, if you are an insulin-dependent diabetic, or suffer from hardening of the arteries. Make sure your body is warm before beginning. The room should be well heated. Don’t let your body become chilled during the treatment. If you feel yourself becoming too cold, immediately stop and get into a hot bath or shower until you warm up fully. Always begin with a hot application and end with cold. Start slowly with 2-3 minutes of hot application followed by 20 seconds of cold. As your body gets used to contrast hydros, increase the time of the cold applications up to 1 minute (even up to 2-3 minutes if you are extremely fit or an athlete). When you finish, dry your body well and dress warmly. I’d love to hear how you get on so I can share with you other hydroelectric treatments that cost virtually nothing but can be wonderfully life enhancing.