Is This The Future of Sports Performance Drinks and Muscle Mass Optimizers Smart Waters and Diet Shakes
Is This The Future of Sports Performance Drinks and Muscle Mass Optimizers Smart Waters and Diet Shakes?
Sports Performance beverages and Sports Supplements have exploded in popularity over the last decade. You can find sports drinks in every retail food store in the country. Gas stations have energy drinks sitting by the cash register. Once confined to the fringes of the food and drink market, functional beverages have vaulted to the front of the line. Sports Supplements have become big business, with Fortune 500 drink manufacturers—once solely known for making sodas—leading the charge.
The recent sales surge of nutrient-enhanced waters as well as Sports Supplements and energy drinks belies one fact: while these products are relatively new, the concept of functional beverages is as old as time. Sports Performance Supplements—defined as supplements that provide more than enhanced health and flavor—have been a revered staple in every civilization. The unfortunate truth is this: today’s mass-marketed Sports Performance Supplements have little in common with the healthy foods our ancestors consumed.
Where Sports Supplements are concerned, we’ve lost our way. Time—and greed—have ruined the best of intentions.
Perhaps the most interesting twist in the evolution of Sports Supplements is how they came to be. Thousands of years ago, “Super foods” existed.
And there’s the rub. When compared to what passes for Sports Performance Supplements today, even the nutrient-enhanced waters, sports drinks and energy drinks—it’s easy to see we’ve lost our way.
The Right Minerals and electrolytes are defined as substances, usually minerals, which contain free ions that make them electrically conductive. Our bodies are finely tuned electrical systems, and electrolytes are depleted when you perspire. It’s important for anyone who leads an active lifestyle to replace those electrolytes.
However, you want to make sure you are replacing them with the right electrolyte minerals. The minerals in Organic Sports Performance Supplements are bound to organic substances in the superfood itself and they are literally a part of it. Contrast this with minerals taken from rocks or are found in their salt forms, which are inorganic and not bound to any organic substance. Research proves these inorganic minerals are not the best form of electrolytes for the body since they are not a normal part of our food chain.
Learn more about professional strength Organic based Sports Performance Supplements here.
How does drinking high quality alkaline ionized water improve your health part 2
How does drinking high quality alkaline ionized water improve your health part 2
Acclaimed Scientist Dr. Robert Young – Author for the PH Miracle, Talks on the value of Alkaline PH Ionizer Water for Disease and Cancer Free Health Vitality.
Dr. Mercola, an accomplished Alternative Health Doctor and peer of mine in Holistic Health Research discusses PH Alkaline Ionizer Water Systems and their benefits with Houston Tomasz. The conversation covers the Pros and Cons of various water ionizers. This is due to the wide spectrum of quality and PH generation ability in the Water Ionizer industry.
Dr. Mercola and Houston Tomasz in part 2 of this revealing discussion on PH Alkaline Ionizer Water Systems and the Pros and Cons of the wide variety systems available. In General – You get what you pay for…
Some Words of Advice on PH Alkaline Ionizer Water Systems ~
Do remember 1 thing – There are PH Alkaline Ionizer Water Systems out there costing $4,000.00 and up that do not deliver the quality I personally recommend. So the priciest in this case, is not the best. There is a lot of junk out there also. I know and I almost bought one that cost a bit less. Then I looked at the Specs. The exotic materials and computer components do not come cheap… An analogy is a True Diamond Ring – does Not cost $149.00 Make sense?
I have done extensive research into the PH Alkaline Water Systems available on the market today. If you are serious about getting a PH Alkaline Ionizer Water System for yourself and your family, expect to spend $2,495.00 and up on the specific brand I recommend. If you are interested – Call me personally at 407-745-1699 and I will get the best one out to you based on your budget and specific needs.
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Additional Resources on PH Water, Alkaline Water, PH Diet and the Positive Effects Ionized Alkaline Water has on Healing Cancer and Disease:
Read Cancer Survival – What You Do Not Know About A Deadly Cancer Causing Lifestyle Can Kill You Here
==> If you know anyone who has Cancer – Share this lifesaving Cancer Survival 101 Workshop with them.
Additional Resources on Fat Loss and and the Positive Effects Ionized Alkaline Water has on Weight Loss Diet Transformations:
Get a Free Pass to an Online Seminar Event at the acclaimed “Fat Loss Gourmet Workshop” Here
Additional Resources on Sports Training, Sports Diet and the Positive Effects Ionized Alkaline Water has on Sports Performance:
Get a Free Pass to an Online Seminar Event at the acclaimed “Diet Of A Champion” Sports Performance Workshop Here
Additional Resources on Ayurveda Healing and the Positive Effects Ionized Alkaline Water has on Health and Vitality with Ayurveda:
Get a Free Pass to an Online Seminar Event at the acclaimed Ayurveda Mastery Workshop Intensive Here
Frustrated with Being Over Weight and Finding Yourself Always Exhausted part 1
==> Frustrated with Being Over Weight and Finding Yourself Always Exhausted? part 1
1) Sign up for my Healer 2.0 newsletter. I am re-opening my “Fat Loss Gourmet” online workshop for students shortly. Nope won’t be a “Weight Loss Diet”… They typically Suck ~ Instead it will be an entire intensive “Gourmet Transformation” workshop… Learn 4 and 5 star Restaurant Recipes that are “Tweaked for Fat Loss”. I also take Secret Recipes from all the popular Restaurants and Tweak them for Fat Loss while Keeping the Mouth-Watering Flavor!!!
2) By Getting on the “Fat Loss Gourmet” Notification List you will get a Free pass to the Grand Opening Online Seminar Event. So if you are not already on the globally acclaimed “Healer 2.0″ Newsletter and Pre-Notification List – Sign Up Now.
Your family will flat dig the recipes… Trust Me!
(I’m already in superb athletic shape and I eat Like a King -w- these Gourmet Recipes!)
See all of you there – This will be a Workshop that sells out quickly…
- Glen
Glen B. Stewart
Master Trainer
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 4
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 4
So, are eating foods organically grown and sustainably raised the very best foods you can consume?
The short answer is yes, but let me tell you a dirty little secret: there are loopholes in organic rules that you can drive a Mack truck through. An example would be organic eggs. Do chickens have to spend time outdoors, or can they be kept cooped up in an enclosure? Can they eat a high percentage of their diet as organic grain, or must they hunt and peck for their food in a pasture in order to be called organic?
The guidelines can be murky—and subject to change. Here’s a case in point. In 2010, the USDA announced a new rule on access to pasture for organic ruminant animals (cows, sheep and goats). Called an “enhancement” to the National Organic Standards, the new rules laid out these additional requirements:
• Animals must graze in pasture during the grazing season, which must be at least 120 days per year.
• Animals must obtain a minimum of 30 percent dry matter intake from grazing pasture during the grazing season.
• Livestock are exempt from the 30 percent dry matter intake requirement during the finish feed period, not to exceed 120 days. Livestock must have access to pasture during the finishing phase. Notice the wording “access to pasture.”
Let me translate this last bullet point for you. The rule allows cattle to be taken from a pasture and taken to a livestock yard to “finish”—a euphemism for fattening them up prior to going to the slaughterhouse. During this period, which can be as long as 120 days or four months, the cattle can be fed just about anything—“as long as it’s organic”—since they are exempt from the 30 percent “dry matter,” which is another way of saying the grasses and forage they find in pasture fields.
When the rule also states that livestock must have access to pasture during the finishing phase, this can be broadly interpreted. Cowpokes could let the cattle out into a fenced-off “pasture” next to the stockyard for ten minutes and still be in compliance with the National Organic Standards.
You can finish your cattle on an almost entirely grain-based ration “as long as the grain is organic,” just as the conventional feedlots do, and you can still label your steaks and hamburger meat “organic.” But that “organic” cow could be fattened on grains or feasted on corn-based feed just like conventionally raised cows only without the hormones and antibiotics which is certainly an improvement. That’s why I tell people, “When it comes to beef, it’s not so much how they start, it’s how they finish.”
In my opinion, the USDA Organic standards can be limiting in scope and potentially misleading to consumers, especially if they think organic is the ultimate standard for what is healthy.
The USDA then established three descriptions that can be put on food products:
• 100 percent Organic. This food must be all organic or contain only organically produced ingredients before it can receive this green-and- white USDA seal.
• Organic. The food must be at least 95 percent organic before it can receive this blue seal.
• Made with Organic Ingredients. The food must contain at least 70 percent organic ingredients. The remaining 30 percent cannot include any genetically modified ingredients.
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 5
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 5
The next Generation of eating:
Organic standards are not perfect, but choosing to eat organic foods is an excellent and necessary step in the journey of reestablishing health and sustainability. While organic is far better than natural and leaps and bounds ahead of conventionally grown foods, I believe we can do better. I do not seek to tarnish or invalidate the USDA organic standards, but I desire to elevate the level of awareness and knowledge of true health and wellness as it applies to humans and our planet.
Our Ten Point Organic Livestock Standards Can Be Summed up In This Fashion:
1) Never use GMO feed or plants in the field. genetically modified organisms are widespread in conventional agriculture, but have no place at Organic ranches and farms.
2) Animals should be GreenFed and GreenFinished. This means our dairy cattle intensely graze on grasses and a “salad bar” of forbs, herbs, and legumes—with no grains and our beef cattle partake in our greenFinishing program that includes a bovine detoxification program and a diet of fresh organic pasture supplemented in the winter with green foods such as alfalfa and certified organic hay with no grain.
3) Use Olde World production methods. We want to revive the ancient methods of producing foods and beverages that enhance, not destroy, their health benefits.
4) Use “fair made” ethical business practices. We will treat others as we would want to be treated, guided by principles of financial stewardship, economic self-sufficiency, and environmental integrity. We will pay fair wages to our employees and seek higher social standards.
5) Use Olde World based processing methods. Our beef and poultry animals must be slaughtered in accordance with Olde World principals. This method of slaughter is widely recognized as the most humane method possible. We will not process animals that have died of natural causes or have been killed by other animals, and we will make best efforts to thoroughly drain the blood.
6) Our grazing lands are free of pesticides, herbicides, fungicides, and chemical fertilizers. This is a cornerstone of who we are.
7) We will not treat our cattle with antibiotics, hormones, or vaccines. The conventional cattle-raising business relies on chemical medicines to treat their sickly animals, but on organic ranches and farms, we do not.
We will treat our animals with respect and kindness. god made everything that lives on the earth, including the animals, and he commands us to be respectful and kind to the animals under our care. A righteous man takes care of his animals, yet another reminder that god has called us to be stewards of his creation.
9) We will follow sustainable land and soil management practices. It behooves us to be responsible for the way we treat the land by not polluting it and by managing it well for future years starting with the micro and macro organisms that improve the health of our soil.
10) We pursue quality and safety for our finished products. We combine the best of ancient wisdom and modern science to ensure that our foods and beverages deliver maximum health benefits and minimal toxicity. We use probiotics in our processing and finished products to ensure safety and efficacy at every step.
The Organic Movement started as an attempt to “know your farmer and know your food.” At its inception, the term organic usually referred to the food coming from small, family farms that were only available locally.
As the demand for organic grew, official standards were applied to the term. Organic was defined to mean, among other things, free of artificial food additives and produced without the use of synthetic pesticides. The combination of an increased market and defined standards enticed large companies to enter the organic market.
Today unfortunately, organic has gone mainstream, as the chart below shows. In fact, companies like Pepsi, CocaCola, Nestle, Kellogg, Heinz, Cargill, Dean, Kraft, Hershey, Cadbury, M&M Mars, ConAgra and General Mills “own” organic.
This chart may be a little tough to read, but if you want more details to see “Who Owns Organic” up close and personal, visit www.cornucopia.org for a more complete view.
That’s not to say that organic is bad. it’s not, but it has become industrialized big business and is owned by companies that aren’t typically known for their health emphasis.
You might call it “industrial organic.”
If your know the life transforming value of discovering the next generation of healthy eating with Organic Foods – Go to the acclaimed “Fat Loss Gourmet” and Get on the Notification List for the next FREE Online Seminar Event Today
- Glen
Glen B. Stewart
Master Trainer
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 3
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 3
What does it mean to live “Organic?”
“Many people are intimated by technology. I happen to be one of those people. Whether it is computers or smart phones, TVs or VCRs (they still make VCRS, right?), something about technology throws me off. It seems that just as many people, if not more, are confused when it comes to health.”
What is the deal with Organic?
How is it different from Natural?
What are GMOs? How do I avoid them?
Should I get farm-raised, pasture-fed or corn-fed?
These are questions I have heard countless times at lectures and events all across this great nation of ours. And it underscores an issue when it comes to standards and institutions. essentially, most people’s questions boil down to:
Who can I trust?
Am I getting the right information to make informed decisions?
“I have dedicated my life to helping people take control of their own health by empowering them with knowledge and developing solutions in the field of human health and nutrition. One of the reasons I support Organic Foods was to create a platform of education—in addition to the foods and beverages—that would allow people to turn to a source they can trust for their information.”
Why Live Organic?
The following are highlights from my latest book, Live Beyond organic, where i attempt to help the reader navigate the oft-confusing world of health.
No Meaning Any More: natural Food
When I was young, if asked, I told people that I ate “natural foods.”
Back then, natural meant something—a food that didn’t contain any artificial ingredients, no chemical preservatives, or, in the case of meat and poultry, was minimally processed. But over the years, conventional food companies and processors chipped away at these standards to the point where “natural” has no meaning these days. In fact, there is no legal U.S. definition for natural foods at the present time, and because of this, the Food and Drug Administration (FDA) discourages companies from labeling their foods “all natural” or “natural.”
Since federal authorities have chosen not to define how the word “natural” can be used, we’re left with all sorts of shenanigans. You can find the adjective “Natural!” slapped on just about anything in a supermarket. For instance, food bars give you a “natural energy boost”— whatever that means. You can start your day with “natural fiber” in your breakfast cereal, which may or not be made from genetically modified grains. Potato chips are labeled “natural” because one of the “natural” ingredients is salt.
The USDA requires natural meat and poultry to be free of artificial colors, flavors, sweeteners, and preservatives, but some poultry producers inject their chickens with saline solution, claiming it adds flavor—after all, salt is “natural”—but that practice conveniently adds 25 percent extra weight to the bird, which is sold by the pound.
So, with the meaning of natural obliterated, the only good news to report is that natural does not mean organic, but there again, the public is confused about what organic really means.
Getting More Popular but not Perfect: Organic Food
Organic agriculture has been around since Adam and Eve were forced from the Garden and had to grow their own food. Farming and raising livestock didn’t change much for centuries. As recently as 1900, half of the U.S. labor force were farmers or working a ranch, but as mechanization and technology made huge leaps in the 20th century, that number has shrunk to just 2 percent today— and 60 percent of those hard-working folks are part-time farmers.
I’ve already described how modern agriculture has morphed into an agribusiness that feeds the world, but the price has been horribly steep. Voices in the wilderness like J.I. Rodale and others like Paul Bragg and Ann Wigmore gave the organic movement a voice in the pivotal 1970s and 1980s, but even then, few knew exactly what “organic” meant as the movement picked up steam.
The U.S. Department of Agriculture stepped in and began working on standards during the 1990s, but I can only imagine the lobbying efforts and political pressures that came to bear on this federal agency. After years of bureaucratic infighting, the USDA established guidelines in 2002 that outline what steps farmers, ranchers, dairies, and other food producers must follow in order to be certified organic by the U.S. government.
The USDA regulations on what can and can’t be called “organic” is as thick as a Manhattan phone book. The super-digest version is that organic meats must come from animals that eat 100 percent organic feed without any animal byproducts; for dairy cows, the whole herd must have eaten organic feed for the previous twelve months. Organic produce cannot be grown with chemical pesticides or most synthetic fertilizers, and animals cannot be fed or injected with antibiotics and growth hormones. Organic farms undergo a rigorous certification process and are inspected for compliance by an independent agent.
This would be a good place to define the term “sustainably,” which is often spoken in the same sentence as “organic practices.” Sustainability refers to a system of farming that maintains and replenishes soil fertility without the use of toxic and persistent pesticides and fertilizers. Livestock are pasture-raised, and fish are not pulled from the ocean faster than they can reproduce or caught in ways that destroy other sea life or undersea habitat.
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 2
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 2
So is it Healthier to Eat Meat?
From a clinical standpoint, I do believe virtually everyone benefits from some animal protein. However, this doesn’t have to be meat, as there are other healthy animal proteins like raw organic dairy and organic pastured eggs. The evidence suggests that raw organic milk is actually one of the healthiest options as it has the highest biologic value and utilization of any protein. The only caution is that it is loaded with lactose, which can disrupt insulin sensitivity, so I would advise to consume it cultured in yogurt or kefir where the bacteria will predigest the lactose and also help optimize your gut flora.
If you are sincerely objective and honest in seeking to understand what diet is best for you it will be important to trust your body to guide you. It is my recommendation to abandon any previously held convictions you might have about food and instead carefully listen to your body as you experiment with different food ratios and including or excluding animal foods.
So let me make it clear that I’m not advocating that everyone should, or even needs to, eat meat. However, there are health consequences of abstaining from animal protein entirely.
Further, if you do eat meat one of the primary questions you need to ask is how was it raised? This makes all the difference in the world when it comes to nutritional content and the health benefits of meat.
There’s no question in my mind that we should all avoid factory-farmed meat from CAFOs (confined animal feeding operations), as the harm likely outweighs the benefit for most. Factory farming is not only inhumane in the extreme, but it also produces inferior meat. Organically raised, grass-fed and free-range meats are a whole other animal. Nutritionally, they’re just not the same. And you certainly cannot compare the stress- and disease levels between a pastured cow and one stuck in a feedlot.
So, when eating meat the following three factors need to be considered:
How it’s raised, i.e. factory farmed or raised organically. Conventional meat is loaded with pesticides, hormones, antibiotics and other chemicals and should be avoided.
Whether or not it’s grass-fed. This is an essential requirement of healthy meat.
Whether or not it contains nitrates, preservatives linked to cancer. Processed meats are not a healthful choice for anyone and should be avoided entirely, according to a review of more than 7,000 clinical studies examining the connection between diet and cancer.
Next, how you cook the meat will also influence its health benefits because any time you cook meat at high temperatures, dangerous chemicals are created, including:
Heterocyclic Amines (HCAs): These form when food is cooked at high temperatures, and they’re linked to cancer. In terms of HCA, the worst part of the meat is the blackened section, which is why you should always avoid charring your meat, and never eat blackened sections.
Polycyclic Aromatic Hydrocarbons (PAHs): When fat drips onto the heat source, causing excess smoke, and the smoke surrounds your food, it can transfer cancer-causing PAHs to the meat.
Advanced Glycation End Products (AGEs): When food is cooked at high temperatures (including when it is pasteurized or sterilized), it increases the formation of AGEs in your food. When you eat the food, it transfers the AGEs into your body. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.
To sum up, eating factory farmed, grain-fed beef that’s been charred to a crisp will NOT improve your health.In order for meat to be its healthiest, it should be organic and grass-fed, and it should be cooked as little as possible. You can, for example, quickly sear the meat on both sides, leaving the inside quite rare. This gives the illusion that you’re eating cooked meat, while still getting many of the benefits of raw.
Can You Get Enough Dietary Sulfur if You Don’t Eat Animal Protein?
It’s important for your heart health to have adequate dietary sulfur, and this comes almost exclusively from dietary protein. As such, high-quality (organic and/or grass-fed/pastured) beef and poultry are ideal complete sources, but if you don’t eat meat you can also get sulfur from coconut oil and olive oil. Other dietary sources that contain small amounts of sulfur IF the food was grown in soil that contains adequate amounts of sulfur, include:
Organic pastured eggs
Legumes
Garlic
Onion
Brussel sprouts
Asparagus
Kale
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 1
Organic Foods – What are the Critical Differences Between Organic Foods and Commercially Grown Foods part 1
So – What are the critical differences between organic foods and commercially grown foods?
A very popular question in the resurgence of health awareness today. To answer that question, I share the well researched findings of two very respected pioneers in the alternative health community, Dr, Mercola and Jordan Rubin.
Dr. Mercola Shares his research on the value Eating an Organic Based Diet consisting of Organic Vegetables and Grass Fed Beef:
“Eating Only Plant-Based Foods Might be BAD for Your Heart” by Dr. Mercola
Plant-based foods like vegetables are obviously excellent for your heart and your overall health, so there is absolutely no reason to worry if you eat loads of plant foods as this is a healthy goal that most of us should ascribe to. The risks come in if you also exclude all animal proteins from your diet, as these are also valuable sources of nutrients that cannot be obtained elsewhere.
Research published in Nutrition shows that people who eat a strictly plant-based diet may suffer from subclinical protein malnutrition, which means you’re also likely not getting enough dietary sulfur. Sulfur is derived almost exclusively from dietary protein, such as fish and high-quality (organic and/or grass-fed/pastured) beef and poultry. Meat and fish are considered “complete” as they contain all the sulfur-containing amino acids you need to produce new protein.
Needless to say, those who abstain from animal protein are placing themselves at far greater risk of sulfur deficiency and its related health problems.
Sulfur also plays a vital role in the structure and biological activity of both proteins and enzymes. If you don’t have sufficient amounts of sulfur in your body, this deficiency can cascade into a number of health problems as it will affect bones, joints, connective tissues, metabolic processes, and more. As Dr. Stephanie Seneff, senior scientist at MIT, discusses in the video above, areas where sulfur plays an important role include:
1) Your body’s electron transport system, as part of iron/sulfur proteins in mitochondria, the energy factories of your cells.
2) Vitamin-B thiamine (B1) and biotin conversion, which in turn are essential for converting carbohydrates into energy.
3) Synthesizing important metabolic intermediates, such as glutathione.
4) Proper insulin function - The insulin molecule consists of two amino acid chains connected to each other by sulfur bridges, without which the insulin cannot perform its biological activity.
5) Detoxification - Researchers also concluded that the low intake of sulfur amino acids by vegetarians and vegans explains the origin of hyperhomocysteinemia (high blood levels of homocysteine, which may lead to blood clots in your arteries — i.e. heart attack and stroke) and the increased vulnerability of vegetarians to cardiovascular diseases.
Heart Disease May be a Cholesterol Deficiency Problem…
The other misconception plaguing the vegetarian community (and actually conventional nutrition recommendations as well) is the notion that animal foods are bad for your heart because they contain cholesterol. Conventional medicine tells us that heart disease is due to elevated cholesterol and recommends lowering cholesterol levels as much as possible, including in your diet. But according to Dr. Seneff, it’s difficult to get “too much” cholesterol in your diet, particularly in the standard American diet. But you may very well be getting too little, especially if you eat only plant foods, and that can cause problems.
She states:
“Heart disease, I think, is a cholesterol deficiency problem, and in particular a cholesterol sulfate deficiency problem…”
She points out that all of this information is available in the research literature, but it requires putting all the pieces together to see the full picture. Through her research, she believes that the mechanism we call “cardiovascular disease,” of which arterial plaque is a hallmark, is actually your body’s way to compensate for not having enough cholesterol sulfate.
She explains:
“The macrophages in the plaque take up LDL, the small dense LDL particles that have been damaged by sugar… The liver cannot take them back because the receptor can’t receive them, because they are gummed with sugar basically. So they’re stuck floating in your body… Those macrophages in the plaque do a heroic job in taking that gummed up LDL out of the blood circulation, carefully extracting the cholesterol from it to save it – the cholesterol is important – and then exporting the cholesterol into HDL – HDL A1 in particular… That’s the good guy, HDL.
The platelets in the plaque take in HDL A1 cholesterol and they won’t take anything else… They take in sulfate, and they produce cholesterol sulfate in the plaque.
The sulfate actually comes from homocysteine. Elevated homocysteine is another risk factor for heart disease. Homocysteine is a source of sulfate. It also involves hemoglobin. You have to consume energy to produce a sulfate from homocysteine, and the red blood cells actually supply the ATP to the plaque.
So everything is there and the intent is to produce cholesterol sulfate and it’s done in the arteries feeding the heart, because it’s the heart that needs the cholesterol sulfate. If [cholesterol sulfate is not produced]… you end up with heart failure.”
So, in a nutshell, high LDL appears to be a sign of cholesterol sulfate deficiency—it’s your body’s way of trying to maintain the correct balance by taking damaged LDL and turning it into plaque, within which the blood platelets produce the cholesterol sulfate your heart and brain need for optimal function.
Can Consuming Organic Food Grass Fed Beef and Cultured Milk Transform Your Life From Sickness and Disease Jordan Rubin Interview part 9
Can Consuming Organic Food Grass Fed Beef and Cultured Milk Transform Your Life From Sickness and Disease Jordan Rubin Interview part 9
I tell this gut-wrenching story because we have no idea what the future will bring. Kingdoms rise, and kingdoms fall. The United States of America has been a great civilization—the shining city upon a hill—since we fought for our independence after our country was formed on July 4, 1776. I realize that I would have never been born if Lady Liberty hadn’t opened her arms to my grandmother back at Ellis Island, so I am eternally grateful.
Now I have my own family to look after and care for. I married Nicki in 1999, and we have three children ages seven and under, so following through on the deep desire in my heart to produce my own food and provide places of refuge is very real to me. Whenever Nicki and I talked through my vision, she was on board, especially as we discussed what was happening to our nation in recent years.
We felt as though the scales were coming off our eyes and could clearly see the world around us. We agreed that our economy is based on paper money that is backed by absolutely nothing, and most of us use a piece of plastic to buy things we don’t need with money we don’t have from someone who doesn’t even own them. With federal deficits flying through the roof and state governments straining to balance their budgets, it all seems like a house of cards.
If history is a guide, it reminds us that it wouldn’t take much—a run on the banks, a stock market collapse, a cataclysmic event or, God forbid, a major terrorist attack on a U.S. city—to see it all start tumbling to the ground.
What is Wealth?
As God spoke to me about Joseph, I was prompted to do a study in Scripture about what He considers wealth. I read that Abraham grew wealthy with cattle, gold, and silver. Isaac planted a field and reaped a hundredfold harvest. Jacob, through his wisdom and discernment, grew his flocks and herds. Job was blessed “twice as much” later in life with sheep, camels, and donkeys. God describes His own wealth in Psalms by saying, He owns the cattle on a thousand hills. After reading that, I realized that it probably would be a good idea to own cattle on a hill or two myself. I also knew I needed to find sustainable
sources of water since water is even more important for life than food. I began a nationwide search to find the right land while crisscrossing the country on a forty-five foot tour bus that was part of a six-month promotional tour for my book, Perfect Weight America, during the first half of 2008.
We looked at properties in Idaho, California, and North Carolina but didn’t find what we were looking for. In the fall of 2009 after a long search, we found just the right place—seven different pieces of property totaling 8,600 acres in southern Missouri’s Ozark mountains and north Georgia’s Blue Ridge mountains.
Talk about being “all in.”
The best part about my God-given vision is that the dream to produce the world’s healthiest foods and beverages, to provide water, food, shelter, clothing and protection to people who need it most, to offer places of refuge and best of all hope to a lost and dying world, isn’t mine alone.
This is my invitation for you to join me in my mission to transform the health of this nation and world, one life at a time.
You, too, can live beyond organic.
- Glen
Glen B. Stewart
Healer 2.0
Can Consuming Organic Food Grass Fed Beef and Cultured Milk Transform Your Life From Sickness and Disease Jordan Rubin Interview part 8
Can Consuming Organic Food Grass Fed Beef and Cultured Milk Transform Your Life From Sickness and Disease Jordan Rubin Interview part 8
Pharaoh believed everything Joseph said and put him in charge of all the land in Egypt as well as the food storage program.
During the seven years of “plenty,” Joseph made sure that enough food was set aside to see Egypt through the coming famine. Sure enough, when the rains didn’t fall and crops failed throughout the entire known world, people came from all countries to buy grain from Joseph—including Joseph’s brothers.
When the contingent from Canaan arrived, they were led into a palace chamber where Joseph heard requests for food and grain. When his brothers walked in, Joseph recognized them, but they didn’t know who he was because it had been more than a decade since they had seen him.
The brothers all bowed to him because he was an important person—just as Joseph had dreamed years earlier.
After a few meetings with his brothers, Joseph couldn’t keep it in any longer. “I am Joseph!” he said. “Is my father alive?”
But his brothers couldn’t answer him because they were afraid.
“Come here,” Joseph said. “I am your brother, the one you sold. Do not worry, and do not be angry at yourselves for selling me because God has put me here to save people from starving.” He also said one of my favorite lines in the Bible: “What you meant for bad, to hurt me, God has meant for good!”
How is that for an unbelievable attitude?
So Joseph sent his brothers back with food and provisions, and eventually his father, his brothers, and their families came to live in Egypt with Joseph, where they had all the food that they needed.
Not only did Joseph’s provision save the lives in his family, but there is evidence in Scripture that this worldwide famine caused starvation among people everywhere and the only ones who survived were those who obtained food through Joseph by his God-given wisdom.
God used Joseph to save the world. Today, we believe that the story of Joseph was a foreshadowing of the One who was to come that would bring spiritual salvation to the world, Jesus our savior.
Jordan, you need to be a Joseph.
What did that mean?
When I first heard that voice in the stillness of my heart, I went back and reread the story of Joseph in the last thirteen chapters of Genesis. I was struck by the wisdom that God gave Joseph to store up food during seven years of plenty in advance of the seven years of famine that were coming. I’m sure that many people in Pharaoh’s court thought Joseph was nuts, but because of his foresight and trust in God that he was given the right interpretation of Pharaoh’s dream, there would be enough to eat in the land of Egypt and in Joseph’s own family. The future nation of Israel would be saved.
So the Lord told me to be a Joseph, a person who could provide food, hydration, shelter, and protection to people in coming years.
I’m thirty-six years old, and those of us in Generation X don’t think much about impending doom or the end of the world. We have known only economic prosperity throughout our short lives, although the Great Recession of the last few years have given many of us pause that the U.S. economy will never be as vibrant as the decade from the late-1990s to 2008.
The point is that no one is immune from great hardship and difficulties, and those who ignore history are doomed to repeat it. In fact, those in my own family experienced great tragedy at the hands of outside forces.
My late grandmother, Rose, was born in 1922 in a pastoral Polish village that could have doubled as the set for Fiddler on the Roof. She was the youngest of seven children born to Gidalia and Simma Catz.
Her Jewish family faced growing harassment during that uneasy era following World War I, and then Adolf Hitler was elected chancellor of Germany in 1933. He moved quickly to pass repressive anti-Jewish laws—and persecution of Jews intensified elsewhere throughout Europe.
Amid this hostile environment, Rose’s family talked about fleeing Poland. Fortunately for them, there was still time to get out. Thirteen-year-old Rose joined her parents and several siblings and immigrated in 1935 to the United States, where the family settled in Queens, New York. They were among the last wave of European Jews to arrive in America prior to World War II.
Two of my great-aunts—my grandmother’s oldest sisters, Sonya and Dora— were already married with their own families and felt they didn’t need to come to America. They had husbands and jobs, and they believed their government would protect them from the likes of Hitler.
After the war, we learned what happened to Sonya and Dora as well as their families. During the Nazi blitzkrieg that swept Poland in 1939, they were rounded up by the SS and paraded through the streets along with other Jewish families. Then the children—screaming with fright—were separated from their parents and shot before their horrified eyes. Next, the women were ordered to gather, and they were gunned down in front of their husbands.
And then all the men stood shoulder to shoulder in front of the machine guns.
It’s hard to believe that such inhumanity could happen, but this massacre—the forerunner of Hitler’s “Final Solution” for European Jewry—happened less than seventy-five years ago. In the annals of time, this is a blink of an eye.