The perfect chronic poison.

Posted by: admin  /  Category: Health

Written by: Kelley Herring, Editor, Healing Gourmet

For most us, there are few foods more comforting than bread.

Fluffy biscuits, crusty baguettes, flaky croissants… even a simple slice of toast topped with melted butter can taste like heaven.

And that smell… few scents are quite as pleasant as fresh bread baking in the oven.

But there is a lot of confusion as to where bread fits into a healthy diet.

The Bible practically commands followers to eat it: “Give us this day our daily bread…”  The government put it at the base of the food pyramid. And for centuries, it has been called “the staff of life.”

Of course, there are some who disagree…

Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”

And for a poison, we sure eat lots of it…

The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet – a situation that nutrition expert Chris Kresser describes as, “a public health catastrophe.”

So, what is the truth about bread and wheat?

  • Is it the perfect poison… or an essential daily food?
  • Is “gluten-free” bread better for you than regular bread?
  • And can you still eat bread… while maintaining a lean body and optimal health?

The answers to these questions may surprise you!

So, let’s get right to it and discuss the 4 most dangerous lies you’ve been told about bread… 

Loaf Lie #1: “Whole Grains & Whole Wheat are
an Essential Part of a Healthy Diet”

If you’ve set foot in a grocery store or read a newspaper in the last 50 years, you’re familiar with the message that whole grains are healthy… and the more you eat, the better off you’ll be.

This is a LOT more than a “little white lie” invented to sell cheap agricultural products at huge markups… it is the biggest health scam ever perpetrated on the public!

Of course, this message comes to you from the same corporate interests and government health nannies who urged you to replace farm-fresh butter with heart stopping trans-fat (in the form of industrially-manufactured margarine).

The truth is that there is nothing “essential” about whole grains. In fact, they are among the unhealthiest foods you can consume.

One of the most important reasons is that…

Whole Grains Spike Your Blood Sugar

You probably know that high glycemic foods cause a rapid rise in blood sugar and insulin.

This triggers a cascade of inflammation and increases your risk for cancer, Alzheimer’s, heart disease, fatty liver and diabetes.

And it doesn’t make you look very good either…

High insulin levels promote the storage “visceral” belly fat, which surrounds your organs and sends metabolic messages that promote disease.

High blood sugar also causes the formation of advanced glycation end-products (AGEs) – nasty little compounds that speed up the aging process and damage tissues (especially the skin, in the form of wrinkles and lost elasticity).

And guess what?

bread healthy halo

And it’s the specific TYPE of carbs in bread that are to blame.

About 75% of the carbohydrates in wheat are in the form of amylopectin A – a compound that is unique in just how rapidly it is transformed into glucose.

This is why wheat spikes your blood sugar higher than almost all foods – even when the same number of carbohydrates is consumed!

glycemic index of common foods

And that’s not all this health-harming carb can do…

“Heart Healthy” Whole Wheat… Causes Heart Disease!

The medical establishment has greatly exaggerated the role of cholesterol in heart disease.

But there is one type of cholesterol closely linked to this killer – small dense LDL particles.

american heart associationA study published in the Journal of the American Medical Association showed that people with high levels of small dense LDL have a 300% greater risk of heart attack!

Many doctors believe it is the number one risk factor for heart disease in the U.S.

And guess what triggers these dangerous compounds to form more than any other food?

It is the amylopectin A found in wheat!

Think about that the next time you see the American Heart Association “Seal of Approval” on a package of whole grain bread.

And to think they recommend you eat this food AT LEAST three times per day!

In fact, if you are eating grains this often, it might not be your fault…

Are You High on Bread?
The Addictive Properties of Wheat

You’ve probably heard that sugar triggers the same pleasure centers in the brain as drugs of addiction.That’s why it can be so hard to “just say no” to sweet treats.

But wheat has drug-like properties even more powerful than sugar!wheat nicotine

That’s because in addition to the rapid sugar rush wheat provides, it also produces specific compounds that bind to morphine receptors in the brain.

In addition to subtle euphoria, these opiates cause a repetitive cycle of cravings – for more grains!

It’s no wonder a study published in the journalPsychosomatic Medicine showed that people who eat wheat consume an average of 400 calories more per day.

So, let’s move on to the next dangerous misconception about bread (as well as cookies, crackers, cereal, pasta and cake)…

Loaf Lie #2: “Gluten-Free Bread is Healthier than Bread Made from Wheat”

If you’ve already given up traditional grain-based foods, you’ve made a wise decision!

But if you replaced these foods with their commercial gluten-free counterparts, reconsider.

You see, most gluten-free breads, cereals, pastas, crackers and cookies use ingredients that are not much better (and in some cases, worse) than those made with wheat!

Like any processed junk food, these products usually contain chemical preservatives, soy protein, dough conditioners, industrial seed oils, corn and rice syrup… and often, GMOs.

And that’s not all, because…

The Ingredients in Most Gluten-Free Products Will Also Send Your Blood Sugar Soaring!

In place of wheat flour, most gluten-free products – and many online recipes for that matter – use flours with glycemic values that are off the charts, including:

  • Corn Starch
  • Rice Flour
  • Potato Starch
  • Tapioca Starch
  • Sorghum flour
  • Millet

Here’s what Dr. William Davis, author of Wheat Belly, has to say about these unhealthy alternatives…

“These powdered starches are among the few foods that increase blood sugar higher than even whole wheat. It means these foods trigger weight gain in the abdomen, increased blood sugars, insulin resistance, diabetes, cataracts, and arthritis. They are NOT healthy replacements for wheat.”

Take a look at how some common gluten-free foods impact your blood sugar…

glycemic index gluten free foods

It should come as no surprise that…

Most people GAIN WEIGHT on a gluten-free diet. In fact, one study showed that 81% of people who adopted a gluten-free diet had gained weight after two years!

You should also know that…

Some Gluten-Free Products Contain 90 TimesMore Arsenic Than the EPA Allows for Drinking Water!

Of course, you know that arsenic is a deadly poison…

But you might not know that many gluten free baked goods contain potentially toxic levels of it!

The problem comes mostly from brown rice flour and brown rice syrup, often major ingredients in gluten-free baking mixes, breads, crackers, chips and pasta.arsenic gluten free foods

In fact, analysis conducted by Consumer Reports showed that some popular gluten-free products contain up to 90 times the arsenic allowed in drinking water!

Of course, the same risk applies if you’re using brown rice products in your recipes at home.

Chronic arsenic exposure – even at very low levels – can lead to headaches, fatigue, brain fog and digestive issues… not to mention heart disease, cancer, respiratory illness and diabetes.

Keep this in mind the next time you hear that “gluten-free bread is healthier than bread made with wheat.”

Loaf Lie #3: “If You Don’t Have a Problem with Gluten, You Don’t Have a Problem with Wheat”

Most people are aware that a little protein in wheat can cause BIG problems for some people.

For those with celiac disease and gluten sensitivity (two completely different conditions), even a small amount of gluten can cause serious digestive problems… systemic inflammation… autoimmune disease… and the list goes on.

At least 300 health-related issues have been linked to gluten.

But here’s the thing…

Gluten is a REAL Problem…
But the Problem is NOT Just Gluten!

Most doctors (mistakenly) believe that any problems with wheat are problems with gluten. In other words, if you don’t have a problem with gluten… you don’t have a problem.

However, the protein we call “gluten” actually consists of hundreds of smaller compounds. Any ONE of these could trigger an inflammatory or immune response.

And that’s not even a fraction of the whole story, because…

According to a study published in Plant Physiology, modern wheat is capable of producing at least 23,788 unique proteins!

This would explain the studies where people have shown a severe reaction to wheat – and no reaction at all to gluten itself, even in high doses.

gluten in your headThe problem is that conventional lab testing looks for just two antibodies related to gluten.

If you test negative for these two, most doctors will give you a clean bill of health – and probably tell you that any symptoms you’re experiencing are “all in your head.”

But science has found numerous compounds in grains – besides gluten – which can cause serious long-term health issues…

The Powerful Chemical in Wheat
That Protects it from Being Eaten

Unlike animals, plants cannot escape being eaten. That’s why many plants have defenses to discourage predation. Thorns on a cactus are an obvious example.

But wheat and grains have defenses too, including compounds which can deprive you of vital nutrients and slowly leak out toxic effects. (This is called a HINT!)

One of these is wheat germ agglutinin (WGA).caution wheat

Studies show that WGA can have direct toxic effects on most tissues in your body, including the heart and brain.In fact, it enters the brain so easily that scientists are hopeful it can be used to deliver Alzheimer’s drugs.

Like gluten, WGA can also disrupt your hormonal system, weaken immunity, cause digestive problems and promote systemic inflammation (the cornerstone of degenerative disease).

And the highest concentrations of it are found in whole grains – including supposedly “healthy” sprouted grains!

Loaf Lie #4: “If Wheat Doesn’t Cause You
Digestive Distress, then it’s Safe to Eat”

When some people eat the tiniest bit of wheat or gluten, they can be doubled over in pain or running to the bathroom within minutes.

In a way, these people have an advantage… at least they can identify the problem and its source.

But just because you feel fine after eating a bagel, doesn’t mean it is not damaging your body.

What You Don’t Know (or Notice) Can Still Hurt You…

Studies show that even if you are NOT “gluten intolerant” these foods can cause inflammation and perforations in the gut – allowing unwanted substances to “leak” into your bloodstream.

And you might not feel the slightest gurgle in your belly. In fact, almost 50% of newly diagnosed celiac patients have no noticeable abdominal distress.

Yet, with each bite you are causing damage to nearly every tissue, system and organ in your body.

Here are just a few of the symptoms this can cause:

  • Headaches and fatigue
  • Chronic sinus issues and lowered immunity
  • Arthritis, bone and joint pain
  • Nutrient deficiencies, and
  • A VERY long list of skin conditions, including everything from acne to wrinkles.

More troubling is that…

This Can Set the Stage for an
Astonishing Variety of Diseases

Research shows that wheat can trigger a variety of autoimmune conditions (where the body attacks itself), including: type 1 diabetes, rheumatoid arthritis, and multiple sclerosis.

It can also cause chronic disease…

The Journal of the American Medical Association published a report showing that gluten sensitive people who still consume grains increase their risk of death up to 75%!

The New England Journal of Medicine lists 55 conditions that can be caused by eating gluten, including:

  • Cancer
  • Heart Disease
  • Osteoporosis
  • Irritable Bowel Disease
  • Inflammatory Bowel Disease
  • Fibromyalgia & Chronic Fatigue
  • Thyroid disorders
  • Anemia
  • Epilepsy
  • Canker Sores
  • Lupus

And it doesn’t just affect your body…

Bread Madness:
Don’t Destroy Your Brain with Grain

More than 50 years ago, doctors discovered that some mental patients made spontaneous recoveries when bread was not available to them.

The term “bread madness” was even coined to describe schizophrenia.your brain on gluten

Recently, doctors at Duke University reported on a woman who had a 50-year history of delusions, hallucinations and suicide attempts. Within a week of stopping wheat, her symptoms disappeared!

Now, I’m sure you’re perfectly sane…

But if you (or someone you know) has ever suffered from depression… insomnia… anxiety… dementia… or nearly any other psychiatric or neurological condition – there’s a good chance a grain-free diet would help.



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Essential for life….

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One of the many things that truly annoy me..

Is how the food industry along with the so called health industry can constantly and blatantly lie about the dangers of salt….

Salt is essential for life—you cannot live without it. However, regular ‘table salt’ and the salt found in processed foods are NOT identical to the salt your body really needs. In fact, table salt has practically nothing in common with natural salt. One is health damaging, and the other is healing.

  • Processed salt is 98 percent sodium chloride, and the remaining two percent comprises man-made chemicals, such as moisture absorbents, and a little added iodine. These are dangerous chemicals like ferrocyanide and aluminosilicate. Some European countries, where water fluoridation is not practiced, also add fluoride to table salt
  • Natural salt is about 84 percent sodium chloride. The remaining 16 percent of natural salt consists of other naturally occurring minerals, including trace minerals like silicon, phosphorous and vanadium

Given that salt is absolutely essential to good health, I recommend switching to a pure, unrefined salt. My favorite is an ancient, all-natural sea salt from the Himalayas. Himalayan salt is completely pure, having spent many thousands of years maturing under extreme tectonic pressure, far away from impurities, so it isn’t polluted with the heavy metals and industrial toxins of today. And it’s hand-mined, hand-washed, and minimally processed. Himalayan salt is only 85 percent sodium chloride, the remaining 15 percent contains 84 trace minerals from our prehistoric seas. Unrefined natural salt is important to many biological processes, including:

  • Being a major component of your blood plasma, lymphatic fluid, extracellular fluid, and even amniotic fluid
  • Carrying nutrients into and out of your cells
  • Maintain and regulate blood pressure
  • Increasing the glial cells in your brain, which are responsible for creative thinking and long-term planning
  • Helping your brain communicate with your muscles, so that you can move on demand via sodium-potassium ion exchange

While natural unprocessed salt has many health benefits, that does not mean you should use it with impunity. Another important factor is the potassium to sodium ratio of your diet. Imbalance in this ratio can not only lead to hypertension (high blood pressure) and other health problems, including heart disease, memory decline, erectile dysfunction and more. The easiest way to avoid this imbalance is by avoiding processed foods, which are notoriously low in potassium while high in sodium. Instead, eat a diet of whole, ideally organically-grown foods to ensure optimal nutrient content. This type of diet will naturally provide much larger amounts of potassium in relation to sodium.


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Much better now…

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Ever since I came back to England after eleven years in Colorado my mind has always believed i would get back there. I’d loved the lifestyle, I worked hard and made decent money, I loved what I did and was genuinely able to help people, it was so rewarding to know what I was doing truly changed and improved the lives of many people that had almost given up hope.

I was born in Liverpool and lived in England until my mid 40’s then moved to Colorado and lived in the foothills of the Rocky Mountains until November 2012,

My health had deteriorated quite significantly primarily because of the stress of losing my job, I truly believe I’d be dead if it wasn’t for my mum and sister Suzie who brought me back.

Over the two years since I returned, mum, Suzie and my amazing niece Debbie have been responsible for a 180 degree turnaround.

I spend a lot of time searching for documented research and natural products or ways of beating this disease and in the main I’m happy about what I’m doing.

So yesterday while surfing the web and thinking about my life I came to a significant and happy realisation. I’m happy now, I honestly don’t think I’ve felt like this before, I don’t need to live in America again, I have no worries now, I’m not concerned about how I’ll pay my bills or buy the supplements I need.

Has everything been perfect since I got back? no, but the disappointments are minor in the grand scheme of things, the pluses far outweigh the minuses.

I don’t have much but I have enough, from the outside looking in it might seem to be a very limited life but from my point of view looking out from within, it’s great and I’m happy.

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Over the last couple of years I’ve slowly become slightly frustrated because I have tried my best to remain positive and optimistic about my health and the chances of beating this  degenerative disease. But although I’ve had very small or subtle improvements occasionally I’ve also had a few horrendous days, yes the reason for these have been identified as having certain foods that have had rather large amounts of sugar but still very worrying for me.

In the last couple of months there have been two really bad episodes, both resulting in me unable to move, I’d collapsed and was on the floor in pain, luckily for me my sister Suzie helped and my niece Deb’s was there for the other.

Because of this I saw my GP earlier this week who ran a blood test for me, I received a call a day later asking me to come in again next week. Now some might see this as a bad thing as there was a problem with my thyroid but I’m actually quite pleased because I think it will be an underactive thyroid or hypothyroidism and this can be addressed relatively easily.

If this is the main reason for the extreme fatigue then I can remain positive and optimistic about the methods I’m using for my MS.

I can cope with this, it’s frustrating and depressing as I’ve slowly got worse over the past 14 years but it hasn’t beat me and now knowing there is a very specific problem that can be addressed with natural supplements possibly or medication makes me happy. Its a weight off my shoulders.


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The TRUTH about sugar..

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The truth about sugar and how its slowly but surely ruining your life..

Low-fat recommendations have led to a dramatic increase in sugar consumption, and excess sugar is a primary dietary factor in countless chronic disease states, including type 2 diabetes, heart disease, and Alzheimer’s.

By removing fat and adding sugar, the processed food industry has created a smorgasbord of made-to-order disease. The sugar, processed food, and beverage industries have been extremely reluctant to admit the health hazards associated with their sugar-laden products.

On the contrary, large sums of money have been spent, and scientific integrity has been tossed by the wayside, in order to convince you that sugar is fine, and if you have a weight problem, it’s because you’re not active enough.

To counter the propaganda provided by profit-driven industry interests, dozens of scientists at three American universities have created a new educational website called,1 aimed at making independent research available to the public.

Sugar by Any Other Name Is Still Sugar…

The researchers point out that many are unaware of just how much sugar they’re consuming, as it’s oftentimes hidden under other less familiar names, such as dextrose, maltose, galactose, and maltodextrin.

According to, added sugars hide in 74 percent of processed foods under more than 60 different names! For a full list, please see’s “Hidden in Plain Sight” page.2

Mislead by shrewd advertisers, many are also still unaware of how too much sugar can disrupt your health and well-being. As reported by the New York Times:3

“The scientists who started say they have reviewed 8,000 independent clinical research articles on sugar and its role in metabolic conditions that are some of the leading killers of Americans, like heart disease, Type 2 diabetes and liver disease.

The link between sugar and chronic disease has attracted increasing scientific scrutiny in recent years. But many studies have provided conflicting conclusions, and experts say part of the reason is that biased studies have clouded the debate.”

Have You Been Mislead by Biased Science?

A report published in PLOS Medicine in December 2013 looked at how financial interests influence outcomes in trials aimed to determine the relationship between sugar consumption and obesity.4

The report concluded that industry-funded studies end up reaching very different conclusions compared to those done by independent researchers… In all, studies that had financial ties to industry were five times more likely to present a conclusion of “no positive association” between sugar and obesity.

One of the researchers involved in the creation of is Dr. Robert Lustig, a Professor of Clinical Pediatrics in the Division of Endocrinology at UC San Francisco.

He’s been on the forefront of the movement to educate people about the health hazards of sugar (and fructose in particular), for a number of years now. He believes the new website will help empower consumers by providing objective data. Dr. Lustig told the New York Times:

“The goal of this is to provide just the unbiased science in a way that the public can come to its own conclusions.”

How Much Sugar Is Too Much?

The American Heart Association and the World Health Organization (WHO) recommend limiting your daily added sugar intake to nine teaspoons (38 grams) for men, and six teaspoons (25 grams) for women. The limits for children range from three to six teaspoons (12 – 25 grams) per day, depending on age.

Four grams of sugar is equivalent to about one teaspoon, and I strongly recommend limiting your daily fructose intake to 25 grams or less from all sources, including natural sources such as fruit—regardless of whether you’re male or female. That equates to just over six teaspoons of total sugar a day.

If you’re among the 80 percent who have insulin or leptin resistance (overweight, diabetic, have high blood pressure, or taking a statin drug), you’d be wise to restrict your total fructose consumption to as little as 15 grams per day until you’ve normalized your insulin and leptin levels.

The average American consumes around 20 teaspoons of added sugar a day, which is more than three times the recommended amount. There’s simply no doubt that this overconsumption of sugar is fueling the obesity and chronic disease epidemics we’re currently struggling with.

We’re now seeing obesity in infants, strokes in eight-year olds, heart attacks in 20-year olds, and some 30-year olds require renal dialysis to stay alive. Teens are now getting gastric bypass surgeries. What used to be called “adult onset diabetes” is now more often called “type 2 diabetes,” as it is no longer reserved for adults. What is wrong with this picture? It’s the food.

Instead of eating whole foods—real foods—the contemporary American diet typically consists mostly of sugar, highly processed grains, and a montage of chemicals that are anything but food. Children are surrounded by these fake foods every day, which have a very different effect on their bodies than real food.

The Processed versus Whole Food Experiment: A Visual Demonstration

The video above features Stefani Bardin, who collaborated on a study to investigate how your body processes different kinds of foods. Stefani and her Harvard University collaborator swallowed an M2A capsule—a pill-sized recording device capable of recording eight hours’ worth of video as it travels through the intestinal tract. Another pill-sized device measured pressure, pH, and body temperature as it moved through the body. Two types of meals were investigated:

  • Processed food meal: blue Gatorade, Ramen Chicken Noodle soup, and some Gummi Bears
  • Whole food meal: Hibiscus drink, homemade chicken stock with handmade noodles, pomegranate/cherry juice Gummi Bears

The footage offers an interesting view of what really goes on in your gut when you eat processed food. One of the most obvious differences is that the processed fare takes FAR longer to break down. Processed foods are also loaded with sugars, trans fat, sodium, and various concoctions of chemicals that do not exist in nature—all of which can rapidly contribute to high blood pressure and deterioration of cardiovascular health, weight gain, and a slew of other symptoms.

Even ‘Health Foods’ Can Contain Shocking Amounts of Sugar

Getting back to the issue of sugar, exceeding the recommended daily amount is far easier than you might think. For example, justone 12-ounce can of regular soda may contain as much as 11 teaspoons of sugar.5 Even foods that are typically considered “healthy” can contain shocking amounts of added sugar, typically in the form of high fructose corn syrup (HFCS). Fruit flavored yogurt, for example, can contain upwards of 19 grams of sugar; 12 grams of which is added sugar. For someone with insulin/leptin resistance, this alone will put you over your daily recommended limit for total sugar.

One problem with processed food is that when you look at the label, you have no way of knowing how much of the sugar is natural to the food itself, versus the sugar that was added. According to Dr. Lustig, it’s important to distinguish between natural food-based sugars versus added sugar, because clinical trials have shown that consuming HFCS can increase your risk factors for cardiovascular disease within as little as two weeks.

Food-based sugars are far less hazardous. Lactose, for example, which is a natural sugar found in dairy, does not cause any major harm, according to Dr. Lustig. Still, I believe that if you are insulin/leptin resistant, then limiting ALL forms of sugar, including natural food-based sugars, such as lactose, is advisable, until your insulin/leptin resistance has been resolved.

Your Body Can Only Handle a Limited Amount of Sugar

The main problem with sugar, and processed fructose in particular, is the fact that your liver has a very limited capacity to metabolize it. According to Dr. Lustig, you can safely metabolize about six teaspoons of added sugar per day. As mentioned, the average American consumes 20 teaspoons of added sugar a day.6 All that excess sugar is metabolized into body fat, and leads to all of the chronic metabolic diseases we struggle with, including but not limited to:

  • Type 2 diabetes
  • Cardiovascular disease
  • Hypertension (high blood pressure)
  • Dementia
  • Cancer

According to a study published in the Journal of the American Medical Association (JAMA)7 earlier this year, 10 percent of Americans consumed 25 percent or more of their daily calories in the form of added sugars. Most adults (71.4 percent) consumed got at least 10 percent of their daily calories from added sugar. The ramifications of this are significant. In this study, people who consumed 21 percent or more of their daily calories in the form of sugar were TWICE as likely to die from heart disease compared to those who got seven percent or less or their daily calories from added sugar. The risk was nearly TRIPLED among those who consumed 25 percent or more of their daily calories from added sugar. That means at least 10 percent of the US adult population are in this tripled-risk category…

Tips for Reducing Your Added Sugar Intake

The easiest way to dramatically cut down on your sugar and fructose consumption is to switch to a diet of whole, unprocessed foods, as most of the added sugar you end up with comes from processed fare; not from adding a teaspoon of sugar to your tea or coffee. Other ways to cut down on the sugar in your diet includes:

  • Cutting back on the amount of sugar you personally add to your food and drink
  • Using Stevia or Luo Han instead of sugar and/or artificial sweeteners. You can learn more about the best and worst of sugar substitutes in my previous article, “Sugar Substitutes—What’s Safe and What’s Not
  • Using fresh fruit in lieu of canned fruit or sugar for meals or recipes calling for a bit of sweetness
  • Using spices instead of sugar to add flavor to your meal


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Dr. Hal Huggins…

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Dr Hal Huggins…


On Saturday evening I received a message from a good friend of mine that my previous employer Dr Hal Huggins had died on Friday. I know that I’d been very upset by the way he’d “let me go” in April 2011 after 3 ½ years working for him but looking back I can only feel that I was truly blessed to have known him.

Doc was strong minded, stubborn, egotistical but he was also brilliant and when he let you get close you could see the loving considerate side.


He physically improved the lives of thousands of people and hundreds of thousands through his books and seminars and my own life will never be the same because of all he taught me, I am blessed to have known him.

R.I.P. Dr Hal Huggins… Goodbye Doc..