Sugar makes us old...

"New evidence points a sharp finger at sugar as a food item that makes us grow older faster! The quick rush of sugar into the bloodstream is probably the cause. Aging seems to be accelerated when the body must cope with excessive sugar and is unable to do it - as in diabetes. DNA mutations...cause cancer...Collagen, which glues our trillions of cells together, is affected by glucose, which act upon DNA causing mutations in thes genetic material that permit the start and spread of cancer. Any sudden rush of glucose into the bloodstream - from a candy bar, a glass of orange juice, or a couple teaspoons of granulated sugar in the coffee - stresses the pancreas to produce more insulin. Excessive sugar making the rounds of the bloodstream brings about cross-linking and aging."

James F. Scheer

Health Freedom News

Name that Food

Answer to last post: Gatorade Thirst Quencher, Lemonade Flavor

Now, let's try another one!

Sugar, modified cornstarch, salt, mono- and deglycerides, carrageenan salts, polysorbate 60, artificial flavor, artificial color (including yellow 5), natural flavor.

Can you guess???

Try making your own sports drink with the juice of 1 lemon or 1 lime, 1/4 tsp. sea salt, 2-4 tblsp. whey, 1/2 tsp. Azomite powder (www.wheatgrasskits.com)...mix with 8 ounces filtered water.

Or....

If you're a Juice Plus user...try opening your fruit/vegetable/berry capsule into a bottle of water. Mix well and enjoy true vitamin/mineral water without all the other junk.

Vaccines...vaccines...vaccines...

Back To Health

Your guide to better living

Dr. Van D. Merkle

DC, DACBN, DABCI, CCN

Dr. Andrew R. Dyer, DC

Tracey C. Merkle

Flu Season

5785 FAR HILLS AVE, DAYTON, OH 45429

(937) 433-3241 mai l@Bk2heal th.com www.Bk2Heal th.com

No one likes to get the flu. But, is the flu vaccine the answer? We know that

regardless of whether or not you get the flu shot, you can still come down with the flu.

Even with all of the marketing and scare tactics we see on TV, radio and magazine

ads about the need to get the flu vaccine, only 1/3 of the US population actually gets

the flu shot. If the flu vaccine is as effective as the CDC wants us to believe, why

don’t more people get the flu shot?

First of all, many question the effectiveness of the flu vaccine. There is no single

virus that causes the flu; there is no one flu vaccine that protects against all of them.

The flu shot is only as good as the educated guesses of a group of vaccine

researchers across the globe. Every February, they try to predict which flu viruses will

work their evil during the next fall and winter. Their three top choices are put into the

vaccine. Now, if the flu vaccine happens to be on-target, there’s the potential for it to

be more effective but it’s really dependent upon the health of your immune system.

Even then, the vaccine isn't perfect because virus’ mutate. Even in the best case

scenario, it won’t always protect against the flu.

A severe cold can mimic the flu. There are more than 200 cold viruses, they mutate a

lot, and virtually everyone comes down with one from time to time. Although the worst

colds might feel like the flu, lots of people say they have the flu when they really don't.

Two years ago, only 13% of people who were tested after reporting flu-like illnesses

actually had the real thing.

According to the CDC, “On average, 226,000 people are hospitalized every year because of influenza and 36,000 die – mostly elderly.”.

Of those who are hospitalized or die because of flu complications, how many of these have preexisting health conditions? If you have a

preexisting health condition, your immune system will be more weak and unable to mount a strong attack against the flu virus. The

health of the immune system is the most important aspect of protecting yourself from flu complications. In a study published in Vaccine

May 2007, 80 case-patients were identified as having been hospitalized for complications from influenza in eastern Thailand. Of those

80 cases, those less than 1 year old were 6.2 times more likely to have complications and those over 75 years of age were 11.1 times

more likely to have complications compared with the overall population. The complicated cases were also 7.6 times more likely to have

chronic respiratory disease. In Thailand, the young, elderly, and those with chronic disease were at high risk for hospitalized from

complications from influenza. In other words, generally healthy people do not need a flu vaccine.

Only small populations and short-term info are used to measure safety of the flu vaccines. Adverse-events reporting, for instance, is

done for only 2 to 14 days after an injection and it's voluntary. According to Hugh Fudenberg, MD, the world's leading immunogeneticist

and 13th most quoted biologist of our times (nearly 850 papers in peer review journals), “if an individual has had five consecutive flu

shots between 1970 and 1980 (the years studied), his/her chances of getting Alzheimer's Disease is 10 times higher than if they had

one, two or no shots”. Alzheimer’s is now the 7th leading cause of death in the United States.

In an article published in Expert Review of Vaccines August 2008, authors state, “In 2005, Fluarix (an inactivated flu vaccine) underwent

accelerated approval for use in adults by the US FDA following one US-based, randomized, placebo-controlled trial that established its

safety in adults.”. The authors went on to say, “There are no published clinical trials evaluating the effectiveness or efficacy of Fluarix

against influenza and its complications.”.

With regards to the flu vaccine, the healthy population does not need it. The safety and effectiveness have been called into question

therefore even those very young, the elderly and those with preexisting health conditions should avoid it as well. There are safer and

more effective ways to prevent colds and flu.

What's For Dinner?

Butternut Squash and Vanilla Risotto

Ingredients

• 4 cups vegetable broth(organic)
• 1 large vanilla bean (I used organic pure vanilla extract...that's what I had on hand)
• 3 cups peeled cubed (1-inch wide) organic butternut squash, about 12 ounces
• 2 tablespoons organic butter, plus 1 tablespoon
• 3/4 cups finely chopped onion (from 1 onion) (organic)
• 1 1/2 cups Arborio rice or medium-grain white rice (organic)
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh chives (optional)

Directions

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean, if you used one. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately. We had a spinach salad on the side...organic spinach with a splash of toasted walnut oil, olive oil, balsamic vinegar, and salt and pepper.

My girls aren't huge fans of this dish...not sure if it's a textural thing or what. But Jeremiah and I love it. If you'd like a sweeter take on the whole thing, I've found that a touch of Ohio maple syrup seems just right and you may want to omit the Parmesan cheese. Savory or sweet, I think it's a great Italian take on comfort food.

Enjoy!

Raw Milk is Real Milk

Dr. Mercola's Comments:

David Gumpert makes two very important points in this video that bear repeating:

1. Louis Pasteur, father of pasteurization, was researching ways to kill pathogens in wine, not milk, when he developed his heat treatment process. Pasteur did not experiment with the heat treatment of milk!
2. While you have been led to believe pasteurization significantly reduced childhood illnesses like tuberculosis and typhoid, the process came into prominence in the late 1800’s-early 1900’s, simultaneous with the building of sewage systems and improvements in the cleanliness of our water supply. Given this timing, it’s quite likely the benefits of pasteurization alone have been greatly exaggerated.

Pasteurization Kills All the Benefits of Milk

The FDA would have you believe pasteurization of milk protects you from deadly pathogens contained in raw milk. The fact is, however, that if cows are raised as nature intended (free-range and grass fed), there is no need to process the milk these healthy animals produce.

The journey that turns healthy raw milk into a dead, white liquid full of allergens and carcinogens begins with modern feeding methods.

Cows are raised on high-protein, soy-based feeds instead of fresh green grass. Instead of free range grazing, they stand in feed lots and manure all day.

Breeding methods produce cows with abnormally large pituitary glands so that they produce three times more milk than normal. These cows need antibiotics to keep them well. Needless to say, the antibiotics they are given wind up in the milk you and your family drink.

Pasteurization transforms the physical structure of the proteins in milk, such as casein, and alters the shape of the amino acid configuration into a foreign protein that your body is not equipped to handle. The process also destroys the friendly bacteria found naturally in milk and drastically reduces the micronutrient and vitamin content.

Pasteurization destroys part of the vitamin C in raw milk, encourages the growth of harmful bacteria, and turns milk’s naturally occurring sugar (lactose) into beta-lactose. Beta-lactose is rapidly absorbed in the human body, with the result that hunger can return quickly after a glass of milk – especially in children.

The pasteurization process also makes insoluble most of the calcium found in raw milk. This can lead to a host of health problems in children, among them rickets and bad teeth. And then there’s the destruction of about 20 percent of the iodine available in raw milk, which can cause constipation.

When pasteurized milk is also homogenized, a substance known as xanthine oxidase is created. This compound can play a role in oxidative stress by acting as a free radical in your body.

Why is Government So Fiercely in Favor of Pasteurization?

When the FDA equates drinking raw milk to “playing Russian roulette with your health,” I assume they’re referring to the milk that comes out of most commercial dairies (the same ones they recommend as good sources for your milk).

The following is a brief description from The Humane Society of the United States (whose undercover video also recently prompted the largest beef recall in U.S. history) about what these factory-farm dairies are really like:

“Factory farmed dairy cows are typically kept in indoor stalls or on drylots. A drylot is an outdoor enclosure devoid of grass. Cows raised on drylots usually have no protection from inclement weather, nor are they provided with any bedding or a clean place to rest.

Drylots can hold thousands of cows at one time. Because these lots are only completely cleaned out once -- or at the most, twice -- a year, the filth just keeps building up. Such conditions are not only extremely stressful for the cows, they also facilitate the spread of disease.”

It’s true if you were to drink milk from these cows prior to pasteurization, you could indeed be risking your health.

And when state regulators also get in on the act, it is simply inexcusable government intrusion on the freedom of choice of American consumers.

There’s also the matter of very powerful dairy industry lobbies. What would happen to the majority of the dairy industry if raw milk really caught on? They’d be forced to clean up their acts. Raise healthier cows. Give them access to pasture. As only healthy cows are the ones that you would buy raw milk from.

And this would cost them money … lots of money.

Raw Milk is Health Food

Raw milk from clean, healthy cows bears no comparison – in taste or nutrition – to pasteurized milk. High quality raw milk will always win out over the pasteurized variety.

It’s important to know that the milk you drink will only be as healthy as the cow that produced it. Make sure to source your raw milk from a clean, well-run farm that gives its cows access to pasture.

Raw milk from grass fed cows is full of things that your body will thrive on, including:

• healthy bacteria
• raw fat
• cancer-fighting conjugated linoleic acid (CLA)

It’s not uncommon for people who drink raw milk to report improvement or disappearance of troubling health issues – everything from allergies to digestive trouble to skin problems like eczema.

As David Gumpert mentions in his video, after years of consuming highly processed foods, we are experiencing skyrocketing rates of chronic, debilitating conditions like asthma, obesity and diabetes.

Pasteurized milk was the very first processed food we were exposed to, and countless numbers of people are experiencing all kinds of health troubles, from digestive upset to perhaps even autism.

This is why even organic milk, which should be from relatively healthy cows, is STILL not a healthy choice for milk, as it is still pasteurized.

Yet, many people thrive on raw dairy. As with nearly any food, the closer you consume it to its natural state, the better. And this is also true for milk.

Are You Ready to Join the Raw Milk Revolution?

Fortunately, no matter how far public health officials go to discredit the benefits of raw milk, a growing number of Americans are choosing natural dairy sources, even though they may be technically breaking their local law.

If you’re still on the fence, I suggest you talk to people in your area who drink raw milk and eat raw dairy products. I assure you there are more raw-milk drinkers around than you may think.

And you don’t have to stop with milk. Most raw-milk providers also offer other wonderful raw dairy products like cheeses, sour cream, kefir, yogurt, butter, and fresh cream. The flavor of these dairy products is incomparable -- rich, creamy, sweet and incredibly fresh.

Visit RealMilk.com for sources of raw dairy products near you.

You might also consider getting involved with organizations like the Weston A. Price Foundation and the Farm-to-Consumer Legal Defense Fund who are working toward true freedom of choice for American consumers.

How To Get Sick

Use a lot of skin care products, cosmetics, hair care products, nail care products, shampoos, soaps, perfumes, shaving cream, suntan lotion, and antibacterial soap.

(Now you're thinking I've really lost my mind and I'm suggesting you stop bathing and washing your hands...on the contrary...keep reading)

Watch out for skin care products that can harm you by destroying the skin's natural pH and by introducing dangerous toxins to the body. Hair coloring products, particulary brown and black, are associated with increased incidence of Hodgkin's lymphoma, multiplemyeloma, Hodgkin's disease, and 20% of all non-Hodgkin's lymphoma! (Look for natural hair-coloring products - they are relatively safe.) Avoid things that contain DEA or TEA -these ingredients often contain carcinogenic nitrosamine impurities. Toluene, a neurotoxic substance that triggers asthma attacks and causes asthma in previously unaffected people, was found in every fragrance sample tested by the EPA in 1991.

The fragrance industry routinely uses 884 toxic substances.

Most shampoos' common ingredients break down into formaldehyde.

Most antibacterial soaps contain triclosan, which may be absorbed through the skin and cause damage to your liver. I personally enjoy "Owl Natural" soaps made by a local friend. If your soap has more than 3 or 4 ingredients, stop using it! Watch out for sodium laurel or laureth sulfate.

Recommended guides: Check out The Safe Shopper's Bible and Diet for a Poisoned Planet for detailed information on things to avoid and info on alternatives.

Name that Food

Water, sucrose, glucose syrup solids, citric acid, natural lemon flavor with other natural flavors, salt, sodium citrate, mono-potassium phosphate, caramel color, ester gum, brominated vegetable oil.

All right, first one with the right answer gets a free "Nice by Nature" gift basket...check them out on my facebook page, under photos.

What's For Dinner?

Ricotta sourdough-spelt pizza with spinach, provolone, and egg

Ingredients

1 sourdough spelt pizza crust (available at the 2nd street market in Dayton; Eat Food for Life booth)

1 16oz. Dei Fratelli (all natural) tomato sauce with sea salt

1-2 cups whole milk ricotta cheese

1 tsp. basil

1 tsp. oregano

1-2 tsp. garlic powder

1-2 cups organic baby spinach

2-3 eggs, free range, grass-fed

6-8 slices provolone cheese ( look for organic or I've found a great brand at Sams called Castle Wood - all natural, farmer certified rBST free...made with milk from cows not treated with rBST.)

Place crust on rectangular baking sheet; drizzle with olive oil. Season with a pinch of sea salt and freshly ground pepper. Mix tomato sauce and ricotta cheese. Stir in spices and season to taste. Spread sauce over crust, top with spinach and eggs (just crack your eggs over the pizza-then season lightly again) Cover with cheese. Bake at 425 degrees for about 20 minutes. When the cheese is bubbly and browned however you like it, it's done.

Serve with a salad - I just used more spinach drizzled with my roasted walnut oil vinaigrette, topped with some toasted walnuts and red onion slices.

4 tbs. roasted walnut oil

1 tbs. balsamic vinegar

1 tsp. Dijon mustard (organic)

dash of salt and pepper

a bit of maple syrup if you want a little more sweetness

a handful of toasted walnuts, chopped

Note: You can use whatever toppings on this that you like or have on hand...hopefully all natural/organic. Also, I'd love for you to try the egg on your pizza if you've never had it before; it does sound strange, but I had it this way in Europe several years ago and actually really liked it. We've been cracking an egg or two over our pizzas ever since. But, again, it's totally optional.

Enjoy!

Motion Is Life

"Holiday Charge"

Even a small amount of mileage keeps you fit, sane, and motivated throughout the holiday season.

Stay Fit

All runners should aim for a minimum of three runs per week.

Three-Day Fitness Plan:

Day 1: Speed - 800 meters 4 times; first time at just a bit faster than your 5K race pace, gradually increase speed each time until you're running 5K race pace in the final 800. Jog in between each repeat until you're ready to begin again.

Day 2: Hills - 1/4 mile hill repeats, 4 times. Start easy to get familiar with the hill, then gradually increase effort until you're at a medium-hard effort at the final repeat. Jog back down the hill for recovery.

Day 3: Endurance - 5 miles or 50 minutes, easy, conversational pace. You can add an additional mile every other week.

Practically speaking here, I'll have to admit that my three day a week runs don't always look like this. Just as long as I'm running a 5k each time and swinging my kettlebell the other two days, I feel pretty good about it. If the weather is nasty, I get on our Air Dyne for 30-40 minutes; whatever you have to do, as long as you're moving!

What's For Dinner?

Tuscan Bean Soup

Ingredients

• 2 tablespoons butter, organic
• 1 tablespoon olive oil
• 2 shallots, chopped
• 1 sage leaf
• 2 (15-ounce) cans cannelloni beans, drained and rinsed ( I used Organic Great Northerns)
• 4 cups low-sodium chicken broth(all natural/organic)
• 4 cloves garlic, cut in 1/2
• 1/2 cup cream
• 1/2 teaspoon freshly ground black pepper
• 6 slices ciabatta bread(optional - I used my own Artisan bread)
• Extra-virgin olive oil, for drizzling

Directions

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.

What's For Dinner?

Italian Chicken and Lentil Soup with Artisan Bread

Ingredients

• 5 tablespoons extra-virgin olive oil, divided (organic)
• 2 pounds chicken tenderloins, diced into bite-sized pieces (all-natural, hormone free or one from my freezer)
• Salt and freshly ground black pepper
• 4 tablespoons butter, divided (organic)
• 1 cup shredded carrots, organic - (locally grown if possible)
• 4 ribs celery from the heart, very thinly sliced (organic)
• 1 to 2 fresh bay leaves
• 3 tablespoons all-purpose, unbleached, organic flour
• 3 cups chicken stock, divided(organic or all-natural - homemade would also be great)
• 1 cup cooked lentils (optional)
• 1 cup cooked Quinoa (optional)
• 1 cup basil leaves(organic)
• 1 clove garlic(organic)
• A generous handful parsley leaves
• A handful pine nuts, lightly toasted
• A couple handfuls grated Parmigiano-Reggiano or whatever you have on hand; preferably organic

Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot, add the lentils and Quinoa, and simmer to allow sauce to thicken.

Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil. Turn heat off chicken and stir in pesto sauce.

Serve in bowls with Crusty Artisan Bread (recipe follows)

Note: You don't have to use the lentils or the quinoa - you could use some organic angel hair or (if you can find it, some organic, homemade gnocchi would resemble dumplings) or nothing at all. Whatever you like. Also, when I've found myself without fresh organic veggies, I have been quite pleased with the frozen mixed vegetables for this type of recipe.

Crusty Artisan Bread recipe can be found if you google "Artisan Bread in Five Minutes a Day."

What's For Dinner?

Okay, I'm trying something new that I hope you'll find useful. After all, the point of this blog is not only to provide information, ideas, and topics for thoughtful discussion, but also to be practically useful. So here's what's for dinner tonight at my house and I'll try to begin weekly "What's For Dinner" options if you just want to quickly check my blog and make your grocery list for the week. Just a note: unless otherwise noted, I cook with almost all organic/all natural/unprocessed ingredients. Sometimes that means planning ahead a bit and not relying on your microwave for a quick meal. But I know your family will be blessed with much better health and better tasting food if you take a little extra time.

Menu Ideas for November 9th-13th

Spinach Fettuccine with Parmesan cream sauce

Ingredients

• Salt
• 1 1/2 (12-ounce) packages organic spinach fettuccini, 18 ounces total
• 2 tablespoons butter, from grass fed cows would be preferable, just not the fake stuff
• 2 cloves garlic, finely chopped
• 2 tablespoons all-purpose, organic/unbleached flour
• 1 cup chicken stock, all natural/organic
• 1 cup cream, again from grass fed cows would be ideal
• 8 ounces Gorgonzola or Parmesan cheese, cut into small pieces (organic if possible)
• A few leaves fresh sage, finely chopped
• Freshly ground black pepper

Directions

Heat water to a boil for pasta, salt water and cook pasta to al dente.

Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in cheese, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.

In a serving bowl toss hot pasta with sauce and serve.

I also baked a loaf of homemade artisan bread and served a salad on the side.

ENJOY!

"Flinstones" and "One a Day" verses Juice Plus

"Over 50 percent of the population takes vitamin or mineral supplements to improve energy and performance and to reduce the risk of deadly diseases such as cancer, heart disease, and diabetes. However, despite widespread use of vitamin and mineral supplements since their introduction only fifty years ago, the incidence of major diseases has skyrocketed! Even more surprising is the lack of scientific research showing the efficacy of multivitamin/mineral supplements."

Let's talk a bit about a cultural enzyme deficiency: "Prolonged heat kills all enzymes, as does cooking, processing, and pasteurization. That's why we should eat raw foods along with our cooked foods. Lacto-fermented foods are especially rich in beneficial digestive enzymes of all types." Every human being is born with a fixed number of enzymes. Because these vital enzymes are limited, it's important to provide as many outside enzymes as possible from raw food sources.

Unfortunately, the vitamin and mineral content of American veggies and fruits has declined over the last half century due to the overuse of chemical fertilizers, chemical additives, and "mono-farming" techniques that don't promote the natural replenishment of the soil. In addition, Americans are consuming fewer servings of even these "less-potent" fruits and vegetables. This national eating pattern has produced widespread nutrient and enzyme deficiencies, thus leading to a number of health problems.

For lots of people concerned about their health, the solution to nutritional deficiencies was to turn to vitamin and mineral supplements. "Unfortunately, what passes for vitamin and mineral supplements in grocery stores, pharmacies, and even "health food" stores often amounts to little more than isolated or synthetic, lifeless chemicals. Worse yet, these are laboratory-produced synthetic substitutes for food nutrients that were never meant to be assimilated apart from their natural form in food."

Living vitamins and minerals in the natural form our Creator intended - as living food - provide all of the necessary cofactors required for assimilation by the body.

If you've followed my blog very long, hopefully you've begun to notice a trend in my beliefs regarding health and wellness. You've also heard me talk about a whole-foods based nutritional supplement called Juice Plus that my family has been reaping the benefits from over the last year.

If you're already taking a multivitamin,I would encourage you to look seriously into a whole food nutritional supplement. Please check out my website at www.genatruejuiceplus.com. There's a fantastic video I hope you'll take about 12 minutes to watch. My family can certainly attest to the benefits of simply adding more nutrition from fruits and vegetables to our diet. As a matter of fact, Jeremiah and I have been out of our supply of Juice Plus for the past 3 weeks and can already feel such a difference in our energy level, muscle recovery after running and working out, as well as the strength of our immune systems. I really believe our whole, unprocessed, clean foods diet as well as our whole foods based supplement to "bridge the gap" when we're not getting all the fruits and veggies we should, is the reason why I'm not paying for multiple doctor visits over the course of these "cold and flu" months. So, again, check it out. I'd love for you to share this product with your family and see the positive results. I challenge you to try it for 4 months; if you don't notice a positive boost in your immune system, increased energy level, better muscle recovery and overall "feeling better" then we'll cancel your order. Even if you're not interested in the product, please visit the website, watch the video and read the research. Whatever you do, please be willing to do whatever it takes, make whatever changes are necessary to improve your health and the health of your family. We've got to stop having the same conversations over and over again with our friends and neighbors. I want to hear stories of wellness and vitality, not of sickness and disease. Please take your health and what God has to say about our bodies seriously.