Other Superfoods

Wild Sardines


Truth’s interviews


I might consider eating, if you want to risk it, sardines once in a while – brisling Nordic wild-caught sardines with the skin and bones in olive oil, without salt if you can. Drain them on a tissue to try to get as much of the oil off, or the metals that may be in the liquids. They contain a lot of RNA, DNA, nucleic acids, Omega 3s, and calcium. And there is iodine in seafood.


High amounts of vitamin D3.  Sardines are a rich source of this essential vitamin that most people do not get enough of.


I believe most sardines are still caught with nets in the ocean.  This means they can eat what they like, swim where they wish, and thus are probably a lot cleaner and healthier than most fish that are today often farm-raised.


  1. A developmental food.Sardines help develop the brain and the entire body in unique ways.  This is due to their content of a special form of selenium, along with their other nutrient properties.  For this reason, I call sardines a developmental food.  This is a very important group of foods.

Developmental foods automatically help a person to be sharper mentally, and actually can increase brainpower.  They also can boost the immune response of the body.  This is a very special benefit of sardines, and one shared by very few other foods on planet earth.


sardines — maybe you have written about sardines — are the highest animal food source of RNA.
Dr. Benjamin Frank — he was a doctor in New York City in the 1960s and 1970s. He wrote a book titled “Dr. Frank’s No-Aging Diet.” The no-aging diet was something he developed.


Dr. Frank found that when he had patients consume a combination of sardines and fish that were high in RNA, along with B complex vitamins and RNA from yeast, he could take almost anyone who was over 50 and in three or four weeks have them looking 10 or 15 years younger. These people would start feeling energetic, and have greater endurance and aerobic capacity.


Food sources of CoQ10 include mackerel, salmon, and sardines along with beef, peanuts, and spinach.
(say that you’ve also seen a lot of people get great results from eating sardines regularly)







Olive Oil


Great source of fats for brain function and energy production.


Improves hormone health, and testosterone levels:



T and LH serum concentrations significantly increased after the intervention period. T levels increased by 19.9% and 17.4% (p < 0.0001), and LH levels by 18.5% (p < 0.007) and 42.6% (p < 0.0001), respectively, for VAO and EVO (p < 0.0001).



olive oil & coconut oil & testosterone in mice




The United States, whose oil consumption is third in the world and is growing at 10 percent annually, a market worth over $1.5 billion and climbing, has long had some of the loosest laws on earth concerning olive oil purity, and the new USDA standards passed in October 2010, which mirror the lax regulations of the IOC, remain voluntary, with no provision for enforcement. The United States of America is an oil criminal’s dream.

A recent survey of supermarket extra virgins performed by the UC Davis Olive Center, in cooperation with the Australian Oils Research Laboratory, revealed that 69 percent of oils tested had taste flaws such as rancid, fusty, and musty, which meant they weren’t extra virgin oils at all, and had been mislabeled. (The California oils surveyed weren’t perfect, either.) Such cases of “legal fraud” are common in American supermarket oils, as they are in many parts of the world: similar findings were reached by Andreas März in Germany, by CHOICE magazine in Australia, by the regional government of Andalucía, and by documentaries on Swiss and German television about extra virgin quality in those countries. “We’ve pulled olive oils off the shelf,” says Paul Vossen, a University of California oil specialist, who beginning in 1997 trained and then led America’s first IOC-recognized tasting panel, “and I would say very seldom do we ever find one that passes as extra virgin.” The same is often true at gourmet retailers and websites. “Price is by no means an indicator of quality,” Vossen says. “The high-ticket items can be equally bad.”

In the wholesale market, a lot of oil is adulterated outright with cheap vegetable oils. After years of lab testing and observation, Mike Bradley concludes that “the market is awash in counterfeit olive oil to the point that most legitimate sellers have given up trying to sell the real thing to wholesale suppliers or restaurants. It is rare to find authentic extra virgin olive oil in a restaurant in America, even in fine restaurants that ought to know better. It’s nearly impossible in some localities, such as southern California, where large-scale counterfeiters pump out blends of low-grade olive oil and soybean oil dyed bright green, and sell it to their fences, the big-name ‘legitimate’ wholesalers.” John J. Profaci,


chairman of Colavita USA, says such buyers are motivated merely by low prices, not by quality, and are “as responsible as the adulterators” for the prevalence of fake olive oil on the American market. “Because if I’m offering my extra virgin olive oil at $5 a bottle and somebody comes in at $3, the buyer’s got to say, ‘You know what? Something’s wrong here. There can’t be such a big difference in price if the quality’s the same.’ But they close their eyes to it.”

Much of the fake olive oil sold in America is imported. In 2006, in a rare intervention by authorities, federal marshals seized about 61,000 liters of what was supposedly extra virgin olive oil and 26,000 liters of olive pomace oil from a New Jersey warehouse. Some of the oil, which consisted almost entirely of soybean oil, was destined for a company called Krinos Foods.


Large quantities of fake oil are also being mixed up on American soil, where fraudsters take advantage of the lax regulatory environment. In California, the hub for fraud is greater Los Angeles, where a number of companies are blending soy, seed oil, or cottonseed oil with low-grade olive oil and selling it as extra virgin.


Michele Rubino, the olive and pomace oil producer in Puglia, thinks the problem is nationwide; he estimates that 50 percent of the oil sold in America is fraudulent, with particularly acute problems in the food service industry. “In America, people can pretty much put whatever they want in the container,” he says. Leonardo Colavita agrees. “The American [authorities] tell me, ‘So long as a product isn’t toxic, you can sell it however you like—so long as it isn’t toxic. Because if you put seed [oil] inside extra [virgin olive oil], you don’t poison anyone. So they say, ‘It’s the consumer’s choice whether to buy it or not.’”


Leonardo Marseglia believes the FDA’s approach is ultimately more sensible than that of the Italian authorities. “They do more intelligent checks than us. What do they do? They check to make sure that [the oil] isn’t poisoned, that it doesn’t harm anybody’s health. But regarding the quality, the buyer has to defend himself. . . . They say, ‘If you bought yourself some extra virgin that turns out to be lampante, that’s your tough shit.’”


The FDA considers olive oil adulteration a low priority. “We’re inclined to spend our money on things where there’s a clear public health benefit,” Martin Stutsman, an FDA specialist in adulterated food, told me. Stutsman said that the FDA has no ongoing program to test olive oil quality and was unaware of any such programs in the past. Instead, the agency relies on major producers, as well as trade associations like the North American Olive Oil Association (NAOOA), the US counterpart to ASSITOL, to alert it to suspicious products. With the industry acting as a watchdog, he says, “you don’t waste your resources on surveys that are likely to make somebody comfortable but that don’t do much toward protecting the public health.”


The FDA’s Martin Stutsman says his agency is hesitant to commit the resources to fighting olive oil adulteration because such activity, though wrong, doesn’t represent a serious public health hazard. This too is debatable. True, olive oil mixed with a cheaper vegetable oil doesn’t compare in danger or virulence to anthrax, botulism, or salmonella. Yet how many people with a peanut or soybean allergy have become sick after eating olive oil adulterated with peanut or soy oil? Italian investigators have found hydrocarbon residues, pesticides, and other contaminants in fake olive oils, and pomace oil, a common adulterant, sometimes contains mineral oil as well as PAHs, proven carcinogens that can also damage DNA and the immune system. Then there’s the 1981 case of toxic oil syndrome in Spain, when rapeseed oil adulterated with an industrial additive, sold as olive oil, killed eight hundred people and seriously injured thousands more.


In 2008, Mike Bradley imported organic extra virgin olive oil in a flexi-bag, a 24,000-liter polymer bladder which, when filled, looks like a small green whale. When it arrived, Bradley’s quality assurance team discovered that the oil had a peculiar chemical odor, and refused to unload it. The producer insisted that the odor hadn’t been there when he’d loaded the oil, while the shipping company denied all knowledge and demanded that the container be returned empty. Bradley declined, and, despite growing late fees for the container, consulted prominent chemical laboratories and flexi-bag manufacturers to try to determine the source of the problem. He eventually found that the oil, as well as the paint on the inside of the container, was contaminated with naphthalene, a pesticide that is the active ingredient in mothballs; the oil had 390,000 times the allowable limit. The container had evidently been sprayed for insects before an earlier shipment, and the insecticide had passed from the container through the plastic membrane of the flexi-bag, contaminating the oil. Bradley called health officials at the state and federal level to report the incident and ask what to do with the oil, but they told him they had no jurisdiction over imported products, and instructed him to take the issue elsewhere. Despite numerous attempts, he was unable to locate an agency anywhere in America that was willing to deal with the problem. Finally, in frustration, Bradley alerted health authorities that he was about to release the load of contaminated olive oil, still inside its original container, back to the shipping company, and that he would not be responsible for the consequences. The next day, he says, federal, state, and county officials arrived at his warehouse en masse. One read Bradley his rights while others placed the container and its contents under embargo. Over six months later, the container and its contents were transported under state supervision to a refinery, where all traces of naphthalene were removed. (Final liability and responsibility for the incident are still being decided in a suit between Bradley’s insurance company and the shipping company, being heard in a court in Tel Aviv, Israel.)

Instead of facing such complications, some dealers in this situation might have let the smell of the tainted oil fade, mixed it with good oil and sold the resulting blend without a word to the authorities. Many others wouldn’t have caught the problem in the first place, especially if the level of contamination hadn’t been so high. “As far as I know, the practice of treating empty containers with naphthalene continues, and the flexi-bags that most importers of olive oil use don’t prevent this kind of contamination,” Bradley says. “Which is alarming, when you realize that millions of tons of produce and foodstuffs move in ocean containers that have been treated inside with pesticides, and that neither shippers, receivers, nor the government officials I spoke with were aware of the potential problem.” Bradley sees this incident as symptomatic of a widespread mistrust of official supervision. “People have been brainwashed into believing that all government regulation and oversight hamper free enterprise, and are the bane of industry. They aren’t willing to pay the up-front cost of effective vigilance.”


most extra virgin olive oil sold in the U.S. probably isn’t extra virgin oil; to get the good stuff, you have to pay a premium; olive oil is great for your health, if you get the right stuff; the color of the oil doesn’t indicate quality; point of origin indicated on the label of any olive oil doesn’t relate to quality; there is no single country that produces “the best olive oil”.

According to Tom Mueller, the investigative author of Extra Virginity: The Sublime and Scandalous World of Olive Oil70 percent of the extra virgin olive oil sold worldwide is watered down with other oils and enhancers making them far from virgin.


Authentication tests at UC Davis in 2011 tested 124 different samples and uncovered that two-thirds of common brands of extra virgin olive oil being sold in California were not virgin and many had other oils like GMO soybean oil and GMO canola oil added in.

In 2008 85 farms were confiscated and 23 people arrested for their oil fraud.  Then last year, a well known spanish EVOO company was busted and the two business owners were thrown in jail for selling supposed extra virgin olive oil that was really a mix of 73% sunflower oil!

A recent chemical and sensory analysis of discount extra virgins by the food quality laboratory at the University of Bologna, headed by noted olive oil chemist Giovanni Lercker, determined that 70 percent of the oils sold below €3 per liter were actually not of extra virgin grade, and probably contained deodorized oil.


Unlike many wines, which improve with age, extra virgin olive oil is perishable: like all natural fruit juices, its flavor and aroma begin to deteriorate within a few months of milling, a decline that can accelerate when the oil is bottled. To get the freshest oil, and cut out middlemen who often muddy olive oil transparency and quality, buy as close to the mill as possible. If you can’t actually buy at an olive mill


When choosing bottled oil, prefer dark glass bottles or other containers that protect against light, and buy a quantity that you’ll use up quickly. Even an excellent oil can rapidly go rancid when left sitting under a half-bottle of air.


Don’t pay much attention to the color of an oil. Good oils come in all shades, from vivid green to gold to pale straw, and official tasters actually use colored glasses to avoid prejudicing themselves in favor of greener oils. Both in flavor and aroma, genuine extra virgin oils have a marked fruitiness reminiscent of fresh olives, and typically some level of bitterness and pepperiness.


Don’t be put off by bitterness or pungency—remember that these are usually indicators of the presence of healthful antioxidants—unless one of these characteristics is overwhelming and disproportionate to the others.

  • Above all, seek out freshness, choosing oils that smell and taste vibrant and lively, and avoid tastes and odors such as moldy, rancid, cooked, greasy, meaty, metallic, and cardboard. Also pay attention to mouthfeel: prefer crisp and clean to flabby, coarse, or greasy.
  • Labels: If you aren’t able to taste an oil or get help from a knowledgeable salesperson, you’ll have to rely on the label for information about the oil. To begin with, ensure that your oil is labeled “extra virgin,” since other categories—“pure” or “light” oil, “olive oil,” not to mention “olive pomace oil”—have undergone chemical refinement which strips away olive flavors and many of the oil’s health benefits.


To ensure freshness, look for bottles with a “best by” date, or better still a date of harvest. Try to buy oils only from this year’s harvest. “Best by” date are usually two years after an oil was bottled, so if you see a date that is two years away, the oil is more likely to be fresh. That said, many olive oils, particularly in the EU, are stored for years before being bottled, yet their “best by” dates are (wrongly) determined by the date of bottling, not of harvest. In fact, most supermarket extra virgins are blends of fresher oil from more recent harvests with flatter oil from earlier harvests. So far, no system has been found to calibrate the “best by” date to the chemical freshness of the oil when it is packed.

  • Phrases like “packed in Italy” or “bottled in Italy” do not mean that an oil was made in Italy, much less that it was made from Italian olives. Italy is one of the world’s major importers of olive oil, much of which originates in Spain, Greece, Tunisia, and elsewhere, so don’t be taken in by Italian flags and scenes of the Tuscan countryside on the packaging. Some of the oil imported into Italy is consumed by Italians, but much of it is blended, packed, and re-exported. Generally speaking, avoid oils whose precise point of production—a specific mill—is not specified on the label


Chemical parameters like free fatty acidity (FFA) and peroxides are sometimes mentioned on olive oil bottles. In general terms, FFA indicates the breakdown of the basic fat structure of an oil, whether due to poor-quality fruit (bruising, olive fly infestation, fungal attack) or, most commonly, by delays between harvest and extraction of the oil; a low FFA doesn’t guarantee high quality, but high FFA almost always means poor oil. An oil’s peroxide value indicates the extent to which a young oil has been oxidized, typically through breakdown by free radicals or by exposure to light. The levels set by the IOC and the EU (and followed recently by the USDA) for the extra virgin grade—0.8 percent FFA and a peroxide value of less than 20 milliequivalents per kilo—are by no means stringent enough to guarantee a good oil, which frequently has 0.2 percent or lower FFA and peroxides at well below 10 meq/kg


Though not always a guarantee of quality, several certifications mentioned on olive oil labels should provide a level of confidence that an oil has been properly made.

  • PDO and PGI status (see Glossary)
  • Organically grown
  • Olive oils certified by national and state olive oil associations, such as the Australian Olive Association, the California Olive Oil Council, and the Association 3E. The North American Olive Oil Association and the International Olive Council also run certification programs.
  • Oils that scored well in recent, reputable olive oil contests are often a good choice, especially when the oil you are buying is from the same harvest as the oil that won the award (and not from a decade or more later).


Certain terms commonly used on olive oil labels are anachronistic, and sometimes indicate that the producer is paying more attention to the image of an oil than to what’s actually inside the bottle. Take the terms “first pressed” and “cold pressed,” for example. Since most extra virgin oil nowadays is made with centrifuges, it isn’t “pressed” at all, and all true extra virgin oil comes exclusively from the first processing of the olive paste. EU regulations state that “cold pressed” can be used only when the olive paste is kept at or below 27 degrees Celsius during the malaxing process, a level respected by nearly all serious producers—and when the oil is actually extracted with a press, not a centrifuge


Avoid bargain prices, because producing genuine extra virgin oil is expensive. Though high prices don’t guarantee great oil, low prices—under about $10 for a liter—strongly suggest that the oil you’re buying is inferior. Having stated these general guidelines, it’s worth considering two potential exceptions.


Once you’ve bought your oil, store it in a place where it’s protected from light, heat, and oxygen, the three enemies of good oil, which speed spoilage. And don’t hoard it! Even great oils deteriorate with each passing day, and all too soon will become ordinary, even rancid, if not used quickly.


See www.extravirginity.com for a wide range of web resources about oil. Websites for further information on extra virgin olive oil include the following:

  • Olive Oil Times (www.oliveoiltimes.com): The best source for daily news from the olive oil world.
  • Olive Oil Source (www.oliveoilsource.com): An excellent and diverse array of resources covering many aspects of olive oil chemistry, tasting, and production.


Zaramella catalogued the crimes widely practiced in the oil business. He described the deodorizing equipment he’d seen in Spanish mills, particularly in Andalucía, where it is illegally used to remove the bad flavors and aromas of inferior oils in order to sell them as extra virgin. He condemned the widespread practice of labeling heavily refined oils “pure” even though the refining process had stripped them of nearly all of their health benefits and sensory qualities, “light” although they contained the same number of calories per gram as other oils, and “organic”—from olives grown without pesticides or other chemicals—when in reality they were made from ordinary olives. Small-time oil crooks colored cheap soybean or canola oil with industrial chlorophyll, dumped in beta-carotene as a flavoring, and sold the mixture as extra virgin olive oil, in bottles adorned with Italian flags and the names of imaginary producers in famed olive-growing regions like Puglia or Tuscany.


Zaramella spoke of his abdominal cancer, for which he’d undergone four operations, and of the remarkable therapeutic properties of extra virgin olive oil against numerous conditions, including cancer; his illness, he said, had given him a special sensitivity to the healing qualities of oil. And he described how he’d first become interested in olive oil fraud twenty years earlier, after he started making oil from the trees on a small farm he’d bought in Umbria, and found that the farmer who tended them had been swindling him by cutting his olive oil with cheaper sunflower-seed oil.


(how I notice an aphrodisiac effect after having high quality olive oil directly from the mill)

Real extra virgin olive oil contains powerful antioxidants and anti-inflammatories which help to prevent degenerative conditions—like my cancer. Fake extra virgin has next to none of them. Great oil is the essence of the Mediterranean diet.


once someone tries a real extra virgin—an adult or a child, anybody with taste buds—they’ll never go back to the fake kind. It’s distinctive, complex, the freshest thing you’ve ever eaten. It makes you realize how rotten the other stuff is, literally rotten.


“Trouble is, olive oil has already had its scandal.” He mentioned the so-called “toxic oil syndrome,” an incident in Spain in 1981 during which over 20,000 people were poisoned by fake olive oil made from rapeseed oil denatured with aniline, a highly toxic organic compound used to manufacture plastics. An estimated eight hundred people died, and thousands more were left with permanent neurological and autoimmune damage. Conte glanced at me to see if I understood. Fake olive oil had caused thirty times more deaths than methanol, yet the oil business remained as slippery as ever.



Recently, oncology researchers were excited to discover that oleic acid, the main monounsaturated fatty acid in olive oil, may fight cancer by interacting with the human genome. Oleic acid actually works to suppress the over-expression of a well-characterized oncogene that plays a key role in the etiology, invasive progression, and metastasis of several human cancers.8This remarkable finding could lead to the development of novel olive-oil-based cancer therapeutics.


The Mediterranean diet is one of the healthiest ways to eat on the planet. It’s rich in fiber, fruits-vegetables, and heart-healthy omega-3 fatty acids.

You may be surprised to learn, however, that many of its benefits emanate from just one of its components: olive oil.1,2 Emerging scientific evidence suggests that along with other foods found in the Mediterranean diet, specific olive oil compounds—olive oil polyphenols—enhance the diet’s health-promoting effects.

For thousands of years, people in Mediterranean countries have eaten a diet rich in fresh fruits and vegetables, whole grains, nuts and legumes, fish, wine, olive oil, and lean meat. The benefits of this approach are well-documented. They range from a reduction in cardiovascular disease risk to lower incidence of neurological disorders, cancer, and even age-related bone loss.3-15

Recent clinical studies indicate that these benefits result from the combined effect of the polyphenols such ashydroxytyrosol found in olive oil, in conjunction with omega-3 from fish, resveratrol from red wine, beta-sitosterols abundant in plant foods, and other constituent compounds of the Mediterranean diet.16

While epidemiologic and observational studies have long indicated the Mediterranean diet is protective against cancer,1,28,29 recent laboratory studies have demonstrated specific mechanisms and pathways by which olive oil constituents inhibit a variety of cancers at multiple stages.30-36

One mechanism involves suppression of fatty acid synthase, an enzyme that helps convert carbohydrates to fat in the human body. Natural compounds have been shown to induce anti-cancer effects by suppressing fatty acid synthase.30


Since olive oil polyphenols have been suggested to possess biological activities that may explain the health-promoting effects of the Mediterranean diet, researchers examined the effects of olive polyphenols on fatty acid synthase production in cancerous breast tissue. Extra virgin olive oil polyphenols, lignans, flavonoids, and secoiridoids were found to drastically suppress fatty acid synthase protein expression in breast cancer cells.30 These findings provided direct evidence of a cancer-protective effect from olive oil polyphenols, offering a previously unrecognized mechanism for olive oil-related cancer preventive effects.


Research also indicates that the combination of omega-3 fatty acids with olive oil polyphenols offers enhanced benefits, beyond those provided by either nutrient alone.20-23


If you’re like most people, you’re probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week.


it’s still extremely perishable!


  • Keep in a cool, dark place
  • Purchase smaller bottles rather than larger to ensure freshness
  • Immediately replace the cap after each pour


This method is yet another reason for buying SMALL bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize.

To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil.

The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color.

As the olive oil starts to pale in color, you know it’s time to throw it away.


olive oil is also a common target of food fraud, in which it is deliberately adulterated at your expense, according to the U.S. Pharmacopeial Convention’s (USP) Food Fraud Database. Even “extra virgin” olive oil is often diluted with other less expensive oils, including hazelnut, soybean, corn, sunflower, palm, sesame, grape seed and walnut. But these other oils will not be listed on the label, nor will most people be able to discern that their olive oil is not pure.

If you live in an area where olive oil is made, buying from a local producer is the ideal solution as it allows you to know exactly what’s in your oil. If not, try an independent olive oil shop that can tell you about the growers, or at least seek out a brand name that you trust to produce quality oil from your local supermarket.

According to Tom Mueller, the fearless author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, 70 percent of the extra virgin olive oil sold worldwide is watered down with other oils and enhancers making them far from virgins and more like sidewalk hookers on the corner of 10th and Main — not exactly good for your health or your pocketbook.
Mueller exposes the billion dollar industry, showing how EVOO is compromised world-wide. During volunteer testing by suppliers to authenticate what they thought were pure extra virgin olive oils, every brand submitted in Australia during 2012 failed the tests and none gained certification for being pure. Authentication tests at UC Davis in 2011 uncovered similar results.


To learn more about olive oil, I highly recommend reading Tom Mueller’s book Extravirginity, along with his New Yorker article Slippery Business.






Green Tea


Green Tea
Salicylic acid, the main anti-inflammatory component of aspirin, is a naturally occurring compound found in green tea, having COX-2 inhibiting qualities. The polyphenols and flavonoids contained in green tea are also COX-2 inhibitors (Noreen et al. 1998).

Mayo Clinic researchers showed that green tea consumption inhibited cancer growth (Paschka et al. 1998). They identified the green tea polyphenol EGCG (epigallocatechin gallate) as the most potent inhibitor of cancer cell proliferation. Japanese researchers pinpointed the types of cancer most responsive to green tea (breast, esophageal, liver, lung, skin, and stomach) by surveying cancer-free individuals who consumed 4-6 cups of green tea a day.

The odds ratio of stomach cancer decreased to 0.69 with a high intake of green tea (7 cups or more a day) (Inoue et al. 1998). Another study conducted in Yangzhong (a region in China with a high incidence of chronic gastritis and gastric cancer) showed the amount and duration of green tea consumption governed the rate of stomach cancer. Frequent long-term green tea drinkers had approximately 50% less risk of developing gastric cancer compared to individuals consuming little or no tea (Setiawan et al. 2001).


EGCG strongly and directly inhibits telomerase, an enzyme (normally dormant from birth) that delivers immortal status to cancer cells (Naasani et al. 1998).

Cigarette smokers who drink green tea have a 45% lower risk of lung cancer compared to non-tea drinkers. Even though Japan has one of the highest numbers of smokers in the world, they have one of the lowest rates of lung cancer of any developed nation, a protection thought to be delivered by green tea.



theanine increases alpha-brain wave activity, a sign of induced relaxation.6

Studies show L-theanine induces alpha-brain


wave activity, which correlates with a perceived state


of relaxation.


green tea can affect the generation of brain cells, providing benefits for memory and spatial learning.


“We have shown that the organic chemical EGCG acts directly to increase the production of neural progenitor cells, both in glass tests and in mice, a process known as neurogenesis







  • for references: http://www.ronsblogworld.com/?p=1348
  • Eucommia bark is a famous kidney gene herb herbalists used for thousands of years. It was famous among the martial artists because of the gelatin that comes off of the latex inside the rubber tree, it’s stretched, and cut up and broken, exposed to the water, as you boil it for hours: that gelatin comes off. That gelatin’s like 40% glycine and 20% proline, and this is excellent for connective tissue material. Glycine, by the way, is also excellent for the brain. There’s been some interesting research I’ve come across with stroke patients who are given glycine afterwards; they have a much faster recovery rate. And when I boil beef bone joints that have collagen connective tissue on it, and I started doing this for a knee injury, and with Eucommia bark, and I boil this for three hours, and you have this like chicken broth soup because there’s so much gelatin in there, and you drink it. Glycine is a yin amino acid, it’s very calming, so when you drink it it makes you very calm and relaxed. but you can feel it going up and penetrating pockets of your brain, and anywhere there’s a little bit of damaged tissue, it feels really nice and opens stuff up. But it’s also going into all your connective tissue. It’s a great combination: eucommia bark cooked with fresh springtime horsetail, if you can get access to your own.


  • Recent animal studies indicate that the alcohol extract of Eucommia Bark may be a potent Growth Hormone (GH) secretagogue.[1] A “secretagogue” is a substance that promotes the secretion of a hormone from a gland. Secretagogues do not promote production of the hormone. The goji berry is another such food that is considered a secretagogue.
  • Human Growth Hormone (HGH) is the most abundant hormone secreted by the human pituitary gland. Released through quick pulses into the blood stream, HGH is carried to the liver, where it is converted to a powerful growth promoting metabolite called Insulin-like Growth Factor Type I (IGF-I). IGF-I elicits most of the effects associated with HGH.
  • focusing directly on the actions or benefits of one specific hormone would be considered risky at best and dangerous at worst. Hormones are very powerful compounds that can have serious side effects when they are out of balance in the body. Human intervention on the micro-hormonal level is an impossible task as there are too many factors to be taken into consideration and to be monitored at all times, such as pairing of hormones, biological rhythms, release timing, released amount, location, interrelationship with other hormones, etc. An oversight on any of these factors could cause imbalance and serious consequences. The administration of hormones requires careful monitoring and even at that may not be the best way, ultimately, to solve hormonal issues. Taking HGH alone may result in a hormonal imbalance.
  • Certain tonic herbs like eucommia help regulatehormonal balance. They have been used for many centuries by tens of millions of people with proven safety records and benefits


Maintaining Bone Health


  • Eucommia has been used since before the time of Shennong, well over two thousand years ago, to strengthen bones and to heal fractures. Scientists now are gaining understanding of the action of Eucommia in this regard[3].
  • Alcohol (methanol) and aqueous (water) extracts of Eucommia bark were tested for their therapeutic efficacy on osteoporosis.[4]The results showed that Eucommia bark has powerful activity with regard to regulating bone remodelling. The components of Eucommia bark are thought to participate in each step of a mechanism for activating osteoblasts to facilitate osteogenesis (bone building),
  • Eucommia appears to be a gentle, effective cardiotonic that may be used on an ongoing basis to promote and support healthy cardiovascular function in a way that has been described by researchers as “analogous to aerobic exercise.”***


  • One in every three Americans is reported to be suffering from high blood pressure
  • According to a research conducted at the National Heart, Lung, and Blood Institute, there are about 65 million hypertensive adults in the US, most of them aged between 18 and above.
  • The statistics are based on survey of data from 1999 to 2000, which when compared to a similar exercise carried out between 1988 and 1994, showed that in an intervening six-year period there was a 15-million jump in the number of hypertensives.
  • This trend has been pinned to the increase in obesity levels.
  • Hypertension can pose a risk of heart disease, stroke, heart failure, and can even lead to kidney damage.
  • Eucommia bark is considered a major cardiotonic in Chinese tonic herbalism. And Eucommia bark extract is a common active ingredient in traditional antihypertensive herbal formulations in China.
  • In 1974 researchers at the University of Wisconsinfound Eucommia bark to have a reliable ability to lower blood pressure. They found that Eucommia bark contains hypotensive compounds – that is, constituents that lower blood pressure. The hypotensive action of Eucommia has been demonstrated in numerous animal models and in humans. One main hypotensive compound has been determined to be pinoresinol diglucoside, though other components or combinations of components are involved. This research concluded that Eucommia promotes general, systemic arterial relaxation as a result of peripheral vasodilation by its direct action on the vascular smooth muscle. The vasorelaxant (blood vessel relaxing) effects of Eucommia bark are now fairly well understood. Eucommia reduces blood pressure by relaxing both deep arteries and peripheral vessels.
  • Canadian researchers recently investigated the mechanisms by which Eucommia exerts its influence in the cardiovascular system. They had this to say in their introduction:
  • “A cardiotonic herb, the bark of Eucommia ulmoides has been widely used in the Orient, but is less well known to the West for the treatment of hypertension. It is used either as a single herb or in combination with one or two herbs in the traditional herbal prescription. According to the ancient writing of Chinese medicinal herbs, Eucommia ulmoides is commonly used as a tonic for the liver and kidney, thus improving detoxification (by liver) and circulation (via kidney), respectively. The antioxidant effect of some of the chemical constituents of Eucommia leaf and bark may also contribute to its anti-inflammatory action. Many studies have focused on the blood pressure-lowering effect of Eucommia leaf and bark.”
  • Eucommia appears to lower vascular resistance by directly dilating the blood vessels. All types of arterial blood vessels studied experience a relaxation response to the Eucommia bark extract.8
  • The authors of the study concluded that “the results of our study offer a plausible mechanistic basis for the vasorelaxing action of Eucommia ulmoides, which may account for its well-documented antihypertensive action.”
  • In a study on mice, eucommia was found to improve short-term and working memory, have neuroprotective effects on long-term memory impairment, and improves learning and memory deficits.


  • Eucommia’s first fame is in its Kidney tonifying effects. It is in fact the primary herb in Chinese tonic herbalism for building a strong, sturdy, skeletal structure and strong, flexible joints.  It is used to strengthen the bones, ligaments and tendons, and has been used for centuries to help mend damage to these tissues, whether the damage is due to stress, age or trauma. Eucommia is also the primary tonic herb of choice to strengthen the lower back and knees. Traditionally, it has been used to help with problems in the joints, including pain, stiffness, dislocation, swelling and weakness*. However, it is not a mere “remedy.” It is a tonic herb that strengthens structural tissue and improves structural competency at a fundamental level. Therefore, it is preferably used as a tonic herb to maintain the structural integrity of the body so that breakdowns in this system are much less likely, even as we age or are exposed to stress.
  • Eucommia is also used by women to enhance fertility. Furthermore, Eucommia has been used for thousands of years as a tonic herb for women during pregnancy. It is routinely and widely used in Asia to “protect the fetus” and to prevent miscarriage.*

phytoandrogenic and hormone potentiating effects Eucommia:

  • Eucommia Contains Both PhytoandrogensandPhytoestrogens
  • Eucommia acts as a sex hormone regulator in both men and women. Men and women both produce testosterone and estrogen. Men, of course produce more testosterone, and women produce more estrogen. For men Eucommia is a gonadal tonic and estrogen modulator. For women, it is primarily an estrogen modulator, and therefore has the capacity to regulate female hormonal functions, while regulating the testosterone activity.

Phytoandrogens – Though phytoestrogens are common in the plant world (and in our diet), until very recently, no phytoandrogens were known to science. That has changed with the recent discovery of phytoandrogens in Eucommia bark. The discovery of phytoandrogens in Eucommia explains its sex-related tonifying action and eloquently supports the traditional uses of this herb as a Jing tonic and youth preserving herb.



Ume Boshi Plum


The king of alkaline foods’, umeboshi plums are an ancient food used to balance and strengthen. Highly valued as a digestive aid.


Japanese pickled plums have remarkable medicinal qualities. Their powerful acidity has a paradoxical alkalinizing effect on the body, neutralizing fatigue, stimulating the digestion, and promoting the elimination of toxins. This is the Far Eastern equivalent to both aspirin and apple; not only is it a potent hangover remedy for mornings after; more than that, an umeboshi a day is regarded as one of the best preventive medicines available.


The oldest Japanese record of pickled plums being used as a medicine is in a medical text written about one thousand years ago. Umeboshi were used to prevent fatigue, purify water, rid the body of toxins, and cure specific diseases such as dysentery, typhoid, and food poisoning. Slowly, extensive folklore developed about umeboshi’s ability to prevent and cure certain diseases.


Sunflower Lecithin


Lecithin contains all the phosphatides found naturally in cell membranes.


The other main phospholipid is PC. The effects of PC are widespread throughout our bodies and brains. It is the most abundant molecule in your cell membranes. It helps make new brain cells, and helps maintain attention, concentration, memory, and mood, as well as boost detoxification. And it reduces the stress hormone, cortisol, which is harmful to the brain, as you will learn in chapter 12.

How does PC do all this?

It contains a vitamin called “choline,” which is essential for producing acetylcholine. Acetylcholine is one of the major neurotransmitters responsible for memory, motor function, and the function of your autonomic nervous system, which regulates your unconscious bodily functions like breathing, heart rate, digestion, and all your organ functions.

PC is one of the raw materials that make up your body. Without it, you can’t have healthy membranes, control your organ function, remember things, repair your brain, effectively eliminate toxins, or control inflammation.This chemical sets the stage for addressing any problem with mood, memory, attention, and behavior.

The best sources of choline are lecithin

If you have trouble remembering and learning new things, chances are your levels of this very important neurotransmitter are depleted. Acetylcholine helps with sharpening your thinking process, memory, motivation, and concentration.

This neurotransmitter is made from the B vitamin

choline (as you may remember from our discussion above about PC), with the help of another B vitamin called B5 or pantothenic acid. Eggs and lecithin from soy are great dietary sources of choline. And supplementing with PC and PS helps the body make more of it as well.

The problem with deriving lecithin from soy is that more than 90 percent of the U.S. soy crop is GE. Back when the USDA first drafted its organic standards for food, it made an exception for soy lecithin which, at the time, was not readily available from non-GE sources. As a result, many organic foods, unless specifically labeled as containing non-GMO (genetically modified organism) soy lecithin, can legally contain GMO soy lecithin and still be labeled organic.

Some manufacturers have made a point of obtaining non-GMO soy lecithin for their products, but many do not specify one way or the other. For several years, the Cornucopia Institute has attempted to put pressure on the USDA to update its organic guidelines to mandate that only non-GMO soy lecithin be used in organic products. Since non-GMO soy lecithin became commercially available in 2004, there is no reason for any organic producers to continue using GMO soy lecithin in their products.


Besides the GMO element, soy is an ingredient that increasing numbers of people are trying to avoid anyway. Whether to address people’s allergy concerns or simply to attract consumers that wish to avoid soy’s phytoestrogen characteristics, “soy free” is becoming a popular label on many natural and organic products. With the introduction of sunflower lecithin, manufacturers now have a viable emulsification alternative.

The amazing thing about sunflower lecithin is that, unlike soy lecithin, it can be extracted without harsh chemical solvents like hexane and acetone. Using a cold pressing system similar to what is used to obtain things like olive oil, sunflower lecithin is the only kind of lecithin that can be obtained raw and chemical-free. It is rich in phosphatidylcholine (choline) and essential fatty acids like phosphatidylinositol and phosphatidylethanolamine.




Aloe Vera:

  • Great for balancing other foods on this program and eliminating nausea
  • Each leaf of fresh aloe vera contains a mucilaginous gel, which is a potent source of polysaccharides. The thick aloe vera leaves must be “filleted” to remove the gel.
  • The gel of raw aloe vera contains vitamins A, C, and E, the minerals sulfur, calcium, magnesium, zinc, selenium, and chromium, as well as antioxidants, fiber, amino acids, enzymes, sterols, lignins, and, most importantly, polysaccharides.
  • These polysaccharides are long-​burning carbohydrates and provide steady energy over time.
  • Aloe vera is helpful for all types of digestive problems and can aid in recovery from digestive illnesses, such as colitis, ulcers, and irritable bowel syndrome. Research suggests that aloe vera polysaccharides are responsible for the calming effects on digestion. Additionally, aloe’s ability to support the replication of healthy epithelial cells that line our inner digestive environment is well known. Aloe vera cuts and dissolves mucous in the intestines, which helps increase nutrient absorption.
  • Studies have demonstrated that aloe vera reduces radiation sickness in animals. Aloe helped them gain weight and recover faster with less nausea after being exposed to the radiation. Topical treatments using acemannan aloe extract reduced skin reactions in animals to radiation significantly.
  • A study done in Milan, Italy, on twenty-​six patients with advanced solid tumors including cancers of the breast, digestive tract, brain, and lung were treated daily with twenty milligrams of the tryptamine neurotransmitter melatonin. Another twenty-​four patients were treated with the twenty milligrams of melatonin along with one milliliter twice a day of an alcohol-​based tincture of aloe vera. An improvement occurred in two of the twenty-​four patients and fourteen of the patients stabilized and did not experience worse symptoms. Of the twenty-​six patients treated with melatonin only, only seven stabilized.
  • The polysaccharides found in raw, fresh aloe vera are one part of a larger family of essential glyconutrients, long-​chain sugars that the body needs in order to maintain a strong immune system and achieve radiant health.
  • Specifically, aloe vera contains mannose polysaccharides strung together.
  • Aloe’s polysaccharides contain hydrogen and Ormus concentrates that increase the hydration of epithelial cells. Hydrogen is what is needed to create “hydration.” In order to remain hydrated one must consume enough hydrogen. In indigenous desert environments where water is scarce, consuming aloe is a crucial part of survival.
  • Aloe vera is potent in activating the liver to produce more glutathione. Glutathione is an antioxidant that is critical to the production of white blood cells. Typically, high amounts of glutathione in the body, along with a high dietary intake of vitamins B6, B9, and B12, will tend to lower dangerous homocysteine levels. Elevated homocysteine levels are a byproduct of an underlying nanobacteria infection and have been associated with nearly a hundred medical conditions.
  • Select fresh aloe vera leaves in preference to bottled aloe vera. Only fresh aloe vera maintains the strong antifungal components that aloe contains. Bottled aloe vera should at least be enzymatically “stabilized.” Typically, the healing polysaccharide we know as mannose in aloe vera is destroyed by processing.
  • Aloe vera is best when filleted. Cut the portion you desire to eat from the aloe leaf, remove the thorns on either side, and separate the gel from the skin with your knife. Once the gel is removed from the inner leaf, it may be combined with other foods in smoothies, elixirs, salads, or other food preparations.
  • Due to its strong effects in cleansing the liver, pregnant women and young children should not take aloe vera internally.




Wild Rice









  • Hempseeds contain all the eighteen essential amino acids and is a complete protein source.
  • Of the protein fraction of the total hempseed, 65+ percent consists of globular edestin—the highest concentration found in the plant kingdom. The word “edestin” comes from the Greek word edestos, which means edible. Edestin is considered by many scientists and researchers to be the most edible and easily digestible form of protein in the food chain. The other 35 percent of the protein in hemp is albumin, which is also considered one of the more easily digested forms of protein.
  • Hemp is one of very few plants that contains significant amounts of the following essential fatty acids: omega-6 (linoleic acid and GLA) as well as omega-3 (ALA).
  • Hemp excels at absorbing minerals from the soil. Hempseed is an excellent source of major and trace minerals.





It is said in the Far East that “will power” is the fourth Treasure – the first three Treasures being Jing (Essence and Life Force), Qi(Vitality and Protection), and Shen (Spirit and Mind). This ranking as a “Treasure” is of profound importance to those of us who desire to evolve. With will power, we can achieve even superhuman power. With will power, we can resist the temptations that drag us down and slow down or block our progress to enlightenment.

The understanding of will power as a superior human trait goes back to the dawn of mankind. The development of will power has been made part of the Taoist and Buddhist practices for over two thousand years. Long, long ago, Taoists incorporated herbs into their Taoist Path programs. Herbs, primarily tonic herbs, play a key role in the promotion of radiant health and clear state of mind required for Taoist training. Certain herbs became known to promote different mental capabilities. Several herbs specifically became known to promote a sense of purpose and to be able to foster will power. Thus formulations composed of these herbs were created and passed on from teacher to student over hundreds and thousands of years.


This herb was traditionally known as the “Will Strengthener.”


Will is the ability to stick with a task long enough to see tangible results. I’m betting that you’re really good at doing this when you’re working on behalf of someone else (like a family member or a boss). But can you stick with something when YOU are the primary beneficiary?



Polygala opens the Penetrating Vessel, also known as the Central Channel or Chong Mei. The Penetrating Vessel is an energy channel that runs inside the body from the perineum (a point between the legs) to the crown of the head, in front of the spine and through the brain. All of the major energy centers of the body are located along its route. These are known in Chinese as theDantian (and in India as the Chakras). All in all, there are ten Dantian. Three of the Dantian are considered so major that they are the primary fields of energy focused upon by adepts to attain enlightenment and “immortality.”


Polygala opens the Penetrating Vessel and helps to connect the various energy centers. In particular, it helps to connect the lower Dantian in the abdomen, associated with the Kidneys, with the Middle Dantian associated with the Heart. This opening helps to reconnect primordial healthy union of Heart and Kidney, uniting physical love with emotional love and helping to regulate Heart and Kidney, Water and Fire.


A similar formula was traditionally used in Chinese Taoist and Buddhist monasteries. When new monks entered the monastery they were given this formula to help them let go of old habits, attachments and addictions. It also provided the energy and focus necessary to take on the many new disciplines and challenges associated with spiritual practice. This is a very effective and practical formula.


Polygala is one of the most useful “tools” in all of herbalism. All spiritual practice centers around the ability to “let go” and to form healthy, natural, harmonious patterns. This formula dramatically supports this process.


Some individuals may notice significant attitude and habit-related changes immediately, while others may need up to several weeks or even months. Eventually, when the energy centers are reconnected, the individual will begin to notice that they have eliminated bad habits.


Taking polygala may cause abundant dreaming in some individual at the beginning or when it really starts working.


Polygala is one of the truly extraordinary tonic herbs in the entire Asian tonic herbal system. This herb first attained wide use in Taoist circles because it was believed to have powerful mind and spirit-developing power. In fact, Polygala root was believed to be an empowering substance in the class with wild Ginseng and Ganoderma in this regard. This root is traditionally used as a Shen tonic to relax the mind, and calm the emotions.

Polygala has another unique quality that sets it apart from most other herbs, including the tonic herbs. It has the ability to connect the Kidney (sexual) energy with the Heart (love) energy. It does this by opening the energy flow between the Heart and Kidney known as the Penetrating Vessel. The Penetrating Vessel is one of the energy channels that regulate the functions of the body-mind. It is called a “psychic channel” by the Taoists. It is called a psychic channel because the flow of energy in this channel can be controlled by those who are adept in “inner alchemy” (the yogic and tantric arts).


Commonly, this vessel is blocked, resulting in a de-linking of our sexual power and our emotional feelings. It is essential for our true health and well being that feelings of love and the functions of sex are united. Consuming Polygala for a period of time will have this result.


BT-11, extracted from the roots of the plant, was found to improve memory impairments in rats, enhance cognitive functions inclduing memory in normal humans, and inhibited acetylcholinesterase activities.



has cognitive improving effects.

Biological & Pharmaceutical Bulletin, 2004 (Vol. 27) (No. 7) 1081-1085
Cognitive improving and cerebral protective effects of acylated oligosaccharides in Polygala tenuifolia.
Takeda, S., Aburada, M., Yamaguchi, T., Toda, K., Ikeya, Y., Tunakawa, M., Karakida, H.


acts as norepinephrine reuptake inhibitors and therefore can have antidepressant effects



J Nat Prod. 2006 Sep;69(9):1305-9.
Antidepressant principles of the roots of Polygala tenuifolia.
Cheng MC, Li CY, Ko HC, Ko FN, Lin YL, Wu TS.



enhancement of the cholinergic function


take small doses if suffering from yin deficieny or hyperactivity of yang


invigorates the brain, relieves mental distress and tranquilizes the mind


Acetylcholinesterace inhibitor (meaning it blocks the break-down of acetylcholine which is a crucial neurotransmitter for learning and memory)




Activated Barley


Sweet Potato



Eleuthero Root


Dr Stephen Fulder reports


on Siberian Ginseng, the Russian’s own


anti-stress herbal remedy, so powerful that


it was prescribed to protect the victims of


Chernobyl and is given to patients receiving


chemotherapy or radiotherapy.


belongs to the botanical family of the


Araliacaea; the same family as the


ginseng root. It grows wild in the forests


of Eastern USSR and China, and is


sometimes wrongly described as


“Siberian Ginseng”, although it is a


completely different plant.


Years of research led to its


acceptance as an official Soviet


medicine by the USSR Health Ministry


in 1962 and it is now in the official


national drug list


The Soviets are so keen on the use of


Eleutherococcus that they issue a central


directive from the Sports Ministry to all


training and sports centres throughout


the USSR, stating that Eleutherococcus


(“Eleuthero”) should be taken during


sports training. Why do the Soviets


regard it as so important?


The story began in the USSR


Academy of Science’s Institute of


Biologically Active Substances in Vladivostok. Professor Israel Brekhman


gave Eleuthero to a large group of


athletes before a ten-mile race. Those


taking the concentrated extract chopped


an average of five minutes from the time


set by another group who were only


given a look-alike placebo. This


encouraged Professor Korobkov to carry


out trials with 1,500 sportsmen at the


Lesgraft Institute of Physical Culture


and Sports in Moscow. He confirmed


that Eleuthero could increase endurance,


strength, reflexes and concentration, and


made a significant difference in longer


events. They concluded that Eleuthero


was helping the body to adapt to the


special demands put on it by strenuous


physical activity. It wasn’t by any means


a stimulant, rather more an adjustive or


restorative, which helped the body to


adapt metabolically

The USSR is years ahead of the


West in testing possible herbal


remedies for healthy people. It began


in the 1950s after the Soviets made


contact with traditional Oriental


remedies in the Korean War. Eleuthero,


which the Chinese call “Ciwuja”, was


tested with animals which were


exercised to exhaustion on endless


ropes, or with insufficient oxygen, or


bearing physical loads. In all cases


Eleutherococcus-treated animals could


go on much longer and function more


effectively, especially if the tests


continued over several days.


When this was repeated with people


performing stressful physical tasks, such


as radio telegraphists required to


transmit lengthy and speedy messages, it


was found that work capacity (in this


case accuracy) improved by 30 per cent.


A new study in the US (reported in


International Clinical Nutrition Review


in January 1989) demonstrated that one


gram of Eleutherococcus could slightly


increase maximum oxygen uptake an d


post-exercise heart rate recovery time.


The strength of chest and leg muscles increased considerably.


When Soviet researchers began to


investigate how these improvements in


stamina were achieved, they found some


surprises. For it turned out that


Eleuthero had no connection with any


known stimulants, and indeed had no


detectable stimulating effect on people


or animals during normal activity. The


effect was only noticeable when under




Surprisingly, it wasn’t only physical


exhaustion. Animals were much better


able to tolerate temperature stress,


surgical stress, poisons, alcohol, drugs


and a wide variety of stresses to the


body. Then began a most extraordinary


series of experiments. Eleuthero was


tested by sailors on long tropical and


submarine voyages, and gave


improvements in physical adaptation


(such as ability to regulate temperature,


physical and mental working capacity,


visual acuity, sleep, appetite, heart


and cirulatory function, resistance t When Soviet researchers began to


investigate how these improvements in


stamina were achieved, they found some


surprises. For it turned out that


Eleuthero had no connection with any


known stimulants, and indeed had no


detectable stimulating effect on people


or animals during normal activity. The


effect was only noticeable when under




Surprisingly, it wasn’t only physical


exhaustion. Animals were much better


able to tolerate temperature stress,


surgical stress, poisons, alcohol, drugs


and a wide variety of stresses to the


body. Then began a most extraordinary


series of experiments. Eleuthero was


tested by sailors on long tropical and


submarine voyages, and gave


improvements in physical adaptation


(such as ability to regulate temperature,


physical and mental working capacity,


visual acuity, sleep, appetite, heart


and cirulatory function, resistance t

When Soviet researchers began to


investigate how these improvements in


stamina were achieved, they found some


surprises. For it turned out that


Eleuthero had no connection with any


known stimulants, and indeed had no


detectable stimulating effect on people


or animals during normal activity. The


effect was only noticeable when under




Surprisingly, it wasn’t only physical


exhaustion. Animals were much better


able to tolerate temperature stress,


surgical stress, poisons, alcohol, drugs


and a wide variety of stresses to the


body. Then began a most extraordinary


series of experiments. Eleuthero was


tested by sailors on long tropical and


submarine voyages, and gave


improvements in physical adaptation


(such as ability to regulate temperature,


physical and mental working capacity,


visual acuity, sleep, appetite, heart


and cirulatory function, resistance to disease


“adaptogen”. That is, a non-stimulating


remedy that improves our performance


and resistance by helping the body to


adapt to unfavourable circumstances.


Biochemical research tends to support


this definition


It is now widely


used as a recovery medicine. Soviet


cancer specialists have been aware for


some time that the stress of cancer


treatments such as surgery or


chemotherapy can actually permit the


spreading of the cancer and shorten life.


Eleutherococcus taken during and after


cancer treatment seems to protect the


patient. Studies at, for example, the


Petrov Oncological Institute, have shown that if patients are given


Eleuthero during their treatment for


advanced cancer, their lifespan can be


increased by around 50 per cent beyond


expectations. Eleuthero is used in this


way at many centres around the Soviet







Eleuthero, also known as Siberian Ginseng, is an adaptogenic herb that improves the ability to handle stress. Eleuthero (Latin:Eleutherococcus senticosus) has been shown to help modulate the activation of the adrenal cortex in response to stress. Eleuthero helps to increase physical and mental endurance and helps to improve memory. Eleuthero benefits mental and physical endurance and has anti-fatigue activity. Eleuthero aids in the recovery from hard exercise. Eleuthero has been shown to improve mental alertness and work output, and aids in the recovery from mental exertion. Eleuthero helps to build blood and improves the ability of the body to absorb and efficiently use oxygen. Eleuthero supports immune function. Eleuthero is mildly stimulating. Most people will feel its effects quickly. However, its real benefits are cumulative and long term. Eleuthero contains chemical constituents, saponins, that are very similar to those in Ginseng and Gynostemma, known as eleutherosides. These active constituents provide the basis of Eleuthero’s adaptogenic actions and performance enhancing actions.*



This is the first well-conducted study that shows that 8-week ES supplementation enhances endurance capacity, elevates cardiovascular functions and alters the metabolism for sparing glycogen in recreationally trained males.



Apple Cider Vinegar






  • Although ginkgo may grow in your backyard, its leaf extracts must be pharmacologically standardized to deliver the most benefits.
  • Ginkgo is one of the most clinically studied botanicals, having been evaluated in more than 120 clinical trials.3A majority of the studies examined ginkgo’s effects on cognition in elderly people with impaired mental function. While most of the research supports the benefits of ginkgo extract,
  • Several factors may account for these seemingly contradictory results. First, a longer treatment duration may be required to see an effect.4Many studies evaluate ginkgo after weeks of use. It may take longer for ginkgo to counteract the effect of brain aging. Second, it is easier to see improvement of mental function in impaired patients than it is to see maintenance of cognition in healthy patients.4,5 In addition, it is more difficult to scientifically measure improved cognition in healthy individuals because the change is not as dramatic.
  • The amount of improvement was directly related to the duration of treatment. Participants taking ginkgo extract the longest had the greatest subjective improvement in ratings of activities of daily living, mood, and alertness. The results led the researchers to suggest that 10 continuous months of supplementation with ginkgo extract may be more effective than four months of supplementation or no supplementation.5
  • The last 18 months have seen the publication of many exciting new studies on the effects of ginkgo extract.
  • Ginkgo is the most widely used plant extract in modern medicine. It is prescribed inEurope primarily to improve memory and other cognitive functions as well as for the treatment of peripheral vascular diseases.
  • Aging causes a general loss of blood vessel elasticity. This “hardening” effect can cause high blood pressure and increase the likelihood of an occlusion in a blood vessel.
  • Ginkgo provides a “relaxant” effect on blood vessels, thereby increasing their youthful elasticity. In one study, ginkgo produced an increase in coronary blood flow .
  • Aging causes red blood cells, white blood cells, and platelets to aggregate abnormally and lose their youthful flexibility. Ginkgo exerts a “membrane stabilizing” effect in red and white blood cells and suppresses platelet activating factor (PAF), all of which results in improved circulation by increasing the “velocity” that blood cells pass through capillary beds. A recent study showed that, within one day of ginkgo administration, platelet aggregation was reduced in patients suffering from atherosclerosis.
  • Open-heart surgery often produces neurological deficits. Complications from open-heart surgery kills 2%-11% of patients undergoing this procedure.

In a recent double-blind study, in which 320 mg of ginkgo per day was administered prior to open-heart surgery, there was significant protection against complications. The researchers attributed ginkgo’s strong antioxidant function as the mechanism that protected patients against the free radical damage that’s occurs during all surgical procedures.

This herb’s principal quality is its ability to increase and improve blood flow by dilating blood vessels
Extract of Ginkgo biloba has been found to increase cerebral bloodflow (CBF).


Ginkgo biloba is the oldest living tree species. A single tree can live as long as 1,000 years and grow to a height of 120 feet.

Terpenoids (such as ginkgolides) improve blood flow by dilating blood vessels and reducing the stickiness of platelets.

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