Stevia is a plant, and its natural color is green (primarily due to the presence of chlorophyll). So why, then, is the “stevia” you commonly find in stores stark white? What processes were performed to transform this green plant into a pale powder? These, I reckon, are important questions to ponder before putting it in your body.

Stevia grows natively in the rainforests of Brazil and Paraguay. It is locally known as “sweet leaf” or “sweet grass.” The Guarani, the indigenous people of the region, have chewed the fresh leaves of the plant and used them as a natural sweetener for centuries to attenuate the bitterness of the herbal beverages they consume (just a few stevia leaves are sufficient to sweeten a strong cup of herbal infusion or decoction). They also used the plant therapeutically to improve digestion, stabilize blood sugar and blood pressure levels, and alleviate skin conditions. However, Guaranis exclusively used the whole leaf (either fresh or dried). What they did not do was take the plant to a lab, subject it to synthetic chemical processes, strip it of its natural compounds, and turn it into a stark white powder—which is precisely what modern scientists have done.

The “stevia” seen in supermarkets today is heavily processed using synthetic solvents and filtration agents designed to isolate/extract the constituents responsible for the plant’s sweetness, known as “steviol glycosides” (primarily stevioside and rebaudioside A, which can be up to 300 times sweeter than sugar). The product is then exposed to synthetic bleaching agents and pH adjustment chemicals to refine it further.

In its natural form, stevia is a nutrient-dense plant that possesses a plethora of medicinal properties, including anti-inflammatory, anti-tumor, anti-diabetic, anti-hypertensive, and anti-bacterial. However, the refining process removes all of the naturally occurring beneficial compounds that render the herb therapeutic, such as organic minerals (calcium, iron, magnesium, phosphorus, zinc, potassium, manganese, etc.), vitamins (vitamin C, B vitamins, etc.), antioxidants (phenols, flavonoids, tannins), fiber, fatty acids, and chlorophyll. What remains is a structurally unstable, man-made substance.

This white, powdery substance is not truly stevia but rather a highly refined form of steviol glycosides.

When natural compounds undergo extensive refinement, they become white—much like table sugar derived from sugar cane (which is not naturally white) turns white after it is processed. The same applies to white flour/bread, white rice, pasta, cereal, crackers, high-fructose corn syrup, and other refined foodstuffs—all of which are stripped of nearly all nutritional value. In fact, these so-called “foods” tend to be greatly detrimental to our health.

I strongly recommend avoiding all man-made sugar substitutes—both those synthetically created in a lab (e.g., aspartame, sucralose, saccharin, erythritol, xylitol, advantame, acesulfame potassium, sorbitol, etc.) and those derived from natural sources (such as stevia, monk fruit, etc.).

Healthy, natural sweeteners include dates, whole-leaf stevia, and date sugar (made from dried, ground dates). I consider date syrup acceptable as well, however, it is heat-processed (cooked) and thus most of its nutrients have been denatured or altered. Raw honey can also be a decent option for some folks.

Remember, when you consume whole stevia leaf / use it to sweeten your food, you are ingesting a chemically/structurally stable, highly nutritious herb made by nature—an herb that combats free radicals in the body, inhibits inflammation and harmful microorganisms, and nourishes the cells. Conversely, when you regularly consume man-made or synthetic products, you introduce substances that can—and likely will—contribute to potential health problems over time.

Many people in industrialized nations consume what can only be described as “trash.” This is not an exaggeration. There are actual waste and waste-like materials, disguised as food, in many processed and ultra-processed products.

Here are just a few examples:

Whey Protein. Waste byproduct of cheese-making. Found in protein bars, sports drinks, meal replacements, etc.

Whey Protein Isolate. Basically whey protein that has undergone further chemical processing. Found in protein powders, protein bars, meal replacements, etc.

Soy Protein Isolate. Chemically treated waste byproduct of soy oil production (made from defatted soy flakes). Found in protein bars, processed meats, and plant-based meat substitutes.

Fish Protein Hydrolysate. Chemically-treated waste parts of fish (heads, tails, bones, etc.). Found in nutritional supplements (as flavor enhancers).

Mechanically Separated Meat. Waste material of butchering (bits of leftover meat, bones, and cartilage forced through a grinder to extract remaining “edible” parts). Found in processed meats (hot dogs, chicken nuggets, sausages, etc.).

Lecithin (Soy/Sunflower Lecithin). Chemically-treated waste material from soybean/sunflower oil extraction. Found in chocolate, margarine, and baked goods (as an emulsifier).

Textured Vegetable Protein (TVP). Chemically-treated waste byproduct of soy oil production. Found in plant-based meat substitutes, processed meat products, ready-made meals, etc.

Gelatin. Chemically-treated waste byproduct of meat processing (collagen from the skin, bones, and connective tissue of dead animals). Found in gummy candies, marshmallows, and some dairy products (as a gelling agent).

Palm Oil Derivatives. Chemically-treated byproduct material from refining crude palm oil. Used in margarine, cookies, and baked goods (to enhance texture and shelf life).

Fish Protein Hydrolysate. Chemically-treated waste parts of fish (heads, tails, bones, etc.). Found in nutritional supplements (added to enhance flavor).

Maltodextrin. Chemically-treated byproduct of corn, rice, and potato starch processing. Used in snacks, sauces, and sports drinks (added as a thickener, filler, or preservative).

Artificial Colors (e.g., Red 40, Yellow 5). Chemically-synthesized substances made from petroleum refining byproducts. Found in candies, soft drinks, and snack foods (as dyes).

It is not difficult to avoid putting trash in your body. Simply choose whole foods instead of processed or ultra-processed options. Eat what naturally comes from the earth, rather than what is created by humans in a lab or factory.

Everyone who has recently observed the current Commander-in-Chief can confidently conclude that his cognitive capacity has considerably declined. While many attribute this discernible deterioration to old age, senility is not the sole factor. After all, even his present political opponent, who is only a few years younger, demonstrates strong mental acuity.

I surmise that the most significant cause contributing to Joe Biden’s seemingly steadily progressing cognitive challenges is vascular weakness. His past medical issues substantiate this supposition. By “past medical issues,” I am specifically referring to the brain aneurysm he suffered as a senator, which necessitated swift surgical intervention. (For those unfamiliar with the condition, an aneurysm is a protrusion in the wall of a blood vessel that is prone to rupture. In Biden’s case, the blood vessel was located in the brain.)

It also stands to reason that the aneurysm itself could have contributed to the President’s cognitive decline. A leaking brain artery invariably diminishes blood flow to the brain. In the then-senator’s case, it was the anterior communicating artery, which is crucial for maintaining adequate cerebral circulation, particularly to the frontal lobes, which are vital for cognitive performance.

Furthermore, Biden’s aneurysm caused bleeding around the brain (subarachnoid hemorrhage). This type of hemorrhage can increase pressure in the head (intracranial pressure) and lead to brain dysfunction. Moreover, subarachnoid hemorrhage is known to cause the blood vessels in the brain to constrict, which further reduces the delivery of oxygen and nutrients to the brain, often affecting the areas responsible for thinking and memory.

The incident from over three decades ago appears to be merely a symptom of Biden’s underlying vascular disease, which made his blood vessels prone to damage and dysfunction, resulting in the deprivation of the brain cells of oxygen and nutrients.

Vascular weakness is diet-related in the vast majority of cases, and unless the life-threatening medical emergency motivated Senator Biden to make necessary dietary modifications, the root cause of the problem was probably never addressed.

What causes veins to become weak and damaged?

The answer is chronic, systemic Inflammation.

Blood vessels are lined with a layer of cells called endothelial cells. Inflammation disrupts the structure of these cells by weakening their bonds, thereby increasing the permeability of the blood vessel wall. Eventually, the blood vessels become so weak that they begin to leak.

I am not privy to the President’s day-to-day health or eating practices. However, generally speaking, the first thing I would recommend Mr. Biden do is eliminate all inflammation-inducing foods (especially cooked saturated fats, refined oils, and sugar) and simultaneously incorporate copious amounts of fresh organic berries (especially wild blueberries, raspberries, blackberries, and strawberries) and freshly pressed juices of dark leafy greens (dandelion greens, watercress, arugula, etc.). Since these foods are abundant in antioxidants (vitamin C, vitamin E, flavonoids, polyphenols, etc.), they help neutralize free radicals and reduce oxidative stress, thereby repairing (tightening and strengthening) the inner endothelial cell barrier or endothelium. In addition, these particular plants possess potent anti-inflammatory properties, and inflammation, as I stated earlier, is the biggest factor behind blood vessel weakness.

Then there is calcium (found in high concentrations in dark leafy greens) which is crucial for the function and integrity of the endothelium. Low calcium levels can weaken veins and make them porous. However, when an individual has low calcium levels, it does not necessarily denote inadequate dietary intake of the mineral. The parathyroid gland (via parathyroid hormone) regulates the level of calcium in the body. Often, calcium deficiency is a consequence of poor parathyroid function. Additionally, I would be remiss if I failed to mention vitamin D, a nutrient essential for calcium absorption. Similar to hypoparathyroidism, vitamin D deficiency can lead to reduced calcium levels in the body.

In terms of herbs, I would encourage President Biden to consume bilberry fruit and cayenne pepper (at least 90,000 SHU—to ensure proper blood flow), as well as nootropics such as Bacopa monnieri, gotu kola, and ginkgo biloba to help regulate neurotransmitters in the brain and enhance cognitive faculties.

I extend the same recommendations to Donald Trump, particularly regarding diet, which has a profound impact on psychological processes. Regardless of who will be the next Commander-in-Chief, every American citizen, and indeed every person on this planet given the power of this position, should want that individual to be sound in both body and mind.

A root canal procedure permanently removes vital parts of the tooth, essentially leaving you with a lifeless organ in your mouth/body.

The following components are excised from the tooth:

• Nerve tissue
• Lymphatic tissue
• Blood vessels

Deprived of nerve tissue, the tooth can no longer transmit pain signals once an infection begins to form, thus failing to forewarn you of impending peril. Consequently, it is crucial that root canals are regularly and meticulously monitored by a skilled and knowledgeable dentist. Unfortunately, given the nature of root canals, even masterful mouth medics usually miss brewing danger (through no fault of their own).

Deprived of lymphatic tissue, toxins, bacteria, and impurities can no longer be eliminated from the tooth/dentin. Since lymphatic vessels are responsible for waste removal, this inevitably leads to the accumulation of pathogens and their immensely harmful byproducts that your body is simply unable to properly expel.

Deprived of blood vessels, neither nutrients nor oxygen (or white blood cells or antibiotics, in the case of an infection) can reach the toxin/bacteria-filled dead tooth. This allows the toxin-producing bacteria to grow and proliferate uninterrupted. Moreover, a tooth that has undergone a root canal treatment is bound to gradually darken over time. This discoloration occurs due to the tooth no longer being alive and, in most cases, being riddled with toxic waste compounds produced by lingering bacteria.

There are several inherent dangers of root canals. Some are immediate risks linked to the procedure itself. However, the most serious risk—and virtually an inevitable one—is the development of a chronic infection in the dead tooth (dentin) and the surrounding area. Chronic infections tend to develop within months of the procedure and usually go undetected for years (unless the dentist uses—and knows how to properly read—precise dental imaging like CBCT), as traditional X-rays often prove insufficient. Therefore, the toxins remain in the tooth and freely spread throughout the body, sometimes for decades. This can have a profound impact on the hormonal, neurological, and endocrine systems and culminate in conditions like cardiovascular disease, kidney disease, neurological disorders (migraines, MS, Parkinson’s, etc.), and various so-called autoimmune conditions (e.g., psoriasis, lupus, rheumatoid arthritis, type 1 diabetes, etc.).

The root canal procedure completely contradicts Common Sense and Reason. In this respect, it aligns with other absolutely absurd allopathic treatments like chemotherapy, radioactive iodine, or excision of lymphatic tissue.

Considering these significant and nearly certain consequences of root canals, few circumstances, if any, can substantiate undergoing them to “save” the tooth (many dental professionals are starting to acknowledge this).

If you have root canals and are experiencing unexplained health issues, you may want to consult a biological/holistic dentist to have it/them removed. A good biological/holistic dentist will use ozone to disinfect and purify the extraction site and apply PRF or platelet-rich fibrin (a natural biomaterial derived from your own blood) to promote healing and tissue regeneration.

If any dental imaging is necessary, ensure you consume activated charcoal and organic iodine both before and after the procedure.

Removal of a root canal, especially in the presence of a clear infection, is a crucial step as it will enable the true healing process to commence within your body. Following the extraction, attention should be directed towards detoxification (although one need not wait to have their root canal(s) removed before starting to cleanse). Incorporating antimicrobial and immune-strengthening herbs can also greatly aid the body in the healing process.

In this article, I will elucidate several reasons why raw living foods (fresh, unheated foods) confer greater benefits compared to their cooked counterparts and why routinely subjecting sustenance to high temperatures can be deleterious to health.

Raw foods provide superior nutrition

Cooking completely annihilates certain compounds (e.g., vitamin C), drastically denatures or damages nutrients like thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), folate (vitamin B9), carotenoids (precursors to vitamin A), vitamin E, vitamin K, polyphenols, proteins, omega-3 fatty acids, and various phytochemicals, and disrupts the equilibrium of electrolytes (sodium, potassium, magnesium, calcium, chloride, phosphate) in the food. Conversely, in foods unaltered by heat, these crucial components remain intact, enabling them to properly exert their health-giving properties. This should be of particular importance to those afflicted by autoimmune issues (rheumatoid arthritis, lupus, etc.), degenerative neurological disorders (Alzheimer’s, Parkinson’s, ALS, etc.), or cancer, as many of these components are critical for protecting cells, including nerve cells, from oxidative stress and inflammation.

Another important point is that the nutrients in raw foods work energetically. They exist within complex structures of other compounds, which enhance their assimilation and utilization. For example, as you may already know, vitamin C in fresh fruits improves the absorption of iron. (This, by the way, is why ingesting large doses of isolated minerals or vitamins—especially for a prolonged period—is usually a bad idea.)

Raw food abounds in biophotons

Living foods contain minuscule particles of light that fuel the cells, known as “biophotons.” Some cultures refer to these as “prana,” “chi,” or “ka.” In the West, they are often called “Life Force Energy.” Biophotons enhance cellular health and facilitate cellular communication, which are the primary reasons why consuming raw living foods leads to greater vitality and a heightened sense of “aliveness.” In contrast, eating cooked meals (especially large amounts thereof) often leaves people energetically depleted and lethargic.

Raw foods are rich in enzymes

Cooking obliterates enzymes. This process begins when food is subjected to temperatures of 118°F (48°C). Above this threshold, the degradation of enzymatic activity exponentially accelerates.

Enzymes play an essential role in health. The enzymes in raw living foods aid in digestion, thereby reducing the workload on your own endogenous digestive enzymes produced by the pancreas and other organs/glands. Additionally, they enhance nutrient absorption and utilization. Moreover, enzymes support biochemical reactions that are necessary for energy production, detoxification, and cellular repair.

I often hear that this is a moot point since enzymes get destroyed in the stomach. This is not entirely factual. While stomach acid can and does indeed inactivate some of the enzymes carried in food, many of them survive and function in the acidic environment of the stomach (especially in the upper part, which has a higher pH than the lower part), and some pass untouched to the intestines. Moreover, many enzymes begin their activity before they even reach the stomach (starting in the mouth).

Raw living foods are water-dense

Fresh fruits and vegetables have a high water content (this is also true to an extent for nuts that have freshly fallen from the tree and are soft and moist, unlike store-bought nuts). Proper hydration is vital for all bodily functions (the human body is roughly 60% water) and raw living foods—especially fruit—ensure that the cells are adequately hydrated. Cooked food, on the other hand, not only fails to hydrate the body but actually draws moisture from it. If you ever placed a bunch of greens (spinach, collard greens, or kale) in a pan and cooked them for just a few minutes, you notice a drastic decrease in volume. When you then consume these greens, your body needs to “rehydrate” them as they travel through your alimentary tract. And some foods, like fried food, are so heat-processed that they can barely be swallowed without drinking water, which dilutes the body’s enzymes and increases the digestive burden.

One does not have to solely consume raw foods and entirely eschew cooked foods to derive the benefits of the former and decrease the negative effects of the latter. However, bear in mind that this only applies to relatively healthy individuals, who can thrive on a diet comprising 75% raw foods and 25% heat-processed (cooked) foods. For those experiencing entrenched chronic conditions, especially if the malady is likely to result in severe outcomes, a 100% raw living food diet becomes non-negotiable.

Contrary to common belief, the ingestion of so-called “complete protein” is not only unnecessary but also unwise. This is because the human body does not assimilate “complete protein”; it must first break it down into individual amino acids.

When we consume complete proteins, particularly high-purine animal proteins (i.e., meat, dairy, eggs), our body must convert them into amino acids. This process results in the generation of numerous metabolic byproducts, including uric acid. Excess uric acid elevates inflammation and can cause or contribute to conditions like gout, kidney stones, insulin resistance (including type 2 diabetes), kidney disease, hypertension, and cardiovascular disease, to name a few.

The human body is not fond of complex chemistry. It prefers simple, plant-derived amino acids over complex animal-based preformed proteins. The breakdown or digestion of complex chemical structures creates copious amounts of metabolic waste, which places undue strain on the lymphatic system and eliminative organs, especially the kidneys and liver.

You do not want to eat complete proteins. Your body synthesizes complete proteins from simple amino acids, which are found in plants, i.e., fruits, vegetables, seeds, and nuts. The presence of complete proteins in animal products (beef, pork, poultry, dairy, etc.) stems from the same biological process occurring within the bodies of the herbivorous animals that humans consume. (Hence, animal protein is often referred to, and rightly so, as “second-hand protein.”)

Plants metabolize cleanly and efficiently within our system, while the metabolism of “complete protein” leads to bodily pollution and acidification.

The best (most efficiently metabolized/utilized) sources of amino acids—which our bodies use to form complete proteins—for humans include:

– Fruits
– Vegetables/leafy greens
– Nuts
– Seeds
– Sprouts
– Micro-greens

Activated charcoal (AC) is one of the most effective detoxifying agents on Earth.

AC is made from carbon-rich materials; it can be derived from either an inorganic source (e.g., coal, petroleum), or organic sources (e.g., coconut shells, bamboo, wood [oak, maple, and birch] and peat). Coconut shells are typically the best source material due to their low impurity levels.

The production of AC involves heating the mentioned materials without air, leading to their conversion into pure carbon. Subsequently, the carbon undergoes an “activation” process, creating minuscule pores, which render the substance highly absorbent (similar a sponge with lots of holes).

AC is utilized in emergency departments to treat overdoses and poisonings from a range of toxic substances.

AC works through the following mechanisms:

1. It binds with toxins in the gastrointestinal (GI) tract, preventing their absorption into the bloodstream.
2. It adsorbs toxins from the bloodstream through the walls of the intestines, thereby lowering their blood concentrations after they have already been systemically absorbed.
3. It prevents the re-absorption of toxins that the liver has metabolized and released into the intestines through bile, restricting their circulation within the body.

AC itself does not get absorbed in the GI tract and exits the body unaltered, carrying with it the toxins it bound to.

In instances of poisonings, AC should be administered within the initial 30 minutes to 1 hour of ingestion of a toxic substance. When the quantity of the ingested toxic substance is known, a ratio of 10 parts charcoal to 1 part toxin is recommended. Otherwise, 1 gram per kilogram of body weight is advised for single doses. If necessary, this can be followed by additional doses of 0.25 to 0.5 grams per killogram of body weight every 1 to 6 hours in adults.

Given its efficacy against a diverse array of toxicants and our constant exposure to harmful chemicals, AC can be taken on a regular basis (a few times per week) to alleviate the impact of the persistent presence of impurities in the body. (1000 mg of AC per dose can be sufficient when used for regular maintenance.)

AC works against various toxic agents, including many drugs and chemicals, harmful gases and vapors (e.g., noxious fumes), pesticides, herbicides, certain heavy metals (e.g., lead, mercury), and alcohol (making it useful in alcohol poisoning). Additionally, AC is effective against mold poisonings as it neutralizes several mycotoxins (toxins produced by mold). Furthermore, AC has a significant impact on reducing cholesterol levels, particularly total and LDL-cholesterol, and positively influences the HDL/LDL-cholesterol ratio. It also helps with digestive issues, such as diarrhea, gas, and bloating.

Taking AC regularly, especially if you reside in a polluted area, has the potential to contribute to considerable lifespan extension. This is because AC effectively functions as an additional filtering/detoxification organ, alleviating a significant portion of the burden on the body’s intrinsic filtering organs (especially the kidneys and liver).

To avoid potential simultaneous adsorption of certain nutrients, it is best to take AC at least two hours after eating or taking medication.

Despite the title of this article, my intention is not to dictate your choices. I respect everyone’s free will, and, frankly, I am indifferent to the decisions people make regarding their bodies. What matters to me is providing information that can assist individuals in making well-informed decisions so that they can create a healthier, more harmonious life for themselves.

Now, let’s delve into the topic of tattoos.

The word “tattoo” is derived from the Polynesian word “tatu” or “tatau,” meaning “puncture or mark made on skin.” The word itself mimics the rhythmic tapping sound produced by the traditional tools (like bone comb) used in the process of tattooing.

Personally, I find the idea of creating permanent marks on the skin to be unwise, especially when it involves injecting harmful substances into the dermis (the second layer of the skin, located beneath the exterior layer, or epidermis). That said, to each their own.

Growing up in the 90s, tattoos were a taboo topic. Society collectively looked down upon those with man-made body marks, which were typically limited almost exclusively to criminals, drug addicts, and those perceived as socially undesirable. The perception of tattoos as symbols of stigma can be tracked back to ancient Greece, where the term “stigma” was coined. In fact, in ancient Greek, the word for tattoo was “dermatostiksia”—a combination of “derma,” meaning “skin” or “hide,” and “stigma,” referring to marks on the body often linked to delinquency and aspects of moral disapproval.

In ancient Greece, tattooing was chiefly used punitively on captives, slaves, criminals, deserters, and prisoners of war. Offenses were sometimes inked into visible locations on the body to continue punishment even after release. As a result, society, especially the upper echelons thereof, regarded tattoos with great contempt. In contemporary times, this sentiment is considered antiquated and no longer holds true in many places in the West. The historical association of tattoos with deviant and marginalized populations has mostly faded (pun intended), and tattooing has transformed into a widely accepted form of self-expression and fashion. Nonetheless, there are countries (e.g., Japan, South Korea, China, UAE, Saudi Arabia, Thailand, Indonesia, Malaysia, Iran, Türkiye, Egypt) where tattoos are still stigmatized to varying extents and not universally embraced.

I often jest that back in the day it was the folks with tattoos who stood out, whereas now it’s the opposite—those without tattoos are the ones standing out. (With over 100 million Americans, or 32% of the population having tattoos, this won’t be an exaggeration much longer.)

Confessedly, at 16, I once contemplated getting a small tattoo on my arm. Today, as an adult, I am glad I didn’t succumb to that fleeting impulse, as my perspectives have significantly evolved with the passage of time due to the acquisition of knowledge and experience (wisdom).

The tattooing process, which involves piercing the skin up to 3000 times per minute, inflicts profound trauma on the body, which responds accordingly. The moment the needle punctures the skin to inject the ink—comprising a multitude of harmful foreign substances—it initiates a wound, triggering an inflammatory response. This response is the body’s attempt to eliminate the foreign substance.

I suspect that hardly anyone who decides to get a tattoo takes the time to investigate the substances that will be injected into their bodies, and that will remain therein for the rest of their lives. Furthermore, I would venture to say that only a tiny fraction of tattoo artists are truly informed about the composition of the ingredients they introduce into their clients’ skin. (It is worth noting that tattoo inks fall under the category of “cosmetics” and do not undergo regulation prior to entering the market.)

Composition of tattoo ink

Tattoo ink generally consists of pigments, solvents, binders, and additives (including preservatives).

The ink can contain both organic and inorganic pigments. Inorganic pigments typically include iron oxide, titanium dioxide, chromium oxide, carbon black, and barium sulfate. These contain heavy metals, such as lead, mercury, cadmium, chromium, cobalt, zinc, arsenic, and nickel. Red, orange, green, blue, and yellow inks contain higher levels of copper, cadmium, chromium, nickel, zinc, and titanium, which are used as colorants. Red ink contains mercury and cadmium; yellow inks contains lead, zinc, and cadmium; green inks contain lead, copper, and chromium; white ink contains lead, barium, and zinc; green and blue ink contain aluminum, titanium, iron, and copper. These metals induce oxidative stress and damage cellular structures by promoting the generation of free radicals (oxidants), which frequently lead to allergies, increased inflammation, and various systemic issues.

Organic pigments are typically made of azo pigments and polycyclic compounds. When the former are injected into the skin, they break down into substances known as “primary aromatic amines” (PAAs), which are classified as carcinogens by numerous international agencies. PAAs are also sometimes present directly in ink as contaminants.

When it comes to black tattoo inks, their primary component is carbon black (Group B2 carcinogen), a soot produced through the incomplete combustion of petroleum products. Caron black is frequently contaminated with toxic chemicals stemming from partial burning of things like gasoline, coal, and crude oil. These chemicals are called “polycyclic aromatic hydrocarbons” (PAHs) and include benzo[a]pyrene, identified as the most potent human carcinogen (Group 1). PAHs possess mutagenic/genotixic properties (cause damage to DNA) and destabilize mitochondria, thereby elevating the risk of cancer. Moreover, these injurious materials are phototoxic, meaning that when the skin is exposed to ultraviolet (UV) radiation from sunlight or tanning beds, PAHs absorb it, intensifying their carcinogenic potential. Additionally, tattoos may interact with MRI scans and cause irritation and burns. Other toxicants that can be found in carbon black include benzophenone, hexamethylenetetramine and hexachlorobutadiene. Similar to PAHs, these compounds are genotoxic and can stimulate abnormal cell growth, contributing to the development of cancer.

Solvents in tattoo ink are used for dissolving pigments and binding agents. Common solvents include Isopropyl alcohol, glycerin, ethanol, polyols, propylene glycol.

Then there are binding agents, which are added to inks to maintain the consistency of pigment particles in order to prevent settling or separation. The purpose of binders is to create a uniform and workable mixture for easier application. Inks often incorporate binders like polyester, shellac, polyvinylpyrrolidone, and polyethylene glycol.

Lastly, there are additives and preservatives. These include sorbic acid, dehydroacetic acid, phenol, methylchloroisothiazolinone, o- phenylphenol, dehydroacetic acid, phenoxyethanol, formaldehyde, methylisothiazolinone, benzoic acid, and benzisothiazolinone, surfacants, and thixotropic agents.

In addition to the toxic effects I mentioned earlier, the chemicals injected deep into the skin during the tattooing process can compromise the neurological, immune, cardiovascular, and reproductive functions, and cause developmental harm. They exhibit toxicity towards critical organs like the heart, liver, pancreas, lungs, kidneys, and bones, thereby posing a long-term risk of cancer in these areas. The chemicals, in particular, amplify the susceptibility to immune-related cancers like Non-Hodgkin Lymphoma (which has become increasingly common), as well as malignant melanoma and squamous cell carcinoma of the skin.

Tattoos also disrupt the sweat glands, impeding proper skin perspiration and, consequently, affecting the body’s temperature regulation. Additionally, tattoo ink interferes with the crucial process of expelling toxins and impurities through the skin via sweating, one of the body’s primary detoxification channels.

Tattoo ink contains pigment particles of varying sizes. The smaller particles (nanoparticles) can penetrate membranes, cross the blood-tissue barrier, and enter various organs, including the kidneys, liver, lungs, and even the brain, where they generate oxidative stress, inflammation, and toxin-induced cell death. Additionally, these particles deposit and accumulate in the lymphatic channels/nodes, often causing allergy symptoms (itching, swelling, sneezing, eye redness, etc.) and contributing to systemic autoimmune conditions. Due to their high bioavailability, the genotoxic and carcinogenic potential of these smaller pigments is particularly elevated.

Given the potential serious risks associated with tattooing, it would be prudent to reconsider “getting inked” (if you are considering it). If you have already adorned your skin, you might strongly consider periodically detoxifying your organ tissues by purifying and cleansing the lymphatic system. Doing so can help facilitate the elimination of heavy metals and the numerous carcinogenic and mutagenic compounds found in tattoo ink from the body.

Consuming herbs such as cilantro, parsley, chlorella, kelp, and gotu kola, along with activated charcoal (sourced from organic materials) can also greatly aid in removing heavy metals, including lead, mercury, aluminum, arsenic, and cadmium from the system. Drinking freshly-pressed (raw) organic juices containing cilantro and parsley is highly recommended. In cases of severe heavy metal toxicity, you may want to consider chelation therapy.

Embracing a diet rich in antioxidant foods can help counteract the deleterious effects of toxic tattoo ink compounds, including oxidative stress/damage, inflammation, and cellular damage. Excellent sources of antioxidants include berries (wild blueberries, strawberries, raspberries, blackberries), nuts (especially walnuts, pecans, chestnuts, pistachios, hazelnuts, Brazil nuts, almonds, macadamias, and pine nuts), seeds (especially sunflower seeds, flax seeds, sesame seeds, poppy seeds, and hemp seeds), cherries, grapes, pomegranates, artichokes carrots, bell peppers, tomatoes, broccoli, cauliflower, Brussels sprouts, kiwi, citrus fruits, and herbs like green tea, oregano, turmeric, ginger, cinnamon, thyme, rosemary, and sage.

Eating only or primarily organic foods, especially raw (uncooked), is crucial for reducing the toxic load on the body.

In conclusion, while the decision to get a tattoo is a personal choice, it is crucial to be well-informed about the potential health risks associated with tattooing and to be aware of the methods of minimizing these risks if your skin has already been saturated with the harmful elements.

In 1949, a fascinating study was published in the first issue of the 70th volume of California Medicine, the journal of the California Medical Association. The study, titled “Rapid Healing of Peptic Ulcers in Patients Receiving Fresh Cabbage Juice” showed the remarkable healing power of raw cabbage juice.

Here is the abstract of the study:

“Thirteen patients with peptic ulcer were treated with fresh cabbage juice, which, experiments have indicated, contains an anti-peptic ulcer factor. This factor (vitamin U) prevents the development of histamin-induced peptic ulcers in guinea pigs.

The average crater healing time for seven of these patients who had duodenal ulcer was only 10.4 days, while the average time as reported in the literature, in 62 patients treated by standard therapy, was 37 days.

The average crater healing time for six patients with gastric ulcer treated with cabbage juice was only 7.3 days, compared with 42 days, as reported in the literature, for six patients treated by standard therapy.

The rapid healing of peptic ulcers observed radiologically and gastroscopically in 13 patients treated with fresh cabbage juice indicates that the anti-peptic ulcer dietary factor may play an important role in the genesis of peptic ulcer in man.”

As part of the study, the patients were allowed to consume milk, eggs, some animal flesh (excluding pork, ham, bacon, and fatty meats), and cooked vegetables, including peas, green beans, asparagus, tomatoes (which is technically a fruit), carrots, beets, baby lima beans, artichoke hearts, and squash.

In addition, they the patients could have cooked potatoes (fried potatoes were not allowed), rice, pasta, dark bread and cereals, and moderate amounts of butter and lard.

Other foods that were permitted included cooked or canned fruits (peaches, pears, apples, cherries, apricots, strained orange juice or tomato juice), jello, puddings, fruit pies, and cake. Ice cream was not allowed.

For beverages, the patients could consume fruit juices, powdered roasted grain beverage (a coffee substitute), as well as some coffee and tea.

Sugar, honey, and jelly were also allowed. However, the patients were forbidden from consuming nuts and seeds.

If you think that this diet does not seem conducive to healing, you are absolutely correct. After-all, how can removing almost all fresh, raw (living), enzyme-rich fruits and vegetables help in repairing and regenerating damaged tissues?

This specific diet was chosen for a reason, however.

That reason behind excluding uncooked foods was to eliminate possible sources of the anti-peptic ulcer factor—found in fresh cabbage—which is readily destroyed by heating.

That said, the study participants were required to consume at least 1 liter (approximately 34 fl. oz.) of fresh, green cabbage juice daily, which had to be made using a hydraulic press extractor. (I always recommend that people invest in a masticating juicer that uses an auger, or augers, to slowly squeeze the juice out of produce without heating it [unlike high-speed/centrifugal juicers]. Slow juicers produce juice of superior quality; juice that contains appreciably more nutritious that the juice produced with a regular high-speed juicer. Moreover, slow juicers yield significantly more juice than centrifugal juicers, especially when processing fibrous plants like leafy greens and herbs.)

It took, on average, approximately 4.5 pounds of cabbage to make 1 liter of cabbage juice.

Some patients began with half that amount (17–20 fl. oz.) for a few days until they became accustomed to the acquired taste of raw cabbage juice and started to consume the full amount.

The cabbage juice was prepared fresh twice per day, and was divided into 5 daily doses of just under 7 ounces (almost one cup) each. The juice was served to the patients in the morning, at lunch, in mid-afternoon, at supper, and in the early evening.

There were a few patients who found the raw cabbage juice more palatable when combined with raw celery juice. These patients thus received a blend consisting of 75% cabbage juice and 25% celery juice.

The results of this study were impressive:

“In 11 of the 13 cases the craters disappeared within six to nine days…In one patient in our series, case 13, the crater took 14 days to ‘heal’…and in one, case 9, 23 days…The average healing time for the total of 13 cases of peptic ulcer treated with cabbage juice was nine days.”

It continues:

“The results of gastroscopic examination proved even more dramatic in the six cases of gastric ulcers than the x-ray demonstration of rapid crater healing. In two of these patients, case 1 with three small gastrojejunal ulcers visualized through the gastroscope and case 11 in which two small gastric ulcers were seen on the lesser curvature of the stomach, the lesions appeared to be completely healed at the time of the second gastroscopic examination which followed treatment. In the other four cases typical healing lesions could still be identified after treatment but crater depression was either not discernible or so slight as to be almost indistinguishable.”

The author also aptly acknowledges the importance of raw foods in the prevention and healing of peptic ulcers:

“The fact that the anti-peptic ulcer factor is readily destroyed by heat indicates that the preparation of food for human consumption by heating or cooking may completely destroy this factor. If this is so, it may become necessary to include certain raw foods in the diet of peptic ulcer patients, not only to promote the healing of ulcers which have already formed, but to prevent the development of lesions in the future.”

If you or someone you know experiences peptic ulcers, incorporating raw cabbage juice into the diet may be a wise thing to do. I would, however, only use organically grown cabbage without harmful agricultural products and make sure to consume plenty of unheated vegetables and non-acidic or low-acid fruits.

Moreover, I would eschew ultra-processed foods, grains, refined sugar, and animal products altogether, as they tend to induce the production of excessive acid in the body, which is counterproductive healing.

Non-stick cookware contains a cocktail of health-damaging chemicals.

PTFE (Polytetrafluoroethylene), also known as Teflon, forms the foundation of most non-stick coatings. When subjected to high temperatures, it releases toxic polymer gases that damage the lungs and cause what is known as “polymer fume fever” or “Teflon flu.”

However, this is merely scratching the surface (pun intended).

Non-stick cookware is also rife with PFAS (Per- and Polyfluoroalkyl Substances), which encompass the following chemicals:

• PFOA (Perfluorooctanoic Acid)
• PFOS (Perfluorooctanesulfonic Acid)
• GenX (a group of PFAS compounds)
• PFBS (Perfluorobutanesulfonic Acid)

These substances have been linked to an array of health hazards, including but not limited to cancer, thyroid disorders, immune system dysfunction, developmental abnormalities, reproductive problems, infertility, and detrimental effects on liver and kidney function.

If you haven’t done so yet, you may want to seriously contemplate switching to safer alternatives such as high-quality stainless steel, cast iron, ceramic-coated, or glass pots and pans.

Do you experience anxiety?
Fix your adrenals.

Do you have asthma or breathing problems?
Fix your adrenals.

Do you suffer from allergies?
Fix your adrenals.

Is your blood pressure low?
Fix your adrenals.

Do you crave salt?
Fix your adrenals.

Have low blood sugar?
Fix your adrenals

Adrenal glands play a crucial role in secreting hormones that are vital for critical bodily functions, including the stress response, respiration, inflammation regulation, blood pressure control, sodium/potassium balance, and sugar metabolism.

Weakening of the adrenals is a common occurrence, resulting from the impact of modern lifestyles, and it can lead to a variety of health issues that significantly decrease one’s quality of life.

Licorice root (Glycyrrhiza glabra) is one of several effective herbs for supporting adrenal health.

Licorice root nourishes the adrenal glands and promotes the production of adrenal hormones. Additionally, it aids in inhibiting the breakdown of cortisol, allowing the adrenals to rest and regenerate.

As the adrenal glands strengthen and regenerate with the support of licorice root, bodily functions gradually begin to normalize.

If you are interested in adrenal gland regeneration, see the Adrenal Glands Protocol.

Despite what you may have heard, ascorbic acid and vitamin C are not synonymous.

Ascorbic acid is a synthetic compound created in a laboratory. Originally, almost a century ago, it was made from bovine adrenal glands but is now primarily synthesized from genetically modified corn sugar.

In contrast, true vitamin C is a product of nature and is exclusively found in whole foods. It consists of a complex of organic molecules naturally present in a variety of sources, including fruits, vegetables, nuts, seeds, and herbs.

Vitamin C is highly bio-available, meaning it is readily recognized and assimilated by the body.

The top three natural sources of vitamin C, as known today, are:

1. Kakadu plum (Terminalia ferdinandiana)
2. Camu camu (Myrciaria dubia)
3. Acerola cherry (Malpighia emarginata)

These sources are listed in order of their vitamin C content.

Several other plants are also rich in this essential nutrient, including:

• Rosehip
• Amla berry
• Sea Buckthorn
• Hibiscus
• Guava
• Pine needle
• Cayenne pepper
• Watercress
• Kiwifruit
• Red bell pepper
• Papaya
• Strawberry
• Citrus fruits

Vitamin C serves as a potent antioxidant, playing a crucial role in various physiological processes. However, it’s important to note that ascorbic acid, an inorganic synthetic compound, can never fully replace the benefits of the natural vitamin C found in whole foods.