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Buyer's Guide for Dietary Supplements - Part 2

Conrad LeBeau

This is Part 2 of an ongoing series that discusses the use of diet and food-based nutritional supplements for preventing and treating various health conditions. J. I. Rodale, the founder of Prevention magazine in the 1950's once called sugar - "the curse of civilization." With food sensitivities, yeast overgrowth, insomnia, cancer, elevated blood sugar levels, insulin resistance, obesity, hypertension and heart disease being the main stay of America's health problems, this issue will focus on the role of sugar and refined carbohydrates in promoting insulin resistance, and obesity.

Solutions include specific foods and supplements that substantially reduce cravings for sugar, sweets and refined carbohydrates. Being that I have had a sweet tooth most of my life, I have a strong personal interest in this topic.

The first quandary - should I eat for health or for pleasure?

In reality, most of us eat for pleasure. Eating for health is usually a secondary consideration. For those of us who watch the Dr. Oz show on daytime TV, he has offered a number of good approaches to shrink America’s bulging waistline.

The basic dilemma is that while most of us know what to eat for a healthy diet, we also also find that sticking to a healthy diet is boring. For this reason, diets to lose weight send many of us on a yo-yo trip of starting and stopping randomly. The "yes I can" attitude has little to sustain it. It is easier to start a new diet tomorrow, next month, or next year. The human mind finds other excuses for delaying healthy lifestyle habits like taking a walk before breakfast, drinking more pure mineralized well or spring water, and periodic fasting.

Water - high in naturally dissolved minerals is best for detoxifying

weightexpectations.comWithout water, waste matter, and toxic byproducts of metabolism accumulate in the body, eventually causing fatigue and disease. Lack of water stresses the kidneys, the brain, the heart, and eventually all the organs and cells in the body.

Most people do not drink enough water because they don’t like the taste of it. City tap water has sodium fluoride and chlorine in it that gives it a bleach taste which is why there are long aisles of soda and flavored diet soda in most stores.

Lack of clean healthy water is a worldwide problem and not just in third world countries. While distilled and reverse osmosis water may be free of harmful metals and chemicals, it is not your best choice as both types of water are mineral depleted. Distilled or RO water is slightly acidic and attract minerals, removing them from cells like a magnet attracts metal.

This can cause long-term depletion of vital minerals - calcium, potassium, magnesium, and trace minerals - that are needed for a healthy metabolism. Spring or well water that is naturally high in minerals is your best choice, providing it is not contaminated with pollutants from nearby farms or industrial factories. [Purification with ozone does not remove any minerals.] Add a slice of lemon to a glass of spring water and enjoy the best drink in the world.

Walk your way to better health and a slimmer waistline.

walkinthewoodsWalking has the same full range of benefits that drinking water and fasting does. It lowers your waistline and blood pressure. It improves your heart and brain function. It stimulates the kidneys to produce urine and expel toxins and waste matter. Many people mistakenly think that to benefit from exercise you need to run or jog, and that if you run real fast for one mile that you will burn more calories than walking for a mile. Wrong! You burn the same amount of calories whether you run for one mile, jog, and fast walk - or just take a slow leisurely walk for one mile. One mile of moving your body from point A to Point B uses the same amount of energy and burns the same amount of calories whether you run or take your leisurely time walking.

The expression "no pain, no gain" has to do with building up muscle mass and is often a weight lifter's obsession. Lifting weights to build muscle mass has its place but some weight lifters overdo it and their bodies become too muscle bound and disproportionate. A body of bulging muscles is not a handsome form nor is one where belly fat flops over the belt line. A well-formed body is a work of art. Exercise should be fun. It should leave you with a positively good feeling about yourself.

Most people spend too much time cooped up inside their apartments, homes and offices, or glued to their TV's, computers, iphones, ipads and laptops. There is more to life than being "wired" wireless. Remote control devices for TV's and other electronic products have added tons of fat to America's waistline. Just think how many calories people would burn if they had to get up and walk to the TV to turn a knob every time they wanted to change a channel.

Go for a nice long walk, let the sun shine in your face, and drink lots of natural spring water. It will help heal the body and lift the spirit. After a nice long walk, you will feel good about yourself.

What is right and what is wrong with the Atkins approach?

The Atkins diet is a high protein, low carb diet for losing weight. What is right about the Atkins diet is that it is low in sugar and refined carbohydrates. Weight loss on a diet limiting carbohydrate consumption to 30 grams a day while consuming over 100 grams of meat protein will be rapid. That is the good side. What is wrong with Atkins is that the diet is low in fiber and the essentials minerals potassium, magnesium, and trace elements. The pancreas, liver, kidneys and heart are strained under the burden of digesting large amounts of meat, particularly beef and pork.

What the Atkins dieters did not know was about the "hormones" the FDA allowed the owners of feedlots to secretly add to the feed of beef cattle and pigs to bulk them up prior to slaughter. The FDA's rule of a 4-day abstinence on the use of these drugs has not been adequately monitored by the United States Dept. of Agriculture (USDA).

As a result, millions of consumers eat meat tainted with these dangerous drugs (steroids) that are called "beta agonists" (Zilmax, Optaflexx and others) misleading names used to hide their hormonal effects. Meat lovers also may not know of the antibiotics added to the feed of cows and pigs. The meat labels in the supermarkets do not tell consumers of the presence of pesticides, the Bt pesticide, and herbicides in the meat they are buying. The stamp on the label indicating that the meat was USDA inspected is misleading as it implies the meat is safe for consumers.

I know of two persons who followed the Atkins high meat, high fat diet, lost a lot of weight, and then keeled over from heart attacks as a result. If the Atkins diet had promoted cold water fish, plant based proteins from seeds and nuts, breads made from whole coarse ground or chopped grains, beans, peas, and legumes, then the diet could have achieved the same benefits in weight loss without the toxic effects from consuming tainted meat.

Today on grocery store shelves, you will see along with Atkins products all kinds of diet candy bars, mostly loaded with sugar or fake sugar substitutes, and devoid of real coarse fiber. Most of the weight loss products I have seen on store shelves are junk foods lacking real content.

If you want to lose weight, eat an apple, preferably one that is tart like a Granny Smith and eat some raw, not toasted nuts with it. Try raw almonds, walnuts, sunflower seeds, pine nuts, pumpkin seeds, etc. If something sweet is on your mind, try eating a few dates, figs, or dried apricots. Avoid fruit juices. The problem with fruit juices is that they are assimilated too fast, spike your sugar and insulin, and trigger a hunger response.

You may also want to consider eating an under-ripe banana, fresh grapefruit, kiwi, pineapple, but nothing out of a box or can. Finally to stabilize your hunger and lose weight, eat bread made with coarsely ground grains.

Lose weight on bread and water

You can curb your hunger and get slimmer by fasting on bread and water providing the grains used to make the breads are coarsely ground - not finely ground. The problem with most of "whole grain" breads is they that they are made from grain too finely ground. This is the same problem with most of the pastas on the market. The finely ground grains are too quickly digested and spike blood sugar levels.

I quoted research in past issues of this journal about rats that were fed whole grains verses a group fed fine ground grains. Upon autopsy, the intestines of the rats that ate the whole coarsely ground grains were the healthiest by far.

The secret to losing weight by eating whole grains breads and crackers is, to find the ones made mostly from cracked or chopped grains. It is OK if there is some finely ground flour to hold the bread or cracker together but half or more of the product should be made from chopped, cracked, or coarsely ground grains.

Consider Wasa rye crisp, AK-Make crackers. A new product made by Doctor Kracker called "Seeded Spelt" has sesame seeds and sunflower seeds.

Don't just look at the label - squeeze the bread (but not if the store owner is looking over your shoulder and says “you break it – you buy it”)

If it does not crumble when you bend it, place it back on the shelf. The only bread that I have found at a local Supermarket that is worth considering is called "New England Brown Bread." Its key ingredient is "cracked wheat." It is not “enriched” with added iron and B vitamins. It is important to avoid bread with added iron or B vitamins." The iron is not plant based nor is the B vitamins.

The artificial B vitamins in bread will stimulate your appetite and the iron will produce free oxygen radicals in the intestines that will damage the gut. Synthetic iron in bread will also promote the growth of most viruses, including the B and C hepatitis viruses. The reduced iron will damage the liver over time and especially in men.

My personal choices for bread are "Old Russian Rye Bread" by Hal's Bakery in Skokie, Illinois and "Hunza Bread" by Bruno's Bakery in Chicago, Ill. Each loaf of Old Russian Rye Bread weights 2 lbs. It is made from wheat flour, chopped rye flour, rye meal, bran flour, starter, water, salt and yeast. The Hunza bread has lots of chopped rye grains in it. Both breads are made from heavy coarsely ground grains - that is the only really healthy bread to consider buying.

I prefer the cracked or chopped grains in whole grain breads as the coarse grains are more slowly digested, and balance out the sugar and insulin levels. I also prefer sourdough breads when you can find them. The breads made from coarsely ground grains stick to the ribs, taste great, and satisfy hunger for long periods of time, and are great for dieting, fasting, and energy. You can find some of these high quality breads in health food stores.

The gluten free breads I have seen in grocery stores and health food stores are made with finely ground flours and added egg white – a common allergen. I would not waste a dime on any of them.

For a satisfying low calorie breakfast, place a slice of real bread with chopped grains in the toaster and top it with hummus and raw sunflower seeds or pine nuts. Enjoy it with a cup of tea or coffee. You would be amazed how just one slice of this heavy-duty bread will satisfy your hunger for 3 hours or more.

For your next meal, try one or two slices with a bowl of lentil, bean, or pea soup or a salad. It is best to limit meat consumption to once a day in the late afternoon or early evening.

Combine meat with fresh or cooked vegetables and one raw fruit that aids digestion like raw pineapple, kiwi, sliced ginger root, or papaya.

For simpler and easier digestion, avoid mixing too many different kinds of foods together at the same meal.

Fasting on bread and water

Heal the body, mind, and spirit by fasting on bread and water. For a spiritual experience, fast for half a day or longer on plain whole grain bread and spring water, and spend some time in prayer, singing, or meditation.

The six visionaries at Medjugorje have been told by the Virgin Mary (the Gospa) that with fasting and prayer, wars can be stopped and natural laws suspended.

Wednesday, July 21, 1982 At Medjugorje, the Mother of Jesus (the Gospa) responds to a question by the visionaries on fasting: 

"The best fast is on bread and water. Through fasting and prayer, one can stop wars; one can suspend the laws of nature. Charity cannot replace fasting. Those who are not able to fast can sometime replace it with prayer, charity and a confession; but everyone, except the sick, must fast."

Tuesday, December 8, 1981 (Feast of the Immaculate Conception)
 Responding to a question from the visionaries with respect to their future:

”If you do not have the strength to fast on bread and water, you can give up a number of things. It would be a good thing to give up television, because after seeing some programs, you are distracted and unable to pray. You can give up alcohol, cigarettes and other pleasures. You yourselves know what you have to do."

All the earliest messages from the Virgin Mary to the world from 1981 to 1986 can be read at

Diagnosis - find a doctor at

It is always better to get a diagnosis from a health care professional than to attempt to do this yourself. Most people do not have adequately training to diagnose themselves. However, there are some basic self-evaluation questions to reflect on and ask your self.

They are:

1. How is your appetite and for what are you hungry?

2. Do you have uncontrollable cravings for sweets? For chocolate? For anything else?

3. Thirsty for what? Water? Beer? Soda?

4. Good energy level or are you fatigued?

5. Happy or depressed?

6. Angry or forgiving?

7. Loved or lonely?

8. Peaceful or anxious?

9. Sleep quality – satisfying or interrupted?

10. Body temperature – low, normal or high?

11. Byproducts of digestion – stool quality?

12. Urine characteristics – clear, cloudy, brown or normal light yellow?

13. Pulse – fast, normal or slow?

14. Respiration – do you breathe deeply or fast and shallow?

15. Are you self-centered or other persons centered?

“Physician - heal thyself.”

Reflect on yourself but do not think about your health 24/7. It is not good for the mind to be obsessed with one’s health or personal appearance. Do something to forget about your self. The website will help you find a local doctor who has training in many of the natural healing arts, and is not just a marketing agent for Wall Street Drug Companies. is a unique website where doctors who have conventional medical training incorporate other modalities of healing into their practice including diet modification, mind – body medicine, nutritional and dietary supplements, herbal therapy, ozone therapy and ultraviolet light along with other alternative treatments that are used with or in place of drugs.

What about milk and cheese products?

From my own experience and research of the medical literature, pasteurized milk and ice cream made from pasteurized milk have the most significant number of allergenic reactions associated with it. The softer cheese products that include Mozzarella, Ricotta, and Cottage Cheese are better tolerated than the aged hard cheeses.

To reduce allergens in milk – cook it or culture it

Milk and cheese products that are cooked to the just below the boiling point have fewer allergenic proteins than pasteurized milk. Milk that is turned into yogurt, sour milk, buttermilk, kefir and cottage cheese with probiotics have many health benefits. These milk products made with probiotics support immune and cardiovascular health with few or no side effects as compared to hard cheese made with rennet that have inflammatory effects that promote respiratory health problems, hypertension, atherosclerosis and painful joints.

The best cottage cheese I have found in health food stores is “Nancy’s Organic Cottage Cheese.” (1) It is made from organic milk the old fashioned way by adding 6 probiotics - these include: L. Acidophilus, S. Thermophilus, L. Bulgaricus, L. Casei, L. Rhamnosus and B. Bifidum. This unique blend of probiotics made by Nancy’s Cottage Cheese is the healthiest Brand on the market. There is no Rennet in this product!

The benefits of eating, yogurt, kefir or cottage cheese with live probiotic cultures is that it promotes gastrointestinal health, calcium and mineral absorption from the cultured milk, improve immunity to candida and fungal infections, reduces food sensitivities and allergies, improves sleep quality, and creates an internal environment hostile to viruses, parasites, and pathogenic bacteria, while supporting normal blood pressure and immunity to cancer. 1.

Probiotic Cottage Cheese and yogurt – Functional foods

Yogurt, Kefir and probiotic cottage cheese may reduce or even eliminate your need for sleeping pills, blood pressure medication, chemotherapy, calcium supplements, allergy medication, and even probiotic supplements, but that also depends on the types of probiotics in the cultured milk products.

A serving of this cottage cheese taken before bedtime will promote deeper, longer, and more restful sleep, especially if a small glass of tart cherry juice is taken at the same time. Unlike many brands of yogurt on the market, there is no sugar added to cottage cheese.

Nancy’s Cottage Cheese brand is a little tart, but if you add chopped chives, green onions, and black pepper and mix it up and serve on whole grain crackers, you can enjoy a healthy snack or meal that is high in digestible protein, packed with a full spectrum of minerals that support normal metabolism and won’t clog your arteries.

If you do some research online, you can find directions on making your own probiotic cottage cheese at home. Make it from organic un-homogenized milk from grass-fed cows using a mix of probiotics that especially enhance immune function. Add l. Casei or l. Plantarum plus l. Rhamnosus for its anti-inflammatory and anti-cancer properties. An alternative to using rennet (chymosin) and its allergenic properties, is to use distilled white vinegar to make cheese.

Misleading labels (vegetable rennet, enzymes, cultures etc.) on many brands of cheese is widespread

Personally, I have long had doubts about the use of rennet in making cheese. Animal rennet comes from the intestines of calves. An enzyme called chymosin found in animal rennet makes cheese by quickly curdling the milk. Chymosin curdles the milk but produces a product inferior for human consumption to slower natural methods using lactic acid probiotics.

A variety of fungus, yeast and bacteria has been genetically modified to produce the enzyme chymosin. Cheese today is made from enzymes derived from the fermentation of the fungus Mucor miehei, the fungus Aspergillus niger, certain yeast strains and ecoli. This “vegetable rennet” a misnomer, contains the same chymosin found in animal rennet.

The labels on cheese typically state any of the following under “Contents” – animal rennet, microbial enzymes, enzymes, vegetable rennet, cheese cultures or just cultures. With all these names to confuse the consumer, the same chymosin remains the key enzyme used in cheese making. The word “chymosin” never appears on the label.

The name “cheese cultures” or “cultures” is especially misleading as it suggests to some consumers that probiotics were used in making the cheese. The labeling of cheese that says “no animal rennet” when the same enzyme, chymosin, found in animal rennet, is used for making this cheese, is misleading.

The (*) website for vegetarians clears the air on these issues -

“Most U.S.A. cheeses are made with enzymes instead of rennet. This does not 
mean that they are therefore ok. Many of these enzymes are still 
animal-derived, even when specifically mentioned to be microbial or fungal.” 

“Three fungal enzymes produced by fermentation that go by various trade names 
used in cheese making. Mucor Pusillus rennet contains a microbial 
protease obtained from the controlled fermentation of a fungus, Mucor 
pusillus var. Iindt.

“Mucor Miehei rennet contains a microbial protease 
obtained from the controlled fermentation of a fungus, Mucor miehei. 

“Endothia Cryphonectria rennet (formerly known as Enthothia parasitica) 
contains a thermal labile microbial protease used in Swiss and Italian-type 
cheeses that is obtained from Endothia cryphonectria.”

“The main enzyme from 
rennet used in cheese making is chymosin. Recent genetic engineering 
techniques have made it possible to produce chymosin from microbial sources. 
Scientists have isolated the gene responsible for chymosin production from 
calves' stomachs and incorporated them into suitable microorganisms to 
produce a convenient production organism.”

“The first microbial chymosin was 
affirmed GRAS (Generally Recognized As Safe) by the Food and Drug 
Administration in 1989. The organisms currently approved for the production 
of chymosin include the bacteria E. coli, the yeast Klyveromyces marxianus 
var. Iactis and the fungus Aspergillus niger var. awamori. Industry 
estimates are that approximately half of the chymosin used is currently 
produced by this method.”

(1) *‎

There are no known health benefits from using rennet (chymosin) to make cheese. The use of rennet or chymosin derived from fungal fermentation to make cheese is for the benefit of the manufacturer - not the consumer. Hard cheese is not a functional food while kefir, yogurt, naturally churned buttermilk and probiotic cottage cheese are functional foods.

Hard cheese, amines and hypertension reports that aged hard cheese are high in amines, and promote high blood pressure and belly fat. Hard cheese, made from pasteurized milk derived from corn fed animals, is high in fat, cholesterol, and this also contributes to hardening of the arteries.

Several years ago, I met a lady who had been a heavy drinker of pasteurized milk. She showed me calcium lumps under his skin that developed after she had consumed pasteurized cow’s milk for several years. If those calcium deposits had been in her arteries, she might have needed bypass surgery.

Rennet, Rhinitis and Asthma

The German publication “Pneumologie” published in May 2013 an article by van Kampen V, Lessman H, Bruning T and Merget R titled “Occupational allergies against pepsin, chymosin and microbial rennet” the authors state:

“Exposure to enzyme dusts has long been known to cause occupational immediate hypersensitivities. The present paper reviews the results of an evaluation of the literature data concerning occupational airway sensitization due to natural and microbial rennet. Cases of specific airway sensitization caused by rennet could be shown clearly by several studies. Positive skin prick and challenge tests as well as specific IgE antibodies have been described, thus suggesting an immunological mechanism.”

While I was unable to obtain the full English text article, the abstract is available on PubMed. The research shows that rennet and chymosin can induce inflammatory immune reactions that affect respiratory health. Asthma is a condition of an inflammatory immune reaction that restricts breathing.

In October 2006, the Am J Ind Med published an article “Respiratory complaints and high sensitization rate at a rennet-producing plant”

The article was by Jensen A, Dahl S, Sherson D and Sommer B. reported that workers at the rennet producing complained of breathing symptoms, specifically rhinitis. 35 plant employees were tested with skin pricks for sensitivity to rennet.

The authors reported that 60% of the workers had hay fever like symptoms; nine had mild to moderate asthma like symptoms. 14 workers tested positive to the skin prick test for rennet. The author’s conclusion:

“Rennet is a potent allergen. Respiratory symptoms and sensitization can occur in connection with rennet exposure, especially as a powder.”

In the Journal Scand J. Clin Lab Invest Suppl, 1992:210:65-69, the authors report that chymosin is unique for the digestion of milk in cows, goats and other vertebrae, but not in humans. In humans, chymosin is a foreign protein and a potential inflammatory agent.

Why do we care about employees who have inflammatory (immune) reactions to rennet?

The answer is that unless you made cheese as I have in the past, you wouldn’t know that small amount of rennet (chymosin) remains in the cheese as a finished product. A little extra rennet is added to the milk to make sure all of it turns into a curd. After draining the whey, a small amount of chymosin (rennet) remains in the cheese. That small amount is a powerful allergen.

Rennet as an allergen could explain why so many people who cannot tolerate cheese report sinus problems, chest colds, asthma, bronchitis etc. Cheese consumption has also been associated with arthritis, rheumatism, and may be associated with a wide range of other autoimmune diseases. The ingestion of small amounts of rennet remaining in the cheese after its manufacture is likely cause illnesses affecting millions of people.

Wisconsin cheese-heads and autoimmune diseases

Wisconsin, the state I live in, is known for its support of the Green Bay Packers and its fans for their love of cheese. While not everyone who eats cheese will go on to develop asthma, COPD, bronchitis, rhinitis, sinusitis, pneumonia, arthritis, and rheumatism, there are millions of people who suffer these ill effects. People have a right to know what is in the cheese they buy. My own view is that while milk cultured with probiotics promotes health. Cheese made with rennet promotes disease in a dose dependent way – the more you eat, the more unhealthy you will become.

I still use a small amount of grated Parmesan or Romano cheese on a salad to enhance its flavor, but, like no-nitrate bacon, I use it in moderation. The world is not perfect and none of us will inhabit our physical body indefinitely. Being health conscious does not mean we should be obsessed 24/7. I think it is OK to enjoy a slice of pizza once in a while but I would not wait until I had a 50 inch waistline to change my daily dietary habits.

Sugar cravings and your health

Behind everyone with a bulging waistline, and there are over 100 million of us here “in the good ole USA,” is a problem with elevated blood sugar levels, insulin resistance, uncontrollable cravings for sweets, carbohydrates, and refined sugar. This condition precedes diabetes; it precedes high blood pressure, heart disease, fatigue, and insomnia, failing eyesight, fatty liver, and cancer.

A normal range for a blood sugar test taken in the morning (after 8 hours of no food intake) should fall between 80 and 100 milligrams per deciliter (mg/dl). Anything higher than that and you might be pre-diabetic or have diabetes. has an extensive article on diagnosing diabetes.

Vegetarian meals reportedly cured one local person of type 2 diabetes.

Several years ago I met a person who had lost a considerable amount of excess body fat. He told me he had been diabetic for some time and went on a vegetarian diet. He took no dairy, no eggs, and ate a meal of raw or cooked vegetables 5 times day or every 3 hours. In less than 6 months, he lost all his excess weight and his blood sugar levels return to normal, all without taking any insulin.

He told me his favorite meal was steamed mixed vegetables seasoned with butter and a little salt and pepper. He stated that of all fruit juices he consumed, grape juice spiked his blood sugar the highest. This is as much information as he shared with me about his diet.

Note: Fruit juices should be used sparingly and in small amounts if you are pre diabetic. It is safer to eat the whole fruit, as the fiber in it will allow you to absorb the sugar more slowly.

Supplements to normalize blood sugar

Berberine HCL – Adults - 400 mg daily with meals (effectiveness was comparable to Metformin in studies for treating diabetes).

Bitter Melon - one capsule twice day.

Cinnamon - 1000 mg caps - 2 twice a day

Chromium GTF - 100 mcg once a day.

Vanadium - up to 2 mg once day.

Raw Apple Cider Vinegar – one teaspoon in a glass before or with meals.

Gymnema sylvestre – sugar destroyer described in Ayurvedic medicine. Use as directed.

Turmeric – Curcumin the active ingredient in Turmeric reduces fatty liver and protects the eyes. Use as directed.

Zinc – activates insulin receptors

Gingko Biloba- improves blood flow to the brain and eyes, helps to prevent dementia and retinopathy.

Resveratrol- protects the eyes

Bilberry – protects the eyes

For a special report written by several doctors on Type 2 diabetes and supplements to prevent and treat this condition, order issue #369 (April 2014), of the Townsend Letter for Doctors. Price $7.50. It is worth every penny. Write: Townsend Letter, 911 Tyler St, Port Townsend, WA 98368

Diet – small to moderate portions every 3 hours – 5 times day. Coarsely ground whole grain crackers and bread – raw vegetables – yogurt, kefir and cottage cheese made with probiotics, (not rennet or rennet substitutes). Whole organic fruits used in measured amounts when under-ripe, not overripe. Consider grapefruit, tart cherry juice, raw pineapple or kiwi. Use yams, sweet potatoes, vegetable soup, legumes, lentils, peas, beans, and organic tofu. Whey protein can also help to stabilize blood sugar levels. Flaxseed oil, red sockeye salmon, pasture butter, hummus. Spring water – drink a glass every hour or two. Walk 2 or 3 miles each day.

Sugar Substitutes Yacon Syrup - Agave - Maple Syrup - Malitol

© 2014 Keep Hope Alive, PO Box 270041, West Allis WI 53227 414-231-9817.

Note: March 31, 2014. 1 year 2 months and counting. There is still no word from U.S. District Judge Charles Clevert on when his review of my case with the FDA will be completed. Conrad