To live vigorously and luxuriantly, to flourish

Feeding Your Body Through Cancer Therapies

Jayson and Mira Calton, authors of The Micronutrient Miracle report:

“According to the USDA published statistics, more than 96% of Americans are not reaching adequate intakes of micronutrients from food alone, based on the governments average requirements.”

Of the 317 million people in America, 304 million men, women and children (2 yrs. and older) suffer from a micronutrient deficiencyPut another way, less than 4% of Americans consume the government’s adequate daily recommendation of micronutrients!

Macronutrients; PROTEIN, CARBOHYDRATES AND FAT are ALL essential to our health and vitality.  They are the ESSENTIAL FUEL for the body.   What most people do not understand and what is usually not part of most diet plans, is that we must consume essential, USABLE MICRONUTRIENTS.   Micronutrients are the vitamins, minerals and enzymes that are essential to metabolize the fuel without creating dis-ease producing stress in the body.

The following are foods and their micronutrient components that have a profound effect on the cancer dis-ease process.

Bromelain Destroys the Cancer – Not Your Body


“Selective cytotoxicity” – shrinking or killing cancer cells while leaving healthy cells alone is only found in nature and, so far, science has been unable to duplicate it.  Bromelain exhibits this ability.

The enzyme bromelain, found in pineapple (highest concentration is in the core) and grapefruit, is one of several natural foods you can use to prevent cancer, fight cancer if you have it, and minimize the effects of radiation therapy that often cause as much damage to healthy cells as they do to cancerous cells.

TUMOR NECROSIS FACTOR (TNF) is abundant in very ripe bananas.  The more dark spots on the peel the better.  TNF has shown the ability to destroy abnormal cell formations.  Bananas are a staple for all health food enthusiasts as a base for most smoothies, sorbets, puddings and pie fillings.  Let your bananas ripen before you slice and freeze them.

This recipe can be made with grapefruit, frozen pineapple and banana to make a great afternoon “re-energize” juice.

Pineapple Sorbet:

¼ grapefruit peeled

1 cup frozen fresh pineapple chunks

½ cup frozen banana slices

1TBL. bee pollen

3-6 dates to taste

1TBL. hemp seeds

Blend in high powered blender using tamper when necessary.  Or add water or coconut water to ease blending.

A weak intestinal lining = a weak immune system

If you want a strong immune system, you need a strong intestinal lining.  An unhealthy intestinal lining prevents proper absorption of vitamins, minerals and other nutrients VITAL to health.  Probiotic-rich foods, the incorporation of VITAMIN A and the mineral MAGNESIUM can go a long way to help heal the small intestine.

Vitamin A is not just for eye health.

Vitamin A also:  

  • Helps repair the mucus membranes of our intestines
  • Supports cellular renewal
  • Protects against bacteria and viruses

5 favorite foods high in Vitamin A:

  • Sweet Potato: an 8-ounce sweet potato contains 270% of our daily vitamin A requirement!
  • Carrots: Well known for their vitamin A content and for aiding in eye health.
  • Cantaloupe: Don’t let its pale yellow color fool you! This fruit is a rich source of Vitamin A.
  • Dark, Leafy Greens: Kale, Spinach, Collards, Mustard Greens, etc. are all great sources of vitamin A!
  • Winter Squash: Butternut, Spaghetti Squash, and Acorn Squash are all great options! We love encouraging people to replace pasta noodles with cooked spaghetti squash ‘noodles’.  Even more nutritious is spiralized zucchini noodles:

Magnesium helps heal damaged intestinal cells. Foods high in magnesium: Chlorophyll or greens are the best source of magnesium. Other sources are bananas, walnuts, raw sunflower seeds, sesame seeds, almonds, hazelnuts, pistachio, pine nuts, oatmeal, spinach, lettuce, broccoli, watercress, cucumber, peas, radish, ginger, plum, melon, celery, endive, grapes, apricots, raspberries, pears, pineapple, oranges, dates, chestnuts, papaya and peaches. Raw Cacao or (chocolate) is also one of the best sources of magnesium.

Cleansing Juice

¼ cantaloupe

Bunch of watercress

1 cup chopped parsley leaves

Juice from half a lime

½ inch of fresh ginger

Blend in high powered blender


When foods are fermented the bacteria predigests the food by slowly breaking down the carbohydrates, fats, and proteins to create micro flora. The metabolic activities performed by the micro flora are so varied and vital that they resemble those of an organ.  Many refer to the gut as the forgotten organ.

Eating fermented foods has several benefits, including:
•    They help remove toxins from the body.
•    They promote clear skin.
•    They significantly strengthen the immune system.
•    They improve digestion.
•    They help the body absorb and use nutrients.
•    They prevent disease and fight current inflammation.
•    They increase energy.
•    They balance hormones.

Chlorophyll is a known detoxifier that supports liver function by stimulating the elimination of toxins from your system.  Chlorella is algae high in chlorophyll that is a known blood purifier and alkalizer.  This makes it a potent healer for the system going through chemo and radiation therapies.  It also provides a small amount of iodine, also known to protect against radiation.

Chloroplex is a Nutri West product that is used by most of my clients:

A soothing, fast-dissolving, water-soluble formula with vitamin-packed chlorella, chlorophyll, phytochemically-rich plant nutrients, and immune-supporting Lactobacillus probiotics.

Ingredients: Water Soluble Chlorophyll Each Tablet Supplies: Chlorophyll 10mg, Chlorella 100mg, Aloe Vera 5mg, Vitamin E (as succinate) 3 i.u, Lemon Bioflavonoids 20mg, Yogurt (powder) 50mg, Deglycerrized Licorice (root) 50mg, Parsley (root) 100mg, Apple Pectin 50mg, Alfalfa (plant) 100mg, Wheat Grass Juice Powder 50mg, Cabbage 10mg, 1 million units of each Lacto Bacillus Acidophilus, Lacto Bacillus Bifidus, Lacto Bacillus Bulgaricus and natural orange flavor.

Spirulina (another algae) is one of nature’s near-perfect foods, as it is up to 70 percent protein by weight and is rich in B vitamins (including B-12), minerals, GLA, natural iodine and phycocyanin.

Spirulina was found to have very positive effects for radiation sickness when given to children exposed to radiation after the Chernobyl nuclear accident.

Many studies have found that Spirulina can serve as a “radiation shield,” helping protect your thyroid gland, strengthen your immune system and blood, protect your kidneys, and bind to heavy radioactive isotopes so they can be more quickly eliminated from your body.

Cancer flourishes in an environment of little or no oxygen (and low pH). 

A normal healthy cell burns oxygen and glucose (blood sugar) for energy and releases carbon dioxide. This healthy cell is functioning aerobically- in the presence of sufficient oxygen.

An unhealthy or diseased cell that is lacking sufficient oxygen is very inefficient at producing energy and creates a severe drain on the body. This energy burning process requires sugar (sugar fermentation) and results in releasing mainly lactic acid and carbon monoxide instead of carbon dioxide.

Raw beets are nutritional powerhouses, containing high levels of fiber, the right kinds of natural sugars, an impressive amount of carotenoids and antioxidants which help protect against heart disease and colon cancer.  Beets are one of the richest sources of natural plant iron making them a powerful blood builder.  They also contain niacin, copper, potassium, folate, zinc, manganese, magnesium, phosphorus and vitamins C and K.  Betacyanin is the substance which gives beets their rich red color. This pigment helps to substantially increase the oxygen-carrying ability of the blood.

Beets are high in betaine; an amino acid naturally present in fresh vegetables. Betaine stimulates the production of SAM-e, or S-adenoslmethionine.  SAM e is formed from the essential amino acid methionine and adenosine triphosphate. SAM e is found in every living cell, where it is essential to 100 different cellular reactions.  It also serves as a precursor to the synthesis of glutathionine, a potent liver protector.  Neurotransmitters such as noradrenaline, adrenaline, dopamine, serotonin, and histamine are also dependent on SAM e reactions.

Beets are potent liver cleansers and aid in thinning the bile, which allows it to flow more freely from the liver, to the gall bladder and into the small intestine, which is where fat breakdown and peristalsis occur. When the bile is able to flow better, it reduces the chances of forming gallstones as well. Beets also contain the mineral boron, known to balance sex hormones as well as detoxify heavy metals from the liver.

Beets contain soluble fiber known as pectin which also aids in the removal of toxins, heavy metals and excess hormones preventing them from being reabsorbed by the body. French researchers have reported that betaine and the red pigment betanin promote the regeneration of liver cells and the conversion of triglycerides into transport fats. Beets are especially helpful for fatty degeneration of the liver. The beet is also a well-researched therapeutic cleanser for the kidneys.

Consider shredded raw beets in a salad or in a smoothie or juice.

In a blender:

1 cup filtered water

½ small raw organic beet

½ orange peeled

¼ grapefruit peeled

½ organic carrot

2-4 dates to taste

2-3 fresh mint leaves

Blend until smooth and enjoy!


Wheatgrass is an abundant source of liquid oxygen. Wheatgrass is known to boost both the production of red blood cells and the oxygen they carry.

Wheatgrass is made up of an impressive array of nutrients that reinforce and rejuvenate everything from our cells and tissues to our organs and bodily systems. In addition to its 70% chlorophyll makeup, wheatgrass contains 17 essential amino acids, 90 minerals, 13 vitamins and 80 enzymes. Prominent research scientist Dr. Earp-Thomas says that,”15 pounds of wheatgrass is the equivalent of 350 pounds of carrots, lettuce, celery and so forth.”

Wheatgrass delivers an impenetrable line of defense against disease. An all-natural and powerful detoxifier, wheatgrass protects the liver and purifies the blood by neutralizing toxic substances such as cadmium, nicotine, strontium, mercury and polyvinyl chloride.

Sulfur is also involved in cellular respiration, which in simple terms means it helps the cells use oxygen efficiently. The end results of this bodily function are improved cell activity and brain function.  It is the flexible bond that connects cells; it is the lubricant found between joints. Sulfur aids functions in enzyme reactions and protein synthesis.  Beneficial bacteria in the colon use sulfur residue foods to help colonize and increase immune and digestive function.  Sulfur will also compete for receptor sites in the mucous membranes of the intestines, thus crowding out and eliminating parasites.

SULFUR is known as a healing mineral, has a historical reputation for curing many ailments and alleviating the symptoms of many conditions. It aids every cell in the elimination of toxic substances through agitation.  It is this agitation that helps protect against radiation and draws heavy metals out of the body.

Some important sources of sulfur are kale, cabbage, watercress, broccoli, cauliflower, horseradish, cranberries, onion and garlic, jicama, asparagus, sweet potatoes, leeks, peas, chives, avocados, and tomatoes. Nuts such as sunflower seeds, walnuts, almonds, cashews and sesame seeds contain sulfur.  Fruits that contain sulfur are coconut, bananas, pineapple and watermelon.

Ample Antioxidants

We produce energy by using the oxygen we breathe to burn up the sugar and fats (fuel) we consume or store.  This engine is only 95% efficient in even the healthiest of human cells.  The 5% surplus oxygen that does not convert becomes free radicals.  Free radicals are oxygen molecules that have lost an electron and flee to the DNA and cell walls of a molecule to acquire a stabilizing electron.   This in turn, creates another unstable molecule (free radical) that must stabilize.  This creates a chain reaction known as oxidation.

Ample antioxidants (against oxidation) neutralize the 5% surplus oxygen before it can flee to other molecules and cause instability.  The consumption of antioxidant nutrients is vital in preventing the accumulation of free radical damage.  However, free radical production and damage increases with exposure to smoking, air pollution, and toxic chemicals.  Our cells are less efficient at metabolizing foods high in fat, sugar, preservatives and additives.  Microwaved food and water are unrecognizable by our bodies as nutritious.  Radiation, acid, bacteria, viruses and parasites can cause inflammation of the cell membrane.  Inflamed cells are less efficient and prone to more free radical production.

ORAC – Oxygen Radical Absorption Capacity

ORAC is the standard for measuring the antioxidant properties or nutrients.  Research indicates an intake minimum of 5000 ORAC value on a daily basis.  An active lifestyle may require a higher intake.  The state of chronic stress in our society would probably qualify us all for a higher intake.  The ORAC value compares the ability of a substance to prevent oxidation.

This is a general reference.  The values varied according to the type of research being done.


Vitamin C is a potent antioxidant that has the power to boost immune function, increase resistance to infection, and protect against a wide range of diseases.  But there’s an entirely different and largely unknown role of vitamin C, and that is its ability—when administered in very high doses by intravenous (IV) infusions—to kill cancer cells.

Vitamin C interacts with iron and other metals to create hydrogen peroxide. In high concentrations, hydrogen peroxide damages the DNA and mitochondria of cancer cells, shuts down their energy supply, and kills them outright. Best of all—and unlike virtually all conventional chemotherapy drugs that destroy cancer cells—it is selectively toxic. No matter how high the concentration, vitamin C does not harm healthy cells.

Bioflavonoids, also referred to as vitamin P or just flavonoids, are present in all botanical foods and herbs. In fact many of the medicinal features in herbs come from the bioflavonoid content in them. They provide a huge dose of antioxidants.   As potent antioxidants, they are known for being anti-mutagenic, anti-aging and anti-carcinogenic. They are probably best known for their role in promoting a healthy circulatory system but are helpful in many more ways.

Therapeutically speaking, bioflavonoids have many helpful functions that include improving conditions like: heart and respiratory diseases, allergies, some types of cancer, certain types of inflammatory conditions, peptic ulcers and viral infections.  They are particularly helpful for improving vascular disease such as varicose veins and weak capillaries. They do this by rebuilding the tissue of the small valves that work within the veins as they degenerate. As a result of building a stronger circulatory system, they also help to inhibit bruising.

Bioflavonoids also support better eyesight, capillary strength, strong connective tissue and healthy skin. They also contribute to lowering the risk of gastrointestinal disorders, atherosclerosis, arthritis and cancer. They are therapeutic in treatments of some types of diseases such as, respiratory disease, coronary heart disease, inflammation, some types of cancer, hemorrhoids, and viral infections just to name a few.

The bioflavonoid, Quercetin is found in green tea, onion skins, kale, red cabbage, green beans, tomatoes, potatoes, lettuce, strawberries, cherries, and grapes.

Hesperidin is mostly found in the pulps and rinds of citrus fruits.

Foods high in anthocyanins and proanthocyanidins include blackberries, cranberries, black and green tea, raspberries, grapes, eggplant, red cabbage, elderberries, and red wine.

Note: Sulfur is essential for the proper uptake of important bioflavonoids.

ZINC is necessary for a healthy immune system.  It is essential to wound healing and can be easily depleted after surgery or injury. A deficiency has shown to result in an under-performing immune system, open to infections, allergies, night blindness, loss of smell, falling hair, skin problems and sleep disturbances.

Foods high in Zinc are sesame seeds, pumpkin seeds, lentils, chick peas, cashews, quinoa, crimini mushrooms, shiitake mushrooms, asparagus, chard, maple syrup, cacao, green peas, oats, beet green and sea vegetables.

Tahini is sesame seed butter. It contains all the essential amino acids, making it a high quality protein, plus it is rich in calcium, lecithin and B vitamins B1, B2, B3, B5 and B15. B Vitamins play an essential part in the running of the body. Recent studies have also shown that Vitamin B can help protect against one of the most deadly forms of cancer, pancreatic cancer, but only when consumed in food.

Sesame seeds are a rich source of the minerals copper zinc, magnesium, phosphorus, iron, zinc, manganese, selenium and sodium.  Sesame seeds help prevent intestinal worm infection and also eliminate worms from the intestines. The dietary fiber that they contain helps maintain good digestive health, prevents and cures constipation and other related disorders.

Sesame seeds contain beneficial fibers called sesamin and sesamolin, both of which belong to the lignan group. These substances help lower cholesterol and have been found to prevent high blood pressure and increase vitamin E in animals. Sesamin also protects the liver from oxidative damage.

Tahini is easily digestible because its high alkaline mineral content neutralizes the acid end products of the protein. Because of its non-acid nature, tahini is an ideal protein source for people with weak digestive systems.

Chocolate Tahini Dip

½ cup raw tahini

2 Tbls. Raw cacao powder

2 Tbls. Real raw honey or real organic maple syrup

1 Tbls. Coconut Oil

Sprinkle cinnamon and nutmeg

½ tsp. Himalayan salt

Mix in a small bowl and spread on sliced apples, bananas, strawberries or pears.

 Albert Szent-Gyogui, Nobel Laureate and the discoverer of vitamin C, noted:  “The body is alkaline by design, but acid by function”.  Our cells live and flourish in an alkaline environment and produce acid as a by-product of metabolism.  As food is digested, it creates a residue called ash, which is either, alkaline, neutral or acid.  When we consume too much “acid ash” food (primarily animal protein), the body is unable to effectively eliminate the excess acid.  Our cells become congested, forcing fluids to a dis-ease producing level of toxic acidity.  As our cells live and function, – so does our body and well-being.

Alkaline Foods

Acid ash created by vegetables and grains can be excreted through the lungs. A brisk walk after meals is beneficial in more ways than one.  Acid ash created by animal protein is dependent on the efficiency of the body’s other buffering systems.  The body’s pH regulating systems depend on extra buffering from alkalizing minerals such as sodium, calcium, potassium, magnesium and iron. Since the average American does not consume more than three servings of fruits and vegetables a day, these minerals are not readily available for buffering acid.  We do not consume enough alkaline ash food to alleviate immediate needs, let alone create adequate alkaline reserves. The real health benefit of fruits and vegetables is their role in buffering acid produced during metabolism.

Obligate glucose metabolizerCancer FEEDS on SUGAR.  Americans eat 160 lbs. of sugar per person per year.  Add processed carbs and HFCS and we consume 360 lbs. of sugar per person per year! Special note: For every molecule of sugar you consume it takes 54 molecules of magnesium for your body to process it. 1 – 12oz. can of soda shuts down 50% of the immune system for 4 hours.

Coconut Oil’s Secret Ingredient

50 percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid. Lauric acid is a powerful virus and negative bacteria destroyer, and coconut oil contains the most lauric acid of any substance on earth!

Your body converts lauric acid into monolaurin, which has anti-viral, anti-bacterial and anti-protozoa properties. Monolaurin is a monoglyceride which can actually destroy lipid coated viruses such as:

• HIV, herpes

• Measles

• Influenza virus

• Various pathogenic bacteria

• Protozoa such as giardia lamblia

Caprylic and Capric acid are medium chain triglycerides that are also found in both breast milk and oconut oil.  A study published in the journal ‘Food Microbiology’ in October 2004 found that caprylic acid was able to inhibit E. coli and other foodborne bacteria.  In a study published in the journal ‘Antimicrobial Agents and Chemotherapy’ in November 2001, capric acid was found to inhibit the growth of Candida albicans, a fungal organism that is responsible for many human yeast infections.

Coconut Oil as Brain Fuel

Your body sends medium-chain fatty acids directly to your liver to use as energy. This makes coconut oil a powerful source of instant energy to your body, a function usually served in the diet by simple carbohydrates.

Nutritional Yeast

Pain stemming from neuritis (inflammation of a nerve) may respond quickly to nutritional yeast, a rich source of B vitamins (which are sometimes described as “nerve food”).

Garlic Kills Brain Cancer Cells Without Side Effects

“For the first time, organo-sulfur compounds found in garlic have been identified as effective against glioblastoma, and may soon offer effective, non-invasive forms of cancer therapy without the deadly side effects associated with chemotherapy”.

Swapan Ray, Ph.D. (MUSC Neurosciences/Neurology associate professor), Naren Banik, Ph.D. (MUSC Neurosciences/Neurology professor), and Arabinda Das, Ph.D. (MUSC Neurosciences/Neurology post-doctoral fellow) studied three pure organo-sulfur compounds (DAS, DADS, and DATS) from garlic and the interaction with human glioblastoma cells. “The sulphone hydroxyl ions in garlic can actually penetrate the blood-brain barrier.”

All three compounds demonstrated efficacy in eradicating brain cancer cells, but DATS proved to be the most effective. The study was published in American Cancer Society’s journal, Cancer.

Also, a study published in Nutrition and Cancer in 2010, found that allicin, derived from fresh garlic cloves, could kill colon cancer cells. Moreover, a review published in Leukemia Research found that garlic-derived allicin can treat breast, bladder, colorectal, hepatic, prostate cancer, lymphoma and skin tumor cell lines.  Eating raw garlic twice a week could potentially halve the risk of developing lung cancer, according to a study published in the journal Cancer Prevention Research.

Garlic in all its forms strengthens immunity, facilitates the work of the stomach, the heart, the thyroid, “cleans” the vessels, prevents the formation of tumors and rejuvenates the body. Garlic is composed of nitrogenous substances, sodium, potassium, selenium, calcium, magnesium, silicon, sulfuric, phosphoric acid, vitamin C, D, B, phytosterols, extractives, and essential oils. Additionally, garlic is rich in phytoncides, such as  allicin, which is formed by the mechanical destruction of plants, that is – crushing or grinding cloves of garlic.

Allicin isn’t actually in garlic. A compound, alliin, and an enzyme, alliinase are part of the cells in a garlic clove. These two are kept separate, however, when those cell walls are ruptured, they meet and form the all-powerful and mighty allicin.  But don’t just toss that minced allium sativum into your pot or pan. Turns out heat neutralizes the health-giving benefits of allicin.  A 2001 study by K. Song and J.A. Milner showed that heating, microwaving, or boiling crushed garlic destroyed all the alliinase enzyme activity within it.

Garlic Dill Dip

1 cup organic raw cashews soaked in filtered water for 8 hours or overnight and then drained

½ cup of filtered water

3 large cloves of garlic peeled

½-3/4 cups of fresh dill

1 tsp. Himalayan salt

Blend all ingredients starting at speed 1 and increase to 5 until creamy.  Refrigerate 2-4 hours before serving.


Vitamin D deficiency has been strongly linked to a variety of cancers, including the most dangerous types of breast and colon cancer.  We do know that sunscreen inhibits Vitamin D production, especially when used regularly.  So we avoid the sun, which helps our bodies naturally produce Vitamin D, and put chemical laden lotions on in hopes of reducing one type of cancer (skin) that is not commonly fatal.  In the process, we make ourselves vitamin D deficient and increase our chance of a host of other cancers, including some of the most fatal cancers.  Sun generated Vitamin D is shown to help prevent up to 78% of all cancers.

Despite the push for more awareness about sun exposure, and the advice to use sunscreen whenever we go outside, incidence of skin cancer, especially melanoma, is rising dramatically. In fact, skin cancer rates are rising by 4.2% annually, despite the fact that we spend less time outdoors and wear more sunscreen.

Mineral deficiency and sunburn!  Research is now proving that diet has a profound effect on damaging sunburn and skin cancer.  Minerals are found in the skin as essential components of various enzymes and inside a special metal-binding protein, metallothionein.  Insoluble mineral oxide formulations remain on the upper layers of the skin and are not systemically absorbed. Mineral oxides absorb and filter UVA and UVB, reducing the amount of UVR that penetrates the layers of the skin. Minerals may also augment antioxidant defense mechanisms in the skin.  Most significant protection comes with ZINC, SELENIUM AND MAGNESIUM.

Foods high in Selenium: Brazil nuts, garlic, oats, brown rice, garlic, broccoli, wheat germ, whole grains, mushrooms, red grapes, chia seeds and sesame seeds.

Researchers at the Environmental Working Group, a Washington-based, nonprofit, released their annual report claiming nearly half of the 500 most popular sunscreen products may actually increase the speed at which malignant cells develop and spread skin cancer.

How to Make Your Own Non-Toxic Sunscreen


Cancer is not a disease you catch.  Cancer is no longer considered a genetic disease.  Only 3% of cancer and heart disease is solely caused from inherited genes.  The new science of Epigenetics proves that diet, stress level and environment have the ability to turn off or TURN ON GENES.

Genetic Light Switch_edited-1

Did you know that scientists, geneticists, and even spiritualists all agree that the human was created to enjoy a life span of 150 healthy years?

Our body assembles approximately 80,000 different enzymes as the “work horses” of the body.  Of those 80,000, only 20 are digestive enzymes.  These ENZYMES are constructed with proteins and MICRONUTRIENTS.  We were designed to consume most of our digestive enzymes and the building blocks for enzymes in the food we eat.  Unfortunately, enzymes and their co-factors (mostly B vitamins and minerals) are processed out of the standard American diet.  Heat above 118 fahrenheit also destroys essential enzymes along with B vitamins and most minerals.  Digestive issues and their extenuating symptoms are the number one underlying cause of almost ALL chronic illness. When the digestive system is exhausted and over worked, it cannot process and utilize the food we eat efficiently.  The body does NOT receive the nutrients it needs to function at its highest level.  The BODY is STARVED of usable nutrients despite being typically OVERFED!  It will begin to “rob Peter to pay Paul”.  The body will prioritize SURVIVE over THRIVE.

As early as 1988, Surgeon General C. Everett Koop issued a report on health and nutrition to the country stating that “chronic degenerative diseases such as heart disease, cancer and diabetes must be prevented since the search for cures was fruitless and the treatment and rehabilitation cost-prohibitive.”   

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This information is for educational purposes only and is not meant in any way to diagnose, treat or interfere with prescribed medical care.
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