The Raw Food Pyramid: Often Copied, Never Equaled

Posted on June 12, 2012 by Bob McCauley

By Bob McCauley, ND

The Structural Nature of Food –  Part 1

Part 2  Part 3

In my 7 Components , the 5th Component is moving toward a diet of raw, uncooked fruits and vegetables, better known as the Raw Food Diet.  Originally the brain child of me, Bob McCauley, and first published in my book, Achieving Great Health in 2005.  It has become one of the most plagiarized documents in the raw world.  There have been spin-offs and variations, but this is the original Raw Food Pyramid.  There are vegans pyramids, which are fine, but they are worthless in regards to your health  because they promote a cooked food diet, which will not lead to true health.   And as for the original Food Guide Pyramid, frankly it’s a joke.

Raw Food Pyramid_CardMy salads are constructed into Raw Food Pyramids.  My typical salad is composed of various greens; a smaller percentage is vegetables and fresh or dried fruit; even smaller are the sprouts, nuts & seeds and finally the herbs for the lid.  About half of my power salad is comprised of foods with plenty of chlorophyll and the other half is comprised of medicinal foods that are healing and preventative.  The goal is to allocate them in the proportions I suggest you do in the Raw Food Pyramid.   The body requires water more than anything else.  Nothing is more important than water, and there is no better water than Alkaline Ionized Water.  As far as nutrients, nothing is more important for the body than chlorophyll, which is why greens are at the bottom of the raw food pyramid.  They contain the all-important nutrient chlorophyll.  Next are various vegetables of all kinds, followed by fruit, although it is important to remember that we need to limit the amount of sugar we put into the body. Next on the Raw Food Pyramid are sprouts, which are nutritionally dense with chemical fruits - vegsubstances that make them so incredibly healthy.  Next are nuts and seeds, which we need for our essential fatty acids, omega 3 and omega 6.  At the top of the pyramid are Spirulina and Chlorella, two types of algae, which are the most powerful foods in the world. They are 60% protein and have the broadest array of nutrients of any foods known.  Since they are so powerful and we only require 6 to 8 grams of protein per day (not the 51 grams of meat, fish, eggs and/or dairy that the medical establishment recommends) we only need to consume a small handful with each meal, which is 2.5 – 4 grams of algae.

Part 2  Part 3

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Dr. Bob’s Blog is not intended as medical advice. The writings and statements on this website have not reviewed and/or approved by the FDA. Our products are not meant to diagnose, treat, cure or prevent any disease. Rather they are meant to demonstrate that aging can be slowed and even reversed and that Great Health achieved when the most fundamental nutritional needs of the human body are met. Always consult a medical doctor or other medical professional when you consider it necessary.
Dr. Bob’s Blog is covered under (47 U.S.C. § 230): “No provider or user of an interactive computer service shall be treated as the publisher or speaker of any information provided by another information content provider”.
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Chlorella: The World’s Most Effective Food for Heavy Metal Removal

Posted on June 1, 2012 by Bob McCauley

By Bob McCauley, ND

From Achieving Great Health: The Seven Components of Natural Health

The fiber in Chlorella is famous for removing heavy metals and other synthetic toxins from the body.  One of the absorbing substances in Chlorella fiber is sporopollenin, a naturally occurring carotene-like polymer that is extremely resistant to degradation.  Chlorella’s cell wall is comprised of 3 layers.  The middle layer contains the thickest cellulose microfibrils.  The outer layer is extremely resistant to tearing or breakage.  The characteristics of this fiber are unique to Chlorella and why it is so important that we consistently have Chlorella in our diet because it is not found in any other food source.  Even dead Chlorella has the ability to soak up toxins after it has bonded with them.[i]

One of the central qualities of all algae is the ability to absorb toxins, which is why only algae that are cultivated in a controlled environment should be consumed.  Algae harvested from the wild contains the toxins it has absorbed from its natural source, whether a lake, pond or swamp.  Algae harvested from a populated lake that recreational boats regularly use will contain the toxins produced by those boats.

The Japanese were the first to discover the incredible detoxifying properties of Chlorella to remove poisonous substances from the body such as radiation.  After atomic weapons were dropped on Hiroshima and Nagasaki, Chlorella was used to remove radiation from the bodies of those who had become contaminated.  Chlorella soaks up radiation like a sponge.  Ionized Water is also good for the removal of radiation from the body, as is the far-infrared sauna.  Due to sudden and uncontrolled industrialization after World War II, the Japanese population also experienced wide-spread mercury poisoning, which leads to Minamata disease.  Chlorella’s cell wall fiber binds with toxic substances such as mercury and effectively removes them from the body through the bowels.

It also readily removes lead, uranium[ii], dioxins and cadmium from the body.  “It appears the detoxification effect is due both to the chlorophyll content of Chlorella and to the composition of its cell walls.”[iii]  In one study, toxic substances such as mercury, copper, cadmium and PCB were added to an active culture of brewer yeast, which immediately killed it; however, when Chlorella was added to the yeast it survived.  Another study gave the hydrocarbon chlordecone[iv] to various animals that were then fed Chlorella.  The Chlorella stopped the circulation of the chlordecone and removed it from the animals. Chlorella fed to rats that had been exposed to insecticides demonstrated that those toxins were removed from them twice as quickly than from rats not given Chlorella.  Dr. S. Pore of the School of Medicine, West Virginia University, did a similar study which demonstrated that the half-life of toxins such as these was decreased from 40 to 19 days with the use of Chlorella.

In the 1950’s, the U.S. army tested the effects of Chlorella on guinea pigs that had been exposed to X-rays and found that a diet rich in chlorophyll demonstrated a marked increase in resistance to the lethal rays.  A Japanese study of cadmium poisoning showed that feeding the test animals as little as eight grams of Chlorella each day increased the removal of cadmium three times in the stool and seven times in the urine.[v]

”The cell walls of Chlorella have three layers, of which the thicker middle layer contains cellulose microfibrils, and the outer layer a polymerized carotenoid material. It is this cellular material which first binds the toxic material and then removes it from the body.”[vi]

A 1986 Scottish study demonstrated that Chlorella removed cadmium from tissue using two processes, first binding it with the outer cell wall, which is composed of protein and polysaccharides, then slowly absorbing it through intracellular uptake.[vii]

“We can do experiments to show that Chlorella absorbs heavy metals from water. So if you use Chlorella . . . it will remove heavy metals such as lead, mercury and cadmium from the body”.[viii]

Studies with Chlorella have been done on people with PCB (polychlorobiphenyl, a fire retardant) exposure.  After taking only 4 – 6 grams of Chlorella each day for one year, all showed marked improvement as well as reduced PCB levels in their bodies.[ix]  High PCB levels have been found to be 10 – 100 times higher in women’s breast milk in the United States compared to European women.[x]  Chlorella has the potential to become a keystone in reducing the worldwide epidemic of toxicity.

“Chlorella’s ability to detoxify the body is very significant because of the large amount of chemicals we are exposed to in today’s modern world. This ability to detoxify chemicals is also one of the important differences between Chlorella and other “green” products.”[xi]

Thoroughly researching Chlorella will reveal that it has extremely low levels of lead and mercury in it.  Only the most forthcoming Chlorella producers will admit this and list it in its product content because all Chlorella naturally contains it.  Dr. T. Nagano at Shizuoka College of Pharmacy in Japan did a study in which Chlorella laced with cadmium was fed to rats.  Their growth rate was not affected and blood levels did not show an increase in cadmium levels, which demonstrated that the cadmium remained bound to the Chlorella and was not released from it or absorbed into the rats’ tissue.

 

[i]  Bioconcentration of four pure BCB Isomers by Chlorellapyrenoidosa, Urey, J.C., et al. Bull Envir. Contam. Toxicol. 16, 1976, S. 81-85.

[ii]  Dr. Horikoshi did a study in 1979 which showed a significant amount of uranium was removed from people with exposure to this toxin.

[iii]  Chlorella– The sun-powered supernutrient and its beneficial properties, by William H. Lee, R. Ph., Ph.D. and Michael Rosenbaum, M.D.

[iv]   An insecticide, also known as Kepone, an established carcinogen.

[v]   Chlorella– The sun-powered supernutrient and its beneficial properties.

[vi]   Chlorella– Natural Medicinal Algae, by Dr David Steenblock , B.S., M.Sc.

[vii]   Chlorella– The sun-powered supernutrient and its beneficial properties.

[viii]    Dr. Liang-Pin Lin of National Taiwan University.

[ix]   Dr. Ueda of the Kitakyushu City Institute for Environmental Pollution Research conducted the study.

[x]     Environmental Working Group, 2003.  Study done with 20 women from 14 states between November 2002 and June 2003.

[xi]    Chlorella, Health World Magazine. 1989.

 

 

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Dr. Bob’s Blog is not intended as medical advice. The writings and statements on this website have not reviewed and/or approved by the FDA. Our products are not meant to diagnose, treat, cure or prevent any disease. Rather they are meant to demonstrate that aging can be slowed and even reversed and that Great Health achieved when the most fundamental nutritional needs of the human body are met. Always consult a medical doctor or other medical professional when you consider it necessary.
Dr. Bob’s Blog is covered under (47 U.S.C. § 230): “No provider or user of an interactive computer service shall be treated as the publisher or speaker of any information provided by another information content provider”.
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Kale: POWERHOUSE of Nutrition

Posted on May 25, 2012 by Bob McCauley

By Bob McCauley, ND

 Kale is one of the first foods I harvest from my garden in the spring because I cover it in the fall and it always survives through the winter.

I grow Russian Kale – or Ragged Jack Kale – pictured left.  There are a great variety of kale plants.  In the summer I have so many other greens, mustard, parsley, argula, lambs quarter, etc, I don’t ever eat the kale in the salads, but rather I juice it since I have so much.  I can harvest a huge basket and by the following week its all back as though I had picked nothing.  A basket of kale yields about one coffee cup of pure, powerful kale juice, which is many time stronger than wheatgrass.  It’s darker and more pungent.  I put it through my vegetable juicer and drink it down.  Now that’s a POWERHOUSE!

 

Bob

 

 

General Information on Kale 

Kale is so attractive with its ruffled leaves and deep colors that it is often used as a decorative garnish. But that hardly takes advantage of this leafy green’s many benefits! This mild but powerful vegetable is a source of indole-3-carbinol, which may be beneficial to the colon. Studies have also shown that Kale may support vital organs and even promote cardiovascular health. Kale’s vitamin-rich propertiesmake it a good leafy-green choice for your table, providing Vitamin K, Vitamin A, Vitamin C and Vitamin B6. Just don’t leave it as a garnish!

Kale (Brassica Oleracea Acephala), a leafy member of the cabbage family, is an annual plant that is best grown in cool weather. Though Kale leaves can easily survive a frost, they wilt and become bitter in heat.

Kale is most commonly a rich green color, though it can also be found displaying a wide variety of colors, such as white, blue, lavender, or red. The leaves of the Kale plantgrow loosely instead of forming a head like cabbage, and they can be ruffled or straight, depending on the variety. Kale fully matures in approximately 50 to 60 days; however, it is often picked young for a mellower flavor. Kale is commonly eaten cooked, although it can also be eaten raw in salads.

Kale is a very good source of Vitamin K, as well as Vitamin A, Vitamin C, Vitamin B6, Calcium, Potassium, Copper andManganese. This nutritious leafy green also contains dietary fiber, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus.

As is common in cruciferous vegetables, Kale has numerous compounds contained in its curly leaves that may be beneficial to one’s health. One such compound is indole-3-carbinol, which may promote colon health, and another is sulforaphane, which has been shown to be beneficial for cardiovascular health.

Studies have also shown that Kale may be beneficial to the cardiovascular system as well as the bladder.

 

Dr. Bob’s Blog is not intended as medical advice. The writings and statements on this website have not reviewed and/or approved by the FDA. Our products are not meant to diagnose, treat, cure or prevent any disease. Rather they are meant to demonstrate that aging can be slowed and even reversed and that Great Health achieved when the most fundamental nutritional needs of the human body are met. Always consult a medical doctor or other medical professional when you consider it necessary.
Dr. Bob’s Blog is covered under (47 U.S.C. § 230): “No provider or user of an interactive computer service shall be treated as the publisher or speaker of any information provided by another information content provider”.
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So What Does Bob McCauley Eat for Dinner (Part 3)

Posted on May 22, 2012 by Bob McCauley

by Bob McCauley, ND

Part One
Part Two

Part Three

I use my spice blend (turmeric, cumin, parprika, coriander, many others), Celtic Sea Salt, powdered acidophilus and Bifidus, seeds, and occasionally I will add raw tahini (ground sesame seeds).  The seeds I use our flax, sesame, sunflower, pumpkin, Chia and cumin.  The spices I use all aid with digestion and strengthen the immune system.  The spices are turmeric, coriander, cumin, paprika, and several others.  Finally, I add the olive oil, balsamic vinegar and herb-infused apple cider vinegar.

A few minutes before I eat the salad I take a small handful of Chlorella and/or Spirulina.  I take these without fail, as I have since I discovered them in 1996.  I immediately felt the effects of Spirulina when I first took it.  It gave me more energy and stamina while running.  I had been a cooked food vegetarian for 15 years when I discovered Spirulina and I have taken either Spirulina and/or Chlorella every day since then.  The importance of taking Spirulina/Chlorella with our meals is that they have the highest amount of protein of any food, 60% on average.  It is critical that we consume a small amount of protein with everything we eat for proper digestion and nutrient absorption.  Other nutrients in both Spirulina and chlorella assist with digestion.  The dietary fiber in Chlorella is the best known for digestion, cleansing and toxin removal, including heavy metals.

I also take Probiotics, the friendly bacteria we require, with each and every meal I eat. They help us create an ecosystem within our digestive tract.  Probiotics are critical to human health. Lactobacillus Acidophilus is a friendly bacterium necessary for the digestion of proteins. It also reduces fungus infections, lowers blood cholesterol, aids general digestion and enhances nutrient absorption.  I usually use the Custom Probiotics or the DDS Junior.

All this can be found in my 7 Component Health Protocol.

Last, but not least, I bow my head and thank God for the healthy, delicious raw meal made from the things that He created and that I was educated enough not to destroy it with cooking so I could make it taste better.  I thank Him also for giving me the fortitude and the willingness to eat this way every night.  I consider myself one of the luckiest people because each night I happily consume a delicious meal that brings me such Great Health.

 

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Dr. Bob’s Blog is not intended as medical advice. The writings and statements on this website have not reviewed and/or approved by the FDA. Our products are not meant to diagnose, treat, cure or prevent any disease. Rather they are meant to demonstrate that aging can be slowed and even reversed and that Great Health achieved when the most fundamental nutritional needs of the human body are met. Always consult a medical doctor or other medical professional when you consider it necessary.
Dr. Bob’s Blog is covered under (47 U.S.C. § 230): “No provider or user of an interactive computer service shall be treated as the publisher or speaker of any information provided by another information content provider”.
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Salt That Heals. Salt that Kills.

Posted on May 14, 2012 by Bob McCauley

By Bob McCauley, ND

  • Heart Health
  • Brain Function and Health
  • Water Balance within the Body
  • Balance of Ions
  • Protects Against Sunstroke
  • Anti-aging – should be used on the skin
  • Regulation of Bodily Fluids
  • Maintains Acid/Base Balance
  • Eliminates Excess Carbon Dioxide
  • Stops Muscle Cramps
  • Regulates Glucose Absorption

  • Commercial Table salt is refined by drying at an extremely high heat (sometimes in excess of 1,000 degrees) which destroys beneficial substances in salt.
  • Commercial Table salt is typically 97.5-99.9% sodium chloride, whereas a quality sea salt is only about 87% sodium chloride. This is because unrefined sea salt contains a rich content of important trace minerals.
  • Table salt is full of additives, fluoride, anti-caking agents, excessive amounts of potassium iodide and other poisons. Many versions of commercial salt also contain aluminum derivatives, which are known to be highly toxic. These additives can cause discoloration in salt, so bleaching agents are then used to restore the desirable white color.
  • Unrefined sea salt, naturally harvested and dried in the sun, contains a wealth of trace minerals and electrolytes. Our bodies only need small amounts of these nutrients, but they are still absolutely vital for a variety of functions in the body.
  • In fact, they are key players in enzyme production as well as immune system, adrenal and thyroid function.

Salt, actually sodium, being an electrical conductor, actually energizes the body.  True sea salt, or Celtic salt, contains 92 essential minerals.  Salt works most efficiently in the body in the presence of magnesium, potassium and calcium, which are found in natural, unprocessed salno-table-saltt.  Refined table salt retains only two of them and is but a shadow of natural salt’s magnificent health properties.

Sodium deficiency is dangerous and leads to diarrhea, vomiting, headache, weakness, low blood pressure, lethargy, weight loss, confusion, dizziness and muscular irritability.

Celtic-Sea-SaltThe molecular structure of table salt has been dramatically altered by the high temperature (400 – 500°F) at which it is processed.  Several methods are used to refine salt.  Minerals are removed from iodized salt (table salt) using chemicals such as chorine, hydrochloric and sulfuric acids.  Refined salt also has several anti-caking agents, such as phosphate, yellow prussiate of soda, ferrocyanide. and tri-calcium.  It is even processed with aluminum in some cases.  Any salt that flows freely has been exposed to anti-caking agents to prevent it from absorbing moisture, adversely affecting its absorption into the body.  Heated and washed, salt is white and therefore, like processed sugar, more easily marketed.  Commercially processed table salt is a poison and should be avoided.

 

 

 

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Dr. Bob’s Blog is not intended as medical advice. The writings and statements on this website have not reviewed and/or approved by the FDA. Our products are not meant to diagnose, treat, cure or prevent any disease. Rather they are meant to demonstrate that aging can be slowed and even reversed and that Great Health achieved when the most fundamental nutritional needs of the human body are met. Always consult a medical doctor or other medical professional when you consider it necessary.
Dr. Bob’s Blog is covered under (47 U.S.C. § 230): “No provider or user of an interactive computer service shall be treated as the publisher or speaker of any information provided by another information content provider”.
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So What Does Bob McCauley Eat For Dinner? (Part Two)

Posted on May 7, 2012 by Bob McCauley

By Bob McCauley, ND

Part One
Part Three

Part Two

The next step is to chop everything up very finely except for the mushrooms and the avocado, which I leave in chunks on top of the salad.  It is important to note that once the salad has been chopped up it should be eaten soon since finely chopping vegetables exposes them to oxidation.  With oxidation comes diminishing numbers of the “all important” enzymes in a general degradation of the organic chemical structure of the foods.  Once I have chopped the greens, sprouts and vegetables I have it on the table and ready to eat within 3 to 5 minutes.

I place the salad on top of a 3500 gauss magnet in order to be sure that all the ions in the food are spinning in the negative, or left, direction.  This not only allows for better nutrient absorption into the body because ions in the food are negatively charged, it also charges the food with energy.  It is important to remember that we are Bio-electric as well as Bio-magnetic, therefore we respond to electromagnetic forces such as powerful magnets with a gauss level of at least 1000.

Not everyone agrees that humans should live on a diet composed exclusively of raw fruits and vegetables and medical doctors such as Dr. Andrew Weil are the worst culprits.  However, this certainly is not the case.  An excellent demonstration of why we should eat raw foods rather than cooked foods is to view a Kirlian photograph of one.  This is a type of photography that is able to capture the energy a plant, animal or inorganic object is generating.  A raw food such as this tomato (Left) is seen to be giving off tremendous amount of energy that is unseen to the naked eye.  However, a cooked tomato (Right) gives off much less energy because its enzymes, and therefore its life force, have been destroyed.  In addition, its organic chemical structure has also been scrambled in a manner so it no longer resembles how nature originally created it.

 

 

(to be continued . . . )

 

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Dr. Bob’s Blog is not intended as medical advice. The writings and statements on this website have not reviewed and/or approved by the FDA. Our products are not meant to diagnose, treat, cure or prevent any disease. Rather they are meant to demonstrate that aging can be slowed and even reversed and that Great Health achieved when the most fundamental nutritional needs of the human body are met. Always consult a medical doctor or other medical professional when you consider it necessary.
Dr. Bob’s Blog is covered under (47 U.S.C. § 230): “No provider or user of an interactive computer service shall be treated as the publisher or speaker of any information provided by another information content provider”.
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So What Does Bob McCauley Eat For Dinner? (Part One)

Posted on May 1, 2012 by Bob McCauley

By Bob McCauley, ND

Part One

Every night I eat the same thing and I have been doing so for over 12 years now, since 1999.  What I eat every night is a salad.  It never changes, a raw organic salad each and every night for dinner.  I would suggest to you that most people could not do it, eat the same thing every night, but actually it only sounds like I am eating the same thing every night.  The truth is that, although I eat a salad every single night for dinner, the salad itself is never the same.  If I ate the exact same salad every single night I would have gotten bored with it many years ago and probably could not have continued doing it.

In the beginning, I was eating around 70 to 80% raw fruits and vegetables; the remaining 20 – 30% was rice, which fills you up and provides you with calories, but in the end is not healthy.  A lot of Asians have trouble accepting this because rice is a staple of the Orient, as are noodles, which is a staple in China.  But like everything else I write when it comes to health I only state what I know to be the truth.

What varies in my salads are the greens that form its base and the vegetables that are included in it that happen to be in season at that time.  I consume dozens of different types of greens throughout the year, most of which come from either my garden and those that are found growing naturally in my yard.

The staples of my diet, the foods included in my salad each and every night without fail, are garlic, hot pepper, avocado, lime or lemon, seeds and nuts of various kinds.  In the winter in Michigan harvesting greens from my yard is next to impossible until late march or early April when the dandelions, oregano and kale come back.  So the winter months is when I do a lot of sprouting.  I usually sprout anywhere from 20 to 30 different types of seeds during those months.  My favorite sprouts are radish, fenugreek, lentils, red clover, alfalfa, kale and mung beans.  Sprouts are amongst the most powerful foods that we can possibly consume, which is ironic since they are commonly viewed as a food for wimps.

Sprouts are some of the healthiest foods because they are still growing when we consume them.  Other than algae, sprouts are our most powerful food source.  It is ironic that sprouts have a wimpy connotation to them because they are amongst the strongest foods known.  When a seed sprouts, it produces in great quantities some of the most powerful anti-disease chemical agents that are then spread throughout the plant as it grows to maturity.  A good example of this is the broccoli sprout, which produces sulforaphane, a powerful immune building, chemoprotective agent, at a concentration of 30 – 50 times of that found in the entire plant at maturity.  All sprouts have this high concentration of enzymes and other organic chemical substances in them in the first days of sprouting.

This photo was taken with everything gathered together for my salad.  I put the food on my cutting board and from there all I need is my big chopping knife.

Time involved: Gathering Foods: 3 minutes; Chopping: 2 minutes; Plating: 3 minutes; Clean up: 5 minutes.  Total: 13-15 minutes.  Time does not include enjoying a  delicious meal filled with the nutrients that come from raw foods, which God has made available in order that we can possess true health – the kind of health that simply can’t be found elsewhere. 

(to be continued . . .)

 

Part Two

Part Three

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Dr. Bob’s Blog is not intended as medical advice. The writings and statements on this website have not reviewed and/or approved by the FDA. Our products are not meant to diagnose, treat, cure or prevent any disease. Rather they are meant to demonstrate that aging can be slowed and even reversed and that Great Health achieved when the most fundamental nutritional needs of the human body are met. Always consult a medical doctor or other medical professional when you consider it necessary.
Dr. Bob’s Blog is covered under (47 U.S.C. § 230): “No provider or user of an interactive computer service shall be treated as the publisher or speaker of any information provided by another information content provider”.
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When Can Children Begin Eating Chlorella and Spirulina?

Posted on April 30, 2012 by Bob McCauley

By Bob McCauley, ND

One of the questions I am often asked is whether spirulina and/or chlorella can be given to a child, as though a child isn’t a human being until they become an adult.  Nothing could be further from the truth.  Once weaned, babies can be treated exactly like an adult in regard to nutrition.  You can refer to my 7 Component Health Protocol for what actually belongs in the body and what does not.  A weaned baby can be given exactly like an adult only scaled down to their tiny size.

An expectant mother on a Raw-food Diet will give birth to a healthier baby than a mother whose diet consists mainly of cooked foods.  The fetus of an expectant mother who is a raw foodist receives nutrients that can only be derived from nature.  A fetus will only be as healthy as the nutrients that the host mother is providing to it.  Expectant mothers should move slowly to the Raw-food Diet.  She should not put herself through a major detoxification while pregnant because it would be too much strain on her and her fetus.

Babies can begin consuming raw juices once they are weaned.  They will drink any fresh juice you give them, especially if it contains a little sweet fruit.  You can also put a gram of Spirulina and Chlorella powder into the juice as well.  A weaned infant can be treated the same as an adult in regard to their diet as long as it is comprised of raw foods.

A 1 year old baby can consume 3 – 4 grams per day, more if you want to raise them as a vegan.  As you can see, Chlorella Baby Hazel, took my advice and has dove into chlorella, literally and figuratively.  She is our official “Chlorella Pin Up Baby of 2012”!

 

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Dr. Bob’s Blog is not intended as medical advice. The writings and statements on this website have not reviewed and/or approved by the FDA. Our products are not meant to diagnose, treat, cure or prevent any disease. Rather they are meant to demonstrate that aging can be slowed and even reversed and that Great Health achieved when the most fundamental nutritional needs of the human body are met. Always consult a medical doctor or other medical professional when you consider it necessary.
Dr. Bob’s Blog is covered under (47 U.S.C. § 230): “No provider or user of an interactive computer service shall be treated as the publisher or speaker of any information provided by another information content provider”.
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The Truth About the Chlorella Market

Posted on April 25, 2012 by Bob McCauley

by Bob McCauley, ND

Chlorella is being consumed by more people all the time.  It has become recognized for what it is, the world’s most nutritious food.  Recently, the source of the chlorella, where it is grown, has become a more important issue.  I have been to several chlorella and spirulina production plants throughout China and Taiwan.

While it is possible to find good quality Chlorella in China it is considerably more difficult than it is to find good quality Chlorella that is grown in Taiwan.  With its pervasive pollution and high amounts of heavy metals throughout the country finding both Spirulina and Chlorella in China that is not contaminated can be difficult, but you need to know your source well, having visited the company’s plant and inspected their cleanliness and procedures firsthand.  If you have been in the algae business, selling spirulina and chlorella for more than 5 years, you need to  have visited the production plant of what you are selling.  If you don’t, you will have no idea what you are selling and whether it is any good or not.  I have personally visited 6 spirulina and chlorella factories, 2 in China, 4 in Taiwan.  I consume the chlorella from Taiwan, and not from China because after seeing the conditions of each plant I knew what I would be willing to consume myself.

Chlorella-Cultivaton_Fermented_vs_sunlight_card_090915As of 2012, the only Chlorella produced in Korea is fermented inside the tank and it never sees the light of day, which is a product I would not consume.  At that time of this writing, 2012, Chlorella is not grown in the United States nor has it ever been to my knowledge.  However, the US has many ideal locations to grow chlorella such as Texas, which is not too hot, yet has nice whether year around.
Japanese companies have been growing Chlorella perhaps longer than any other country.  Knowledge about how to grow Chlorella is taught in the universities in Japan and it is where many of the people who grow in Taiwan learn to produce consumable Chlorella.  Many of the chlorella seed cultures that are used by various manufacturers come from Japan.  Although it may seem quite easy to grow algae that has consistent quality from batch to batch, and year to year.  But in fact, it is extremely difficult to do.  Growing algae is a complicated science
There are several companies that grow Chlorella in Taiwan as of 2012.  Chlorella grown in Taiwan is by far the world’s best quality.  Taiwan is a pristine country, mostly free of pollution in the countryside were Chlorella is cultivated.  Taiwan Chlorella producers offer the highest quality Chlorella available on the market, both certified and non-certified organic.  To open the Chlorella cell, producers use both pressure-release and Dyno®-Mill methods. We currently sell chlorella that has been opened with pressure-release, and we will be selling chlorella opened using the Dyno®-Mill method starting in June.  This unique process of small glass beads that crack the cell wall of the chlorella as it tumbles inside a drum crushes the chlorella cell for better absorption by the body

Currently the Watershed WellnessCenter sells Taiwan Chlorella only, including Certified Organic and non-certified organic chlorella and spirulina.  We are the only company to sell chlorella and spirulina combined with herbal extracts in tablet form.

 

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Dr. Bob’s Blog is not intended as medical advice. The writings and statements on this website have not reviewed and/or approved by the FDA. Our products are not meant to diagnose, treat, cure or prevent any disease. Rather they are meant to demonstrate that aging can be slowed and even reversed and that Great Health achieved when the most fundamental nutritional needs of the human body are met. Always consult a medical doctor or other medical professional when you consider it necessary.
Dr. Bob’s Blog is covered under (47 U.S.C. § 230): “No provider or user of an interactive computer service shall be treated as the publisher or speaker of any information provided by another information content provider”.
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Chlorella with Holy Basil

Posted on April 23, 2012 by Bob McCauley

by Bob McCauley, ND

Chlorella is a green algae and the Most Powerful Wholefood known. It contains the highest amount of Protein, Chlorophyll and Nucleic Acids of any food. It is also a food that anyone can safely consume.

Holy Basil is known as the “elixir of life” because of its legendary ability to promote longevity. It supports the cardiovascular system, regulates insulin levels. Holy Basil can be taken daily as a tonic. It neutralize the harmful effects of toxins in the body and is best known as a Stress Reducer.

It is known to help with respiratory issues, stress, dental care, kidney stones, skin care, stress, eye health, headaches, immunity, radiation protection.

The advantage of combining a concentrated herb such as HOLY BASIL with a complete food such as CHLORELLA is that the protein allows the body to absorb and utilize the herb much more safely and effectively.

Chlorella with Holy Basil Tablets

 

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Dr. Bob’s Blog is not intended as medical advice. The writings and statements on this website have not reviewed and/or approved by the FDA. Our products are not meant to diagnose, treat, cure or prevent any disease. Rather they are meant to demonstrate that aging can be slowed and even reversed and that Great Health achieved when the most fundamental nutritional needs of the human body are met. Always consult a medical doctor or other medical professional when you consider it necessary.
Dr. Bob’s Blog is covered under (47 U.S.C. § 230): “No provider or user of an interactive computer service shall be treated as the publisher or speaker of any information provided by another information content provider”.
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