Constipation? Using Pills to help it? Do they have Senna, Cascara Sagrada, bentonite clay and psyllium in it?

April 3, 2018 by  
Filed under Constipation

thanks for clicking in?


I have some advice for you guys using poopy pills to help with constipation, and bloating and any type of detox.

Don’t use any product with Cascara sagrada in it. That herb weakens  your intestines and makes you HAVE to use it to go poop. I used it for decades and now I have very weak intestines as a result.

Don’t use any product with Senna because that is the worst thing you can use for intestines. Totally destroys the walls of the intestines. I used it for decades and now my intestines are forever broken.


Don’t use bentonite clay in a poopy product. It’s a bad idea to do  to an already constipated area.

Don’t use anything with psyllium fiber  in it to poop, because that is like throwing gasoline into a bon fire, makes it extremely more constipated.


Now  most people know that your intestines can hold 20, 30, 40 pounds  and more of poop so they are buying poopy pills, cleansing and detox packages to cleanse it out with.


The manufacturers are tricking you guys into a detox product , charging you amazing amounts of money or even if it’s dirt cheap, Cascara, senna, clay and psyllium, are dirt cheap fillers.

They are poisoning the body to a certain level, so that your body goes into a diarrhea stage in order to try to flush those products out. 

I have studied intestinal fitness for 42 years, I know a few things about herbs, and the old trick of using  CASCARA AND SENNA in their product is the oldest rip off of all times. Those two herbs are not used anywhere else at all by anyone unless they want to make you poop by using the cheapest product so that they can reap the most money reward.



Folks deadly nightshade is a herb but if you use it causes extreme stress on your body and some die, just because cascara and senna are herbs, that doesn’t  mean they help you .

If the manufacturers were going to be honest with you, and the  label on a bottle was  going to state  the truth heres it how it might sound:

Senna and cascara are not good to ingest, but we’re tricking you into detoxing and we don’t care one bit about your health just the profit margin.






 Instead look for products with integrity like “TRIPHALA” AND “ALOE vERA JUICE”. Confused give us a call. 919.872.2110.

We’ll help you read that label. 

Why is everyone full of poop?

:lol: thank you for being on this site right now! deep gratitude to you! :-P

After decades of research, my common sense led me to understand  why all of humans are so sick. A few thoughts I have that you can toss about with yourself:

This is what happens to food when we cook it:

Produces compounds toxic to us

increases the load placed on your digestive track

most antioxidants rendered unusable

enzymes all destroyed

proteins become denatured and restructured

vitamins destroyed and damaged

fats become stickier

carbohydrates are changed and A.G.E.’s are produced

Genetically Modified Food to begin with which causes disease right by itself…


Our ancestors had to eat what was available, I don’t think they waited for technology to come along and provide machines for cooking.

Also wherever there is big money, expect to hear misinformation……..

Are you full of cooked food sitting in your 37 feet of intestines? The way to figure that one out is to see if you have a big bulge under your belly button area. Yes? Thats poop!

Dr. Gabby



The Gut: A Miraculous Wonder

thanks folks we thankful for your every click! :lol:


In fact, many scientists now recognize the gut as an external organ, although it is inside our body. This is because the gut is the gateway to the bloodstream and rest of the body. The intestinal barrier, located in the lining of the small intestine, is what prevents harmful substances from entering our body. So where do things go wrong? When that barrier is damaged or compromised, foreign molecules can pass through the barrier to the bloodstream causing the body to launch an immune response to protect itself. This is known as intestinal permeability, or what many refer to as “leaky gut,” which is connected to a wide variety of health conditions, including food sensitivities, allergies, and autoimmune diseases. The following is a partial list of conditions related to intestinal permeability:
  • Rheumatoid Arthritis
  • Fibromyalgia
  • Hashimoto’s Thyroiditis
  • Inflammatory Bowel Diseases (Crohn’s, Ulcerative Colitis)
  • Depression, Anxiety, and Mood Disorders
  • Schizophrenia and other mental health disorders
  • Multiple Sclerosis
  • Lupus
  • Chronic Fatigue Syndrome
  • Type 1 Diabetes
  • Asthma and Allergies
  • Skin Disorders (Acne, Eczema, Psoriasis)


It is also essential that our gut contain a proper balance and wide diversity of beneficial bacteria. These tiny intestinal organisms digest your food, control your appetite and metabolism, orchestrate your immune system, affect your mood, and help determine how your genes are expressed. They play a major role in heart, bone, and brain health along with producing certain nutrients.
Unfortunately, our modern world is full of things that upset the glorious balance of the microbiome, leaving the majority of the population with inadequate beneficial bacteria. The following lists the most common offenders when it comes to gut health:
  • Medications such as antibiotics, birth control, non-steroidal anti-inflammatory drugs (NSAIDs), anti-depressants, antacids, and more
  • Chronic stress, which can affect gut permeability and change bacterial composition
  • Exposure to environmental toxins, especially pesticides, herbicides, heavy metals (lead, mercury, arsenic), and plastics (Bisphenol-A)
  • Food toxins such as artificial preservatives, colorings, sweeteners, hormones, antibiotics, and chemical additives and in some cases wheat and gluten
  • Dental toxins including mercury amalgams, root canal toxins, and poor oral hygiene
  • Inadequate bacterial acquisition at birth (C-section, parents gut health, inadequate breast feeding)
  • Current health or disease status


The good news is that our intestinal cells can regenerate and the lining can be repaired. In fact, the intestine is the most highly regenerative organ in the body, regenerating its lining every five to seven days. This continual cell renewal allows the lining to withstand the constant wear and tear of breaking down food, absorbing nutrients and eliminating waste. To improve the health of your glorious gut, follow this four-step approach:
  • Remove the gut offenders listed above as best you can, to minimize cumulative damage.
  • Restore the health of your digestive system by consuming whole foods rich in enzymes, fiber, and nutrients.
  • Reintroduce beneficial bacteria by consuming fermented foods (yogurt, sauerkraut, miso, tempeh, kimchi, kombucha, etc. – see last month’s newsletter) or by taking a probiotic supplement.
  • Food toxins such as artificial preservatives, colorings, sweeteners, hormones, antibiotics, and chemical additives – and in some cases wheat and gluten
  • Repair the intestinal lining with gut-healing foods. Diet has the most powerful influence on gut microbial communities in humans. Choose whole foods rich in polyphenols, which promote growth of prebiotic microbes (food for our good bacteria) and decrease disease-causing bacteria.


If you have ever had a digestive problem, you know how it can negatively affect your health. By fixing problems in the gut, especially with bacterial balance, you may find many other health improvements such as a loss of excess fat, gains in energy, and better overall mood. Never underestimate the power you have to restore health by focusing on your glorious gut.

D’Adamo’s blood type diet addressed by Don Bennet

March 3, 2018 by  


The “blood type diet” theory has gained widespread attention from the public since the release of “Eat Right For Your Type” by Peter J. D’Adamo, N. D. (G. P. Putnam’s Sons, New York, 1996). The book’s basic premise – that Type O’s are the dominant, hunter-caveman type that require meat in the diet, that Type A’s are docile vegetarians,

while Type B’s are dairy-eating omnivores – has become a manifesto for many people to rationalize including regular portions of meat and other animal products in their diet. (“After all, my ancestors did it.”) However, the “blood type diet” theory, and the book that promotes it, presents many problems that prevent me from seriously basing any of my dietary choices upon them.

One of the book’s most disturbing characteristics is the frightening images that the author calls forth without providing scientific documentation. For example, D’Adamo hangs much of his theory on the action of lectins, proteins found on the surface of certain foods that can cause various molecules and some types of cells to stick together. He blames lectins for serious disruptions throughout the body, from agglutination of the blood cells to cirrhosis and kidney failure (page 24). On page 53, D’Adamo states that, “…certain beans and legumes, especially lentils and kidney beans, contain lectins that deposit in your muscle tissues, making them more alkaline and less charged for physical activity.” This is quite a serious scientific charge, and an alarming thought if you are blood Type O – namely, that after eating a bowl of bean chili or lentil stew, lectin proteins are depositing in your muscles and altering their function, changing their acidity, and diminishing your capability for physical action.

If one is going to make a statement like that – and publish it in a book destined for the New York Times bestseller list and intended to change the eating habits of a nation – I believe the author is obligated to present solid scientific evidence of supporting their assertions, which D’Adamo repeatedly fails to do. If an author is going to frighten millions of Type O readers about eating kidney beans, lentils, and wheat, I think they are obligated to provide verifiable evidence. To begin to convince me of the existence of his “lectin gremlins,” he would have to publish photographs, taken through a microscope, of muscle tissue biopsied from people with Type O, Type A, Type B, and Type AB blood after they have eaten kidney beans and/or lentils. The photographs should clearly show the lectin deposits in the muscles of people with Type O blood – and not in the tissue samples from the muscles of people with Type A blood. If an author cannot produce proof like this, or clearly cite the scientific references in the text where other people have demonstrated such proof, his credibility, to me, is severely diminished. D’Adamo presents neither photos nor corroborating studies to support his speculations.

To substantiate the assertion that lectins change the muscles, “making them more alkaline and less charged for physical activity,” the author would need to publish or cite studies wherein microelectrodes that measure acidity inside the cells were inserted into the muscles of people of various blood types. After they all ate a meal of lentils and kidney beans, if D’Adamo is to be believed, a significantly greater shift towards alkalinity should be seen in the muscles of the Type O subjects. Yet, no such studies are presented. If an author doesn’t have this kind of proof, is it responsible for him to make statements that may frighten millions of people from eating high-protein, high-fibre legumes and other potentially valuable foods? It may indeed be best for a particular person not to eat a particular legume – but they should do so for solid nutritional/medical reasons (allergies, colitis, etc.) independent of their blood type.

What finally pushes the “blood type” theory beyond the limits of believability for me is the primary mechanism of physiologic damage that D’Adamo postulates – namely, lectin proteins on some foods causing blood agglutination in certain people of blood types who are “not genetically/evolutionarily suited” to eat those foods. This is a very serious – and potentially life-threatening – phenomenon that he proposes. Agglutination means that the red cells in your bloodstream are irreversibly sticking together and forming clumps. Once they begin to clump together, they don’t come apart. (Note that this is very different than blood sludging, or so-called rouleoux formation – a phenomenon seen when the surface of the red cells become coated with fat or other substances to make them sticky enough to temporarily and reversibly adhere to each other’s surfaces – but not to become permanently bonded through irreversible intertwining of surface proteins, which is what happens in agglutination.) Having your blood agglutinate as it circulates through your body is not conducive to good health – or to long term (or short term) survival…

What is so bad about little clumps of red blood cells sailing through the bloodstream? Red blood cells deliver oxygen to the cells of vital tissues like the brain, heart and kidneys. To accomplish this delivery, they must flow through the tiniest of blood vessels – capillaries so narrow that the red blood cells must line up single file to get through. If the red cells are being agglutinated by lectins or anything else, clumps of red cells will clog up the capillaries and block the blood flow. Thus, the bloodstream will be prevented from delivering its life-sustaining cargo of oxygen to the tissues served by those capillaries. Cells deprived of oxygen become damaged, and eventually die (cell death is called “infarction” of tissue.)

Since most people are unaware of their blood types, let alone what foods are “evolutionarily inappropriate” for them to eat, it is reasonable to assume that on most days most people eat the “wrong foods” for their blood type (e.g., Type O eating wheat, Type A eating meat, etc.). Thus, according to D’Adamo’s theory, most everyone experiences repeated showers of agglutinated red cells throughout their bloodstream after most every meal – day after day, month after month, year after year. If the capillary beds in your heart, lungs, kidneys, brain, eyes, and other essential organs are subjected to barrage after barrage of agglutinated red cells, they will eventually begin to clog up. These micro-areas of diminished blood flow would at first cause scattered, then more concentrated areas of tissue damage – with eventually many micro-infarctions scattered throughout these vital structures. The brain, heart, lungs, kidneys and adrenals would soon be irreparably damaged by these processes, resulting in potentially fatal outcomes in millions of people.

Such a syndrome of organ failures due to lectin-induced micro-infarctions of the brain, heart, kidneys, retinas, and adrenals would be well known to pathologists and other medical scientists. It would not be a subtle disease. In the pathology texts, there would be clear descriptions – complete with photographs taken through high-power, optical microscopes as well as electron microscopes – of damage from lectin deposits and blood agglutination in most major organ systems. The existence and intricacies of such a widespread disease would be as common knowledge among physicians and cell scientists as atherosclerosis is today. Yet, I am aware of no such descriptions in the pathologic literature. No pathologist I know has ever mentioned tissue infarction from lectin-induced red cell agglutination as a cause of any disease in humans.

So when I read a “one size fits all” statement like on page 63, “Type O’s do not tolerate whole wheat products at all,” I have to ask, “What does he mean, ‘at all’?” Do Type O’s eat a whole wheat cracker and fall on the ground holding their abdomen and vomiting – or worse yet, suffer immediate brain damage due to their blood cells agglutinating throughout their brain? How much wheat can a Type O eat before their blood agglutinates? One hamburger bun? One noodle?

I’m not denying that many people do experience problems when they eat wheat. They do, but they do so because they have a gluten intolerance, or some other verifiable mechanism – not because of some sugar and protein molecules sticking up from the surface of their red blood cells. Like D’Adamo, I grant that wheat can be a problematic food for people, and I often recommend eliminating it from the diet. Lectins may even play a role in the inflammatory process for some people. However, before one tells millions of individuals with Type O blood to never eat whole wheat – many of whom apparently have no difficulty with whole wheat – isn’t some convincing scientific proof required? I feel that author D’Adamo at least owes his readers a text citation with supporting evidence that wheat-induced colon dysfunction is a condition peculiar to Type O’s. Yet, his text is devoid of scientific endnote citations.

To convince me, he would need to show me photographs of intestinal tissue from Type O people who have recently eaten wheat and who clearly have evidence of lectin agglutination clogging up the function of their intestinal cells. I would also need to see pictures of tissue biopsies from Types A, B, and AB whose intestinal walls are seen to be undamaged and far less burdened with lectin deposits than those with Type O blood. As far as I know, inflammation of the intestine, like colitis, Crohn’s disease, and gluten sensitivities, occurs in people of all blood groups, not just Type O – and D’Adamo cites no convincing proof to the contrary.

Author D’Adamo also makes three hard-to-believe statements concerning dairy products – two of which made me doubt his understanding of basic science and one that raises concerns about the safety of his nutritional advice:

1.) D’Adamo states on Page 23 that, “If a person with Type A blood drinks it (milk), his system will immediately start the agglutination process in order to reject it.” If he wants me to believe a statement like that, he had best show me pictures of Type A blood cells under the microscope agglutinating after the person drinks milk, wherein Type O and Type B blood cells are shown not to agglutinate. He again shows no such photos or other believable evidence of the phenomenon. D’Adamo would also have to explain why Type A people who drink milk (sometimes-massive quantities of it) do not suffer strokes and emboli as their blood agglutinates throughout their vascular system. He presents neither proof nor even plausible explanations for the above – very troubling in a book presented as “based on science.”

2.) A statement that causes me great concern regarding the safety of D’Adamo’s dietary advice appears on page 37, where, despite widespread knowledge that many non-Caucasians are intolerant of dairy products due to the normal disappearance of lactase enzymes in their intestinal cells, D’Adamo recommends that “Type B’s of Asian descent may need to incorporate them (dairy products) more slowly into their diets as they adjust their systems to them.” This seems like strange counsel from an author trying to improve the intestinal health of his public. I fear that the consequences for many of his unsuspecting, lactase-deficient readers who follow such advice will be severe bouts of abdominal cramps and diarrhea.

Another assertion in this book that makes me not want to recommend it to my patients is on page 53, where D’Adamo writes that:

“This condition, called hypothyroidism, occurs because Type O’s tend not to produce enough iodine.” The reality is that the body does not “produce” iodine at all, any more than it produces calcium, magnesium, sodium, or any other earth mineral. Iodine is a halogen element, related to chlorine and bromine, which is taken up by plants from the soil and in the sea – which are then consumed in the diet. To worry tens of millions of Type O readers that they “may not be producing enough iodine” (which no one does) and are thus at risk for hypothyroidism, is unfounded and, I feel, unnecessarily worrying. The causes of clinical hypothyroidism are complex issues, probably involving autoimmune and other mechanisms of injury to the thyroid tissue. To imply that eating red meat and avoiding wheat (a “Type O diet”) will help the Type O person “produce iodine” is unsubstantiated and may not only raise false hopes in the reader, but may also increase the risk of meat-associated diseases.

Beyond the usual association with heart attack, stroke, osteoporosis, colon cancers and other degenerative diseases, animal-based diets foster the growth of pathogenic organisms in the intestine, which can injure the intestinal wall and lead to the “leaky gut syndrome” – a condition of increased intestinal permeability which allows injurious fragments of antigenic food proteins and bacterial breakdown products to leak into the bloodstream (1). These foreign, inflammation-inciting substances can, in turn, exacerbate rheumatoid arthritis, lupus, and other autoimmune diseases in tissues throughout the body (2). The bacteria in the colons of people who consume vegan diets are far less likely to cause these kinds of diseases (3).

Repeatedly packing the colon full of meat residue from a high protein diet has been shown to be highly correlated with cancer of the colon – among the leading killers of industrial nations (4). In fact, animal protein seems to be “high octane fuel” for the growth of many kinds of cancers (5). I fear that the apparent improvement experienced by many people who use the “zone” rationale to become big-time carnivores will ultimately be at the cost of damaged vital organs and more lethal and degenerative diseases.

Beyond his views on biology, I was disappointed in D’Adamo’s psychological portrayal of people of vegetarian persuasion. In the book, he tells flesh-eating Type O’s that they have a “genetic memory of strength, endurance, self-reliance, daring, intuition, and innate optimism…”, “the epitome of focus, drive…”, “hardy and strong, fueled by a high protein diet” (is he describing a Type O “master race”?), while he paints the “more vegetarian” Type A as submissive tofu eaters, “biologically predisposed to heart disease, cancer and diabetes” (p. 97). He labels Type A’s with personalities “…poorly suited for the intense, high-pressured leadership positions at which Type O’s excel,” (p.142), stating that, in pressure situations, people with Type A blood “tend to unravel” and “become anxious and paranoid, taking everything personally.” Finally, on page 143, he saddles the group with the dark image of Adolph Hitler, “…a mutated Type A personality.” D’Adamo’s system seems to create a “blood type astrology” (“What’s your type? O Positive? knew it! So am I!”) that imposes strange, limiting stereotypes on very complex human beings.

There is nothing sacrosanct about the ABO blood typing system devised by Dr. Landsteiner in the 1920′s. It is only one system classifying more than thirty proteins on the surface of cells that determine other blood groups, with names like Auberger, Diego, Duffy, Kell, Kidd, Lewis, Lutheran, MNSs, P, Rh, Sutter, and Xg. This means that food selections that may be “right” for the ABO blood group system might be “dead wrong” for someone’s Kell or idd antigens. Why are we deifying the D- galactosamine-fructose molecules on the red cell surfaces that determine ABO Type?

In my opinion, D’Adamo has spun an evolutionary fairy tale that leaves many unanswered questions. What exactly is he proposing happened to Type O hunter-gatherers when the Type A people began growing wheat, barley and other grains? Do Type O people eat a mouthful of barley and fall down in the dust, unable to work and reproduce? Do they then become warlike and club the agrarian people to death because lectins are clogging their intestines? Do the genetic changes to Type A blood type magically appear just before a society grows new grains (allowing them to eat the new grains in the first place), or did Type A blood types emerge after the grains are grown, as the people with Type O blood died out from their blood agglutinating in their brains? And why would so many of the native Indians of North America, classic Type O hunters, go to the trouble of cultivating high-lectin corn (maize)? Someone talk some science to me, please…

Beyond the “blood type issue,” perhaps a deeper question about any book which advocates a meat-based diet for the majority of the population is, “In today’s world, is eating meat, in any form, safe?” It appears that to base one’s diet around animal foods is becoming a high-risk activity, similar to unsafe sex or driving without wearing a seat belt. Consider the smorgasbord of health hazards available at today’s meat counters. It’s a safe bet that virtually every cut of “fresh” meat produced commercially in North America today contains:

Residues of hydrocarbon pesticides and herbicides, linked to cancers and birth defects,

Residues of antibiotics and growth-augmenting sex hormones fed to the animals and stored in their tissues,

Fecal microbes, like the potentially lethal E. coli 0:157 and Salmonella bacteria. (Hamburger roulette, anyone?)

The nightmare specter of the brain-destroying prion protein, the cause of spongioform encephalopathies – “mad cow disease” in bovines – Creutzfeldt-Jacob disease, or CJD in humans. (I feel sadly certain that what occurred in England with mad cow disease will probably occur here in North America and other parts of the world within in the next two years. I sincerely hope I’m wrong.)

Given these ever-increasing risks connected to meat consumption, I fear that the theories and books that attempt to justify and promote the eating of flesh – for whatever reason – could be opening the floodgates of ghastly epidemics five or ten years from now. These plagues likely will have a magnitude that will dwarf everybody’s concerns about “being in the zone” or eating “right for your type.”

If you find all the foregoing questions as troubling as I do, perhaps you, too, will want to think long and hard about adopting the “blood type” diet as your guide for health-enhancing dietary choices.


Comments: I know many “Type O” people who do far better on a plant-based diet than an animal-based diet. In fact I don’t know anyone who does better in the long run, health-wise, on an animal-based diet. Also, when I first heard about the blood type diet, and I wanted to know if it had any validity, I wondered if other mammals had different blood types (especially primates). For if they did, the fact that they eat the same diet would tend to invalidate D’Adamo’s claims. Well guess what? They do have different blood types just as we do. Maybe they should consider changing their diets too? Or maybe they’re lucky that they can’t read.

But there have been people who’ve done better when they went back to eating animal products after eating a plant-based diet for a goodly amount of time. At first blush, this would suggest that those people do better with animal products in their diet, but there’s an underlying reason they did better, and it’s not because they required animal products. For an interesting explanation of why they did better when they dropped their plant-based diet and went back to eating animal, see this article (particularly the section headed “Iodine supplementation via animal products“)  Don Bennett


(1) a) Galland, L. Intestinal Dysbiosis and the Causes of Disease. Journal of Advancement in Medicine – Vol.6, No.2, Summer, 1993.

b) Inman, R. Antigens, the Gastrointestinal Tract, and Arthritis. Rheumatic Disease Clinics of North America – Vol. 17, No. 2, May 1991.

c) Katz, K. Intestinal mucosal permeability and rheumatological diseases. Bailliere’s Clinical Rheumatology – Vol. 3, No. 2, August, 1989.

(2) a) Kjeldsen-Kragh, J. Controlled trial of fasting and one-year vegetarian diet in rheumatoid arthritis. Lancet, 1991; 338:899-902.

b) Mielants, et al. Intestinal Mucosal Permeability in Inflammatory Rheumatic Diseases. II. Role of Disease. (J. Rheumatol. 1991; 18:394-100)

(3) a) Peltonen, R., et al. Changes of Faecal Flora in Rheumatoid Arthritis During Fasting and One-Year Vegetarian Diet. British Journal of Rheumatology 1994; 33:638-643.

b) Ling, W. Shifting from a Conventional Diet to an Uncooked Vegan Diet Reversibly Alters Fecal Hydrolytic Activities in Humans. Journal of Nutrition, 122: 924- 930,1992.

(4) a) Bidoli, E. et al (1992), Food consumption and cancer of the colon and rectum in North-Eastern Italy, International Jnl of Cancer v.50 p.223-229.

b) Rao, A V. & Janezic, S A. (1992), The role of dietary phyosterols in colon carcinogenesis, Nutrition & Cancer v.18 (1) p.43-52.

c) Willett, W C. et al (1990), Relation of meat, fat and fibre intake to the risk of colon cancer in a prospective study among women, New England Jnl of Medicine v.323 (24) p.1664-1672.

(5) a) Mills, P. K. (1988), Animal product consumption and subsequent fatal breast cancer risk among Seventh-Day Adventists, American Jnl of Epidemiology v.127 (3) p.440-453.

b) Fraser, G. E. et al (1991), Diet and lung cancer in California Seventh-Day Adventists, American Jnl of Epidemiology v.133 (7) p.683-693.

Back to list of Articles

Blood Type and D’Adamo and what I beg you to consider

February 15, 2018 by  



Eat Right for Your Type’ by Peter J. D’Adamo has become widely known as the blood type diet. Since I am constantly asked to give my input on this dieting system, I have decided to add my comments here.

I agree with and respect quite a few of D’Adamo’s insights and perspectives but have major reservations about others. The book suggests that you use your blood type to determine which foods you should be eating. According to the theory, when you eat foods that ‘agree’ with your blood type, you reduce the risk of cancer, heart disease, diabetes, infections and liver disease. Type A people supposedly had ancestors that were farmers. If you are of this type, you should be a vegetarian and avoid meat and dairy products. According to the author, people with Type B blood had ancestors that were nomads; therefore they should eat red meat and fish. Those with Type O blood had ancestors that were hunters and gatherers; this means they should eat lots of animal protein and few carbohydrates. Finally, those with Type AB blood, had mixed ancestry, and are supposed to eat a combination of the Type A and B diet. Does this mean, for example, that all nomads used to have the blood type 0, and all farmers used to have type A blood? What about people who didn’t farm and who didn’t move from place to place?

Unfortunately, these theories are not supported by scientific literature, traditional knowledge and records of the world’s oldest medical systems, such as Chinese Medicine and Ayurveda. D’Adamo’s discoveries have not been confirmed anywhere else. There is little or no distinction made between individuals who have lived in the Andes, the tropical rain forests, or plains of Africa for hundreds of thousands of years. The Indian subcontinent thrived and flourished for thousands of years on a vegetarian diet, and so has most of the world’s population. And where does ancestry begin anyway? Two thousand years ago, 100 centuries ago, or 60 million years ago? How far do we go in the bloodline of our ancestors to determine our dietary needs? When the last Ice Age began, many vegetarians living in formerly tropical lands were suddenly forced to eat animals in order to survive. Some ate a mixed diet, because of more moderate climates. Others in the all-year-round tropical places of the Earth continued with vegetarian foods until quite recently. The proposed theory is highly inconclusive about all of these facts.

When I went on the high protein diet (very similar to the type O diet plan) at age 5, I felt great for about 18 months, as do so many others who go on the popular Atkins diet. Then I started developing stones in my liver, a dangerous arrhythmia and juvenile rheumatoid arthritis, among other diseases. I had no idea that these ailments were due to protein poisoning. Ten years later I switched to a balanced vegan diet, and most of my illnesses went away within a matter of weeks. However, I still had to live with the many stones that had been produced in my liver and gallbladder as a result of what is known today as the O-type blood diet. Forty gallbladder attacks later, I did a series of liver and gallbladder flushes, which cleaned out these vital organs. Finally, I was free of any illness or discomfort.

You won’t notice the effects of a high protein diet until the blood vessel walls are well-thickened with excessive protein. Eating lots of animal protein triggers a powerful immune response in order to get rid of the foreign DNA and the dead, coagulated and damaged protein of meat, fish, eggs, poultry and dairy products. This immune response involves a powerful release of energy, thereby cleaning out impurities, improving skin functions and making you feel more grounded. However, as soon as the immune system is exhausted by the constant excessive activity, which took a mere 18 months in my case, the situation begins to backfire and the body becomes increasingly congested.

The blood type diet theory is flawed in the sense that it does not recognize the basic body type requirements generated by the three forces/humors of nature (Vata, Pitta and Kapha) that control the physicality of matter and the body of humans and animals. Only a fraction of the body’s energy requirements are met through food, and there are many more influences on the body than one’s blood type. The 6,000-year old medical system of Ayurveda accounts for most of these influences. One’s constitutional body type is not as simply and easily determined as one’s blood type. The theory of blood type foods is really based on guesswork, not on science or time-tested traditional knowledge as found in Ayurveda, Chinese Medicine, Greek medicine or ancient Egyptian medicine.

If concentrated protein foods were a necessary part of the human diet, as the blood type diet advocates for the O-type, for example, why does nature not reflect that need when it formulates human milk in a mother’s breast? Its protein content is a mere trace amount of 1.1-1.6 percent, provided to a baby at the time of its biggest growth spurt. Wouldn’t O-type babies die if they lived on so little protein for up to 18 months, since most babies in the natural world only get mother’s milk as food? On the contrary, the babies actually develop perfect organs and systems, and are emotionally the most content. If nature’s most perfect food doesn’t give you much protein at the time when you are growing more rapidly than at any other time in your life, why would you need to eat concentrated proteins, such as meat, when you are older and no longer growing?

If you are on the blood type diet and decide to continue following it, I recommend that you be vigilant about how your body feels. If you start feeling a dull sensation in your gallbladder or pain in your joints, muscles or head, or if you develop mucus and sinus problems, a coated tongue or other signs of congestion, you may need to reconsider your dietary regimen.  Andreas Moritz

Doing A Google SEarch

November 30, 2017 by  
Filed under FAKE NEWS

Thanks a lot for navigating to this page!  :lol:


Here is a tip to help you find out a TRICK from advertisers trying to make you afraid and preying on that FEAR,

When you typed in your search terms COLONICS RALEIGH NC, and the very first link is an  AD, you will see the acronym AD typed in a box, next to the web address all the way to the bottom left of the web link.

For instance the search result heading stated:

The dangers of Colonics.



Well, I found out who bought the AD. The American Medical Association.


Follow the money folks, and remember getting healthy is NOT in their plans for you.

Colonics Clean Colons But do you know where the colon is in your body?

Thank you for looking at the colons with me. I don’t expect you to learn a lot here just gaze at where colons are in the body. That’s it.




So big bellies equal full colons. That’s it.


Connect with your Spirit world through Foods

Thanks a bunch for reading this today…. :-)



Humans are clusters of energy waves, moving faster and faster all the time. As a human you have agreed to see yourself as solid forms through consensus reality. Everything you do and think, everything you eat and drink, in fact, everything you put into and around your body effects the overall vibration of your entire being. After all, we are energy, and food is energy for us, thus affecting our energy overall.

Therefore, it is quite essential that you pay attention to the vibrations of the foods you eat. When you eat foods that have a high and rapid vibration, you are more able to hold a strong, healthy, exuberant and joyful state. When, on the other hand, you eat foods of a slower, lower frequency, you lower your vibrations and, wonder why you don’t feel quite so good that day.

Each of us has a signature vibration; each food you ingest contributes to that vibration. Here are some of the foods for lower vibrations that you should avoid, not just for nutrition and toxin’s sakes:

  • Genetically modified (GMO) food, and conventional food that’s been treated with chemicals and pesticides
  • White rice and flours
  • Sugars, sweeteners (artificial etc.)
  • Coffee
  • Sodas
  • Alcohol
  • Meat, fish and poultry
  • Processed, packaged, canned and fast foods
  • Unhealthy oils, like canola, cottonseed, margarine, and vegetable oils
  • Frozen foods
  • Pasteurized cows milk, yogurt and cheese
  • Cooked foods, deep fried foods and microwaving food
Colonically yours


November 18, 2017 by  

:lol: thank you for sharing your valuable time with me here today! I appreciate you!



Almost every caller into my health care facility asks my Nurse;

Q: Do you have a GROUPON  :mrgreen: towards a COLONIC? :mrgreen:

A: No




So I wanted to give the reason why I don’t offer you a GROUPON :mrgreen:

I  come from my heart to study and provide you with  the best COLONIC your money can buy. I have just bought a $10,000 brand new colonic machine from germany to provide the most comfortable therapy on the market. We know you are  doing a colonic because you’re trouble. Our reputation for ten years has been so successful, that WORD OF MOUTH runs this business,  I get you out of trouble, fast, in 50 minutes or less. The environment here is as if you were  on a mini vaykay, and we offer  fruit, nuts, snacks and tea or water as you wait for your service. The people that come to our clinic are of the highest positive frequency and willing to share knowledge with first timers. The registered Nurse that lingers about the clinic is a plethora of info and shares  it freely when asked. Me, I love all you guys! We are a busy clinic, but I would never treat you as if I was too busy to stop and introduce myself to you. I am so honored that you chose my clinic.

I’ve had 72 different jobs in my life to include Professional Chef, retail manager in several arenas, Registered Dietitian, Doctor of Naturopathy, Iridologist, Colonic Therapist, Herbalist, Spiritual mentor & Energy Healer, and I’m major league with my customer service know-how . You’re treated splendidly while here, and always leave with a gift of our appreciation. You’re  given MORE value than you pay me for. It is a fair trade to pay me what I ask for and sustainable .


Now, Groupon  :mrgreen: , on the other hand, works very differently. 

Groupon :mrgreen: the company; pays google millions to pop up on  top of the first page when you search COLONICS +RALEIGH +NC

Groupon :mrgreen: the Colonic Therapist  :mrgreen: Pays GROUPON  :mrgreen: half of the coupon value 

Groupon  :mrgreen: the customer. Gets a watered down version of a colonic


I know all the colonic therapists in NC. Especially in Raleigh, Durham, Chapel Hill and Cary. One person using Groupon  :mrgreen: has been in business for 25 years. Has moved the business eight times. Has continued to use GROUPON  :mrgreen: as a way of getting in customers. What happened to the 850 Groupon  :mrgreen: customers you served ? Why didn’t word of mouth continue to grow your business? Why are there bad reviews or no reviews?  Why has one place in Durham, NC changed the name of the business 4 times because of bad reviews? Why do so many of our customers pay the GROUPON :mrgreen: colonic therapists and then hire us right after that to get relief that they  didn’t get with the GROUPON therapists? Happens all day long here.

Understand that I  am sending the GROUPON  :mrgreen: colonic therapists love and light, however, I wanted to address my thoughts to whoever is asking about , WHY, I don’t use GROUPON  :mrgreen: in my practice.








I felt I needed to revisit this post and do a REPOST! What bothers me – what ALWAYS bothers me – is when companies (or governmental regulatory bodies, even) tout something as natural, when its sole ability to exist in the way we consume it as a supplement is based on wholly unnatural, synthetic chemical processes. October 23, 2016 by admin

November 13, 2017 by  
Filed under GMO, GMO Food, Misc. Posts, Sugar Alternatives, XYLITOL

Hello Dear people! I just met the most delightful soul yesterday and she read the following post and knew why she shouldn’t eat anything with XYLITOL in it.  So, I wanted it to be fresh in your minds again. Here it is.


What bothers me – what ALWAYS bothers me – is when companies (or governmental regulatory bodies, even) tout something as natural, when its sole ability to exist in the way we consume it as a supplement is based on wholly unnatural, synthetic chemical processes.

October 23, 2016 by   (Edit)
Filed under XYLITOL


What’s wrong with Xylitol


Most xylitol is made from GMO corn and is a highly processed food like substance, it is NOT “natural” in the sense you and I would use the word. (It can be made from birch tree bark, if so, the package will state it… Even so 1. birch xylitol is still extremely processed and 2. most “products” like finished foods and personal care items containing xylitol use corn) 

Most commercial Xylitol is processed using heavy metals, chemicals, is bleached and is hydrogenated to extract the sugar alcohols from the fiber of the plant. Xylitol is fairly new on the food scene so we have little evidence of long term use in a large population, If we think of other hydrogenated foods we will quickly realize they have a long history of turning out to be very bad for our health, think margarine, fast food or donuts… all cause chronic inflammation and disease. Reasoning would lead one to err on the side of caution and avoid any hydrogenated processed food.


Since it is a processed extracted sugar alcohol it is not digested like a natural sugar and throws the gut’s ecosystem out of balance. 

There is also a small concern about it’s toxicity in rats and a possible link to increasing epileptic seizures.

it is toxic to dogs and can kill your pets if they eat your food, gum or toothpaste


The claims about Xylitol preventing cavities is based on the theory that bacteria on the tooth surface eats sugar creating acid that decays the enamel which causes cavities, anyone who looks into modern holistic dentistry will soon find that the current thinking is so much more complicated than this. Cavities are a symptom of malnutrition leading to a deterioration of the tooth. essentially cavities are a bone disease caused by a lack of the proper diet and sunshine (vitamin D), therefore xylitol’s anti-bacteria qualities are not only systemically toxic but only a band-aid over a much deeper problem.

Here are further links of the topic:…/

« Previous PageNext Page »