Volume V · 4/13/2010 · David: It’s really important to get back to having fun with food again. Jennifer: Yes. So David is the author of Superfoods: the Food and Medicine of

Healing With the Masters TM Presents:

www.healingwiththemasters.com

Volume V

David Wolfe – April 13th, 2010

Healing With the Masters Teleseminar – April 13th, 2010: David Wolfe

2 Copyright 2010, all rights reserved

Jennifer McLean – Healing With the Masters, www.McLeanMasterWorks.com

Healing with the Masters David Wolfe

Jennifer: Thanks so much for joining us on tonight’s Healing with the Masters. It’s wonderful to have you on this show. I’ve been looking forward to this. So I’m going to do an official announcement of who you are so everyone knows who might not be familiar. I can’t believe anyone doesn’t know who you are, David, but here we go. You would think he was a rock star with a fan base like his. America’s top CEOs, global ambassadors, Hollywood celebrities, busy professionals, and even the most powerful buying influence in the nation, moms, know him and are familiar with David’s work and follow him.

But it’s not rock and roll that they flock to for him. It’s his nutrition mission and the natural health and beauty eco revolution that David Wolfe champions. With a masters degree in nutrition and a background in science and mechanical engineering, he is considered one of the world’s top authorities on natural beauty, natural health, nutrition, herbalism, chocolate, and organic super-foods. With a lifelong passion for inspiring people to have the best day ever, David has touched the hearts and minds of hundreds of thousands of people across the world.

As the author of several bestselling books, David empowers and inspires people to take charge of their health even up against all the modern day demands of bills, technology, environment, pollution, commuting and inflation. By making simple informed decision David shows us that we can all enjoy quality time for ourselves and with our family because after all health is wealth. Welcome, David Wolfe, to Healing with the Masters.

David: Thank you so much. That was beautiful.

Jennifer: Yes. We had a little mini trial at this. David and I did a little mini interview to welcome his list to Healing with the Masters. And I just loved the conversation so much. In fact, I am now doing smoothies of super-foods in the morning.

David: All right.

Jennifer: And I feel better.

David: That’s awesome.

Jennifer: I know. It has been really fun.

David: It’s really important to get back to having fun with food again.

Jennifer: Yes. So David is the author of Superfoods: the Food and Medicine of the Future. And I kind of like to focus a little bit on that. At some point I would like to talk




about Amazing Grace too. I really thought that was a cool book too. I kind of read both in preparation for our interview. So let’s start with the Superfoods though. Tell us a little bit about that. Why did you write this book? What kind of captured your imagination when you wrote this book?

David: The people demanded it from me is why I wrote that book.

Jennifer: Isn’t that great when people ask for what they need from you?

David: Yes. It’s definitely a flip around from how things used to be. It used to be like let me write this book and go out there and see if I can get these ideas out into the world. And now it’s more that these ideas want to be concentrated in one place, in a book, and you’re the one who is supposed to write it so get going. And that’s kind of what I’ve been dealing with on that book. It’s been about five years of real surge in super-food awareness. And when I say super-food I’m not talking about spinach and broccoli. I’m talking about the world’s most powerful plants that have been identified by the greatest civilizations in the history of the world.

And when I talk about something like a goji berry, I’m right now in my farm here in Ontario, Canada, and we’re having an early summer, an amazing warm spring here, and the goji berries are up. I mean they survive the winter here no problem. And they also survive in Hawaii no problem.

Jennifer: I didn’t know goji berries were in Ontario. Wow.

David: Yes. Once they get going, I mean in this ecosystem, they’re indestructible. There is nothing that will kill them. And the reason I bring that up is because that is really interesting. Here is a plant that can survive the harshest deserts, the coldest winters, the most severe tropics, the same plant. So that’s what it does for you. It allows you to adapt to whatever ecosystem that you’re in.

Jennifer: Interesting. So the nature of the plant and the power of the plant in how it grows and how powerful it is and how it hangs on also are the properties that we gain when we eat the food of that plant.

David: Right. That’s like the doctrine of signatures that the shape of a food, it’s color, taste, texture, flavor, tells a whole lot about its healing qualities.

Jennifer: Isn’t that interesting. So you talk in your book about three ancient food groups. Tell us a little bit about that.

David: One of the most ancient food groups of course is the super-foods which each civilization, let’s say it was ancient Mexico, their super-food was chocolate and raw cacao beans which they actually used as money. Or if you go to Chinese medicine it’s the goji berry. If you go to the Andes it’s going to be maca. And then the second category is superherbs which are the greatest herbal substances. Now, when I say food I’m talking about something that actually has




caloric value. Like a goji berry, you could actually eat that and survive on it because it has calories. But when I’m talking about, let’s say, reishi mushroom, there’s no calories in that. So that’s kind of an herb.

Jennifer: Okay, got it.

David: Okay. So the greatest herbs in the world, I mean, we don’t need to know herb number 5802 or 1111. Who cares what those are? We’re never going to get there. So why don’t we get on to the top 20 and that’s like our new supplement regime. And these are the most tried and tested, time proven herbs in the history of the world which, wow, that’s pretty powerful. So that’s another whole group right there.

And then the third group is just raw living food and how we can replace a chunk of our calories with avocadoes, with vegetables, with fruits, with sea vegetables, and things that fall into this category of raw living foods which are totally sustainable, guilt free, fun to eat and probably the hottest up and coming cuisine and culinary art form today.

Jennifer: Yes. And you’re a proponent of a raw food diet. Do you go a hundred percent? Do you recommend that or do you recommend a percentage?

David: I recommend that everybody should strive to be an 80% raw food eater. Now, beyond that you’re going to have to kind of figure that out for yourself in your own journey. I think that when you get above and beyond 80% you pretty much got to be in a situation where you can access a lot of unique natural foods because it’s hard to get the variety today that I can get in my garden. I mean I was out picking from my garden today right here in April 14, I ate a salad out of my garden today that came back from the winter. It was unbelievable. Now, if we don’t have access to that, it’s hard to be a hundred percent raw food eater.

Jennifer: Right. So what happens to your body when you’re doing a diet of super-foods and superherbs and raw food?

David: What’s that phrase we have in our culture? It’s the unbearable lightness of being.

Jennifer: That sounds really rough, David.

David: I mean the biggest problems in my life I impose on myself by my own desire to go further than I’ve ever gone before. If I didn’t do that to myself I would have absolutely no stress in my life at all. So it’s kind of interesting. But if you’re a person who is not like me who has to push themselves beyond all boundaries and you have a chill and cool lifestyle, you can get into a real cool longevity lifestyle and get totally stress free by this raw and living foods and the super-foods and the superherbs.




Jennifer: So the super-foods and the superherbs, you and I have talked about this before where it feels to me like there is a partnership. This is something that’s kind of new to me because my specialty is emotional trauma in the body. So I work with most of my clients along that path. And in the last two years I’ve had a little illness where I’ve had to really reexamine the partnership with the body. And so there’s a really important component here that I know that you’re really strongly in touch with which is the body and the physical needs of our spiritual centers within this three dimensional life we’re living. So talk a little bit about what you think is going on and why it’s so important that nutrition become really as important as kind of that spiritual path and a meditative life and the life that is in flow.

David: Digging down into our genetic space suit, which is what I like to call our body…

Jennifer: Genetic space suit. That’s cool.

David: Yes. And then we got this word genetics. So it’s like, okay, what does that mean? So we have this DNA level of nutrition. And I just want to put this out there because it’s an interesting concept. It is a concept that is held by all geneticists and people who actually play around with DNA and quite a few physicists out there but most people are not aware of it. And that is DNA is defined by the water molecules, ten layers of water molecules that surround it. And so when we get into living food nutrition, fresh food nutrition, getting vegetable juices into our body, that kind of living water, spring water, real water that comes out of the earth, uncontaminated pure water, we are talking about hydrating our DNA and actually getting everything buoyant in it and happy again at that DNA level.

Now, if we go up further and we see all the building blocks, the minerals that we’re made up out of, most of the conventional food today is not rich enough in minerals like calcium, magnesium, iron, zinc, iodine, selenium, et cetera, to really construct a health body with healthy tissue. Therefore, we’ve got to at least at the very minimum begin to look at organic and home grown and also things that we can supplement with that are actually foods instead of pills or capsules of god knows what they are, because they’re time proven. We know now that we can’t take… this is a spiritual principle, the whole is more than the sum of its parts. We know now that the whole food is better but we don’t know which ones to eat so that’s why I’m here kind of saying here is what you want to add in because this makes sure you get your trace minerals, your protein, the building block elements that we need there in order to be healthy and to fight off disease and to fight off aging.

Jennifer: Yes. And so we have to as part of our spiritual practice incorporate these super-foods, superherbs and more raw living food. It supports our life force.




David: It’s such a plus it’s ridiculous. And it’s so easy. It’s just an add-on. So let’s say if you’re listening you go, “Which one?” Let’s just try reishi mushroom. It’s amazing how many people who are in touch with healing are not taking reishi mushroom which is always shocking to me. But that’s why I’m here right now is to just mention this herb over and over and over again because its effect is an overall feeling of wellbeing in pretty much every case I’ve ever seen and every person I’ve ever interviewed who is a reishi mushroom advocate such as my good Chinese medicine friend Dr. George Lamoureux, I’m thinking of Ron Teeguarden in Los Angeles or Dean Thomas. Those are probably the four top leading Chinese herbalists in LA all agree that this particular herb has something very, very special about it. And it’s very amenable to all body types.

Jennifer: And so how do we eat a reishi mushroom? Do you make a tea out of it? Do you put it in your food? How do you use it?

David: Okay. One, we could just get whole reishi mushrooms. You can actually order them off the internet. I’ve been working with a bunch of folks in New England in the northeast part of the US to get American reishi online, wild American reishi online, for people to be able to actually buy that. And that’s going to happen eventually here within the next year. Another way to go about it is you can go to any health food store and they will have reishi mushroom mycelium freeze dried extract. And it’s just encapsulated reishi. Now, that is a very powerful product. It’s almost unbelievable that a product like that can be in a health food store, that it’s actually available to us.

These medicinal mushrooms like reishi mushrooms and there are other ones like maitake, shiitake, coriolus, a whole bunch of them, cordyceps, these medicinal mushrooms and the way they are being prepared right now with freeze dried mycelium extract is the leading area of immunology in the world. That’s where the cutting edge is. It’s right there. It’s available in health food stores anywhere, at least America and Canada. I was in Australia and we did a lot of work to try to get this knowledge going down there and I think we had a lot of success and created a lot of momentum. But still the product variety is not quite there but at least it’s starting to enter now.

Jennifer: Right. So if we just added that to our daily diet that would make a difference from our immune system perspective, from a health and wellbeing perspective.

David: Right. It’s always an add-on too. There’s nothing to be taken away ever. We’re just upgrading.

Jennifer: Right. So I went onto your site, onto the Sunfood site, and I ordered a bunch of stuff because I’m now doing my daily smoothies. So what kind of things could we add to like just a smoothie that would make a difference in our day from these super-foods, superherbs and raw foods? And what should we be looking for too? Your site which is SunFoods.com is it?




David: That’s my old site. I’m not part of that company anymore.

Jennifer: Oh, you’re not. Do you have a food site still?

David: I’m just focusing on chocolate right now and I’m helping a chocolate company. I’m not actually an owner of the company. I’m just doing some consulting with them. But I love the company so I do want to mention it because I’m sort of a chocolate super-food fanatic. It’s SacredChocolate.com.

Jennifer: SacredChocolate.com.

David: And I’ve been helping them with the design of their website so check that out. But also check out the chocolate research that is on that site which has been my labor of love for the last eight years is putting all that research together. And it’s actually finally up on that site. It’s phenomenal. It’s under science or chocolate science or something like that.

Jennifer: So tell us about chocolate then. Let’s go there.

David: Yes, let’s go there. So one of the things is we have found out over the last ten years that chocolate is a lot more than we suspected. And here is what we’re finding out. We want to go dark away from milk. We want to go organic if we’re going to go dark. If we can go organic and dark we should go organic, dark and raw, cold processed chocolate if we can, if we have that choice. That’s what Sacred Chocolate does. That’s why I love what they do so much. One of the things that’s going on in chocolate is there has been a realization based on a cross referencing of that data over the last ten years that, listen to this, this is the actual statistical data, chocolate is the number one longevity food in the world.

Jennifer: Wow.

David: That’s a shocking discovery and it just got me spinning everyday on that one. Another big one is chocolate is by far, according to the data, the best thing ever for your heart.

Jennifer: Wow.

David: It is the best food for your heart. I mean, hawthorn is great. I love CoQ10. I think that’s great. But it’s not even close in terms of just the statistics and numbers and the overall ability of what chocolate can do.

Jennifer: We’re not talking about a Dove bar here though, right?

David: No, we’re not talking about Hershey’s or Mars or any of that. We’re talking about the real deal. But what’s amazing about the real deal is it’s here now. It’s here now. We can go to raw cacao products. You may have seen the word cocoa. The real word is actually cacao. It’s the nut that all chocolate is made out of.




You can have the raw cacao nuts now, raw cacao powder, raw cacao oil which is what we call coco butter.

Jennifer: Yes. Coco butter is good for inflammation too, isn’t it?

David: It’s so amazing. It’s amazing for everything. It’s just the most amazing oil in the world. And it is an absolute aphrodisiac. Men, if you’re listening, if you just get raw cacao butter and you massage your partner with that, you will have the best night ever, which is part of healing I’m sure.

Jennifer: So it’s longevity and it makes us feel good. I mean the science is out there already that it gives us the chemistry of love. But there’s more going on here, right?

David: It’s deep. It connects us with our heart in my opinion. I mean I think that’s really the essence of it is it gets us out of this total like brain neurotic thing going on which we all suffer from that at some point. And it gets us into our hearts so that we’re becoming more feeling based and acting from that place more.

Jennifer: So what do we do with, let’s say, some of the cacao products? Do we add them to our smoothies? Do we use the coco butter you talked about as an oil that we can put on our skin? What else?

David: Yes, both of those. I’m outside and I just noticed my goji berry grew so much today. I’m amazed at what’s going on here.

Jennifer: I love that you’re outside, David. This is so perfect.

David: I love it. I’m barefoot outside right in my garden.

Jennifer: Woohoo! This is David Wolfe, folks. Barefoot and outside.

David: And the sun is about to set. I’m about to get a sun gaze in here. I heard that somebody is calling from India on the other side of the world. So hello, India. I know it’s early in the morning there. You might be exactly on the other side of the world from where we’re at right now. I hope you have the best day ever. Anyway, one of the things we want to do also with this add-on idea is it’s not just adding the super-foods and the superherbs and the living foods. It’s also adding them in a way that we can actually do it.

Jennifer: Yes.

David: So if we’re used to smoothies, great. Add the chocolate in. Start adding it in that way. Let’s say we’ve never done that blended drink but we like to get some of these premade smoothies that are out of stores or something. Well, take a little chocolate powder, or I like to take capsules of stuff because it’s so easy to travel with, and I just open a few capsules into those little things, shake it up, boom, you’ve got it going that way. And that’s kind of like how I really like to approach




it. We always want to go with something that we’re doing already, we know how to do and we just add to it.

Jennifer: Right. Is there a lot of flavor to a lot of these things? So adding it to a smoothie would be best but maybe not adding it to raw vegetables or a salad?

David: Yes. Chocolate and cabbage aren’t the best combination in the world. If you remember the Chocolate Factory movie and the book they were always eating cabbage soup and all they ever wanted was chocolate. It is kind of a funny metaphor. Anyway, let’s get on to some of the other ones like maca. Because chocolate goes a certain direction. It mixes well with nuts. It mixes well with fat. It mixes well with sweet things. It mixes well with coconut. It mixes well with fruits.

But when we get to something like maca, the great aphrodisiac super adaptogen, another really amazing adaptogen from the Andes, this is something that can go a whole bunch of different directions. You can mix it into your salad. You could just sprinkle it onto your salad. You could use it in your tea as a creamer or your coffee as a creamer. It has like an emulsifying kind of a thing. It’s like powdered cream almost in its consistency and texture.

And there’s amazing organic maca that’s coming into North America these days. I’ve been in South America and all the farms down there observe what’s going on. It’s a really incredible phenomenon, this whole thing on maca. And really there’s one woman that’s actually behind it all that since 1961 has done all the scientific research on maca and has really been the person behind all of this which is totally awesome.

Jennifer: So what does maca do for us?

David: It’s an aphrodisiac. Well, it’s not just an aphrodisiac. It works on our hypothalamus specifically to get all our endocrine system or chakra system in balance. And it’s very special in that regard. There’s no other thing like it in terms of what the research is indicating. And what it’s doing then is once all those chakra systems get turned on and everything gets revving up that we do start feeling some of those aphrodisiac qualities. But it’s holistic. It’s not like a kind of base shock kind of stuff. It’s a holistic feeling of love and beauty and wellbeing.

Jennifer: So the hypothalamus is likely helping a little bit with weight loss and weight challenges. Would that be true?

David: Yes, it is actually. And maca is known to actually support and increase thyroid. So you can get more thyroid hormone which is losing weight, increases metabolism. While we’re on that, there is another super-food that should be mentioned. It’s coconut. And coconut products also fall into that category. And




maca and coconut go so well together. And maca, coconut and chocolate go so well together.

Jennifer: I just got some coconut butter that you can practically eat out of the jar.

David: Yes, like that. That’s really good for speeding up metabolism for weight loss and good for the thyroid.

Jennifer: Yes. I want to get back to the super-foods but I do want to talk a little bit more about this thyroid that you talk about syndrome X. So what’s going on with syndrome X? And there’s a lot of middle age women that are kind of experiencing syndrome X.

David: Okay. I think we’re dealing with a multiple series of issues. One is we always want to cleanse, nourish and detoxify our physical body as best we can in a way that’s reasonable. We are toxic in a lot of cases. And when I say toxic I mean I’ve been there with my friend Dr. Gabriel Cousens when we’ve been doing events at his place. He does a two-week fast. And we’ve measured people’s pesticide levels for example on day 1 and then on day 14. And so you start to see where we are all at with just our overall ingestion in our toxic load.

Jennifer: Even if we have a fairly healthy diet.

David: It’s airplane exhaust. It’s automobile exhaust. It’s all of it. So that’s why we got to fortify ourselves with healthy nutrition in order to keep our immune system up because ultimately it’s really our immune system that detoxifies us. And if we can keep our immunity up we can keep all that stuff at bay. When we get into the super-food, superherb combination, for example, reishi mushroom with chocolate or just chocolate and the medicinal mushrooms in general or some of the great herbs. I love pau d'arco otherwise known as lapacho.

Jennifer: Yes. That’s used a lot for candida.

David: For candida, right. It’s an anti-fungal. It’s a very powerful anti-fungal. Lapacho or pau d'arco. It’s called d'arco, the arc, because they used to make bows and arrows out of it because it never molded in the jungle.

Jennifer: Oh my goodness, wow.

David: I’m growing that tree in Hawaii. I love that tree. It’s an amazing thing. Anyway, pau d'arco with chocolate, when you get into those kind of combinations you’re eating food that you will love. And it’s chocolate. It’s like, wow, this is amazing. But you’re also getting medicine on the other side that stimulates your immune system so we can actually keep that immune system revved up or revved down depending on where we are. But we keep that detoxification happening. If we’re not taking medicinal herbs, which I call the superherbs, and that means the top maybe five or ten herbs in the world, then we’re kind of risking things. We’re at




risk because our body has to just make do with genetics or what’s there. And we always want to fortify the odds in our favor whenever possible.

Jennifer: So let’s talk about the top ten herbs.

David: Okay. I like to go to different areas. Where I’m at right now in Ontario, Canada, Quebec and New England, the two top are horsetail and nettles.

Jennifer: Nettles hurt but nettle tea is good.

David: It’s real good. Yes, it’s nettle tea. Maybe in the next month here we’re going to start juicing some of these nettles. We got to have gloves on.

Jennifer: Yes, they hurt.

David: Listen to this, in its dried form, 42% of the dried weight of nettles is protein.

Jennifer: Protein?

David: It’s protein.

Jennifer: For gosh sakes.

David: Super amazing protein. So nettles and horsetail also for bone density, very important. I mean, if anybody is concerned about bone density and syndrome X, we’ve got to get the right kind of superherbs in. horsetail and nettles top the list because they contain the right minerals for bone density.

Jennifer: Okay. So that’s minerals and protein you get with that.

David: Yes. So then let’s just look at stuff that taste absolutely delicious but deals with viral and fungal conditions which a lot of people are dealing with like candida, cancer. Two of my favorites from the Amazon which is pau d’arco which I mentioned and cat’s claw otherwise known as uña de gato. So cat’s claw and pau d’arco together is an ancient combination going back into Amazonia thousands of years. It’s absolutely delicious. You want to drink it. It’s just amazing. So that comes on the list, those two.

I mentioned reishi mushrooms so we will put that as number five. And then other mushrooms should be mentioned. One of them is maitake. And reishi and maitake lead the list in terms of immune system research probably concerning any herb in the world. Those two are so heavily researched in that area. And we should be taking advantage of that. And you can get it as capsules. You can actually, if you’re clever and you’re really wanting to research this, and this is what I did, I got into actually hunting down wild tree mushrooms which is what reishi and maitake are. They’re not coming out of the ground which when you’re pulling mushrooms out of the ground you got to really know what you’re doing because those can be deadly toxic to us.




Jennifer: Yes. They can be poisonous.

David: They can be poisonous. But tree mushrooms are not. Tree mushrooms are not.

Jennifer: Oh I didn’t know that. Tree mushrooms are not poisonous. So reishi and maitake are both tree mushrooms and they’re focused on the immune system.

David: Exactly.

Jennifer: Okay. And so what’s next?

David: Okay. So then another one that’s really awesome, and I got to put it in here so that everybody plants it this spring, and that is asparagus.

Jennifer: Really?

David: We’ve all eaten the shoots of asparagus. I was on the Big Island Hawaii about a month ago and I actually saw wild asparagus growing out of the lava. That was such a shocking revelation how strong and powerful this plant is. The root of asparagus is in the top five in Chinese medicine and the top five in Ayurvedic medicine, the root.

Jennifer: So the asparagus root. And what kind of properties does it help with?

David: It’s a super tonic adaptogen which means it’s a tonic, it’s an adaptogen in that sense of it gives us about 10% to 15% in every category. If we want to improve our endurance, boom, we get an extra 10% to 15%. Our focus, extra 10% to 15%. If we want to improve our immune system, an extra 10% to 15%. One other thing about asparagus is it’s very powerful anti-cancer.

Jennifer: Anti-cancer. But it’s the root. But is it the whole thing?

David: It’s the whole thing really. I mean we all want to eat the shoots for sure in the springtime, yes, definitely do that and in the summer. But you really want to harvest it for about three years then pull the whole thing out, get the root out and then start eating that. Or you can dry it or anything. It tastes delicious. It’s great.

Jennifer: Oh my gosh. Isn’t that interesting? Okay. So that’s five.

David: I think it’s seven. Because we were five with reishi the new had maitake. Then we had asparagus.

Jennifer: Right.

David: Okay. So let’s look at something real simple that’s always around the corner for us. And that is yerba mate. At least in the west yerba mate has kind of become commonplace. And yerba mate, the reason I like it is because it’s a great delivery system for other things that you’re taking it with but it’s also a great replacement for coffee.




Jennifer: Yes. I’ve actually been drinking it just recently. I’ve been dieting. And it has been used for diet and I was curious as to why.

David: Well, it’s an appetite suppressant. And it’s also quite nutritious. And it’s obviously much more nutritious than coffee. It’s definitely more nutritious than tea. It doesn’t have the antioxidant qualities that green tea has but it does have more nutrients than green tea has.

Jennifer: So there are these lovely green tea, yerba mate blends, so that we can probably get both.

David: Yes, the best of both worlds, yes, I would say.

Jennifer: And is that mostly used as a tea or can you also ingest that as an herb?

David: Any way you want to eat it you can. I mean I’ve eaten yerba mate.

Jennifer: Of course you have.

David: I’ve actually blended it into chocolate and consumed it that way. And that’s fine.

Jennifer: Okay, cool.

David: But generally it’s made that way.

Jennifer: Okay. And so what’s nine?

David: Okay. So then I want to get into cayenne. And this is something that is so awesome, the discoveries on cayenne over recent years. And one of the things is that it can instantly clot your blood if you’re bleeding if you cut yourself. It’s very powerful in the cardiovascular system. Traditionally heart medicine in Mexico was chocolate and cayenne together.

Jennifer: That’s how they used it before.

David: Right. That’s how it was used. So it’s very good for the cardiovascular system. Cayenne is excellent for heart health obviously for that same reason. And then another thing is the sulfur. That’s what the heat is. It’s sulfur oils. And those sulfur oils are actually of course for your skin, your hair, your nails, your pancreas, and your liver. So all of those areas, skin, hair, nails, pancreas and liver are areas that cayenne affects. And I like all hot chilies. And all hot chilies will work. There’s nothing very much more special about the particular subspecies that we call cayenne but it’s kind of a catchall for all hot chilies and I want to just put that out there. If you have habeneros in your house or jalapeño nearby, that will work just as well.

Jennifer: And so for those of us who are a little more sensitive to the heat, do you think there’s a reason for that? It’s almost like an allergy for me. I really can’t handle hot food.




David: It’s metabolism. Sometimes people need it. It’s good medicine. But other times it’s just not going to agree with you. And that’s important that we realize that too. My next herb is vanilla which is of course an amazing plant that I’ve been experimenting with growing it for almost four years now. And very interesting what I’m learning about vanilla. It pulls most of its nutrients in from the atmosphere.

Jennifer: Wow, isn’t that interesting? So you want to clean that atmosphere.

David: So it cleans the atmosphere. It’s an incredible orchid. It’s the greatest of the orchids, 35,000 species of orchids in the world and the one that produces a fruit is actually vanilla. It’s the only orchid that produces a fruit.

Jennifer: I didn’t know that vanilla was from an orchid.

David: It’s an orchid, yes. It’s an aerial plant. Now, listen to this, this is where it gets really interesting. Vanilla vines which grow in aerial parts of plants can actually grow naturally in chocolate trees.

Jennifer: Oh for god’s sake. Of course they do. That is such a trip that they’re already working together.

David: And vanilla is the counterpart of chocolate. So all of the nourishing components of chocolate and stimulatory properties of chocolate, vanilla counterbalances it.

Jennifer: Wow. Okay, what kind of vanilla? We all have the vanilla that’s in a little bottle in our cupboard for baking. What kind of vanilla are you talking about?

David: This is just really in the last two years this has become available at prices that are reasonable. I like the powdered vanilla that’s out there. There is really amazing raw organic powdered vanilla out in the market at reasonable prices on many different websites. And I’ve even seen it in stores recently. That’s something to look for. And if you do find a good deal, get a lot of it because we pour through that stuff. I mean, I go through a 16-ounce container of that stuff probably every month.

Jennifer: Wow. And so again you use it in smoothies. You use it in your chocolate. You use it in those combinations.

David: Right, in combinations. And you can sprinkle it on your fruit salad which is just absolutely amazing. The best stuff comes out of Tahiti. I was with a Hawaiian guy and his relatives are from Tahiti and they’re teaching him how to do it. It’s pretty amazing. They do lead the world in flavor, texture, aroma, all of it. And if you’re really an aficionado for this stuff, that’s where you want to get yours from. You want to get the Tahitian vanilla.

Jennifer: Tahitian, okay. So we’ve got these ten herbs now. And if we went out and got all of them, would we be doing some overkill here?




David: Well, they’re so different from each other and that’s kind of why I laid it out in that way. So they won’t contraindicate to each other. For example, pau d’arco is the bark of a tree. Cayenne is a fruit of a small little shrubby plant. Horsetail is a very, very, very ancient plant in the earth’s ecosystem. It grows in the riparian zones or the streams and creeks and rivers of the great ecosystems of the entire world on all continents. Nettle has a totally different energy in that it’s kind of a pioneer plant. It goes in where the land has been disturbed. So it has a strong strengthening pioneering energy in it. And we can go on like that for ten minutes. Basically all of these things can fit in with each other. And actually if you really wanted to, you can start putting them all in your day step by step.

Jennifer: That is really cool. I love the way that you’re giving us this picture of we can create an ecosystem in our life of these foods just like they create an ecosystem that works together in partnership in nature.

David: I love that angle on it. And that’s what gardening that taught me at the age of a great forest. I mean, I’m at the edge of a great forest here in Ontario. And you really start to see the maple is a pioneering plant, the nettle is a pioneering plant, the dogbane is a pioneering plant. And then you see what comes in behind. Boom, then the birch trees come. And then the hemlocks will come in. And then you see how the beavers work in that system. It’s just a fascinating discussion because of course those energies must be imparted to us if we were to take, for example, the energy of birch which is found in the chaga mushroom or if we were to take in the energy of nettles which is found in those pioneering places where a road has come in and mowed things down.

Jennifer: Wow. And so those are the things. And energetically we take on those properties when we use them.

David: Right, exactly. And I love your audience because we get that side of it. It doesn’t have to be a scientific conversation. We talk about the energy and the spiritual energies of plants which is a conversation we should be having more of in our world I believe because that is what’s going to save us. I don’t think that at this point eating more chicken is going to save us. I think we need to start talking about plants more.

Jennifer: Yes. So let’s talk about the energy of plants. I know that there is an ancient tradition in Native American tradition, in many of the aboriginal cultures, of really feeling the energy of the plant. In fact, they even talk to plants and figure out like “Do you want to be picked right now?” and the plant will say “No, I’m not ready.” And so is there something at play here too with some of the things that you’ve been discovering?

David: I am in complete agreement with shamanic perspectives on pretty much everything. So any shaman out there who says you need to treat this plant this way, do this, only pick this plant when it tells you to, and on and on, I’m pretty




much all ears to that at this point. And I think that those thousands of years of wisdom, and tens of thousands of years in most cases, is definitely worth our ear and worth our attention.

Jennifer: And I think that all of us have that within us. I mean maybe not necessarily the ancient wisdom of picking the right plants, but I think even listening to you today we can use our own ancient internal wisdom to say, “That feels like that would be really good for me. And that one, not so much.” I mean, we talked last time about how the Clamouse Falls algae doesn’t necessarily work for me. I don’t describe that again how it doesn’t work for me but it doesn’t really work for me. So there are some things that work and some things that don’t work. So we don’t have to take everything and force it down our gullet. There are some things that will work for our system and others that won’t.

David: It’s such an important principle. I mean, we know that now. Everybody pretty much is aware that one person’s panacea is another person’s poison. So when it comes to super-foods and superherbs and even raw living foods, we’ve got to keep that in mind continuously because we’re trying new things that may or may not agree with us. I find that we’re dealing with reishi mushroom or asparagus root or things that are at the very, very top of these ancient systems that they are pretty agreeable to a large population which is why I like them so much.

Jennifer: Right.

David: But not everybody.

Jennifer: Yes. We have a couple of questions from our audience. Paul is from Melbourne. He is saying most of these super-foods are exotic and expensive and not available to common people. Are there super-foods that we can all get at our local shops or is good health only for the affluent?

David: I mean that’s a tough question because everybody does actually have enough money to be the healthiest they could ever be if they’re making money. It just depends on what your priorities are. With my dad when he was my age he bought a Maserati. And now I buy the most exotic things for my body possible because I realized, and probably everybody else is realizing that you’re the Maserati now. You know what I mean?

Jennifer: Yes.

David: We are actually the vehicle. So we’re out of the deceptions of old which are like get this gadget, look at this little toy, because we’ve now realized that actually we are the best toy in the world. And let’s start giving our engines what they really need and let’s get into some time proven methodologies that can work for us. Now, I was just in Melbourne. There is a lot of potential there in terms of wild food foraging, super-foods that go naturally in the bush there. There is so much possibility. The kakadu plum for example has never made it into any kind of




marketing circle. It’s the number one vitamin C containing plant on earth according to the latest research. That’s coming from right over there.

Jennifer: And so there are all kinds of things. I mean, we can likely forage on our own and probably grow some of this stuff on our own.

David: Right, exactly. Like I’m growing goji berries. One of the reasons I got into distributing goji berries is every single goji berry has its own seeds. So it’s like, my god, every bag of goji berries that goes out into the world is just like a beacon of hope at this point because it’s so darn amazing. I’m just looking at my goji berry right now. It’s amazing this plant can grow here in Ontario and in Hawaii and in the deserts of Arizona and in the Gobi Desert of China.

Jennifer: Right. So some of these things we could probably get seeds for and plant them ourselves. We can definitely do asparagus. We can definitely do goji berries. And coconut is not that hard to find.

David: Yes, coconut is pretty straightforward. And then also some of these other ones in there like pau d’arco or cat’s claw, we have resources in America. You can buy like a kilo of pau d’arco for less than $20.

Jennifer: Yes, it’s pretty reasonable.

David: It’s reasonable.

Jennifer: Okay. So let’s go back to the super-foods. We didn’t get through all those. We talked a little bit about goji berries. In your new book they’re kind of the fountain of youth. So let’s talk a little bit about what they do for us.

David: Okay. Let’s name some more. I like the bee products a lot in that context when we’re talking about fountain of youth. Honey is the number two longevity food according to the research. And the reason why it’s like chocolate and I think is because if you’re having chocolate and honey you’re having a good time.

Jennifer: Grow a little vanilla and we’re good to go.

David: Good to go. Honey is so incredible because you can procure it from your local ecosystem and then, boom, you’ve got your own instant super-food local right there wherever you are. Even a dried desert, like Melbourne, it’s pretty darn dry down there. When you start getting a little bit west you get to Adelaide, my god, it gets dry out there. And it reminds me of the deserts of Southern California. But if you’ve got bees you got bee pollen, you got royal jelly, you got honey, you got propolis, all local, all original, all fresh. What an incredible thing that is. So the bee products definitely fall in. They’re nutritive. Especially in the case of bee pollen it’s probably the best natural source of raw materials for our DNA and RNA. And then going beyond that it’s an incredible source of B vitamins, the best. It’s easy to remember. Bee pollen for B vitamins.




Jennifer: Yes. And it tastes good. If you get some good stuff and you get it from that local stuff it can actually taste good.

David: That’s another thing that we’re doing here, Jennifer, is we’re opening up that conversation about more good stuff. I’m totally into flavor. I’m not trying to suffer ever again. We’re done with suffering. So we want to get into the stuff that tastes good.

Jennifer: Yes, amen. Okay. So let’s do some more.

David: There’s a whole plethora of microalgae that have made it into the market, the top four of which are worth mentioning. You mentioned blue-green algae which definitely is one of those foods. It works for some people. It does not work for others. There’s no question about that from my experience. Spirulina is another one.

Jennifer: Spirulina is different than blue-green algae?

David: It is a blue-green algae but it’s not AFA blue-green algae which is the particular variety that comes from Klamath lake in California and Oregon where most of the blue-green algae on the market comes from. Spirulina, there are 16 edible varieties that I know of that have been cultivated around the world. There are three that I’ve had. Spirulina from Chile, spirulina from Mexico and spirulina from Hawaii, that are all amazing if you’re in a jungle tropical climate or kind of a hot dry climate, particularly a hot dry climate, because that’s what spirulina is really for. It’s more for that nourishment in that particular ecosystem. If you’re in a very cold climate, spirulina isn’t really the right choice. You might go for chlorella for example which is anther microalgae, third on the list. And fourth on the list is marine phytoplankton which is a super amazing warming super-food that is what whales eat.

Jennifer: Oh right. And it’s like microscopic, isn’t it?

David: Yes. I think they’re all single celled organisms, all the phytoplankton. They’re chlorophyll containing single cell organisms. And they’re kind of about 25% animal and 75% plant. They’re the basis of the world’s food chain. And something that a now passed friend of mine turned me on to, Dr. George Merkle who was a very interesting and very kind of bizarre scientist, but he had some pretty interesting insight about marine phytoplankton way back when about a dozen years ago when I studied with him. And now I see it’s like coming to fruition, his insight about where the future of food was going. Jacques Cousteau also predicted it that marine phytoplankton is going to come in a big way.

Jennifer: So how do we get marine phytoplankton? Again, is that like a supplement that we would take? Is it a food?




David: It comes in different forms. There was a person who had called in from Australia and asked that question. It’s not available on Australia yet very much. You might be able to get lucky if you’re in Byron Bay or something. But it’s available in North America in powders which are freeze dried powders. And it’s available in whole raw liquid concentrates which are phenomenal. I mean that right there is just a phenomenal product that has become available to us.

Jennifer: And what kind of things does it do for us? I mean, you say it’s a basis of all life. So is it kind of just supporting the DNA? Is it helping us to rebuild DNA. Is it helping with this kind of foundational health?

David: That’s how I suspect it is. I mean, I’ve looked at all the research on marine phytoplankton. It certainly has immunological issues that it supports and it helps us deal with. There’s certain an enormous amount of protein in marine phytoplankton. Generally though I would say it’s kind of a super tonic. This one product, the liquid concentrate that I was mentioning is a product called Oceans Alive which was designed by my friend Ian Clark who lives actually in Toronto, Ontario. And that product actually contains every known mineral. It’s the only sea product you can buy that actually contains every known trace mineral, major mineral, everything.

Jennifer: Wow. Okay. So that’s a building block.

David: I would say.

Jennifer: That is a building block. Okay. Let’s talk about aloe vera.

David: Aloe and noni. I almost forgot those. Thanks for bringing those up. Aloe vera is the great gel containing super-food that originally comes from Egypt. It was originally from the time of the pyramids cultivated out of its wild ancestor and brought to its appropriate destiny which is one of the greatest super-foods in the world. It’s all about connective tissue, skin, liver, digestive health. What else can we say about aloe vera? Aloe vera is also a very good anti-inflammatory. I want to mention that as well. It’s an amazing anti-inflammatory, one of the greatest. I mean so much the greatest that Mr. Lee from Korea, he’s got like a two billion dollar empire growing aloe vera for Asia.

Jennifer: Wow.

David: It’s huge growing there. Why? Because it’s efficacious. It works. Another one that is very similar to aloe is the noni fruit.

Jennifer: I didn’t know that they were similar. They are similar in how they impact people?

David: They’re similar in chemical composition.

Jennifer: Interesting.




David: Yes, very amazing. I love noni. I’m a noni farmer. I’ve got a hundred noni trees actually. I absolutely am blown away by that plant. It’s almost such a huge thing itself just with the noni fruit can do, which by the way is now available. They used to be just these noni juices which are all diluted and didn’t really have what we really wanted in it. Now in all tropical countries you can get fresh noni fruit. And it’s soft like an avocado. You blend it into water or you blend it in coconut water and you strain it and you get all the goodies right there just straightaway. It’s very doable. It kind of has an awful taste by itself but when you mix it with stuff it just seems to work out.

Jennifer: So it’s not the best flavor in the world but it has such good stuff that if you mix it with other things like coconut and…

David: And citrus.

Jennifer: It works with citrus.

David: You put in lemonade, boom, it’s perfect. Noni powder I do want to mention is available now. I kind of helped in that role, so I do want to mention that, to get noni powder out as a product because before that it has all been this noni juice stuff which doesn’t have that Mauna in it. So that is something that a bunch of different companies are putting out now. It’s an awesome, awesome thing to have.

Jennifer: Okay. So noni powder, very cool. And you can ingest aloe vera. Not only can you put it on sunburn which we all know about the anti-inflammatory properties. But you can ingest it. So would it be helpful for internal inflammation which a lot of people suffer from with polluted bodies?

David: Definitely. It’s the best. It’s the best for internal stomach digestion and all that kind of stuff. Stomach ache, digestive, intestinal gas, that kind of thing. We definitely want to take the skin off the aloe if we’re going to do it fresh. So you just do that gel on the inside. Start with a small amount. Make sure when you start with aloe vera, the fresh stuff, start small. Because if you start big and you’re in a car you may have to get to a bathroom at a very fast rate of speed.

Jennifer: And what about the juices that they have at health food stores? Is that something you would recommend?

David: There are some good ones out there. It’s kind of 50-50. Some of them are real good and some of them aren’t. You’re just going to have to use your best judgment on that.

Jennifer: Right. Okay, cool. Hemp and hemp seed.

David: Hemp is just the best thing ever. I mean it’s so awesome. I really wanted to get a hemp farm going here in Canada. And I have grown hemp here but there’s a




certain amount, you can only do like 15 plants and then you have to get a license, which I’ve been looking into getting that actually. It’s an absolutely amazing source of protein and probably the easiest to harvest seed ever. I mean, it’s so easy to thresh the seed and actually just eat it right off the plant. It’s almost a joke.

Jennifer: Wow, is that right?

David: You can fill a bowl up. You can just take a hemp plant and just shake it next to a bowl and fill it up with 200 hemp seeds like that instantaneously.

Jennifer: Wow. And so what does hemp do for us?

David: It’s a complete protein source. It’s a great anti-inflammatory probably due to it gamma-linolenic which is Omega 6 or Omega 3 depending on who you believe. There are different research on that. It’s anti-inflammatory Omega 6 or Omega 3. And then there’s a whole bunch on hemp in terms of blood protein. Hemp contains a huge amount of albumin. And that is delivered right to your bloodstream. So that albumin in your bloodstream is your super transporter. It’s like the 18-wheeler trucks we have in America that carry everything. In Europe it’s the train. It carries all your nutrients. It carries all that. So albumin, the best natural source is hemp.

Jennifer: And so there are quite a few viewers that are saying this is a lot and I’m really simple. If you could recommend like five things for people to just add to their diet, what would they be?

David: Okay. I would recommend raw organic chocolate and chocolate products.

Jennifer: Okay. And again we’ve got the SacredChocolate.com.

David: Yes, that’s a fun one. I’m so proud of Steve Adler with what he has done there. It’s been a labor of love. He had a whole thing with his wife about it and everything. It was just total chaos. But he finally got through it all. He blew up a chocolate volcano underneath him and his wife’s bed. At that point his wife was very upset with him. And I don’t even want to go into that story a little bit more.

Jennifer: Labor of love indeed.

David: Yes. So goji berry is in the list for sure.

Jennifer: Okay, goji berries.

David: Maca, let’s do that one on there because it’s becoming more and more widely available. And it’s just what we need right now. It’s great for the thyroid. It’s great for detox. It’s great for supporting our endocrine system and our chakra system. Let’s go to reishi mushrooms. I’ve harped on that quite a bit. And then




just as a great anti-fungal, if you’re in the temperate regions, go to horsetail. If you’re in the tropical regions go to pau d’arco.

Jennifer: Okay. And that’s kind of a nice good balance of things we can add right now that will contribute to our health. And it’s kind of like when we are allowing our bodies to receive these nutrients in their natural raw form, and you’re encouraging a lot of that even with the products that you’re suggesting, that you’re encouraging raw natural form, not a noni juice that has a ton of sugar in it.

David: Right. We’re out of that. I mean, I don’t know about you, but that kind of perturbs me a little bit. I want the real deal. And if I’m going to have something that has been put together for me it’s got to be really good quality.

Jennifer: Right. And so that’s the kind of things that we’re adding into our diet. And then it feels like the bee products would be kind of easy to add too if we needed to. There are a couple of people here who are really having challenges with candida and are not doing any sugar at all. The goji berries, some of these things have natural sugar in them like the goji and I think maca does to, doesn’t it? And certainly cacao, a lot of the cacao has sugar of some kind. So what of folks who are having that challenge? What do they do?

David: Okay. One is you can eat cacao or maca because there is no real sugar in either of those when they are by themselves raw in their natural state. A lot of chocolate of course is sweetened as you were referencing there. Goji berry is kind of on the limit of being too sweet if we’re dealing with serious candida or serious digestive distress.

Jennifer: Okay.

David: Goji’s soak water can be something that can kind of get you by. Which means if you soak your goji berries in your drinking water and then drink some of that water you can get a little bit of sugar that keeps you sane throughout the day. Because a lot of people on these no sugar diets are losing their sanity because it’s very difficult to do and there comes a point where you body goes “Look, we actually do need some sugar just for us. We’re trying to starve out the candida but we actually need something too”

Jennifer: Right. That’s cool. So you can actually soak your goji berries in water and then drink a little bit of the water. That’s a great idea.

David: It’s so good.

Jennifer: Can you do that with just about anything?

David: Kids love that. If you’re listening to what I’m saying and you’re listening close you can go, “Wait a second. We can soak goji berries in wine. We can soak goji




berries in orange juice.” You can soak it in coconut water. There’s all kinds of alchemical things you can do with goji berries like that.

Jennifer: We didn’t actually talk about coconuts. I mean we talked a little bit about it. But you’re a big fan of coconut too, right?

David: Huge. I’m so into coconuts.

Jennifer: David, you’re into everything. Come on.

David: The thing is I’m really into this stuff from the level of like I eat this stuff but I grow it too. I love growing these plants because that’s a whole realm of information you get from doing that that you can’t just pick that up from like studying and reading research on it. And coconut, what an amazing super-food that is. It’s a giant grass.

Jennifer: Giant grass. And it’s good for your heart, isn’t it?

David: Coconut is good for your heart, your cardiovascular system. It has growth factors in it. So let’s say failure to thrive in children or children who aren’t getting their system going, boom, coconut products. Let’s say you’re seventy and you need to get things kicked on again, boom, coconut products. It’s a saturated fat. And saturated fat is not only good for us, it’s actually necessary. It’s actually the most important fat to have in our diet. And we’re getting a lot of reports in now from the massive explosion of MS and all these nervous system disorders of people who are getting healed from these nervous system disorders by including fat back in their diet. Now, of course we want raw organic fat sources, plant based if we could get that. And certainly coconut oil is one way to get that.

Jennifer: Right. And coconut water is also good for you too, isn’t it?

David: Coconut water is the best source of electrolytes. I put into my super-foods book that whole data. People actually begged me to do it so I actually did it. I took the data against Gatorade and Powerade and then coconut water, what has better electrolytes. So boom, that’s in a chart one next to the other so we can see the results of that.

Jennifer: Wow. And there is quite a bit of sugar in coconut water but it also has some amazing properties. So folks who might have the candida thing might not want to go with the coconut water. But coconut itself, the coconut meat, is that something that we should be adding to our diets or should it be more coconut oils, coconut cream, that kind of thing?

David: It’s an either or. If you have access to fresh green coconuts, wild coconuts, like this woman who is from India, you might have access, boom, you want that young spoon meat out of the coconut. If you don’t have access to that then you




go with the coconut products that are available, the coconut creams, the coconut oils.

Jennifer: Okay. They certainly are good. You recommend a personal body weight daily intake. Can you tell us a little bit about that?

David: You mean of water?

Jennifer: No. You actually have here one cacao bean per 11 pounds of weight.

David: Oh right. Okay. I forget those numbers. Essentially it comes down to something like with cacao maybe it’s 10 to 20 cacao beans worth of chocolate a day is kind of the dosage realm that when you’re in that zone it’s cool. Because cacao is a very strong stimulant. It’s also very nutritive. And you want to make sure you balance both properties.

Jennifer: Right. So you want to make sure. And then the vanilla kind of balances that out as well.

David: Yes, exactly.

Jennifer: Okay. There are some of these that are not appropriate for children. Is that right?

David: That I’ve named?

Jennifer: Honey you say is inappropriate for children under one-year old.

David: Of for children under one. And that’s because of botulism. In very rare cases, and they get very, very rare, that a child under the age of one, if they were to eat honey that was massively contaminated with botulism their immune system might not be able to knock it out. It’s very, very rare but it is a common warning to young mothers about honey.

Jennifer: Wonderful. We are actually at the top of the hour. If you folks want a lot more information, and some of the specialists that David has mentioned here, we do have a special offer here. It’s actually David’s Longevity Conference on DVD. Do you want to tell us a little bit about that?

David: That is such an amazing cornucopia of information and then how to use the information because it’s all the information from the speakers and then how to implement it into your life. That’s the second piece that I really like about those DVDs. And it’s cutting edge information right out of Los Angeles. It’s cutting edge in the world. I mean we brought the world leaders in in each different area of longevity. And then they spoke to us and gave us their latest and greatest.

Jennifer: Yes. So we’ve got talking about is your cookware toxic. You got step-by-step cleansing process. You got a crash course on how the liver works which I know




is incredibly important. And talking about cellular ecology if you want to go deep. How to break up calcium deposits lodged in your body. There’s grounding technology secrets. There’s of course David’s wonderful information. And Ian Clark reveals his uber effective health system to shortcut your health results in half. You got wonderful experts. George Lamoureux is also talking about how to use cellerciser and how to accomplish more in ten minutes what takes hours to accomplish in a yoga gym training. All of these are available.

So if you want to go much deeper with David and his work and his wonderful colleagues who are offering some really cool… there’s a really nice liver cleansing here that I’m actually really quite interested in, it’s a lovely set of products that’s going to take you much deeper. So you can go to www.HealingWithTheMasters.com/DavidSpecial. And it’s actually a pretty good deal too. Option three gives you everything for a very nice price. So again that’s www.HealingWithTheMasters.com/DavidSpecial. And you can go deep and wide with that material. David, is there anything that you would like to add to finish up our lovely conversation? It has just been chockfull of amazing information.

David: I’m watching the most beautiful sunset right now. I’m really into sun gazing. I do want to put that out there too. I feel very strongly about every day either at the beginning of your day or at the end of your day, you can just watch that first minute of the sunrise and watch it set. And look directly into the sun right at that first 30 seconds or 60 seconds to the point where it’s a little bit much. But that oblique angle that that sun has with the earth’s atmosphere at dusk and dawn is what makes it safe for your eyes but you get all that fractal prisms, like the dark side of the moon with the way that light is refracted. It’s refracted like that across the entire atmosphere and you pick that up with your eye. And you can actually reset your circadian rhythms each day to wherever you are in the world which normalizes your hormones, your protein production, helps you with sleep, helps you with energy, all different kinds of things. And I just did that right now as we were ending our conversation.

Jennifer: That is beautiful. I think we can all feel that actually. We felt your sunset.

David: It’s beautiful.

Jennifer: And I’ve heard that there’s information that’s transmitted through that process too. I really like doing that too. And I always feel like I’ve downloaded something when I do that.

David: To me the sun is holy. So I look at the sun and it’s like I’m praying with the sun, I’m doing all my mantras with the sun. And we do that all together here at my house. And it’s just amazing with our sun gazing ritual that we all have because it’s like just that moment of the day where we reconnect with the sacred and get in tune with the rhythms of the overall cosmos.




Jennifer: That’s so beautiful. I don’t know where I got this from. I can’t remember if I read it or if I just heard my guides tell me about it. But I was heard that every beautiful, wonderful, joyful thought that a human has leaves our body and is captured by the sun. So the sun filters back to us all the joy of humanity.

David: I like that.

Jennifer: Yes, me too. So there you have it. Our sun is setting in a couple of hours here too. David, thank you so much for being on Healing with the Masters tonight. This has been a really valuable conversation I think for many of us. I can feel a lot of excitement on the call right now energetically people saying “I can do this. It’s not that hard. I can add just a few things to my diet and improve my health.” And by improving our health we improve our ability to expand and evolve as human beings I believe.

David: Well said.

Jennifer: And you’re such a wonderful evangelist for this material, David, with such passion and enthusiasm which I also know comes from the fact that you’re eating all this amazing stuff. And you’re giving us that energy.

David: Yes. I love it. I’m so glad to be able to do what I love to do. And I hope everybody else can. And thanks for being underwhelmed by the information because it is what you said. Just a few simple changes, add this in, really explore the great splendor of amazing things that we have available to us.

Jennifer: Yes. And if you’re interested in David’s book, I believe that if you go to the webcast link you can link on his book and go get that. I encourage you. It’s chockfull of information that we just touched on in this call. So thank you, David Wolfe, for being on Healing with the Masters. This has really been fun.

David: Thank you so much. It has been great. I hope everybody out there, I hope you have the best day or night ever.

Jennifer: Thank you so much. And for Thursday’s call we’re actually doing a little bit of a change in time. We’re with Carol Look, the wonderful healer and EFT master. And we are going to do the live call at noon Pacific time, California time. So that’s noon California time is the live call. You can still join us at four o’clock but that will be a replay call and it’s only available on the webcast. So for this Thursday live call is at noon California, Pacific time, Los Angeles time. And then at four o’clock there is no dial-in. You cannot dial into that call and hear it. But you can listen to the webcast at four o’clock. We’re going to replay it on the webcast but it will not be a live call. So join us at noon on Thursday for Carol Look. It’s going to be an amazing powerful call. We are going to talk about and go deep on abundance. So join us for that call on Thursdays Thanks everyone for joining us on Healing with the Masters. I love you all very much. And we will see you next time. Bye now.

Documents

Volume V · 4/13/2010 · David: It’s really important to get back to having fun with food again. Jennifer: Yes. So David is the author of Superfoods: the Food and Medicine of