Videos on this page are being updated.


Before you read any further about sugar, you might be shocked at what you see in this video.

If you thought white sugar just came from sugar cane...you were wrong!

White sugar is NOT vegan.

Ever wonder how they bleach the sugar to make it white?

Well, you are about to find out.

If you like candy bars, you might want to enjoy your last one.

This video will instantly stop your sugar addiction!


Wanna know where it comes from?

It is made from COWS...COW BONES.

Click the cow bones to learn how sugar is REALLY made!




 CashewThe Cashew Fruit and Nut

We always thought that cashews grow on trees like other nuts, but were delighted to discover that they grow out of a fruit that called "Cashew Apple" The apple is tasty, but a little astringent, and the locals use it to make all kind of drinks, including liqueur. The nut is inside a toxic liquid that can only opened safely after it is dried. This is done by applying heat. After this, the but itself is in a papery cover called "Teste" that can only be removed by heat again. The heat that is applied make the nut hard, as it is originally in a gel like state. By the way, the toxic liquid in the shell is used to make brake linings, and varnish among other industrial uses. We concluded that cashews can not be a raw food. You will find many recipes that include cashews in them, and you can do like we do and replace them with Macadamia Nuts or Pine Nuts. Some merchants sell "really raw" cashews, and we are not familiar what is the process that is used to process them. 


This is a cashew tree. Notice the poisonous barb on it.

Read below to learn why cashews are bad for you.


Fact: Almonds are a member of the peach family.

(As of September 2007, raw almonds will be ILLEGAL). Buy and stock as many as you can or email us if you want contact information on a good source to buy almond trees. They take 2 to 3 years to grow and give about 50 lbs a year. Plant as many trees as you can. It's always better to be self sufficient.

Click the link if you want to know why raw almonds will be banned.


It’s time to talk about raw almonds again…so, it seemed recently that the law to pasteurise all almonds in the States had gone through…talking with friends in Chicago recently however, we were handed flyers with information on how we can ALL act now to try to turn this situation around. The rule is due to go into effect on September the 1st, 2007. The idea is that we act NOW to contact US Secretary of Agriculture Mike Johanns to let him know why raw almonds are important to us and we do not want to see them pasteurised. If we do not act NOW to turn this around, it may literally never be possible to purchase raw almonds in the US again…and it may even open a floodgate for similar laws requiring pasteurisation of other foods…eeeeeek ;) no thanks…so, please take a few minutes NOW, for you, me, all those we care about and all those yet to come, to preserve access to truly raw foods. Here are the contact details for Secretary Johanns:
Mike.Johanns@usda.gov   Phone: 202-720-3631  Fax: 202-720-2166

Click the bowl of almonds below to see what will happen once they become illegal.

Please take a few moments now to compose an email to Secretary Johanns – even if it means just copying and pasting the above (with your own name ;) – every message will count at this point to get the message across that we don’t want to lose access to raw almonds… :)


Fact: The microwave was invented after a researcher walked by a radar tube and a
chocolate bar melted in his pocket.


The next time you buy bulk raw organic nuts why don't you see how many of them float or sink when you soak them.

Join our Rawfoods Tele-chat and you will learn tips like this and more. This is a free service we offer to the public.


For the best resources on any foods you see please email us a request for a list of the suppliers we use or get our newsletter for our continuously growing resources list. 


 I refuse to eat a fresh, non-frozen durian.

I know there are many people who have never eaten a durian and many who can't afford to eat them.

I refuse to eat a fresh one since I know if I did I probably wouldn't enjoy the frozen ones as much.

My favorite food stories are about durians.  The first time I ate durian I put it in a little container, hid it in my jacket, and brought it with me to eat at the movie theater.  Well, just before I was done, the lights came on, the management directed everyone to the emergency exit doors, then the fire department came, then I saw police, then ambulances, then the theater manager was giving everyone raincheck passes to come back to see the movie another time.  Now I see why they are illegal to eat them in hotels.



Edited due to our distributor restrictions...If you want to learn more come to our FREE Tele-Chat. Education only. Nothing for sale.


Sprouting is bad for you in the automatic sprouters. Due to our distributor we cannot mention the names but they are the ones with the automatic watering system that makes sprouts with water only without soil. This is very dangerous especially if growing wheatgrass. They fail to tell you what you are really growing. They fail to tell you about how growing sunflower sprouts or buckweat sprouts or wheatgrass in these automatic sprouters that grow from the misted water is dangerous to eat and lacks what you think you are getting. They fail to mention the Brixxe' level is severely restricted. They fail to tell you many things that we cannot say. Please call us if you want to hear the unbiased truth about why we do not sell these dangerous machines that rawfooders ask us for. Our staff would never touch a sprout or wheatgrass that was grown in one of these machines. We urge anyone that wants to buy a sprouter to call us. We do NOT sell them and are not trying to sell you one. We used to sell them before we learned the truth. Don't fall for the scam!


When you grow sprouts it should be natural. In nature they grow in soil. We grow ours in a thermophillic soil (soil that we make that naturally gets up to 150 degrees due to all the natural bacteria proliferation).

The soil you buy in stores might not have the bacteria in the soil. (Most people try to put kelp or some mineral solution in their electric sprouter. This is just for minerals...not the bacteria...what a joke!)

The baby sprouted greens that grow in nature  where they are naturally "wild crafted" have a super strong reproductive energy. The ones in an electric sprouter....well...just think about it and it is easy to figure out?


The best way to grow sprouts is in a Vertical Garden. It is made by Sundance. If you want one of these let us know. The best soil to use is the organic soil you can buy for around 5 dollars for 20 lbs. If you want to learn how to make your own thermo-phillic soil that is alive with aerobic bacteria we can teach how we do it. Ask to book a consultation with Sandy if you want to learn.


Do not misunderstand what we are saying about sprouting. We are not saying that they are good or bad. We know something that we need to share with rawfoodists. Call us at 1800 578 6988. Most people do not buy a sprouter after hearing what we have to say. I have no doubt in my mind that I cannot convince you that you should not use a sprouter for these type of sprouts.


To those that want to start growing sprouts who want high Brixxe value sprouts or who want to use thermophillic "base" soil to start making their own soil.


Bioavailability of Soil Minerals

Growing your own baby greens?  Perhaps you have considered the impact soil ecology has on the mineral content of your harvest.


In order for soil to be biodynamic, it must be heavily populated with beneficial soil bacteria.  Soil bacteria break down the sand and gravel in soil releasing the minerals.  You cannot buy this in a store.


These mineral colloids can then be transported by other bacteria to the tiny hair like feeding roots of plants.  The plants draw the minerals along with billions of tiny pilot organisms into their systems.


Of the 102 minerals available in rich soil, certain baby greens are capable of mining up to 95.  This depends on growing conditions to some extent but the main determinant of the mineral content of raw plant food is the concentration of diverse microscopic bacterial organisms in the soil.


I am considering making small amounts of carefully cultivated flora rich humus available for the first time.  It can be used as a 'starter culture' for those interested in crafting their own soil.

This will produce plant foods with the wild crafted qualities absent from domesticated cultivars.

Bananas (You might not want to read this if you plan on eating bananas ever again)

Here are the reasons bananas are the worst fruits you can put in you body:

They are very dampening in the body and unless you are outside in hot climates they will make your body retain water. Their glycemic index is so high that raises your blood sugar way to fast. I tend to want the juicer foods. They are almost always picked green. When picked green it doesn't allow the phytochemicals and nutrients to mature. This can only happen when picked tree-ripened. The trees are also injected with steroids. They are a genetically man-mad fruit. Bananas are highly hybridized. They have lost their ability to reproduce. They are actually a hybrid from a plantain. They are very addictive. 1/6 of total produce sales in North America is from bananas. Go to a grocery store and you will see bananas in almost everyones cart. They are the starchiest fruit in nature. They are mucous forming and if someone has asthma I would hope they know not to eat them. I only eat fruits that have not lost their ability to reproduce. I do not eat hybrid fruit. Do research on hybrids and you won't want to eat them either. It's just best to avoid bananas if possible.


Dietary Fibre

Wheat and corn constitute the bulk of American grain consumption and both should be avoided for those interested in wellness and life extension.


Wheat contains a sticky substance called gluten.  It is the stuff that makes bread rise by forming little balloons filled with carbon dioxide released by dying yeast organisms.  Now doesn't that sound appetizing?

The gluten itself besides being a nutrient poor glue substitute poses no particular problem.  Gluten does contain an indigestible problem protein called gliadin. It is the protein of the endosperm of the wheat berry, the engine that gives the seed sprouting energy.  Even though we are not able to digest gliadin, it is so small that in enters the bloodstream anyway as if it were sugar, salt, casein protein from milk, etc.  Once gliadin has entered the bloodstream, our immune system must respond as an undigested protein is always interpreted as a pathogen.  So we mount an immune response that can last for three days or so sapping our energy and producing symptoms of allergy.  Most Americans are so used to the array of allergy symptoms from food insults that they have accepted them as a normal part of life not realizing it is their food that is making them sick and tired most of the time.

Gliadin is a problem for millions of Americans.  Many don't even realize gliadin is making them feel bad most of the time.

Corn is another grass seed and one of the most modified grains around.  Besides the high sugar content of corn a fresh ear, on the stalk, may contain about 25 different mold species.  With all that delicious sugar around, the mold organisms are sure to have lots of offspring once they have entered your GI tract.

Processed corn products (anything made from corn meal) are loaded with mold.  It is a situation rivaled only by peanut products. 

Eating corn provides you with a terrific infusion of mold organisms.  This could explain why sugar occupies such a prominent place at America's dinner table.  You see, the favorite food of mold is sugar and once they have established healthy colonies within the small intestine they know just how to get you to feed them-torture!

Wheat and corn are 50 cents a pound or less retail!  Do you really want to put this kind of fuel into your priceless temple? 

Wheat and corn are two grass seeds nobody needs to eat.

(The glutinous grains are wheat, oats, barley, rye, kamut, & spelt).



Protein gets way too much attention in our nation because of the abundance of human carnivores we have generated.  Protein fixation is a commercially driven mentality that is more distraction than harm.  You see, meat really doesn't sell all that well unless it is pushed-just like milk.


High Brixxe value leaves, any of the super algaes such as chlorella and the nutrient dense immature grasses are capable of providing you with all the protein you can use.


At least 90% of the diets of the largest muscle mass creatures on Earth consist of green leaves. Add to this a little fruit, a few seeds and plenty of bugs and you might be able to bench press 4,000 pounds like a lowland gorilla.


It is easy to get plenty of protein from a frugivorous diet.  Animal foods are not needed for protein-they are mostly fat anyway.


As long as we get the 8 essential aminos, the flora in a properly functioning small intestine is capable of transmuting the other 14.  This is sometimes referred to as biosynthesis.  There is no need to become preoccupied with reading nutritional data to determine the presence/absence of this or that amino in a given food. 


Learn instead to trust Nature and relax into calm meditative visceral functioning. We all need to get the caffeine, excess glucose, cortisol and adrenaline out of our bloodstreams so that we may continue to evolve consciousness.  This is the way it was meant to be.



The more sugar any whole food contains the more likely it should be isolated from other foods by a space of time-even other sugary foods.  Thus, we have the concept of mono-fruit most have heard mentioned.


The only food that is acceptable to eat in any amount with sugary whole foods is green leaves.


Green leaves may be eaten in any amount with any other whole food without ill effect.


Green leaves may provide a buffering effect against the poor combining of other foods.


You can really get tangled up with complex food combining rules-.or you can just up your intake of green leaves and not worry too much about food combining.


Of course, if you eat an outrageous amount of sweet fruit you will be able to ferment your hiking boots.  Stay sane when it comes to sugar, even if it is from a natural whole food source.



Pasteurizing is cooking (mutilating)


Mutilating food destroys the negentropy (divine order) built into the structure of food


Non-organic dairy cows commonly suffer from mastitis (inflammation of the udder) resulting in the presence of white blood cells (pus) in the milk


Antibiotics are injected just above the infected teat and that one is not milked until normal color returns.  The practice results in antibiotics leaching into the milk from the other teats which continue to be milked.


Dairy cattle are often sunlight deprived resulting in nutritional deficient milk.  Vital solar information is missing from the milk of sunlight deprived cattle.


Nutrient deficient milk may also contain unacceptable levels of lactose (milk sugar) which could partially explain its addictive quality.


Milk contains indigestible casein protein which may harden the intestinal linings of children under the age of two leaving them marginally absorbent of other vital nutrients.


Milk products contain casomorphins (morphine-like substances) which may be extremely addictive possibly explaining the disproportionately large ice cream industry.


Americans are getting wise to the dairy deception.  There were 22 million dairy cows in our nation earlier in the 20th century. Today there are about 9 million.  Could this signal the probable future of this poor food choice?


(Also.. on a side note... i do not eat mushrooms either. Fungus conflicts with the aerobic metabolism that I try to maintain).


Here is a little tip you should always remember and never forget when going to the grocery store.
Conventionally grown produce have 4-digit numbers starting with 3 or 4.
Organically grown produce have 5 digits starting with a 9
Genetically modified (GM) have 5 digits starting with an 8

Never buy produce that starts with an 8. Just look for 9's to be sure you are getting organic. Sometimes

you will find conventional fruits or veggies accidentally mixed in with the organic. This happens a lot at

big health food stores so just read the numbers to make sure you are getting what you pay for.


 Pesticides:  Strawberries have the highest amount of pesticides. They are very pourous, which have tiny holes in its outer membrane. Avocados have the lowest. Many people choose diets and foods that they absolutely hate since they think it's healthy. We choose foods we love and that love us back. Pesticides get absorbed into the fruit and washing will not help, even with a fruit and veggetable spray.

Strawberries 340
Dates 158
Carrots 134
Peas 126
Cabbage 115
Lemons 105
Grapes 102
Sweet Potatoes 99
Peaches 80
Nectarines 79
Figs 2
Avocados 2
Pecan 3
Garlic 3
pesticde usage on common fruits and vegetables

Green foods: Reduce or, better yet, eliminate prepackaged foods. Buy in bulk and store in your own containers and reusable bags.

Greener foods: Join a local Community Supported food co-op (click here), which provides you monthly with raw organic bulk foods. You'll cut the pollution that comes from transporting food vast distances to different locations, while promoting the ecofriendly farm-to-table concept

Greenest foods: Start your own local food co-op by getting your friends and family together to make one big purchase to save the most money possible and least amount of packaging.


We urge everyone to try the superfoods we eat.

They are:

1. Rasberry Seeds (Freshy ground) or the kiwi seed, concord grape, strawberry seed flour mixture.

2. Camu Camu

3. Fresh Maca root (Don't buy it powdered, buy the root)

4 Algae

5. Barley Grass

Email us if you want to find places in your area that carry them. We do have distributors that will give you a discount if you mention our website.

See our Phyto Treats page if you want to try a sample.


The 10 second blending technique: Blending should take no longer than 10 seconds on its high setting to get the phytochemicals out. If your blender can't do this then you might want to see our kitchen page.

  Pineapple: Not only do I eat the core, but I eat the stem. I do not blend the flesh as it gets too foamy. I only eat the stem near the top of the pineapple. The stem has an abundance of the enzyme "bromalain" and it is released in a 3 to 4 HP blender. It has so many enzymes that if you eat it with food it will start pre-digesting your food. Watch our video on pineapple here.   Pomegranates: they have more phytochemicals and anti-oxidants than any other fruit besides the acai berry.   Seseme seeds: I do not eat the white seseme seeds that most people eat. I only eat the black seeds. They are about 5 times as expensive but way worth it. The white seeds have around half the minerals and nutrients as these do. You can make black tahini. Imagine putting that in your hummus. Black hummus. Yum!   Rasberry seed flour: I have friends that are sick and I give them organic rasberry seed flour. All it contains is the seeds extracted from rasberries without the fruit part. A blender can do this but you can get the powder much cheaper tnan buying 20 packs of rasberries and doing it yourself in a 3hp blender. I tell my friends who have a serious health crises or major health concern to use this.


What will a grocery store look like if we took over?

We should all be responsible for producing at least some of our own food.  Even if only a small percentage of the total, the exercise of producing or harvesting your own food changes the way we believe about the things we consume.


Many have entrusted the entire responsibility of food production and distribution to the corporate entities that now dominate these industries.  This has led to the mass marketing and food preservation techniques we see in the modern grocery store.


Only the produce and meat sections contain food which could be loosely considered fresh.  Much of the time the bulk of the foods found in those sections is far from fresh.


Some day, when enough of us awaken to the  benefits of living food, the farm to market imperative will strengthen.  Freshness will be demanded and the food industry will respond.


All forms of processed and precooked food will disappear from market shelves.  The meat section will contract.  The grain based macrobiotic philosophy will dissolve.  Bakery departments will close down.  The deep fryers will go to the dump.


The smell of fresh greens and fruit will spill out into the street attracting the highly tuned pallets of the healthiest people on Earth.  The highest quality nuts and seeds and their related oils will occupy a prominent position in the store.


The paper and plastic industry would be cut way back as most of the folks would bring their own net or bag to carry their groceries and all the packaging would be cut way back. Oh, and the word "cook" would become something more likely used when talking about irregularities.


Avocados, olives, figs, macadamia nuts, almonds, cucumbers, tomatoes, choice greens, mineral rich sweet fruit and on and on.  This is the way it was meant to be.  We will do it!


If you want to tell us what your version of a grocery store should be we would love to hear your opinion. Email us at Theblindguru@yahoo.com.


More about what is wrong...

Most of our tastebuds are sooooo messed up, our neurotransmitter are sooo confused from
all those additives and preservatives, and don't forget the media who says one and then the other, but
all they want is your money.....People are undernourished and eat more than ever before,
dehydrated from drinking gallons of pops, and accustomed to have cereal w/milk for breakfast, fast
food for lunch and another hot meal for dinner. But they are still hungry. This journey is for someone who
wants to listen or who's fallen soooo deep, he or she is screaming for an alternative. Have u ever thought
about this - who says not to eat a salad in the morning, soaked grains(cereal) and Nutmilk
for lunch and a smoothie for dinner. Who? We are all accustomed to something... Heritage, Likings, Culture,
etc. Why not eat whatever and when you want it? Because you have been told so, that certain foods go
for a certain time of a day. Does that make sense?



Now that we got that out of the way, if you are interested, let's uncover the agave nectar scam.


There are many grades of agave nectar and there are many scams.

There are stories about agave nectar being cut with corn syrup and even

more stories about agave being cooked, or dehdrated at high

tempuratures that we cannot monitor.



Blue Agave syrup is a natural sweetener made from the nectar of the blue agave plant.  It tastes delicious and is low glycemic, making it useful for people concerned about sugar in their diet, because it does not cause rapid rise and fall in blood sugar levels like white sugar does.  Ounce for ounce, blue agave syrup is sweeter than sugar, with less calories.  It's natural, delicious and has no artificial aftertaste!
Why buy from the our blue agave?  You may have seen advertisements for other organic sweeteners or organic nectars.  Some of these may contain food coloring, additives, and other types of agave.  Compare them to the taste and quality of syrup made from 100% blue agave and we think you will know the difference!
We carry both a clear syrup and a gold syrup.  Both are made from 100% organic blue agave.  Each has a low glycemic index (GI)  number.  The main differences are in flavor and appearance.
The Clear Syrup is clear in color and neutral in flavor.  This clear agave syrup (sometimes also described as blanca, or white) is the result of a special filtering process and has a uniquely clean flavor that can be used for sweetening and cooking.  It can be used as a sweetener for drinks like coffea and tea.  Glycemic Index = approx. 11.
The Gold Syrup has a dark, honey-like color and a raw, slightly more fruity flavor.  Glycemic Index = approx. 20.
Today's modern diet makes it easier than ever before to consume an excessive amount of fast-release carbohydrates.  The body converts high-GI sugars and starchy foods into sugars quickly.  They enter the bloodstream very rapidly, producing a "sugar rush"  The normal (non-diabetic) body responds by overproducing insulin to break down or digest the excess sugar molecules as quickly as possible. This overcompensation reduces the blood sugar blow the optimum level, resulting in the "letdown" feeling called hypoglycemia. This, in turn, produces a craving for more carbohydrates--nature's attempt to redress the imbalance. The result of these pendulum swings is a continuing cycle that stresses the body, causes obesity and mood swings that make effective dieting extremely difficult.
Agave Syrup is produced in four different grades varying in flavor and color.The lighter grades of Agave Nectar are flavor neutral,
enhancing the natural flavors of coffee, tea, fruit, beverages, baked goods, fresh fruits, fruit smoothies, salad dressings, jams and jellies, ice cream, yoghurts, and various prepared foods, without altering their flavor. This is in marked contrast with bee honey, malt barley
syrup, and certain other natural sugar substitutes that do alter the flavour of the products which they sweeten. The clearer it is, the more expensive it usually it is.


Watch the following videos and this will help you decide which agave nectar you want to buy.

Agave palmeri 


There are many colors of agave. Are the brown or amber ones bad or oxidized?

Watch the video to find out!




What does agave nectar look like when it is fresh from the plant

Well, watch our aloe example and you can see.


Which is the best tasting agave. See what our rawfood coach says about each type.



Which agave is the sweetest and highest Brix?

Watch and find out


Agave blind fold test...

See if people can pick the pure one in this video.


Take the agave nectar quiz.



I do not want an aftertaste.

An aftertaste is fine if the before taste is much better.

I am not sure.



I want low glycemic agave such as the clear that has a score around 11

I want a high glycemic agave around 20, such as the brownest agave

Does not matter



I want agave with lower calories

I want the agave with the highest calories.



I want a mild taste

I want a very sweet taste

I want it somewhere in the middle.

I am not sure.



I will pay more to have no corn syrup or food colorings added

I want it pure and clear

I don't really care



I want it clear, fresh and not oxidized

I want it slightly yellow, somewhat dehydrated and oxidized

I want it oxidized and brown, lost most of its nutrition and almost 100% oxidized




Today's modern diet makes it easier than ever before to consume an excessive amount of fast-release carbohydrates.  The body converts high-GI sugars and starchy foods into sugars quickly.  They enter the bloodstream very rapidly, producing a "sugar rush"  The normal (non-diabetic) body responds by overproducing insulin to break down or digest the excess sugar molecules as quickly as possible. This overcompensation reduces the blood sugar blow the optimum level, resulting in the "letdown" feeling called hypoglycemia. This, in turn, produces a craving for more carbohydrates--nature's attempt to redress the imbalance. The result of these pendulum swings is a continuing cycle that stresses the body, causes obesity and mood swings that make effective dieting extremely difficult.


With a diabetic condition, the body cannot manufacture enough insulin to "take care" of excess blood sugar, and the consequences are catastrophic.





Stardust Hemp Leaf Green Superfood Powder 50g


Be wary of green superfoods that are sold too cheap.

Before I started selling green powders, I used to go to the store and look for the most expensive powder.

I was paying $79 for a pound of the green superfood powder at the time. Now, years later, I find that as a dealer I can

buy the same $79 dollar container for $35 wholesale if I buy a case. And, on top of that, if I buy 100 cases I can get 25%

off that price which brings it down to around $26.


This makes me wonder what the real cost of the ingredients. I figure that the company has to double their money so it reall costs 13 dollars, not including the labels, shipping costs, taxes, etc.

Now, based on all my research I wouldn't be surprised if it costs them  5 to 7 dollars to produce this green powder.

I now have done enough research to know that some companies list all these fancy, expensive ingredients but only put a pinch or two of it in with the fillers, such as alfalfa (there are different grades of alfalfa also), apple bran, flax, etc.

The first 3 ingredients make up the bulk of the green powder and I would say 90% of the weight of the contents of the green powder are the first 3 ingredients. Call any manufacturer and they will tell you the same.

An acidic diet can use up minerals from the bones when people drink soda (acid pH of 2.8). The body has to balance this out by leaching minerals from the bones (calcium, which has an alkaline pH to balance the acidic soda).



Scam 1: Many companies use alfalfa hay and grind it up in the product and still list it as alfalfa in the ingredient list. We could use alfalfa powder (our cost $3.00 per lb) or we can get organic alfalfa leaf juice (our actual cost $12 per lb) (all the intestinal irritating cellulose removed..

The powder, that we COULD USE also would make the volume of the green powder go up which fills the bottle up so it looks like you are getting more product but its really just the cheap stuff added. $3.00 per lb is what the cost is. If you are paying 40 to 50 bucks.. you can assume that 80 to 90% of the contents in the container costs them $3.00. The alfalfa juice we use is freshly freeze dried within hours of harvest. This is the stuff we use and it costs $12 per lb.


Fillers: Mass produced blends are often rich in one in one or two ingredients and have just a pinch of everything else. This bothers me more than anything and I feel like I have been scammed for years. The ultimate measure of the quality is hidden in the manufacturing process. The smaller the particle size of the dry powder, the greater its surface area, and the greater the opportunity for the digestive system to extract nutrients from it. The smaller the particle the greater need for milling and grinding, the greater the heat generated in the process. Most mass producers don't slow the process down to keep the tempurature from going over 105 degrees F in order to protect enzymes contained in the raw ingredients. WE DO. (This is  the reason why ours is so expensive. (Our wholesale price for co-op members for our best one is around the retail price in stores for the ones that are similar to our cheapest one).


Ours is so fresh that if you leave it at room tempurature for 30 days it will lose its potency. If you leave ours at room tempurature for 30 days it will lose its potency. Air and moisture will re-activate the live enzymes and the green powder will digest itself and rot due to the freshness.


I wouldn't recommend anyone starting out with the most expensive one first. Trust me, it is THAT potent. If people haven't detoxed yet and then they start with the strongest formula then they might detox faster than they can handle. Use this one at your own risk.


What to look for in green powders...
1. You want to make sure the enzymes are active. Order ours the day after they are bottled then freeze them and
you won't have it sitting on the shelf like most stores sell to you.
2. Small particle size.  Our green powders are smaller in particle size than any other one that I have found.
3. Our greens are grown in prime places. We don't just buy the cheapest wheatgrass powder we can put into it. There are different grades.
4. Ours have been made sine 1984.
5. We chose wild crafted or highest quality cultured products.



We offer 5 grades of Dehydrated Green Concentrates:
We have very cheap ones and we have green powders that are super expensive without all the fillers that the cheaper ones have.


Take our questionaire below if you want us to recommend one. We rarely recommend our best one since it can give detox symptoms quicker than the body can handle.


Below are the 5 superfoods we get the most requests for.


1. Iridesca is a full spectrum green food. This must be stored in the freezer. This is the flagship formula.

This is the most expensive green superfood powder on the market.


2 RAW Superfood Grade Hemp Seed Protein with plant nutrients and amino acids: For muscle building & tissue strengthening. This Canadian hemp seed powder has added enzymes for an extra boost. This is the best tasting hemp protein powder we have tasted. 100% raw and organic. Superfood grade. Has protein synergists which most don't have. I get a lot of my protein from this brand of ground up hemp seed superfood.


3. Red rasberry seed powder: (Contains Ellagic Acid) For prevention or crisis nutrition. We don't recommend if you have no health objectives or concerns. This has an added 700 mg of blueberry, kiwi, concord grape, cranberry, strawberry, & blackberry seeds. This is packed with phytochemicals. I add this to almost all my fruit smoothies. You can also use the rasberry seed powder by itself. Two tablespoons of this powder is equal to 1 cup of rasberries. It is less expensive to get the seeds in its powdered form than to buy rasberies and get the same seeds. The seeds last about a year when kept cool. Putting a scoop of seed flour gives me tons of energy. This is not a supplement either. It is just ground up seeds.


4. Premium Green Superfood powder: This is the one most people buy to start. I do not recommend buying the Iridesca as it is too potent for most people with a poor ecology. It may stir up more toxins than your body has nutritional support to dispense with them. People tend to take this one until their ecology gets better or until it is appropriate for them to take the more potent green superfoods.


5. Flora supplement:

The condition of your flora, or instestinal bacteria, is pivital for optimum health. Simply put, bad flora eats your nutrients before you do-and eventually eats you-and then poisons you with carcinogens and other wastes in return. Worse yet, they create multi-pound rotting layer of dead cells where they nest and thrive. This tough goo blocks nutrients from being absorbed, and keeps toxins inside your body. Fecal liquids are reabsorbed and cycled over and over again resulting in their victom being irregular, fatigued, pasty-complected, and just plain sick. This is a "wide spectrum" SBO (soil based organism). This works syngergistically with "aerobic bacteria". We have a different supplier for this as the SBO supplier doesn't carry this but they have the best SBO on the market.



Many people have never known what is is like to genuinely live pain free and bubbling with joy, energy, ambition, and radiant beauty. Their cronic run-down condition has become the only experience they know.


Above are the only supefood supplements we approve of and offer: We do not sell them but can refer you to a resource that has them. Email us for the reference list.



Which is the best green superfood for me?

This questionaire will hell us determine what potency to recommend. There are
many different grades of green superfoods. We carry 5 which we consider to be the best.


1. I eat or juice ______ lbs of green leafy vegetables daily.
a. < 1
b. 1 to 2+
c. 2+ to 3+
d. 4 or more


2. I eat ___ lbs of vegetables daily.
a. < 1
b. 1 to 2+
c. 2+ to 3+
d. 4 or more


3. I will use a green superfood as a substitute for eating greens when I am in a hurry
a. True
b. False

4. Do you make green smoothies daily
a. Yes
b. No


5. My diet is _____ % raw.
a. 0-50
b. 51-75
c. 76-100
d. 100


6. Pick one.
a. I want to try a green superfood sample to see if I like the taste first.
b. I want to try a green superfood to see if it works.
c. I want to buy green superfoods in bulk, or a years supply for a reduced price.
d. I want to use the best one even if it is not discounted.


7. I am taking a green powder now and...
a. I like it but feel I have reached a plateau.
b. I am happy with the one I am taking.
c. I would be interested in finding a better one or one that better fits my needs.
d. I don't notice any differce since my body has a hard time absorbing nutrients.


8. My ecology is proabably the type that mustard greens or dandilion greens
a. tastes bitter. I can't stand their tastes.
b. are very pleasant tasting, or neutral.
c. I never tried them
d. I eat them in salads where it compliments the taste


9. I like my green smoothies...
a. ice cold
b. cool
c. room tempurature
d. warm
e. I don't like them


10. I a green smoothie tastes bad, I will still drink it since I know it's healthy.
a. True
b. False


11. I believe a green superfoods have the potential to replace _____ % of green vegetables in my
a. 10% to 30%
b. 31% to 50%
c. 51% to 75%
d. 76% to 100%


12. Do you consider a green superfood as a supplement.
a. Yes.
b. No.

Email your answers to TheBlindGuru@yahoo.com and put "Green Superfoods" in the subject line.



Wheatgrass Scam

Why must wheatgrass be juiced?
Because humans do not have the digestive ability to process grass,

we can only benefit by breaking down the strong cell walls and ingesting the juice.


 From Grasses and Weeds

While not so pleasant to the taste buds, fresh young grasses and green edible weeds have a much greater healing
potential than the vegetables commonly used for juicing.  In particular, they are higher in their content of life force
and enzymes.  Instead of working hard to maintain a big vegetable garden, I believe it to be easier and healthier to
let a large part of the garden overgrow with suitable grasses and edible weeds.  An additional advantage of young
grasses is the short time and minimal care required to grow them as compared to growing vegetables. 
You can harvest grasses in two to three weeks compared to several months for vegetables.


To find out which weeds are edible, ask a knowledgeable friend or neighbor, or observe what goats and poultry
are eating, or chew a bit of a leaf yourself.  If it is not bitter, it is not likely to be poisonous, and anyway, there
are no poisonous grasses.  For a very healthy juice, many people use grasses, green weeds, and the petals of squash flowers;
flavor with an apple, beet root, and carrot.

Juice made from young and fresh blades of cereal grass is most beneficial for usl.  These young blades have the highest
vitality and are rich in enzymes and growth hormones that are missing or at low levels in mature plants and leaves,
as well as in elderly humans.  Kirrlian photography reveals that the vitality of leaves starts to diminish soon after
cutting and that most of it is lost within hours, though if refrigerated in a closed plastic bag it may be kept for a day. 
Most nutrients will still be available from commercially dried and powdered grass, such as green barley grass
(commercially available), but young fresh grass juice has a much higher vitality. (We do sell fresh grass juice shipped frozen on dry ice)

Best known is wheat grass, but I contend that all fresh, young grass grown in good soil can have similar healing and
rejuvenating qualities, though the flavor and toughness may differ greatly.  Barley grass grows more vigorously
than wheat grass and tastes good.  Young Rye grass (not the cereal rye grain), grown by farmers as pasture, has
a pleasant flavor and can give you several months of repeated cutting from one planting.

Experiment with different varieties of grasses to see which grow best in your climate and soil conditions, and find
one you like.  When using lawn grass, the main requirement is that it to be grown in good soil without the use of
pesticides or chemical fertilisers; preferably fence off part of the lawn for this purpose.  Often there is some foam
on top of the juice, especially with grass juice.  This foam is high in chlorophyll and beneficial, so ingest or rub it
into your skin.

I find wheat grass juice somewhat too sweet on its own and prefer it blended with other grass.  As barley grass
does not taste sweet, it may be better than wheat grass for individuals with blood sugar problems.  Normally,
however, it is good to mix the seeds of wheat and barley and grow them together in the same garden bed or tray.


                                     wheatgrass field.jpg

In cool climates, it may be difficult growing grass outside in winter, while in the tropics it is sometimes difficult in
summer because it is either too hot or too wet and cereal grasses easily start rotting at the stem.  In the city, it may
not be possible anyway.  In these circumstances, wheat grass or barley grass can be grown indoors behind a
window or on a balcony or verandah in seed boxes.

While grass juice provides a high amount of easily digestible protein, as well as vitamins and minerals superior quality,
even more important are enzymes, growth hormones, and other vital factors, including coenzyme Q10 and
superoxide dismutase (SOD).  In animal experiments, old rats were rejuvenated and chickens grew 15 percent faster
with fresh grass, but not with other supplements.  Many patients attribute their cure from "incurable" diseases to the
generous intake of grass juice. Juicy grass pulp is excellent onwounds  and speeds up the healing.


Grass juice has been shown to inhibit mutagenic and carcinogenic activity.  This inhibition was stronger with wheat
grass juice than with carrot or parsley juice; it has also been reported with barley grass juice.  We need hormones
not only for growing taller, but also for cell division, skin and tissue replacement, and wound healing.  In growing
older, we become deficient in growth hormones, and those found in grass juice can help us rejuvenate.

Most animals live on grass either directly or indirectly.  It is the perfect food, not for only grazing animals, but also
for humans.  The juicer replaces the complicated cellulose digestion of grass-eating animals.  I regard grass juice
as the food with the greatest healing and rejuvenating potential; it could even sustain us during famine.



How often should I drink wheatgrass juice?

Taken as a preventative, an ounce a day may be sufficient.  Therapeutically, effects have been experienced by taking three to four ounces per day.  Juice should be taken on an empty stomach one hour before meals.  

How much juice can be had from 1 pound of fresh-cut wheatgrass? A Helpful Ounce Glass

Ten to 12 ounces of juice per pound of cut wheatgrass can be expected from a good wheatgrass juicer.

How long will the cut wheatgrass stay fresh?

Fresh-cut wheatgrass can stay fresh in the refrigerator  for up to two weeks. 

How long does wheatgrass juice stay fresh?

The chemical structure of fresh wheatgrass juice is very unstable.  Once the grass is juiced, it breaks down rather quickly and loses its nutritional value.   Fresh wheatgrass should be consumed or frozen almost immediately after juicing.



ORAC Units per 100 Grams

Wheatgrass Juice





















As you will see on our Goji Berry page, we strive to eat the highest ORAC foods we can get.

This should be the goal for everyone. It becomes instinctive once your ecology becomes more aerobic.



When your ecology becomes more aerobic, why

not just order a glass of wheatgrass juice?


How are you going to grow "high Brix" wheatgrass?

You can have the best seeds, the best environment, but if you don't

know how to do it, then the mineral content will be low and you will

be wasting your time. Thermophillic wheatgrass is the best.

I would never grow wheatrass in an automatic sprouter.


Rawfooders call me up all the time an tell me that they grow their grass

in one of these Easy Sprouters without soil. Yea... it's easy but WHERE ARE


Growing Thermophillic wheatgrass is the most symbiotic way to grow grass.

We don't try to come up with our own ways...we grow it like it would grow in nature.

Otherwise, wheatgrass, like grown in a sprouter, will be just another cultivar like

brocollii, spinach, or any other vegetable that is sold in stores that is not symbiotic.


Grass is the most mineral abundant food on earth.
Grass is our food. A symbiotic rawfoodist does not eat cultivars.
Grass is cheap and doesn't take a second job to afford to eat it.
I doubt the wheatgrass grown in most juice bars are grown thermophillically.
If you want to to learn how to grow thermophillic wheagrass and not waste your time growing it like many people
who don't understand the way we understand nature, you might enjoy our tele-conferences that teach how we
grow our wheatgrass.
We do NOT sell wheatgrass seeds but know sources that have the best quality.
We know about places that sell cheap seeds and those that sell the best, Heirloom seeds.
The seeds are so cheap relative to buying organic produce in the stores that it makes sense to
buy the most expensive seeds, especially if you are a co-op member, and get our discount we get.
We do not sell soil but we can teach you how to cultivate the best soil to grow wheatgrass based on your ecology.
If you want to start growing wheatgrass you might want to know what type of grass will fit you the best.
Just go to a juice bar and you will see people holding their noses and chasing the wheatgrass juice down
with juice or water so they won't gag.
(Isn't that a good enough reason to NOT drink that wheagrass)
Based on your current ecology, there are many ways to grow wheatgrass. Most people buy a good wheatgrass juicer and start growing the grass
and we often follow up and we find out that their wheatgrass juicer is in their garage or they tried it once and they "just couldn't stand the taste" or it made them sick. Sure, I don't blame them. If wheatgrass tastes bad, then I wouldn't drink it either.
Wheatgrass can be grown to taste mild or super bitter or super sweet. Based on ones ecology, one wheatgrass might taste bad in the beginning but once their ecology changes, that bad tasting wheatgrass that made them sick at first might actually appeal to them when they have the 3 to 5 lbs of aerobic bacteria and their ecology has changed.


Wheat Sprouts (Reverse Osmosis Water v. Symbiotic system Water)   After 7 DAYS Sprouting
Comparison: Left with Reverse Osmosis Water… Right with the water we use


Room Temperature 72? F. during test

Reverse Osmosis
9 Step Water

Our symbiotic  Water

Initial Start Weight of Grain

200 g.

200 g.

Soaking Water Start

300 g.

300 g.

Soaking Water Remaining (after 17 hrs)

192 g.

186 g.

Water Absorption % Difference


2% More

Final Weight of Sprouts (after 7 days)

580 g.

828 g.

% Increase Over Initial Weight



% Difference In Weight Over Initial Weight


124% More

Average Height of Sprouts

7 cm

9.5 cm

% Difference in Height


35.7% More

All photos show the Reverse Osmosis Sprouts on the Left and the symbiotic filtered watered Sprouts on the Right



Wheat Jan 28 2002.jpg (258299 bytes)


Image015 Wheat 2.jpg (252446 bytes)

Wheat Root Jan 28, 2002.jpg (250990 bytes)


Image014 Wheat Rolled 1.jpg (255396 bytes)

Image016 Wheat Rolled 3.jpg (246211 bytes)

Image017 Wheat Rolled 4.jpg (250929 bytes)


Goji Scam:

Many of the Goji Juice distributors and sales people around the globe, working within the pyramid structure of the MLM, have constructed many different web sites on the internet which only serve the purpose of influencing the results of search engines (like Google and AltaVista). These sites and pages use combinations of words such as “Goji Fraud” and “Goji Juice Scam” to lure and lead people to other sites which in turn sell this “miracle juice” or otherwise contain a lot of positive-spin propaganda. It is clear that in many cases these pages only serve the purpose to hide and overshadow other material published about Goji Juice and the multi level marketing system that comes along with it, which makes it difficult for people to find neutral or less-than-positive information on the internet regarding Goji Juice. This manipulation of search engine results aims to hide pages carrying facts other than those offered by the distributors and sales people.


 Notice how Tahitian Noni International uses ELECTRIC FENCES with a


 Many pasteurization plants use ELECTRIC FENCES with a
lock-down mechanism in order to keep people from finding out what
exactly it is they are doing there in the warehouse.


Before the main component of the juice reaches the bottling plant for processing it is first harvested, which includes both the “fruit” as well as the weeds and plant debris that are contained in barrels for a while where it is said to rot to the point of fermentation. Around that time it gets shipped by sea at which point the nasty mass of it is enough to make your stomach turn inside out, from the smell alone if not the sight. The heating and flash pasteurization at the processing plant are used to combat several key problems with potassium levels and yeasts. The contamination with bacteria and microbial side effects were normally dealt with under quality control.

If you saw how the pasturization process works... you would never want to drink this type of juice ever again.


Goji juice is lacking many of the health benefits of the berry itself when bought in bottles.





There is a reason why some gojis tast better. It's about the region they are grown and the climate, soil, etc.

Think twice before buying a tree from us. We no longer promote goji trees.



Bulk - Dried Premium (Large Grade A) Sweetest

Authentic Goji Berries


Our Bulk - Dried Premium Sweet Goji berries are the most nutritious known strain of the 41 Asian varieties.

These sweet Goji berries are semi-shade dried to produce the most pleasing taste, while preserving their remarkable nutrients. They are officially certified as being chemical and contaminant-free. Our Goji berries are never touched by hands, but instead are collected by shaking the vines, as touching them causes them to lose some of their nutritional potency.



Bulk - Dried Premium (Grade B) Sweeter, more dry

Usually not Wild-Harvested Goji Berries




Bulk - Dried  (Grade C) Semi-Sweet, very dry

Goji Berry Trials…



We can send you a sampler of each goji berry or you can take our quiz.

The cheap ones taste good to some people that don't know the difference.

I personally eat the best ones since I know the difference.

The berries taste different in different peoples' mouths.

Some people like them chewy and dry...some like them moist and sweet.

Some people don't want much sugar and just want them for the mineral content.

Some people want to bake with them and don't need perfect quality.

Some people are doing something else with them and don't care if they have bug bites on them.


Take the quiz if you want our recommendation...


1. I want my goji berries

a. Sweet

b. Semi Sweet

c. Not sweet

d. Don't really care. I am eating them for nutritional purposes only


2. I want my gojis

a. Dry

b. In the middle

c. Moist and juicy

d. Don't care


3. Which is the most important statement for you?

a. I want my goji berris to be...

b. A high Brix and high mineral content

c. The best tasting I can find

d. Bitter if it means it has more minerals and anti-oxidants


4. I want my gojis to be

a. RED, as close as to the color when they are freshly picked

b. More on the pink side

c. They can be slightly on the brown side

d. If they are cheap, I don't mind them having bug bites.


5. I am interested in growing my own berries

a. True

b. False


6. If I am growing my berrries, I want (answer only if applicable)

a. The seeds and I can start from scratch

b. A goji plant and I will try to grow the berries

c. A plant that almost has berries growing on it

d. A full plant with berries already on it.


7. I  want to buy goji berries...

a. in bulk to get the cheapest price

b. just a pound or two

c. a small bag just to taste them to see if I like them

d. in very large quantites for reselling


8. I am a

a. health practitioner and want to offer these to my clients

b. a rawfood chef and want to use them in my recipes

c. a consumer and want them only for myself

d. a consumer and want to get a cheap price for myself and my friend and family








Watch this video to see if the person can pick out the $400 per lb vanilla bean, the $80 per lb variety, and the cheap $25 per lb types.



Yes, after talking to my vanilla bean customers, over half of them have been scammed!


BEWARE: There are vanilla bean scams out there and if you don't know the differences between

all the varieties you could be overpaying and getting totally ripped off. Well, the reason I have a whole page on vanilla is because I was PERSONALLY one of the buyers that got ripped off.

I will see to it that nobody gets ripped off after reading this page or calling us.


The main beans are Bourbon, Tonga, Mexican, Madagascar, and Tahitian.

One Tahitian vanilla bean variety sells for $25 per lb and

another Tahitian variety sells for $400 to $800 per lb.

There is a good posibility you can get scammed if you don't know your beans.


All of the beans pretty much look the same.

Depending on what you are looking for, you can get beans ranging in price from

$6 per lb (these are the ones that are the cheapest that many stores sell for $25 per lb)

and you an buy beans that sell for $600 per pound that are bursting with flavor.

Usually, the best beans are reserved for the very rich who can afford it.

An example of this is like buying agave nectar. You can get the freshest press direct from the cactus

or you can get the type that you buy in the stores. Most people cannot afford to buy the "aqua" colored

agave.  Most stores don't sell it since they make too much money on the cheaper agave nectar that costs around 5 dollars for 24 oz.


There is a difference between the cheap vanilla beans and the most expensive, premium beans that are rare.  We can get them all. We can let you buy a sampler packet with 1 of each bean we carry. We will give you a price (we will not make any money on this sampler) just so you can try the beans and see if you can tell the differnce between the dirt cheap type and the ones that retail between 400 and 800 dollars per pound.


You will not know which are which but they will be numbered. After you taste them, you will tell us which bean you liked the most.


If you want our vanilla bean expert to answer your quiz, please fill out the below quiz. This will help us decide which bean you might like the best. So far, we have never had a complaint about the beans we have sold based on the quiz. The only time we  had angry customers was in the beginning when we bought several hundred pounds of the cheap beans since we didn't know anything about vanilla. We had customers demanding us to let them return them. The other customers that liked them used them in in a way that it didn't matter if they were cheap. Some made candles out of them, some soaps, some ice creams, and most people put them in raw almond milks or other raw foods.


Since it was our first time eating vanilla and we didn't know that there were better ones for our purposes, we just thought they were good. Well, it was better than using vanilla extract, anyway.


But, now that we know what beans are good and bad, we don't recommend any beans to anyone. Everyone has a different ecology. Some people don't notice a difference between the cheap ones and the expensive ones. And, some vanilla enthusiasts know the difference right away.


If you have a bad ecology and used to eating tons of processed foods you might not even get enough enjoyment out of the expensive one to make it worth the money but you might not like the cheap ones and you find out that you like the beans somewhere in the middle.


This is why we give the sampler.

Each type of bean has different uses.

 If making smoothies, and you have a 3hp blender, you might want the cheapest ones.

You might not even care if the beans are not perfect or they have bends or tears in it.


Some people want the 8 inch beans that have more seeds in them and some people just want the 5 inch beans.

We DO have the best pricing on vanilla beans since we don't even touch them.


We know the growers and they do NOT lie to us about their quality.

The best way we can describe the vanilla beans in terms of quality is....each grower has the best beans in their price range.


We do trade out our equipment and do rawfood coaching with many growers so we get a better price than most stores. And, our vanilla bean suppliers ENJOY giving us their best price because they like what we do. We pay them slightly more than other stores for the same beans but we get the hand picked, freshest beans. If you want the $400 dollars a pound per bean and you want to be sure they are all good then you found the right place. You don't have to worry about getting a pound of  beans and lookinging through them and saying to your self, "this bean looks better than that bean" or "I wish all of these looked like this one or had as many seeds in it as this one".


If you have read our website you will see we are fanatics on the items we approve of and sell.


A final note: If you want the cheapest beans, do not expect them to have the flavor characteristics as the best ones.


Click the picture below to watch a video.. get free vanilla beans too!



Don't be fooled by the vanilla spider. It will deceive you into thinking it is the best vanilla bean

but you won't find out until you bought them and can't return them.


Vanilla is the world's most labor-intensive agricultural crop, which is why it's so expensive. It will take up to three years after the vines are planted before the first flowers appear. The fruits, which resemble big green beans, must remain on the vine for nine months in order to completely develop their signature aroma. However, when the beans are harvested, they have neither flavor nor fragrance. They develop these distinctive properties during the curing process. When the beans are harvested, they are treated with hot water or heat and are then placed in the sun every day for weeks-to-months until they have shrunk to 20% of their original size. Beans can be sold raw or cooked.  

Take this quiz and we will have our vanilla bean connoisseur help you pick out your beans. We will NOT sell beans to anyone without

knowing what their needs are and without taking this quiz. We have not had any returns on any beans since we have put up our quiz.

1. How raw do you want your vanilla beans.
A. 100% raw, green, I will do the curing
B. Sun Cured, 100% raw
C. Slightly boiled
D. Cooked, it doesn't matter. I'm not eating them. 2. I want beans with the most seed content
A. Yes
B. No 3. I want my vanilla beans to be only ORGANIC.
A. Yes
B. No.
C. I don't care as long as I don't know the difference. 4. I will be using my beans for
A. Mainly raw nut milks and other raw foods
B. Ice creams and processed foods
C. Soaps, perfumes, candles
D. I want a multipurpose bean   5. I do want to buy co-operatively and I will
A. I want my beans shipped today and just need them for myself
B. I will find a few friends to help me place a bigger order
C. I want to actively get people and give you an even larger order
D. I will pre-pay and can wait until you get all the orders you need to get in order to
   place your large volume order so I can get the same discount you do since I need a large volume.   6. I want the cheapest vanilla beans I can get and (answer only if applicable)
A. I dont care if they are bent or slightly torn
B. I don't care if they have insect bites on it
C. I don't care if they are slightly molded since I am not eating them.
D. I don't care if they are slightly unripe and even brittle.

7. How raw do you want your vanilla beans.
A. 100% raw, green, I will do the curing
B. Sun Cured, 100% raw
C. Slightly boiled
D. Cooked, it doesn't matter. I'm not eating them.  

8. I want beans with the most seed content
A. Yes
B. No


9. I want my vanilla beans to be only ORGANIC.
A. Yes
B. No.
C. I don't care as long as I don't know the difference.


10. I will be using my beans for
A. Mainly raw nut milks and other raw foods
B. Ice creams and processed foods
C. Soaps, perfumes, candles
D. I want a multipurpose bean


11. I do want to buy co-operatively and I will
A. I want my beans shipped today and just need them for myself
B. I will find a few friends to help me place a bigger order
C. I want to actively get people and give you an even larger order
D. I will pre-pay and can wait until you get all the orders you need to get in order to
    place your large volume order so I can get the same discount you do since I need a large volume.


12. I want the cheapest vanilla beans I can get and (answer only if applicable)
A. I dont care if they are bent or slightly torn
B. I don't care if they have insect bites on it
C. I don't care if they are slightly molded since I am not eating them.
D. I don't care if they are slightly unripe and even brittle.

If you want a free sample see our free samples page.


Maca Scam

How Do You Eat MACA?

Traditionally in Peru the root is eaten like a potato, boiled and used in pudding, jams and drinks. In the West, MACA is available in capsules but it has not been validated at this dose. However, MACA is available as a high-quality affordable powder, for use in drinks and food....hot or cold, or as a tasty pasta.

MACA is available as a powder that can be conveniently added to your daily diet.


As they have for at least 10,000 years, Andean Indians from infants to grandparents, still thrive by consuming Maca almost every day in its many locally prepared forms. Maca is grown at extraordinarily high altitudes in mineral rich and chemical-free soil. The tuberous plant also benefits from the purest air, sunlight and rain in the world.

The herb's primary effect is on the body's endocrine system. This incorporates every gland in the body: the hypothalamus and pituitary govern the hormonal output of all other glands (the pancreas, adrenals, the thyroid and the ovaries in women and the testes in men). This translates to relief for women from symptoms of PMS and pre-and-post-menopausal problems, heightens the libido, increases the sperm count in men, fertility for women. In large measure, Maca eliminates the need for women to rely on drugs to replace depleted hormones. 

Maca does not replace it restores your hormonal output!

It is well known that with increasing age, diminished hormone production can result in dramatic changes. Cellular aging appears as a decline in vitality, changes in skin tone and a loss of energy and vitality. It is important to understand that Maca does not replace your hormones. It works by nourishing and rejuvenating your endocrine system, restoring your ability to produce your own. 



Maca Powder




Nuts are best bought in their natural state. Buying this way guarantees less food contamination and chances of nuts not being rancid that will pass the "float test".


First I need to uncover a major scam in the nut industry. A cashew is NOT a nut.

Raw Cashew Nuts With FruitRaw Cashew Nuts In Shell

Cashews require heat to take it out of the super hard shell.


Requirements for the nuts we sell

1. Kernels should be free from any deterioration likely to affect the natural keeping quality of the nuts and make them unfit for human consumption. They should be:

  • Sufficiently developed and ripe,
  • Clean, practically free from any visible foreign matter,
  • Free from living or dead insects, whatever their stage of development,
  • Free from visible insect damage, mites or other parasites,
  • Free from mould or rancidity,
  • Free from adhering shell liquid or testa,
  • Free of any foreign smell or taste.


When you buy nuts, you want to make  sure they have a high moisture content and they have not been packed away

and frozen which will lower its ORP (oxygen reduction potential) due to oxidation.

If you don't trust your source, I would make sure the nuts have a 5 % Maximum defectiveness rate.

If you want to easily test them yourself, buy a pound of the nuts of choice and soak them.

If 10% or less float then you have a good source.


Watch this video to see an example of floating nuts that have gone bad.


If you buy "RAW" cashew butter you might be getting not the pure white cashews but

the "scorched" nuts that have been burned. You might be getting the "baby butts" or the

little pieces of cashews that they can't resell since they are not whole. Usually, these are the

first to turn rancid and have low nutrient content since they have oxidized.


Cashews are roughly divided into three groups: white whole, white pieces and scorched grades.

The best cashew, and the most expensive, are the the ones that are between 120 and 180 kernels per lb.

If you ever have wondered why the split cashews are cheaper and the pieces are the cheapest, now you can see why.

The more the cashew is split or into bits, the more rancid it can be and the less nutrients it can have.

White pieces


A kernel broken cleanly across the section of the nut.


A kernel which has broken down the natural line of cleavage to form a cotyledon.


A kernel which has broken across the section but does not qualify for a butt and is above a specific size.

Small pieces

As above but smaller.

Baby bits

Very small pieces of kernel which are white in colour.

Scorched grades


Whole kernels that have been slightly scorched during the process but are otherwise sound. These are not graded according to size.


Butts that have been scorched.


Splits that have been scorched.


As for pieces, but which have been scorched during processing and contain all but the very small pieces.


Email us if you want to  know the best source for raw organic nuts


Just like cashews, peanuts are not nuts either. They are BEANS. Nuts grow on trees, not underground.


What makes the best nuts?

The best nuts are...

1. Sifted out of the bunch and are hand graded

2. Not broken into pieces and not rancid

3. Have a low moisture content and not humidified and rehumidified...less processed from the tree

4. do not have mold growth

5. have not been steam treated

6. have not been cross contaminated from non-food sources

7. stored at cool tempuratures

8. fresh

9. made with care

10. fair trade




First, I believe that excellent raw food doesn't have to be pushed. We don't have to make people buy in large quanties

to get a good price. If the food is good, it will sell itself without pressure to buy in excess.

We don't call people to advertise the deals we have, we can barely keep our foods in stock and there is usually a wait list on our hot items.

People generally know what good quality is and we don't have to hound customers to buy our foods. We let the foods speak for themselves.

The goal is to buy less and less food due to an improving ecology. We don't make people buy in any quantity to get the best price.


Our pricing is the same weather you buy 1 bottle or 100 cases. We give our actual cost to our co-op members.

There is nothing more to our business than joining our co-op and then putting in your order and we ship it out.

We have hundreds of raw food restaruants, living food stores and other supporters that use and sell our foods and equipment.


We do NOT believe in multi level marketing. We make our business as simple as possible. We do not try to beat prices or watch what the market is selling foods at. We co-operatively buy in ocean container quantities and we give our price.


There are many scams you need to be aware of when buying raw food in stores. There are reasons why some foods are more expensive.  Most people will not pay more for the same food if it looks the same and tastes the same.

For example, you can get seseme seeds for $1.49 per lb or you can get Heirloom seseme seeds for over $5.00 per lb.


One thing you are paying for when buying more expensive food is the GRADING.

 With the exception of a few grading aids, all grading is done by hand. Graders sit on high stools or stand at tables that are covered in blankets to provide a soft surface and reduce breakage. The blankets also hold any dust that is removed from the food, such as nuts. It is essential that the room be well lit as color is an important grading criterion. With experience, graders become accustomed to picking out foods of one particular size. A proven procedure is to have one or two workers picking out specific qualities they are looking for, then have one or two more workers picking out the rest. The majority of the remaining foods (and usually the best quantity) will be the pieces that are left. In addition, all graders also pick out the broken pieces. It is important that care is taken to avoid breakage of the foods during grading.



Prior to packing, it is necessary to ensure that their moisture content is increased on many dry foods. This makes the foods less fragile, thus lessening the risk of breakage during transport. In humid climates, the foods may absorb enough moisture and might need to lose some moisture.

The final moisture content is critical since, moisture contents in excess of six percent, favor mould growth. Moisture content of five pecent is usually optimal. Many processors have facilities for adjusting the moisture content.

The moisture content of the foods can be increased by transferring them to conditioning rooms which are completely closed rooms, in which trays of foods are placed overnight to absorb moisture from the surrounding air. Under low humidity conditions, the floor is sprayed with water prior to closing the door. Under high relative humidity conditions, it may not be necessary to add water to the floor. Steam is sometimes used for humidifying the foods. Saturated steam is allowed into the conditioning room. The amount of steam to be injected is determined on basis of personal experience.

Determination of the moisture content is extremely important at this stage of the process.


 Food poisoning and its causes

The main cause of food poisoning is microbial activity. Microbes live almost everywhere: on animals and plants (hence on all fresh foods), in and on humans, in the soil, water, air and on all surfaces. There are many different types, but the most important for food hygiene are bacteria, yeast, moulds and viruses.


Agents that cause disease (pathogens) can be transmitted to humans by a number of routes - soil, air, water, direct person-person contact and food. Some can be transmitted to food by animals or by an item of equipment. Cross contamination occurs when contaminants are transferred from one food to another via a non-food surface, for example, utensils, equipment or human hands.

Illness is caused by eating food containing a significant amount of harmful bacteria. Poisoning bacteria can cause illness, either by producing poison in food before it is eaten or by continuing to multiply inside the body after eating. The symptoms of an attack of food poisoning can include stomach pains, diarrhoea, vomiting, headache, fever and aching limbs. Sometimes the illness lasts for days, weeks or months and in some cases, it can cause death.

Personal hygiene

The main problems arise from contaminating food while preparing it, with microbes from the processors own hands or mouth, from dirty tools, work surfaces or from other food. All persons handling food should pay strict attention to good hygiene practices. This includes wearing clean, suitable clothing, including aprons, gloves and footwear and covering the hair to prevent contamination of foods. Aprons, gloves or any other clothing that could touch the food should be thoroughly cleaned everyday if necessary.


All cuts or wounds should be covered by a waterproof dressing and kept clean, even if they are not on the hands. Processors should not handle foods if they have a stomach upset or a skin disease or if they are looking after someone else with these illnesses.

The processor should not smoke, eat or chew anything while preparing food. They should never spit near the food being prepared or cough or sneeze over foods as this spreads bacteria and can contaminate the food.

Everyone who touches food should wash his/her hands properly, using soap and clean water, especially after every visit to the toilet and between handling raw meat or poultry and any other food stuff, to avoid cross contamination.

After the basic preparation of ingredients has been completed, direct handling of the food can be avoided if appropriate care is taken. Food can be moved about with tongs or similar utensils. If the food is to be sold in bags, a good technique is to use the bag as a glove so that direct hand contact is prevented.

 Cleanliness of equipment and the working area

Just as invisible harmful organisms live on the body, they can also be present on the utensils and surfaces with which food comes into contact. All surfaces and equipment must be clean before work, during production and after the process is finished. Cloths and sponges used to wipe down surfaces and towels used for hand drying should be washed and sterilized regularly by boiling in water.


There should be a supply of clean water for washing equipment as soon as it has been used and for use in food processing. If the water is not clean, it will contaminate the food. If the water comes from a stagnant pool or dirty source, it should be boiled for at least ten minutes to destroy bacteria, before it is used for washing food or utensils or processing.

All the equipment must be in good condition and be properly repaired. Rusty, dirty or broken equipment must not be used to process foods as these can cause accidents as well as contaminate the food.

Equipment and utensils should be stored where they can be kept clean when not in use. Hang brushes and cloths up to dry after use. Store the cleaning equipment in a separate cupboard from the food and processing equipment. Keep all chemicals, pesticides, poisons and detergents away from food in a separate storage area.

Make sure that there is good lighting to help stop accidents and make working easier and safer.

 Other sources of contamination

Food should always be kept covered and above ground level to protect it from contamination by insects, rodents and birds and the bacteria they carry. Flies, bluebottles, rats, mice and other vermin contaminate food with bacteria from their droppings or their bodies. All cupboard doors and lids of tins and jars should fit tightly. Table legs can be put in pots of water or kerosene to stop ants crawling up them.

All spills should be cleaned up as soon as they are formed. Wastes should not be left to accumulate on floors, in drains or on work surfaces. Lids should be kept firmly on bins and waste sacks should be securely fastened before putting them out for collection.

Packaging and preservation

Food poisoning bacteria multiply very quickly in moderate temperatures (between 20 to 40°C) so all foods should be stored in the shade and out of the sunlight. Storage areas and surfaces should be kept dry so microbes do not have the moist environment they need to breed.

I have been to processing plants and have seen people picking their noses and they don't care if their hands are clean or not.

I only buy from companies that I know take pride in their foods.

I can tell when owners are fanatics about cleanliness and the employees will wash their hands even when no one is looking.

Just like when I worked in a restaruant kitchen before, I have seen servers drop bread on the floor in their hurry to get it and put it right back in the bread basket. I have seen cooks throw less than desirable food on plates but the consumers don't know it due to all the sauces that are on it.

Good employees, who are paid well, will usually follow the rules of cleanliness.

We only buy from companies that we would personally eat from.

Although we have the best prices, we do not buy our foods based solely on the cheapest price.


The Progression of the Raw Food Diet

I have observed that most people, who implement a raw food lifestyle, pass through three main stages:

  1. The transitional stage. During this time which may last from a couple of months to a couple of years, people consume a lot of so-called “raw gourmet foods” that usually contain lots of nuts, oils, condiments, and are not made according to the rules of proper food combining.* Raw gourmet dishes traditionally have names and appearances that resemble popular cooked recipes, such as “Un-burrito,” “Nice Cream,” or “Rawsage.” You will encounter a lot of these dishes in raw food restaurants and at raw food festivals. The food during this stage is somewhat comforting due to its heaviness and gourmet taste and therefore, helps to overcome the dependency to cooked foods. Many people crave a lot of flax crackers and other dehydrated foods during this stage. You don’t have to learn how to prepare many different gourmet recipes unless you want to, but I highly recommend learning three or four basic recipes.
  2. The Salad Stage. At a certain point in your raw food life, you will begin to naturally crave simpler dishes as opposed to those heavy gourmet concoctions. From this time on, little by little, salads will become your staple for a long time, possibly for years. An endless variety of salads with an inclusion of some fruits and some nuts or seeds will totally satisfy your needs for calories, nutrition, and pleasure.
  3. The Whole Foods Stage. People usually arrive at this stage after many years of living on a raw food diet. During this phase you will naturally prefer whole foods to salads. You will develop a strong preference for the highest quality seasonal ripe fruits and vegetables. You will most likely stop or greatly reduce your consumption of oils, sweeteners, and dehydrated foods. You will always crave exactly what your body needs for your health and you will consume those precious foods with heavenly enjoyment. I don’t know yet if there are more stages after this one.

    4.Don’t rush or pull yourself through these stages, rather follow your bodily intuitive guidance.  That will ensure your happy thriving on a raw food diet. 


Many people are compelled  to buy a product after reading a label. Most manufacturers suggest how to use their product because they designed it with a specific purpose in mind.

People have different ecologies so a label should not be a "one size fits all". For example, we don't follow recipe books since it is based on a "general" or "average" ecology that the book caters to. Another example, is taking protein powder. A label might tell you to take 2 scoops for a serving size. Well, if one has a sensitive villi and clean colon they might utilize the same nutrients by taking one half of that recommendation.

Manufacturers create recipes and equipment all by themselves with almost zero knowledge of who is actually using them. Maybe this is why supplements don't do the job, or have an estimated use which is demonstrated by the warranty.


There are a lot of scams in the bulk rawfoods market!

There is no way for you know exactly how the food was grown, and there's no one you can ask. Since the commercialization of organic foods...the quality has went down. for every dollar you spend in a grocery store on a tomato shipped from far away, the approximate benefit to the farmer who grew the fruit is 9 cents.

The actual cost of the foods (and kitchen equipment) are a fraction of what they retail for.

We have dealt with dozens of farmers and tried each of their foods. We have not chosen the farmers based on price. We chose the best quality sources. We could easily sell cheaper by buying cheaper quality but we don't.Some farmers are better at some things just like some chefs are better at some things. Just because you are buying an organic goji berry doesn't mean it's nutritious. Learn about Brixxe theory and you will see what we mean. One goji berry can have 5 to 10 times as much bioavailability of nutrients as an inferior goji.

It just amazes me how different a goji berry can taste depending on which farm it comes from, and how tender and sweet it is....and compared to the mass-farmed stuff....it's like the difference between irradiated supermarket ground pepper verses whole, fresh, organic pepper.

We also don't recommend buying prepared dehydrated snacks from stores selling them. They are not as fresh as you might think. In the rawfoods business a lot of times, if they are making large batches to sell wholesale to stores they tie in their profits to cutting food costs and creating lower price points.

If you wanted better ingredients in these prepared snacks you would have to pay much more to the point that the price would be unaffordable to the customer. It would be up to the store who sells to the end user to show a customer why it's more expensive and that would even require even more time and money to pay employees to explain why its better...and then.. no one will buy them because the price is too high.

If the manufactor of a raw food was going to not cut every corner the price would be significantly higher. They would have to throw slighty, partially rancid nuts and seeds away from time to time. They would have to throw herbs that are starting to wilt away instead of putting them into the foods. There is just a lot of corners that I have seen raw chefs do and I do not like it. It is not that they are trying to lie or get away with something...it's that the foods are expensive and they cannot afford to throw foods away that are less than 100% optimum.

Most of the bulk foods today are grown from huge agribusiness. We buy ours from local farmers who do not sell to huge corporate chains. We support local farmers.

There is a lot to be said for the ingenuity of direct supply. In an era when food is subject to issues of safety, health, and morality, it's comforting for us to know exactly where our next meal comes from, who grew it, who prepared it, the cleanliness and environment it was prepared in, and that the people involved cared for the food every step of the way and not just an employee who can't wait till the minute he or she gets off work.  If we buy from a distributor we have lots of questions before we every buy from them. We get calls every day from rawfood distributors and turn about 99% of them down. They are just out to make a dollar on us and that is not going to happen unless they have a good product. We always sample any product or foods before we buy. And it is sampled by all of our staff...not just the owner or one or two people. If one person in our company doesn't like a food we don't sell it. We all work together and are not going to sell a product we all don't believe in. There are too many choices to just settle for something inferior.

Remember, the food, depending on how it's grown and prepared, literally affects our day-to-day experience of the world as beautiful, bland, or ugly!


Pricing on all living foods:

We have chosen not to advertise our pricing on our raw living foods due to complaints from other retailers. . We are not in the foods business. We do not like how the living foods movement is expanding into the most profitable business. It is very hard for people to buy food these days. Even as the owner of the my store, I still go to grocery stores and get the pineapple cores and watermellon rinds and even the cantoulope seeds they throw away. I am all for getting free food.  I also go to mexican restaurants and get the avocado pits before they throw them away. I also go to juice bars and get the pulp at the end of the day. I use the pulp in many raw dehyrdated recipes including mock tuna salad and raw carrot cake and raw cookies. I  put pineapple cores with it and I can make the most wonderful recipes practically free. I use my 3HP+ blender to make cantoulope seed milk. It's free and it's the sweetest seed milk and so nutritious...and it's free!


The stores also throw out any bruised or slightly damaged or molded fruit or vegatbles in the garbage. I have seen cherymoyas that are over $5 each just thrown in the garbage just because it was getting over ripe. I see golden delicious apples with bruises on them thrown in the trash too. There are trash cans in the produce section...you just have to look for them. The produce employees are told to throw out anything that does not look sellable. What bothers me is...the grocery store is not allowed to donate the produce or "tell" someone its ok for them to have it because they can get sued. There was a durian that cracked open which must have been dropped on the floor and I asked the manager if I could have it since it was damaged. They told me they ar required to throw all damaged food in the garbage. They threw it away before they would give it to me. This happens all the time. Now I just grab it myself from the garbage. (The garbage bags are clean. The only thing in them are produce. It's not the garbage cans that everyone throws trash in). Once it's in the trash and I picked it out they really can't say anything to me. I go to the farmer's market usually on Sunday evenings and you would not believe how much produce is thrown away. Now, I pretty much know the employees and they call me when they have a big bag of slighty damaged produce and I am there in about 10 minutes!! I always give them a little gratuity and everyone is happy!

I hate wasting food and I usually have a 20% off coupon and I buy all my groceries with my coupons. Now that I sell foods, I now have total control over the pricing on the foods I sell. We buy our foods in 2,000 pound containers thanks to the investors that have helped us. I am the last person that is going to make organic raw foods unaffordable. Because our prices are cheaper you might think they are lower quality. Our foods are the highest quality but we are bypassing the middlemen- the stores, the distributor who buys from the farmer, and even us. The farmers still make the same profit that they normally would when they sell in bulk to us.

If you want to find a local person in your area that sells foods contact us at TheBlindguru.com and put "local food co-op" in the subject line.

We try to ship as much food to one of our members in your area and we can offer a deeply discounted price and a reduced shipping rates. The food you will get from them will be significantly cheaper than if you bought from a store.

Note:  If you buy from us we respectfully ask you not to buy our foods for resale purposes. Our goal is to help the consumers...not resell to a business who is going to do just the thing we are trying to avoid. Our prices are low for the consumer...not to be re-sold.

We don't buy prepared raw dehydrated foods from stores and how they lose their nutrition the longer they sit on the shelf (I've seen even rancid nuts in many of the raw snacks on the market). I have bought raw trail mixes and soaked them and just to see if the almonds and other seeds would sink... but no... they floated.... they were dead even though they claim them to be raw. Just becuase it says raw and organic doesn't mean it's still living. This makes me more angry than someone trying to sell a juicer to someone who doesn't need it.

What does your refridgerator look like? We would love to have a picture of your raw fridge. Email us a picture of it at TheBlindGuru@yahoo.com and put "fridge" in the subject line.  

About stocking foods:

Not that you need a 100lbs of seseme seeds, for example, you might want to stock up on certain foods that don't spoil. I always keep a 5 gallon bucket of coconut oil, 50 lbs of heirloom seseme seeds, a gallon of honey (manuka type too). If you buy in bulk you get your stock much cheaper.

I eat just enough to stay alive and having the 3 to 5 lbs of bacteria helps me absorb more so I eat even less.

                        "The way to eat a lot is to eat a little. That way, you live long enough to eat a lot".