hi everyone, how are youdoing, here we are during the wintertime,at fairchild gardens in miami, florida. we wanna welcome you today. first, annette is here with me, who has been living a veryhealthy lifestyle since 1963, and my wife anna maria, and we're gonna discussthe state of affairs in the raw and livingfood movement today.
what do you thinkabout that annette? well, i'll tell you, brian, it's differentthan back in 1963. i first became a vegetarian, i knew nothing about living foods at that time, but i did become a vegetarian.i didn't know any vegetarians interestingly enough,and my husband was a butcher. you had a butcher husband,it was 1963,
the year jack kennedy was shot,and where were you living? in miami, florida. same place i'm living now, but the difference,it's just, it has grown, you know, time moves on,and things do change, and of course back then, it was like... to be avegetarian was a strange thing, i mean some hippies mighthave been vegetarians but your everyday ordinaryperson was not a vegetarian,
and people would ask me,"well, what do you eat"? as if meat was the mainand only thing, and for me, prior to becoming avegetarian, it was. yes, then. and, so people saw me as kind of strange. they didn't actuallytold me to my face but i'm sure they hadthought that i was strange. my own husband,when i sat down and told him
that i had had no meat for two weeks, he looked at me and said, "what's the matter, honey"? "do you think youneed to see a doctor"? of course. he thought i had gone bonkers. and, how old were you? i, at that time,i was twenty one.
twenty one, and what do youthink provoked you to do that, what was it that inspired you? well, actuallythat was something that i really did notunderstand. i didn't know, what i knew is that thatmorning we had had, what southern peoplehad for breakfast, and my husband being abutcher, of course, we had it, we could have three meatsif we wanted to. we, i know we had ham,and bacon,
and probably sausages thrownin with all of that. grits, and eggs, and all ofthe gooey stuff. nasty stuff. yeah, all of the gooey stuff,you know, the jam on the breadand all that stuff which we don'teven think it's... you don't eventhink is food, now. no, we don't, but you know,that's what it was then, and interestingly enough,i had removed some chops
for the evening meal to thawin the kitchen sink. pork chops. pork chops, went looking at theprogress, by noon i suppose, i was checking the progressof the thawing meat, and i looked down at it, and it seemed like all ofa sudden things just changed. i wanted nothing to do with it,i didn't wanted touch it. i didn't wanted even look at it, let alone taste it.
that's how it happened for me,so i'm not really sure, someone said to me one timethat it may have been a, in a past life, that ithad to do with a past life. and, do you think that thereason you look as well as you do,and you're as healthy, and as vibrant, as youthful,and as open minded is because of this lifestyle? i certainly think that thatplays a huge part in my life. what other parts playsit, beside diet?
you know, peopletalk about genes. now, i think that genes certainly does havevalidity of course, but you know, it hasbeen said also that you can... the genes, or let's say hereditycan "load the gun", genetics can" load the gun" but it's up to the individualto pull the trigger. well because i tookthe stance and i did it, and it had nothing to dowith nutrition at that time,
1963 i knew your four basic foodgroups, like everybody else. but, so it had nothingto do with religion when people asked me if ithad to do with religion, that it had... obviously that was the thing, i think you justhit on a key word, i believe it was aspiritual awakening in me that took place,that led me into that path. how old was yourmother when she died?
my mother was 47, i made themistake somewhere else and said 48,but she was actually 47 because i was 27 when she died. she was 47, and she died ofbreast cancer. her mother died at36 of breast cancer, my grandmother had aunts, all of whom died of breastcancer at early ages. and how about your father? my father,he had a different situation.
he died early on with diabetes. so it's obviously,even if you were born with relatively good heritage, it's epigenetics,your lifestyle, your environment, your attitude. indeed, and i think thegood-great thing about it is so many people now,now that i am 73, people think thati have something that they're looking for,
and i believe that i do.i think i have the wisdom, let's back that up, i think that i have thefruitfulness of youth and the wisdom of age. you got it. and people are looking for that,from all over the globe people are calling because they'resick and tired of being sick and tired. they're trying to finda way to maintain as they age,
because i at 73 can thread the eye of the tiniest needle. no glasses. with no glasses, i get in eightmiles of activity a day. at least eight miles. i walk up and down my spiralstaircase until i have achieved fifty to a hundred floors a day. so now we are... 21 years old, now it's 73,
it's the beginning of thetwenty first century, let's talk aboutwhat it's like today. your view worldwide. what's happening nowwhen it comes to health, and healthcare? well, i think that people fromall over the globe as i said, they're sick and tired of beingsick and tired, so i'm getting calls, emails, and orders frompeople, because i have my
booklet "journey to health,"and "journey to health ii". they don't obviously all readthe booklets, how do they know about you? well, they see me through... well, the people abroadof course, they don't have television, you know, access tosee me on television there, but they see through thefacebook, and, you know, the media, the social media.
so this is how they're gettingin touch because in 2012 there was an interviewthat it was done on me and it just went everywhere. it went viral and peoplebegan to come in contact with me that way, and now is just that people areall over, you name it, slovenia, people are placing orders fromslovenia, croatia, places that people, some hear, some people don't evenknow the names of,
and, so people areinterested now, because they are sick andtired of being sick and tired and they see someone like me, and there are other peopleout there like me, hey it's happening. they see people and they knowthat the lifestyle is working. the old ways are not working. they are not working, andso this is very important., and people are seeing that.
so it's like i don't get up ona soapbox and preach to anyone. i don't try toconvince those who do not wish to be convinced. people are coming to me becausethey think that i have something that they can haveaccess to, and they can. so here we are, we'revegetarian, 1963, jack kennedy is assassinated, martin king starts to move, lyndon johnsonbecomes president.
when did you becomea "raw fooder?" well, you know,it took me a while to become an actual raw fooder because the first thingi had to get through, the first hurdles ihad to get through were after i decidedthat i no longer wanted the touch ortaste of dead animal flesh. the next thing was, well you see what happens, beingthe bibliophile that i am,
i came across ann wigmore,at the mansion in boston. her material, viktoraskulvinskas, people like thesepeople, so that led me to readingmore and understanding more, and i decided, at this point,i saw some actual improvements that iderived from just leaving meat alone. wouldn't it be niceif we did that globally, all over the world? well it has to happen
because our system todayis not sustainable, people are getting sicker, and statistics that they'retelling you're wrong. how can we possiblybe living longer when diseases areovertaking our youth? the government reportedfive years ago that children born today aregoing to die five years sooner than their parents, and that's going to get worse.
the other day i did an interviewfor the internet where we reported out of mit one of the researchersnow predicts by 2025, 50 percent of childrenborn will have autism. now, so this is what it was likeback in the 60's and 70's, and ann wigmorebegan in the 50's, but look at today,aren't we encouraged? indeed, we are. where do you seethe difference as?
i see the difference in that,when i first started being vegetarian even,people were flabbergasted. "what do you eat"? and i was telling the world iscomposed by animals, vegetables and minerals. i've only excluded one third of the world'scomposition from my diet, so i eat everything else, because i was eating macaroniand cheese, and all that stuff,
you know, at that time. and so, that's what i was doing,and so, now though, i mean, people are realizing,they would have... they ask me what was i eatingat that time, what do you think when ibecame raw, they were really... and what year was that,do you remember? i don't know, well, you knowwhat, it's almost 2015, it was, it's almost 30 yearsago, that i became raw. it's just about 30 years.just about 30 years
that i became raw, so... it looks good on you,i have to tell you. well, thank you very much. and what... in europe... as we think, advanced, yourgovernment supported this, i talked to a parliamentarianback in 82, who said, yes, it looks like we'reactually very nice as people, but it's economicallysound for us to support
health and this typesof centers. well, i mean, everything dependson our health, everything, so, the way we grow things,if we don't grow, if we don't take careof our environment and grow things, right, then we are gonnaeat the wrong things, and our bodies are goingto get into diseases and then we end up in hospitals, and we have the wholecircus show going.
it's true, it's just amazing... the other big thing i alwayshear, this is expensive, is it expensive? well, you know it'slike anything else, when people are eatinga filet mignon, whatever you call that,filet mignon, i mean, that's expensive, right? but what the people do;they eat less expensive. exactly.
and so, this iswhat happens here, you know, you can actually... it can be what you choose it tobe. you can grow your own foods. which you do. i do that, but... how many years have youbeen growing your own food? oh, i've been doing that forjust about as long as i've been a vegetarian, i've actually,you know, i became a vegetarian, it's about 50, a little over50 years ago now,
so i've been doing... growing my own food for aslong as that, just enough. so for half a century you'vebeen growing organic food in your garden. yeah, well, for 50,that's correct, it's half a century itwould be 50 years, yeah. on your 70's birthday,i happened to be there, and i remember you wouldn't eatout of an organic, raw food restaurant,
because you onlywould eat food out of your own yard, at that point. well, the thing is that i onlyeat what i prepare. that's the basic rule. now, you know i go tohippocrates and eat hippocrates food. that's holy food, that's why! yeah. but basically, this is it.
i mean, i eat my own food. but you know,it's like people are... it's so wonderful to see thatpeople are waking up, and realizing, and the thingabout that though, you don't have to... someone asked aquestion about... "well, i don't have the spacethat you have", this is what theperson is saying; "i don't have the space thatyou have to grow food".
you don't need it. you don't need it, because whenyou think about sprouts, those tiny succulent moresels,they have everything that thebody needs, for celll growthand celll repair. it's amazing! tell them how much ofa difference here, is the nutritional valuebetween the best, best, best vegetables yougrow in the best, best gardens in the world,and a sprout.
tell them the difference betweena clover sprout, which is an average sprout, and a sunflower sprout,and something like kale. it's amazing, i mean,if you take any of those, or let's say you take broccoli, and you take a broccoli sprout, you will have ten to 30times more nourishment, and what it does to you, what it does to yourcellular structure,
if you look at itunder microscope, what it happens to yourwhole immune system, it's just night and day! it's amazing, you know, it hassomething in it, a broccoli sprout,a cabbage sprout, an onion sprout, for instancecalled sulforaphane. and, when john hopkins did astudy back in 92, they actually showed that broccoli was amazingas an anti-cancer agent because of the sulforaphane,
but if you sprouted the seed itwas 50 times more anti-cancer. well, isn't that something? well, you know, ann wigmore,of course, is why we're here today. indeed, indeed! and ann wigmore was a founder,you read ann wigmore, you saw ann wigmore, that's where i began mywork in the mid 70's. thank god for ann wigmore.
positively, the legacythat she left us. the legacy! in north america there would notbe, and i think worldwide, there would not be a raw andliving food movement without ann wigmore, and people like,you know, kristine nolfi from denmark who gaveus the word living food a century ago. but what's really amazing tome is, just recently i was told that if you look up the plant,the word plant-based or vegan
on the internet,just four months ago you had 30 million peoplechecking it on net, in four months it wentup three to four times, so this is aninternational movement. oh yeah! you know, president clinton hasgone plant-based, the famous actors and actresses inhollywood and in london, this is the trend. we've been told in work withsome of this people
that when the trainers aretraining them to have hard bodies, so they looksexy and healthy and strong, they put them on thehippocrates diet, so this is no longer fringe,this is mainstream, and the problem isthat the food industry is not still on the way. and you know, i thinkeventually, brian, the whole, is going to come over even to... we're talking about vegetarian,and not necessarily
living foods, but it's... eventually is gonna come overto that, because i think auniversal truth is... i don't think that, well, therewill be somebody who will... the argument, i mean, but ithink that a universal truth is, that if we eat foods in theirnatural raw state as opposed to over processing them and overcooking them, i mean, can there be an argumentthat it's to really going to benefit an individual more?
no rational, reasonableperson, and certainly no scientist, i mean, i justrecently spoke to a group of 400 -quote- "enlightened doctors"and even to get it through their simple minds, it was difficult. i put on the screen a seed,and i then showed the seed germinating, then the nextslide i put on was a seed being cooked, the third slide i put onis somebody putting the cooked seed into the ground,and the forth sign was listen! no rational person, certainlynot a scientist, would ever wait
for this to grow into a plant,but somehow we put dead things in our body and we thinkthey're gonna flourish. people also don't know thatevery single creature, except humans, in their naturalsetting eat a 100 percent raw, uncooked, unprocessed food,so you're right! and the result is... what we've seen for 60 years athippocrates, and what you saw in europe, and what you've seenpersonally in here, in south florida,
when is it going to betime that people come back to their senses,that's all i ask. going back to basics. that's right, goingback to basics. that's what is about,going back to basics. i think parents are gonna lookinto this more and more, because when you have a newborn, what you want to do? don't you want to do thebest for this child?
and this is what we hear froma lot of parents, "it's so confusing now", because you're toldcertain things, this is what your child needs, of course a childneeds to be nursed, at least for two years,i nursed for three years. you nursed threechildren, didn't you? you nurse as long as you can,because there is no baby food better than the mothers' milk.
of course not. you know, but then,the question comes, "so how soon can my babystart eating"?! well obviously they need teethto eat, and there are certain things that is gonna come beforethat like some liquids, like our kids would get in toour green drink by ten months or eleven months, they wouldhave one wanna have a seed because they're crawling andthey're getting into everything, and they're looking atwhat your eating.
so they naturally... a child, of course an infant, isso smart, they know exactly what they can or they can't eat,and they will only take raw if they could choose,they would only choose raw. what's remarkable about thiscost factor, number one, there has been studies donehundreds of hundreds of times at the top universities,globally, since 1935 asking the question: who lives the longest,who have the least disease?
every time the same answer comesout, people who eat the most nutritious food, like we'reeating, like we're teaching, we're propagating,in the smallest amount. so, it's not costly,you can eat less food, if you can take a sprout that'sten, twenty, thirty times more nutritious than even kale, or collard greens, or bok choy. how much less do you need? ten, twenty, thirty times!
and you know, a great thingabout sprouting is that when people talk aboutnot having enough space. the great thing, you cansprout on a paper towel. you hit it, and you do! you can, you know, i mean,it's so simple, you can sprout anywhere,in your kitchen, you can do it in your bedroom, you can do it anyplace you choose to, so you don't need a lotof space to do that,
and the fact that onething people need to recognize too is that, thatis where the living foods part comes in, because even afteryou take a sprout out of its sprouting environment and putit in the refrigerator, it still continues to grow. it's growing at a minute level, but it's growing nevertheless. so, you're actually eatingliving food, so can you get anybetter than that?
not even with a mature plant. of course, we're not gonna stopeating mature plants, we liked them and, you know,they're good and all of that. we call them condiments. well. either vegetables we eat, orcondiments, but my god, the core of your diet should be the mostalive, the most abundant, the most nutritious,and the ones that bring you back to life,
vitality, vigor and mentality. the other thing is, have you seen what happensto your awareness, your consciousness,your mind, by eating this way? oh, positively! see, this is the thing, at 73 i feel that my mind is as sharp, or sharper,than when i was younger. so everything heightened,i mean, i was always interested
in life and things,and all of that, but there's aheightened-ness, you get, you know, there's a level of heightened-ness that you don'thave, it seems to me, and i hear peoplesay the same thing, they see with more clarity. your perspective is, you know;the sad thing is, when peoplereach our age, their 60's and 70's,they're "degradating", their minds are going away,but if you have the experience,
like you have, basically,why wouldn't you see more? why wouldn't you have moreconsciousness and awareness? well, you know, people say iam so sorry because you have a... i hate hearingthis all the time. "well, i'm getting old, so mymind is not what it used to be", and i'm going why not? but, you know, you've seen 30,35 people a day, many, many days a week, for decades.
yes. how do you feel about that? you know, i... there's a certain place, there's like a placethat i've found where i'm not stressed anymore,and where i take the time for each person, and in a differentway, i mean, it is a wonderful place that has come into my life and it is wiser,
of course, it is... it's my, more right on, and itis much more compassionate, and uh, you know, diethas a part of that, i think just letting life happenhas a big part of that too. but what it is in the food,we do know scientifically, as a matter of fact, that doctorseuss was explaining that to our group this week, and we nowunderstand that the neurons in the brain are actually fed bythis type of spark food, the ionics, theelectrical effect of it,
and there's proteinin this food, remember, you all askwhere protein comes from, it raw living food, all life on thisplanet comes from the sun, and that's capturedon a green leafy plant, and that's what we'retalking about... sprouts, green leafy plants,that's where the protein all comes from, when an animal getsprotein, that's where they get the protein, we don't eat theanimal, we go right to the source of protein.
second, all plants haveessential fatty acids, like crazy people we eat fishand think that's it, the fish get it from a plantcalled algae, we go directly to the algae, we go directly to the greenplant, and that feeds the brain, your brain's structurallymade of fat, so it's of proteins and fatthat create a stable brain, a healthy mind,and it helps to retard and prevent disordersof the brain.
indeed, and everything,i'm going back to the sprouts, i mean, the sprouts haveeverything that we need for cell growth and cell repair,vitamins, minerals, proteins, fat, the water, carbohydrates,it has everything that we need! exactly! so, i mean, we couldreally live on sprouts. yeah, i did, i've beenexperimenting over the years and i did, you know. anna maria's and my diet wheni'm in town, at hippocrates,
are 50% by weight sprouts,between the juices we have, why eat a vegetable? yeah, and that in sea,sea vegetable, anna maria and i were talking about the seavegetables, ah they're so good! you know, it's interesting thatthe very first life form was blue-green algae, and thengreen algae, its brother, then when land came up,or excuse me, before land, then the salt water came, then there were sea algae,and then when land came up
it was grasses and the relatedsprouts, these are the three major foods we're suggestingpeople eat on a consistent basis with the hippocratesliving food diet. right. and i say consistently, becausei always told people "don't try to doeverything at one time" when you're coming frommeat and potatoes, if you're interestedin this lifestyle, don't try to do everything at one timebecause you'll sabotage
your habits, by trying to doeverything you'll get back to ground zero, won't do anything. but take steps, and then youfind out that when you take those steps and you feel sogood, and the improvements are actually seen,then you move on. but, that's what you do,you know, so, we wanna bring people in butwe don't want them to fall. so don't wait until you getsick, you know, every single day we watch what happens.
people come to us, many of them have even been toldthat they are going to die, and that's what we'redealing with, you know. anna, tell us what you thinkabout all of that, you've... we can't meander sometimes towait, we were blessed, all of us were fortunate,we took our time, months and years to do it, but how about if you're facing abig disease and a doctor may say it's really latein the progress.
yeah, exactly, because at theinstitute that's what we said and hear everyday, that's whatwe're constantly in front of, and these people are learningsomething amazing at the institute, they're learning howto live for the rest of their lives, and, so of course, intheir eyes this looks like, this is the program, in people'seyes that just wanna come for vacations, eat better, learn,get at least a little bit better, you know, they look atit different, so, you know, so when you sit in front ofpeople that are fighting
for their life, they've heardthat they're gonna have their livers shot,their kidneys are shot, or cancer spread all over,stage 4, you only have months to live. they have a look at it totallya bit different, they're going to want to havethe real deal from the livingfood, and what can it do for them, and how are they going to feel,in three weeks they're gonna feel so muchbetter on living foods,
that hopefully, most of them areconvinced that this is something they want to do. yeah, yesterday we had agraduation, we have every friday, 52 fridays a year, andyou know, we had to hold back tears, sometimes we can't whenyou see the transformation people make, and we don't do it. the concept that a doctor,an institute, cures people is false. you can give people tools andsupport, and love, and they can
heal themselves, and you knowthat, you did it, and you did it, and i did it, and we've workedwith hundreds of thousands of people that have done it, sodon't wait, you know, and so take your steps now, so you thatdon't have to come at a point where it's desperation. and i was fortunate that minewas a preventive situation, the way that i came into it, itwas preventive, but some people might say, well, youknow, you can't really...
you weren't at the brink ofdeath, or whatever, whatever, but isn't prevention, doesn'tthat have some significance. you bet it is. so, i was happy that i didnot have to be at the brink of death, in order to get thebenefits, and it's just that, but if people are,they can come back. well the thing i... the thing, is it true thatyou're having conversations with god, and ask him to letyou live to 200 years old?
you know what, brian, my thingis this, whatever age i am, i want to be psychologically,physiologically and spiritually sound. that is what's important. but when you check out,you wanna be there. hey, i wanna be on top of it,you know, i mean, for, hey, let's face it, we'reall gonna leave here. but i'm not gonna concentrate onthe "leaving," i'm concentratingon the "living,"
and living as wellas i possibly can. that's profound. hey, there we are. how long do you wanna live? i hope is a long time, i wouldn't know whatto do without you. i'd be lost. now, i wanna thank annette,i think everything fades around you, and i think you are the"one woman show," you are doing
what we're doing, with 260people at the institute working. our team, you know.the facility. and we have a big team thatmakes it easier, and, you know, everybody is supportive,you're doing the whole thing! yeah, congratulations let'sgive you a hand for that. well thank you very much, and,you know, i'm always telling people about hippocrates,the course, you know. brian i used to go there,and with your classes, you know, and brian, "hey, here's thegrandmother, here's how you look
if you stay on the program". if all grandmotherslook like you. what...you're a hot grandmother. you know, the other weird thing,you know, as soon as something becomes popular,like eating well, you know. i was in new york city recently,i grew up around that area. you couldn't find healthy food.now you have to go far and wide to find unhealthy food. they have little places,little stands
set up with organic food in it, but this blending things,what do you think about that? blendings are transitional typeof phases with raw food, let's discuss that a little bitbecause i'm asked that everyday when i'm traveling the world. well, blending, you mean like the smoothies andstuff like that? yeah, well, green smoothiesor whatever it may be. yeah, well i mean, my wholething is this,
however you get it intoyou, just get it into you. you got it, whatever ittakes the first step. whatever it takes, you know, the smoothiesthey're good, you know, of course my thing is thewheat grass juice, getting that, and you know, we talked aboutthe differences in the blending and the... there are differentkinds of a... well, we have the blending,
and we have thedifferent juicers. they're like... you got centrifugal force,which is... spins very quickly, sopositively need to drink that juice right away. you need to drink it becauseoxidation will occur, and all of that, and, so youwant to have that in you as quickly as you do it,you want it get it down. i'll explain a little bit,you know,
and i asked a colleague, it was a little concerning tome that people were abandoning juicing, with proper juices, asyou said, centrifugal juicers blow and oxidize,but so do blenders. so several years ago he did a little study,at a laboratory, and he found out that if youblend a food, healthy organic, green food for 90 seconds, about90 percent of the nutrients are gone, but centrifugalsdo the same.
now, the juicer you use, and iuse, and have for decades, the slow turning juicers that youset it like the teeth, extracted deeply and wellwithout killing it. but if you've let that sit,as you said, do it fast, you let that sit for15minutes, it's dead too. so you have to get a partner, and you have to getthat juicer on, and get under there,and have them juice it. that's what we do at home.
you take turns, right? we do the limbo. well, i mean it's night and day,we see a lot of our guests have been on the blending, thesmoothies, and of course then, you blend fruits and vegetables. and in solid forms,you know, that is not a good food combining, and i used to do ittoo, i used to put everything nuts, grains, and fruit intoa blender,
and blend that, it's a... all you get is gasand indigestion. the most popular... they don't digest in good time,so you have one thing at a time. the most popular weight lossbook in the world, because it worked, would taught about notcombining fruit and vegetables. that sold, at the last i heard,32 million copies, and something like29 languages... why?
they were saying, eat healthyfood, don't combine incorrectly. now, let's also say those ofyou who are blending, don't be discouraged, you know. i know you watch televisionworldwide, it is so much better than what i used to drink... coca-cola, pepsi-cola,you know, ice cream sodas, and milkshakes, but it's a goodstep in the right direction, we consider itrecreational food. so, let's just end by saying...
what you see the future as,with the health and raw living food movement? let's start with anna. well, i think a lot of movementswill come together, i think environmentally we'll cometogether, i think people that care about animalswill come together, and i think thevegetarian movement will grow into veganism,because the vegetarian is passã©, the vegetarian,you could eat just
about anything, you need to goto the next step, to becomevegan, and then the next step is youstart eating sprouts, you start eating food that yougrew yourself at home. that's the power! and you, what do yousee the future as? the next 200 years. next 200 years, i alwayswelcome people to the kingdom of living foods. live and raw, where liveis king, raw is queen,
and i am a willingand loyal subject. god bless you. and, i think that people aredefinitely taking a look at that,understanding it, accepting it, and cominginto the groove of it. i think it's happening, i... evidence, the evidence is... the numbers show us. yeah, the numbers are showingit, the people are, and it's a
wonderful feeling when you canlook back and see where we were, and where we are now. it's really, really interesting,it's great that you spend some time with us, you know, it'snice we could be here at the fairchild, you know, gardens. when you're here in miamiplease come and visit us. this is just trees fromgod, and the date... since 1938. 1938 it began.can you imagine?
it's paradise. and, you know, take steps atthis point, to take your life back, because we are at a pointin human history today, that diet is a number one causefor environmental degradation. when we continue to eat animals,and take milk from their bosoms, we can not keepthat going, we... i have now seven billion people,do you realize by the middle of this century is going tobe at least 15 billion? we can't live this way.
let me also say to you thatthe organic food movement is sustainable. using geneticallymodified food, pesticides, fungicides and herbicides,not only kill us and kill the planet, but destroy the healthand the future of us being independent, growing our owngardens on our own farms. and lastly but not least, what'sreally, very, very important for you to remember is thatlife is in your hands, that there's no one personi've ever worked with,
in the four and a halfdecades i've done my work, that can't come back tolife and become healthy, stay young and vital. hopefully we're anexample for you, and thanks for being herewith raw talk today. you're here. you've been watching raw talk. on vision earth channel. .
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