Hippocrates Health Institute: Got the cure for cancer? Ya, these guys do!

Brian Clement, PhD, LNC

Dr. Brian Clement has spent more than three decades studying nutrition and natural healthcare. He has received graduate degrees in both naturopathic medicine and nutritional science. Since 1980 he has directed the Institute’s growth and development as well as facilitated the implementation of such progressive natural health treatments as: the Living Food Diet, Wheatgrass Therapy, Dark Field Microscopy, and the essentials of mind-body therapies. Over the years Brian has assumed the role of a health advocate, motivating a very eager public to take action to improve their lives.

In his role as a progressive educator, Brian has conducted countless seminars, lectures, and educational programs, traveling extensively to more than 25 countries around the globe. At home in the United States, he has taken the message of this widely successful program to the entire country. In recent years he has been commissioned by government-supported organizations to establish, organize, and direct health programs in Denmark, Switzerland, Greece, and India. Brian has also written numerous books in which he explores the various aspects of health, spirituality, and natural healing. His recent best-selling book, Living Foods for Optimum Health, has been acclaimed by Marilyn Diamond, co-author of the book Fit for Life, as “an important and eminently readable book for the new era of self care,” and by Coretta Scott King as a “landmark guide to the essentials of healthy living.” In response to growing public demand, he has produced an educational video series on the practical application of Hippocrates Health Institute’s Life Transformation Program, the Institute’s signature three-week detoxification and cleansing process. In addition, Brian created the Hippocrates Health Educator Program, a nine-week intensive class that certifies students to teach the Hippocrates Living Foods Lifestyle, with graduates in over 12 countries. His progressive ideas on natural health approaches, coupled with his vast theoretical and practical scientific experience, have earned him a reputation as a leading expert in the natural health field. Brian’s professional opinion is highly regarded and much sought after; he is a frequent guest on television, radio, and in print, and acts as a resource expert for several publications. Brian has also been recognized for his significant contribution in the field of modern healthcare by Who’s Who Among Outstanding Americans.

Anna Maria Gahns-Clement, PhD, LNC 

Anna Maria embarked on her vocation as a practitioner of natural healthcare when she assumed the directorship of Sweden’s Brandal Health Center in Stockholm, an internationally recognized and well-respected center for health recovery. Her advanced education in nutritional science, iridology, bodywork therapy, touch-for-health, and nursing healthcare serve to enhance the instinctive qualities that, as a natural healer, she already possessed.

After kicking off her career in natural health advocacy by founding the first living food organization in Scandinavia, she became a member of the Natural Health Care Coalition, a government-supported effort in unifying the field of complementary health care in her native Sweden. Anna Maria has since become Co-Director and Chief Health Administrator of Hippocrates Health Institute and moved with the Institute from its original location in Boston to Florida. She trained in this method under American Biologics in California and assisted their professional staff in furthering their education in this field. Anna Maria is the author of four books on the application of natural health methods in family and pediatric care. She also collaborated in the creation of a series of books about the Hippocrates Life Transformation program. She lectures extensively around the country as well as around the globe employing a style that is uniquely down-to-earth, sensible, and accessible to a varied audience. As multifaceted as her life is, the one role Anna Maria considers to be the most important, the most challenging and, undoubtedly, the most enjoyable, is her role as mother to her four children, whose stellar health is a testament to her care and the Hippocrates lifestyle.

Reference: “About HHI.” About HHI. Web. 07 June 2012. <http://www.hippocratesinst.org/about&gt;.


Why Eat Sprouts?!

Sprouts are 10-30 times the nutritional value of average vegetables.  WHAT?!

Sprouts are the most nutritious land based food.

“Seeds are a storehouse of vitamins, minerals, enzymes and essential fatty acids as well as the greatest source of protein in the vegetable kingdom.  When sprouting, a seed unfolds and starts to multiply and develop its nutrients in order to provide nourishment for the maturing vegetable.  This miracle of nature means that a little sunflower seed has in it the basic formula for nourishing a six-foot plant.

Germination initiates the following changes in the seed:

  1. Nutrients are broken down and simplified: protein into amino acids, fats into essential fatty acids, starches to sugars and minerals chelate or combine with protein in a way that increases their utilization.  These processes all increase the nutrition and improve digestion and assimilation.  This is the reason sprouts are considered predigested food.
  2. Proteins, vitamins, enzymes, minerals, and trace minerals multiply from 300 to 1200 percent.
  3. Chlorophyll develops in green plants.
  4. Certain acids and toxins, which ordinarily would interfere with digestion, are reduced and/or eliminated.
  5. Size and water content increase dramatically.


These miniature green vegetables are high in protein when compared to common green leafy vegetables such as spinach and lettuce, but have less protein than bean sprouts such as soybean, lentil, and chickpea.  Alfalfa and sunflower are richer in protein than spinach or any of the common lettuces and they are free of pesticides and poisons.  Alfalfa seed can be as high as 39.8% protein although it reduces its concentration as it grows.  On the other hand, lettuce and spinach only supply the nutrients developed from one seed, whereas a sprout salad serves up the nutrition from thousands of seeds.


Next to sea vegetables, sprouts are the best source of minerals and trace minerals.  Most salad sprouts are rich in calcium and magnesium, have more phosphorus than fish, and are excellent sources of hard to find trace minerals such as tritium, selenium, manganese, chromium, and others.  Because minerals and trace minerals are naturally chelated in the sprout, they are most easily utilized by our bodies.  Zinc in alfalfa sprouts increases from 5.8mg in the seed (per 100 grams), to 18mg in the sprout (dried weight).  One cup (100 mg) of alfalfa sprouts provides twice the US RDA of zinc.” Excerpt from Sprouts the Miracle Food, by Steve Meyerowitz


Sprouts are ALL alkaline forming and are amazing sources of protein, minerals, energy, and are cleansing and overall just highly fricken nutritious!

So soak, sprout, an’ NOM ❤

Something to chew on

How many times does the average person chew a bite before swallowing!?  According to the incredible Christine Lucas of Complete Mind and Body, 4-8 chews.

“Eating begins with the simple art of chewing.  Chewing leads to smooth digestion and greater assimilation of nutrients initiating the release of digestive enzymes that break down food.

Carbohydrate digestion begins in the mouth with chewing.  Chewing turns grains and other complex carbohydrates into satisfying sugars and makes oils, proteins and minerals available for maximum absorption.  Whole foods, especially whole grains, must be mixed with saliva and chewed until they become liquid to release their full nutritional value.  In addition, the more that whole carbohydrate foods are chewed, the sweeter they become.  Because digestion becomes so efficient when you chew your food thoroughly, your body will begin to feel wonderfully light.

How to Chew Properly

To get started in the habit of chewing correctly, try counting the chews in each bite.  Aiming for 30 to 50 times.  It helps if you put your fork down between bites.

  • chew every mouthful of food at least 30 times each, until the food becomes liquid
  • chewing breaks down food and makes it easier on the stomach and small intestine to digest
  • saliva assists the digestion of carbohydrates
  • saliva also makes the food more alkaline, which creates less gas.  (gas is experienced in the stomach and intestine, but it is caused by spleen imbalances.)

If under pressure at meals, take deep breaths, chew, and let the simple act of chewing relax you.  Taking the time to chew will help you enjoy the whole spectrum of tastes and aromas that make up the meal.” Excerpted from Power Eating Program: You Are How You Eat, by Lino Stanchich.  Healthy Products, $9.95

Christine also pointed out that leptin, another hormone like glucagon that signals fullness, is activated only on a measure of time.  Usually after about 20 minutes of eating, leptin will kick in, causing you to feel satisfied.  Not to mention when you don’t chew your food the nutrients of what your eating won’t be absorbed properly, if at all, causing you to feel hungry still and keep eating.  This unabsorbed food will either be stored somewhere, ahem, fat, or make it out the other end.  Also, eating quickly is so destructive, enjoy what you’re eating!  Take a second to stop and smell the flowers, ya know?!

Chew your food.  Your mind, body, spirit, and soul will thank you.

pizza? IT’S ALIVE!!

Alyssa Cohen’s “Living on Live Food”  The sauce was good, I am WAY to cheap and lazy at this point to get the raw macadamia, pine, and other nuts that the “cheese” called for, so I skipped it, haha.  I also was really impatient and excited and took the crust out of the dehydrator like.. 8 hours ahead of when it was supossed to come out, so it was basically raw mush, but it was good!  Haha, the sauce is AMAZING, I’ll give the recipe for that:

  • 2.5 cups tomatoes (idk what that means either, I used 2.5 tomatoes, haha
  • 12 sundried tomatoes, soaked
  • 3 dates, pitted and soaked
  • 1/4 cup olive oil
  • 4 cloves garlic
  • 2 tablespoons parsley (optional)
  • 1/8 teaspoon cayenne
  • 1 teaspoon sea salt
  • >>In a food processor, blend ingredients until smooth

I didn’t use parsley or salt!  I forgot the salt, and the parsley would have been a refreshing addition!  Hope you like garlic as much as I dooo

I left the toppings up to the consumer, I LOVE mushrooms and onion on pizza!! And broccoli, and avocadoo mmmmm basil would have been devinee.. up to you!  Yummy yummy!  But honestly, I wouldn’t call it “pizza”  I think id like to call it, saucy vegetable slices.. or ya know something that doesn’t give the consumer a preconceived notion of greasy melty cheese and salty sauce and a chewy hot crust.  You get it.. it’s not pizza.. NOMY SAUCY VEGGIE SLICES MM MM GOOOD


Nori Rolls

Okay, I am not a pro at the whole sushi thing AT ALL! But these nori rolls are soooo goood!!! And BEYOND convenient.  As the last meal comes along, thriving on live and gettin’ a lil sick of the same salad that you had 3 times already that day.. this is quite a fun meal!! Haha, it’s avocado, pico, and carrot in a nori roll.  Can you tell I haven’t been to the store in a while?! haha, cucumber would have been nice.. but it really doesn’t matter what you put in these things!  Just sliver it up and stick it in!  Delish!