I have only encountered a few dietary supplements that I would care to share with people.  I don’t push them on my clients.  I have only represented one of them as a distributor, mainly for the purpose of enjoying a distributor discount on the product from the manufacturer.

The first is Juice Plus, which my wife and I subscribed to and have used since December 1998.

The second is Elysium Basis which my wife and I have subscribed to and been using since February, 2015.  In the nearly there years that we have be using Basis, the main change since then in our well-being has been a noticeable increase in our available energy and endurance.  That is the main selling point of the product.  Here is what the manufacturer says about it.

The Science of NAD+, Explained

The coenzyme NAD+ has been called “the golden nucleotide” by one scientist, and the “linchpin of energy metabolism” by Scientific American. It’s the subject of countless preclinical studies indicating that increasing NAD+ levels in lower organisms may have a variety of positive effects on health. We’re especially interested in NAD+ at Elysium: We’ve demonstrated that our first product, Basis, increases NAD+ levels in humans, and we’re working on research to better understand how the gut microbiome affects systemic levels of NAD+. If you’re new to the science of NAD+, here are a few facts to get you started.

NAD+ is a coenzyme found in all living cells.

Coenzymes are colloquially referred to as “helper molecules” because proteins  —  large molecules made of amino acids that do the important biological work in the body  —  require them to do their work. (And they’re called coenzymes because most proteins are enzymes.) If you think of a car as a protein, getting you from place to place so you can go about your life, the gas (or battery if you have a Tesla) is the coenzyme, without which driving is impossible.

But gas (or batteries) can also be used to power any number of other things, from yachts to spacecraft. So too with NAD+, whose chief role is transferring electrons in redox reactions, including oxidative phosphorylation, otherwise known as the metabolic process our body uses to turn food into energy.

Nobel Prize-winning scientists discovered NAD+ more than 100 years ago.

NAD+ was first discovered by Arthur Harden and William John Young in 1906. In 1929, Harden and Hans von Euler-Chelpin won the Nobel Prize in Chemistry for their work on fermentation. They determined that fermentation required the presence of an enzyme (“zymase,” actually a mixture of enzymes) and a coenzyme which they called “cozymase,” now known as NAD+.

Euler-Chelpin further identified the structure of NAD+, which is made of two nucleotides, the building blocks for nucleic acids (the same thing DNA is made of). The role of NAD+ in fermentation, a metabolic process, foreshadowed the critical role that NAD+ plays in metabolic processes in humans.

The science of NAD+ is evolving as more research emerges.

Several important discoveries about NAD+ followed the 1929 Nobel Prize. The most recent discovery happened at MIT, when Dr. Leonard Guarente, founder of Elysium, and Dr. Shin-ichiro Imai observed that sirtuins  —  a family of proteins that have been shown in the laboratory setting to be influential in impacting healthspan  —  only function in the presence of NAD+. (Reminder: Sirtuins are the proteins that do biological work; NAD+ is the coenzyme that allows that work to happen.)

So why are scientists excited? An increasingly detailed picture of NAD+ shows its many functions, from energy creation, to sirtuin activity, to a wide range of other enzymatic activities including mitochondrial function, chromosomal integrity, gene expression, epigenetic and posttranslational modifications, and calcium signaling.

Learn How Basis Increases NAD+   

Mission   Science   Product

Yogi Bhajan’s Original Yogi Tea Recipe


Following is the original recipe given by Yogi Bhajan:*

In a large pot, bring 2.8 litres (3 quarts) of water to a boil. Then add:

  • 20 whole cloves
  • 20 whole green cardamom pods (optional: gently crush them under a rolling pin or with a mortar and pestle to open them up)
  • 20 whole black peppercorns
  • 5 sticks of cinnamon
  • Optional: a few slices of fresh ginger

Continue boiling for 15-20 minutes, and then add: ¼ tsp of a mild black tea (Golden Assam is recommended)

After another minute or two, add ½ pint of milk per pint of remaining liquid. The original recipe calls for cow’s milk but any type of milk is fine – cow, goat, almond, soy, hemp, etc. There is no need to measure the milk, just eyeball it.

Optional: add honey or other sweetener to taste.

 Each of the ingredients in Yogi Tea has healing properties. The black pepper is a blood purifier and aids in digestion. Cardamom is good for the colon and can help relieve depression. Cloves strengthen the immune and nervous systems. Cinnamon is antibacterial, loaded with antioxidants and is good for the bones. Ginger root is great for the nervous system and is energizing.

Increasingly, people are choosing to cut caffeine from their diets. A wise decision for a number of reasons, but the black tea in Yogi Tea helps the ingredients amalgamate. In other words, the black tea makes Yogi Tea more potent as a healing agent. A compromise: after the spices have cooked for 20 minutes, take a tea ball or bag and swirl it around the pot a few times.

*Yogi Bhajan’s Original Recipe appears in Kundalini Yoga: The Flow of Eternal Power by Shakti Parwha Kaur Khalsa (1996).

Original article on Joy Blog

Juice Plus

I have only encountered a few dietary supplements that I would care to share with people.  I don’t push them on my clients.  I have only represented one of them as a distributor, mainly for the purpose of enjoying a distributor discount on the product from the manufacturer.  Once you read this article, if you are inspired, you may visit my web presence for Juice Plus, and even order some, if you wish.

I have been using the Juice Plus fruit and vegetable supplement since 1998.  I was first introduced to it by Dr. Soram Khalsa when he gave a lecture at his office on oxidative stress.  His presentation referenced a vast body of knowledge that links oxidative stress to a large number of degenerative diseases, including cancer.  Oxidative stress is the phenomenon of the body’s producing chemicals,  known as free radicals, which are highly reactive agents that readily combine with other compounds resulting in carcinogens and other toxic byproducts that contribute directly to the onset of these degenerative diseases.

Oxidative stress itself is a natural process that is the byproduct of physical stress in the body, which can occur in many forms, such as nervous stress, physical exercise, environmental pollution, lack of sleep and bad diet.  While oxidative stress is present in our lives, the formation and recombination of the free radicals into toxic substances can be largely averted.  That fact is the motivation for all of the talk you hear about antioxidants and their beneficial effects when introduced into your diet.

What the research also has shown is that a very potent source of antioxidants is simply the consumption of adequate amounts of fresh vegetables and fruits.  The antioxidants in those foods can minimize the impact of oxidative stress and the presence of the overly reactive free radicals in the body.

There are many products whose advertisers tout as having high levels of antioxidants.  Perhaps not all of them are equal, and some may better or more effective than others.  However, the research shows that the adequate consumption of fresh vegetables and fruits is sufficient to maintain health and avoid many degenerative diseases.  In fact there is a vast number of antioxidant compounds that exist in these foods, known as phytochemicals, that do not naturally occur elsewhere nor have even been identified, let alone synthesized in a laboratory.  They were made in nature’s laboratory.

This is the conclusion that researchers used as the basis for developing Juice Plus.  They tested the idea that vegetables and fruits could be juiced, then dried slowly and packaged to deliver their essential nutrients, including the antioxidants and other phytochemicals, to the body and be metabolized to the same degree as their fresh counterparts.  Research on this question has proved that the bulk of these nutrients are delivered unchanged in their juiced and dried form.  The body responds similarly as to the fresh versions of the food.

It was these arguments that prompted me to try Juice Plus.  I started in 1998.  At that time I was in my late 40’s.  I was actively training in the martial art Aikido and had just earned a Shodan degree. The dojo where I was training was full of much younger people, many in their 20’s.  We trained very hard and at my age I had to try very hard to keep up with them.  I had tried some various supplements to give me energy, stamina, etc.  It wasn’t easy.

I have to report that when I began taking the Juice Plus, my energy and endurance increased dramatically.  Those youngsters had to keep up with me!

The other thing that I noticed was that I began sleeping more soundly.  I felt more refreshed in the morning.  I decided that I would keep using the supplement into my old age.  I’m not sure when I might get old, but I am still with the program.  It’s even better for old people.

I encourage you to give it a try.  The minimum trial amount is a four month supply for one person with a normal dose.  That amounts to about $1.50 per day.  Their studies have shown that this is the minimum time over which cells are replaced and repaired and a significant impact can be experienced.   If you are still reading, you can check it out at my Juice Plus page.


Mung Beans and Rice – HHC Version

This version of Mung Beans and Rice, the well known staple, was developed by Dev Atma Suroop Kaur .  The recipe originally came from the Golden Temple of Conscious Cookery collection.  It was included in From Vegetables with Love, a cookbook by Siri Ved Kaur, which inspired this version.

This version evolved over many years from our repeated use of the BananaFast a mono diet designed by Yogi Bhajan.  It contains an abundance of green vegetables with other inclusions designed to make the experience very attractive as a mono diet (the banana fast specifies the consumption of mung beans and rice for one complete lunar cycle, full moon to full moon) and very satisfying.  We have not recently employed the banana fast, though we currently use this recipe for mono diets lasting three days, two to three times per month.  Each batch provides food for three meals daily for three days for two people.