Natural Health Highlights Nutrition Therapy

The pH scale is from 0 - 14

 0 1 2  3  4  5  6  7 healthy  8 9 10 11 12 13 14

Eat  Alkaline Forming Foods

 Human blood pH should be slightly alkaline ( 7.35 - 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline. 

 

“N.O.W. Foods” are Natural, Organic & Wholesome Foods that are good for proper human grow, development and preservation. The food that we eat is sacred because "we are what we eat" and we should know 

"how to eat to live".

We have been given clear Dietary Laws in all of the known scripture so there is no reason that we should be suffering from all of the food born ailment that now plague our society. This is truly the result of greed and ignorance. Now is the time to change your eating habits. So Eat N.O.W. Foods now!

Nutrition Therapist

Executive Chef: Warner R.B. Shaw

 On a typical day in the life of executive chefs, they will be found inside the kitchen checking the freshness of food, coordinating the activities of cooks, determining the best presentation of food, ensuring quality of each meal, inspecting kitchen equipment for cleanliness, and monitoring sanitation policies. Executive chefs are primarily responsible for overseeing the daily operations of a kitchen, but their duties often will extend well beyond the kitchen. Executive chefs will also work outside of the kitchen in developing new recipes, planning menus, hiring or training food preparation workers, maintaining an inventory of food supplies, following a food budget, doing purchase orders, reporting to the head restaurateur, and completing other administrative tasks in their office. 

Fresh Wholefoods

Certified Food Handler

 Warner has worked many years in food the service and preparation industry. He was employed at Michael Reese Hospital Central Kitchen, Salaam Restaurant,  The Tree Of Life Health And Beauty Center, Manager Roots Health Food Emporium, Event Specialist Mass Connections, Event Specialist Crossmark Management, Oberweis Dairy, Executive Chef at Central Park East Apartments, and Event Specialist for Advantage Sales & Marketing in Mariano's Fresh Market.  

Tree Of Life Health & Beauty Center

 Here in 1975 Warner R. B. Shaw then known as Muntheru S.M. Shah as the Manager, Nutrition Therapist and Director of the Fuad School of Health & Self-Defense Science is serving one of his natural vegetable salads to Henry Omar, Owner and manufacturer of "Omar on the Nile" beverages in the above photo. 

Roots Health Food Emporium

 Here in 1979 Warner R. B. Shaw then known as Muntheru S.M. Shah is the store manager and Chief Cook and Bottle Washer were he operates the Vegetarian Restaurant and organizes the N.O.W. Community Food Co-Operative 

Tree Of Life Health & Beauty Center

 Preparing a Paradise Fruit Salad for the Tree Of Life owner: Leo Coleman and staff, Warner show one of the Health Club members how easy it is to make a healthy, delicious and nutritious snack. 

“NATURAL FOODS”

“NATURAL FOODS”

 “Natural foods” are often assumed to be foods that are minimally processed and do not contain any hormones, antibiotics, sweeteners, food colors, or flavorings that were not originally in the food. The terms are often misused on labels and in advertisements.

The international Food and Agriculture Organization’s Codex Alimentarius does not recognize the term “natural” but does have a standard for organic foods.

Fundamentally, almost all foodstuffs are derived from the natural products of plants and animals; therefore, any definition of “natural food” results in an arbitrary exclusion or inclusion of food ingredients; likewise, since almost all foods are processed in some way, either mechanically, chemically, or by temperature, it is difficult to define which types of food processing are “natural”. 

"ORGANIC FOODS"

 

Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is food produced in a way that complies with organic standards set by national governments and international organizations. In the United States, organic production is a system that is managed in accordance with the Organic Foods Production Act (OFPA) of 1990 and regulations in Title 7, Part 205 of the Code of Federal Regulations to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. If livestock are involved, the livestock must be reared with regular access to pasture and without the routine use of antibiotics or growth hormones. In the United States, a food can be labelled as "organic" if it contains a minimum of 95% organic ingredients. In most countries, organic produce also do not contain genetically modified organisms. It has been suggested that the application of nanotechnology to food and agriculture is a further technology that needs to be excluded from certified organic food. The Soil Association (UK) has been the first organic certifier to implement a nano-exclusion.

For the vast majority of its history, agriculture can be described as having been organic; only during the 20th century was a large supply of new "chemicals" introduced to the food supply. The organic farming movement arose in the 1940's in response to the industrialization of agriculture known as the Green Revolution.

"WHOLEFOODS"

 Whole foods are foods that are unprocessed and unrefined, or processed and refined as little as possible, before being consumed. Whole foods typically do not contain added ingredients, such as salt, carbohydrates, or fat. Examples of whole foods include unpolished grains, beans, fruits, vegetables and non-homogenized dairy products. Although, originally all human food was whole food, one of the earliest uses of the term post-industrial age was in 1960 when the leading organic food organizatio... read more 

Natural Diet for Folks Who Eat

 

"Cookin' with Mother Nature".

  Dick Gregory was born Richard Claxton Gregory in St. Louis, Missouri on October 12, 1932. He attended Southern Illinois University, but left in 1954 to join the Army. In 1956, he moved to Chicago to become a comedian. His big break came in January 1961, when he was asked to fill in for a comedian who had canceled a gig at the flagship Playboy Club in Chicago. His performance earned him a contract for the club. 

WAKE n' BAKE

  In 1962, he joined a demonstration for black voting rights in Mississippi and became a social activist. He viewed it as a higher calling and would often skip club dates to march or to perform at benefits for civil rights groups. His autobiography, nigger written with Robert Lipsyte, was published in 1964. Throughout the years, he went on dozens of hunger strikes over issues including the Vietnam War, the failed Equal Rights Amendment, police brutality, South African apartheid, nuclear power, 

HEALTH AND NUTRITION

 prison reform, drug abuse, and American Indian rights. His fasting led to an interest in nutrition. In the 1980s, He worked with a Swedish health food company to develop a weight-reduction powder called Slim-Safe Bahamian Diet. He died on August 19, 2017 at the age of 84. 

Food Certification

Kosher Certified

Halal Certified

American Humane Certified

Ultra-high-temperature

Just Say No To UHT Milk

 

Ultra-high-temperature processing

Ultra-high temperature processing, (less often) ultra-heat treatment (both abbreviated UHT), or ultra-pasteurization is the sterilization of food by heating it for an extremely short period, around 1–2 seconds, at a temperature exceeding 135°C (275°F), which is the temperature required to kill spores in milk. The most common UHT product is milk, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was invented in the 1960s, and became generally available for consumption in the 1970s.

High heat during the UHT process can cause Maillard browning and change the taste and smell of dairy products.

UHT milk has a typical shelf life of six to nine months, until opened. It can be contrasted with HTST pasteurization (high temperature/short time), in which the milk is heated to 72°C (161.6°F) for at least 15 seconds. (read more...)

recombinant bovine growth hormone

Just Say No To rBGH

  recombinant bovine growth hormone 

Artificial Growth Hormone: A Danger to Your Family and Your Customers

 Artificial growth hormones are used to make more money. It is as simple as that. By injecting dairy cows with this hormone milk production can be increased by about 10%. That means that if a farmer can get $1,000 worth of milk out of its cows in a week without the hormone the farmer can get $1,100 worth of milk out of those same cows using the hormone. For a 10% bump in income, not counting the money they have to spend to buy the hormone, some dairy farmers and corporations are willing to inject a man-made synthetic hormone into our milk supply. They also use it in meat cattle to encourage the cattle to build more muscle and develop more quickly. How do they create this artificial and dangerous hormone? (read more...)

High Fructose Corn Syrup

Just Say No To HFCS

 

5 Reasons High Fructose Corn Syrup Will Kill You

 The current media debate about the benefits (or lack of harm) of high fructose corn syrup (HFCS) in our diet misses the obvious. The average American increased their consumption of HFCS (mostly from sugar sweetened drinks and processed food) from zero to over 60 pounds per person per year. During that time period, obesity rates have more than tripled and diabetes incidence has increased more than seven fold. Not perhaps the only cause, but a fact that cannot be ignored. Doubt and confusion are the currency of deception, and they sow the seeds of complacency. These are used skillfully through massive print and television advertising campaigns by the Corn Refiners Association’s attempt to dispel the “myth” that HFCS is harmful and assert through the opinion of “medical and nutrition experts” that it is no different than cane sugar. It is a “natural” product that is a healthy part of our diet when used in moderation.
Except for one problem. When used in moderation it is a major cause of heart disease, obesity, cancer, dementia, liver failure, tooth decay, and more. (Read more...

‎Genetically modified organism

Just Say No To GMO

 

Genetically Modified Foods: Harmful or Helpful?

Genetically modified foods are foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. These techniques have allowed for the introduction of new crop traits as well as a far greater control over a food's genetic structure than previously afforded by methods such as selective breeding and mutation breeding.

Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its Flavr Savr delayed ripening tomato. To date most genetic modification of foods have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton seed oil. These have been engineered for resistance to pathogens and herbicides and better nutrient profiles. GM livestock have also been experimentally developed, although as of September 2013 none are currently on the market. (read more...)

Highly Processed Foods

Just Say No To Highly Processed Foods

 

What Is Processed Food?

"We have to determine what processed really means when we're talking about processed food," says Academy of Nutrition and Dietetics Spokesperson Andrea Giancoli, MPH, RD. She says, for example, that she considers white bread refinedsince most of the healthy fiber has been removed during the processing. "It's also processed, but keep in mind, that as a cook you're doing processing yourself. Have you ever heard of something called a food processor? I think we get really caught up in the word processed without realizing what it truly means."

Processed food falls on a spectrum from minimally to heavily processed:  (read more...)

Aris LaTham Sunfired Food Certification

 Raw Food Master Chef Aris La Tham has been a vegetarian for 34 years and a living "raw" food vegan for the past 28 years. He was voted one of the top Vegetarian Chefs in the USA by Vegetarian Times Magazine. Vegetarian Gourmet, Health Quest, Upscale, Essence and Japan’s Tarzan Fitness Magazines, and the Washington Post are just a few publications in which he has appeared.  

African approach to disease

 Dr. Sebi offers the Bio-Mineral Therapy which is a natural vegetation cell food. A living subtance, which nourishes the body and detoxifies at the cellular level. One must consume life to maintain and sustain itself-not Death. 

Dr Sebi Eat 2 Live or Eat 2 Die

 

Dr Sebi

Sebi is a pathologist, herbalist, biochemist, and naturalist. He has studied and personally observed herbs in America, Latin America, Africa, and the Caribbean, and has developed a unique approach to healing with herbs that is firmly rooted in over 30 years of practical experience.


 Inspired by the personal healing experience and knowledge he gained, he began sharing the compounds with others, which gave birth to the USHA Research Institute, Dr. Sebi LLC, and the Usha Healing Village loca

USHA Research Institute,

Dr. Sebi aka: Alfredo Bowman

 

African Bio-mineral Balance

  All of the African Bio-mineral Balance compounds are comprised of natural plants; which means its constitution is of an alkaline nature. This is important- and instrumental in our success in reversing pathologies- because disease can only exist in an environment that is acid; thus it is inconsistent to utilize inorganic substances when treating disease because they are of an acid base. Only consistent use of natural botanical remedies will effectively cleanse and detoxify a diseased body, reversing it to its intended alkaline state. Our system of nutrition goes even further. In addition to removing the accumulation of years of toxins, theAfrican Bio-mineral Balance replaces depleted minerals and rejuvenates damaged cell tissue eroded by the acid, diseased state.