Love your work, Jennifer; I used to drive your mom, often, when I worked for Valley Transporter in Amherst, MA. When I was diagnosed with UPSC, ten years ago, I went on the Gerson protocol, and it saved me; I'm seventy five now, and still follow many of its principles. Max Gerson was a guest on "Long John" Nebel's "Party Line," in 1957, which was a late-night, NYC (radio) talk show my mother adored. I was only eight at the time; my mom always remembered that incredibly insightful doctor, and was (later) instrumental in pointing me to his protocol. My mom went on to live until age ninety eight, after having been a widow since age thirty three, and raising me alone. My dad died of alcoholism, and I hardly remember him; my mom was the example to whom I looked for guidance.
Hey there Amy, thanks so much for chiming in. I am so happy to "meet" you virtually and glad my work resonates with you. Thank you for driving my mama. I miss her every day. How wonderful is it that you got to hear Max Gerson on the radio! I wonder if any of those recordings are available today? And that your mom lived to 98. You have some good longevity genes. ❤️❤️❤️ If you decide to try this recipe, check back and let us know what you think!
The Japanese also have a very iodine-rich diet. I stopped feeling like death all the time when I finally listened to a wise-one and read a couple books about iodine. Long story short: shocking and criminal.
How much iodine do you take? So interesting that you say this as I have long noticed that I do better when I am eating iodine-rich food and also supplementing with iodine.
Large therapeutic dose! 30,00mcg up to 60k. My self-test via the skin is still slurping it in - iodine “tattoo” disappears rapidly whereas on my kids, it takes a long time to disappear (as in, I forget about it and don’t notice it again to be reminded). I was originally referred to Dr. Brownstein’s book and I spent the $$ on it but I haven’t gotten to it, whereas Robert Thompson’s is a cheap buy, on kindle unlimited and on Audible and references Brownstein’s so it’s a worthy cliff notes and recommended dosage — also comforted me about the safety of it because I thought micro dosage of eating seaweed here and there was all the iodine I needed. He mentions that fluoride, bromides in wheat processing block iodine receptors and the iodide on salt offgases anyway. It was also the cancer-correlation that really hurt my heart. Personally, my hearing has improved from mucous drainage I guess and mold exposures aren’t kryptonite anymore! I imagine it still is, but I’m resilient. So Americans are fat, sick, infertile, dying prematurely and an old truism needs to come back, “if ye don’t know when where or why, prescribe ye then, K and I”
He said use a formulation of potassium iodide, sodium iodide, and molecular iodide from kelp with supporting compounds too.
Also, Thompson makes the case in another book, “Calcium Lie” that Americans are also diseased due to Calcium toxicity which is also killing thyroid function.
Also, the part about iodine deficiency and reduced IQ would be of note to you:
“Mental retardation: Infants born with iodine deficiency are at extremely high risk of mental retardation and cretinism (stunted physical and mental development). This may also increase their risk of developing autism”
“There has been extensive discussion of the safe levels of iodine intake. Consider this: The Japanese, with their diet high in iodine-rich seafood and sea vegetables, typically consume more than about 13 mg of iodine daily, 50 times what the typical American ingests, all without negative side effects. In fact, Japan has far lower national rates of breast and prostate cancer and hypothyroidism than are found in the Western world. Iodine dosages as high as 50 mg a day are frequently recommended for patients with hypothyroidism, cancer and other serious iodine deficiency conditions.”
“If your average basal temperature is below 97.8 degrees Fahrenheit, you most likely have hypothyroidism. It’s as simple as that.”
> My father, who’s a spry 86, disagrees. “I don’t think what you eat matters at all,” he said to me recently.
Maybe he’s right.
But I know that when I eat food that’s healthy for my body, I have more energy, my mind feels sharper, and I don’t get low blood sugar.
REPLY: Your father grew up in a time of much less pollution. Of course I don't know where his childhood development really took place, possibly Chicago? At any rate I have noticed since late 1960s and very early 1970s the health and longevity of US citizens has taken a nose dive (US was 4th in the world in health and longevity in 1970 or there about). As of about 2020 the US was 79th in the world in health and longevity.
So your father grew up in a time of much less poison in the environment. Genetically as a result his body is fully developed without many sleeping time bombs that develop in the modern era with the modern corporate food diet, which come alive as we age. Well now actually the young are getting ill. All cause mortality effects all age groups including the young.
Something has dramatically changed since 2020. Your dad is fortunate to have the vitality he has. Not so the children of today. If the parents aren't awakened to what it takes today to be healthy, then sadly the nations health statistics will continue the steep decline.
I appreciate the recipe and all the work you do to inspire us to be healthy in body mind and emotions.
Thank you, William. I think about that a lot -- how the older generation had the benefit of not being poisoned in the same way we were growing up. We had lead paint, asbestos, Round-up, and so much exposure to other neurotoxins and carcinogens. I also grew up eating canned spaghetti and Froot Loops. I had health problems as a child (recurrent strep throat, asthma, stomach pains that were so acute at one point I went to the emergency room) that my parents, who lived in a less toxic time, never experienced. (p.s. Thank you for your kind words and if you do try the recipe please remember to check back and tell us how it came out!)
> Many longevity researchers believe this is because the Japanese eat seasonally, include lots of vegetables in their diet, and drink several cups of green tea throughout the day.
Something else that is key to the Japanese diet is fermented foods and sea weed. Fermented foods are a big deal in Asia. From India to Japan fermented foods are a major part of the diet. Sea weed is too. All the minerals necessary for life are in sea weed along with many other factors that help the body to remain vital.
It may also be that fermented food enhance intelligence. It is well known that from India to Japan the avg intelligence of Asians is higher than the West. Fermented foods are deeply in-twined in the life and food of Asian peoples. My wife is Korean. I am amazed at all the varieties of fermented foods they make, and eat with every meal. Now I do too!
Love your work, Jennifer; I used to drive your mom, often, when I worked for Valley Transporter in Amherst, MA. When I was diagnosed with UPSC, ten years ago, I went on the Gerson protocol, and it saved me; I'm seventy five now, and still follow many of its principles. Max Gerson was a guest on "Long John" Nebel's "Party Line," in 1957, which was a late-night, NYC (radio) talk show my mother adored. I was only eight at the time; my mom always remembered that incredibly insightful doctor, and was (later) instrumental in pointing me to his protocol. My mom went on to live until age ninety eight, after having been a widow since age thirty three, and raising me alone. My dad died of alcoholism, and I hardly remember him; my mom was the example to whom I looked for guidance.
Hey there Amy, thanks so much for chiming in. I am so happy to "meet" you virtually and glad my work resonates with you. Thank you for driving my mama. I miss her every day. How wonderful is it that you got to hear Max Gerson on the radio! I wonder if any of those recordings are available today? And that your mom lived to 98. You have some good longevity genes. ❤️❤️❤️ If you decide to try this recipe, check back and let us know what you think!
Some years ago, I had read about interviews with Charlotte Gerson and found this:
http://raleightime.com/gerson-library/gerson-library-archive-gerson-tapes.html
and this:
https://gerson.org/products/audio-dr-max-gerson-wor-am-interview-1957/
There is a reason the Gerson Institute is outside the US of course. Juice therapy? That can't possibly work [make any money].
Definitely going to use the recipe, thanks!
Thank you so much for posting these links, Lee!
The Japanese also have a very iodine-rich diet. I stopped feeling like death all the time when I finally listened to a wise-one and read a couple books about iodine. Long story short: shocking and criminal.
How much iodine do you take? So interesting that you say this as I have long noticed that I do better when I am eating iodine-rich food and also supplementing with iodine.
Large therapeutic dose! 30,00mcg up to 60k. My self-test via the skin is still slurping it in - iodine “tattoo” disappears rapidly whereas on my kids, it takes a long time to disappear (as in, I forget about it and don’t notice it again to be reminded). I was originally referred to Dr. Brownstein’s book and I spent the $$ on it but I haven’t gotten to it, whereas Robert Thompson’s is a cheap buy, on kindle unlimited and on Audible and references Brownstein’s so it’s a worthy cliff notes and recommended dosage — also comforted me about the safety of it because I thought micro dosage of eating seaweed here and there was all the iodine I needed. He mentions that fluoride, bromides in wheat processing block iodine receptors and the iodide on salt offgases anyway. It was also the cancer-correlation that really hurt my heart. Personally, my hearing has improved from mucous drainage I guess and mold exposures aren’t kryptonite anymore! I imagine it still is, but I’m resilient. So Americans are fat, sick, infertile, dying prematurely and an old truism needs to come back, “if ye don’t know when where or why, prescribe ye then, K and I”
He said use a formulation of potassium iodide, sodium iodide, and molecular iodide from kelp with supporting compounds too.
Also, Thompson makes the case in another book, “Calcium Lie” that Americans are also diseased due to Calcium toxicity which is also killing thyroid function.
What Doctors Fail to Tell You About Iodine and Your Thyroid https://a.co/d/hrrc1Yi
Also, the part about iodine deficiency and reduced IQ would be of note to you:
“Mental retardation: Infants born with iodine deficiency are at extremely high risk of mental retardation and cretinism (stunted physical and mental development). This may also increase their risk of developing autism”
“There has been extensive discussion of the safe levels of iodine intake. Consider this: The Japanese, with their diet high in iodine-rich seafood and sea vegetables, typically consume more than about 13 mg of iodine daily, 50 times what the typical American ingests, all without negative side effects. In fact, Japan has far lower national rates of breast and prostate cancer and hypothyroidism than are found in the Western world. Iodine dosages as high as 50 mg a day are frequently recommended for patients with hypothyroidism, cancer and other serious iodine deficiency conditions.”
“If your average basal temperature is below 97.8 degrees Fahrenheit, you most likely have hypothyroidism. It’s as simple as that.”
Thank you so much for all of these comments and details. This is super helpful O.M. Fischer.
> My father, who’s a spry 86, disagrees. “I don’t think what you eat matters at all,” he said to me recently.
Maybe he’s right.
But I know that when I eat food that’s healthy for my body, I have more energy, my mind feels sharper, and I don’t get low blood sugar.
REPLY: Your father grew up in a time of much less pollution. Of course I don't know where his childhood development really took place, possibly Chicago? At any rate I have noticed since late 1960s and very early 1970s the health and longevity of US citizens has taken a nose dive (US was 4th in the world in health and longevity in 1970 or there about). As of about 2020 the US was 79th in the world in health and longevity.
So your father grew up in a time of much less poison in the environment. Genetically as a result his body is fully developed without many sleeping time bombs that develop in the modern era with the modern corporate food diet, which come alive as we age. Well now actually the young are getting ill. All cause mortality effects all age groups including the young.
Something has dramatically changed since 2020. Your dad is fortunate to have the vitality he has. Not so the children of today. If the parents aren't awakened to what it takes today to be healthy, then sadly the nations health statistics will continue the steep decline.
I appreciate the recipe and all the work you do to inspire us to be healthy in body mind and emotions.
Thank you, William. I think about that a lot -- how the older generation had the benefit of not being poisoned in the same way we were growing up. We had lead paint, asbestos, Round-up, and so much exposure to other neurotoxins and carcinogens. I also grew up eating canned spaghetti and Froot Loops. I had health problems as a child (recurrent strep throat, asthma, stomach pains that were so acute at one point I went to the emergency room) that my parents, who lived in a less toxic time, never experienced. (p.s. Thank you for your kind words and if you do try the recipe please remember to check back and tell us how it came out!)
> Many longevity researchers believe this is because the Japanese eat seasonally, include lots of vegetables in their diet, and drink several cups of green tea throughout the day.
Something else that is key to the Japanese diet is fermented foods and sea weed. Fermented foods are a big deal in Asia. From India to Japan fermented foods are a major part of the diet. Sea weed is too. All the minerals necessary for life are in sea weed along with many other factors that help the body to remain vital.
It may also be that fermented food enhance intelligence. It is well known that from India to Japan the avg intelligence of Asians is higher than the West. Fermented foods are deeply in-twined in the life and food of Asian peoples. My wife is Korean. I am amazed at all the varieties of fermented foods they make, and eat with every meal. Now I do too!