Training a New Generation of Future Environmental Leaders—at Green School in Bali
Our planet is in peril, and we along with it. If the ecosystem collapses as some scientists predict, we humans will be the first to perish. Just turning off the electricity brings us to our knees. While awaiting our Eco-Armageddon, we bandy around many solutions, some during conversations at our heavily laden dinner tables. According to the pleas of vegans and vegetarians, one solution lurks in the very food upon our tables: By being vegetarian, not only do we spare the lives of farm animals, we also save the world!
Survival is “a continuation of life” as defined by the dictionary.
I believe it is now possible to achieve a society where people would be able to live longer, healthier, and more meaningfully productive lives. In such a society, the measure of success would be based upon the fulfillment of oneâ€™s individual pursuits rather than the acquisition of wealth, property and power. Although many of the concepts presented here may appear as unattainable goals, all of the ideas are based upon known scientific principles.
It is a beautiful, picture-perfect morning off the west coast of Ireland as we leave the picturesque harbor to spend the day out on the Atlantic Ocean. As our boat nears the water we shout in unison, “Dolphins!”
Some people are concerned about the dangers of Genetically Modified (GM) fish, while others are blissfully unaware of what is going on in the field of genetics and animal breeding. In this article, I’ll attempt to answer one simple question: If left to play out to its natural outcome, what consequences could government-sanctioned production of GM fish entail?
In recent years, it has become alarmingly clear that the food we put on our plate can be devastating not only to land, but to ocean ecosystems. Canadian marine biologist Dr. Boris Worm at Dalhousie University, Halifax, published a study on global fisheries in Science that stunned the fisheries industry.1 Dr. Worm’s abstract says it all:
The issue of aquaculture (fish farming) is not a simple one. When only considering the basic theory of fish farming, and not its ugly real world repercussions, one could put forth the argument that some forms of aquaculture can help take pressure off wild fisheries and provide much-needed income to coastal communities in trying economic times. However, when one takes a closer look at the impact aquaculture has on the environment and wild marine species, it becomes clear that the communities in question can end up suffering rather than thriving.
Recently in western society, there has been an unwavering trend towards vegetarianism. We are finally acknowledging the abundant positives from consuming foods that do not leave behind debris. Further, we have de-intellectualized nutrition and started to respond to our own instincts in this matter. Here at Hippocrates, we have refined the message of vegetarianism and brought us back to our historic and biochemical roots. Now, for several decades we have observed the obvious benefits that all people gain from consuming foods with the three most important elements.
Over the last several decades science has finally diminished some of its arrogance and begun to explore the natural chemical elements in vegetarian food. Such findings are the anti-oxidant effect, the phyto-nutrients and a wide spectrum of elements that formerly were unknown have significantly moved us forward and are shedding new and exciting light on the importance of diet and whole food extracts.
“Biology will be to the 21st Century what physics and chemistry were to the 20th Century. The main area of interest (will be) the production of enzymes, or living catalysts, which (will) act in the same way as chemical catalysts” Megatrends, Ten New Directions, John Naisbitt (1992)
A recent scientific exploration has revealed one of the most significant discoveries supporting the power of food as medicine. This food-based medicine is turmeric (botanically called curcuma longa L.). At first, volumes of evidence exposed the anti-cancer effects of its flavonoids, specifically the phytochemical curcuminoids. As Dr. Russell Blaylock, M.D. states, "There is a multi-level anti-cancer process that occurs effecting the growth of cells from the use of this eastern delicacy. Additionally, it strengthens the immune system, lowers blood sugar and acts as a powerful anti-inflammatory due to its potent COX-2 enzyme inhibitor effect." Most researchers advocate that we need between 1000 and 3000 milligrams daily of this fragrant yellow "spice." Since it would be difficult to consume this level in the condiment form, it is generally suggested that we consume it as a supplement. It is also known to be helpful to take this supplement with oil rich cuisine such as sprouts, algaes, and/or condiment oils such as Hippocrates' PHYS-NEUR oil. Many researchers believe that tumeric interaction with magnesium adds to its effectiveness. Consuming foods rich in magnesium or taking a bio-available liquid magnesium supplement such as ENIVA can multiply its benefit.
I was never much of a cook. I couldn’t seem to get that timing thing down quite right. Over time, I actually learned to like very well-done, often times totally burnt food, especially toast and pizza. Back then, my smoke detector doubled as my oven timer as well as my “time for dinner” bell, and my mantra to my intimidated friends became, “Oh, just scrape off the burnt part and eat it" it’s not gonna kill ya!” Al» though the firefighters of engine #9 came over to see me many times, my guests usually only came over once; for some reason they always wanted to go out to eat.