Little Known Ways to Fall In Love With Soursop

By Dr. Maya Nicole Baylac

Fifteen years ago when I began my practice and medical retreat center here on the Big Island of Hawaii, I discovered the Hilo Farmers Market to shop for organic, fresh fruits and vegetables for my programs. For those of you who don’t know, utilizing and applying the medicinal value of food has always been and still is a key pillar in my medical approach.

Hilo Farmers Market

I remember finding myself in absolute awe back then over the unusual, new, tropical and exotic fruit I was discovering.

One day I was standing by the colorful produce display, looking at this spiky, irregularly shaped, strange looking green fruit when I heard the person standing next to me say, “This is soursop. My wife got cured from cancer eating soursop and making tea with the leaves”. Naturally this got me very excited and I bought a soursop fruit to take home that day.

Later I did some research on the fruit and found many more testimonies on soursop’s ability to fight cancer. I started serving soursop at my retreat programs to my patients on a regular basis.

The botanical name for soursop is Graviola Guanabana. It is a small, evergreen tree and the leaves, the soursop fruit, seeds, graviola capsules, and stem can all be utilized in traditional medicine or as food. The leaves from the tree for example can be made into tea.

soursop tree

Small evergreen soursop tree with fruit

What Does Soursop Taste Like?

Although taste is subjective, I personally find soursop delicious. It has a sweet and sour taste and is extremely juicy. The downside is that it takes time to prepare if you are committing to cleaning the entire fruit. Soursop has hard seeds packed individually in tight fibrous pods. Some soursops are the size of a football!

soursop pods and seeds

The white meat is extremely juicy and has a sponge like texture

Once the fruit peaks, you have to either enjoy it right away or prepare it and store it in the freezer to be used in batches later.

Today, after fifteen years of consuming soursop on a regular basis, I found a new efficient way to deseed the soursop and I’m very excited to share this method with you.

Choosing the Fruit

Choose a ripe fruit. It must be soft, but firm. It should have green looking skin or be slightly brown in places. I buy soursop soft rather than hard, because I had to throw away several of them that were picked too early and never ripened. There is a way to identify the stage of maturity of a hard unripened fruit with the spike direction and the shininess of the fruit, but I have not mastered that skill yet. I am gearing at being an expert soon and will keep you posted.

Tips for Cleaning and Eating Soursop

The Best Way to Clean Soursop

You will need a nutmilk bag and a large glass bowl. Clean your nails and wash your hands thoroughly before you get started.


  • Wash the fruit and place in the bowl.
  • Separate the soursop by hand into two pieces.
  • Remove the outside stem and its long central internal extension in the core of the fruit.
  • Remove the green skin with your fingers running your fingers between the skin and the fruit, it should peel off easily and the small hard granule should stay attached to the skin.
  • Place the white segmented pieces of soursop in the nut milk bag pressing and massaging the content through the closed bag to extract the pulp until only the seeds and their pods are left in the bag.
  • Discard the fibers and the seeds from the bag.
  • Save the creamy white pulp to consume right away or freeze for the future.

Recipes & Ideas for Eating and Preparing Soursop

  • You can use the soursop’s white creamy pulp just as is as a dessert. It looks beautiful and tastes deliciously sour and sweet.
  • You can use soursop for your morning green smoothie as a single fruit basis or with another fruit. Some people think it adds a yogurt taste to the smoothie.
  • You can freeze it and make ‘ice cream’ or sorbet in the future. I learnt this when I travelled in Tahiti and found restaurants were serving soursop ice cream. For those of you who have either a Norwalk or Champion juicer, you run the frozen fruit through the grinder fitting of the juicer and then you end up with satin texture frozen fruit cream. It is a fast and tasty recipe that will also help you to prevent or fight cancer.

If you live or have traveled in any tropical climate like Central America, Thailand or The Philippines, I am sure you are familiar with the delights of soursop and have many of your own ways to prepare and eat it.

For myself I have found that using a blender to prepare soursop will ruin its smooth creamy texture. I’ve experimented with making smoothies with a combination of spices such as vanilla, nutmeg and cinnamon.

In the end I prefer it plain and cleaned through a nut milk bag. Since soursop is seasonal and it’s abundant when in season, I choose to clean and prepare extra soursop during the season and freeze it for later use. A favorite treat is to serve it to my patients as a sorbet or frozen desert.


Sesame Seed Milk

Sesame seed milk can easily be made from raw sesame seeds. Sesame seeds are a great source of protein, essential fatty acids, calcium, iron, magnesium, manganese, phosphorus, zinc and some of the B vitamins.

Sesame seeds are considered to be the oldest oilseed crop known to humanity. Most sesame species grow in the wild and there are many wild varieties. Cultivating the sesame plant started in India. Today we have commercially available mostly three types of sesame seeds:  white, black, and brown/golden. You can use any of the three to prepare your delicious seed milk from scratch.

Sesame Seed Milk Recipe

1 Serving


  • 2 oz Sesame Seeds
  • 8 oz Filtered Water
    * double ingredients and save in the fridge for the next day


Soak sesame seeds for at least 2 hours in 8 oz of water. Place in a high speed blender or Vitamix and blend on high until a smooth and silky white liquid is achieved. This yields one glass of sesame milk.

Tips for Using Sesame Seed Milk:
  • Use the milk in Smoothies.
  • Drink milk on its own. Add a little honey or spices like nutmeg, cinnamon or ginger. The sky is the limit!
  • Use milk in creating creamy salad dressings.
  • Use milk in Asian style raw veggie dishes and add Asian spices like ground fresh basil, nama shoyu, garlic, minced ginger, lime juice and marinate your veggies for a non-stir fry or curry.
Sesame Seed Milk

Sesame Seed Milk

Great source of calcium

Great source of calcium

8 Easy Lifestyle Changes for Insulin Resistance and Type 2 Diabetes

Diabetes is a Not a Chronic Illness. It Is a Curable Disease!!

Type 2 Diabetes is caused by insulin resistance. Insulin is a hormone secreted by the beta cells of the pancreas into the bloodstream in response to the ingestion of food. Insulin transports glucose in the blood to the cells of the body where glucose is used by the mitochondria for energy. Insulin and glucose penetrate the cell membrane through receptors that in abnormal circumstances become blunt over time causing the accumulation of insulin and glucose in the blood. The blunting of insulin receptors is due to inflammation of the cell membrane. This lack of response is called insulin resistance and the result is hyperinsulinemia and hyperglycemia. The constant high sugar level in the blood over time develops into diabetes, a so-called chronic illness.

Insulin and Glucose Uptake

Insulin inside the cells trigger the uptake of glucose from the blood serum, providing energy for the cells and lowering blood sugar. With cell inflammation insulin receptors on the surface of cells do not respond to insulin in blood serum and are unable to take up the insulin which in turn does not allow for the natural trigger for the cell to take up glucose from the blood resulting in high glucose and insulin levels in the blood.

Type 2 diabetes does not have to be a chronic illness. It is considered a chronic illness because conventional treatments have failed to reverse it. The problem is that conventional treatments address hyperglycemia which is a symptom and do not do anything to treat the cause: the high insulin levels in the blood and the blunting of the insulin receptors.

If you have type 2 diabetes and take Metformin, your health outlook for the future is poor. Here are some of the things that will happen to you:

  • You will become rapidly deficient in B vitamins, in particular vitamin B12.
  • You will end up with peripheral neuropathy, cardiovascular disease, kidney failure and blindness.
  • More and more medication will be prescribed to you and eventually you will end up taking insulin in an attempt to force glucose into the cell, but you already have too much insulin and that is what causes the problem!!

So what is the solution to the problem? Treat cellular inflammation that blunts not only insulin receptors but also thyroid and other hormone receptors on the surface of the cell membrane.

How Do You Eliminate Cell Inflammation?

Reduce SECRETION OF INSULIN and TOXICITY. The cells get inflamed with exogenous toxins and continuous over exposure to insulin. Over exposure to insulin in itself creates resistance.


  1. Eat less food, less often and eat real organic foods.
  2. Stop eating the foods that increase insulin such as white pasta and bread, beef and chicken.
  3. Stop eating grains and soy and dairy products that contain high levels of glyphosate, the deadly chemical from Roundup that is contained in our entire food supply unless it is 100% organic.
  4. Detox from heavy metals! Studies show that cadmium damages insulin receptors, and arsenic causes insulin resistance.
  5. Detox from pathogenic bacteria and viruses that create inflammation in all the cells of the body.
  6. Get all the trace minerals and vitamins that are so essential for our metabolic process and proper detoxification.
  7. Reset your system with intermittent fasting to overcome plateaus in your weight loss.
  8. Fast for a longer period of time 10 to 21 days to detoxify at the cellular level entirely and start a new life with proper foods and loving lifestyle habits! (see video at end of article resources)

Start being proactive for your health and heal yourself from diabetes. Do not rely on drugs that get you sicker and sicker. For your education below are some information that will help you to reduce insulin secretion and decrease blood sugar levels

  • Insulin index of food, which is different from the glycemic index that you may know.
  • Recipes to detoxify your body with low insulinemic foods that will keep your blood sugar down and restore receptor sensitivity.

Reversing diabetes does not take very long with a whole food diet rich in vegetables in particular green leafy ones, low in carbohydrate (grains and starchy foods in particular white processed) and high in good fats (flax oil, coconut oil, seeds and nuts). You may be told that a diet rich in proteins with a lot of meat and fish such as the paleo diet is adequate to keep the blood sugar in the lows. However the glycemic index of food is not what matters. What matters is the action of foods on insulin and it turns out that beef and fish have and equal power to white bread and white rice to raise insulin levels.

The raw food diet is so good for diabetes! It uses fresh organic nutrient and enzyme rich vegetables, seeds and nuts and excludes animal products. Try some of the recipes below and watch your blood sugar go down!


Insulin Index of Food

Article from American Journal of Clinical Nutrition: Insulin Index of Foods


Raw Sweet Potato Mushroom Burgers

Diabetes Friendly, Blood Sugar Regulating Ingredients: 1 Large Clove of Garlic 1 Small Sweet Potato, Cut Into Chunks 8 oz Mushrooms, Finely Chopped ½ Cup Red Onion, Chopped ½ Cup Pumpkin Seeds Ground Into Flour Some Nutritional Yeast or Miso 1 Tbs Dried Sage 1 Tbs Rosemary (Fresh, Chopped Fine) Black Pepper For Serving Topings: […]


Omega-3 Vinaigrette

Apple Cider Vinaigrette Ingredients: 4 Tablespoons Flaxseed Oil 2 Tablespoons Apple Cider Vinegar 1 Clove of Garlic (pressed) Fresh herbs of your choice finely chopped (cilantro, basil, tarragon, parsley, etc.) Preparation Combine all the ingredients together and either mix all manually, or place all the ingredients in a small food processor or a handheld blender […]


The Ultimate Green Juice

The following green juice recipe is Dr. Max Gerson’s recipe. It is extremely rich in iron and other minerals and very high in chlorophyll. If there is one new habit you should include in your daily routine then that is to drink one green juice a day. Green Juice Recipe Ingredients: Escarole 1-2 leaves Lettuce […]


Eating Organic. Why Bother?

By choosing organic foods, you are choosing to bring more health into your life. Eating organic foods helps to build immunity, increase strength and promotes recovery from chronic conditions.

While organic food is mainstream now and can be found in nearly all grocery and health food stores, visiting Farmer’s Markets is one of the best ways to find organic foods and support your local community and you’ll get far fresher foods than those that have been shipped from all parts of the country.

Organically grown meats and poultry are also available. It is essential to avoid industrially raised meats and fish as these animals are given antibiotics and growth hormones. Antibiotics in the food you eat will disrupt your microbiome. A healthy microbiome is essential for good immune function.

What’s the Difference?

Just as with vitamins, there is always “something” that eludes a manufacturer. The makers of chemical fertilizers cannot reproduce in their correct proportions the essential trace elements that go to make up the good earth.

Modern large-scale food production methods have made it almost impossible to obtain a really pure and unadulterated product of nature. Chemicals act like a tonic and give plants a sharp uplift, but the effect soon wears off and the soil is left as impoverished as before. Ground without any organic treatment is also devoid of earthworms, which are essential to the health of the soil. Earthworms are the greatest gardeners of all. They eat soil to a vast extent and make about their own weight in the finest fertilizer every day. Their castings are much richer than the actual soil they take in. Chemicals kill earthworms!

After 100 to 300 years of cultivation, our soils are worn out! And, there are still claims that “evidence is lacking” that chemical fertilizers and pesticides are detrimental to our health. The FDA and the US Department of Agriculture regulate about 60% of the food produced in the United States and individual states are responsible for the rest. Of the 70,000 chemicals produced, the EPA lists 60,000 as either potentially or definitely hazardous to our health!

The argument that “evidence of toxicity is lacking” is not valid because evidence of safety is even more lacking! The tremendous increase in illnesses, especially cancer, may in part be correlated with the hundreds of millions of pounds of pesticides added annually to the billions of pounds already in the ground, bits of them carried by soil solution into every cell of our foods.

Nitrates from commercial fertilizers destroy or decrease the vitamin C content of plants. In our bodies they can be changed to nitrites, which have caused serious illnesses and even fatalities. Government regulations set “parts per million” restrictions which lull us into complacency but a number of insecticides have induced many health problems such as liver and kidney damage. Laboratory research has shown that pesticide residues can be found in the brains of rats but has not been studied in the human brain. Apparently, the body fat of everyone contains poison residues. Single foods exceeding the so-called “level of safety” cannot be marketed, but the cumulative amounts ingested over prolonged periods cannot be controlled.

Three hundred million tons of waste is generated annually by industry. The EPA estimates that 90% of this waste is disposed of improperly. Much of this waste finds its way into our air, water, soil and food supplies. We must learn how to be involved and support efforts to heal and purify our earth and its people!

Food plants from high acre yields, forced by chemical fertilizers, contain more carbohydrates and are lower in protein and minerals. Potassium in the form of chemical fertilizers, or liming the soil, unless done with a magnesium limestone or dolomite, both cause such a severe lack of magnesium in food plants that magnesium deficiencies in humans have become widespread.

Calcium, magnesium, potassium and iron contents of vegetables from mineral-rich organic ground have ranged from four to many hundreds of times higher than those grown on soil long under cultivation. Foods from land rich in natural minerals and humus have greater protein content than those grown in chemically fertilized soils.

Foods grown on healthy soils appear to produce superior human health. Furthermore, plants grown on well mineralized, composted and mulched land have a remarkable ability to remain healthy and are little bothered by pests. Thousands of organic farmers have proven that the use of chemical fertilizers and pesticides are not needed. One of the factors detrimental to health is the passing of the home garden!

If space permitted, example upon example could be given as to the detrimental effect of chemical fertilizers, pesticides and additives. The destruction of amino acids, vitamins, minerals and proteins in our foods is high. The cumulative amounts and reactions of one chemical with another are magnified through additives. Some foods, such as white bread, are said to contain no fewer than 30 different additives. The soothing “no evidence for alarm” may well continue until irreparable damage has been done, if it hasn’t already!

There is some evidence, for example, that sorbic acid and its salts, which are common preservatives, can combine with nitrites, popular food additives, to produce a chemical compound that may cause genetic mutations. Any toxic substance can harm the liver. Since all of us consume, with our foods, pesticides, additives, preservatives and nitrates, it’s believed that everyone has liver damage to some extent. Any form of liver damage causes increased susceptibility to cancer. Also, susceptibility increases tremendously when diets are deficient in protein or essential amino acids.

Eating nutritionally depleted and chemically toxic foods is producing disease in our bodies like scientists do in experimental animals. We are the guinea pigs! Simply selecting foods for their nutritive value and preparing them to be delicious with minimal losses of nutrients would improve health drastically.

Physical health, which is the basis for mental, emotional and spiritual development, cannot be maintained without adequate nutrition. Sound nutrition is your fortress against disease.

EWG’s 2015 Shopper’s Guide to Pesticides in Produce™

Every year the Environmental Working Group (EWG) publishes their shopping guide for consumers, Shopper’s Guide to Pesticides in Produce™. The guide is based on test results from the U.S. Department of Agriculture that tests thousands of produce samples for pesticide, insecticide and chemical residues.

This guide can be helpful when you are in a situation where you cannot control your food intake. And when you cannot afford or find everything organic. Here is a summary of the findings for this year’s guide. This is taken from the EWG’s findings directly. You can read about the guide on their website here.

Highlights of Dirty Dozen™ 2015

EWG singles out produce with the highest pesticide loads for its Dirty Dozen™ list. This year, it is comprised of apples, peaches, nectarines, strawberries, grapes, celery, spinach, sweet bell peppers, cucumbers, cherry tomatoes, imported snap peas and potatoes.

Each of these foods tested positive a number of different pesticide residues and showed higher concentrations of pesticides than other produce items.

Key findings:
  • 99 percent of apple samples, 98 percent of peaches, and 97 percent of nectarines tested positive for at least one pesticide residue.
  • The average potato had more pesticides by weight than any other produce.
  • A single grape sample and a sweet bell pepper sample contained 15 pesticides.
  • Single samples of cherry tomatoes, nectarines, peaches, imported snap peas and strawberries showed 13 different pesticides apiece.

The Clean Fifteen™

EWG’s Clean Fifteen™ list of produce least likely to hold pesticide residues consists of avocados, sweet corn, pineapples, cabbage, frozen sweet peas, onions, asparagus, mangoes, papayas, kiwis, eggplant, grapefruit, cantaloupe, cauliflower and sweet potatoes. Relatively few pesticides were detected on these foods, and tests found low total concentrations of pesticides on them.

Key findings:
  • Avocados were the cleanest: only 1 percent of avocado samples showed any detectable pesticides.
  • Some 89 percent of pineapples, 82 percent of kiwi, 80 percent of papayas, 88 percent of mango and 61 percent of cantaloupe had no residues.
  • No single fruit sample from the Clean Fifteen™ tested positive for more than 4 types of pesticides.
  • Multiple pesticide residues are extremely rare on Clean Fifteen™ vegetables. Only 5.5 percent of Clean Fifteen samples had two or more pesticides.

Dirty Dozen PLUS™

For the third year, we have expanded the Dirty Dozen™ with a Plus category to highlight two types of food that contain trace levels of highly hazardous pesticides. Leafy greens – kale and collard greens – and hot peppers do not meet traditional Dirty Dozen™ ranking criteria but were frequently found to be contaminated with insecticides toxic to the human nervous system. EWG recommends that people who eat a lot of these foods buy organic instead.

  • Dirty Dozen™ 2015
  • Apples
  • Peaches
  • Nectarines
  • Strawberries
  • Grapes
  • Celery
  • Spinach
  • Sweet Bell Peppers
  • Cucumbers
  • Cherry Tomatoes
  • Eggplant
  • Grapefruit
  • Cantaloupe
  • Cauliflower
  • Sweet Potatoes
  • The Clean Fifteen™
  • Avocadoes
  • Sweet Corn
  • Pineapples
  • Cabbage
  • Frozen Sweet Peas
  • Onions
  • Asparagus
  • Mangoes
  • Papayas
  • Kiwis
  • Eggplant
  • Grapefruit
  • Cantaloupe
  • Cauliflower
  • Sweet Potatoes

Raw Sweet Potato Mushroom Burgers

Diabetes Friendly, Blood Sugar Regulating


  • 1 Large Clove of Garlic
  • 1 Small Sweet Potato, Cut Into Chunks
  • 8 oz Mushrooms, Finely Chopped
  • ½ Cup Red Onion, Chopped
  • ½ Cup Pumpkin Seeds Ground Into Flour
  • Some Nutritional Yeast or Miso
  • 1 Tbs Dried Sage
  • 1 Tbs Rosemary (Fresh, Chopped Fine)
  • Black Pepper

For Serving Topings:

Option 1:

  • 1 Avocado, Sliced
  • Sprouts
  • 1 Tomato, Sliced

Option 2:

  • 1 Avocado, Sliced
  • Cucumber, Sliced
  • 1 Tomato, Sliced


  1. With food processor running, drop in clove of garlic and let run until the clove is finely chopped.
  2. Add the sweet potato to the food processor. Process until finely chopped. Remove mixture to bowl.
  3. Chop (individually in food processor) the mushrooms, and onions. Place in bowl with sweet potato garlic mixture.
  4. Add remaining ingredients to the sweet potato mixture in the bowl and stir until well blended.
  5. Drop mounds of the mixture onto non-stick dehydrator sheet. Spread to 3″ circles.
  6. Dehydrate at 145°F for 1 hour, turn down heat and continue to dehydrate for another 3-4 hours, transfer to mesh screens part way through. Do not dehydrate too dry. You want to make sure these are still moist!
  7. Serve with avocado, sliced tomato and sprouts. Stack like a burger and place on a bed of lettuce or cabbage.


Ian cafe

Omega-3 Vinaigrette

Apple Cider Vinaigrette


  • 4 Tablespoons Flaxseed Oil
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Clove of Garlic (pressed)
  • Fresh herbs of your choice finely chopped (cilantro, basil, tarragon, parsley, etc.)

Combine all the ingredients together and either mix all manually, or place all the ingredients in a small food processor or a handheld blender and blend together.

Lemon Vinaigrette


  • 4 Tablespoons Flaxseed Oil
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Clove of Garlic (pressed)
  • Fresh herbs of your choice finely chopped (cilantro, basil, tarragon, parsley, etc.)

Combine all the ingredients together and either mix all manually, or place all the ingredients in a small food processor or a handheld blender and blend together.

Seed Cycling Snack Balls

Menstrual cycles are governed by a group of hormones which ebb and flow at different times during the cycle. Subtle manipulations of diet and choosing different food groups at different times of the month can assist the body in achieving a natural and more harmonious cycle.

There are two main phases of the menstruation cycle:

Phase I – From the first day of menses (menstruation) until the onset of ovulation (Days 1 – 14). During this phase estrogen production is important and more omega-3 seeds and foods in the diet will be supportive of estrogen production.
Phase II – From ovulation to the onset of menses (Days 15 – 28). During the second phase, progesterone is dominant and necessary to support body in the second part of the cycle. Seeds with a higher ratio of omega-6 and omega-6 rich foods will support progesterone production.

Seeds are a good source of essential fatty acids omega-3 and omega-6. Some seeds contain more omega-3 and other more omega-6. Seed cycling implies rotating the seeds in the diet to the type of essential fatty acid that supports the particular stage of the cycle.

(Read related article: Female Hormone Balancing with Nutrition [Infographic])

This healthy recipe is a recipe to support natural hormone productions. There are two variations, one for Phase I and the other for Phase II of the menstrual cycle.

TIP: Prepare the seed cycling snack balls for one whole menstrual cycle and store in two airtight glass containers in the freezer. Every day take 4 balls from appropriate Phase with you to work for an afternoon snack.


  • 300 ml    Nut or Seed Butter* (choose from Phase I or II below)
  • 50 ml       Maple Syrup or use dates for sweetening recipe
  • to taste    Spices and Seasonings (Cinnamon, Cacao, Nutmeg, Ginger, Vanilla)
  • 300 ml    Seed Meal* (choose from Phase I or II below)
  • 300 ml    Sundried Organic Fruit (Cranberries, Raisins, Currants, etc.)
  • 50 ml       Dried, Unsweetened Medium Shredded Coconut
  • *Phase I Snack Balls : Menses to Ovulation
    • 300 ml   Nut or Seed Butter (Almond, Cashew, Pumpkin)
    • 300 ml   Flax and Pumpkin Seed Meal * (equal parts, 150ml flax and 150ml pumpkin)
  • *Phase II Snack Balls: Ovulation to Menses
    • 300 ml   Nut or Seed Butter (Almond, Cashew, Sunflower, Tahini)
    • 300 ml   Sesame and Sunflower Seed Meal * (equal parts, 150ml sesame and 150ml sunflower)


Mix nut/seed butter and maple syrup together and stir well. Add spices and seasonings of your choice to the mixture (the balls are tasty also without seasoning). Gradually, stir in the seed meals until evenly distributed throughout the nut butter mixture. Stir in dried fruit. Form into 1” balls and roll in coconut. Store in a dark container in the fridge. Do not use plastic. You can also store them in the freezer to last longer. They will thaw within minutes because of high fat content.

seed balls


Eat 3-4 balls per day at a minimum. They make a quick and easy snack. Eat the balls when craving something sweet. Take to work for mid afternoon snack or in case you get hungry and you are too busy to eat properly.

Flax seed meal is available in some stores, however, for maximum value and nutrition, and to compensate for the lack of other seed meals on the market, it is best to buy the seeds whole, organic and raw and grind them yourself in a seed-dedicated coffee grinder. It is incredibly easy and takes no time.

Storage Tip: Keep seeds and nuts in sealed glass mason jars in the refrigerator. Avoiding plasticides is important to further support healthy female hormone production.

What About Men? Men can restore the natural balance of hormones as well by following the opposite seed cycling schedule to women. Since men do not have a menstrual cycle, it is easiest for men to synchronize with the Lunar Cycle. From the full moon to the new moon emphasize omega-6 seeds and foods. And from the new moon to the full moon focus more on omega-3 seeds and foods.

5 Elements Miracle Soup

The five elements miracle soup or broth is commonly used in natural healing for its anti-cancer properties. It was created by Dr. Tateishi Kazu who based the soup on the principles of the five elements theory in Chinese medicine. The harmonizing balance of the forces of yin and yang, acid and alkaline, that generates health; in contrast to the imbalance, which leads to disease.

The five elements are wood, fire, earth, metal and water. Dr. Kazu’s soup is based on the essence of the five elements. He researched, studied and tested over 1,500 types of herbs and plants to come up with the unique healing vegetable soup. Each essence possesses its own color: green, red, yellow, white and black. These relate to the corresponding internal organs: heart, liver, spleen, lung and kidneys. Dr. Kazu used the concept of the five different colors as matched to specific vegetables:

  • Daikon Radish Leaves (Green element)
  • Daikon Radish (White element)
  • Carrots (Red color element)
  • Burdock Root (Yellow element)
  • Shittake Mushroom (Black element)

The five elements theory on which Dr. Kazu based his healing soup recipe

This soup is also one of Dr. Baylac’s personal favorite broths for broth fasting. For those of you following a personal detoxification process at home and find yourself in the colder winter climates, utilize this warm broth in your regimen. However, the broth can also be drunk cold for when you are on the go.

This soup can be beneficial for those who are detoxing, fasting, recovering from cancer, and suffering from high blood pressure and arthritis.


5 Elements Soup Recipe

Yield approx: 3.5 litres, 1 gallon of soup, 14 cups


  • 16 ounces white daikon radish
  • 12 ounces white daikon radish greens
  • 10 ounces carrot
  • 8 ounces burdock root
  • 3-5 fresh shitake mushrooms (sundried)


  • Prepare the vegetables by washing the greens and mushrooms and scrubbing the roots. Do not peel the vegetables. Use them as is for optimal benefit. Chop the vegetables into small pieces.
  • There will be no salt or seasonings added to the soup.
  • Fill a non-toxic pot with 14 cups of water or three times the quantity of water as the vegetables. Enamel or stainless steel pots are good choices.
  • Add the vegetables and bring to a boil. Once the soup starts to boil, reduce the heat and simmer for two hours.
  • Strain the soup to separate the broth. The broth is ready to drink.
  • Fill up several 16oz or 8oz mason jars for storage in refrigerator and later use.
  • You can also drink the soup simply as a water replacement.

Coconut Yogurt and Kefir


  • 1 L or 32 oz (4 cups) Coconut Water
  • 1 tsp sugar (optional depends on sweetness of coconut)
  • Kefir starter (one packet)
  • Mason jars for bottlingKefir coconut

Kefir-coconutUse organic young coconut water, the sweeter the coconut, the better it will ferment. Ideally use unpasteurized coconut water with fresh coconut or from the frozen section at your health food store. If it is pasteurized or not very sweet, add one teaspoon of sugar to one liter of coconut water.

Add one packet of Kefir starter per liter. Make sure it is a water starter and not a dairy starter as the microflora are different.

Bottle in a loosely twisted mason jar. Place in a pan to catch drips and let sit in a warm dark place for 10-48 hours, depending on climate.

Refrigerate and enjoy!

**You can add juice of lemon, lime, ginger tea and/or stevia to taste.

Kefir Yogurt

  • Young coconut meat (about 4 cups)
  • Coconut water
  • Yogurt starter powder or Fermented coconut water (kefir)
  • Maison jars for bottling

Take young coconut meat, clean the brown parts off, and puree it with a little coconut water. The puree should equal about one quart or 32 fluid ounces.

You can inoculate with starter powder or fermented coconut water (kefir above). Be sure to slowly stir the probiotic in after it is blended, not in the blender as the heat generated by the blender will kill the culture.

The yogurt will ferment in 8-12 hours.

Refrigerate before serving. You can sprinkle a little fruit on top and enjoy with breakfast or as a dessert!

The Vital Stroke. Aging and Vitality

I was savoring some well-deserved pupus on the ocean front lanai of the Royal Kona hotel this Saturday afternoon after the 18 miles Liliuokali race, watching the ocean and waiting for the first iron kane canoes to appear on the horizon. I could not believe my eyes but the water sprinkled with dots, two or three well ahead of some other much smaller dots. It was too early, I thought, to be our paddlers. Just about an hour and a ½ had elapsed from their departure time! But sure enough I was them! I continued staring in the direction of Kealakekua and now I could see clearly the 2 back dots taking the form of canoes. I wished I had binoculars to see the details of what was happening with the 2 first canoes. Short of having binoculars, I decided to get the most out of the experience on the level that I could. It became a great revelation. I received a clear message of energy and vitality. As the canoes were getting closer I could see the men paddling fast and hard as if they were paddling for a short distance race and they already had about 15 miles in their arms. They were giving all they had in their heart in the form of power, for the sake of racing. I was moved to tears.

This experience was so strong that I wanted to share it with our makule paddlers. I took a walk to the Kamehameha hotel to the outdoor award site, curious to observe the winners of the race and eager to share my experience with my team. I told the story to one of our paddlers. I told her how impressed I was with the speed and wholeness of the paddling team and she commented “ Yes but they are young”

This comment made me think: Is vitality the attribute of youth only and does it get lost inevitably with aging or can it be retained?

YES vitality can be cultivated!

Here are the ways that you can support a vital body:

Nutrition, exercise and positive thinking

Exercise, we got it, we all love it. Exercise is what is bonding us. Paddling! But this is only one part of the package. You also got to eat live foods

Live foods are as important as exercise to maintain the life force. We restore the damages done to our bodies with food and water. Food is more than what it taste like. Food is needed to repair properly the daily damage from time. Our body will use whatever we give it to do the job. Our body and brain is programed to eat food from the earth, whole foods not processed foods. The more live food the body/brain receives the better the repair job and the more lively and awaken we will feel.

Please make an effort to eliminate toxic foods from your life: processed food, dead food and non-food substances.

The next fundamental factor is how you think. You must think positively. If you think that aging is an illness that cannot be avoided, the corners of your lips are going to go down. I once had a patient who was exercising her upper lip muscles and I inquired: what was she doing? She explained that as we aged the corners of our mouth tend to look down and she strengthening the upper muscle of her lips to have a youthful smile and look. Certainly she was concerned about her appearance but the sagging upper lips is also a reflection of how we feel inside and making a conscious effort to fight gravity helps to uplift our feelings.

Gravity may create damage on many body parts. While the vital energy is the strongest at birth it does not take much effort to maintain it earlier in life. However, while growing old, it takes individual awareness and effort to maintain this vitality as long as possible. Cosmetic surgery will not do it. It may lure the other but not yourself. It takes effort and all effort is rewarding. Conserving vitality is an important component of happiness.

Please think positive. There is no limit to the power and creativity of the human mind. We can all have a vital stroke regardless of our age! This is not a matter of technique, it is a matter of believing that we have enthusiasm, passion and strength and our stroke will have the vitality of a 20 year old.

The source of a vital stroke is a vital mind and a vital body grown with real food, exercise and positive thinking .

by Maya Nicole Baylac N.D.