A Dark Chocolate to Die For


When I was traveling with some guys making a movie in the South Pacific there was a store called, “Chocolate to Die For”. How good could it be I wondered? So, I went in and checked out the ingredients. Ok, the chocolate was dark and sweet. But, and there’s always a but, all chocolate be it milk or dark uses soy lecithin as an emulsifier. Being an “organic” freak I wanted to be sure that their soy lecithin was organic and not “Monsantoized”. It never said organic nor did it say Non-GMO so I passed.

For years I was faced with this dilemma. Always just soy lecithin and always passing on dark chocolate as I stopped consuming milk products in 1990. One day I came upon a dark chocolate that listed all their ingredients as organic. As I went down the list I could not believe my eyes. “Organic, non-GMO soy lecithin as an emulsifier”. Not only was it a dream come true, but a dark chocolate “to die for”. My taste buds went bananas.

So, I started doing more research on the product and everything I read got me more hooked. First there was dark chocolate. Then there was healthy dark chocolate. Now there was vital dark chocolate.

Always, dark chocolate was considered a guilty pleasure. But now along comes a dark chocolate that is actually good for you, having the highest concentration of flavanoids of any food on a per-weight basis. For those of you not familiar with what flavanoids are, they offer incredible health benefits including cardio-protective, anti-inflammatory, anti-viral and powerful free-radical protection capabilities.

In addition, this dark chocolate contains ORACs. Simply put, ORAC stands for Oxygen Radical Absorbance Capacities and foods high in ORAC value have been shown to help protect cells from oxidative damage and consuming a diet rich in ORAC foods may help slow the processes associated with aging in the body and the brain. According to some research, the recommended daily intake of ORACs should be between 3000 – 5000 units per day. Presently, our average consumption is between 1000 – 2000 units per day.

Was there more? Hell yeah! Lowering the risk of heart disease, enhancing the immune system, fighting off diabetes, reducing bad cholesterol, lowering blood pressure, enhancing brain blood flow, fighting fat, improving brain health, slowing aging, increasing energy, stamina and vitality, preventing wrinkles, protection from stroke, cancer and arterial fibrillation, and acting as an anti-inflammatory.

Then I found what made this dark chocolate so different from all the rest. It contained zeolites. What is a zeolite you ask?

Let’s put this in terms of the Japan nuclear disaster. One of the most immediate concerns in a nuclear emergency is the release of radioactive iodine-131, which can be easily absorbed by the thyroid gland, and can lead to thyroid cancer.

While much has been reported about potassium iodide, which should be reserved for those facing immediate exposure, everyone else should look to the consumption of sea vegetables like kelp, wakame, kombu, kijiki, dulse, etc., that are naturally rich in iodine, which may “fill” the thyroid with healthy iodine, making it less likely to absorb radioactive iodine.

The larger and long-term concerns relate to the other radioactive elements like Cesium, Strontium, Uranium and Plutonium. Unlike radioactive iodine-131, which breaks down quickly, these heavy metals linger in the body, damaging DNA for decades.

So then, what natural mineral have nuclear scientists turned to during past nuclear disasters, including Three Mile Island and Chernobyl? It is a natural mineral zeolite called Clinoptilolite, the same type of zeolite that is used in this dark chocolate.

At the Chernobyl nuclear disaster:
*Over 500,00 tons of zeolite was dropped into the reactor to absorb radioactive metals.
*Cattle were fed zeolite to help keep radioactive ions out of their milk.
*Zeolite “cookies” were fed to children to help reduce radioactive absorption.
*When soil contaminated with Cesium and Strontium was treated with zeolite, plants growing in that soil resulted in NO uptake of Cesium or Strontium.

These facts and more were presented in a paper at the 1998 National Academy of Sciences titled “La Roca Magica: Uses on Natural Zeolites in Agriculture and Industry?.

The Clinoptilolite zeolite referenced in the paper is raw zeolite, meaning it was not “cleaned” of toxins present in its cage-like structures, reducing absorption capacity. The Clinoptilolite zeolite in the dark chocolate has undergone a process, reducing it in size to get into the bloodstream and activated so that its cages are “cleaned” for maximum absorption of heavy metals and toxins. So, now there’s a dark chocolate that not only removes free radicals but eliminated heavy metals and toxins as well. There are 5 drops of this in every chocolate square.

But wait, there’s more. There is an Indian tribe in Panama called the Kunas. The majority of which live in the San Blas Islands, some on the mainland in the Madundandi reservation, and a small percentage in the capital city.

These Kuna Indians, living in the islands, have little age-related rises in blood pressure or hypertension or a heart attack. These Island-dwelling Kuna drink more than 5 cups of flavanol-rich cocoa per day and incorporate that cocoa into many of their recipes. The mainland Kuna ingest little cocoa and what they do take is commercially available and flavanol-poor, resulting in their having blood pressure levels and hypertension matching urban levels elsewhere, as well as increased levels of atherosclerosis and diabetes to hypertension, vascular dementia and renal disease. The bottom line is that the island Kuna are exposed to more flavanoid-rich cocoa than anyone else on earth and are living longer.

What then is the cocoa doing on a physiological level to reduce blood pressure values? It is stimulating the release on nitric oxide in the blood vessels and allows the blood vessels to relax, allowing for more blood and oxygen to flow. Further studies are being conducted on the cocoa because this food could lead to new treatments for high blood pressure, blocked arteries, congestive heart failure, stroke, dementia, and impotence.

One final note: the zeolite/ Clinoptilolite discussed is MSM organic sulfur based. So, the combination of the MSM organic sulfur crystals and this dark chocolate is most definitely a win-win situation.

Ok, so how much of this dark chocolate do I have to eat every day? Would you believe only 2 or possibly 3 little squares?

Great! Where do I get it? Simply go to www.mywaiora.com, list 701848 as the resource number and all will be revealed.


Hesh Goldstein
When I was a kid, if I were told that I'd be writing a book about diet and nutrition when I was older, let alone having been doing a health related radio show for over 36 years, I would've thought that whoever told me that was out of their mind. Living in Newark, New Jersey, my parents and I consumed anything and everything that had a face or a mother except for dead, rotting, pig bodies, although we did eat bacon (as if all the other decomposing flesh bodies were somehow miraculously clean). Going through high school and college it was no different. In fact, my dietary change did not come until I was in my 30's.

Just to put things in perspective, after I graduated from Weequahic High School and before going to Seton Hall University, I had a part-time job working for a butcher. I was the delivery guy and occasionally had to go to the slaughterhouse to pick up products for the store. Needless to say, I had no consciousness nor awareness, as change never came then despite the horrors I witnessed on an almost daily basis.

After graduating with a degree in accounting from Seton Hall, I eventually got married and moved to a town called Livingston. Livingston was basically a yuppie community where everyone was judged by the neighborhood they lived in and their income. To say it was a "plastic" community would be an understatement.

Livingston and the shallowness finally got to me. I told my wife I was fed up and wanted to move. She made it clear she had to be near her friends and New York City. I finally got my act together and split for Colorado.

I was living with a lady in Aspen at the end of 1974, when one day she said, " let's become vegetarians". I have no idea what possessed me to say it, but I said, "okay"! At that point I went to the freezer and took out about $100 worth of frozen, dead body parts and gave them to a welfare mother who lived behind us. Well, everything was great for about a week or so, and then the chick split with another guy.

So here I was, a vegetarian for a couple weeks, not really knowing what to do, how to cook, or basically how to prepare anything. For about a month, I was getting by on carrot sticks, celery sticks, and yogurt. Fortunately, when I went vegan in 1990, it was a simple and natural progression. Anyway, as I walked around Aspen town, I noticed a little vegetarian restaurant called, "The Little Kitchen".

Let me back up just a little bit. It was April of 1975, the snow was melting and the runoff of Ajax Mountain filled the streets full of knee-deep mud. Now, Aspen was great to ski in, but was a bummer to walk in when the snow was melting.

I was ready to call it quits and I needed a warmer place. I'll elaborate on that in a minute.

But right now, back to "The Little Kitchen". Knowing that I was going to leave Aspen and basically a new vegetarian, I needed help. So, I cruised into the restaurant and told them my plight and asked them if they would teach me how to cook. I told them in return I would wash dishes and empty their trash. They then asked me what I did for a living and I told them I was an accountant.

The owner said to me, "Let's make a deal. You do our tax return and we'll feed you as well". So for the next couple of weeks I was doing their tax return, washing their dishes, emptying the trash, and learning as much as I could.

But, like I said, the mud was getting to me. So I picked up a travel book written by a guy named Foder. The name of the book was, "Hawaii". Looking through the book I noticed that in Lahaina, on Maui, there was a little vegetarian restaurant called," Mr. Natural's". I decided right then and there that I would go to Lahaina and work at "Mr. Natural's." To make a long story short, that's exactly what happened.

So, I'm working at "Mr. Natural's" and learning everything I can about my new dietary lifestyle - it was great. Every afternoon we would close for lunch at about 1 PM and go to the Sheraton Hotel in Ka'anapali and play volleyball, while somebody stayed behind to prepare dinner.

Since I was the new guy, and didn't really know how to cook, I never thought that I would be asked to stay behind to cook dinner. Well, one afternoon, that's exactly what happened; it was my turn. That posed a problem for me because I was at the point where I finally knew how to boil water.

I was desperate, clueless and basically up the creek without a paddle. Fortunately, there was a friend of mine sitting in the gazebo at the restaurant and I asked him if he knew how to cook. He said the only thing he knew how to cook was enchiladas. He said that his enchiladas were bean-less and dairy-less. I told him that I had no idea what an enchilada was or what he was talking about, but I needed him to show me because it was my turn to do the evening meal.

Well, the guys came back from playing volleyball and I'm asked what was for dinner. I told them enchiladas; the owner wasn't thrilled. I told him that mine were bean-less and dairy-less. When he tried the enchilada he said it was incredible. Being the humble guy that I was, I smiled and said, "You expected anything less"? It apparently was so good that it was the only item on the menu that we served twice a week. In fact, after about a week, we were selling five dozen every night we had them on the menu and people would walk around Lahaina broadcasting, 'enchilada's at "Natural's" tonight'. I never had to cook anything else.

A year later the restaurant closed, and somehow I gravitated to a little health food store in Wailuku. I never told anyone I was an accountant and basically relegated myself to being the truck driver. The guys who were running the health food store had friends in similar businesses and farms on many of the islands. I told them that if they could organize and form one company they could probably lock in the State. That's when they found out I was an accountant and "Down to Earth" was born. "Down to Earth" became the largest natural food store chain in the islands, and I was their Chief Financial Officer and co-manager of their biggest store for 13 years.

In 1981, I started to do a weekly radio show to try and expose people to a vegetarian diet and get them away from killing innocent creatures. I still do that show today. I pay for my own airtime and have no sponsors to not compromise my honesty. One bit of a hassle was the fact that I was forced to get a Masters Degree in Nutrition to shut up all the MD's that would call in asking for my credentials.

My doing this radio show enabled me, through endless research, to see the corruption that existed within the big food industries, the big pharmaceutical companies, the biotech industries and the government agencies. This information, unconscionable as it is, enabled me to realize how broken our health system is. This will be covered more in depth in the Introduction and throughout the book and when you finish the book you will see this clearly and it will hopefully inspire you to make changes.

I left Down to Earth in 1989, got nationally certified as a sports injury massage therapist and started traveling the world with a bunch of guys that were making a martial arts movie. After doing that for about four years I finally made it back to Honolulu and got a job as a massage therapist at the Honolulu Club, one of Hawaii's premier fitness clubs. It was there I met the love of my life who I have been with since 1998. She made me an offer I couldn't refuse. She said," If you want to be with me you've got to stop working on naked women". So, I went back into accounting and was the Chief Financial Officer of a large construction company for many years.

Going back to my Newark days when I was an infant, I had no idea what a "chicken" or "egg" or "fish" or "pig" or "cow" was. My dietary blueprint was thrust upon me by my parents as theirs was thrust upon them by their parents. It was by the grace of God that I was able to put things in their proper perspective and improve my health and elevate my consciousness.

The road that I started walking down in 1975 has finally led me to the point of writing my book, “A Sane Diet For An Insane World”. Hopefully, the information contained herein will be enlightening, motivating, and inspiring to encourage you to make different choices. Doing what we do out of conditioning is not always the best course to follow. I am hoping that by the grace of the many friends and personalities I have encountered along my path, you will have a better perspective of what road is the best road for you to travel on, not only for your health but your consciousness as well.

Last but not least: after being vaccinated as a kid I developed asthma, which plagued me all of my life. In 2007 I got exposed to the organic sulfur crystals, which got rid of my asthma in 3 days and has not come back in over 10 years. That, being the tip of the iceberg, has helped people reverse stage 4 cancers, autism, joint pain, blood pressure problems, migraine headaches, erectile dysfunction, gingivitis, and more. Also, because of the detoxification effects by the release of oxygen that permeates and heals all the cells in the body, it removes parasites, radiation, fluoride, free radicals, and all the other crap that is thrust upon us in the environment by Big Business.

For more, please view www.healthtalkhawaii.com and www.asanediet.com.