Category Archives: Essential Oils

Eat Healthy and Use Essential Oils

When asked how to use the oils, Gary has said, "Just open the bottle!" Inhale them, put them on your feet, find out what works for you!

When asked how to use the oils, Gary has said, “Just open the bottle!” Inhale them, put them on your feet, find out what works for you!

If you want to be healthy, then you’ve got to eat healthy. You’ve got to think healthy. You’ve got to be excited about life. You need to use essential oils.

People ask me, “Gary, how should I put the oils on?” Just put them on! It’s a no-brainer. Simple. Try rubbing them on your feet. Really simple. You don’t have to be a rocket scientist to figure out how to use oils.

I’ve had so many distributors come and say, “Oh Gary, I just don’t know how to use the oils.”

“Open the bottle. Start with that.”

“But there’s so much to know.”

I said, “I know. I’m still trying to know.” If I had waited until I knew it all, you wouldn’t be sitting here today. You’d still be waiting for me to know it all; and probably by the time I leave this life, I’ll just be figuring out how little I do know.

The Hybrid Wheat Catastrophe

An 80-acre field of illegal GMO wheat mysteriously appeared in Oregon in 2013. Now who would have done a thing like that?

An 80-acre field of illegal GMO wheat mysteriously appeared in Oregon in 2013. Now who would have done a thing like that?

In the journey from innocent, low-yield einkorn grain to high-yield, created-in-a-laboratory dwarf wheat, we’ve witnessed a human engineering transformation. Perhaps we can recover from this catastrophe called hybridization, but a big first step is to recognize what we’ve done to this grain called wheat. What has happened is very shocking. It’s like putting a frog in water and then turning the heat on. It has just come on us slowly; and we’ve become accustomed to it, even though it makes our health miserable.

Genetically rearranged beyond recognition, these unexpected DNA arrangements can result in negative consequences. Manmade wheat has hexaploid DNA and octoploid is being tested. Now we’ve gone from the hybridization to GMO, so we’re taking it even further down the course of destruction.

Here’s an article stating that unapproved genetically modified wheat from Monsanto was found growing in an Oregon field. That was June 2013. Japan then blockaded the import of the GMO wheat into Japan.

Korea blockaded it in June, July, August, September, and October; then in November for some unknown reason, Korea lifted the ban on GMO wheat and accepted importation of it into Korea. Why? What’s going on is shocking and upsetting.

Sixty-eight Feet of Dwarf Wheat

The bread aisle can be as long as 68 feet and 99.99 percent of it is made of hybrid dwarf wheat.

The bread aisle can be as long as 68 feet, and 99.99 percent of it is made of hybrid dwarf wheat.

Twenty percent of all calories consumed in the United States come from wheat products. In supermarkets, the bread section can be up to 68 feet long. Regarding that unhealthy bread from hybridized wheat, William Davis, MD, wrote: “It is the ultimate hubris [exaggerated pride or self-confidence] of modern humans that we can manipulate and change the genetic code of another species to suit our needs. . . . [T]oday, genetic modification and hybridization of plants we call food crops remain crude science, still fraught with unintended effects on both the plant itself and the animals that consume them.” [Wheat Belly, Rodale, 2011, p. 228.]

The effect of wheat hybridization on humans was not studied before dwarf wheat was released into the commercial market in 1956. Perhaps why I escaped that was because, as I mentioned, my father grew wheat, oats, and barley. So when we harvested a field, a certain amount of it was saved for seed for the next year, most of the rest was saved to feed the animals, and a small amount was set aside to feed the family.

We would grind that grain and make our cracked cereal for breakfast; and we would put the raw goat’s milk or raw cow’s milk on it, whatever we were milking at the time. Because father basically took sugar out of our house when I was five years old, we started eating honey for our sweetener.

When I left home and went to Canada to homestead, I took wheat seed to plant. Then I got so busy, I quit growing it; and one day I woke up and realized I was eating what was in the store.

Real Grain and Its Fake Cousin

The author of Wheat Belly, Dr. William Davis, posted this photo of wheat hybridization on his website (www.wheatbellyblog.com). It shows the much shorter hybrid semi-dwarf and dwarf wheat developed in the 1950s.

The author of Wheat Belly, Dr. William Davis, posted this photo of wheat hybridization on his website (www.wheatbellyblog.com). It shows the much shorter hybrid semi-dwarf and dwarf wheat developed in the 1950s.

While einkorn grain has 14 chromosomes, today’s dwarf wheat has 42. It’s a super starch, super sugar, and super gluten—really, it’s a super drug. Genetically manipulated in the laboratory, it has seeds that cannot survive in the wild, it is designed to be profitable, and it is easy to grow. They engineered it so that it has a very short stalk, so they don’t have to deal with the straw and the waste; and the shorter stalks hold up the heavy heads of grain. It’s not designed to improve health. It’s a “frankenfood.”

How many of you have walked into a store recently and tried to buy a loaf of einkorn bread? How many of you have walked into a store in the last two years and seen one side of the bread aisle with gluten-free breads? Mary and I have bought several different kinds of gluten-free breads over the past two or three years. Eating cardboard would be better. The gluten-free breads we’ve tried are so nonflavorful and nonappealing. In fact, I think we’ve got a couple of loaves of gluten-free bread sitting in our fridge now, and nobody will touch them unless we’re desperate.

Look at the bread aisles in your grocery stores; they’re staggering. It has been believed for years that bread is the staff of life; true or false? True, of course. The Bible says wheat is the staff of life. But it wasn’t talking about American hybridized wheat. It didn’t exist then.

Healthy Nonhybridized Wheat

Gary took this photo of Pakistanis threshing their einkorn wheat. Northern Pakistan doesn’t have dwarf wheat.

Gary took this photo of Pakistanis threshing their einkorn wheat. Northern Pakistan doesn’t have dwarf wheat.

For over 30 years, I’ve been watching the trend in our food supply; and the parallel of diseases with gluten consumption from hybridized wheat is scary.

I was in Morocco last year. We were driving down the road going into the hills to look for plants, and I saw wheat on the side of the road and said to the driver, “Pull over; I want to take some pictures of this wheat. I have not seen wheat that tall in a long time.” So he pulled over and I jumped out. I walked over to the field; and lo and behold, it looked like the wheat that I grew up on, nonhybridized wheat. I jumped back in the car and drove down the road to the other field, and it was the dwarf wheat.

I asked the agricultural engineer who was with us, “What’s the deal with the tall wheat there and this little short wheat here?” I didn’t want to say anything to him, I just wanted to hear what he had to say.

He said, “The tall wheat over there is our traditional nonhybrid wheat that we grow and eat here in Morocco.”

I said, “Well, what about this dwarf wheat here?”

He said, “Well, we grow that and export it for sale to make money. That’s the American wheat.” Interesting.

Well, here was my next question, “Have you ever heard of celiac disease?”

He said, “What’s that?”

I said, “It’s an inflammation in the gut that causes proliferation and a lot of other inflammation in the body, including pain, digestive problems, and bloating.”

He said, “Oh, we don’t have that in Morocco.”

I didn’t find it in Hunzaland, I didn’t find it in northern Pakistan, and I didn’t find it in Azerbaijan, either.