My knees say "Thank You, Thank You, Thank You!"

If you could “bottle enthusiasm”, you’d see a picture of Dawn. She is one of our truly wonderful customers.

Dawn is a professional singer and entertainer, having danced and performed on stage for nearly 30 years. She owns and manages a tribute group featuring Big Band music of the 1940’s and an energetic Golden Oldies show with Rock & Roll hits of the 50’s and 60’s.

Watch and listen as Dawn tells it like it is – how she followed our dietary recommendations and used our formulas to reverse chronic knee pain that was limiting her ability to move on stage, rejuvenate a sluggish thyroid of 13 years, and lower her cholesterol from 353 to 210 in just 10 weeks.

Be forewarned – put on your seat belt on before you click the video play button below. Dawn is pure, unadulterated energy.



What a story! All this can happen for you too, if you want it bad enough like Dawn did.

While our formulas played their part, it all came together because of Dawn’s passion, enthusiasm and zest for life. I believe this is truly what ignited the healing force within her.

That is the magic of Contagious Health.


P.S. The formulas Dawn used are Structural Lubrication with Celadrin, Thyroid Energy and Cholesteine. Click on the links or the pictures below to learn more about each specific formula. We also suggest using the search box in the upper right to find additional articles and customer’s stories about these products.

Forks Over Knives in Theaters Now!

Last fall we were invited to a pre-screening of “Forks Over Knives”, a documentary film that I guarantee will change forever how you think about the food that goes into your mouth.

The movie is opening now in theaters nationwide. Go to the Forks Over Knives website to find a theater in your city and take a friend with you.

If you haven’t already, sign up for Our Community Kitchen, our healthy-eating newsletter with tips on transitioning to a plant-strong diet and fabulous recipes to try out. (Read the first issue, Dr. Vegetable Will See You Now!)


P.S. Forward this article to your friends and family across the country and urge them to get out and see the movie. You might just save their life!

Get "Chinese Skinny" with Fast Start!

40% of American adults have “Pre-Diabetes”.
80% with Type 2 Diabetes are overweight or obese.
Blacks have a 51% higher propensity for obesity.
Hispanics have 21% higher propensity for obesity.
The Appalachia Region and Southeast have the highest rates of obesity & diabetes.

Why are the Chinese always so skinny?

Americans look like blobs compared to them. A staggering 67% are overweight and even worse, 33% of us are “obese”! And it’s getting worse, by the day.

Want the lowdown on the Chinese’ big secret? We have it – all natural of course – and it’s the biggest diet news in the decade.

If you ever go to China, mark my words, you’ll never see a fat Chinese person. The only fat people you will see are the tourists!

The Chinese are always moving. They are running here or there, on a bike or on a rickshaw and have inexhaustible stores of pure dynamite energy.

They never sit down for even a second. They even eat on the run! The entire country is ONE BIG PERPETUAL MOTION MACHINE. Being there is like being trapped in a Jackie Chan movie that won’t stop!

It’s the GREEN TEA, Stupid!

The answer to their epidemic of skinny-ness was staring me right in the face! Apart from running everywhere at a 100mph, all Chinese drink copious amounts of Green Tea every minute of the day.

Every business meeting starts with a big teapot full of Green Tea placed in the center of the table.

Just go to your local Chinatown and eat at a good, family-run restaurant. A pot of hot Green Tea will be plonked down in seconds. They can’t help it, It’s in their DNA.

I got so hooked on drinking Green Tea while I was there, I came back with boxes and boxes. (In fact I’m drinking a big mug of it as I write this article – one of about 8 mugs I’ll have today.)
Continue reading “Get "Chinese Skinny" with Fast Start!”

Salmon, Couscous, and Asparagus with Black Bean Salsa

Serves 4

Since we are a family in transition, we don’t eat beef, pork or poultry, but we do eat some fish. This week’s recipe is a quick dinner that can be made in 25 minutes or less. It is one of my go-to meals when I haven’t had time to try a new recipe.


Fish (3 oz. per person)

Asparagus (2 bunches)


1 – 14 oz can black beans, drained and rinsed

2 – small tomatoes, seeded and diced

1/3 of a medium cucumber, peeled, seeded and diced

Red onion


Olive oil

1 Tbsp. lime juice


Garlic powder


Fish: Wash the salmon (or fish of choice), place on foil and season with lemon, or our favorite, Greek seasoning. Wrap up the salmon and place on a baking sheet to put in the oven at 400. (Leave some room on the tray for the asparagus). The fish will take 10-15 minutes depending on how thick it is. It is done when it flakes easily.

Asparagus: Rinse the asparagus and snap off the dead ends. Arrange on the baking sheet next to the foil wrapped fish. Drizzle the asparagus with olive oil to coat and sprinkle with coarse salt. Put the tray in the oven. The thicker the asparagus, the longer the cook time, about 10-15 minutes for thick and about 7 minutes for thin ones.

Couscous: takes about 10 minutes. Boil the water, stir in the couscous, cook for 5 minutes and let it sit for 5 minutes. Follow package instructions accordingly.

Bean Salsa: While the fish, asparagus, and couscous are cooking, make the salsa. Drain and rinse 1 can of black beans. Place in a medium bowl along with the tomato, cucumber, 1 tablespoon each of finely diced red onion and cilantro. Drizzle with juice of half a lime (1 tbsp) plus one tablespoon of olive oil, a teaspoon of cumin powder, dash of garlic powder and salt and pepper to taste. Mix well.

When everything is done cooking, arrange the couscous on a plate, top with bean salsa, roasted
asparagus and a scattering of the cooked fish.

Recipe courtesy of Laura Aychman

Laura's Kitchen: Seasonal Cooking

Hi, and welcome back to this issue of Laura’s  Kitchen. When I began writing this issue a few weeks ago, I had intended to talk about seasonal cooking. Imagine my surprise to find out that the growing season in Colorado is dormant from December through April.

What does that mean? It means that to cook in season, I would have had to create my meals around the staples of winter like potatoes and squashes. Or that I would have to rely on produce I canned or froze for just this time of year. Since I didn’t do any of that, I am grateful that my local grocer has plenty of produce to choose from, but I can no longer blindly shop there – more on that later.

Benefits of Seasonal Cooking
My desire to talk about seasonal cooking comes from the idea that eating within season creates a more varied diet. If you are like me, I’ve been cooking for more than 20 years and I have exhausted my culinary repertoire. I tend to cook the same things over and over which has gotten boring.

Eating in season creates seasonal favorites. Similar to holiday favorites. You know, those dishes we only get to eat at Easter, Thanksgiving or Christmas. Suddenly ordinary dishes can become special because we only get to eat them during a certain time of the year. Also, when we eat in season, we get produce at its’ prime; when it has the most nutritional value and the best flavor.

Additionally, produce in season is less expensive than out-of-season produce. I noticed this recently with peppers. I love red and yellow bell peppers. In the summer, they are three for a dollar, but right now, a red pepper is $1.99. One pepper!

Eating locally grown produce
I must confess that until this year, I never paid attention to seasonal produce. It just didn’t enter my mind. If something was in the store, I’d buy it. Economically, this was not always a smart move. I am finding out that healthfully, this was not a smart move either.

Continue reading “Laura's Kitchen: Seasonal Cooking”

Vitamin "D"iabetes

Insulin. Blindness. Gangrene. Amputation.

Millions of diabetics know those words all too well. They’re the words on every Diabetic’s mind every day and also for those in danger of developing Diabetes.

The crying shame is that many doctors will prescribe drugs automatically, like Pavlovian-dogs, without even considering the enormous role that vitamins and minerals play in controlling chronic blood sugar problems. And with zero side effects.

If you’re fighting or frightened by the prospect of diabetes, learn how one single, natural vitamin has profound power in overcoming this terrible (and unnecessary) epidemic, and then ask yourself why Big Medicine and Big Pharma don’t want you to know about it?!

Several years ago I gave a speech in San Diego, CA about the power of Chromium and Magnesium in controlling diabetes. At the end of the lecture, a woman came up to me and introduced herself as a doctor with a patient fighting chronic diabetes. He was in the room and she asked if would I see him, as he had stopped responding to insulin and the drugs prescribed for him were not working.

His condition was the worst I have ever seen. He was massively overweight, weight more than 400 pounds and could not walk without assistance and confined to a wheelchair, as his knees could not hold him up. His legs were jet-black from gangrene (from dead, pooled blood) and he was scheduled for amputation of his legs all the way up to his crotch in two weeks’ time.

We wrote a series of articles called “Diary of a Diabetic” about the program, chronicling the fight and successful recovery by Richard himself and his supervising doctor. Click here to read the articles.

In just six months Richard was totally off insulin, his prescription drugs and dropped 165 pounds – some would say he was “cured” of diabetes.

I created a special “master formula” for Richard that we called Diabesity. It is one of our more popular formulas today, beneficial for anyone wanting to control blood glucose levels.

But Richard’s program was no walk in the park, so to speak. We completely overhauled his diet. We got him off all junk food, red meat, pork, ribs, chicken and most of all, his craving for melted cheese Mexican food and margaritas. He was taking our supplements and drinking “live” vegetable drinks to get life into his nearly dead body and blood.

Since he couldn’t walk, we went to the local YMCA and Richard would use the lane dividers to pull himself up and down the pool. At first he could only do this for 10 minutes before he was exhausted, but week by week, we got him up to 60 minutes every day.

I got four strong young bodybuilders to lift him up and hold him upside down against the wall to drain the blood from his legs and thighs. This was a crude approach to improve his circulation, but it worked.

The weight literally melted off him, losing 25 lbs in the first 3 weeks. His sugar cravings diminished almost immediately, his blood sugar scores plummeted and he no longer needed insulin, instead controlling his blood sugar naturally through diet.

Continue reading “Vitamin "D"iabetes”

Radiation – Unsafe at Any Dose

“In the daily clamor of constantly-breaking news, events and disasters, it’s easy to quickly forget the terrible events in Japan just a month ago.

Apart from the heart-breaking, immediate loss of so many innocent lives, the long-term Holocaust of the leaking radiation has not been explained or considered. That is, until today. A countrywoman of mine, Dr Helen Caldicott, has written a piercingly accurate summation of the implications and dangers of ANY level of radiation poisoning.

Please take a few minutes to read this piece, published in the New York Times and then do all mankind a favor and forward this message to every person you know who values life.”

Published: April 30, 2011
Sydney, Australia

SIX weeks ago, when I first heard about the reactor damage at the Fukushima Daiichi plant in Japan, I knew the prognosis: If any of the containment vessels or fuel pools exploded, it would mean millions of new cases of cancer in the Northern Hemisphere.

Many advocates of nuclear power would deny this. During the 25th anniversary last week of the Chernobyl disaster, some commentators asserted that few people died in the aftermath, and that there have been relatively few genetic abnormalities in survivors’ offspring. It’s an easy leap from there to arguments about the safety of nuclear energy compared to alternatives like coal, and optimistic predictions about the health of the people living near Fukushima.

But this is dangerously ill informed and short-sighted; if anyone knows better, it’s doctors like me. There’s great debate about the number of fatalities following Chernobyl; the International Atomic Energy Agency has predicted that there will be only about 4,000 deaths from cancer, but a 2009 report published by the New York Academy of Sciences says that almost one million people have already perished from cancer and other diseases. The high doses of radiation caused so many miscarriages that we will never know the number of genetically damaged fetuses that did not come to term. (And both Belarus and Ukraine have group homes full of deformed children.)
Continue reading “Radiation – Unsafe at Any Dose”