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Diary of a Diabetic – Introduction‏

I’ve booked a front row seat for you at my next Healing Miracle of the Month.  It might be  Miracle of the Decade.  In the next few weeks, we are going to publish “The Diary of a Diabetic” in a series of newsletters.

I recently gave a lecture in San Diego on the power of my Master Formulas in fighting all degenerative diseases. At the end of the session, someone asked me to meet a man sitting at the end of the lecture hall, he needed urgent help they said, and could I possibly see what I could do?

The man was massively overweight, 389 pounds in total, and could not walk without assistance or the use of a wheelchair, as his knees could not hold him upright because of the heavy load.

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Blood Sugar Control Drink

This recipe is nearly identical to my Miracle Potassium Broth, an amazing Soup of Life I’ve used for years with tremendous success for all disease conditions. It is very high in essential Potassium which helps generate energy.  The addition of cinnamon helps lower blood sugar levels.

Ingredients:

In a big soup pot combine the following:

4 carrots with skins, washed and diced
2 red potatoes with skins, washed and quartered
1 onion, quartered
3 stalks celery, diced
1/2 bunch parsley
1/2 head red cabbage, sliced
1/2 bunch broccoli, cut up
1 Tbsp. cinnamon

Directions:

Add water to cover the vegetables and bring to a simmer, with lid on, for about 30 minutes.

Remove from heat.  Add 2 tsp. Bragg Liquid Aminos to each bowl, and serve.  If desired, you can also puree this soup in a blender, for a smoother texture.

Store in the refrigerator and serve hot or cold.

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Chromium Super Soup

This is a fabulous soup using split peas, herbs, miso, onions, celery and carrots – all containing high amounts of vital Chromium, the miracle mineral, that controls blood sugar and glucose utilized by insulin.

Ingredients:
2 Tbsp. Virgin Olive Oil
2 bay leaves
1 tsp. rosemary, coarsely chopped
1 large yellow onion, coarsely chopped
1 stalk celery, diced
1 carrot, chopped
½ cup white wine
2 cups green split peas
8 cups pure, filtered water or vegetable stock
1 Tbsp. white miso paste
1 Tbsp. brewer’s yeast

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