Newtrition Now
1970’s:
Tilling the Soil
My development as “newtrition” consultant began with working in a book warehouse. Some of the books were written by those I consider having started the health food movement in the US. Reading many of these books influenced me to become a vegetarian. I learned to make yogurt, bake bread, and even make waffles with whole wheat, unbleached flour. Tofu and tempeh were previously unknown foods to me yet became a staple of my vegetarian diet. The word “organic” was a watchword not listed on any items as I perused the aisles in supermarkets. I found a small health food store in my hometown and started trying various herbal teas.
Health food books became my friends and mentors. They guided me through the 1970’s, even as I felt I was walking alone in this. I introduced my findings to curious yet skeptical friends. They became my students, and I was becoming a teacher.
I started practicing meditation. I felt alone in this as well, until I met a like-minded soul whose family was exploring the same healthy lifestyle. Books continued to be my friends and mentors, as I ventured deeply into self-contemplation and what I now consider as a solitary, monastic expression. I slept on the floor, awakened at 4 in the morning, and attempted to find the correct sitting posture to turn inward and shut off my rambling mind.
I failed at this more than I succeeded. Every little pain or discomfort in mindful sitting was a sign to stop and get up from the floor. I stopped meditating for many years and went back to eating beef. Granola was no longer part of a healthy life, but simply an excuse to mix into a huge bowl of ice cream. The contemplative, monastic life was too much for me at this time, but it remained in the back of my mind.
The 1980’s:
Planting the Seeds
I lived in Manhattan and worked in both the gourmet and health food industries. I felt there was something worth pursuing in health food, even though I had my setback in this lifestyle at the end of the 1970’s. I am glad I pushed through my doubts. I saw crossovers between the two food worlds and explored both, expanding my understanding of what good food and good nutrition were.
I learned that there was an abundant variety of foods available from all over the world, much more so than what I had found in conventional food stores. Flavors, food combinations, and visually exciting colors along with various food preparation techniques I began to grasp as integral parts of the complexity of the digestion process. I learned that the deeper, more subtle and yet more significant aspects of food were almost exclusively found in the health food world.
I read about the beneficial properties of wheat grass, sprouted it in my apartment, and bought a special juicer for it. At the juice bars I tended, I sold it in one-ounce cups. It was to be but vigorously swished in the mouth and then swallowed, unlike downing a shot of whisky, and removed from any other food or drinks. I tried juicing other high chlorophyll content vegetables such as watercress and parsley. Once, I almost fell to the floor from the impact of drinking freshly juiced parsley. Memorable!
My food and nutrition experience expanded exponentially. A friend suggested I contact an orthomolecular physician, a medical doctor who had a broad-spectrum, more unconventional perspective of health. He was an integral part of practitioners at the Brain Bio Center in Princeton, NJ. They were orthomolecular physicians who, using high doses of vitamins, amino acids and minerals, were treating neurological conditions in their patients.
Throughout the 80’s, he was my doctor and a great teacher. From him I learned about the foundational aspects of nutrition in food involving vitamins, minerals, amino acids, carbohydrates, proteins and fats. Books I read at this time followed what my doctor was practicing. I learned about homeopathy from him. This modality uses highly dilute elements administered to alleviate, moderate, or even terminate various maladies and traumas to the body.
The 1990’s: Cultivating Growth
I continued to read a lot of relevant material and became more observant of people coming to me for help. Lessons from visits to my orthomolecular practitioner, information I gleaned from reading, and my practical experiences in the aisles of health food stores were coalescing. I learned about the importance of prayer and became a certified hypnotist.
The 21st century: The Harvest
I practice chanting. It was in the 1980’s when the seed was planted as I witnessed the guttural singing of Tibetan monks. I do not practice this guttural method, but I do explore and chant ancient sounds, tones, and tantric meditative chants as well as listen to Gregorian chant.
I work with clients using hypnosis, moving beyond the techniques I learned from 200 hours of training in the ‘90’s. As my practice continued, I moved from a scripted method to a spontaneous, more highly effective approach. The feelings generated in sessions are palpable, even when done online. Tears pour down our faces and moments later, beaming, joyous faces appear as if masks are torn off. Stress melts away and a deeply relaxed demeanor becomes present.
Along with my practice of hypnosis, meditation, chanting, and Chi Kung, more than a year ago I started a healing circle. I named it Altruistic Healers. Well-documented studies show that not only is there benefit for the person being prayed for, but also for those doing the praying. These practices transformed my approach to nutrition. I use a more inward and contemplative slant coupled with the more common view of nutrition that regards it as food content and supplementary pills, powders and liquids. My concept of “newtrition” was born from this.
I have given meditation lessons to small groups of the curious and enthusiastic. Through all of this, my passion has come forth in my mission to educate, inform, and continue ongoing, open discussions/forums with those curious enough to ask and engage in questions that prompt a better way of being.
I now hold decades of a “newtrition” approach to better health, that has developed from experiences as stock boy, supplement manager/buyer to store manager and making sales presentations travelling from store to store as a wholesaler. I am considerably familiar with the tools of the health food/supplement world, and stand confident in my mission to be a mentor, guide and a hub of resources for a multi-dimensional approach to better health.
Newtrition Now
1970’s:
Tilling the Soil
My development as “newtrition” consultant began with working in a book warehouse. Some of the books were written by those I consider having started the health food movement in the US. Reading many of these books influenced me to become a vegetarian. I learned to make yogurt, bake bread, and even make waffles with whole wheat, unbleached flour. Tofu and tempeh were previously unknown foods to me yet became a staple of my vegetarian diet. The word “organic” was a watchword not listed on any items as I perused the aisles in supermarkets. I found a small health food store in my hometown and started trying various herbal teas.
Health food books became my friends and mentors. They guided me through the 1970’s, even as I felt I was walking alone in this. I introduced my findings to curious yet skeptical friends. They became my students, and I was becoming a teacher.
I started practicing meditation. I felt alone in this as well, until I met a like-minded soul whose family was exploring the same healthy lifestyle. Books continued to be my friends and mentors, as I ventured deeply into self-contemplation and what I now consider as a solitary, monastic expression. I slept on the floor, awakened at 4 in the morning, and attempted to find the correct sitting posture to turn inward and shut off my rambling mind.
I failed at this more than I succeeded. Every little pain or discomfort in mindful sitting was a sign to stop and get up from the floor. I stopped meditating for many years and went back to eating beef. Granola was no longer part of a healthy life, but simply an excuse to mix into a huge bowl of ice cream. The contemplative, monastic life was too much for me at this time, but it remained in the back of my mind.
The 1980’s:
Planting the Seeds
I lived in Manhattan and worked in both the gourmet and health food industries. I felt there was something worth pursuing in health food, even though I had my setback in this lifestyle at the end of the 1970’s. I am glad I pushed through my doubts. I saw crossovers between the two food worlds and explored both, expanding my understanding of what good food and good nutrition were.
I learned that there was an abundant variety of foods available from all over the world, much more so than what I had found in conventional food stores. Flavors, food combinations, and visually exciting colors along with various food preparation techniques I began to grasp as integral parts of the complexity of the digestion process. I learned that the deeper, more subtle and yet more significant aspects of food were almost exclusively found in the health food world.
I read about the beneficial properties of wheat grass, sprouted it in my apartment, and bought a special juicer for it. At the juice bars I tended, I sold it in one-ounce cups. It was to be but vigorously swished in the mouth and then swallowed, unlike downing a shot of whisky, and removed from any other food or drinks. I tried juicing other high chlorophyll content vegetables such as watercress and parsley. Once, I almost fell to the floor from the impact of drinking freshly juiced parsley. Memorable!
My food and nutrition experience expanded exponentially. A friend suggested I contact an orthomolecular physician, a medical doctor who had a broad-spectrum, more unconventional perspective of health. He was an integral part of practitioners at the Brain Bio Center in Princeton, NJ. They were orthomolecular physicians who, using high doses of vitamins, amino acids and minerals, were treating neurological conditions in their patients.
Throughout the 80’s, he was my doctor and a great teacher. From him I learned about the foundational aspects of nutrition in food involving vitamins, minerals, amino acids, carbohydrates, proteins and fats. Books I read at this time followed what my doctor was practicing. I learned about homeopathy from him. This modality uses highly dilute elements administered to alleviate, moderate, or even terminate various maladies and traumas to the body.
The 1990’s: Cultivating Growth
I continued to read a lot of relevant material and became more observant of people coming to me for help. Lessons from visits to my orthomolecular practitioner, information I gleaned from reading, and my practical experiences in the aisles of health food stores were coalescing. I learned about the importance of prayer and became a certified hypnotist.
The 21st century: The Harvest
I practice chanting. It was in the 1980’s when the seed was planted as I witnessed the guttural singing of Tibetan monks. I do not practice this guttural method, but I do explore and chant ancient sounds, tones, and tantric meditative chants as well as listen to Gregorian chant.
I work with clients using hypnosis, moving beyond the techniques I learned from 200 hours of training in the ‘90’s. As my practice continued, I moved from a scripted method to a spontaneous, more highly effective approach. The feelings generated in sessions are palpable, even when done online. Tears pour down our faces and moments later, beaming, joyous faces appear as if masks are torn off. Stress melts away and a deeply relaxed demeanor becomes present.
Along with my practice of hypnosis, meditation, chanting, and Chi Kung, more than a year ago I started a healing circle. I named it Altruistic Healers. Well-documented studies show that not only is there benefit for the person being prayed for, but also for those doing the praying. These practices transformed my approach to nutrition. I use a more inward and contemplative slant coupled with the more common view of nutrition that regards it as food content and supplementary pills, powders and liquids. My concept of “newtrition” was born from this.
I have given meditation lessons to small groups of the curious and enthusiastic. Through all of this, my passion has come forth in my mission to educate, inform, and continue ongoing, open discussions/forums with those curious enough to ask and engage in questions that prompt a better way of being.
I now hold decades of a “newtrition” approach to better health, that has developed from experiences as stock boy, supplement manager/buyer to store manager and making sales presentations travelling from store to store as a wholesaler. I am considerably familiar with the tools of the health food/supplement world, and stand confident in my mission to be a mentor, guide and a hub of resources for a multi-dimensional approach to better health.
