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Supreme Greens with MSM and Risolubles
for as low as $24.95 - Same Day Shipping

Recommended by Anthony Robbins

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Today's lifestyle causes a multitude of disorders and malfunctions in the metabolism of our bodies. Despite the efforts of the Food and Drug Administration and the Environmental Protection Agency, our food supply, drinking water, air and soil are becoming increasingly contaminated with toxic chemicals. Never before has the human body been presented with such a heavy burden of foreign substances to metabolize and eliminate thus taxing the body beyond its natural capabilities of detoxification.

Many people just don't feel good anymore. Some find themselves being much more susceptible to colds, or to whatever "bug" is currently going around. Much more serious are the increasing cases of autoimmune diseases such as lupus, rheumatoid arthritis, multiple sclerosis, chronic fatigue syndrome, and fibromyalgia. "Health" and "wellness" have become relative terms.

Low-level toxicity from many sources can be very difficult to detect. The combined action of all these toxins creates a "toxic cocktail" effect which can seriously weaken the body and the mind through a process we call "fermentation" or the over-acidification of the blood and tissue as a result of the proliferation of yeast, fungus, and bacteria.

Yeast and fungus are single cell life forms which inhabit the air, soil, water, and many of the foods we eat. They are more highly developed than the intermediate states of bacteria or the early stages of viruses. Over the years, they have developed into over 500,000 different species. They are opportunists and survivalists. They are constantly looking for new places to house themselves where they may begin to colonize and proliferate. Being that they are single cell life forms, they can only be seen under a microscope but once colonized, these cells make a visible presence in the form of mushrooms, and molds on food.

Yeast, fungus, bacteria, mold, and viruses tend to house themselves in very specific sites in the body, depending on their particular requirements for nutrients and colonization conditions. All are capable of causing severe fermentation through the by-products of their metabolism, which enter the extracellular fluid or the blood and then are distributed throughout the body. This culminates in the over-acidification of the blood and tissues which systemically poison and destroy the cells of the body. This condition we call over-acidification is a direct result of an inverted way of eating - the abundance of animal protein, especially red meat and pork, dairy products (milk, cheese, ice cream), sugar in any form (sucrose, fructose, glucose). Therefore, there is only one sickness and one disease.

The primary source of nourishment for yeast, fungus, and bacteria is sugar. As these organisms feed off the sugar and proteins of our bodies they produce and excrete waste called toxins. These toxins effect us physically, emotionally, and spiritually. The solution to this growing problem is to cleanse the blood and nourish the cells. We do this by eliminating those foods which create over-acidification and eating more foods that are alkaline. Yeast, fungus, bacteria, mold, and virus can only survive in an acid base, they cannot survive in an alkaline base. It is, therefore, very important that there is a proper ration between acid an alkaline foods in the diet. When an ideal ratio is maintained, yeast fungus, bacteria, mold, and viruse will revert back to their normal healthy state. The ideal ration in a normal body is 4 parts alkaline to 1 part acid which will allow the body to maintain a pH factor of 7.3. To avoid a lengthy chemistry lesson, we will get right to the point that pH referes to the relative concentration of Hydrogen (H+) ions in a solution. Low pH values indicate higher concentrations of Hydrogen ions or acids, and high pH values indicate low concentrations of Hydrogen ions or alkaline. For example, 10 to -1 is more acidic than 10 to -14.

An ideal diet should consist of dark green and yellow vegetables, soy beans, sprouted grains and nuts, and essential fatty acids. This ideal way of eating would reduce our susceptitiblity to toxins, detoxify the body, and reduce or prevent future exposures allowing for cellular regeneration leading to "health" and "wellness."

  Alkaline Creating Foods Acid Causing Foods
Baked Goods Rice Cakes, Brown Rice Crackers or Chips, Corn Chips, Popcorn, Yeast-free Sprouted Grain Bread or Tortillas. All Wheat and Rye Processed Breads, Rolls, Muffins, Crackers. Anything with Baker's Yeast Or Gluten
Cereals Rice Bran, Oat Bran, and Puffed Rice Oatmeal, and all Cereals that contain Malt or Sugars.
Dairy Unsweetened Soy or Almond Milk, Yogurt (plain), Cooked Eggs, Raw Cottage Cheese. Clarified Butter, 100% Cold Pressed Olive Oil, Sesame or Safflower Oil, Almond or Cashew Butter. Milk, Buttermilk, Sour Cream, Raw Eggs, Cream Cheese, Whipped Cream, Ice Cream, Cheese made from mold, Cottage Cheese, Ricotta. All margarines, Shortenings, and Imitation Spreads.
Drinks Water, Vegetable Juice, Lemon and Lime Juice, and Herb Teas in moderation. Alcohol, Cider, Soda, anything with Malt or Yeast, Fruit Juice, caffeinated/decaffeinated Coffees and Teas.
Meats Hormone Free Red Meat (in moderation), Fish, Free Range Chicken and Turkey. All Processed, Smoked and Packaged Meats, and any meats raised using hormones
Pasta / Potatoes Soba, Buckwheat, Spelt, White, Red, and Sweet Potatoes. All Pasta that contain Wheat. Potato Skins.
Rice / Nuts / Misc. Brown Rice, Buckwheat, Millet Quinoa. All Nuts and Seeds in Moderation. Peanuts and Pistachio nuts. Wheat, Rye, Barley, Bulgar, Oats and White Rice. All Mushrooms.
Sweeteners 100% Pure Vegetable Glycerin. All Sugars and Sweeteners, Corn and Maple Syrup, Honey and Molasses.
Vegetables Peeled Carrots and Beets, Beans, Peas, Squash (in moderation), All Dark Green and Yellow Vegetables. Fresh Tomatoes Unpeeled Carrots and Cooked Beets. Canned Tomatoes and Tomato Pastes Containing Citric Acid.

Restrictions apply for 14 Days Only


  1. No Bread   2. No Potatoes   3. No Grains
4. No Milk 5. No Fruit


  1. Sugar and Sugar-containing food
    Sugar and quick acting carbohydrates including sucrose, fructose, maltose, lactose, glycogen, glucose, sorbitol, galactose, monosaccharides and polysaccharides. Also avoid honey, molasses, maple syrup or other sugars.
  2. Yeast, Breads, and Pastries
    Raised baked goods, including breads, rolls, cakes and pastries containing yeasts, marmite, vegemite and promite.
  3. Alcoholic Beverages
    Avoid all of them.
  4. Condiments, Sauces and Vinegar-containing foods
    Mustard, tomato sauce, Worcestershire sauce, soy sauce, pickles, olives, horseradish, fruit, mince tamari and miso. Also void sprouts. Vinegar of all kinds and vinegar containing foods, such as mayonnaise and salad dressing. (Freshly squeezed lemon juice may be substituted.)
  5. Processed and Smoked Meats
    Pickled and smoked meat and fish including sausages, hot dogs, corned beef, bacon and ham.
  6. Dried and Candied Fruit
    Raisons, apricots, dates, prunes, figs, apples, pineapples and papaya.
  7. Leftovers
    Molds grow in left over food unless it's promptly and properly refrigerated.
  8. Fruit Juices
    Either canned or bottled frozen including: orange, grape, apple or any other fruit juice.
  9. Coffee and Tea
    Regular coffee and teas of all sorts.
  10. Melons
    Watermelons, honeydew melons, and especially cantaloupe (rock melon).
  11. Edible Fungi
    All types of mushrooms
  12. Cheeses
    All cheeses and cheese containing snacks. Also buttermilk, sour cream, and sour milk products.
  13. Yeasts
    Bakers yeast and all foods whose preparation depends on yeasts.
  14. Vitamins and Minerals
    Make sure these are yeast free.
  15. Nuts
    Peanuts and pistachios and their products usually contain mold.

Home | Benefits | Testimonials | Ingredients | MSM
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