Your Best Self D-fense

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Posted on 29th September 2011 by admin in Health Alerts |LivingFuelTV

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Dear Living Fuel Family,

As we head into fall and daylight hours shorten, so does exposure to our life-giving sun.  Healthy exposure
to the sun’s UV rays on our skin triggers the beautiful synthesis (production) of Vitamin D in our body. 
Current research abounds on the health-promoting benefits of Vitamin D, and studies appear to support
the theory that widespread Vitamin D deficiency may support the dramatic increase in colds and flu
during this time of year.

Today on LivingFuelTV, we sit down with natural health expert Leonard Smith, M.D.  We discuss the latest
scientific research on Vitamin D, this century’s Vitamin C.

How do you know if you, or someone you love, is one of the millions dangerously deficient in this critical nutrient? 
Why is Vitamin D3 the best dietary source of Vitamin D?  And why is it so critically important to you and
your family’s good health?  We answer these questions and much more.

Click on the graphic below to watch today’s must-see episode.

KC Craichy’s SuperHealth Podcasts: The Power of Superfood Nutrition

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Posted on 16th September 2011 by admin in Super Health |SuperHealth Podcasts

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KC Craichy interviews Dr. Leonard Smith about the power of Superfood Nutrition for SuperHealth.

Audio Transcript

KC Craichy’s SuperHealth Podcasts: Prostate Health with Dr. Leonard Smith (Part 2)

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Posted on 30th August 2011 by admin in Health Alerts |SuperHealth Podcasts

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KC Craichy talks with Dr. Leonard Smith about what men can do if they think they may have prostate cancer.

Audio Transcription


KC Craichy’s SuperHealth Podcasts: Prostate Health with Dr. Leonard Smith (Part 1)

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Posted on 25th August 2011 by admin in Super Health |SuperHealth Podcasts

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KC Craichy talks with Dr. Leonard Smith about how to improve your prostate health. What should you do if your doctor says your blood levels are higher than normal?

Audio Transcription


KC Craichy’s SuperHealth Podcasts: Heart Health with Dr. Leonard Smith (Part 2)

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Posted on 23rd August 2011 by admin in Super Health |SuperHealth Podcasts

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KC Craichy talks with Dr. Leonard Smith about the danger of heart disease and what you can do now to prevent it.

Audio Transcript


KC Craichy’s SuperHealth Podcasts: Heart Health With Dr. Leonard Smith (Part 1)

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Posted on 22nd August 2011 by admin in Super Health |SuperHealth Podcasts

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KC Craichy talks with Dr. Leonard Smith about heart health and food.

Audio Transcription

KC: Welcome to Living Fuel TV. I’m KC Craichy with special guest, Dr. Leonard Smith. Welcome back, Leonard. It is always a joy to have you.

Dr. Smith: Thank you, KC. It’s a pleasure to be here.

KC: Thanksgiving is coming up. You’re looking forward to the apple pie and the pecan pie and the stuffing and the turkey.

Dr. Smith: Tell me about the pumpkin pie.

KC: And the pumpkin pie. So this is fun, fun, fun. But, Leonard, there’s some dangers associated with that, aren’t there?

Dr. Smith: Oh, absolutely. We know of a cardiac stress test, but most people don’t think of a food stress test, but both Thanksgiving and Christmas are definitely food stress test times. And so what we’re talking about there, and as a surgeon for many years, if you happen to be on call either Thanksgiving, Christmas, or even the day after, you know you’re going to get ER calls, and it’s people coming in with pain right in there. So the question is, is it the gallbladder or is it the heart, or is it both?

KC: Or is it just indigestion?

Dr. Smith: Or is it just indigestion? Exactly.

KC: So the differential diagnosis is the number one cost, or the liability associated with the differential diagnosis of heart disease versus dis-ease in the emergency room, correct?

Dr. Smith: Right.

KC: So people think they’re having indigestion, but what could be going on here?

Dr. Smith: Well, yes, you come into the emergency room. Now, we have sophisticated enough equipment to tell just by measuring blood enzymes if your heart is losing oxygen and the pain is coming from there. But there have been people operated on to have their gallbladder removed and had trouble during surgery because, in fact, they’d had a heart attack. So they really do need to differentiate between these. But the connection to food is there for both the heart and the indigestion obviously, and the gallbladder because when you eat a high saturated fat diet, there may be too much protein in the meal, and top it off with a bunch of sugar, you’re actually creating inflammation that will start in the intestinal tract and immediately go to the blood and then go throughout the body. It’s been very well documented. People that are on more of a basic meat diet most of the time have a higher population of gram-negative anaerobic bacteria in their intestinal tract. Now, these bacteria at all times are doing what? They’re living, they’re being born, and they’re dying, so as they die, a part of their cell walls have a trigger in them called LPS. It stands for lipopolysaccharide. It’s sort of a lipid and a sugar together that’s part of the cell wall. So we always have a little in our blood, and we pretty well deal with that, but when you have, what we said, that kind of a dinner that we talked about, a wonderful Thanksgiving dinner, or even – this broke my heart when I heard this one – just a little bowl of Haagen-Dazs ice cream could do it because you’ve got, again, the fat, then the sugar.

KC: A single blast of sugar can triple the inflammatory response.

Dr. Smith: With the fat and the sugar. And this is how it does it. Those bacteria that are more likely to be involved in that, when that gets there, the door of the intestinal tract opens up to allow the fat and the sugar to get through. But if you’ve got a lot of the dead anaerobic gram-negative bacteria, their cell walls get through quicker, too. So, they’ve actually shown, that kind of a meal will increase the blood lipopolysaccharide level. So it’s like bacterial products are waiting to get through, but you open the door by what you fed it, then your body got tricked in opening it up. Those lipopolysaccharides then go in the bloodstream, and your monocytes and macrophages and even your white blood cells get up-regulated. They start producing, again, the IL-6, the IL-1, the TNF-alpha, all the inflammatory markers that cause endothelial dysfunction. It means your blood vessels stop working well, and there’s a test for that. It’s where they put a cuff on your arm and blow up the cuff longer than you would for blood pressure, and it squeezes on the artery hard enough that the artery senses danger. It releases more nitric oxide, if it can, and then when the cuff comes down, they actually ultrasound the artery, and normally it’ll do like this. It has nice pulsatile flow. After eating a fatty, sugar meal, within 30 minutes later, it’s this. So if you happen to already have some arterial disease in your heart and you lose that natural distensibility due to the diet…

KC: Plus you have inflammation closing it down.

Dr. Smith: That’s what I’m saying. The inflammation has been there. Everybody has got some element of atherosclerosis, most everybody I’ll say, but if you’ve got significant amounts – you may not even have enough to have ever had heart symptoms – but too much fat and sugar at one time could actually cause enough endothelial dysfunction, artery dysfunction, it’s not delivering blood as well as it should, it’s hitting blockages, and now you get chest pain. Now, chest pain from the heart is the same thing as chest pain from doing too many curls. It’s lack of oxygen.

KC: Right.

Dr. Smith: Now, it could be just that. Hopefully, that’s all it is.

KC: Ischemia.

Dr. Smith: But it could be the start of a heart attack.

KC: Wow.

Dr. Smith: In the gallbladder, that same fatty diet hitting the duodenum releases a hormone called cholecystokinin, and it causes the gallbladder to really squeeze out harder than ever. It says, “Boy, he’s really loaded me up with fat. We’ve really got to get the bile down there.” If you’ve already got gallbladder disease before, whether it’s silent stones that you don’t know about or, let’s say, you’ve had an attack or two, when you put it under the stress test of a high-fat diet, the high cholecystokinin will squeeze that gallbladder down, push the stone in the cystic duct, now the gallbladder gets swollen, can’t come down, and you’re looking at an operation.

KC: Overeating is a big problem. To your body it’s a major, major stress, particularly if you’re not already in good health, and you don’t have to be obviously obese to have a problem. There are many people who look skinny who have the same issue as a result. So we just want to have you be careful, take your time, plan what you’re going to eat, and don’t overdo it this holiday season. God bless you and have a great day.

KC Craichy SuperHealth Podcasts: Genetically Inherited Diseases

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Posted on 12th August 2011 by admin in Super Health |SuperHealth Podcasts

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KC Craichy talks with Dr. Leonard Smith about genetically inherited diseases and what you need to know about it to achieve super health.

Audio Transcription

KC: Welcome to Living Fuel TV. I’m KC Craichy with special guest, Dr. Leonard Smith. Welcome back, Leonard.

Dr. Smith: Great to be here. Thanks.

KC: So you’re genetically predisposed to a certain disease. Grandma had it, granddad had it, mom and dad had it. Does that mean you’re going to have it? Today, we’re going to talk about that. Now, Leonard, genetically inherited disease. Now, that is a real factor.

Dr. Smith: Yes, it is. No question about it.

KC: I’ve read that it’s really only five or ten percent of the reality of the actual disease progression in the next generation.

Dr. Smith: That’s true.

KC: So diet and lifestyle are a huge predictor of the outcome.

Dr. Smith: Yes. And we’ve known that for some time, but now science has actually figured it out, because what we have is an epigenetic code, which are a series of enzymes and locks on the genetic code. And that epigenetic code is responsive to diet and lifestyle. And it’s things like DNA methylation is part of the epigenome, and things like histone locks and certain types of signaling RNAs. But the bottom line is it sits there and protects the code just like… and I love to use the analogy of a piano keyboard. You’ve got the keyboard there, but you don’t want just anything to hit all the keys. So the epigenetic code is almost like the thing that you’d have over the keyboard to protect it. Then, as stimuli come in actually from the blood vessels, all the cells of the body have receptors. The receptors respond very nicely to things that are in our natural diet. And when these natural polyphenols, catechins, gallocatechins, all these different antioxidants and what not, when they actually connect with some of these cellular receptors, they release a series of protein kinases that actually then send signals literally to the epigenome on how the genetic code should be played. In essence, the cell membrane is really like the conductor.

KC: That’s fascinating.

Dr. Smith: It is. And then what happens is when that epigenome is open, it’ll open so that part of it will be under expressed, and part of it over expressed. Every single thing causes either under or over expression of different combinations or patterns in genes, just like what happened with playing a piano. You can be doing all of this on that one and nothing over here, and then you can switch.

KC: Isn’t that fascinating? So the reality though is the fear of getting the disease that mom or dad had can actually affect the epigenomics and the potential reality of the occurrence.

Dr. Smith: Well, yes, because fear also does a lot of cell signal transduction that actually up-regulates the production of inflammatory markers, because any time you’re in fear, you’re in a protection mode.

KC: Wow. That’s fantastic. So it’s actually quite miraculous that oftentimes we don’t really inherit the disease; we inherit mama’s cookbook.

Dr. Smith: Right.

KC: Or the factors that actually bring about the disease.

Dr. Smith: There is one other piece, though, that we need to be very, very mindful of, is a woman from the time of conception throughout her pregnancy, the marks that she puts on her epigenome are definitely translatable to the kids. And it’s actually been said that what we eat today, particularly if you’re still having children, will affect your children for two or three, four generations.

KC: Absolutely. Fantastic.

Dr. Smith: So in essence, it is both. This epigenome definitely controls it. It is very malleable by lifestyle, diet, all the good things we talk about, but it can be somewhat locked in at the time of gestation. Now I think, being the optimist that I am, that if you come out and if you find out that mom is obese, and you have some trouble with it, then you’re going to have to work, maybe, life isn’t totally fair, that person’s going to have to work considerably harder than somebody else to reprogram the epigenome. But I know it works. It can work. You just have to work on it.

KC: That is fantastic. Leonard, you always bring us some amazing stuff. We sure hope that was enjoyable to you. We’re going to get more into how this plays out into your health in future segments. God bless you, and have a great day.

KC Craichy SuperHealth Podcasts: Body Food Intelligence

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Posted on 12th August 2011 by admin in Super Health |SuperHealth Podcasts

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KC Craichy talks with Dr. Leonard Smith about the body’s amazing intelligence about food. Dr. Smith points out the importance of eating foods the body recognizes as food and can use to meet your nutritional needs.

Audio Transcript

KC: Welcome to Living Fuel TV. I’m KC Craichy with special guest, Leonard Smith, MD. Welcome, Leonard.

Dr. Smith: Thank you. I’m happy to be here.

KC: Leonard is a dear friend, and you’ve probably seen him on the cover of some books, and on TV, and radio, and maybe on the Internet, I don’t know. Leonard, you get around pretty well. Again, I say, you’re just a wealth of information, and it’s exciting to do this little series with you where we’re talking about various subjects and bringing in science and concepts that most of you have not heard of. Most people anywhere have not heard of some of this stuff. It’s really, really cool. Today we’re going to be talking about going organic in foods and fresh, and you know how when we manufacture stuff, we harvest it at the peak, right when it’s ripe, freeze dry it, and then put it in a can so it can deliver peak-level nutrients.

Dr. Smith: Exactly.

KC: When people are buying even organic foods, it’s almost 14 days from the time they pick it, and the pick it before it’s ripe, so by the time it gets to the store, there’s degradation in the nutrient levels. Now, it’s really important. But the thing I really want to talk about is the intelligence of the body of food. The people eating all these dead foods, and packaged foods, and things that are not freeze-dried. They’re like in the middle of the store, you buy them in the boxes and in the packages.

Dr. Smith: Right. Right.

KC: We’ve talked about how resveratrol actually provokes a positive genetic expression. It’s not just an antioxidant. Well, I’ve read recently, Vitamin D has similar functions, as does Omega-3, EPA and DHA. So we’re finding that there’s an intelligence between food. Another one I’ll bring up is hard-boiled eggs, you know, CCKs. Is it an enzyme or a hormone, cholecystokinin?

Dr. Smith: Right.

KC: When you eat a hard-boiled egg, you can only eat maybe, two or three, unless something is broken down in your body because your body sends a signal to the brain via these CCKs, and lecithin, I guess, and telling the body, “You can’t eat anymore. It will make you throw up if you actually continue to try to eat it.” But if you scramble the eggs, you can eat a dozen of them. So something is turned off on this coding mechanism. What’s your thoughts on this?

Dr. Smith: Well, I do know that I can give you, at least, part of the physiology. I don’t profess to know everything about anything, frankly. But when fat hits the duodenum, the duodenal lining is what’s releasing the CCK. When it gets in the blood, it goes to the lateral thalamic nuclei of the brain, and that’s the area of satiety. So that’s why, typically when people eat a meal with fat in it, and it’s good to have some fat in a meal, because it does help create satiety.

KC: Well, so does protein and fiber the same way, doesn’t it?

Dr. Smith: Yeah, to some degree, but I think fat may be the most in terms of that. As opposed to just eating a salad, which I’m big on eating salads, but I usually put olive oil and I might put some egg on it or something. The whole idea of eating just plant food, you can do it, but you may still be hungry. Although there’s enough fiber in there, that does help you. The fat is the connection to the CCK. Now why scrambled eggs allow you to eat more, I don’t really know about that. You would think that there would still be the same fat in there. Maybe, it’s spread out in a different way, or I don’t know.

KC: I just find that fascinating. You make a hard-boiled egg, a soft-boiled egg, a poached egg, or an over-easy egg, and you’re limited on how many you can eat. But once you scramble it, or make quiche, or whatever, you can just eat it until the cows come home. Interestingly, carbohydrates, as you know, don’t have a signaling device like that. Protein does, fat does, but when you eat carbohydrates, your brain doesn’t know until you’ve digested it in the portal vein in the bloodstream and it goes to the brain. Then the brain is like, “OK. That’s enough,” and by that time, you’ve over eaten. That’s why they say stop 20 minutes before. Right?

Dr. Smith: The problem with the carbohydrates is if you eat too much, and if they’re too simple, and they get absorbed too quickly, you put out more insulin. Your insulin is going to say around for four or five hours. Two, three hours, maybe four hours after eating a predominantly carbohydrate meal, you could actually have your insulin still circulating, so your blood sugar drops. For some people, a drop in the blood sugar means I’m going to kill to get some more carbohydrates. I used to tell people that all the time. You need to eat a balanced meal, not too much but enough fat and enough protein, along with the carbohydrates, so it’s not fluctuating, bouncing blood sugars. That’s what, I think, causes people to really get addicted to carbohydrates.

KC: You know, essentially, that starts at breakfast, doesn’t it?

Dr. Smith: It does.

KC: People have a grain-based breakfast, with some juice, or stuff like that, and then they crash at 10:00 and they’ve got to have insulin levels pushing it down and they’ve got to have some more carbohydrates.

Dr. Smith: Exactly.

KC: It’s funny. I always say that people always think that breakfast foods have to be pancakes, or waffles, or cereal, or something in that category, but the truth is, lunch foods and dinner foods, a salad with protein would be terrific for breakfast.

Leonard: That’s what I eat, usually.

KC: Or Living Fuel, right? Which is a salad, drinking a salad with protein and so on.

Dr. Smith: Well, that’s what we do. We actually take a bunch of vegetables and blend them up and add the Fuel to it, and have it as a green smoothie, while I’m eating my salad. That’s exactly what I eat.

KC: That sets you up for not being hungry until noon, or until lunch or when it’s time.

Dr. Smith: Right. Everybody’s different. I don’t seem to get that hungry. I actually do fine on two meals a day. I may snack a little in between. There are a lot of individual variations in that.

KC: That’s a very interesting point you brought up, because I believe, personally, that snacking is what’s keeping a lot of people from losing weight. If we talk about insulin being around for three hours?

Dr. Smith: Right. It depends on what they’re snacking on, too.

KC: True.

Dr. Smith: Is it a Snickers or is it a head of broccoli?

KC: Good point.

Dr. Smith: With a little olive oil in it, maybe.

KC: Three hours, let’s say three hours, that’s what I call the fully fed state. You’re operating on what you ate. You’re feeling good, you’re getting blood sugar, all that sort of thing. But from the three hour to the next meal, that’s what I call maximum metabolic mode. Now your body’s having to do what it’s designed to do and fueling the body from stores.

Dr. Smith: Right.

KC: You know, releasing triglycerides. People have fatty livers because they eat all the time, and they never release anything to make the body work. What do you think about that?

Dr. Smith: Well, I think that, basically, it’s not just what you eat, it’s also what you do. Let’s look back 50 to 100 years ago on the farm. People eat a hearty breakfast, but then they’re out there, maybe they ate in the morning and they’re really toiling in the field, or pulling the plow, or doing something, for four, five, six hours. They’re entitled to a bigger lunch. If we’re just sitting around, playing on the computer, or reading a magazine, or in some meeting or whatever, I really think, and science will back me on this, the single, number one, age management technology is?

KC: Portion size.

Dr. Smith: Exactly. Eat 30% less food than you think you need to eat.

KC: We talked about that.

Dr. Smith: Of course, your Fuel and that whole concept works very well into that.

KC: Cut the calories, lower the sugar and glycemic response, increase the broad-spectrum antioxidants, and the healthy fats.

Dr. Smith: Exactly.

KC: It’s a powerful concept. It’s really the thing that the literature just doesn’t deny. There’s like 3,000 studies around that subject that would say it. If you look back 10 years, the caloric intake has increased 25%, on average, in America. So, if the literature says you cut back 30% or 20%, or 40%, and people are up 25%, that just can spell nothing but bad.

Dr. Smith: I remember you probably, at least, four or five years ago, in one of the books that you wrote, too. I read so many articles where they put people on caloric restricted diets, but they miss the other half: Optimum nutrition. That whole CRON, caloric restriction, optimum nutrition, will give the best result. Caloric restriction without optimum nutrition is a disaster. That will actually cause people to slow down their thyroid and their metabolism. That’s how they get in the yo-yo diet thing. “Oh, I really cut my calories, and I did well for a while, and all of a sudden, I gained all the weight back.”

KC: Fascinating stuff, fascinating stuff. Thank you again, Leonard.

Dr. Smith: Oh, you’re very welcome.

KC: Well, we hope you’ve enjoyed it. We wish you super health.

KC Craichy SuperHealth Podcasts: Truth About Stem Cell Science

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Posted on 1st August 2011 by admin in Health Alerts |SuperHealth Podcasts

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KC talks with renowned surgeon Dr. Leonard Smith about stem cell science.

See the video version of this podcast at

Audio Transcript:

Free Vitamin D (and A)!

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Posted on 16th December 2010 by admin in Super Health

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This week, your sun exposure has likely fallen right along with the temperatures across the United States.  Even here in the Sunshine State of Florida, it’s been difficult to be outside with high temperatures only in the 50s Fahrenheit (gasp!).  Did you know that our best source of the powerful Vitamin D3 is our body’s internal D3 factory fueled by our skin’s exposure to sunlight?  However, in the winter when sunlight hours are reduced and adequate sun exposure is more difficult, supplementation with Vitamin D3 is highly recommended.
Today on LivingFuelTV, we revisit a popular interview with surgeon and natural health expert Leonard Smith, MD on Vitamin D3.  How do you know if you or someone you love is one of the millions dangerously deficient in this critical nutrient?  Why is Vitamin D3 the best dietary source of Vitamin D?  And why is it so critically important to you and your family’s good health?  We answer these questions and much more in today’s episode.
Free Vitamin D (and A)!
Taking our inspiration from the sun, we are offering a FREE bottle of Living Fuel Pure D&A Sunshine Gel Caps a $15.98 value.*  Pure D&A provides a safe and optimum source of Vitamin D3 for everyone in the family.  Each softgel capsule contains the same amount of Vitamin D3 and Vitamin A found in one teaspoon of commercially available cod liver oil.  Living Fuel Vitamin D3 is all natural and sourced from mercury-safe cold water fish.  120 softgel capsules per bottle.
* Visit our webstore at, and add Pure D&A to your shopping cart at the limited time price of $0.00.  You pay only for shipping and Pure D&A is free with our compliments and blessings for your Super Health!  There’s no obligation, additional purchase or promotion code necessary.  Act now as this offer is valid until midnight, Christmas Eve, December 24, 2010 or while supplies last.  Limit one Pure D&A per retail customer.
Here’s to your SuperHealth,
KC & Monica Craichy
Founder & CEO
Living Fuel, Inc.