"The true nature of reality is beyond the scope of our ordinary sensory channels . . . " —Richard Gerber, MD
USING THE UNIQUE "EATING ABOVE THE LINE" charts that I have developed showing the vibrational levels of a wide range of foods, from organic to fast food, you will learn to identify the good from the bad in our diets. The charts show that if you consistently consume food that calibrates at a low level, then you WILL contract a life-threatening disease. You will never look at food the same way again!
I will prepare an individual dietary plan based on your nutritional type/blood type and test you personally for any food sensitivities you may have, such as intolerances to gluten and dairy. I can also teach you how to measure the Life Force Energy and vitality of food products yourself so you can test foods you plan to purchase for freshness and possible food sensitivities that you might have to them.
There is no need to count calories or points or worry about the fats you eat—so long as they are healthy fats. "Eating right for your type” virtually guarantees that you will reach and maintain your natural, healthy weight.
I also offer counseling sessions for those who wish to have ongoing support to help them stay on their new diets.
Individual Dietary Plan: $50
includes a 45-minute private consultation
Nutritional Consulting & Coaching: $45
for each 45-minute session
“It’s quite clear that eating a diet consisting of high amounts of processed foods will shorten your life, yet 90 percent of the money Americans spend on food is spent on processed food, and the number one source of calories in the US comes from high fructose corn syrup—a staple ingredient in nearly all processed foods, from frozen dinners, to condiments, snacks, and soda.” — Joseph Mercola, MD
All material in this web site is provided for information only and may not be construed as medical advice or instruction. Readers should consult appropriate health professionals on any matter relating to their health and wellbeing. The information and opinions provided in this web site are believed to be sound and accurate, based on the best judgment available to the authors, but readers who fail to consult with appropriate health authorities assume the risk of any injuries.
Copyright Gillian Drake 2011
“My goal is to use my intuitive gifts to enable my clients to achieve better health, more rewarding relationships, and an enhanced sense of self—
all leading to a happier
and more fulfilled life.”
— Gillian Drake
"The tissues which compose our physical form are fed not only by oxygen, glucose, and chemical nutrients, but also by higher vibrational energies which endow the physical form with the properties of life and creative expression."
— Richard Gerber, MD
"Gluten, a protein found in grains such as wheat, rye and barley, wreaks havoc in people with celiac disease, triggering an immune reaction that damages the small intestine and prevents absorption of nutrients. According to statistics from the University of Chicago Celiac Disease Center, an average of one out of every 133 otherwise healthy people in the United States suffers from celiac disease, but this number may be as high as 1 in 33 in at-risk populations. This disease is still commonly misdiagnosed or missed altogether . . . and a delay in proper diagnosis can dramatically increase your risk of developing other diseases such as autoimmune disorders, neurological problems, osteoporosis, and even cancer.
Most people are better off avoiding gluten; large numbers of people are adversely affected by gluten on some level. Grains and sugars are inherently pro-inflammatory and will worsen any condition that has chronic inflammation at its root — and not just inflammation in your gut, but anywhere in your body. If you want to avoid heart disease, type 2 diabetes or even cancer, you will want to severely limit your grain consumption, or avoid grains entirely . . . about 75 to 80 percent of ALL people benefit from avoiding grains, even whole sprouted grains, whether you have celiac disease, gluten intolerance or neither of those conditions."
— Joseph Mercola, MD
"It is not the chemical properties of food that are most important, it's the physical properties. Scientists will say that this needs to be proven scientifically, by which they mean by chemical analysis and reproducible trials. But those are based on chemistry, not physics!"
— Gillian Drake
