Crossbreeding and hybridizing was started in the ancient world.  This is the practice of creating a new plant or animal from two or more different wild species.  The new species has the characteristics of its dissimilar parents but is also unique.  This became a way of creating domestic plants and animals that could be cultivated or controlled.  The new species can survive in places and under conditions that the parents could not.  Modern day wheat was created this way, people began to live in cities and the original plant didn’t yield enough to feed large populations.  This plant was crossed with another and the end product yielded lots of grain.  The new plants were also bred so they could resist certain pests and could be planted all over the world.  The original grain that it was made from was not high in starch.  By changing the genetic order the new plant is high in starch which is corrosive to human tissues.  There are many people who are allergic to wheat and are not aware of these facts.  Changing the genetic order of wild life forms and creates genetic mineral and chemical imbalances and mutations in the new species and all that eats it.   This new creature can also be very destructive to the environment like dairy cows which is a cross  of the buffalo and oxen.  Cows can not digest food well, they create methane gas and is the number one polluters of air in the USA.  
Modern Corn crops are very hybridized and pull all the minerals out of the soil and nothing else will grow.  This created the mid-western dust bowl.  Corn is also high in starch or carbonic acid.  One way to tell a hybrid plant is if it does not make a seed that can be germinated it has a high probability of being a hybrid.  If its an animal and does not procreate on it’s own without mans intervention, and does not live wild in nature the probability is high of being a crossbreed. 
These sciences may not be considered gene splicing but it is genetic manipulation, now that gene splicing is the norm we are creating.
“Franken-foods” which is now in the dictionary.  Many modern diseases came about after we began to play with the natural order of plant and animal life.  There is always a down side for tampering with Mother Nature, especially for pure profit and greed.  It is because of mutation factors and blood borne disease that commercial flesh products are not recommended at all, yes not even the so-called organic meats.  Organic plants are not suppose to be genetically altered some are because the genetic structure was changed long ago.  Even though some are not the original plants, organic is still the best choice for balanced nutrition.  It is up to each one of us to make educated choices when it comes to our wellness, we must be more conscious and respectful of the natural order of things.

Did you know the domestic pig is unnatural, it is a product of science.  The modern pig or swine are known to have been developed by the great scientist named Imhotep AKA Aesculapius the father of science and medicine.  He crossbred the animal for king Zoser in KMT AKA Egypt to eat the garbage and the dead bodies after wars.  The Garlic was produced also by the Egyptian for embleming the mummies.  It is known that the pig is crossed with an African dog, cat and a wild African rat and does its job well.  It eats everything and anything including feces.  It has no sweat glands or conventional circulatory system so it is always in a state of disease.  Worms like the trichinous or Trichinella make there home in the pig, this unnatural animal is unfit to eat.  Some of the parasites and their eggs found in swine are not killed by cooking. Some parasites can withstand temperatures up to 1500 degrees.  Throughout ancient Egypt the pig was known as a transmitter of Leprosy.  Moses declared the animal unclean.  (Leviticus 11:7-8) it was not even to be touched.  By far the greatest variety of parasites afflicting the present population of the Western world comes from animal foods.  Almost every variely of commercial meat available is loaded with parasites of one form or another.  Also parasites are present in tainted water sources.  

What are hybrid foods? 
 Hybrid foods will not grow in nature.  They are crossbreed food which must be nurtured and protected by humans or else they will be overcome by birds, insects worms, fungi and bacteria.  Some common hybrid fruits are: seedless apples, several date varieties like kiwis, seedless pineapples, seedless citrus fruit, seedless grapes, seedless persimmons, seedless watermelons.  Common hybrid vegetables include: beets, carrots, corn, potatoes, celery, and cauliflower.  Common hybrid nuts, seeds and beans include: cashews, oats, rice, wheat, wheat grass, soy, legumes, and most beans.  Common bybrid herbs include: Goldenseal, Ginseng, Echinacea, Chamomile, DonQuay, Aloe Vera, Nut Meg, Comfrey, Garlic.
Hybrid foods are “missing vital electrics, they are unnatural and high in both sugar and starch.  They are devoid of proper mineral balance that all wild foods contain.  So when we eat a lot of bybrid fruit and vegetables that lead to mineral deficiencies, they cause the body to bring heavy minerals from the bones into the blood to buffer the sugar.  This hybrid sugar is not completely recognized by the liver and pancreas.  The minerals and sugar are then spilled off into the urine.  Hybrid sweet fruit and sweet starchy vegetales can over stimulate you and cause you to lose minerals.

Hybrid foods are taken out of their natural content and will not assimilate in the body completely, and instead store as a toxin.  They will also damage the mucus membranes.  
Hybrid foods can feed fungal conditions like Candida whereas non-hybrid or wild fruit will not lead to such a condition.
99% of the food available to us today are hybrid , high in starch and sugar and carry traces of cyanide poison.  50% of these hybrids are more detrimental than others, see the acid/alkaline chart for a complete nutritianal guide of the foods that are less harmful and detrimental to the body.

Resources for Hybrids and Crossbreeding can be found by Dr. B. Sirius and David Wolfe's new book called SunFood Diet for the success system.

The complete recommended list of  NON Hybrid foods coming from the teachings of Dr. Sebi of the Usha Institue are listed below.

Other resources can be found on the FDA website, check this subject out for yourself.

This hybrid list is available for educational purposes.   

How special is the Moringa Plant?

1.  Non Hybrid  - moringa comes from out of Africa  
(there is a hybrid version to the moringa plant PKM-2 Hybrid Seeds for cultivation purpose - most of the h;ybrid plants come from out of India).
2.  Has all the daily nutrients the body need. (see moringa page for more info)
3.  Prevents over 300 diseases
4.  So safe a baby can take it

Go to our store page and order your moringa today, and enjoy Gods greatest gift to man.


Amaranth greens - same as Callaloo, a variety of Spinach


Bell Peppers

Burro Banana 

Chayote (Mexican Squash) also known as Christophine

Cucumber seeded

Dandelion greens

Garbanzo beans (chick peas)-optional 

Izote – cactus flower/ cactus leaf- grows naturally in California


Lettuce (all, except Iceberg)

Mushrooms  (all, except Shitake)

Nopales – Mexican Cactus 

Okra (has been removed)



Poke salad -greens

Sea Vegetables  (wakame/dulse/arame/hijiki/nori)


Tomato – cherry and plum only


Turnip greens


FRUITS - ” no canned or seedless fruits”.


Bananas – the smallest one or the Burro/mid-size (original banana)

Berries – all varieties- Elderberries in any form – no cranberries






Grapes -seeded

Limes (key limes preferred with seeds)

Mango ( the red and green mexicain mango is grafted use the haitian and jamaican instead)

Melons -seeded

Orange (Seville or sour preferred, difficult to find )

Papayas (the small ones)




Prickly pear


Raisins -seeded currents

Soft Jelly Coconuts

Soursops –Latin or West Indian markets)

Sugar apples (cheremoya)











Red Raspberry

Sea Moss Tea  


Mild Flavors


Bay leaf







Sweet Basil



Pungent & Spicy Flavors



Coriander (cilantro)



Salty Flavors

Pure Sea Salt

Powdered Granulated Seaweed

(Kelp/Dulce/Nori – has “sea taste”)

Sweet Flavors

Date “Sugar” (from dried dates)

100% Pure Agave Syrup – (from cactus)

NUTS & SEEDS -(includes Nut & Seed Butters)

Raw Sesame Seeds

Raw Sesame “Tahini” Butter



Brazil nuts









Wild Rice

These grains can be found at Whole Foods 

Market (or any health food store) in the form 

of breads, flours, pastas and cereals


Olive Oil ( do not cook)

Coconut Oil ( do not cook)

Grapeseed Oil

Sesame Oil

Hempseed Oil

Avocado Oil

Sea Moss

Description- Sea Moss is a seaweed or red alga, purple to green when fresh but dried to yellow brown translucent forked fronds or thalli, 5-25cm long. Sea moss is found on the Atlantic coasts of Ireland, Europe, and the United States Medicinal- Sea moss contains many vital minerals and vitamins such as polysaccharide complexes (carrageenans), protein, iodine, bromine, iron sulphur and other mineral salts. Sea moss is also rich in vitamins A and B1 and contains up to 80% mucilage. The large quantity of mucilage in Sea moss makes it a valuable remedy for the treatment of digestive conditions where a demulcent is required, such as gastritis and ulceration of the stomach and duodenum. Carrageenan is reported to reduce gastric secretions. Sea moss can also be used in cases of inflammations of the urinary system. 


The process of hybridization of food began when humans first began to cultivate the wild foods that grew in their environments. Hybridization became more sophisticated over the years as humans noticed certain traits in foods and in order to enhance those traits began to selectively breed plants with other plants, within the same genus. (This process was also occurring in the animal kingdom. Most of the animals that surround human lifestyles are domesticated from their wild cousins: cows, dogs, chickens, cats, turkeys, etc.) Desirable traits in plants often include greater and more consistent size, sweeter, more pronounced taste, smaller or no seeds, brighter colors. Most of the foods that we consume today have been through the selective breeding process to produce familiar foods. These include most vegetables, like potatoes, corn, tomatoes, apples, carrots, broccoli, rice, all greens, cauliflower, as well as most of the animal foods consumed.

 The process of selective breeding for desirable traits began the subtle alteration of the DNA of the foods. Minor changes in gene sequence and structure that allows for the desirable traits activate or deactivate the genes for the traits of the occurrence of the organism in nature.

 The subtle alteration of the DNA of the food that humans consume will affect subtle alteration of the DNA of those consuming the food. This happens when the food is broken down into cellular and subcellular components and then in some cases is restructured to the configuration that the body can use. In other cases the cellular and subcellular components are easily bioassimilable. When these components are less than optimal, they may be usable by the body, but important components are missing. This causes the cells to mitosis daughter cells that look identical but have subtle flaws in their gene sequences. Thus begins the slow decline, the degeneration or devolution of a people into a less conscious, less connected, less aware state.

 In this state of disconnection from self and environment – which is microcosm and macrocosm, internal and external – the devolution of consciousness causes fear to be the prime motivator with resulting attempts to control energy in all its forms, rather than to use focused energy and intention to create and flow with observed outcomes.

 These disconnected ones, in fear of the environment, fearing organisms, “germs, viruses, bacteria, molds,” developed food irradiation as a means of eliminating “pathogens” from foods. The disconnected ones in their greed state, unable or unwilling to sense the subtle shift in the energy of the irradiated food, purported to bamboozle the consumers into consuming more and more dead genetically selected, radioactive food. Consumers in the classic “double-think” fear-state could not re-cognize the term “radiation” in food “irradiation” and also unable to see or sense the subtle shifts in energy patterns of the foods, continue, lazily oblivious, to ingest radioactive food.

 Completely disconnected, with altered DNA, in a fear state and irradiated, the consumers in the U.S. have now been ingesting transgenic food for 10 years. Trans-genic food, commonly termed “genetically modified” is yet the most insidious form of DNA manipulation occurring to date. Genetically modified organisms cross classification, genus, and even species that arose in the evolution of the myriad of life forms on the planet, to combine gene sequences in ways that violate the laws of evolution and creation out of which all life forms have arisen – until now.

 With the same selective breeding mentality that brought about hybridization, albeit with greater technology, the idea of selecting certain desired traits continues. However, with the advent of gene mapping, researchers can now isolate the gene that contains the desired trait. With the use of a rather relatively unsophisticated technology, known as a “gene gun”, the desired genes are “fired” into the sequence of the DNA of the cells of the target organism. The result, strawberries with fish genes, tomatoes with potato genes, sheep with monkey genes and other such combinations as befit the fancy of the funders of the research. More often, the traits of single celled organisms are fired into the gene sequences of the target organisms.

 Genetical engineering crosses the phenotype barrier to genotype. Phenotype is the appearance or manifestation of the gene sequence, whereas genotype relates to the actual gene structure. Hybridization of foods still followed certain laws of nature because it allowed whole series of genes to be transmitted between plants within the same genus. For example, a white rose could be bred with a red rose to produce a pink rose. We are still talking about plant to plant transmission, within the same family, rosae (check spelling). There is a whole series of genes that is transmitted to the offspring from both parents. Whereas with genetic engineering, only one gene or a snippet of a gene is introduced into the target organism, without knowledge of what that one gene inserted into an already existing sequence will produce. Thus the gene is inserted without the accompaniment of other genes or gene sequences with which that gene has existed for millennia. With genetic engineering we cross species barriers in performance of experiments that have not occurred in this cycle of existence. Perhaps we have forgotten that tampering with natural and physical laws have brought about the end of all of the other great cycles on earth?

 The dangers of genetically modifying organisms has been underplayed and it is not in the interest of the agrochemical companies that produce these combinations to disclose. In fact, there are currently no labeling requirements for genetically modified foods. In the U.S., if the food is not labeled, “non-GMO,” then it is safe to assume that it is genetically modified. This process started quietly in 1995 when Americans were distracted by the Gulf War and “Monica Lewinsky” (check dates). Meanwhile, around the world, most other countries vehemently protested and defrayed the attempts of Monsanto, Novaris (check name), Dow and others to push gmos down their throats. The agrochemical companies quietly lobbied, wooed, seduced and bedded their counterparts in Congress. And in fact there is a revolving door policy between the government and these big chemical companies. For example, Donald Rumsfeld, current Secretary of Defense, held the position of __________________________ at Monsanto from ________ to __________. (check dates)

 Moreover, the genetic modification of food assures, unless there is a successful counter movement, the elimination of genetic diversity that has existed on this planet for millennia. Since all that we have to consume is genetically altered food, how is that affecting us? It has been proven that genetically modified organisms, through the natural propagation processes of plants, infects, supersedes and eliminates non-gmo foods in the field. Also, there is a concerted effort by the agrochemical companies to eliminate heirloom seeds. In the past several years, aggressive grassroots movements have arisen around the globe to preserve heirloom seeds and thus all of our genetic heritage.

 So, what’s left to eat? Well, essentially the advice remains the same. Eat the less tampered with food. Eat organic. Even with the contamination of gmo foods into the organic sector, the intentionality, love, focus and reverence with which most organic farmers grow their food puts it at a higher vibratory rate and subtly easier for the body to assimilate. Next, consciously raise the vibration of your food and your water, by placing your hands on it or close to it, and intending its raise to a greater subtlety.

 Grow your own food! There are heirloom seeds still available. Reconnect with Mother Earth. Get to know your yard, find a good place to plant. If you don’t have a yard, grow in pots. Connect with people who grow. In the U.S. and abroad, there are support groups in every state and county or parish of people who grow their own food or plant gardens. There is a lot of free information out there. Pass the love of the earth along to your children and grandchildren. Play in the earth!!! It’s time to come home!!!

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