In 1960, the Nobel Prize winning chemist, Linus Pauling, coined the term “orthomolecular” to express the idea of the right molecules in the right amounts. His contemporary, Abram Hoffer, a Canadian psyschiatrist, suggested and demonstrated that optimum molecular concentrations of naturally occurring substances in the human body were essential to maintaining optimum mental health in humans.

Put simply, our underlying observation and belief is that whole foods equal whole minds.

In modern Western culture, we have been persuaded by the food industry to eat foods that have been altered from their original, raw state to a highly refined and nutritionally dead state that, even though we eat ourselves full, leaves us malnourished. Processed food manufacturers artificially sweeten, color and chemically modify these nutritionally dead products, which would taste horrible and unpalatable by themselves, to trick us into actually ingesting them. However, since our human brain uses more blood oxygen and more nutrients than any organ in the body, our brains, along with our entire nervous systems, begin to feel the effects of biochemical nutrient deficiency far before any overt physical effects occur.

To quote Abram Hoffer, “as long as food processing continues to strip out essential nutrients, there will be no letup in the creation of chronic ill health.”

To begin to alleviate this ubiquitous problem, we provide program participants with a diet of naturally organic and whole foods, while simultaneously eliminating white rice, white flour, sugar, and caffeine from their diets.