This is a strong soup which is heavily laden with plenty of minerals and is especially good to start a basic diet with. It will also correct a poor diet or can be the liquid to drink in a crash diet.
Ones body will become more alkaline, and the raw egg yolk yields fat of a high quality, which the body needs for hormone synthesis, e.g. adrenaline synthesis, which is very important during a time of exhaustion and recovery.
This explains why there is an extraordinarily stimulating effect from having a coup of soup in the morning. It eliminates acid and will help to improve day and night rhythms, which are often very much disturbed in cases of adrenaline exhaustion.
Take equal amounts of all vegetables and cut them in small pieces.
Cook the vegetables for about 15 to 20 minutes. Take them (the vegetables, toss out or compost) out of the water and add some vegetarian broth to it. Never use meat broth or salt.
Add a raw egg yolk to it, after the liquid has cooled down to 85 - 105 degrees so the valuable egg yolk components will not become denatured (half an egg yolk per person or big cup of soup).
The soup should be consumed the same day or at latest the following day.
Try this. You will be surprised by the stimulating effect.
This recipe was given to Sandy while at the Foxhollow Clinic in Kentucky in 2002 to help alkalize her.
Credit on the page was given to Dr. Thomas Rau, Switzerland
My knee began to hurt on November 11th. But it wasn't because of anything physical that I did. It turns out I was hurting it by drinking Hippocrates soup!
This is how I figured out it was due to drinking Hippocrates soup:
On August 4th my friend, Elizabeth, started buying from me my homemade green soup and Hippocrates soup, which I have been making and drinking since I began the Fast Diet in March.
Then, on August 25th, Elizabeth told me she just wanted the green soup because she is allergic or something to night shade vegetables and the Hippocrates soup is mostly night shades (tomatoes and potatoes).
As November went by with no improvement in my knee I was wracking my brain about what on earth could be causing my knee pain. I could hardly bend my right knee without excruciating pain and had to go up and down steps one step at a time. I was limping when I walked and getting down on the bathroom floor for my daily coffee enema was a real challenge.
Then, last Saturday, December 7th, I was visiting with Elizabeth and, just to make conversation, I asked her what her sensitivity to night shade vegetables was exactly. She said it gave her joint pain.
I thought, My God, I've been drinking 8 ounces of night shade vegetable soup (Hippocrates soup) daily for nine months! Could that be why my knee is so sore?
I thanked her for telling me and said I was going to stop drinking it to see if helped my knee.
Elizabeth was certain it would and she was right! As soon as I stopped drinking it (I had already had my 8 ounces that Saturday) my knee gradually got better and today, Sunday December 15, 2013, my knee is back to normal.
There's a good write-up about night shade vegetables at:
Needless to say, I will no longer be making or drinking Hippocrates soup.
Instructions: Don’t peel any of the vegetables as many of the minerals and nutrients are stored directly beneath the skin. Scrub vegetables carefully, cut into small pieces, place them into a stainless steel pot, add enough distilled water to cover the vegetables, cover, bring to a boil and quickly turn down heat and cook SLOWLY, covered, at low heat for 3 hours, then mash and eat.
Every week I make a double batch of soup in a 8 quart (or larger) pot and Dale (or Sandy) helps me grind it in our VitaMix (it takes several VitaMix cups to get it all ground and, after each cup is ground (we grind each cup for 90 seconds) we mix it all together in another stainless steel pot). After it's thoroughly mixed I ladle it into quart mason jars, put the lids on, allow the jars to cool, and freeze six jars and put two jars in the refrigerator.
Everyone at our house eats a bowl of this soup or the green soup at least once a day.
Note from Another Hippocrates Soup Lover: "It’s hard for anyone to say why this soup holds such particular power. I have attempted to creatively alter the recipe and not received the same results. Is it the placebo effect? I’m not sure. But even Dr. Gerson remarked that this soup was very special and highly effective in his (cancer recovery) regimen even if he wasn’t absolutely sure of the dynamics."
Makes 8 servings, about 1 1/4 cups each
Total Time: about 1 hour
1. Heat oil in large skillet over high heat. Add onions and 1/4 tsp. salt; cook, stirring, until onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tbs. water, and cover. Cook stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes.
2. Meanwhile, combine 3 cups water, remaining 3/4 tsp. salt, and rice in soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook 15 minutes. Trim ribs and tough stems from the greens and spinach; discard. Coarsely chop greens and spinach.
3. When rice has cooked 15 minutes, stir in greens. Return to a simmer; cover and cook 10 minutes. When onions are caramelized, stir a little greens' simmering liquid into them; immediately add them to rice along with spinach, broth, and cayenne. Return to a simmer, cover and cook until spinach is tender but still bright green, about 5 minutes more.
4. Puree soup in pot with immersion blender until perfectly smooth, or in regular blender in batches. Stir in lemon juice and garnish with olive oil.
I modified the recipe to be vegan as Dale is strictly vegan (no oil) and I found like it best made that way (I skip the part where you caramelize the onion and just put it into the pot with the other vegetables). For the garlic I use the contents of one of The Cayenne Company's Heart Food Caps capsules (contains 100,000 hu Cayenne Fruit, Garlic, Hawthorn Berry, Onion and Ginger Root). To save time I make a double (or triple) recipe and, while it’s hot, I pour it into quart Mason jars (8 quarts) and, after it cools, I freeze six of them and take one or two out of the freezer daily or as we need them. All three of us eat the soup at least once a day and I eat it two times a day on my fast days.[slideshow_deploy id='176']
This is a strong soup, which is heavily laden with organic minerals and is especially good when starting a basic weight loss diet. It will also correct a poor diet or can be the liquid to drink in a crash diet.
One’s body will become more alkaline, and the raw egg yolk yields fat of a high quality, which the body needs for hormone synthesis, e.g. adrenaline synthesis, which is very important during a time of exhaustion and recovery.
This explains why there is an extraordinarily stimulating effect from having a cup of homemade alkalizing soup in the morning. It eliminates acid and will help to improve day and night rhythms, which are often very much disturbed in cases of adrenaline exhaustion.
Caution: Do not “soak” vegetables when rinsing as soaking leaches the minerals from them.
The soup should be consumed the same day or you may store the leftover soup — that does not have raw egg yolk in it — in glass bottles or in Tupperware bowls in the refrigerator and drink it, after bringing it to a boil, no more than five days after making it.
This alkalizing soup is good without the egg yolk as well. Some prefer to add the raw egg yolk to the soup only in the morning and drink another cup or two between meals without the raw egg yolk added.
Try this. You will be surprised by the stimulating effect (and the improvement in your digestion, especially if you have digestion problems).
Note: Drink Alkalizing Soup three hours after eating a meal containing protein and wait an hour after drinking it before eating a meal containing protein. The stomach, to produce stomach acid for protein digestion, uses organic sodium, but when alkalizing minerals are consumed too soon after a meal containing protein or too soon before a meal containing protein, they will neutralize the stomach acid and stop the digestion of the protein.
The chef at the Foxhollow Clinic in Kentucky gave us this wonderful recipe in 2002 and gave credit for it to Dr. Thomas Rau, Chief Medical Director, Paracelsus Klinik, Center for Paracelsus Biological Medicine and Dentistry in Lustmuhle, Switzerland.
We have been drinking this soup for several years. We drink it in the morning and we also use it as the base for a vegetable soup with fresh vegetables added and cooked slightly.
Everyone has a favorite optional vegetable added to the original recipe. Mine is the leek; without it the soup just isn’t as tasty. I also like to bring out more flavors by simmering the vegetables for up to an hour and I like to eat the vegetables, so I don’t always “toss them out.” Sandy likes the cabbage and potato skins added. And Dale goes outside the recipe altogether and includes peas and carrots. So, over the years our recipe has changed except for the basic three: celery, zucchini and green beans. The only optional vegetables we do not use are the bitter greens. Our advice is to experiment and find out what tastes best to you.
Lack of organic sodium can cause the following problems: lack of hydrochloric acid, indigestion, weak muscles and tissues, stiff and misshapen joints, arthritis, osteoporosis, difficult breathing, catarrh or mucous, lack of saliva, sleepy during the day and awake at night, feeling good one day and bad the next, slow digestion, constipation, gas in stomach and bowels, palpitation, liver trouble, weak eyesight, nerves on fire, judgment unreliable, stiff joints, bloating, gas in bowels, dry skin, confusion, frontal headache, offensive breath, poor concentration, weak heart, emotional ups and downs, and a poor complexion.
Lack of organic sodium is the forerunner of most chronic and degenerative diseases, such as AIDS, cancer blood diseases and many other diseases, because it is one of the most important, if not the most important buffer of acids for the body. Ninety-nine people out of 100 are lacking organic sodium.
Good sources of organic sodium are celery, black mission figs, carrots, beets, all greens (collard, mustard, kale, turnip, carrot tops, beet tops), and parsley.
Sodium chloride or table salt has the opposite effect of organic sodium
Stay away from sodium chloride as if your life depended on it.
Table salt causes organic sodium to be taken out of the body, and causes more damage to normal intestinal mucosa than any other substance! The body cannot use the inorganic minerals found in sea salt, table salt or sodium chloride. These inorganic minerals are extremely harmful to us — they cause hardening of the arteries, heart trouble, digestive problems, and they extract helpful organic minerals from our bodies! Some people may temporarily feel better taking in certain types of sodium chloride, but only because of the stimulating toxic effect it has on the body — similar to refined sugar.
A doctor-prescribed low-sodium diet will cause more harm than good, unless it only restricts intake of table salt and encourages the eating of foods containing organic sodium.
The sodium in table salt pushes calcium into the urine and increases the risk of developing “calcium citrate” kidney stones. You might think someone with calcium kidney stones should stay away from calcium-rich foods such as cheese, milk and other dairy products. However, that isn’t necessary, and, in fact, it promotes stone formation. If you develop calcium citrate kidney stones you can — and should — eat cheese and drink milk. The best way to get rid of calcium kidney stones is to increase your intake of organic alkalizing minerals.
Calcium is a vital mineral that helps maintain strong teeth and bones. Calcium has also been known to assist in alleviating the chances of certain types of cancers.
A study in The American Journal of Clinical Nutrition, June 2007, reported that women taking 1,400 to 1,500 mg of calcium per day had a 47% lower incidence of cancer when compared with those taking a placebo. (Note: Better results were achieved when Vitamin D was taken with the calcium.)
The Washington University School of Medicine found in another study published in the American Journal of Clinical Nutrition, May 2007 that calcium from food is better absorbed by the human body than calcium from supplements. Women who took an average of 830 mg of calcium from food had higher bone density in their spines and hips than women who averaged 1,030 mg of calcium daily from pills.
For most people, a daily intake between 1000 and 1500 mg of calcium is recommended. Dairy products are good sources of calcium. An 8-ounce glass of milk contains about 300 mg of calcium. Two slices of firm cheeses, such as American, Swiss, cheddar or mozzarella have about as much calcium as a glass of milk. Softer cheeses, like cottage cheese, most often contain ? to ½ this amount of calcium per serving. Almonds contain 100 mg in a 2-ounce serving (soak raw almonds in distilled water for 5 to 8 hours before eating as this will remove their enzyme inhibitors making them easier to digest).
Calcium from supplements or added to juice and cereal can cause more harm than good as the body cannot use inorganic calcium due to the molecules being too large.
The only supplemental minerals that are recognized by the body as organic are those found in food (the result of the photosynthesis action of the sun on growing plants) and Water Oz colloidal minerals (made by a highly technical, revolutionary process with a laser and then treated with ozone gas, which produces an angstrom size mineral that is water soluble and able to grow crystals as are minerals from plants). (Please see our Product List for Water Oz Minerals. Water Oz “Water of Life” contains 72 colloidal trace minerals.)
Potassium is the principal positive ion inside of the cells of the body and is used in nerve conduction, muscle contraction, and normal kidney function.
Potassium is effective in lowering blood pressure. Just a one to two percent reduction translates into a reduced risk of strokes. Potassium also helps reduce the incidence of kidney stones, heart arrhythmias, and decreases the risk of cancer.
Potassium benefits bones by neutralizing acids in the bloodstream, which stops the leaching of calcium from our bones.
There is no Recommended Dietary Allowance (RDA) for potassium. The minimum amount per day for adults is 2,000 milligrams, although many experts advise that a better minimum level would be around 3,500 milligrams. A low intake is defined as about 2,500 milligrams a day or less, while 4,000 to 4,500 milligrams a day is considered to be high. The typical U.S. diet provides about 2,000 to 3,000 milligrams a day.
Drinking mineral-rich homemade alkaline soup is one of the simplest and least expensive ways to improve your health. It is one of the best methods of bringing the body’s pH into balance, increasing cell respiration, and improving digestion. Alkaline soup will greatly assist the body in bringing both excess acidity and alkalinity back to normal. It will give the body many different organic angstrom size minerals especially the big three — organic sodium, organic potassium, and organic calcium. These are the most important minerals in today’s society, because we take in too many acid-forming foods as well as acid-forming chemicals in our food and air. All drugs, whether prescribed or over-the-counter, and all infections, whether acute or chronic, cause a dangerous acidic condition in the body. Acids are also produced by worry, stress and other emotional problems. An over acid body exhausts our adrenal glands, which leads to a compromised immune system. The best way to solve the problem of over acidity is to drink at least two cups of alkalizing soup every day.
If we are to avoid disease, including cancer, the most important step we must take is to take in enough alkalizing minerals to keep the body free of wastes and toxins. The easiest and quickest way to do this is to drink homemade alkalizing soup containing only food-derived organic alkalizing minerals. (Food-derived alkalizing minerals are referred to here as, “organic” sodium, “organic” calcium, and “organic” potassium, whether or not the food has been “organically” grown.)
Not eating or drinking enough food-derived organic alkalizing minerals to remove the acid (acidic wastes and toxins are disposed of by the body in liquid form, as urine or perspiration, after first being dissolved into the blood. They are ultimately placed in the body by the blood and can come out of the body by first being dissolved into the blood and then being carried out in the urine and perspiration. This process can only be accomplished when there are enough food-derived organic alkalizing minerals in the blood).
An over acid body causes our teeth and bones to lose density and our bones and joints to develop osteoporosis, arthritis and gout (arthritis and gout are caused by uric acid deposited between the joints, non-dissolved due to the low alkalinity of the blood); our digestion to be impaired; our liver, spleen, and pancreas to weaken; our immune system to falter; and our adrenal glands to become exhausted.
Our blood must maintain a pH of 7.4 (pH stands for “potential of Hydrogen” and measures how acidic or alkaline our body fluids are on a scale of 0 (100% acidic) — to 14 (100% alkaline).
For the body to remain healthy every cell must stay within a certain pH range: when they have a pH lower than 7 it means the body is too acidic, which is dangerous; when they are between 7, which is neutral, and 7.5 it means the body is slightly alkaline, which is good.
However, even neutral is not acceptable for the blood. If the blood pH becomes even slightly more acid than it should be, and drops below 7.2, the body will be near death. If you do not pass pH saliva and/or urine pH test(s), your blood pH usually still remains balanced, because the body does everything in its power to prevent death.
To prevent an imbalance in the blood pH, the body will ‘rob’ alkalizing minerals from other areas of the body where there is a supply (the teeth and bones). This then weakens those areas.
When we consistently accumulate more acid than alkaline minerals, our bodies use up our alkalizing minerals, which are primarily organic sodium, organic potassium and organic calcium.
The body must have these minerals to carry the dangerous acids out of the body. Most people have run short of these valuable minerals and have become dangerously over-acid (pH is too low), or even worse, over-alkaline (pH is too high). An over-alkaline problem only develops after a long-standing over-acid condition, and both problems stem from a deficiency of organic alkalizing minerals.
THE ROAD TO HEALTH . . .
Using "The Clark Method" Newsletter
by Bonnie O'Sullivan
July/August 1997 Number 16
Christine Doyle, United Kingdom
Dear Bonnie, July 1, 1997
My tropical fish had a white fungus around their mouths. The pet store manager said they were as good as dead. I experimented: I put one Zapper handhold in the tank and dipped the other one up and down in the tank rapidly for a minute or two. The fungus disappeared and has not returned in three weeks. The fish are fine! Flora, San Jose, CA
Notice: The Material in this letter is for educational purposes only and is not intended as a prescription for any illness.
· Leslie Wood will ship green walnuts to anyone who would like to make their own tincture.
· It takes approximately 10 pounds to fill a 10 quart enamel pot to make Dr. Clark's "Extra Strength" recipe.
· The price is $4.50 per pound plus shipping.
· Leslie will ship so that they get to you in three days so they will still be green.
· You send payment after receiving them so you know what to pay for the shipping.
· Mail orders are preferred.
· Phone and leave a message if you must, but Leslie rarely picks up the phone: (502) 893-7923.
· Leslie also has ready-made tincture in 8 ounce bottles at a bulk price.
· Please mail your order to:
· Black walnuts, in the hull, each one still at least 50% green, enough to fill the pot to the top (rinse only with cold tap water and use a brush to get off dirt)
· Grain alcohol, about 50% strength, enough to cover the walnuts (Everclear)
· Vitamin C powder, 1 tsp. plus 1 tsp. per quart of tincture
· Plastic wrap or cellophane (this should never touch the walnuts or the alcohol)
· Glass jars or bottles (Freeze unused walnuts in double plastic ziplock bags)
_ The black walnut tree produces large green balls in the fall. The walnut is inside and we use the whole ball, uncracked, since the active ingredient is in the green outer hull.
_ Rinse the walnuts carefully, put them in the pot, and cover with the alcohol. Sprinkle on 1 tsp. vitamin C. Seal with plastic wrap (with the plastic not touching the nuts or the alcohol, but with very little air in pot) and cover tightly with a lid on top of the plastic. Let sit for three days. Pour into glass jars or bottles until full, discarding walnuts, and add more vitamin C (1 tsp. per quart). This will keep the color green. If the glass jar has a metal lid, first put plastic wrap over the top before screwing on the lid. Potency is strong for several years if unopened, even if it darkens slightly.
_ Refrigerate after opening. Due to oxidation the tincture turns brown quickly when the bottle is opened. Add a little more vitamin C to the bottle as soon as you open it and, if possible, pour it into a smaller bottle so there is no air in with the tincture.
· When you kill Ascaris worms by zapping or with the herbal recipe, they are mortally wounded. They are dying, but the eggs inside them are not. They were sheltered. The eggs may do even more harm than the worms. They bring 3 very important pathogens with them: Rhizobium leguminosarum, Mycobacterium avium/intracellulare, and the common cold virus, Adenovirus. Fortunately, two things can penetrate Ascaris worms, whether dead or alive! They are ozonated olive oil and L-cysteine.
· A few varieties of tapeworms have larvae inside their larvae! And even these second generation larvae can have more larvae inside them. The innermost larvae are called hydatid sand. E. granulosis is the most common variety to survive herbs, Zapper current and even CoQ10. Streptomyces fungus is one of the things that is found inside the hydatid sand.Streptomyces weakens your thymus gland! It makes protease! It uses up your nucleic acid bases, adenine and hypoxanthine; it makes nitrites out of nitrates; it makes ammonia out of your urea; and it has powerful immune suppressant action on T-cells. Unless you kill every grain of the hydatid sand and other leftover shielded larvae, you cannot get well. At the same time, the cyst must not be opened to let out the harmful bacteria and viruses, but merely penetrated to kill the contents. Fortunately, ozonated olive oil and L-cysteine also can penetrate a succession of tapeworm larvae membranes to kill the larvae within, as well as any trapped eggs.
· Pour out an inch or so of olive oil from a newly purchased bottle of olive oil.
· Attach an aerator to the end of your ozonator hose and drop it to the bottom of the olive oil bottle. Use a ceramic or wood aerator, available at any pet store (they are used in aquariums), the plastic aerators release benzene!
· The bubbles may make the olive oil flow over the top. If this happens pour more olive oil out of the bottle.
· Turn the ozonator on before dropping the hose in the bottle.
· Ozonate for 20 minutes or longer.
· When done, cap the bottle and store in freezer until you are ready to use it. It melts quickly when needed. (For best results ozonate only 2 ounces of oil at a time.)
Does the water you drink and use for cooking test acid? Do you eat mostly grains, eggs, dairy, meats and sugar all acid forming foods? Do you ingest oil that has been hydrogenated (margarine, shortening, partially hydrogenated peanut butter) which causes the formation of trans- fatty acids1? Do you ingest oil that has been heated to a high temperature (French fries, potato chips, commercial salad oils) which also causes the formation of trans- fatty acids? (Trans- fatty acids test acid while natural, unheated and un-hydrogenated oils test neutral.)
Foods and liquids that are acid forming (yielding a large acid residue in metabolism) deplete our reserves of electrolytes which are the alkalizing minerals (having the power of neutralizing acids): sodium, potassium. calcium and magnesium.
1 Trans- fatty acids are formed when nut and seed oils are either hydrogenated or heated to high temperatures. When ingested, hard and altered oils lower oxygen levels in the body which increases acid levels. Trans- fats cause animals to eat six times as much food as does natural fat in their feed but then they die of heart attacks before they reach maturity farmers learned in the 50s not to feed their livestock trans- fatty acids! However, mass marketing companies are still selling trans- fatty acids to uninformed people because heating and/or hydrogenating nut and seed oil extends its shelf-life.
Essential fatty acids (EFAs) (essential nutrients are those that the body requires, cannot make from other substances and must therefore get from foods) as found in seeds of flax, hemp and evening primrose oil, increase metabolism/oxygen levels, enhance immune functions, and feed the brain. Liver and gall bladder problems have been healed by taking flax seed oil with a sulfur containing protein (2 ounces of low fat milk). Store flax seed oil in opaque containers, protected from light, oxygen, and heat.
Butter, and tropical fats coconut, palm, palm kernel, cocoa, and shea nut are safest for frying, because they contain only small quantities of EFAs. The saturated fatty acids contained in these oils are inert and therefore heat-stable. Heat does not destroy them in the same way as it destroys EFAs, which heat turns into poisonous breakdown products that interfere with EFA functions.
Do not use olive oil for cooking, it turns into a trans- fat if heated. For salads use olive oil from Italy. The Italian government passed a law that olive oil must be protected from heat and hydrogenation.
On December 7, 2013 I realized I may have been causing myself to have a painful, swollen right knee joint by drinking a daily cup or more of Hippocrates soup. After not drinking it (and not eating anything else made with tomatoes) for just one day my knee felt better and by the end of the week my knee was back to normal.
Tomatoes are in a group of vegetables called night shades. They include tomatoes, potatoes and peppers (but not black pepper). I have experimented by eating potatoes (they are also in Hippocrates soup) and have had no return of the knee pain, however, I ate an enchilada on December 19th and the pain returned immediately. By the next day my knee was feeling better and the next day it felt normal again. Even though I love tomatoes, I will not eat them again.
Here's a good write-up about night shade vegetables: