Fri. Feb 23rd, 2024

Welcome. My name is Kevin Gianni, host and creator of the Rawkathon. I’m going to be your host for this incredible Rawkathon interview. Each one of these interviews is special to me because I feel the experts and I really broke down the impersonal walls of being on stage or in public and we got to their true essence. I can promise that the content you find in these talks are not what you’ll find anywhere else unless you actually sat down with the experts themselves one-on-one and asked them your questions. So please grab a pen and piece of paper, get a filtered glass of water, and be prepared to experience the Rawkathon firsthand. Please enjoy the show.

Kevin: David, I want to welcome you to this program. You know, I’ve interviewed you so many times now. I want to do something different this time. I have some interesting ideas here so I want to start with those. But again, for those people who don’t know who you are, who maybe are new to this, just give us a quick little introduction and then we’ll get into some of the meat of this.

David: OK. Well, I started out my career, really, based on food allergies. That’s how I got into nutrition, dairy allergies in particular. So it was really a hobby for me on the side of everything else I was doing. And then over a period of time of about five years, from the age of about 18 or 19 until I was about 23 or 24, it was just a side thing. Studying nutrition was a side thing to help me kind of manage my performance in other areas. And then around 24, I realized that, actually, this is what I need to be doing. What am I doing this other stuff for? This is ridiculous. So I just got off of all that, which was like engineering school and law school. I was going to become a patent attorney.

Kevin But you didn’t. What happened?

David: And then I really got into nutrition, really to the Nth degree. Both my parents are medical doctors so I have a very strong background in physiology and medicine and kind of the pharmaceutical model of reality. I never believed in it. I mean, I grew up with it so I know it better than anybody. I mean, you can’t be more into it than when both your parents are medical doctors and you live completely in it for your whole life. So I realized there was something very wrong with that whole model of the way that people are treated and that’s how I got into, really, the cutting edge of nutrition because I’m always driven to build a skyscraper and then go, “Oh, it’s not good enough. Tear it down. Let’s get a new one in.” And that led to, eventually, not only raw food nutrition, but also super food nutrition, super herbal nutrition, and chocolate nutrition, which is the focus of my career right now.

Kevin: And what is cutting-edge food? What is cutting-edge nutrition? Why is it not mainstream? If it’s so good, why doesn’t everyone know about it?

David: Well, our food today is extremely deficient in so many ways. It’s hard to believe. Just this year…I’ve been a raw foodist, super foodist, herbalist for 15 years and I study soil science with a passion and I’ve been into it all that time, and just this year I feel like I’m really getting good food at my house.

Kevin: OK.

David: Now you need that geological variability in the soils and there’s a lot that it takes to actually produce really good food. I’m not talking about something you buy at a supermarket that’s organic. That’s not really good food. That’s just something organic-grown with manure on some field somewhere that’s not there. There’s nothing happening there. When you grow real good food, you come to a stunning realization and that is the quality of our food is determining our genetic expression and our capabilities in terms of our wit, intelligence, charisma, wisdom, all of it, and our consciousness.

Now that is a very, very powerful idea; that the mineralization of our food, which then is reflected in our own mineralization – and what I mean by that is are we getting the minerals? Zinc, iodine, copper, selenium, calcium, etc., which were not, or at least not in the right forms or not high enough quantities or whatever it is. And just this year I’m realizing, “Oh man, this is what it really means to be growing a garden properly and eating mineral-rich food.”

That is what cutting-edge is, is the discovery of always at the leading edge of “How can we make it better? How could we get more in less? How can it be all-natural so it’s not cooked, roasted, broasted, toasted, microwaved, processed, synthetically manufactured, changed, rearranged in chemical laboratories?” None of that, because that really has not led us to better health. It’s, in fact, led us to worse health. Where we’re going to find the real innovations has to be something that’s more natural but done very cleverly to take nature’s way of doing things and accelerate it faster. And that, to me, is the cutting edge of nutrition.

Kevin: When you’re creating these incredible foods in your own garden, what are you doing to it? What’s the secret?

David: The very first thing I’m doing is loving it.

Kevin: OK.

David: That’s the very first and last thing I’m doing at all times.

Kevin: OK.

David: You know, I’m so into plants that I dream about them. My plants will show up in a dream and say, “You need to water me.” And I’ll literally go out there after and water them. Stuff like that happens all the time. Gardening, for me, is a 24-hour occupation. That’s how into it I am. It’s incredible. If I really was going to do something full-time and only that full-time, that’s what it would be. I would be doing innovative gardening at the very extreme of the technology that we have now on how to use what nature’s doing already and accelerate it to an appropriate goal.

For example, taking rock dust of various different geological formations in a local area and bringing them all together in one location and then that’s your garden, that’s called your garden. Then we don’t take weakling plants and put those in there, like some kind of weakling cabbage or something, we bring in the natural plants that grow in that ecosystem already that are weeds and we grow them in that environment and then we eat that. Now, people think, “I don’t want to eat weeds. I want to eat cabbage.” But actually, when you start looking at what the weeds are, you’d want to eat my weeds, I can tell you that, because they taste better and they’re better for you and they’re much more vigorous. And then they express themselves in your biology because we are what we eat in a way that we don’t even know about.

I mean, all these things that I’m talking about, nobody has any reference point to it. Nobody can really, truly in their heart, understand what I’m saying because we have no reference. It’s like I’m trying to tell people what it’s like to be on the moon and people are like, “What is the moon? What are you talking about?” It’s like that. So that is where the big breakthroughs are going to come in because we’re now able to deliver food, super foods, things like that, that are way better than anything anybody’s had before in their life in terms of quality.. But we’re not even at step one yet. I mean, that can accelerate out a hundred steps. Do you see what I’m saying? Like the quality of food that we have today, even the quality of food in my garden, is not nearly where it’s going. And we are really going to now, because of the crisis of food demineralization, horrible food quality, every kind of chemical sprayed everywhere, we are now going to be driven to discover how to do it right and how to condense it down so we can do it right faster than ever before with no chemicals, no synthetic anything, using all-natural materials and doing it with the right consciousness, which is love. baked bar vape pen

By Admin

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