Dear Friends

Our Zoom meeting—The New Science on Food as Medicine: Research and Protocols—has been a tremendous success.

We are adding 15-minute zoom meetings to our existing 30 minute zooms!  A focused 15-minute discussion on specific protocols will deliver exceedingly practical and exciting protocols.

The new shorter versions are fun, intense and get right to the information that’s practical for your practice.

We can have a one-on-one 15-minute zoom meeting at any time that is good for you.  If you missed The New Science on Food as Medicine: Research and Protocols, we can do the 15-minute version.  In this our original zoom meeting, we focus on Therapeutic Food solutions in cancer—for preventing and treating cancer based on ongoing research studies on foods.

Also, we have two new zoom meeting you can choose from: (1) Cardiovascular Disease, Diabetes, and Metabolic Syndrome and (2) Cognition and Neuro-regeneration.

Finally, there will be many more zoom meeting topics to come in the following weeks, and I am looking forward to conversing and actually seeing you through our online zooms.  To schedule a meeting simply respond to this email or call with a potential time that is good for you and we will confirm (425-451-3112).

Sincerely yours,


We have developed our products based on scientific research and/or the practical experience of many healthcare practitioners.  There is a growing body of literature on food based nutrition and supplements and their application in support of our health. Please use our products under the advisement of your doctor.

Green Facts:

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Have you tuned into Slow Food?

Plant a Seed and Defend the Future!


©2005 – 2017 BioImmersion Inc. All Rights Reserved

Regularity for Children

March 17, 2017

Dear Friends

Chronic constipation in our young population is a growing concern for parents and doctors.

Much of the discussion in the scientific community is focused upon fiber. We have formulated the Be Regular with five organic and gluten free seeds:  Amaranth, Buckwheat, Chia, Millet and Quinoa.

These seeds are ancient! They have been with us for thousands of years and globally used as foundational foods. Rich in both soluble and insoluble fibers, they contain essential nutrients such as amino acids, vitamins, minerals, complex carbohydrates with an overall low glycemic index.

Sincerely yours,

Seann Bardell

Food Science

Lee and associates (2008) researched the bowel habits of 368 children aged 3-5years from kindergartens in Hong Kong.  Constipation was confirmed by Rome-criteria.  Consumption of vegetables, fruits, whole-grain cereals, and fluid were determined using a 3-day food record.

A total of 28.8% children were reported to have constipation. Median dietary fiber intake of constipated children was significantly lower than non-constipated.  Constipated children also had significantly lower intakes of vitamin C, folate and magnesium.  Fruit intake and total plant foods intake were significantly lower in the constipated than non-constipated children.

The authors conclusion was insufficient dietary fiber intake is common in Hong Kong pre-school children. And that constipated children had significantly lower intakes of dietary fiber and micronutrients which was attributed to the under-consumption of plant foods.

We have known fiber is central for regularity for a long time. Almost two decades ago, a study by Morais (1999) evaluated the fiber intake of children with chronic constipation using two tables of fiber composition of foods, a Brazilian table that counts values of soluble and insoluble fiber, and a table based on the method of the Association of Official Analytical Chemists (AOAC).

The researcher’s results determined that the total fiber intake of the constipated children was lower than the control group of children with daily, healthy bowel moments.  The Brazilian table showed that the lower consumption of total fiber was attributable to a low intake of insoluble fiber whereas the intake of soluble fiber was not significantly different between the two groups.


  • Lee, W.T., Ip, K.S., Chan, J.S., Lui, N.W., & Young, B.W. (2008). Increased prevalence of constipation in pre-school children is attributable to under-consumption of plant foods: a community-based study. J Paediatr Child Health, 44,170–175.
  • Morais, M.B., Vítolo, M.R., Aguirre, A.N., & Fagundes-Neto, U. (1999). Measurement of low dietary fiber intake as a risk factor for chronic constipation in children. J Pediatr Gastroenterol Nutr, 29, 132–135.

Green Facts:

Globe_Home 3More that ever we need to tune in, learn from and support organizations like The Environmental Working Group.  Here is their 2017 Dirty Dozen.  EWG’s analysis of tests by the U.S. Deparment of Agriculture found that nearly 70 percent of samples of 48 types of conventionally grown produce were contaminated with pesticide residues.

©2005 – 2017 BioImmersion Inc. All Rights Reserved

Dear Friends

Make your own wonderful yogurt and fermented veggies with the powerful good bacteria found in the Original and the Supernatant Synbiotic formulas.

Not all bacteria make the best tasting yogurt, kefir, or fermented vegetables.  The organoleptic quality of a food depends on the particular species and strain used.  What strains are selected therefore becomes a very important aesthetic consideration in food making.

The same is true for strains of bacteria that have strong medical benefits, they may not make the best tasting yogurt.  Our probiotics (good bugs) were selected for their medicinal prowess first and foremost.

Hence, what a treat it has been to hear from you that the probiotics strains we selected for our Originals Synbiotic and our Supernatant Synbiotic make the best Greek yogurt and kimchi respectively that you have ever tasted.  The recipes below have been given to us from two of our wonderful integrative practitioners with these great accolades.

Therapeutic Food recipes for fantastic Greek yogurt and fermented veggies:

Greek Vegan Yogurt

  • Turn on your yogurt maker and have it preheating while preparing your recipe.
  • Measure 4 cups of plain unsweetened soy milk in an aseptic box, 1 cup raw cashews, 2 tsp of sugar (or sweetener of your choice).
  • Place all ingredients in a high powered blender and blend until completely smooth.
  • Heat the mixture on stove and constantly stir with a wire whisk until right before it starts to boil.  Place pot with wire whisk still in mixture on the counter, on a rack to cool.
  • Place an open napkin over the saucepan and remember to leave the whisk in.  Keep going back and stir often so no film sets on top and cool till its not hot any longer.
  • Note:  Temperature is important here because if the mixture is too hot it will kill your probiotics.  It takes about an hour to cool down to a lukewarm temp (must be below 110 degrees).  When you can place your hand on the side of the saucepan comfortably and not have to pull it away, you’re good to go!
  • After the mix has cooled enough, pour into your yogurt maker and stir in 1 tsp of the Original Synbiotic Formula.  Set your yogurt maker for 8 hours.

One final note, it is important to be aseptic as possible because if you get any putrefying bacteria in your mixture they will compete with the probiotics and you don’t want to end up growing a bunch of them.  This is unlikely however because these good probiotics produce bacterocins against putrefying organisms, so they inhibit their growth. If the yogurt smells bad, the bad bugs have produced hydrogen sulfide which is toxic to our body.

BioImmersion Fermented Veggies

  • Juice a pitcher full of organic celery juice,
  • Add a capsule full of Supernatant Synbiotic and a teaspoon of Original Synbiotic,
  • Leave the mixture to perk for a few days, then add it to Ball Jars full of shredded veggies and aromatics,
  • Leave the slaws out a few days, burping the jars occasionally and finally refrigerate the mixtures.

Once ready, the fermented veggies can be tossed into salads and soups.  The extra juice is great to refrigerate and enjoy later as a refreshing drink.  Both Delicious!

Food Science

Fermented foods have been with us for as long as we humans have been around, for any raw food not consumed immediately will start to ferment from bacteria and yeast.  And, in the best case scenario we have a wonderful tasting fermented food; whilst worst, we get putrefaction occurring from putrefying bacteria and a case of potential food poisoning.

It was way back in 3000 to 4000 B.C. E. when bread and beer were already being mass- produced by Egyptian bakeries, Babylonian breweries and wine artisans in Mediterranean countries.  Fermentation of foods was also occurring and evolving in China and the Asian region of the world around this time (Hutkins, 2006).

Fermentation is part of the natural cycling process of life—the decomposition of foods.  For us human beings it is an important process within, making our foods more digestible, vital nutrients more available and our foods safer.  As we consume fermented foods we bring in fermenting bacteria which are our friends helping us to protect our intestinal border from pathogens, while helping us and themselves to a meal and a home within our intestines.

It is well established that human societies that consume routinely healthy fermented foods have longer, healthier lives (Metchnikoff, 1908).


  • Hutkins RW. (2006). Microbiology and Technology of Fermented Foods. Blackwell Publishing; pg 1.
  • Metchnikoff Elie (1908). The Prolongation of Life; Optimistic Studies. G.P. Putman’s Sons.
  • Parvez et al. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology; 100(6): 1171-1185.

Sincerely yours,

Seann Bardell

We have developed our products based on scientific research and/or the practical experience of many healthcare practitioners.  There is a growing body of literature on food based nutrition and supplements and their application in support of our health. Please use our products under the advisement of your doctor.

Green Facts:

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Have you checked out The Climate Reality Project?  What a website!!!

Their mission is to catalyze a global solution to the climate crisis by making urgent action a necessity across every level of society.

Osteoporosis Support

June 12, 2016

Dear Friends

Fractures associated with osteoporosis affect one in three women and one in five men over the age of 50 years, and is largely due to our diet and lack of boron in our soil (Devirian, 2003; Sacco, 2013).

Fructo Borate ComplexPhyto Power, and No. 7 Systemic Booster work together as an intelligent system of nutrients that signals the body to create healthy bone. This is the necessary power found in food.

Therapeutic Food recipe to support the reduction and prevention of Osteoporosis:

Food Science

Macro- and micronutrients contribute to skeletal health by supporting bone matrix production and mineralization.  Of these, calcium, vitamin D and proteins are the most important nutrients for supporting the skeleton (Heaney 1995; Bonjour 2005).

However, because there is very little boron in the soil, Americans and many people in other developed countries, suffer with osteoporosis, even though the dietary intake of calcium and vitamin D is adequate according to the recommended daily allowances (RDA).

Three dietary factors, independent of calcium and/or vitamin D, strongly influence bone and mineral homeostasis and long-term bone health. These are carbohydrate-bound boron, as found in Fructo Borate and No 7. Systemic Booster; polyphenol rich foods as found in Phyto Power and No. 7 Systemic Booster; and prebiotic and probiotic as found in No. 7 Systemic Booster.  No 7 also contains supernatant (rich nutients), vitamin D3, and more (for more on nutrients, see McCabe, 2015; Sacco, 2013).

Fructo Borate Complex: is a complex of calcium ascorbate and carbohydrate bound boron; exactly as it is found in fresh and dried fruits, vegetables and herbs when grown in soils containing boron. Unfortunately, boron is missing in our daily nutrition as industrialized farming has depleted boron from our soil.

A substantial number of metabolic processes in humans and animals are beneficially affected by physiologic amounts of dietary boron.  Boron enhances bone integrity and reduces the risk of osteoporosis by enhancing Vitamin D-3 and the steroid hormones DHEA and testosterone levels in the blood—all commonly found to be increasingly deficient as we reach our senior years (Villareal 2000; Miljkovic 2002; Laird 2010; Sinnesaelo 2011).

Miljkovic’s research found one months supplementation with fructo-borate (as formulated in our Fructo Borate Complex) increased blood levels of D-3 by 19.6%, testosterone by 29.5% and DHEA-S levels by 56% (Miljkovic 2002).

Sinnesaelo’s reseach demonstrates that testosterone is an important hormone for both bone gain and maintenance in men.  Hypogonodal men have accelerated bone turnover (Sinnesaelo 2011).

Villareal concluded that DHEA replacement in those elderly women and men who have very low serum DHEA levels can partially reverse age-related changes is BMD (Villareal 2000).

Laird and researchers found that Vitamin D alone and in combination with calcium appears to have a clear significant effect on bone mineral density (BMD) (Laird 2010).

Phyto Power:  contains three species of wildcrafted Alaskan Rosehips (the whole fruit and seeds), four species of wildcrafted dandelions (aerial parts 90% w/w, roots 10% w/w and flower), and four species of wildcrafted blueberry (fruit >95% w/w and leave and stems < 5% w/w).

Alaska wild berries range from 3 to 10 times higher in phytonutrients (such as carotenoids, catechins, flavonoids and other polyphenols) than those grown in the lower latitudes of the United States (Dinstel, 2013).

High levels of the carotenoid lycopene are found in the Alaska rosehip. Lycopene has gained attention for its strong antioxidative capabilities and for its potential to play a protective role against a number of chronic diseases, including osteoporosis (Rao, 2007).

Epidemiological data using various adult populations have demonstrated a positive relationship between the intake levels or serum levels of lycopene and bone mass, bone turnover and/or fracture risk (Sahni, 2009).

Epidemiological studies have reported reduced risk of hip fractures or higher bone BMD in habitual tea drinkers.  This is due to their catechin family of flavonoids.  Alaskan wild-crafted rosehips are loaded with catechins (Hegarty, 2000).

Blueberry prevents bone loss in an OVX rat model.  The objective of this study was to explore the bone protective role of blueberry in an OVX rat model.  The researchers’ findings indicate that blueberry can prevent bone loss as seen by the increase in BMD and favorable changes in biomarkers of bone metabolism (Devareddy, 2008).

An ovariectomized rat (OVX) is a female rat whose ovaries have been removed.  This represents the stages of osteoporosis in humans.  The OVX rat model is the approved preclinical model by the FDA for studying how the decline in endogenous estrogen production by the ovaries at menopause leads to postmenopausal osteoporosis and how potential interventions can preserve bone metabolism in this state (Johnston, 2015).

No. 7 Systemic Booster: contains a higher potency proprietary blend of our pedigreed Bulgarian probiotic bacteria, plus an important fusion of organic whole fruits, berry extracts, chicory root soluble fiber with carefully selected complimentary nutriceuticals (including Vitamin D-3).

“Bone is an organ that the gut has long been known to regulate through absorption of calcium, the key bone mineral. It is clear that modulation of the gut and its microbiome can affect bone density and strength in humans” (McCabe, 2015).

The lactic acid producing bacteria, such as found in the No. 7 Systemic Booster, are known to facilitate the acidification of the GI tract mucus membrane enabling absorption of calcium, magnesium, phosphorous and other important minerals for bone health.

Probiotic organisms produce SCFA as a byproduct of their fermentation of prebiotics such as the inulin, berries, dandelion and other fibers in the Phyto Power and No 7.  Short chain fatty acids (SCFA) can enhance calcium absorption and signal locally in the gut and in the bone in ways that result in decreased osteoclast activity and/or increased osteoblast activity leading to enhanced bone density, structure and strength (McCabe, 2015).


  • Bonjour JP. (2005). Dietary protein: an essential nutrient for bone health. J Am Coll Nutr; 24(6 Suppl): 526S-36S.
  • Devareddy et al. (2008). Blueberry prevents bone loss in ovariectomized rat model of postmenopausal osteoporosis. JNB; 19(10): 694-699.
  • Devirian TA, Volpe SL. (2003). The Physiological Effects of Dietary Boron. Crit Rev in Food Sci and Nut; 43(2): 219-231.
  • Heaney RP. (1995). Skeletal development and maintenance: the role of calcium and vitamin D. Adv Endocrinol Metab; 6: 17-38.
  • Hegarty VM, May HM, Khaw KT. (2000). Tea drinking and bone mineral density in older women. Am J Clin Nutr; 71: 1003-1007.
  • Johnston BD, Ward WE. (2015). The Ovariectomized Rat as a Model for studying Alveolar Bone Loss in Postmenopausal Women. BioMed Research International; 2015: Article ID 635023, 12 pages.
  • Laird et al. (2010). Vitamin D and Bone Health: Potential Mechanisms. Nutrients; 2(7): PMC3257670.
  • McCabe L., Britton RA., Parameswaran N. (2015). Prebiotic and Probiotic Regulation of Bone Health: Role of the Intestine and its Microbiome. Curr Osteoporos Rep; DOI 10.1007
  • Milijkovic N. (2002). Vitamin D. Steroid Hormone Homeostasis and Calcium Fructo-borate Supplementation. Department of Orthopedic Medicine, University of Novi Sad, Novi Sad, Yugoslavia.
  • Rao AV, Rao LG. (2007). Carotenoids and human health. Pharmacol Res; 55: 207-216.
  • Sacco et al. (2013). Phytonutrients for bone health during ageing. BJCP; 75(3): 697-707.
  • Sahni et al. (2009). Protective effect of total carotenoid and lycopene intake on the risk of hip fracture: a 17-year follow-up from the Framingham Osteopororsis Study. J bone Miner Res; 24: 1086-1094.
  • Sinnesaelo et al. (2011). Testosterone and the Male Skeleton: A Dual Mode of Action. Journal of Osteoporosis; Article IND 130328: 7 pages.
  • Villarea et al. (2000). Effect of DHEA replacement on bone mineral density and body composition in elderly women and men. Clin Endocrinol (Oxf); 53(5): 561-8.

Sincerely yours,

Seann Bardell

We have developed our products based on scientific research and/or the practical experience of many healthcare practitioners.  There is a growing body of literature on food based nutrition and supplements and their application in support of our health. Please use our products under the advisement of your doctor.

Green Facts:

Globe_Home 3

“It turns out that an apple a day really can keep the doctor away—especially if she is a cardiologist.”
See Video!  (The Union of Concerned Scientists)

Crohn’s Disease

January 31, 2016

Dear Friends

Crohn’s Disease is thought to result from a complex interactions between environmental factors, the gut microbes, the genetic background of the patient, and their immune system. It is an autoimmune condition where the patient’s immune system attacks their own intestines.  It was a condition virtually unheard of a century ago (Martzaris, 2014).

Therapeutic Foods protocol for Crohns:

  • LactORN – 1 level tsp twice a week.
  • Supernatant Synbiotic – 1 capsule daily.
  • Phyto Power– 2 capsules daily.

When you take the LactORN let the powder dissolve in your mouth, that way you get the full effect of its immune modulating oligoribonucleotides (ORNs) from its L. casei.

Food Science:

The interaction of commensal bacteria with the intestinal immune system is an essential factor in the development of inflammatory bowel disease.
Liopis et al., (2009) investigaged the immune responses to signals from the E. coli and the probiotic L. casei in Crohn’s disease mucosa.  E. coli significantly upregulated expression of a multitude of inflammatory cytokines (TNF-a, IFN-y, IL-2, IL-6, IL-8 and CXCL 1); while the L. casei downregulated these.
What’s very exciting is that when the two bacteria were combined in an experiment the L. casei prevented and counteracted the proinflammatory effects of E. coli.Both the LactORN and the Supernatant Synbiotic supply L. casei.  We are calling these two products the next generation probiotics.  Click on their links to find out why.
Pan et al., (2010) reviewed the current knowledge and underlying mechanisms on anti-inflammatory activities of flavonoids; and our Phyto Power contains an exceptionally powerful array of such phytonutrients from wild-crafted blueberries, rosehips, and dandelions from Alaska.  Their multitude of flavonoids additionally offer indirect protection by activating endogenous defense systems and by modulating cellular signaling processes such as reducing NF-kB, enhancing glutathione biosynthesis, Nrf2 and much more.
  • Liopis et al. (2009). Lactobacillus casei downregulates commensals’ inflammatory signals in Crohn’s disease mucosa. Inflamm Bowel Dis; 15(2):275-83.
  • Mantzaris GJ. (2014). When can we cure Crohn’s? Best Pract Res Clin Gastroenterol; 28(3): 519-29.
  • Pan et al. (2010). Anti-inflammatory activity of natural dietary flavonoids. Food Funct; 1: 15-31.

Seann Bardell

We have developed our products based on scientific research and/or the practical experience of many healthcare practitioners.  There is a growing body of literature on food based nutrition and supplements and their application in support of our health.  Please  use our products under the advisement of your doctor.

Green Facts:

Globe_Home 3

Michael Gregor in his video, Preventing Crohn’s Disease with Diet, sites a fascinating study from Japan where the researchers took a group of Crohn patients in remission, dividing them into two groups, telling one to eat no animal meat and letting the other eat in their normal way. They followed them for 2 years. After two year 92% of those following the vegetarian diet had no relapse where only 20% of the other group remained symptom free.