Alex: What do you do? Do you teach or do consultations?

Mitchell: Well, my life is quite full on different fronts, with the Synergy Co. that's a very big undertaking, cause we do all of our own projects, and we manage everything from the seed, to the growing to the cold drying and freeze drying, to our own packaging, all around the world. We have now close to 400 different materials that we deal with. We have a pretty extensive state of the art production facility out of Utah. We have 30 plus people full time around the clock working. I have a family with 2 kids; that's about as amazing as one can get. I have people from all around the country, who seek me out in some ways for counseling or intervention. I don't have much time these days for one to one hands on healing with people. I have very little time for that sadly and I look forward to returning to that.

Mitchell: So, what do you do?

Alex: I am the owner of rawguru.com and other raw web sites. I cater raw food events, I go to school, and I am almost ready to release my new raw vegan tooth care products.

Mitchell: Oh really?

Alex: Yes. I have been working on them for quite some times and I think it will help a lot of people if I hurry up and get them out on the market.

Mitchell: I haven't gotten deep into oral care but a lot of people suffer from that. Inadequate oral well being and I know myself, I eat a lot of berries and at least on the teeth when they make contact, they are highly acidic, and that's hard on the enamel and so forth.

Alex: When I went to Portland Oregon, we went to pick black berries, and they were all juicy and ripe but they still hurt my teeth.

Mitchell: One time, I just want to tell you a funny story. I lived on a place, I don't know if you ever heard of it, but it was called "The Farm" It was a spiritual vegan community with thousands of people in the late 1960s and we were farming and we didn't really know about raw food but it was vegan oriented, this was 35yrs ago and we grew a lot of tomatoes, and because we were pretty poor, goodies were very rare and we didn't have any fruit or anything so I was craving for fresh food because sadly a lot of vegans cook enormous amounts at least in those days. I was harvesting tomatoes and ate about 30-40 tomatoes in one day and my mouth had painful sores in it for days. I eat tomatoes very judicially now.

Alex: I love tomatoes, they are one of my favorite fruits. They are so juicy and sweet. A salad is not a salad without one.

Mitchell: Well, fire away and I'll try to respond the best I can.

Alex: What 2 adjectives best describe you and why. Please explain.

Mitchell: Choosing one is a hard thing for me. I will go with what came forth. Ecstatic. And the reason why is because I %100 percent know and believe that that's what we were designed to live as. I have been so fortunate to have come into that field of awareness and experience where I feel the ecstasy both physically and energetically, most of the time. And when I'm not, that is a cue for me that I am out of touch. The reason I eat the way I do is to support my ongoing experience of the physical body being brought in the ecstatic field.

Alex: Is there another adjective that best describes you?

Mitchell: Well I love being surprised. I don't know what the adjective would be for that but I love not knowing what's coming next because I find that life surprises us life and lead to so many new places I wasn't able to imagine on my own. I learn a great deal. I mature a great deal and my capacity to be more alive is expanding.

Alex: Was there anyone person that greatly influenced your life or helped you in a significant way, tell more about that person and I how they helped you.

Mitchell: His name was Jack Gray and this is my mentor who, after I had my accident...I think you might know this story....Over 40 broken bones. We're talking compound fractures, and nerves severed, bone missing, lungs punctured,
liver not functioning, loss of eyesight, and a whole host of other medical issues that were not going to be able to respond to traditional medical intervention. This man being studied, apparently had the ability to activate a healing response in people. My case, because it was considered medically impossible is how this man and I met. The moment he came into my life, I knew that this was the man that I would learn something about the secret of life. Every aspect in coming in touch with my essence, I owe to him. Everything that I learned in depth about healing, I attribute to him. All of my incredible curiosity about how food can affect consciousness, how to preserve the life force in food, how to facilitate life force in food, how to look beyond just the grosser elements of food, meaning the minerals, vitamins and the carbohydrates and amino acids,
proteins but to the actual formative forces, and energies, that are behind those and how to recognize them. And also how to protect those when you do come in contact with food and someway intervene with it, weather it's drying it or harvesting it, you can retain that essence and perhaps even potentate it and this man I spent 7 years with. 20 hours a day. He just poured it into me and that was my responsibility to be the carrier of that now. The way that I tried, because Jack was so intrical to creating Pure Synergy, 25 years ago with me based on these principles. That's one of my ways trying to share life energy with others. They can directly access it cellularly. Jack was really the facilitator of my awakening, even though I was deeply trying to awaken on my own and had many experiences of awakening.. Ever since being with him, the light has been on ever since. So, that was very meaningful, another person about 25 years ago in the early 70s, who used to send patients to me and I used to send patients to him was Dr. Bernard Jensen. My interaction with him in learning certain things about, how he saw the value of food, and how to prepare it and again the life essence and life energy and how to use nutrition and herbs as a healing force.

Alex: How did you develop Pure Synergy and where do you find all those exotic greens, mushrooms, alage, etc.?

Mitchell: When Jack was working with me and I was in intensive care in the hospital and he would take me into these very deep trances. Now, you got to picture this. I am in intensive care, I have tubes coming out of my orifices, I'm in a cast from my neck down to the bottom of my feet, I'm given no chance of saving my legs and here's a man who is evoking certain forces both within me and around me, to support a healing process in me, that would accelerate a healing experience. It would take me to some pretty wild places, he would chant for hours and he would lay his hands on me. I would learn certain principles of states of consciousness. In those states of consciousness, I became to see geometric patterns and I began to be curious what are the nature of these geometric shapes and patterns, and frequencies, and because we had access to the UCLA medical center, which had unbelievable equipment that could monitor and register these subtle energies beyond the level of our senses can. Whether it was something as simple as Kirlian photography, simple because we had electron microscopes. We had polarized lights, we had shielded energetic devices which can take away all other energies and you can capture a molecular energy and Jack, when I was telling him some of my experiences were, he was saying these are some of the formative forces that you're seeing, that go in what makes up the physical being and that certain planets, certain mushrooms, certain berries, certain vegetables, certain seaweeds, have those patterns more inherently aligned that when we consume them can translate or transfer that information to us as human beings. However, the way those things were harvested or in anyway interacted with, dried, heated, cooked, cut, mixed, would affect weather or not they retained that capability of being a true healing force or just nutrient. So we had to develop many years the special processes, including even the soil preparations, to make sure that everything that we grew, harvested and dried would retain that. The only way that we found to keep it at the highest energy levels was to do it in a vacuum so it wasn't exposed to oxygen. Likewise, to do it at low enough temperatures that I know you and your colleagues will be aware of, would retain all the enzymatic properties and get a low enough moisture content as well. So, if you have low moisture, no oxygen availability while you're drying it, protect it from ultraviolet light, during that process and afterwards. If you can do all those things properly, you can concentrate the energies and retain them properly. Most of the super foods out there, nothing wrong with them, but all they're really providing is high level nutrition. Plenty of protein, plenty of b vitamins, carbs, whatever, all of that is good foundational stuff but it doesn't have regenerative properties. We discovered, and created the equipment to do that and we do that all ourselves and for ourselves. We don't get anything brokered. Everything that we do is done just for Synergy. Either we do it ourselves or we help a company do it specifically for us and we fund the research and fund the project. We do that with over 300 ingredients now. Many companies come to us for materials. Many of them we will make available, some we do not.

Alex: Why don't you make some of the materials unavailable?

Mitchell: Some of our stuff is in a research development stage, some of it, when people realize how expensive it is to do it, they get scared away from it. In Pure Synergy everything is gold. We don't compromise. When you get saffron, true
saffron that is certified organic, literally it's 6-7 thousand dollars a kilo. Most people are used to paying 1-2 thousand. They don't want to pay the 6-7 thousand. All of our ingredients are that way. We have to do it properly so it leaves the life spark. I enjoy doing that.

Stay tuned for part 2 of this interview in the next months issue of RawGuru's Free Monthly Newsletter!