The Light in our foods – part 1

“We know today that man, essentially, is a being of light.”

biophotone light in plantsAnd the modern science of  photobiology is presently proving this.  In terms of healing the implications are immense.  We now know, for example, that quanta of light can initiate, or arrest, cascade-like reactions in the cells, and that genetic cellular damage can be virtually repaired, within hours, by faint beams of light. We are still on the threshold of fully understanding the complex relationship between light and life, but we can now say emphatically, that the function of our entire metabolism is dependent on light.”

Prof. Dr. Fritz Albert Popp
(Prof. Popp holds a degree in experimental physics from the University of Wurzburg, a PhD in theoretical physics at the University of Mainz and a Professorship at Marburg University.) 

Dr Popp has conducted research that confirms the existence of biophotons.
These particles of light, with no mass, transmit information within and between cells.
His work shows that DNA in a living cell stores and releases photons creating “biophotonic emissions” that may hold the key to illness and health.

When I (humbly putting my own findings between these powerful lines) studied Traditional Chinese Medicine, in the early 1990′ the most mesmerizing epiphany was the original translation and meaning of the element “Earth” (which is the center in the old cosmological  Chinese tradition before splitting it into 5 Elements) and may be translated: “The capability how much we remember that we are light” — wow!

According to the definition we can say that as we balance element “earth”, we improve our capability of our understanding about our true identity.

I was not interested in needles anymore, believe me, yet my approach, and further my public talks and publications took a different direction. At the same time I learned about the findings of Prof. Popp – as a raw foodist — I embraced them, and i hope you will be as excited as i still am:

1. Biophoton energy is only present in a living organism. As more “alive” as more light the cell or organism is emitting. For example a conventional grown carrot emits a certain amount of light, however, an organic grown carrot emits a few hundred times more light, and a wild-crafted carrot even more! Life energy is as its strongest in a natural untouched organism.

light in plants

2. Now it gets even more interesting: In the moment a living cell dies the biophoton energy multiplies hundred times more (before it separates from the material body). As we are designed to assimilate energy (we are not interested in the material part, it will get eliminated after digestion) it means, that as more we can use live energy, as more light we fuel into our system. But when we cook and process our plant food, guess where the precious light ends up?

You are right, it ends in the cooking pot, in the frying pan, in the baking oven, or very often already drained in the shelves of warehouses, shops and the fridge. The powerful most valuable part does not even make it into our system.

Therefore a RAW FOOD DIET is the best diet that will bring all live energy, light and biophoton activity into the body, we eat the fresh greens and fruits and veggies, they are unprocessed alive, and the photons are released (during “dying”) in our body and assimilated in our cells and create healthy life!

Some of you hopefully ask now the question: What about animals?

3.  It shows, that animal living cells hold much more biophoton energy than plants would hold in its cell structure, and release thousand time more biophotons during “dying”. But one thing we can be sure of: as the huge amount of life force leaves the dead body (per science and tested) in a matter of seconds,  there is no way this valuable high energy gets ever into our human body. It is released during killing, slaughtering, dying and what’s in the pot or pan is pure pain and death. Whatever you may get out of the remains of this leftovers on enzymes, vitamins, minerals of flesh foods, it is for sure NO BIOPHOTON LIFE ENERGY.

“Life from Life, Energy from Energy” 

Consumption of flesh food is related to illness and chemicals, radiation, stress hormones, death and these are findings backed up by science, research as well as news about pollution and radiation problems we are facing across the planet.

back to life!!! :)

I cannot possibly end the post like this ;-(
As this month (it was yesterday, on the 11th) we celebrated for the first time an INTERNATIONAL RAW FOOD DAY, please consciously enjoy today a green smoothie, a piece of delicious fruit, or just bite into a vibrant veggie and think with a smile on your face how much light you add to your living energy :-)

treat41

my next posts:

The light in our foods – part 2 (continue reading)
 soon to be published:
Energy of Spirulina (a complete guide to the most amazing micro algae)

The Language of DNA (or: The biological chip in our cells, featuring the research of Dr. Pjotr Garjajev)

readings and video:
http://meridianenergies.net/research/dr-fritz-albert-popp/
http://vimeo.com/15051838

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The “Dirty Dozen” – The “Clean 15”

peachesavocados

The Environmental Working Group, short EWG  analyzed pesticide residue testing data from the U.S. Department of Agriculture and Food and Drug Administration to come up with rankings for the most popular fresh produce items. All 48 foods are listed completely on their website, however, the one’s with fame are the “Clean 15” — The Good, and the “Dirty Dozen” –The Bad. The ugly part of the story is that all of them, I repeat , ALL  fruits and veggies are secret superfoods, potent powerhouses of energy and their only fate to be called the “Dirty Dozen” is, they have been compromised by the terrible poisoning crime we do to nature.

What the EWG suggests is that we all should know about the pesticide residue, how it harms (the body and the environment), and which fruits and veggies we should consider to buy organic. In case you have no access to organic foods, there are the “Clean 15” for rescue, improvise your meal plan!

Pesticides are toxic by design.

They are created to kill living organisms — insects, plants and fungi that are considered “pests.” In reality there is nothing “safe to humans” when it can harm and kill other lifeforms. These risks have been confirmed by independent research scientists and physicians across the world. Our intestinal flora, our immune system, our energetic electrical system, our cell communication depends on life and living energy.

As acknowledged by U.S. and international government agencies, different pesticides have been linked to a variety of health problems, including:

  • brain and nervous system toxicity
  • cancer
  • hormone disruption
  • skin, eye and lung irritation

The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure. Never miss out on feeling good — but let’s be smart:

blog organic produce

Choose ORGANIC

Choosing organic fruits and produce is one of the ways we can ensure we are eating clean, non-genetically modified, nutrient-dense food. Organic crops must be grown in safe soil, have no modifications, and must remain separate from conventional products. Farmers are not allowed to use synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers.

Read more about ORGANIC FOOD LABELING here….

In fact, we can reduce our pesticide exposure by up to 80% when we follow the the shopping guide from EWG.

Download the Information-at-a-glance:

dirty dozen_the clean fifteen

As “Thank you” to our readers, you may download the “Dirty Dozen” and “Clean 15” – all at one glance, so, when you go shopping, you know better and can tell others — follow the link to get a printable version HERE.

More and more people add more fruits and veggies to their diet, many of those feel better when consuming Organic Foods. What do you think about it? We like to hear from you.

ORGANIC Food Labeling

The term “organic” refers to the way agricultural products are grown and processed. Specific requirements must be met and maintained in order for products to be labeled as “organic”. Organic foods are produced without pesticides & chemical fertilizers. They don’t have genetically modified organisms (ORGANIC CERTIFIED = NON-GMO), are not processed with irradiation, industrial solvents, or with chemical food additives.

USDA Organic Certificationeurope organic farming logo

For meats and dairy, organic implies that the livestock has been raised in a healthy, humane environment, with fresh air and outdoor access, no antibiotics, or growth hormones. The livestock is fed organically grown feed.  To see the USDA’s exact definition & regulations, you can check out the National Agricultural Library  and the USDA’s National Organic Program.

Misleading: All natural Ingredients

Where organic food has legal definitions & standards,  the word “natural” in food labeling does not. There are no official standards for “natural food”.  The FAO (Food & Agricultural Organization) does not recognize the term “natural”. The FDA and USDA both do not have any rules for “natural” labeling. In a perfect world, food manufacturers would not call their food or ingredients “natural” if they weren’t – but as there is no legal meaning to “natural”, it means almost free reign to call foods “natural” even if they are not.
The The Food, Drug, & Cosmetic Act that prohibits labeling food that is false or misleading, however, it doesn’t give any specifics.

4 levels of organic labeling:

  1. 100% Organic: This means that the food can only contain organic ingredients. That means no hormones, genetic engineering, antibiotics, radiation, or synthetic pesticides or fertilizers.
  2. Organic: This means that the food contains 95% organic ingredients.  In order to be labeled “organic”, the remaining 5% of ingredients can’t be found in an organic form.
  3. Made With Organic Ingredients: This means the food has at least 70% organic ingredients. Three of these ingredients must be listed on the package.
  4. Foods that contain less than 70% organic ingredients will not display the USDA seal but may list specific organic ingredients on the information panel of the package.

What does “Wild-crafted” mean?

You might have read “Wild-crafted” and wondered what it means? In herbal medicine it describes the practice of collecting medicinally beneficial plants directly from their natural habitat as opposed to cultivating them in a greenhouse or on a farm. When “wild-crafting” is done sustainable with proper respect, generally only the fruit, flowers or branches from plants are taken and the living plant is left, or if it is necessary to take the whole plant, seeds of the plant are placed in the empty hole from which the plant was taken. 

In the United States, wild-crafted plants are regulated by the Organic Food Production Act of 1990. Harvesters must designate the area they are harvesting and provide a three-year history of the area that shows no prohibited substances have been applied there. A plan for harvesting must show that the harvest will sustain the wild crop. No prohibited substances can be added by processors.

Wild-crafted herbs are stronger by nature than organic produced ones, they withstand weather and environment without regular care or watering. Professor Fritz Albert Popp discovered about 30 years ago that Biophotones, the strength of their light and living energy is highest in wild-crafted herbs, followed by organic, and the lowest energy in conventional produce.

I will post an article about it shortly, as i have given talks about this interesting area of nutrition over the last 25 years, and it is not well known here in US.

Links:

The “Dirty Dozen”, The “Clean 15”

http://www.helpguide.org/life/organic_foods_pesticides_gmo.htm