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A Biophysical View of Living Food

Food, in its original state (living food), is also a carrier of life/energy/information. This food, through chemical processing, then becomes dead food. Even though, from a chemical standpoint, the material body appears the same.

From Living Food to Dead Food
The famous Oxford studies show us what happens to food when it gets changed through processing: They analyzed cow's milk scientifically from both a chemicall and biophysical aspect. From a biochemical aspect they saw that the milk has a very high calcium and protein content. They checked the electromagnetic frequency pattern in the lower frequencies. By doing so, they found that the milk has a natural, holistic structure (the orderly structure of the elements creates a blueprint), where different frequency pattern of an energy spectrum can be detected. From a biochemical viewpoint, the detected elements, like calcium and protein, are of great importance. The biochemist talks of the importance of calcium for building bone in the baby calf and the protein necessary for its muscle growth. After this analysis, the milk was pasteurized. After analyzing the pasteurized milk they found that it still contained the same calcium and protein. From a chemical standpoint, the milk hasn't changed and it can still be fed to the calf because it contains all the elements. However, when this pasteurized milk was fed to a calf for three weeks, it died. How is this possible if, chemically viewed, the chemical nutrients were intact? What changed through the treatment that resulted in the calf's death?

Through pasteurizing, the crystalline structure of the milk was destroyed resulting in the destruction of its inherent geometric structure. The result was that no detectible energy or totally changed energy was found. The milk was no longer alive.

How Eating Food Costs Us Energy
The original organic calcium became inorganic due to its processing. In order for the calcium to be assimilated in the intestines, it must be in its organic form. Otherwise, it becomes more of a burden to the body because it no longer supports the metabolism and the body must use its own calcium reserves. Studies with school children showed that those who drank a lot of milk had the poorest teeth and weakest bone structure. If we take dead food instead of living food, the body gets only calories and no information. Instead of receiving energy and vitality, the body has to utilize its own remaining energy to digest and discard the dead food. Although we have eaten food, we have actually robbed the body of its energy instead of adding to its supply.

Lifeless Food
A scientific study done in England has shown the impact of common microwave cooking on our food. The study achieved the following results:

A group of cats were kept in a room with artificial light and fed exclusively food and water that had been microwaved. The animals had an abundant variety of food choices. However, they all died within one month. What was the cause of their death? They died of hunger, although they were constantly eating. The short wave radiation of the microwave changed the molecular structure of the food. And it changed to such an extent that not only could no feasible energy be measured, the chemistry of the food had been changed.

Those of you owing microwave ovens are invited to make a simple experiment. Just take a piece of bread with cheese and microwave it, not for 30 seconds, but for a few minutes. You will discover that the cheese will not only look and taste like plastic, but that it would have actually undergone a chemical change resembling the structure of plastic. The molecular structure of the elements were actually changed. An original substance was completely changed into another, having nothing in common with the original elements.

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Food is much more than the sum of its chemical components