A Bioenergetic Recipe for Healthy Eating

Good nutrition is obviously vital for sustaining health, preventing disease and maintaining a positive mental and emotional state, but it cannot be viewed solely in terms of its physical and chemical composition. Food and drink has energetic and informational aspects in addition to the physical; we must get not only the right biochemical components from our food, but also vital energy.

In the modern world, few grow and harvest their own food. Much of the food sold in supermarkets is chemically adulterated and nutritionally lacking compared with the foods of yesteryear, but at least we can make wiser choices to maximise the vital energy in our diet.

Living organisms – including us – are sustained by a vital force or ‘life force’ that cannot be explained in terms of traditional physics and chemistry. To eat and drink healthily, we must know:

  1. What vital energy comes with what foodstuffs? And
  2. What foods are appropriate for you, to provide the vital energy you need, taking account of your body type and lifestyle, etc.

Cooking Methods

The way food is prepared and cooked has a huge bearing on the vital energy it delivers to the body.

There’s nothing wrong with cooking – it is often necessary to make food digestible and destroy harmful enzymes. But we should aim to cook the same way as the body cooks:

  • Lightly sautéing and steaming.
  • No deep frying, which adds loads of fat and reduces the vital energy.
  • Avoid microwaving and refrigeration if possible; they appear to destroy vital energy.
  • If you eat out, look out for the healthier options. Fast foods have little vitality. Restaurant meals in general are prepared under pressure, and may lack vitality.

A Healthy Diet

There are only a handful of rules for a bio-energetically healthy diet. One of these is to choose food that not only contains beneficial macro- and micro-nutrients, but also contains substances (mostly enzymes) for the absorption of these nutrients and the elimination of waste. These substances are found primarily in fruit and vegetables. So:

  • Choose ‘living foods’ (fresh, raw fruit and vegetables, juices etc.) rather than ‘dead’ foods (almost everything else) as much as possible.
  • Choose organic food whenever possible, preferably grown locally and freshly harvested. Growing your own food increases its vital energy.
  • Meat should be raised naturally, grazing in the open air, to avoid the phenomenon of ‘angry meat’ which comes from stressed/unhappy animals.
  • Drink plenty of fluids. Many people are functionally dehydrated. Individuals need to ingest healthy fluids equal to their body weight in kilograms divided by 30, in litres. Hence a 75 Kg person needs 2.5 litres of water, fruit juice, herbal or fruit tea etc. per day.
  • Sprouting beans multiplies the nutritional value several fold and is especially good for vegetarians.
  • Consider not only the health impact of one’s nourishment system, but also their environmental and social effects.
  • Make the largest component of your diet fresh vegetables with fruit. Choose fruit and vegetables of different colours; the secondary phytonutrients responsible for the colour are mostly highly effective antioxidants or contribute to lowering blood pressure and reducing the risk of disease.
  • Omnivores should choose the lighter sources of protein like fish and lean lamb, chicken and turkey.
  • Vegetarians should make sure they get sufficient high quality protein by including beans, lentils, quinoa and other sources in their diets.
  • Reduce saturated fatty acids. This should be a priority. Replace them with Omega 3, 6 and 9 alternatives such as in avocados, nut butter and seed oils.
  • Sugar addicts should reduce their consumption to an occasional ‘treat’ and replace sweets with fresh fruit and yogurts.
  • Avoid chemically preserved foods and foods with artificial additives (colourings, emulsifiers, sweeteners etc.) as much as possible.
  • Maximise your intake of antioxidants. Antioxidants are molecules used by the body to stop damage to the cells by free radical molecules[1]. Deep green vegetables, broccoli, red grapes, tomatoes, whole grains, all kinds of berries (especially blueberries), tea, seeds and sweet potatoes all contain high levels of antioxidants.
  • Don’t depend too much on supplements. Supplements are energetically lacking since vital energy comes from the whole food, not just a part. For example, you can take the vitamin C out of an orange, but all the other energetic components are lacking.
  • Prepare food with a harmonious, relaxed attitude. Eat slowly, bless your food and take your time!

Juicing

Juicing deserves special mention because it can have a very positive effect on health. Just one pint of juice a day can have a wondrous effect. Juicing offers up to five times the amount of enzymes, antioxidants and phytonutrients in ten minutes than you would have during a normal day of eating, without five times the calories. They can also speed up recovery from illness.

  • Juice large amounts of greens, like lettuce, watercress and spinach.
  • Fruit, beetroots and carrots generally have too much sugar, so only use them in smaller quantities (no more than ¼ to ½ the total juice content). Choose green apples rather than the sweeter varieties.
  • Give your body a wide variety of everything the earth has to offer. You have plenty to choose from – kiwi fruit, celery, carrots, parsley, watermelon and so on.

Elimination

It is important to keep the bowels clean. Waste products become toxic after a while, so keep to a routine and move the bowels regularly. A healthy diet (plenty of salads, fibre, wholegrain) assists this process.

Enjoy your food

Think about what you’re actually eating and drinking. The idea that we can pop a vitamin pill to make up for all our bad eating habits is a fallacy, so correct what you’re eating before spending lots of money on nutritional products.

Create your own form of individual nutrition, based, of course, on a sound basic knowledge of the physical, chemical, energetic and informational properties of nutrients.

If you’re not sure what you’re eating, keep a nutrition diary for seven days. At the end of the week, ask yourself what proportion of your intake is accounted for by fats, carbohydrates and proteins? What proportion is fresh fruit and vegetables? Confectionery? Wholegrains? Anti-oxidant rich foods? Etc?

And relax! You don’t need to give up all your favourite foods or make eating a chore!

© David Lawrence Preston, 18.5.2019

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[1] Free radicals are reactive molecules in the body that damage cells and contribute to disease and the effects of ageing.

A Bioenergetic View of Nutrition

Nutrition is one of the most important topics for maintaining good health, preventing disease and maintaining a positive mental and emotional state. But few conventional doctors are trained beyond the basics in nutrition and most understate its importance. My doctor told me less than a day of his seven years’ at medical school was devoted to the subject!

Conventional Western medicine looks at nutrition largely in terms of its physical and chemical composition. It takes account, for instance, of the metabolism of macro-nutrients (carbohydrates, proteins and fats) and micro-nutrients like vitamins and trace minerals. But the Science of Bio-energetics takes a broader perspective. It recognises that food and drink has energetic and informational aspects too, and that people must get not only the right biochemical elements from their food, but also vital energy.

Nutrition must be considered not only from a biological and chemical point of view, but also as a provider of energy such as light and information.

Nutrition from a Biological and Chemical Perspective

Conventional medicine considers food in three main groups – proteins, fats and carbohydrates – plus vitamins, essential minerals and so on.

Carbohydrates are made of sugars and starch. But simple sugars provide only ‘empty’ calories. They have high calorific value but do not contain any vitamins or minerals. Starch is made up of more complex sugars and provides the main energy reservoir of grains, roots, bulbs and seeds.

Fats are energy providers; they have twice the biological calorific value of carbohydrates or proteins and store huge amounts of energy. If there is a deficiency of carbohydrates, fats and proteins are converted into energy. Vegetable fats are primarily composed of mono- and poly-saturated fatty acids. Animal fats are primarily made of unsaturated fatty acids and have a more solid form. Fats (fat pads) pads protect organs from injuries and serve as temperature insulation; they facilitate the absorption of fat-soluble vitamins; and are flavour carriers for fat-soluble flavours and aromas.

Proteins are made of amino acids. There are essential and non-essential amino acids. The essential ones cannot be synthesised by the body and must be supplied through food. Unlike carbohydrates and fats, proteins cannot be stored in the body and must be provided on a daily basis. Their best-known function is to build up muscles, but they also serve to store certain minerals, maintain the body’s shape, regulate enzymes and hormones, maintain immune defence and transmit nerve impulses.

Vitamins are crucial to body function and support the healing process, but cannot be synthesised by the body. There are fat-soluble vitamins (A, D, E, K ) and water-soluble vitamins (the rest). Fat-soluble vitamins can only be taken up with fat, which means that we can gulp down lots of fat-soluble vitamins but without fat they cannot be absorbed.

Essential minerals include calcium, potassium and magnesium and trace minerals such as copper, iron, zinc, selenium and iron.

Revitalise

Bioenergetic Nutrition

Subtle energies play a significant role in nutrition. Every cell has innate intelligence so the body knows instinctively what is good for it and what is not. It recognises and welcomes healthy sources of nutrition that meet its needs.

The body also knows what is not healthy and tries to eliminate it, sometimes drastically (i.e. sickness or diarrhoea). Unfortunately many people bombard their digestive systems unhealthy nutrition – sugary drinks, excessive fat, food that has had the goodness processed out of it or is cooked to extinction – until the body is overwhelmed and at the last resort packs up altogether.

Living organisms are sustained by a vital force or ‘life force’ that cannot be explained in terms of traditional physics and chemistry. It (or its lack) is responsible for much that happens in health and disease.

To eat and drink healthily, you must know:

  1. What vital energy comes with what foodstuffs?
  2. Bearing in mind that people are different, what foods are appropriate for you, to provide the vital energy you need? How do you take account of your body type and lifestyle, etc.?

A significant part of your energy comes from food, but food is more than just a source of thermal or chemical energy – because the magnetic, gravitational and light energy of your nutrients are the basis of all of the building and repairing molecules that become your body.

Individual differences

The ancient healers were aware of the need to take account of different body types. For example, the Chinese identified yin (cold) and yang (hot) types. Hot body types need cold food (e.g. vegetables and salads) and cold body types hot food (e.g. meat, onions and spices).

Ayurveda works with three elemental energies or humors: vata (air & space – ‘wind‘), pitta (fire & water – ‘bile‘) and kapha (water & earth – ’phlegm‘). When these three are in balance, the body is healthy; if not, it is diseased. Everyone has a unique combination of vata, pita and kapha. One ingenious way of assuring a balanced diet in Ayurvedic Medicine is to include some of each of the six tastes – salt, sweet, astringent, bitter, pungent and sour – in the diet every day.

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Biophotons in Food

Recent discoveries about the bio-photons that radiate light from the cells of plants and animals reveal a great deal about the health of the body and the food we eat.

In the 1970s, Dr Fritz-Albert Popp showed that living systems depend on light. They exist inside a coherent photon field, and biophotons are responsible for cellular communication and regulating biological functions. He later developed a device to detect biophotons from plant and animal cells which is now being used to determine the quality of food.

Popp also found that healthy people emit light rhythmically and in a balanced way. For example, cancer patients lack these rhythms; multiple sclerosis sufferers exhibit too much light. He concluded that health was a delicate balance between chaos and order. Too much coherence causes the system to collapse. (Consider an army which staggers its steps when marching across a bridge. If all footsteps fell at the same time, the bridge could collapse.)

Some conclusions

Nutrition is crucial in health and healing. It’s also a popular subject in the media – they give out loads of healthy eating messages, many of which are confusing and contradictory.  Healthy eating is big business – large companies promote a variety of eating regimes which achieve mass popularity, only to be discarded when the next fad comes along.

Doctors advocate a ‘balanced diet’ in general, but don’t always give nutrition the attention it deserves, nor grasp the differences between individual patients from a nutritional point of view. Holistic healers have known for centuries that nutrition is important. Dietary therapy is a vital plank of Traditional Chinese Medicine, and the Ayurvedic practitioners of India developed a sophisticated approach based on individual body types and the characteristics and tastes of foods.

Mainstream science has a problem with ‘vital energy’ because it can’t be seen, smelt, heard or tasted. Hence it is often ignored. But the best bio-energetic practitioners understand what vital energy comes with which foodstuffs, and how it can be best preserved though the storage and cooking process.

In general, the fresher and more natural the food, the fewer additives and the less processing, transporting, storage and cooking, the higher its bio-energetic value. This is what we should all be aiming for.

©David Lawrence Preston, 15.1.2019

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Malnutrition in the 21st Century

There’s a hidden sickness in the so-called developed world that afflicts millions and is causing our bodies to deteriorate at a much faster rate than Mother Nature intended. It affects young and the old alike and makes no distinction between rich and poor yet hardly any of us are aware of it. The condition is malnutrition.

Malnutrition does not necessary mean not enough food. Indeed, people who habitually overeat and are obese can be malnourished if they binge on nutrient-deprived junk foods or whose diet lacks balance. For example, they may eat packaged thinking they are full of vitamins without realising they are crammed with high levels of salt and sugar and contain virtually no nutrients whatsoever?

Diagnosis rates in the UK have risen by nearly 50% in the past 5 years, and yet the truth is that most sufferers are not even aware they’re affected until later in life when it manifests in a variety of chronic and degenerative health problems ranging from Alzheimer’s, arthritis, heart disease and even cancer. But by then it’s too late to do anything about it.

Malnutrition starves the bodies of the essential vitamins and nutrients that it need to function healthily. Both this and obesity are on the increase because we’re literally eating ourselves sick with the wrong kind of food, and we’ve been doing so for at least the last 50 years. Two or three generations have grown up not knowing any better, and some don’t care.  For example, in the UK (and I have no doubt this also applies in other countries):

  • Too high a proportion of our food budget – perhaps 90 per cent – is spent on processed foods.
  • We’re eating less home-cooked food and more convenience food and more takeaways than ever before.
  • We’re eating later in the day which means we don’t digest our food properly.
  • Many skip meals or grab a sandwich on the run rather than take their time to enjoy their food.

All this is storing up trouble for the future.

You may think you’re eating a healthy diet, but unless you pay attention, consciously choose healthy foods and read and understand labels your body may be deficient in vital nutrients that, if uncorrected, can lead to a whole host of degenerative health problems.

So from now on pay attention to what you eat and make adjustments if required. You owe it to yourself!

©FGATT, 6.3.2017

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