The Energy of Live Foods

 

      A lecture by Natasha Henry was presented about live foods quoting from Dr. Gabriel Cousens on the 3rd of November at Body energy Club and on the 6th at AGBU Demirdjian center

 


There is a tremendous amount of extra levels of energy in live foods. One of the studies that most demonstrates this was done in Russia by Dr. Breckman. The experiment was simple. He fed the same mice cooked food and live-food at different times. This was the exact same food and the exact same mice, the only difference was, the food was either cooked or uncooked. He measured the amount of energy and endurance the mice had when they were eating only live foods, and when eating the exact same amounts of food in its cooked state. The mice had three times more energy and endurance on the live-food than when they were eating cooked food. If nutrition were a simple matter of calories, there should not be any difference in endurance and power between eating the live and the cooked food. However, there clearly was a difference in the effect. This is because foods are not simply calories. This calorie paradigm, developed in 1789, is completely out of date, even though it is still being used by people in the nutritional sciences. What is the difference?

 

Food has subtle nutrients, general nutrients, electrical energies, phytonutrients, enzymes, vitamins, and minerals. The electrical potential for our tissues and cells is a direct result of the liveliness of our cells. Live foods enhance the electrical potential in our cells, between the cells, at the interface of the cell membranes, and at the interface of the cells with the microcapulary electrical charges. When cells have the proper microelectrical potential, they have the power to rid themselves of toxins and maintain their selective capacity to bring appropriate nutrients, oxygen, and hydrogen into the cell, into the nucleus of the cell, as well as to feed the mitochondria. This helps to maintain, repair, and activate the DNA. Professor Hans Eppinger, who was the chief medical director of the first medical clinic at the University of Vienna, found that a live-food diet specifically raised the microelectrical potential throughout the body. He discovered that a live-food diet increases selective capacity of the cells by increasing their electrical potential between the tissue cells and the capillary cells. He saw that live-food significantly improves the intra and extracellular excretion of toxins, as well as absorption of nutrients. He and his co-workers concluded that live foods were the only type of food that could restore microelectrical potential to the tissues. In essence we can say that by restoring electrical potential to cells, live-food rejuvenates the life force and health of the organism.