VEGETABLE FOODS: THEY HAVE MUCH MORE SUNLIGHT
Let's try to understand what it is:
CELLS are the fundamental element of which all the tissues of an organism are composed, be it human, animal or vegetable.
It is a single unit of living material capable of self-reproduction.
A cell looks like an egg and is made up of:
- Nucleus (eg. the yolk): is the central part used for the reproduction and growth of the cell.
- Cytoplasm (eg. egg white): it is the element that allows the cell to contact and interact with the external environment; it is in fact able to get irritated, contract, absorb, expel and breathe. In the cytoplasm there are corpuscles of various shapes and volumes which are part of the living system of the cell (mitochondria, etc.).
All reactions, which define the essential conditions of an environment in which "life" is possible, take place within certain values, the most important of which is the acid/base ratio.
Within our organism this relationship should always remain constant, however conditions that are too acidic (due to an excess of potassium) or too basic (due to an excess of sodium) can be created.
A term of comparison called “pH” is used to measure the acid/base ratio.
The pH is used to measure organic liquids and in particular blood, saliva and urine.
These liquids are defined:
– ACIDS, when the pH is between 0 and 7.06;
– NEUTRALS, when the pH is equal to 7.07;
– BASIC or ALKALINES, when the pH is between 7.08 and 14.14.
An instrument with which it is possible to obtain indicative indications on the conditions of the internal organs is the ?Neuro-Micrometer?, whose inventor is Dr. George A. Wilson who, around 1960, completed the development of a very sensitive electrical device which called "Neuro-Micrometer".
This instrument, once connected with electrodes in contact with the surface of a person's body, is able to record the flow of electricity coursing through their nerves.
The Neuro-Micrometer is able to measure:
– Acid/base ratio
– Energy flowing in the nerves
– Functional energy
– Oxidation of cells
– Reserve of organic energy
– Emotional tension
– Organic toxicity
With the aid of this instrument it is possible to obtain an indication of the health condition of the internal organs and of the endocrine glands, a form of nervous current, also called "bio-electricity", which supplies the impulses necessary for the movement of the limbs and the vitality of all the cells that make up our body.
Electricity is defined as “a wave of electrons that are forced to move from atom to atom“.
There are many ways to create electricity, the one in our body is caused by chemical reactions (like when you charge a battery) that take place in the cells; this process is called "oxidation".
The action occurs as a result of the absorption of oxygen and nourishment by the cells.
As oxygen and nutrients reach their core and become an integral part of it, a tiny electric current is created that amounts to about a 50-millionth of a Volt.
This current, even if it appears very weak, is sufficient to keep a cell alive and, when it combines with that of other cells, it becomes sufficient to cause a flow of nervous energy which, when directed towards a part of the organism, takes name of "nerve impulse" and can produce an action.
It is the foods we eat that allow the generation of this energy, and it is up to them to maintain the thermal, chemical, structural and functional integrity of the body.
How much food can be related to the generation of energy that maintains the functional activities of the body has been a rather neglected topic in the field of nutrition.
Optimal nutrition should be careful consideration of the effect it will have on the body's cells, the acid/base ratio, and how much it will increase or decrease available nerve energy.
Dr. Wilson enumerates four ways in which a poor diet can interfere with the proper functioning of cells:
1. Inability to provide proper nourishment to cells, both for oxidation processes and for the creation of new cells.
2. Creation of excessive acidity, which interferes with the oxidative processes of cells.
3. Inability to create enough acidity to create the potential difference needed to allow energy to flow along the nerves of the body.
4. Excessive food intake which can hinder the circulation of fluids within the body.
If the fluids do not circulate freely, the nutrients cannot reach the cells in the due quantity and there cannot even be an adequate elimination of waste due to their activity. Both of these factors create a malnutrition of the cells: what is it? the one factor, according to Dr Wilson, that underlies many diseases, especially chronic ones.
THE VIBRATIONAL AND VITAL CAPACITIES OF FOODS
Eng. André Simoneton, French, has spent 20 years researching the effect that foods can have on the human body.
Since everything that lives, including our bodies, emits radiation, he wondered which radiation weakens it and which strengthens it.
To carry out his research he used a Geiger counter, an ionizing chamber by Wilson, the Bovis biometer which is graduated in Angstroms (A) and can also measure waves which are only one ten-millionth of a millimeter long.
With these instruments he was able to establish that every human being emits radiations around 6200/7000 Angstroms (this wavelength corresponds to the red color of the solar spectrum).
He also ascertained that below 6500 A the organism can no longer maintain itself in good health and disease appears.
To maintain itself with vibrations at a wavelength higher than 6500 A (towards the infrared) our organism must continuously adapt to the influence of all kinds of radiations, whether they are due to: thoughts, emotions, nutrition, medicines, cosmic radiations , solar, terrestrial, etc.
A very important role, for the maintenance of good health, is therefore covered by foods, drinks, the way of life and the environment in which we live.
This means that in addition to the usual elements (proteins, carbohydrates, etc.) foods must also possess "energetic vibrations", capable of maintaining life.
Eng. Simoneton divided foods into 4 broad categories:
1 – TOP FOODS with vibrations above 6500 A: all ripe fresh fruit and its juices (home-made and immediately ingested), almost all raw or cooked vegetables and legumes at a temperature not exceeding 70 degrees. Wheat, starchy foods, flour and wholemeal bread; homemade desserts, all oleaginous fruits and their essential oils, olives, almonds, pine nuts, walnuts, sunflower seeds, hazelnuts, coconut and soy, fresh daily butter, NOT fermented cheeses, milk cream and daily eggs.
2 - SUPPORT FOODS, with vibrations from 6500 to 3000 A: fresh milk just milked, normal butter, eggs not of the day, honey, cane sugar, wine, peanut oil and vegetables blanched in boiling water.
3 – LOWER FOODS, with vibrations from 3000 and below: cooked meat, cured meats, eggs after the 15th day, boiled milk, tea, coffee, jams, chocolate, white bread, all fermented cheeses.
These foods are almost all protein and a very small deficiency of the liver or digestive system is enough for them to become intolerable for the body.
4 – DEAD FOODS, without any vibration: canned foods, margarines, all pastries and desserts made with refined flour and industrial products, liqueurs and spirits, refined (white) sugar. The freshness of the food is also a factor of primary importance.
Some procedures, which are normally used in the kitchen, alter or destroy some qualities of our foods, an example is cooking in boiling water. Steam-cooked foods, on the other hand, retain part of their properties. Foods preserved through "pasteurization" contain almost nothing of their vibrational (radiant) qualities; while when they are treated with dehydrating processes, they largely retain them.
All foods that have a high vitamin power also have excellent vibrations and can be classified as "excellent".
These foods are sufficient for the maintenance of life when taken with food VEGETARIAN intelligent.
Their vibrations are released in the stomach, giving a feeling of well-being.
Vegetable products sold in cities have already lost one third to one half of the vibrations useful to the human body.
If cooking by boiling is added to all this, NOTHING of value remains in them.
The basis of man's nourishment is wheat, this occupies an important position in the scale of vibrations: 8500 A.
In ancient times, the dish was wholemeal or semi-wholemeal bread soaked in olive oil, the rest was filling.
KNOW YOUR CALORIES
What are they and how are they measured?
Official dietetics teaches that when food is ingested, it is first ground in the mouth, then broken down into its fundamental elements and then absorbed by the body.
At this point, thanks to the oxygen, it undergoes a further chemical transformation (oxidation) which produces heat, as if the body "burned" the ingested products in many small fires.
The heat (thermal energy or calories) that a food is capable of producing can be measured with special laboratory equipment.
This measure is expressed in "calories” (unit of thermal energy).
A calorie corresponds to the amount of heat capable of raising the temperature of 1 liter of water by 1°C.
The calories supplied by the nutrients are as follows:
– 1 gram of protein produces about 4.5 calories,
– 1 gram of fat produces about 9 calories,
– 1 gram of carbohydrates produces about 3.75 calories,
– 1 gram of ethyl alcohol produces about 7 calories.
The concept of calories is incomplete and misleading.
Because calories from food are measured by burning food in the laboratory.
Therefore, this measure NOT it does not take into account the energy that the body must use to digest and assimilate food.
In other words, the official diet tells us how many calories are supplied by a certain food but NOT it informs us at all of how many calories the body must consume in order to be able to digest, assimilate and get rid of the toxins derived from these processes.
Therefore the concept of calorie is incomplete and very misleading.
Dr. Wilson has verified that a food introduced into the human body is found in an environment very different from the one in which it is "burnt“.
This verification was done by measuring the flow of nerve energy in the body before and after meals consisting of various types of foods.
It has thus been found that certain foods, and this occurs mainly with low vibration foods (see the classification for vital vibrations above) force the body to spend a great deal of energy in order to be able to use them: once the digestive and assimilative processes are over, the body finds itself with diminished energy reserves.
MAN FEEDS ON LIGHT
The food we eat is none other than the CHEMICAL ENERGY contained in the bonds between the atoms that make up organic matter.
The food we ingest is degraded and absorbed at the intestinal level, introduced into the circulatory blood stream and metabolized inside the cells, but man, as we have already seen above, is not kept alive by THERMAL ENERGY (HEAT = CALORIES) but from the chemical energy contained in the glucose we eat, which derives from the transformation of the LUMINOUS ENERGY of SOLAR RAYS through CHLOROPHYLLIAN PHOTOSYNTHESIS.
There PHOTOSYNTHESIS is that chemical process by which i VEGETABLES PRODUCE GLUCOSE starting fromWATER, fromCARBON DIOXIDE and from SUNLIGHT.
6 CO2 + 6 H2O + solar energy ?> C6H12O6 + 6 O2
carbon dioxide + water + solar energy ?> glucose + oxygen
Photosynthesis also produces 6 molecules of oxygen, which the plant releases into the atmosphere
AND? the SUNLIGHT to activate the whole process.
If we take a plant and close it in a room without light, the plant dies precisely because it feeds on light, which is essential for its life; ie glucose, which is the product of photosynthesis, ie the chemical reaction between carbon dioxide and water activated precisely by solar energy.
Photosynthesis is the only biological process capable of collecting solar energy and transforming it into chemical energy contained in the molecular bonds of glucose.
All life on planet Earth depends on it.
The VEGETABLE CELL, by means of photosynthesis, transforms the solar light energy into chemical energy incorporated in the bond energy between the atoms in the glucose molecule, of which vegetable food is rich.
By feeding on vegetables, man recovers the chemical energy he needs to live
So when we eat, glucose is broken down and absorbed in the intestine, released into the bloodstream and metabolized within cells.
After a series of metabolic processes, glucose is broken down into carbon dioxide (CO2) and metabolic water (H2O) and the energy present in its bonds is stored in the bonds of molecules called ATP (Adenosine Triphosphate).
The binding energy of the ATP molecules is released:
- to muscle cells where it is transformed from chemical energy into mechanical energy (muscle contraction)
- to nerve cells where it is transformed from chemical energy into electrical energy (for the transmission of nerve impulses)
- to all cells where it is transformed from chemical energy into thermal energy to ensure that the temperature of our body remains constant at 37 °C.
The remaining metabolites are water (H2O) and carbon dioxide (CO2), the same from which chlorophyll photosynthesis starts, which are then eliminated from the body.
That water and that carbon dioxide eliminated by us will be reused by plants to synthesize glucose thanks to solar energy.
AND THE CYCLE OF NATURE AND? FULL.
ORGONE ENERGY
Now let's talk about Vital Energies, of which ORGON ENERGY by Dr. W. Reich is the main one.
L?Orgone is a? primordial energy that impregnates all matter and regulates all its functions, it is present in the composition of the Universe and in the Living Being, be it Vegetable, Animal or Human.
ORGONE is a "VITAL" energy of Living Organisms, the energy that starts and continues all the transformation processes that we call Life, at the end of the biological cycle the vital energy leaves the matter and becomes available again for other organisms and for other life cycles.
Magma fire energy
Our planet was born from fire, from a destructive energy, the FIRE and from it it maintains life, plants and animals of all species are all born from the primordial magma.
Bion
The Bion it is this primordial energy, the smallest amount of orgone energy that cannot be further divided.
Similar to the ?How many?, not classifiable as a living being, being one simple energy vesicle that radiates a bluish light, is present in the entire cosmos.
The organic substance, which constitutes the living matter, is particularly rich in it, so as to constitute a real Concentratone of Orgone Energy, and? It is possible to organize matter from inert to living only at high concentrations of Orgone.
Orgone energy in plants
The greater presence of orgone energy goes hand in hand with the greater complexity of the vital functions of an organism, complex vital forms, man and animals, are accompanied by a concentration of Orgone far higher than that present in plant organisms
Man will therefore have an infinitely higher quantity of orgone energy than a protozoan, just like the plant compared to the bacterium.
This involves a different dynamic in the uptake of Orgone by living organisms, in the presence of a source of Orgone Energy.
Orgone energy in humans
Who will benefit first will undoubtedly be the richest organism, which will further enrich itself to the point of also absorbing the energy of a poorer organism which will therefore act as its ?nourishment?
The lack of Orgone generates the weakening of the living organism and the dispersion of this energy leads to the degradation of the organic matter and to forms of biological disorganization, which are the prelude to the death of living organisms.
Orgone energy in the air
The Orgone energy present in the air (Atmospheric Orgone) derives mainly from the sun's radiation, which is a body in constant combustion which constantly releases Orgone.
Even from the destruction and transformation of terrestrial matter, whether derived from combustion or bio-chemical decomposition, Orgone Energy is released into the air.
This energy is captured by living organisms and made its own for the different needs that life imposes.
Orgone can be taken up by organisms mainly in two ways:
- From air inhaled directly from the atmosphere.
- From the decomposition of food in the digestive system.
The main vector of orgone energy, so that it can reach all parts of the body, is made up of the red blood cell.
Red blood cells
The red blood cell practically contains only hemoglobin whose molecule consists of a central nucleus formed by an iron atom (Heme Ferrous) and a protein (Globulin).
The structure of hemoglobin perfectly reflects the model of the Orgone Accumulator (metal inside, organic material on the outside), thus allowing the maximum accumulation of Orgone Energy, the blood then distributes Orgone Energy through these micro accumulators in all districts of the organism , so every single cell receives the right amount of orgone energy necessary for its functions.
There are mechanisms by which the Orgone Energy performs its formative and energetic function on living organisms.
In VEGETABLES: Orgone Energy is carried in all districts by particular substances present in chlorophyll and lymph.
cellular composition
In UNICELLULAR BEINGS: Orgone Energy penetrates directly in the cell membrane, when these organisms carry out their nutritional function by incorporating organic and inorganic particles taken from the surrounding environment.
In HIGHER ORGANIZATIONS: the Orgone Energy comes picked up and transported, in every single cell of the organism, by particular substances present in the red blood cells through the circulatory system. The withdrawal of Orgone Energy takes place both from food through the digestive system whose organs and viscera have the function of demolishing the organic matter allowing the release contained in it which from?atmosphere through other organs, such as the lungs, the bronchi, the pores of the skin, which are in fact responsible for the uptake of the Atmospheric Orgone Energy.
smo.
There CELL assumes this energy in a very particular and selective way: the cellular cytoplasm, the liquid component in which the nucleus and the other corpuscles are immersed, delimited by the cell membrane, captures the orgone energy brought about by the systems described above and transfers it largely to the nucleus, retaining for itself the amount sufficient for its metabolism.
Obviously the nucleus cannot absorb Orgone Energy indefinitely, but must remain within certain limits of capacity, its energy surplus is therefore distributed one through the function of cellular duplication, with which the nucleus divides into two parts and gives rise to two distinct cells, and the other in the direct release of Orgone Energy accumulated in the tissues to the whole organism when there are urgent situations of energy needs such as physical effort, environmental aggressions, reaction to pathogens, reproduction.
The contribution of this orgone energy generates an increase in the functionality of all organs in the body, increases its defense capabilities, stimulates and nourishes its repair and tissue regeneration, counteracting its aging.
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