The Most Important Nutrient in Food — Life Force Energy
by Gillian Drake
July 14, 2013
THE NUTRITION FACTS LABEL THAT WE SEE ON PACKAGED FOOD PRODUCTS were mandated by the Federal Drug Administration (FDA) in 1990 and list such things as the calorie, fat, vitamin, protein, sugar, and fiber content. The goal is that this information will help us make better choices in nutrition, but do they? Not when you consider that the most important nutrient of all is not even listed on the labels—the Life Force Energy of food.
Life Force Energy is the “life force” that flows through all things. Science has proven that all things radiate. Nobel prize-winning physicist Louis-Victor de Broglie (1892-1987) established that every particle, down to a photon of light, is associated with a specific wavelength. These vibrational wavelengths, or radiation, represent life itself, and without this kind of energy flowing through our bodies, we cease to function. In Chinese medicine it is called chi; in ayurvedic Indian tradition it is called prana; in the Polynesian culture it is called mana; in Europe, Rudolf Steiner referred to it as “cosmic etheric forces.” Edward Bach based his system of Bach Flower Remedies on the premise that every living thing radiates energy, and homeopathy stems from this same truth. And in fact, Hippocrates, who lived more than 2,300 years ago, believed and taught that all foods served the same purpose, that they all contained a basic nourishment which he called the “universal aliment.” Healthy plants, and the animals that eat them, radiate this energy. And if we eat food that contains high levels of vibrational energy, we will be vibrant and healthy too—we will show a certain radiance, some people would say we “glow with good health.” Conversely, a diet of processed foods made with refined ingredients that vibrate at a low level will eventually causes disease.
The Reductionist Approach to Nutrition is Flawed
“Life as a whole express itself as a force
that is not to be contained within any one part.”
— Johann Wolfgang von Goethe
The idea upon which food labels are based, that of being able to determine the nutritional value of food by breaking it down into its parts, is in itself a flawed concept. The adoption of the reductionism approach to nutrition arose from the discovery in the mid 20th century that food contained vitamins and other important components. Scientists were thrilled to make this discovery, believing that they had hit upon a “cure” for many problematic diseases of the time, such as rickets, scurvy, and pellagra, not being aware that these diseases were caused by eating processed foods in the first place. These nutritionists ridiculed the traditional way scientists and the community at large had regarded nutrition since the time of Hippocrates.
So yes, scientists can analyze food and tell us what kinds of vitamins, minerals, enzymes and antioxidants it contains, but food is more than a breakdown of it parts—it also contains vital nutrients beyond those which scientists have so far identified. You can take a machine apart and put it back together again, but you can’t do that with a living thing—the parts of a living organism form a synergistic balance of perfection that man can’t possibly hope to match. We see this in the production of modern white bread. Wheat grains are refined until they are basically a bleached starchy powder, devoid of most of the nutrients. This flour is then “fortified” with substances such as vitamins B, D, E, and iron to “restore” its nutritional content—but although vitamins and minerals are added back in, it still isn’t as nutritious as unadulterated whole grain bread.
The ancient idea of the “universal aliment” of Hippocrates is now being revisited by modern scientists. Scientist Ingrid Hoffmann writes in her paper, “Transcending Reductionism in Nutrition Research,” that while the reductionist approach to food continues to be the dominant approach in nutrition research, there’s a big question as to whether the parts, the breakdown of food, add up to the whole. She writes, “With the recognition about the whole being more than the sum of its parts, the limitations on the applicability of the reductionist approach, and the growing knowledge about parts of diet . . . new research strategies are needed to reveal more about the relationship between diet and health.”
How Useful Is Modern Nutritional Advice?
THE CONNECTION BETWEEN DIET AND HEALTH is obvious to most people—eat a healthy diet and we’ll be well, eat a diet of processed foods, junk food and sugar, and we’ll get sick. But we are constantly being told how and what to eat: that we need to consume five servings of fruit and vegetables every day, avoid certain fats, and add vitamins and supplements such as fish oil to our diet to stay healthy, and so on—but how seriously should we take this advice? It’s a good question, and one that few people stop to think about. The truth is, if we eat a healthy diet consisting of whole, naturally-raised food, we don’t need to take vitamins and supplements. And this is the amazing part—scientific research has shown that plants are alchemists, that they are able to extract minerals from the earth and transmute them into other substances. Albrecht von Herzeele, author of “The Origin of Inorganic Substances,” proved that, far from simply absorbing matter from the soil and the air, and in contradiction to the law of the conservation of matter, living plants are continuously creating matter. And in experiments that spanned 17 years, researchers at the Agricultural Research Institute at Rothamsted in England found the same thing—plants were shown to be able to extract from soil samples more elements than they originally contained.
Similarly, there is evidence that we too are able to transmute certain nutrients from the foods we eat into other substances that our body needs. So this whole idea of us needing to consume certain measured amounts of nutrients in our diet may be flawed at its very foundation. In which case, we might do best to ignore those food labels and simply focus on eating whole, fresh, naturally-raised foods, brimming with vibrant Life Force Energy.
Gillian Drake writes about food, art and spiritual matters. She is also a medical intuitive and nutritional consultant and the author of The Truth About Food: The Good, The Bad and the Downright Dangerous. She divides her time between her homes in Eastham on Cape Cod and Tuscany, Italy. www.gilliandrake.com.