The “Vitality” of Food

Does Food Have “Vitality” And Can We Absorb Its Life-Force?

A Variety of FoodOf particular interest is the technique of counting photon emissions. Every living organism emits biophotons or low-level luminescence (light with a wavelength between 200 and 800 nanometers). This light energy is thought to be stored in the DNA during photosynthesis and is transmitted continuously by the cell.

It is thought that the higher the level of light energy a cell emits, the greater its vitality and the potential for the transfer of that energy to the individual which consumes it. Significant differences have been found in favor of organically produced food (Figures 15.6 and 15.7), but differences also occur with respect to location, freshness and stage of maturity (ripeness) (p. 571-572).


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