Food can be either medicine or poison and the single biggest factor that affects our health today is what we put in our mouths.
The frequency of a healthy human body is usually anywhere between 62-78 Hz. The food that we eat has an impact on our vibrational frequency and increases our antioxidant capacity. The moment fruits and vegetables are subjected to any kind of processing, they begin to lose their electromagnetic charge.
A high vibrational diet consists of foods that are ALIVE, which positively benefit the body at a cellular level. High vibration means having more light – biophotons. Biophotons are light particles in the ultraviolet and low visible light range that are generated by almost all living cells in plants, animals, and humans, but it’s plants that exemplify this by photosynthesizing light from the sun into energy.
Unfortunately, many of today’s foods contain very few biophotons, sometimes none. Biophotons in processed and preserved food are low, and it can take more energy to digest than the food contains. The more ‘alive’ the food (raw, organic fresh fruit and vegetables and free-range pasture-raised animals), the higher the biophoton content.
A compelling series of experiments carried out by Fritz-Albert Popp and Barbara Köhler found the biophoton content of eggs laid by hens walking around freely outdoors was more than 100% higher compared to eggs from hens kept in closed cages.
Food intolerances are becoming increasingly common due to chemical substances used in their production, genetic modification and environmental pollution. Celiac disease, an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye is also on the rise. Glyphosate, the active ingredient in the widely used herbicide Roundup, is frequently detected as a residue in a broad array of food products worldwide. Its presence in food is a result of its extensive use in agriculture, both for weed control and as a pre-harvest drying agent on crops like wheat, oats, corn, lentils, chickpeas, and soybeans. A recent study suggests it increases the risk of cancer by 41%.
Foods to avoid are highly processed, genetically modified, irradiated, refined, high glycaemic (these sugary, starchy foods affect blood sugar levels and weight management), and hydrogenated foods (most cooking oils, margarine, vegetable shortening & lard).
Microwave ovens should also be avoided. Whilst they provide a quick and efficient way to heat food, these devices use microwaves—electromagnetic radiation similar to radio waves—to cook food rapidly which are absorbed by the food. They use the same frequency, 2.4GHz, as our mobile phones and broadband hubs.
Our Symbio-Harmonizer Card will have a positive biophysical effect on the food and drink you consume.
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