Living foods

LIVING FOODS

Claude Lagarde, doctor in pharmacy and biologist, specifies:

“ (...) there are two types of energy states in most minerals: the state of low and high energy. The consumption of fresh still alive plants would precisely provide the body with trace elements with high energy. Indeed the light enables to activate these elements and thus to give them an activated state.

In addition, dynamization generates oligo-elements with high-energy electrons, which facilitates energy transfer initiating the enzyme reaction. Thus, an infusion probably energizes the trace elements found in the plants as the thermal shock causes electronic changes.

To possess a maximum catalytic activity, a trace element must be present in a highly energy form. This activated state of the mineral element characterizes a catalytic trace element whose electrons, available and necessary for the enzyme reaction, are located on the 3d layer, the furthest away from their nucleus. »

This scientist further specifies:

“A variety of renowned researchers (including several Nobel prizes) have long claimed the existence of a preponderant vibratory information (water, sun, minerals) influencing the cell and its exchanges in a way that is still poorly understood. It is essential for a scientist to accept the idea that remains in 2017..., a whole universe of paradigm that we know nothing about and this despite many scientific achievements! »

Our health and vitality can only be ensured by foods whose molecules have not been altered or the least possible by processes whatever they are. The more we transform a food by different processes (cooked by heat or other processes such as microwaves, addition of synthetic molecules, refining by extraction of certain parts of the food, etc.), the more it alters its original integrity.

A food may have a significant nutritional density, i.e. being rich in various nutrients such as vitamins, minerals, oligo-elements and in parallel, if it has been cooked at very high temperature for a certain time, it can no longer be nutritious, even become toxic.

Even if the notion of nutritional density is important, it is well known that it is not sufficient if the notion of nutrient quality is not taken into account.

Cooking contributes to "make easier" the biochemical degradation processes and therefore the digestion of certain foods. For those who do not wish to become "raw foodists", that is to say to consume only 100% raw food, their destiny is not necessarily "to fall" inexorably into illness! Authentic and true health "requires" a significant consumption of raw and living foods daily (except in case of inflammation of the digestive mucous membrane for example).

It is favorable to have a daily consumption of a minimum of 60% raw food compared to 40% cooked food. It is a very appropriate approach to maintain a good level of health. Fruit and vegetables can be consumed in whole form by biting in them directly and in the form of freshly extracted juice.

Consuming vegetable juice makes it easier to reach the rate of 60% raw food in a relatively easy way. Indeed, it takes a large amount of vegetables to make a glass of 20 to 25 cl of juice. These juices, even if they do not contain all the nutrients that whole vegetables bring (some nutrients will remain "prisoners" of fibers),they concentrate a relatively large quantity especially with a double screw extractor. It takes about a kilo of carrots to make a glass of 25 cl of its juice.

Foods can be grasp according to their nutritional density and vitality. We will remember four major classes.

- "Hyper-vital" foods.

These are those, which concentrate a very high amount of nutrients whose bioavailability is very easy, such as: the seeds sufficiently sprouted to cause the transformation of complex molecules into simple molecules, sprouted seeds in shoots, the grass juices (e.g. barley or wheat).

- Vital foods.

It is mainly seasonal fruit and vegetables, from the region, of organic origin, having not suffered any alterations from their production to their consumption.

- "Under vital" foods.

These are all foods whose nutritional density or vitality have been altered at any given time, regardless of reason or process.

- Harmful foods.

They are “enriched” foods of synthetic chemical additives or whose production, processing, cooking method are harmful: intensive production with synthetic phytosanitary products (pesticides, herbicides, etc.), GMO, foods involving nanoparticles, ionization of foods, microwaves, UHT cooking, excessive cooking, frying, etc.

The diet must therefore be living and healthy. To minimize human exposure to the various phytosanitary products, known for their highly deteriorating effect on human health, it is imperative today, as far as possible, to consume foods of organic origin. This is particularly relevant to the consumption of fresh fruit and vegetables. Moreover, this diet must be free from any process that could harm the health of consumers, such as GMO, for example.