Electron rich foods
Choose foods containing high-energy electrons
"All of life depends on a small trickle of
electrons from the sun. "
- Nobel laureate Szent-Gyorgyi, referring to highly charged
single electrons, which are involved in transferring their energy to our bodies
Electrons are a power Source
for the body
Our main goal for health is to increase cellular
energy production
The body's cells use electrons
to produce energy.
Electrons can vibrate at a higher energy level
when they absorb electromagnetic (EM) energy
Electrons possess wave properties and only exist
at specific energy levels (mathematical integers of their wavelengths).
The energy levels are determined by which orbit they are in around an atom's nucleus.
An atom's electrons
can only absorb or release that precise wavelength ("quanta")
of EM energy that will move it to a higher or lower
orbit. Electrons therefore absorb energy from UV,
visible and near infrared frequencies . i.e. the
electromagnetic frequencies of sunlight that make it through the Earth's atmosphere
High-energy electrons from sunlight transfer their
energy to food. This energy is stored
as electrons in the covalent bonds of food molecules. When eaten, these high-energy "sun
electrons" in live food molecules transfer their energy to us:
Acting as solar
resonance fields in the body to attract, store, and conduct the sun's energy
in our body. Highly qualified German researcher Dr.Johanna Budwig,
with degrees in medicine, physics, pharmacy, and biochemistry, was
a pioneer in recognizing the connection between quantum mechanics and human biochemistry
and physiological well-being. She concluded that not only do electron-rich live
foods act as high-powered electron donors, but electron-rich foods also act as a
solar-resonant field in the body to attract, store, and conduct the sun's energy
in our bodies. She theorized that the photons of sunlight (so called pi-electrons
or "sun electrons") are attracted and activated by sun-like electrons
resonating in our own biological systems, especially in the double-bonded pi-electron
clouds found in the fatty acids in out cell membranes. Dr. Budwig designed
a simple yet powerful therapy to increase cellular energy output by consuming
omega-3 -rich flaxseed oil combined with cottage cheese (a sulfurated protein that
aids transport of double-bonded fatty acids in oil and supplies body's major antioxidant
glutathione) and daily sunlight exposure.
The "O3-Fix" / BUDWIG PROTOCOL
The Body Electric
In contrast, eating refined, cooked, highly processed food reduces
the amount of solar electrons energizing our cells.
Fortifying against
unnatural EMFs
Providing electron
energy for cellular ATP
energy production.
Electron
energy is converted to ATP across the cytochrome
oxidase system of a cell
Acting as
antioxidants.
Providing
electrons to be donated when needed to neutralize free radicals
(oxidants)
Photosynthesis
How to obtain Foods providing the most
electrons
Choose foods containing high-energy
electrons
Plant foods:
Fruits, vegetables,
raw nuts and seeds
Sprouted
or soaked grains
Spirulina
Unsaturated fats (especially flax oil). Pi-electron clouds in the double
bonds of natural, polyunsaturated fatty acids
resonate with sun energy
Herbs
Foods containing
antioxidant Vitamins/Minerals - donate their
electrons to radicals
Carbohydrates
(glucose),
fats,
and protein -
contain high-energy electrons
if they have not been refined, processed or cooked.
Animal flesh
- contains high-energy electrons passed
through from the animal's diet, but cooking meat reduces the vibrational frequency
of the electrons.
Eat foods grown by traditional methods
Organically grown
Harvested when ripe
Uncooked foods.
Professor Hans Eppinger, chief medical director at a clinic at the University of
Vienna. and his coworkers, concluded that ONLY a live-food diet could raise
the "cell battery" potential once its electrical potential had decreased,
observing that raw foods significantly improved the intra- and extra-cellular excretion
of toxins, as well as absorption of nutrients.
Russian scientist Dr Israel Brekhman. "Father of Adaptogens",
demonstrated that the endurance of animals with raw foods was 2-3 times greater
than with the same foods after they had been cooked
Dr. Gabriel Cousens M.D., M.D. (H) D.D., Rainbow Green Live-Food Cuisine
(p. 117)
Susan Schenck:The Live Food Factor. 1st Impression Publishing, 2006; contains
asummary of over 50 published scientific studies proving the advantages of a raw
diet
The Cell Battery
However, keep a balance between cooked and uncooked foods,
since nutrients in some foods are more bioavailable when cooked
"Green Drink"
250 MHz
Dry Herbs
12-22 MHz
Cooked Chicken
3 MHz.
Live Salad
68 MHz
Fresh Fruits/Veg.
Up to 15 MHz
Processed / Canned Food
0 MHz.
Fresh Herbs
20-27 MHz
A Hamburger
5 MHz
Take a sunbath - High-energy electron foods resonate
with energy coming into the body from the sun. T he resonance with
sunlight energy of the pi-electron clouds in the double bonds of natural, polyunsaturated
fatty acids constituting the cell membrane, enhances the vibrational energy of our
cells. (Notice the positive loop: The more we are able to absorb solar electrons,
the better we are able to resonate, attract and absorb more solar electrons). To
really boost the presence of high-energy electrons, do the Dr. Johanna Budwig's
Flaxseed oil and sulfurated protein protocol at least once a day
The Sunbath
The Omega-Fix (Based
on Budwig Protocol )
Heat-processing of canned foods destroys much of their
vitamins and energy;
Eat only foods that will quickly rot! Eat them before they do;
Eat cooked leftovers the next day or throw them away!
They deteriorate fast;
Acid-soak or sprout beans before cooking / Soak or sprout
nuts / Acid-soak, sprout or sour (i.e. ferment) grains. Gives better
access to the nutrients by removing phytic acid , which would otherwise
combine with iron , calcium ,
magnesium , copper
and zinc , blocking their absorption; soaking or
sprouting converts starches to sugar. Canned beans are not usually presoaked before
cooking and so contain phytates.
Phytic Acid / Phytate
-"Malabsorption Agent"
Cook foods by traditional methods.
Roasted, Grilled, Baked, Fried, Boiled, Steamed, NOT Microwaved.
Avoid low-energy (low-frequency) "Junk" Foods. Refined or
highly processed.
References Gabriel Cousens, MD, MD(H), Rainbow Green Live-Food Cuisine.
Chapter Five: "Health Secrets of Live Foods"