- Food Types
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Food types we eat:
When choosing foods from each food type - the details matter 
Fruits / Veggies 
Legumes 
Fats / Oils 
Nuts / Seeds 
Meat 
Grains 
Fish 
Beverages 
Dairy 
Sweeteners 
Eggs 
Herbs, spices, salt
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- Nutrients
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Nutrients we need:
Glucose Provided by carbohydrates; needed to produce cellular energy 
Amino acids Protein building blocks 
Fatty Acids Fat building blocks 
Fiber Stool softener and intestinal sweeping brush 
Antioxidants
/ VitaminsNeutralize oxidants. Vitamins (A, B, C, D, E ), phytonutrients(carotenoids, polyphenols), others (CoQ10) 
Minerals ~ 25 of the 92 naturally occurring major and trace mineral elements are essential for life. Magnesium, sulfur, selenium, zinc, manganese may not be sufficiently present in diet and may need to be supplemented. 
Enzymes Make things happen! Composed of amino acid chains, enzymes act as catalysts to speed up biochemical reactions in our body. 
Probiotics – “For Life!”
More than 2/3 of your immune system is in your gut, dependent on a healthy presence of microflora. 
Food electrons Needed for cellular energy production Harmful Foods / Practices
Genetically modified foods
/ GMOsGM plant or animal foods having adverse health-effects. DNA molecules from bacteria, viruses, insects, plants, animals, humans are combined to form new genes to transfer to plants for herbal tolerance of weed-killer and / or insect-resistance, or animals / fish for selective breeding of desirable traits 
Monosodium glutamate (MSG) 
Aspartame This sugar-free sweetener is a neurotoxin 
Sucralose 0 calorie sweetener is a harmful organochlorine 
Chlorination Disease-causing disinfectant in your water 
Fluoridation Mega health fraud 
Microwaved food - Not so convenient for your health Harmful when eaten to excess
High Fructose
Corn Syrup (HFCS)
Too much fructose 
Too much sugar 
Too much caffeine 
Antinutrients Particularly lectins (e.g. prolamins, agglutinins) and phytate in IMPROPERLY prepared WHOLE grains, seeds, nuts and legumes. Lectins can cause a “leaky gut” inflammation leading to IBS, allergies, asthma, arthritis, anemia, obesity, +++ ; Phytate can cause malabsorption of magnesium, calcium, iron, copper, and zinc; 
Alcohol Moderation is the key Good general food choices
Daily 'No-brainer'
💡
"Make-it-Happen" smoothie:This daily drink with supporting supplements contains nutrients typically missing from our diet to restore / maintain physical and mental health. It includes the Rath-Pauling therapy at maintenance level providing important antioxidant vitamin C and amino acids for building collagen, also Omega-3 fats, magnesium, iodine, and vitamin D 
RECOMMENDED DAILY SUPPLEMENTS CHART 
Grown in your native environment i.e. locally grown and in season 
Organic – What does that mean? Natural, unprocessed and organic (chemical/GMO-free). 
Glycemic Index (GI) vs. Glycemic Load (GL) A food's glycemic index indicates how much it raises blood sugar, but its glycemic load (GL) gives a gives a truer comparison between foods, since it accounts for typical serving size. 
What foods does the bible
say are good to eat or not?
Cooking to preserve nutrients Aim for at least 1/3 raw. Raw food contains enzymes, which are destroyed by heat. Some nutrients are made more bioavailable by heating, some are destroyed. 
ACID / ALKALINE BALANCE
ANTIOXIDANT / OXIDANT BALANCE
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- Harmful foods / practices
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Harmful Foods / Practices
Genetically modified foods / GMOs GM plant or animal foods having adverse health-effects. DNA molecules from bacteria, viruses, insects, plants, animals, humans are combined to form new genes to transfer to plants for herbal tolerance of weed-killer and / or insect-resistance, or animals / fish for selective breeding of desirable traits Monosodium glutamate (MSG) Aspartame This sugar-free sweetener is a neurotoxin Sucralose 0 calorie sweetener is a harmful organochlorine Chlorination Disease-causing disinfectant in your water Fluoridation Mega health fraud Microwaved food - Not so convenient for your health Harmful when eaten to excess
High Fructose
Corn Syrup (HFCS)Too much fructose Too much sugar Too much caffeine 
Antinutrients Particularly lectins (e.g. prolamins, agglutinins) and phytate in IMPROPERLY prepared WHOLE grains, seeds, nuts and legumes. Lectins can cause a “leaky gut” inflammation leading to IBS, allergies, asthma, arthritis, anemia, obesity, +++ ; Phytate can cause malabsorption of magnesium, calcium, iron, copper, and zinc; Alcohol Moderation is the key
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- Good choices
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Good nutritional choices
Daily 'No-brainer' 💡
"Make-it-Happen" smoothie:This daily drink with supporting supplements contains nutrients typically missing from our diet to restore / maintain physical and mental health. It includes the Rath-Pauling therapy at maintenance level providing important antioxidant vitamin C and amino acids for building collagen, also Omega-3 fats, magnesium, iodine, and vitamin D RECOMMENDED DAILY SUPPLEMENTS CHART Grown in your native environment i.e. locally grown and in season Organic – What does that mean? Natural, unprocessed and organic (chemical/GMO-free). Glycemic Index (GI) vs. Glycemic Load (GL) A food's glycemic index indicates how much it raises blood sugar, but its glycemic load (GL) gives a gives a truer comparison between foods, since it accounts for typical serving size. What foods does the bible
say are good to eat or not?Cooking to preserve nutrients Aim for at least 1/3 raw. Raw food contains enzymes, which are destroyed by heat. Some nutrients are made more bioavailable by heating, some are destroyed. ACID / ALKALINE BALANCE
ANTIOXIDANT / OXIDANT BALANCE
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Choose foods containing high-energy / sun-sourced 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 frequency / 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-resonance field in the body to attract, store, and conduct the sun’s energy in our bodies. She theorized that the photons of sunlight (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 in fatty acids sitting in our cell membranes. Dr. Budwig designed a simple yet powerful therapy to increase cellular energy production by consuming omega-3-rich flaxseed oil combined with a sulfurated protein that aids transport of double-bonded fatty acids in oil by making them water-soluble (can use cottage cheese, yogurt or whey) together with daily sunlight exposure.
The “Omega-3 Fix” (Based on Budwig Protocol)
- Fortifies against unnatural EMFs
- Provides electron energy for cellular ATP energy production. Electron energy is converted to ATP across the cytochrome oxidase system of a cell
- Provides antioxidants. Providing electrons to be donated when needed to neutralize free radicals (oxidants)
In contrast, eating refined, cooked, highly processed food reduces the number of solar electrons energizing our cells.
How to obtain high-energy electrons
Choose foods containing high-energy electrons
Plant foods:
- Fruits, vegetables, raw nuts and seeds
- Sprouted or soaked grains
- Spirulina
Polyunsaturated 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.
Foods grown by traditional methods
- Organically grown
- Harvested when ripe
Raw / Minimally cooked foods. Less-cooked animal flesh contains high-energy electrons passed through from the animal’s diet, but cooking meat reduces their vibrational frequency. Heat-processing of canned foods destroys much of their vitamins and energy;
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)
However, keep a balance between cooked and uncooked foods, since nutrients in some foods are more bioavailable when cooked
| Vibrational frequency of some foods | |||||
|---|---|---|---|---|---|
| “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 | ||
In summation
- Take a sunbath – High-energy electron foods resonate with energy coming into the body from the sun. The 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 “Omega-3 Fix” (Based on Budwig Protocol)
- 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”
