When we consume food that lacks intelligence, we take in vibrations incongruent with our body’s internal orchestra and compromise the intelligent functioning of our cells, writes Mark Bunn
Think of the intelligence of nature at work in growing a fruit tree. The exquisite intelligence of life is fully alive in the fruit of that tree. You take a beautifully-ripe apple, orange or mango and bite it. Instantaneously, you get a burst of its intelligence resonating within you. It’s alive. It feels good. It doesn’t just taste good — it resonates with your whole body. The same applies if you were to eat freshly-grown vegetables straight from a garden. Think of driving through the country and seeing the fields of golden wheat springing up from the ground. Add some sun, some water and connection to the earth itself, and you have the perfect recipe, beautifully put together by the wisest master chef itself, the nature. These are examples of intelligent food.
Now think about the last time you ate fruit out of a plastic container. How does it compareIJ Think about the old, processed cereals with artificially manipulated milk and highly refined sugar that many of us have for breakfast. From the perspective of modern science, all these things may have some nutritional value. Read the side of the tin or package — your first clue as to how much natural intelligence a food has — and you can read all about the carbohydrates, proteins, vitamins and minerals. It all sounds good, but unfortunately there is nothing indicating how much intelligence there is in the food. Actually, there is rarely any intelligence left. Most breakfast cereals are so highly processed that there is more nutrition in the cardboard boxes they come in! The health-promoting vibrations of the original natural foods they come from are left at the food processing plant long before we get to eat them.
All such foods can be considered non-intelligent or ‘intelligence-extracted’ foods. When we consume foods that lack intelligence, we take in vibrations incongruent with our body’s internal orchestra and significantly compromise the intelligent functioning of our cells. Over time, our bodies become out of tune. They lose their natural harmony and sense of ease. lack of cellular harmony and ease is what ancient medicine men and women have said expresses itself initially as lack of energy, fatigue and mental dullness.
Processed food
Processed food, by its very nature, is the exact opposite of high-intelligence food. Processed food has certain parts — and therefore certain vitamins, minerals and fibres — stripped away. Other valuable nutrients are lost in the manufacturing and storing process. Some vitamins, such as vitamin C, are heat-sensitive, yet many modern-day processes use high heat. Then guess what happensIJ Vitamins and minerals get artificially added back into the food. Think of the cereal ads. ‘Fortified with over half the recommended daily intake of vitamins C and E, B1, iron and folate’. ‘Fortified or enriched with’ makes it sound as if you are getting something superior. Yet most of these nutrients, for example thiamine (vitamin B1) which helps release energy from carbohydrates, are actually removed in the refining process. Food manufacturers are just trying to prop up what they have previously taken out. First they destroy the holistic synergy of nature’s foods, and then try to replace them with artificial (unintelligent) substitutes. Worse, they add in some health-compromising chemical additives and preservatives and then run marketing campaigns to make you think that you are getting the heights of nutrition. Don’t be fooled.
Western A Price was one of the world’s pioneering nutritional researchers. Over 50 years ago, he graphically illustrated the marked physical degeneration in individuals who changed from eating natural food to regularly consuming unnatural, highly processed stuff. A dentist by training, Price studied the dietary habits of Scottish Highlanders, Australian Aborigines, the Maasais of Africa, Indigenous Canadian tribes, Alaskan Eskimos and many others. Despite a wide range of diets being consumed — ranging from fish-eating Eskimos to dairy-eating Swiss villagers — Price found one common factor to be responsible for all these cultures’ robust health: That they ate natural, whole food. In stark contrast to those from the ‘civilised’ world, the incidence of tooth decay, narrowed faces, underdeveloped facial features or any other ‘facial deformities’ was almost non-existent in these cultures. Countering the argument that these differences were genetically or racially based, Price showed through pictures that such instances of physical deterioration came about when individuals gave up a traditional food in favour of processed ones.
Many of our world’s indigenous cultures have slowly been introduced to highly processed Western diets in recent decades. Along with this trend, Price was able to show significant correlations, not only with dental deformities but also with other problems such as lowered immunity, a higher rate of birth defects and increased disease in both adults and children.
Shockingly, the time for such deterioration to take place in those who diverted from a predominantly natural food diet to what Price called ‘devitalising’ foods was often within one generation of a culture. Price specifically commented that indigenous cultures, including the Australian Aborigines who lived for thousands of years without any significant number of dental deformities, developed a high number of cases of serious deterioration the generation after they adopted the ‘food of the White man’. Till the early 1900s, diabetes was basically unknown in many Aboriginal and Native American tribes. Now, as many of these groups move further from their traditional diets and consume more Western food, diabetes is on the rise. While there are many other associated factors involved in the decline of an indigenous population’s health, the influence of processed food is certainly one that we would do well to take heed of.
The writer is a health expert based in Australia