Both the type of food and the form in which it exists determine the amount of life force energy it possesses and emanates.
Fruits – especially those that grow naturally in the wild – store and radiate the greatest abundance of life force energy.
The next highest carriers are above-ground vegetation (leaf vegetables, stalk vegetables, flower vegetables, etc.), followed, in descending order, by root vegetables and other subterranean plant structures (tubers, bulbs, rhizomes, etc.), legumes and grains.
When we consume a food, its life force energy coalesces with, and influences, that of our bodies. This is precisely why upon partaking of fresh, ripe fruit, when its life force energy is at its peak, one experiences an almost instantaneous sensation of invigoration and rejuvenation at the cellular level.
Any alteration of a food’s natural state invariably precipitates a diminution of its life force energy. For example, freezing or desiccating a fresh vegetable considerably reduces its life force energy stores. The most salient diminution, however, occurs when food is subjected to high temperatures through cooking. Of all food “preparation” methods, frying results in the greatest reduction in life force energy; it essentially renders the food lifeless and fundamentally damages, denatures, and destroys its beneficial constituents, including vitamins, antioxidants, enzymes, and other phytochemicals. The application of synthetic agrochemicals/pesticides (herbicides, insecticides, fungicides, etc.), artificial modification of crops, or use of ultra-processing technologies, produces a similarly deleterious outcome.
The greater the proportion of life force energy-rich foods in a person’s daily dietary routine, the more radiant, vibrant, and healthy the person becomes. It is therefore both logical and prudent to increase the share of one’s diet constituted by living foods to the greatest extent practicable.
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