[Feature Photo: Food bioenergy made visible by Kirlian photography]
Andre Simoneton was a French expert on electromagnetic fields. He conducted an experiment, using a Bovis biometer, graduated in Angstroms, to show how the vibrations of different foods are correlated with human health. His study was published in the Le Courrier de Livres in Paris in 1949.
On a scale of zero to 10,000 Angstroms, he found the basic human vibration to be about 6,500. Based on his findings, Simoneton divided food into four categories.
First category – Foods with the highest vibrations, 6,500 to 10,000 Angstroms:
Fresh fruits and vegetables, nuts and seeds and whole grains.
Second category – Foods with moderate vibrations, 6,500 to 3,000 Angstroms:
Cooked vegetables, cooked fish, milk, eggs, honey, sugar cane and wine.
Third category – Foods with the lowest vibrations, below 3.000 Angstroms:
Cooked meats, sausages, jams, coffee, black tea, chocolate, cheese and white bread.
Fourth category – Dead foods with no vibrations, close to 0 Angstroms:
Margarine, conserves, alcoholic spirits, refined white sugar and bleached flour.
The food, that is far from its natural state (processed) and has lost most of its natural energy and hence has the lowest vibration.
By Andre Simoneton study, we can conclude, that whole food, that is in pure, raw form, vibrates at a higher frequency, is vital for our physical health.
His findings provides strong support for those, who advocate a plant based diet, based on fruits, vegetables and whole grains, because these foods are the most abundant in life force.
According to Simoneton’s research, the effect of food processing is disastrous. Milk has a life force of 6,500 Angstrom when fresh, but lose 90% within 24 hours and after pasteurization it has no bioenergy at all.
The same is true for pasteurized fruit and vegetable juices and canned fruits. The fresh juice of sugar beet is 8,500, but refined white sugar drops to 1,000, while white, granulated sugar gives a reading of zero.
Meat has only second class vibration at best, but this sinks to low third category by the time it is cooked.
Vegetables are the most radiant, when fresh from the garden, losing one third of their potency by the time they reach the shops and another when cooked.
The exception is tubers, which are usually fortified by cooking. Potato is measured at only 2,000 when raw, but when boiled, it shoots to 7,000 and 9,000 when baked.
The emanations of legumes, beans, lentils, peas, etc, are lessened by drying, but register a hearty 7,000 to 8,000 when fresh.
Simoneton’s research was done in the 1930s and 1940s, yet processed foods were already a concern. Today, nearly a century later, we have even more processed foods as well as chemicals used in food production.
Related: Is Meat Good Or Bad For You? | Does Milk Really Do The Body Good? | Raw vs. Cooked Vegan Diets – Which is Better?