The Truth about Food
By Gillian Drake
Shank Painter Publishing
Before most of us were born science learned that all living things emit a weak radiation. Every particle has a specific wavelength. Even though not new, these facts and all their implications are not widely known or understood. In more recent years we have learned that water is far more complex than we thought. It has properties that are affected by what it physically comes in contact with and what kind of radiation or energy passes through it. All of these things turn out to be relevant to the general health of our bodies and can be used to evaluate our health and the quality of food we eat.
This book looks in detail at all categories of food and evaluates then in terms of energy measured in Bovis Units of Life Force Energy. The assumption is that the higher the energy measurement, the better the food. The scale used here goes from 0 to 10,000. Anything below 6500 is slowly killing you. Unlike many annoying studies that only look at industrial food, this looks at industrial and organic. It even looks at raw milk and dairy compared to pasteurized. Cooked vegetables are compared to raw. I won’t get into the measurement methods and I don’t necessarily consider them the final authority but the end results are interesting.
In general, as you might expect, organic foods score consistently much higher than industrially produced variants. Raw milk blows pasteurized milk away. Most breakfast cereals are slow death in a box. Fast food is at the same low level as breakfast cereals. Kentucky Fried Chicken in particular is well below the level of anything you would actually want to eat. Saturated fat, on the other hand, is about as far above the slow death range as you can get.
The vegetable category is interesting in that it confirms what the Weston A. Price Foundation has said on the subject. Not all vegetables are better raw. Some are better cooked.
The soy category is one I’m not so sure about. As we would expect, the fermented variants such as tempeh, miso, and natto rate the highest but there are several other products above the line of death which make me wonder. Some of them are things like organic soy milk and organic soy bean flour. Everything else is understandably much lower on the scale. Aside from the energy chart, the comments in the chapter on soy make it clear that unfermented soy products are not health food. The author references Kaayla Daniel’s The Whole Soy Story and is fully aware that soy is a big wad of trouble.
I’m a little doubtful about the levels of various weight loss products. Vegan diet and Pritikin rate higher than I would expect. Jenny Craig, Weight Watchers, Nutrisystem, and Ensure are down at the bottom of the scale where I’m sure they belong. Overall I would say these energy ratings may be a good guideline but you might want to take other sources of information into account when deciding what is good and not so good.
There is a chapter on genetically modified foods but there is no graph of where they fall on the scale. The author has nothing good to say about GMO. Drake points out that GMO producers have succeeded in getting legislation passed that outlaws publishing independent research in peer-reviewed journals. Most producers want as much visibility and advertising as they can get and would want their ingredients clearly displayed on the label. The fact that the GMO industry is fighting tooth and nail to keep this information off the label tells you all you need to know. I also note that the energy scale only goes down to zero in this book. To accurately rate GMO would probably require extending that well below zero. The thumb is UP for this book.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Summer 2013.