Articles

The Most Important Nutrient in Food — Life Force Energy

by Gillian Drake

August 6, 2013
 
published in
South Shore & Cape Cod Metaphysics

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Gillian Drake writes about food, art and spiritual matters. She is also a medical intuitive and nutritional consultant and the author of The Truth About Food: The Good, The Bad and the Downright Dangerous. She divides her time between her homes in Eastham on Cape Cod and Tuscany, Italy. www.gilliandrake.com.

 
 

The Most Important Nutrient in Food — Life Force Energy

by Gillian Drake

July 14, 2013
 
published in
South Shore & Cape Cod Metaphysics, August 6, 2013, 
and coming to Connect Spirits Magazine, Sept. 16, 2013

THE NUTRITION FACTS LABEL THAT WE SEE ON PACKAGED FOOD PRODUCTS were mandated by the Federal Drug Administration (FDA) in 1990 and list such things as the calorie, fat, vitamin, protein, sugar, and fiber content. The goal is that this information will help us make better choices in nutrition, but do they? Not when you consider that the most important nutrient of all is not even listed on the labels—the Life Force Energy of food.
     Life Force Energy is the “life force” that flows through all things. Science has proven that all things radiate. Nobel prize-winning physicist Louis-Victor de Broglie (1892-1987) established that every particle, down to a photon of light, is associated with a specific wavelength. These vibrational wavelengths, or radiation, represent life itself, and without this kind of energy flowing through our bodies, we cease to function. In Chinese medicine it is called chi; in ayurvedic Indian tradition it is called prana; in the Polynesian culture it is called mana; in Europe, Rudolf Steiner referred to it as “cosmic etheric forces.” Edward Bach based his system of Bach Flower Remedies on the premise that every living thing radiates energy, and homeopathy stems from this same truth. And in fact, Hippocrates, who lived more than 2,300 years ago, believed and taught that all foods served the same purpose, that they all contained a basic nourishment which he called the “universal aliment.” Healthy plants, and the animals that eat them, radiate this energy. And if we eat food that contains high levels of vibrational energy, we will be vibrant and healthy too—we will show a certain radiance, some people would say we “glow with good health.” Conversely, a diet of processed foods made with refined ingredients that vibrate at a low level will eventually causes disease.

The Reductionist Approach to Nutrition is Flawed

“Life as a whole express itself as a force
that is not to be contained within any one part.” 

— Johann Wolfgang von Goethe

The idea upon which food labels are based, that of being able to determine the nutritional value of food by breaking it down into its parts, is in itself a flawed concept. The adoption of the reductionism approach to nutrition arose from the discovery in the mid 20th century that food contained vitamins and other important components. Scientists were thrilled to make this discovery, believing that they had hit upon a “cure” for many problematic diseases of the time, such as rickets, scurvy, and pellagra, not being aware that these diseases were caused by eating processed foods in the first place. These nutritionists ridiculed the traditional way scientists and the community at large had regarded nutrition since the time of Hippocrates.
     So yes, scientists can analyze food and tell us what kinds of vitamins, minerals, enzymes and antioxidants it contains, but food is more than a breakdown of it parts—it also contains vital nutrients beyond those which scientists have so far identified. You can take a machine apart and put it back together again, but you can’t do that with a living thing—the parts of a living organism form a synergistic balance of perfection that man can’t possibly hope to match. We see this in the production of modern white bread. Wheat grains are refined until they are basically a bleached starchy powder, devoid of most of the nutrients. This flour is then “fortified” with substances such as vitamins B, D, E, and iron to “restore” its nutritional content—but although vitamins and minerals are added back in, it still isn’t as nutritious as unadulterated whole grain bread.
     The ancient idea of the “universal aliment” of Hippocrates is now being revisited by modern scientists. Scientist Ingrid Hoffmann writes in her paper, “Transcending Reductionism in Nutrition Research,” that while the reductionist approach to food continues to be the dominant approach in nutrition research, there’s a big question as to whether the parts, the breakdown of food, add up to the whole. She writes, “With the recognition about the whole being more than the sum of its parts, the limitations on the applicability of the reductionist approach, and the growing knowledge about parts of diet . . . new research strategies are needed to reveal more about the relationship between diet and health.”

How Useful Is Modern Nutritional Advice?

THE CONNECTION BETWEEN DIET AND HEALTH is obvious to most people—eat a healthy diet and we’ll be well, eat a diet of processed foods, junk food and sugar, and we’ll get sick. But we are constantly being told how and what to eat: that we need to consume five servings of fruit and vegetables every day, avoid certain fats, and add vitamins and supplements such as fish oil to our diet to stay healthy, and so on—but how seriously should we take this advice? It’s a good question, and one that few people stop to think about. The truth is, if we eat a healthy diet consisting of whole, naturally-raised food, we don’t need to take vitamins and supplements. And this is the amazing part—scientific research has shown that plants are alchemists, that they are able to extract minerals from the earth and transmute them into other substances. Albrecht von Herzeele, author of “The Origin of Inorganic Substances,” proved that, far from simply absorbing matter from the soil and the air, and in contradiction to the law of the conservation of matter, living plants are continuously creating matter. And in experiments that spanned 17 years, researchers at the Agricultural Research Institute at Rothamsted in England found the same thing—plants were shown to be able to extract from soil samples more elements than they originally contained.
     Similarly, there is evidence that we too are able to transmute certain nutrients from the foods we eat into other substances that our body needs. So this whole idea of us needing to consume certain measured amounts of nutrients in our diet may be flawed at its very foundation. In which case, we might do best to ignore those food labels and simply focus on eating whole, fresh, naturally-raised foods, brimming with vibrant Life Force Energy.

Gillian Drake writes about food, art and spiritual matters. She is also a medical intuitive and nutritional consultant and the author of The Truth About Food: The Good, The Bad and the Downright Dangerous. She divides her time between her homes in Eastham on Cape Cod and Tuscany, Italy. www.gilliandrake.com.
 
 
 
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Organic Foods Now Not a Choice But a Necessity—
So How Can we Eat Organic
Without Busting the Budget?

by Gillian Drake

June 18, 2013
Published in Evolution Ezine

As processed foods have become a major part of the western diet, so the health of the general population has progressively deteriorated, with obesity and degenerative diseases now at epidemic levels. Recent research has revealed that genetically-modified (GM) foods—which are also the main components of processed foods—are causing serious health problems in humans, including infertility, so it is now imperative that we adapt our diets as much as possible to avoid them. The main GM food crops are corn, soybeans, canola, cottonseed, and sugar beets. The most common in the American diet are corn, soy and sugar, and these are found in most processed foods, including baked goods, ketchup, syrups, sodas, bottled salad dressings, canned soups, pizza dough, crackers, candy, and snack foods. If you are eating these foods, then you are eating GM ingredients.

Foods containing GMOs and pesticides are not labeled, so the only way we can avoid them for sure is to eat organically-grown foods. Yes, organic food is more expensive than conventionally-grown, but the actual cost of eating cheap food is enormous, it’s just that people rarely think about it. When you add in the cost of lost time at work and medical treatment for illness, as well as factor in human suffering, cheap food is no longer cheap.

One point to bear in mind is that the nutritional value of conventional food is often judged by its fat, protein, sugar, vitamin, and mineral content, even if some of these are added as chemicals after processing. But healthy food is best judged by its vibrational content,  or Life Force Energy, a component of food that is now recognized to be the most important nutrient of all. As the charts in my book show, processed foods made with GM ingredients calibrate at the very lowest level of health, at the same level as cancer and heart disease—they are in essence dead foods—while organic foods vibrate with high levels of Life Force Energy. Another point is that when we eat organic foods, we can actually eat less of them. As an example, in terms of actual nutritional value, four ounces of grass-fed beef equals one pound of GM corn-fed beef, and four ounces of organic chicken is equal to 10 ounces of Perdue chicken.

But the fact is, few of us can afford to eat 100% organic, so what are we to do? Here are a few strategies that can help: 

1. Resolve to Make an Investment in Your Health

There is no greater investment we can make in ourselves and our family than eating the best foods we can buy—or grow. It’s so important to nourish our bodies with healthy, body-building foods that it’s worth making a sacrifice in other areas of our budget. Our bodies need two basic types of foods: proteins and fats, which build and repair body tissue; and carbohydrates, which are energy foods. If we eat more energy foods than we need, the excess is stored as fat. Some people eat nothing but energy foods and then wonder why they are overweight. Most processed and packaged foods sold in the US are energy foods, which lead to obesity—with the result that many Americans are overfed and overweight, yet malnourished. Nourishing your body with healthy whole foods can reverse this condition.

2. Overhaul your food budget.

This means being honest about what you and your family spend in a week on food items, including extras outside the home such as coffee, snacks, alcoholic drinks, lunch at work, and eating out. You may not realize how much you are spending, and you have the choice of cutting down on these expenses and adding more money to your food budget. The object is to have a clear idea of how much you intend to spend on food, and then make sure you spend it on NUTRITIOUS FOOD. Remember: Consider quality food as an investment in ourselves, not as an expense.

3. Purchase only highly nutritious foods.

The foods that nourish the body and create optimal health are whole foods—what people used to eat before processed foods were invented. These include vegetables, fruit, nuts, beans and lentils, high quality protein (eggs, chicken, meat, fish, bacon, sausages, liver, etc.), olive oil, organic dairy products such as butter, cream, cheese, and yogurt (and milk if you can digest it,) whole grains such as brown rice and oatmeal, and whole wheat bread (if you can tolerate wheat.) We need protein and beneficial fats to build and repair body tissue—the amino acids we derive from protein are the building blocks of muscle. We can live without carbohydrates, but we can’t live without protein and fats. The most beneficial form of protein is quality animal products, and it’s important to buy organic or wild as much as possible. Factory-farmed animals are fed an unnatural diet of GM corn and soy, and factory farming is also ethically repugnant—when we buy organic, we are also supporting family farms and small producers, and the humane treatment of domestic animals.

Processed and packaged foods are expensive, addictive, and have little nutritional value, so strive to eliminate them from your diet. This includes many foods that are touted as being healthy and are mainstays in the Standard American Diet, such as processed orange juice, boxed breakfast cereals, homogenized milk, canola and soybean oils, and bread and other products made from white flour. And it’s best to avoid sugar whenever possible, as it takes a huge toll on our health in the long term. We all know about snack-attacks when a bowl of Rice Crispies or a chocolate-chip cookie is the one thing that will hit the spot, and it’s okay to indulge a little, but don’t make it an all-day/everyday habit—make it a treat. Remember: good food comes first, snacks and treats come second.

“What most people don’t know is that you don’t actually need carbohydrates—they are not essential for survival and the RDA for carbs is actually zero. If you ate no carbohydrates, like many traditional Eskimos do, you would survive as long as you had enough high-quality protein, fat, water and minerals.” — Nutritional expert Dr. Joseph Mercola, mercola.com

4. Eat local, eat in season, and grow your own when you can.  

It’s wise to eat what is in season—after all, this is what humans did for eons before the advent of refrigeration. This is also a good strategy to avoid food allergies, so, for instance, you are only eating strawberries or cherries for two weeks in the year, instead of year-round. The winter is the season for hearty stews and soups and root vegetables, and as the days lengthen, we start to tire of winter fare and long for salads, fresh spring vegetables such as asparagus and green peas, summer fruits and berries, and seasonal fish like striped bass and bluefish.

People living in urban areas generally have better access to stores where they can purchase organic produce, such as Whole Foods Market and Trader Joe’s, while those living in rural areas will have better access to farm stands and farmers’ markets. If you have green fingers, you can grow your own, even if it’s only a tub of cherry tomatoes on the deck. The easiest vegetables to grow are bush beans, cucumbers, scallions, squash, radishes, tomatoes, and leafy vegetables such as lettuce, kale, spinach, collard greens and Swiss chard, which can be grown well into the fall and even winter if protected from frost. Salad produce is very easy to grow—lettuce, tomatoes, radishes, cucumber, and scallions are delicious eaten straight from the garden. The most productive vegetables for the home gardener are those that can be frozen or preserved/pickled and used in the fall and winter. However, it’s probably easier to buy organic carrots, onions and potatoes at the store—they take up a lot of space in the garden, and are not expensive to purchase.

The Environmental Working Group (ewg.org) publishes a list of fruits and vegetables showing their levels of residual pesticides. These are the most pesticide-free when conventionally-grown, so it’s pretty safe to eat them: onions, sweet corn, pineapples, avocado, asparagus, sweet peas, mangoes, eggplant, cantaloupe (domestic), Kiwi fruit, cabbage, watermelon, sweet potatoes, grapefruit, and mushrooms. But these items should be avoided or purchased organic, or grown at home: apples, celery, strawberries, peaches, nectarines (imported), grapes (imported), sweet bell peppers, potatoes, blueberries, lettuce, kale, and collard Greens.

5. Shop Smart to Get the Biggest Bang for your Buck

Make a separate budget for household items such as paper goods, detergent and cleaners, and buy these items in bulk at a discount store or warehouse club chain. As for food, some stores offer better deals than others, so shop around and find out what they are. For instance, I buy only olive oil, nuts, peanut and almond butter, and goat cheese at Trader Joe’s, and Irish sausages and selected organic vegetables in season at Whole Foods Market—and try not to get tempted by all the other goodies on display! My local supermarket offers the best price for organic canned beans and conventionally-grown vegetables, my neighbor sells free-range eggs for $4 a dozen, and my local grocery store often has produce from local growers. Some stores and health food magazines also offer coupons for certain organic products.

If we nourish our bodies with healthy foods, we will achieve a state of perfect health. This is the natural state for the body—we are born in perfect health, and are not designed nor destined to get sick. Our body has extraordinary healing capacities, and when we feed it nutritious food, we are giving it the tools it needs to stay healthy. And this is most important with young children—make sure that everything they eat is of the highest quality. This will enable them to live long lives with their bodies and brains functioning optimally. Good health is priceless, and what better gift could you give them than that?

The Bottom Line

1. It’s definitely worth paying extra for organic animal products—eggs, dairy, chicken, meat, and fish.
2. Some conventionally-grown fruits, vegetables and nuts are safe to eat, so you don’t need to buy 100% organic.
3. Organic foods are more nutritious and taste better, so you’ll save money by needing to eat less—but you’ll savor it more.
4. Remember that it’s cheaper and healthier to eat organic at home than eating out at a restaurant!

Gillian Drake writes about food, art and spiritual matters. She is also a medical intuitive and nutritional consultant and the author of The Truth About Food: The Good, The Bad and the Downright Dangerous. She divides her time between her homes in Eastham on Cape Cod and Tuscany, Italy. www.gilliandrake.com.
 
 
 
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Three Simple Things That Will Dramatically
Improve Your Health

by Gillian Drake

May 12, 2013
Published in Evolution Ezine

“A recent article by CNN lists 25 ways to get healthier. Some of the suggestions certainly have merit, but it was more noteworthy for the many ridiculous tips they included, and some of the crucially important ones they neglected. Actually, no surprises there, as the media is a mere reflection of the corrupted medical paradigm that focuses on treating symptoms rather than addressing the foundational causes of disease.”— Joseph Mercola, MD www.mercola.com

    Today I received an email newsletter from Dr. Joseph Mercola, one of the most enlightened pioneers in the alternative medicine field and a proponent of a healthy diet as the first step in disease prevention. He cites a recent article by CCN that lists 25 ways to get healthier, expressing his alarm that this list includes such erroneous ideas that a flu shot is actually beneficial (it has not been shown to prevent flu or save lives, and appears to actually increase the risk of Alzheimers Disease), tells us that waffles, pancakes, and bagels make a healthy breakfast, and repeats the old chestnut that high levels of serum cholesterol are a risk factor for heart disease. Most enlightened people know by now that there is no proven relationship between high cholesterol levels and heart disease, but Big Pharma makes billions of dollars a year from selling cholesterol-lowering drugs and they are relentless about promoting their cause in the popular press.
Dr. Mercola advises us to pretty much ignore this list and has devised his own “Top 10 Strategies to Optimize Your Health.” He gives us some good advice, but the truth is, if your body is unhealthy at the cellular level, then no amount of raw sprouts and broccoli is going to help. What I have found in my experience as a medical intuitive and nutritional consultant is that good health starts at the cellular level, and being able to digest and assimilate nutrients from our food is essential to general health. So here are three simple strategies that I have found to be the foundation of healing and good health:

1. Protect the health of your cell membranes by eating only HEALTHY fats and oils. This means extra-virgin olive oil, raw nuts, eggs, and fats and oils from naturally-raised, wild and grass-fed animals, such as wild fish, lamb, beef, butter, cheese, and cream. It is estimated that we have between 60 and 90 trillion cells in our body, the membranes of which are made from the fats in our diet. If we eat inferior fats, such as margarine, transfats, and refined vegetable oils such as soy, corn, and canola, we will build inferior cell membranes. The importance of cell membrane health is brilliantly described in Bruce Lipton’s book “The Biology of Belief,” where he shows that the membranes are in fact the “brains” of our cells (not the nucleus) and that unless the membranes are permeable, nutrients cannot pass through the membranes into the cells and waste products which are heavy in refined vegetable oils, is that most people now have dysfunctional cell membranes made from these inferior fats. The cell membranes are then impermeable, so the mitochondria, the ”furnaces” in the cells that create the body’s energy, do not get the fuel they need, and the disease process gradually starts.
As a medical intuitive, I am able to calibrate the health of cell membranes, and every single case of cancer I have seen is accompanied by a cell membrane permeability level of zero. Giving chemotherapy treatment to someone who has this degree of malnutrition is nothing short of torture. First, the patient needs to be restored to health at the cellular level with healthy nutrition, and then if the body needs further help, more aggressive steps can be taken.
It is really a no-brainer for everyone to modify their diets so they eat only healthy fats — it’s a small step to take, but one that has huge consequences for your general health.

2. Make sure you are digesting the foods you eat — after all, we are not what we eat, we are what we DIGEST of what we eat. Many people have digestive problems and often these are blamed on excess stomach acid. But in fact, it is usually TOO LITTLE acid that is the problem, not too much. A diet high in processed foods made from refined sugar and wheat, plus coffee and alcohol, eventually creates digestive problems. We also produce less stomach acid as we age. The ideal solution is to help the body produce enough stomach acid by adjusting the diet, but you can help that process along by taking a digestive supplement with meals, such as PanGest, which contains pancreatic enzymes and betaine hydrochloride. Antacids and protein-pump inhibitors such as Prilosec are dangerous, addictive, and do not address the underlying problem, they only treat the symptoms of indigestion, with the result that you digest even less of the nutrients in your food. Side effects of these drugs include decreased absorption of protein, vitamin B12, and calcium, and bone fractures – a 2006 study of 135,000 people 50 or older found that those taking high doses of PPIs for longer than one year were more likely to have hip fractures.

3. Make sure you have adequate levels of probiotics in your gut. Foods are digested in different parts of the alimentary canal, from the mouth to the gut, but just as when insufficient acid in the stomach means you cannot digest your food properly, so an imbalance of flora in the gut prevents food from being properly assimilated in this area. Symptoms include bloating, gas and constipation, and can lead to a condition called Candidiasis, a potentially serious disorder caused by an overgrowth of the naturally-occurring yeast, Candida Albicans. This causes more extreme digestive disturbances, ”brain fog,” sinus problems, food allergies, and a feeling of being ”sick all over.” Most people in the US population have this condition to some degree, though it is rarely diagnosed by medical professionals. Imbalance of gut flora and Candidiasis are caused by antibiotics, which kill off the good bacteria (“probiotics”) along with the “bad” bacteria, so the Candida yeast grows out of control in the gut, fed by simple carbohydrates such as sugar, high fructose corn syrup, honey and maple syrup. Treatment of this condition includes eliminating sugars from the diet and taking natural anti- fungal supplements, including garlic, olive leaf extract, and oil of oregano. Taking a probiotic supplement such as acidophilus is crucial – in fact, many health care professionals believe that all people who include processed foods and sugar in their diets should be taking a daily acidophilus supplement. Probiotics are available at your local health food store, you will find quality brands in the refrigeration department, and they should be kept at home in the refrigerator.

It goes without saying that these three strategies work best when you also eliminate refined and processed foods from your diet, plus as any foods that are genetically-modified, or are fed GM products, such as corn-fed beef.
If you value your health, then these strategies will help you retain it, and if you suffer from ill health, these strategies will help to regain it.

Nothing in this article is intended to represent medical diagnosis or treatment, and those people with serious conditions or concerns are advised to see their qualified health care provider.
 

Gillian Drake writes about food, art and spiritual matters. She is also a medical intuitive and nutritional consultant and the author of The Truth About Food: The Good, The Bad and the Downright Dangerous. She divides her time between her homes in Eastham on Cape Cod and Tuscany, Italy. www.gilliandrake.com.
 
 
 
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What Is the Most Basic Truth
About the Food We Eat?

by Gillian Drake

March 21, 2013
Published in Evolution Ezine

    To me, the answer would be: all food is nutritious, there are no foods that do not nourish us. But if this is true, how is it that medical experts estimate that up to 85% of the current epidemic of so-called lifestyle diseases (heart disease, diabetes, arthritis, dementia, and even cancer) are caused by a bad diet? 
So the question becomes, how do we determine what constitutes healthy food? Scientists can analyze food and break it down into its various parts, telling us what kinds of vitamins, minerals, enzymes and antioxidants and so on that it contains. But food is more than a breakdown of it parts—it contains vital nutrients beyond those which scientists have identified. You can take a machine apart and put it back together again, but you can’t do that with a living thing—the parts of a living thing form a synergistic balance of perfection that man can’t possibly hope to match.
So the answer is, the foods that nourish us must be whole foods. Foods that are refined and processed foods are not whole foods and can cause serious disease. 

The Reductionist Idea of Nutrition

In the mid 20th century, nutritional scientists discovered that food could be broken down into various components such as vitamins, minerals, proteins and fats, and they ridiculed the traditional way scientists and the community at large had regarded nutrition since the time of Hippocrates, who lived more than 2,300 years ago. He believed and taught that all foods served the same purpose, that they all contained a basic nourishment which he called the “universal aliment.”
This ancient idea is now being revisited by modern scientists. For instance, in her paper, “Transcending Reductionism in Nutrition Research­,” scientist Ingrid Hoffmann points out that the reductionist approach has traditionally been and continues to be the dominant approach in nutrition research. But this brings up the question about whether the parts add up to the whole. She writes, “With the recognition about the whole being more than the sum of its parts, the limitations on the applicability of the reductionist approach, and the growing knowledge about parts of diet . . . new research strategies are needed to reveal more about the relationship between diet and health.”
So if food contains more than the sum of its parts, what do we call the part that hasn’t yet been officially identified by scientists? It is has been defined as radiance, vitality, cosmic energy, or life force energy.
So all these years later, it seems that Hippocrates was right all along, that he had identified the most important element of food—its vitality, or life force energy, an essential nutrient that is present in all fresh foods. We are coming full circle, returning to this simple but profound ancient belief, but it is an idea that the reductionist approach to nutrition has missed altogether.

The Life Force Energy Content of Food is an Essential Nutrient

“Living things emit a weak radiation . . . through scientific experiment [scientists have] demonstrated that there may be such a thing as a life force flowing through the universe.” —Lynne McTaggart, author of The Field: The Quest for the Secret Force of the Universe

Science has proven that all things radiate; this radiation emanates from all substances and beings here on earth and throughout the universe. Nobel-prize-winning physicist Louis-Victor de Broglie (1892-1987) established that every particle, down to a photon of light, is associated with a specific wavelength. These vibrational wavelengths, or radiation, are what we might call life force energy, for they represent life itself.  Without this kind of energy flowing through our bodies, we cease to function. In Chinese medicine this life force is called chi; in ayurvedic Indian tradition it is called prana; in the Polynesian culture it is called mana; in Europe, Rudolf Steiner referred to it as “cosmic etheric forces.” Edward Bach based his system of Bach Flower Remedies on the premise that every living thing radiates energy, and homeopathy stems from this same truth.
Healthy plants, and the animals that eat them, radiate this energy. And if we eat food that contains high levels of life force energy, that energy will cause us to be vibrant and healthy too. The higher the vibrations of the food we eat, the healthier we will be, and the more we will show a certain radiance—some people would say we “glow with good health.”
We also receive life force energy from other sources, such as from the water we drink, the air we breathe, the planet that we live on, and the sun that gives us light and life. So, in order to be healthy, we need whole foods, clean water, unpolluted air, a direct connection to the earth, and exposure to sunlight. If any of these are missing, it affects the healthy functioning or our body, and if all are missing, we’ll sicken and die.

The Effect of Refined and Processed Foods on our Health

By definition, refined and processed foods are lacking in life force energy. The primary goal of the refining process is to extend the “shelf life” of a food so it spoils less quickly, making storage and distribution easier, and creating greater profits for food manufacturing companies. But this process destroys the most important nutrient of a food—its vitality—and creates “dead food.” Not only does this food not nourish us, but it actually counts as “anti-nutrition,” depleting the body of minerals and vitamins and laying the way for degenerative disease.
My book, The Truth About Food: The Good, the Bad, and the Downright Dangerous, contains over 40 charts showing the levels of life force energy of more than 1500 foods that are a common part of our diet. Simply by eating healthy foods, we can regain and maintain our health and not have to worry about getting sick. Not only do we benefit from increased energy and wellbeing, but we are also relieved of worry, and you can’t put a price on that.

Gillian Drake writes about food, art and spiritual matters. She is also a medical intuitive and nutritional consultant and the author of The Truth About Food: The Good, The Bad and the Downright Dangerous. She divides her time between her homes in Eastham on Cape Cod and Tuscany, Italy. www.gilliandrake.com.
 
 
 
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