Sprouts growing from ground

How intelligent is your food?

In Health and Nutrition by LivingNowLeave a Comment

Food intelligence can be loosely translated as nutritional value although it also includes the quality, freshness and degree of life of the food. How intelligent is your food?

 

Eating out is no longer easy if you are trying to find a wholesome, tasty meal. Many restaurants and cafes prepare food well before it is to be eaten. It may sit behind the glass window for days before it ends up on your plate. Or you may go into your favourite organic café, order your food happily anticipating a meal that is both healthy and tasty, only to hear the ping of the microwave as your food is zapped.

Food contains intelligence. Food intelligence can be loosely translated as nutritional value although it also includes the quality, freshness and degree of life of the food. Food can lose its intrinsic intelligence the longer it sits around in the fridge. The used by date is an estimation of the time when food will go off. However the days leading up to it correspond to a decline in nutritional content. Cooked food reduces in goodness even more quickly.

Despite the theory that pizza is better the next day and if you cook once a week, freeze it and then reheat it you will save time, it is not ideal for your body. When we eat a fresh piece of fruit or a vegetable we metabolise the life or intelligence of that food. Plants create special chemicals to protect themselves against pathogens and toxins. By consuming that food we also absorb that protecting intelligence thus contributing to the health of our physiology.

The fresher the food the more food intelligence it contains. That is not to say that we should eat a strictly raw food diet. Cooking food is the beginning of the digestive process. It is a necessary part of the breakdown of most vegetables as our digestive system is not strong enough to assimilate all the goodness from a raw carrot or pumpkin for example. Eaten raw, such food would pass though our system and only partially break down. Therefore we would miss out on a lot of the benefits of that food. To extract the maximum benefit from your diet, most vegetables are best cooked and then eaten soon after.

In our fast-paced lifestyle, fresh, intelligent food is a rarity. Apartments are now being built with no cooking facilities except a microwave to heat up frozen meals. A diet of take away, leftovers and microwaved food is becoming more popular. It may be easier but is it intelligent?

Nutritional values and food intelligence vary widely depending on the quality of the food. An organic orange has 30% more vitamin C than the average supermarket variety. Fresh, organic spinach has 1,500 mg of iron while the nonorganic contains only 19mg. Food cooked or reheated in the microwave has been found to be significantly lower in qualities such as iron but higher in cholesterol.

The saying “you are what you eat” throws some light on the plethora of immune system disorders around today. Food that is old, processed, microwaved and genetically engineered is low in the intelligence required to maintain healthy cell functioning and high in free radicals and toxins. Instead of enhancing immunity and aiding the body it provides a load on the physiology’s metabolism, blocking rather than creating intelligence.

One of the dangers of genetically modified food is that it confuses the body. Our bodies have evolved with the food we eat over thousands and thousands of years. When it comes across a new type of food such as an apple spliced with a fish gene, it cannot properly digest and assimilate it. The alien substance remains in the body and creates havoc with the system. Instead of enhancing intelligence it provides confusion.

Cancer is a disease characterised by confusion in the physiology. Cancer involves rampant growth and spread of abnormal cells – the message from the DNA about how the cell should behave has been blocked or distorted. It’s as if the cell then forgets what it is supposed to be, reproduces and forms tumours.

Vegetables, bursting with phytochemicals, can aid in the prevention of free radicals from starting disease processes. They may reduce the formation of carcinogens and prevent already formed carcinogens from oxidation, and they may slow the growth of tumours and protect the DNA from free radical damage. Instead of holding our breath for ‘the magical cancer cure’, it’s a good idea for us to eat our veggies.

While fat free products are enjoying increased popularity, they can create problems for your health. Artificial sweeteners are now being found to damage the nervous system and dramatically impair the memory. Processed foods have been found to contain high levels of lipid peroxides, which produce free radicals that damage the cardiovascular system. Diet drinks and precooked weight-loss meals may be low in fat and sugar but they are also low in intelligence. Even babies are not free from the influence of unintelligent food. For the sake of convenience, parents are advised to cook a large quantity of food, freeze it and then reheat it for their child’s meal. Apart from suffering from nutritional boredom, the babies are receiving a meal with less nutritional value than if they had eaten the same meal freshly cooked. The little jars of baby food are no better in terms of their intelligence.

People are always on the lookout for the quick fix or the magical food to transform them to a state of perfect health. Antioxidants have become the latest and greatest ingredient in everything from food to shampoo. Chocolate, alcohol and blue berry cheesecake are all accepted as being healthy as they contain antioxidants. This is a very limited viewpoint, picking up on a single attribute while ignoring the whole food. While they may contain antioxidants, they can also create toxins in the body and be hard for the liver to digest.

The approach of modern science to isolate the active ingredient in a plant and replace it with a synthetic one compromises the synergies that exist between organic compounds. Fresh fruit and vegetables are full of bioflavanoids. Scientists in favour of artificial vitamins initially dismissed these. However they have since been found to have antioxidant, anti-inflammatory, anti-tumour and anti-allergic properties.

It has been found that people who have diets rich in antioxidant vitamins have less incidence of heart disease. A diet rich in antioxidant food and spices naturally supports the inner balance of the body while large amounts of single isolated nutrients is likely to throw off the intricate web of nutrient and biochemical interactions.

There is no escaping it; fresh, organic food is best. The less refined and closest to how it occurred in nature, the more intelligence the food contains. Instead of chasing the latest super food and consuming it in excess, eat a varied diet of predominantly organic food.

 

Wendy Rosenfeldt, BA Dip.Health MVHEC is a Maharishi Vedic Health Educator. 

Share this post

Leave a Comment