Sunday, November 18, 2012

SACRED GEOMETRY, METATRONS CUBE, PLATONIC SOLIDS

This image below is an image of the flower of life incomplete (two circles around it):

This image is the incomplete version of the image that accounts for everything regarded as information in the universe

The first Informational system within the flower of life is sacred geometry; the 5 basic shapes that account for the actual structure of every elements atoms on the periodic table, better known as the 5 platonic solids



The Image below on the left is the flower of life complete with all 64 circles, the reason it is shown "incomplete" is because the incomplete version of the image was used in public to protect it. This is the image you will find if at all in temple structures, crop circles, cave paintings, etc. Not only do the two concentric outer circles represent the same structure of the thin layer that protects all cells, but the original image was so sacred it needed to be concealed. Using the incomplete image was a way to reveal the flower without actually revealing anything. Because you need the complete image to reveal the fruit of life. The Fruit of life is below to the right, and is among the most sacred images across the universe and holds the key to all informational systems.


Now, We take the image of the fruit of life, and we draw a straight line from the center of each circle to the center of each other circle to create: METATRON'S CUBE

METATRONS CUBE Superimposed over the fruit of life                              METATRON'S CUBE                                                         


METATRON'S CUBE CONTAINS ALL 5 PLATONIC SOLIDS OF SACRED GEOMETRY

These shapes make up the structure of all creation
They correspond to their elemental counterpart
Tetrahedron: Hydrogen: Water
Cube: Carbon: Earth
Octahedron: Nitrogen: Fire
Icosahedron: Oxygen: Air
Dodecahedron: Spirit
This is the 1st informational system contained within the flower of life, the basic shapes of all life

RAW LIVING AND SPROUTING GUIDE

RAW LIVING is a small amount different than just the conventional term RAW when talking about RAW FOODS. What we are referring to when we talk about RAW LIVING is actually germinating (sprouting) foods that can be sprouted, and bringing them to life, giving us the term RAW LIVING.

About Sprouts and Sprouting Nuts and Seeds:

Sprouting raw nuts, seeds, beans and grains is one of the quickest, easiest ways to pack a group of nutrients into your body in just one handful. Raw nuts and seeds especially already have so many good nutrients awaiting you, when you sprout them, the nutritional profile multiplies. The best way to treat yourself to sprouts is to sprout yourself, this way they lose no nutrition on their short trip from the sprouting jar into the refrigerator. Sprouts harvested and left at room temperature will start to lose their nutritional value within an hour. Thankfully, sprouting is a very simple thing to do. And inexpensive.

How Sprouting Works:

Basically soaking and rinsing the seeds will remove it's enzyme inhibitors and the seed will begin to germinate. In this process all of the resting nutrition in the seed will begin to break down into its simplest components. Proteins break down into separate amino acids, complex starches break down into simpler carbohydrates. Meanwhile, the plant starts to multiply in it's nutrient content to get ready to become a tree or full-sized plant. This results in a fiber-rich food packed with vitamins and minerals as well as protein and sometimes even essential fatty acids.

Why is Sprouting So Healthy?

Sprouts are incredibly nutritious; especially for those on a raw food diet. Studies show remarkable levels of B Vitamins, as well as Vitamins C, E and A (up to 15 times the original content!). Some folks refer to sprouts as "pre-digested" food due to this breaking down process in the sprouting stage of life. This makes the sprouts far easier to digest than the original seed, bean, nut or grain. The heightened quantity of enzymes is another factor that aids in their digestion. Sprouts can be eaten at any meal to help the digestive process along and keep raw living nutrition pumping through your blood.

There are different germination processes for each and every nut, seed, or legume. Many of them are similar however all it takes is practice to get a hold and understand the way your foods will sprout. In short Sprouting removes enzyme inhibitors , multiplies nutrient content, activates living enzymes to aid in digestion and absorption, are usually gluten, wheat, and dairy free, organic, they are very reasonably priced, and among the best foods available. Basically you just soak the nut, seed, or legume for a certain amount of time and then based on a few properties give it the correct care to facilitate the sprouting. 


SPROUTING: A BRIEF OVERVIEW

Copyright (c) 1995 by Thomas E. Billings. This document may be distributed freely for non-commercial purposes provided 1) this copyright notice is included, 2) the document is distributed free of charge, with the sole exception that a photocopy charge, not to exceed ten cents (U.S.) per printed page may be charged by those distributing this paper. All commercial rights reserved; contact author for details (contact address given at end).

Basics of Sprouting:

  1. Obtain seed for sprouting. Store in bug-proof containers, away from extreme heat/cold. Seed should be viable, and, to extent possible, free of chemicals.
  2. Basic steps in sprouting are:
    • measure out appropriate amount of seed, visually inspect and remove stones, sticks, weed seed, broken seeds, etc.
    • rinse seed (if seed is small and clean, can usually skip this rinse)
    • soak seed in water for appropriate time
    • rinse soaked seed, put in sprouting environment for appropriate time
    • service seeds (rinse) in sprouting environment as needed
    • when ready, rinse seeds. Store in refrigerator, in sprouting environment or in other suitable container until ready to use. If not used within 12 hours, seeds should be serviced (rinsed) every 24 hours in refrigerator. Best to eat as soon as possible, as freshness is what makes sprouts special!

Jars and Cloth: Two Suggested Sprouting Methods

Jars: use wide-mouth, glass canning jars, available at many hardware stores. You will need screen lids - cut pieces of different (plastic) mesh screens, or buy some of the special plastic screen lids designed for sprouting. Sprouting in jars is quite easy: simply put seed in jar, add soak water, put lid on. When soak is over, invert jar and drain water, then rinse again. Then prop jar up at 45 degree angle for water to drain. Keep out of direct sunlight. Rinse seed in jar 2-3 times per day until ready, always keeping it angled for drainage.
Cloth: soak seed in flat-bottom containers, in shallow water. When soak done, empty seed into strainer and rinse. Then take flat-bottom bowl or saucer, line bottom with wet 100% cotton washcloth, spread seed on wet cloth. Then take 2nd wet cloth and put on top of seed, or, if bottom washcloth is big enough, fold over wet seeds. Can add additional water to washcloths 12 hours later by a) sprinkling on top, or b) if very dry, remove seed from cloth, rinse, re-wet cloth, put seed back between wet cloths. Cloths used should be 100% cotton (terrycloth) or linen, used exclusively for sprouting, and of light colors. Cheap cotton washcloths (and cheap plastic bowls) work well and will last a long time.

Comparison: Jar vs. Cloth Methods

Jar method is more versatile; can grow greens in the jar (e.g., 6-8 day old alfalfa greens), and the jar is less likely to mold than cloth for sprouts that require more than 2 days. However, the jar method needs a convenient drainage system (otherwise mold can develop). The cloth method can withstand some direct sunlight (direct sunlight in early stages of sprouting can cook the seed in jars), and needs no drainage system. The methods require roughly the same time, though 2nd service of cloth is very fast. Almonds, buckwheat give better results in cloth.

Other Methods of Sprouting:

  • Plastic tube - variation on jar method; opens at both ends - easier to remove long sprouts like greens from tube than from jar.
  • Sprouting bags - cotton or linen; also plastic mesh. Soak seed in bag in water, then hang up inside plastic bag (forms a little greenhouse).
  • Trays: very good for growing greens. Might need drainage system.
  • Clay saucer: used for mucilaginous seeds like flax, psyllium, etc.
  • Commercial sprouters: wide variety available. Often fairly expensive; most don't work as well as cloth/jar methods!

What is the best time/length to eat sprouts?

Ultimately you will answer this question by experimenting - growing sprouts and eating them at different ages/lengths. My preference is to eat sprouts (except almonds, pumpkin seeds) when the growing root is, on average, the length of the soaked seed. Almonds and pumpkin seeds are discussed below.
A note on times: the sprouting times given below are based on cloth and/or jar method, and reflect an average time. The soaking times can be increased or decreased somewhat (except for buckwheat), with little or limited impact on the results. If you are using a different method, especially one of the commercial sprouting units, the times here will not apply and you will have to monitor your sprouts to decide when they are ready.

Grains and Similar Seeds

  • Amaranth: Soak 2-4 hours, sprout 1-1.5 days. Method: cloth. Very tiny seeds, likely to flow through screen in jar method; line strainer with sprouting cloth to retain seeds. Sprout can be very bitter. Might be able to grow as greens, if you can get appropriate variety of amaranth.
  • Barley: Soak 8-14 hours, sprout 1.25-1.5 days. Method: cloth or jar. Use only unhulled barley; "whole" hulled barley and pearled barley won't sprout. Chewy, somewhat bland sprout. Hulls are tough; people with stomach or intestinal ulcers might find hulls irritating. Can be used for grass also.
  • Buckwheat: Soak 15-20 minutes only; sprout 1-1.5 days. Method: cloth. Use hulled, *raw* buckwheat groats. Kasha is usually toasted, won't sprout. Raw buckwheat is white/green to light brown; toasted buckwheat is medium brown. Unhulled buckwheat (black hulls) are for greens, not general sprouting. Don't soak longer than 20 minutes as it spoils readily. Monitor moistness, rinse or change cloths every 12 hours to avoid spoilage. Good sprout, mild flavor. Sprouts much faster in warm/hot weather.
  • Corn group:
    • Field corn: Soak 8-14 hours, sprout 2.0+ days. Method: jar or cloth.
    • Popcorn: Soak 8-14 hours, sprout 1.5+ days. Method: jar or cloth. Blue mold can be a problem, esp. with field corn. Sweet corn seeds (if you can find them) will sprout also. Field corn sprouts, if long enough, are tender but bland/starchy tasting. Popcorn sprouts are very sweet, but the hull doesn't soften much in sprouting - very hard to eat. Not worth the trouble; suggest eating raw sweet corn (including raw corn silk, which is delicious) instead.
  • Millet: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Hulled millet - most seeds will sprout, but some ferment, producing very sharp taste. Unhulled millet best sprouter, but hull is very crunchy and sprout is rather bland. Best used in recipes.
  • Oats: Soak 8-14 hours, sprout 1.25-1.5 days. Method: cloth or jar. Must use unhulled oats; so-called "whole oats" or oat groats won't sprout. Good sprout, mild flavor similar to milk. Thick hull makes it difficult to eat; best used in recipes (see sprout milk recipe). Can grow as grass also.
  • Quinoa: Soak 2-4 hours, sprout 12 hours. Method: cloth or jar. Very fast sprouter. Must rinse seeds multiple times to get off soapy tasting saponin in seed coat. Very fast sprouter; can grow as greens. Strong flavor that many find unpleasant. Small seed, line strainer with cloth. White and black quinoa are available.
  • Rice: Soak 12-18 hours, sprout 1.0+ days. Method: cloth or jar. Only brown, unprocessed rice will sprout. White rice, wild rice are dead and won't sprout. Standard long grain rice doesn't sprout. Short, medium grain brown rice, also brown basmati (but not Texmati) rice will sprout. Before root appears, rice can be eaten but difficult: bland, chewy, *very* filling. Once root appears, rice sprout is very bitter. The only rice I suggest sprouting is: Lundberg Farms "Wehani" rice, a specialty rice (sprout 1.5 days). It is least bitter - less bitter than fenugreek - of possible use in recipes.
  • Wheat/rye group:
    • Rye: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Nice sprout - good flavor. Rye harvested immature or handled improperly can have strong, unpleasant flavored. If it molds, discard (ergot mold possible).
    • Triticale is a cross between rye and wheat; used to be available from Arrowhead Mills, but haven't seen it in market for some years.
    • Wheat, including Kamut and Spelt: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Hard Winter wheat better than soft Spring wheat. Wheat can get excessively sweet at 2+ days of sprouting. Spelt has nice texture, but spelt and kamut are more expensive than ordinary wheat. Wheat, rye, kamut, spelt, triticale can be used for grass also.

Other Seeds

  • Almonds: Soak 10-14 hours, sprout 1.0 day. Method: cloth Use only unblanched almonds. Sprout+storage time should not exceed 2 days or sprouts may turn rancid. Best to peel sprouts before eating (peeled have incredible flavor). Peeling is tedious, reduced by blanching in warm water (15-30 seconds in hot water from faucet). One of the very best sprouts!
  • Cabbage, Kale: Soak 6-14 hours, sprout 1+ days. Method: cloth or jar. Very strong flavor, best used as flavoring in mixtures. Can also be grown into greens. Seeds relatively expensive.
  • Fenugreek: Soak 8-14 hours, sprout 18 hrs or more. Method: cloth or jar. Slightly bitter, best used as flavoring additive in mixtures. Hindi name: methi. According to "The Yoga of Herbs" by Lad/Frawley, fenugreek sprouts are good digestive aid and good for the liver. Hard seeds are common in fenugreek.
  • Mucilaginous seeds: flax, psyllium, chia These can be sprouted as flavoring additive in mixtures (alfalfa, clover, or mustard); to sprout alone requires special clay saucer method. Sprouts are not so good tasting, not worth the trouble for most people.
  • Mustard: Soak 6-14 hours, sprout 1.0+ days. Method: cloth, jar, or tray. Good flavoring additive for other sprouts. Available in 3 forms: black, brown, yellow. Brown seeds are smaller and harder to handle in mixtures; yellow or black recommended for mixtures. Can grow as greens also.
  • Pumpkin: Soak 8-14 hours; sprout (if you must) 1.0 day. True sprouting by pumpkin seeds (developing root) is quite rare. Bacterial spoilage and rancidity are problems when you try to sprout them. Best to simply soak them, then eat. Pumpkin seeds as sold in the market are not hulled - the variety grown has no hulls on its seeds.
  • Radish: Soak 8-14 hours, sprout 1.0+ days. Method: cloth, jar or tray. Very hot flavor! Use sparingly in mixtures as flavoring agent. Can be used for (hot!) greens also.
  • Sesame: Soak 8-14 hours, sprout 1-1.5 days. Method: cloth or jar. Must use unhulled sesame seeds for sprouting; hulled seeds can be soaked to improve flavor and digestibility. A black sesame seed (considered superior to white seed in Ayurveda) is available; haven't found it in unhulled form. Sprout+storage time should not exceed 1.5 days; sprouts continue to grow in refrigerator and start to get bitter at 2.0 day mark, and can be very bitter by 2.5 days. A small bowl of sesame sprouts, with a bit of raw honey on them, is very nice.
  • Sunflower: Soak 8-14 hours, sprout 18 hours. Method: cloth or jar. Use hulled sunflower; unhulled are for sunflower greens only. Need to skim off seed skins at end of soak period, when rinsing. If you leave them in, they will spoil and your sprouts will spoil quickly. Has a nice, earthy flavor; very popular.

Legumes

  • Alfalfa, Clover:
    For greens: soak 4-6 hours, sprout 6-8 days. Method: tray or jar.
    For use when short: soak 4-14 hours, sprout 1-1.5 days. Method: jar or cloth.
    Alfalfa and clover are most commonly grown as greens. A good non-traditional use for them is as flavoring additive in mixtures, for ex: lentil, alfalfa, radish is nice (alfalfa counteracts "heat" of radish). Alkaloid levels can be very high in alfalfa. Need alfalfa seed with very high germination rate (over 90%) to successfully grow greens in jar - else unsprouted seeds will decay and spoil greens.
  • Garbanzo group:
    • Garbanzos, standard: Soak 12-18 hours, sprout 1.5+ days. Method: cloth or jar.
    • Kala channa: Soak 8-14 hours, sprout 1.5 days. Method: cloth or jar.
    • Green channa: Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar. Garbanzos, also know as chick peas or ceci, are common in commercial mixtures. They sprout easily but they also spoil easily (bacteria or mold). Kala channa is a miniature garbanzo, sold in (East) Indian food stores, that sprouts reliably - try sprouting it instead of standard garbanzos. Green channa is similar, naturally green, and sprouts very quickly. Green channa has stronger flavor; best to eat with turmeric or ginger.
  • Large beans: Anasazi, Black, Fava, Kidney, Lima, Navy, Pinto, Soy, etc. Except for soy, these are irrelevant to the sprouter - raw flavor is truly horrible. Also, serious toxicity/allergy/digestibility issues with these raw beans. Except for soy (edible raw if grown long enough), these beans must be cooked to be digestible, hence are not of interest to the raw-fooder.
  • Lentils, brown/green and red. Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar. The brown/green lentils come in a variety of sizes; the smallest sizes generally sprout faster than the larger. Red lentils are usually sold in split "dahl" form; for sprouting you must buy whole red lentils. Red lentils are red inside and brown outside; their Hindi name is masoor (brown masoor). Lentil sprouts have a spicy flavor and are very popular. Might find hard seeds in lentils from India.
  • Mung bean group:
    • Mung beans: Soak 8-14 hours, sprout 18 hrs - 1 day. Method: cloth or jar.
    • Urid/urad: Soak 8-14 hours, sprout 18 hrs - 1 day. Method: cloth or jar.
    • Adzuki beans: Soak 8-14 hours, sprout 1.0 day. Method: cloth or jar.
    • Moth beans: Soak 8-14 hours, sprout 12 -18 hrs. Method: cloth or jar. Urid (also spelled urad) is a black shelled mung bean, available in Indian stores. Stronger flavor than regular mung. Hard seeds common in mung and urid. Moth is a brownish bean, similar to mung, available in Indian stores. Very fast, reliable sprouter, with mild flavor - similar to mung. Discard "floaters" when sprouting moth. P.S. there is a mung bean that is yellow inside, in Indian stores, but so far have only found split (dahl) form.
  • Peanuts: Soak 12-14 hours, sprout 1.5 days. Method: cloth or jar. Must use unblanched peanuts; recommend removing skins to improve digestibility. Spanish variety peanuts have loose skin, can remove most before soaking. Other peanuts - soak 1-2 hours then peel off skins, return to soaking in new, clean water. With peanut peeled you will probably observe high incidence of (bright) yellow mold - possible aflatoxin.
  • Peas, Blackeye: Soak 12-14 hours, sprout 1 day. Method: cloth or jar. Flavor is too strong to be eaten alone. Makes good flavoring additive for mixtures, if used sparingly.
  • Peas, (Field): Soak 12-14 hours, sprout 1.5 days. Method: cloth or jar. Be sure to buy whole peas, not split peas (split won't sprout). Yellow peas are slower to sprout, and have stronger flavor than green peas. Flavor too strong when raw for many people. Insect problems common with peas in storage (beetle infestation); store in bug-proof containers. Can be grown as greens also.Note: if purchasing kala channa, green channa, urid/urad, red lentils, etc. from Indian store, be sure to obtain the whole seeds, and not the split (dahl) or oiled form of the seeds.

Some Sprouting Seed Mixtures of Interest:

  1. mung/adzuki, fenugreek
  2. mung/adzuki, urid, dill seed
  3. lentils, blackeye peas, alfalfa, radish
  4. sunflower seed, moth, fenugreek
  5. alfalfa/clover, radish/mustard (for greens)
Experiment and develop your own favorite mixtures!

Soak Instead of Sprouting:

  • Herb seeds: fennel, celery, caraway, cardamom, poppy, etc.
  • Filberts: soak 12 hours; makes crisper, improves flavor.
  • Pecans: soak 8 hours; long soaks can make mushy.
  • Walnuts: soak 12 hours; flavor changes - you might like or dislike.
  • High fat nuts (brazil nuts, macadamias) may benefit some from soaking, but difference (soaked vs. unsoaked) is small.

Staple Foods for Sprouting:

  1. (first tier) wheat, almonds, sunflower, sesame, mung/adzuki, rye
  2. (2nd tier, obstacles) oats, barley, buckwheat, rice, lentils*, other legumes*
  3. (flavoring) fenugreek, mustard, radish, kale, cabbage * see question on legumes below

Easy for Beginners:

wheat, sunflower, almonds, lentil, mung

Indoor Gardening (grown indoors, in soil):

  • Grasses: wheat, barley, oats, rye, kamut, spelt, triticale, and others.
  • Vegetables: amaranth, mustard/mizuna, fennel, kale, cabbage, etc.
  • Legumes: peas, snow peas
  • Other greens: buckwheat, sunflower

What are hard seeds?

Seeds that are hard, like rocks, and they stay that way during soaking and sprouting. Hard seeds are a sort of natural insurance in the sense that if planted in soil they will eventually sprout - late in the season or next season. Hard seeds may be a threat to certain types of dental work, esp. porcelain crowns (porcelain on gold crowns are stronger and hard seeds are less risk; metal crowns are stronger than natural enamel). To minimize hard seeds, suggest you soak seeds as in the cloth method: in shallow water, in a large container with a flat bottom. Then at the end of the soak stage, you can visually inspect the soaked seeds and remove those that are still hard. This technique is not 100% foolproof, but if done carefully, will substantially reduce the number of hard seeds. The method will work with any seed, but fenugreek seeds are so small that picking out the hard ones is quite difficult.

Anything wrong with sprouted legumes?

If you can digest them without the production of a lot of gas (flatulence), there's nothing wrong with them. Legumes are very high in protein, hard to digest, and cause gas for many people. Gabriel Cousens (Conscious Eating, pgs. 70, 372, 490) recommends that consumption of sprouted legumes (except alfalfa, next question) be minimized. Ann Wigmore (Rebuild Your Health, pg. 73) tells us that flatulence gas is toxic and harms your entire system. From an Ayurvedic viewpoint, legumes aggravate the vata dosha; individuals with vata body type or a vata disorder should minimize legumes. Ayurveda suggests eating turmeric or ginger with proteins (legume sprouts) as a digestive aid. A number of other herbs/spices can serve as digestive aids and/or counteract the vata effect of legumes. Among legumes, mung and adzuki beans are considered easiest to digest.

What about toxins in alfalfa sprouts?

Alfalfa sprouts contain saponins, a class of alkaloids (7.93% on dry weight basis, sprouts from commercial sources) and L-canavanine sulfate, an amino acid analog. Saponin levels are at their maximum when sprouts are 6-8 days old (most common time for eating); L-canavanine sulfate is present in the seed and decreases as the sprout grows. The issue of whether these factors are significant is subject to debate.
  • Livingston et al. (Nutritional and Toxicological Aspects of Food Safety, pgs. 253-268), citing research by Malinow, report negative health effects in animals and humans from consumption of alfalfa sprouts. They believe that consuming large amounts of alfalfa sprouts is risky.
  • Cousens (Conscious Eating, pg. 372) , citing relevant client cases, reports no harmful effects from consumption of moderate amounts of raw alfalfa sprouts.
  • Readers are encouraged to check the above references and decide for themselves on this issue. An alternate, experimental approach is to hold your diet constant for a few days, then add alfalfa sprouts to your diet, and observe the effects (if any) of the alfalfa - that is, listen to your body.
Don't Sprout: Sorghum (potentially toxic levels of cyanide in seed coat)


In Conclusion, Sprouting foods can give you the proper nutrition you need for any level of activity without the use of animal proteins. People argue these are not "perfect proteins", but all 8 essential amino acids are found in buckwheat and other raw living foods , which is the property needed to be considered a "perfect protein". These foods are as live as you can get food and show the proper nutrient profile to be in the argument for absolute best things you can put in your body. Incorporating raw living into your diet is simple, cheap, takes a small amount of time and is worth much more than its preparation. Certain people exist that glow with health at close to 60 years old and attribute full cellular regeneration to the effects of eating raw living foods. 




Saturday, November 17, 2012

FORGOTTEN IN TIME: SOLFREGGIO SCALE

http://www.redicecreations.com/specialreports/2006/01jan/solfeggio.html

Forgotten In Time: The Ancient Solfeggio Frequencies




What Are The Ancient Solfeggio Frequencies?
These original sound frequencies were apparently used in Ancient Gregorian Chants, such as the great hymn to St. John the Baptist, along with others that church authorities say were lost centuries ago. The chants and their special tones were believed to impart tremendous spiritual blessings when sung in harmony during religious masses. These powerful frequencies were rediscovered by Dr. Joseph Puleo as described in the bookHealing Codes for the Biological Apocalypse by Dr. Leonard Horowitz. I give honor to both of these gentleman for the part they’ve played in helping return these lost frequencies back to humanity.
The Six Solfeggio Frequencies include:
UT – 396 Hz – Liberating Guilt and Fear
RE – 417 Hz – Undoing Situations and Facilitating Change
MI – 528 Hz – Transformation and Miracles (DNA Repair)
FA – 639 Hz – Connecting/Relationships
SOL – 741 Hz – Awakening Intuition
LA – 852 Hz – Returning to Spiritual Order 
 

For example, the third note, frequency 528, relates to the note MI on the scale and derives from the phrase "MI-ra gestorum" in Latin meaning "miracle." Stunningly, this is the exact frequency used by genetic biochemists to repair broken DNA – the genetic blueprint upon which life is based!
A Little History
At the turn of the century the awareness of DNA entered the collective consciousness of the world. We have incarnated into this human experience as divine beings with a blueprint, a set of instructions. We know that a very small percentage (3%) of those instructions make up our physiology.
Carl Sagan writes that most of our genetic information (about 97%) is unused DNA. He refers to this as "genetic gibberish." Is it possible that most of who we are still lies dormant as our human potential?
In the old paradigm of religion, "potential" remained a mystery to the human mind, therefore we coined a mystical term called "SPIRIT." "Spirit" was something that was detached from who we were, something we didn’t have and could only be gained through the systems of most religions.
The old paradigm and its premise stated that we began as biology in the womb of our mothers. Telliard deChardin tells us that we are not a human being trying to attain a spiritual experience, but, rather, we are spiritual beings having a human experience. This shift in perception causes a tremendous difference in the way we perceive ourselves in this third/fourth time-space continuum.
Being a student of "A Course In Miracles" in the late 80’s, I was faced with a dichotomy in the idea that we are not a body. I never understood this statement fully until I read a quotation by Albert Einstein which stated: "Concerning matter, we have been all wrong. What we have called matter is energy, whose vibration has been so lowered as to be perceptible to the senses. There is no matter." I believe what is being stated is that at the deepest level we are not separate, as a body, as a spirit, as a soul — we are just energy-beings. This is the level of consciousness being opened to us from which a new paradigm is emerging for the purpose of healing all separation. The popular term, "The Divine, is in me"- makes "me" separate from the Divine. May I suggest a shift in the saying to: "The Divine, AS me" to remove the separation.
As we move from genetics and concepts like Soul, "Soul Mates" and "Soul work," we move beyond physical diagnosis, into a new field of quantum physics. In this new field, where consciousness is seen as a unified field where everything is everything else, (T.O.E. Theory - The Theory of Everything) —there are no boundaries. There is no "this" or "that;" no you or me. It is a pure field of awareness – consciousness. I solved the dichotomy about "we are not our body" by changing my perception of genetics to energetics - realizing that we are not meant to ignore our physiology, but recognize the body as energy, vibrating at a very dense frequency.
Repairing DNA
I was first introduced to DNA in 1988 when I was going through a transitional period, during which I felt that I had come to the end of everything that I believed. A tape was given to me of a gentleman speaking in an accent, (which I thought at the time, was rather boring), and I didn’t understand what he was talking about. Then all of a sudden, as I was ready to turn it off, he said: "Quantum physics has found that there is no empty space in the human cell, but it is a teeming, electric-magnetic field of possibility or potential." That’s all he said! But whatever frequency was contained in those words, RESONATED something inside the CORE of my BEING — and I had a KNOWING in me that the NOTHING I thought I was looking at was the EVERYTHING. Much like in Zen, and the idea of becoming "as an empty bowl." Eastern Religions (including the Bible) refer to it as the VOID – The Nothing that is EVERYTHING – The Womb of Creation. I knew that I was experiencing a re-birth! The person on that tape was Dr. Deepak Chopra.
I had never heard of Deepak Chopra in 1988, as he was just coming on the scene about that time. I credit him for a very important transition in my life, just from the statement he made on that tape. Today, in retrospect, I would call my response to that statement a "cellular memory experience." We know that intelligence is stored within the cells of the body, and when the right resonance comes and releases that information to become inherent information or inherent KNOWLEDGE – that comes from the true Self. That is why so many of us seem to jump form one stimuli to another looking for what will resonate in us.
The work being done today with energy at the cellular level really excites me, since I had been very interested in DNA before it became a household word. In fact, I think it took me two years just to learn how to pronounce it (deoxyribonucleic acid did not roll off my tongue quickly). But, I was determined to understand this tremendously powerful energetic blueprint for life, as we know it, at the cellular level on this planet. DNA became a part of the collective consciousness when CNN produced a special on the Genome Project in 2000.
As I pursued my passion for the study of DNA, I attended a workshop by Dr. Robert Girard from California on DNA Activation. His work focused on using certain sounds and frequencies to activate DNA and I started doing DNA Activation workshops. Through those workshops, an article was given to me that reported how biochemists are using the frequency 528Hz to repair human DNA. The article stated that it was a "C." When I read that I thought, "All I would need to do is go to a piano or other instrument and play a "C" and then, in the DNA workshops we would be able to repair DNA."
Well, it wasn’t that simple, because I discovered that the regular "C" that we all know of in this culture (which is from the diatonic scale of do, re, mi, fa, so, la, ti, do) was not the 528 Hz frequency "C", as described in the article. Instead, I discovered that a regular "C" vibrates to a frequency of only 512 Hz, and that the "C" of 528 Hz used in DNA repair had been a part of an ancient scale called the Solfeggio Scale. Moreover, the difference in the scales existed because of different tuning methods that were utilized in ancient times, vs. those in general use today. Later, we will explore that difference between how we create music today vs. how we used to create it, and how that simple change has made all of the difference in the world.
How I found out about the Ancient Solfeggio Frequencies
I found this ancient scale to be part of a 6-tone scale sequence of electro-magnetic frequencies called the Original Solfeggio Scale through the book "The Healing Codes of Biological Apocalypse" by Dr. Leonard Horowitz. These particular frequencies were rediscovered by Dr. Joseph Puleo, who received them in a wonderful experience that some would suggest was mystical. These frequencies are not something new, but they are something very old.
I shared the information about these frequencies with a musician friend who had a studio in her home. After reviewing the information, she decided that she would like to experiment with these frequencies in the form of meditation music. She was also in touch with Jonathan Goldman (author of the book, "Healing Sounds") and he knew of these frequencies, and was using them in some of his music such as "The Lost Chord" CD. Aryiana requested that he have the tuning forks made for her to research the frequencies. I asked if she could also have a set made for me.
After I received the tuning forks and began talking about them around the country, I noticed that people were resonating with the information about these powerful frequencies. It felt as though something was going on in a much larger picture. We were connecting energetically to this information, and yet I didn’t know what I was going to do with the tuning forks. Then people began to ask if I could use the tuning forks on them. From those experiences, and with information I had gathered, a method and technique began to develop. I called the technique SomaEnergetics TM, which is designed to utilize the optimum energy of the Solfeggio frequencies using tuning forks. Soma, meaning "body" in the Greek, combines the wholistic idea of the body as an energy field - SomaEnergetics TM.
When starting these first tunings, the main frequency that I knew the most about was 528 Hz – that biochemists are using for DNA repair. I realized that the right side of the body is controlled by the left-brain, and the left side by the right brain and that these correspond with our inner male and female energies. As I took the fork down each side of the body, I could get in touch with the dominate ancestral DNA that comes thru the Mother’s side or Father’s side of the chromosomes. I would many times get a tremendous imbalance in the sound between the two sides. The purpose of energy work, as many of you know, is to attain balance. For example, if everything is in balance, such as the ph level, the physical body can heal more naturally. It’s the same way in our energy bodies. If we can find that energy balance, that equilibrium, where everything aligns or everything comes into synchronization into the rhythm of the dance of life – then healing becomes the natural state. It’s nothing supernatural, or miraculous. I think a lot of spiritual texts have referred to this idea when they describe, "going home to heaven." Heaven, to me, is the complete synchronization with higher frequencies and vibrations of creation being totally entrained. In other words, being in a state of at-one-ment.
When I would continue to do the technique, the sound would begin to even out between the male and female sides of the body, and the client would indicate they were "feeling" a shift. As that would occur, I was totally amazed, and asked myself, "What is happening here?" Although I’ve been a speaker of spiritual things for over 40 years, I can’t tell you that I’ve been the most intuitive person in the world. All of a sudden I started having certain feelings about what to do with the forks. I found that at some point in working with the client, I stopped "doing" the tuning forks (being the initiator of the technique), and they started "doing me" – seeming to direct the movement of the Forks! After hundreds of tunings and positive testimonies, I have learned to trust the Ancient Solfeggio Scale frequencies in the form of Tuning Forks as a legitimate modality.
Energy and Relationship
Everything is relationship. I remember Dr. Fred Wolf, who is a physicist stating on a tape "Everything is consciousness." He further noted, "When you are observing an object, on some level the object is observing you." As I listened to that statement, I thought it was strange. I then realized that because something doesn’t have a human consciousness, as I do, that doesn’t mean it doesn’t have it’s own consciousness. Apparently, observing something changes it on some level – that the observer, and the observed are one.
I treat the Solfeggio tuning forks as a conscious "entity." They are energy, they’re vibration, they’re frequency – the client is vibration, frequency and energy – I am vibration, frequency and energy. All of that coming together begins to produce a synergetic experience that takes place on many levels. The energy bodies that we focus on using the Solfeggio Frequencies are the physical, the etheric, the mental/emotional, and the astral.
Sound, Vibration and Form
For more than 200 years, researchers have been validating the connections of Sound and Vibrations on physical form. The first to make that connection was German scientist Ernst Chladni, who, in 1787, detailed his research in his book "Discoveries Concerning the Theory of Music." In that pioneering work, he explained ways to make sound waves generate visible structures. He detailed how a violin bow, drawn at a right angle across a flat plate covered with sand, produces patterns and shapes. Today, those patterns and shapes are called Chaldni figures. (Coincidentally, Chaldni died in 1829, the same year as Beethoven. Mozart, a Free Mason, heavily influenced Beethoven about the mathematics of music, and likely influenced Chaldni as well).1
In 1815, Mathematician Nathaniel Bowditch followed up on Chaldi’s discoveries. He concluded that the conditions for these designs to arise were because the frequencies, or oscillations per second, were in whole number ratios to each other—such as 1:1, 1:2, 1:3 and so on.2
The study of wave phenomena, the ability of sound to organize and repattern matter, is called Cymatics. According to John Beaulieu, in Music and Sound in the Healing Arts, "Form is the more elusive component of sound. Sound-forms can be seen by subjecting mediums such as sand, water, or clay to a continuous sound vibration." The following pictures taken by Dr. Hans Jenny are sound-forms. They were obtained by placing various mediums on a steel plate with a crystal sound oscillator attached to the bottom. The Oscillator creates a pulse, which vibrates the steel plate. The forms on the plate are examples of sound organizing matter." Jenny also "noticed that when the vowels of ancient languages like Hebrew and Sanskrit were pronounced, the sand took the shape of the written symbols for those vowels. "Modern languages, including English, failed to generate those patterns."
"Space is not empty. It is full, a plenum as opposed to a vacuum, and is the ground for the existence of everything, including ourselves. The universe is not separate from this cosmic sea of energy." David Bohm
 
Jenny concluded that were examples of cymatic elements everywhere—"vibrations, oscillations, pulses, wave motions, pendulum motions, rhythmic courses of events, serial sequences, and their effects and actions"—and they effected everything including biological evolution. The evidence convincingly demonstrated that all natural phenomena were ultimately dependent on, if not entirely determined by the frequencies of vibration. He argued that physical healing could be aided or hindered by tones. Different frequencies influenced genes, cells, and various structures in the body, he claimed.
Vibration of Music of the Spheres: "Every cell pulsates, reflects and interacts with acoustic oscillations of the medium. Even the earth and sun vibrate in unison based on a main rhythm of 160 minutes. Each musical note is therefore united to non-audible notes of higher octaves, and each symphony to other symphonies that we do not hear, and although they make our cells oscillate and possibly resonate. Even DNA has it’s own melody. The musical nature of nuclear matter from atoms to galaxies is now recognized by official science."3 In " Molecules of Emotion," by Candice Pert, Ph.D., she writes, "… basically, receptors function as scanners (sensing molecules, on a cellular level). They cluster in cellular membranes, waiting for the right ligand (much smaller molecules than receptors), to come dancing along (diffusing) through the fluid surrounding each cell, and mount them – binding with them and (tickling ) them to turn them on and get them motivated to vibrate a message into the cell. Binding of the ligand to the receptor is likened to two voices, striking the same note and producing a vibration that rings a doorbell to open the doorway to the cell."
Poet Cathie Guzetta summarized this science best when she wrote:
"The forms of snowflakes and faces of flowers may take on their shape because they are responding to some sound in nature. Likewise, it is possible that crystals, plants, and human beings may be, in some way, music that has taken on visible form."
How Did The Solfeggio Frequencies Get Lost?
I discovered that these powerful frequencies had been given to the church many years ago for a very spiritual purpose. This was back when the church was a wonderful place for the people in the villages to gather together. The church served as a social, political, and spiritual place. People came to Mass, which at that time, was done in Latin (until Vatican II came along). When people sing in Latin or musical tones, it is very powerful, because it gets through all of the limited thought forms, and into deeper levels of the subconscious – accessing insights beyond belief systems.
As described above by Dr. Candice Pert, PhD, energy and vibration go all the way to the molecular level. She states that we have 70 different receptors on the molecules and when vibration and frequency reaches that far they begin to vibrate. Moreover, she observed, "as they begin to vibrate they sort of touch each other, and tickle each other, and they play and mount each other." It’s this whole energetic dance ritual, at the cellular level, that opens the chromosomes and exposes the DNA to the frequencies. When we do toning, drumming, chanting, or tuning forks – it can be a way to direct energy for transformational purposes.
Vibration and sound can be used, like most things, either with positive intention or negative intention. Used negatively, it’s nothing more than control and manipulation. Most of the world has been built upon control and manipulation by the way we communicate thru language. A lot of different texts, such as the Bible, talk about the importance of just making Sound—whether it’s chants, drumming, or speaking in tongues (such as the charismatic fundamentalists do), they are just different ways that people are accessing deeper levels of themselves. I suggest to you that the Solfeggio Tuning Forks are an even purer ways of doing that with positive intention.
When Dr. Joseph Puleo was researching the tones, he was directed to a Monsignor at a university in Spokane WA, who was head of the mediaeval department. Following a 20 minute conversation, the
"Can you decipher Mediaeval Latin?’
‘Absolutely!’
‘And you know the musical scale and everything?’
‘Absolutely!’
‘Well then, could you tell me what ‘UT - queant laxis’ means?’
After a brief pause, the Monsignor quipped, ‘It’s none of your business’
Then he hung up."
1
Additionally, as Dr. Puleo researched the tones further, he came across a book on Gregorian chants by Professor Emeritus Willi Apel who "argued that the chants being used today were totally incorrect, and undermined the spirit of the Catholic faith."1 Moreover, Professor Apel reported that "one-hundred fifty-two chants were apparently missing. The Catholic Church presumably "lost" these original chants. The chants were based on the ancient original scale of six musical notes called the Solfeggio."1 Trust me, nothing is lost, it’s just neatly put away; however, they cannot hide from the masses what is energetically placed within the Soul.
According to Professor Willi Apel,1 "The orgin of what is now called Solfeggio...arose from a Mediaeval hymn to John the Baptist which has this peculiarity that the first six lines of the music commenced respectively on the first six successive notes of the scale, and thus the first syllable of each line was sung to a note one degree higher that the first syllable of the line that preceded it. By degrees these syllables became associated and identified with their respective notes and as each syllable ended in a vowel, they were found to be peculiatly adapted for vocal use. Hence "Ut" was artificially replaced by "Do." Guido of Arezzo was the first to adopt them in the 11th century, and Le Marie, a French musician of the 17th century added "Si" for the seventh note of the scale, in order to complete the series."
Further research states that, "Pope Johannes later became a saint - Saint Iohannes - and then the scale was changed. The seventh note "Si" was added from his name. "Si" later became "Ti." These changes significantly altered the frequencies sung by the masses. The alterations also weakened the spiritual impact of the Church’s hymns. Because the music held mathmatic resonance, frequencies capable of spiritually inspiring mankind to be more "Godlike," the changes affected alterations in conceptual thought as well, further distancing humanity from God." In other words, whenever you sing a Psalm, it is music to the ears. But it was originally intended to be music for the soul as well or the "secret ear." Thus by changing the notes, high matrices of thought and to a great extent well being, was squelched. Now it is time to recover these missing notes."1
I’d heard of do, re, me, fa, so, la, ti, do. I particularly responded to it whenever I hear that song by Julie Andrews from "The Sound of Music." I literally have a "brain cell firing" as it is engraved into my brain, and I see her coming over the mountain in the movie. I didn’t realize this was actually a second, modified scale. The original Solfeggio scale was actually: UT, RE, MI, FA, SO, LA.
Looking at the definitions of each of the original syllables, using hidden entries from Webster’s Dictionary and the Original Greek Apocrypha, I have determined that these original frequencies can be used for: Turning grief to joy, helping the person connect with their Source to bring forth miracles, DNA repair, connecting with spiritual family, solving situations & becoming more intuitive, and, finally, returning to spiritual order.2Through music these tones can assist all the channels in staying open and keep the life force (the Chi) literally flowing thru the Chakra System quite freely. Is this is what the six electro-magnetic frequencies were to accomplish that were put into "lost" hymns and Gregorian chants?
I think we are living in a tremendously wonderful time, and rather than seeing the glass as "half empty," I see it as "half full." Rather than accepting "CNN’s perspective" of the world view, it’s about finding perspective thru the vision of your own heart. It is about change and transformation of mankind to the next level of evolution. We, as Spiritual Light Workers, have made ourselves accessible at this time, by Divine Appointment, to be here to help those in humanity who choose (it’s all based upon irrevocable choice) to stay, or to go. Those who have chosen to stay will come into our lives, and we have already agreed to assist them.
It’s all about assisting other people. It’s not to be their "Healer," but to assist them in knowing who they are and connecting with their true Source. It is about providing an atmosphere of non-judgement, a Sacred Space, for the purpose of healing themselves. We should be continuously teaching while assisting people. The old paradigm teaches us to keep the information among the professionals. The new paradigm is to share the information, and empower the client. Everyone you work with—whether it’s Reiki, Massage, Tuning Forks or other modalities you are using, you should feel that you’ve empowered that person, so they can extend this information to someone else. Healing has become about our evolution by reconnecting our additional strands of DNA. Healing is also about assisting the person in restoring themselves to a state of "Spiritual Wholeness."
1 "Healing Codes for the Biological Apocalypse" by Dr. Leonard Horowitz, p. 345-6
2 Ibid.
3 From "Man’s Cosmic Game" by Guiliana Conforto
The 3, 6, and 9
As we look at the six original Solfeggio frequencies, using the Pythagorean method, we find the base or root vibrational numbers are 3,6, & 9. Nicola Tesla tells us, and I quote: "If you only knew the magnificence of the 3, 6 and 9, then you would have a key to the universe."
John Keely, an expert in electromagnetic technologies, wrote that the vibrations of "thirds, sixths, and ninths, were extraordinarily powerful." In fact, he proved the "vibratory antagonistic thirds was thousands of times more forceful in separating hydrogen from oxygen in water than heat." In his "Formula of Aqueous Disintegration" he wrote that, "molecular dissociation or disintegration of both simple and compound elements, whether gaseous or solid, a stream of vibratory antagonistic thirds, sixths, or ninths, on their chord mass will compel progressive subdivisions. In the disintegration of water the instrument is set on thirds, sixths, and ninths, to get the best effects."
In the book of Genesis it states that there are six days of creation. Yet many talk about the creation week – or seven days, and the Christian Bible views the number seven as the number of completeness. Why Seven? It is due to the influence of the Near Eastern culture at the time in which Jesus lived, when it was believed that there were only seven planets.
When wrestling with adding a 7th number, I was mystically drawn to an article in Discover Magazine. In his newest book, Just Six Numbers, Rees argues that six numbers underlie the fundamental physical properties of the universe, and that each is the precise value needed to permit life to flourish. In laying out this premise, he joins a long, intellectually daring line of cosmologists and astrophysicists (not to mention philosophers, theologians, and logicians) stretching all the way back to Galileo, who presume to ask: Why are we here? As Rees puts it, "These six numbers constitute a recipe for the universe." He adds that if any one of the numbers were different "even to the tiniest degree, there would be no stars, no complex elements, no life." (From Discovery Magazine). As some authors have speculated, could these tones have played a role in the miraculous shattering of Jericho’s great wall in six days before falling on the seventh day? Some scientists are now stating that if we have been created, we most likely would have been sung into existence. Is it possible that the six days of creation mentioned in Genesis represent six fundamental frequencies that underlie the universe? Religious scholars believe both events occurred as a result of sounds being spoken or played.
Other scientists, including the geniuses Nikola Tesla, Raymond Rife, as well as Mozart, Haydn, Beethoven, and Chladni, all must have known about, and used the concept of, the inherent power of threes, sixes, and nines. So we are dealing with three powerful numbers: 3-6-9. Everyone of the six Solfeggio Tuning Forks all add up, individually to the Pythagorean scheme of 3-6-9. In fact, because there are two sets of 3-6-9 (anagrams) in the solfeggio, they are even more powerful as these combinations serve as "portals" to other dimensions!
Just Intonation – 12 Tone Equal Temperament
As I observed earlier, another reason these Ancient Solfeggio frequencies became "lost" was because of the change in tuning practices throughout history. The standard tuning method for the past 200 years is quite different from the tuning practices dating from antiquity through about the 16th century A.D. These ancient tuning practices used a system of tuning known as Just Intonation. The tuning practice adopted for western cultures during the 16th, 17th, and 18th centuries, and used today, is known asTwelve-Tone Equal Temperament. The explanation of the fundamentals of these tuning systems is far too complex for this agenda, but the following quote from a book written by David B. Doty, titled The Just Intonation Primer, should give an idea of the confinement that music has been relegated to. "Essentially, music has been placed in a box of limitations"— as the result of the rigidity imposed by the Twelve-Tone Equal Temperament tuning standards in use today.
"Although it is difficult to describe the special qualities of Just (Intonation)intervals to those who have never heard them, words such as clarity, purity, smoothness, and stability come readily to mind. The supposedly consonant intervals and chords of (12-Tone) Equal Temperament, which deviate from simple rations to varying degrees, sound rough, restless, or muddy in comparison."
Just Intonation can be found in many of the great Fathers of Classical Music – Beethoven and Hyden, just to name a few. They did not use this 12-tone temperament and I think that is why we have a richer experience when we hear music that was composed several hundred years ago. Classical Music based on Just Intonation gives us a different rapport with time and space and brings us into our higher chakras.
Native American chanting is many times based on Just Intonation. The chanting seems to sound monotone, but we are finding out that within the monotone sound is multi-dimensional harmonics.
How these different types of tones affect our health
Consequently, since all music in our contemporary world (from commercials, to modern hymns and symphonies) has been composed utilizing the 12-Tone Equal Temperament Scale, they all have vibrational limits. As a result, vibrational frequency of the tones of modern music can create situations such as "boxed-in thinking," stuffed and suppressed emotions; and fear-based " lack" consciousness—all of which then tend to manifest into physical symptoms of "dis-ease."
This is in contrast to music created from the Ancient Solfeggio Scale, which stimulates the vibration of expanded creativity, easier problem solving and holistic health.
Again, it should be noted that although there are contemporary notes that approximate the Solfeggio tones, they are not the same frequencies as the ancient tones. Example: The Solfeggio tone, Mi. vibrates to 528 Hz. The closest, comparable, contemporary tone is C, above Middle C, which vibrates at 512 Hz. Our research indicates that the vibrational frequencies contained in the Solfeggio tones hold these original healing potentials.

Friday, November 16, 2012

OCEAN WATER WHEATGRASS


WHEATGRASS CAN ABSORB ALL 92 MINERALS
OCEAN WATER HAS ALL 92 MINERALS IN SAME RATION AS HUMAN BLOOD
A MYTH EXISTS OF OCEAN WATER WHEAT GRASS TAKEN IN 8OZ PER DAY BROUGHT A MANS VISION BACK AND HAIR BACK IN COLOR
MINERALS ARE MOST IMPORTANT

Use ratio of 4oz ocean water to 1 gallon fresh living water

Germinte the seeds by Soaking the wheat berrys (wheat grass seeds)  for 12-24 hour fully submerged, preferably in ocean water solution.

Use soil as medium for best results, anything used for seeds as a medium will work, soil works best for most juice. Distribute seeds as necessary, roughly one cup to every 12 square inches

continue to water and keep out of life until spouted and strong

water and grow in light once turn green 

juice and enjoy 92 organic minerals

REMEMBER: ITS GRASS, YOU JUST GOTTA NOT BURN THEM WITH TOO MUCH SUN OR LIGHT. THEY HAVE ALL THE NUTRIENTS TO GROW INTO GRASS INSIDE THE SEED, THEY DONT EVEN NEED LIGHT NECESSARILY FOR THE FIRST 9 DAYS. KEEP THEM WATERED, KEEP THEM DRY(MOLD) AND WATCH IT GROW



MINERALS: MOST IMPORTANT

MINERALS:
Minerals are of the up most importance in every aspect of your health. Your body is composed 5% of minerals, and minerals account for 95% of your bodies metabolic processes.  Definition of metabolic process: the organic processes that are necessary for life. All muscle function, nerve function, Organ function, hormone function, vascular fuction, bone function, skin, hair, teeth, nails, is all dependent on minerals; and minerals are absolutely necessary for optimal cellular health. To absorb minerals they must be organic minerals, there are organic (plant based) and inorganic (rock based) ,

organic minerals have been synthesized by the plant into the size your body needs to absorb them into cells.

The ionization is an important part of mineral absorption but basically inorganic minerals ionize slower than organic which is what the absorption depends on.  Organic are best

Your body will only absorb 3-12% of inorganic minerals (most mineral supplements are inorganic) while it should take in and assimilate close to 100% of organic minerals.
1ST PRIORITY ORGANIC*

TRACE MINERALS: Trace minerals include:
  • iron
  • zinc
  • manganese
  • copper
  • fluoride
  • molybdenum iodine
  • chromium
  • selenium
Of the trace minerals, iron, copper, zinc and selenium are the most important.
The sources are the same for all minerals, quality food sources from the soil, taken up by organic process, and made available to other living organisms.Certain foods absorb certain minerals. The color, taste, texture of fruits vegetables animals insects nuts seeds or legumes will give you an indication of the mineral content. So the best foods for minerals are also the best foods to always keep in your diet: Leafy Greens, Fruit, legumes, sprouted nuts and seeds, sprouted grains, liver and other organs, beef, fish, eggs, raw coconut water, PLUS: superfoods (dark earthy foods) Cacao, maca, broccoli, chia, acai, pom, blueberry, mangosteen, goji, etc. 

!!!!!!!FACTS ABOUT OCEAN WATER DERIVED MINERAL CONTAINING FOODS
OCEAN WATER CONTAINS EVERY MINERAL AND IS NEARLY IDENTICAL TO HUMAN BLOOD IN COMPOSITION
MINERALS IN OCEAN WATER ARE INORGANIC
WHEATGRASS IS ONLY FOOD THAT ABSORBS ALL 92 MINERALS
WHEATGRASS GROWN WITH 3% OCEAN H2O PRODUCE WHEATGRASS JUICE WITH 92 ORGANIC MINERALS INSIDE IN PERFECT RATIO TO BLOOD COMPOSITION
COCONUT TREES CAN GROW IN OCEAN WATER

Thursday, November 15, 2012

GENETICALLY MODIFIED ORGANISM (GMO), PRODUCE BUYING GUIDE


Genetically Modified foods: Genetically modified organisms (GMO’s) are a broad group of plants, animals, and bacteria that are engineered for a wide variety of applications ranging from agricultura
l production to scientific research. The types of potential hazards posed by GMO’s vary according to the type of organism being modified and its intended application. Most of the concern surrounding GMO’s relates to their potential for negative effects on the environment and human health. Because GMO’s that could directly effect human health are primarily products that can enter the human food supply, this website focuses on genetically modified food. To date, the only types of products that have been approved for human consumption in the U.S. are genetically modified plants (FDA website)

GENETICALLY MODIEFIED FOODS: In SHORT have higher risk of allergies, increased toxicity, decreased nutritional value, resistance to antibiotics, could contain deadly virus' and bacteria, are foreign to humans (take into consideration foods human beings have built resistances to for over 300,000 years), and all created by BIG CORPORATIONS that poor trillions of dollars into making sure you are unhealthy. The Cancer industry is 4 times larger than the auto industry.

ALSO THESE SEEDS TO THESE FOODS ARE ENGINEERED TO BE STERILE, MEANING THEY DO NOT REPRODUCE SEEDS, WHICH THROUGH CROSS POLLUNATION CAN INFECT AND STERLIZE ALL SEEDS, TURNING THE EARTH INTO A DEAD ORGANISM, RATHER THAN LIVING. FYI

MAIN GMO FOODS

Soy, Corn, Rice, canola, Cottonseed (vegetable oil, high fructose corn syrup)
Anything thats not organic with these in the ingredients is GMO (there's a few health food stores with legit soy corn and rice but its probably gmo by now through cross pollunation) ALL PRODUCE IS SUSPECT, READ THE LABEL (BELOW)

GMO salmon has been approved for human consumption, theres GMO chickens, cows, goats, sheep, pigs, all livestock. In which they do not need to label, ALSO THE NUTRIENTS YOU GET FROM THESE FOODS (WHICH IS ABSENT COMPARED TO REAL FOOD) CAN BE SUPPLEMENTED THROUGH A DIET OF FRUITS, VEGETABLES, SEEDS, and NUTZ, WITH AMPLE PROTEIN: YOU DONT NEED TO EAT VERY MUCH MEAT, SO PAYING FOR THE QUALITY SHOULDNT BE A PROBLEM ESPECIALLY WITH THE RISK OF EATING SOMETHING SOME PSYCHOPATHIC COMPANY CREATED FOR YOUR ORGANIC STRUCTURES BREAKDOWN

GMO's have been used since the 90's, and it just failed on being labeled in 2012, meaning that most food you are forced to buy is likely a GMO.

WHERE TO FIND GMO'S, and HOW TO AVOID: IN ORANGE COUNTY, UPDATE COMING

Albertsons and ralphs: probably 99% GMO products with little to no organic produce, lowest quality meat and fish, absolutely nothing worth eating here.

Sprouts and Henrys: Pretty worthless too, probably 85% GMO, pasteurized almonds, pasteurized dairy, sanitized eggs, bunch of snackfood (bullshit), sprouts does have grassfed beef but it went on sale for $3.99 a pound which means its probably cloned.

Mothers: Is where its at, lots of organic produce, quality eggs, a raw section full of the best foods available, raw honey, some raw nuts, raw seeds, raw coconuts, kombucha, once again best foods available. FOOD IS WORTH THE MONEY

Farmers markets: Raw unpasteurized almonds, raw honey, organic produce (thats not mothers priced), wildcaught fish, Quality meats grassfed and grown without the bullshit, farmers markets are bestttttt bet for quality of food for reasonable price.

HOW TO READ PRODUCE STICKERS: PRETTY SIMPLE
4 DIGITS: BEGINNING WITH 3 or 4 : Conventionally grown with poisonous pesticides
5 DIGITS: BE CAREFUL HERE because one digit separtes organic from gmo
5 DIGIT CODE BEGINNING WITH 8 is a GMO
5 DIGIT CODE BEGINNING WITH 9 is organically grown

HEIRLOOM SEEDS COULD BECOME THE WORLDS MOST VALUABLE ASSET

WHY ORGANIC, WHY RAW, HEALTHY EATING PRIORITIES

IN THE NAME OF HEALTH THATS WHY
SIMPLY BECAUSE ITS THE WAY NATURE INTENDED:

When attempting to eat healthy one should consider the following:

Quality - raising methods, source, handling, sanitization, time, preparation all factors of food quality.
When You see an item:
1st priority: Organic, raw, non-gmo, unpasteurized, Grass-fed (for beef) (Un-altered by man)
next: Dairy free, gluten free, hormone free , pesticide free, nitrite free
next: natural (doesn't mean what you think), sugar free (check the source of sweetener), fat free( not a good thing at all)
Questions to ask: Regarding fruit/vegetables/nuts/seeds/meat/eggs/fish: What was it fed when it was raised?how was it treated?  what was done to it after it left the earth (sanitization is bad)? how long ago was that? Is it organic? Unpasteurized?

WHY ORGANIC: Organic means it was grown with natures methods without harmful chemicals, this protects you from many posionous chemicals used to grow produce and treat animals and genetically modified foods that threaten your health. It also Ensures the highest quality of food and is necessary to ensure your immune system especially early when consuming foods raw.  Organic is amongst the upmost importance when consuming anything.

WHY RAW: Raw foods are considered foods that have not been subject to heat, air pressure, or a ph inhibitor enough to kill the live enzymes that occur in those foods.The only reason to eat raw foods is to give yourself the proper live enzymes that occur in all raw foods that break down nutrients and dramatically increase the bioavailability (percentage of nutrients absorbed into cells). In essence, you just benefit more from foods consumed raw. The more raw foods you eat the better you feel, you can go 20% raw, 50% raw, and 100% raw, the foods you eat raw will just benefit you more.
The concern with raw foods is coming in contact with harmful bacteria especially associated with raw eggs and raw meat. And yes, the fact is eating raw foods does come with the risk of encountering other live bacteria, just like you do everyday everywhere you go. Another fact is officials in charge of food distributed to the general populace do not have your best health in mind. Rules given to "sanitize" food and protect you from harmful bacteria is apart of an effort to create sickness and destroy health for the collection of money. Your body has the same reaction to cooked foods as it does a bacterial infection such as a cold or flu. Cooked food also makes the ph of your body go down, meaning acidic, an environment that 99% of harmful bacteria live. These two factors contirbute to peoples immune systems being crippled, susceptible to much more of bad bacteria. Harmful Bacteria rarely occur in whole organic raw foods (ex. 1 out of every 1,000,000 organic cage free eggs has salmonella), and every egg has a little salmonella this is how immunities are built in the system. The gradual increase of raw foods to the diet will allow to immune system to adapt and build strong immunites to anything consumed. So, with animal proteins and everything eaten raw it very much depends on the quality of the food. Always do the research and make the decision if what you are going to consume is going to be right for your structures needs.
The main reason to eat raw is to provide yourself with the live enzymes that break down and make available the nutrients consumed in food that are heat (above 118 degrees), air, and ph sensitive.