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Food radiation: human waves and health
Marcello Pamio, source: "Radiations des aliments: ondes humaines et santè", André Simoneton and "The secret life of plants" by Peter Tomkins and Christopher Bird
When we talk about matter and energy, the image of Albert Einstein and his famous equation immediately comes to mind: E = mc2.
If, on the other hand, we talk about radiation and vibrations emitted by foods, the mind, although the story is full of characters who have worked in this area, nothing appears! Why?
This article has the sense of remembering one: Andrè Simoneton, a French electrical engineer.
Simoneton, starting from the research and discoveries of other great researchers, such as the French André Bovis and Louis Kervran and the Russian G. Lakhowsky, dealt mainly with the "actions", the "effects" that foods have on the human body.
For example, one of André Bovis's theories is based on the principle that the Earth has positive magnetic currents ranging from north to south and negative magnetic currents ranging from east to west. These currents are captured by all bodies on the earth's surface, and if one of these bodies is placed in a North-South position it will be more or less polarized depending on its shape and consistency.
In human bodies these currents, called positive and negative, enter a leg and come out of the hand of the opposite side; at the same time the cosmic currents enter from the head and come out of the opposite hand and feet. All bodies containing water accumulate these currents and radiate them slowly, so the human body (and all the foods offered by Nature), like a variable condenser, acts as a detector, selector and short and very short wave amplifier.
Lakhowsky stated instead that "life is born of radiation and is maintained by radiation."
Thanks to the work of these distinguished researchers, Simoneton could conceive the idea that human nerve cells not only received wavelengths but were also transmitters: he was convinced that "each of the essential organs with their cells constitutes a small circuit oscillating ". Any receiver must enter into a resonant vibration with an emitter in order to collect its emissions. Lakhowsky compared the system to two well tuned pianos: when one note is struck on one, it makes the same note vibrate on the other.
Numerous years of study allowed Simoneton to demonstrate empirically that all living things in Nature emit a very specific vibration or radiation; but perhaps the most intriguing thing was to answer the question: what vibrations weaken the human being and which ones strengthen him?
For his measurements he used a geiger counter, a Wilson ionizing chamber, the Bovis dosimeter and angiometer graduated in Angstroms (A °) which he could measure at the ten millionth of a millimeter.
With this system he succeeded in establishing that every healthy human being emits radiation from 6200 to 7000 Angstroms (wavelength corresponding to red).
Each color in nature has its own vibration and wavelength:
Violet, from 3900 to 4300 A °
Indigo, from 4300 to 4500 A °
Blue, from 4500 to 5200 A °
Green, from 5200 to 5800 A °
Yellow, from 5800 to 5900 A °
Orange, from 5900 to 6200 A °
Red, from 6200 to 7800 A °
After exhausting checks and experiments on healthy and sick people, Simoneton found that the average vibration in healthy people is 6500 A ° (upwards), while in sick people this vibration is always lower!
All living beings, in order to maintain and preserve their functional integrity and their internal vibratory system, need three main sources:
- Telluric and cosmic waves;
- The waves of the solar spectrum;
- The waves of food products.
Man is therefore in the midst of the vibratory influences that come from the cosmos, the Sun and the Moon, from the telluric vibrations of the subsoil, from human and food vibrations.
André Simoneton, always gave great importance to the nutritional aspect, also thanks to the fact that the vegetarian regime literally saved his life.
At the age of 23, in the middle of the Great War (1916), he was reformed by the military service for bacillary bronchitis and hospitalized for tuberculosis. At 33 he was 1.69 meters tall and weighed 90 kg, he had a colibacillosis aggravated by prostatitis with cystitis, arteriosclerosis and very severe constipation.
His situation was therefore very serious, incurable for the time.
It was then that he embarked on a drastic change of diet, becoming vegetarian. The application of "this new method was long and arduous" but after six months he already saw the first signs of improvement, and in 4-5 years he regained his health completely! To the point that at 83 (in 1977) he pedaled for 70-80 km with his bicycle, he played tennis weekly, skiing, swimming and even rowing.
Given his interest in the study of energy, he investigated in detail the radiation emitted by food, and his very important conclusion allowed him to classify foods into four broad categories:
1) First category: SUPERIOR FOODS
Radiation higher than that found in man: from 10,000 to 6500 A °
2) Second category: SUPPORT FOODS
Radiation variable between 6500 and 3000 A °.
3) Third category: INTERIOR FOODS
Radiation much lower than that found in the human body: below 3000 A °
4) Fourth category: DEAD FOODS
Foods that do not emit any detectable energy.
SUPERIOR FOODS
The pulp of fresh ripe fruit, raw and / or cooked vegetables at temperatures below 70 ° C, bread and wholemeal flour, oily fruit, olives, almonds, walnuts and coconuts, fresh butter, the unfermented cheese and eggs of the day.
When the fruit has matured correctly under the heat of the sun, its radiation is maximum. After maturation, the wavelength is stable for a few days, often a few weeks in the case of winter fruits, and then decreases to zero. By eating a fruit we absorb the spectral radiation of the sun and probably also telluric and cosmic radiation. The feeling of well-being that we experience in the region of the stomach is due precisely to this set of radiations (stored in the plant), which we know to oscillate between infra-red and ultra-violet.
A real local solar bath!
This is why Simoneton had breakfast every day with a fresh fruit meal.
SUPPORT FOODS
Fresh milk (after 12 h the radiation drops by 40% and after 24 h by 90%), ordinary butter, eggs, honey, whole brown sugar, peanut oil, wine, vegetables and legumes cooked (boiling).
LOWER FOODS
Raw meat, two-week eggs, boiled milk, coffee, tea, chocolate, jams and marmalades, fermented cheese, white bread.
DEAD FOODS
Food preserves, margarines, spirits, liqueurs, white sugar, refined flours and all pasteurized foods (fruit juices, etc.).
The conclusions are:
a) All the most reputed foods are those with the highest wavelength, ie those that emit the most energy. Those with more vitamins!
b) Certain procedures, commonly used as cooking, alter and destroy some food qualities.
c) The freshness of certain foods remains a very important factor.
d) Preserved and pasteurized foods do not retain any vitality, they are dead foods.
e) The foods of the third category (lower), without vitamins are practically all polypeptides (proteins) and therefore a small deficiency in the digestive system (for example in the liver) is enough to trigger intolerances to the organism. The often alimentary origin of migraines, asthma, eczema, urticaria, etc. is not foreign.
f) Finally, if the vast majority of foods in the fourth category (dead foods) are eaten in excess, they cause intoxication.
The foods for which the human being is biologically predisposed are those that have the greatest quantity of biological water, enzymes and vitamins, therefore of energy vibration: the foods of the first category: fruit, vegetables, nuts, cereals.
When we talk about vitamins we mean thousands of organic substances that ONLY the plants, and not the laboratories, can produce. This was demonstrated experimentally by Dr. Ehrenfried Pfeiffer (biochemist follower of the Austrian philosopher and scientist Rudolf Steiner). Pfeiffer used to say that life pulsates genuinely from food, soil and live vitamins and how inorganic minerals, chemicals and synthetic vitamins are dead. Through chromatography it has shown that synthetic vitamin C or ascorbic acid is completely different from vitamin C of wild rose fruits for example: what is missing in ascorbic acid is the biological or vitalizing value!
The following images, original of the eng. Simoneton taken from his book, show how the vibration of food decreases with the passing of hours and days.
On the left (above) the William pears from maturation have about 8 days in which they emit vital radiation, after which the vibration drops to zero; peaches (below) have an issue duration of 10 days.
On the right (above) apricots and plums show a longer duration: about 15 days.
The life cycle of a banana is 24 days, where in the first 8 days, having an energy higher than 6000 A ° it is included in the "higher foods", the next 6 days in "supporting foods" and the last 10 days in the category of "inferior foods".
Marcello Pamio, source: "Radiations des aliments: ondes humaines et santè", André Simoneton and "The secret life of plants" by Peter Tomkins and Christopher Bird
When we talk about matter and energy, the image of Albert Einstein and his famous equation immediately comes to mind: E = mc2.
If, on the other hand, we talk about radiation and vibrations emitted by foods, the mind, although the story is full of characters who have worked in this area, nothing appears! Why?
This article has the sense of remembering one: Andrè Simoneton, a French electrical engineer.
Simoneton, starting from the research and discoveries of other great researchers, such as the French André Bovis and Louis Kervran and the Russian G. Lakhowsky, dealt mainly with the "actions", the "effects" that foods have on the human body.
For example, one of André Bovis's theories is based on the principle that the Earth has positive magnetic currents ranging from north to south and negative magnetic currents ranging from east to west. These currents are captured by all bodies on the earth's surface, and if one of these bodies is placed in a North-South position it will be more or less polarized depending on its shape and consistency.
In human bodies these currents, called positive and negative, enter a leg and come out of the hand of the opposite side; at the same time the cosmic currents enter from the head and come out of the opposite hand and feet. All bodies containing water accumulate these currents and radiate them slowly, so the human body (and all the foods offered by Nature), like a variable condenser, acts as a detector, selector and short and very short wave amplifier.
Lakhowsky stated instead that "life is born of radiation and is maintained by radiation."
Thanks to the work of these distinguished researchers, Simoneton could conceive the idea that human nerve cells not only received wavelengths but were also transmitters: he was convinced that "each of the essential organs with their cells constitutes a small circuit oscillating ". Any receiver must enter into a resonant vibration with an emitter in order to collect its emissions. Lakhowsky compared the system to two well tuned pianos: when one note is struck on one, it makes the same note vibrate on the other.
Numerous years of study allowed Simoneton to demonstrate empirically that all living things in Nature emit a very specific vibration or radiation; but perhaps the most intriguing thing was to answer the question: what vibrations weaken the human being and which ones strengthen him?
For his measurements he used a geiger counter, a Wilson ionizing chamber, the Bovis dosimeter and angiometer graduated in Angstroms (A °) which he could measure at the ten millionth of a millimeter.
With this system he succeeded in establishing that every healthy human being emits radiation from 6200 to 7000 Angstroms (wavelength corresponding to red).
Each color in nature has its own vibration and wavelength:
Violet, from 3900 to 4300 A °
Indigo, from 4300 to 4500 A °
Blue, from 4500 to 5200 A °
Green, from 5200 to 5800 A °
Yellow, from 5800 to 5900 A °
Orange, from 5900 to 6200 A °
Red, from 6200 to 7800 A °
After exhausting checks and experiments on healthy and sick people, Simoneton found that the average vibration in healthy people is 6500 A ° (upwards), while in sick people this vibration is always lower!
All living beings, in order to maintain and preserve their functional integrity and their internal vibratory system, need three main sources:
- Telluric and cosmic waves;
- The waves of the solar spectrum;
- The waves of food products.
Man is therefore in the midst of the vibratory influences that come from the cosmos, the Sun and the Moon, from the telluric vibrations of the subsoil, from human and food vibrations.
André Simoneton, always gave great importance to the nutritional aspect, also thanks to the fact that the vegetarian regime literally saved his life.
At the age of 23, in the middle of the Great War (1916), he was reformed by the military service for bacillary bronchitis and hospitalized for tuberculosis. At 33 he was 1.69 meters tall and weighed 90 kg, he had a colibacillosis aggravated by prostatitis with cystitis, arteriosclerosis and very severe constipation.
His situation was therefore very serious, incurable for the time.
It was then that he embarked on a drastic change of diet, becoming vegetarian. The application of "this new method was long and arduous" but after six months he already saw the first signs of improvement, and in 4-5 years he regained his health completely! To the point that at 83 (in 1977) he pedaled for 70-80 km with his bicycle, he played tennis weekly, skiing, swimming and even rowing.
Given his interest in the study of energy, he investigated in detail the radiation emitted by food, and his very important conclusion allowed him to classify foods into four broad categories:
1) First category: SUPERIOR FOODS
Radiation higher than that found in man: from 10,000 to 6500 A °
2) Second category: SUPPORT FOODS
Radiation variable between 6500 and 3000 A °.
3) Third category: INTERIOR FOODS
Radiation much lower than that found in the human body: below 3000 A °
4) Fourth category: DEAD FOODS
Foods that do not emit any detectable energy.
SUPERIOR FOODS
The pulp of fresh ripe fruit, raw and / or cooked vegetables at temperatures below 70 ° C, bread and wholemeal flour, oily fruit, olives, almonds, walnuts and coconuts, fresh butter, the unfermented cheese and eggs of the day.
When the fruit has matured correctly under the heat of the sun, its radiation is maximum. After maturation, the wavelength is stable for a few days, often a few weeks in the case of winter fruits, and then decreases to zero. By eating a fruit we absorb the spectral radiation of the sun and probably also telluric and cosmic radiation. The feeling of well-being that we experience in the region of the stomach is due precisely to this set of radiations (stored in the plant), which we know to oscillate between infra-red and ultra-violet.
A real local solar bath!
This is why Simoneton had breakfast every day with a fresh fruit meal.
SUPPORT FOODS
Fresh milk (after 12 h the radiation drops by 40% and after 24 h by 90%), ordinary butter, eggs, honey, whole brown sugar, peanut oil, wine, vegetables and legumes cooked (boiling).
LOWER FOODS
Raw meat, two-week eggs, boiled milk, coffee, tea, chocolate, jams and marmalades, fermented cheese, white bread.
DEAD FOODS
Food preserves, margarines, spirits, liqueurs, white sugar, refined flours and all pasteurized foods (fruit juices, etc.).
The conclusions are:
a) All the most reputed foods are those with the highest wavelength, ie those that emit the most energy. Those with more vitamins!
b) Certain procedures, commonly used as cooking, alter and destroy some food qualities.
c) The freshness of certain foods remains a very important factor.
d) Preserved and pasteurized foods do not retain any vitality, they are dead foods.
e) The foods of the third category (lower), without vitamins are practically all polypeptides (proteins) and therefore a small deficiency in the digestive system (for example in the liver) is enough to trigger intolerances to the organism. The often alimentary origin of migraines, asthma, eczema, urticaria, etc. is not foreign.
f) Finally, if the vast majority of foods in the fourth category (dead foods) are eaten in excess, they cause intoxication.
The foods for which the human being is biologically predisposed are those that have the greatest quantity of biological water, enzymes and vitamins, therefore of energy vibration: the foods of the first category: fruit, vegetables, nuts, cereals.
When we talk about vitamins we mean thousands of organic substances that ONLY the plants, and not the laboratories, can produce. This was demonstrated experimentally by Dr. Ehrenfried Pfeiffer (biochemist follower of the Austrian philosopher and scientist Rudolf Steiner). Pfeiffer used to say that life pulsates genuinely from food, soil and live vitamins and how inorganic minerals, chemicals and synthetic vitamins are dead. Through chromatography it has shown that synthetic vitamin C or ascorbic acid is completely different from vitamin C of wild rose fruits for example: what is missing in ascorbic acid is the biological or vitalizing value!
The following images, original of the eng. Simoneton taken from his book, show how the vibration of food decreases with the passing of hours and days.
On the left (above) the William pears from maturation have about 8 days in which they emit vital radiation, after which the vibration drops to zero; peaches (below) have an issue duration of 10 days.
On the right (above) apricots and plums show a longer duration: about 15 days.
The life cycle of a banana is 24 days, where in the first 8 days, having an energy higher than 6000 A ° it is included in the "higher foods", the next 6 days in "supporting foods" and the last 10 days in the category of "inferior foods".
