Biophotons on your plate (biovital foods, high-vibration foods)
Until quite recently, it was popular to think that the quality of food is determined by the content of vitamins, minerals and energy, commonly called calories. The latest scientific findings, however, point to the existence of light energy, in the form of biophotons stored in foods, which may also be decisive for their quality. The higher the synchronisation between biophotons in the food, the higher its quality. The light assimilated together with food induces billions of biochemical processes in all cells of the body, which occur at the right time and place. And it is biophotons that make sure that all such processes are conducted error-free!
Light, the essence of life
It was thought until recently that the value of food depends exclusively on the content of vitamins, minerals and calories. Despite the huge scientific progress witnessed since the 18th century, some phenomena still escape scientific measurements and understanding. Although we do empirically know the physical, chemical or biochemical processes, the details of their mechanisms have not yet been fully discovered. We just watch them happening, but more thorough explanations of the processes are still waiting for better analytical apparatus. It is the same with biophotons (low-frequency light produced by living organisms). Biophotons are measurable and their biological effect is known, yet, with today’s technology, we are still lacking a deep and detailed explanation of the mechanism of their production and transformation. What we know is that the “energy of food”, i.e. the light stored therein as photons, and the arrangement of the photons, make an important parameter of food quality. Light has a dual nature: it is both a stream of photons and an electromagnetic wave. The human body is composed of ca. 10 trillion of cells, where billions of reactions take place every single second, with all them being arranged by biophotons. The mechanism that underpins this phenomenon has not been fully discovered yet. One of the possible theories created in the mid-1970s, which is now in the process of confirmation by a number of scientific experiments, assumes that biophotons are present in every living cell. Biophotons are contained in all living matter and food, and are believed to be absorbed through cosmic radiation. As an electromagnetic wave, light affects the human body which, as once postulated by Professor Włodzimierz Sedlak, is a very specific electromagnetic system (homo electronicus). In Sedlak’s opinion, the quantum state of matter, which represents a “generalisation of the [body’s] energy pattern” is also a “station which combines metabolic and electronic processes in the semi-conductive protein environment of a living organism”, which emits light and electromagnetic waves, which, in turn, serve as the carrier of information at the quantum level. The DNA of living organisms works like a biological laser: it absorbs photons, whereupon they are used (or transformed) and emitted. In the opinion of Peter Gariaev, a Russian scientist, our bodies are like huge antennae that constantly receive and send signals in several forms of energy, including light. A professor in biophysics, Fritz Albert Popp, convinces: “We live primarily not owing to substances or particles, but owing to information. […] The storage of light and its supply to the body play a major role, as living organisms are bodies of light”.
Light in food. Information and energy
That the main function of nutrition is to “supply the body with energetic order from the environment” was known already in 1944, from the words of Erwin Schrödinger (1887-1961), a Nobel Prize winner in physics for his works on the mathematical formulation of wave mechanics (1933). In his book, What is Life?, Schrödinger proves that life can be perceived in the category of biological information storage and transmission. Food is information, and its quality manifests itself in the ability to remove entropy (lack of order) from the body and replace it with negentropy (order). This very ability is due to photons which, as electromagnetic waves, are the carriers of information (order). Schrödinger’s findings became a starting point for professor Fritz Albert Popp, who called food a “storehouse of light”. Where does the light in the food come from? The primary source of light are plants, which use it in the process of photosynthesis, i.e. the production of organic compounds from non-organic matter. Photosynthesis is one of the most important biochemical transformations on Earth. The untrammelled development of the organic world became possible only after cells mastered photosynthesis. Therefore, the process should be perceived as an elementary source of food supply for all living organisms. The interdependencies between photosynthesis and photons absorbed with food has been accessibly explained by Dr Dean Radin, who stated: “Plants and, to some extent, animals, are useful because, by absorbing and storing solar energy, they make it even more coherent. As we eat them, we absorb not only physical food but, in the first place, we absorb energy”. We need a properly ordered and arranged energy to live. How come?
Photons in food. Carrier of order, signs of quality
In their research, Schrödinger and Popp proved that visible radiation is an ordered system. “Only if a cell has been previously activated by light can chemical reactions take place in it. It is these weak rays that make the cell able to regulate its internal processes. Biophotons ensure that all mechanisms are performed error-free”, Popp says. In this sense, biophotons introduce order into the body, which manifests itself in its correct functioning on the cellular level. This is why it is so important to deliver biophotons with food. The function of the food taken up is to deliver the previously stored sunlight to the consumer, thus enabling the biochemical processes to take place at the right time and place. In Popp’s opinion, the healthiest foods emit the least intense light, which is nonetheless the most coherent. The higher the coherence of the photons stored in the food, the better the transmission of order and, consequently, the quality of the food. We intuitively choose the highest quality foods, i.e. the ones rich in highly synchronised photons. Such choices are underpinned by the desire to eat truly energetic products (carriers of order). The frequencies (as light is a wave) contained in the food are transferred onto the consumer. Ideal food is much more than a mere fuel, or a reservoir of building elements or of catalysts (vitamins); it is also a transformer of the missing oscillations.
Biovitality versus the quality of food
The quality of food products is also reflected in the bioenergy emitted by such products, which is measurable, among others, with the international Bovis scale. Foods with biovitality exceeding 6,500 Bv (Bovis units) have a beneficial effect on humans. The highest biovitality is demonstrated by wild plants with a long vegetation period, meaning vegetables, fruit, cereals and nuts. They increase the energy potential of humans and their ability to digest foods with low biovitality. Experimental data suggest that all ingredients other than natural ones interfere with such beneficial properties of foods. By adding synthetic chemical particles, e.g. artificial flavourings, we reduce the biovitality of products even by 1,000 Bovis units. It seems that all non-natural ingredients also interfere with the biophotons’ field, by desynchronising them and by reducing their ability to introduce order into the body. For these very reasons, when developing its products, Sante chooses only top-quality ingredients and does not use artificial additives to improve the taste, texture or the shelf life of the products. Through the use of natural flavourings instead of nature-identical flavourings, we increase the biovitality of our products by ca. 900 Bv. What we also do is control the biovitality of finished products. To do this, we use three methods, i.e. measurements with a biosphere meter, comparative radiesthesia and empirical photon measurements in laboratories. The test results confirm that Sante’s products demonstrate high biovitality (ca. 8,000 Bv), which goes well beyond the limit (6,500 Bv), at which the positive energetic effect on the human body starts. Want to learn more about biovitality and increase your bioenergy? Go to Sante Studio’s website.
How to choose good food?
Obviously, most of us do not have a biophoton detector at hand, but still, we all do have a super-sensitive tool to assess the quality of the food we eat, with a surprising accuracy. The human eye can assess whether a product (a vegetable, fruit, meat, preserves) is fresh and suitable, even if it bears no visible traces of spoiling. This intuition, which tells us that we do not “like” a product or that it will be “good”, “fresh”, “tasty” etc. represents our demand for food that will make the best warehouse of light and carrier of order for us. Food activates, energises, sensitises, coordinates, orders, calms down, cultivates and educates the consumer, at the right time, in the right way and in the right place; it is a message, a piece of information. Its value lies in its ability to reduce entropy […] and introduce order […]. Food activates the necessary functions of life whilst deactivating redundant chemical reactions”. In light of the aforemetionedresearch, we can expect a new definition of what is a high quality of food to be elaborated soon by scientists. As the research suggests, photon emission and synchronisation and the outcome of these two, i.e., the level of biovitality, will perhaps make an important element of the definition.