The human body is capable of using a very wide variety of grains, vegetables and some types of fish and poultry as food sources.

What we eat, however, is not in a state in which our bodies can use it. Our bodies have to first change it both mechanically and chemically before it can become nutrients for our muscles, nerves, eyes, nose, fingers, toes and everything that goes.

The first change that we make is squashing our food to a pulp so that it becomes easier to dissolve. This we call chewing. One useful tip when food is in short supply is to chew each mouthful at least 50 times: This enables your body to extract the maximal nutrition from what you eat and you can remain healthy on a very small amount of food.

The chewed pulp is then sent down to our stomachs where it is churned for some hours in a mixture of digestive enzymes so as to convert everything to a thick liquid. From here, it passes first into the duodenum where further digestive enzymes are added and then to the small intestine where your body extracts the nutrients for your cells. From the small intestine it passes into the large intestine (colon) which absorbs further types of nutrients including, in the descending colon, the bulk of the minerals which our bodies need. The indigestible residues are then ejected from our bodies at the end of the colon. (Click on picture for large view.)

This, in simple terms, is digestion. Normally, most of what we need is not used immediately but stored in a variety of locations for future usage - otherwise we would need to eat tiny meals about every six minutes!

The very most important thing to note with digestion is that your body releases digestive enzymes appropriate to digest what goes into your mouth. If you eat a handful of cress, for example, quite different enzymes will be released to those which would be released if you ate a piece of fish. If the wrong enzymes are released then nothing will be digested!

It is very important to you to know how your body knows which enzymes to release.

Each chemical compound (and foodstuffs are v e r y complex compounds) radiates a specific set of energy frequencies which your body picks up and uses to identify what it is. As soon as you put foodstuffs into your mouth your body will know what it is and prepare to digest it - just so long as your body has an appropriate “programme”. If you put something into your mouth which your body cannot recognise then you cannot digest it.

Warming anything up in a microwave oven or, even worse, an induction cooker will so completely scramble the informational structure of anything heated that way that your body will be completely incapable of recognising and digesting it!

So, if your body can’t digest it, what is it going to do with it?
Even worse, if the information has been so scrambled that it radiates an identity different to its true, chemical identity, what’s going to happen then?
If you’re lucky then whatever it is will simply pass through you and be ejected basically unchanged from the end of your colon.

If you’re not lucky (most likely scenario) then what you’ve eaten will be partially digested and then stored at some point in your body. As this stored substance is not what your digesting programmes “thought” it was, it can neither be used nor easily removed from your body.

 This leads to a whole host of health problems, including both obesity and underweight!


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