You Are What You Eat. Literally.

Contributing Author: Monica Vadi
Translation: Mauro Clerici


“We are what we eat”. A phrase we hear all too often. This statement was borrowed by the German philosopher Ludwig Feuerbach back in the late 1800's where he wrote about how food has not only influenced our bodies, but our minds as well (Die Naturwissenschaft und die Revolution).For Feuerbach, to have a clear mind is also to eat well. The type of nutritional lifestyle we adopt ultimately holds true based on our habits and daily behavior patterns.

In today’s world, society is hypnotized by the abundance of the food the market offers. However, we sometimes fail to acknowledge that food satisfies not only our appetites, but also our organism nutritional needs as well. Additionally, another German professor, Gustav Von Bunge, has noted that life is based on the transformation of substances through a process that releases energy...therefore contributing to its efficacy. Food then becomes a part of who we are- our chemical and metabolic processes, feeding each of our cells and transforming it to vital energy. This is also referenced as Prana, a Sanskrit word for "life air" or "life force". 

The concept of vital energy is very important in this context. Normally, we think of food as a substance made out of proteins, carbohydrates, vitamins, mineral salts and lipids. However, beyond the nutritional value, each food is also equipped with its own vital energy. Everything that exists in nature is energy... a vibration in motion.The first person to speculate that the food we ingest contains these same properties was Andre’ Simoneton. Encouraged by previous research, he continued these studies on how food affects the human body. He accomplished this by using very sophisticated instruments to measure the average radiations emitted by a healthy person, followed by the radiations emitted by different foods. The result was a classification of what he called superior food, inferior food, sustaining food and dead food (ref:

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As per Simoneton research, a healthy organism emits about 6,600 A°. A°  is the symbol for the Angstroms (a metric used to express wavelengths of visible light). Fresh fruit, cooked vegetables(at less than 158 Fahrenheit or raw), whole wheat flower, almonds, fresh eggs and fresh butter are classified as superior food and they seem to emit between 10,000 A° and 6,500 A°. Uncooked meat, coffee, boiled milk, white bread, and chocolate are classified as inferior food and emit much less wavelengths of light at less than 3,000 A°. Fresh milk, raw sugar, honey, beans and pulses are classified as sustaining food and seem to emit between 3,500 A° and 6,500 A°. White sugar, margarine, canned food, liquors, pasteurized juices and milk, alongside with processed wheat and flour, don’t seem to emit any measurable energy.

Simoneton’s experiments are described in his book "Radiations des aliments, ondes humaines at santé", and it is interesting to note that fruit doesn’t always seem to be identified as healthy. A pear, for example, once cooked, will emit vital vibrations for about 8 days, after which it declines to zero. Cooked peaches emit vital vibrations for about 10 days, prunes and apricots for about 15 days.These measurements introduce a very interesting perspective that is ignored in today's age: fruit, just like vegetables, are healthy ailments when consumed fresh. Once ripe and picked, they will inevitably end up in the dead food category. For this reason, we shouldn't just focus on the type of food that we introduce in our bodies, but also on their overall freshness and quality. From this observation, we can then easily understand that non-locally selected products might contain multiple disadvantages. Firstly, due to food traveling great distances to reach supermarkets and distribution centers, the time elapsed will increase the chances of the vital energy, allowing it to completely die-out before reaching its final destination. Chemical treatments are also necessary in order to maintain their fresh look and remain attractive to the buyer. This aspect of imported food also reminds us and reinforces the concept that organic food, and definitely non-GMO, could be in most cases a more suitable option (link to EWG dirty dozen article here) compared to conventional ones. 




Fritz-Albert Popp brings further clarity on the subject by measuring the emission of bio-photons by living organisms, including plants. Bio-photons, Popp discovered, are light radiations emitted by cells of all living beings. In his book, Popp reveals how foods grown organically, compared with a conventional method, vary greatly when it comes to bio-photons emissions, and subsequently, affects their nutritional value. It is not difficult to notice the difference in consistency and taste between an organic tomato versus a conventional one. Generally, an organic tomato is left to ripen on the plant. This usually doesn't hold true for conventional methods, where tomatoes are often picked prematurely and sprayed with Ethylene to delay fruit ripening. Of course, let's not forget to mention the introduction of fertilizers and pesticides that come alongside this process. After studying these two methods along with 14 other scientists, the results were clear: conventional tomato bio-photons emissions were reduced five times compared to the ones of organic tomatoes. It was also Popp who was able to demonstrate that the use of preservatives drastically reduces the emissions of bio-photons. Other surprising results emerged from studying the production of chicken eggs. In free-range chicken eggs, the emission of bio-photons is double compared to conventional caged chicken eggs.

All of this reinforces the initial idea of how we are what we eat. It also proves that food is not all equal...evaluating them solely based on calories, vitamins, and nutrients is incomplete.  Food allows us to absorb its nutritional benefits, but additionally, we absorb the plant or animal bio-information that is eaten as well. Ultimately, our intake of food becomes individualistic....therefore influencing a physical and mental well-being in different ways.

So, do you know what you eat?


The author of this article, Monica, is the founder of blog Generazione Bio, where she share her passion for holistic medicine and natural remedies, practices Colorpuncture, and specializes in pain, sleeping, dreaming, cosmetic therapies.


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