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Why You Should Avoid Frozen Foods
2006 04 11

By Dr. Joseph Mercola |

Those who use frozen diet meals sometimes argue that their portion-controlled nature makes them an easy way to get a healthy low-calorie meal. However, they are likely not your best option..

Multiple Problems

Some such meals have so few calories that they are actually too low for most people, which either encourages unhealthy snacking or, if that does not occur, causes the metabolic rate to slow down, making weight control more difficult.

These low calorie meals are also have too small a portion of vegetables, and a high sodium content.

Read the Labels

If you do use low calorie frozen meals, it's recommended that you check the label to choose one low in fat in sodium, add extra vegetables, and don't restrict yourself to them entirely.

MSNBC March 24, 2006

Dr. Mercola's Comment:

Most of us lead time-challenged lifestyles that causes us to make poor choices in our food selections. I am always astounded by the fact that 90% of the money Americans spend on their meals is for processed food.

It seems obvious logic to me that this is a prescription for disaster. These foods will sustain your life but will leave you susceptible to a host of health problems that range from the coughs, colds and flu infections that seem to be rampant, or even worse, the far more serious chronic degenerative diseases.

One of the key prinicples to achieving high level health is to make sure you the majority of your diet is uncooked raw food. I believe that we should reverse the 90% processed foods and strive towards having 90% raw food in our diet.

Structural Integrity and Active Enzymes

Most raw food, like your life, is very perishable and must be maintained within a narrow temperature range to stay alive. When food (or you) are exposed to temperatures above 105 degrees vital processes begin to rapidly break down.

One of the constituents of foods that can be destroyed or impaired are enzymes. One of the functions of enzymes is to help you to digest your food. Enzymes are proteins, though, and have a very specific three-dimensional structure in space.

Once they are heated much above 105 degrees this structure can radically change. Enzymes function very similar to a lock and key and once their three dimensional shape is changed their "key function" no longer works and they are no longer able to provide the function for which they were designed.

This may be a major factor that explains why cooked foods contribute to chronic illness, as their enzyme content is damaged and thus requires us to make our own enzymes to process the food. Many people gradually impair their pancreas and progressively lose the ability to digest their food after a lifetime of processed foods.

Biophotons and Food

Another important aspect of raw foods is the energetic aspect. Without light there is no health. We are human photocells whose ultimate biological nutrient is sunlight.

Dr. Johanna Budwig from Germany has stated that live foods are electron rich and act as high-powered electron donors and as solar resonance fields in the body to attract, store, and conduct the sun's energy in our body. The greater your store of light energy, the greater the power our overall electromagnetic field, and consequently the more energy is available for healing and the maintenance of optimal health.

What Are Biophotons?

Biophotons are characterized by an extremely high degree of order and can be described as a type of biological laser light which is capable of interference and appears to be responsible for many effects which ordinary incoherent light could not achieve.

Its high coherency lends the biophoton wave the capability of creating order and transmitting information while chaotic, incoherent light simply transmits energy.

There are clear experimental indications that biophotons have an important regulating function not only within single cells, but also between your cells as a network.

It is probable that you are influenced by a coherent biophoton field, which regulates functions on various levels of biological control and organization. Single cells seem to communicate with one another with the aid of the biophoton field by creating continuous waves.

The biophoton field is likely a rigidly structured field of information and regulation that coordinates your individual cellular function in a holographic manner at the speed of light and coordinates their function with one another.

There is a broad spectrum of various frequencies and polarization and therefore, a very high density of information. According to current developments in research, the biophoton wave is emitted from the chromatin of your cell nucleus.

Calculations show that the helix form of the DNA molecule exhibits the ideal geometric form of a hollow resonator, which allows it to store light very effectively.

Does Food Have 'Vitality' And Can We Absorb Its Life-Force?

Of particular interest is the technique of counting photon emissions. Every living organism emits biophotons or low-level luminescence (light with a wavelength between 200 and 800 nanometers).

This light energy is thought to be stored in the DNA during photosynthesis and is transmitted continuously by the cell.

This is where the stored light energy in food becomes so essential. Naturally grown fresh vegetables, for example, and sun-ripened fruits are rich in light energy. The capacity to store biophotons is therefore a measure of the quality of our food.

Stored sun energy finds its way into your cells though food in the form of minute particles of light. These light particles are called 'biophotons', which are the smallest physical units of light.

These biophotons contain important information, which controls complex vital processes in your body. The biophotons have the power to order and regulate, and, in doing so, to elevate the organism to a higher oscillation or order. This is manifested as a feeling of vitality and well-being.

Related Articles:

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The Dangers of Processed Meats

One-Size-Fits-All Diets Don't Work!

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Related: Biophotons And The Universal Light Code

DeoxyriboNucleic Acid (DNA)

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