Food is an energy that is used for nourishment and plays a vital role in the development and maintenance of social interactions, psychological satisfaction and is the fundamental basis for man's spiritual relationship with Source Energy.
FOOD = ENERGY = LIFE
Food describes any substance in which a living organism can convert into energy and new tissue using the process of metabolism. The body fluids surrounding each cell are the immediate source of nutrients. The nutrients supplied by food are either used as building blocks in synthesizing large molecules or they are oxidized producing a form of energy that is further used for powering the activities of the cell. To maintain life, an organism repairs and replaces its structures by a constant supply of the materials of which it is composed and also keeps its life processes in operation by a steady supply of energy. Living systems must be supplied energy for continual synthesis of new organic molecules and to transform broken organic molecules. At a cellular level, the living functions include uptake and conversion of nutrients, synthesis of new molecules, production of energy, regulation and coordination of metabolic sequences.
The processes of synthesis and breakdown of the organic molecules of the cell are termed metabolism. Metabolism is divided into two categories:
Anabolism is the set of metabolic pathways that construct molecules from smaller units. These reactions require energy. Anabolic processes build up organs and tissues. These processes produce growth and differentiation of cells and increase in body size, a process that involves synthesis of complex molecules. Examples of anabolic processes include the growth and mineralization of bone and increase in muscle mass. Anabolism is powered by catabolism, where large molecules are broken down into smaller parts and then used up in respiration.
Catabolism is the set of metabolic pathways that breaks down molecules into smaller units to release energy and is related to wakefulness. In catabolism, large molecules such as polysaccharides, lipids, nucleic acids and proteins are broken down into smaller units such as monosaccharides, fatty acids, nucleotides and amino acids. As molecules such as polysaccharides, proteins and nucleic acids are made from long chains of these small monomer units (mono = one + mer = part), the large molecules are called polymers (poly = many).
Cells use the monomers released from breaking down polymers to either construct new polymer molecules or degrade the monomers further to simple waste products thus releasing energy. Cellular wastes include lactic acid, acetic acid, carbon dioxide, ammonia and urea. The creation of these wastes is usually an oxidation process involving a release of chemical free energy, some of which is lost as heat, but the rest of which is used to drive the synthesis of adenosine triphosphate (ATP). THis molecule acts as a bridge for the cell to transfer the energy released by catabolism to the energy-requiring reactions that make up anabolism. Catabolism therefore provides the chemical energy necessary for the maintenance and growth of cells. Examples of catabolic processes include glycolysis, the citric acid cycle, the breakdown of muscle protein in order to use amino acids as substrates for gluconeogenesis and breakdown of fat in adipose tissue to fatty acids.
WHAT IS NUTRITION?
All the tissues and organs of which the human body is composed, consists of building blocks called Cells. Each Living Cell contains soft, gelatinous, semi-fluid, viscous, translucent, colloidal living substance or matter called Protoplasm, Cytoplasm or Cytosol. A most striking characteristic of Protoplasm is its vital property of nutrition. Nutrition is described as the power by which Protoplasm has of attracting to itself the materials that provide the energy and the substances for its growth and maintenance from surrounding matter/environment. Nutrition, as a biological function and activity, is the evidence for the operation of Consciousness at cellular level. The Living Cell is conscious or aware of its own existence in its given environment, it is conscious or aware of its energy dependent state of internal condition, and consciously uses its power of nutrition to attract substances from its immediate environment. The Living Cell displays its living functions while it exists as a conscious entity. The Cell Death is characterized by the absence of the power of nutrition, and in the absence of energy input or food intake, the Cell dies.
Consciousness and Food are related to each other. Consciousness gives the power of attracting Food and Food provides the ability to live with Consciousness which is the most important characteristic of life. The human organism exists because of the functions of the trillions of cells. The purpose of Consciousness is to foster functional unity of the multicellular organism and establish it as an individual. This conscious individual experiences hunger, and thirst which provide the drive or motivation to initiate his feeding behavior. Each individual cell uses its own power of Nutrition to attract the nutrients from the body fluids that are present in its immediate environment.
FOOD AND ENERGY – THE GOD CONNECTION
Man exists because Source Energy transforms energy into life-force energy. In nature, man exists as an energy seeker or heterotroph. Human existence becomes possible when man is connected to an energy provider. This biological connection to a source of energy is made possible when biological information is implanted in the single cell which begins its journey to grow and develop into a new organism. If Sun/Son is viewed as a source of energy for all life on this planet, man is directly connected to that source of energy. Man exists as a multicellular organism and each cell derives its energy from powerhouses called mitochondria; the intracellular membrane bound organelles found in all living cells.
The mitochondria have the necessary biological information to transform oxidative energy into a form of chemical energy that the cell could further use for its living functions. In nature, man obtains food from other organisms. Only the green-celled plants known as autotrophs can directly convert light energy into chemical energy that they can further use.
Man is connected to these Chloroplasts of green plant cells that have the ability to trap Sun’s light energy. Sun’s energy is an extraterrestrial source of energy and it is provided to man by the intervention of Chloroplasts and the Mitochondria which man had directly acquired from his mother’s egg cell. These biological mechanisms are put in place and they operate outside the intellectual or physical abilities of man.
FOOD AND SOCIAL BONDING
Apart from nutrition, man consumes food for psychological satisfaction or to derive a sense of emotional contentment, and for the benefit of other individuals. A pregnant woman consumes food to provide a direct benefit to the baby growing in her womb. This placental connection between mother and her fetus establishes an anatomical relationship and a social relationship and social bonding between the two both during the duration of pregnancy and after the delivery of the baby. Man’s feeding behavior and feeding activities are influenced by social, and external environmental factors. Both, the timing of feeding, and the choice of food are affected by social facilitation. Food-directed activities in social situations demonstrate the ability of food to establish connection between food provider and the food consumer. Hunger and satiety operate the physiological mechanisms related to food intake. The psychological, and emotional contentment derived from food is related to Social Bonding and Social Relationships that are fostered by Food. Food has the intrinsic ability to nurture a spiritual relationship between the provider of the food and its consumer. There is also a direct emotional/transformational relationship between man and the food he consumes. The causes for excessive or overeating are not yet fully understood. Overeating is a symptom of boredom or emotional frustration as well as sign that one is wanting to find other ways to love oneself. For many persons who indulge in overeating, the craving to eat is very strong and is similar to the craving for alcohol in the alcoholic and for a cigarette in a person addicted to tobacco smoke. The physiological mechanisms of hunger and thirst cannot fully account for the feeding behavior of man. Just like lust, and greed, man has psychological desire or craving for food and develops an intimate relationship with the food and drink he consumes. However, man can always express his craving for food in a spiritual context and seek the satisfaction provided by knowing the nature of God-Connection. Jesus Christ has described Himself as the Spiritual Food of man. He declared, "I am the bread of life. He who comes to me will never go hungry and he who believes in me will never be thirsty." Paul said to the Corinthian Congregation, "So whether you eat or drink or whatever you do, do it all for the glory of God." Apart from the satisfaction of hunger and thirst, man uses food and drink to derive a psychological satisfaction by establishing a spiritual connection with God who is the ultimate Food Provider.
FOOD AS A SPIRITUAL SOURCE OF GRATIFICATION - CHOOSING OUR FOOD WITH INTENTION
It is very important for us as Spiritual Beings that we choose our food in accordance with what our bodies truly want so that we can function at an optimal level. It is also very important that we take joy in what we eat and consume our food in a state of unconditional love and gratitude.
We transform ourselves by eating fresh organic fruits and vegetables, nuts and seeds, sea vegetables, beans and whole grains. We can go a step further and activate those fruits, vegetables, nuts, seeds, beans and grains by activating the life force through fermentation and germination. Raw and cultured dairy can also be beneficial when consumed for its calcium and mineral content as well as lactic acid. When we are conscious of how animals are treated, we RESPECT those energies and the animals are happy to be living in harmony with us. I am a vegetarian and believe that the world is moving in that direction as we are realizing that unconditional love for our planet means peace for humans and animals alike. Veganism is beautiful and can accelerate our rate of spiritual growth because of the increased metabolic processes associated with cell regeneration.
When we eat in accordance with our Divine Blueprint we consume food when the life force energy is at its maximum to get the necessary vitamins, minerals, fatty acids, protein, carbohydrates and enzymes for the repair and transformation of our body's cells.
SPROUTED GRAINS, NUTS AND SEEDS
Enzymes are proteins that cause chemical reactions throughout the body. They break down food, clot blood and are necessary for all bodily functions. Diets rich in enzymes cause the body to work more efficiently, which is why individuals who consume raw diets experience tremendous health benefits. All raw foods, including raw nuts and seeds, contain an abundance of enzymes, and these enzymes break down food and distribute their nutrients throughout the body.
For centuries the value of sprouted grains, nuts and seeds has been known throughout the Earth as a way to activate the LIFE FORCE for greater health. The process of germination not only produces vitamin C but also changes the composition of grain and seeds in numerous beneficial ways. Sprouting increases protein, essential fatty acids and vitamin B content, especially B2, B5 and B6. Carotene increases almost by eightfold. Sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.
Nuts and seeds remain dormant until they are in an optimal environment to start the growing and sprouting process, the point at which they become a living, nutritionally optimal food. In order to remain dormant, nuts and seeds contain an inhibitor enzyme on their outside surface to protect them from outside contaminants.
These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down during sprouting and a portion of the starch in grain is transformed into sugar. Aflatoxins are inactivated by sprouting, which are the potent carcinogens found in grains. Germination increases the enzyme activity as much as six times which aids the digestive process.
Like the process of sprouting grains, fermentation of milk results in numerous beneficial changes. Fermentation breaks down casein, or mild protein, one of the most difficult proteins to digest. Culturing restores many of the enzymes destroyed during pasteurization including lactase, which helps digest lactose or milk sugar and numerous enzymes, which help the body absorb calcium and other minerals. Lactase produced during the culturing process allows many people who are sensitive to fresh milk to tolerate fermented mild products. both vitamin B and vitamin C content of mild increase during fermentation.
Research has shown that regular consumption of cultured dairy products lowers cholesterol and protects against bone loss. In addition, cultured dairy products provide beneficial bacteria and lactic acid to the digestive tract. The friendly creatures and their by-products keep pathogens at bay, guard against infectious illness and aid in the fullest possible digestion of all food we consume.
FERMENTED VEGETABLES AND FRUITS
In earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines. This was done through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted in lactic acid by the many species of lactic-acid-producing bacteria. The lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground. Man needs only to learn the techniques for controlling and encouraging their proliferation to put them to his own use, just as he has learned to put certain yeasts to use in converting the sugars in grape juice to alcohol in wine.
The ancient Greeks understood that important chemical changes took place during this type of fermentation. Their name for this change was "Alchemy." Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine. Other alchemical by-products include hydrogen peroxide and small amounts of benzoic acid.
Loving ourselves unconditionally can include eating fruits and vegetables in their fermented state because they taste very good. We are also showing gratitude by eating and enjoying foods prepared in different ways. We connect with our GODSELF when we listen to what our body wants to eat and our connection with Spirit becomes more and more clear. This LIFE FORCE energy sustains us through all the transformations that we go through on a daily basis and keeps us vital and strong.