Foods Containing Electrons

How to Obtain Foods Providing the Most Electrons

Choose foods containing high-energy electrons. 

Plant foods – include:

• Fruits, vegetables, raw nuts and seeds
• Sprouted or soaked grains
• Spirulina
• Unsaturated fats (especially flax oil) – pi-electron clouds in the double bonds of natural, polyunsaturated fatty acids resonate with sun energy
• Herbs
• Foods containing antioxidant Vitamins/Minerals – donate their electrons to radicals
• Carbohydrates (glucose), fats, and protein – contain high-energy electrons if they have not been refined, processed or cooked.

Note to those NOT on DBM Lifestyle Eating Programs: 

Meat and other animal products are restricted on all DBM Programs.

For those not on our programs and are STILL eating animal products – whilst animal flesh contains high-energy electrons which are passed through from the animal’s diet, cooking meat reduces the vibrational frequency of the electrons. 

Eat foods grown by traditional methods:

• Organically grown
• Harvested when ripe.

Keep a balance between cooked and uncooked foods – uncooked foods are able to increase the cell “battery” voltage (potential difference) more effectively than cooked foods. Professor Hans Eppinger, chief medical director at a clinic at the University of Vienna and his co-workers, concluded that ONLY a live-food diet raised the “cell battery” potential once its electrical potential had decreased, observing that raw foods significantly improved the intra- and extra-cellular excretion of toxins, as well as absorption of nutrients.

Russian scientist Dr Israel Brekhman. “Father of Adaptogens”, demonstrated that the endurance of animals with raw foods was 2-3 times greater than with the same foods after they had been cooked.

Take a sunbath – High-energy electron foods resonate with energy coming into the body from the sun – the resonance with sunlight energy of the pi-electron clouds in the double bonds of natural, polyunsaturated fatty acids constituting the cell membrane, enhances the vibrational energy of our cells. (Notice the positive loop: The more we are able to absorb solar electrons, the better we are able to resonate, attract and absorb more solar electrons).

• Canned goods offering some nutritional value are tomatoes and beans. Heat-processing of canned foods destroys much of their vitamins and energy;
• Eat only foods that will quickly rot! – eat them before they do;
• Do Not Eat cooked leftovers – throw them away! – they deteriorate fast;
• Soak or sprout beans / grains, soak nuts – gives better access to the nutrients. Soaking or sprouting converts starches to sugar, removes phytic acid, which would combine with iron, calcium, magnesium, copper and zinc, blocking their absorption; (See Nutrition – Soak, Sprout or Ferment)
• Cook foods by traditional methods – Roasted, Grilled, Baked, Fried, Boiled, Steamed, NOT Microwaved.
• Eat as much raw food as possible
• Avoid low-energy (low-frequency) “Junk” Foods – refined or highly processed.

If You Are Cooking Know How to Preserve Nutrients in Vegetables

(1) Cook food QUICKLY and (2) Don’t use too much heat.

• Prefer:
  • Steaming / Sautéing / Waterless Cooking (Raw is our first choice)
• Then
  • Boiling / Baking (< 400°F / 204°C).
• Avoid
  • Pressure cooking / roasting (> 400°F / 204°C) / frying / grilling;

(Cooking methods more likely to reach the decomposition temperatures of vitamins)

• Steam Cooking – best way to conserve nutrients, colour and taste – faster than other methods; Decreased water contact with food surface decreases nutrient loss; Distribute cut up vegetables loosely in the steamer to allow vapour to circulate. Place vegetables that need less steaming on the top layer, those that need longer steaming on the bottom. Alternatively, add vegetables needing less steaming later, after the coarser, denser veggies have partly cooked.
• Sautéing / Stir-frying – cut up vegetables small enough to cook quickly; use minimal fat;
• Water-less Cooking – rinsed leafy vegetables e.g. spinach, cabbage will have enough water clinging to them to be cooked at low-heat in a covered pot/pan without additional water.
• Boiling
  • Use minimal water to prevent water-soluble vitamins (E.g. B, C) and minerals leaching into cooking water – water-soluble vitamins are contained in watery part of fruits and vegetables and easily leaches into cooking water (along with minerals); Soups, stews and casseroles retain vitamin C. Broccoli is relatively leach resistant. Combs GF, The Vitamins, Fundamental Aspects in Nutrition and Health, 2001
  • Add the vegetables AFTER the water has boiled – the high temperature helps to inactivate enzymes that would otherwise destroy the vitamin C.
  • Keep the lid on the pot.
    • This speeds up cooking
    • Protects light-sensitive nutrients: vitamin C, folacin, Riboflavin (B2), Pyridoxine (B6), B12

Source References – The Body Electric

• Gabriel Cousens, MD, MD(H), Rainbow Green Live-Food Cuisine. Chapter Five: “Health Secrets of Live Foods”
• Shirley Emmons BSc.(Hons) – Independent Natural and Alternative Health Researcher.  Used with permission.