The vibrational frequency of foods

The French engineer Andrè Simonet is an expert in electromagnetism. Seriously

sick and without hope of recovery, regained health through vegetarianism and,
in the 1930s and 1940s, he collaborated in the study of the vibrations of food using the
works of other important researchers.
Every food, like every living being, in addition to having a caloric power (chemical-
energetic) also has an electromagnetic (vibrational) power. By using
scientific equipment, measured the amount of electromagnetic waves of the
foods, classifying them based on these.
Premise
Let’s briefly summarize the structure of cells and the definition of the relationship.
acid/basic.

The cell is the fundamental element of which all tissues are composed.
organism, be it human, animal or plant. It is a single unit of material
a living being capable of self-reproduction. A cell resembles an egg and
composed of:
1. Nucleus (e.g., the yolk): it is the central part dedicated to reproduction and
to the growth of the cell;
2. Cytoplasm (e.g. the egg white): it is the element that allows the cell to contact
and interact with the external environment; it can indeed become irritated, contract, absorb,
expel and breathe. In the cytoplasm, there are particles of various shapes and volumes.
that are part of the living system of the cell (e.g., mitochondria).
Acid/Base. All reactions that define the essential conditions of a
an environment in which life is possible takes place within certain values: between
these, the most important is the acid/base ratio. Within our organism
this relationship should always remain constant: however, it is possible to create some
too acidic conditions (due to excess potassium) or too basic (due to excess
sodium). To measure the acid/base ratio, a term is used.
paragon called "pH". In the medical field, pH is used to measure the
organic liquids, particularly blood, saliva, and urine. These fluids are
definite
ACIDS, when the pH is between 0 and 7.06;
NEUTRAL, when the pH is equal to 7.07;
BASIC or ALKALINE, when the pH is between 7.08 and 14.14.

The bioenergy of food

Around 1960, Dr. George Wilson completed the development of a device.
very sensitive electric device called neuromicrometer. This instrument, once
connected with electrodes in contact with the surface of a person's body, it is able to
to record the flow of electricity that runs through its nerves. The neuromicrometer is in
degree of measurement:
Acid/base ratio;
Energy flowing through the nerves;
Functional energy;
Oxidation of cells;
Organic energy reserve;
Emotional tension;
Organic toxicity.
of food
With the help of the neuromicrometer, you can obtain a fairly good indication.
approximation of the condition of some internal organs or the endocrine glands.
To define the condition of 'good health', we express it in terms of energy.
functional, a form of nerve current (also called bioelectricity) that provides the
necessary impulses for the movement of limbs and the vitality of all cells that
they constitute our organism.
Such energy can never be provided by cooked, frozen, or processed foods.
from dead animals.

The electricity of our organism is caused by a chemical reaction that takes place
in the cells and is called 'oxidation', which occurs as a result of
the absorption of oxygen and nutrients by the cells. At the moment when
Oxygen and nutrients reach the cell nucleus and become part of it.
A small electric current is created that amounts to about 50μV.
(= 50 microVolts, that is 50 millionths of a Volt). This current is sufficient to
to keep a cell alive and, when it combines with that of other cells (such as
happens in the brain), is enough to cause a flow of nerve energy that, if
directed towards a part of the organism, is called 'nerve impulse' and can
to produce an action.

Since it is the foods we consume that allow the generation of this

energy, it is up to them to maintain thermal, chemical integrity,
structural and functional of the body. These four factors are equally important.
but unfortunately, only the first three have been given due consideration.
Food as a source of energy that maintains the functional activities of the body
It has indeed been a rather neglected subject of study.
New considerations in the field of diet
In the search for an optimal diet, the first thing to do should be careful
consideration of the effect it will have on the cells of the organism, of the relationship
acidic/basic and how much the available nerve energy may increase or decrease.
Dr. Wilson lists four ways in which an improper diet can interfere with
proper functioning of the cells:
Inability to provide proper nutrition to the cells, both for the processes of
oxidation that is for the creation of new cells;
2. Creation of excessive acidity, which interferes with the oxidative processes of
cell
Inability to create sufficient acidity to generate the potential difference
necessary to allow the flow of energy along the nerves of the body;
4. Excessive consumption of foods that can hinder fluid circulation
within the body. If fluids do not circulate freely, nutrients do not
they can reach the cells in the appropriate amount and there cannot even be
an adequate disposal of waste due to their activity.
All these factors create a malnutrition of the cells, which is the only factor,
according to Dr. Wilson, who is at the root of many diseases, especially those
chronicles.
The research of Engineer Andrè Simoneton
The French engineer Simoneton has spent 20 years researching the effect that
the effects that foods can have on the human body. Since everything that lives, including the
nostro organismo, emette radiazioni, egli si chiese quali radiazioni lo indeboliscono e
which strengthen it. To carry on his research he used a Geiger counter, a
Wilson ionization camera, the Bovis Biometer, which is graduated in Angstrom (Å) and
it can also measure waves that are only a ten-millionth of a millimeter long
(10-7mm). With such instruments, he was able to establish that every human being emits
radiations around 6,200/7,000 Å (this wavelength corresponds to
red color of the solar spectrum.
He also noted that below 6,500 Å, the organism can no longer sustain itself.
good health and it compares to the disease.

To maintain oneself with vibrations at a wavelength longer than 6,500 Å (towards

the infrared) our body must continuously adapt to the influence of each
types of radiations, whether due to: thoughts, emotions, nutrition,
medications, cosmic, solar, terrestrial radiation, etc. A very important role,
for the maintenance of good health, it is therefore covered by foods, by
drinks, from the lifestyle and the environment in which one lives.

Laboratory tests conducted on animals have shown that synthetic foods,

while providing a balanced diet in terms of quality and calories,
they are not sufficient to provide normal development.
This means that in addition to the usual elements (proteins, carbohydrates, etc.) the
foods must also possess the necessary energy vibrations capable of
maintain life.
Once these considerations were made, Engineer Simoneton checked a large number of
foods divided into the 4 main categories listed below.
The vibrational and vital qualities of foods

SUPERIOR FOODS
All the fresh ripe fruit and their juices (made at home and immediately
ingested); almost all vegetables and legumes raw or cooked at a temperature not exceeding
70°C; grains, cereals, flour and wholemeal bread; homemade desserts, all the
oilseeds and their essential oils; olives, almonds, pine nuts, walnuts, seeds
sunflower, hazelnuts, coconut, and soy, the freshest butter of the day,
non-fermented cheeses, fresh cream, and today's eggs.
SUPPORTIVE FOOD
(from 3,000 to 6,500 Å) Freshly squeezed milk, regular butter, eggs not
of the day, honey, brown sugar, wine, peanut oil, and vegetables
blanched in boiling water.
LOW FOOD
(< 3.000 Å) Cooked meat, cured meats, eggs after the 15th day, boiled milk, tea,
the coffee, the jams, the chocolate, the white bread, all fermented cheeses. These
foods are almost all protein-rich and just a tiny deficiency of the liver or
of the digestive system so that they become intolerable for the organism.
DEAD FOODS Canned foods, margarines, all pastries and
sweets made with refined flour and industrial products, liqueurs and alcoholic beverages, sugar
refined (white).

The freshness of food is also a key factor. Some

 procedures that are normally used in the kitchen alter or destroy
some qualities of our foods, an example is given by pressure cookers and the
cooking in boiling water. Steamed foods, on the other hand, retain some of the
their properties. Foods preserved through pasteurization do NOT.
they almost no longer contain their radiating vibrational qualities, while when
they are treated with dehydrating processes, they mostly preserve them.
All foods that have a high vitamin power also have great vibrations and
can be classified as 'excellent'. These foods are sufficient for
maintenance of life if adopted with a vegetarian diet
intelligent.
Among the superior foods, ripe fruits all have a wavelength between
8,000 and 10,000 Å. Their vibrations are released in the stomach, giving a
sensation of well-being. In order for the mucous membranes to derive the greatest benefit from it,
it's appropriate to eat fruit on an empty stomach, that is, in the morning or in the late afternoon.
DO NOT eat unripe fruit, as it is often sold, its vibrations
they are not valid for the body; this is proven by the fact that they are difficult to digest.
What has been said about fruit also applies to vegetables. The vibrational possibilities
food does not withstand temperatures above 70°C: any cooking that exceeds these values
makes food poor in vital elements. The only exception is the potato, which once
Baked or boiled, it is still about 6,500 Å. This also happens with others.
tubers, except for beet, carrot, and radish which, when they are ripe,
they measure from 7,000 to 8,000 Å.

The same measurement is obtained from fresh and mature legumes (beans, broad beans, peas,
lentils). However, these, once dried, after just a few weeks show
a weak radiation that disappears within a few months; that's why often
they are indigestible. The best way to eat salads is to prepare them with
many types of vegetables, e.g. salad, artichokes, asparagus, carrots, olives, beets,
onions, etc. Spinach, artichokes, zucchini, and mushrooms can be consumed
also raw sliced. These mixes, if seasoned with extra virgin oil
olive, provide excellent vibrations ranging from 8,000 to 11,000 Å. Mushrooms also
they are very important as they emit waves of 8,500 Å.
Simonetonha noted that the vegetable products sold in the cities are already
lost a third at half of the vibrations useful to the human body. If all of this is
it adds the cooking for boiling, in them NOTHING valid remains anymore.
Someone has observed that vegetables bloat the stomach: this is only true
when those with inadequate vibrations are eaten; those cooked in water, to
For example, only cellulose remains. The basis of human nutrition is wheat, this
it occupies an important position in the scale of vibrations: 8,500 Å. Some
They observe that the grain is difficult to chew, just grind it coarsely and
here is the problem solved. A dish containing grain (grain or cracked grain, not
flour) has a vibration of 9,000 or 10,000 Å. Sprouted grain represents a
perfect food with very energetic vibrations, between 8,000 and 10,000 Å. It is
it is also possible to mix it with other cereals to prepare very tasty dishes.
Homemade pasta, that is fresh, has a radiation equal to that of wheat, while
In that dried product sold commercially, the radiation is almost zero. The oils have
approximately the same vibrations as the fruit from which it comes. Olive oil measures
8,500 Å e, after 6 years, it reaches 7,500 Å. Be careful that when the olive oil is
decolorized and deodorized, it is reduced to about 4,000 Å and the oils extracted with solvents
From the senses, they contain nothing more. If possible, it is preferable to use oils.
vegetables that, as it has been observed, lose their properties only after many years.
It seems that in ancient times the staple food was whole grain or semi-whole grain bread soaked.
in olive oil, the rest was side dish.

The studies of Simoneton have shown that cow's milk is NOT a food.
suitable for human health. At milking it shows 6,500 Å; after 6 hours, 6,000
Å; after 14 hours, 5,000 Å; after 18 hours, 4,000 Å; after 48 hours, 2,000 Å; after 56 hours,
1.000 Å; after pasteurization, almost zero. Butter loses its quality day by day.
vibration, after 40 days it has no more. However, storage in the refrigerator
slow down this process.
The freshly laid eggs produce 6,500 Å, therefore they are identical to the vibrations of a.
healthy person; the egg powder, on the other hand, contains nothing anymore: it is just ash
Dead! Use whole products, not refined ones from the industry, which take away from
product just harvested the best part, to then process it and resell it at prices
dizzying.
All of this may seem stupid but these are things that happen in reality. Remember
that Nature produces everything you need. An ancient saying, transformed, you
It will help you adjust: 'Foods and oxen from your own country.' Limit meat (including cold cuts, chicken)
and fish is meat), as our grandparents used to do, who only consumed it at Christmas,
New Year, Easter, weddings, birthdays, and name days. To be almost
Vegetarians means keeping control of every problem. Good practice, every day.
Today, it is about integrating a healthy diet with natural products like green algae.
or brown, depending on the cases.

They contain, above all, niacin, which dissolves fats from tissues; moreover
Algae help in the elimination of waste as they balance the intestinal flora.
they reduce inflammation of the gastrointestinal mucosa and help normalization
of the acid/base balance. It is also advisable to use the following products:
["wheat germ","flower pollen","propolis","honey","brewer's yeast","natural yogurt","vinegar"]
from apples, clay for oral use, lemon squeezed in water.
They are also quite effective: nettle extract, grated fenugreek and mixed with a
honey. In some cases, a teaspoon tip of it can also be beneficial.
Magnesium chloride dissolved in half a glass of water to be taken in the morning on an empty stomach.
This salt is found in considerable amounts in unrefined sea salt, it is an excellent
immune system booster and tonic for the nervous and muscular system. It is
suitable for all so-called infectious diseases as it significantly increases the
phagocytic power of white blood cells.

Among the most important discoveries that emerged from research with the neuromicrometer, we
they are the great benefits obtainable from the leaves of plants (that is, leafy vegetables).
While it has always been known that these are protective foods, it has never been
considering their contribution to the vital energy of the organism. Such plants, in addition to
they possess a very high level of energy, they are the only foods capable of balancing
satisfactorily the protein-based meals, allowing the body to
to assimilate them without having to draw on reserve energies.
The measurements taken have shown how the leaves of plants have a value
greater energy than that of the stem and roots. This is due to the fact that the
Leaves are more interested in the rays of the sun. Since cooking reduces vitality of
Dr. Wilson recommends consuming at least two raw vegetables together with
one cooked. Red beet, celery, mustard, lettuce, endive, turnip, carrot, and herb
medicinal plants offer the leaves that are most charged with energy.

Knowing the calories

official dietetics teaches that when a food is ingested, it is first
crushed in the mouth, then broken down into its fundamental elements and then absorbed
from the organism. At this point, it is subjected to further action by oxygen
chemical transformation (oxidation) that produces heat, as if the organism
"it would burn" in many small fires the ingested products. The heat (= "thermal energy" or
calorie) that a food can produce can be measured with a special
laboratory equipment. This measurement is expressed in 'calories' (unit of
thermal energy). One calorie corresponds to the amount of energy capable of making
increase the temperature of 1 liter of water by 1°C.
The calories provided by the nutrients are as follows:
1 gram of protein produces about 4.5 calories, 1 gram of fat
produce about 9 calories;
1 gram of carbohydrates produces about 3.75 calories;
1 gram of ethyl alcohol produces about 7 calories.
As we saw earlier, calories are measured by burning them.
food in the laboratory. This measure therefore does NOT take into account at all
consideration of the energy that the body must use to digest and assimilate
the foods. In other words, the official diet tells us how many calories are provided by
a certain food but it does NOT inform us at all about how many calories the body needs
consume to be able to digest it, assimilate it and get rid of the toxins derived from it
processes.
Therefore, the concept of calorie is incomplete and very misleading.
A piece of meat, for example, theoretically provides about 4.5 calories per...
grammo probably consumes as much in the three hours needed for its
digestion and assimilation. This explains why some diets are based on meat.
to lose weight. Dr. Wilson has verified that a food introduced into the body
human, is found in an environment very different from the one in which it is 'burned' for
to evaluate the calories.

This test was conducted by measuring the flow of nerve energy in the body before and
after meals composed of various types of foods. It has been found that certain foods
(see higher for the classification of vital vibrations) force the body into a
great energy expenditure to be able to use them. This energetic manifestation
has led to the belief that the foods in question increase bodily energy, while
the opposite is true: once the digestive and assimilative processes are completed, the body finds itself
with decreased energy reserves.
Bibliographic references
________________________________________
Dr. A. George Wilson, A New Slant to Diet, Standard Research Laboratories
10th, Ave. and Jersey St., Denver, Colorado (U.S.A.), 1960.
André Simoneton, Radiations of Foods, The Book Courier, Paris.
A. Taum, G.P. Vanoli, Guide to Natural Health, pages 243-246, Vanoli Guides
via A. Cesalpino 26/a, 20128 Milan, 1991.
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