The Spiritual Nutrition diet is a special type of spiritual vegan diet aimed at helping us transcend body consciousness, clean the koshas, calm the vrittis of the mind, clear the nadis, and expand the prana. For this reason, Spiritual Nutrition is more disciplined than a regular vegetarian diet, generally lighter, and includes Spiritual Fasting and the taking of primarily live foods (uncooked roots, leafy vegetables, fruits, nuts, and seeds). These are called the food of the rishis (sages) or ancient Yogis, as well as the probable diet of the Essenes.
Live foods are raw and uncooked foods, naturally fermented foods such as sauerkraut and miso, and dehydrated foods, in which the food temperature does not exceed 118 Fahrenheit. They are foods that have their natural enzymes intact and have not been processed by irradiation, pesticide use, microwave, artificial additives, GMOs (genetically modified organics), or cooking (heated above 118 Fahrenheit through boiling, baking, frying, broiling, toasting, etc.) Live foods are rich in prana, which brings the prana force not only into the body, but also into the mind, helping to purify the 72,000 nadis and expand consciousness. Live foods are the most powerful foods for enhancing the flow of Kundalini/Shekhinah energy and cleansing the nadis through which the Kundalini/Shekhinah flows on the subtle plane. As the prana in our body increases, these nadis naturally open, allowing us the deeper perception of Truth and reality as Oneness.
Wholeness of Live Foods
The wholeness of live foods is not only health-producing, but non-reproducible by science, which tends to fragment nutrition. Live foods mean wholeness. It is the holographic wholeness of the food, the complete energy pattern of the food, that brings another quality and power to it. Cooking, and other forms of processing such as microwaving, irradiation, and genetic engineering, destroy the quality and components of the food (and we still don’t know the full extent of this destruction). Cooking is not only risky business, but it significantly diminishes the amount of nutrients, vitamins, minerals, proteins, fats, organic acids, and other lesser-known phytonutrients such as bioflavonoids, which are key components for activating positive gene expression. Because the phytonutrients are active in live foods, they play a significant role in gene regulation. A high percentage of phytonutrients are destroyed when foods are cooked. It is interesting to note that phytonutrients form an integral part of the Rainbow Diet, as discussed in detail in Spiritual Nutrition.
Effects of Cooking Foods
Whether we should cook our foods is a controversial issue. For many, like the author until about 1983, it is not even an issue, because we assume it is natural to cook most foods. Some suggest that everything be cooked, others say fruits or grains should be cooked, and still others say 100 percent raw foods is the way. By applying all levels of the Spiritual Nutrition paradigm, including its material aspect, we can gain some perspective on this subject.
We need to examine the effect of cooking foods on ourselves and on the food. During normal cooking, enzymes are destroyed, the active forms of vitamins and minerals are partially destroyed, pesticides and fungicides break down to form toxic compounds, and there is an increase in free radicals. Cooking foods also coagulates 50 percent of the protein, according to Max Planck Institute. Also, eating foods that are too hot can actually disrupt the digestive enzymes in the mucosal lining of the stomach. Eating cooked foods also causes an immediate increase in our white blood cell count.
The Energy of Live Foods
A tremendous amount of extra energy is available in live foods. One of the studies that most demonstrates this was done in Russia by Dr. Israel Brekman. The experiment was simple. He fed the same mice cooked food and live food at different times – same food, same mice, with the only difference being that the food was either cooked or uncooked. He measured the amount of energy and endurance the mice had when they were eating only live oods, and when eating the same amounts of food in its cooked state. The mice had three times more energy and endurance on the live food that when they were eating cooked food. If nutrition were a simple matter of calories, there should be no difference in endurance and power between eating the live and the cooked food. However, there clearly was a difference in the effect. This is because foods are not simply calories. This calorie paradigm, developed in 1789, is completely out of date, even though it is still being used by people in the nutritional sciences.
Food has subtle nutrients, general nutrients, electrical energies, phytonutrients, enzymes, vitamins, and minerals. The electrical potential for our tissues and cells is a direct result of the liveliness of our cells. Live foods enhance the electrical potential in our cells, between the cells, at the interface of the cell membranes, and at the interface of the cells with the microcapillary electrical charges. When cells have the proper microelectrical potential, they have the power to rid themselves of toxins and maintain their selective capacity to bring appropriate nutrients, oxygen, and hydrogen into the nucleus of the cell, as well as to feed the mitochondria. This helps maintain, repair, and activate our DNA.
From another perspective, Kirlian photography has been a very useful way to validate our understanding of the bioelectrical potential of foods.
The Kirlian photography clearly shows that livefood has a much stronger auric, luminescent field than cooked food. Some research even shows that a person eating junk or cooked food has a much smaller field than when he or she changes the diet to eat whole, natural live food. This leads us to the original point, which is that all living organisms are made of patterns of resonant energy or subtle organizing energy fields. This energy is reflected in the functioning of each cell, and the electrical field of the cells maintains the integrity of the biological system. We can think of the electrical luminescence in the Kirlian photography as a measure of life force in the cell. The stronger the life force of the cell, the stronger the electrical luminescence we see in the Kirlian photograph.
Our health and consciousness depends on the ability to attract, store, and conduct electron energy. The greater our store of light energy, the greater the power of our overall electromagnetic field, and consequently the more energy available for healing and maintenance of optimal health. Metaphorically, a strong solar resonance field promotes the evolution of humanity to reach our full potential as human (sun) beings. Light supports evolution; a lack of pi-electrons in the body hinders evolution.
There is incredible power in the live-food diet and lifestyle. The author’s personal experience has been an increase in strength and flexibility as compared to when he was captain of an undefeated football team at Amherst College. At that point, at age 21, the author could do a maximum of seventy push-ups. These are really, of course, just anecdotal points, but they are being shared to make a dramatic point of the regenerative power of an individualized, live-food diet that is vegan, organic, high in minerals, and low in sugar, combined with meditation, Yoga, and periodic Spiritual Fasting. This is the optimal diet for activating the youthing expression of our genes. The author, who has been living this live-food lifestyle for close to twenty-five years, knows of at least forty other individuals who have achieved and sustained high-level energy and wellness on this live-food lifestyle as they age. Although the main point of life is to know I AM THAT, a healthy body that can sustain spiritual practices such as the Native American Sundance and hours of meditation certainly helps.
So the question that remains is: Why does the live-food diet give us the best effect in terms of decreasing our caloric intake and maximizing the quality of our food intake? The point from basic nutrient mathematics is that by eating live foods, we are able to get complete nutrition by eating 50 to 80 percent less food. What this means is that, when people are eating junk food, they are not getting sufficient nutrition and have to overeat, by as much as twice as much, to get the same amount of nutrition as people eating live foods. Research over the past seventy years, with all forms of mammal and other life forms, shows that the less you eat the longer you live. Recent research by Dr. Stephen Spindler shows that calorie restriction actually turns on the anti-aging genes. This is further discussed in Spiritual Nutrition. Therefore, this is one reason why a live-food diet is optimal for extending life and preventing chronic degenerative diseases, and for increasing energy, vitality, and youthfulness. It is a natural way to achieve caloric restriction without the experience of restriction.
The conclusions of the Spiritual Nutrition paradigm, the teachings of the Essenes of eating in harmony with Nature’s laws, the message of Jesus in the Essene Gospel of Peace, the information about the importance of not destroying enzymes with cooking, the loss of protein bioavailability with cooking, the loss of vitamins and minerals with cooking, the danger of fungicides and pesticides breaking down with heat to form toxic compounds, the increase in free radical production, and the author’s observation of the benefit of a primarily live-food diet for spiritual life make it clear that a diet of at least 80 percent live foods with 25–30 per- cent biogenic foods is adequate for general dietary support of spiritual life.
The above article is an excerpt from the book Spiritual Nutrition, Six Foundations for Spiritual Life and the Awakening of Kundalini, by Dr. Gabriel Cousens, M.D.
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