Measuring the Life Force in Foods

Measuring the Life Force in Foods

An intriguing new technique may provide a way to accurately measure the real food value of foods we consume. It purports to measure the Life Force in Foods.

In the picture, the second caption is Nicht Bio, or “not bio-organic”. (The first 10 times I saw it, I couldn’t understand why it was saying “Night Bio”.)


The article summarizes a book by an author who seems to have found a way to show how much “life force” a food contains. Whether or not that is what it is actually what it is measuring, the technique holds promise!

There wasn’t any explanation of the methodology in the article, other than to say he has a “standardized protocol to extract a test liquid”, but the pictures sure are interesting:

At $27, I doubt that I’ll be buying the book any time soon, if only for lack of a way to truly evaluate his technique and try it out. But I do have anecdotal support for the idea that something is going on.

Anecdotal Support

My anecdotal support for the concept is the time I was pruning an apple tree for a friend. His house was on the site of an old Silicon-valley orchard. He had a huge apple tree in the back yard, left over from that orchard.

It was easily 30 or 40 feet tall — so it had extremely deep roots.

One of the limbs had cracked and fallen down, so I was doing a lot of pruning. It was a hot day, so at one point I stopped, took a break, and had one of the apples.

What I experienced was no less than an explosion of flavors in my mouth. Store-bought apples, in contrast, taste like nothing so much as cardboard. I remember it to this day. (Sadly he’s moved, and I no longer recall where the house was. Otherwise, I might go steal me some apples!)

So the pictures of apples in that article spoke to me in a very particular way. The organic apple shown at the top of this article has all these fine filaments radiating out in tree patterns. The impinging of those filaments on my taste buds may have been responsible for the explosion in my mouth. The mushy appearance in the non-organic photo might explain the lack of flavor, essentially equivalent to cardboard.

A New Evaluation Tool?

Perhaps one day this kind of testing can become the norm, and we can have a standardized, accurate rating of foods, so we’re not depending on bogus “organic” labels that are mixed in with the real thing, when we’re trying to spend our money on foods that are healthy!

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