How Food Intelligence Adapts To Human Intelligence

The universal classification of foods on which the body subsists are proteins, carbohydrates, fats, and a small quantity of vitamins and minerals. To establish the context for a clear understanding of foods and their functions, these designations are substituted for the following terms: Carbonates, Phosphates and Nitrates.

These terms are adapted from the work of the late Professor A. J. Bellows (1804 -1869), entitled "The Philosophy of Eating." He noted that although these terms were not strictly in accordance with the chemical systems of names that applied only to salts in the broad sense, no other single word gave the idea of the predominant element, as they relate to the effect upon a person’s activity.

For example, if your professional activity is more mental, the protein foods recommended is distinguished by that group which supports brain function – the mineral and vitamin based foods such as fish, oats, millet, etc; — the Phosphates. This class of nutrient is different from foods high in nitrogen which builds muscle for more active employments, such as beef, wheat, cheese, legumes, etc; – the Nitrates.

These designations (adopted from the work of the late Professor A. J. Bellows) best demonstrate how food affects the autonomic nervous system (ANS) in three ways:

1. The Nutrition of Food Chemicals

The process of nutrition is essentially ionization: the marrying and separation of the the elements of fire, water, air and earth. The three primary foods groups: carbonates, phosphates and nitrates, acting on food elements: fire, water, air and earth.

This result is 12 possible pH groups of food groups, based on the passive (yin −) and active (yang +) components of things — the active inducing the heat required to complete an inner (−) expression (or resting potential).

The six pairs of pH values: strong acid-forming + and strong acid-forming −; acid-forming + and acid-forming −; weak acid-forming + and weak acid-forming −; weak alkaline-forming + and weak alkaline-forming −; alkaline forming + and alkaline forming −; and strong alkaline forming and strong alkaline forming −. Working collectively, the different food pH molecules operate like small wheels in a formidable machine linked together in the ionization — the exchange between the carbons (electrons) and hydrogen ions (protons +) — in carbon-hydrogen (C-H) bonds.

2. The Effects of the Body’s Systems of Radiations

Through the choice of foods for your nourishment, you can help adjustment of internal relations of radiations, for the body acquire the right balance. This in turn strengthens, weakens, or displaces certain radiations to allow that favourable energy-emission, which is to influence to take the lead. The favourable radiation naturally widens the range of one’s capacity for adaptation and is therefore the self-transformational energy that brings changes through the remoulding of one’s entire being — the chief purpose which is to further the spiritual, i.e., the in development of one’s talents and abilities. This is how one establishes normalcy. Only what is favourable is normal. For more on the subject, read “In Praise of the Pomegranate,” Chap. 11, Magnify Your Radiance.

3. Exercising the Different Faculties, based on the position that:

  • The mental faculties possess a corresponding magnetic force-field akin to the atoms of plants and animals.

  • Food chemicals, which relate to each other by the same law that unite the mental faculties, get converted into the “ideal” blood-gas, to purify and build-up the mind-body matrix.

  • With purified, irradiated blood bathing the cerebral cortex — section of the brain that perform functions of memory, attention, perceptual awareness, thought, language, and consciousness—the human mind can then function at its “economic summit”, perceiving ideas that can take on wings and mount above common place.

  • Circulating through the blood, the radiated food molecules permeate all cells.

That class which rebuilds new cells, i.e., replenishes muscle waste, are the Nitrates, nitrogen being the principal element. That which supplies bones, the brain, and the nerves, giving power, both muscular and mental are the Phosphates, phosphorus being the principal element (phosphates includes another chief mineral, calcium, appearing as calcium phosphate). And that class which supplies the lungs with fuel, consequently supplying fuel to the system, and fat or adipose substance, and to fortify the immune system, called Carbonates, carbon being the principal element.

The Intellect requires the acid-forming molecules that act rapidly, to induce a greater susceptibility of impression in the nerves. The higher the phosphorus content of a food item, the more acid-forming it is. Phosphorus, abounding with vitamins (especially the B’s), is the one mineral most vital to cellular activity. Experiments show that the proportion and variation of phosphorus in human brain matter correspond to the state and stage of one’s intelligence and degree of consciousness, and is a determinant to human behaviour. It is critical for the brain to contain phosphorus, in order that the principle of mind can become active in it.

But to stimulate the industrious organs at the back of the brain one also needs the alkaline-forming minerals. The more the calcium content of a food item, the more alkaline-forming it is. Calcium gives cells and tissues “pep” and stamina and, as a cellular cement, promotes the concentration of thought in the brain and holds it there.

That elements are able to unite in various ways is the reason Eat-for-Excellence has developed a “4-Pillar” structure to determine the correct choice of foods. The correct choice of foods alone ensures the valuable exchange of energy for that full transformational capacity of mind and body through altered blood-composition. This transformational capacity rests on four factors: