Emerging science is shedding light on perhaps another dimension to the already existing nutrition foundation. In addition to providing energy, or calories, for the body to function, constituents within food act as messengers that communicate with your body’s DNA and influence to a large extent, the types of proteins and other compounds that cells manufacture. Taking this a step deeper into the atomic level, the vibrating energetic charged particles of food interact electrically within the fluid matrix within the body to a significant degree. These vibrations ripple through the system, creating a surge of electrical currents to enhance or deplete the energy state of the cells. The takeaway is that food carries information that will signal our bodies to create proteins to support a vital, creative, optimal structure, or to lead to dysfunctional states such as inflammation and pain.
Nutritionists are taught in school that proteins and carbohydrates both create the same energy currency within the body. For every gram of protein or carbohydrate eaten, 4 kilocalories of energy are available to use. It is now known that these basic nutrients, despite the fact that they are similar in calories, have a different vibration or electrical potential. People can consume the same amount of calories, but the metabolic effects within the cells can be different. Protein from vegetables like soybeans and protein from animals like milk-derived casein create different responses in the body even though they are both protein. Therefore, the new message is that the quality of food, and its dietary signature it carries for the cells, is perhaps most essential of all.
Unfortunately, it appears that the American profile of eating, referred to some as the Standard American Diet (S.A.D.), has a deficit of good food signals. We are eating what I like to call the “Brown, Yellow, and White Foods Diet” because it is limited in supplying us with abundant, healthy compounds from plants (“phytochemicals”) that equip our cells to work optimally. The food industry has stripped away the colors of foods to give us processed cereals, breads, meats, flours, and baked goods. We are left with lackluster eating devoid of the rich, flavorful phytochemicals that send high-quality information to our cells, allowing us to flourish. Each compound of color, whether the purple anthocyanidins found in grapes, or the red lycopene in tomatoes, has a specific function in the body. If we omit a color from the rainbow spectrum, we are not providing ourselves with the physiological and spiritual functions of that vibration. Hence, “rainbowed eating” is one of the keys to enhancing the whole of our selves.
