‘Prana’ or Life Force in Food


The intimate link between food and our bodies is best illustrated by an experiment conducted by Andre Simonéton in France. He developed a simple pendulum on a string. The subtle radiation emitted by organic matter affects the motion of the pendulum, causing it to swing and spin. By measuring the distance of a pendulum’s arc, and the speed of its spin, Simonéton was able to measure specific wave lengths which indicate the intrinsic vitality and relative freshness of different foods. He published his research in Radiation des Aliments, Ondes Humaines, et Santé.

On the basis of his findings, Simonéton divided food into four general classes. On a scale of zero to 10,000 angstroms, he found the basic human wavelength to be about 6500 angstroms. Foods that have wavelengths between this and 10,000 angstroms, he regarded as those of the highest quality.

  • First category (6500 to 10,000 angstrom) fruits, fresh vegetables, whole grains, olive oil, ocean fish and shellfish.
  • Second category (6500 to 3000 angstrom) eggs, peanut oil, wine, boiled vegetables, cane sugar, and cooked fish.
  • Third category (Below 3000 angstrom) cooked meats, sausages, coffee, tea, chocolate, jams, processed cheeses, and white bread.
  • Fourth category (practically no life force) margarine, conserves, alcoholic spirits, refined white sugar and bleached flour.

Simonéton also found that food with a vital radiance of 8,000 to 10,000 angstroms caused the pendulum to rotate at the speed of 400-500 revolutions per minute over a radius of 80 millimetres. Those between 6,000 and 8,000 angstroms spin at 300-400 revolutions per minute over a radius of 60 millimetres. However, meats, pasteurized milk and overcooked vegetables, which have a value of less than 2000 angstrom are too low in energy to cause the pendulum to revolve at all.

It’s interesting to note that the diet prescribed to combat Multiple Sclerosis also revolves around eating oily fish, whole fruits and vegetables.

The most important research on this topic is by Professor Roy Laver Swank, of the Swank Multiple Sclerosis Clinic in Portland, Oregon. He initially found that MS followed the consumption of saturated fat and was lower among people who ate fish (which is rich in omega-3 fats). This led to a compelling 34-year, 150-patient study that began in 1949. Published in The Lancet in 1990, it showed that people who adhered to a diet very low in saturated fats had dramatically better health outcomes than those who did not.

Swank’s diet for MS had a huge advantage over other tried therapies. It was not a passive approach; it gave patients active control over their illness through major lifestyle change. The power of such control should not be underestimated. Self-determination may significantly affect immune function and mental state.

Read more about it here:

I have had people ask me if I miss eating those ‘other’ foods. I always say that ‘those’ foods smell like a wheelchair to me now. The consequences are so dire that it’s not an option in my books anymore.

We are blessed to be living in the information age. A few decades ago, the role of saturated fat in MS was unknown.

As Kofi Annan once said, “Knowledge is power.” Knowing that you can actively manage your health, rather than passively taking pharmaceutical drugs is truly liberating!


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