CHAPTER THREE
The Foods We Eat
N
ow that we have learned what species we belong to, how our body works,
and something about its systems (including organs and glands), we will
examine the proper foods that God designed for our species.
What is so important about the types of foods we eat?
I have heard many doctors say that it doesn’t matter what we eat. On the
other hand, The American Dietetics Association, considered by many to be
the authority on the correct foods to eat for health, has been making specific
dietary recommendations for years. Still, cancer is reportedly in every other
(or every third) person, and statistics for the incidence of diabetes as well as
multiple sclerosis, Parkinson’s disease and every other disease you can name
(and some that you can’t) are soaring. Why?
It’s All About Energy
Energy is the number one factor (or constituent) needed for life to exist, and
the basis for creation itself. Energy is determined by the movement and
interaction of the atoms that comprise all life. Even carbon, the basis of all life
on this planet, could not exist without the movement and interplay of atoms.
Atoms (energy) cannot be created or destroyed, however they can be
changed. Energy can be increased or decreased.
Energy levels (frequencies) can be low or high (represented by broad or
short waves), and these levels are determined by the molecular composition
of the initiating force. Energy is also classified as being kinetic or potential.
Kinetic energy is energy at work. Potential energy is stored energy—it has
potential for use. The chemical energy in food is potential to a certain degree,
until released via enzyme and other chemical activators. Then this potential
energy becomes kinetic, or more active, electrifying and creating activity in
its wake.
A great example of the difference between potential and kinetic energy is
found in comparing cooked foods with raw foods. The electromagnetic
energy (combined molecular energy) of cooked foods is dramatically lower