Perceptions of Food One of the very first things I perceived something unusual in was food. I had seen a quartz crystal for the first time and felt immediately drawn to it and interested. I bought it and also got a book that described how to work with crystals. The first exercise in the book described how to increase sensitivity to crystal energy simply by holding the crystals above the palm of your hand until eventually you become able to feel something emanating from the crystal. It took several days until I could feel a cool beam coming from the tip of the crystal and I also noticed that the beam looked blue. After that I got other types of crystals, of other colors as well, and held them in my hands until I could feel something from each of them. Suddenly one day I saw and felt an "aura" around one of our houseplants, and soon after that, a similar feeling and vision around oranges. I suspect that there is this additional information around things, that humans are normally less aware of, and that we can all train ourselves to feel and to see this substance. The question remains, what is this substance that I feel and see around things? Is it really there, are there ways to scientifically measure and to establish its presence? Or have I developed a kind of synesthetic interpretation of things which would mean that this substance is only a subjective experience to me and is not really there? I remain open for both possibilities. Not only people trigger interesting images and felt information in my awareness when I encounter them but other things such as foods do also. What I mean by "perceptions" are the visual and felt sensory experiences (sometimes also scent, sound and taste) I have that are not typical for people to experience and that are not based on information that would be accessed by ordinary human senses of perception. This means seeing things that ordinary human eyes could not see, because it is either too small (such as molecules and atoms) or it is out of visual reach (such as within a body), and especially the experience of textures and shapes that I am not touching. The perceptions are sensory experiences that people would normally not have. To me they are all based on the vibrational patterns that I feel in things. They all start as a felt shape and translate into other corresponding forms of information. Garlic Garlic produces a very distinct and strong perception that is impossible to ignore. When I encounter garlic, I am perceiving a vibrational pattern within it. It is as if each atom has its distinct vibration, and the atomic composition constructs a landscape of vibration containing all the complexity and shape that its physical aspect has. When I combine the vibrational aspect that I feel from garlic, with the vibrational aspect of a human body, these two images merge and I observe their combined effect both in picture and feeling. (Vibrational Algebra at bottom of this page.) In the perceptions I see and feel that garlic targets and destroys cancer cells, starting from its contact with the mouth and stomach, to all the intestines and continuing having its effect on cells once it is in the blood stream. It looks like there is a chemical with one (or several) lone pairs of electrons that reach into structures that are on the inside of cancerous and/or defect cells, binds with those structures and then pulls them out of that cell. The compound from garlic does not itself go fully inside the cell but remains on the outside. It looks like gutting a fish. Lone pairs of electrons: Atoms consist of dense centers of matter called nuclei, these attract electrons to themselves through electrostatic forces (same force that clings dust to a TV or computer screen). Two different atoms can share electrons with each other. This keeps those two atoms close together and those shared electrons form a chemical bond or atomic bond. Some atoms carry electrons that are not shared with other atoms. Such unshared electrons usually occur in pairs of two, and are called lone pairs. Electrons are like the glue that binds atoms together or that pulls on atoms or aligns atoms in certain ways. Lone pairs of electrons can bind with atoms and form chemical bonds. That is what I see garlic doing, when I perceive a lone pair on a chemical from garlic reaching into some structures inside defect or cancerous cells, binding with those structures, and then pulling those structures out. And yes, it looks like gutting a fish. I see all this taking place in my awareness, just from seeing or eating garlic. Eating it makes the perception much stronger. And these are typically hypothetical perceptions, predictions, "calculated" from the combination of vibrational aspects, and not necessarily experience of what would be taking place at that time. But eating it makes me see what it would be doing in real-time. Chocolate Now you might expect any experience of chocolate to be wonderful, and probably it would be if my perceptions were based on my expectations or logic. But the perception I have of chocolate is entirely negative. According to my perceptions, a component of chocolate, probably part of the fat, is often very old and has been stored for a long time and is deteriorated. When we eat it, the body uses it to build tissues. One side of these molecules is intact and built into tissue, but another side on them is broken and poor quality and we end up building a body with deteriorated material and it leads to sagging of the face and an aged appearance. Every time I look at chocolate I see these images take place in my mind and that is why most of the time I can't eat it. Cocoa itself is ok, the culprit is one of the added ingredients. Freshly made (expensive) chocolate does not produce these images. Dairy source Butter Butter made from dairy is my all time very worst food that I have ever come across. I perceive that butter leads to extensive damage in the tissues. Components from butter that end up being built into tissues in the face, I see that they are very fragile and when bombarded by light a portion of them detaches. I think it looks like the formation of free radicals. This damage leads to poor quality tissue material and extensive ageing. I also perceive that similarly butter ends up in the liver, in which it deteriorates and breaks apart, leaving material that looks broken and detached. It looks terrible, and for this reason I can't eat butter. Apricots One of the best foods I've come across are apricots. I perceive that they contain material that rejuvenates and takes part in building the outermost tissue layers (skin and below). Also I perceive a chemical in the stone that destroys some forms of cancer, but that it (like with many anti-cancer chemicals I perceive) is also toxic and might cause cancer. Note: Do not eat apricot stones. I am just describing my perceptions and my main perception of apricot stones are, as I said, that they may cause illness. Dandelion leaves When I look at dandelion leaves I perceive that they are a strong anti-inflammatory medicine. I've perceived a health condition that affects some women in their 40's and 50's which causes significant water retention (especially at hands and wrists, face and around the neck), eczema and redness, and that dandelion leaves would cure this condition right away. One would cut out the stem of the leaves since that part is not necessary and simply wash the leaves. I have never seen this health condition in men. The active ingredients in dandelion are very potent and would have very remarkable effect and entirely without side effect. Very often I also perceive round and light-colored worm or insect eggs on dandelion leaves which might be hard to wash off. For this reason and because I do not need its medicinal effects I have never eaten dandelion leaves myself. But I know from other sources that they are edible. If I had any doubt that they are truly edible I would have had to keep this information to myself to not encourage people to eat something that could be potentially harmful. Carrots I perceive that the inner stem of carrots contains chemicals that, when eaten raw (uncooked), protect against the form of lung cancer that results from smoking cigarettes. Because the information I perceive from inside carrots merges automatically with the perception I have of what smoking does, and annihilates it. I would love to recommend smokers to drink home-made, uncooked (unheated) carrot juice. Prepared meats What I mean by prepared meats are those that were prepared with chemicals rather than heated such as ham and some other forms of meats. I perceive an added chemical in these meats and I describe its effects as being that "it stops biological activity in meat". It stops the decomposition process of meat. Remember that meat is muscle tissue. When I combine my perception of that chemical with my perception of people I see the chemical continuing to have its effect in the body, "stopping biological activity in muscle". I see that it ends up deteriorating the quality of muscle tissue. Muscle becomes thinner and flatter, loses water content and loses the inflated appearance that it in my opinion should have, changes from a healthy translucent orange color to a dull purple, and becomes more difficult to contract. And I also perceive that since the heart is a muscle, this chemical will lead to the heart failing. I used to love ham, and I still would, but every time I see it I perceive this sequence of calculated events in my mind. So I don't eat it. I do not perceive these effects from meat that was not chemically processed. Macadamia nuts I perceive that macadamia nuts have a different type of fat or oil component that ends up being harmful to the heart. It looks like it congests the heart. Molten Cheese I perceive that cheese that has been heated until it has melted into a liquid and heated that way for long enough time would be cancerous to the colon. I also perceive that such damaged cells would be on the surface of the intestinal wall and that if a person eats enough insoluble fiber they would be safely removed, but that if a person does not eat fiber they could be a problem. Cheese There are different types of cheese. Many types contain living bacteria that I can see, most of which are perfectly harmless. However I strongly perceive that the blue moldy cheese contains harmful bacteria that can cause serious nerve problems, and lead to among other things difficult neck pain. Papaya In papaya fruit I see a wonderful chemical that acts as a medicine in the body, fighting bacteria in the blood stream as well as reducing fever. To me it is a medicine more so than a fruit. Cherries Cherries contain a chemical that originates from the tree itself and strengthens the human heart. For some reason I perceive that it strengthens a man's heart much more so than it would a woman's heart and that is the reason I always give my share to men. Dark Grapes Dark grapes (red and black) contain possibly the exact same chemical as I perceive in cherries, but in this case it comes from the vines. It also strengthens the heart, and quite significantly. The effect is stronger in men than in women. The chemical seems to situate itself amidst the heart muscle fibers and provides support and prevents heart attack. Well, at least that is what I see in my mind when I look at grapes. Fish I perceive that fish contains very little protein compared to many other foods, and that it contains a surprisingly large percentage of water. Insects I strongly perceive that many types of insects are not only edible but very nutritious. That some insects contain essential oils that would support gland tissue and gland function and build healthy skin and other tissues. I have never encountered those nutrients in any other foods. If I ever have the chance to travel to another country and culture where people eat insects I'll make the most out of it. I wouldn't eat them here since our culture doesn't approve of it. I think we're missing out on a great food. Grapefruit I perceive that yellow grapefruits contain chemicals that destroy pathogens (virus and bacteria) and parasites (such as insects or fungal) all across the intestinal tract, and that most of this strength is in the white stuff between the fruit and the peels. This is another fruit that I experience as highly medicinal. Herbs and the Appendix Literature and media like to have people believe that the appendix is useless and is just waiting to get sick and have to be removed. My perceptions are never based on pre-conceived ideas, logic, or expectations, so my perception of the appendix contradicts with what they would have us believe. I perceive that the appendix digests wild plants. This includes all sorts of wild plants that grow outdoors, that have not been cultivated or selectively bred or modified by human involvement. It does not include vegetables like lettuce or cucumber. Wild plants that are commonly eaten include parsley, basil, and dill. Wild plants like these contain chemicals that cultivated vegetables do not. According to my perception the appendix becomes "bored" when it does not get to digest wild plants. The presence of wild plants in our food stimulates the blood flow of the appendix and keeps it healthy. An un-used appendix becomes numb in its tissues and does not have a healthy blood flow and that can cause health problems with it. I perceive that eating for instance raw (uncooked) parsley makes the appendix very happy. There are also many wild plants that would work equally well or even better. (But don't eat unknown wild plants, many could be toxic and harmful instead.) American Dairy In American milk I perceive a blue-colored chemical that is not naturally there but was added. The chemical targets the cow's utters and leads to more breast tissue and more milk production. Problem is that people forget that what has an effect on mammalian tissue in food livestock will most likely have the very same effect in human tissue, since after all we are also mammals. The chemical targets women's breasts and causes breasts to grow larger. Problem is, the woman's breast tissue does not recognize this chemical and sees it as a foreign substance and wants to get rid of it. Unfortunately this chemical does not have a single angle or side to it which could be grabbed by any structure that the body uses to remove foreign materials, so there is no way for the body to get rid of it. It ends up disturbing the tissue with its presence, so the body may choose to place tumor cells around it. Yes, choose. According to my perception, many tumors and cancers are due to the body's own choice. When there are chemicals that disturb the body's own cells and tissue and that can't be removed, the body can choose to make cells that have no purpose just to wrap those around the disturbing material and spare the other cells all of which have a purpose and function. As a way of confinement of the material. The blue chemical that is in American dairy can thus lead to breast cancer. And I specify American dairy since I've never encountered this chemical in European dairy products. The descriptions of perceptions on this page are to be considered as the subjective impressions of one person and as not based on reality since they have not been proven as correct and there is no reason to assume them to be correct. Scientific literature will describe known composition and effects of consumption of a variety of foods.