Food radiance?

[bluebird]

Hi everyone!
I remember reading a book called, "The Secret Life of Plants" by Pete Tompkins and Christopher Bird.


In one chapter, studies were referenced regarding the measureable 'radiance' of a healthy body...apparently around 6500 angstroms.
The proposal of the study was for people to eat foods which radiated at the same load or higher to improve one's overall health...And that eating foods, consistently, below the 6500 mark would start to degrade the body.
Any thoughts?


I've never been good in science and was wondering how they measured such a thing, how the food would be tested, and lastly, how would they implement such a thing for the consumer. I did a search and the thing which keeps popping up are 'dowsing rods'.



Thanks all!

[Hercalees!Hercalees!]

I don't really get it. I'm slightly familiar with imaging science and I'm pretty sure "angstrom" is a measurement of length equal to .0000000001 of a meter that is normally used to describe wavelengths of light or radiation. It can also be used to measure ultra-thin films that reside on the top of another surface or the distance between molecules in a compund. The color spectrum can be described in angstroms like this (if I remember correctly):

Ultraviolet - Shorter than 3,770 A
Violet - From 3,770 to 4,300 A
Blue - From 4,300 to 4,550 A
Blue Green - From 4,550 to 4,850 A
Green - From 4,850 to 5,400 A
Yellow - From 5,400 to 5,900 A
Orange - From 5,900 to 6,300 A
Red - From 6,300 to 7,550 A
Infrared - More than 7,700 A

To accurately measure something in angstroms you need to use incredibly powerful (and expensive) imaging equipment. Perhaps the authors are suggesting eating only foods of a certain color? If that's the case then they're pretty much full of crap.

[bluebird]

Good info, Hercalees, Hercalees!

I dug up my copy and read the chapter entitled, 'Dowsing Plants for Health'. Andre Bovis' theory was that all bodies containing water accumulated telluric and cosmic currents and can, slowly, radiate them. As these currents exit the body they affect a pendulum (with a solenoid between) held by the dowser...'the human body, as a variable condenser, acts as a detector, selector and amplifier of short and ultra-short waves'. He then developed a 'biometre', a simple ruler, *arbitrarily* graduated in centimeters (to indicate microns) and angstroms.

He'd place a piece of fruit or vegetable at the end of the 'ruler' then see where the pendulum would change along the distance..., suggesting its' vitality.

He postulated that 'the wavelengths broadcast by the object are picked up by the nerves in a human arm then amplified'. He goes on to say that it was an arbitrary decision to use 'angstrom', that it simply made it easier to distinguish the radiant value of fermented cheese (1500) to that of fresh olive oil (8500). He also goes on to say that these wavelengths being 'picked up' by these dowsing devices are of a 'totally unknown nature, apparently outside of the elctromagnetic spectrum'

To look at a list of foods and their radiant value, in that chapter,...the higher-radiant foods seem pretty similiar to a macrobiotic diet (I think?)
Legumes, peas, beans, etc----7000, 8000
Most fruits----6500-10000
Wheat----8500-9000

Fish---8500-9000

Low or 'dead' radiance: coffee, chocolate (NOOOOOOOOOOOOOOO), fermented cheeses, white bread margarines, sugar, liquors.

At any rate, I just thought the correlation between foods which radiate high seem to be the ones we, intrinsically, know to be better for us...or maybe I'm projecting

Think I'll just continue to pinch the cantaloupe to see if it's fresh:P

[Warm_marble]

that's so GOOD info, thanks for the stickies