Visionlab research 3

Today’s standard way of declaring the nutritional values on food labels is based on the “burning value” in calories, which means that when the food and its proteins, carbohydrates and fats are burned, the result is so and so many calories. However, when you become aware of the fact that food transfers an enormous amount of important living information to our organism, you will realise that to express the value of food in calories is just as intelligent as measuring the value of a computer by how many calories you get when you burn it to ashes! It borders to utter nonsense! To state the value of food by measuring its calories upon its destruction is, forgive us to say so, not really true, but is the value of food as you see it on the lowest level of a material and mechanistic worldview. It misses the most important parts of the food’s complete reality. Due to its limitation, it misrepresents the reality of every food. As a far-reaching consequence, this narrow perception of food has actually been misleading educated humanity for the last 200 years and has created catastrophic results both in the body of nature and inside the bodies of human beings. Both in our “conventional” way of growing food as well as in our mechanistic way of understanding nutrition, we have been terribly misunderstanding the real quality of foods. Our perception of the reality of food has been greatly distorted, and always when perception is distorted, our way of dealing with reality is bound to be dangerously incorrect! The present state of the world and of our health is perfect illustrations.
In Visionlab, we started to virtually see this fact when we looked at the amazingly rich variation of crystals we found in water and food. This made us aware of the illumining reality that water and food are fantastic powerhouses of life, full of libraries of information and processes supporting life in our organism. We could cite here a few thousand processes, which are happening every moment in our metabolism and which are engineered, finely tuned, supported, controlled and fueled by billions of pieces of information and thousands of substances coming to us in what we call water and food.
What happens with the food when it comes into our organism? To say that it is mainly burned is completely outdated and corresponds to a mechanistic view of the organism from the time when the first motors were built and food was mainly perceived as fuel: This view comes from the dawn of industrialisation, but still persists…
Everyone will agree that the value of a computer is in the information it is able to store, process and transfer. And just the same or even more so is true for our daily food. Let us move away from the mechanistic worldview to a more enlightened one and perceive natural, organically grown food as precious information.
Why not print the corresponding crystal picture of the life energy of that food on the food-label? According to our tests, all grown-ups and even children would immediately recognise good from bad food quality! It is non-verbal visual communication; in a split second everything is crystal clear!
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