RAW FOOD INTOLERANCE
There is a lot of controversy surrounding raw food at the moment, especially since the Giessen Raw Food Study of 1998, and the sheer variety of forms and groupings of faith - whether a person is a scientist or not. How a person eats is such an intimate subject that any advice risks being perceived as an intrusion into their most personal matters of faith. Even so, statistics from the WHO show a steady increase in all common diseases, such as obesity, diabetes, high blood pressure, atherosclerosis, heart attacks, strokes, gastrointestinal diseases, allergic phenomena, asthma and pulmonary emphysema, thromboembolism, multiple sclerosis and other degenerative diseases of the nervous system, as well as a continuous increase in the prevalence of cancer in all countries where our “civilised” way of life and diet is to be found. This indicates that there must be a fundamental misunderstanding between the paradigm of our modern medical science and dietetics in relation to the biology of humankind.
Our modern nutritional science still calculates food energy in terms of calories. Since 1842, when Julius Robert Mayer established the first law of thermodynamics, this caloric energy has been determined by burning food and then equating the amount of heat produced with its food energy. However, modern medical science has not taken into account the second law of thermodynamics established by Rudolf Clausius in 1867, which shows that every time energy is converted, disorder is created. The amount of energy remains unchanged, but its quality and its order is lost. Boltzsmann later commented: “The degree of disorder, the entropy in matter and in the system increases with each conversion of energy.” According to this, physics differentiates between highly ordered energy, which stores information, and chaotic energy, the thermal energy (calories), which cannot store or transmit any information. Since all processes of the inanimate natural world strive towards disorder, physicists speak of the chaos principle.
More than 110 years ago, Maximilian Bircher-Benner recognised that the enormous healing potential of raw food lies in its high content of highly ordered energy, in the biologically available information
from sunlight, which is stored in all living cells. He thus rearranged the foods according to their content of photons, to their content of accumulated light. In 1922, the Russian physician and biologist Alexander Gurwitsch proved the light content in living plant tissues and showed that the growing root tips can accelerate the growth of other tissues by means of photon radiation. Extensive research at the University of Novosibirsk and later on through biophoton research at the International Institute of Biophysics, founded by the German physicist Fritz Albert Popp, proves that all living cells do not only store ultraviolet light but that they also rhythmically amplify it in their cell nuclei according to the laser principle. This light storage distinguishes between life and death.
In fact, the living cell is the only place where chaos is transformed into order, where simple, low-energy molecules are transformed into large complex molecular formations. In 1967, the Russian-Belgian physicist Ilya Prigogine was awarded the Nobel Prize for his work on this phenomenon. It was demonstrated that thanks to its intensive light content (biophotons), the living cell is able to overrule the chaos principle as long as the resonance with the oscillations and the information from the sunlight is strong enough to overrule the entropy law and thereby the degeneration according to the chaos principle. In this way, the highly complex information contained in sunlight radiation becomes biologically available, thereby making all life on this earth possible. The key importance of raw plant-based foods as healing foods is their high potential of biologically available information from sunlight with their enormous regenerative effect.
Some people rightly state that they cannot tolerate raw food. Having been plagued by flatulence, they switch to cooked food. However, this is not attributable to the raw food, but rather to the disrupted, pathogenic, alkaline environment inside the intestine: disrupted intestinal flora causing damage to the mucus barrier with incomplete IgA antibody content and excessive growth of pathogenic strains of colibacillus and yeast fungi. Such an intestine immunologically loses its tolerance for the germs that keep us healthy, such as Enterococcus and Escherichia coli species, and reacts allergically to a wide variety of foods, some of them even being the healthiest.
Converting to raw food as curative food must be done skilfully. This works best with freshly centrifuged fruit and vegetable juices and freshly prepared almond milk for a period of 7-10 days. After that, raw food will usually be tolerated without any problems, except for rare cases that require further examination.
This makes the transition to a modern diet with a 70% proportion of living vegetables possible for everyone - this alone will save us from sinking into the abyss of the diseases of civilisation. A worthwhile journey.
Dr.med.Andres Bircher