Biological ionization & yogurt

Few questions popped into my head today while eating a watermelon. Contemplating a watermelon fast...

http://www.curezone.org/forums/fm.asp?i=2044274#i

Biological ionization - "We don't live off the food that we eat, We live off The Energy IN the food we eat!!!"

If this is so, then why are we eating dead flesh? Unless eating it fresh like wild animals, i don't see how it can be beneficial to the body when the meat is decomposing seconds after death. Not to mention the possible rotting of flesh due to the longer intestinal transit time we have compared to carnivores.

Second thought, ive been making yogurt with pasturized half & half cream (no vit d added) and 5 drops of IODINE. Is zapping beneficial? Is SSKI better suited than IODINE? Would it be best if i could make it from raw milk sources or are the cultures bringing back the goodness in the pasturized product? My milk dude has been shut down, but he makes yogurt, just not the right way... errr pudding.