Date:   4/12/2009 1:36:07 PM ( 15 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=1395094

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is common sense!

A high quality food has high quality complex(ed) proteins, fats and carbohydrates within it, period.

How does one tell without a refractometer when commercial food in commercial stores is hybridized for looks, shape, and shelf life at the sacrifice of nutrition, taste, and smell?

The last sentence holds the answer...

If you pick up a piece of produce, it should smell strong and pleasant; it should greatly appeal to ALL of your senses... this is your body electric talking to the foods eclectic magnetic energies...

It is NOT that difficult... if you pick up a tomato and it has NO smell it is crap... go ahead, bite into it... I told you so.

If you get a carton of eggs and you go to pick up an egg from the carton and the shell breaks in your hand it is crap... if you crack the egg and drop it into the dish and the yolk breaks before or on impact it is crap... it is not that difficult.

A harder thicker shell is a better egg... a stronger yolk is a better egg... a richer colored yolk is a better egg, etc. USE your God given senses d@mn it!

How hard do you need to make it? You do not need to know the science to understand this... just a bit of common sense for crying out loud.

Purchase several kinds of butter... be sure of the sources... commercial factory, organic, raw, free range grass fed... look at the color differences, the firmness or melt point, the taste... which is better tasting, better smelling, more eye appealing? Now you know which is better for you!

You can do this with anything! When I was a kid, I was taken to a restaurant by one of my best friends fathers... we ordered steak... I wanted mine well done... I was given a lesson in a "good" cut of beef from a properly raised animal on free range grass land... so I ordered medium rare... then I went to add the steak sauce and got another lesson in a "good" cut of beef, that adding steak sauce to a free range properly raised animal was sacrilege...

And I have to tell you... that piece of meat was heaven on wheals... you would be hard pressed to find meat like that these days... nearly 40 years later.

This is a "clue"... IF you have to use spices and herbs among other things to make your foods more palatable, you are NOT purchasing high quality foods... when I raise foods in the garden, I can eat the foods right off of the plants and be completely satisfied... no salt, no pepper, no nothing.

I realize their are many people on these forums that have NEVER experienced food such as this... trust me, it is true... and a REAL eye opener.

I hope you get the picture. It is too easy if you use what you have been given and quit relying on everyone else for your answers! Are you beginning to comprehend? You do not need to know the science, whys, or how comes... All you need to do is;

1. listen to your body, mind and soul...

2. use your God given senses to know what is good for you or not... in all things... not just food, and water.

Did you know real, unpolluted, unadulterated, fresh water can taste sweet? How come? It is the electromagnetic energies contained in the water... I have been fortunate in my life to experience this... it is NOT distilled or R/O water which I use for the most part today.

Important Note: Do not be fooled with all of the artificial flavorings, sugars, fats, proteins (NPNs) colorings (colorings are used along with waxes on produce... do not be fooled!), etc. these are specifically designed to FOOL you and make you believe a food is good for you when it is not... these foods poison you, your mind and soul and confuse you to distract you away from the truth.

I had to get that off my chest this morning...

that felt good...

grz-


 

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