Guest guest Posted February 26, 2003 Report Share Posted February 26, 2003 At 03:01 AM 2/26/03 +0000, you wrote: >Wanita do you remember where to get this life force list of foods. >Did the article you referenced recently tell more about >the " dowseing " instrument used to measure the Angstrom units of the >food? The Angstrom is a constant unit of length according to my old >textbook. I have a book written in the past few years about this >topic. The author's first name is Denay and he's from New Zealand. Dennis, Did you look at the the site at the top of the article <http://www.strayreality.com/plants2/alchemists2.htm>http://www.strayrealit y.com/plants2/alchemists2.htm to see if they can answer your questions? Corned beef could be a good choice with the brining I'd think. Does say healthy humans are 6,500, all freshly killed meat is the same, freezing retains this. Next is eating it cooked, rare or raw which he doesn't specify for meat. This was WWI when there was less world commerce.He does a good job covering how old the foods were. Looks like he traveled to do this too. Definitely a reason why to eat as close to home as possible, in season and to freeze or dry. Its a heads up on lacto fermenting too. Have to agree with a that his energy and/or biochemical individuality could influence the readings. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2003 Report Share Posted February 27, 2003 --- In , Wanita Sears <wanitawa@b...> wrote: > Did you look at the the site at the top of the article > <http://www.strayreality.com/plants2/alchemists2.htm> to see if they can answer your questions? Whoa, that site is something else. Aside from the fact that the info is not my kind of thing, the design was wild. Colorful pictures and animated gifs competing incessantly with green on green text. I could not make myself read through it. And the home page with the blinking titles: it's like a test of concentration. And I failed it. Martha (going off to stare at a blank wall for a while.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2003 Report Share Posted February 27, 2003 --Yoou should see the next part or maybe not. Knowing dave or the lady who apparently owned the website.Perusing the sight did keep my job at the food techie lab more than boring last night. Anyway Martha, have you ever seen an instrument to measure the " aurora " of food?-I found the book Electrical Nutrition by Denie and Hiestand today which I referred yesterday to Wanita. It is pretty interesting even if it's only that it makes me think maybe I learned about valences and sp1 sp2, p, d f orbitals, and twinkle, twinkle little star I equals E over R! for a reason. I haven't used them much in daily measurements of vitamin B1 or B2 using wet chemistry.Dennis In , " darkstardog <darkstar@p...> " <darkstar@p...> wrote: > > > > Did you look at the the site at the top of the article > > > <http://www.strayreality.com/plants2/alchemists2.htm> to see if they > can answer your questions? > > Whoa, that site is something else. Aside from the fact that the info > is not my kind of thing, the design was wild. Colorful pictures and > animated gifs competing incessantly with green on green text. I could > not make myself read through it. And the home page with the blinking > titles: it's like a test of concentration. And I failed it. > > Martha (going off to stare at a blank wall for a while.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2003 Report Share Posted February 27, 2003 ---More specifically at the bottom of that page go to HOME site of Lani and Rudy Kaub and on to Lani's world. I didn't try Rudy's! Lani has pretty purples and blues with a lady in white gown superimposed on the earth and waterfalls and lions. All sorts of pretty things and I have no idea how she got them on this computer's monitor. Anyway like I said it was not boring in the lab last night. Their website is energetic. In , " dkemnitz2000 <dkemnitz2000@y...> " <dkemnitz2000@y...> wrote: > --Yoou should see the next part or maybe not. Knowing dave or the > lady who apparently owned the website.Perusing the sight did keep my > job at the food techie lab more than boring last night. Anyway > Martha, have you ever seen an instrument to measure the " aurora " of > food?-I found the book Electrical Nutrition by Denie and > Hiestand today which I referred yesterday to Wanita. It is pretty > interesting even if it's only that it makes me think maybe I learned > about valences and sp1 sp2, p, d f orbitals, and twinkle, twinkle > little star I equals E over R! for a reason. I haven't used them > much in daily measurements of vitamin B1 or B2 using wet > chemistry.Dennis > > In , " darkstardog <darkstar@p...> " > <darkstar@p...> wrote: > > > > > > > Did you look at the the site at the top of the article > > > > > <http://www.strayreality.com/plants2/alchemists2.htm> to see if > they > > can answer your questions? > > > > Whoa, that site is something else. Aside from the fact that the > info > > is not my kind of thing, the design was wild. Colorful pictures and > > animated gifs competing incessantly with green on green text. I > could > > not make myself read through it. And the home page with the > blinking > > titles: it's like a test of concentration. And I failed it. > > > > Martha (going off to stare at a blank wall for a while.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2003 Report Share Posted February 27, 2003 --- In , Wanita Sears <wanitawa@b...> wrote: > > > Dennis, > > Did you look at the the site at the top of the article > Yes, Wanita it appears Simoneton and Andre' Bovis were busy folks. Interesting too is the value they found for Lourde's water. Bovis and Simoneton took somewhat of an atypical approach to food science. Course who's to say what's typical. <http://www.strayreality.com/plants2/alchemists2.htm>http://www.strayr ealit > y.com/plants2/alchemists2.htm to see if they can answer your questions? > Corned > beef could be a good choice with the brining I'd think. Does say healthy > humans > are 6,500, all freshly killed meat is the same, freezing retains this. Next is > eating it cooked, rare or raw which he doesn't specify for meat. > > This was WWI when there was less world commerce.He does a good job covering > how > old the foods were. Looks like he traveled to do this too. Definitely a reason > why to eat as close to home as possible, in season and to freeze or dry. Its a > heads up on lacto fermenting too. Have to agree with a that his energy > and/or biochemical individuality could influence the readings. > > Wanita Quote Link to comment Share on other sites More sharing options...
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