Food with high lifeforce energy and vitality depends on human interaction. With human love and positive vibes, we add healing forces to the food already created by nature. Nowadays, most food is made by high-speed machines in sterile environments. Therefore, even vivid food with naturally high lifeforce energy will be destroyed in those highly industrialized processes. In Orenda Food we therefore favor artisan food processes and local food traditions as base for well-balanced communities. This does not mean that we do not use modern tools and processes however, but we do believe that great food takes time and need human interaction. In most cultures, food is the platform on which people meet. Good meals have the ability to bring people back together and create communication and understanding. Therefore, we believe that, homemade and artisan food has healing abilities on all communities.
The understanding of profound healthy, up-lifting and vitalizing food is food without pesticices, synthetic fertilizers, hybrids and GMO. However, Orenda Food is much more complex than just a discussion about organic or non-organic. It has to be understood in a wider sense. In modern ways of living the discussion about our health and our food has become very disconnected from Nature. For example, do many people believe that healthy food can be reduced to the 5 nutrients which are declared on food packagings consisting of protein, carbon hydrates, salt, sugar and fat. However, when we are talking about Lifeforce Food it is not enough to look at those 5 nutrients. When we look at any food, for example a beet root the food consist of a complex mixture of more than 200-300 nutrients. So how come that we are only defining the food by 5 nutrient values and can we understand what the other 195-295 nutrients do for our health and how they occur? Healthy Food is therefore much more complex to understand than the description used currently by authorities.
has a degenerating impulse on our system and what happens when we eat Orenda Food which has a regenerating and vitalizing ability?
If we look at our example of the cucumbers, we cannot understand the health of the different cucumbers from the food authorities content description of protein, carbon hydrates, salt, sugar and fat. We are talking about something bigger which comes from the lifeforces of the food and which lead us to a greater understanding of the connection between soil, the seed and plants, the animals, the wild nature and our own influence from our 12 senses when making the food. We understand that it is not enough to talk about organic or not organic in the understanding of with or without poison. We are talking about something more that is not obviously present and we have to understand the connection between the food and its surroundings.
A researcher called Jens-Otto Andersen has developed a way to characterize the health of the entire food including all its parts – not only the 5 nutrients we have decided to declare on our packagings. He uses a term called the vitality to describe the extend of health in a food. In order to visualize what he means by vitality, he makes what he calls a kitchen experiment. He could use any food but in his example he uses a cucumber. He then buys 3 types of cucumbers, conventional cucumbers, organic cucumbers and biodynamic cucumbers and then he cuts all cucumbers in 2 centimeters slices and wrap them in Vitawrap and store them at room temperature in 12 days. After 12 days he unwrap the cucumbers and watch what has happened to them.
Generally speaking the conventional cucumbers have all turned yellow/brown and have attacks from microorganisms on all slices. There is a lot of liquid in the vitawrap and they all have a rotten smell. The organic cucumber have got the color which is yellow and light green and only a part of the slices are attacked by microorganisms. The biodynamic cucumbers have maintained their dark green color and there are very few attacks from microorganisms. All slices have healed the wound from the cuts and have started to grow back together and are now all able to carry not only their own weight but up 5 kilos in weight blocks. So, the question is obviously what happens to us when we consume food that
Profound healthy food is produced in close interaction with its surroundings - below ground and above ground and in close interaction with the people producing the food. When we talk about nutrients in our food most people believe that vitamins and minerals and natural health are just something that are presenting itself in the food, but they are actually not just present in the seed and then expanding itself as the food or crop grows and takes its form, but rather it will be brought into the food through the connection with soil and the light. Here occurs the problem when we in modern food production talk about growing food in any growth media that could be more efficient than the soil– Many have suggested that we should grow food in water, insulation materials or fiber materials like straw and in stories. It might be efficient but it will lack all nutrients and have no lifeforce and regenerating abilities. The plant needs to interact in a complex symbiosis with the earth life and the light to develop its full potential. For many people soil is just a brown mass, but as earlier mentioned healthy soil contain billions of healthy bacteria, microorganisms, worms and fungi, which all transfer the nutrients in and out of the plant in a system of inbreathing and out breathing.
When the soil lacks it´s lifeforce, it´s microorganisms and if it has imbalances, the digestion does not work properly and the plant will suffer from malnutrition and disease – even if it is organic and grown without poison. The plant will lack lifeforces, vitamins and minerals and we will lack it too when we digest our food. The soil also has a direct connection to the environment above ground as healthy soil lead to healthy crops with a high immune system and strong lifeforce or vitality and they will not get attacks from pests and damaging fungi on the crop.
We therefore need to start healing the soil, the land, the nature because healthy soil, makes healthy plants, which gives a balanced insect and animal life, healthy food and then healthy people with high lifeforce energy. In this way we will create regenerating food which is regenerating on our system which again will sharpen our connection to our higher self and our 12 senses and allow us to connect on a higher plane.
The vitalizing and lifeforce abilities appear imidiately. The many minerals and vitamins are what give the food both its taste and its scent. Many people and even some with critical diseases, will feel that the Orenda Food has healing and regenerating abilities on their health and diseases.
Often bio pathologists will be surprised to learn that their clients who had lactose allergies and gluten intolerances, could easily withstand both our milk, cheeses, yoghurts and flour from lifeforce dairies and flour mills, if the producers ensure the lifeforces from the earth life, to the plants, to the animals and in the processing of the food.
The regenerative and vitalizing abilities have repeatedly been visible in research projects made in lifeforce artisan productions. In the research projects, Orenda farm milk has been tested against purchased organic milk from different high-quality organic dairies. The different types of milk have been processed into artisan cheese. The cheeses were all produced the same day, with the same recipe, by the same people and in the same artisan production facilities. After just a couple of days the cheeses produced with the purchased milk attracted foreign molds and yeast, whereas one month later nothing will be visible on the surface of the cheese produced with the Orenda farm milk. This research has been repeated several times with the same result. If you look at nutritional value, there were no major differences in the milk, so how come the Orenda farm milk had a much higher resilience and was able to reject foreign mold and yeast again and again whereas the purchased milk attracted the foreign mold and yeast after just a couple of days repeatedly? Was it the protected breed? Was it the pure grass feeding? Was it due to fact that the animal were kept free and naturally? Was it because the cows were not de-horned (the horns are a part of the cow´s sinuses)? Was it due to resistance from high level of biodiversity and earth life with healthy soil that led to healthy plants, healthy animals and healthy and regenerative products? Or was it a combination of all of the above? This question still needs to be answered.
It is today commonly known that the poison we use in agriculture is the reason for many of the diseases we have in many modern cultures like e.g. like intolerances, allergies and autoimmune diseases as Alzheimer, Parkinson, sclerosis. Therefore, many people also think that poison is the reason for the increased number of people struggling with gluten allergy. There is no doubt that the poison is very damaging to our health. However, when it comes to gluten allergy, things are a little more complex than just being the poison used in agriculture.
Gluten is the protein in the grain. We have been eating bread and grains for at least 10,000 years and it is not until now or the last 50 years that we have got an epidemic of allergy and intolerances towards gluten. So how comes, that is happening now? One thing is of course the poison used in agriculture, but many with an allergy or intolerance towards gluten realize that they are also not able to digest organic grain, which is grain grown without poison. Therefore, there are more reasons for the intolerances, which people experience nowadays.
Apart from poison, another reason is the types of cereals which we use today. Most of the cereals which we use today also in organic food production are so-called hybrids, which are cereals made in laboratories where 2 pure breeding lines are crossbred and never enter 2. Generation where they go into seed and flower. The hybrids have:
As mentioned most of our cereals are today made from these hybrids but it would be much healthier to eat older types of cereals like spelt and einkorn and cereals which have been bred by old breeding methods where you are selecting the most vital grains as seed for next generation. Therefore in Orenda productions the use of these hybrids is not allowed.
A third reason for our lacking ability to digest the cereals is the growing methods used in modern agriculture. In traditional agriculture, the nutrients the plant would need came through the soil in an interaction between the millions of microorganisms, fungus, bacteria and worms in the soil. In modern agriculture, the nutrients are broght directly out to the plant. In conventional farming as artificial mature and in organic farming mainly as liquid manure which is also toxic for the life forces in the soil. In former time, you would not feed the plant but the life in the soil, who would bind the nutrients hard to soil particles and only release the nutrients slowly as the plant had a need for those nutrients. That would give a slow growth, where the plant would slowly mature. In modern agriculture, you would bring out the nutrients and feed the plant which great amounts of fertilizers only a few times of the year, which will make the plant to shoot up and grow with high speed. However, this will also change the amino acid of the plant, and this changed amino acid in the cereal is also very difficult for many people to digest. The only way you can have a more harmonious growth is by using compost instead of fertilizers. Unfortunately, you cannot read on the packaging on most flour if the flour has been grown by compost. However, Lifeforce flour is always grown with compost and no liquid manure or fertilizer.
When it comes to the health of our cereals and our ability to digest gluten and the flour it is also important to look at how it has been processed on the flourmill. Most flour, which we can buy in supermarkets today, are processed on rolling mills instead of the stone grinders, which were used before. The rolling mills are highly efficient, however the speed and also the heat from the rolling mills are destroying many of the vitamins in the flour and therefore the flour does not contain the same nutrients as flour produced on a stone grinder, which works slowly and with slow speed. Also in the rolling mills they usually do not grind the entire grain.
When producing flour in the industrial production, you most often remove the germ because it contains all the essential oils, which can go rancid. When the germ is removed, the producer can extend the shelf life. But the germ not only contains essential oils but also vitamins, minerals, proteins and antioxidants. So therefore, most of the nutrients are removed when the germ is not part of the flour and therefore you end up with mainly bran and endosperm, which is starch, and consumers who do not get their basic needs for nutrients covered.