Color, food and shapes ... more than nutrients
We often hear about the energy contained in Nutrition, of its Nutritional potential, of its positive and negative mixtures, of its negative and curative properties, but in Foods themselves there is more than just proteins, minerals and vitamins, which are colors and shapes.
Each Food, as well as the dishes that contain them and the cutlery With which we eat them, they have a particular wavelength and a characteristic electrical or magnetic charge, and even the cut or shape, as well as the cooking, influence both their flavor and their particularities.
It is not the same to drink a coffee with milk in a glass than in a cup, some people prefer to drink coffee in a glass with a stainless steel spoon, because it tastes better to them, any good connoisseur knows, it is not the same to drink a coffee from a bar than a homemade coffee.
The taste of coffee It also varies depending on the color and material of the cup, a clay cup for example will give it a very different flavor than a porcelain cup.
All this is due to the fact that the wavelength and energy charge of the coffee varies depending on the materials with which it has come into contact during its elaboration and tasting.
The same happens with cooks, some have seasoning and others do not, two people can make the same dish following the same instructions, recipes and ingredients, and yet one of them will be more palatable, pleasant and appetizing than the other without apparent cause, even the same chef despite making the dish in the same way, will have more seasoned days than others, perhaps the Cook blames it on his good or bad mood, not knowing that he is actually blaming his electric or magnetic temperament, which influences the load and wavelength of his dishes and cutlery.
Popular tradition was not too wrong to attribute better flavors and properties to this or that food, in certain days and situations, and what seemed to be a popular superstition, has found a clear and forceful explanation:
Food varies without apparent cause through the electricity that reaches them, for example, a woman with menstruation, that is, with a natural magnetic overload, is perfectly capable of spoiling certain Foods without trying, in the same way, a A man in a nervous state can spoil the taste of everything he touches with his excess of electric charge.
Many of the healing properties of Plants and Foods are more related to their wavelength than to their Food components.
Firstly, we will talk about Food Colors, since their wavelength directly affects them and the utensils of kitchen, which add or subtract its properties, so, depending on the wavelength of the chemical materials and the physical format they present, Food will have one flavor or another.
Colors in food
VIOLET: On a table it is rare to find utensils of this color, most people find this color too strong to eat with it, but more than the extreme of the color, people seem to intuit that violet would magnetically load food and all excess is bad.
The violet color speeds up the putrefaction process of foods, it also affects aging of the taste and smell of food.
In Food, unlike utensils, the violet color in a good sign, especially in vegetables, radishes, beets, onions, and cabbages of violet color, these are rich in magnetism and mineral salts, they do not please to all people because their flavors are intense and too aromatic, when not spicy, but they are especially indicated for: Goiter, hypothyroid and in case of deficiency of mineral salts: iodine, potassium and calcium.
BLUE: It is not very frequent in the utensils, but it is not unpleasant either, its wavelength is magnetic and it softens the flavor of the Food, depending on its intensity, it is able to remove a good part of the smell and taste of them, in any way and in the absence of blue food, blue dishes are recommended for people suffering from contagious diseases. In Foods outside some types of seaweed or painted desserts (Cakes) there are no foods of this color, perhaps because the wise nature in its food economy knows that the violet and deep blue colors are somewhat nauseating to diners.
GREEN: In utensils, the color green, despite the fact that green is the most abundant in nature, as is the case with vegetables, is not common in utensils, its wavelength is magnetic and, like violet and blue is not too pleasing to the eye. Let's not forget that the putrefaction of many fruits and meats occur in these shades.
The essence is often at odds with the continent, perhaps that is why vegetables are so attractive to many diners, the green color in Food is a source of health, regenerative life and growth. Its magnetism stimulates the heart, the body in general and the brain, however it must be remembered that there are few people who include a good amount of vegetables in their daily diet and that there are far fewer, those who are completely vegetarian.
In meat and cereals, the green color is not very appetizing and if toxic, however in small doses it is a magnificent antibiotic. The recommendation is obvious, consume more fresh vegetables in your daily diet.
YELLOW: The yellow color is, usually in our dishes and cutlery, especially the pale yellow color, since its electric wavelength is vital and pleasant. A deep yellow color can be irritating and affect the quality Food, making them too electric to our palates, while the pale yellow color only gives them a touch of exoticism and increases their tastes without offending our sensitivity. In Foods it is also attractive, the yellow color, its balanced electric point makes them magnificent scrubbers, and good fixers of nutritional properties. Either way, it is not good to abuse them, since their electricity when it becomes overcharged, makes them too bitter, acidic, burning, capable of hurting the taste buds, mucous membranes and stomach disorders, for example: Pineapple, lemon, and banana are not a good sample.
ORANGE: In the utensils, although it is somewhat shocking to the eye, the orange color is common in dishes and cutlery, its wavelength is electric and penetrating, which increases the flavor of the food. Sometimes there is a risk of exaggerating the seasoning of highly spiced foods, this factor does not make it advisable to use orange utensils for main dishes. People with liver deficiencies do not assimilate orange foods very well, this color occurs mainly in fruits and has rejuvenating virtues. It can also appear mixed with the yellow color in certain fats, both animal and vegetable, although it increases the flavor of other foods, its digestion is not highly recommended, among other things, its penetrating electricity undermines the resistance of the stomach, excites the sensation of hunger and block the blood ducts.
RED: Like all warm colors, red is very common among our utensils kitchenIt is one of the most favorite of the people, this is because the red electricity excites the flavor and the appetite, and without going over the tone it never becomes as irritating as yellow, green-yellow, or yellow. orange despite its violent appearance. Furthermore, we must not forget that the human diet has been based on blood for thousands of years and that is why red utensils encourage us to eat. Either way, abusing this color in food utensils can make us more aggressive than usual.
In foods from pink to salmon, passed through the different ranges of red, Foods with such shades are the most attractive to humans. The electricity of these colors complements very well, both with our organism and with our attractive rites, hunting and fishing are dressed in this color and the taste of victory vibrates at the same wavelength.
The color red remains the most ingested Food in the world, however as civilization progresses and spiritual awareness increases, the color red becomes more violent, that is, despite the vitalistic benefits of red, Red Foods , increasingly produce more nerves and tensions than Food satisfaction.
BROWN: Brown in all its ranges is the most widely used color in kitchen utensils kitchenLike the woods with the colors beige, cream, mahogany, etc ..., forming a spectrum of electromagnetic balance with food, everyone knows better if they are stewed, cut and served with utensils of this color.
The meats are softer, the fruits are fresher and the vegetables are brighter with this color, only fish and seafood resist a bit.
The brown wavelength links everything, because it is the representation of the earth itself, balancing base of all our energies, it is still an attractive and pleasant color in Food, but it can produce certain vices, cocoa and coffee are A clear example of this, brown, as a warm color, is exciting, but the excitement it produces is so pleasant that it causes a habit and can be very irritating for that reason, its use is recommended only occasionally.
Foods of this color are aphrodisiacs, stimulants, and keep your appetite open.
THE GREY: The use of steel has made this color very common in utensils, its wavelength as magnetic as it is penetrating balances and enlivens the flavor of certain Foods. It is capable of maintaining the surface tension of many liquids, the iron used before the appearance of steel, had very similar properties but became a harmful agent when oxidized. The gray color has the ability to balance energy, but it is not superior to the brown color. In Food, not animals, this color does not appear naturally, among other things, because it can be toxic. Chemical advances have managed to create certain confectionery sweets of gray color, and at least psychotonically they are not recommended at all because the gray color in the form of Food hinders the internal energy balance, for this reason some scholars think that the gray color can be harmful, even when used in utensils kitchen.
WHITE: White is a wildcard color, suitable for all wavelengths when used as a utensil. Its use will be very widespread and is best when mixed with a little brown in food. It is very useful because its electromagnetic wavelength is capable of purifying all kinds of energy and organic channels. Garlic, onion, bread, milk, etc., are clear proof of this, but the abuse of white in the diet is capable of obstructing everything, especially when accompanied, like eggs, in yellowish colors. Refined white foods are no better, but they can be abused more in the growth stage. Either way, white foods are usually very complete, very nutritious, including organ meats, shellfish, and white meat fish.
BLACK: Black color is more and more common in kitchen utensils kitchen, it has ceased to be a negative color, to become an aesthetic color, the only problem it presents is that its wavelength absorbs some properties of Food, removing substances, despite leaving its flavor intact.
In Food there may be some mushrooms and certain Foods that are too toasted, but there are no black Foods, the ingestion of these, although some people find them disgusting, are especially indicated to alleviate nervous problems, since the black color has an electromagnetic energy capable of absorbing the unbalanced energy around you.
The material of the utensils
The utensils we use for cutting and cooking depending on the material they are made of, can also influence the electrical characteristics of Food.
GOLD: It is a great electrical conductor, and as such it has all kinds of properties, it improves the energy quality of Food, the effects of the golden color are like those of the yellow color, but gold as a material far exceeds the problems of the yellow color, the golden cutlery and the gold edges in glasses and dishes can be problematic for food if they are not truly gold, yes, both gold and gold color, they take fatal with everything cooked in the microwave since their wavelengths are incompatible, the gold cutlery is not within everyone's reach but it is a bad remedy to go to the gold to replace it.
THE SILVER: Silver is not as virtuous as gold but its magnetic energy has good absorbent and repairing properties, it can greatly improve Food, on the other hand, being more humble than gold, its substitutes do not present too many problems in our diet, it is better of course use silverware as substitutes.
THE STEEL: The gray color and the steel are closely linked to the cold and violent aspect of the steel that has its detractors, but its ability to balance and modify the wavelength of the Food allows it to have many more followers.
COPPER: Despite its brownish color, copper is only useful for certain Foods, since it has an essence that is too green, to be a good companion for what we eat, some mixtures and amalgams alter its wavelength, allowing it to be incorporated into our utensils with more success.
TIMBER: Wood is one of the most suitable materials to serve, cut and contain our Foods, since it respects their wavelength, while enhancing their qualities and absorbing their defects.
THE MUD: It is an enhancer of the virtues of Food, it is an enhancer of flavors. In itself, the clay deserves to be the King of the containers, as it is the one who best expresses the TELURIC energy of our planet, and not only because of the biblical legend that mentions it as the “forger of our lineage”, but because its wavelength Infrared seems to be the one that best suits our dietary needs.
Paper: Son of wood, although chemically treated it is a bland container, and little cooperative for the virtues of Food, sometimes he respects them, but almost never improves them. There are certain types of paper of natural origin that are more Nutritional than the foods they contain.
THE PLASTIC: It is one of the least positive and most used materials today. The transformations that oil undergoes until it becomes a container or covered, deprive it of almost all its energy virtues. The problem with plastic is that it maintains too much static electrical energy, and perverts the quality and virtues of the Food it contains. We have become accustomed to this material, but the truth is that plastic detracts from any Food, plastic is capable of maintaining heat or cold, but is unable to maintain properties.
CERAMICS: This material is the second after clay, it is capable of improving everything that cuts, serves, cooks or contains, especially if its color is in the range of browns, its wavelength is more consistent with microwaves than with infrared, but is able to improve and enhance all kinds of energy from Food.
Glass: It is a good container, although it depends a lot on its color and composition to include food in it. If it contains lead, that is, if it is crystal, it gives things a better flavor, and more than enhancing, preserves and respects the process that each Food has in itself because its wavelength is insulating.
CORK: Although little exploited and developed, cork, along with glass, is a great preservative of the virtues of Food, it also has the vibration of the brown color, which helps it to balance the properties of what it contains.