Die unsichtbare Kraft in Lebensmitteln BIO und NICHTBIO im Vergleich

The Invisible Power within Foods,
A Comparison of ORGANIC & NONORGANIC,
Includes insight into genetically modifed foods,
Crystallisation images from research by LifevisionLab of Soyana,
A.W. Dänzer,
Foreword by Ruediger Dahlke M.D.,
Verlag Bewusstes Dasein, Schlieren-Zürich, 2016,
272 Pages, 753 photos format 11”x11” (280x280mm),
£ 19.90 ISBN 978-3-905158-17-5
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Back page

This book is about the hidden power in foods. It encourages you to use your freedom of choice when shopping for food. The information presented in this book is nothing less than a quantum leap in the ability to recognize food quality: quality becomes visible, not just to the experts, but to everybody!

For many years the founder and leader of a small Swiss food company has investigated over 50 foods, both organic and nonorganic, in his own specially designed laboratory. He has published the results of his research in this wonderful coffee table book. He says, “I have discovered that organic foods possess an amazingly beautiful life-energy or order force (life design principle), whereas the life-energy of nonorganic foods is generally weakened, disrupted or destroyed. Since I find this important I wanted to share it with you, so that you can make informed decisions.”

WHOM IS THIS BOOK FOR?
* If you eat and drink, this book can be of great value to you.
* Conscious consumers can use this book as a fascinating reference guide.
* Active people may use this book as an amazingly convincing tool to make family, friends and colleagues aware of gratifying, groundbreaking advances, and to motivate them to use their personal freedom for better health.
* For professionals in the fields of food, nutrition, health and disease this book is a must for further education.

WHAT OTHERS SAY…

Information and order in our food—both closely connected to the stored up light—are the keys to a long and healthy life. Both can be tasted, yet their existence cannot be proven scientifically. This book represents a decisive step
forward by making food quality visible, and revealing the order in food in a meaningful way. Organic food distinguishes itself clearly from the chaos found in conventional industrial food. Erwin Schrödinger, winner of a Nobel Prize in physics, considered the sunlight stored in food as the key factor of its order. The crystallization technique presented here reveals the inner order of organic food in beautiful images that speak for themselves. According to Nobel laureate Ilya Prigogine we rely on constantly absorbing order in order to live and grow.”
from the preface by Ruediger Dahlke, M.D., Doctor, psychotherapist and author
“This book is the best possible appreciation of the fantastic work carried out by organic farmers. It opens a hopeful perspective on an inspiring future for humanity.”
Deeldar Sedjav, UNICEF worker
“A book of images full of beauty and harmony. Here we experience the visible battle between truth and falsehood.”
– Buddhist nun
“The most beautiful art book I have ever seen. Here the Creator’s art is revealed, the highest light in matter. How huge in comparison is the contrast and drama of the man-made catastrophe.”
Roberto Boscaini, founder of Atelier O2
“No health claims are as powerful as these images.”
Guglielmo Andreon, graphic designer
“With these crystallization images we can intuit the essence of every food. What a wonderful experience to be able to see nature’s creative powers so directly in my food. The deep insight into the fascinating crystal structure of individual foods awakens in me an awestruck amazement about the perfection of creation. A fascinating book that unmistakably widens the horizon of our awareness and once more confirms the great importance of organic foods in our nutrition!”
Edmund P. Blab, M.D., founder of Kidsana Holistic Health Centre, doctor and author, Vienna


Contents

Foreword / 4
The story / 6
Health and peace / 8
Five practices for wellbeing / 10
Healthy food / 13
What is organic? What is nonorganic? / 14
Function, order, beauty and health / 18
The Soyana Method / 24
Crystallization images / 28
Apple / 30 Potatoes / 84 Miso / 136 Corn / 192
Grapes / 34 Tomatoes / 88 Tamari / 140 Almonds / 196
Orange / 38 Broccoli / 92 Soyananda / 146 Cashews / 200
Lemon / 42 Avocado / 96 Peas / 152 Hazelnuts / 204
Persimmon / 46 Cucumber / 100 Lentils / 156 Sunflower oil / 208
GMO soy drink Cabbage / 104 Rice / 160 HighOleic
and organic soy drinks / 50 Spinach / 108 Wheat / 164 organic sunflower oil / 212
Red wine / 58 Eggplant / 112 Pasta / 168 Canola oil / 216
Green tea from Japan / 64 Zucchini / 116 Spelt / 172 Coconut oil / 220
Coffee / 68 Celery / 120 Barley / 176 Alfalfa / 224
Cocoa / 72 Lettuce / 124 Oats / 180 Dandelions / 228
White cane sugar / 76 Beans / 128 Millet / 184 Wild rosemary / 230
The obvious message in foods / 244
The correction of a grave error / 246
The importance of creating awareness / 248
What is food, in reality? / 250
The role of organic agriculture and horticulture / 254
Is it really organic? Protection from fraud / 256
The true cost of food / 258
Instead of closing remarks… / 260
Posters for inspiration and exhibits / 268


Foreword

Information and coherence in our food are the keys to a long and healthy life.

I am pleased to provide a preface to a book on nutrition that starts with a philosophy of life. In my work I have often seen that traumatic experiences can be the basis for disease. The idea that disease patterns simply reflect, or indicate the presence
of, deeper psychological or spiritual conflicts is founded on this insight, and in the spirit of true psychosomatic medicine puts the soul before the body. Nonetheless, psychosomatic medicine also attaches great importance to the body and its nutrition using plant-based and wholesome “peace food”.
Medical studies taught me very little about nutrition, most of
it being either false or shortsighted. Conventional medicine only recognizes the physical aspect of food, which amounts to merely counting calories. It cannot grasp the concept of quality and is unable to distinguish organic from conventional food. Even the vegan scene often has problems there. White flour and white sugar may be vegan, but they are not healthy.
If we do not grasp the concept of food quality, we cannot understand the importance of freshness, yet both are essential for a healthy diet. This became clear to me when I was working on The Secret of Life-Energy in our Food. Information and order in our food—both closely connected to the sunlight stored in food—are the keys to a long and healthy life. Both can be tasted, yet their existence cannot be proven scientifically.
This book represents a decisive step forward by making food quality visible, and revealing the order in food in a meaningful
way. Organic food distinguishes itself clearly from the chaos found in conventional, industrial food. Erwin Schrödinger, winner of a Nobel Prize in physics, considered the sunlight stored in food as the key factor of its order.
The crystallization technique presented here reveals the inner order of organic food through beautiful images that speak for themselves. According to Nobel Laureate Ilya Prigogine, we rely on constantly absorbing order, in order to live and grow.
Through different methods, such as copper-crystallization tests, anthroposophical researchers have long tried to define quality. The method used by Swiss company Soyana’s laboratory leans on old spagyric procedures*) and succeeds
in making food quality visible for everyone. Even just an
initial glance at the results will reveal the sky-vast differences between conventional and organic vegetables. Even small children can immediately recognize the beauty of the images of organic plants. The method presented here is standardized and free from arbitrariness, representing a quantum leap beyond the ice-crystal images of Emoto. It convinces through its simplicity and the appealing beauty of the photographs. For the first time organic food quality has become clearly visible.

Ruediger Dahlke M.D.

Doctor, psychotherapist and author


The Story

How this book was born

This book is the result of a thirty-year journey. After our company Soyana created the first Swiss meat substitutes in 1981, I started asking myself the question: What is the true value of food? Over the years the answers to that question have ripened through my daily practice of meditation and were illumined by inner and higher gifts: food is consciousness, and purity and love are the most important qualities for those working with it. The water research by Masaru Emoto in the 1990s made us aware of how important the energetic quality and information-conveying coherent structure/order of water are for our foods.
In order to learn more about these qualities, as well as to improve Soyana foods, we founded our own laboratory for subtle food quality research in 1996. Little by little we discovered not only how to energize the water for our foods, but also how to create harmony in the food-production environment, including the building, electricity and gas, and even the air, so that we could truly ensure the holistically good quality of the Soyana foods.
In the year 2000 we made the film Über-Lebens-Mittel (About Life in Food) for the 20th anniversary of Soyana. The 40-minute film introduces the four most important Soyana Quality Principles:
1) plant-based foods, 2) from organic agriculture, 3) possessing good life force or subtle energy and 4) manufactured in a good consciousness.

In 2001 the Soyana team showed the film to our customers in a series of 100 evening programs in all parts of Switzerland, with great success. Every evening many customers congratulated me with a heartfelt handshake and begged me to please continue our work exactly along these lines. (The film can be seen in German, French and Italian on www.soyana.ch under the heading Qualität.)
Thousands of LifevisionLab pictures have shown us that
there are striking demonstrable differences between different foods. (See page 20 for more information on LifevisionLab.) We discovered both wonderful and horribly ugly images,
and I began to notice correlations with the cultivation and processing methods of food. The idea was born to make these pictures available to consumers on food labels, so they could make better informed decisions with regards to their food purchases.
I submitted this idea to the Federal Office of Public Health
(in German Bundesamt für Gesundheit, BAG) in Switzerland, which is responsible for food labelling standards. I asked them to initiate a working group to study the details of how the life design principle*) could be shown on the labels. I presented them with a considerable amount of documentation. The woman I spoke with was personally very interested, but
the BAG dismissed the initiative as “the method was not acknowledged by mainstream science”.


When I asked her what exactly was meant by that, she answered that the BAG could only work with something taught by professors at the Swiss Federal Institute of Technology. I was disappointed, since that would probably never happen in my lifetime.
The rejection by the BAG experts, who were not even willing
to talk about improving consumer information on food quality, puzzled me. In their official statements they consider consumer deception to be the worst crime, and rightly so. But while deception is still happening every day in millions of cases, the BAG does not offer any means through which the consumers can avoid this deception. From this experience, it seemed to
me that the experts and government officials in the field of food quality do not have a sincere interest in the subject, but that
their main concern is to maintain a stable status quo, in order to secure their own position. Clearly, the only way for me to serve the cause of improving food quality is to work directly for and with the consumers. Only consumers are sincerely interested and motivated. It is the consumers who have to be informed, since through their purchases they ultimately decide which foods are being produced. Again, a well-known truth stared me in
the face: only the pressure of consumers is able to bring about change. From the point of view of the status quo this change will be called a revolution, but in reality it is only the implementation of a necessary improvement whose time has come.
For me the way ahead was clear: I had to write a book in order to reach as many consumers as possible. It was also clear

that I had to finance the research myself, and that it had to be executed by our team, even though projects of this scope are usually carried out by institutions who receive large subsidies. On the other hand I am grateful that we have succeeded
in finishing the project, even though it required much free time and patience, since other work often took priority. It is gratifying that groundbreaking research can still be achieved by single individuals.
It is my intention to open up a window into a domain of reality that until now has been unrecognized. The view through this window will trigger many new insights and generate thousands of new questions, which naturally will have to be studied and answered. Further suggestions and resources regarding these matters can be found at the end of the book.
It is a great joy to see these pictures inspire more and more people by showing them the amazing beauty of creation, and to see the awakening realization that we can nourish ourselves with the rich beauty and the natural health qualities in food, if we act intelligently.


About the author

Walter Dänzer was born in 1947 as the youngest of three children in a workers family in a village
near Zürich, Switzerland and enjoyed a happy childhood. His father rode his bicycle to work at the food-producer Maggi and served as a local council member for many years. Dänzer studied law and economics at the University of Zurich. After graduating he wrote his thesis as a research assistant in the field of agricultural policy and founded an interdisciplinary working group comprised of economics, agronomy, sociology and psychology, in order to design a reorientation of the outdated agricultural policy, away from chemical and industrial agriculture. He visited many farmers and learned about their problems. In the thesis he wrote in 1974 he proposed a modern orientation for agricultural policy towards health and ecological goals by supporting organic farming, including an annual prize-giving
to three organic farmers with a film presented on Swiss national TV. This would generate a large demand for organic foods,
which would cause many farmers to switch to organic farming. Unfortunately the thesis was flatly considered unscientific and the interdisciplinary insights were completely stifled. Disappointed, he withdrew from society and lived in the mountains for two years.
In the mountains Dänzer joined a group that was learning to be self-sufficient. The experience of nature with plenty of exercise in the open air brought him from his head into his heart. They all learned the necessity of working on themselves. That winter in Zürich he discovered his spiritual path and went back to the mountains for another year, this time all by himself at an altitude of 1,500 meters. The simple life in nature combined with an intense meditation practice gave him a deep faith in the indestructibility of nature and a practical direction about his role in society.
After three years of working as a sales and advertising manager in the publishing world, he founded the Soyana company in 1981. He was the first in Switzerland to offer plant-based meat alternatives and also introduced soy meat and tofu through two bestseller books and hundreds of cooking classes. Dänzer and his team have by now developed more than 100 vegan organic foods, popular in Swiss health food stores. Soyana’s innovative and high quality organic foods are also increasingly in demand in surrounding countries.
Inspired and supported by his friend and teacher Sri Chinmoy, and as part of his holistic spiritual life, he has performed as a singer in hundreds of concerts of soulful music in many countries, inspired seekers to lead a spiritual life through free lectures and classes and ran his fastest marathon as an athlete at age 41 in 2:31, earning a top 10 place in a field of 5,000 runners.
In January 2013 he opened in Zürich Switzerland’s first vegan and organic restaurant. Among other things the restaurant also offers Vegelato, a varied assortment of top Swiss quality vegan organic ice cream.