The famous Oxford studies show us what happens to food when it gets changed through processing…
They analysed cow’s milk scientifically from both a chemical and biophysical aspect. From a biochemical aspect they saw that the milk had a very high calcium and protein content. They checked the electromagnetic frequency pattern in the lower frequencies. By doing so, they found that the milk had a natural, holistic structure (the orderly structure of the elements creates a blueprint), where different frequency patterns of an energy spectrum could be detected. From a biochemical viewpoint, the detected elements, like calcium and protein, are of great importance.
The biochemist talks of the importance of calcium for building bones in the baby calf and of the protein necessary for it’s muscle growth. After this analysis, the milk was pasteurized. After analysing the pasteurized milk they found that it still contained the same calcium and protein. From a chemical standpoint, the milk hadn’t changed and it could still be fed to the calf because it contained all the essential elements. However, when this pasturized milk was fed to a calf for 3 weeks, it died.
What changed through the treatment of the milk that resulted in the calf’s death?
Through pasteurizing, the crystalline structure of the milk was destroyed, resulting in the destruction of it’s inherent geometric structure. The result was that no detectible energy or a totally altered form of energy was found. The milk was no longer alive.
