Text: Tiina Lindholm, Master of Public Health (M.P.H)

Organic food arouses many opinions and strong emotions. That is why, lately, matters connected with organic production and organic food have become hot topics in the public. People either support organic food, or try to understate its value. However, it is commonly agreed that nutrition plays an essential role in people’s well-being.

From a spiritual point of view, in order to stay healthy, people need food that is rich on bioenergy and life force. In addition to bioenergy, food must contain enough micronutrients and elements. There is plenty of bioenergy in domestic organic food, unlike in products that have been produced with artificial fertilizers. Unfortunately, people are often unaware of this invisible bioenergy in food, and that is why the spiritual side of food remains unknown. Due to incorrect actions, the bioenergy is often partially or entirely destroyed. For our health, it is important to know what we need to do in order to preserve as much bioenergy as possible in our food and drink.

Even though micronutrients and elements are essential for our health, it is important to remember that, from a spiritual stand point, many other things, besides wrong or poor-quality nutrition, affect our health: mental and material pressure, negative thoughts and words, negative radiation, use of poisonous substances (like tobacco, alcohol and drugs) as well as karmic diseases, which result from wrong actions in our past lives. 

The central factor for our health and well-being is bioenergy, which should always be available to people. Today, the lack of bioenergy in our food is a major problem. This is a matter which science has not paid enough attention to in practice, even though already in 1973 Fritz Albert Popp, a biophysicist, developed a machine which showed that every cell has its own frequency, and that they have electromagnetic radiation. Thus, all cells of living organisms, such as plants, animals and people, radiate light.

The secret of organic vegetables lies in their large, invisible field of bioenergy.

Profit seeking reduces the field of bioenergy

Wrong nutrition and wrong actions may have a negative effect on our health and this way cause illnesses. An example of a wrong action is seeking profit – which is also the biggest reason for polluting nature. Artificial pesticides and fertilizers, which fortunately are banned in organic production, have created products, whose safety cannot be guaranteed. At the same time, we have caused unnatural, artificial flourishing, which has been gained through sick vegetative growth, instead of the healthy, natural generative growth. As a result, most of the bioenergy in products has been lost.

Genetic engineering destroys the etheric code

According to forester and famous Finnish naturalist Esko Jalkanen (1921–2007), gene manipulation is against the natural order, and connected with seeking profit. At worst, genetic change eats up the etheric code, the “blueprints” of animals or plants, and the code starts losing its structure. This may take 5–15 generations if the genetic change goes through. It may have a destructive impact on the composition of animals or plants. The goal of genetic manipulation is to get more profit; better resistance against diseases and faster growth. These explorations have always disregarded the bioenergy. In Finland, they have test-cultivated gene-manipulated colza. Jalkanen’s measurements showed that colza’s normal bioenergy field of eight centimeters shrank to two if it was genetically manipulated. Studies conducted on cattle in Argentina and salmon in the United States showed the same trend: the bioenergy fields had become considerably smaller due to genetic engineering. In the long run, food produced by gene manipulation can turn out to be hazardous both to its consumers and the environment.

Plants need all the elements that ashes contain

An American professor, Ross Welch from the University of Cornell, held a speech in an international congress held in Helsinki in 2007, where he said that more than half of the world’s population is suffering from the lack of one or more essential micronutrients. At the beginning of the 19th century, Justus von Liebig proved that the salts of potassium, nitrogen and phosphorus boost the growth of plants. After one hundred years of research it has become a widely accepted view that plants will do nicely with 16 chemical elements. However, the Finnish Nobel-prize-winning chemist A.I. Virtanen claimed that plants actually need all the elements found in wood ashes, even in the same proportion as in ashes. What the nature has always offered often seems to be too easy a solution.

We get bioenergy from our food and drink

When the higher being, the etheric body, of a person gets too weak, the person gets sick. If the information channels – chakras and the buddhic channel – are not all right, information and matter are unable to flow. The source of all illnesses lies in the etheric body. This is also why people’s spiritual side needs to be taken care of. A person has seven main chakras. Their condition tells a lot about the person’s health. The bioenergy field of a healthy person is like a pressurized ball, which contains energy for about 40 days. The amount of energy accumulates from food, water and chakras. The channels of today’s people have lost a major part of their capacity: they have been either partially or entirely blocked.

It is important that the food we consume is alive. It should also contain bioenergy so that we could get the bioenergy we need from it. Therefore, it is not enough that the vegetables look fresh or that the fruits have shiny surfaces. From where and how do we then get bioenergy the best?

For some reason, despite the long transport time, lemons always tend to maintain a small field of bioenergy around them. Normally, the field of bioenergy is already dead in fruits that have been transported from abroad, due to the transport time.

Organic domestic products contain plenty of bioenergy

Domestic vegetables, berries and fruits, as a rule, contain bioenergy. However, organic domestic products, such as vegetables and fruits, have a considerably larger field of bioenergy than the ones that have been produced with artificial fertilizers. This means that a domestic organic product contains a large amount of bioenergy.

Imported fruits, except lemon, are in practice dead, because there are factors connected with their processing and transportation which often destroy the whole sensitive field of bioenergy. The same goes for imported vegetables. That is why local food has great significance if one wishes to preserve the bioenergy of the products. Some imported vegetables and fruits are processed in a way in which even the oxygen is removed from them – this also destroys the bioenergy. Even though some essential nutrients are left in the products, the most important one, bioenergy, is lost. Also organic products that have been imported from long distances suffer from the transport and may lose almost their entire field of bioenergy. This is why you should favor local food whenever possible.

Bioenergy is lost by peeling

Even everyday handling may destroy a large field of bioenergy. In a potato, the energy is stored close to its surface, thus a normal peeling of a potato may cause up to an 80% loss of its energy. That is an incredible amount. Even the removal of only the outermost layer of the peel takes away 50% of the energy, which is why we need to learn to eat that part as well. New potatoes are fortunately saved from this treatment, but normal potatoes we tend to peel just because it is “good manners”. However, you can just as easily tell your family and guests that you do not peel potatoes, because you do not want to eat dead food. This is an important message that should be delivered to schools, as well.

Peeling also takes away the bioenergy field of fruits. A medium-sized apple has a ball-shaped bioenergy field of about 50–70 cm, and all the energy is concentrated on the thin top layer. The entire energy of an apple is just underneath its peel – and unfortunately, we often peel that part away. Domestic apples can be eaten after washing, but that is not the case with imported apples. They have been sprayed numerous times during their growth and on top of that, their surface has often been treated to lengthen their preservation.

Wood ashes also help prevent Escherichia coli (EHEC) infections

How do we then get imported fruits, vegetables and berries clean safely? Wood ashes have proven to be the best material for that: a tablespoonful of ashes mixed with one liter of cold tap water. Soak the fruits, vegetables and berries in that water for a few minutes and rub gently – that should make them 97% clean. After that, you can dry them on a towel or kitchen paper. You can use the same mixture for a couple of weeks. It makes no difference which wood the ashes come from.

This is a good rinsing and washing tip for all domestic vegetables, fruits and berries, as well. This advice from Esko Jalkanen has become especially valuable now that enterohaemorrhagic Escherichia coli (EHEC) bacteria have spread in several European countries. It is a dangerous disease that causes bloody diarrhea, stomach cramps and, in the worst case, even kidney failure that can cause death – which has now happened in Germany. In the past, there have been a few deaths also in Finland due to a hemolytic uremic syndrome that was caused by these bacteria. A person can get the infection, for example, from contaminated water, unwashed vegetables or from some yet unknown source. The disease can also spread from person to person due to poor hand hygiene. Good ways to avoid the infection are taking care of your hand hygiene and rinsing your vegetables well. In addition to washing your hands, it is far more effective if you utilize the alkalinity of wood ashes and wash your vegetables, fruits and berries as described above. It is advisable to integrate this ash treatment into your everyday routine, because every year there are, also in Finland, a few dozen EHEC-infections – a fifth of which comes from abroad.

A microwave oven destroys bioenergy

If you warm or prepare food in a microwave, it destroys the entire field of bioenergy in the food or drink. Breast milk is a great example of this. For the first eight days after giving birth, the energy field of breast milk is about one meter wide. In other words, the bioenergy field of breast milk is vast! Producing this kind of fine nutrient is hard for anyone. After the first eight days, the bioenergy field of breast milk cuts down to a half a meter and remains the same till the end of breast feeding. Breast milk should never be technically meddled with: ultra-high temperature processing, microwave heating and irradiation destroy the bioenergy field.  Even if the milk bottle were just near the microwave, the surrounding radiation will destroy the bioenergy in no time. That is why breast milk should be heated in hot water to body temperature if breast feeding is not possible at that moment.

Coarse sea salt – a bioenergy bomb

We have also learned the way of preparing food by covering it with coarse sea salt and cooking it in the oven. The result is excellent. Cooked this way, for example the 20 cm bioenergy field of a potato grows to about 50 cm. The coarser the salt is, the more the bioenergy field will grow.

When rock salt or sea salt is being ground with a technical grinder, it loses its bioenergy. This product is called table salt and it has been proven to be harmful to people.

Coarse sea salt is a totally different thing, because it has homeopathic properties. You only need a small amount of coarse sea salt. You can, for example, add coarse sea salt into boiling water and thus increase the amount of bioenergy. It is vital that the crystal structure of the salt is maintained and that the salt is not ground mechanically. It is easy to add a few grains of coarse sea salt to the water if you are boiling potatoes. One grain of this salt is enough for filtered coffee – this way even your coffee will be alive. When needed, a hand operated salt grinder grinds your salt gently and does not destroy the bioenergy field. It is tragic that studies about the effects of salt have been conducted with ground or dead salt – not with coarse or medium-coarse sea salt or rock salt, which are organic and excellent for your health.

Live water contains bioenergy

Drinking water has become an exhaustible natural resource. Fresh water is, after all, essential for all life. Normal Finnish tap water has a bioenergy field that extends 5–10 centimeters outside its container. There are fountains in Finland, whose water has a bioenergy field of even 2.5 meters. It is great that in Finland we can, as a rule, drink live water that contains bioenergy. Remember not to destroy that bioenergy! For example, when making tea, you should not boil the water – instead, you should stop heating the water when it is simmering. This way there will still be bioenergy left in the water. I would like to add that watering plants with clean water also donates them bioenergy. On the other hand, artificial fertilizers mixed with water destroy the bioenergy in just a few hours. In organic farming, the nutrients come directly from the breeding ground, so there is no need to destroy the water by mixing artificial fertilizers with it.

Tiina Lindholm reminds us that wood ashes give our gardens all the nutrients and chemical elements they need, and this way even the berries will have a large field of bioenergy.

Let’s start the Ash Day tradition

We spent the first Ash Day on June 5th 2011. The event was organized by Esko Jalkanen – Nature’s Powers Trust and its aim was to work for the benefit of nature, the environment and for us all! We hope that, in time, Ash Day will become a permanent tradition for people of various ages.

On Ash Day it was possible to make either a symbolic gesture or even a greater action for nature with the help of wood ashes. Even the slightest amount of ashes that is being returned to the nature reduces the soil’s acidity and increases the amount of micronutrients and chemical elements. Wood ashes are very alkaline whereas forest soil is, for example, very acidic. This action has a great significance to your surroundings, close environment, forest soils, gardens and cultivated lands when considering nature, its growth and diversity, and above all, it is important for our health. These days, people and animals are also getting more acidic, so you could use some extra ashes yourself, as well. The ashes of Lapland are the most suitable for that purpose since they are the richest in micronutrients and chemical elements. Regular mixed ashes from your fireplace are great for fertilizing your plants.

Ash Day is also a tribute to the forester and famous Finnish naturalist  Esko Jalkanen and to his significant life’s work as a spokesman for nature and people. He was born on Ash Day 90 years ago. Jalkanen was also the spokesman for the ash movement – even at times when the officials advised people to take ashes to dumping grounds. Fortunately, times have changed for the better and processes that work on nature’s terms are being valued higher.

Fertilizing with ashes increases the amount of bioenergy in plants

As a general guideline, you should spread 10–20 kilos or liters of wood ashes per hundred square meters a year if no other fertilizers are being used. Currants, apple and plum trees survive the best with only ashes as fertilizer. According to Jalkanen, the scabs and mites are lost and the produce will be large and stable. You can easily try this in your own garden. Ashes do not suit beetroot and you can use it on potatoes only in small quantities, but it is great for all other plants and even flowers. Ashes can cause scabs on potatoes, but those are only harmless actinomyces, which are indications of rich nutrients. If the ground is at least somewhat in order and biological nitrogen fixation is in process, even cabbage will do nicely with ashes as the only fertilizer. In gardening, a bucketful of ashes per hundred square meters helps generative growth and the products are sure to benefit from this. Generative growth means that the growth has been reached with less nitrogen and potassium. As Esko Jalkanen described this, the metabolism of the plant is in balance and it consistently evolves towards producing seed.

Text: Tiina Lindholm, Master of Public Health (M.P.H)
Photos: Laura Lindholm and Heidi Kallio