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Healing Arts Press, 2008
Author Steve Gagne has been publishing books and articles about "Food Energetics" for almost two decades. His Energetics of Food: Encounters with Your Most Intimate Relationship was published in 1990. This latest work, published by Healing Arts Press, is the third edition of Food Energetics. Supposedly based on the dietary philosophies of ancient civilizations and the medieval "doctrine of signatures" that suggests the shapes and functions of plants and animals are devine signals indicating their purpose in the lives of men, energetics explains how each food affects a person on a deep spiritual level. "Food Energetics is about true knowledge, the knowledge that foods impart to you when you eat and experience them," Gagne explains. Following introductory chapters that explain the "energetics" concept and how food choices affect our health and behavior, Gagne offers a catalog of foods from meats and nuts to oils and algae. Stone fruits with a solid center, for example, are considered a good fuel for organized thinking: "The sugar in any fruit, once it reaches the bloodstream, will flow to the brain. If you are unable to stick to or concentrate on a particular idea during an artistic endeavor, stone fruit will tend to have a more organizing effect on your thought processes than other fruits. On the other hand, in the same situation, multiseeded fruits (orange, apple, pear, etc.) will tend to have a more diversifying, dispersing effect on your thoughts. Multiseeded tree fruits have the tendency to connect thoughts loosely with other thoughts. This could be helpful for the individual who might be stuck on one idea." |
 Food Energetics Steve Gagné is a natural health and nutrition counselor who began researching and teaching food energetics in 1972. He teaches throughout the United States and Europe and continues to study traditional cultures and their dietary practices in remote parts of the world. He lives in Colorado. |
When
a food becomes as universally popular as the chicken has, it inevitably
goes through some serious changes--and the chicken is no exception. The
present-day, genetically altered, mass-produced version of the chicken
has got to be one of the most lethal foods one can consume--in many
ways, more lethal than factory-raised beef (its runner up in the animal
food popularity contest).
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