Saturday, May 3, 2014

High Frequency Foods

High Frequency Foods 
by Regina Ann

High Frequency Foods are those left in the natural state, unadulterated, unprocessed, no chemicals or genetic alterations.  As energetic beings our body and all of its magnificent parts operate on their own frequencies and interact with the frequencies we introduce to them. High frequency foods “speak” to the body in the language designed for it.

Introducing high frequency foods allows the body to experience higher energy levels, a more conscious state of awareness, more balanced energy, and greater satisfaction from our food. The benefit for those who are weight conscious is that the more you feed your body what it needs, the more efficient it becomes and the less you need to feed it.

Here is a list of high frequency foods I found during my wellness journey. Enjoy ~

Algae (blue-green; freshwater)
Algae (green; freshwater) — chlorella
Fruit, tropical (ripe, organic) — mango, papaya, pineapple, star fruit
Plants, baby (sprouted) — buckwheat, fava bean greens, peas, sunflower, sweet potato greens, wheatgrass
Sea vegetables — arame, dulse, hijiki, nori, Pacific or Atlantic kelp
Weeds, edible — chicory, dandelion, lamb’s-quarters, plantain, purslane
Beans, easy to digest (i.e., beans containing fluids) — adzuki sprouts, mung beans
Coconut, green — fresh green coconut meat
Flowers, edible — chrysanthemum, nasturtium, rose, tiger lily
Fruits, succulent (ripe, organic, high energy) — citrus, kiwi, melons, nectarines, peaches, plums, pomegranates
Olives, ripe (unprocessed)
Sprouts (light by weight) and green sprouts — alfalfa, broccoli, chia, clover, garlic, onion, radish

Fruits, vine grown — currants, grapes, tomatoes
Grains (sprouted, with two-day germination) — all grains
Nuts — all except cashews and peanuts
Sauerkraut — green, purple, and red cabbage
Seeds (sprouted) — flax, hemp, pumpkin, sesame, sunflower
Vegetables (green, yellow, orange, purple, white, and red) — beets, broccoli, brussels sprouts, cabbage (green, red), carrots, cauliflower, celery, corn, cucumber, garlic, lettuce (iceberg), onions (unsprouted), peas, peppers (orange, red), squash (winter), squash (yellow), string beans, sweet potatoes, yams

Beans (sprouted) — all varieties except soy and black
Fruit (grown in northern latitudes) — apples (most), blackberries, blueberries, cherries, cranberries, gooseberries, pears (most), raspberries
Mushrooms (eaten raw) — maitake, reishi, shiitake
Root vegetables — burdock, celery, jicama, parsnip, radish, rutabaga, turnip, yucca
Whole grain preparations (raw, dehydrated living food) — bread, cereal, chips, cookies, pizza crust

Chestnuts, raw
Grain preparations, dehydrated (stored for more than 30 days) — breads, cereals
Legumes, dehydrated — all beans except soy and black
Nuts and seeds, dehydrated — almonds, Brazil nuts, flax, hazelnuts, hemp, pecans, pine nuts, pistachios (unprocessed), pumpkin, sesame, sunflower, walnuts
Root vegetables, dehydrated — beets, carrots, jicama, sweet potatoes, yams
Salad dressings, raw vegan (prepared in a blender) — all except vinegar-and-oil dressings

**NOTE: People in the process of recovery from cancer, viruses, bacteria, fungus, yeast, and low-blood sugar and high-blood sugar disorders should avoid fruit until they have completely recovered.

~*~ Regina Ann is the founder of Integrative Wholistic Solutions and a Holistic Health & Wellness Practitioner offering Complimentary and Integrative Medicines, resources and tools to assist you in achieving emotional, mental, physical, spiritual Well Being. Visit to learn more.

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