Unlocking Vitality: Understanding the Pranic and Energetic Value of Food

Updated: Dec 12, 2023

The Bhagavad Gita refers to the quality of prana in different foods by categorising them into sattvic, rajasic and tamasic. In recent times, Andre Simoneton experimented, using a Bovis biometer, graduated in Angstroms, to show how the vibrations of different foods are correlated with human health.

He published his research in Radiation des Aliments, Ondes Humaines, et Sante. His study was published in the Le Courrier de Livres in Paris in 1949. Andre was a French expert on electromagnetic fields.

On a scale of zero to 10,000 Angstroms, he found the basic human vibration to be about 6,500. Simoneton was able to measure specific wavelengths, which indicate the intrinsic vitality and freshness of different foods.

Simoneton divided food into four general categories:

First category – Foods with the highest vibrations, therefore highest quality at 6,500 to 10,000 Angstroms:

Fresh fruits and vegetables of all types, olive oil, nuts and seeds and whole grains, legumes.

Second category - Foods with moderate vibrations, lesser quality at 6,500 to 3,000 Angstroms:

Cooked vegetables, cooked fish, honey, sugar cane.

Third category – Foods with the lowest vibrations, low quality below 3.000 Angstroms:

Cooked meats, sausages, jams, milk, eggs, coffee, black tea, cheeses, white bread.

Fourth category – Dead foods with no vibrations, close to 0 Angstroms:

Margarine, alcoholic spirits, refined white sugar, bleached flour and products containing these items, plus many dairy and meat products.

The food, that is far from its natural state (processed) and has lost most of its natural energy and hence has the lowest vibration.

We can conclude, that whole food, that is in pure, raw form, vibrates at a higher frequency, is vital for our physical health.

Andre's findings provide strong support for those who advocate a plant-based diet, based on fruits, vegetables and whole grains, because these foods are the most abundant in life force.

According to Simoneton’s research, the effect of food processing is disastrous. A reality check for dairy products - Milk has a life force of 6,500 Angstrom when fresh, but loses 90% within 24 hours and after pasteurization it has no, ZERO, bioenergy at all.

The same is true for pasteurized fruit and vegetable juices and canned fruits. The fresh juice of sugar beet is 8,500, but refined white sugar drops to 1,000, while white, granulated sugar gives a reading of zero.

Cooked Meat sits in the low third category with some meat products being no vibration, so no pranic value.

Vegetables are the most radiant, when fresh from the garden. They do lose some of their potency by the time they reach retail stores and when cooked. The exception is tubers, which are usually fortified by cooking eg: potato is measured at only 2,000 when raw, but when boiled, it shoots to 7,000 and 9,000 when baked.

The emanations of legumes, beans, lentils, peas, etc, are lessened by drying but register a hearty 7,000 to 8,000 when fresh.

Simoneton’s research was done in the 1930s and 1940s, yet processed foods were already a concern. Today, nearly a century later, we have even more processed foods as well as chemicals used in food production.

Information Sources: Radiations des aliments, ondes humaines et santé - "Méthodes et techniques de la vie saine" - Andre Simoneton

Prana & Pranayama: Swami Niranjanananda Saraswati Yoga Publications Trust, Munger, Bihar, India