Unlocking Vitality: Understanding the Pranic and Energetic Value of Foods
The vitality of our food shapes the vitality of our life. Ancient yogis knew it; modern researchers measured it. Fresh, whole foods don't just nourish the body—they charge it with life force.
The Bhagavad Gita (an ancient yogi text) refers to the quality of prana (life force) in foods by classifying them as:
Sattvic (pure and harmonious)
Rajasic (stimulating and restless)
Tamasic (dulling and degenerative)
This ancient wisdom reflects food's deep influence on our energy, mind and spiritual evolution.
In the early 20th century, French researcher André Simoneton, an expert in electromagnetic fields, explored these ideas scientifically. Using a Bovis biometer, he measured the vibrational frequencies of different foods, publishing his findings in ‘Radiations des Aliments, Ondes Humaines, et Santé’ (Paris, 1949).
Simoneton found that the healthy human body vibrates at approximately 6,500 Angstroms. Foods vibrating at or above this level were considered vital and health-promoting, while foods with lower or zero vibrations were considered depleting to human vitality.
Simoneton divided foods into four categories:
Category One (6,500–10,000 Angstroms): Fresh fruits and vegetables, cold-pressed olive oil, nuts, seeds, whole grains, and fresh legumes. These foods are rich in prana and most supportive of human health.
Category Two (3,000–6,500 Angstroms): Cooked vegetables, cooked fish, honey, and raw sugar cane. These retain some vitality but are less potent.
Category Three (below 3,000 Angstroms): Cooked meats, animal products, sausages, pasteurised milk, eggs, coffee, black tea, cheeses, white breads etc. These foods are considered low in life force and can energetically burden the body.
Category Four (close to 0 Angstroms): Margarine, refined white sugar, bleached flour products, alcoholic spirits and heavily processed dairy and meat products. These are essentially “dead” foods with no measurable life force.
Simoneton’s findings offer strong support for a plant-based, minimally processed diet based on fresh fruits, vegetables and whole foods.
Processed Foods
Simoneton also highlighted the devastating effects of food processing on vitality.
For example, fresh milk initially vibrates at 6,500 Angstroms but loses 90% of its life force within 24 hours. After pasteurisation, it measures at zero.
The same decline happens with pasteurised juices and canned fruits. Fresh sugar beet juice vibrates at 8,500 Angstroms, while refined white sugar drops to 1,000 and white granulated sugar gives a reading of zero.
Interestingly, some foods can increase in vitality when cooked. For instance, raw potatoes measure only 2,000 Angstroms, but when boiled they jump to 7,000, and when baked, they can reach 9,000.
Similarly, fresh legumes such as beans, lentils and peas retain strong energetic values between 7,000 and 8,000 when fresh, though drying diminishes their potency slightly.
Simoneton’s research, conducted nearly a century ago, is even more relevant today in a world where food is more heavily processed and chemically treated than ever before.
Modern Insights: Light, Life Force, and Nutrition
Although Simoneton’s work hasn't been widely replicated in mainstream science, modern research strongly supports many of his conclusions:
Biophoton Emissions: Studies show that living foods - especially raw, organic plants - emit light particles called biophotons, thought to be indicators of vitality and cellular health. https://www.mdpi.com/2513338
Nutrient Density: Minimally processed foods consistently have higher levels of vitamins, minerals, and antioxidants than heavily processed ones.
Harvard – Nutrition and ImmunityHealth Risks of Ultra-Processed Foods: High intake of ultra-processed foods is linked to increased risks of cancer, cardiovascular disease and inflammatory conditions.
Fiolet, T. et al. (2018). Consumption of ultra-processed foods and cancer risk: results from the NutriNet-Santé prospective cohort. BMJ.
Full Text: https://www.bmj.com/content/360/bmj.k322
Thus, both ancient wisdom and modern research point clearly to the same truth:
Fresh, natural, whole foods support the vibrational energy, health and clarity of the human being.
The Role of Sunlight in Human Vitality
Just as fresh, living foods carry vibrational life force, sunlight is a direct source of energy that nourishes the human body on multiple levels—physical, emotional, and even cellular.
Modern research shows that sunlight exposure:
Regulates our circadian rhythms, balancing hormones like melatonin and cortisol, essential for sleep, energy, and resilience. National Institutes of Health – Circadian Rhythms.
Stimulates Vitamin D production, which boosts immune function, bone health, and mood regulation. Vitamin D deficiency is now linked to a wide range of chronic illnesses, from depression to heart disease. Harvard – The Vital Role of Vitamin D.
Enhances mitochondrial function
”Longer wavelengths in sunlight pass through the human thorax — improves mitochondrial function and ATP production” Nature.comSupports emotional well-being. Exposure to natural light increases the production of serotonin, the neurotransmitter associated with feelings of happiness and calm. Sunlight and Serotonin.
Interestingly, traditional yogic and ayurvedic teachings long emphasised early morning sun exposure (surya namaskar – salutations to the sun) as a means of absorbing pure prana directly through the skin and eyes (gently, during low-UV times).
In the same way that processed foods have lost their vibrational vitality, artificial light, especially excessive blue light from screens, fluorescent lighting, and household lighting, can disrupt our natural energy rhythms, leading to fatigue, poor sleep and emotional imbalance.
The Role of Water in Human Vitality
Just as fresh food and sunlight carry life force, pure water is another fundamental source of prana and energetic vitality. In both yogic and natural health traditions, water is seen not merely as a chemical substance (H₂O), but as a carrier of life intelligence.
Modern research shows that:
Structured water (sometimes called “living water”) naturally found in springs, rivers, and fruits has a unique molecular arrangement that may enhance cellular hydration and energy transfer.
(Pollack Laboratory – The Fourth Phase of Water)Contaminated or chemically treated water (like heavily chlorinated tap water) can carry chemical residues that burden the body’s detox systems and diminish cellular energy. World Health Organisation – Water Quality Guidelines
Spring water and naturally filtered rainwater have been prized for their vitality for centuries across cultures, from Vedic India to indigenous traditions worldwide.
Hydration impacts mitochondrial function, cognitive performance, digestion, and emotional stability. Even mild dehydration can cause fatigue, confusion and irritability. European Journal of Nutrition – Effects of Dehydration.
Importantly, many fruits and vegetables carry structured water - a form of bioavailable hydration that nourishes not just physically but energetically.
When we consume pure, living water whether through springs, fruits, or carefully filtered sources, we align ourselves with nature’s blueprint for health and resilience.