VERMEIR HANNELORE: “Fruit On Top – Raising Your Vibration Through Less Dense And Lighter Foods”

With Fruit On Top (2).png

by Vermeir Hannelore,
Guest writer,

Is our common energy source, namely food, draining our energy? How can an optimal diet lift our frequency and alter our awareness?

Quantum physics teaches us that our physical world is not solid, but in fact a vast field of differentiating energy. It is our consciousness and attention that manifests and holds together fluctuating energy, letting us perceive things the way we see them. Corresponding, food is also a form of vibration.

Kirlian photography made it already possible, by capturing energy patterns, to visualize subtle energy fields around living and non living objects: e.g. the differences between organic and mainstream foods. Because every pasteurized, processed or cooked food has a diminished or deformed energy field, it points out visible evidence to the science of ‘living foods’.

Raw or living foods are defined by food that contains all enzymes. The act of heating food above 116 degrees F. destroys the enzymes, changes the molecular structure, and is thus categorized dead or toxic. The experiments of Japanese researcher Dr. Masaru Emoto also show how vibrations (i.e., thoughts, words and music) have an effect on the molecular structure of water, and thereby he also states water has a memory.

Fruits, in its botanical definition, and green leafy vegetables are the highest water-content living foods, with most of them containing water amounts over 85%. If we simply look at the first three basic needs for human life – oxygen, water and food – it makes sense that fruit (and green leafy vegetables) are essential in an optimal diet to keep us hydrated. Furthermore they hold structured water, a crystalline H3O2 (not H2O) found in all living organisms, which embodies stored energy from the sun and earth converted by the tree or plant. So it’s easy to understand the superior quality of organic and sun ripened fruit vs. non organic and GMO’s. Therefore we can also see that by eating meat, we step further away from this structured and stored energy. Because the animal eats the plant and transmute the energy to a less desirable form for human beings, which I believe are frugivores in essence. And needless to say the stored fear and negative emotions of mistreated or force-fed animals will also contribute to low vibrational ‘food’.

Fruit on the other hand is a perfect living structure, without any need for preparation. Additionally glucose is the key source of energy for the human body and brain, obtained by the breakdown of carbohydrates and most easily metabolized. Proteins, fat, and complex carbohydrates must be broken down to simple carbohydrates in order to be used as fuel. So why make our body lose energy by this often energy-intensive operation, while the purpose of food is to obtain energy? Why not receive it effortless from simple carbohydrates such as fructose/fruit sugar? And perhaps sometime we can bridge the spiritually gap to breatharianism and sungazing, when we are able to get all needed energy from breathing or looking at the sun alone? Even the famous physicist Nicola Tesla thought this was possible when he said: “Why should a living being not be able to obtain all the energy it needs for the performance of its life functions from the environment, instead of through consumption of food?”

Interesting to remark is that many spiritual truth-seekers ‘upgrade’ their diet from omnivore to vegetarian, vegan, raw foodist, fruitarian to even liquidarian. And this leads us indirectly to the law of attraction: like attracts like. If we as human beings vibrate at a certain frequency, and we attract whatever that frequency holds, this applies also to food. Note that if we are in love or simply feel positive, we are naturally drawn to higher vibrational foods or aren’t even hungry.

Trough my personal journey experimenting with diets due to digestive problems, I noticed I cannot tolerate cooked foods anymore. In the beginning this arose a lot of fear-based questions within myself that something had to be very wrong. After researching and learning from raw food pioneers, I started trusting and listening to my body again. By eliminating and simplifying my diet stepwise towards fruitarianism, my body had the opportunity to cleanse and heal itself (from previous toxic accumulation). And as a result I believe that when your body becomes more pure, it simply cannot hold lower vibrational foods and rejects it. Every symptom is also a wake up call for the body, telling us something is going on. And holistic health learns us to look at the cause instead of suppressing symptoms with common drugs or medication.

I also want to relate this to the metaphor of ‘peeling the onion’: peeling away all outer layers, makes it able to see the core. These layers can refer to certain belief systems, toxic relationships etc. but also buildup from ‘dead’ or acid foods. Referring this also to the ‘boiling frog anecdote’, where the premise is that a frog put suddenly into boiling water will jump out, but if put in cold water slowly brought to a boil, it will not perceive danger and be cooked to dead. Although several experiments on this anecdote contradict each other, I believe our body is smart and always adapting for the best. When toxins (of any kind) cannot be eliminated by our body, it produces mucus (or protective layers) to secure itself. And as natural hygiene teaches: toxemia is the cause of any disease.

So let’s wonder if we raise our vibration, maybe we can be sustained by less dense and lighter foods? And reversed: maybe we can alter our frequency not only by holding positive vibrations but also by slowly going up the higher-vibrational foods scale?






Vermeir Hannelore About the author: Vermeir Hannelore is a specialized classical musician. She graduated as a professional clarinet player with the highest distinction. Since then she has been working as a freelance musician and performer. She also started a band called “Travalone”, that fuses acoustic and electronic music. The first EP is available on Spotify as “Homegrown”.   Guided by her own health issues and due to her interests for holistic health and natural diet, she has been researching and learning about these topics for several years. She also started a new education as a natural health therapist because she feels the call for helping and educating people about alternative and healthy lifestyle.

TERESA MANRING: “17 Foods To Supercharge Your Metabolism”


“Remember… “If it isn’t organic… Don’t eat it!” ~ Ascension Avatar

Despite what you may have heard, the speed of your metabolism isn’t a direct product of your genes. Lifestyle and habits actually play a huge role in whether your metabolism is working for you — or against you. Habits like exercise, eating more protein, and incorporating more warming spices and herbs into your diet have all been shown to give your metabolism a boost. But if you really want to supercharge your metabolism, there’s nothing that will produce better results than eating a nutritious diet full of unprocessed fruits and vegetables. Here are 17 foods you’ll want to eat regularly to keep your metabolism revved up and ready to burn.



Eating an apple every day may do more than keep the doctor away. In fact, a study from Rio de Janeiro State University found that eating three small apples a day greatly increases metabolism and speeds up weight loss. The researchers thought the key to this discovery might be fiber, which can slow the intake of dietary sugar and make you feel fuller longer. Apple peels also contain pectin, a specific type of fiber that not only helps to flush out toxins, but also limits the amount of fat your cells can absorb.

Red delicious apple


Asparagus is particularly high in B vitamins, which play a key role in metabolizing sugar and starches. This spring veggie is also a rich source of the antioxidant glutathione, a compound that helps your body to break down and eliminate harmful carcinogens like free radicals.




This heart-healthy fruit, considered by some nutritionists to be the perfect food, is packed with oleic acid, which reduces inflammation. And everything in your body works better when there is less inflammation — including your metabolism. Research on avocados also suggests that this “alligator pear” — as the Spanish originally called them — can make you feel fuller for much longer than other foods.



Fresh berries contain chemicals called anthocyanins, which according to studies, may help with fat metabolism and reduce weight gain. Berries also help with the release of hormones that reduce inflammation and lower blood sugar levels, both of which are crucial for keeping your metabolism working efficiently.

Berries Background macro, selective focus.


This all-around super veggie is not only high in B vitamins to keep your metabolism roaring, broccoli is also packed with fiber and water — an important combination for your body’s ability to burn fat quickly and digest food efficiently. Cruciferous veggies like broccoli are also high in vitamin C, which helps keep things moving steadily through the digestive tract.

Organic broccoli


This leafy green sister of broccoli and cauliflower boasts the same healthy, metabolism-boosting B vitamins that these other cruciferous superfoods contain. Ferment cabbage into sauerkraut to up your intake of probiotics, which also provide a powerful digestive and metabolic punch.



Not only are carrots high in fiber, but certain compounds in carrots also help the liver to flush out environmental toxins and chemicals from the body. This is important because certain toxins can build up in the body, which can slow down your metabolism and prevent weight loss.

Carrot on a wooden table


Packed with nutrients and very versatile, cauliflower makes a great substitution in meals that are typically high in unhealthy, processed carbs that leave you — and your metabolism — feeling tired and sluggish. Rice, couscous, macaroni and cheese, pizza crust and even bagels can all be made with cauliflower instead of grains. Your waistline and energy levels will thank you.

Fresh raw cauliflower on the wooden table


There is a reason celery is known as one of the “quintessential” diet foods: it’s great for boosting the metabolism and weight loss. Celery is a thermogenic food, which means our bodies burn more calories to chew up and digest a piece of celery than the stick of celery actually contains. Pair celery sticks with a healthy nut butter to stay fuller longer.

Fresh celery isolated on white background


Hydrating and fibrous, cucumbers are another thermogenic food with a “negative calorie” effect. However, this isn’t the only way they boost your metabolism. Cucumber seeds actually have a stimulant effect on your body, which can speed up metabolic rates. Cucumber’s high levels of sulfur and silicon may also support the body’s ability to burn fat efficiently.

Fresh Cucumber  slices on wood background


Not only is garlic the ultimate immune-supporting herb (it zaps unwanted bacteria, fungi and viruses), it’s also great for your metabolism. Garlic lowers cholesterol, reduces fat cells in the body, and is linked to lower blood sugar levels and weight loss. This amazing herb also has a thermogenic — or heating effect — which tells your body to burn more calories.

Organic garlic whole and cloves on the wooden background


Grapefruit is well known as one of the top “weight loss” foods we can turn to when our clothes begin to feel a little too tight, but not many people know the explanation behind the reputation. Grapefruit contains a unique antioxidant called naringenin, which researchers at the Scripps Clinic in California found to help the body use insulin more efficiently, keep blood sugar levels balanced, and improve the body’s ability to burn fat.

Healthy Organic Red Ruby Grapefruit


You’ve probably heard that starting your day with a glass of lemon water is a great way to kick-start your metabolism, but do you know why? Drinking lemon water before meals lowers blood sugar peaks by about 10 percent, which reduces the likelihood that your body will store carbohydrates and sugars as fat. Plus, lemon water helps to detoxify your liver, and a healthy liver keeps your metabolism running optimally. You can drink lemon water plain, or you can give your metabolism an extra boost by adding cayenne pepper.

fresh wet lemons

Raw nuts

Including raw nuts in your diet, especially almonds, is wonderful for your metabolism and waistline. Studies show that when your body digests protein, it burns more energy than when it digests carbohydrates or fat. In other words, protein gives your metabolism the biggest boost out of all three macronutrients. Raw nuts are a healthy, vegetarian-friendly way to include more protein in your diet.



Papaya contains an enzyme called papain, which helps the body to break down and absorb proteins, supports speedy digestion, and stimulates the metabolism. According to Barbara Simonsohn’s book Healing Power of Papaya, the indigenous people of Central America traditionally ate papaya after heavy meals for this reason.

papaya slice


This spiky tropical fruit isn’t only delicious; it’s also great for weight loss, blood pressure, arthritis relief and many other things— including your metabolism. Its metabolic benefits stem from the unique enzyme bromelain, which helps the body to break down food more quickly and efficiently. Here’s a hint about bromelain: the core of the pineapple actually contains more of this enzyme than the rest of the fruit. So don’t throw it out!

Ripe pineapples on a blue wooden background


According to a Swedish study, spinach is a great food for building lean muscle. This is great news for your metabolism, as the more muscle you have, the more calories your body will burn.


There’s no magic pill when it comes to losing weight and getting fit, but keeping your metabolism working efficiently by eating clean, nutrient-rich foods like these will go a long way in keeping your energy up and your body fat down. Other ways to keep your metabolism revved into high gear include exercising, drinking caffeine (including coffee), getting enough sleep, and eating foods rich in omega-3s.

—Teresa Manring

Teresa is a freelance writer and yoga teacher currently living in Sri Lanka. She loves to write about policies, ideas, and practices that promote a healthy planet and create healthy people.

NIKKI WALSH: “The Truth About Organic and Non-Organic Fruits and Veggies”

While I disagree it’s “safe” to eat anything grown with pesticides (GMOs are another matter entirely)… I did laugh about the “rinse them under running water” part (since most tap water is pretty toxic too!)… You can follow the general safe/unsafe eating guidelines in this article. : D

Female Stall Holder At Farmers Fresh Food Market

If you say no to pesticides, 89 percent of Americans queried agree with you, a Consumer Reports survey shows. After polling 1,005 people, the report found that the topic of pesticides in food is important to most of us. We put together two lists: one of fruits and veggies that you should always eat organic, and the other with produce safe to buy and eat non-organic (or conventional).

When you buy organic, in general you will be exposed to a smaller amount of pesticides, which tend to be more naturally derived. These more natural pesticides break down easier in the environment (and we suspect in our bodies also). Therefore, buying organic is healthier for the environment, farm workers, wildlife, bees and all of us.

Charlotte Vallaeys, senior policy analyst at Consumer Reports, gives us a clearer understanding. “Eating fruits and vegetables is one of the most important things people can do for their health, and we always recommend certified organic produce as the best choice,” she says. “That’s because the use of pesticides in conventional agriculture can affect not only the people who eat the treated crops, but also farm workers, people living near farms, wildlife and pollinators.”

To further show the importance of eating organic, the results from a Swiss study on a family with young and older kids that went from eating non-organic conventional foods to eating organic foods for two weeks is amazing.

IVL Swiss Environmental Research Institute facilitated the study, titled Human Exposure to Pesticides from Food, and measured the concentration of pesticides in each family member’s urine sample. They found that after eating organic food for only two weeks, there was a significant drop in pesticide residue in the urine samples. Imagine if you always ate organic. We agree with the mom, who doesn’t like the pesticides in her kids’ bodies. 

Because of varying factors — such as where the produce is from, the measurements used and the country of origin — the organic/non-organic recommendations may differ. We compiled these general guides after consulting a Consumer Reports scientific study. But a good rule of thumb: When in doubt, go organic.

Always eat organic


  • Apples
  • Cranberries
  • Nectarines
  • Peaches
  • Plums
  • Strawberries
  • Tangerines
  • Grapes


  • Cucumbers
  • Celery
  • Green beans
  • Hot peppers
  • Sweet bell peppers

Okay to eat non-organic


  • Bananas
  • Oranges
  • Pineapples
  • Watermelons


  • Avocados
  • Cabbage
  • Mushrooms
  • Onions

Also, consider the seasonality factor when buying produce — it’s always best to buy during the natural growing season instead of the off-season.

Here are a few suggestions in case you get to the grocery store and forgot your list. First, buy organic if possible. Second, if the fruit or vegetable has a peel that you don’t plan to eat, like a pineapple, buying conventional is okay. To a degree, a peel protects the insides from pesticides — like a layer of armor. Third, when there’s no natural covering, buy organic. Lastly, it’s healthier to eat conventional fruits and vegetables rather than not eating any fruits and vegetables at all. 

Now that you’ve got the proper fruit or vegetable, what’s next?

Do you need to clean fruit and veggies?

Absolutely. Wash all produce before eating, even if it’s organic.

What’s the best way to wash fruits and veggies?

Rinse them under running water, according to both the Environmental Protection Agency (EPA) and scientists. Not only is washing fruits and veggies better under running water, mostly due to the abrasive effect, it also removes more bacteria and leftover pesticides than soaking does. If you want to take it one step further, you can use a vegetable scrubbing brush.

Next, blot the water with a clean towel or an earth-friendly paper towel to remove even more bacteria and pesticides.

This process may (or may not) be more than you’re doing, but once you incorporate these simple ideas into your produce prep, it will become a habit.

What about using fruit/vegetable wash?

Water works just as well (and saves you money).

Research from the University of Maine found that distilled water is equal or better than three different commercial fruit and vegetable washes. Other research supports this. But it makes sense to use a wash, right? You wash your hands with soap to get germs off, why not wash fruits and veggies with produce wash, too? Well, some studies show that just washing produce under cold running water is the same as or better than produce washes. You can keep using that vegetable wash, but it’s just an extra step.

After the produce is clean, is it better to peel before eating?

Yes, we recommend peeling when possible. But here are a few peels you can eat. And if you’re going to eat the peel, buy organic — it reduces the risk of pesticides.

So check out our quick lists, look for the fruits and veggies you buy, and then follow our guidelines. Always do a proper prep: Wash under clean running water and blot dry. Peel when possible, and eat the peels (if suitable) when you buy organic. Follow these few simple steps and you’ll feel healthier, too!

—Nikki Walsh

Nikki Walsh is a freelance writer and mom of two kids living in Southern California. She holds an MBA in marketing from University of California, Irvine and a bachelor’s degree in Biochemistry from UCSD. She has been practicing Kelee meditation for 19 years. When she is not writing she can be found out and about having fun with her kids.

DAVID GUTIERREZ: “Himalayan salt: The ‘purest’ salt in the world and its numerous benefits”

himalayan salt

Salt is just sodium chloride, and it’s all the same, right? You use it to add flavor to your food, and keep your body’s sodium levels from going too low or too high, and that’s it, right?

That may be true of highly processed table salt, but as with most other foods, salt varies widely in terms of purity, quality and micronutrient content. According to many natural foods advocates, the purest and highest quality salt you can find is Himalayan crystal salt.

Himalayan salt, which is often pink in color, has its origins 200 million years ago in crystallized beds of sea salt. When the Himalayan mountain range formed, these former seabeds were covered with glaciers that later protected the salt from pollution. Himalayan salt has been called the purest on earth.

Sheltered for millions of years

This unique purity is part of what causes many people to prefer Himalayan salt even to sea salt. Since Himalayan salt originated in the oceans, it contains many of the same micronutrients as sea salt. But because it has been insulated from the ongoing pollution of the oceans, and because it is less processed than salt extracted from the ocean, it is less contaminated, and may contain higher levels of trace nutrients.

In fact, some sources claim that Himalayan salt contains all 84 trace nutrients required by the human body. Believers in energetic healing say that the unique crystalline structure of the salt stores vibrational energy, which can then be transferred to human cells and promote health.

Certainly Himalayan salt is a far better choice than normal table salt, which has been treated with chemicals including bleach, that strip away all the minerals except for sodium chloride. It then typically has synthetic iodine and anti-caking agents added to it, both of which make it harder for the body to absorb the nutrients therein.

Indeed, some natural health advocates believe that the negative health effects widely attributed to salt may actually stem from the highly processed salt that most people consume. The correlations seen in those studies are also probably skewed by the fact that so much salt is found in processed food, and therefore the people with the highest salt intake tend to be those who eat the most processed foods and the least whole foods, fruits and vegetables.

Eat it, cook on it or bathe in it!

Advocates of Himalayan salt say that it has been shown to have a wide range of health benefits, including promoting vascular and respiratory health, lowering blood pressure, improving circulation, stabilizing the pH of cells, improving hydration, preventing muscle cramps, strengthening bones, promoting healthy sleep, slowing the effects of aging and even boosting libido. Consumption of Himalayan salt may also help remove heavy metals from the body.

Himalayan salt can be used to replace normal salt in any recipe, and can be ground as finely as needed. If purchased in large slabs, it can also provide unique cooking benefits. These thick salt slabs can be heated up and used as excellent cooking surfaces that distribute heat very evenly. They can be used to sear vegetables or meat, or even fry eggs. The slabs can also be used as flavor-enhancing serving platters – chilled for foods eaten cold, or even frozen for cold dishes like ice cream. Because salt is naturally antimicrobial, the slab only needs to be rinsed or scrubbed after use, not disinfected.

Himalayan salt is also prized for its air purifying effects, and can also be bought in the form of crystal rock lamps. It makes an excellent bath salt, and is said to contain more than 80 skin-nourishing minerals. Bathing in Himalayan salt is said to soothe muscle aches and stimulate healthy circulation.

Himalayan salt can usually be purchased at health food stores. It is also available online.