Nutrition Quality

Nutrition quality:


Percentage daily implementation of:

Originality (herbs instead of hybrid plants, which have more than 10 times the nutrients and is much better absorbed)

Raw (twice or more as many nutrients, due to usability of molecules since the body can recognise them)

Freshness (higher levels of biophotons)

Wholeness (many more nutrients available upon ingestion)

Edibleness (eating the most edible foods and reducing or eliminating nightshades and other plant families than are not as edible)

Food Balancing (eating a variety of colours, plant based food groups that makes sense and a balance of chlorophyll rich foods, fat based foods and carbohydrate based foods, where protein goes into all those categories)

Food combining (keeping things simple makes sure that the right ph and gastric juice composition is made to digest the particular foods. Herbs can be more combined per meal, but fewer big calorie groups should be combined at the same meal as to much efficiently digest each meal)

Nutrient sufficiency/surplus (eating enough)

Mineral richness and bioavailability of the soil (the plant need to get the minerals from the water in between and the soil and the microbes, so if the soil is fed with proper mineral rich materials, the plant absorbs a lot more minerals and in turn we get more nutrients.

Ripeness of foods (Ripe foods have a lot more nutrients and have active enzymes which means much more energy than unripe can provide. It is important that the food is ripe and bioavailable long term)

Biological (just the food without additives of course)

Individual tailoring to each person based on their intuition.

Nutrition also comes from the sunshine, water, air and environment.

Simon LightfieldNutrition