bodygarage Health Book Blog

bodygarage Health Book Blog

Sep 6, 2013

bodygarage: what does “Well extracted nutrition” look like?

On page 32 of bodygarage (at the start of the recipes section), I refer to “well extracted nutrition”. The idea can be understood from a perspective of electronics:

The more conductive a material is, the less resistance it has. A more conductive material, chosen to replace a less conductive material, can be said to offer an improvement to the system it is upgrading.

In the electronics world, an example of this could be the possible replacement of silicon with graphene. Read more about graphene tech and the possible “negative resistance” super-transistors they may bring.

Heady stuff, but the general idea is this: What is the natural mineral content of the food you eat? Is it dense, or non-existent? Do you know? How do you think a consistent upgrade would affect your well-being?

Blood is built from conductive sources, and lethargy is often a lack of oxygen in blood cells, caused by a lack of iron, its synergistic minerals copper & molybdenum, and B-Vitamins. Iron metabolism is a complicated process, and too much (haemocromatosis) or too little (anemia) affects your whole organism. Food is naturally the best way to safely manage iron, and soups are effective delivery devices.

Soups take time to make, as the subtle elements in food become unfolded. The more solid and dry a foodstuff, the longer it will take for the extraction to take place. With soups, well extracted nutrition appears as a rich base of naturally occurring minerals, all unique in their values according to their sources. Discovering mineral content in spices, vegetables and legumes is made easy with the charts on Pages 34-36 of bodygarage.

So think about it, don’t you always feel better after eating a hearty soup?


Strained soup liquids (from a bodygarage recipe, Page 53) vs. a glass of distilled water, and measured resistance in Kohms using a typical digital multimeter

This test is simple, and just scientific enough to visualize the principle. The drop in resistance (meaning more conductivity) comes from the extracted iron, minerals, and vegetable salts. Pure salt would make the resistance drop further, but that isn’t what this experiment is about. It was only an observation – for making the mineral content of long cooked soups visible.

Powerful recipes and much more await you in bodygarage, the solution-filled cook-book for your body and brain.

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