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Energy of Food

April 7, 2008

As you increase awareness about the foods you consume, consider that each food has its own unique energy, beyond vitamins, minerals, fats and carbohydrates. When we eat, we assimilate not only the nutrients, but also the energy of the food. Food has distinct qualities and energetic properties, depending on where, when and how it grows, as well as how it is prepared.

By understanding the energy of food, we can choose meals that will create the energy we are seeking in our lives. Virtually no one in the field of health and nutrition speaks about the concept of food having energy, but if you stop and think about it, it intuitively makes sense. Vegetables have a lighter energy than proteins. Greens, such as kale or lettuces, reach up toward the sun and when you eat them, they can provide uplifting, mood-boosting energy. Squashes grow level with the ground and can help balance moods and energy levels.

As you cultivate awareness around the energy of your food, and how it is passed on to you, you can begin to make recognize your own mind-body connection.

About the author

Joshua Rosenthal is the Founder and Director of the Institute for Integrative Nutrition. He has worked in the nutrition field for more than 25 years, teaching at the school alongside health leaders including Andrew Weil, Deepak Chopra and Barry Sears. At Integrative Nutrition students are trained as Health Coaches, receiving the holistic nutrition education necessary for them go out into the world and help others improve their health and happiness.