Chemistry is the bottom rung of the Ladder of Health & Longevity.

Chemistry = First Chakra.

We are constructed in the womb from the anus upwards and onwards.

Hydraulics/Electronics = Second Chakra

Thermodynamics/Magnetics = Third Chakra

Pneumatics/Acoustics = Fourth Chakra

Vacuum/Sonics = Fifth Chakra

Quintessence = Sixth Chakra

Nutritional Biophysics, not Nutritional Biochemistry, will lead you to health and longevity.

Chemistry is a cul-de-sac.

Adano Ley (Swami Nitty-Gritty) said …

“Chemistry is precipitated by geometry.”

Adano pointed to a nearby restaurant table, and asked, “Can you tell me which man is from southern Africa and which one is from northern Africa?”

“You can tell that? How?” I exclaimed.

“Easy,” he replied. “Minerals precipitate at different latitudes due to the rotation of the Earth. They create different racial geometries for the pressure variances. That’s why their skulls are not shaped alike. This is called the science of ecological anthropology.”

He added, “The man on the right is from northern Africa.”

Luigi Luca Cavalli-Sforza (Genes, Peoples, and Languages, 2000) wrote …

“Shape is measured mostly using the relationship between the face and the crown. But shape is also very sensitive to climate selection. In very cold regions, modern humans show a strong reduction of the face in relationship to the crown, which results in a major change in the form of the head.”

DNA will let you down too. It’s chemistry.

Chemistry (Fourth Chakra) can’t be activated without Hydraulics/Ionization (Second Chakra), Thermodynamics (Third Chakra/Caloric Chakra), Partial Pressurization (Fourth Chakra), and Sonic Guidance Fifth Chakra).

Richard Wrangham (Catching Fire: How Cooking Made Us Human, 2009) wrote …

“The physics of food matters because our foods and food processing techniques are changing in ways we can expect to contribute to the obesity crisis – thanks to our inability to assess the real caloric value of our diet. In our grocery stores, we find flour that has been ground ever finer, foods made ever softer, calories in ever greater concentration. Rough breads have given way to Twinkies, apples to apple juice. Consumers are misled by the current food-labeling system into thinking they will get the same number of calories from a given weight of macronutrients regardless of how it has been prepared. People are unlikely to experience consequences of our dietary choices any differently than the snakes that got more food value from eating meat that had been ground up, or the rats that got fat when their food pellets were soft. Only one study has been conducted to test the effect of food hardness on health. It found that Japanese women whose diets were softer had larger waists, which are associated with higher rates of mortality.”

… and (same book) …

“As food writer Michael Pollan has argued, we should choose ‘real food,’ not ‘nutrients.’”

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