Page 35 - NAMAH-Apr-2016

Collective bio-energetics: food detoxification — II

Joachim P. Seckel

Abstract
As a second investigation of collective food detoxification, the current study focuses on organic versus
inorganic food samples. Divided into two sub-studies, data collection was based on indicators of
Applied Kinesiology, a type of muscle-testing (PDM). Initial baseline testing indicated a differential
between the two food samples, with the inorganic showing a degree of toxicity, due mainly to trace
amounts of pesticides. Following exposure to an Integral Bio-Energetic Field (IBEF) centre, however,
the differential toxicity was eliminated, as found for both sub-studies.

Introduction of detoxification for the inorganic samples.

Divided into two sub-studies, the invest- 1. PDM testing
igation examined: a. baseline indicators For both sub-studies, data indicators were
of differential toxicity for organic versus based on a form of Applied Kinesiology,
inorganic food samples, with the latter referred to as PDM, or Pre-Determined Muscle
showing an initial degree of toxicity; and b) Testing (1). The testing involves a recipient
potential for detoxification of the inorganic holding separately each food item of the
sample, following exposure to an Integral organic sample, followed by holding the
Bio-Energetic Field, known as IBEF. Major corresponding inorganic food item. Steps
features of the two sub-studies are set forth for the PDM-testing, as well as an alternate
herewith. form of testing, known as Question-Response
Testing (QRT), are described in Appendix
Basic aspects for two sub-studies 2.

At the outset, several aspects involving 2. Food samples
the two sub-studies need to be clarified, As mentioned above, both sub-studies
namely: 1. PDM-testing for degree of utilised PDM-testing for the organic vs.
toxicity; 2. specific food samples tested for inorganic sets of food samples. The samples
both studies; and 3. the IBEF energy field, included seven food items: an apple, carrot,
exposure to which brought about a degree bell-pepper, potato, ginger-root, onion, and

35