Food Mortality Coefficient

The food mortality index is the index determining the life potential of a product, and its capacity to keep energy (particularly inside the product itself). Of course, the characteristics of the food mortality index are approximate since it depends not on the product name but on its real, not imagined, energy capacity. The higher the index, the more it relates to the origin, climate, and quality of the product itself. The lower the index, the greater the requirements for its use and art of nutrition. Less harmful products have an index of 0.1, the most harmful — that of 12.

Food mortality indices:

1. Crystal products capable of generating energy, such as rose quartz. Mortality index 0.
2. Energy products capable of generating energy in themselves (tinctures and extracts). Mortality index under 0.5.
3. Legumes, cereals, nuts, dairy products. Mortality index 3.
4. Vegetables, fruit. Mortality index 3.5-4, depending on the natural regeneration (fresh or dried).
5. Baked goods, pasta, mushrooms. Mortality index 5. A high index is associated with an increased possibility of intoxication or oxidation of the body.
6. Seafood, eggs. Mortality index 6.
7. Fish, excess food from categories 3-5. Mortality index 7. It is vital to understand the concept of excess food.
8. Stale foods from categories 3-5. Excess food from category 6. Mortality index 8.
9. Fowl. Stale food from categories 6-7. Excess food from category 7. Mortality index 9.
10. Excess food from category 9. Mortality index 10.
11. Mortality coefficients 11-12 are associated with various forms of intoxication related to a lack of understanding of a product or possibly its contamination.

© Oleg Cherne