Every family has its favourite stories. One of my favourites concerns my nephew and it goes like this… Adam, age 5, was flying to London with his parents for a visit to his favourite aunt (me, of course). (lol, to all the other family aunties!) The flight attendant brought him an orange juice and joked that she had squeezed the oranges herself and had added extra love. (Imagine flirting with a 5 year old…well, he was just so cute!) A short while later, the same flight attendant was collecting the rubbish in preparation for descent and Adam handed her the half-finished glass of o.j. “Oh, you didn’t finish your juice!” commented the Flight Attendant. “Don’t worry,” Adam answered, “I kept all the love that was in it!”
Vitamin L is commonly known as The Love Vitamin(1). “One of the most important nutrients for optimum health is a daily dose (or more) of love. […It] is necessary for the optimal functioning of all people and all of their cells, tissues, and organs. It is found […] in a great variety of sources, but must be developed and nurtured to be available.” (2) Is Love, perhaps, the secret ingredient that makes mom’s cooking taste so good?
Recently while looking for something different to prepare for Easter and thumbing through my favourite cookbook – Nourishing Traditions – I came across this sidebar:
If a woman could see the sparks of light going forth from her fingertips when she is cooking and the substance of light that goes into the food she handles, she would be amazed to see how much of herself she charges into the meals that she prepares for her family and friends. It is one of the most important and least understood activities of life, that the radiation and feeling that go into the preparation of food affect everyone who partakes of it, and this activity should be unhurried, peaceful and happy. It would be better that an individual did not eat at all than to eat food that has been prepared under a feeling of anger, resentment, depression or any outward pressure, because the substance of the lifestream performing the service flows into that food and is eaten and actually becomes part of the energy of the receiver. […] if the one preparing the food is the only one in the household who is spiritually advanced and an active charge of happiness, purity and peace pours forth into the food from him, this pours forth into the other members and blesses them. I might say that there are more ways than one of allowing the Spirit of God to enter the flesh of man.” Maha Chohan(3)
So, what do you think? Can the emotions of the cook be transferred to the meal? Can those feelings affect the digestibility or nutrition of the meal for those eating that food? The work of Japanese researcher(4), Masaru Emoto, with water crystals does suggest that human consciousness and intent have an effect on the molecular structure of water. Why not on food as well?
Whether or not you believe that the cook’s emotions can affect the food, I wish you a joyful long weekend with family and friends. May your home, and food, be filled with love! Happy Easter!
- Term coined by humanologist, Bethany Argisle.
- Elson M. Haas, M.D., Staying Healthy With Nutrition (Berkley: Celestial Arts, 2006) 146.
- Sally Fallon with Mary Enig, PhD, Nourishing Traditions (Washington, DC: NewTrends Publishing, Inc.) 401.
- Emoto, Masaru. “Healing with Water.” The Journal of Alternative and Complementary Medicine. Volume 10, Number 1, 2004, pp. 19-21