Can the Food you eat Affect your Intuition, Dreams and other Energetic Experiences?

Having a Doctor of Philosophy degree should allow one the philosophize (to speculate or theorize) on subjects related to one’s degree, in my case Horticulture and Food Science (with prior training in Nutrition). This may seem to be moving away from my typical scientific approach to problems, but I believe that great things can come from “thinking outside of the box”.

The pineal gland is is thought by some to be the “seat of spiritual consciousness”. It is associated with the “third eye”. The pineal gland is also known as the epiphysis. Perhaps this is hinting at something important.



/ [ih-pifuh-nee]

–noun, plural -nies.

1. ( initial capital letter ) a Christian festival, observed on January 6, commemorating the manifestation of Christ to the gentiles in the persons of the Magi; Twelfth-day.

2. an appearance or manifestation, esp. of a deity.

3. a sudden, intuitive perception of or insight into the reality or essential meaning of something, usually initiated by some simple, homely, or commonplace occurrence or experience.

4. a literary work or section of a work presenting, usually symbolically, such a moment of revelation and insight.

1275–1325; ME epiphanie < LL epiphanīa < LGk epipháneia, Gk: apparition, equiv. to epi- epi- + phan- (s. of phaínein to appear) + -eia -y3

Perhaps one experiences more epiphanies when one’s epiphysis is working optimally. Such is taught by David Wilcock and others. As people age their pineal glands tend to calcify—as do some other soft tissues in the body. This may decrease functionality. It seems that people dream less as they age, and general cognitive ability declines.

Are there certain nutrients that may impact pineal gland functionality? David Wolfe, among others, has explored the use of calcium supplements claiming that they cause calcification of soft tissue, such as the pineal gland. This is thought to be due in part to nanobacterial contamination in the calcium sources. Certain forms of calcium, such as calcium phosphates, may prove more hazardous than others. Unfortunately, I see various forms of calcium phosphates (i.e. monocalcium phosphate, dicalcium phosphate, tricalcium phosphate) added to many food products, such as nutritional bars, as well mineral supplements. Calcium carbonate is another form of calcium often seen in food products, such as soy milk. Obtaining calcium from food sources, not mined rocks, is the way nature intended for us to be nourished. Getting enough calcium from the diet is possible if one consumes high quality foods and is careful to maintain the appropriate pH balance by consuming predominately alkaline-forming foods (typically vegetables and fruit).

Adequate magnesium intake plays a large role in proper calcium utilization and bone tissue building in the body. Typical recommendations call for twice as much calcium consumption as magnesium, but some researchers have found the ideal ratio to be the opposite—twice as much magnesium as calcium. I have personally witnessed osteoporotic patients consuming 1500mg of calcium in the form of supplements per day and still experiencing further degradation of their condition. What are good sources of magnesium? Green vegetables in particular. There is a magnesium ion at the center of each chlorophyll molecule. Obtaining adequate magnesium is reported to help prevent and reverse calcification of soft tissue.

Organic sulfur in the form of MSM (methyl sulfonyl methane) also appears to be helpful in decreasing soft tissue calcification. MSM occurs naturally in foods and is well utilized. MSM powder has a mild flavor and is easily consumed mixed in water. Many users report relief from pain and inflammation. The sulfur-containing vegetables such as cabbage, broccoli and cauliflower should be good sources especially if grown on sulfur-rich soil and eaten fresh.

Silicon is another element which appears to be helpful in getting calcium to the bones and teeth while keeping it out of the soft tissues. Silicon is available in fruits, vegetables and nuts grown on silicon-rich soils. Watermelons are typically grown on sandy, silicon-rich soil. Springtime horsetail herb is a favorite silicon supplement.

Strontium and boron also deserve mention here as important for bone growth and maintenance, as well as other functions in the body. Vegetables should also be a rich source of these minerals, if they are grown well in soils rich in these elements.

To be continued…

Can Nutrient-Rich Foods Influence Weight Loss?


I have been interested in health and fitness since I was young, so I decided to become a nutritionist. After working in that field for a while, I realized that our foods are not as nutritious as they once were (there are several scientific studies proving this). Always being one to optimize, I decided to “go back to the dirt” and learn how to “create health from the soil up”. My thought is–“Perfect Soil, Perfect Food, Perfect Health”. I term my research “Going Beyond Organic to Nutrient-Rich”.

How does this relate to weight loss? My theory is that if the body is ideally nourished, it will be able to function optimally. We will feel great and not crave excessive food because we are nourished!

Riding the Next Wave in the Nutrition Marketplace

Every nutritional products company needs truly innovative products that make real differences in people’s lives. Nutrient-Rich Foods are what will take nutrition to the next level for improving human health and longevity.

Agricultural practices have resulted in a decrease of nutrient density in foods. There has also been a concomitant increase in toxic chemical content, not only from agricultural chemicals, but also from poor plant metabolism which may result in harmful constituents such as mycotoxins. As a clinical nutritionist I became keenly aware of these problems. This ignited my passion to “create health from the soil up”. To accomplish this I delved into how soil science, horticulture, and food science affect human and animal nutrition. I am well educated in and out of universities. I was spurred to get a PhD in Horticulture and Food Science & Safety to become a research scientist and consultant. I explore the cutting edge of what is possible in nutrition, for example, examining the differences in blood glucose response from fruits grown under varying cultivation systems. Optimal cultivation systems produce healthy plants which produce healthy humans and animals.

I focus on techniques which help plants to fully express their genetic capacity. Careful growing practices which allow for full genetic expression may result in production of plant tissue compounds with extraordinary human health benefits. I term this “Going Beyond Organic to Nutrient-Rich”. Nutrients which are “life-complexed” by plants may be better utilized at the cellular level. For example, mined calcium products may contribute to calcification of soft tissue—aging(!), whereas calcium complexed through plant metabolism may be properly utilized by the body. Furthermore, a larger percentage of the nutrients in plants grown in optimally-balanced soil versus poorly-balanced soil may be incorporated into body tissue as opposed to being excreted.

Beyond the resulting full-spectrum, balanced nutrition, additional benefits include improved flavor and greatly extended shelf life. With proper growing techniques, plant pest and disease pressure are naturally decreased without the use of toxic chemicals, which then results in a cleaner environment. So it is truly a win-win-win-win situation for all concerned—the food producer, the marketer, the consumer and the environment. I believe it is possible for our world to sustainably produce high quality food which supports all life physically, mentally, emotionally and spiritually.

With the advent of the continually growing market awareness of the value of organic nutritional products, the time has come for the next step—“Beyond Organic” foods and supplements. Some farmers understand how to grow “Beyond Organic” foods, but they need a better marketing system. I will enjoy working to procure these authentic “Beyond Organic” ingredients and, together with a team, perform analytical and clinical trials to further establish their efficacy. We will then use these superior ingredients to create supreme quality, nutrient-rich products with which we will create the next wave in the nutrition world marketplace. My broad background in agriculture and nutrition, including sales, marketing, clinical work, and R&D have given me the expertise and connections to make this happen. I still need a great team and funding to make it happen. If you, or some people you know, are interested in being part of this exciting ride, I look forward to speaking with you on how we may work together.


Jana Bogs, PhD