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Food Energetics

Food Energetics

The Spiritual, Emotional, and Nutritional Power of What We Eat

Explains how food imparts a living wisdom that is separate from the science of nutrient values

• Offers an approach to diet from the perspective of ancient peoples, who understood how the energetic qualities of food affect both physical and spiritual health

• Includes a comprehensive catalog of the energetic properties of myriad foods--from chicken, beef, and potatoes to garlic, avocados, zucchini, and grapefruit

Food is more than simply fuel. It imparts a living wisdom that is beyond the science and mechanics of calories, grams, and nutrient values. Ancient peoples, through their relationships with the plants and animals providing their food, understood that their food conveyed the unique energetic qualities of its source, such as swiftness from wild deer and groundedness from root vegetables. With the rise of agribusiness and industrial food production, people have become disconnected from the sources of their food and are no longer able to register the subtle rhythms, harmony, and energies that food can convey. This separation has thrown the basic human-food relationship out of balance--to the detriment of human consciousness.

In Food Energetics, Steve Gagné shows how to revitalize our connection to food and remedy our physical and psychic imbalances with the wisdom of food energetics. He provides a comprehensive catalog of foods and their corresponding energetic properties and explains how each food affects us at the deepest spiritual level. By demonstrating how to plan meals that incorporate both dominant and compliant foods, he shows how to provide truly healthy cuisine that nourishes the body and the soul.
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  • Healing Arts Press | 
  • 576 pages | 
  • ISBN 9781594772429 | 
  • November 2008
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Read an Excerpt


A Chicken in Every Pot

King Henry IV of France first coined this familiar phrase in the sixteenth century, a time when chicken was a luxury available only to the rich. Hank claimed he would make France so prosperous that on Sundays the food of the rich would appear in everyone’s kitchen. In 1928, America’s Republican party adopted “A chicken in every pot” as their slogan. And sure enough, since then, the chicken has become the most widely eaten meat in America.
The human/chicken relationship goes back thousands of years, with origins reportedly in India, although some historians say... see more

About the Author

Steve Gagné

Steve Gagné is a natural health and nutrition counselor who began researching and teaching food energetics in 1972. He teaches throughout the United States and Europe and continues to study traditional cultures and their dietary practices in remote parts of the world. He lives in Colorado.




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