Although the concept of the “subtle energy” of nutrients is well known and accepted in the Far East, the idea has not yet been widely embraced in contemporary Western thinking. Simply think of the difference between consuming a freshly picked fruit versus a stale one that has been sitting for weeks in a refrigerated grocery bin.
Some Asian cultures attribute the difference to the subtle energetic character of nutrients, e.g., the yin and yang related to chi, the life energy believed to animate every living thing. With food, we consume the energy that enhances its nutritional value. Food freshness is emphasized in these cultures, as the life energy is gradually lost after harvest. The relatively higher consumption of raw, fresh foods in Japan has been correlated with a low incidence of the major forms of cancer.
In the Western world, Dr. Wilhelm Reich proved experimentally the existence of a life energy field that can produce thermal and electric effects in a reproducible and quantifiable manner. Dr. Reich proved that fresh foods have a detectable life energy that gradually disappears with time, confirming by modern science the wisdom of ancient nutritional practices.
Therefore, it is important to consume as much fresh food and freshly prepared foods as possible, avoiding leftovers, preserved and stale food.