Back in 2015 I posted three articles (here, here and here) on the results of experiments I conducted using a metal pyramid, a wood pyramid and a control. My admittedly limited investigations suggested that the pyramids influenced the preservation of organic materials (food and plants) and encouraged the growth of seeds (organic popcorn seeds). I recently decided to conduct some more experiments, but needed to find a smaller pyramid to use – my previous pyramid set-up was large and noticeable, something my real estate agent counseled against in the process of putting my house on the market.
Luckily for me, I found out that Precision Pyramids now sells smaller, more conveniently sized pyramids that readily set up in your house or even on your dining room table. (Note: Although I previously interviewed Precision Pyramids Craig Morrin, I have no relationship with the company and he has no idea that I am writing and posting this article.) I purchased a Giza Fold-up Hardboard Pyramid, which has the same angles (51.82 degrees) as those I used in my previous articles. I oriented the pyramid towards true north.
Conducting these experiments indoors rather than outside had the advantage of taking weather out of the list of possible variables that might affect the results. To further reduce possible variables, I covered both the pyramid and the control with towels that would block out the light. (Both weather and light were possible variables that could have affected the results I obtained in my earlier experiments).
In my experiments with popcorn seeds back in 2015, I concluded that being placed in a pyramid caused the seeds to sprout and grow at a much faster rate in comparison with a control. I decided to try and replicated these results because, you know, science.
To my surprise I found that the popcorn seeds sprouted and grew much more rapidly in the control rather than the pyramid. Truth told, it appeared as if being in the pyramid actually inhibited growth and promoted early decay.
On day five it appeared that the control group was growing at a faster rate that the pyramid group. The roots were a bit thicker in the control group, and all three seeds had had produced healthy, incipient stems. In the pyramid group, two of the three seeds had produced less vigorous stems, and one seed had produced no stem at all.
The day ten results showed that the control seeds were developing secondary roots more vigorously and at a more rapid rate that the pyramid group. All three control seeds had sprouted steps, with only two out of the three pyramid seeds doing so.
Whoa, I was not expecting that.
So I tried it again with the same set-up.
Popcorn Seeds – 2nd Try
Taking the photograph for day 9, I accidentally switch the positions of the pyramid and the control In this photo the control is on the left and the pyramid seeds are on the right. All the seeds of both pyramid and control have sprouted, with the control popcorn seeds. One of the pyramid seeds still hasn’t a stem, while those of all three control seeds have. And notice how the roots of the pyramid seeds have started to spiral!
On day 15 both the pyramid and control seeds showed vigorous growth, but the roots of the control were still longer and healthier. One pyramid seed had roots as long as those of the control, but it was thinner. The roots of the other two pyramid seeds were much shorter than those of the control. One of the pyramid seed had still not sprouted a stem. (Yes, it’s difficult to see all this in the photo, but there was no good way to to it.)
Unlike my experiments in 2015, my results indicated that being placed inside a pyramid was detrimental to the health and growth of popcorn seeds. What am I to make of this?
I think my results still suggest the sprouting and growth of popcorn seeds are affected by being placed in a pyramid structure. If I’d had the time, I would have run this experiment another 5 or 6 times. One variable between the experiment in 2015 and the these two experiments is something I couldn’t control – the proximity of the seeds to the apex of the pyramid. It is said that it is important to place whatever object is to be studied about one third to one half ways up the pyramid. I did this with my original experiments; I also did this with my recent ones. The small size of the pyramid in my latest experiments, however, dictated that those same seeds lay just a few inches from the pyramid’s apex. Next time (!) I’ll need to switch it up a bit by locating the seeds on the floor, halfway up, and at the apex itself.
For my other experiment I decided to find out whether being placed in a pyramid affected the the time it took for milk to go bad. (Yes, I am weird.) The first time I ran the experiment there was no difference in the results – neither sample of milk went bad, both smelling slightly musty/cheesy with a solid layer at the bottom as if the milk was trying to make itself into cheese or yogurt.
But I was using raw milk (neither homogenized nor pasteurized) which is known for becoming harmlessly sour at room temperatures. So I tried it again with regular milk (organic, but homogenized and pasteurized) from the grocery store.
When I opened the covers on day 15 they didn’t look too much different except for a whitish/light grey mold growing on a section of the surface of the pyramid milk. You might recall that when I experimented with watermelon back in 2015, there was a similar mold growing on the watermelon that was placed in both the wood and metal pyramid structures. While the appearance of my two samples was nearly identical, the smell was …not. The control sample had gone very bad (use your imagination). In contrast, the pyramid sample smelled fresh and a little cheesy.
When I drained the excess liquid off the two milk samples, the control milk had bad-smelling lumps at the bottom. The pyramid milk had a layer of soft solids. Because the pyramid sample didn’t sample I decided – in the name of science – to taste it. (Kids! Don’t do this at home!) Keep in mind that this was milk that had been left out at room temperature for 15 days – happily for me it tasted like farmer’s cheese (that was seriously in need of some salt, however).
Where To Go From Here
It’s clear that my experiments – both in 2015 and recently – suggest that pyramids can influence the sprouting, growth, preservation and decay rates of plant and animal products. The results point to geometry and shape being a meaningful component of energy. There needs to be some serious refining of variables, research into effects and investigations into practical applications. It’s a field of study that should be conducted by true scientists in official laboratories – not just by me in my backyard.
While there has been a certain amount of research in Russia, I do not know of any similar studies being conducted in the west – especially if the scientists concerned wish to retain their professional reputations and government funding. But the results I obtained in my pyramid experiments make me wonder what else we are missing. How can we intentionally create homes, communities and places of work to be life affirming? How can we harness the power inherent in geometrical shapes and designs to produce healthy energy that is basically free?
We’ve gone down a certain path in the development of our society. I often wonder if we took a wrong turn.