Friday, July 23, 2010

Immortalist Diet: Some Notes

I wanted to share some thoughts about the role of diet in physical immortality. The reason for this writing is to support those who may be feeling of the truth of this kind of process but are having trouble transitioning into its fullness. I have found it interesting that, in my own process, I found the emotional processing more easy to do than the physical processes. There was a kind of passivity and habit force that needed to be overcome in order to do what was necessary on the physical level itself. Disciplines like Hatha Yoga and Chi Kung were less present in my life than doing Rebirthing Breathing. What I did was did them occasionally, while I have the purpose and intentionality to do Rebirthing Breathing daily for at least one hour a day. At one point in the process it became necessary to add more to this.

With diet, I did not know that going vegetarian was going to intersect the immortalist path. But after being vegetarian for two years, people began, for the first time in my life, to say that I had a glow of health about me. Before being vegetarian, I was eating lots of burgers and hot dogs, and had severe allergies. The allergies softened some when I became vegetarian. I had originally became vegetarian out of compassion for animals, but since I had to consciously construct a new diet for myself I ended up reading a lot of books on healthy eating. Most of the books did not really offer much of an improvement in my diet, except for inspiring some periodic water fasting. These were deeply cleansing experiences. I found that my own body started to make choices to move away from certain foods and towards other foods. My own body started to move toward being vegan in stages that took about 8 years to complete. It first gave up eggs. I loved having omelets but one day I just threw them up. My body had rejected them. During the last year, my only two exceptions to being vegan were yogurt and soy cheese which still had some casein from milk. One day I had noticed that I did not have either one of these for over three months and just decided to stay this way. A few weeks later I found that my allergies had gone almost completely away. They cleared up to almost nothing through some emotional processing and through megadoses of vitamin C. I still get a reaction during the peak of pollen seaon. My eyes itch some. If the pollens are particularly intense, then I sneeze a little and my eyes still get red. But when I was growing up, my right eye would get so swollen that it would push out of the socket, sinuses would clog, my eyes would be very red, I would have headaches, and I would feel really congested inside. Instead of a few days per a year, it would be all year round that I would be triggered by something, with winter being the least (depends on the smoke from chimneys).

Although for compassion for animals, it would be ethically very pure for us to immediately move into a pure vegan diet and tough through the changes required to adapt to this diet (imagine a parallel with a murderer saying he or she is going to cut down on killing people to just once a week for a while before quitting entirely). But in practice it seems that the body prefers moving stage by stage to a better diet. Even if a person decides to just reduce animal flesh food to one meal per a week, it will mean good changes for the animal kingdom. If enough people in our culture reduced their animal flesh intake to one meal a week, then thousands upon thousands of animals would not have to die. Changing a little slowly, too, would allow our economy to adapt to the shifting supply and demand equation that was happening and gradually shift the economic machinery to a more vegetarian culture. For me, the transition from eating animal flesh to being vegetarian took six months. I stopped buying animal flesh at grocery stores, then I stopped eating it when I was at restaurants, then I stopped eating it at houses of friends and family. This took three months. I then repeated the same thing with fish for another three months. For some reason, it seems easier to shift from "pesca-vegetarian" to vegetarian than from land animals to vegetarian. It may be the minerals or it may be something about our previous evolution. I was lacto-ovo vegetarian for about four years, then lacto-vegetarian for about four years, and have been vegan for over 27 years. I was raw food vegan for 1.25 years. I was guided internally to introduce rice and legumes back into my diet after this time. My present diet is a mix of herbal potions, hot soups, stir fries, raw salads, raw smoothies, and microclustered water. I do not do water fasts anymore, but find diluted fresh juices from raw veggies and fruit, plus herbal potions to be an easier fast which produces a deeper cleanse. I also do a semi-fast very often, where I only take herbal potions and microclustered water until about 1pm or 2pm. It is important to eat a decent meal relatively soon after this time, because eating very late in the evening too close to sleep time seems to help the body convert food into fat.

I do get that the food we eat is an important part of the immortalist path. As we mature in our longevity process, we are meant to eat less food in general. At some point, we must face our emotional addiction to food and overcome it. Then we eat only the food that we really need and nothing more than this. We need to look at how much we eat to feel better emotionally. Many of the health challenges for someone on the immortalist path have to do with an uncharted zone. Mortalists basically stay with their addictions, overeat, and die. We need less and less food as our energy system fine tunes itself. Young people eat a lot of food, partly to supply construction materials for building their body house, partly to rebuild their bodies from the bad habits that are hurting them, and partly to fuel their exuberant wasting of energy in all kinds of activities. Life gives the young a lot of experimental lattitude to do all this. But if we are learning from our experience, then we are fine tuning ourselves to our real needs and chopping down the unnecessary from our lives.

When we cross the 40 year marker, we ideally have some real wisdom about how to live. We do not have much real wisdom, but if we have even a small amount, then we can begin to reshape our lives accordingly and slowly attract the rest. We are meant to live this wisdom and attune our lives to this wisdom. When we have an addiction, it means that we have a behavior pattern that is not aligned with our wisdom. This keeps us stuck until we move beyond the habit.

When we have been pure vegetarian, eating no animal flesh, for two years, then our body chemistry changes drastically. There is a release of energy that unites with the ecosystem and merges with all the animals of nature. They feel like we are part of a greater life with them. We move into a deeper unity consciousness with them. When we become vegan, something similar happens. The difference between veganism and vegetarianism is that the former is about not stealing from animals and the latter is about not killing them. There is a release of energy that happens when shifting to veganism, but it is less significant, just as it is less karmaic to steal from someone than to kill them. There is also a different edge too. If you pull off a leaf from a plant and eat it, the plant will continue to grow new lieaves. It may even grow better if certain leaves are taken. If you chop off a limb from an animal to eat it, then animal always suffers and always loses permanently. Perhaps our science will reach a point where we can regenerate limbs for those poor animals, but we have not reached this point yet. Hopefully by then we will have all become vegans and we will only regenerate limbs torn off of animals and humans by accidents.

But when you take eggs and milk from various animals, it can have the context of stealing or the context of taking what they freely give. It is possible that our kinship with animals will be such that we can enter into agreements with them and may, under certain circumstances, take their eggs and dairy. The being that I have had the honor to channel, Sohra, comes from a world where they were in telepathic communion with their animals. In their evolutionary journey, all the animals were vegetarian and did regulate their own populations within certain bounds. It was not necessary for predators to emerge to reduce their populations back into balance. The humans of their world also did the same and followed a "one for one" rule about birth. They maintained a stable population of 500,000 beings that only fluctuated by about two or three at the most.

Sohra was an herbalist on her world and she said that the whole population was vegan, but that occasionally they would use milk in their medicines. It would not be a regular part of their diet, but when it was needed for healing they would ask the animals for some milk and the animals would usually gladly give it to them. The same would be true for eggs, though this was less necessary. It seems that Sujata gave Buddha rice boiled in sweet milk to nurse him back to health when he was meditating into supreme perfect enlightenment. According to one tradition, Sujata was Tara in disguise and did get milk that was karma free.

The bottom line is that we are not meant to take food that is intended for the children of another species and use it for our growth, especially when we are adults. But under certain healing conditions, a little milk and eggs may be useful. If we are conscientious, then we will find a source that is at least kind to the animals in question. Ideally we would find a human who raises them, lets them run truly free, telepathically communes with them, and gets permission from them. Or we could wander around and find a willing animal to share this gift with us when we need it. But in this world at this time in history, we might just choose the best circumstances that we can find and make do.

I personally have not needed to do this. My belief is that there are vegan equivalents to everything that are equal or better than animal sources. I feel that we are meant to be vegan and life supports this. But as we are disentangling our karmaic past, there might be a transitional phase where some minor compromises may be needed. We might have been damaged in subtle ways from having been raised with animal flesh products, childhood illnesses, vaccinations, and processed foods. We might need to take some careful steps and give ourselves some room to shift into a more ideal diet.

I also feel that it is important to do our emotional process and to master breathing. No diet in the world is going to compensate for the ill effects of stuffing anger, fear, and sadness into our bodies. I do gather that animal flesh eating came into the world partly to compensate for the ill effects of stuffing anger, to partly rebuild the hormonal adrenal chemistry that chronic subconscious anger depletes, and that the craving or feeling of wanting animal flesh has to do with this emotional energy pattern. These things will need to be dealt with along the way.

I also feel that breath mastery can compensate for a lot of actual food. I do not recommend that people, unless they are called to do so, become breatharians overnight, but that we master the breath parallel to our dietary changes, so that one helps the other. If we do full lung breathing, then we can release more toxins on our exhale than usual. Breath mastery allows us to sustain the gains in consciousness that we touch upon in our evolution. These are deep subjects and beyond the scope of this writing. What intersects the focus of this writing is that I feel dietary evolution does need parallel growth in other areas of our life, including emotional integration and breath mastery. Without this support, our diet will never quite feel perfectly right.

33 comments:

  1. I'm curious what you eat each day or week. Could you provide a list for your readers?

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  2. Dear Ed, I am still fine tuning my diet. But it is vegan, with a fair amount of uncooked food (cooking tends to reduce the number of vital enzymes and break down other useful compounds) or stir fry with more water than oil (which preserves some of the enzyme vitality while sterilizing the food some). When I can I buy veggies at the farmers market or farm stand. In the fall and winter it is frozen veggies (which preserves about 50 percent of the enzyme potency). The list would change according to seasonal availability. I drink a fair amount of herbal tea. If I feel the need for protein, I use rice protein powder, edamame, hemp granules, lentils, and/or peas. I have a smoothie with pineapple, blueberries, water, and kava. I tend to shy away from grains, but occasionally have rice or quinoa. Lots of salad. I have been supplementing my diet with wildcrafting herbs. I recently found bedstraw, stinging nettles, horsetail (very small amounts), red and white clover, dandelion (small leaves), mint, lemon balm, feverfew, and mugwort. I feel I am only scratching the surface of what is around and edible and/or medicinal. I do feel that the classification of herbs and their traditional use and scientific analysis is incomplete. They give more than what it written about them. They have energies that do not reduce to mere chemicals and have an evolution that makes them go beyond what they were before. I have been boiling many wildcrafted herbs into a kind of tisane or broth. It feels nutritional, cleansing, and healing. I am moving away in stages from processed boxed food. I am growing an ever expanding garden, but am still mostly involved in making the beds and nursing the starts along right now. I get by with a little help from my friends. I like raw pea soup, where I blend peas, tahini, water, lemon juice, olive oil, and salt, and then add a raw salsa (Hecho Talent Salsa) and grated raw sweet potato (I have a special machine that makes spaghetti like noodles out of sweet potato, they are similar if you blanch them for a few seconds).

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  3. Footnote2: I like making dahl with red lentils, tumeric, onions, ginger, celery (finely cut), tomatoes (finely cut), green pepper (finely cut), coconut milk, brewers yeast (B vitamins galore), real salt, olive oil (virgin pressed organic when possible, poured in last after the heat is turned off), flax seed oil (omega 3s, poured in after heat is turned off, small amount), and any finely chopped veggies that are in season and which combine well flavor wise. I also like a seaweed based miso soup with some chopped scallions and ginger. When I use a salad dressing, my favorite is a touch of olive oil, some lemon juice, and a squirt of soy sauce, sometimes with a sprinkle of brewers yeast and dulse. The salad is as elaborate as possible with grated carrots, sliced tomatoes, olives, artichokes, green peppers, shiitake mushrooms, basil leaves, thin slices of celery, bedstraw leaves, dandelion leaves, edible wild flowers, sunflower seeds, fresh sprouts, zucchini sticks, and dried cranberries. I like drinking a morning tea ideally with ginseng (boiled root), gotu kola, foti, licorice, shatavari, cardamom, tumeric, match green tea, GABA oolong, mate (usually not all three of the previous items), stevia, a sprinkle of pure organic raw chocolate powder, some ephedra (especially during pollen season and just a pinch), camomile, saint johns wort, kava, gingko, mugwort (very small amount in the morning), valerian (very small amount in the morning, more as a synergist for the others), nettles (for serotonin and chlorophyll), fennel (and/or anise), and peppermint (or any other mint, they are anapests that help deliver the other herbs to where they are needed). I am finding that preparing them in microclustered water extracts more potencies. Having said all this, I cannot guarantee that it will work the same way for me as it does for others and that I cannot be responsible for any contra-indications with prescriptions, biochemical individuality, or health conditions. Ephedra is particularly potent and does not mix with certain asthma medications and can cause anaphylactic shock. I put it in a salt/herb shaker bottle to make the dosage very small. Horsetail, too, requires skillful use. Many of the herbs mentioned are best used under the guidance of a health professional or, if you choose to be your own doctor, it is worthwhile to study many herbal and nutritional books, get a basic sense of organic chemistry, and do some cleansing fasts, starting with a liver flush formula (not the epsom salt one unless you feel particularly attracted to this and know what you are doing) and some supportive herbal teas (burdock, yellow dock, peppermint, fennel, fenugreek, clove, ginger, and stevia). Doing an herbal and diluted fresh juice fast can reset the body away from addictive processed foods which are too high in oils, starches, and sugars and give one a better chance of shifting the diet to something healthier. I like doing juicing. Apple, carrot, and ginger is a very good one. Also carrot, sweet potato, celery, apple, whole organic lemon (including the skin and seeds, unless you have a weak motor model), ginger (one knob), tumeric (one knob), kale, collards, and mustard greens (the latter is a bit spicy and I do not put too much in). If I drink a liquid brew, I usually wait a while before eating anything solid.

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  4. Footnote3: I figured that I would randomly put some notes about what I am actually eating from day to day. This morning I am drinking a mix of Vitamineral Green, Tumeric, and Stevia in a glass of filtered water. Vitamineral Green is a dehydrated raw plant food that is designed to give comprehensive nutrition from vegan sources. It is a little spendy per a jar, but it seems more cost effective in that they pack a lot of stuff into one tablespoon in terms of effective nutrition. I find I occasionally mix about two tablespoons into a half gallon of water, add about five drops of stevia to sweeten it, and then add about a half teaspoon of Tumeric. I have been using Tumeric often, in hot teas, in stir fry sauces, and in smoothies, because it is a natural and concentrated anti-inflammatory. Perricone, continuing from the research of Pearson and Shaw, found that it was not merely antioxidants that help regenerate the body, but a class of antioxidants that are also anti-inflammatories. The longest lived culture that was extensively studied, the Okinawans, would have regular use of Tumeric in the form of a Tumeric tea. By itself, with a little stevia, Tumeric does make a nice tea. With a touch of coconut milk added, it tastes very hearty and nutritious.

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  5. Footnote4: I had some steamed yellow squash with steamed yellow onions. I added some olive oil, lemon juice, and a touch of soy sauce for flavor. Steamed yellow onions taste a little sweet and mix well with yellow squash. I had a simple salad earlier another day. I get the spring herb organic mix from the store, add tomatoes, some dandelion leaves, white clover flower heads, yellow mustard flower leaves, and some dried cranberries. Olive oil, lemon juice, and soy sauce, again, was my salad dressing. I sometimes sprinkle nutritional yeast, a kind of like the French put Parmesan on their salads. Nutritional yeast has a lot of B vitamins in a form that seems very absorb-able by the body. I do believe in supplementation, but have moved away from most supplements, preferring more natural sources. I have a feeling that most vitamin tablets are not very absorb-able and are not efficient ways of getting the nutrients that they claim to give. Our culture does not really do scientific studies on each brand of vitamins and there is a gap between the studies on the vitamins and the method of getting them. I remember several friends noticing vitamin pills, undigested, on their X-rays. I do like free form amino acids in their powder form and often mix Glutamine in with my smoothies or even my teas. If it is in a tea form, I add Glutamine with herbs that soothe or cleanse the intestines. I used to use free form powdered GABA, but found Kava and Nitrogen cured Oolong Tea to be superior to this. I am suspecting that Stinging Nettles Tea is a good source for Serotonin, but have not had enough experience yet to fully confirm this. Milarepa mainly lived on Nettles Tea when he was doing his Tumo Heat Meditation practice as a solitary cave dweller. I do drink lots of Nettles Tea and feel good about its effect. If it also supplies Serotonin, then it is a bonus.

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  6. Footnote5: I found two internet references to stinging nettles having serotonin:

    http://www.associatedcontent.com/article/234290/the_benefits_of_the_stinging_nettle.html?cat=68

    http://www.herbsarespecial.com.au/free-herb-information/nettle.html

    From the second site:
    Eating nettles regularly will boost vitamin E intake. Nettle is a good source of vitamin D. Vitamin D is vital for muscular function, the nervous and glandular systems and is of paramount importance in regulating all vitamin and mineral metabolism, including the absorption of calcium. Nettle is a valuable K vitamin provider, essential to good function of the circulatory system, heart, liver, and the process of blood coagulation. Nettle is a supreme herb for its rich mineral content: calcium and magnesium for bone building; potassium that combines with iron to transport oxygen to the cells, and elimination of toxic wastes; phosphorous to stimulate brain cells; chlorine to aid digestion; sulphur to build strong nerves, assist oxygen transportation, and purify blood; copper to protect the lungs from infection; and silica (in a readily absorbable form) an extremely important mineral for cell rejuvenation. Studies in Poland showed that the silica occurs in the fine needles, yielding 5mg of soluble silica, per 1 gram of nettle, when extracted as a decoction. Knowing this helps us to understand why nettle is so beneficial to health. Silica is an essential mineral for healthy hair, skin and teeth and to protect against baldness, infection, poor vision, mental fatigue and nervous exhaustion. It is vital in the formation of healthy red blood cells and blood circulation.

    Serotonin occurs in nettle, and is found to be of great benefit to many people who suffer from depression. Serotonin has a major role as a neuro-transmitter in the central nervous system. Research in Europe, on the antiinflammatory potential of nettle, showed that the herb has a very strong action to de-activate cytokines that perpetuate the inflammatory destruction of cartilage and bone. Therefore, nettle can help to inhibit joint and bone destruction, and slow the progression of the disease.

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  7. Footnote6: Made a smoothie this morning with one whole chopped European cucumber, one green apple, one squirt of liquid chlorophyll from a concentrated extract of Nettles, one scoop of rice protein mix with ground flax seed, a half teaspoon of tumeric powder, a quarter teaspoon of ginger powder, a sprinkle of stevia, a tablespoon of apple, kiwi, strawberry juice concentrate, and filtered water, blended until very smooth. I heard that green apples were more alkaline than the other kinds of apples and am experimenting with this. I also made a tea with tumeric, ginger, fennel, anise oil, eucalyptus, high mountain oolong, matcha green tea (ceremonial grade), five drops of stevia, one tablespoon glutamine powder, and fresh ground cardamom seed. I usually add more ingredients, but my brother is having some intestinal challenges and I decided to fine tune the brew to address what he is processing. Glutamine besides creating a "sugar buffer" in the brain (glutamine can convert to emergency glucose when needed and therefore helps the body not binge on a sugar craving if the blood sugar drops too low) can also help repair the intestinal lining.

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  8. Footnote7: Made a yellow squash and zucchini soup. I chopped some fresh squash and zucchini, placed it in a pressure cooker, added some chopped onion, filtered water, and let cook. I usually bring it to steaming and let it steam for about one minute and then turn off the pressure cooker, letting it passively cook for about 30 minutes. When it was done, I added some tumeric, olive oil, real salt, coconut milk, and some healthy vegan spaghetti sauce. I usually add more veggies into such a soup, but wanted to just stay with what was fresh. The soup tasted great.

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  9. Footnote8: Had some Nancy's Plain Soy Yogurt with 3 tablespoons of NOW Pro GH formula (Berry Flavored), one squirt of Chloroxygen, and one scoop (approximately one level tablespoon) of FiberSmart (has Flax, Guar Gum Seed, acidophilus, bifidum, infantis, fennel, marshmallow root, slippery elm, triphala, FOS and Glutamine). It was taken around 10pm at night. I am going to have some tea soon with Kava, Saint John's Wort, Mugwort, and Valerian, probably with some Turmeric, Coconut Milk, and Cinnamon. The NOW Pro GH formula is very good for replenishing HGH in the brain and is more affordable than other HGH formulas that I have researched. It has Arginine, Omithine, Lysine, Glutamine, Glycine, and GABA.

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  10. Footnote9: Added rice protein powder to the Nancy's Soy Yogurt this morning and subtracted the Pro GH formula (the HGH booster is meant to be taken before sleep). I had a cup of tea which has about 12 selected herbs, including ginseng, foti, gotu kola, licorice, ephedra, matcha green tea (all of these associated with longevity in China, Egypt, Tibet, and/or India), turmeric, cinnamon, astragalus, shatavari, cardamom, and mugwort. I added coconut milk, anise oil, pepppermint oil, and stevia to sweeten and flavor the brew. Coconut milk has some MCTs (medium chain triglycerides) for sustained energy and does seem to help extract some of the herbal potencies. The mint family of herbs is considered an anapest by Aryurveda, meaning it helps to carry the herbal potencies to where they are needed in the body. I am also going to drink a brew of ginseng made fresh from boiling dried roots in water for about 20 minutes and am going to add some astragalus and shatavari to this. Going to prepare a dish from the leftover fresh veggies that need to be used up. When you are buying fresh weekly, it is important to keep on top of this so as to not waste the fresh food.

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  11. Footnote10: Made the leftover saute, with some fresh local onions throw into a wok, added filtered water to saute them (water saute), then added brocolli crowns, then added chopped eggplant, then added chopped squash (two varieties), then added sliced tomatoes, then added grated carrots, added some peas, and then added some leftover sushi rice. I spiced the whole dish with turmeric, ginger, and coconut milk, and then added some soy sauce and fresh ground black pepper on my individual dish. Black pepper is a thermogen and helps us digest our food. The amount made should last a day or two for two people (my brother and I).

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  12. Footnote11: Made another squash soup using the pressure cooker (a Manttra which steams more safely than the weighted floating top kind and is a stainless steel pressure cooker, rather than aluminum which definitely gets metal particles in the food and may be behind some illness conditions). Chopped up lots of different kinds of squash that I had bought at the Farmers Market or was donated from a friend garden, mainly yellow squash and zucchini. Added fresh onion and chopped kale (high in minerals). Kale is usually a little on the tough side, but pressure cooking makes it very digestible. Added ginger, black pepper, red pepper flakes, rosemary, oregono, thyme, and turmeric. Added lots of filtered water. Brought the cooker to full steam for one minute and then turned it off, left to set for one hour. I then reheated it in normal cook mode, adding miso, nutritional yeast, coconut milk, and lemongrass oil. I did not bring the contents to boil, but simply warm enough to be eaten without needing cooling. This is so the Miso enzymes are not destroyed. Raw foodists mainly point out that cooking food kills the enzymes. Cooking also breaks down some useful compounds. I was raw food for 1.25 years and did feel very good, with the first three months being very cleansing. I did supplement my raw food diet with a protein powder and did also take some vitamin/nutrient supplements like MSM. I did not go through the protein craving phase that some of my raw food friends did when they reached 3 to 5 months being raw. There might be a challenge here for raw food people, because legumes are not always easy to digest. I was intuitively guided to add some rice and beans after 1.25 years and did feel a lot more energy. I think that a raw food diet is very cleansing and would recommend that people do it occasionally for about six months, staying over 95 percent raw all the way through. I am not sure if it is a wise diet for the long term. I think it might work if you do not have to rely on grocery store food, since food picked and trucked over very long distances, carried in trucks spewing out carbon monoxide, stored in possibly rat infested warehouses, shipped across oceans, and laid out for a few days where everyone can touch and cough on the food, may not be the cleanest and most vital raw food. Cooking does sterilize the food pretty well. I do keep a certain amount of fresh raw food in my diet, at least 50 percent and sometimes up to 80 percent. But feel the legumes are best cooked. Pressure cooking may be the best way of cooking soups and does seem to make foods more digestible. If you are getting gas, conspitation, or diarrhea, then you may not be digesting very well and may be producing toxins (via pathogen metabolic activity). It is possible to add some enzymes back into the mix. Pineapple enzymes are heat resilient. Many other enzymes can be added during the cool down. I call this "virtual raw food" (provided that the food is not overcooked).

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  13. Footnote12: I had zucchini spaghetti. It is a mainly raw food dish. I have a special device that takes a hunk of zucchini (works well with sweet potato too, though blanching afterwards may be needed to soften it) and you spin it while pushing down. There is a row of closely packed vertical blades and one horizontal blade. They cut the zucchini into thin spaghetti like strands. Since zucchini is already edible, all that is needed is to add some olive oil, a touch of salt, and some lemon pepper seasoning. Very little seasoning is needed as the zucchini is already flavorful. It does not have the full congested feeling of regular pasta and is very digestible. Using yellow squash also works and makes a slightly sweeter tasting pasta.

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  14. Dear Janni, thank you for your thoughts. I wanted to let any readers know that clicking "physicalimmortalitythemasspossibility" leads to a worthwhile page. Blessings, Will

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  15. Footnote13: This morning I made a brew of turmeric, fresh ground cloves, fresh ground black seed, kava, valerian, ephedra (a pinch), foti, cardamom, fresh ground fennel, stevia, cinnamon, shatavari,and coconut milk. I had two vials of red ginseng extract. I prefer to boil the ginseng roots myself and make a tea from this, but it takes a little time and care. The extract vials seem good when I cannot give this time. I have made a chai mix which my brother benefits from and which I sometimes take as well. The mix does not contain the fresh herbs that need to be ground to extract the potencies that get lost in powdering. Cardamom is noticeably weaker when stored as powder. It seems an oil vaporizes that is valuable for healing. My brother has been struggling with sinusitis and the cardamom powder simply does not work, while the ground cardamom does.

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  16. Footnote14: This morning I had some simple watermelon slices. It feels like a good cleanser and has a fair amount of nutrients. I think the nutritional value of watermelon may be underrated, because it is 92 percent water and the nutrients only look like a very small percent of the total watermelon, whereas they would be a higher percentage of the total mass minus the water. It has the amino acid citriline, Vitamin C, beta carotene, many B vitamins, and lycopene. It seems all parts of the watermelon fruit are usable, the white rind has more nutrients, and the watermelon rind as a whole is apparently used in Asia as part of stir fries. I think I am going to experiment with the latter some, since I like the idea of not wasting edible parts of plants. I have also added whole rinds into a juicer for some natural sweetness and for an easy way to extract the nutrients.

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  17. Footnote15: Prepared a smoothie with pineapple, blueberries, kava, free form amino acids and brain foods (glutamine, tyrosine, tryptophan, acetyl carnitine, PSP, argenine, lysine, glycine, ornithine, and GABA), Macuna, Nettles, b-complex liquid, flax seed, and rice protein powder. The pineapple enzymes seem to act as an extractive for the healing potencies of kava. Macuna is a natural dopamine source. Nettles has serotonin and other brain nutrients. This smoothie is overlapping the high grade vitamin powders with high level natural sources of brain nutrients. Blueberries are tasty anti-oxidants that are good for the eyes. I am preparing two teas to go along with this smoothie. One is straight boiled red ginseng root and the other is a combination of black seed, cardamom, astragalus, and shatavari. I am refraining from my usual overstacking to see how these herbs do in particular. The focus is on healing and regeneration. Astragalus may repair telemere damage and extend the life of mitochrondria. The other three herbs are basically tonic and do many good things. I am suspecting Ginseng may concentrate a small amount of high quality ORMUS (a transitional substance ready to move into the next octave of matter and therefore food for our emerging light body).

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  18. Footnote15a: I could feel the smoothie waking up the brain and regenerating it, even concentrating itself in certain sections near the top of the head. Conscious breathing and attention seems to help the effect to spread out. I notice, as in other experiments, that when the brain is activated in a good way that the brain itself seems to spread the healing effect throughout the whole body. I combined the two teas mentioned into one tea, added some stevia as a sweetener, and found that this did synergize with the brain smoothie. I am feeling something happening at my lower back, at a weak point in my body and helping it in some way. Mohamed of Islam said that black seed could cure everything but death. When combined with immortalist herbs designed to cure aging and death, it may be an ideal combination.

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  19. Footnote16: Boiling up some red ginseng roots right now. I am going to add some Astragalus, Shatavari, Turmeric, Kava, Macuna, Nettles, and Maca as a morning tonic. I am going to add some Stevia and Coconut Milk for flavoring. Stevia is my favorite sweetener, since it is a medicinal herb which regulates blood pressure and has no side effects. I sometimes add it to Wild Root Kombucha and it makes it taste like Root Beer. Coconut Milk has "medium chain triglycerides" (MCTs) which athletes sometimes pay good money to buy from a pharmaceutical lab for sustained energy, but which naturally occurs through the coconut. Being a committed vegan, I have found vegan equivalents of everything worthwhile in diet, more than I really need. It seems that nature, through plants, does give practically everything we need. It seems that the rest may be possible to get through pranayama. For morning chai, rather than Tibetan Yak butter or cow milk cream, coconut milk is excellent.

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  20. Footnote17: Made a tea with black seed, cardamom, astragalus, a foti. I boiled them for a longer time than usual, because I have found that the potencies in black seed get released more thoroughly when placed under sustained heat. I suspect that all of these herbs are similar in this sense. I started with about three tablespoons of each in about 4 cups of water. When the brew had boiled for about 5 minutes, I added a cup of microclustered ozonated water made by running high voltage electricity through a water filled glass. The water was well water passed through a Brita filter. The well water had already passed through some filtration and water softening processes before being passed through the Brita filter. The water had been tested to be relatively pure and was tested superior to most local water sources in the region. The glass containing the water was thin so that the electric arc could more easily penetrate into the water. The glass was placed between the two rods and the current arc-ed between them. Much of the arc moved around the glass, but the high voltage field still saturates the water and even radiates about 3 feet away from the device, with a weaker field extending another 15 feet. This second ionized plasma field feels nourishing to the body and to the brain. [FYI I had written some about this before and you do need to know what you are doing when using high voltage electricity (and keep the device away from curious kids for their own sake).] I found that pouring microclustered water into the brew at intervals seems to extract even deeper potencies from the herbs. I added microclustered water, one cup at a time, three times. The last cup was added to the final brew after the heat was turned off. Stevia was added as a sweetener. I then followed this tea with Red Ginseng tea made from boiling the roots.

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  21. Footnote17a: There is a substance that was called "the philosophers stone" which seems to have gone under many names like starfire, ORMUS, monoatomic elements, and manna. It may also be related to the calcinated mercury of Siddha medicine and the soma of some ancient Indian mystical traditions. I suspect that "soma" is related to a variation of HGH (human growth hormone) and that our bodies can produce this through either the Tanran Reiki long life empowerment or through the Amitayus long life empowerment. The monoatomic elements seem related to the "second octave of matter" otherwise known as etheric matter. They are transitional elements that are crossing over into this octave. They seem able to feed our emerging light body as well as regenerate our ordinary physical bodies. As calcinated mercury, the Siddhas (Kriya Yogis) use it as a key part of healing the body beyond aging, disease, and death. It is necessary to practice Kriya Kundalini Pranayama, a vegetarian diet, do 18 Hatha Yoga asanas regularly, and do periodic cleansings. When the physical body is prepared and has been partly healed by all these things, the calcinated mercury is introduced to bring the process to another level. I have made some monoatomic elements and have used them for regeneration. The effect is subtle and it felt, a few times, like a column of light moved up my spine that had a sense of presence. I do find it interesting that the biblical story where the manna is mentioned also mentions a pillar of light that is guiding the Isrealites. I found it interesting, too, that there is an inner component to feeling the monoatomic action within. I found that I felt it most strongly when I did Reiki immediately afterwards. It seems that monoatomics are found in nature in a small percentage. A number of people are experimenting with "traps" or "collectors" to gather this substance. It seems that carrots, and I suspect many root vegetables and herbs, have a higher percentage of monoatomics that the usual foods. I wonder if part of the health benefits on carrot juice may be the higher concentration of these substances. I mentioning all this here, because I gather, from a number of recent experiments, that there may be an "herbal alchemy" to extract these potencies and that somehow high voltage microclustered water seems to help. The process mentioned above has the water added to the brew while there is still an ionized plasma charge. I did find that directly arc-ing monoatomic white powder mixed in water seemed to increase its subjective potency. As I am writing this and drinking my fourth cup of the footnote 17 brew, I notice that my brain feels more electrically alive and that I can amplify this feeling, conducting it through the body, by doing pranayama and holding attention on the energy feeling.

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  22. Footnote18: I was talking to a friend about how I theorized that corn may have serotonin or a precursor like trypophan. I had noticed a relaxation effect, an ability to take a deep regenerative nap, after eating a very good veggie tamale at Soco's Mexican restaurant (which is a nice authentic restaurant that makes their recipes from scratch). Thanks to the miracle of the internet, I put "corn" and "serotonin" into the google search engine and got a list of articles. I found an article that showed, paradoxically, that corn is low in trytophan and if too strong a part of our diet for too long could lead to lower serotonin levels (which is not good, since it is one of the four main brain nutrients we need to watch and keep at a good level, the other three are dopamine, GABA, and acetylcholine):

    http://www.sciencemag.org/cgi/content/abstract/190/4215/692

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  23. Footnote18a: There was another article, however, that explained what I was feeling. What it said was that corn invokes an insulin response (generally not a good thing) and through this does help tryptophan to get to the brain (and then gets converted to serotonin which then regulates your sleep cycle and regeneration cycle):

    http://www.thefactsaboutfitness.com/research/dieting.htm

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  24. Footnote18b: The article goes on to say:

    "Serotonin is a type of neurotransmitter known as a monoamine. Neurotransmitters are chemicals that send messages from one nerve cell to another.

    In short, a neurotransmitter helps different parts of your brain "talk" to each other. Without adequate levels of serotonin, you'd probably suffer from depression, sleep disorders, and various addictions.

    It might also interest you to know that nicotine increases serotonin levels. Nicotine withdrawal has the opposite effect. This is one reason why people who quit smoking find that they rapidly gain weight. They're trying to get their serotonin "fix" from food instead of cigarettes.

    The food you eat has the potential to raise or lower your serotonin levels. That's why the ingredients of a meal have such a powerful impact on the way you feel after you eat it.

    To understand why, you need to know a little more about an amino acid called tryptophan (pronounced trip-toe-fan), which your body uses to make serotonin.

    If you were to eat just tryptophan by itself, then it would enter the blood, flow into the brain, and raise serotonin levels."

    The article mentions that turkey and cottage cheese are high in trypophan but that they are not the best ways of raising your serotonin levels.

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  25. Footnote18c: The article then gives the reason why:

    "Tryptophan requires the use of a transport molecule to cross the blood-brain barrier. Several other amino acids (tyrosine, phenylalanine, valine, leucine and isoleucine) "compete" for this transport molecule."

    "Although it might sound counterintuitive at first, it's actually meals that are high in carbohydrate rather than protein that have the biggest impact on serotonin."

    "When you eat a food high in carbohydrate, your body releases insulin. Insulin helps to clear the competing amino acids from your blood.

    However, insulin has no effect on tryptophan. Consequently, once insulin has cleared the competing amino acids from your blood, tryptophan is free to enter your brain."

    "The link between serotonin and sleep is one reason why some people feel tired after eating a high-carbohydrate meal. It also helps to explain why foods high in carbohydrate are often described as "comfort" food.

    Dr. Albert Stunkard, a professor of psychiatry at the University of Pennsylvania, thinks that people with an almost uncontrollable urge to raid the fridge late at night are doing it to help themselves sleep by boosting serotonin levels.

    If you've ever wondered why diets leave you feeling cranky, low serotonin levels could be the explanation. If you're a woman, the news gets even worse, as the drop in tryptophan appears to be greater in women than it is in men.

    Researchers from the University of Oxford, for example, found that just three weeks on a low calorie diet significantly reduced both tryptophan levels and the ratio of tryptophan to competing amino acids in a group of 15 men and women [1].

    But despite a similar drop in weight, the decline in tryptophan was greater in the women than it was in the men. This could go a long way towards explaining why dieting seems to cause bigger mood swings in women than it does in men."

    "One solution to the problem of low serotonin levels is to include some kind of high-carbohydrate "free meal" in your diet once or twice a week.

    The typical way most people go about dieting is to adopt an "all-or-nothing" approach. Maybe this is something you can relate to.

    Let's say that you've been following a diet without any kind of lapse for the last few weeks and your progress has started to slow down. There are days when you feel tired, anxious or just a little irritable.

    To make matters worse, you're getting cravings for some of the foods you've cut out of your diet.

    Maybe it's something sweet like chocolate, or savory like bread. You hold out for days until finally you give in. It might start with one cookie. But it doesn't stop at one, and you end up eating the whole packet. And that's it. The diet's over. You feel like you've failed again.

    As often happens with the all-or-nothing approach, the end result is usually nothing.

    A free meal can help you stick to your diet in the long-term because you know you're never more than a few days away from indulging in a few of your favorite foods.

    I much prefer free meals to cheat days, mainly because there's an upper limit to the amount you can eat in a single sitting.

    While some people will impose some kind of limit on what they eat during a cheat day, others will consume anything and everything in sight. Because of this, a single cheat day once each week has the potential to undo much of the good work you've done during the previous six days.

    And if you plan your free meals to coincide with some kind of social occasion, it's possible to follow a diet and have a life at the same time."

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  26. Footnote18d: I found the articles interesting because it gave validation for my experience and my theorizing, even though my theory was not precisely confirmed. I was getting more tryptophan to the brain through a high carb taken at the right time. I think I may have eventually worked out a lot of what the article shared, but having the science behind what was happening helped to accelerate this process. It seems our collective experience, via both research science and clinical experience (the author, Christian Finn, has a Master's degree in Exercise Science). However, as a long term strategy, it seems that corn is low in tryptophan and only indirectly helps tryptophan get to the brain by helping tryptophan to compete with other proteins for a transport molecule. I did get also, from a few experiences, that corn is acidic. I have an area in my jaw near one tooth that tends to react to a raised acidic level in the blood and did so when I ate only two tamales in one meal. It has been a hidden gift to have this sensitive area and it has been a "selection pressure" to be more precise with eating.

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  27. Footnote18e: The corn/serotonin connection is still good to know. It suggests that eating foods high in tryptophan and having a high carb meal occasionally can rapidly deliver tryptophan to the brain and boost our serotonin level. While this is not good for a long term strategy, it may be good to know on an emergency level, when the brain needs this kind of balancing. It shows that there is sometimes a confused wisdom behind our cravings that is trying to move to balance.

    Nettles apparently has significant amounts of serotonin in it. I suspect that it gets to the brain, since Milarepa lived on nettles. It was interesting, though, that when a hunter gave some barley flour to Milarepa as a gift and he added it to his "nettles soup" (really just nettles boiled in water) that he felt a flood of energy. It is very possible that the temporary high carb did activate the chemical pathway mentioned or a similar one. It may have done some good serotonin loading. [I am trying to document my assertions about everything as best I can and regret that I could not find the page that had this story. I remember taking a mental note of this story when I was reading Evan-Wentz's book on Milarepa, but was not able to find it when perusing it again. I think that the internet is helping this process by putting more books online, so that we can use search engines to locate key passages.]

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  28. Footnote19: I found an article that talked about how xenoestrogens cause the body to hold on to fat. Xenoestrogens are sometimesfound in our environment with possibly even some plastics exuding them into our food or water.

    The articles mentions something simple and vegan that we can do about them:

    "Cruciferous vegetables such as broccoli, cauliflower, brussels sprouts, kale, cabbage, etc. contain very specific and unique phytonutrients such as indole-3-carbinol (I3C) that help to fight against these estrogenic compounds."

    http://www.truthaboutabs.com/fat-burning-veggies.html

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  29. Footnote20: From a website called HERBAL HELP FOR ALLERGIES:

    http://herbalmusings.com/Herbal%20Help%20for%20Allergies.htm

    One of the mechanisms involved in an allergic response is the release of leukotrienes, an agent which can restrict bronchial tubes up to 1,000 times greater than can histamine. The production of leukotrienes is made possible by the presence of arachidonic acid, a fatty acid found exclusively in animal products. Therefore, during serious bouts with allergies, you may want to assume an all vegan diet, or at least consider reducing your consumption of meat and dairy products.

    There's still another good reason to forego the meat in favor of the salad - flavonoids. Flavonoids (sometimes called bioflavonoids) are a group of compounds that give many fruits and vegetables their color. Of these, quercetin is the most widely distributed among the plant kingdom and effectively inhibits leukotriene and histamine release from mast cells. In addition to getting enough raw fruits and vegetables in the diet, you may take quercetin in supplemental form.

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  30. Footnote20a: The above footnote mentions another reason to be vegan, since arachidonic acid is a fatty acid found only in animal products and since arachidonic acid is a precursor to leukotrienes which are bronchial constrictors 1000x stronger than histamines. Being vegan, staying close to natural foods, especially colorful ones, also gives one more natural Quercetin which inhibits leukotrienes and histamines.

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  31. Footnote21: Brewed a morning tea of Hibiscus Flower, GABA Oolong, Stevia drops, a shake of Ephedra (Ma Huang) powder, and a half teaspoon of Black Seed Oil. I brewed the Hibiscus separately and then combined it at a 50-50 ratio with the GABA Oolong tea (which carries the Ephedra, and then added the Stevia drops and the Black Seed Oil. As shared before, Black Seed, according to Mohamed, "cures everything but death" (which I always find humorous, because in some sense death is the only physical illness that we have to deal with). It seems to heal through helping the gastro-intestinal system function better. Ann Wigmore, a raw food advocate, felt that allergies were primarily caused by gastro-intestinal disturbances. I think there is something to her view, since my brother James tends to react more violently to allergens when his intestines are having gas, constipation, or diarrhea, all signs of incomplete digestion and the possibility of pathogen proliferation. Ephedra I always take in very small doses, putting it in a spice shaker so that I can just do about three sprinkles into a brew. It seems to help allergies, too, and seems to boost the body functioning in good ways. It is considered an immortal herb in Tibetan Buddhism, something that may have been inherited from Chinese medicine which teaches how to use Ephedra first (as the most reliable herb to handle the common cold with). Because it is very potent, containing a natural source of Ephedrine (which may help the adrenals because of its similarity to adrenaline), you do need to know what you are doing. Many diet pills use it because it is a thermogen and increases the burning of body fat, but they have lowered their dose of Ephedra in their formulas over the last few years, often substituting the safer dried and powdered Bitter Orange rind. This is partly because health insurance for herbal companies will not always legally cover an herbal company that uses Ephedra in its formulas (ever since the two baseball players made an artificial steroid from Ephedra derived alkaloids, mainly from sinus medication, they did not use the herbal form). It does seem like it is wise to use a synergistic set of thermogens, rather than just one ingredient. My strategy is to just use small doses and mildly boost body function, rather than to go for big effects here.

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  32. Footnote22: Found that Black Seed Oil to have a potency that the ground black seed does not have (at least not as obvious or pronounced). I found, too, that it mixes well with Hibiscus Flowers. There is a feeling of a sustained energy level inside the body. I suspect that the flavonoids and vitamin C of the Hibiscus (and some other ingredients which I hope to report upon soon) help the Black Seed to work well. I have made several teas with Black Seed Oil, Hibiscus, and Stevia as a base. This morning I added a sprinkle of Ephedra, some Chamomile, Shatavari, and Astragalus. I did find some combinations that did not feel as synergistic as these five together, but suspect that it would be okay to add Ginseng to this brew.

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