Can You Chew Your Way to Heaven? Chewing mixes ptyalin, an - TopicsExpress



          

Can You Chew Your Way to Heaven? Chewing mixes ptyalin, an alkaline enzyme, with grains, which are mostly acidic, and changes their pH to alkaline. Healthy bodies have a slightly alkaline pH; when it becomes acidic, we can more easily fall ill, since bacteria and other pathogens thrive in slightly acid conditions. The wholeness of grains, their complementary DNA strings, the balanced acid/alkaline ratios they create, balance the body/mind/spirit so I can experience a state of equanimity that we call peace, heaven, nirvana, etc. It is a psycho-physiological state we also call well-being. Being active every day, our bodies convert the food we assimilate into healthy body, nerve and brain cells. When everything is humming in concordance, we experience a sense of unity. Heaven is not something you can take by storm; it is entered by following the order of the universe. After a while consuming whole grain brown rice, we can experience this state of well-being. It is not entered by physical or intellectual exercises, nor by reading books, nor by study, though these things may give you fleeting glimpses of it. It is experienced fully and continually when we have energized every part of our bodies including the pineal gland, by helping our bodies become fully functioning. Then the third eye, the all-seeing and all-embracing capacity, awakens and becomes fully functioning. Macrobiotics is the simple way. There is no other way like it; that is why such statements can seem preposterous or over-simplified by many people. That is not to say Macrobiotics cannot be combined with other ways, disciplines or methods, for it often is by many people. But in truth, all that is really needed to enter the Kingdom of Heaven, the realization of the unity of all things, is to learn how to prepare Macrobiotic meals that balance Yin and Yang properly, chew well, keep active and transform oneself on all levels, inside and out, over time.
Posted on: Fri, 05 Jul 2013 00:25:49 +0000

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