![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
I consider myself something of a kitchen mage... always have, even before I Awakened to being otherkin. I try to add energy and intent to the things I'm cooking, and charging food items with beneficial energies has often been a practice of mine. Even if just to try to enhance the flavor.
Recently, though, I've started paying a bit more attention to the energies of the foods I'm eating themselves. I'm finding some interesting correlations.
1) Processed foods seem to have uniformly less energy than the same foods made from scratch by hand would have. Still need to test this observation more, but it seems to bear out. I have a device for making pasta from eggs and flour that I really need to test out, I think they would have significantly more energy than their manufactured counterparts.
2) Foods with large quantities of preservatives and unpronounceable ingredients seem to have less energy than foods that are more organic/natural.
3) Foods cooked in a microwave generally have less energy than those cooked using more conventional means.
4) Energy and taste often seem to correlate. Potatoes baked in an oven are much more flavorful than potatoes baked in a microwave, and have much more energy as well. There is also a difference in texture that is more difficult to quantify, but certainly present.
I find this all very interesting, as one of the theories of Huna is that a certain degree of vital force is created in the body by the Low Self, from a combination of breath and digestion, similar to how blood-sugar in the body is burned. I am given to wonder if a conscious effort to avoid lower-energy/more artificial foods and to give up the quick prep time a microwave affords would increase the reserves of energy naturally present in my body, perhaps even increase my capacity to hold such energies. This might make me a more effective Reiki healer...
Not certain yet, but something I'm going to take into consideration and continue to test as opportunity presents itself.
It's also interesting to note that Huna theory describes symptoms such as psychosis and depression for those whose natural reserves of vital force fall too low, even if they are physically healthy. I wonder if this trend towards processed foods and microwave preparation is contributing to the mental unrest of modern society....
Food for thought, in any case. ;-)
Recently, though, I've started paying a bit more attention to the energies of the foods I'm eating themselves. I'm finding some interesting correlations.
1) Processed foods seem to have uniformly less energy than the same foods made from scratch by hand would have. Still need to test this observation more, but it seems to bear out. I have a device for making pasta from eggs and flour that I really need to test out, I think they would have significantly more energy than their manufactured counterparts.
2) Foods with large quantities of preservatives and unpronounceable ingredients seem to have less energy than foods that are more organic/natural.
3) Foods cooked in a microwave generally have less energy than those cooked using more conventional means.
4) Energy and taste often seem to correlate. Potatoes baked in an oven are much more flavorful than potatoes baked in a microwave, and have much more energy as well. There is also a difference in texture that is more difficult to quantify, but certainly present.
I find this all very interesting, as one of the theories of Huna is that a certain degree of vital force is created in the body by the Low Self, from a combination of breath and digestion, similar to how blood-sugar in the body is burned. I am given to wonder if a conscious effort to avoid lower-energy/more artificial foods and to give up the quick prep time a microwave affords would increase the reserves of energy naturally present in my body, perhaps even increase my capacity to hold such energies. This might make me a more effective Reiki healer...
Not certain yet, but something I'm going to take into consideration and continue to test as opportunity presents itself.
It's also interesting to note that Huna theory describes symptoms such as psychosis and depression for those whose natural reserves of vital force fall too low, even if they are physically healthy. I wonder if this trend towards processed foods and microwave preparation is contributing to the mental unrest of modern society....
Food for thought, in any case. ;-)
Tags:
- cooking,
- diet,
- food,
- huna,
- kitchen magic
quoth the kitchen shaman
I'm rather curious about trying a raw food or macrobiotic diet in the short term just to see what the energy difference would be. I coudln't keep it up in the long term because I just don't have that much time and money I'm willing to spend on enough food to support myself that way, but I still wonder.
Re: quoth the kitchen shaman
Though at the moment my intuition is annoying me 'cause it's giving me a detailed view of the negative energies of the soda sitting next to me that I want to drink. :/
Back to the Kool Aid, I guess...
Re: quoth the kitchen shaman
Re: quoth the kitchen shaman
Re: quoth the kitchen shaman
Jury is still out on Splenda, but (bear in mind I have to deal with this as a necessary evil as I a) have a family full of diabetics for whom regular sugar isn't an option and b) who also apparently have never heard of stevia) the only major worry I know of with Splenda is related to it having a chlorine group. At least Splenda doesn't send me into screaming migraines, which is why I'm sort of thankful they are starting to use it in drinks--I no longer have to explain to my family that I *cannot* have diet drinks unless they WANT me to have to eventually take a wonderful drug called Imitrex (of which one of its major side effects happens to resemble nothing less than feeling as if you are being lovingly stepped on by a Gundam; mind, I live with that, because otherwise I will be *puking* for the next two days; even with the Imitrex, I usually need to sleep the rest of the day, both from the headachy aspects and in general feeling as if I have just been stompled).
And yes, after you wean yourself off of it, you do sort of get more sensitive, or more to the point, you feel its effects and aren't already being made to feel like poo :P
Re: quoth the kitchen shaman
no subject
But yes, it makes sense. Very much so. (NS laughs at me because I like to go to meat markets...then again, the meat from a good meat market is *so* much better than in the store...and yes, part of what I get off on is the whole "vibe" from a good meat market where one can go and get buffalo steak... *laughs*)
Speaking of which, as if I didn't already *have* an excuse to go down to Buffalo Crossing (there's a white buffalo calf I need to pay a visit to :3) they have a meat market there where you can actually buy steaks from buffalo on their farm and see the conditions they're raised in and all. (And yes, it's organic buffalo...actually, the majority of buffalo is organic, they market it specifically as a "natural meat" not full of chemical crap).
no subject
no subject
I was about to say "but a lot of that is psychological, the satisfaction you get in the return for effort put in", but then, mind = energy = magic...
no subject
no subject
no subject
The dairy industry really is the most obvious example. And personally, I think it's really disgusting when I let myself ruminate on it too much. Which I rarely do, because *cheese* is *tasty*.
no subject
Obviously, we don't really need it any more than other adult mammals do, but I'm not convinced it by itself is harmful to us. I'd be a lot more worried by the stuff that's being added to milks currently, and the subsequent dairy products produced from them. I'm also not sure about pasteurization in general, something seems funky to me about that, despite it greatly increasing the shelf life of milk... (I've been known to get hyper-pasteurized milk just 'cause it keeps longer in the summer.... but I'm still a bit wary somehow.)
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject
GAH
Of course, nearly everyone in my family over 35 or so are diabetics, and, well...if it's true about Nutrasweet metabolising to formaldehyde, I will probably never have to worry about being embalmed at this rate (seeing as practically EVERY sugar substitute from about 1980 to about, oh, *this year* has had that Nutrasweet shite in it).
It took cutting Nutrasweet out of my diet for a good week to realise that *that* was the reason I had been having continuous headaches since I was *seven*. :P I'm apparently sensitive enough to the crap it sends me into a migraine. (I'm also thankful that I had an ENT recognise it as a possible migraine, with which my neurologist has concurred. Two MRIs and six damned doctor's visits to find that out, too...)
According to both the neuro and the ENT, aspartame is apparently a *very* common migraine trigger, and one of the first things they recommend for newly diagnosed migraneurs is to remove Nutrasweet from the diet.
And of course my doctor has wanted me to go on a preventative low-carb diet because of my family history. I think I'll take my chances with fruit sugars, thank you--until stuff starts getting converted over to Splenda or to stevia derivatives it's actually *more* of a risk to my immediate health (and being able to afford to PAY the fucking doctor) to use anything diet :P
(Of course, my luck, my *other* major migraine trigger is going on the rag monthly. I wonder if I can get a medically recommended ovariohysterectomy :3)
no subject
(A) you're not the first person to notice that processed foods have less of it, and
(B) the more fresh, raw foods I have in my diet, the better I feel.
My personal ideal diet these days consists of foods made up of things I can recognize on sight. My actual diet includes many things from cans and jars because there are too many times when I don't have the strength for cooking, but I do at least try to make sure that prepared foods are more of an exception than the rule.
no subject
Could you please forward any info you have on this, specifically, to me? I'd be very interested in checking it out and exploring this, being the product of modern times that I am and all.:)
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject
no subject
Of course, I personally don't really care for milk and never have, but maybe there are alternative reasons why I don't particularly care for milk. A human tempting me would do far better with cheese than milk.
no subject
Yes, definitely. Partly because you have put personal energy into them, and partly because the closer to actual living things the food is, the more residual life force they still have in them. (IMO)
Still need to test this observation more, but it seems to bear out. I have a device for making pasta from eggs and flour that I really need to test out, I think they would have significantly more energy than their manufactured counterparts.
Mmmm, homemade pasta... I prefer it to the dried stuff. Although I don't have a pasta machine, so my noodles tend to come out, uh, irregular.
2) Foods with large quantities of preservatives and unpronounceable ingredients seem to have less energy than foods that are more organic/natural.
Yes, again, see above, IMO - more life force, closer to the state it was in when it was alive = more energy.
3) Foods cooked in a microwave generally have less energy than those cooked using more conventional means.
Not sure about this one; haven't taken much data on it myself. I think this may affect some foods more than others. Also, if you are thinking of, say, a frozen dinner, I think it loses more to the processing than to the reheating in the microwave. That said, as you mention in #4, there is a difference in taste and texture. If nothing else this does have a physical cause - the chemical changes in the food are effected in a different way by the microwave than by oven/stove.
no subject