Food
- First Principles
5 Mt First Principles of Food and Feasting
(ZEPHYRSTAR)
In the Living Gods, Let the
hallowed Light of Transcendent Truth be praised. Let the Sweet Mystery
of Miryai awaken in the heart of hearts.
- Botany - - Foods grouped under the Five Lights according to botanical Orders.
- Rotations - Sequence of various Botanical Order thru the Pentad Week
- Serving - Foods grouped under the Five Lights according to botanical Orders.
- Balance - Harmonic interplay of oils, omegas & Minerals
- Belonging - Celebratory Feasting
Your personal food philosophy,
or lack thereof, often controls your destiny. It controls the length and
quality of your life, your social interactions, your relationship to the
planet, and most importantly - it effects your consciousness and emotional
state. If you do not develop a proper relationship with food then you will
never be free, never be unencumbered, and never move into a place of profound
peace and awareness. If you unconsciously consume calories, you perpetuate
the decisions based on scarcity or the mistakes of your culture and your
ancestors made hundreds, even thousands, of years ago, passed down thru
time unconsciously to the present very different day and circumstance.
You can be a victim of mass media advertising blitzes and just another
bad statistic from a misguided culture totally out of touch with the true
needs of a modern body in a modern world. Or.....
Seeds, and even produce from every region of the world is now available everywhere on earth, setting the stage for a total reevaluation of every culinary tradition inherited from tumultuous times of the past where choices were extremely limited and often unhealthy. Science is beginning to unravel the folly of bad diets and eating traditions from the past, although a lot of misinformation and poor logic still abound when it comes to diet. The dietary view promoted here attempts to utilize the most nutrient dense and tasty food from all 5 mountain civilizationional hubs where humans once evolved themselves and their food supply somewhat separately from other regions of the world, creating somewhat unique foods, eating habits, cultures and philosophies. These are blended together here in an attempt to properly nourish the body and attune the mental stream to the diverse types of consciousness once founded upon various cuisine's.
The philosophy of Diet here can
be approached on three levels: Beginner, Intermediate and Advanced.
Any
self imposed type of plant based diet would be acceptable on the Beginner
Level of a thoughtful dietary program. More serious attention to
detail is required on the Intermediate and Advanced levels.
- A plant and fungi based diet preferably produced in a healthy living mineral rich substrate or aquaculture.(Determined by testing, with additions made from uncontaminated natural sources free from slaughter.)
- Natural methods and healing herbs are preferred over pharmaceuticals, and intoxicants and stimulants are used only in moderation or not at all. (Coffee, tea, and small amounts of beer, wine and cannabis are not forbidden.)
- A diet rich in legumes, greens, roots and fruit - with some grain.
- A diet rich in the most nutrient dense and fiber rich legumes, greens, roots and fruit - with some grain, nuts and seeds, especially flax.
- Mostly self or community grown food using season extending protocols, preserved and prepared in a manner that retains the most vitamins and minerals, color and texture. (Lesser processing is preferred over more, and using the entire plant is preferred over extracting only a portion of it. Year round consumption of any one food is fine as long as quality can be maintained during off seasons, as is the case with grains, legumes and many preservation techniques. Imported foods should be minimized.)
- Blood should be tested scientifically from time to time and necessary adjustments made in the diet to compensate. (Anyone considered too thin should increase their calories intake or decrease their separation of starches and fats.)
- Occasional Fasting (or a fasting mimicking diet) are strongly suggested.
- Very few, if any, pharmaceutical drugs are used, and certainly not abused on this level. Health issues are primarily addressed via herbs, tonics, tinctures, fasting and other traditional methods.
- Botanical Orders of edible plants are grouped into 5 Families, with each Family supplying 1/5 of the weight consumed during a five day eating period cycling thru Asian, Mediterranean, Himalayan, Mexican and Italian cuisine's. (Similar to Chinese 5 Element eating, but the food groupings & varied cuisines are different.)
- Foods from any one of the 33+ botanical Orders are not eaten more than 3 days in a row, followed by a break for at least 2 days. (This rotational diet lends itself to greater variety, a healthy microbiome and to minimal food allergy development, but does create some cuisine challenges.)
- Foods are consumed mostly during daylight, during a roughly 10 hour window, allowing a 14 hour period each day for the body to renew itself. (On the shortest day of the year on Miryai this eating window is from 7:30 am to 5:00 pm, equally exactly 2/5 of the day)
- Once at the end of every lunar fortnight, observe a 2 day/64 hr FMD fast ("fasting mimicking diet" of <800k). (Only 1 day, or 40 hours, to be observed when Fortnights are cut short to 14 days.)
- Once at the end of each of the five 73 day seasons, 5 times each year, observe a 4-5 day fast(Only 4 days if Fornight ends early, 5 days on a full 15 day Fortnight)
- Starchy insulin spiking foods are preferably eaten in the first half of the eating window, and less starchy vegetables and more fatty foods in the morning 5 hour blockand on the day before a fast. (Starchy food can be switched to the morning hours if this is when the most physical exersion takes place. Low starch and high fat on prefast days is to facilitate an easier transition to the fasting state.)
- To lessen viral loads in an uncertain pandemic prone world, food choices should result in more lysine than arginine being present in each meal. (This involves careful balancing of certain foods and use of a well thought out menu.)
