Today’s Food with Poison and Acid

Mercado del Puerto The words poison and acid are my new keywords related to eating for personal power. Yes, watch my words: eating for personal power. Left to our childish unconcern (sponsored by billions of corporate dollars) we will eat for our personal pleasure—and our simple, childish way will lead us to assume that eating for anything else except for pleasure leads to “bad-tasting” food.

So the strong word poison is easily associated with eating for personal pleasure. And when we see this word ‘poison’ we have to see the modifier acute as well. When poison is dramatized in the movies we are mostly seeing acute poison—‘acute’ means “having or experiencing a rapid onset and short but severe course.” It follows that our modern-child mind will not recognize poison when it is not so dramatic.

What is worse is when we start to construct sophisticated intellectual/emotional cages to explain away why we feel (or don’t feel) so “good” when the problem could be poisoning. I have already identified the great American poison, fructose, in a previous post. But, since I still regard myself as a poet, what I’ll do next is deliberately confuse the term allergen with poison. This allows me to unify what I consider to be false distinctions and list a few subtle, everyday signs of poisoning through eating:

Alien Warrior Acid

Here in the rasx() context, the poison part of eating is the simple stuff. For me, reacting to acid in the blood from eating is still a sketch work in progress. For me, the acidifying of the blood is a very subtle, refined, cultured phenomenon to recognize. But, again, let’s start simple. Let’s answer the smart-ass question, “Why should I care about acid blood?” The answer is that eventually your body (which deeply cares) will hit you with one (or more) of these (in decreasing order of subtlety):

In “Flippant Remarks about Dr. Sebi” and “Sketching out Solutions to a Few Dr. Sebi Problems” I am clearly showing very elementary attempts to deal with this issue. Here are a few super-duper basics as I (with my over-forty ass) get started:

Comments

David L. Grant, 2009-09-17 18:20:54

Hey, Bro'

After having Dr. Sebi as a guest on a radio show I used to produce years ago, I became devoted to the idea of seeking out greens I didn't yet know and trying them, the closer to ancient strains, of course, the better. While in Ghana a couple of years ago, I tried and immediately fell deeply in love with a wild green called, in the Ewe language, nkontumire. The widely familiar "palava" sauces of West Africa have many names, and many different greens are used as the base, but I know from experience that as far as my body is concerned, there's no substitute for nkontumire. Maybe it's because my people are Ewe from Ghana's Volta region (I found them through a DNA match. The story's on my blog, http://transatlanticlostandfound.blogspot.com/) so my connection with this wild green must run long and deep. I have no idea whether or not there are farmers' markets somewhere on this side of the Atlantic where one can buy it fresh, but I've found it canned (ouch) in West African markets. If you or any of your readers have friends or contacts from Togo or the southeastern corner of Ghana (Anlo State), ask and see if anyone grows this green here in the U.S. It's wonderful stuff and worth the search!

Peace, D

rasx(), 2009-09-17 21:02:30

Hey, great info! I am checking this out: http://wiki.answers.com/Q/What_is_Ampesi_ne_nkontumire

rasx()