Sunday, April 16, 2006

Time to fast



"Fasting is, without any doubt, the most effective biological method of treatment... it is the 'operation without surgery'... it is a cure involving exudation, reattunement, redirection, loosening up and purified relaxation. While fasting, the patient improves her or his physical health and gains much. But he or she will have neglected the most important thing if the hunger for spiritual nourishment that manifests itself during fasting is not satisfied."
- Otto Buchinger, Sr., M.D.

The Northern Hemisphere has reached a time which is an optimal time to fast. It is important to fast at this time so that the toxins, which accumulate in the body from a variety of sources, are released.

Pragmatically speaking, this time of year is optimal for the following reasons:
  • For the first time this year, the temperature has warmed to the level at which the body can more easily cope with the lack of food energy.
  • It is helpful to cleanse the body of the buildup of winter foods body before partaking in the foods of springtime; this helps to assure that toxins don't accumulate and it allows the body to more fully absorb the nutrients contained in the fresh produce of Spring.
If fasting is, as I believe, one of the foundations of a healthy and prosperous life, then it is a shame to see that so few are fasting in the modern age. The only people who I know that take part in regular fasts are Eastern Orthodox Christians who have yet to abandon the age old practice. Fasting is certainly something to be taken seriously and done regularly at the right times and under the right conditions.

I intend to eat a large amount of lettuce and other fresh raw vegetables today. Between Monday and Thursday, however, it will be nothing but water and some occasional vinegar in order to aid in the cleansing process. Fasts are meaningful and highly spritual experiences, which help one to appreciate what they have as well as helping one to contend with their cravings in order to reach a higher state of being.

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