How many people are aware of the sudden surge in promotion and consumption of Fermented foods and drinks? We have been subtly brainwashed and programmed into believing not only that fermented foods are “good for us” but that we NEED THEM.  Anytime something or someone is suddenly HIGHLY PROMOTED, you have to know there is a lot of money and a purpose/agenda behind it. In these days of Great DECEPTION and Confusion it is only wise to be cautious and discerning.  

The images at the top of the page are just a sampling of how fermented foods are being highly promoted. Just in case you have not been exposed to the increased and increasing promotion of fermentation, check out the following titles and/or read them for yourself.

NOTE: Most if not all of the articles used in this post are only represented by excerpts.  I encourage you to visit the individual sites for more information.

The future is fermented: Microbial biodiversity of fermented foods  Science Direct

Welcome to the age of fermentation – Chemical and Engineering News

The Science of Fermented Foods | Nutrition  Stanford Medicine

‏Fermentation is all the rage, and with good reason.‏ Linked In

Fermenting food has been all the rage… – HomeschoolingFinds

Fermented foods are all the rage… – Farmer at the Door

Dive into the world of fermentation! … – Instagram

What exactly is FERMENTATION?  Let’s take a look:

FERMENT 
Noun

Definition: A state of great agitation or excitement, often resulting from strong emotion or conflict.

• Synonyms: Commotion, turmoil, upheaval, unrest, disturbance

Verb

Definition: To cause or undergo a process of decomposition or fermentation, especially by the action of microorganisms.

• Synonyms: Rot, decay, sour, spoil, putrefy

Adjective

Definition: Characterized by or undergoing fermentation.

• Synonyms: Fermented, leavened, effervescent, bubbly

Adverb

Definition: In a state of fermentation or agitation.

To ferment trouble: To create or instigate conflict

The political climate in our nation is in a state of ferment, with violence in our streets, protests and demonstrations occurring daily.

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I always thought that line from Shakespeare’s MacBeth read “Bubble, Bubble, Toil and Trouble”.  When I saw the above image, I thought they got it WRONG.   But, lo and behold…

So, interesting because it is so relevant to this post!   DOUBLE, DOUBLE applies to what happens when leaven is added…the batch increases in size.  TOIL and TROUBLE, that is what fermentation causes as the microbes attack the substance HEATS UP!  It causes excitation, agitation, stress and ultimately CHAOS.  The fire within the substance burns and causes bubbles!

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MYCROPROTEIN – is a protein-rich meat substitute derived from the FUNGUS FUSARIUM VENENATUM, commonly use in products like Quorn.   (Interesting Anagram for QURON)

Fusarium venenatum is a microfungus of the genus Fusarium that has a high protein content. One of its strains is used commercially for the production of the single cell protein mycoprotein Quorn.  SOURCE

The company was founded as Monde Denmark Nissin Biscuit Corporation on May 23, 1979, by Hidayat Darmono, patriarch of the Kweefanus family. Its first products were Nissin Butter Coconut and Nissin Wafer.[2][6] Several cookies and snack products were also launched a few years later, namely Eggnog Cookies, Bread Stix, and Bingo Cookie Sandwich. In 1989, MDNBC expanded into another segment and launched Lucky Me noodles in beef and chicken variants.[7] On March 17, 1999, Monde Denmark Nissin Biscuit Corporation was changed its name to Monde Nissin Corporation based on the SEC regulatory filing. In 2015, Monde Nissin acquired Quorn for £550 million, in what was the third largest overseas purchase by a firm in the Southeast Asian nation at the time of the transaction. In 2019, Monde Nissin also invested in NAMZ Pte. Ltd., a food science company in Singapore that redesigns food, beverage, and personal care products.[8] By 2020, according to Nielsen, Monde Nissin ranked first in retail sales value in the Philippines in instant noodles and biscuits, as well as oyster sauce and yogurt drinks.[9] In 2020, Monde Nissin’s instant noodles, biscuits, yogurt drinks and oyster sauce constituted 68%, 30.5%, 73.2% and 56% of retail sales market share in the Philippines, respectively.[9] Flagship brands contributing to this market leading position included Lucky Me! for instant noodles, SkyFlakes, Fita, Nissin and M.Y. San Grahams for biscuits, Mama Sita’s for culinary aids and Dutch Mill for yogurt drinks.[9] By 2020, Quorn Foods also became the market leader in the meat alternatives market in the U.K. with Quorn being the number 1 brand with 28% grocery retail market share by value in 2020, as set out in the OC&C report.[10] On June 1, 2021, Monde Nissin Corporation was inaugurated as a listing on the Philippine Stock Exchange.[11] Products Instant noodles Breakfast cereals Biscuits Crackers Cookies Wafers Snack foods Confectionery Cakes Breads Condiments Dairy products Energy drinks Beverages Subsidiaries Marlow Foods Limited Menora Foods Monde Nissin Australia Pty. Ltd. Monde Nissin New Zealand Ltd. Monde Nissin Singapore Pte. Ltd. Monde Nissin Thailand Co., Ltd. Monde M.Y. San Corporation Monde Malee Beverages Corporation Poseidon Tarama Sarimonde Foods Corporation      Could this Monde Nissin Logo be just another stylized 666 Symbol?

“MONDE” is a French word meaning “world”. It originates from the Latin word “mundus,” which also means “world” or “universe.”  In French, “monde” can refer to the physical planet or the broader sociocultural apheres, such  as the “world of the business”  or the  “world of fashion.”  dditionally, “monde” can denote  a realm beneath  or different from the  mortal world, often indicating  the  underworld  or a smaller,  miniature world.  Oxford English Dictionary+2

NISSIN has multiple meanings and origins: In Japanese, it means “sun” or “day,” symbolizing brightness and new beginnings.  In Hebrew, it is a variant of Nissan and can mean “a flight” or “something that makes  you fly,”  often  associated  with  divine intervention.

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Did You Know That Quorn Was Invented Beside The Thames? By M@Last edited 38 months ago Last Updated 27 June 2022 ‘What exactly is Quorn?’ It’s a common enough question among the animal-chewing community. Us veggies know that it’s based on a mycoprotein — a meat substitute derived from fungi. What few realise is that the versatile ingredient might not exist were it not for the River Thames. Quorn was first launched onto the British Market in 1985, by Marlow Foods. The company name offers a clue to its origins. Quorn was developed from a fungus found growing in Marlow, Buckinghamshire. The hunt for such foods began in the late 1960s amid fears that animal protein alone could not feed the world’s growing population. Rather than kill large, doe-eyed beasts for their protein, perhaps a way could be found to scale up the nutritious offerings of smaller organisms. Researchers turned their attention to bacterial and fungal proteins that could be readily vatted for human consumption. The breakthrough came in 1967 with the discovery of Fusarium venenatum. This microfungus was discovered in a soil sample from a field near the Thames at Marlow. The mycoprotein was co-developed by ICI and Rank Hovis McDougall. No combination of their names would look pleasing on a supermarket shelf, so the product was eventually marketed under Marlow Foods — named after the source of the fungus. The brand name Quorn, meanwhile, is lifted from a village in Leicestershire.

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The River Thames, known alternatively in parts as the River Isis, is a river that flows through southern England including London. At 215 miles, it is the longest river entirely in England  Wikipedia Etymology: Proto-Celtic *tamēssa, possibly meaning “dark” Thames river through London, Middle English Temese, from Old English Temese, from Latin Tamesis (51 B.C.E.), from British Tamesa, an ancient Celtic river name perhaps meaning “the dark one.” The River Thames is a significant waterway in Great Britain, flowing through southern England and draining the entire area of Greater London. It is the longest river entirely in England and the second-longest in the United Kingdom, after the River Severn. The river rises at Thames Head in Gloucestershire and flows into the North Sea near Tilbury, Essex and Gravesend, Kent, via the Thames Estuary. It passes through Oxford, Reading, Henley-on-Thames, and Windsor, and is known for its navigable locks and rich history. The Thames is also a vital source of drinking water for London and is home to numerous islands and wildlife.   Wikipedia+4

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Definition and Origin

Mycoprotein is a type of protein that comes from a naturally occurring fungus called Fusarium venenatum. It is produced through a fermentation process, where the fungus is cultivated in large fermenters with glucose and other nutrients, resulting in a dough-like substance that mimics the texture of meat. Mycoprotein was first introduced to the market in the 1980s under the brand name Quorn, which has since become a leading name in meat alternatives.  Healthline

Nutritional Content

Mycoprotein is known for its high protein and fiber content while being low in fat and cholesterol. A typical serving (100 grams) of mycoprotein contains approximately:

• Calories: 85
• Protein: 11 grams
• Fat: 2.9 grams
• Carbohydrates: 3 grams
• Fiber: 6 grams
• Sodium: 5 mg

• Zinc: 9 mg (82% of Daily Value). 

Uses and Benefits

Mycoprotein is primarily used as a meat substitute in various products, including burgers, sausages, and meatless grounds. It is popular among vegetarians and vegans, although some products may contain small amounts of egg or milk proteins. The texture and flavor of mycoprotein make it a versatile ingredient in many dishes, providing a satisfying alternative to meat

Safety and Allergies

While mycoprotein is generally recognized as safe by food authorities, some individuals may experience allergic reactions to it. Reports have indicated potential side effects such as nausea and gastrointestinal discomfort in some consumers. Therefore, it is advisable for individuals with known allergies to fungi to exercise caution when consuming mycoprotein products.  Healthline

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Future of Food: Mycoprotein & Plant-Based Meat | Watch

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THE SPIRITUAL BACKGROUND OF VEGAN “MEAT OF THE FIELDS” 

Thursday, January 24, 2019

Originally posted on Vegan Mainstream by Bryanna Clark Grogan on January 21, 2014 
© 2019 Bryanna Clark Grogan. All Rights Reserved.

Here are some recipes that I developed for the Vegan Mainstream Cookbook Club as their “January Chef” in 2014.  This entailed writing an article, with recipes and photos, and doing a video chat with the wonderful and patient Stephanie Redcross and Emma Laroque.
If you’d like to see the video of the live chat, it’s available here. It was fun chatting with Stephanie, who is in Georgia (USA) and Emma, who lives across the Straight, not far from where I live!

I grew up in California, most of that time in San Francisco, within walking distance to Fisherman’s Wharf. The majority of the rest of my life has been spent on the West Coast of British Columbia (pre-and-post-vegan). My father was Peruvian, with an Italian mother. These facts alone might explain why I have seafood cravings to this day, 25 years after becoming vegan.

Some vegans, the ones who turn up their noses at any sort of replication of animal proteins, might say “get over it and eat some nori seaweed” (which I do from time to time), but inventing dishes is my craft, if you will. I can’t help being inspired by memories of the delicious meals of my past. I have a keen memory for outstanding meals—the tastes, smells and textures of certain dishes.

Don’t get me wrong—I love beans and grains, nuts and vegetables, and we eat them regularly and enthusiastically. But certain dishes of one’s culture, family background, holiday customs, and where we grew up stick with us, conjure up wonderful memories and feelings of comfort and pleasure. To deny these feelings, especially those of another vegan, out of some effort to be “pure”, even when no animal is harmed, seems misguided to me.

BACK IN TIME

Interestingly, (considering the “purity” angle), fine vegetarian cuisine developed first in Buddhist monasteries. The importation of Buddhism from India during the Han Dynasty (C.E. 58-75) influenced the development of a sophisticated vegetarian cuisine, since one of the five abstentions of orthodox Buddhism is an injunction against taking life. According to Hsiang Ju Lin and Tsuifeng Lin in their book “Chinese Gastronomy” (Hastings House, NY, 1969):

“Buddhists are vegetarians, consequently a small pocket of gastronomy has developed, fascinating in its attempt to create the ordinary flavours and appearance of fish and meat by using vegetarian ingredients. The Buddhists, whether monks or ordinary people, mingled freely with the non-vegetarians, and because the manners of Chinese society are all-embracing and diffuse, felt obliged to provide food which looked and almost tasted like meat. This was a sign of hospitality.”

Wealthy ladies would make pilgrimages to the city temples, having ordered a vegetarian lunch in advance. (This was apparently one of the few occasions on which wealthy women could go out by themselves.) The authors continue:

“The school of cooking which originated in the temple kitchens expanded and was taken up by the Yangchow cooks, specializing in delicate pastries and noodles. The challenge of simulating textures and appearance was irresistible. They were, in fact, able to reproduce even the intricate diamond pattern of duck skin, by lightly scoring smooth bean curd and filling in the cuts with a soy sauce mixture. Vegetarianism, which had originated for ethical reasons, finally became the gastronome’s business, and fell into the fine hands of the pastry cook.”

The pious Buddhist Emperor Wu (Wudi) of the Liang dynasty (also known as the Southern Liang Dynasty, C.E. 502-557), who donned monk’s robes several times throughout his reign, wrote an essay entitled “Forsake Alcohol and Meat”, in which he urged Buddhists to become vegetarians. He modelled much of his rule after the Indian Buddhist Emperor Ashoka of the Maurya Dynasty (273 -32 B.C.E), establishing Buddhism as the state religion of China, and prohibiting monks from drinking wine and killing animals. From that time on, vegetarianism in China was linked with the Buddhist prohibition against taking life. To this day, many Chinese and Japanese Buddhists sects prohibit eating meat.
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1 Timothy 4:3-4 warns against false teachings that advocate abstaining from certain foods, which God created to be received with thanksgiving by those who believe.   Now the Spirit clearly says that in the last times some will depart from the faith and pay attention to seducing spirits and doctrines of devils, 2 speaking lies in hypocrisy, having their consciences seared with a hot iron, 3 forbidding to marry, and commanding to abstain from eating meat, which God has created to be received with thanksgiving by those who believe and know the truth. 4 For everything created by God is good, and not to be refused if it is received with thanksgiving, 5 for it is sanctified by the word of God and prayer. 6 If you remind the brothers of these things, you will be a good minister of Jesus Christ, nourished by the words of faith and of good doctrine, which you have followed closely. 7 But refuse profane and foolish myths. Instead, exercise in the ways of godliness.

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Although tofu and other Chinese soy products are strongly associated with Chinese vegetarian cuisine, it is less well-known that wheat gluten may have been introduced into Chinese cuisine as early as during the reign of Emperor Wu (see paragraph above). The making of a sort of proto-gluten is described in the Chhi MinYao Shu (“Notes on Miscellaneous Affairs”; C.E .544[Liang Dynasty]).

Eventually, wheat gluten was called mien chin, meaning “the sinew of flour”, and was a well-established term by the Sung period (C.E. 969-1279), mentioned in writings of the time. A passage about iron and steel from Shên Kua’s Mêng Chhi Pi Than (“Dream Pool Essays”, C.E. 1086) reads: “Steel is to iron as mien chin (gluten) is to mien (flour). It is only after thoroughly washing the dough that gluten is revealed.”

Gluten was mentioned over the centuries by many writers and scholars, even in novels, such as Hsi Yu Chi (“Journey to the West”, C.E. 1570) and Ju Lin Wai Shi (“The Unofficial History of the Literati”— C.E. 1740.). This indicates that gluten was accepted outside of the circle of Buddhist ascetics. Recipes for cooking gluten are found in the major culinary works of the Yuan to the Qing (Chhing) Dynasties (C.E. 1279- 1912).

Over the centuries, Chinese chefs devised ever more elaborate recipes for meatless “meats”, “seafood”, and “poultry”. Stella Lau Fessler, in her book “Chinese Meatless Cooking”, wrote: “To a Chinese cook, imitating certain meat dishes with non-meat ingredients is not simply a matter of replacing the meat. It is instead an effort to show off the great culinary art of China, to make the impossible possible.”

So, this is nothing new, obviously, and we vegan cooks who devise modern homemade meat and seafood substitutes have a great example and proud lineage to follow.

IT’S ALL IN THE NAME

What do we call these products, anyway? “Meat analog” or “meat alternative” or “meat substitute” sound dull and unappetizing, and “gluten”? Well, I’ll let my friend David Lee, founder of the Field Roast Co. from Seattle, explain why he coined another term for it: “You know, gluten, the word for wheat protein, is kind of an odd word. I think it’s kind of an unfortunate word. I wish it wasn’t called gluten because gluten is kind of—you know, ‘glue-tahn’—it’s just kind of an ‘uhh’-sounding word. It’s a word that I actually try to avoid.”

As you probably know, David calls his products “grain meat”. He explained to me: “…meat wasn’t exclusively associated with animal meats, or animal flesh. As a matter of fact, I think you can find in any dictionary that the word ‘meat’ used to mean  ‘food’ or ‘meal’ and also meant ‘substance’ (as in ‘the meat of the story’ or ‘the meat of the matter’). Think also of the word ‘nutmeat’ and how soy was called ‘the meat of the field’ in China.”

He also points out how milk is not exclusively dairy-based anymore—there are bean milks, like soy; grain milks, like oat and rice; seed milks, like quinoa, hemp and flax; and nut milks, such as almond, cashew, coconut and hazelnut. Soy why not “grain meat”, “nut meat”, soy meat”, etc.?

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CAIN AND ABEL:  GENESIS 4 4 Adam[a] made love to his wife Eve, and she became pregnant and gave birth to Cain.[b] She said, “With the help of the Lord I have brought forth[c] a man.” 2 Later she gave birth to his brother Abel. Now Abel kept flocks, and Cain worked the soil. 3 In the course of time Cain brought some of the fruits of the soil as an offering to the Lord. 4 And Abel also brought an offering—fat portions from some of the firstborn of his flock. The Lord looked with favor on Abel and his offering, 5 but on Cain and his offering he did not look with favor. So Cain was very angry, and his face was downcast. 6 Then the Lord said to Cain, “Why are you angry? Why is your face downcast? 7 If you do what is right, will you not be accepted? But if you do not do what is right, sin is crouching at your door; it desires to have you, but you must rule over it.” Interesting, verse 6, is where God tells Cain the reason his offering was rejected.  6 is the number of man.  God was showing him that man’s efforts will never be enough to overcome sin and restore right standing with GOD. From the very beginning God made it clear that the wages of SIN is DEATH.  Because of the Fall in the Garden, mankind had to have redemption.  The price must be paid.  God had a plan…an AWESOME PLAN but it involved a period of waiting for humanity.  Waiting until the REDEMEER would arrive at GOD’s perfect moment.  Adam and Eve understood.  In the meantime, while waiting for Messiah, God had a plan for temporary redemption through the sacrifice of the flesh of animals instead of humans. When we had to kill an animal to eat, we understood that a life has to be sacrificed for us to live. ABEL was demonstrating that he understood God’s plan as honoring by the sacrifice of his best lamb.  Representing the Lamb of GOD that would save all humanity.   Cain decided that he would bring his own kind of offering, representing his own labor and values.  He represents all those who think they can find their own way to heaven, without GOD’s plan.  His offering was rejected, as will all those who worship the creation and not the CREATOR.  There is only one way to SALVATION/REDEMPTION/RESTORATION.  One way to HEAVEN, and ONLY ONE GOD. Adam and Eve were in Heaven with God  He placed them in the Garden designed for them, in perfection.  They had everything.  But, it wasn’t enough.  They had all authority and power in their domain. The only one over them WAS GOD HIMSELF.   When they sinned, they chose to believe the lie of the enemy that they COULD BE LIKE GOD.  They SURRENDERED THEIR AUTHORITY to Satan.  From that point on they both belonged to Satan, them and all their progeny.  All humanity became slaves of SIN and DEATH and all the DEMONS OF DARKNESS. NOAH and His family, were the only humans that had not been polluted by the Fallen and their minions, when God brought the flood to wash away all that had been polluted.  Noah and his family literally repopulated the earth.  They KNEW the plan and knew about clean and unclean animals for food.  So, all tribes and nations started out knowing the truth  But, Satan rules the world and deception is his strong suit.  He is still selling the same lie… YOU CAN BE LIKE GOD. NO ONE CAN EVER BE GOD.  No matter how “ENLIGHTENED” you might become.  If GOD himself taught you everything HE KNOWS.   You could still never be GOD. Because you are a CREATED BEING.  GOD is FROM ETERNITY.  He is endowed with so much more power, wisdom, strength, love, compassion, etc…than you can even imagine in your mind and heart.  HE IS ALL POWEFUL, ALL AMNIPOTENT, ALL LOVING, ALL KNOWING, All OMNIPRESENT, ALL FAITHFUL, ALL TRUTH. So, they next time you think you can rule your little world better than GOD can…THINK AGAIN!  The next time you sit yourself in judgement of GOD and his plan- DON’T!  Thank HIM for His love and Mercy, and all the Blessings in Your LIFE.  He loves US even in our sinful state…He is always ready and waiting to receive us.

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VEGAN EMACIATION | APOSTLES OF SEITAN

STRAIGHT EDGE

1,848 Subscribers

146 Views – 2 years ago

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Bringing Home the Seitan~ The NWO Diet

Kat the Fryan

2,998 Subscribers

1489 Views – 6 years ago

Sensitivity – Normal (BBFC 12)

I know this one will be a little controversial. (Well I guess most of my presentations are. Haha) But please watch it through with an open mind. I go through my thoughts from what I see and through the symbolism WHY the diets I mention are part of the NWO agenda. You can read the written article on my website rosettedelacroix.com. Here is a link: https://rosettedelacroix.com/?p=22896 Such material is made available for educational purposes only. This constitutes a ‘fair use’ as any such copyrighted material as provided for in Title 17 U.S.C. section 106A-117 of the U.S. Copyright law.

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What Is Seitan and Is It Healthy? Here’s What a Dietitian Says

By Novella Lui, RD, M.H.Sc.

From wheat to meat, seitan is a plant-based protein stealing the spotlight from soy and other legumes.

Seitan (pronounced say-tan), aka wheat gluten, has been a common ingredient in Chinese vegetarian dishes for centuries, particularly for people who practice Buddhism and abstain from meat for religious reasons. Having grown up in a Chinese family, I regularly eat seitan—also known as mianjin in Mandarin and min gan in Cantonese. It’s one of my favorite plant-based proteins.

Seitan, sometimes referred to as “wheat meat,” has gained popularity in Western cuisines as a plant-based protein option, used as an alternative to tofu, edamame or tempeh in dishes like curries, stir-fries, salads and more. It’s also an ingredient used in making plant-based analogs to animal proteins—like meatless ground “beef,” deli slices and sausages.

What Is Seitan?

Traditionally, seitan was made by combining wheat flour with water and kneading it into a dough. Once the dough forms, the starch is washed away, leaving a mass of gluten behind. Then the seitan would be cooked, often by poaching it.

Nowadays, if you want to make homemade seitan, you can purchase vital wheat gluten, also known as gluten flour, which allows you to skip the step of washing away the starch. The dough is shaped into a loaf, noodles, “chicken” nuggets and more, then poached in water or broth, sometimes with seasonings added to it, like nutritional yeast or soy sauce.

You can also buy seitan at the supermarket, usually near the tofu in the refrigerated produce section.

On its own, seitan has a neutral flavor. Some people say its taste resembles a piece of unseasoned chicken breast or a portobello mushroom. Because of its mild flavor, it can easily pick up the flavor of whatever you throw at it—herbs, spices, sauces and marinades— which will bring out its hidden umami and savoriness.

Because seitan is essentially wheat gluten, the protein that gives elasticity to wheat dough, it creates a unique texture that makes seitan appealing to people seeking plant-based “meat” options that mimic the texture of animal meat—something tofu and tempeh don’t necessarily offer.

Seitan Nutrition Facts

According to the USDA, 2 ounces (57 grams) of crumbled seitan contains:

Seitan is a low-calorie, low-fat and low-carb food that also provides some iron. And unlike animal sources of protein, you get a little bit of fiber in seitan, too.

Protein in Seitan

You may be surprised to learn that seitan rivals animal-based protein sources. For example, 2 ounces of seitan has about the same amount of protein as a 2-ounce serving of chicken breast, per the USDA.
This is misleading, because though it may have the same “amount” of protein, it is not the same kind of protein with the same nutrients.  It does not process through our body in the same manner providing the same building blocks to our system.

And according to the USDA, compared to other plant-based protein options, a 2-ounce serving of seitan provides more protein than 1 cup of edamame, 2 ounces of firm tofu or 2 ounces of tempeh.

But there is a downside to seitan. While it is an excellent protein source for vegetarians and vegans, it is an incomplete protein, meaning it doesn’t provide all the essential amino acids like soy-based foods do, including tempeh and tofu.

According to a 2021 article in Food Chemistry, seitan is low in lysine, an essential amino acid for growth that’s commonly found in animal-based products. While eating various plant-protein sources at the same time to make a complete protein is unnecessary, it’s important to vary those sources throughout your day to ensure you don’t miss out on essential amino acids. The protein in seitan may be more easily digested than some other proteins.

Other Factors to Consider

Because seitan is made from wheat, if you have celiac disease or gluten sensitivity, you will need to avoid seitan.

Another thing to watch out for is that store-bought flavored seitan may have added salt and sugar. If you are concerned about either of these, read the Nutrition Facts panel and the ingredients list to determine the amounts of sodium and added sugar. Look for a product with lower added salt and sugar or make your own.

Seitan can also be made with bean, lentil or chickpea flour. One reason these may be added to seitan is to add lycine—that essential amino acid that seitan is typically missing.

How to Use Seitan

Whether you have store-bought, ready-made or homemade seitan, it must be cooked before serving.

I enjoy eating seitan as “mock duck.” In this traditional Chinese vegetarian dish, seitan is marinated in soy sauce, salt and mushroom powder that gives the duck-ish flavor.

There are also many creative ways to enjoy “wheat meat” similar to other animal and plant-based proteins—steamed, stir-fried, pan-fried, barbequed or grilled. Simply season it with your favorite savory spices, sauces or marinades as you would any meat.

Seitan vs. Tempeh

Seitan and tempeh are two different foods. Seitan is a protein from wheat gluten, while tempeh is made from fermented soybeans. Fermented foods like tempeh are packed with probiotics—those gut-friendly bacteria that are essential for a healthy gut.

Both foods may have a similar white-to-beige-colored appearance. Still, when taken apart, seitan resembles the look of cooked meatloaf or sausage. In contrast, tempeh has layers of soybeans stacked on top of one another.

The two foods also have different flavor profiles—seitan is mild, while tempeh is nutty and earthy.

Nutritionally, seitan offers more protein per serving than tempeh; but tempeh offers complete protein, while seitan does not.

Both seitan and tempeh can be healthy protein sources, but not everyone should include them in their diet. People with an allergy or sensitivity to soy should avoid tempeh (and other soy-containing products), yet they could include seitan to diversify their protein choices. On the other hand, people with celiac disease or gluten sensitivity should avoid seitan but could include tempeh.

It’s important to point out that while soy is naturally gluten-free, its byproducts are often processed with wheat products. So make sure to check the label if you have gluten sensitivity or celiac disease and need to restrict or avoid consuming it.

The Bottom Line

Seitan is a protein-rich food you can consider adding to your weekly rotation of proteins, especially if you follow a vegetarian or vegan diet. Seitan is simple to make at home with vital wheat gluten. Alternatively, you can buy store-bought seitan, but remember that sugar, salt and fat may have been added during processing.
BEWARE…this fake food has from its inception been made as a ritual and demonic entities are at play.  The act of making it is a symbol of your rebellion against the Creator and your alignment with demons.  

Some seitan is not pure wheat gluten but could have other ingredients like beans, lentils and chickpeas. Always check the label and ingredient list if you are looking for pure seitan—although including legume flour will add lycine to the seitan. Finally, if you have celiac disease or gluten sensitivity, explore other plant-based protein options for your meals.

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Seitan in Culinary Context

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In the realm of culinary exploration, one ingredient has been making waves, not only for its versatility but also for its ability to cater to the dietary preferences of a growing number of individuals seeking plant-based alternatives. Enter seitan, a protein-rich marvel that has taken the gastronomic world by storm. Derived from wheat gluten, seitan’s origins trace back to ancient Asian cultures, where it has been a staple for centuries. This culinary chameleon boasts a unique attribute—it remarkably mimics the texture and taste of meat.

As a star player in the arsenal of vegetarian and vegan cuisine, seitan steps onto the plate with remarkable flair. Its popularity among these dietary communities arises from its remarkable resemblance to meat, both in texture and flavor. This duality has unlocked a world of culinary possibilities, enabling chefs to craft dishes that retain the essence of beloved meat-based classics. From succulent seitan steaks to savory sausages, this ingredient has become an indispensable tool in the hands of culinary artists aiming to create sumptuous, meat-free alternatives.

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Foods that have the semblance of meat, but not the substance thereof.  Anyone who think that eating something made to look and taste like meat and receive the same nourishment… is deceived.  There is so much more to meat (all natural foods be it grain or animal) thank just the look and taste of the end product laid on your plate.  Nourishment comes through the earth, the sun and water.  The plants process those things in one way and the the animals process them in other ways.  God designed the entire earth and all the functions of it and COMMANDED US WHAT FOODS WERE CLEAN and WHAT FOODS ARE UNCLEAN.  Leviticus 11  outlines the dietary laws detailing  which animals  are permissible  to eat and which  are not, reflecting  God’s  provision for sustenance.  God’s dietary laws, primarily found in the Old Testament, particularly in Deuteronomy 14, outline what is considered clean and unclean for consumption. In the biblical account of the flood, God instructs Noah to take seven pairs of clean animals into the ark. This command is found in Genesis 7:2, where God tells Noah to take clean animals by sevens, a male and his female, along with unclean animals by two, a male and his female, and also seven pairs of birds of the air, male and female, to preserve life after the flood. This distinction highlights God’s intention for the preservation of life and the continuation of worship and sacrifice after the flood.  This proves that God’s dietary laws were known to humanity before there ever was a MOSES. People who are VEGAN or VEGETARIAN have historically resorted to eating foods that GOD calls unclean in attempt to replace the nourishment that God supplies in meat and dairy.  They eat creepy crawling things and things unclean.  Garbage fish, fowl and four legged creatures.

DO YOU REMEMBER SENOMYX AND THE CONTROVERSY OVER PEPSI AS NESTLES USING IT IN THEIR PRODUCTS? Senomyx is an American company that claims to have “reverse-engineered” human taste and aroma receptors. Senomyx’s products work by amplifying the intensity of flavours. This is achieved by expressing taste receptors and measuring receptor signalling in response to additives. Senomyx uses human embryonic kidney (HEK) cells, also known as HEK-293 cells, which were “taken from an electively aborted baby” to produce human taste receptors.   Source

SENOMYX and other companies like it, are able to make your food taste like your favorite flavors.   MEANING THEY CAN MAKE SHIT TASTE GOOD TO YOU!  Because very small amounts of the additive are used (reportedly less than one part per million), Senomyx has no obligation to report their ingredients to the consumer. Senomyx products fall under the broad category of “artificial flavors”. For the same reason, the company’s chemicals have not undergone the FDA Approval.  Source

DO YOU REALLY WANT TO TRUST CORPORATIONS WHO LIE TO YOU WITH IMPUNITY?  If you make your food selections based purely on taste and appearance you will fall prey to deception and it will cost you.  Impunity refers to exemption or freedom from punishment, harm, or loss. It often describes situations where individuals, particularly those in power, act without fear of consequences for their actions. In the context of human rights, impunity signifies the failure to hold perpetrators of violations accountable, denying victims their right to justice.  SOURCE: Merriam Webste

What truly elevates seitan to a league of its own is its impressive protein content. With protein levels that can rival those found in meat and legumes, seitan stands tall as a formidable source of this essential nutrient. This is particularly appealing for those embracing vegetarian and vegan diets, who often seek adequate protein sources to maintain their health and energy levels. The protein-rich nature of seitan not only satisfies dietary needs but also serves as a canvas for chefs to explore a myriad of culinary fusions, as it readily absorbs flavors, spices, and seasonings.

The hallmark of seitan, however, is its unparalleled ability to mirror the texture of meat. Its fibrous and chewy consistency is reminiscent of cuts of beef or poultry, making it an ideal candidate for dishes that demand that hearty bite. From stir-fries to sandwiches, seitan’s adaptable nature seamlessly integrates into a wide range of culinary creations, bringing a dash of familiarity to plant-based plates. This unique attribute, combined with its neutral flavor profile, makes it a versatile ingredient that can be tailored to suit a myriad of culinary traditions and personal tastes.

As the demand for sustainable and ethical dietary choices gains momentum, seitan emerges as a superstar, aligning with the values of many who seek to reduce their meat consumption. Its production requires considerably less environmental resources compared to traditional meat production, making it an eco-friendly alternative that doesn’t compromise on taste or satisfaction. Moreover, its creation is a testament to the artistry of food innovation, transforming a humble ingredient like wheat gluten into a culinary masterpiece that tantalizes taste buds and ignites conversations.

Keywords: seitan, culinary exploration, plant-based alternatives, wheat gluten, vegetarian, vegan, protein-rich, texture, flavor, protein content, dietary needs, sustainability, food innovation, meat consumption, eco-friendly alternative.

The Connection to Satanic Imagery

Amid the lexicon of intriguing phrases that dot the linguistic landscape, “Hail Seitan” beckons us into a realm where language playfully dances on the edge of tradition and taboo. The very essence of this phrase is woven with a thread of satanic imagery, a juxtaposition that demands our attention and piques our curiosity.

Exploring the Depths of Satanic Imagery

At the heart of this linguistic conundrum lies an exploration of satanic imagery, a motif that has long been intertwined with cultural perceptions of darkness, rebellion, and the enigmatic. The phrase “Hail Seitan” cleverly manipulates a well-known religious association—the greeting “Hail Satan,” often linked to expressions of rebellion or challenge. By substituting “Seitan” for “Satan,” the phrase invites a play on words that both teases and subverts traditional symbolism.

Historical Association with Darkness and Rebellion

The historical linkage between Satan and rebellion dates back to ancient mythologies and religious narratives, wherein Satan is cast as a symbol of defiance against divine authority. Throughout history, the figure of Satan has been a canvas for the human exploration of forbidden knowledge, the questioning of societal norms, and the embrace of individuality. From Milton’s “Paradise Lost” to contemporary popular culture, the satanic imagery has evolved, continually adapting to reflect broader societal attitudes towards authority and convention.

A Playful Twist: Seitan and Edgy Expression

It is within this nuanced backdrop that the phrase “Hail Seitan” finds its voice. Seitan, with its origins in wheat gluten, takes on a double life, representing both a culinary delight and a linguistic curiosity. The seemingly innocent substitution of “Seitan” for “Satan” infuses the phrase with a playful audacity that challenges linguistic norms. The choice to evoke satanic imagery in a culinary context is as unexpected as it is engaging, ushering in a sense of rebellion and nonconformity—traits that resonate with countercultural expressions.

This play on words serves as a testament to language’s fluidity and its capacity to remix cultural symbols into new forms of expression. The fusion of culinary and satanic imagery encapsulates the whimsical spirit of contemporary culture, where juxtapositions of the unexpected are celebrated as acts of creative defiance.

Navigating the Intersection

As we navigate the intersection of satanic imagery and the culinary world, “Hail Seitan” invites us to reconsider the boundaries we place on language. This phrase serves as a mirror reflecting the complexities of modern discourse—a space where playful provocation coexists with reverence for tradition, and where linguistic innovation sparks conversations that transcend convention.

In a world shaped by rapid communication and digital interconnectedness, the evolution of language is both a reflection and a catalyst of cultural shifts. Phrases like “Hail Seitan” exemplify language’s dynamic ability to evolve, transform, and challenge. Whether it sparks a hearty laugh, raises an eyebrow, or encourages introspection, the phrase reminds us that words are more than tools for communication—they are vessels for meaning, imbued with the power to shape perception and provoke thought.

This is a lie.  Throughout history the ruling class has labored to hide or delete the truth believing that if they change our perception of things, words, places, beliefs they can erase the origins  This is a huge lie.  The Roman Catholic Church told people that by placing a church on a pagan ritual site they could reclaim and repurpose it.  That is not how the Spirit World works.  More importantly that is not how words and names work.  God told me that the only thing that matters is the root.  The root/source/the beginning of ANYTHING is the TRUTH.  Everything else is a cover up/Deception/LIE!  Evolution is a Pagan Teaching.  That is not GOD’s WAY!  GOD is the only one who can RECLAIM AND RESTORE.  HE IS IN THE BUSINESS OF RESTORATION!!

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Another type of FERMENTED FOOD/ FAKE MEAT

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Rhizopus Oligosporus Rhizopus oligosporus is a filamentous fungus widely used as a starter culture for tempeh production, known for its ability to bind soybeans into a nutritious cake while inhibiting harmful bacteria. Characteristics Taxonomy: Rhizopus oligosporus belongs to the family Mucoraceae and is classified within the phylum Mucoromycota. It is often considered a domesticated form of Rhizopus microsporus, which is associated with the production of potentially harmful metabolites. However, R. oligosporus has lost the genetic material responsible for toxin production, making it safe for consumption.  Morphology: This fungus produces fluffy, white mycelia that bind soybeans together, forming a cake of partially catabolized soybeans. Its spores are large, subglobose to globose, and can vary in shape and size.  Role in Tempeh Production Fermentation Process: R. oligosporus is crucial in the fermentation of soybeans to produce tempeh, a traditional Indonesian food. The fungus thrives in warm temperatures (30–40 °C or 85–105 °F), which are typical of the Indonesian climate. It exhibits strong lipolytic and proteolytic activity, enhancing the flavor and texture of tempeh.  Health Benefits: The fermentation process not only improves the nutritional profile of soybeans but also produces antimicrobial peptides that inhibit harmful bacteria such as Staphylococcus aureus and Aspergillus flavus, contributing to food safety.

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Psychoactive Plants

The Ancient Egyptians used the Lavandula or lavender plant to scent perfumes and for various ointments, and the Ancient Romans included the salvia officinalis or sage plant into their hair care routines, as well as in various medicines for many different ailments. The first known use of plants by humans for their intoxicating and psychoactive properties dates back to 13,000 years in the Levant, when the Natufian civilization made alcoholic beer from a combination of seven different plants. Psychoactive plants are those that affect the mind if they are properly ingested, and depending on the specific plant, their psychoactive properties induce unique responses in the brain.

For the most part, psychoactive plants contain chemicals that affect different neurotransmitters like serotonin, dopamine, and cannabinoid receptors, which are responsible for things like stimulation, sedation, altered moods, and even hallucinations. Today, plants still play a crucial role in many people’s lives, and people use their psychoactive properties for both recreational and medicinal reasons.

Read More: https://www.grunge.com/1483890/psychoactive-plants-what-do-to-brain-according-to-science/

Lucid Dreaming, Subliminal Recordings, Binaural Beats, White Noise

July 15, 2018 by Cynthia

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A Variety of Spiritual Experiences ‘IF THERE BE higher spiritual agencies that can directly touch us, the psychological condition of their doing so MIGHT BE our possession of a subconscious region which alone should yield access to them.’ William James Well, William James was pretty smart, because that is exactly where demonic entities access humans.  When you … Click Here to Read More

CIA APPROVED, SCIENTIFICALLY EVIDENCED, POPULARLY SOUGHT – OBEs

February 1, 2024 by Cynthia

WOW, what time it is!!  On the one hand, so much evil, so many dangers, so much violence and destruction.  At the same time, so much TRUTH being revealed on a daily basis!!  Deception being exposed.  People waking up and standing up!! If you are paying attention at all, you have to recognize that all … Click Here to Read More

What’s in the ALPS?

December 8, 2023 by Cynthia

In this post, we are taking a closer, deeper look at the ALPS.  I believe you will be surprised by some of the things revealed here.  I know that I was really amazed. Now, you know the subject of the Ruling Elite and their meetings wherein the decide the fate of all of us is … Click Here to Read More

ASTRAL PROJECTION A VERY REAL THREAT IN THE COMING DAYS

April 27, 2023 by Cynthia

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If you had the privilege of knowing Russ Dizdar or even just knowing about him and his ministry you know how blessed you are.  Russ Dizdar was a powerful gift from GOD for our world.  He was an incredible human being who fought the enemy face to face/headon every night and day.  He was a … Click Here to Read More

GATEWAY PROJECT

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New Interest in Tempeh (1960-82) . A new wave of worldwide interest in tempeh began in the early 1960s, sparked largely by the initiation of tempeh research on the part of two groups of American microbiologists and food scientists: one at Cornell University’s New York State Agricultural Experiment Station in Geneva, New York, and the other at the USDA Northern Regional Research Center at Peoria, Illinois. Each group had an Indonesian as a catalyst and co-worker for its tempeh research. The Cornell group, under the leadership of Dr. Keith H. Steinkraus, worked with Ms. YAP Bwee Hwa, starting in 1958. This group did extensive, original research on tempeh and from 1960 published a series of pioneering scientific papers on all aspects of the new-found fermented soyfood. The USDA group, under the leadership of Dr. Clifford W. Hesseltine, got interested in tempeh as soon as the Indonesian microbiologist KO Swan Djien arrived in Peoria in 1960 to study industrial fermentations. There Hesseltine encouraged him to start by studying the tempeh fermentation.

The first Indonesian to do scientific research on tempeh, and to write a post-graduate thesis on the subject was Ms. Yap Bwee Hwa – a Chinese Indonesian whose name comes from the Hokkian dialect of Fujian (Fukien) province. After graduating from the Fakultet Ilmu Pasti dan Alam (Faculty of Natural Sciences and Mathematics) in Bandung with a major in biochemistry (degree equivalent of MSc), she went to work in Jakarta at the Nutrition Institute under Dr. Poorwo Sudarmo, a progressive physician interested in nutritious, low-cost foods for infants. She then won a Fulbright scholarship to the United States and Sudarmo encouraged her to study tempeh. After reading an article by van Veen on the value of tempeh in prisoner of war camps, she made up her mind. The Fulbright committee suggested that she study at Cornell University, so she wrote Dr. Hand, head of the Department of Food Science and Technology at Cornell’s New York State Agricultural Experiment Station. She visited plants tempeh plants in Indonesia to study the process, collected tempeh from the Jakarta market, then dried it and put it in a little brown bottle for later use as tempeh starter. She left Indonesia for the USA in August 1957. In the summer of 1958 she started to work in Dr. Steinkraus’ laboratory at Geneva, New York, where, for the first time, she prepared tempeh. This was probably the first tempeh ever made in America. A graduate student in nutrition and food science, Ms. Yap pursued her interest in tempeh as a nutritious food for infants and children, in part because of the high rate of infant mortality in Indonesia caused by undernutrition (Yap 1984, personal communication). In 1960 she wrote her MS thesis titled Nutritional and Chemical Studies on Tempeh, an Indonesian Soybean Product . That same year she co-authored the Cornell group’s first tempeh publication “Studies on Tempeh–An Indonesian Fermented Food” (Steinkraus et al. 1960). It is also interesting to note that it was from the pulverized sample of tempeh that Yap brought with her from Indonesia that the group isolated the culture of Rhizopus oligosporus , which Dr. Hesseltine later identified and gave the number NRRL 2710. This is still the most widely used tempeh culture strain in the USA.

SOURCE: History of Tempe
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What I found interesting is that the “West” had been fully aware of these fermented products since 1600.  I also found it interesting that the nations known for living on these products were so undernourished that they babies were starving.  It was also interesting to note that the Western interest in Soy and its fermentation occurred right around the same time as DNA experimentation and CRISPR.  So, this is the reason why so much of our farmland suddenly was growing soybeans and maize.  

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For years now soybeans and feed grade corn (maize) is what you see growing across the USA.  Of course maize can be used for lots of industries, If you look at the graph below you will see that all the produce that you can use for fermentation are represented.  I do not even see wheat listed at all.  We used to feed the world with our surplus wheat.  We were once called the breadbasket of the World.  

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Concentration of US Crops in Corn and Soybeans: …

Sep 22, 2023 · Corn and soybeans currently account for 87% of US production of grains and oilseeds. Moreover, since the mid-1990s, one-quarter of the increase in US production of grains and oilseeds can be attributed to the increasing concentration in corn and soybeans.  Given that US grain and oilseed acres have been range bound between 225 and 250 million acres since 1985, the increasing concentration in corn and soybeans can be seen as an outcome of the private market balancing supply and demand to maintain US production of grains and oilseeds.
Corn and soybean share of US grain and oilseed production increased from 62% in 1965 to 87% in 2022.

Wheat production in the USA is only 2% share of the US total.  source

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Securing large quantities of soybeans became critical for China during the 1990s as the country’s growing middle class developed a taste for pork and poultry, which are fed on soybean meal.   source

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As we have witnessed the great global financial shift from west to east, there has been a huge increase in the demand for MEAT by all those countries that have been surviving on fermented grains.  They had no choice for so long due to poverty in their nations.  NOW that they have discretionary income, they WANT MEAT!!  OF COURSE!!  If fermented grins are so GREAT, why would they want meat?  MEAT TASTES WONDERFUL and TRULY NOURISHES OUR BODIES like no other food can.  
IF the agenda for the New WORLD is NO MEAT… why are all these countries investing in their meat production industries?  

I grew up in the fifties – the seventies. We were blessed to be in America at its PEAK to enjoy all that life had to offer.  We were healthy.  The Government focused on health.  The importance of Physical Fitness was stressed at home.  Diet and Exercise was taught and observed.  We had the nutritional pyramid as our guide, and we lived by it.  We were healthy, happy and strong.

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Suddenly, the focus turned.  They dropped President Kennedy’s Physical Fitness Program.  Yogurt became the rage, soy and sugar started being an ingredient of just about every food product.  Of course soy feminizes men and emasculates women.  YOGA and Eastern Philosophy became very popular.  In 2003, Obama’s PALA fitness program further established and promoted YOGA as a priority exercise.  Veganism and Vegetarianism became the rage.

• Health Decline: There has been a long-standing decline in America’s health, attributed to worsening psychosocial problems. 

• Midlife Mortality: Since the 1990s, midlife mortality has increased dramatically, with men and women born in 1960 facing higher mortality risks than expected. 

• Coronary Heart Disease: Deaths from coronary heart disease have decreased from 397,623 in 1990 to 236,953 in 2019, despite an increase in the median age of Americans. 

• Life Expectancy Disparity: The life expectancy disparity between different populations has nearly doubled since 2000, indicating worsening health outcomes. 

• Overall Health Status: Despite increased healthcare expenditures, the physical and mental health status of Americans has been deteriorating, particularly among younger age groups. 

  These findings highlight the ongoing challenges in the health of Americans since the 1990s.

I won’t even go into all the horrible ways our society has been declining spiritually, morally, financially, economically, and politically.  GOD HELP US!  WE HAVE ALIGNED OURSELVES WITH PAGAN CULTURE AND PRACTICES.  UNBELIEVABLY BUDDHA is HERE in our nation and in people’s homes.  IDOLS!!  In America.  And more apropos to this post we are EATING LIKE PAGANS whose food is STRONGLY CONNECTED and CREATED by their demonic Pagan entities.   WE ARE WHAT WE EAT FOLKS.  Make no mistake.  

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Microbes and Other Shamanic Beings Ancient/pre-scientific/pre-colonial ways that different cultures have made sense of what many of us now here call fermentation and microbial action in food. César argues that Amerindian shamans had sensory techniques for knowing microbes, and that their knowledge came to shape the development of microbiological science back in Europe. https://link.springer.com/book/10.1007/978-3-319-71318-2 Description Shamanism is commonly understood through reference to spirits and souls. However, these terms were introduced by Christian missionaries as part of the colonial effort of conversion. So, rather than trying to comprehend shamanism through medieval European concepts, this book examines it through ideas that started developing in the West after encountering Amerindian shamans. Microbes and Other Shamanic Beings develops three major arguments: First, since their earliest accounts Amerindian shamanic notions have had more in common with current microbial ecology than with Christian religious beliefs. Second, the human senses allow the unaided perception of the microbial world; for example, entoptic vision allows one to see microscopic objects flowing through the retina and shamans employ techniques that enhance precisely these kinds of perception. Lastly, the theory that some diseases are produced by living agents acquired through contagion was proposed right after Contact in relation to syphilis, an important subject of pre-Contact Amerindian medicine and mythology, which was treasured and translated by European physicians. Despite these early translations, the West took four centuries to rediscover germs and bring microbiology into mainstream science. Giraldo Herrera reclaims this knowledge and lays the fundaments for an ethnomicrobiology. It will appeal to anyone curious about shamanism and willing to take it seriously and to those enquiring about the microbiome, our relations with microbes and the long history behind them. ByJoshua Evans

Yet another link between “Science”-“Magick” and Pagan Religions

Plants, Shamans, and the Spirit World

Throughout human history and perhaps even before Homo sapiens evolved, there has been an innate desire to experience a direct connection with god(s), ancestors, and other inhabitants of the spirit world. When examining some of the most ancient cultures across Africa, Europe, Asia, Australia, and the Americas and up through time to the preindustrial age we observe many clans, sects, and tribes partaking of psychoactive and other plants for spiritual and/or medicinal uses. The uses and curative effect of these plants were strongly interconnected with ritual. For many tribal cultures, the plants in and of themselves were sacred. Supernatural powers resided in their tissues as a divine gift to humans on earth.       

In many cultures the men and women that served as tribal healers, shamans, medicine men or women, had a deep understanding of the use of these plants singularly and/or in combination. These “herbalists” served as spiritual guides and dream interpreters and led many sacred ceremonies where the use of psychoactive plants played an integral role in burial rituals, rites of passage, healing rituals, vision quests and purification rituals.  In many nations these beliefs and practices have not changed.  These ceremonies, rites and rituals continue even in our “modern” world.

Using psychoactive plants, shamans had the power to enter trances, combat evil spirits and disease, communicate with ancestors, prevent famine, and control weather (rain dances). Within the plant-induced visions and trances, the shaman was able to comprehend the spirit world and the real world and maintain balance between the two. Prayers were offered to the spirits to whom these holy plants belonged. Indeed, for some, the plant itself was god or provided a way to god.

In many societies, healers or shamans function as intermediaries between the physical and spiritual world. Illness is thought to be caused by a loss of the soul from the body and the shaman’s role is enter that world and retrieve it so body and soul are whole again. The use of “spirit guides”, powerful plants or totemic animals assists the shaman in the spirit world. 

The use of psychoactive plants and fungi allowed for entry into the spirit world. Stephen Buhner in his book Sacred Plant Medicine offers that it is within the human subconscious where mind-altering substances provide a gateway to the spirit world, the realm of the sacred. The subconscious informs the conscious that our experiences within the spirit world are indeed real. It has been the shaman, the healer, the priestess, the mystic, or the religious leader that helps the travelers understand their journeys and experiences within the spirit world.

Today’s modern societies and state authorities have eliminated or made illegal the use of most psychoactive plants except for prescribed medicinal use or in rare cases for religious use (such as peyote by the Native American Church). Although psychoactive plants are still utilized today, in many cases, their sacred, ritualistic use has been transformed to profane recreational use or substance abuse. Regardless, many psychoactive plants have continued to maintain a place in modern secular and religious societies around the world. Unfortunately, the knowledge of their historical uses and meanings have been lost to the ages for the vast majority of people in today’s modern urban societies.

Tempeh: A Cultural and Culinary Journey

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Aspergillus oryzae, also known as kōji mold (Japanese: ニホンコウジカビ (日本麹黴), Hepburn: nihon kōji kabi), [2][3] is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso.

Aspergillus oryzae – Wikipedia

en.wikipedia.org/wiki/Aspergillus_oryzae

Aspergillus oryzae, also known as kōji mold (Japanese: ニホンコウジカビ (日本麹黴), Hepburn: nihon kōji kabi),^[2][3] is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds used for food fermentation.

However, in the production of fermented foods of soybeans such as soy sauce and miso, Aspergillus sojae is sometimes used instead of A. oryzae.^[4][5] A. oryzae is also used for the production of rice vinegars. Barley kōji (麦麹) or rice kōji (米麹) are made by fermenting the grains with A. oryzae hyphae.^[6]

The technique of solid-state cultivation using rice grains, soybeans, and wheat bran to propagate fungi for use in fermented foods is believed to have originated in China. However, there are two scholarly theories regarding the country that first employed A. oryzae in the production of fermented foods: one suggests it was China, while the other proposes it was Japan.^[7] Genomic analysis has led some scholars to believe that the Japanese domesticated the Aspergillus flavus that had mutated and ceased to produce toxic aflatoxins, giving rise to A. oryzae.^[8][9][10] While the two fungi share the same cluster of genes that encode for aflatoxin synthesis, this gene cluster is non-functional in A. oryzae.^[11] Eiji Ichishima of Tohoku University called the kōji fungus a “national fungus” (kokkin) in the journal of the Brewing Society of Japan, because of its importance not only for making the kōji for sake brewing, but also for making the kōji for miso, soy sauce, and a range of other traditional Japanese foods. His proposal was approved at the society’s annual meeting in 2006.^[12]

The Japanese word kōji(麹) is used in several meanings, and in some cases it specifically refers to A. oryzae and A. sojae,^[4][13] while in other cases it refers to all molds used in fermented foods, including Monascus purpureus and other molds, so care should be taken to avoid confusion.^[14]

History of the word “purpura” and its current relevance

Jecko Thachil jecko.thachil@mft.nhs.uk

Abstract

The etymology of purpura presents some interesting connections linking the color purple and platelets. This royal color’s manufacturing process may be imagined mimicking how purpuric disorders cause skin manifestations in different diseases. In this historical sketch, an attempt is made to link the story behind the discovery of the color purple and how thrombocytopenia and vascular disorders cause purpura.

Keywords:

endothelium

platelet

purpura

thrombocytopenia

vasculitis

1 INTRODUCTION

Purpura is a term used by physicians to describe the cutaneous bleeding that develops in certain conditions, commonly platelet disorders. Purpura was best portrayed by idiopathic thrombocytopenic purpura (ITP), although the moniker was revamped by international experts in the past decade to eliminate purpura from its title.¹ Other diseases such as vascular purpura and Henoch‐Schönlein purpura, despite the skin signs of purpura, are not associated with any platelet abnormalities. With this background of purpura, a journey examining the history of this word would be worthwhile, especially because its etymology can give pointers to the vascular leakage phenomenon in purpuric disorders.

2 DEFINITION OF PURPURA

Purpura is defined by Oxford English Dictionary as “any of the various diseases accompanied by a dark red or purplish rash.”² The Oxford English Dictionary also provides a nonmedical definition (that interestingly is the first one provided) from the field of zoology: “a gastropod mollusc belonging to the genus Purpura; esp. any of those from which the dye Tyrian purple was formerly obtained.”² Can these two definitions be connected? Will the story of Tyrian purple tell us more about hemostasis? Did Pliny the Elder, in the year 79 CE, foresee a connection when he called the color “congealed blood” in his book The Natural History: “laus ei summa in colore sanguinis concreti, nigricans aspectu idemque suspectu refulgens; unde et Homero purpureus dicitur sanguis” translated as “Its highest glory consists in the color of congealed blood, blackish at first glance but gleaming when held up to the light; this is the origin of Homer’s phrase, blood of purple hue.”³

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Exodus 26:31 In the scriptures, God commands the construction of a veil for the Temple, which is described in Exodus 26:31: “You shall make a veil of blue, purple, and scarlet yarns and fine twisted linen, with cherubim skillfully worked into it.” This veil symbolizes the separation between the Holy Place and the Most Holy Place, representing God’s holiness and the need for atonement due to sin. The colors of the veil have significant meanings: blue represents heaven, purple signifies royalty, and scarlet symbolizes sacrifice.    biblestudyforyou.com+2

Murex snails where did the Hebrews get the dye for the purple veil of the temple The Hebrews obtained the dye for the purple veil of the temple from murex snails, which were used to produce royal purple dye. This dye was highly sought after and was used by the elite in the Mediterranean region. The dyeing process involved extracting the dyestuff from the snails’ hypobranchial gland, which was laborious and expensive. The dye was used for various purposes, including the decoration of the tabernacle and the Temple.     The Times of Israel+1

The scarlet, purple, and sapphire hues that adorned curtains and robes at the Holy Temple in Jerusalem likely came from sea snails processed at a 3,000-year-old dye factory in modern-day Haifa, archaeologists recently announced after discovering new evidence at the Tel Shiqmona site. The purple dye is created from a gland found in three kinds of sea snails, commonly called rock snails or murex, found along Israel’s coast. The dye likely created both the argaman (purple) and techelet (blue) referred to in the Hebrew Bible. The color is so strong that it can stay fixed for thousands of years, meaning dyed fibers from 3,000 years ago maintain their vibrant hue.  Source

Jewish textiles Tekhelet was the most precious dye of the ancients, and was required for the most holy textiles of the religious rites in the biblical Tabernacle and in the Temple in Jerusalem. Detailed descriptions are given in the biblical book of Exodus (chapters 24–40) of the awnings, curtains and priestly garments. The Book of Numbers (chapter 4) describes coverings for the sacred vessels during the wanderings in the Wilderness. The Talmudic tractate Menahot contains descriptions of how tekhelet was made from shellfish.22 The details are remarkably similar to those of Pliny’s description of shellfish dyeing, including treatment of wool with ‘fresh’ and ‘clear’ extract, and the test dyeing.23 Furthermore, the Talmud there states that the colour of tekhelet resembles the sea and the sky, and details how to use it in tying ritual tassels. There is also the following test to distinguish tekhelet from indigo: liquid alum, juice of fenugreek and urine that had been kept for 40 days were mixed. The test sample was soaked in the mixture overnight. If the colour did not fade, it was genuine tekhelet. If it faded, it was baked inside a piece of hard leavened barley dough. If the colour then improved, it was genuine tekhelet, but if it deteriorated it was indigo. The revival of tekhelet dyeing in Israel has been undertaken in order to renew its use in ritual corner-tassels. The initiative began with a scientific study that determined the historical source of the required dye to be banded dye-murex, the colour to be violet and the chemical composition to be indigotin and DBI.24 Experiments with shellfish glands confirmed that a violet colour may be made with banded dye-murex and a purple with spiny dye-murex and with dogwinkle.25 But usually a purple colour was obtained, which was considered inappropriate as tekhelet since it was the same colour as the Tyrian purple from spiny dye-murex. The nature of this purple from banded dye-murex has been revealed through the discovery of the thermal instability of the colour.   Source

Now, reports BBC News, archaeologists in Israel have discovered fragments of purple fabric dated to around the time of the purported reigns of King David and Solomon. The team discovered the material in the Timna Valley, at a site known as Slaves’ Hill. Carbon dating places its creation around 1000 B.C. Religious lore suggests that David’s reign spanned roughly 1010 to 970 B.C., while Solomon’s lasted from 970 to 931 B.C. A collaboration between the Israel Antiquities Authority (IAA), Tel Aviv University and Bar Ilan University, the research is newly outlined in the journal PLOS One. “The color immediately attracted our attention, but we found it hard to believe that we had found true purple from such an ancient period,” says study co-author Erez Ben-Yosef, an archaeologist at Tel Aviv University, in a statement. Derived from the bodies of snails, the dye used on the wool fibers was extremely valuable in the ancient world. Previous excavations had found the color on mollusk shells and pottery fragments, but not on fabrics. Naama Sukenik, a curator of organic materials at the IAA, in the statement. “The gorgeous shade of the purple, the fact that it does not fade, and the difficulty in producing the dye, which is found in minute quantities in the body of mollusks, all made it the most highly valued of the dyes, which often cost more than gold.”   Source

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I have just learned a lot from this research.  I don’t know yet exactly what all of this means, but I know that it is VITAL revelation.  I will complete further research on it and create a post here in the next few weeks, God Willing and We are till her.  By the way, my husband was diagnosed with ITP.

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3 THE DISCOVERY OF PURPLE

The rainbow and the nature around them probably persuaded the first clothed humans to pursue colur to brighten their woolly pale gray or white wearables. These color seekers couldn’t help noticing that accidently crushing insects or their herd animals stepping on certain plants extruded different colors. It was the Greek rhetorician, Julius Pollux, who recorded the story of the discovery of purple. His account, included in the Onomasticon, a form of Greek thesaurus, involves the greatest of all Greek heroes, Hercules, and his dog.⁴ While walking around a beach, Hercules was alarmed to see “blood” coming out of his canine’s mouth.⁵ On careful inspection, the divine hero noticed his pet to be unharmed but had bitten a snail which extruded a purple dye.⁵ This colorful story was quoted later in the book printed by Aldo Manuzio, the most celebrated scholar‐printers of the Renaissance times (often cited as the inventor of the modern book).⁶ We are fortunate to visualize Pollux’s dream through the artwork of the renowned Flemish artist, Sir Peter Paul Rubens, in the Musée Bonnat‐Helleu (Figure 1).

4 THE MAKING OF TYRIAN PURPLE

Platelet biologists may be biased in saying their favorite cells have a “royal color” when examining them in blood smears (hematoxylin and eosin stain). This is because for centuries nothing less than the regency purple would stand apart the privileged few from the poor who couldn’t afford such a color on their clothes. Purple dye was produced in the Mediterranean city of Tyre (now in Lebanon) from the marine molluscs of the Muricidae family (Murex brandaris).⁷ These marine creatures had to be hand caught, their shells cracked open and the purple‐producing mucus extracted and exposed to sunlight for a precise amount of time.⁸ Because only a drop could be obtained from each one, almost one‐quarter of a million of these shellfish needed to be sacrificed to produce an ounce of the dye.^8,9 In addition to the massacre of these unfortunate creatures, the requirement for considerable time and manpower in processing, made purple a very expensive color indeed.^7,8 Purple‐dyed clothes were only worn by the kings and queens and their legitimate children could be described as “porphyrogenitos” (born in the purple).^7–9 Emperor Diocletian even instituted the custom of the “adoratio purpurae,” the ritual kissing of the purple garments of the emperor.¹⁰

5 PURPURA IN MEDICINE

Various cutaneous bleeding signs have been described as purpura since the time of Hippocrates. Three centuries before platelets were discovered, the French physician Lazare Rivière described purpura in his Latin treatise, “Praxis Medica cum Theoria” (1640), one of the two reference textbooks of 17th‐century practical medicine.¹¹ Praxis Medica was translated into English by Nicholas Culpeper (The Practice of Physick), where purpura is explained as “spots arisen from the over thinness of the blood … does sprout forth of the capillary veins into the skin … and causes great variety of spots.”^11,12 The German physician, Paul Gottlieb Werlhof, in his book, De Variolis et Anthracibus (1735), described an “adult, robust girl attacked recently with severe hemorrhage from the nose ……and bloody vomiting….”^12–14 The term “morbus maculosus haemorrhagicus” was used for the skin manifestations recounted as “there appeared about the neck & on the arms, spots partly black, partly violaceus or purple, such as are often seen in malignant smallpox.”^13,14 Although the etiology of purpura in this patient is not understood, ITP was considered a possibility by subsequent physicians who started using Werlhof disease as an eponym for ITP.¹⁴ In the 19th century, Johann Lukas Schoenlein (his name is remembered in Henoch Schoenlein purpura) created a classification system for pathological conditions: morphae, hematoses, and neuroses.¹⁵ Henoch, a student of Schoenlein, is said to have differentiated purpura simplex (cutaneous only) from purpura hemorrhagica (with mucosal bleeding) in his Vorlesungen (lectures).^13,16

6 PURPURA AND EXTRAVASCULAR LEAKAGE

It may not be far‐fetched to think the extraction of mucus from the hypobranchial glands of the marine muricids resemble the extravasation of red cells into the subcutaneous tissue, in cases of purpura (Figure 2). Whereas the Phoenician dye makers may have been responsible for the purplish hue, platelet dysfunction and/or vascular inflammation is responsible for the purplish discoloration in purpura. Considering the context of severe thrombocytopenia, it has been known since the 1970s that platelets play an important role in maintaining vascular endothelial integrity.¹⁷ Nachmann and Rafii describe this low‐grade activation of platelets, as the platelet “whisper” providing endotheliophilial effect, in comparison with the platelet “shout” required in the cases of bleeding.¹⁸ Vascular inflammation noted in the different diseases where purpura is described also has this extravascular leakage as the common feature:

•

Different types of vasculitides where inflammation of the vessel wall can open the endothelial gap junctions and lead to purpura.¹⁹

•

Henoch‐Schönlein (anaphylactoid) purpura has the skin lesions as the first clinical sign. IgA deposition in the blood vessel walls in this condition leads to the development of the purpura.²⁰

•

Purpura fulminans where purpuric lesions occur in different areas of the body including perineal region, lower limbs, and abdominal skin. Underlying pathophysiology is protein C deficiency. Activated form of protein C has protective effects on endothelial cells and stabilizes barrier integrity.²¹

It may seem unusual that purpura develops in seemingly different group of diseases: those that affect the platelets and others affecting the blood vessel wall. But this is no surprise when we recall the close relationship between these two cells: endothelial cells and megakaryocytes are in close contact in the bone marrow (proplatelets protrude into the marrow sinusoid to release platelets), support the survival and expansion of either cells.^18,22,23

7 CONCLUSION

A glimpse into history can inform us how white cells got their name despite not being white, the interesting connection between coagulation and cheesemaking (also a process of fermentation) and why hemophilia may actually not stand for “the love of blood”.^24,25 Similarly, a look at the history of color purple recorded by a Greek philosopher and associated with mass mounds of destroyed seashells on the Mediterranean coast in the quest for a royal shade, came to represent skin manifestations in purpuric disorders and may provide clues to the close relationship between platelets and vascular endothelium in hemostasis.

Mediterranean Murexes and their Colorful Secrets

Once upon a time in the Mediterranean, we had a secret: the purple treasure of the sea! What’s the secret, you wonder?

 

Once upon a time in the Mediterranean, we had a secret: the purple treasure of the sea! What’s the secret, you wonder? Chemical Composition Our journey begins with the chemical secrets of the murexes. These snail-like creatures host a special kind of substance in their glands called Tyrian purple, a dye molecule also known as 6,6’-dibromoindigo. For a long time, the exact composition of this molecule was shrouded in mystery. Nowadays, with our advanced techniques, we know that the dye is a bromine-containing organo-halide compound. It’s this unique structure that grants the dye its exceptional color fastness and durability, allowing it to resist the effects of light and washing over time.

6,6′-Dibromoindigo From Wikipedia, the free encyclopedia 6,6′-Dibromoindigo is an organic compound with the formula (BrC6H3C(O)CNH)2. A deep purple solid, the compound is also known as Tyrian purple, a dye of historic significance. Presently, it is only a curiosity, although the related derivative indigo is of industrial significance. It is produced by snails of the family Muricidae.[1] The pure compound has semiconductor properties in the thin film phase, which is potentially useful for wearable electronics, and has better performance than the parent indigo in this context.[2][3] Biosynthesis Biosynthesis of the molecule is intermediated by tyrindoxyl sulphate.[4] The molecule consists of a pair of monobrominated indolin-3-one rings linked by a carbon–carbon double bond. Dibromoindigo can also be produced enzymatically in vitro from the amino acid tryptophan. The sequence begins with bromination of the benzo ring followed by conversion to 6-bromoindole. Flavin-containing monooxygenase then couples two of these indole units to give the dye. Chemical synthesis The main chemical constituent of the Tyrian dye was discovered by Paul Friedländer in 1909 to be 6,6′-dibromoindigo, derivative of indigo dye, which had been synthesized in 1903.[5][6] Although the first chemical synthesis was reported in 1914, unlike indigo, it has never been synthesized at commercial level.[7][8] An efficient protocol for laboratory synthesis of dibromoindigo was developed in 2010.[9]

6,6’-dibromoindigo has semiconductor properties 6,6′-Dibromoindigo, also known as Tyrian purple, is an organic compound with the formula (BrC6H3C(O)CNH)2. It is a deep purple solid and has been historically significant as a dye. The compound is produced by snails of the family Muricidae. Although it is not commercially produced, it has been synthesized in the laboratory. The compound has semiconductor properties in the thin film phase, which is potentially useful for wearable electronics, and it has better performance than the parent indigo in this context. The biosynthesis of the molecule is intermediated by tyrindoxyl sulphate, and it can also be produced enzymatically in vitro from the amino acid tryptophan.    Wikipedia+1 This bit of knowledge could be as important as the revelation that they have created Graphene Oxide in fine sheets so microscopic they easily flow through your bloodstream and work as a receptor and transmitter, no battery needed.    Will the Mark of the Beast be a tattoo? The mark of the beast is a significant concept in the Bible, specifically mentioned in Revelation 13:16-18. It is described as a mark that must be received by all people, small and great, rich and poor, free and slave, to be able to buy or sell. This mark is placed on the right hand or forehead, symbolizing allegiance to the Antichrist and the false prophet. The mark is often associated with the number 666, which is believed to represent the number of a man, indicating a connection to the Antichrist. The mark signifies a profound allegiance and submission to the authority of the Antichrist, distinguishing followers from those who remain loyal to God.    Bible Hub+4

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Thai “luck pang”

Yeast Diversity in Thai Traditional Fermentation Starter (Loog-pang)

Kasetsart J. (Nat. Sci.) 36 : 149 – 158 (2002)

Savitree Limtong, Somporn Sintara, Poonpilai Suwanarit and Napha Lotong

“Loog-pang”, commonly is known as “Chinese yeast cake” to the Western people, is a Thai term for dry form of “fermentation starter” for production of traditional fermented products from starchy raw materials, i.e., kao-mag (alcoholic sweetened rice), lao (rice wine) and num som sai chu (vinegar) (Lotong, 1992). The use of this type of fermentation starter is believed to be originated in China and have been transferred to many countries in Asia. Various local names are used in Asian countries, such as banh men in Vietnam, chu in Chinese, koji in Japanese, nuruk in Korean, murcha in Indian, ragi in Indonesia, ragi tapai in Malaysia and bubod in Philippines. These starters are apparently mixed cultures of molds, yeasts and bacteria grown on rice or other cereals. In certain localities native herbs were added (Batra and Millner, 1974; Saono, 1982; Lotong, 1998 and Thanh et al., 1999). Saccharomycopsis fibuligera is a common yeast species found in many starter cakes including Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.150 Kasetsart J. (Nat. Sci.) 36 (2) loog-pang. While Pichia anomala is presented in bubod, loog-pang and murcha, Candida spp. are the common yeast in ragi. Saccharomyces spp. has been found only in some samples of banh men, bubod, loog-pang and ragi (Chatisantien, 1977; Chaowsungket, 1978; Dijen, 1972; Saono, 1982; Lotong, 1998 and Thanh et al., 1999). Among microorganisms presented in these starter cakes only some species play important roles in product formation (Lotong, 1992; Haard et al. 1999). Though there are some reports concerning with microorganisms in loog-pang and their possible roles in product formation but only few isolates of microorganism were collected and maintained properly. From past to present, loog-pang is difficult to acquire because its preparation process is known only to certain household. Due to the limited knowledge some key microorganisms tend to resulted in decrease in the quality of loog-pang. Therefore, isolation, selection and preservation of the key microorganisms in loog-pang which could be used as pure cultures for production of fermented products are prime importance. This work reports the isolation and identification of yeasts from loog-pang, including their amylolytic activity and ethyl alcohol fermenting abilities.

2. Historical Background of Koji Starter and Koji

2.1. Generation of Koji and Koji Mold

What is the origin of koji mold? The answer to this question can be learned from the history of sake brewing. Since alcohol is the major component of sake and is obtained using carbohydrate as a substrate, it seems that various sakes were born from such materials. Because fruits such as grapes contain sugars that yeast can directly ferment into alcohol, it is inferred that alcoholic beverages came about by natural fermentation at an early time. On the other hand, sake brewing produced from wheat and rice may have started by discovering the saccharification of malt and germinated rice buds in the process of storing or cooking of grains. However, it seems that it took a long time to produce the method in an age when there was no koji starter, because koji was necessary for sake brewing using the koji enzyme for saccharification.

In Qiming Yaoshu, China’s oldest agricultural technology book written in the sixth century, it is recorded that koji or koji starter using steamed raw materials described as “yellow coat” is used for alcohol production. It is also noted that they were already used to produce “chi and jiàng” in Chinese, which is thought to be the origin of miso. In Japan, in the seventh century, it was written that sake was brewed from moldy rice, which is displayed on the home shrine. It seems that filamentous fungi grew naturally. This is believed to be the first record of sake brewing using rice koji produced without inoculation. On the basis of recent reports, it is reasonable to assume that koji mold exists in many of our surroundings, being transported by air and growing on rice over time [4]. Here, sake brewing began as a result of koji mold.

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Understanding the Name Koji

To truly grasp the essence of the name Koji, it’s essential to explore its meaning and cultural significance. Koji is a Japanese name that has its roots in the Japanese language. In Japanese, the name Koji is written as 光司, which translates to “shining ruler” or “governor of light.” This interpretation reflects the positive qualities associated with the name, such as leadership, brightness, and guidance.   The Shining Ruler is LUCIFER!!

Delving deeper into the etymology of the name Koji, we find that the first character, 光 (kō), signifies “light” or “brightness.” This character embodies the concept of illumination and radiance, symbolizing the ability to bring clarity and enlightenment to others. The second character, 司 (ji), conveys the meaning of “ruler” or “governor,” representing authority and control. Together, these characters form the name Koji, which encapsulates the notion of a leader who brings light and guidance to those around them.  here they seem to want to downplay the very clear meaning of AUTHORITY and CONTROL!

The name Koji also serves as a connection to ancestral roots, honoring the past and shaping the future.   SOURCE

Koji is also linked to various domains, including music, software development, and interactive content creation.  Source

Origin of the Name Koji (Complete History) – Lets Learn Slang

Kojiki

Definition

Fermentation is a transformative process that turns ordinary foods into nutrient-rich delights. It involves specific microorganisms breaking down food components such as sugars to produce acids or alcohol.

For instance, Lactobacillus bacteria are commonly used in the fermentation of vegetables like sauerkraut and kimchi, while Saccharomyces cerevisiae yeast is vital for fermenting bread and alcoholic beverages. Fungi such as Rhizopus oligosporus play a key role in tempeh fermentation, a traditional Indonesian soybean food.

Fermentation is a practice found in diverse cultures around the world, each with its unique foods and traditions. In Korea, kimchi fermented vegetables, primarily cabbage and radishes, are a staple with a distinctive spicy and tangy flavour.

In Japan, miso, a fermented soybean paste, is a cornerstone of the cuisine, known for its rich umami taste. Tempeh from Indonesia is a protein-packed food that serves as a meat substitute in many dishes. Kefir, a fermented milk drink originating from the Caucasus region, is rich in probiotics and has a tangy, creamy taste.

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Ancient legends from many cultures say that humans were taught the art of fermentation by sacred beings. They say that fermented beverages contain a life spark of the sacred realms from which they come, and hold some magical substance, a spirit, that can awaken dormant capacities within us.

Many ancient stories speak of the connection between sacred inebriation and the creation of poetry, music, healing and art. They say that fermented drinks were consumed to attain non-ordinary states of consciousness, to communicate with ancestral spirits, as nutrient rich food-stuff, to celebrate seasonal turnings and important community events, enhance creativity, and for healing.

The ancient ones tell us that a change of human consciousness is linked to the use of magical and intoxicating plants, and the fermentations made from them.

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Fermentation: The ancient art and modern science behind Transormative Food Preparation

 

By harnessing natural resources through advanced tools such as genome editing, metabolic engineering, and synthetic biology, this field enables the development of resilient crops, nutrient-enriched foods, and alternative protein sources tailored to meet the demands of a growing and increasingly conscious global population.

Allied Academies

https://www.alliedacademies.org › articles › …

[PDF]

What does leaven symbolize in the Bible?

What is the leaven of the Pharisees?

Cellular Respiration: Glycolysis, Citric Acid Cycle, Lactic Acid Fermentation, Anaerobic Respiration

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From Ancient Rituals to Modern Craft: How Fermentation Shaped Our Favorite Drinks

Today’s renaissance in craft fermentation connects us directly to this rich heritage, as contemporary artisans revive traditional techniques while pushing boundaries with innovative approaches. Whether in the careful aging of fine wines, the cultivation of sourdough cultures, or the creation of complex craft beers, modern fermentation practices honor ancient wisdom while embracing scientific understanding, creating a bridge between our culinary past and future.

Ancient Origins: The First Fermented Beverages

The Accidental Discovery

The discovery of fermentation wasn’t a singular eureka moment but rather a series of fortunate accidents that occurred independently across ancient civilizations. Archaeological evidence suggests that as early as 7000 BCE, humans in the Fertile Crescent discovered that grape juice, when left in ceramic vessels, transformed into an intoxicating elixir we now know as wine. Similar serendipitous findings occurred in China, where rice wine emerged from forgotten grain porridge, and in Egypt, where bread dough left too long developed bubbles and a distinctive tang.

These early observations led to intentional experimentation, as our ancestors noticed that fermented foods not only offered unique flavors but also preserved better than their fresh counterparts. In Mesopotamia, forgotten barley bread soaked in water gave rise to the first ales, while in Central Asia, nomadic tribes discovered that mare’s milk could ferment into a mildly alcoholic beverage called kumis.

The transformation of these chance discoveries into deliberate practices marked humanity’s first steps in harnessing microbial activity, though the scientific understanding of the process wouldn’t come until millennia later.

Sacred Brews

Throughout history, fermented beverages have held profound spiritual significance across cultures, serving as sacred offerings and ritual elements. Ancient Mesopotamians believed beer was a divine gift from the goddess Ninkasi, while Egyptian priests used specially fermented wines in ceremonies honoring Osiris. In Mesoamerica, pulque, derived from fermented agave sap, played a central role in Aztec religious ceremonies (You know the ones where they ripped living human’s hearts out of their chest), reserved exclusively for priests and nobles during sacred rituals.

The tradition of sacred fermentation extends to Asian cultures, where sake remains integral to Shinto ceremonies in Japan. Buddhist monasteries throughout Tibet and Nepal continue to produce distinctive fermented beverages for religious observations, including chang, a barley-based alcoholic drink used in traditional offerings.

Modern craft brewers and distillers often draw inspiration from these ancient sacred recipes, incorporating traditional methods and ingredients to create beverages that honor these historical connections.

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How to Make Homemade Koji

Want to grow koji at home? This comprehensive guide (followed by a koji rice recipe) will help you understand the basics of growing this fabulous “noble” mold.

Koji is used in the making of miso, soy sauce, amazake, and many other ferments.

This Japanese ingredient is currently a hit with chefs, adding a touch of umami and complex flavours to recipes.

It is very versatile and introduces a vast world of fermentations and flavours!

Although you can buy ready-to-use koji, you can also grow it at home. With the right environment, koji takes only 48 hours to ferment.

Are you ready to dive into the fabulous world of koji?

What Is Koji?

Koji is a fermentation made from grains or legumes (rice, soybean, etc.), using the microscopic fungus called Aspergillus oryzae.

The term “Aspergillus” is derived from the Latin word “aspergillum,” which refers to an instrument used for sprinkling holy water. The genus was first described in 1729 by the botanist Antonio Micheli, who noted the resemblance of its spore-forming structure to this instrument. The earliest known use of the noun “Aspergillus” dates back to the 1840s, indicating its borrowing from Latin. The Aspergillus Website+3

Aspergillus spp. mostly reproduce asexually and can be isolated from most foods and raw materials. Genus Aspergillus and its sexual states are one of the most widespread agents of spoilage in the world. Fungi from the Aspergillus are used for synthesizing various compounds in the biotechnological, food, and medical industry and can also be associated with plant, animal, and human infections.   Source

oryzae Ory·​za – ōˈrīzə   : a small genus (family Gramineae) of tropical cereal grasses having perfect flowers with six stamens Oryza is a genus of plants in the grass family, Poaceae. It is most notably associated with its species Oryza sativa, commonly known as rice. Rice is one of the most widely consumed cereal grains in the world, serving as a staple food for a large portion of the global population. The word Oryza is derived from the Greek word “ὄρυζα” (óryza) and the Latin “oryza,” both of which directly translate to “rice.” The term indicates the entire genus that includes species like Oryza sativa (Asian rice) and Oryza glaberrima (African rice).  source Archaeological evidence suggesting domestic rice originated in China several thousand years ago has been around for some time, but there has been controversy over exactly how, where and when this happened. Recent phylogenetic studies seem to have proven that the two main subspecies of O. sativa were both domesticated from the wild rice Oryza rufipogon (still found growing in the wild in South and South East Asia)

Safety Concerns related to Aspergillus Oryzae One of the main concerns with Aspergillus oryzae is its ability to produce mycotoxins, which are toxic compounds that can be harmful to humans. Mycotoxins are produced by a variety of fungi, including Aspergillus species, and can contaminate food and feed crops. In high concentrations, mycotoxins can cause a range of health problems, including liver damage, kidney problems, immune suppression, and even cancer.Another potential harmful effect of Aspergillus oryzae is its ability to cause allergic reactions in some individuals. Allergies to Aspergillus species, including Aspergillus oryzae, can manifest as respiratory symptoms, such as coughing, wheezing, and shortness of breath, as well as skin rashes and itching. These allergic reactions can be severe in some cases and may require medical treatment.  Spacer

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You don’t eat koji as is. Instead, it is used as a basic ingredient in other ferments, such as shoyu (soy sauce), miso, sake, amazake, and other delicacies.

It is only recently that the culinary world has become fond of koji, using it for seasoning or to age foods by giving them an umami boost.

However, this noble mold was domesticated over 2000 years ago in Asia and is an essential part of the Japanese culinary culture.

Throughout the ages, it has been used to unlock the nutritional potential of legumes and grains.

Making Koji

To make koji, koji starter culture are seeded into a food source. Traditionally, rice or barley is used as a substrate for the spores.

Koji spores + grains + incubation = koji

They try to make you believe it is that easy.  After you read this post you will see that it is CLEARLY NOT.  If you are not trained in the proper handling of the materials and the varies processes involved you ought to think twice before attempting to make your own.  Not only do you need the proper environment, temperature, light, timing, etc.; but the making of these various fermented products are totally connected with the spirit realm.  The original tribes NEVER make it without prayer and honor to their gods/spirits.

If the conditions are right, the spores can develop and colonize the grains, forming a thick coat of mycelium.

Within a few hours, the rice is covered with a white film that has a floral and fruity smell. This is koji mould forming!

As the mould grows, it will create a large number of enzymes to help it digest the grains.

These enzymes are key to all koji-based fermentations. They are what can turn a simple soybean paste into delicious miso!

It is also these enzymes that will develop the amino acids that create the umami taste, the fifth flavour, meaning “savoury taste” in Japanese.

How to Use Koji?

Koji has traditionally been used to produce a wide range of Asian foods, but it is also now being rediscovered by many chefs to enhance the flavour of all kinds of foods.

Traditional Koji Uses

• Amazake: a thick drink made from rice (see our koji culture for amazake)
• Sake: an alcoholic drink made from amazake
• Miso: fermented soybean paste used for soups, marinades, etc. (see our koji culture for miso)
• Shoyu (soy sauce): a very common condiment used to season many dishes (see our koji culture for soy sauce)
• Shio koji: sauce used to season or marinate meats, vegetables, etc.

Revisited Koji Uses

• Fermented vegetables
• Tenderized and aged meats
• Vegan cheeses
• Garum and umami sauces: liquid condiments made from meat, seafood, or any other protein source

The world of koji is booming! Across the globe, innovative chefs are developing more and more recipes and techniques to use koji to its full potential.

Choosing the Right Koji Starter

There are several varieties of koji cultures, each producing different types of enzymes.

The two main types of enzymes produced are proteases (to digest proteins) and amylases (to digest carbohydrates). The proportions of these enzymes vary according to the strain.

One strain of koji can be used for different fermentations. If you use a koji culture for miso to make amazake, it will still work! However, you will get better results by choosing the right spores.

Koji Starters for Fermenting Proteins

To make protein-based fermentations (legumes, meat, etc.), you need a koji culture that produces a lot of proteases.

The term protease is derived from the Greek words “prote” meaning “protein” and “-ase”, a suffix indicating an enzyme. Proteases are enzymes that catalyze the hydrolysis of peptide bonds in proteins, playing a crucial role in various biological processes such as digestion and protein catabolism. The term was first used in the early 19th century to describe enzymes that hydrolyze proteins, with the first protease discovered being pepsin.

Proteases, also known as proteolytic enzymes, are a large group of enzymes necessary for several important processes in the body, including protein digestion, cellular function, and blood-clotting.1The body naturally produces proteases. You can also get them through food and dietary supplements. However, some protease supplements can cause digestive side effects. Pepsin, trypsin, and chymotrypsin are the main porteases.  In addition to these, the body produces many other proteases to use for essential processes, such as digestion, immune function, protein recycling, and cellular function.1 Proteases are also found in certain foods, such as pineapple, and are used in baking and food production. Certain proteases, including the digestive enzymes trypsin and pepsin, can also be taken in supplement form.3 Graham DY, Ketwaroo GA, Money ME, Opekun AR. Enzyme therapy for functional bowel disease-like post-prandial distress. J Dig Dis. 2018;19(11):650-656. doi:10.1111/1751-2980.12655 , the body produces many other proteases to use for essential processes, such as digestion, immune function, protein recycling, and cellular function.1 Proteases are also found in certain foods, such as pineapple, and are used in baking and food production. Certain proteases, including the digestive enzymes trypsin and pepsin, can also be taken in supplement form.3 Proteases are required for several essential body functions. For example, without proteases like pepsin, your body wouldn’t be able to digest and absorb the protein found in foods.2 In addition to their role in protein digestion, proteases are necessary for life-sustaining processes such as blood clotting, inflammation regulation, wound healing, and cellular communication.4 Proteases are also required for apoptosis or programmed cellular death. Apoptosis rids the body of damaged cells, helping maintain homeostasis (a stable internal environment) and prevent cancer and many other health issues.5    Source

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During fermentation, the enzymes will transform the proteins into amino acids. Amino acids are responsible for the well-known umami taste in food. This is where the addictive and delicious taste of miso, shoyu, and garum comes from!

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For fermenting proteins:
⇒ Choose a koji starter for miso, or get a ready-made koji.
⇒ There are also specialized strains of koji for shoyu (soy sauce) where the mould can grow directly on the legumes.

Koji Starters for Fermenting Carbohydrates

To process carbohydrates (rice, barley, etc.), you need a koji culture that produces amylase enzymes. The long chains of starch and carbohydrates will be separated into simple sugars.

amylase(n.) enzyme which brings about the hydrolysis of starch, 1885, from amyl + chemical suffix -ase.

enzyme(n.) 1881, as a biochemical term, from German Enzym, coined 1878 by German physiologist Wilhelm Kühne (1837-1900), from Modern Greek enzymos “leavened,” from en “in” (see en- (2)) + zymē “leaven” (see zymurgy). Related: Enzymotic.

You will then be able to make amazake and sake.

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Did you know that humans can also be “programmed” through their diet? Reprogram Yourself..

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Kagoshima no Tsubozukuri Kurozu

Kagoshima no Tsubozukuri Kurozu

Registration Number	7
Name of the GI	Kagoshima no Tsubozukuri Kurozu
Class	Processed Foodstuffs
Date of Protection	2015/12/22
Producing Area	Kagoshima Prefecture Fukuyama-cho and Hayato-cho, Kirishima City
Applicant – Name and Address	Kagoshima Traditional Jar Fermentation Vinegar Association 21-15 Uenosono-cho, Kagoshima City, Kagoshima Prefecture, 890-0052, JAPAN

Producing Area

Google Map 

From the Edo period (1600 – 1868), vinegar made from rice as a raw material in Fukuyama Town, Kagoshima Prefecture, is brewed using an outdoor pot. As this vinegar goes through the aging process, it takes on the color of amber, so it is called Kagoshima no Tsubozukuri Kurozu (Kagoshima’s black pot vinegar, hereafter, black vinegar).

Its production method is unique in that fermentation is carried out by using outdoor jars, and after aging, its color changes from brown to black-brown. A characteristic aroma and mellow sourness are said to be developed in the course of this long-term aging. Compared to ordinary rice vinegar, black vinegar contains abundant pyroglutamic acid, so it has rich acidity, and because it also contains lactic acid, it has a refreshing sourness. It is thought that this is due to the fact that the amount of rice used is about 5 times as high, and the fermentation/aging period is long.

In the manufacturing process, high polishing rate rice (the starting material) is first washed, simmered, and cooled, then yellow Aspergillus seed koji is sprinkled on top to make rice koji for 3 to 4 days. After making steamed rice, the rice koji, steamed rice, and water are mixed in order in porcelain pots outside, and finally, special rice koji which produces large numbers of spores is sprinkled on top. After fermentation for at least 6 months or more from preparation and further aging for over 6 months, it is then ready. The three processes of saccharification, alcohol fermentation, and acetic acid fermentation proceed naturally in one container. It is a rare manufacturing process even from a global viewpoint.

Looking at the production site topographically, it faces the Kinko Bay on the shores of the Makinohara plateau in the northeast, characterized by a temperate climate without the north wind and with little frost in winter. The environment is ideal for the growth of microorganisms as it has a warm climate throughout the year, and a small difference between highest and lowest temperatures.

The pot used for preparation has a diameter of 40 cm, a height of 62 cm, and a capacity of 54 L. This shape has not changed since ancient times. The old pots that can still be seen today were fired in the Narashirogawa, one of the representative kilns of Satsuma-yaki (traditional pottery in the Kagoshima region). In the early 1800’s when the production of black vinegar started, this pot was fired as a daily food pot in Satsuma, which means there was a jar suitable for preparing and fermenting black vinegar close at hand.

CLIMATE AND GEOLOGY Best Suited for fermentation of Korozu

Kagoshima is located on the island of Kyūshū, facing Kagoshima Bay, which is a deep inlet of the East China Sea. The bay is well-protected by the surrounding land, making it an ideal location for fermenting Kuroko. Kagoshima Bay is approximately 75 km long and 25 km wide, with a maximum depth of 230 m. The city is also situated in front of the active volcano Mount Sakurajima, which adds to its unique geographical features. 

Kagoshima is indeed an inlet closed on three sides, which contributes to its perfect weather for fermenting Kuroko. The well-protected harbor of Kagoshima Bay, located on the southern coast of Kyūshū, enhances its climate for fermentation processes. 

Mild winters and hot, moist summers

The climate in Kagoshima is characterized by mild winters and hot, moist summers. It has a temperate humid climate, with significant rainfall throughout the year, even during dry months. The average temperatures vary by month, with cooler temperatures in winter and warmer temperatures in summer. Overall, Kagoshima experiences a considerable amount of precipitation, making it a rainy city.   Climates to Travel, Wikipedia / Wikipedia+

VERY SIMILAR FACTORS EXIST IN AND AROUND THE PROPERTY WHERE OBAMA’s CHEF WAS KILLED.

Here are some mountains and nearby areas in or near Turkeyland Cove, Edgartown, MA:

• Turkeyland Cove is a bay located in Dukes County, Massachusetts, near Edgartown Village Historic District. 

• You can find mountains and peaks near Turkeyland Cove by using mapping tools that show elevation, distance, and bearing. 

• A topographic map of Turkeyland Cove is available, which includes elevation and GPS coordinates. 

• The area has a trail network that provides access to various natural features, including coves. 

  For more detailed information, you can explore the provided links.    Edgartown Massachusetts US Topo Map

  

  
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Knew To Swim” The Shocking Secret Behind Obama Chef’s Disappearance
In this video you will see Chef Tfari working his craft as a Chef. Watch the full video and witness his many skills.  He surely was familar with the culinary arts from Asia and Fermented Foods.

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THIS DETERMINATION IS AN OBAMANATION

October 22, 2023 by Cynthia

Ever hear of “Sovereign Immunity”? Sovereign immunity, or crown immunity, is a legal doctrine whereby a sovereign or state cannot commit a legal wrong and is immune from civil suit or criminal prosecution, strictly speaking in modern texts in its own courts. State immunity is a similar, stronger doctrine, that applies to foreign courts. We all know that Barry Sortoro aks Barack Hussein Obama is not now … Click Here to Read More

OBUMA NEWS

August 6, 2023 by Cynthia

When is Obama not in the News?  For an X-President he sure refuses to relinquish the limelight.  In my personal opinion he is the MOST EVIL Politician America has ever seen… and that is saying a LOT.  We have had no shortage of evil politicians, heads of state, congressmen and women, Presidents, Vice Presidents, Secretary … Click Here to Read More

WHAT HAPPENED TO TAFARI?

August 12, 2023 by Cynthia

Updates Added 8/25/23; MORE UPDATES ADDED 3/25/23  8 PM I don’t really like to mess with these stories because I know that it is just distraction.  However, sometimes they must be brought to light.  It is sad to know that just like Jon Bonet, and John Kennedy, the truth of this story will NEVER be … Click Here to Read More

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Kagoshima’s dark vinegar, a fermented treasure from Japan  

Discover Kagoshima’s unique dark vinegar, fermented for over a year at Sakamoto Kurozu Brewery, and how it’s becoming a beloved ingredient in smoothies, soups, and sauces.

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Cooking Up Enjoyment

Japan’s “Kurozu”: A Centuries-Old Vinegar Tradition from Kagoshima

Food and Drink Culture Nov 20, 2018

Artisans in the Fukuyama district of Kirishima, Kagoshima Prefecture, have crafted amber rice vinegar known as kurozu by hand for over 200 years. Rows of black ceramic pots used to ferment and age the vinegar have become an iconic scene in this picturesque area of southern Japan.

The mention of mold normally evokes looks of disgust, but not so for Aspergillus oryzae. Also known as kōji-kin, this expert fermenter has since ancient times helped produce the likes of miso, sake, and soy sauce, all basic seasonings used in traditional Japanese cuisine. Recognizing its eminent role in Japanese gastronomy, the Brewing Society of Japan even declared kōji-kin Japan’s “national fungus” in 2006.

The celebrated mold is also a key component in brewing kurozu, an amber rice vinegar produced in Kagoshima Prefecture. For more than 200 years artisans in the town of Fukuyama, now part of the city of Kirishima, have crafted the mild-tasting vinegar by combining kōji-kin with rice and water in black ceramic jars and letting the mixture slowly ferment and mature under the sun.

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artisan(n.) 1530s, “one skilled in any mechanical art, craftsman,” from Italian artigiano, from Vulgar Latin *artitianus, from Latin artitus “skilled,” past participle of artire “to instruct in the arts,” from ars (genitive artis) “art” art(n.) early 13c., “skill as a result of learning or practice,” from Old French art (10c.) and directly from Latin artem (nominative ars) “work of art; practical skill; a business, craft,” from PIE *ar(ə)-ti- (source also of Sanskrit rtih “manner, mode;” Greek artizein “to prepare”), suffixed form of root *ar- “to fit together.” Etymologically it is akin to Latin arma “weapons” (see arm (n.2)).

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A Time-Tested Process

Kurozu literally means “black vinegar,” a name derived from the dark tint of the liquid. The vinegar is famed for its flavor, a well-rounded acidic tang with a hint of sweetness, and is used to enhance the taste of dishes. Kurozu is also esteemed for its various health properties—Fukuyama locals claim that in early times, demand for the black ceramic jars of vinegar would skyrocket during outbreaks of illness.

The amber color darkens as the vinegar ages.

Vinegar is one of the oldest fermented foods known to humankind, but producing it at high quality and in large amounts is no simple matter. Crafting a batch of kurozu is a gradual process requiring patience and diligence on the part of the artisans. After an initial fermentation period, the mixture is allowed to mature for up to six months. Waste products are then skimmed off the surface and the vinegar is left to mature and mellow for an additional two or three years. During this time, the kurozu darkens to a coffee-like hue as its distinctive flavor profiles deepen.

After initial fermentation comes a period of three to six months of maturation in the jars. After this, waste products are skimmed
off the surface and the vinegar is allowed to age.

There is no kurozu factory in Fukuyama. Instead, visitors to this hillside village find expansive lots overlooking Kagoshima Bay that are packed with row upon row of black jars of kurozu aging in the sun.

Jars of kurozu stretch into the distance. The size and dark tint of the vessels, meant to maximize heat absorption and retention, have remained the same
for two centuries; they are even placed in rows stretching north to south to ensure they can all receive both morning and evening sunshine.

A Self-Contained System

Brewing rice vinegar is relatively straightforward. It first involves mixing and fermenting basic ingredients to create sake, after which special bacteria converts the alcohol into acetic acid, a primary component of vinegar.

While most commercial vinegars are produced under factory conditions with careful control of every aspect from the exact strains of mold used to the temperature from moment to moment, kurozu is handcrafted in the open using specially designed 60-centimeter tall ceramic jars. Nature is an essential element in the brewing process. The village enjoys plenty of sunshine and an average temperature of 18 to 19 degrees Celsius, warm enough to keep winter frost from being a serious problem. The surrounding hills also provide abundant fresh, clean water essential for making kurozu.

The brewing season gets underway in April. Artisans first add the raw materials—kōji-kin, followed by steamed rice, and then water—to the handcrafted ceramic jars. A final layer of kōji mold is carefully sprinkled on the surface of the mixture, and the containers are capped and sealed.

An artisan adds a final layer of kōji-kin to keep out any unwanted microbes that might disrupt the fermentation process.

Inside the jars, kōji-kin gets to work breaking down starch from the steamed rice into sugar, which yeast living on the inside walls of the vessel then converts into alcohol. After about a month, the jars give off a fine bubbling sound and pleasant aroma of sake. After around the third month, the surface layer of kōji-kin sinks to the bottom of the vessel and the unmistakable scent of vinegar can be detected, indicating that the transformation to kurozu is complete.

An artisan puts kōji-kin into ceramic jars, along with steamed rice and water. The fermenter is made by hand by spreading mold spores
on steamed riceband allowing it to sit for three days in a special temperature-controlled room.

From left to right: After a month, bubbles on the surface indicate that fermentation is in full swing. After three months, acetic acid fermentation progresses and the surface
layer of kōji-kin sinks to the bottom. By the fourth month, a thin layer of acetic acid bacteria forms; when it disappears, the initial fermentation process is finished.

Artisans check the jars daily to ensure that everything is progressing as it should. Going from container to container, they listen for sounds of fermentation, check the clarity of the liquid, and even taste and smell contents looking for minor differences in quality.

“The jars can house beneficial as well as harmful microbes,” explains one artisan. “If the good kind wins, then you end up with a great batch of vinegar.” Helping acetic acid bacteria transform sake into vinegar involves stirring the jars with bamboo poles to keep the mixture oxygenated. If it looks like harmful bacteria are getting the upper hand, artisans will quickly add mature vinegar in an attempt to turn the tide. Although demanding, the constant doting is necessary for crafting high-quality vinegar that can proudly be proclaimed as kurozu.

A final component in the brewing process is temperature. Microbes like kōji-kin and yeast require a warm environment to thrive, and the kurozu jars—called aman in the local Kagoshima dialect—have been carefully crafted to this end. Early artisans worked out the optimal size, shape, and color of the containers to keep contents at an ideal temperature. Two centuries on, the vessels continue to serve their purpose with aplomb.

Brewing vinegar by all-natural means is a laborious, time-consuming process. But as long as the sun shines on Fukuyama, you can be assured that artisans in the town will be crafting kurozu in the traditional fashion.

Dusk falls on Fukuyama as the volcano Sakurajima lazily breathes smoke into the skies above Kagoshima Bay.

(Originally published in Japanese. Text by Mutsuta Yukie. Photos by Ōhashi Hiroshi. Banner photo: Artisans in Fukuyama start on a new batch of kurozu.)

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Kurozu (Black Vinegar) in Kagoshima 

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Note the Flower of Life Logo   I could not uncover why it was on this article.   It may be the MAFF Organization or it may belong to the Company that makes the product, or it may be the website owner.  I found it interesting enough to present you with information on the SYMBOL

Tsubozukuri black vinegar

Fermented Foods

KagoshimaTsubozukuri black vinegar

Classification (Large)

Agricultural products

Classification (Small)

Soy sauce, miso, other seasonings

Main ingredients used

rice, rice malt, water

When using downloaded images, please read the “Terms of Use” and clearly state that the source of the image is “Traditional Foods in Japan” by the Ministry of Agriculture, Forestry and Fisheries.
If the photo credits is stated, please include it as well.

Example of description of the photo credits

Region of inheritance

Fukuyama Town and Hayato Town in Kirishima City

Product overview (special characteristics and types)

Tsubozukuri black vinegar is a naturally fermented vinegar created by placing rice, malted rice, and water in a jar outdoors.
This vinegar is brewed twice a year in spring and fall, to be fermented and aged for over a year to complete the product. The method in which it is brewed and fermented in jars left outdoors is unique to this vinegar. These traditional manufacturing methods, which make the most of Kagoshima Prefecture’s mild climate and minimal temperature differences, have been handed down over time.

History and culture

Tsubozukuri black vinegar started out in Fukuyama Town, Kirishima City, Kagoshima Prefecture. It is said that the history of this vinegar goes back to the Edo period. It is called [black vinegar] as the color gradually darkens from an amber color as fermentation progresses.
Fukuyama Town is surrounded on three sides by mountains, with the town’s fourth side facing the ocean. Its location and flat terrain create a warm climate all year round, with only a small temperature difference between its highs and lows for each month, making it a perfect environment for microbial growth. Furthermore, jars of Satsuma pottery used for brewing were easily obtainable, and this is said to have led to vinegar-making in this area.
After the Second World War, the ingredient rice became scarce, so sweet potatoes were used instead, and this technique has been handed down over the generations.
In addition to amino acids, this vinegar contains nutrients such as vitamins, minerals, and organic acids, and with the recent rise in health awareness, interest in black vinegar has been growing.

Production method

Of the ingredients to make Tsubozukuri black vinegar, malted rice is created over three to four days by steaming rice with a high milling ratio and cooling before Aspergillus oryzae is used as a fermentation starter.
Steamed rice, malted rice, and water are placed in order in pottery jars that are put outside before sprinkling furikoji rice malt on the surface. Furikoji is a finished rice malt that is dried to produce spores. The mouths of the jars are covered with paper and a lid to shield from rain to let the vinegar ferment and mature. This manufacturing method in which saccharification, alcohol fermentation, and acetic acid fermentation proceed naturally in one container is a rare process even when seen from a global perspective.

Conservation and succession efforts

Kagoshima Prefecture established manufacturing methods and ingredient standards for foods using traditional manufacturing methods, foods that make the most of the unique qualities of the prefecture’s ingredients, and distinctive foods manufactured through unique technologies. Foods that fit these criteria are certified as [Furusato Certified Foods], and as of the end of March 2023, there are 58 foods certified under tsubozukuri rice black vinegar.
Furthermore, the Tsubozukuri black vinegar of Kagoshima has been certified as a [Local Dish from the Edo Period—Traditional 100-Year Food Category] for the 100-Year Foods established by the Agency for Cultural Affairs.
In the Geographical Indication (GI) protection system of the Ministry of Agriculture, Forestry and Fisheries, this vinegar was registered in December 2015 as [Kagoshima no Tsubozukuri black vinegar].

Main consumption method

This vinegar is used as seasoning when cooking, and 20 to 30 ml is diluted four to five times to drink.

At-home recipes：Hot honey drink with Tsubozukuri black vinegar

Ingredients

Tsubozukuri black vinegar: 30 ml Honey: 2 tablespoons Hot water: 300 ml

How to make 1Put black vinegar and honey in a cup, pour hot water, and stir well.

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THE FLOWER OF LIFE

The Flower of Life is the modern name given to a geometrical figure composed of multiple evenly-spaced, overlapping circles, that are arranged so that they form a flower-like pattern with a sixfold symmetry like a hexagon. The center of each circle is on the circumference of six surrounding circles of the same diameter.

The Flower of Life contains a total of 19 circles, which is often referred to in relation to the number 666 in some spiritual contexts. While the Flower of Life itself does not specifically contain 666, it is commonly associated with this number in discussions about sacred geometry and spiritual growth.   OutofStress+2 In the Flower of Life symbol, you can find six figures in the following ways: There are six circles around the central point, known as the Seed of Life.  The symbol contains six groups of numbers that add up to 666, indicating its significance.  The Flower of Life is composed of 19 complete circles, with 6 circles in the outer ring.  These elements highlight the importance of the number 6 in the Flower of Life symbol. I don’t think I have to count all the 666s I could get out of the Flower of Life.  You can see by this image that they are definitely there.  When you start drawing them in they all begin to run together.

What we call Modern Science, Math, Astronomy and Medicine were all the product of ALCHEMY, WITCHCRAFT and MAGIG. From the shadowed sanctuaries of Egyptian temples to the vaulted laboratories of the Enlightenment, there burns a single flame: the flame of alchemy. Across continents, centuries, and cultures it has burned in revolutions of thought. Once scorned as superstition and sorcery, it is now openly celebrated as truth to those who are deceived. Alchemy is now understood as the foundations of modern science. Long before modern chemistry had its periodic table, before telescopes peered into the cosmos and microscopes revealed invisible worlds, the alchemist stood at the edge of mystery—part philosopher, part priest, part experimentalist—searching the elements for the lead that would turn to gold and the homunculus, while promising wealth, security, healing, and illumination. In its enigmatic symbols and guarded manuscripts we find the DNA of disciplines we now take for granted: The chemist’s fire was once the alchemist’s furnace. The scientific method was born of mystical procedure and sacred protocol. The medical profession evolved from Paracelsian healers wielding mercury and mantras. The very language of matter, energy, and transmutation was encoded in their books of spells and incantations, their epic poems, and their tales of the giants, gods and monsters of ANCIENT DAYS.

AT SIXES AND SEVENS!!

September 29, 2021 by Cynthia

  TAGS:  Vaccinations, COVID Mandates, Medical Passports, Fines, Compliance, The Unvaxxed, Fourteenth Amendment, US Courts, Constitution, Cruise Lines, Challenges, Federal Register, Reconciliation Bill, CHAOS, Confusion, New World Order, Occult Numerology, Bankruptcy, Homeland Security, Microsoft, Governors The saying “at sixes and sevens” has been around for a long time.  You don’t hear it much in this … Click Here to Read More

Do You Believe in Magick? Part 16 – Science is MAGICK/WITCHCRAFT

June 30, 2018 by Cynthia

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Originally Posted 1/30/16; Updated 8/2018 “(Magick’s) fundamental conception is identical with that of modern science; underlying the whole system is a faith…”  Aleister Crowley Magick From Thelemapedia Belief in various magical practices has waxed and waned in European and Western history, under pressure from either organized monotheistic religions or from skepticism about the reality of magic, … Click Here to Read More

Science – The MagicK that will DESTROY Mankind

December 11, 2021 by Cynthia

I apologize for the length of this post.   The subject matter is vital to our immediate situation.  I hope you can find the time to look over the entire post and digest it.   These next four posts that I have been working on are all interrelated and all significantly related to what is happening in … Click Here to Read More

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Flower of Life Chakras 

crystal grid	LORD SHIVA THE DESTROYER	Geometric Symbolism

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An adapted form of the ancient symbol “The Flower of Life” first seen in one of the oldest temples from of our ancient civilization in Abydos, Egypt called the Osirion.

Flower of Life – Just like the Ouroboros, an ancient infinity symbol, the Flower of Life can be found almost everywhere.  The Flower of Life belongs to sacred geometry which believes that all life is part of a divine, geometric plan. However, as one of the most ancient symbols known to mankind, we also find the Flower Of Life at the Golden Temple in Amritsar, a Buddhist temple at Ajanta, India, in ancient Chinese temples, in the Louvre, in Spain, Japan, Lebanon, at the city of Ephesus and many other places.

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Flower of Life – Symbolism + 6 Hidden Meanings (Sacred Geometry)

by Ana Isabel
April 19, 2023 (Updated: September 14, 2023)

Next to the Seed of Life, the Flower of Life is one of the most powerful Sacred Geometry symbols. And just like the Seed of Life, it has many hidden meanings and secrets within its intricate design. In this article, let’s explore these hidden meanings and understand this beautiful and mysterious symbol from a deeper perspective.

What does the Flower of Life symbolize?

Similar to the Seed of Life, the Flower of Life represents creation, interconnectedness, unity, oneness, duality, the cycle of life, and the union of divine masculine and feminine energies.

Many believe that this powerful symbol contains within it the very blueprint of the universe. This symbol is also believed to contain the Akashic Records, a cosmic database of knowledge that reveals the secrets of all living things. Meditating upon this symbol is believed to expand your consciousness and give you access to this universal knowledge.   DON’T DO IT – IT IS A TRAP!!!

Some even believe that the Flower of Life has the power to deflect negative energies and promote healing on a spiritual level.

Whether you are seeking spiritual guidance, artistic inspiration, or simply looking to expand your knowledge about the creation of the universe, the Flower of Life has the potential to lead you on a transformative journey of self-discovery and wonder.   This is all PAGAN, EASTERN TEACHING.  DO NOT FALL FOR THE LIES.  JUST BECAUSE YOU THINK EVERYONE ELSE IS DOING IT, IS A STUPID JUSTIFICATION.  There is a ONE TRUE CREATOR GOD and you can find all your answers in HIM!

Flower of Life – Historical Significance

The Flower of Life is an ancient symbol that has been discovered across numerous cultures in various places. From the Temple of Osiris in Abydos, Egypt, where the oldest known examples of the Flower of Life can be found, to the Palace of Ashurbanipal in Assyria, to the Forbidden City and various temples in China, and the ancient city of Preslav in Bulgaria, this symbol has been etched into some of the most historical and impressive structures of the (PAGAN) world.

Even today, the Flower of Life can be found in many spiritual places such as the Golden Temple in India, various temples in Japan, and Cordoba’s ‘la Mezquita Mosque’ in Spain. Here are just a few places where the Flower of Life has been found:

• Egypt – Temple of Osiris in Abydos, Temple of Karnak, and Luxor.
• Assyria – Palace of Ashurbanipal.
• China – Forbidden City in Beijing and the Yungang Grottoes in Shanxi province.
• Bulgaria – Ancient city of Preslav in Bulgaria, which was the capital of the First Bulgarian Empire from 893 to 972 AD. The symbol is depicted on a stone relief in the walls of the ruins of the royal palace.
• Israel – Ancient synagogues in Galilee and Masada.  (BABYLOIAN RABBINICAL SYNAGOGUES)
• Japan – Various temples and shrines in Japan, particularly in the Shinto tradition.
• India -The Harmandir Sahib (Golden Temple) in Amritsar, the Buddhist temples in Ajanta, and the ruins of the ancient city of Hampi.
• Turkey – Ancient sites and buildings in the City of Ephesus.
• Italy – Several ancient buildings and works of art in Italy, including churches, cathedrals, and other religious structures dating back to the Middle Ages.
• Spain – Mezquita de Córdoba (Mosque-Cathedral of Córdoba).
• Middle East – Various ancient Islamic mosques.

Did you know that even Leonardo da Vinci was fascinated by the Flower of Life? He not only studied the complete Flower of Life design but also its various components, such as the Seed of Life. From these studies, he drew geometric figures such as platonic solids, spheres, tori, and more.

Interestingly, he even incorporated the golden ratio of phi into his artwork, which is derived from the Flower of Life design. This goes to show that the Flower of Life is not only a spiritually significant symbol but also a versatile and profound source of inspiration across various fields of study.

Creation of the Flower of Life

It’s fascinating to study the creation of the Flower of Life as it helps you understand the basis of creation of this universe!   NOT!

The Flower of Life is built upon the Seed of Life pattern. The Seed of Life contains a total of 7 overlapping circles with one circle at the center and 6 circles surrounding it. The circle at the center represents Source, or Consciousness.   And just what “source” do you think they are referring to?  It isn’t the CREATOR!

The Flower of Life is created by adding 12 additional circles to the Seed of Life as shown in the image below. Hence the Flower of Life contains a total of 19 circles.

The Flower of Life is generally depicted as surrounded by two outer circles as shown in the image below.

The following image shows the entire development process of the Flower of Life starting from a single Circle to the 7-circled Seed of Life and finally, 19 circled Flower of Life. To know about this creation process in detail, you can read this article on the Seed of Life.

Symbols within the Flower of Life

The Flower of Life is the blueprint of the physical universe and contains within it as many as 15 symbols associated with creation and the world of form.

These symbols include the Vescia Piscis, Triquetra, Seed of Life, Fruit of Life, Metatron’s Cube, 5 Platonic Solids, Chakras, and the Labyrinth.

The following image illustrates all the symbols contained within the Flower of Life.

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Now you have seen how nearly every OCCULTIC DEMONIC SYMBOL is in the so-called FLOWER OF LIFE  

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The Flower of Life Revealed: Unlock the Hidden Spiritual Power of Sacred Geometry for Awakening

YouTube

Minds Unfettered

12.3K views

10 months ago
This video is jam paced with esoteric mysticism from Eastern Philosophy.  It is not the TRUTH But, from this video you can get a good look at what they teach and believe.  The Truth is ALL PAGAN religion or Ancient Religions that are not based on the Word of God, come from the same demonic sources.  That is wy all nations and all belief systems out side of God’s Word have the same teachings and beliefs  It is no mystery.  When you know the TRUE AND LIVING GOD.

I am very offended that they show Jesus Christ teaching his Disciples with the Flower of Life over there head.  This symbolism and these teachings have NOTHING TO DO with The Messiah, why He came, or WHAT HE TAUGHT.  These LIES are an OFFENSE to the Creator   If you want to know the origins of ALL THINGS… GET TO KNOW YHVH, our Heavenly Father.

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What is the Vinegar Spiritual Meaning: Understanding Its Significance in Different Cultures

BySpiritualRealm TeamSpiritual Meaning

Vinegar has been a staple in households for centuries, known for its culinary uses and medicinal properties. However, vinegar also holds significant spiritual meaning across various cultures and religions. Understanding the symbolic meaning of vinegarcan provide insight into the spiritual world and can be used in spiritual practices.

Historically, vinegar has been used in religious ceremonies as a symbol of purification and cleansing. In Christianity, vinegar was offered to Jesus on the cross and is used in the sacrament of the Eucharist (Catholic ritual not Protestant). In Judaism, vinegar is used during Passover as a symbol of the bitterness of slavery.In Hinduism, vinegar is used in purification rituals to cleanse the body and soul.

Historical Context of Vinegar in Spirituality

Vinegar has been used for spiritual purposes for thousands of years.In ancient times, it was considered a powerful tool for purification and protection against evil spirits.In fact, the word “vinegar” comes from the French word “vin aigre,” which means “sour wine,”and it was believed that the sourness of vinegar could ward off evil spirits.

In many cultures, vinegar was also used as a medicinal remedy. It was believed to have healing properties and was used to treat a variety of ailments, including digestive issues and skin conditions.

In the Christian tradition, vinegar plays a significant role in the story of the crucifixion of Jesus Christ. According to the Bible, Jesus was offered vinegar on a sponge while he was on the cross, and he drank it before he died. This event is often referred to as the “sour wine” or the “vinegar of the passion.”

In addition to its use in religious and spiritual contexts, vinegar has also been used in various cultural traditions as a symbol of hospitality. In some cultures, it is customary to offer guests a drink of vinegar as a sign of welcome and respect.

Overall, the historical context of vinegar in spirituality is rich and varied,spanning many different cultures and traditions. While its exact significance may vary depending on the context, it is clear that vinegar has played an important role in spiritual and cultural practices throughout history.

Symbolism of Vinegar

Vinegar has been used for centuries for various purposes, including cooking, cleaning, and medicinal purposes. However, vinegar also has a spiritual meaningand has been used in religious ceremonies and rituals. Here are some of the symbolic meanings of vinegar:

• • Purification: Vinegar has been used for centuries as a natural cleaning agent. In the spiritual realm, vinegar is believed to have purifying properties that can cleanse negative energy and purify the soul.
  • Sacrifice: In some religious traditions, vinegar is used as a symbol of sacrifice. It is believed that the sour taste of vinegar represents the bitterness of sacrifice and the willingness to endure pain and suffering for a greater good.

• • Humility: Vinegar is a humble ingredient that is often used to enhance the flavor of other foods. In the spiritual realm, vinegar is believed to represent humility and the willingness to serve others.
  • Transformation:Vinegar has the power to transform other substances. For example, it can turn wine into vinegar or soften tough meat.In the spiritual realm, vinegar is believed to represent transformation and the ability to turn negative energy into positive energy.
  • Rebellion: In some cultures, vinegar has been used as a symbol of rebellion. For example, during the American Civil War, Confederate soldiers would carry vinegar with them as a symbol of their rebellion against the Union.

In summary, vinegar has a rich spiritual meaning that has been recognized for centuries. Its symbolic meanings include purification, sacrifice, humility, transformation, and rebellion.

Vinegar in Different Religions

Vinegar in Christianity

In Christianity, vinegar is mentioned in the Bible several times. In the Old Testament, vinegar was used to describe the sour wine given to Jesus Christ during his crucifixion. In the New Testament, vinegar was used by Jesus Christ to quench his thirst while on the cross. Some Christians believe that vinegar represents the bitterness and sufferingthat Jesus Christ endured on the cross.
That shows you that the writer of this article does not know anything about the people of the book.  Jesus’ crucifixion is not in the Old Testament.

Vinegar in Buddhism

In Buddhism, vinegar is not specifically mentioned in religious texts. However, vinegar is used in some Buddhist cultures as a condiment or flavoring for food. It is also used in some Buddhist rituals and ceremoniesas a cleansing agent.

Vinegar in Hinduism

In Hinduism, vinegar is not commonly used in religious rituals or ceremonies. However, some Hindus believe that vinegar has medicinal properties and use it to treat various ailments. Vinegar is also used in some Hindu cuisines as a souring agent.

Religion	Vinegar Use
Christianity	Represents suffering and bitterness
Buddhism	Used in food and cleansing rituals
Hinduism	Used for medicinal purposes and as a souring agent

Vinegar in Spiritual Rituals

Vinegar has been used in spiritual rituals for centuries. It is believed to have cleansing and purifying properties that can help remove negative energy and protect against evil spirits. Here are a few examples of how vinegar is used in spiritual rituals:

• • In some African American hoodoo traditions, vinegar is used to cleanse the home of negative energy. It is believed that sprinkling vinegar around the perimeter of the home can help drive away evil spirits and protect the inhabitants.
  • In some Native American traditions, vinegar is used in purification rituals.It is believed that drinking a small amount of vinegar mixed with water can help cleanse the body and mind of negative energy.
  • In some Hindu traditions, vinegar is used in a ritual called “Aachamanam,”which involves sipping water mixed with vinegar to purify the body and mind before performing religious ceremonies.
  • In some Wiccan traditions, vinegar is used in spells and rituals to banish negative energy and protect against evil spirits. It is believed that placing a bowl of vinegar in a room can help absorb negative energy and protect the inhabitants.

Overall, vinegar has a long history of use in spiritual rituals around the world.While its effectiveness in removing negative energy and protecting against evil spirits is up for debate, many people believe in its power and continue to use it in their spiritual practices.

Metaphysical Properties of Vinegar

Vinegar has been used for centuries as a natural remedy for various ailments. In addition to its physical benefits, vinegar also has metaphysical properties that can benefit the mind and spirit.

• • Purification: Vinegar is known for its cleansing properties. It can be used to purify spaces, objects, and even the body. Adding a few drops of vinegar to bathwater can help remove negative energy and promote spiritual cleansing.
  • Protection: Vinegar has been used in various cultures as a protective agent against evil spirits and negative energy. Sprinkling vinegar around the perimeter of a space can create a protective barrier.
  • Healing: Vinegar has been used as a natural remedy for various physical ailments, such as sore throat, digestive issues, and skin conditions. It is believed that vinegar can also have healing properties for the mind and spirit.
  • Amplification: Vinegar is believed to amplify the effects of other spiritual practices,such as meditation, prayer, and energy work. Adding a few drops of vinegar to a spiritual bath or diffuser can enhance the benefits of these practices.

Reiki. Pronounced ray-key, this Japanese technique is an alternative therapy … Breathwork. It’s breathing, but not like you know it. Think of breathwork like an … Smudging. You know how some spaces feel like they have bad vibes floating … Reflexology. You love a good foot massage, but have you ever tried Tapping Acupuncture Crystal therapy Chakras Flower Essences Quantum Energy Healing

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In conclusion, vinegar has a variety of metaphysical propertiesthat can benefit the mind and spirit. Whether used for purification, protection, healing, or amplification, vinegar can be a powerful tool in spiritual practices.

Conclusion

In conclusion, vinegar has been used for centuries for its medicinal properties and spiritual meanings.The spiritual meaningof vinegar varies depending on the culture and tradition.

In Christianity,vinegar symbolizes the bitterness of sin and the need for repentance. In Judaism, vinegar is used during the Passover Seder to represent the harshness of slavery in Egypt.In Chinese culture, vinegar represents the balance of yin and yang, and is often used in cooking to balance flavors.

Vinegar also has many practical uses, such as cleaning and preserving food. It is a versatile ingredient that can be used in many different ways.

Overall, vinegar has a rich history and many meanings, both spiritual and practical. It is a fascinating and useful substance that has stood the test of time.

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Throughout this post we have heard them talk about cultural Ceremonies and traditional rituals in a manner that is designed to make your receive these ideas as normal, natural and even holy.  But, the gods and spirits that are being honored, worshiped and appeased in these celebrations and rituals are actually pagan/demonic spirits  These are the same spirits of Mythology who had Authority over all the Earth and to whom the people of the earth were enslaved.  With the exception of the Hebrews, whom God chose for his purpose.  These demonic entities are what CHRIST came to deliver us from.  He offers everyone the gift of FREEDOM from bondage to sin and death and demonic spirits. Those spirits are returning with a vengeance.  You do not want to be subjected to their plans for the human race.
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In this next section I will show you a little about the spiritual life in THAILAND.  However if you click the title link below you will be taken to a webpage where you can choose any Asian country and learn about their SPIRITS.

The Spirit World of Thailand: Ancient Rituals and Ceremonies

Thailand’s rich tapestry of culture is intricately woven with ancient myths and legends,shaping its rituals and ceremonies.The belief in a vibrant spirit world,interwoven with the human realm, permeates Thai society, influencing daily life, major events, and every aspect of existence.To understand the heart of Thailand, one must step into this mystical world of spirits, deities, and the profound connection to the unseen.

The Cosmic Dance: A Journey Through Thai Creation Myths

Thai mythology, like many other cultures, begins with a tale of creation.The universe, according to these ancient beliefs, arose from the cosmic dance of Brahma,the creator god. Brahma, through his divine acts, brought forth the elements, the natural world, and ultimately, humankind.In this creation myth, the world is viewed as a living organism, where every element, from the smallest insect to the tallest tree, plays a vital role.This interconnectedness underpins many Thai beliefs and influences their approach to rituals and ceremonies.

Spirits, Deities, and the Realm of the Supernatural

The Thai spiritual world is a vibrant and diverse landscape,populated by a vast pantheon of deities and spirits. These entities reside in various realms, ranging from the sacred mountains to the depths of the forest, and even within the human world itself.Among the most prominent deities are Brahma, Vishnu, and Shiva, the Hindu trinity,whose influence is deeply woven into Thai culture. However, alongside these major gods are numerous local deities,each with their unique powers and domains.These include the guardian spirits of temples, houses, and villages, as well as spirits associated with natural elements like water, trees, and mountains.

• Phii Prai:Spirits of people who have died violently or prematurely.
• Phii Klook:Spirits associated with places and objects, often benevolent but sometimes mischievous.
• Phii Tai:Spirits of ancestors.
• Phii Nang Mai:Forest spirits,often associated with trees.
• Phii Baan:House spirits,believed to protect the home.

The Importance of Ritual in Thai Culture

Rituals are crucial to maintaining harmony between the human world and the supernatural realmin Thai culture. They offer protection, seek blessings from deities and spirits, and ensure a smooth journey through life’s transitions.   So, they appease any number of lesser demons in the hope of securing blessings from higher ones to whom they are also subjected, make offerings, perform rituals and sacrifices.

Rituals play a pivotal role in Thai society,serving as bridgesbetween the human and the supernatural realms.These ceremonies, often infused with intricate symbols and gestures,are believed to appease spirits, secure their blessings, and ensure harmony in the world.Some rituals focus on seeking protection against misfortune or illness, while others aim to ensure good harvests, prosperity, and a smooth journey through life’s transitions. Through these symbolic actions, Thais demonstrate their respect for the unseen world and seek to maintain balance and well-being in their lives.

Ceremonies of Life and Death: From Birth to Rebirth

Life in Thailand is punctuated by significant ceremonies marking key milestones.Birth, a momentous occasion, is celebrated with rituals to welcome the newborninto the world and ensure their well-being. Coming-of-age ceremonies, often marked by elaborate rituals, signify the transition into adulthood and responsibilities. Marriage, a union celebrated with joy and tradition, involves seeking blessings from ancestors and deities for a harmonious and fulfilling life together. And finally, death, while a somber occasion, is viewed as a transition into the afterlife, with rituals centered around honoring the deceased, guiding their spirits on their journey, and ensuring their peaceful passage.

The Role of Temples and Monasteries in Ritual Practice

Temples and monasteries are not merely places of worship in Thai culture; they are the epicenters of spiritual life, vibrant hubs of ritual practice, and vital connections to the unseen world.These sacred spaces are often built on sites believed to be imbued with spiritual energy,further strengthening their connection to the realm of spirits and deities.Within these hallowed grounds, monks and nuns lead a life dedicated to spiritual practice,serving as intermediaries between the human world and the supernatural realm.They are entrusted with the knowledge and rituals necessary to appease spirits,secure blessings, and guide individuals through life’s transitions. Temples and monasteries are also the locations for many important rituals, from daily offerings to elaborate ceremonies celebrating life’s important events. The presence of these sacred spaces shapes the landscape of Thai society,reminding people of the continuous presence of the spirit world.    They are not talking about so-called “Christian” monks and nuns.  Which really are not.  They are Roman Catholic, but that is another post.  Here they are talking about BUDDHIST Monks and Nuns.

Temples and monasteries are considered sacred spaces in Thai culture, serving as centers of religious practice and the performance of rituals.Monks and nuns act as intermediaries between the human and the supernatural world, conducting ceremonies and providing guidance on spiritual matters.

The Power of Offerings: Connecting to the Divine

Offerings are a cornerstone of Thai rituals,serving as a vital link between the human world and the supernatural realm.These gifts, presented with reverence and sincerity, are believed to appease deities and spirits, securing their blessings for good fortune, health, and protection. The types of offerings vary, reflecting the nature of the deity or spirit being honored.Food offerings, such as fruit, flowers, and prepared dishes, are common, symbolizing nourishment and good wishes.Incense, with its fragrant smoke reaching towards the heavens, symbolizes purification and reverence.Candles, their flames flickering with life, represent enlightenment and the dispelling of darkness. These symbolic offerings serve a dual purpose: to show respect for the unseen world and to establish a connection with the divine.Through these acts of generosity, individuals seek to cultivate a harmonious relationship with the spirits and deities who influence their lives.

Traditional Thai Festivals: Celebrating the Sacred

Thai festivals are more than just celebrations;they are deeply rooted in mythology and offer a unique glimpse into the interconnectedness of the human world and the supernatural realm. Festivals like Songkran, the Thai New Year, are infused with ancient beliefs about water, purification, and renewal. The joyful splashing of water symbolizes cleansing and the washing away of misfortune, while the ritual bathing of Buddha images signifies respect and the seeking of blessings.Loy Krathong, the festival of lights, is a celebration of gratitude to the goddess of water, Phra Mae Khongkha, with the floating of krathongs (small boats adorned with flowers, candles, and incense) symbolizing the letting go of past burdens and the seeking of good fortune. And finally, Phi Ta Khon, the “Ghost Festival,” is a vibrant and colorful celebration of spirits, with participants donning elaborate masks and costumes, dancing and parading through the streets, embodying the playful and sometimes mischievous nature of the unseen world. These festivals, deeply woven into the fabric of Thai culture, offer a tangible link to the ancient beliefs and traditions that shape the nation’s spirit.

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Black Magic Spells And Rituals In Thailand

Thailand is a beautiful country that many visit for peace and serenity. Buddhism is practiced as a religion in Thailand and surrounding countries like Cambodia. But what most are unaware of is that black magic prevails in most parts of this beautiful country.

You would be shocked to read that many rituals, beliefs, and black magic spells have existed in this country since its formation in the early years.The first concept that you can realize about the beliefs that people of Thailand have is the existence of Pret, or what we term ghost. Most of this belief is shared with other bordering countries or Buddhist mythology. Below is a list of the legends that are believed to be ghosts found in and around Thailand.

• To see the long list of these spirits;- visit the website.

Pleasing Spirits with Rituals for Prosperity in Thailand

The practice of black magic in Thailand revolves around these ghosts or spirits or souls, and spell casters will enchant black magic spells to lure these spirits, capture them, or please them to help the person in need.It is also assumed that the spell caster and the owner must keep them pleased for their help towards the person.

One such theory of pleasing spirits for their help is used when someone wants to own a Kuman thong. It is believed that the owner who possesses Kuman thong will have luck and fortune and will never be defeated by their enemies. To own a spirit, known as kuman thong, rituals are performed. This requires the developing fetus from the mother’s womb, and it is observed that the spirit from the fetus is then captured in a wooden or clay statueand kept in a secure place with the owner of a Kuman thong.

Creating Kuman Thong Through Ancient Thai Rituals

Once the fetus is removed, the child’s body is taken to a cemetery, where rituals are performed, and the body is roasted.The statue was created to capture Kuman Thong,also known as the Hong Pray.The practice of making Kuman Thong statues is mainly practiced in Siam (THAILAND).

According to some ancient Thai documents and scriptures, the actual method of acquiring a Kuman thong starts when a baby dies in its mother’s womb. After that, the baby is removed from the womb, painted with a coat of Ya Lak, covered with gold leaves or petals, and then roasted until completely dry. This ritual should be performed in a cemetery and should finish before dawn.

Since this was the actual method of obtaining the spirit, it was named KUMAN THONG, meaning golden baby or golden boy, as KUMAN in Thai means baby boy and THONG means gold. This spirit also gives us an overview of the legend of Khun Chang Khun Phaen, who first made KUMAN THONG by removing his unborn baby from his wife’s womb so that the spirit of his unborn can help him succeed over his enemies.

YAN – Harnessing Mystical Powers in Thai Black Magic Practices

Thailand is also famous for its black magic,used in amulets or statues.Black magic spells are performed to stimulate these spiritual powers and then relocate these powers in various matters like diagrams (mainly geometrical shapes)on clothes or even on the body as a form of tattoos.The objects in which these powers are stored are often called the YAN.

The YAN is used for different purposes by the owners of those mystical powers, like protection, luck, or money. At times, the Yan is even inserted under the skin.In Thailand, ghosts and black magic are so familiar that markets sell black magic and spiritual items. One of the oldest markets can be found in Yogyakarta’s Beringharjo market.

Penangal Balak and Mae Nak Thailand’s Protective Spells and Charms

Black magic in Thailand is also used to block bad spirits.Since people in Thailand believe so much in spirits and ghosts, they use black magic spells and cast rituals to ensure that evil spirits are away from them. One such spell used is Penangal Balak, which is used to block harmful spells cast on someone or stop evil spirits from causing harm.

The use of different types of oil is also linked to black magic in Thailand since oil is considered not only for healing and cure but also for fighting the bad aspects of black magic.Another interesting concept related to black magic in Thailand is the “black magic woman.”

Black magic woman, or what is known as the MAE NAK, can be found in Wat Mahabhut, where the tabernacle houses the body or statue of the black magic woman or Mae Nak.People of Thailand who have problems in their marital lives or have sex-related problems visit this placeand offer presents to get their blessings. Mae Nak is also considered to bless people in love and stay with each other only for their lifetime.

Barang and Ya Sang in Thai Black Magic Practices

Black magic in Thailand ends with spirits, ghosts, souls, or talismans and extends to the use and practice of voodooknown as Barang. Though they are considered illegal but still practiced by many black magic spell casters.Another form of magic performed in Isan, the northeast part of Thailand, is YA SANG.Ya Sang is an old concept of black magic where poisonous plants exist,triggering abdominal disorders, bodily pain, intoxication, and even bringing death to the victim.

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‘Quite disturbing’: Holy man leader of corpse-worshipping cult arrested in Thailand

ByTassanee Vejpongsa

Updated May 10, 2022 — 1.02pm

Warning: graphic descriptions.

Bangkok: Police in north-eastern Thailand have arrested a forest-dwelling self-proclaimed holy man whose followers allegedly worshipped corpses and consumed bodily fluids as a cure for sickness, officials said on Monday.

There were chaotic scenes as officers raided the thatched house of 75-year-old Thawee Nanra on Sunday deep in a jungle in Chaiyaphum province. Supporters screamed and jostled with police as the bearded, shirtless, white-haired man was led to a police vehicle.

Police said they found 11 corpses on the premises of Thawee Nanra’s compound and local media said they were believed to be the bodies of his followers.

Provincial Governor Kraisorn Kongchalad said Thawee had at least a dozen followers living with him. Coffins containing bodies were scattered around the house.

Devotees reportedly told authorities that the leader’s urine and phlegm were believed to be cures for diseases.

Kraisorn said he was shocked to discover such practices still went on in the modern age.

“It’s quite disturbing to see that there are people who believe in such superstition. But this is not only about a personal belief any more,” he said by phone.

“We have dead bodies, and we will have to work with all agencies to establish facts surrounding these individuals.”

Thailand’s population is overwhelming Buddhist,but many people hold beliefs outside the religion, such as the worship of local spirits and fear of ghosts. Cult-like groups aren’t uncommon, Thai Enquirer reported.

The authorities believe the group existed for more than four years without anyone noticing because the location of the leader’s house was in a remote forest area, away from other communities.

But their anonymity ended after a daughter of one of the followers complained to a social media celebrity whose specialty is exposing unscrupulous religious figures.

Thawee was initially charged with encroaching on a forest area – his house was said to be on public land – and illegal gatherings prohibited under disease control laws that have been used in the past two years to battle the coronavirus.

Police say they are looking into other charges, including unlawful disposal of bodies.

Last year an elderly monk decapitated himself with a device his followers helped build. The monk was trying to cause himself to be reincarnated as a higher being, Thai Enquirer reported.

A separate Thai cult in 2019 was investigated after female students said they had been coerced into sex or raped by the group’s leader.

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12 mummified bodies found in Thai monastery amid black magic ritual allegations

By Minh Nga   November 22, 2024 | 11:00 pm PT

A police investigation into a suspected cult in Thailand took a shocking turn when authorities discovered 12 mummified bodies allegedly used in black magic rituals.

Officers raided an encampment on Wednesday after reports surfaced that devotees were “meditating with corpses to acquire powers.”

The raid took place at a monastic center in the Chanu Woralak Buri District of Kamphaeng Phet Province, where practitioners claimed that the bodies—one of which was a child’s—conferred supernatural abilities upon followers.

A dog sits next to Buddhist monks at a temple in Bangkok, Thailand, on May 23, 2014. Photo by AFP

Authorities found 17 graves at the bamboo-enclosed site, containing 12 human remains: four recently deceased individuals and eight skeletons, according to the South China Morning Post.

Some graves were reportedly lined with banana leaves and salt to preserve the bodies for alleged use in cult rituals.

Phra Pramote, the monastery’s abbot, stated that the corpses were voluntarily donated by their relatives to be used in meditation classes for his followers, Thai PBS World reported.

Former participants of these classes claimed they had developed supernatural abilities, such as enhanced hearing and vision, after attending. The abbot also announced that he had suspended the meditation classes.

Police revealed that all but two of the corpses lacked death certificates, although letters of consent from the relatives were provided.

Forensic officers have collected DNA samples from the corpses to confirm their identities.

Authorities noted that the abbot could face a fine of up to 3,000 baht (US$87) for using the monastery as a burial site without proper authorization.

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Thai Authorities Discover 85 Bodies Allegedly Linked to Controversial Monk-Led Cult

November 27, 2024

By Phonethida Sitthixay

Thai authorities have uncovered 85 human bodies at three locations in Thailand’s Phichit and Kamphaeng Phet provinces.

The bodies are allegedly linked to a monk-led cult accused of improperly handling donated cadavers.

The most recent discovery occurred on 26 November, when 32 bodies were found at Wat Pa Sriwilai in Phichit’s Bang Mun Nak district. Earlier investigations revealed 41 bodies at Nakorn Chai Boworn Forest Monastery Centre in Pho Thale district and 12 bodies at a monastic center in Kamphaeng Phet’s Khanu Woralaksaburi district on 20 November.

Authorities initiated inspections following a 17 November social media post alleging that cadavers were being used at one monastic center to train disciples in meditation and psychic development by “scanning” the bodies.

All mentioned sites are linked to monk Phra Acharn Fon, who claimed the bodies were donated by disciples, their relatives, or parents, and presented death certificates and donation documents to support his claim. He said the cadavers were used to teach meditation and mindfulness practices.

The temple now faces charges under the Graveyard and Crematorium Act for improper handling and storage of bodies. DNA testing is underway to identify the deceased, with plans to notify relatives for proper burial or cremation.

The revelations have sparked public concern over cult-like practices in some Buddhist temples, leading Thailand’s Buddhism Office to launch further investigations. The case raises broader questions about the regulation of monastic centers and the ethical handling of donated cadavers.

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✝️ Crucified Man Found in Quarry (Ruled Suicide)
In 2011, a man was discovered crucified in a South Korean quarry. Police ruled it a suicide.
Now, imagine stumbling across DIY Calvary cosplay in real life

Police say crucified SKorean likely killed himself

Published: May 18, 2011, 12:45 a.m. MDT

By Associated Press

SEOUL, South Korea — A South Korean taxi driver found dead with his body nailed to a cross in an apparent re-creation of the crucifixion of Jesus Christ probably carried out the ordeal on his own as a suicide, police Wednesday.

The 58-year-old man was wearing only underwear and a crown of thorns, his hands and feet nailed to the cross, a stab wound on his abdomen and nylon strings tied around his neck when he was found May 1 — one week after Easter — in an abandoned stone quarry in the country’s south.

After days of investigation, police said they believe the man, surnamed Kim, committed suicide without any assistance.

Kim is believed to have nailed his feet to the cross, tied his neck to it and stabbed himself in the side. He is then believed to have drilled holes in his hands and slipped them over nails on the cross,  (did they find a drill on the ground around him?) Gyeongbuk Provincial Police Agency officers said, describing the death under condition of anonymity because they weren’t authorized to speak to the press.

Officials re-enacted some elements of the crucifixion and concluded that an adult male could perform the act on his own, the agency said.   Guys love to play Myth-Busters.  But the MythBusters are wrong a lot of the time.  They just love to blow things up.

The man was a devout Christian, and police speculated that his “deep religious faith” may have helped him endure “immense pain.”

Police said they found the man’s notes planning the crucifixion. Before his apparent suicide, Kim closed his bank account and canceled his mobile phone contract in apparent preparation to end his life, police said.

An autopsy on his body showed the man died of bleeding from the stab wound and suffocation, police said. Officers reached by The Associated Press said they had no information on when exactly the man put himself on the cross and how long he might have been there before dying.

Popular representations of the death of Jesus Christ depict him crucified between the crosses of two thieves, wearing a crown of thorns, a white cloth over his loins, with a wound on his side from a Roman soldier’s spear.

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