Friday, May 2, 2014

Seed Germination and Space

 "Spirit of the Island II" by Allison L. Williams Hill

Dr. Jewel Pookrum was foremost in helping African-American women eliminate fibroids from their bodies by changing their diets.  She also understood that cells, when not exposed to stress, do not age.  I listened to this presentation on Pacifica Radio in New York several years ago. Dr. Pookrum also said she was not in favor of transporting seeds to germinate in other parts of the world.

I was looking at a vitamin supplement catalog and saw several juices for sale – Mangosteen,  Brazilian Acai, Tibetan Goji, and Noni.  There was an exotic juice that combined all of them.

Dr. Pookrum’s comment about transporting seeds from their place of origin came to mind.
What if the benefits used to sell the juice, based on historical use, are the result of energy of the place where the seeds germinated and the people who consumed it in that area?


I have grown food on my windowsill in New York and in containers in the British Virgin Islands.  It is obvious each area is different.  New York has a different climate than the Caribbean.  As each area has different criteria for produce, it stands to reason that the energy of each area compliments the criteria and would also be different.  I think it is possible that a product can be changed because the energy changes.

People in Hawaii who consume noni would have a different benefit than someone in New York.  People consuming Tibetan Goji in Tibet would have a different benefit than someone in San Diego.

A lot of the texts for these or other fruits claim to have had many years of use. A culture uses what is available and determines through trial and error how a plant or fruit can be used.   Any fruit or other product consumed for thousands of years by the people who lived in the vicinity of the raw material, would be associated with specific information.

I purchased Cho-Wa, the original Tiger Shogun formula,  because I was excited about the product.  Later I realized that a part of using it was the long, focused trek that people embarked on when they travelled to get to see the monk who created it.  All of them had in mind to get well while they traveled several hours to get to the mountain home of this person.    The instructions attempted to have the user approach a state of mind similar to the travelers.  It did not work for me; I still have 24 out of 30 packets in the cabinet.

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It is a little difficult to consume only the foods used here, in the British irgin Islands, where I am at this time, because the diet is cultural.  I do not eat fish heads, bull foot’s soup, souse, dumplings (literally flour and water only) etc.  I stopped consuming animal flesh in the 1980s.  I stopped consuming fish a couple of years prior to coming here.  I more than made up for that within the first year alone while living here. It is easy to eat the Standard American Diet (SAD) which I gave up because tourism is the main economic pillar and the territory does what it can to please overnight tourists; the United States is the largest market.

Consuming foods within the area where you are located is something to think about.   One diet based on distance does exist.  The 100 Mile Diet was the radius set for food from source or purchase to plate.

I quote directly from Tyee, home of the 100-Mile Diet:
“For the average American meal (and we assume the average Canadian meal is similar), World Watch reports that the ingredients typically travel between 2,500 and 4,000 kilometres (that’s 1,553 to 2,485 miles-ed.), a 25 percent increase from 1980 alone. This average meal uses up to 17 times more petroleum products, and increases carbon dioxide emissions by the same amount, compared to an entirely local meal.

“Let's translate that into the ecological footprint model devised by Dr. William Rees of UBC which measures how many planets'-worth of resources would be needed if everyone did the same. If you had an average North American lifestyle in every other way, from driving habits to the size of your house, by switching to a local diet you would save almost an entire planet's worth of resources (though you'd still be gobbling up seven earths).”
Sustainability was the reason for reducing the food choices James MacKinnon and Alisa Smith consumed.  It was built also on energy but not the kind to which I am referring.  This had to do with fossil fuels and pollution, green house effect, etc.


The USDA map above shows planting zones based on “average annual minimum temperature range” only.  Please visit the site  to more in-depth information about yours and any other area.    This does not come close to what I am proposing.  In fact, I have no idea what exactly I am proposing except that with just differences in location, temperature, sun energy, etc. there could be a measured difference in energy that contributes to food production and its affect on and in the food.  How could this be measured?  I need to determine what I am looking for and determine if there is a way to quantify it.  I think it is energy.  A tomato growing in California (zones 5b- 10b) may have a different energy level than one growing in Colorado (zones 4b-9b).

We all know how important soil is. That has been studied and the information is quantifiable.  However, we can see and feel soil.    We cannot feel what I am proposing.  Some may be able to sense or see it with the third eye.

Viktor Schauberger discussed the soil’s purple hymen that should not be penetrated with any metal that is not copper or copper plated.  Few people pay attention to this today. original date - 2011 include new ad for copper plated tools

As I develop this, I will write more.  It may go either way: there is something to reveal or I am talking in my hat.  I feel that there is.  It makes sense to me.




Allison L. Williams Hill is an artist; designer; planner; healer; integrative health coach, and inventor.  She shares her work and services through several web sites:


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A health coach (or health counselor) is a wellness guide and supportive mentor. Together, we’ll work to achieve your goals in areas such as achieving optimal weight, food cravings, sleep and energy. Through working with me, you’ll develop a deeper understanding of the foods and lifestyle choices that work best for you and implement lasting changes that will improve your energy, balance and health. 
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