Thank you, Terry ... (WAS: Letting go of stimulants ... What's possible; The big picture )

[Guest guest]

Oh, Terry, what a kind and loving thing to say!

 

Near the core of who we are as humans is our sense of curiosity ... our

desire to look out into the world and explore, discover, understand, and

connect the dots in new and exciting ways. We enter the world with a sense

of wide-eyed wonderment, abundantly evident in all healthy babies I have

ever known or heard about.

 

Most of us have had our sense of curiosity stomped on pretty thoroughly in a

process we call " education " . I've enjoyed teaching others to ask questions,

how to think (yes, this can be taught), how to feel (this, too), how to

intuit (even this , how to connect with themselves, others, and Nature.

And every act of teaching brings my greater clarity than I had before. And

so much fun!

 

Thanks again,

Elchanan

_____

 

rawfood [rawfood ] On Behalf Of

Terry Bakhtiari

Friday, June 22, 2007 10:14 AM

rawfood

Re: [Raw Food] Letting go of stimulants ... What's possible; The

" big picture " (WAS: A matter of taste [Restoring sense of taste and sense of

smell; Salt; Condiments])

 

 

wow Elchanan I am impressed! Is there anything you don't know something

about?!?!

 

Elchanan <Elchanan wrote: Hi Jeannie,

 

Yes, I understand, I used to be quite the amateur chef, wine & chocolate

connoisseur, etc. I reached the point where I could tell you where many

chocolates came from ... really " knew my stuff " , if you know what I mean.

 

I also used to be someone to whom others came when they wanted someone to

plan a visit for friends from out of town. I knew ALL the places to go ...

varied by personality, interest, etc. And I used to have friends take me

shopping to help them pick out clothing for friends of theirs that I'd never

met.

 

I had heaven knows how many thousands of dollars invested in fine Italian

suits, shoes, and accessories. I really could name many of America's 5-star

restaurants. I knew where to get the great fondue and profiteroles in Paris

and even great fondue in Jerusalem.

 

What I mean is, this conversation goes far beyond condiments. It touches

upon all that we know, our entire lifestyle. And as we really connect with

ourselves, then finally, we can begin to let go of ALL forms of stimulants

.... spices, flashy lights, destructive " music " , newspapers and newscasts,

and so forth.

 

We can begin to learn how to socialize in settings other than restaurants

and bars. We can reexamine the real meaning of interpersonal connection, of

compassion, kindness, and love. We can indeed begin to perceive the entire

world, and ourselves in it, in entirely different ways than we've ever even

imagined before. The opportunities extend all the way to the limits of our

imagination.

 

Best, Elchanan

 

PS: Regarding your specific question, " What is sweet? " we perceive simple

sugars as sweet. Examples of simple sugars are monosaccharides

(single-molecule sugars) such as glucose and fructose, and disaccharides

(two-molecule sugars) such as sucrose and lactose. Any carbohydrate larger

than two molecules is a starch, from a sensory perspective, and does not

taste sweet to us. E