An old hillbilly farmer had a wife who nagged him unmercifully. From morning ~til night she was always complaining about something. The only time he got any relief was when he was out plowing with his old mule..

He tried to plow a lot.

One day, when he was out plowing, his wife brought him lunch in the field. He drove the old mule into the shade, sat down on a stump, and began to eat his lunch. Immediatly, his wife began nagging him again.

Complain, nag, complain, nag - it just went on and on. All of a sudden, the old mule lashed out with both hind feet, caught her smack in the back of the head. Killed her dead on the spot.

At the funeral several days later, the minister noticed something rather odd. When a woman mourner would approach the old farmer, he would listen for a minute, then nod his head in agreement; but when a man mourner approached him, he would listen for a minute, then shake his head in disagreement. This was so consistent, the minister decided to ask the old farmer about it.

So after the funeral, the minister spoke to the old farmer, and asked him why he nodded his head and agreed with the women, but always shook his head and disagreed with all the men.

The old farmer said, "Well, the women would come up and say something about how nice my wife looked, or how pretty her dress was, so I'd nod my head in agreement."

"And what about the men?" the minister asked.

"They wanted to know if the mule was for sale."

METRON CALCULUS IS THE KEY TO THE DOWNLOAD OF THE MERKABA

Metron Calculus is the math of the 5th and 6th dimension; it explains the flaws in Einstein theory of Relativity and opens the doorway to the perfection of the Light body in Man, otherwise known as the KA or Christic body. Metron calculus is the key to the dimensional locks of the mental and spiritual planes, opening the way for ascending into hyper-dimensional space. Compassion is the key to get through zero-point. Significant and future-oriented discoveries and findings of modern physics and biophysics are the theoretical basis of BRT. Superordinate to the elementary particles with mass, known as nucleons, are interaction and resonance phenomena which control the behavior and structure of matter. These include in particular the quanta of the electromagnetic spectrum, referred to as photons. Before the late 1980's, what was discovered by empirical research had been given only a sparse theoretical foundation. The breakthrough was made by the German physicist Burkhard Heim with his Unified Quantum Field Theory(UQFT) which may be found here-English translation by B. Heim and here-The Physics of Burkhard Heim and its Applications to Space Flight by Illobrand von Ludwiger. With this theory, it is now possible to explain in physical and mathematical terms those biological processes in the organism or in living cells which had been observed but for which no satisfactory theoretical explanation had yet been given. The UQFT substantiates the key role which electromagnetic oscillations play in the organism, which is the centerpiece of BRT. In the first half of the 20th Century, there were espoused two complementary physical theories: Heisenberg's Quantum Theory and Einstein's Theory of Relativity. Unification of these theories with infinitesimal calculus proved to be non-productive. A student of Heisenberg, C. F. von Weizsacker, recognized that infinitesimal calculus would not work. His student, Burkhard Heim, was able to develop a mathematics which takes into account quantization, which he called metron calculus. A metron is a quantum of area in space with an elementary space of 6.15 X 10E -66 cm. squared. The quanta of length and time are termed the Planck length with 2.48 X 10E -33 cm. and Planck time with 1 x 10E -43 seconds. It was only this new mathematics, which was first published in part in 1984, that it became possible to construct a UQFT which no longer showed the errors of infinitiesimal calculus. This new mathematics was published in entirety in 1988 and is still not widely known. A brief summary follows. The starting equations are 4 basic axioms: conservation theorems, extreme principles, the law of quantization and the existence of electromagnetic and gravitational fields. These facts are read off from nature. Heim used Weyl's space-time geometry and obtained as the field quantity what are known as second-stage tensors. Tensor is the term for a mathematical quantity used in physics for the representation and calculation of functions and interactions on various coordinates. A second-stage tensor has 3 values, each of which independently of the other runs through the coordinates X(1) to X(4) of 4-dimentional space-time, resulting in 64 non-linear equations. These 64 equations may be placed in a 8 x 8 matrix with 8 rows and 8 columns which span an 8-dimentional cosmos according to the known physical and mathematical laws. X(1)=length, X(2)=width, X(3)=height and X(4)=time. Correct data in the calculation of particles of matter such as electrons, neutrons, photons and protons are only obtained from X(5) and X(6). The X(5) and X(6) are physical coordinates and thus the true physical cosmos has 6 dimentions. X(7) and X(8) are physically empty and yield no information on the physical cosmos. If X(5) and X(6) are deleted from the Heim mathematics, the system breaks down and yields the formula systems of infinitesimal calculus. Of immense importance is the fact that computer calculation shows 100% agreement between Heim's calculated values and the data of mass-spectroscopic measurements. The basic states of particles of matter were calculated, including their resonances. Since the masses of the 300 or so particles now known may be measured to an accuracy of 8 decimal places by mass spectroscopy(which yields the most accurate measured data), agreement between theory and practice is outstanding confirmation of the correctness of Heim's theory. Electrically charged particles may be precisely calculated with all 6 coordinates X(1)-X(6). Neutral particles by X(1)-X(5) without the time coordinate of X(6). Quanta without rest mass, such as photons, may be described by X(4)-X(6) and do not contain space coordinates. Only when a photon enters into interaction with mass are all 6 coordinates needed to describe the process. Thus, the dualism between wave and particle is given expression here. There is a 4th category of quanta which depends only on the coordinates X(5) and X(6), the gravitons. These are the quanta of gravity. Heim's UQFT has direct import for medicine. From Heim's Theory, we are able to distinguish several logically distinguishable layers of being. The science of being is known to us from various Eastern doctrines and has been discussed in Europe. Accordingly, there exist several planes of being lying one on top of the other in the following pattern: the Spritual Plane above the Mental Plane above the Biological Plane above the Material Plane. The work of Heim shows us that there are further dimensions which are distributed over higher planes. The fact that the physicist is able to make statements on higher planes of being is due to the complex mutual linking and interactions of all the layers. Thoughts are able to influence both the mental state (3rd layer of being) and biological processes (2nd layer of being). The transdimensions of X(5) and X(6) on the one hand and the Biological Layer of Being on the other are mathematical and physical evidence of the existence of biological formation processes. Thus, as well as the 3 dimensions of which have here-to-fore been used alone and which convey a purely substantial approach, there are other dimensions and planes of beingness which may be grasped only by holistic medicine. The change in paradigm in classical physics now needs to be mirrored in that of medicine. Bioresonance therapy has already initiated this change of paradigms in the medicine of non-invasive therapy (high-potency Homeopathy, Bach Flowers, gems, bioresonance and multiresonance). AscensionEnergyProgram.com based on the unified field theories of Burkhard Heim, opens access to the 5th and 6th dimensions. The zones of creation. Source

Lacto-Fermentation

by Sally Fallon

From Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, available from New Trends Publishing.

It may seem strange to us that, in earlier times, people knew how to preserve vegetables for long periods without the use of freezers or canning machines. This was done through the process of lacto-fermentation. Lactic acid is a natural preservative that inhibits putrefying bacteria. Starches and sugars in vegetables and fruits are converted into lactic acid by the many species of lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on the surface of all living things and especially numerous on leaves and roots of plants growing in or near the ground. Man needs only to learn the techniques for controlling and encouraging their proliferation to put them to his own use, just as he has learned to put certain yeasts to use in converting the sugars in grape juice to alcohol in wine.

The ancient Greeks understood that important chemical changes took place during this type of fermentation. Their name for this change was "alchemy." Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine. Other alchemical by-products include hydrogen peroxide and small amounts of benzoic acid.

A partial list of lacto-fermented vegetables from around the world is sufficient to prove the universality of this practice. In Europe the principle lacto-fermented food is sauerkraut. Described in Roman texts, it was prized for both for its delicious taste as well as its medicinal properties. Cucumbers, beets and turnips are also traditional foods for lacto-fermentation. Less well known are ancient recipes for pickled herbs, sorrel leaves and grape leaves. In Russia and Poland one finds pickled green tomatoes, peppers and lettuces. Lacto-fermented foods form part of Asian cuisines as well. The peoples of Japan, China and Korea make pickled preparations of cabbage, turnip, eggplant, cucumber, onion, squash and carrot. Korean kimchi, for example, is a lacto-fermented condiment of cabbage with other vegetables and seasonings that is eaten on a daily basis and no Japanese meal is complete without a portion of pickled vegetable. American tradition includes many types of relishes--corn relish, cucumber relish, watermelon rind--all of which were no doubt originally lacto-fermented products. The pickling of fruit is less well known but, nevertheless, found in many traditional cultures. The Japanese prize pickled umeboshi plums, and the peoples of India traditionally fermented fruit with spices to make chutneys.

Lacto-fermented condiments are easy to make. Fruits and vegetables are first washed and cut up, mixed with salt and herbs or spices and then pounded briefly to release juices. They are then pressed into an air tight container. Salt inhibits putrefying bacteria for several days until enough lactic acid is produced to preserve the vegetables for many months. The amount of salt can be reduced or even eliminated if whey is added to the pickling solution. Rich in lactic acid and lactic-acid-producing bacteria, whey acts as an inoculant, reducing the time needed for sufficient lactic acid to be produced to ensure preservation. Use of whey will result in consistently successful pickling; it is essential for pickling fruits. During the first few days of fermentation, the vegetables are kept at room temperature; afterwards, they must be placed in a cool, dark place for long-term preservation.

It is important to use the best quality organic vegetables, sea salt and filtered or pure water for lacto-fermentation. Lactobacilli need plenty of nutrients to do their work; and, if the vegetables are deficient, the process of fermentation will not proceed. Likewise if your salt or water contains impurities, the quality of the final product will be jeopardized.

Lacto-fermentation is an artisanal craft that does not lend itself to industrialization. Results are not always predictable. For this reason, when the pickling process became industrialized, many changes were made that rendered the final product more uniform and more saleable but not necessarily more nutritious. Chief among these was the use of vinegar for the brine, resulting in a product that is more acidic and not necessarily beneficial when eaten in large quantities; and of subjecting the final product to pasteurization, thereby effectively killing all the lactic-acid-producing bacteria and robbing consumers of their beneficial effect on the digestion.

The lacto-fermented recipes presented in Nourishing Traditions are designed to be made in small quantities in your own kitchen. They require no special equipment apart from a collection of wide-mouth, quart-sized mason jars and a wooden pounder or a meat hammer. (For special sauerkraut crocks that enable you to make large quantities, see Sources in the back of Nourishing Traditions.)

We recommend adding a small amount of homemade whey (recipe on page 87 of Nourishing Traditions) to each jar of vegetables or fruit to ensure consistently satisfactory results. Whey supplies lactobacilli and acts as an inoculant. Do not use commercial concentrated whey or dried whey. You may omit whey and use more salt in the vegetable recipes, but whey is essential in the recipes calling for fruit.

About one inch of space should be left between the top of your vegetables with their liquid and the top of the jar, as the vegetables and their juices expand slightly during fermentation.

Be sure to close the jars very tightly. Lacto-fermentation is an anaerobic process and the presence of oxygen, once fermentation has begun, will ruin the final product.

We have tried to keep these recipes as simple as possible without undue stress on ideal temperatures or precise durations. In general, a room temperature of about 72 degrees will be sufficient to ensure a lactic-acid fermentation in about two to four days. More time will be needed if your kitchen is colder and less if it is very warm. After two to four days at room temperature, the jars should be placed in a dark, cool spot, ideally one with a temperature of about 40 degrees. In days gone by, crocks of lacto-fermented vegetables were stored in root cellars or caves. A wine cellar or small refrigerator kept on a "warm" setting is ideal; failing that, the top shelf of your refrigerator will do. Lacto-fermented fruit chutneys need about two days at room temperature and should always be stored in a refrigerator.

Lacto-fermented vegetables increase in flavor with time--according to the experts, sauerkraut needs at least six months to fully mature. But they also can be eaten immediately after the initial fermentation at room temperature. Lacto-fermented vegetable condiments will keep for many months in cold storage but lacto-fermented fruits and preserves should be eaten within two months of preparation.

Some lacto-fermented products may get bubbly, particularly the chutneys. This is natural and no cause for concern. And do not be dismayed if little spots of white foam appear at the top of the pickling liquid. They are completely harmless and can be lifted off with a spoon. The occasional batch that goes bad presents no danger--the smell will be so awful that nothing could persuade you to eat it. The sign of successful lacto-fermentation is that the vegetables and fruits remained preserved over several weeks or months of cold storage.

Lactic-acid fermented vegetables and fruit chutneys are not meant to be eaten in large quantities but as condiments. They go beautifully with meats and fish of all sorts, as well as with pulses and grains. They are easy to prepare, and they confer health benefits that cannot be underestimated.

Scientists and doctors today are mystified by the proliferation of new viruses--not only the deadly AIDS virus but the whole gamut of human viruses that seem to be associated with everything from chronic fatigue to cancer and arthritis. They are equally mystified by recent increases in the incidence of intestinal parasites and pathogenic yeasts, even among those whose sanitary practices are faultless. Could it be that in abandoning the ancient practice of lacto-fermentation and in our insistence on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms? If so, the cure for these diseases will be found not in vaccinations, drugs or antibiotics but in a restored partnership with the many varieties of lactobacilli, our symbionts of the microscopic world.

About the Author

Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched, thought-provoking guide to traditional foods with a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. She joined forces with Enig again to write Eat Fat, Lose Fat, and has authored numerous articles on the subject of diet and health. The President of the Weston A. Price Foundation and founder of A Campaign for Real Milk, Sally is also a journalist, chef, nutrition researcher, homemaker, and community activist. Her four healthy children were raised on whole foods including butter, cream, eggs and meat.