Intentionality and Food

intentionality-and-food

“Made with love” is an ingredient I have often seen on home-made packaged cookies and other home-made foods in health food stores. It always seems like a sweet and nice thing to say, but without real meaning, a friendly, new-agey kind of sentiment. Turns out it’s quite real, and measurable.

Let me set the context for this column for you. At this time, I am the president of a small non-profit organization called Friends of the Institute of Noetic Sciences (FIONS). The organization it sprang from, IONS, was started by astronaut Edgar Mitchell, Ph.D., after he had an epiphany on his return from the moon that everything is connected. (http://www.ions.org). We offer a variety of programs, events, and dialogue groups in the NYC area (www.fions.org), with a focus on consciousness and multiple ways of knowing.

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Setting Up the Immune System: Perinatal Influences

setting-up-the-immune-system-perinatal-influences

PAPER FIRST PRESENTED AT THE THIRD INTERNATIONAL DEAD SEA CONFERENCE, OCTOBER 20-24, 1996, IN ZICHRON YAAKOV, ISRAEL.  THE TITLE OF THE CONFERENCE WAS:  “POTENTIATING HEALTH AND THE CRISIS OF THE IMMUNE SYSTEM.”  Published by Plenum Press, NY-London, 1997. 

  1. ABSTRACT

The major factors influencing the development of the immune system in the perinatal period include:  the parents’ health;  the health, diet, drug and alcohol use of the mother during pregnancy;  the type of infant feeding at breast or bottle;  the child’s diet;  and the use of antibiotics and vaccines.  This paper presents a brief overview of the role of each of these influences, with some suggestions for maximizing immune system health.

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Calories – How Much Do They Count

calories-how-much-do-they-count

Not that they ever left, but calories are back in the news. New York City has recently passed an ordinance that requires restaurants with more than 15 outlets (i.e., chains) to post the caloric count in their dishes next to the prices. This is move is apparently causing a great deal of reshuffling of menu items, according to an article in the New York Times (“Calories Do Count,” by Kim Severson, 10/29/08, p D1). The calorie counting habit has been around for about one hundred years, and while it took a back seat for a while to the counting of grams of protein, carbohydrates, and fat, now it seems to be back on top of the public consciousness.

What are, exactly, the calories that people count? First of all, they’re not “things.” They can’t be seen. They are not “in” food. At best, the digestion of the food liberates them. At worst, there is no real way of knowing how many calories you “get” from the food you eat. Let’s look at the context.

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