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Tetragrammaton. Tetragrammaton. Tetragrammaton. Tetragrammaton.
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I was born in New Jersey and my dad is from New York and my mom's from Tehran, actually.
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So, we used to go to Tehran and my mom's side of the family worked for the Shah.
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And when the Shah got overthrown, we had to flee the country. Wow.
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And that kind of sent us inevitably to California cuz my uncle had moved to California and we started coming there in like 1977, '78. the food in Tehran? Yes. What was that like?
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Oh, the Persian food is it's just incredible.
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I mean, you know, these civilizations, right?
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Middle East civilizations, African civilizations, the long-standing civilizations, even Mexican civilization.
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They've got it worked out.
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They figured certain things out.
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Eggplant dishes, bademjan is what we say in Farsi.
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They're still my favorite and I'm absolutely enamored with Persian food.
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And then, you know, of course, the magic of the saffron.
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In Athens, actually, this is crazy.
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So, I'm in Athens, I'm doing a workout in the park.
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It's just in suburb but Filothei. Filothei.
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It's a good one to look up if you're interested in going to Athens.
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And I'm in the park and I look down, I'm like, "That's saffron."
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So, I photographed it and then checked it across here.
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It's like saffron growing in the park in Athens.
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You know, like that you pick the pistils out of the flower and, you know, you make rice out of it and it's it's basically it's saffrol.
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It's the it's a psychoactive substance. It's found in nutmeg.
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It's found in sassafras, also. What a thing. What a thing.
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And just the way the Persians revere that and how it fits into their culture and it's actually, you know, saff- the saffrol compound, which is, you know, it's a carcinogen that can be tweaked into things that are heart-opening.
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Let's just say that, because it's India. India as well. India as well. Yeah. Yeah.
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And and the Persians and the Indians have such an incredible long history together.
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And some of the Pakistanis.
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So, you know, if you look at Iran, it borders all these countries and you know, Iran's kind of been cursed the last 2,000 years.
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You know, this goes back to the Ferdowsi, which is the Iliad or the Odyssey of the country.
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You know, it's their great epic poem that describes their history.
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They've been cursed with poor leadership.
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And that's what we're dealing with today, and we will deal with that until the curse is lifted.
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And that's kind of what we pray for.
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Do we know how the curse was put on?
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It it is in the Ferdowsi, as far as I remember.
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It was something like a 2,000-year curse.
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It's like we're coming to the end of it.
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We're coming to the end of a lot of things and the beginning of a lot of things. Yeah.
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When did you move from the East Coast to the West Coast? In 1980.
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So, in late '70, '77, '78, '79, even 1980, that summer we came to California to stay with my uncle.
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My uncle's right on the border actually. How old were you about?
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I was about 7, 8, 9, 10 years old. Yeah, I was a kid.
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And and that's when I started growing avocados in 1978, I planted my first avocado.
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And that's where I got the name. Yeah.
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And I've been a just a lover of avocados ever since.
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And back then, it was kind of a thing that was like it was like a delicacy. Yeah. You know what I mean?
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So, we got one slice of avocado with dinner.
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You know, that's was my first impressions of avocado.
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And over the years, just the way it has evolved to become a worldwide food is epic. It's epic. Yeah.
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It just it touches my heart, because I'm so deeply connected to citrus and avocados from growing them, you know, as a kid.
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And and grafting them, you know, we did all the you know, we graft bacon avocados, we grafted Zutano avocados, we grafted Hass avocados, we grafted all the great varieties, Reed avocados.
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And all the great citrus, too.
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You know, when we were a kid, we had one tree that we grafted together.
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It had five different citrus on it.
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And I still have that love, you know, like we have at my house over here, we have four different cacao on one tree. Amazing.
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from those experiences as a kid.
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And that's the gift I love giving to kids, by the way.
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It's a very magical thing to see a tree with different kinds of fruit growing on it. Yeah. It's beautiful. It's beautiful.
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It's It's fascinating and it's also it's Uh, I just love the the nature of the how the tree gains a personality over time.
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You know, it's cuz we're we I've been here almost 20 years. I've been here 19 years.
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And some of these trees have personality now. Yeah.
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Let's say you were to graft a lemon into an orange tree. Mhm.
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Would the oranges change as well, or do they really stay separate the whole forever?
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Okay, so let's say you're grafting onto an orange rootstock.
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The orange that's on there and the orange rootstock will stay the same.
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But the lemon that you graft onto it will never produce proper seeds.
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The seeds might be viable, but they're always a throwback. In fact, I brought one. This is what you get.
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You get something crazy like this.
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Like this is some kind of Jurassic throwback of an original lemon. Look here, check it out.
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So it's a it's a lemon the size of a grapefruit and it's round. Uh-huh. Like a grapefruit.
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you smell it, you can get that lemon. Yeah.
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There's a little bit there. Yeah.
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But that's what happens from grafting.
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Is that it doesn't breed true to seed.
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So you get some kind of throwback to the original citrus.
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And the original citrus is like Jurassic. It's real thorny.
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It's sometimes very difficult to consume, right?
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They're just it's too strong or it's too bitter or it's too sour.
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And it definitely does revert back to the sours.
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You never get a sweet one if it reverts back.
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It always goes back to some kind of primitive lemon or primitive lime or key for lime or something like that.
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Are um blood oranges naturally that way, or is that something that was grafted and turned into something? Good question.
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Well, it has to have come from Okay, so the what gives it that red color is hesperidin, which is really interesting cuz that's kind of a a red compound that is very strongly purifying of blood.
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And so this is a thing we can get into which I am absolutely enamored with which is this idea that the color pigments in the food tell you what the food does.
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So red food, red pigments are the blood and cardiovascular system. It's just obvious.
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And everything in nature and to me and to my mind is always obvious.
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It can be understood by a five-year-old.
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So when it said when we say blood orange, it really does affect your blood and purify your blood.
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It had to have come from an original strain set some point that someone was breeding true to seed. They weren't grafting.
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And once they got the one that they liked, then they graft that one. That's like how Hass is.
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It's how all the great varieties that we hear about, let's say like a Ponderosa lemon or a Meyer lemon, those are all grafted varieties so you know what you're getting.
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So if you're if you're someone who's like, "Okay, I'm I want to put my 10 trees in the backyard."
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You want to know what you're getting so you're going to get grafted trees.
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Here like for example, a lot of people like the Sharwil avocado.
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Tree doesn't get too crazy.
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But that's not me anymore. I grew up with that. Yeah.
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And now I'm I want to breed like avocados that breed true to seed. Yeah.
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And you know, have all the things that you want about the avocado.
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So for example, you want an avocado that doesn't have a lot of leaves.
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You want to be able to see the fruit.
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You want an avocado that's not too big.
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It doesn't get out of control.
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You know how it is in the jungle. It gets out of control.
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I mean, I've got an avocado tree that's size of my house. Yeah.
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And I was going to cut it down, but that night right before the guy was going to come over and cut it down, I had a dream said, "Don't cut that down."
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The guy shows up that morning, comes up the stairs said, "Bro, I can't cut your tree down, bro.
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I had a dream could not have cut it down." I said, "That's it. It stays." Yeah.
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You know, so those kind of things happen.
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And avocados can get out of control.
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So I've been breeding for a certain type of avocado which I'd love to gift you actually.
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I have to go up there and cut a few down cuz it'll it'll never get too big.
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It'll never get too bushy.
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It you can see through it.
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When it fruits, half of it's fruit. And half of it's leaves. Yeah.
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You know, it has a long peduncle which is the thing that attaches it to the twigs or the stems or the What's interesting about this is that you know, you think of an orange as a thing whereas you can become a connoisseur of oranges, and there may be how many varieties?
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Let me tell you something.
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I grew up as a citrus farmer in San Diego, right?
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In in Southern California there, and on the border.
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All these years later, so I was living in Texas for a period of time.
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I had to move my business to Texas.
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I wasn't really happy with what's going on in California.
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I think a lot of us are in that that boat.
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And this is the most amazing thing.
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A friend of mine, he's like, "Dude, you got these citrus, and it snowed."
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And And Sydney, usually when you have a frost and a and a snow in in Texas, especially South Texas, it's going to kill the citrus off.
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And he's like, "Oh, no, no, this citrus survived perfectly on this on your farm here."
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And I was like, "What are you talking about?"
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It's like, "Everything got fried.
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What are you talking about?"
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I get back there, and sure enough in the corner of this farm are 15 what are called citrus trifoliata.
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This is the most amazing thing, Rick.
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This is one of those things that it just rocks your world.
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I couldn't believe that all my life I didn't know about this.
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So, we know how great lemons are.
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We know how great limes are.
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And it's great to have a fruit with no sugar, right?
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And that's such a cool thing.
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There's an orange with no sugar. Wow. And it's good. Wow. Yeah. I'd love to try that. a zone six orange.
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Like, a friend of mine's growing it in front of his house in Pittsburgh.
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And I'm like, it's like, "Jim, is it really growing in front of your house in Pittsburgh?"
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He's like, "Yes, it makes it through the winter."
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He's like, "Yes, it makes it through the snow." He's like, "Yes." I'm like, "What?" Yeah. That's wild.
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And the story of how that citrus came to America is nobody knows.
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Like, you know, most people say, "Oh, yes, it came down late 18 early 1800s.
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It came over on a boat from England."
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Originally, it comes from China.
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But, there's evidence it's been here since the, you know, the Virginia colony, and it spread wildly out of the Virginia colony to the south, and has been growing wildly in the south all the way to Texas. I had no idea. Amazing. But, it's good.
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And so, I've done many, many fasts with that as my my no sugar, you know, instead of lemon or lime.
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That's it's an sugarless orange.
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How would you describe the taste?
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What does a sugarless orange taste like? It's so freaking good.
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I mean, cuz I'm an orange guy.
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You like for me, I can live on navel oranges.
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You give me 20 good California navel oranges, I'll eat the peel. I eat everything. The whole darn fruit. It's like that.
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It has the orange flavor. okay to eat? Well, with a lemon, yes. You can eat the outside.
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With a lime, you can eat the outside.
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With the trifoliate orange, maybe not.
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But the seeds sure have very strong anti-fungal element in them. All citrus does.
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And so it's good to eat a few citrus. are bitter. They're bitter, yeah.
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And it's good to have that occasionally because you know, it's a sweet fruit typically, you know, when you're eating citrus.
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You want something that's bitter that's going to kill off the candida and kill off the, you know, yeast, the things that feed on that sugar.
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You know, nature's logic's always correct. Yeah. Right?
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So tell me about your diet in those days. You're new to avocado.
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You get turned on to avocado.
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Were you eating a standard American diet at that time?
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Yeah, but my uncle was like, "Nope, you guys can't have that.
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No sugar, none of this candy, none of this."
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And we're out on a ranch.
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If you're walking to a store, you're walking miles. So we had no choice. Yeah.
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And that's when I became conscious about food.
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And that's when I became conscious about cuz we would go back to the East Coast, to New Jersey, New York, and you know, then we'd have Yoo-hoos or whatever was happening over there. And big change.
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And so I always kind of looked forward to the summers at my uncle's house for that reason. It was like something.
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And then as you get, you know, 14, 15, 16 years old, it was kind of like, yeah, well, no candy, no sugar, that kind of thing.
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And then we got into the raw foods when I was about 22, 23 years old.
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And that was a Do you remember what was the triggering event that started the raw foods?
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It started when I was in university and started reading books on health and I read Fit for Life and that there was a It said the word in that book raw foodist.
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And I was like, "A raw foodist?"
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And but that just made sense to me because you know, you don't see a gorilla cooking something, a horse isn't cooking anything.
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It's like it was a real sensible idea.
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So I thought, oh, I'm going to look into that.
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And step by step by step I got deeper into it.
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Ended up getting a great book that I've been thinking about lately. I need to reread it. It's been a while.
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Called Blatant Raw Foodist Propaganda.
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It was a great book back in the '90s, you know, classic.
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And that got me started into, okay, let me just get into this raw food.
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And then I went through the full detox, the 40-lb weight loss, the 60-lb weight loss, and the fasting, and the cleansing, and really young. I was 23, 24 years old.
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And by the time I was like 27, 28, I was just at a peak level of health.
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But then I didn't really understand the things like you know, cholesterol, and things you need from the animal world, right?
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Like, you know, I was like kind of B12.
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B12 and B, you know, the just the key things that are important for neurological health, and you know, protecting your joints and connective tissue and stuff like that.
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So, as I evolved through those years, eventually I realized, oh yeah, there's a lot of deficiencies with vegan diet long-term.
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And some people can go longer, and I went long times on long years, you know, 17 years as a vegan, something like that.
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And then I I gradually got back into being a vegetarian. I'm a vegetarian today.
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And it's just it's not about like what's right for everybody.
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It's just that's what I want to do for me, So what's included in your diet that was not in your diet when you were vegan? Eggs. Eggs. Oh, I love eggs, yeah. What a cool thing.
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Just Do you eat eggs every day?
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Not every day, but Mostly. Mostly, yeah.
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And then I love a really good like sheep cheese, Yeah. or a chev.
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You know, those are epic.
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And that's something I did not eat for so many years.
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No cheese, no anything like that. Raw milk or no?
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No Well, I will now I if it's a if it's a quality, let's say it's a buffalo milk. Yeah. Yeah.
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It You know what's trippy is that I can eat like animal foods that are, you know, vegetarian, and I can digest them properly. Fish or no fish? I don't do fish. No.
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I don't do anything that involves killing. Did you ever do fish?
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I was never a fish eater. Nope.
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I was always so I want to get into this with you.
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I thought this was a cool area to get into about, you know, everybody asks, "What's the right diet?"
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And it's really I love what Rudolf Steiner said.
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He said there are as many diets as there are human beings on Earth. That's the truth. That's the real truth. Yeah.
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And so you have to kind of, you know, use some parameters.
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So, for example, you know, if you need to build blood, you go to red foods.
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If you need really a lot of red meat.
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If you need like something daily, you're going to go to like beets and beet juice.
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Or, you know, you It's just everything's obvious like that.
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But what's not obvious is this ratio between fat, protein, and carbohydrates. Yeah.
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And most people do well on a high protein, moderate fat, low carb.
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That's where most people are at. Yeah.
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And I had to play around with that for years to finally realize that what's right for me is high fat, moderate carb, low protein. Yeah.
14:24
And if that's closer to keto, really. Yeah, it is. Right?
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is high fat, no carbohydrate, and low protein. Protein. Yeah.
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And I was the guy who, you know, when we go out to dinner with my dad, we'd eat the fat off the ribs, you know, when I was a kid.
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I didn't like ribs, but I liked the fat. Yeah.
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You know, and I remember those things.
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So, you know, when it all was said and done, I was like, you know what?
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I really am an avocado person.
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You know, and I really love coconuts, and I really love olives, and and that works for me.
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And I can eat those things and be good all day.
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That and that's how you know.
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Cuz people go, "Then how do you know?"
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It's well, you can be tested.
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We can do a slow oxidizer test or fast oxidizer test.
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And if you are a fast oxidizer, you're going to burn that sugar quick, and it you're going to be up and down in 1 hour.
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And then you know you got to have low carb. I'm in between on that.
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You know, I can do pretty good on carbs, but not too much. Yeah, yeah, yeah.
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But I can't do good on protein. I can't do it.
15:17
Like I never was a I've eaten fish 10 times in my life. Yeah.
15:20
I'm a big believer I, you know, I'm a big Rudolf Steiner guy. I'm a biodynamic farmer.
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I'm a big believer that we bring the human back to the center and we ennoble the human being and we make the human being better.
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And when you're dealing with food, what the food does, it opens up different perspectives.
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And then the mushrooms are a whole world.
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And what a cool world that is and I'd love to get into that with you.
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That's a absolute passion for me.
15:44
Yeah, let's talk about biodynamics a little bit. Okay.
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When did you first get into it?
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Well, I I'm a reader and when I was young and and uh wanting to make it in the world, get out in the world, one of the things that that I picked up on, I started in with Tony Robbins in 1984.
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And he came to a summer camp that I was at.
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This is before personal power, before you know, he's all the you know, you know, he's a big celebrity and all that.
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And so I had tapes from him that my that my brother kept going back to that summer camp years after we had went together.
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And my brother would bring back tapes and on one of those tapes, Tony was saying, "If you want to be a leader, you got to be a reader."
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And he said, "If there's people around you who are geniuses, they're doing something different than you.
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You need to find out what they're doing if you want to get the same results, find out what they're doing and do the same things."
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Yeah, learn from successful people. Exactly.
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Yeah, and I thought, "Okay, that makes sense."
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So I I went and talked to my friend Kevin who was my my cousin's best friend out there in East San Diego near the border, my uncle's ranch.
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And he went to MIT at age like 15.
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And so I said, "What are you doing?
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Like what you must be doing something different than me."
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And I found out he was reading three books a day.
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And I was like, "Wow, okay."
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Then I went to my cousin who was he's like a 200 IQ, went to University of Chicago at age 14, just a whole 'nother level.
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And I said, "What are you doing?"
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And guess what he was doing?
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He was reading three books a day. Wow.
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And I was like 17 years old, 18 years old.
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So I said, "I'm going to do this.
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I'm going to just get into reading."
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So I read every book in my mom's house.
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I I became a voracious reader, read thousands of books and then I stumbled into Rudolf Steiner. Let me.
17:13
And Rudolf Steiner stumped me.
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I couldn't believe what I had come across.
17:19
I mean, he first of all, he left behind about a million pages of material. Yeah.
17:23
Which, you know, I throw out the number a million and we throw out the number a million all the time.
17:25
Oh, there's a million of this, a million of that.
17:26
A million pages of material is 50 to 60 pages every single day, Monday through Sunday, from age 15 to 65. Yeah. It's an insane output. It's unimaginable.
17:37
Yeah, how many 300 books in print or Yeah, something like that in print.
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Yeah, a lot of it is he wrote 28 books, many of them big tomes, like Philosophy of Freedom is a big thick tome. It's like that.
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It's like 2 in thick, which I have a master's basically in philosophy.
17:53
And it was a political science degree, but it's really a philosophy degree cuz that's what we did. Yeah.
17:57
And I read Steiner's book on philosophy, that book, and I'm like, this guy has an absolute mastery of the subject matter. Yeah. And how?
18:05
Like, it would take someone their whole life to be in this position just on this one subject, and he did that when he was in his 20s. Yes.
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And so, I something's going on with this guy.
18:14
And that's what led me to biodynamic farming, Rudolf Steiner's created biodynamic it. He created it.
18:19
Which really what he's really doing, and this is again core to my philosophy, and it was that we actually live in a magical reality.
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You know, it's always science this and 2 + 2 = 4 and all these equations and all the, you know, engineering of our cars and bridges and everything else and airplanes.
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But this world that we're living in is magical.
18:36
And so, what Rudolf Steiner's really doing is he's saying, he's mixing the stuff of the earth with the stuff of the heavens in a unique way to create an output that's more than what the two parts together would equal. That's what it is. Yeah.
18:50
And therefore, it violates a principle that we're always at odds with the system about, which is the homeopathic principle.
18:56
You know, the homeopathic principle violates the scientism, you know, which is like 2 + 2 = 4.
19:00
It can never be more, right?
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It violates all these things, and you go wow, a little bit of input is going to give me a lot of output.
19:10
give me a lot of output. Because ultimately, let's say I'm making a biodynamic prep, and we'll say it's biodynamic prep 500, which is you take the lactating cow poop, and you put it in the horns, you bury it through the winter, then you dig it up, and then you mix that material, which isn't a whole lot of substance, into a barrel, let's
19:27
say a 55-gallon drum, and you swirl it one way for a minute, then you you know, let's say you're swirling clockwise, and you're going to go you go down in sound, you sing to it, and then when you when you swirl the other way, upward, counterclockwise, you go and you go higher for a minute, and then you just do that for an hour. Then you take that stuff, and you go and
19:46
Then you take that stuff, and you go and spray it on all your plants.
19:48
Let's say it's biodynamic prep 500, and let's say it's This is coming up actually, we'll probably do it in March. Do you do it every year? Is it a annual thing? It's an annual thing. It's an annual thing. Yep.
19:57
And you sometimes, you know, you might like in this particular thing I'm about to describe, you might get two cracks at it.
20:03
You might get two bites at the apple, cuz it usually happens in March and May.
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It's when the full moon is in opposition to Saturn.
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And when those are in opposition with each other, then like the moon will be in the sky, and Saturn is below, then you have huge fertilization potential for root growth.
20:19
And that's what the 500 prep is for.
20:22
And so So, as wild as that sounds, Mhm.
20:27
on the other side, we know the phases of the moon impact waves. Yeah, 100%. knows that.
20:33
You can't get a suntan at midnight.
20:33
The sun and moon affect you.
20:37
Yeah, that it has an effect that we are not aware of, it's very possible. Yeah, it's likely.
20:45
It's certainly not unrealistic. Right. Agreed. Right.
20:47
Because you get people who just don't understand astrology, or you know, when I say astrology, I'm not talking about like the, you know, here's your horoscope thing. It's not that.
20:54
The The positions of the heavenly bodies have an effect, and it's just like you can't get a suntan at midnight. It's obvious stuff.
21:03
Every cop knows that on a full moon, you got to be on your guard.
21:06
You got to be on your game.
21:08
More stuff happens, right?
21:09
Anyway, so this opposition will have an effect on roots, and I'm telling you you can feel it happening when it's happening.
21:17
So, we'll go around in the evening usually on that day, and we'll spray the roots of all our favorite trees, and something happens. It's profound.
21:25
And then, if we're lucky, we can get one another time in May, and that's it for that prep. That's 500. Then you do 501 and 502.
21:32
Now, we're Rudolf Steiner is prescribing really a form of magic.
21:37
That's what I'm trying to get at.
21:40
I see what you mean by that way.
21:41
Yeah, but also It's very measurable.
21:44
It really makes sense, and it's measurable. It's more like alchemy. Yes, it's alchemy. Yeah.
21:48
In my mind, alchemy and magic are synonymous, right?
21:52
Cuz alchemy is also a it's a way of mixing the stuff of the heavens and the earth together in a unique pattern or unique strategy to create an outcome that is more than some of its parts. Yeah.
22:05
Yeah, I mean, your thing is music, and I mean, you've done a lot of records, I assume, and probably many that I like.
22:10
But you're trying I think with music, and you correct me if I'm wrong, you're trying to create something where what the band does and what is happening, what the final product that is put out is more than the sum of its parts, right? Is that Yes. a reasonable statement? Absolutely.
22:23
And it's out of our control.
22:23
We respect the fact that something happens that it's not better cuz we are trying to make it better. Uh-huh.
22:34
We're giving it space to allow it to be better.
22:36
And sometimes it does, and sometimes it doesn't, but you have to be really patient. I love that.
22:41
And that's the philosophy.
22:43
It's like you let the forces of nature work. Yeah.
22:47
You let the divine powers work, and you just allow.
22:51
And I think a big part of farming and a big part of just, you know, living in harmony with nature is allowing.
22:56
And I think that's also a big part of wisdom is just being comfortable with the unknown. Yeah.
23:03
Is there more to biodynamics than just the input of the heavenly bodies? Or is that it?
23:10
Well, that input and all let's say biodynamic prep 500, 501, 502, 503, 504, all the way up to 511, something like that.
23:17
All of that input is going to create more robust food.
23:21
And the idea of the biodynamic farm is that the biodynamic farm becomes a place where, for example, let's say you have mentally handicapped children, homeless people, people who don't know how to fit into society.
23:32
The biodynamic farm becomes a place for those people, and that's how Rudolf Steiner described it.
23:37
And that's really what it is, and I've seen that in action, and it is really epic.
23:41
When you have people who are like, you know, mentally handicapped and, you know, born that way, there's a place for them, and it's the biodynamic farm.
23:48
So, for example, I went to a biodynamic farm in Iceland.
23:51
This is a beautiful experience, and and I want to kind of lay out a holistic experience here, because biodynamics is about creating better food.
23:57
It's about creating better people.
23:59
It's about creating better farms.
23:59
It's about the holy connection between you and the earth.
24:02
It's about also knowing that everybody has their place.
24:05
Nobody is to be left outside.
24:08
You know, nobody isn't just to be abandoned.
24:10
There's a place for them.
24:12
And I was with the the number one biodynamic farmer in Iceland.
24:16
I'm a huge fan of the country of Iceland.
24:18
I've been going there for 30 years, almost once a year, sometimes twice or three times a year.
24:23
Love the people of Iceland, and unfortunately, he's passed away this this gentleman I'm talking about, but being there on his farm, and he had translated 28 of Rudolf Steiner's books into the Icelandic language.
24:33
And I asked him, by the way, on that, I said, "What do you think of Rudolf Steiner now after you translated this guy's work?
24:39
I mean, just your breadth of knowledge of this guy's work."
24:42
And he said, "Like every great master, the words change, and they change in meaning as you change." Yeah. And I was like, "Wow." Gave me chills. Yeah. It was so cool.
24:53
Anyway, so, you know, just to see that they had taken all these mentally handicapped children from all over Iceland and they had given them a spot and they were basically in the in the Let's see, you know, it's a cold winter there.
25:04
And so, they're in the barns with the animals petting them, loving them, combing them, kissing them.
25:10
I was like, you talk about milk with love in it, it's there. It has it.
25:16
participation from these people heals them as well. It was perfection.
25:21
You mean, then you see like we're so brainwashed with like, "Oh, this kid is, you know, he's born mentally handicapped or, you know, something's wrong with this kid."
25:29
And you know, so he's autistic or whatever.
25:32
So, that you know, we're all we're in that mindset that something is wrong. Yeah.
25:36
It's There's nothing wrong.
25:36
You know, I just want to just diverge because one of my favorite garments that I have was given to me by a very dear friend of mine.
25:44
I went over to his house and he pulled his shirt up and I was like, "Oh my god." He had a cancer.
25:50
And he was an old friend of mine and I was like, I saw and I was like, "He's not going to make it."
25:53
Black growth all over his body.
25:56
And he showed me that and he said, "You know, and we had that kind of a parting moment of like, I'm not going to make it, bro."
26:01
And so, he gave me a gift and it was a Rudolf Steiner jacket.
26:05
And it now and this this kind of fleshes out the biodynamic idea because Rudolf Steiner basically said that on a biodynamic farm you have people who are mentally handicapped or autistic and so, they don't have an ego construct like we do.
26:20
And therefore, they have certain powers.
26:23
And one of the powers is is that they can take Let's say, I'm just going to lay out how this garment was made that my friend gave me.
26:30
That in the highland peat bogs of Iceland, in the highland peat bogs of North America and Canada, in highland peat bogs of Scotland, and in Norway, we have evidence of, for example, in Scotland of them pulling out Scottish kings 2,000 years later and they're still intact.
26:43
Their organs are still intact, their skin's still intact, the tattoos are still there.
26:47
You know, what's going on there?
26:49
And Rudolf Steiner said that in those areas the forces of evolution, the things that break things down are arrested.
26:58
And therefore things mummify and can't move through the process of evolution and recycling.
27:04
And therefore the spirits and souls of those beings can be trapped there.
27:10
And this gets into the whole thing of the mummification of the Egyptians and that's a whole another story we could get into. to do with cold or no?
27:17
Yes, it does have something to do with cold although it could happen.
27:19
You could have mummification happen if you got say deep into the earth and you were protecting that body from forces of recycling.
27:27
And there's something to be said for this idea that if you're mummified, you can't reincarnate back in here.
27:34
That's a Rudolf Steiner thing.
27:36
Um because there's part of you still here. That's interesting.
27:39
Yeah, and so it's a very interesting angle.
27:41
I'm a believer in reincarnation not because I think it's a good idea, but because the science is there. Yeah.
27:46
Um Ian Stevenson, Max Tucker, Dr.
27:46
Brian Weiss, uh Rudolf Steiner and many other amaze Paul Pearsall wrote a great book on uh cases of kids who had memories and information they could have couldn't have had. Thousands of cases.
27:57
So, anyway, coming back to our point with this jacket in those peat bogs, there's only one plant that grows, peat.
28:05
And we know the peat bogs cuz you know, they go in there and they'll cut peat bricks out and use it to burn and you know, cuz it's kind of a useless material supposedly.
28:14
At any rate that peat material can be woven into an animal fabric.
28:17
And when a person does that who has no ego construct, they can liberate the spirit of the bog and bring them back into the forces of evolution and the forces of life and they will be then connected and attached to that garment.
28:35
They will be actually obligated to protect the wearer of that garment.
28:38
This is the garment, the jacket that my friend gave me when we had that fateful meeting. Amazing. It was amazing.
28:48
Now, I have worn that garment for over 14, well, about 10 years.
28:53
I'm telling you, I have had incidents happen like I was arrested at the border coming This is at the Coutts border coming into the United States in December on Boxing Day, December 26th, 2020.
29:05
And I'm coming across the border and they arrested me. And I was at the border. I'm like, "For what?"
29:12
That's what I was wondering.
29:12
So, I I I had that jacket on every time I'm in that kind of situation. Got that jacket on.
29:18
Put that jacket on tight.
29:18
And I was like, "Okay, I don't know what this is, but we're going to find out."
29:20
After a while, one of the cops comes in.
29:22
He says, By the way, this is the Coutts crossing, you know, between Alberta and Montana.
29:28
So, it Canada into the United States. There was nobody there.
29:30
It's December 26th, 2020.
29:32
There wasn't a single car went by, no trucks, nothing.
29:34
It was dead as a doornail.
29:37
And it's finally cop comes into this jail cell.
29:39
He says, "The Secret Service wants to talk to you." What?
29:42
And I was like, "Is that what this is about?" And he's like, "Yes."
29:45
And I was like, "Okay, I'm Let's talk to them."
29:49
And he And so, as he got me out, he's like, "You don't actually have to talk to them.
29:52
We could do We can let you go."
29:53
And I was like, "Oh, okay."
29:54
And I so then he basically said they put a thing out on your name.
29:58
Like, "They've been trying to get you."
30:01
And but you don't have to talk to them.
30:02
Yeah, so that's what So, as it happened, he said, you know, we I was talking I was like, "Should I go or, you know, should I stay?"
30:07
He's like, "Well, you know, you probably should talk to them.
30:09
Find out what's going on because they'll stop They'll harass you at every border crossing."
30:13
And I said, "That makes sense."
30:14
He said, "Can we come in and listen?"
30:17
And I said, "Yeah, I'll come in."
30:17
So, it was the three cops that were there.
30:19
That was only guys there.
30:20
And me in one of the back rooms.
30:22
And I hit the speaker button.
30:24
I said, "This is David Wolfe.
30:26
What, you know, what is this about?"
30:26
And basically somebody swatted me.
30:28
Somebody said I was going to kill the president or that, you know, whatever. It was just BS.
30:34
And the cops there were pissed off.
30:37
You know, they had to do this whole run around with me, take me to the jail cell, you know, get my stuff.
30:40
All they were saying get more information on why you were swatted?
30:45
I think I know who it was. It was a person.
30:46
It was a person who was trying to get me, you know, and yeah.
30:48
You know, everybody has these these things of like, you know, people don't like what you have to say, or people don't like you, or you know, and I'm big in social media as you are big in your world, and I you know, people don't like what you do. It's just how it is.
31:03
But anyway, me and the cops there, we had a good laugh, and we had a good time, and they carried my stuff out to the truck, and I was meeting meeting my girlfriend at the time in Boise, Idaho.
31:13
It was about 18 hours drive through three snowstorms, but I was so stoked to be out of jail, I would I drove the whole night long, and I and when I got through the final snowstorm, man, I just had this big smile on my face.
31:23
It was a great experience overall, but Yeah.
31:27
I had that jacket on, and I felt the power of it, and I was like, wow, okay. Anyway, so that's magic. You see what I'm saying?
31:34
Now, anytime you find me, Rick, I will have that jacket on me. Yeah.
31:38
Because I know the power, and I believe in the power.
31:40
It could be my belief is affecting it.
31:42
Sure, I get that perspective, but no, it's something more.
31:57
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33:16
LMNT Tell me a little bit about the mana of Hawaii.
33:26
Oh, man, that's you're getting into my favorite subjects.
33:28
When you get off a plane in Hawaii, you know this.
33:32
You smell the air and you it's ins- it hits you instantly.
33:34
It's in the air, it's in the water, it's in everything. It saturates the place.
33:37
When you're in the Andes, yeah, you sense it, you know, all those minerals crunched up and the movement of those mountains and whatever raised the Andes and, you know, when you get some of that great quinoa that grows great sweet potatoes from that region, you go, oh, yeah, you know, or the great cheeses, you know, those big fluffy cheeses they have in the Andes.
33:56
You can sense some of that mana, some of that aspect.
33:58
And so, to my mind, it's minerals that we don't have names for.
34:03
And you're like, what are you talking about?
34:04
We have the periodic table of the elements, but we have proven conclusively over the years, and this goes back to the Ormus research of David Hudson, and this goes back to the alchemists of Europe and throughout all history, that gold can appear in different forms, that silver can appear in different forms, that rhodium and iridium and some of these platinum group elements can appear in different forms, and that everything doesn't quite stack up.
34:24
And another way of looking at that, and eventually where I had to come to with it, is that the periodic table of the elements is three-dimensional.
34:30
Or you could look at, what was his name? Oh, the great thinker. He came up recently. Russell. Walter Russell. You got it.
34:35
And who is the guy who was on Joe Rogan recently? Terrence Howard. Terrence Howard.
34:40
So, you know, I love Terrence Howard's philosophy because it breaks the mold.
34:44
People like, "Well, this isn't accurate. What about this? And what about that?"
34:47
It's like, "Look, you explain to me how 1 * 1 is 1, but the square root of 1 is not 1. And then we'll talk." Yeah.
34:54
So, that's also fundamental to my philosophy is that no matter how rationally you think something is, like our numbering system, 1 * 1 is 1, but the square root of 1 is not 1. That's irrational.
35:05
So, there's an irrationality that's impregnated into everything in this reality.
35:09
That's just obvious to me.
35:12
It's like, you know, how do you have a brand new baby with all this potential, all this amazing future, if entropy was the only thing happening? It's not. It's ectropy.
35:22
It's There's an organizational force that comes in.
35:24
There's the irrational, and there's the X factor.
35:26
There's been Our lives have been saved at various times by bizarre things that occurred that It's an X factor.
35:32
You go, "That's irrational."
35:34
And to me, that's what's bleeding in the energy is the irrational number.
35:38
That's my personal philosophy. You know, pi, 3. 14159265358979.
35:44
You know, it goes on and on.
35:45
Anyway, so I feel like the mana is maybe minerals that have other forms. Tell me about Ormus.
35:55
So, I I spent a lot of years on this subject.
35:57
I was originally back in 1995, a woman called me up, and she said, "You have these these tapes on raw foods."
36:04
And I'm talking about like Cassette. Cassette. Audio cassette. Cassette.
36:07
Yeah, the magnetic strip tape.
36:10
And she said, "I want to send you this series of tapes, and can we do a trade?" And I said, "Sure."
36:15
And she explained to me roughly, and I guess the idea was about alchemy.
36:17
So, I was like, "Okay, cool. Let's check this out."
36:19
And so, that started me on a really interesting journey because I got those tapes, and it was the Yelm lecture and the Dallas lecture of David Radius Hudson who was the rediscover of an ancient well-known fact that gold exists in other forms, silver exists in other forms, copper exists in other forms, iron exists in other forms, mercury exists in other forms, and the lead exists in other forms, and antimony too. Antimony's earth. Right, copper's Venus.
36:46
silver be an example of this or no?
36:48
Oh, I would say coded silver.
36:48
You know, we have this co-product coded silver that was invented by a friend of mine who's a very famous electronics guy from Clarkson University in upstate New York. And Dr.
36:58
Popp who's his brother-in-law, he's in the health world and he's like, you've got this coded silver which you can get a concentration down like 20,000 parts per million.
37:06
What's happening there is normally when you create a colloidal silver you can't get a very high concentration of silver because they cluster.
37:12
That's why we make chains out of silver and gold and metals because metals have a tendency to cluster with themselves and that's a problem with silver if you're using it as a medicine because it clusters and then when you ingest it it hits one spot of your digestive tract and it's too much in one place so it can injure your healthy microbiome, your healthy bacteria and probiotic arrangement.
37:33
So, what the coded silver brings to the table, which I think in my mind it's it's actually would be the salt of silver because if silver exists in at least four forms, the one we see, the salt of it which is a it's an alchemical riddle, the sulfur of it, that's an alchemical riddle, and the mercury of it, that's an alchemical riddle.
37:54
With gold for example, over the years eventually, and I'll come back to silver in a second, we eventually figured out how to make this the alchemical salt of gold.
38:00
We figured it out and it it was a long process and I figured out some stuff. Starting with gold?
38:07
Starting You're starting with gold.
38:08
You're starting with gold and then you push it back into its Ormus form.
38:09
So, to give some hints everybody to the Ormites out there, people who are interested in Ormus, what you're trying to do with gold is you're trying to remove the energy it's picked up from the enzymes of the environment, the sun, the weather, the elemental forces.
38:22
Once it's come up to the surface and been brought into the elemental forces, it pops like popcorn and becomes actual metallic gold.
38:30
Explain what you mean pops like popcorn.
38:31
It's in a different form in the earth.
38:34
And so yes, there can be metallic gold in the earth, but most of the gold in the earth is not in a metallic form.
38:39
It's in the form of a ceramic and it would test as aluminum.
38:42
Would it look like aluminum?
38:44
Like the rocks of Eastern Canada have a high amount of aluminum in them.
38:46
They have a a weird specific heat.
38:48
They get cold real easily, but they're it's a real light rock.
38:52
And it's it's just a high aluminum rock.
38:54
And therefore, you know, to my mind I'm like, "Oh, there's Ormus gold in this rock for sure, 100%."
39:02
And what we do to get the Ormus gold, there's different ways to go about it.
39:05
I've had it pop out of Here, let me just tell you if you want you're asking me about popcorn like popping like popcorn.
39:10
One way we've gone about it is you can vortrap very high I don't know what that word is. I'll I'll explain it.
39:16
So we we call vortrapping.
39:17
So it's a vortex trap system.
39:20
Where you're running water through a sink, let's say, you know, like you can think of your kitchen sink or just think of your bathroom sink.
39:26
And the water's spiraling down the drain.
39:31
The outside of that sink has magnets on it that are north pole facing in.
39:36
And then you enclose that sink up so that the water eventually goes it's like a cylinder. Okay?
39:41
But it can drain out the bottom.
39:43
But it spirals so strongly in there that it can also push out the top.
39:49
Does the water act differently with the magnets? Yes.
39:54
What does it do differently?
39:55
These type of high energy particles or Ormus particles or strange matter that's in water and it's in certain waters in particular in very high amounts and I'll explain this as we get into this cuz I've had a lot of 30 years experience with this. Yeah.
40:06
It's in certain waters in very high concentrations.
40:07
That stuff will try to get away from the magnetic field.
40:12
Because the magnetic field will erase its memory is what we suspect. That's my guess.
40:16
And so it will try to run up.
40:16
So, when you're Let's say we have a cylinder.
40:20
Let's say it's a cylinder like this right here, okay? Yeah.
40:24
So, we're spinning this sending the water into this at an angle and it's spiraling down. It's going down here.
40:30
Let's say it's like a funnel. It's a funnel.
40:32
Yeah, like a funnel or with a cylinder on top, okay?
40:36
And the water is spinning around the inside of the outside of the funnel.
40:40
Yeah, and going down the drain.
40:41
And going down the drain, but it's not going straight down. It's spinning around. around. Right, swirling. swirling it.
40:46
And and water loves that swirling action.
40:48
Water loves to be swirled and twirled and you know, it doesn't like straight lines.
40:53
Is that structured water?
40:54
It will structure the water for sure because you're spinning it.
40:56
Now, when it goes down the drain, there's a part of the water body that wants to centrifuge.
41:03
It wants to move outward and down.
41:07
But, there's also part of that water body that wants to centripetalize, which means it wants to move inward and up.
41:14
And so, what we're doing is we have a straw that would be right in here.
41:17
So, imagine spinning it's going down the drain.
41:20
So, we're A straw at the top. A straw that goes in. Yeah.
41:23
And then that straw when it's in here is like Swiss cheese. It has holes in it. Yeah.
41:27
And it might even have a wick in there so that it's able to wick the stuff that wants to come up. Mhm.
41:34
And then that goes into another tube that then goes into another one, another vortex that then goes into another vortex that then goes into another spins water. in a magnetic field. in a magnetic field.
41:46
allowing the water to escape both down and up.
41:50
In some ways, it separates.
41:52
It's separating the water body. That's it. You got it. Yeah.
41:55
It's separating a fraction out that would have a higher ORMUS content or higher strange matter content.
41:59
Okay, now, there's certain springs.
42:01
Now, I'm a spring water hunter.
42:03
It's People who know me, they know that about me.
42:04
I've hunted over Tell me about that, too.
42:06
You have to tell me about that.
42:08
You know, I'm a Victor Schauberger guy, ORMUS guy.
42:10
So, over the years I've hunted down over 400 springs all over the world and every continent except Antarctica.
42:15
When spring water comes up out of the earth on its own accord, something very fascinating is happening.
42:21
It's like the water will come out of the ground at say, let's just say 48° F.
42:23
The ground temperature's 58°. That doesn't make sense.
42:29
How is it coming out colder than the ground right next to it?
42:33
What about osmosis, diffusion?
42:34
It's supposed to be the same temperature.
42:35
But it will be colder, significantly colder.
42:37
And the colder that the water comes out, the better it is.
42:41
And so this phenomenon tells me that there's a whole missing element to our sciences.
42:49
What's causing it to be pulled up?
42:49
And it's being suctioned up, by the way, and Yeah. That's it. I love that subject.
42:54
I'd love to get into that with you.
42:55
We'll We'll get that one step at a time.
42:58
So it doesn't come up because of pressure. Right. Then it would heat. Some springs do.
43:03
And they'll come up and they'll be like hot springs or, you know, ground temperature springs.
43:08
Some springs like we have at our farm here in in Hawaii, it's going to come out because the mountain's full of water. It's a seepage spring.
43:15
The mountain's full of water and eventually it seeps out because it just can't hold any more water.
43:18
That's That's what we have in our front yard. overflow. It's an overflow.
43:23
So there's a seepage spring, then there's also a forest spring, a wicking effect created by the forest, which really is a It's vortexing phenomenon that's pulling the water up and on top of mountains, for example, or hills.
43:37
And then there's what we call primary water springs, which are in seams where there's volcanic activity.
43:42
So, for example, you probably been to Byron Bay, Australia.
43:45
But you have a very ancient continental shelf and through that, busting through that, is volcanic activity.
43:51
And in the seam of that, you're going to have great spring water, which is primary water, which comes from deep in the earth.
43:57
It's, you know, like when Mount St.
43:59
Helens happened, you have the explosion and the volcanic activity, but then you have a very difficult vent to comprehend afterwards, which is you have a tsunami of water comes out.
44:09
And it's like, where did the water come from?
44:11
What do you mean there's a tsunami of water with volcano?
44:12
We were never told about that.
44:15
But if you look into these phenomenon, it's part of the phenomenon. Okay.
44:18
And so, what is believed is that in the deepest part of the earth, it's all water. Under everything. And it's fresh water. It's not salt water. Mhm.
44:26
We call that primary water.
44:26
And so, the primary water where you can get it is really good and will have a lot of the strange matter in it.
44:34
And it can have so much strange matter Describe the strange matter.
44:37
So, the strange matter is like a very high Ormus content.
44:39
Let's say I did what I do at my house.
44:41
This is my other place in in Ontario, Canada. Mhm.
44:45
I have four vortrap on a spring.
44:45
Our house is all spring water. It's not a well.
44:50
It's a real surface spring where the water comes up on its own accord and then spills over.
44:53
So, what we've done is created a pool. So, we we contain it.
44:55
So, it spills as as it's coming up.
44:57
It has a nice pool to fill up and then it spills over and goes down the hill into a creek.
45:00
And we take that water and we basically use spiral pipes and pump it up to the house.
45:04
And then I'll send it through all these vortex vortrap units.
45:08
And then the final product will be, you know, I'll bottle that and that's what I drink.
45:13
Because it's a way of filtering the water without pushing it through a membrane.
45:19
So, I'm not I'm never destructuring the water.
45:21
It's always even more informed.
45:23
It's always even more vortex.
45:25
Now, I might see a phenomenon like a spontaneous vortex in that jug. Weird stuff like that.
45:31
But that spring, the one that I'm on, I feel like I've seen that.
45:34
You've seen it probably, yeah.
45:34
And people have seen this before.
45:36
They but they just because the overlay of society or whatever the programming is, just you didn't see that. Yeah. You know. There's nothing here. Don't look there. Yeah, yeah.
45:45
But there's things like that that happen in this world that we're at that place now.
45:48
We're starting to look a little more closely and also to get out of our judgment, right?
45:51
Because we don't know nothing.
45:53
I don't know nothing about anything. I'm just exploring. I'm I'm curious.
45:58
If I took that system that I have at my at my house and I put it on like shock Lake Ontario, which is a very high amount of this ormus material in it.
46:07
I could not contain that water in glass.
46:10
It would disintegrate the glass. Wow.
46:12
It has too many of those high energy particles, which now if you're you're listening closely, you're going to what why is it doing that to glass?
46:16
Because you concentrated it out of its natural balance, and it's trying to use silica, the glass material, to anchor itself or stabilize itself.
46:25
Otherwise, it's wildly out of control.
46:28
Now, if you put that in your body, it immediately starts getting into your the deepest part of your nervous system, your brain. It transforms you.
46:36
It can actually detoxify you because it's such a high energy substance. do damage?
46:42
Can detox damage somebody? Yes, it can. Mhm. That's true.
46:44
I mean, if we're going to be honest, you have to go slow. Yeah.
46:48
So, we what we recommend is if you're going to do like that kind of high energy particle water, I drink that all the time when I'm at home, but I'm used to it. Yeah.
46:55
For somebody else, it's just a splash in their normal drinking water. So, it's too strong. Mhm.
47:01
So, the point of all this is that I'm pointing out we're getting at this material from another direction through water.
47:06
I can also get to material that will shear glass in that exact same way by taking gold and pushing it back into its ormus form, stabilizing it with silica, but if I don't have enough silica in there, it will chew into the glass container that I'm How do you push it backwards?
47:22
You have to remove the energy.
47:22
So, the first way to do that is you have to create a gold oxide.
47:27
Now, immediately, everyone goes gold isn't oxidizable.
47:29
You can't create a gold oxide, but there is a way. That's alchemy. I see.
47:33
And so, we eventually figured out how to create the gold oxide.
47:34
Then you have to push the gold oxide it out, is it like oh yeah, of course? Or was it It's a trick.
47:41
It's an alchemical trick cuz you're open.
47:44
You you're able to hear it.
47:46
You know, normally, I wouldn't even get into this stuff cuz people are not open.
47:48
But basically, my discoveries in this field of ormus gold prove conclusively 100% that alchemy is real. Mhm.
47:57
Because it doesn't take a high technology.
48:00
It just takes a clever person.
48:03
And I was like, "Oh, yeah.
48:03
So, the alchemist going back even back to Egypt and every place in between, they knew.
48:07
They were able to figure this out.
48:10
And so, what we figured out is one piece of the alchemical riddle of just gold of that one metal gold.
48:17
So, we figured out the salt of gold and it is it's a sodium gold silicate actually the compound is and interestingly and I think you can comprehend this, it's a tetrahedron.
48:25
The gold ion is held in a silica tetrahedron.
48:31
So, it's in the middle and you have a point here, a point there, a point there, and a point there.
48:34
So, you have four points with the gold in the middle.
48:37
So, the other golds can't get to it and therefore it's monatomic and therefore it flips into its Ormus form and with its properties has different properties. What does it do?
48:45
It makes any tissue that it touches younger, 100%.
48:51
Any tissue it touches will make it younger.
48:53
So, it's the fountain of youth.
48:54
It's a it is a fountain of youth type of thing, but it's only one piece of the overall alchemical riddle of the philosopher's stone.
49:00
So, this is my research on alchemy.
49:01
So, I'm just going to lay it out here because there will be people who will pass me up quickly.
49:05
To make the philosopher's stone and this is my research of all my life. Yeah.
49:10
You take the salt of gold, the sulfur of gold, and the mercury of gold.
49:13
Which by the way, there is no mercury in gold.
49:17
That's the that's one of the big tricks.
49:18
You have to figure out something else instead of the mercury gold.
49:19
And you have to mix those together probably in a clay egg that then goes in a forge and is superheated to create the philosopher's stone.
49:29
And the philosopher's stone, and this is another thing too, you can only arrive at it by inner work.
49:34
What has happened in my life from just the one thing, the Ormus gold discovery, and the crazy people that have been attracted in my my life, the amazing people I've attracted in my life, have proven to me 100% that you must work on your own ego, your own ethics, your own morality, or you will not be able to advance. Mhm.
49:59
That's how it's protected.
50:00
That's how it's protected. Yeah. Yep.
50:01
That's how That's how the secret protects itself.
50:02
And that's what they told us.
50:04
That's what all the alchemical books said and and that's been my experience. Not going to deny that.
50:09
What do you know about deuterium?
50:11
Oh, I'm big into deuterium depleted water, for sure. DDW water.
50:13
Okay, so just by definition, what I just described as a vortrap, it's going to provide you a DDW water because deuterium's heavy.
50:21
And it wants to centrifugate and move down.
50:24
So, when I'm going after what is wanting to centripetalize, move in and up, automatically it's going to have a lower amount of deuterium in it.
50:33
So, there's different ways to arrive at deuterium depleted water. I like vortrapping.
50:38
That's the way I like to do it.
50:38
I also like fractional freezing.
50:40
That's another way because the deuterium water will freeze first.
50:45
So, you can freeze You can fractionally freeze half of it, remove it.
50:49
How does it happen in nature?
50:53
How is some water deuterium depleted? Good question.
50:56
Okay, well, I'll just tell you what we know and where I'm guessing, but I'm this is what we know.
51:01
We know that the deeper you go into ice core data, the lower the deuterium.
51:03
This is indicating that there was lower deuterium in past ages of the Earth's history.
51:09
So, probably this means that the Earth's pretty old.
51:13
The deuterium increases towards the tropics and decreases into the Arctic and Antarctic.
51:18
That's another interesting thing.
51:19
If I get good spring water out of the Arctic and Iceland, it might be a 139.
51:26
140 is considered deuterium depleted or lower.
51:28
And so, 139 of of natural spring water is really good. Yeah.
51:32
So, glacial meltwater or Arctic spring water, excellent source of DDW water naturally. Mhm.
51:39
What about DDW, you know, being less, you know, in the tropics and and then in relationship to Hawaii?
51:43
Well, in in Hawaii, we also have other factors at work, too.
51:46
By the way, just like how everything progresses, this whole subject of deuterium it first of all, they said originally like all hydrogen is the same, it's never different, and then some guy was sprouting tobacco seeds. What was his name? Paul something.
51:58
Anyway, that scientist he realized that he could not sprout seeds on deuterium-rich water.
52:01
If it had too much deuterium in it, in fact, it was D2O, which deuterium is hydrogen, but it has an extra neutron in it.
52:12
Tritium has two neutrons in it.
52:15
In the beginning, they said it was all the same, but now we know that deuterium and tritium are toxic.
52:19
They're toxic to life, actually.
52:21
And so, life, you, and all the plants around you, and your dog, and your cat, and everything on Earth is trying to excrete the deuterium and tritium.
52:29
It doesn't want to accumulate it.
52:31
If we hit a crisis point, I think it's about 154-155 parts per million of deuterium, then we will have a diagnosis.
52:38
We will have a crisis, a health crisis.
52:40
And so, the idea originally came from this guy with the sprouting tobacco seeds, and then eventually, it was the Russians got onto it, and they realized, "Okay, we can get the deuterium out of the human body, but we have to do alternative days of fasting with dry fasting."
52:54
So, water fasting with dry fasting, water fasting with dry fasting for 20 days. Wow.
53:01
Which is great, but very few people can do that.
53:03
And then the Hungarians got to it, and they said, "Geez, we got something even better."
53:07
They had an idea that they could fractionally distill out the deuterium.
53:12
When were these uh This is So, the Russians that were say 1950s and '60s, the Hungarians came in the '70s and '80s, and then they did an enormous amount of research on deuterium-depleted water, cuz we don't want the deuterium, and we don't want tritium, on cancer.
53:24
And they found out that you could drink water that had low deuterium, and over time, say 3 months I think is the normal time frame that they would use, it would lower your deuterium.
53:36
It have an effect of pushing out or activating your deuterium detoxification mechanism. Mhm.
53:43
So, that's some really cool stuff and you can fractionally distill it, you can fractionally freeze it to get the deuterium out or you could vortrap it and you could centrifuge it.
53:52
Or another way of doing that is is saying you could use What's the term of art in the nuclear industry?
53:57
You could use um If you get these devices which are designed to create a hydrogen bomb, you're going to get arrested for creating a nuclear bomb. So, don't do that one. Yeah.
54:07
But, it would work the same. work the same.
54:08
And they're giant spinners where they spin the water out because they're concentrating the hydrogen.
54:12
That's what they're trying to In a hydrogen bomb, you want deuterium and tritium. I see.
54:17
And so, you can spin it out because it's heavier.
54:23
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55:57
What are the different ways of using tobacco? Oh god, so many ways.
55:59
There's snuff, you know, so rapés, where you powder it and that's it.
56:04
Yeah, so as you as you go further north out of say the Amazon, you get more and more into smoking it.
56:12
Typically in Central America and maybe even Amazonia in ancient times, tobacco was more chewed by the common person and was more snuffed, which means And what form would you chew it in?
56:25
They would basically create little like triangles of tobacco and just put it in.
56:29
So, they would it would be fermented, it would be fresh.
56:32
Although, sometimes it was fresh.
56:35
And sometimes it depends on the tribe.
56:36
And if you're dealing with like a big civilization, so let's just say say a big Central American civilization, the common person would chew it.
56:42
They'd be a chewing tobacco person.
56:44
The elites would smoke it.
56:47
How would you ferment it?
56:49
So, it if you're in like you if you want to do it here, it's easier here because we it's a tropical environment, so there's a lot more moisture and it's easier to ferment.
56:56
So, you would hang the tobacco off the ceiling in clusters of like six or eight and you know, try to keep them together and just allow the process to occur.
57:06
Just allow them to ferment.
57:08
If you get too much piled on top of themselves and that's kind of you know, that's what the that's what the native people said.
57:12
They said, "The white man's tobacco's moldy." And they're right.
57:15
They you're fermenting it too much and it's overly fermented.
57:17
So, what ends up happening is you get really harsh, raspy notes in it, which most people go, "I don't touch tobacco."
57:24
cuz they think that's what tobacco is and that's almost all tobacco products on the market.
57:29
You smoke my tobacco and it's smooth and people go, "What's going on?"
57:34
How do you smoke it without smoking it?
57:36
How do you smoke it without having smoke in your lungs?
57:38
Uh well, you you can puff it if you want to do it that way, but the best way to ingest tobacco for health purposes is to snuff it, which means rapé up the nose.
57:47
So, you basically have it That's it That's the old system in the Amazon where, you know, somebody sits there with a They have a little tube, like a bamboo tube, and they go you know, up one nostril and then up the other nostril.
57:57
That's really epic, actually.
57:57
That's the best and that's the most natural.
58:01
like that would hit hard.
58:02
It hits hard and, you know, tobacco's known to activate the frontal cortex.
58:06
And this is why tobacco is so associated with longevity, they believe, because the frontal cortex is activated by like crossword puzzles, and we know the relationship between word puzzles and longevity, and keeps your brain active, and then the rapé idea is you blast it right there.
58:19
It's right, you know, it's right to the cribriform plate, that's connects, you know, it's blood-brain barrier. Yeah.
58:27
I never was into tobacco, never knew anything about it.
58:28
I grew up a cannabis culture, right?
58:30
Southern California surfer kid cannabis culture.
58:31
Like, the idea of tobacco was as foreign as anything could be, and then one time I was doing ayahuasca about 25 years ago, drinking ayahuasca in upstate New York with some friends, and the tobacco spirit is like, "You're going to grow the best tobacco ever." And I was like, "What?
58:46
What are you talking about?" Like, I had no concept.
58:47
And then it it just started.
58:50
Things just started happening.
58:50
A friend of mine brought me two tobacco plants, and the synchronicity was there, and I was like, "Okay, I'm going to get into it."
58:57
And then I I just kept going deeper into it. And what a story. I could go on and on.
59:01
I think tobacco is the most amazing, by far, the most interesting plant on Earth. My favorite. I'm a huge plant guy.
59:13
By far, the favorite of all of them. Really? Yes. Yep. Tell me more. Why would that be?
59:20
the way it it sneaks up on you.
59:20
You know, this is really interesting.
59:22
So, the way I originally started growing tobacco on our farm is I would just put it in all the pots in the nursery.
59:29
Whatever we were growing, say we were sprouting up cacao trees or avocados or whatever we were growing.
59:32
In there with all the pots, I'd throw in tobacco seeds.
59:35
And and then it would come up where it wanted to.
59:37
And then when we go plant the trees out in the yard, tobacco would grow there.
59:40
And then sometimes it would move to some other spots.
59:42
But inevitably, it all migrated right up to the house, right on the corner where we sit.
59:50
So we sit on the lanai above and it's growing down there in a in a like an L-shape below.
59:56
And so eventually I was talking to an Amazonian shaman about it.
59:58
He's like, "Oh yeah, no, the tobacco wants to listen to you.
1:00:01
It's not you have to grow it where it can hear you." And I was like, What? That's amazing. Amazing. It's a miracle.
1:00:07
It's like I I could take you to there and I'd show you to like this I never planted it.
1:00:11
This is where it's growing. moved there. there. Yeah.
1:00:16
And those kind of things tell you a lot. It really does.
1:00:18
And and the plant consciousness of tobacco is like it's really important right now.
1:00:23
It and the and the lies are coming apart, you know.
1:00:27
So this whole thing about nicotine, nicotine is the most powerful medicine. It's not addictive.
1:00:30
The what's addictive in tobacco is pyrazines.
1:00:33
And what the tobacco companies have been doing is spiking with pyrazines and burn agents like potassium nitrate and 800 different chemicals that they've added in.
1:00:43
The longest live people in the world are always tobacco smokers.
1:00:44
They're not smoking the crap that's, you know, sold in, you know, cigarettes and all that. Yeah.
1:00:49
Um almost always grew their own. Why such a difference?
1:00:51
So when you start to zeroing in on tobacco, you start realizing this is the zero point, actually.
1:00:58
If you look at Which the native cultures all knew. They all knew. Yeah.
1:01:02
And so we like we're becoming aware like the real thing is is that let's say you ingest tobacco as an animal.
1:01:07
Let's say you do a tobacco as you as you drink it, which is dangerous, but you you know, it can be done.
1:01:12
It's an emetic, but very powerful detoxifier.
1:01:14
It has to be done under supervision.
1:01:15
Or let's say you do a rapé, or let's say you smoke it.
1:01:19
Takes your prayers right to heaven. That's it.
1:01:22
Takes your prayers right to heaven.
1:01:23
And your prayers are heard.
1:01:23
And that's the whole thing.
1:01:25
Once you understand that, and so the whole attack on tobacco has been about distorting that.
1:01:33
It's all about breaking down that connection.
1:01:35
Takes your your prayers straight to creator. Yeah.
1:01:40
And I'm telling you for all these years vaped it? You can vape it. Sure.
1:01:44
Yeah, you could you could you could press it into Like I have friends who are really in the cannabis business and they know how to get down to these resins that are all without chemicals and all this other stuff and I'm sure you could do that with tobacco, but to me that's not my jam.
1:01:55
You know, my jam is I I like smoking tobacco.
1:01:58
I like making smudge sticks with tobacco.
1:02:03
I like rapé, which is or rapé, which is the tobacco up the nose.
1:02:06
Those are my preferred ways.
1:02:09
But I also like just sharing you know, the knowledge about it and just getting people's interest about it cuz there's something the human race knows. Yeah. They know.
1:02:19
Some There's something There's We're not getting the right story here. to be neuroprotective.
1:02:22
Supposedly it was harder for people to get COVID if they were smokers. That's right.
1:02:27
Yeah, because it takes up the acetylcholine cholinesterase receptor site that the nicotine does.
1:02:33
So, the nicotine will block the COVID from getting into that receptor site. Mhm.
1:02:37
That's actually what I did through the whole COVID thing, actually.
1:02:38
I basically smoked tobacco through the whole thing.
1:02:42
I just I somehow got word of that early on.
1:02:44
And I think it was from before, actually.
1:02:47
Maybe the tobacco told you. Could be. It's listening. Yeah, it's listening. It's listening.
1:02:52
And and you know, after years of using the Sonic Bloom in my office, you know, back in way back in like 30 years ago.
1:02:57
Sonic Bloom is a um technology where you play baroque music to your plants and then the plants open up and then you spray them with a seaweed solution, like a gibberellic acid solution, and then they you can get crazy growth of plants.
1:03:10
I grew that I grew 100 plants that way in my office just for fun.
1:03:12
And I noticed that the cacti never reacted to the music or anything, but the big leaf plants did.
1:03:18
And then one day I was like, "Oh, they're like ears."
1:03:20
That the leaf is like an ear.
1:03:25
And that really changed my life. Yeah.
1:03:27
And so I whenever I look at the tobacco today, I've got one that's just right below where I sit, you know, Big ears. And it's got big ears. It's just listening.
1:03:33
It's like, "Is he what's going on up there?" Wow. Yeah. Really really fun.
1:03:37
Tell me about the quality of food available today in general.
1:03:42
And if you want quality of food, where do you have to go to get it?
1:03:46
You know, I was listening to RFK speak and he said something that was so profound.
1:03:49
He's like, "Yeah, we have the most toxic food, the most toxic dyes and crap in our food, and you know, it's bad.
1:03:54
It's as bad as it could be."
1:03:54
But we also have the best regenerative farmers in the world.
1:04:00
We have the best farmers in the world.
1:04:03
We have the most advanced farmers on Earth, and he's right about that.
1:04:07
The organic and biodynamic farmers that I know it's incredible. Best ever.
1:04:14
Some of those people sell into stores, but I'd say mostly if you're really wanting to get it, you got to go to the internet.
1:04:20
I was just with the Sitopia people.
1:04:20
You know, I'm not a fish guy, but they have the certified parasite-free, certified this-free, certified mercury-free, certified lead-free, all the all the things. It's an internet site. I think it's sitopia. fish.
1:04:34
I was like, "What a cool thing you guys are doing? Rad." You know. so it's the internet.
1:04:39
And so you're thinking like the Joel Salatin's of the world? I love Joel Salatin. Me, too. Amazing. Amazing. Yeah.
1:04:45
Yeah, because what he's done with his polyface farms is he's just created a new standard, which it's hard to trade if you're doing that kind of work. Like, I'm a farmer.
1:04:53
I like being at home, you know, on my farm when I can be if I'm unless I'm traveling to the next farm or doing something else.
1:04:58
Building a business that markets into stores isn't my jam.
1:05:02
I like just selling directly to the customer.
1:05:06
You know, that's what I that's what I like.
1:05:07
And it's just less time-consuming, you know, you chasing down stores for, you know, "You didn't pay this invoice." It's Forget it. Who wants to do that?
1:05:16
And the chances of it getting fresh to the user, it just slows down the process.
1:05:22
Okay, speaking of which, these are fresh freeze-dried cacao beans. And uh Look at that. It's so fresh. It vacuum-sealed in. Watch. Wow. Try one of those. You ever had those? No.
1:05:37
Okay, so that's the rawest chocolate product in the freshest chocolate product you've ever had, right there. That's raw chocolate.
1:05:43
It looks kind of like a almond. Uh-huh. Almond in size. Almond size. Mhm. Wow. Really interesting.
1:05:57
That's for you, by the way. That whole thing. Yeah. Isn't that great? Isn't that cool? You see the crunch? You see the power?
1:06:00
Like it's so fresh that it's not mealy in any way. It's got pop. It's got crunch. It's got flavors there.
1:06:11
So, we just How does this come off the plant?
1:06:14
Okay, so what what's happening is is we'll take a cacao pod like this, okay?
1:06:17
And then we'll we'll we we have like a you know, we're like Oompa Loompas in in our in our little factory.
1:06:20
We're cracking these things with a mallet, and it splits the pod open.
1:06:24
And inside is the cluster of the beans, just like that. Yeah. With the pulp on it.
1:06:29
Are there different varieties? Yes.
1:06:31
Yeah, I'm a collector of such things, right?
1:06:33
So, I have the I probably have the I'm sure I have the largest variety of genetics of in Hawaii for of cacao.
1:06:38
I've got like 36 different genetic clusters of cacao. Mhm.
1:06:43
And uh so, you'll see the difference like between that and this, and you see how much different that one is, and then this one's different again. color, different size. you know?
1:06:51
And you Yeah, feel the weight on that one. Wow.
1:06:54
Yeah, so it's got That's an orange there.
1:06:56
Anyway, so the original idea of all this is, you know, we crack it open, and we we get it into this, you know, freeze-dried form here, and then we just send it directly to our customers.
1:07:04
The idea there is that when you get one of these, you're also getting a mix of all this.
1:07:10
And the way I got into cacao I was in Maui, you know, this is back like 28 years ago, something like that.
1:07:14
And a friend of mine, he gave me like three cacao beans. I had no idea. I didn't eat chocolate. I wasn't into candy.
1:07:20
I was, you know, I was a health food maniac, all this kind of stuff.
1:07:22
And I said, "What do you do with these?"
1:07:24
Like, "Oh, you just peel it, throw it into your spirulina coconut drink, and blend it, and off you go."
1:07:28
And so, that's what we did for a few years with them and when they show up, you know, friends were making little cacao bean batches.
1:07:36
And then eventually one day my friend Eli said, "Have you ever just eaten one?" I said, "No."
1:07:40
He said, "Eat the next one."
1:07:42
So, I peeled the next one and just ate it. And my life changed.
1:07:47
I was like, "What is this?
1:07:47
What are you got to be kidding me?" It's delicious. It's delicious. It's beyond. It's beyond anything. Yeah.
1:07:53
And so, I that's what that created like a raw chocolate revolution.
1:07:55
Like, how we don't need all that Like, as imagine I came to you all the years and I was like, "Here Rick, here's almond oil.
1:08:02
Hey, here's almond powder.
1:08:02
Hey, here's almond butter."
1:08:04
And then one day you're like, "Can I have actually have an almond?"
1:08:06
And then I give you an almond.
1:08:08
You're like, "What the hell?"
1:08:08
And that's how it is for chocolate.
1:08:10
It's like all of us all our lives ate a processed form of chocolate. Yeah.
1:08:14
And right now today you had the rawest form you can get.
1:08:16
That's as That's as fresh as it gets.
1:08:17
Fresh, freeze-dried, biodynamic, certified organic chocolate. Wow. Amazing.
1:08:23
And it pops, you know, it's just amazing.
1:08:24
But the thing that was interesting that turned me on that day that I got turned on and got switched on, it was a bean that switched me on.
1:08:31
So, this is getting back to the magic idea.
1:08:34
This idea of the rags-to-riches story, this idea of the golden ticket is intrinsic to the substance.
1:08:42
It's intrinsic to chocolate.
1:08:42
And so, the what I'm doing is we're taking all our genetic varieties and all parts of our land, and we're mixing them together into every batch that goes out because one of those is the golden ticket. Yeah.
1:08:57
Well, somebody will eat one of those and they'll get switched on them have the idea that will save their business.
1:09:02
They'll have the idea that will, you know, amplify their marriage or they'll have their idea that will get their kid through, you know, their university education or whatever, you know, however it looks like.
1:09:10
Because chocolate is a magical substance.
1:09:16
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1:10:44
Tell me about the relationship between chocolate and coffee.
1:10:47
Oh god, what a beautiful relationship that is.
1:10:49
They grow together really well.
1:10:51
Chocolate is a tree/bush.
1:10:54
I wouldn't It's not a giant tree. It's not like a mango.
1:10:56
It will never get that big.
1:10:57
It will never get like, you know, these giant, you know, African tulips and things we have here in Hawaii.
1:11:01
But, coffee's truly a bush.
1:11:05
So, it it does really good as a hedge.
1:11:07
We grow vanilla on our cacao and on our coffee.
1:11:10
And actually, these are the There's vanilla for you.
1:11:12
That's fresh vanilla, actually.
1:11:14
Yeah, take a whiff of that. Wow. Now, that's fresh.
1:11:20
So, you should probably leave the top off cuz it's like a fresh fruit.
1:11:23
You can't leave it in a container too long because it'll it'll mold because it's that fresh.
1:11:26
It's just right off the farm. Amazing. Yeah.
1:11:31
Anyway, so it is a good trellis.
1:11:33
Coffee's a good trellis for vanilla.
1:11:36
I love coffee fruits, right?
1:11:36
So, the coffee This is my take on it.
1:11:38
This is my, you know, my spiel on this.
1:11:42
The coffee bean is a seed. It's a seed of a fruit.
1:11:44
It's a seed of the coffee cherry.
1:11:45
And the coffee cherries are good. It's a good fruit.
1:11:47
And when you eat both of them, it's like a superfood for farmers.
1:11:53
You know, see Let's see, you know, we're out in the garden, you know, and and the coffee fruits are hitting.
1:11:55
You know, I might eat two or three, the whole thing, the fruit and the seed.
1:11:59
And you get all the caffeine, you get everything, but it's all connected to the earth.
1:12:05
It's all connected to what's happening right there.
1:12:06
It's all part of the farming experience.
1:12:08
When you take that seed out and then you roast it and you separate it from that farming environment, it still has that diligence.
1:12:15
It still has that like, let's get to work.
1:12:17
It still has that like, you know, let's get creative. It's still there.
1:12:22
But, it's separated from nature. Yeah.
1:12:26
I've always been I'm not a coffee person, but I'm definitely a coffee cherry person. Yeah.
1:12:31
So, I love it the fresh way.
1:12:33
We were talking about the quality of food today. Mhm.
1:12:35
Yeah, so it's every It's It's It's the extremes.
1:12:37
It's from the top to bottom is the most extreme possible, which I, you know, I get how toxic everything is, and I've been an environmentalist my whole life and all this stuff, but I also see that like I'm also an advocate of choice. Yeah. I really am.
1:12:53
So, if you can get the thing you want, you can get the thing you want. Yeah.
1:12:56
You have to know that it's available and where to look. Right.
1:12:59
Whatever it is that you like, the quality of that thing can is at a level today in the world somewhere.
1:13:03
Somebody's doing it the best you've ever seen.
1:13:05
The best you've ever imagined.
1:13:09
a resource like a codex or somewhere to somewhere to go? No, I don't know. We need that. We need that.
1:13:15
That's a good That's a really good point.
1:13:16
Yeah, to be able to go and say like, "Okay, where do I I tried to do that with my social media, for example.
1:13:22
I tried to you know, so social media to me today, you know, I have a huge social media because I really I'm a people person.
1:13:28
I really actually really enjoy the just the insanity of people, you know, and just how crazy it can get.
1:13:35
You know, I got yelled at the other day because I was at a store and we're talking about the Los Angeles fires and I was like, "The Santa Ynez reservoir was empty."
1:13:43
And I got this woman like, "You can't say that."
1:13:44
She's yelling at me and I was like, "It was empty.
1:13:46
Like, what are you talking about?"
1:13:48
But, you know, that's part of the human People were angry that it was empty or were they angry that you said it was empty?
1:13:55
They were angry at me for She was angry at me for saying it was empty even though it was empty.
1:14:01
Yeah, and I said, "It was empty."
1:14:01
And it it could have been like the fire hydrants ran dry. Like, we need help.
1:14:08
Like, and she just was I don't know, you know.
1:14:10
But, that's part of the human experience and it made my day in a certain way because it was just so bizarre. Yeah.
1:14:17
And that's why I'm a people person like that.
1:14:19
So, anyway, with social media You're probably similar age to me.
1:14:21
We came from the era of Reader's Digest and and National Enquirer and that kind of stuff.
1:14:26
So, I like that you know, I'm not like, you know, all this, you know, sightings and all that kind of thing.
1:14:30
But, I'm a Reader's Digest type of person.
1:14:31
So, I try to like inject that into all the social media in a certain way.
1:14:35
It's like, to me this is the new Reader's Digest.
1:14:37
And so, I realized recently I was like, "You know what?
1:14:39
I should just affiliate with things that aren't what I do."
1:14:43
Because I'm always advertising what I do, but my audience is everybody.
1:14:49
So, I started thinking I should just go like let's like the seatopia. fish people.
1:14:53
I'm going to start affiliating with them because they got the best thing ever for the people who want that.
1:14:58
You know, people want red light therapy, there's crazy stuff out there.
1:14:59
I was like I know the best people in that world.
1:15:02
I'm let me put that out there.
1:15:03
It's like one of those duh, you know, what was I thinking?
1:15:05
I'm running a magazine basically, that's kind of what social media is.
1:15:08
So, if you got I'm going to have ads, let's make it diverse instead of just about, you know, my chocolate products or or something.
1:15:15
Tell me all the different products you make now. Oh, we make a lot.
1:15:18
At this farm, we have certified organic, certified biodynamic all products.
1:15:22
So, all the things that I'm going to mention, tobacco, which we don't sell but will soon.
1:15:26
We're going to we're working on that because I got the sacredtobacco. com. Oh, that's great. good one. That's great. I love that.
1:15:34
And and tobacco is sacred and it's holy and and it's the way it's been abused, it's coming to a course correction and I'm there for that.
1:15:41
What form will you sell it in? It'll be like this. It'll be like a a jar.
1:15:45
a jar with vanilla beans in it. Yeah. And freeze-dried cacao. And we do noni powder. We do honey.
1:15:52
Our Our biggest thing is our Our noni land honey is coming upon its 19 years now, soon to be 20 years.
1:15:58
And you can see how runny it is.
1:15:58
It's almost like a maple syrup. Mhm.
1:16:02
That's you know, tropical honeys are like that.
1:16:03
This is our biggest product.
1:16:05
This is the straight the straight honey. What else do we do?
1:16:07
We do soursop, we do like you know, soursop with its cancer-fighting abilities and things.
1:16:15
So, we've done those products in the past.
1:16:16
We're going to get back into doing them again.
1:16:20
We make a noni root product.
1:16:20
That's a quinone product.
1:16:22
It hits the nicotine receptor, the the mitochondrial receptor.
1:16:26
The nicotine receptor by the way, I said this for years to the cannabis people out there.
1:16:29
They're like, "What about the the cannabinoid receptors in the human body, right?"
1:16:32
And you know, the the E1 and E2 and all that.
1:16:35
And I'm like, "Let me tell you something.
1:16:37
The uh nicotine receptors, you have millions of times more nicotine receptors in your body than cannabis receptors.
1:16:44
Every single cell and the mitochondria has a nicotine receptor.
1:16:48
And what hits that nicotine receptor is nicotine, NAD, NAD+, NADH+, NMNs, that's nicotine derivatives, niacin nicotine derivative, niacinamide nicotine derivative, methylene blue hits that receptor.
1:17:04
This is where the action is and it's all based on the nicotine receptor.
1:17:10
So that's telling us something amazing about what nicotine really is.
1:17:14
And so people ask me like what's the number one thing for the nicotine receptor or the number one nootropic or the number one thing for longevity?
1:17:19
It's nicotine, always has been.
1:17:21
It's and it's nicotine is not addictive, that's a complete scam.
1:17:25
And if you just look closely, you know, they put all of the tobacco executives back in the 1990s up in front of Congress and if you are caught lying in front of Congress, some people have gotten away with it recently, but you know, if you get caught lying in front of Congress, it's dangerous repercussions.
1:17:39
And so they're asking him, is nicotine addictive? And they're like, "No." That's testimony.
1:17:45
You know, if it was addictive, those people could have been arrested and thrown in prison for lying to Congress, but it's not addictive.
1:17:50
It's the pyrazines that are addictive.
1:17:53
And that's the thing that they've been also adding in more of and you know, all the great chaos that goes on.
1:17:59
Have you experimented with copper for agricultural use? Yeah, oh electroculture.
1:18:03
I'm an electroculture maniac.
1:18:04
In fact, Explain it all to me from the beginning. I know nothing about it.
1:18:09
Okay, so part of what's going on with a plant is that the plant is trying to get gather electrons from the atmosphere and bring them into the root zone of the plant.
1:18:18
So part of what's going on with the plant is it it is actually an antenna for electrons.
1:18:21
And part of the nourishment of a plant is electrons.
1:18:26
So what you're doing with electroculture you're basically connecting the heavens and the earth with a copper wire.
1:18:30
And if the wire is Cooper wire? Either way. Okay.
1:18:38
Either way is good because I know that many things can be conducted down metal wires that are not named.
1:18:43
And that's from direct and personal experience.
1:18:45
And there are many things that can be conducted down wires that are of certain shapes.
1:18:50
That's why antennas are in certain shapes cuz they're more able to catch things.
1:18:54
So the spiral shape, for example, to me is really the best.
1:18:56
So you could take a copper tube and stick it in the ground.
1:19:01
What I do sometimes, and I've done this on our spring, you know, I was talking about that seeped in spring in the front yard, is I filled it with layers of sand and carbon and charcoal and quartz crystals and, you know, all kinds of intra and shungite and all kinds of things.
1:19:13
And then, you know, stuck that in the ground with a crystal at the bottom to seal it and a crystal at the top to seal it.
1:19:17
So it's a copper tube, you know, it's a copper pipe with all that stuff in it.
1:19:20
And then put that right into the into the spring just to see, you know, maybe that's going to stimulate more productivity out of the spring or whatever. Still an experiment.
1:19:29
And it's running right now.
1:19:31
I'm not sure if it's working or not, but Yeah. fun to look at.
1:19:33
But generally I do the spirals because the ether forces and even probably almost everything, if it's allowed to move freely like you'd see in a river, is spiraling at some level.
1:19:44
And so I will use spiral patterns to pick it up.
1:19:50
And is it is the spiral always going one direction?
1:19:52
I like the counterclockwise spiral personally. Why is that?
1:19:56
I I just like clockwise is going downwards and counterclockwise is moving up.
1:20:00
And so if you're looking up, it's going counterclockwise, but if you're looking down, it's going clockwise, right?
1:20:08
Do you make the spirals, or can you acquire spirals?
1:20:11
You can There's people who make this stuff now.
1:20:12
You can get them on like Amazon.
1:20:15
Yeah, people make it for you.
1:20:15
They have these spiral electroculture.
1:20:16
If you look up like electroculture on Amazon now, there's people who make it these days. Electroculture spirals.
1:20:24
There's all kinds of cool ones.
1:20:26
But I did one right before coming over here.
1:20:28
That's so That was the last thing I did.
1:20:29
I brought a San Pedro over to the house and it's, you know, San Pedro Wachuma, the famous psychedelic cactus of Peru and it has trouble surviving in our jungle.
1:20:37
So, I have it kind of under the house and I, you know, I was like, "Okay, I'll see if I can make it."
1:20:42
And then I thought, "Oh, I'll throw an electroculture in it."
1:20:43
So, I made it last night and put it in this morning.
1:20:45
Boom, with the in the pot. Amazing.
1:20:48
Um generally, I don't do a lot of electroculture outside of pots in Hawaii because the amount is so high.
1:20:53
I'm not I mean, jeez, I want things to grow faster and better.
1:20:58
It's already out of control. Understood. You right?
1:21:00
It's already out of control.
1:21:02
little prayer over the plants? Yeah, always. We do prayers.
1:21:03
Like, we just planted a on the Big Island, we just planted six more Lipid variety of Ulu or breadfruit.
1:21:10
And the Lipid variety is the one that we were missing on our orchard over there.
1:21:16
We've got a great We're gearing up to supply the world with Ulu or breadfruit from the Big Island, which is the best in the world.
1:21:21
You know, now you go to a restaurant in, you know, some great resort somewhere in Fiji or something and they'll have it frozen in their freezer so all the cooks can be like, "You want Big Island Ulu? We got it.
1:21:31
You know, we got it in the freezer."
1:21:35
We're gearing up for that and on the big level.
1:21:37
So, when you're asking me what I grow, I I don't just grow on this island.
1:21:39
I also have really awesome farm on the Big Island.
1:21:42
Anything on the mainland?
1:21:44
Yes, well, in in Ontario, Canada.
1:21:44
And I've also farmed in Texas and I farmed in, of course, California for years and years.
1:21:51
And I just love every one of those ecosystems for their own magic that they have.
1:21:54
Nothing compares to Hawaii, of course.
1:21:56
It's just This is a whole magnitude of magic.
1:21:59
much food brought in here versus grown here? Ignorance. It's ignorance.
1:22:05
The Big Island, just growing like Ulu and avocados, we could feed all of North America, just the avocados coming off the Big Island.
1:22:12
If we really wanted to, if we really geared up, we could produce more Big Island avocados and ship it to the mainland than Michoacán produces in Mexico and ships to the United States, easily.
1:22:24
And it's just politics and state of California doesn't want the avocados coming over because oh, what if we get pests and they've got a monopoly, you know, the trade organizations of avocado in California, they got a lock on it.
1:22:37
So, they lobby to make sure that the you can't get the real like these guys, these giant avocados.
1:22:41
I mean, imagine those coming to California.
1:22:43
They could come into California every single day.
1:22:46
But, they won't allow it.
1:22:46
They they'll let the Sharwils come in as long as you've done this paperwork and that paperwork and cross this T and dotted that I, you know, and all that stuff.
1:22:54
But, with Lulu, it's open now.
1:22:54
And so, on the Big Island, we just planted six of them.
1:22:58
We finally got the Lippi variety that we wanted and we prayed over those and uh we had a beautiful circle.
1:23:04
Do you ever sing to them? Yeah. Sure.
1:23:05
And you know, again, if I'm trying to get them to root, I'm going down.
1:23:09
I'm going You want to go deeper and then if you want to them to shoot up, you want to go up.
1:23:18
That's what I learned from the alchemy books and uh that's what I learned from Viktor Schauberger.
1:23:20
Do you know Viktor Schauberger is?
1:23:22
He was the great Austrian water wizard, probably the real inventor of the jet engine. They stole it from him.
1:23:28
They stole all that from him.
1:23:30
He talked about when he was, you know, when he'd walk the old country in Austria, there was still people who would swirl the water one way going and they'd go up when they were going clock counterclockwise and they'd go down when they're going clockwise in pitch up and down.
1:23:44
And then Steiner talks about that, too. And I was like, okay.
1:23:48
So, I've got it from a few different sources.
1:23:50
So, So, even the stuff that Steiner is known for may have older sources. Sure.
1:23:58
100% invent all the ideas. No.
1:24:00
He No, he he somehow was an aggregator of information and he was a clairvoyant in some way.
1:24:05
So, he's aggregating information from the old world, you know, the old world wisdom.
1:24:12
Any great books on electroculture? Ooh, good question.
1:24:15
Is there anything on electroculture right now that's out there?
1:24:19
Maybe there's something new. It's really a new thing.
1:24:20
I mean, if you go back to Kristoflow, who's the inventor of the concept, his books are out there and you can get them.
1:24:26
You can download them for free online.
1:24:29
And there's about six of them. Something like that. he from? And he was French. He was a genius.
1:24:35
And what he basically discovered and what we're rediscovering now is that the plant you can alleviate a burden from the plant by using electroculture wands.
1:24:44
So, what you're trying to do is you're taking Let's just say I have a chopstick and I have a little sprouting plant happening.
1:24:49
I can wrap a copper wire around that chopstick and I can stick it 1/3 of the way into the soil.
1:24:58
And it will assist that plant in growing. It'll help.
1:24:59
And copper's generally the one Not touching the plant, just going into the soil.
1:25:05
Although, I have done like, for example, I was basically taking grape material.
1:25:10
This is in in Ontario, it wasn't on this farm.
1:25:11
And I was taking grapes and I was trying to clone it.
1:25:13
And so, I was I was trying to get it to root and I wrapped it like the piece the stick, the scion, whatever. The cutting.
1:25:21
And I wrapped it in copper and it worked. It freaking worked. I was like, "Wow." And That's great. It was wild.
1:25:28
I was like, "Wow, this is something."
1:25:29
So, copper itself is a dewormer.
1:25:32
It's antimicrobial to a significant degree.
1:25:34
It's an electronic tractor.
1:25:38
Also, and I've been doing experiments with having copper on one side and then zinc on the other.
1:25:43
There's a big deception that's placed at various levels of alchemy and that's a trick that you're supposed to overcome at each layer of alchemy.
1:25:49
Because we're coming to a time where I think it's important.
1:25:52
The most overt first step trick that's been laid by previous alchemists is that Jupiter is associated with the element of tin. It's actually zinc. It's obvious, actually.
1:26:07
So, the alchemical metal that is associated with Jupiter is zinc, not tin.
1:26:15
And that's makes a lot of sense when you start going, oh yeah, cuz when you get zinc, let's say you have a soil medium and and it has like you know, let's say it's a great medium, you know, that's made I use a lot of beach sand in my mixes, for example, when I'm making soils up to sprout trees in we're up in a clay pot up there.
1:26:30
The soil gets really dense and doesn't breathe.
1:26:32
So I have to get things in there that will separate pieces of wood, sand is really good, you know, vermiculite's excellent, perlite's excellent and it it opens it up so that there's more breathing.
1:26:42
But when I'm doing that of course I'm bringing if I'm bringing sand from the beach I'm going to have salts in there and if I put zinc, let's say I put a zinc electroculture on one side and I put a copper on the other there's a current between them.
1:26:54
And that's an interesting thing. It's like a battery.
1:26:55
It's a real life battery and that tells us this thing about Jupiter and Aphrodite, right?
1:26:59
Jupiter and Venus they had a thing. Really interesting.
1:27:06
Have you had any mentors along the way? Many.
1:27:08
Many great mentors, many great alchemist mentors.
1:27:11
I have a great German alchemist friend of mine who's This guy is so berserk.
1:27:16
He he will literally not stop talking and educating you for 7 days straight.
1:27:24
And you'll just love every bit of it.
1:27:26
Just like, okay, tell me about this. Okay, what about this? What about that? How about this? Okay, what about this? How about that? You know, anything.
1:27:31
Steiner alchemy, electroculture, what's the true nature of copper?
1:27:35
You know, tell tell me about the Saturnian plants. What you name it. He's that guy.
1:27:38
You know, of course I'm a you know, a big faster and so I'm coming up to a two-week water fast.
1:27:45
It's going to be tough because this food is so good. Ugh. How often do you fast?
1:27:50
I fast four times a year. Tell me the benefits.
1:27:53
And are there any negatives to fasting?
1:27:56
Well, you have to go at your own pace.
1:27:58
So the negative is just like we were talking about with detox earlier, you can't go too crazy too quick.
1:28:01
It can hurt you because it's too much too quick.
1:28:05
You got to go slow and I recommend that people start with intermittent fasting and then work their way into a single day of fasting and then eventually two days of fasting, then a long weekend, three days, and you know, you have to work and experience it because it's a tough practice. It really is.
1:28:18
between a water fast and a dry fast?
1:28:21
A dry fast is when you consume nothing.
1:28:24
No water, nothing goes in your mouth.
1:28:27
And I love dry fasting, but that's another one that you have to be experienced because it's dangerous, very dangerous to just take somebody We don't know someone's health history and God knows, you know, the toxins we've been exposed to, it's crazy. It's insane.
1:28:38
And nature's solution to pollution is dilution. So, water, water, water. Water, water, water.
1:28:42
Nature's solution to pollution is dilution.
1:28:45
Drink, drink, drink, drink, drink, especially when you're cleansing.
1:28:48
Do you drink water straight or do you put salt or anything in the water?
1:28:51
I do I I've learned over the years and I learned this from a very interesting character, you know, a guy who lived without food for years. And he lived with me.
1:28:58
And by the way, when someone like someone who doesn't eat food lives with you, it it crushes your belief systems. Yeah. It crushes them.
1:29:05
It's like you're like whoa.
1:29:07
And not only that, the energy coming off such a being is it's berserk. It's incredible.
1:29:14
And uh that being taught me that if I drink salt water, then eventually I can get my body into homeostasis and I'm in balance, so then I don't need anything from the outside cuz my body is a self-nourishing, self-regenerating community of cells.
1:29:33
Okay, so let's just take the extreme example of someone dying of starvation.
1:29:36
Well, they're bathing in their own waste and they're malnourished.
1:29:38
They never got to a balanced nutrition, plus they're bathing in their own waste.
1:29:42
If you can get the waste products out, get to a balanced nutrition, which ultimately comes down at the very basic level to water and salt.
1:29:49
And when I say water and salt, I'm talking about a sea salt, a full-spectrum salt, or a Himalayan salt, or you know, a salt that is actually a salt that comes from the earth, the real thing.
1:29:58
And we're talking about a pinch, not a lot of salt.
1:30:01
It depends on the person.
1:30:01
Now, I found out for me, I had to go illegal on it because I found out for me something crazy, which is a shocker and I'm glad I'm able to even mention this.
1:30:11
Which is saltwater actually ended and completely obliterated over years of time all my allergies and I had many. I had many.
1:30:18
I had hay fever, I had food allergies, I had this and that.
1:30:21
I would get into, you know, certain people's houses with dogs or cats, and my lungs would fill up with fluid.
1:30:27
I mean, terrible allergies.
1:30:28
And eventually I got the hint of it from Dr.
1:30:32
Batman Ghalech's book Your Body's Many Cries for Water and in there he starts talking about salt and how it neutralizes asthma.
1:30:42
And then step by step by step in my own experience I started going, "Oh, I'm starting to get itchy in the back of throat." Drink salt water, gone.
1:30:48
Start to get itchy eyes, drink salt water, gone.
1:30:49
Asthma, salt water, gone.
1:30:52
And I started going, "Oh."
1:30:54
And so I started doing more salt. So, what's the dose? 1 Tbsp per liter.
1:31:01
That's a good starting point.
1:31:01
You may need less than that, but you may be like me where you need more.
1:31:06
you say a tablespoon, flat tablespoon?
1:31:08
Flat tablespoon per liter.
1:31:10
And then what happened to me, which is I had to go to two tablespoons. Wow.
1:31:15
And then I started realizing like, "Whoa, if I the saltier the water is, the quicker it stops the asthma or the allergy." And it stops it quick.
1:31:20
It just became a whole philosophical realization that the reason why people die of starvation, the reason why people can't fast, or the reason why they're, you know, having trouble, you know, in this world with all this, you know, assault of toxins is because salt is an incredible neutralizer of foreign proteins. Crazy level. Insane level, actually.
1:31:41
And it's life It changed my life.
1:31:44
And so I realized with the fasting, if I just had a little bit of sea salt, it was okay, but if I had a lot, then I could I was hydrated.
1:31:52
I didn't need to have anything, actually. I was balanced.
1:31:53
I actually had I was hydrated.
1:31:55
Because if you have too much salt, obviously you're going to get dehydrated, but if you have too little, you'll get dehydrated.
1:31:59
If you have too much water, you'll get dehydrated.
1:32:01
If you have too little, you'll get dehydrated. It's all of that. Yeah.
1:32:06
It's the balance of it all.
1:32:06
And And that tells us something.
1:32:08
can only find out through doing it. That's it. Yeah. That's it.
1:32:11
And so, I first saw this in Aristotle.
1:32:15
But, everything is a balance of forces. Yeah.
1:32:18
You can't just say, "Okay, we're going to do this now. Now we're virtuous." It's not like that.
1:32:21
Virtue's a balance of forces. Mhm.
1:32:24
And health is a balance of forces.
1:32:26
I start with a tablespoon per liter, how would I know whether to increase or decrease?
1:32:32
What would be the result that would tell me I need more or I need less?
1:32:37
Okay, so the best time to do these kind of experiments is in the morning when everything's clear.
1:32:40
And then you drink the salt water, and then you see what happens.
1:32:43
Now, if you have a really good reaction whole liter at once? Uh-huh. Wow. Yeah. Drink it down.
1:32:47
Because when you drink it down, it also when you have salt in it, acts as a big bolus and it moves down your intestines and it pushes everything out. Mhm.
1:32:56
So, you have a good bowel movement.
1:32:56
And so, that can get people off coffee because people are a lot of times using coffee in the morning because they're trying to stimulate a bowel movement.
1:33:05
And the salt will do that.
1:33:05
And so then, the next thing is you start going, "Okay, am I thirsty or not? Am I in balance or not?"
1:33:11
And, you know, then you might go, "Okay, let me see where my allergies are my asthma is or any food allergy."
1:33:21
Because salt, over time I realized like ultimately what's an allergy? It's just an irritation. What's an irritation? It's dehydration.
1:33:30
Ultimately, if we got down to the cellular level, why is the tissue irritated? It's dehydrated.
1:33:33
Can we rehydrate that tissue with just water?
1:33:37
Not possible in my opinion. Because you need both.
1:33:39
You need water and salt to for hydration.
1:33:41
Every creature on Earth has their own isotonic balance of water and salt.
1:33:45
And it's different for every person, too.
1:33:47
I'm a desert dweller originally and and a cold weather desert kind of person.
1:33:51
So, I just found out for me it was way more sea salt and salt in general than I ever thought I could ever have. Mhm.
1:33:58
And, you know, symptoms, for example, when somebody has like a runny nose or they have a loose stool, that kind of thing, low salt.
1:34:06
Just like I was just thinking, you know, I was helping my mom.
1:34:07
My mom was having like this runny, you know, constantly runny nose and irritation in the eyes.
1:34:11
And she's drink salt water, drink salt water.
1:34:13
She drank salt water, it went away.
1:34:14
And she's like, "You know, what?
1:34:15
My Russian doctor, when I was like 5 years old, told me to drink salt water."
1:34:20
You know, and the Russians, by the way, it's still part of their culture, this thing about the salt water.
1:34:25
Doctors straight tell you not to use salt. Yeah.
1:34:26
It's emblematic of our civilization.
1:34:28
We got so whacked out that we actually were like, "Salt is poison." Yeah.
1:34:34
That's how far out we went.
1:34:34
And recently, I was just going It was a meta-study on high blood pressure.
1:34:41
And I have it on my phone.
1:34:41
I just was watching it yesterday.
1:34:43
And it was a good summary, and they found out that the people who had the best blood volume and the best blood pressure consumed the most salt. Interesting.
1:34:54
What an interesting thing.
1:34:54
I was like, "What a video. What a What the heck? What do you know?"
1:34:59
Do you use hydrogen peroxide for anything? I have.
1:35:01
I mean, I today I would use hydrogen peroxide mostly for cleaning things, you know, and or purifying water if I had to in a pinch or something.
1:35:08
But, I'm more of an ozone person when it comes to oxygen therapies.
1:35:12
And actually, I'm firing up for for my household right now, we're firing up some ozone for tonight.
1:35:18
We're going to do ozone enemas. Lovely. That's what's coming up.
1:35:22
But, with the fasting, key to fasting is getting all the stuff out of your bowels.
1:35:26
You have to get emptied out because you crave what's in your intestines.
1:35:29
When it's emptied out, it's easier to fast, and you can go longer. I'm an Essene, you know?
1:35:33
So, I over the years, basically, people are like, "You're an Essene.
1:35:37
Here, this is your path."
1:35:39
And part of that path is you have to fast on water every single I'm 55 this year, so I have to fast on water 55 days this year.
1:35:47
What else goes into being an Essene?
1:35:49
Well, we have an orientation towards um, spiritual, right?
1:35:52
So, always spirit first and physical last, right?
1:35:53
And then we also have an orientation towards the heart.
1:35:59
That it's heart oriented and it's also non-proselytizing.
1:36:04
So, that the the main thing about the Essenes is there's no proselytizing.
1:36:08
Like, we're not going to you're not going to have somebody knocking on your door going, "Have you read the Bible?
1:36:11
You know, Jesus is here to save you."
1:36:13
Or what we're not doing that.
1:36:16
into How did you become an Essene?
1:36:18
It's because the Essenes in San Diego, they saw what I was doing and they're like, "You're an Essene.
1:36:21
You don't know it yet, but you are."
1:36:23
And they just kind of put the information in front of me.
1:36:26
And they proselytized you.
1:36:27
And they proselytized me.
1:36:29
And so, I was like, "Oh, okay, interesting."
1:36:30
And you know, they it's not a pushy thing.
1:36:32
They're not going to push it on you.
1:36:33
It's just like, you you know, you don't know it yet, but you're an Essene. Here, just look at this.
1:36:35
And so, eventually I realized that that was my path.
1:36:38
But the the key is is that this thing about the fasting and the prayer, that combination that's crazy stuff.
1:36:45
I just did a 35-day water fast.
1:36:48
I did that in October, November, which that's crazy stuff.
1:36:53
Like, I did not eat anything and I didn't even drink a lot of water for over a month. Yeah.
1:36:59
Do you use baking soda for anything?
1:37:01
I like baking soda and I do use it. I have consumed it.
1:37:04
I like using it in cleaning.
1:37:07
I like using it in my bathtub.
1:37:09
I like using it in the fridge, of course.
1:37:11
I'm not a super berserk baking soda guy.
1:37:14
I'm more like in that department, I'm more of a charcoal guy, actually. Activated charcoal.
1:37:18
Coal biter charcoal is our charcoal. I love charcoal.
1:37:22
Oh, my god, it's another rabbit hole we could go down.
1:37:26
We're on a septic system, right?
1:37:26
You know, we're in the jungle. We're on a farm.
1:37:29
When you start putting charcoal down the toilets, it just cleans everything out. All the odor's gone. Everything's gone.
1:37:34
It just purifies everything.
1:37:36
Charcoal is a neutralizer.
1:37:38
Charcoal is a deodorizer. Charcoal is a cleaner.
1:37:42
Would you eat it if you had an upset stomach?
1:37:45
Or would you eat it because you always eat it? I always eat it. Yeah. Daily? Daily.
1:37:50
Yeah, I eat it I like I took Today was a crazy day, but we kind of went berserk last night.
1:37:54
Like, last night we were playing music.
1:37:56
You know, I'm a drummer, so you know, we I love playing real live instruments in the jungle, you know, with our crew.
1:38:02
I just It's You talk about highs, there's nothing to be higher.
1:38:07
It's like So, we work all day, then we go hit the yard, then we play music.
1:38:11
It's the greatest high I've known.
1:38:13
You know, then we'll we'll have some tobacco, you know, we'll have some mezcal, and then, you know, I'm like, get up in the morning, I'll take 10 charcoals, and I'm back to normal and ready to work. Great. Yeah. Do you drink tea? I love tea. What kind of teas? Medicinal mushroom tea. Big.
1:38:26
I'm a huge believer in medicinal mushrooms and mushrooms in general as a category of food for humanity.
1:38:34
Let's talk about mushrooms.
1:38:34
What do I need to know about mushrooms?
1:38:37
Okay, so the first of all, mushrooms are almost the wild west of botany.
1:38:41
There's probably It's estimated about 28,000 mushrooms in Appalachia that are unnamed.
1:38:50
That's a real high number. Really high number.
1:38:52
So, there's a lot out there that's unknown, which is cool.
1:38:54
And when we think about mushrooms, we think about magic mushrooms, and I think probably the first mushrooms I've ever had were magic mushrooms.
1:39:00
I consumed enough magic mushrooms in my life that I cannot consume any of those anymore ever.
1:39:05
I have an intense reaction immediately. I had my fun.
1:39:09
But, what is magic mushroom doing?
1:39:09
It's helping you with our elocution.
1:39:11
It improves our cognition.
1:39:13
It improves our wit and our capability of one neuron connecting with another.
1:39:17
It changes our worldview, and it can actually heal us of some of the dangerous worldviews of like the materialism worldviews, which are dangerous to us. Right?
1:39:25
They could head us down a path of you know, oh, I've got the most, you know, money or the most yachts or the most whatever, and that's not going to bring us fulfillment.
1:39:34
It's going to, you know, So, it helps heal that because it shows you the magical world.
1:39:37
It shows you, "Whoa, there's a lot more going on here than I thought.
1:39:42
Then that eventually cascaded into culinary mushrooms, which is like, you know, the button mushrooms you have on a pizza, which by the way are pretty darn medicinal and pretty damn good.
1:39:48
There's some pretty strong estrogen degrading compounds in just Agaricus bisporus, which is the common mushroom you'd have on a pizza.
1:39:56
Then it evolved into things like trumpet mushroom, boletes, porcinis, king boletes, oysters, ash boletes, and things like that.
1:40:06
Those are phenomenal culinary mushrooms, and if you're living in a place, you know, not here, but let's just say a place like where I'm at in Ontario, Canada, that's a big part of our diet because that's what's growing there.
1:40:19
That's the food that's there.
1:40:19
Now, then you go to the next category, which is the medicinal mushrooms, which are mostly, not always, but 99%, 95% at least, tree mushrooms.
1:40:32
They grow symbiotically with trees.
1:40:32
They come out of trees, both living and dead trees.
1:40:38
And some like reishi mushroom, which is the queen of all mushrooms, of medicinal mushrooms, can grow on a living and a dead tree.
1:40:44
And it grows in every ecosystem in the world.
1:40:48
Every ecosystem I've ever been in that has a forest has reishi mushroom in it, which is says something, it means something.
1:40:55
Chaga mushroom, which is the king, only grows in the circumpolar regions, you know, of the of the northern hemisphere of the world, all but all around, you know, from Finland to Iceland to northern Canada to Korea to China to, you know, all of Russia.
1:41:12
What a substance that is. I mean, whoa. Yeah.
1:41:16
Chaga mushroom, these are by the way, when you get into medicinal mushrooms, you're talking about immune system modulation.
1:41:20
I do want to just point out and just say that it is possible to never be sick, never have a cold, cough, flu, fever, anything.
1:41:26
If you're on it, you have to be on top of your game, but it's possible if you're really on your game, and medicinal mushrooms are big part of that game because they modulate immunity, and they change your immunity over time.
1:41:36
Your immune system they inform and modulate and change your immune system so that a year later, 3 years later, 10 years later, 15 years later, you're a different person. That's from experience.
1:41:48
I read those in those books years ago.
1:41:50
I've now put it into practice for 20 years. It's a fact. Mhm.
1:41:54
Your immune system changes.
1:41:54
When you get into the big ones like the the reishis and the chagas, those are the big powerhouses and they have a big broad host defense.
1:42:02
They cover a lot of frequencies of different micro microbes that they defend you from.
1:42:05
And when you add in some of the other ones like the turkey tails and maitakes and betulinus polyporus, the birch polypore. That's a great one. Another favorite. And Fomes fomentarius.
1:42:18
And then you get other frequencies and when you start putting all those together in a tea like 10 different medicinal mushrooms, you're immune.
1:42:25
You become immune and it's delicious and it's glorious.
1:42:26
Right now I've got two medicinal mushrooms going.
1:42:28
It's I got a Trametes and Phellinus gilvus from the jungle behind my house.
1:42:33
And we picked them from there and then dry them out in the sun and then put them into the tea and put a few other herbs in there and you're good to go. Onions and garlic.
1:42:44
Love onions and garlic but I'm more of an onion person than a garlic person.
1:42:48
Garlic can irritate me and it can imbalance me.
1:42:50
I think a lot of people are aware of that.
1:42:52
Of course the Vedic system is against garlic and onions for that reason.
1:42:56
But I'm that guy who eats an onion straight. Yeah. Are you that guy? I'm that guy. onions. I love onions. Yeah.
1:43:04
I mean if you if you just think of like you know, the great spicy foods in the world, onion, peppers, what's life going to be like without those things? Yeah.
1:43:15
Tell me about the karma of foods. Food changes your karma.
1:43:20
Like I'm a vegetarian living on the mountain over here in the jungle. That's a certain karma.
1:43:24
It's going to put a certain thing in my destiny.
1:43:25
There's going to be certain things I'm going to be into.
1:43:27
I'm not going to be out on the fishing boats in the morning because I was on those tuna boats when I was a kid, you know, in San Diego. It's not my thing. Change your karma. Yeah.
1:43:37
Well, your destiny, your fate.
1:43:37
So, you know, choose wisely.
1:43:40
You know, if you're and like you are, you're probably you're a qualitarian, right? You're a qualitarian. Absolutely.
1:43:46
It's so epic to be a qualitarian because it just you you know you can take it one step further.
1:43:54
You know can get you go even one step further and and you're pushing yourself to go more and more and more.
1:43:59
And in my wheelhouse, like this tobacco, Yeah.
1:44:03
this stuff is the quality of this is like people smoke it and they go, "Dude, what's going on?" Yeah.
1:44:10
It's like that because it's smooth.
1:44:12
There's nothing raspy about it.
1:44:12
You know, this is good, but if I was here just like right now, the batch that I'm drying right now is going to be better than this batch. Wow.
1:44:20
Because I'm here, you know, so a lot of times I'll pick at the last second and then just it'll dry in my room when I leave and when I come back it's all ready. That kind of thing.
1:44:26
But it's a little bit better when I'm there the whole time as it's fermenting, you know, cuz I'm able to monitor it and get it perfect.
1:44:34
Have you ever experimented with an elimination diet?
1:44:38
You mean like a gaps diet or just like a um No, where you where you reduce to only eating one thing. Sure.
1:44:45
And then add one thing back after a couple of weeks and just see how the different foods you eat impact you.
1:44:51
Oh, I would I I did mono diets.
1:44:51
I ate fruit only for long periods, even I don't even know how long I went on fruit. I went long, a year.
1:45:02
I experimented with not drinking water. Mhm.
1:45:04
Only coconut water and get my food from plants.
1:45:07
I have the approach that I have now for a reason cuz it kind of led me back to this. Yeah.
1:45:12
I just feel like these things that we have, like this kind of like idea of like having, you know, eggs for breakfast and it's for a reason. It's reason for that.
1:45:22
What got you back on eggs? I always liked eggs. I just did.
1:45:26
I was never against them.
1:45:26
It was just I was just went on another tangent for 20 years and Yeah.
1:45:31
as soon as I changed my diet around, I was like, "Eggs. I'm going back to eggs." Great. I love sunny side up. I love hard-boiled eggs. I love scrambled eggs.
1:45:39
I love everything about eggs.
1:45:44
Why in Chinese medicine do they suggest no raw food, only cooked?
1:45:48
Well, they there's the damp spleen idea.
1:45:50
And generally, okay, so this brings us really to the question of like, you know, I was a raw foodist for a long period of time, like 17 and 1/2 years. I did it. I lived it.
1:45:59
Like, why why is a human different than an creature in nature?
1:46:01
Like, you know, that We're animals. We're right?
1:46:04
Like, why or why do we need to cook the food?
1:46:06
And Rudolf Steiner said is we have too much soul.
1:46:10
I'm telling this is a deep deep pondering thing.
1:46:13
I pondered it for a long time and lived it and pondered it.
1:46:18
We have so much soul that we're not as physically present, you know, like a bear is or as physically present as a like a wild hog or wild boar here, you know, as we're just not as physically manifested.
1:46:32
We're part in the spirit world.
1:46:37
And therefore, our our fires, it's hard to develop the the agni, that fire to burn up the raw food. Very interesting. Very interesting idea. Yeah.
1:46:46
And to me, I I just I wrestled with it for years. Yeah.
1:46:50
And you can build it up, but it's difficult and you have to really work at it.
1:46:53
And you have to, you know, you have to work on the agni, the fire, the the ashtanga yoga and just keep, you know, keep building it up.
1:46:59
And you have to be a type of person that has a very high amount of internal heat, which I do.
1:47:03
I'm a cold plunging maniac.
1:47:06
I'll go and, you know, people like, "Let's go cold plunge."
1:47:09
I'll go in there for 15 minutes.
1:47:10
You know, I'm a maniac for that stuff.
1:47:12
Um because I have a high amount of internal heat, that's why raw food works for me. Mhm. But that's a rarity.
1:47:20
Tell me about sun-ripened olives. Oh, jeez.
1:47:22
my god, you're touching on my favorite things ever.
1:47:24
Now, I do spend every part of every year in Greece.
1:47:30
There are trees in Greece that are easily a thousand years old, olive trees.
1:47:35
Olives have been associated with longevity all along.
1:47:37
It's been known that olive oil consumers live an average of 9 to 18% longer across all mammals, including humans.
1:47:45
Which is a crazy, crazy thing.
1:47:48
That There's nothing like that in the entire field of all food or nootropics.
1:47:53
The only thing that gets you that to that level of longevity isn't even a food, which is charcoal in animal research.
1:48:00
Charcoal extends life better than olive oil.
1:48:03
Which is an an astounding statement.
1:48:05
By the way, that's why I'm big on both of those two things. Wow.
1:48:10
If we could just have more life, we'll be wiser.
1:48:11
If we could just have more life, we'll figure things out, you know, that's kind of my my theory.
1:48:14
To keep people on the earth longer, they're more likely to figure it out and pass that wisdom down.
1:48:21
Anyway, so the olives, when I was living in San Diego and I first got into the raw foods, I you know, I kept looking at the olive tree and I kept going, "There's got to be something."
1:48:29
You don't need to brine it.
1:48:29
This whole thing of like, "I got to process it."
1:48:32
No, it's got to do it naturally.
1:48:32
And then eventually I realized that olives will do their thing in the autumn, then they move through the winter and through especially in, you know, in the Mediterranean climates, you get a rainy season, which is the winter.
1:48:46
And the olives will either fall or be leached of their tannins on the tree or on the ground.
1:48:51
And then you roll around to February, March, April, and either on the tree or on the ground, they will be shriveled up and ripe naturally, sun-ripened naturally.
1:49:01
Is this related to the time when they would be picked to make olive oil?
1:49:06
Cuz there's a day, I'm told there's one day.
1:49:09
Yet, there's usually It depends on what they're going for.
1:49:11
Today, like these days, it's going to be a day in November. Yeah.
1:49:16
And they're going after the I would say generally unripe olives cuz they're higher in polyphenols and they have a little bit more of the oleocanthal and those kind of unique compounds and the oleuropein which is really good by the way.
1:49:29
Oleuropein, jeez, is that an important compound because it's an aroma taste inhibitor.
1:49:33
So, that's my number one thing for breast cancer.
1:49:35
It depends on the breast cancer, of course, cuz each breast cancer is different, but the common estrogen positive estrogen receptor positive breast cancer, the main one, oleuropein, oleuropein, oleuropein which is the iridoid yellow-green pigment that's in green olives.
1:49:50
It's in olive oil, especially the November picked olives for olive oil and then almost all of them are that.
1:49:56
And it's also found in olive leaf extract and in olive leaf, too.
1:49:58
And it can be olive leaf tea. Really important.
1:50:02
I take it all the time, actually.
1:50:02
I I think it's one of the most important I'm a Mediterranean being. Olive is my tree.
1:50:09
It's even more It's more actually fundamental to my being than avocado is, actually.
1:50:12
I'm just more genetically aligned to the olive tree.
1:50:17
So, you let them fall off the tree? Uh-huh.
1:50:19
And they ripen in the sun and then you eat them just like that? Uh-huh. It is so good.
1:50:23
The Greeks, by the way, have a name for it.
1:50:26
They call them the hamades. The hamades. salty still or no?
1:50:30
No, they have a high amount of sodium in them naturally, the highest of any fruit, actually.
1:50:33
But, it's not salty salty. It's But, it's there.
1:50:36
It's like It's a It's like bone marrow, right?
1:50:40
It's like a salty fat naturally.
1:50:40
So, to me, it is my bone marrow cuz I'm vegetarian.
1:50:45
So, that's one of That's where I get it.
1:50:46
It's an alkaline fat, too.
1:50:49
You know, the So, the Greeks, they have this term, the hamades, the ones that have fallen.
1:50:52
And they know about it and you have to kind of push them to start eating them again, but once once they start eating them again, they're going into my bag and they're like, "Can I have another one of those?"
1:51:00
You know, they keep going back for more cuz it's a thing.
1:51:04
Once you start eating them you and you know, you're like, "My god."
1:51:05
If you're ever in Delphi and I'm not there, remember this. Okay.
1:51:10
All around Delphi are olive trees that are 500 years old, 1,000 years old. It's insane. Right on the road.
1:51:18
So, they basically put rocks, flat rocks around them, too.
1:51:20
So, the the olives that have fallen aren't in the dirt. They're on a rock. It's clean.
1:51:26
And so, you can go there and not a single person not ever ever picks them. Zero.
1:51:35
So, I will go there and I'll just I'll get thousands of them.
1:51:36
And they're like this big fat real Oh my god, are they good.
1:51:43
They're not that like the olives here. They're bigger.
1:51:45
They're more like a avocado. for? See, they last forever. They don't go bad. They don't mold. You can store them.
1:51:52
You can store them in a jar like that and seal them and they release a gas that keeps them intact. They will not mold. That's unbelievable.
1:51:58
They don't have to be refrigerated. Nope. Nope. Yeah.
1:52:03
Because I'm that guy who just like I want to know the truth about the olive tree.
1:52:08
Eventually, I realized that once you have an olive tree, you will survive.
1:52:12
Because with that, I can take that.
1:52:14
I can make all kinds of things.
1:52:14
I can make food from that.
1:52:16
I can take all kinds of herbs and things, mix it with that and be eating stuff and have a significant amount of calories.
1:52:20
So, really the civilizations of the Mediterranean, you know, with the tree of life is the olive tree because with that tree, you're surviving. Yeah. It's so cool.
1:52:32
The power of the hamades, the ones that have fallen. I mean, I can't wait.
1:52:35
Now, the time to get those is like if you're let's say you're in Delphi, the time would be in say February, March, April, May.
1:52:40
All through there, there's going to be good ones.
1:52:46
Tell me about the quality of soil.
1:52:49
The soil is the ecstatic skin of the earth. It's ecstatic.
1:52:53
You know the power of going barefoot on the soil?
1:52:55
There's just nothing like it.
1:52:57
The power of going, you know, across your land that you've been working on for 20 years barefoot. It's a high.
1:53:06
It's a level of fulfillment when you've broken up the clay pot that we were in originally.
1:53:10
You know, it was all grass and clay and to break it up naturally and to actually open the soil up and to put the canopy up above so the soil can breathe because it's not getting pushed down and congealed by the sun.
1:53:25
The soil quality is the human quality, right?
1:53:28
If the soil is your brain and what's happening with the soil is your consciousness.
1:53:33
And to create a healthy soil is to is to create a healthy human. I make soils. I love making soils.
1:53:38
So, I'll go and I'll take like, you know, some of the our worst soils and I'll mix them with beach sand and I'll mix that with some of our best soils and I'll mix that with, you know, things that the earthworms have turned over and I'll mix that with some wood chips and I'll mix that with, you know, debris from a from a tree that didn't make it.
1:53:55
And bam, that's the medium and then I'll sprout cacao's in there or I'll sprout um rollinia in there or we'll sprout avocado's or we'll sprout noni's or we'll sprout soursops.
1:54:09
What do you know about pomegranates? A lot.
1:54:11
I've grown pomegranates in many different ecosystems.
1:54:13
I've grown pomegranates in the Arizona desert.
1:54:14
I've grown pomegranates in Texas.
1:54:16
I've grown pomegranates in Southern California.
1:54:20
I've grown pomegranates here in Hawaii. And I'm half Persian.
1:54:23
So, you know, it's that's the that's the fruit of Tehran.
1:54:29
It can actually affect your blood chemistry like you did like you did a workout. That's how good it is.
1:54:32
You know, that's the latest research on pomegranate.
1:54:36
It can actually affect your blood chemistry in the way that a good workout does.
1:54:41
It was a myth that every pomegranate has the same number of seeds.
1:54:44
I don't know that that's true.
1:54:46
I don't know if that's true.
1:54:46
Yeah, I don't That's a good question.
1:54:48
I don't know for myth though.
1:54:50
Yeah, it's interesting like how we're going to have to count those things up.
1:54:53
The way we do it like the Persian way is you get a big bowl and you you open the you just open them all up and you just open them all and you just get a bowl full of all the seeds and you just start chomping them down rather than trying to get through the fruit and all the layers of the you know the skin layers and things that are in there.
1:55:08
It's a little too Do you do it with a spoon or with your hands? Hands.
1:55:12
And do you spit out the pits or you chew up and swallow the pits? the pits.
1:55:15
Everybody always says that to me.
1:55:17
They're like, "How come you spit out the pits?"
1:55:18
It's like cuz I've eaten a lot of pomegranates in my life and it's a little heavy on my intestines. Yeah.
1:55:23
I would also say that and some and people do need need to be more You need to be careful about pomegranate pits for that reason.
1:55:29
It can get stuck in your intestines, but even worse a a bigger offender is the tunas or the uh the nopali fruits.
1:55:35
It's a cactus fruit, but it's very spiny and red and then they turn red right at the last.
1:55:41
They call them tunas in South America.
1:55:42
They're it's They you'll see them on this island.
1:55:45
There's a lot of them here and the seeds of those they can be an irritant on the intestines.
1:55:50
So, I recommend spitting those out.
1:55:52
It's a relative of dragon fruit.
1:55:54
And we I we Do we love dragon fruits and pitayas?
1:55:55
I mean, that's another amazing like my god. Those are awesome.
1:56:01
Do you think of yourself primarily as a farmer? Yeah. I'm a farmer. Yeah, I do.
1:56:05
And like it was really really difficult for me when I was younger to not have a piece of land.
1:56:14
I was like, "I have to get on the land fast and soon because I was literally dragging pots of plants around with me Yeah.
1:56:22
from one place to another.
1:56:23
What percentage of the food you eat is food that you grow? Right now it's 100%.
1:56:30
Every now and then like you know, you go to the health food store.
1:56:31
It's like a social thing.
1:56:33
I don't need any food from there, but it's kind of fun to go and see your friends and things and so But I love just the avocados from your own land, the oils from your own land, the berries from your own hand. It's fulfillment. It really is.
1:56:47
There's you know, this is an energy that I think needs to be talked about more.
1:56:51
It's like there's a level of fulfillment about it. It's not happiness.
1:56:58
That's not a complete enough concept.
1:57:00
It's not like achievement.
1:57:03
That's also not complete enough. It's embodied. It's more wholesome. It's more complete.
1:57:11
We have this one avocado tree that's just It's so good, man.
1:57:13
It's like one of those dry avocados that It's not watery or wet at all.
1:57:21
It's really dry and fatty.
1:57:26
Kind of think of the day I planted that thing up in the forest. It's up in the jungle.
1:57:28
It's actually off our property.
1:57:30
It's up in the jungle up there.
1:57:30
And uh it's just kicking them out. Kicking them out.
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