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Quote by Ilchi Lee

“All brains are good brains. However, information can affect the brain in ways that can distort its functioning. When negative information has taken over the natural workings of the brain, you could say that a good brain has become a bad brain. The brain naturally distinguishes positive information from negative, but sometimes we simply lose trust in our brain, allowing outside information to run the show.”

Quote by Ilchi Lee

Work

Brain Wave Vibration: Getting Back Into the Rhythm of a Happy, Healthy Life

Brain Wave Vibration: Getting Back Into the Rhythm of a Happy, Healthy Life delves into the science of brain waves and their role in maintaining a healthy lifestyle. The book offers practical techniques and exercises to help readers synchronize their brain waves with those of a happy, healthy state. It aims to provide a comprehensive guide to understanding and harnessing the power of brain wave vibration for personal development and overall well-being. more

Author

Ilchi Lee
Ilchi Lee

Ilchi Lee, born on December 23, 1950, is a Korean author whose works span across philosophy, psychology, and education, enjoying widespread popularity among readers. more

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“A human body in no way resembles those that were born for ravenousness; it hath no hawk’s bill, no sharp talon, no roughness of teeth, no such strength of stomach or heat of digestion, as can be sufficient to convert or alter such heavy and fleshy fare. But if you will contend that you were born to an inclination to such food as you have now a mind to eat, do you then yourself kill what you would eat. But do it yourself, without the help of a chopping-knife, mallet or axe, as wolves, bears, and lions do, who kill and eat at once. Rend an ox with thy teeth, worry a hog with thy mouth, tear a lamb or a hare in pieces, and fall on and eat it alive as they do. But if thou had rather stay until what thou eat is to become dead, and if thou art loath to force a soul out of its body, why then dost thou against nature eat an animate thing? There is nobody that is willing to eat even a lifeless and a dead thing even as it is; so they boil it, and roast it, and alter it by fire and medicines, as it were, changing and quenching the slaughtered gore with thousands of sweet sauces, that the palate being thereby deceived may admit of such uncouth fare.”

“For all malignant cancers, both fish eaters and vegetarians and vegans combined had significantly lower mortality than regular meat eaters [HR: 0.76 (95% CI: 0.63, 0.91) and HR: 0.82 (95% CI: 0.72, 0.94), respectively]. Vegetarians and vegans combined also had significantly lower mortality than did regular meat eaters for pancreatic cancer [HR: 0.47 (95% CI: 0.26, 0.86); P-heterogeneity = 0.065] and cancers of the lymphatic/hematopoietic tissue [HR: 0.43 (95% CI: 0.27, 0.70)], and low meat eaters had significantly lower respiratory disease mortality than regular meat eaters [HR: 0.69 (95% CI: 0.49, 0.97); P-heterogeneity = 0.14].”

“Everywhere you turn you see signs of its place at the top of the Italian food chain: fresh-pasta shops vending every possible iteration of egg and flour; buzzing bars pairing Spritz and Lambrusco with generous spreads of free meat, cheese, and vegetable snacks; and, above all, osteria after osteria, cozy wine-soaked eating establishments from whose ancient kitchens emanates a moist fragrance of simmered pork and local grapes. Osteria al 15 is a beloved dinner den just inside the centro storico known for its crispy flatbreads puffed up in hot lard, and its classic beef-heavy ragù tossed with corkscrew pasta or spooned on top of béchamel and layered between sheets of lasagne. It's far from refined, but the bargain prices and the boisterous staff make it all go down easily. Trattoria Gianni, down a hairpin alleyway a few blocks from Piazza Maggiore, was once my lunch haunt in Bologna, by virtue of its position next to my Italian-language school. I dream regularly of its bollito misto, a heroic mix of braised brisket, capon, and tongue served with salsa verde, but the dish I'm looking for this time, a thick beef-and-pork joint with plenty of jammy tomato, is a solid middle-of-the-road ragù.”

“For specific causes of death, compared with regular meat eaters, low meat eaters had ~30–45% lower mortality from pancreatic cancer, respiratory disease, and all other causes of death, fish eaters had ~20% lower mortality from malignant cancer and ~20% higher circulatory disease mortality, and vegetarians and vegans had ~50% lower mortality from pancreatic cancer and cancers of the lymphatic/ hematopoietic tissue. These findings were essentially unchanged on further adjustment for BMI, and generally were robust across categories of sex, smoking, and BMI for the 6 most common causes of death.”

“There is general agreement that red meat consumption increases the risk of colon or colorectal cancer. This was the only food association with cancer that was labeled ‘‘convincing’’ in the recent report from the World Cancer Research Fund, American Institute for Cancer Research (42). The evidence, of course, largely came from studies of meat consumption in nonvegetarians, although data from Adventist vegetarians in California concur (43).”

“Although protein deficiency is widespread in poverty-stricken communities and in some nonindustrialized countries, most people in industrialized countries face the opposite problem—protein excess. The RDA for a 70-kilogram (154-pound) person is 56 grams; however, the average American man consumes approximately 100 grams of protein daily, and the average woman about 70 grams. Many meat-loving Americans eat far more protein. Some research suggests that high protein intake contributes to risk for heart disease, cancer, and osteoporosis. However, because high protein intake often goes hand-in-hand with high intakes of saturated fat and cholesterol, the independent effects of high protein intake are difficult to determine.”