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Quote by Ilchi Lee

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The Solar Body: The Secret to Natural Healing

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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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“What we should understand here is that it’s not food or breathing that life ultimately needs, but energy. And the most direct expression of energy is heat. In this sense, temperature expresses the essence of life. When you feel the heat in your body, you’re observing the most central operations of your life. You’re connected to the essence of life.”

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Book:The Solar Body: The Secret to Natural Healing
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“I believe the key to solving everything from individual problems to the global environmental crisis or political and religious conflicts is to be found in restoring this link with the great life force. By recovering our natural healing ability and the goodness of human nature, we can create a truly peaceful, sustainable world. And I don’t believe that these are things that social institutions or prestigious experts can do for us: they must happen within each and every one of us.”

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Book:The Solar Body: The Secret to Natural Healing
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“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.”

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

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Author:Plutarch
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“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].”

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Author:Paul Appleby
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“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.”

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Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“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.”

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Author:Paul Appleby
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