Archive. "Yoga"? Delusion II. Updated
I once heard from a yoga instructor that nettles are home to mosquitoes.
And I understood this to mean that the mosquitoes in the last birth were nettles. I have built my own Theory of Evolution on this basis.
Once, I proudly shared my thoughts with society.
"Let's look at a nettle thorn. Does it look like anything?" So I began my presentation with a question.
"Of course! Like a mosquito's nose!" I answered myself.
Sometimes a mosquito home is just a home... Apparently it meant that mosquitoes live in nettles.
Delusion II
Vegetarianism
I took a yoga class that encouraged me to become a vegetarian.
Now I think that separate nutrition and the search for my food incompatibilities and allergies are closer to yoga.
So to speak. Vegetarianism is a beacon, and yoga is wandering in darkness from beacon to beacon.
If a vegetarian knew what I was doing with meat, he would pat me on the shoulder indulgently.
Closer to yoga, the restoration of the body through nutrition. Searching for my own problems. Keeping myself in shape. Determination of the quality of food.
That is, a yogi is more a researcher than a follower.
And then vegetarianism arose, perhaps from a wise refusal to eat stale meat in the absence of refrigerators and technologies for salting and smoking. And in the absence of veterinarians. And the most important thing in the absence of sufficiently advanced methods of treatment for poisoning. And determining the quality of products.
A simple example. In the region of my current stay, there is a culture of cooking lard, strange to me.
They like lightly salted bacon with garlic.
I am personally sure that lard should be salty as much as it absorbs salt. Actually, this is not my opinion, but this is how it should be according to technology. And here they salt a little bit.
And garlic prevents me from determining the quality of lard.
Then the salt should not be boiled and coarsely ground. Otherwise, the salt will not absorb the fat.
Well, the salt must be natural without strange impurities, which may indicate a fake.
Also, in order for the lard skin to be soft and tasty, it needs to be processed with burning straw.
And pigs need to be fed in a certain way to get good lard.
In short, as a result, the lard is raw, solid as a sole and tasteless. Plus does not withstand storage. With horror, I watch as they sell slightly salted lard, laid out right on the counter outside the refrigerator. Lard, even properly cooked, is best stored in the freezer.
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