Prana, Chi, Energy: The Life Force in Our Food
Prana, chi, and energy are all terms used to describe the life force that permeates every living entity—humans, trees, animals, and the universe as a whole. Ancient traditions such as Yoga, Qigong, and Tai Chi have long-developed methods to channel and cultivate this energy for improved health and vitality. Drawing on personal experience with these practices, we sought to apply these principles to our food production processes. How can we translate these esoteric concepts into the tangible, practical realm of food production? This is the question that drives our efforts.
Methods to Infuse Prana into Our Food
We have identified several ways to enhance prana and vitality in our food. Some of these methods can be measured, while others are based on intuition and inspiration drawn from researchers like Masaru Emoto. Here are the approaches we use to enhance the life force in our living kombucha:
1. Water Vortexing
The water in our brewery undergoes a specialized spiraling process designed to harmonize its molecular structure. This vortexing technique, using technology provided by Greenfield Water Solutions, has demonstrated significant benefits in agricultural experiments, producing healthier and more vibrant crops. We believe that this movement helps align the energy of the water, providing an optimal base for our kombucha.
Healing Music
During the 1-2 week fermentation process, we play healing music in the background. This music is chosen to elevate the vibrational energy of the kombucha, infusing it with positive, harmonious frequencies. We believe that this exposure contributes to the overall vitality of the final product.
Crystals
Crystals are well known for their capacity to store, conduct, and amplify energy. In our brewery, we strategically place crystal pyramids to cleanse and channel energy, creating a balanced and high-vitality environment. The presence of crystals supports an energetic flow that promotes harmony throughout the production process.
Positive Intention
One of the most impactful insights we have gained from Masaru Emoto’s research is the profound effect of intention on water. Since kombucha is primarily water and also contains living probiotic cultures, it is evident that our intentions can significantly influence its quality. We adhere to a simple practice: we do not work with the kombucha when feeling angry or frustrated. Instead, we take a moment to pause, collect ourselves, and return with a calm, loving attitude. This approach not only affects the kombucha's quality but also creates a more positive and supportive work environment for our team.
Conclusion: Trusting in the Subtle Energies
Although we may not be able to scientifically measure the effects of all these practices—much like it is difficult to quantify the impact of a yoga session or a kind word—we hold a deep belief in their efficacy. This belief underpins our decision to incorporate these practices into our brewery operations. In doing so, we strive to embody the age-old phrase: "Be the change you wish to see in the world."
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