Chemistry

All three sound good to me. This is our medicine. The science and magic of the human body. The energetics and creative component of making medicine from herbs and natural elements, these are science in base, but magic in practice. The art of mapping the body in meridians and moving energy within those channels. The beauty of taking into consideration the whole picture, including the macrocosms and the microcosms of the universe. What a wonderful thing we get to study and practice. I am proud to be a alchemist with each of you.

I will admit I still feel a little confused about the alkalizing affects of foods especially if those foods are high in acid. Like lemon for example, it is acidic going in, but somewhere in the digestion tract it becomes alkalizing. Conceptually that is very cool and I have heard it for so long I take it as truth, but I do not understand the process in which this happens. It makes sense to have a non acidic environment and to consume anti-oxidants as you do not want the cells and internal environment to become oxidized or turn bad with acidic environments. more to learn....

From last class I enjoyed the discussion of chemical bonding and then experimenting with trying to break a piece of pasta or tear a piece of paper. It was interesting to experience that something that appeared rather simple was much more challenging in practice. Which is a good rule to observe. Often times the things that appear simple are much more difficult to achieve. And I never considered the integrity it takes for a piece of paper to remain together, now I am trying to observe and be aware of that concept that exists around me in other places I look.

I generally have a lot of dried foods, so those are most monochromatic. Brown and black beans, white and brown rice, green lentils, dried oats and some baking flours. Then there is my spice drawer. it is adorned with many colorful and aromatic spices form turmeric, chilis, cardamom, dried seeds, dried chilis, dried herbs from the garden. Right now with summer approaching my fridge is filled with fruits, cherries, blueberries, strawberries, there are some peaches and plumbs and avocados ripening too.  the drawers are filled with greens for sautéing, dandelion, kale, broccoli and some shiitake and maitake mushrooms.  Occasionally you will find sweet potato. I have fish and red meat available for meals and a freezer full of bone broth and fruit popsicles. I love cooking and eating. One of the upsides to being stuck at home for school is I have been able to cook every meal from home. Its very nice.