Jennifer Lake's Blog

October 7, 2009

What’s Your BQ?


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“BQ” is your Biological Quotient. It’s closely related to your IQ and EQ. I don’t know if anyone else has coined the term yet, but I happily know that the concept is well illustrated in the body-mind-spirit gestalt (IQ,EQ,BQ) where a tangible proof of wholeness has real life values. A body temple would simply be a flimsy facade without a generous BQ. How do you know if your BQ is low? You would probably feel chronically depressed and run-down, irritable, unsociable, or worse; fearful and unloved.

The concept of BQ emerged from a personal experience of making simple but significant changes to my diet –I went raw; meat, milk, eggs, everything– and the impact was immediate. Previously, my diet was about 50% raw (mainly fruits and vegetables) and for a time I struggled with the challenge of undoing preconditioned aversions to foods like raw meat. The “power of food” took on such a profound meaning that I started a quest for information seeking support and comfort for these ‘new’ ideas –not new at all! In fact, the scientific literature is loaded with studies and experiments that few people have dared to publicize against the prevailing food conventions of our time.

A high BQ is a true measure of health, and no one can tell you how to measure it –you will just know. The word ‘health’ means ‘whole’ and it also means ‘holy’. Your BQ is the natural intelligence that integrates the living substance of the earth with the body-mind of your animal creature. It is 90% of your physical material and mediates the quality of your existence. It’s your ‘in-forming principle’. Raising my own BQ has resulted in a deep sense of groundedness and satisfaction that has stabilized and empowered my ‘other’ intelligences. All I can say is TRY IT!

Getting started:
…is a willingness to improve and eliminate the refined, processed and toxic additives from your diet, choosing instead to eat foods the way nature provides and do your own ‘processing’.
This wonderful essay from the Weston A. Price foundation highlights the gifts of health from the lessons of ‘traditional primitives’. http://www.westonaprice.org/traditional_diets/ancient_dietary_wisdom.html

excerpts:
“Price took photograph after photograph of beautiful smiles and noted that the natives were invariably cheerful and optimistic. Such people were characterized by ‘splendid physical development’ and an almost complete absence of disease, even those living in physical environments that were extremely harsh”.

..”groups that had come into contact with traders or missionaries and had abandoned their traditional diet for foodstuffs [like]..sugar, refined grains, canned foods, pasteurized milk and devitalized fats and oils…[had] rampant tooth decay, infectious illness and degenerative conditions. Children born to parents who had adopted the so-called civilized diet had crowded and crooked teeth, narrowed faces, deformities of bone structure and reduced immunity to disease. Price concluded that race had nothing to do with these changes..”

“In the Swiss village where Price began his investigations, the inhabitants lived on rich dairy products –unpasteurized milk, butter, cream and cheese– dense rye bread, meat occasionally, bone broth soups and the few vegetables they could cultivate during the short summer months…The children went barefoot in frigid streams during weather that forced Dr. Price and his wife to wear heavy wool coats; nevertheless childhood illnesses were virtually nonexistent and there had never been a single case of TB in the village.”

“African cattle-keeping tribes like the Masai consumed no plant foods at all; just meat, blood and milk….Southsea islanders..ate seafood of every sort..along with pork meat and fat and a variety of plant foods including coconut, manioc and fruit. Insects were another common food in all regions except the Arctic…”

“Price discovered ‘The diets of healthy native groups contained at least 10 times more vitamin A and vitamin D than the American diet of his day. These vitamins are found only in animal fats –butter, lard, egg yolks, fish oils and foods with fat-rich cellular membranes like liver and other organ meats, fish eggs and shell fish. Price referred to the fat soluble vitamins as ‘catalysts’ or ‘activators’ upon which the assimilation of all the other nutrients depended..”

“..researchers used such foods very successfully for the treatment of respiratory diseases such as TB, asthma, allergies and emphysema. One of these was Francis Pottenger whose sanirorium in Monrovia California served liberal amounts of liver, butter, cream and eggs to convalescing patients….Dr. Price consistently found that healthy ‘primitives’ whose diets contained adequate nutrients from animal protein and fat had a cheerful, positive attitude to life.”

…more to come
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