VRIL/PART 6
LESSON VI
VRIL IN FOOD AND WATER
ORDINARY physiology does not recognize the
element of Vril in food, but concerns itself with much important discussion of
"calorics," "proteids," "food-units," all of
which is very well and proper, for a scientific knowledge of food elements and
the values thereof is important. In the state of nature man instinctively
selects the class and variety of food best adapted for his needs. The centuries
of human experience have built up an almost infallible instinct in this respect
which man may safely follow under normal conditions. But so artificial are the
conditions under which the majority of us live that instinct is almost stifled,
and a most unnatural system of nourishment prevails. Accordingly, instruction
upon this point is much needed by the race. But we have no intention of
discussing this phase of the question of nourishment or food. The work has been
well done by many others and the information concerning the same is at the call
of nearly every person. Our purpose here is to consider food merely from the
standpoint of its Vril-containing properties.
There is a vast difference in the amount and form
of Vril in the various forms and kinds of foods. The foods rich in proteids
contain much Vril in a form readily available to man. The carbohydrates are
also charged with considerable Vril. The fats contain but little Vril in a form
available for man -very little real energy, but much heat-producing material. But
man in his unscientific methods of obtaining nourishment fails to secure either
the best food-value or the greatest amount of Vril from any class of foods.
Modern science, as well as the ancient teachings, informs man regarding the
wasteful methods employed by him, and the methods which will obviate these.
Human food material may be divided into three
general classes, as fonows: (I) Proteid or nitrogenous foods, such as meats,
nuts, peas, beans, etc., which are the plastic foods or tissue-builders of the
system; (2) the carbohydrates, such as sugars, starches, gums, etc., which are
both tissue-builders and heat-producers; (3) the fats, such as animal fats, vegetable
oils, butter, etc., which serve principally as heat-producers.
Various authorities have many differing theories
regarding the proportions in which the various food-elements should enter into
the ordinary diet. But all agree that a variety is needed, and that a well
balanced diet consists of articles of food from each class, in about the
proportion usually observed in the usual menu of "middle-class"
families. The very poor often are unable to obtain many articles of nourishing
food, while the very rich often neglect the truly nourishing foods in favor of
the " fancy dishes." The average gives us the best selection. A
well-known authority was fond of stating that in his opinion the well balanced
diet was clearly represented by the sentence: "Bread and butter,
beefsteak, potatoes, eggs, and milk," and that variations of the menu
would be equally well balanced, providing the same general rule was followed.
It was one of the favorite theories of the
ancient occultists that all "sex foods" contain more Vril than other
classes of food. By "sex foods" is meant such animal or vegetable
products as contain either the reproductive cell or seed, or else serve to
nourish the young animal or plant. In the first mentioned class we find eggs,
nuts, fruits, grain, corn, berries, which contain the "seed" of
reproductive life. In the second class we have milk, cream, butter, the
fruit-juices, syrups. The theory was that nature gave in concentrated form the
Vril needed by the young growing animal or plant. While modern science has not
as yet adopted this idea of the ancient occultists, there are indications that
such recognition and approval is not so very far off. The growing popularity of
nuts and fruits as articles of diet, the in-crease of interest in the milk
diet, the increasing use of fruit-juices, show that human experience is
verifying the ancient theories.
But we are only indirectly concerned with the
question of "what kind of food." Our principal concern in this book
is rather (how food should be eaten." The ancient occultists laid great
stress upon the importance of the proper mastication of food, and modern
science is becoming very much interested in the sub-ject. In actual practice the
old occultists practised many of the fundamental principles that are found in
the modern popular theory called "Fletcherism," except that they did
not carry the matter to such an extreme as some of the modem teachers on the
subject. The ancient teachers held that all food should be thoroughly
masticated until it was reduced to a pulp and was then almost unconsciously
swallowed. They carried this to such an extent that they even followed the plan
of mastication when a mouthful of milk was taken, and when the softest foods
were placed in the mouth. They did not have the knowledge of the chemistry of
foods possessed by modern science, but their experience taught them that food
masticated this way gave the greatest nourishment, and, what to them was
equally important, that in this way the nerve-ends of the tongue and mouth
absorbed a supply of concentrated Vril from the food. They held that the nerves
of the tongue and mouth alone were capable of performing this office, and that
after the food passed down the throat there was no possibility of the
absorption of Vril from it.
The ancient occultists held that so long as there
remains "taste" in the mouthful of food, there is Vril to be found in
it. When the “taste" disappears, the Vril has been absorbed. Consequently
they ate slowly, and masticated each mouthful carefully so as to extract the
greatest amount of "taste" from it. They claimed that this method of
eating not only served to extract the largest amount of Vril from the food, but
also gave to the person eating it the fullest epicurean pleasure. They claimed
that they obtained a pleasure from eating that the glutton could never
experience or even conceive. Accepting this as true, it is further evident, by
reason of the physiological principles involved, that food so eaten is
thoroughly saturated with saliva and more easily digested by the stomach and
intestines when finally swallowed, and that there is consequently but a
trifling amount of waste, and a freedom from overloading the stomach. By giving
the stomach only an easy task to perform, we are enabled to employ the energy
and blood (generally used in the processes of digestion) for service in the brain.
The occultists were always "clear in the head," and never suffered
the feeling of over-eating and brain-lethargy, neither did they acquire
dyspepsia or other disorders of the digestive organism. The student will do
well to experiment with this plan of eating, or at least partially adopt it in
his everyday Iife. We promise that if he does this, he will before long
experience a new feeling of energy, health, vigor, vitality, and virility,
which will prove to him the soundness of the method.
We have no intention of prescribing a dietary for
students of this book. Such information must be looked for in works on the
subject of nutrition and diet. But in order to answer the very natural
questions which frequently arise in this connection, we would say that the
ancient occultists, as a rule, lived very simply and followed the rule of "eating
to live" rather than "living to eat." Yet such is the law of
compensation to be found throughout nature, that they obtained far greater
pleasure in their nourishment than did the gourmands and gluttons of their
times. This principle is true throughout all nature -avoid excesses and thus
experience the true normal satisfaction in all of nature's functionings. He who
would seek satisfaction in excess but defeats his object; while he who
religiously avoids excess attains that which the extremists miss.
The ancient occultists, "while avoiding
artificial systems, and while keeping as close to nature as possible, found
that their natural instincts (freed from excesses of any kind) inclined them
toward a diet of nuts, fruits, milk, eggs, grain, butter, juices, vegetable
oils, all of which it will be noticed, come under the classification of “sex
foods," as previously mentioned. Even the vegetable oils, such as olive
oil, are found to have some association with "seeds" or the material
surrounding the same. Milk, butter, and the fruit juices come under the
category of nourishment for the sprouting seed, or growing young thing. We are
of the opinion that the ancient occultists did not deliberately select this
dietary from any specially preconceived theory, but that, on the contrary, they
found by experiment and experience that this class of foods served their
purposes better than any other. Of course the very natural explanation is seen
in the fact that nature bends special energy toward supplying the embryo with
the most nourishing and the most vitally-powerful material -this being true in
both animal and plant life. It is very probable that this theory will be worked
out in detail, in the light of modern science, by some scientific investigators
in the near future. In the mean-time, we may do well to take this leaf of
experience from the book of life of the ancient occultists, even in the absence
of a detailed theory.
The ancient occultists also held that water
contains a certain amount of available Vril which man may extract to advantage
by scientific methods of drinking. Accordingly they drank only in small sips,
allowing the water to remain in the mouth a few moments before swallowing,
during which time it came in continued contact with the nerves of the tongue
and mouth. They held that after being swallowed, the water yields no Vril to
the body, and serves merely the very useful purpose of the irrigation of the
system and the carrying away of refuse material; that no one could ever
experience the real pleasure of drinking except in this way. So long as
available Vril remains in the water, the tongue and mouth experience a peculiar
feeling or sense of satisfaction and gratification, which is unknown to those
who pour the water down their throats. The increasing use of
"straws," or "sippers" by modern persons in drinking
lemonade, iced-tea, and other liquids, would seem to indicate that this
satisfaction or gratification is becoming known, even though its reason is not
suspected. In this way the very essence of the water or cooling beverage is
absorbed, and the person feels correspondingly refreshed. The plan may be
employed to equal advantage in hot drinks, although the ancient occultists refrained
from hot drinks except for the purpose of occasionally "washing out"
the stomach intestines, or of correcting some physical indisposition, the
latter, however, being quite rare among them by reason of the life they led.
We trust that in the spirit of investigation and
knowledge, at least, the student will experiment with the above indicated
methods of eating and drinking, in order to demonstrate to his own satisfaction
the advantages of obtaining the Vril contained in food and water. In connection
with the methods of breathing which will now be taken up, the aforesaid methods
will be found to afford a method of cultivating and preserving physical
well-being which will be far ahead of the more complicated systems advised and
exploited by the teachers of hygiene and physical culture. The advantage lies
in the quick results obtained, as well as in the fact that one does not have to
seek for material outside of the everyday things of nature. All that is
required is that one manifests his appreciation of nature's bounty in a
rational manner. It is merely an intelligent" return to nature."
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