1 00:00:00,560 --> 00:00:06,040 Speaker 1: Hello. This is Stephen Schrembeck, and I am recording the last bonus episode here. 2 00:00:06,280 --> 00:00:10,680 Speaker 1: This one's titled Food and Frequency. This is a lecture-like experience that I got 3 00:00:10,720 --> 00:00:16,620 Speaker 1: on the morning of May 3rd, 2026. And this came amidst a long series of 4 00:00:16,680 --> 00:00:21,740 Speaker 1: serious and profound experiences. So this was a very welcome [chuckles] and very 5 00:00:21,840 --> 00:00:26,460 Speaker 1: surprising, uh, experience. I haven't had very many lecture experiences, but this 6 00:00:26,520 --> 00:00:32,420 Speaker 1: one was extremely high-quality telepathy, meaning it was obvious that I was talking 7 00:00:32,460 --> 00:00:36,160 Speaker 1: to somebody else, and what they were saying was very clear. It starts as a dream, 8 00:00:37,000 --> 00:00:40,000 Speaker 1: and I thought that the information in here was something I'd never heard before. 9 00:00:40,340 --> 00:00:45,240 Speaker 1: It's very practical in nature, and it's kind of fun. So enjoy. Now, I'm gonna be 10 00:00:45,300 --> 00:00:49,080 Speaker 1: reading from a journal for some of this, and I'll interject my own thoughts. My own 11 00:00:49,120 --> 00:00:52,980 Speaker 1: handwriting's pretty hard to read, so if I'm stumbling through it, well, that's why. 12 00:00:54,060 --> 00:00:54,660 Speaker 1: All right, here we go. 13 00:00:56,260 --> 00:01:01,360 Speaker 1: I was a bodiless observer in a dream about a cooking show. Chefs had prepared one 14 00:01:01,420 --> 00:01:06,560 Speaker 1: dish after another for a panel of judges. As it would turn out, the chefs, judges, 15 00:01:06,660 --> 00:01:12,340 Speaker 1: and I were all actually students of a sort on this set, as it was a 16 00:01:12,400 --> 00:01:18,260 Speaker 1: classroom in disguise. A man presents a dish with some fish and leafy 17 00:01:18,300 --> 00:01:23,320 Speaker 1: vegetables. One taster expresses satisfaction with the contrast between the fish and 18 00:01:23,360 --> 00:01:29,300 Speaker 1: the vegetables. And then a Michael Pollan-like figure interjects. He has-- He's 19 00:01:29,360 --> 00:01:34,620 Speaker 1: bald with liver spots, and he starts to explain why the contrast is satisfying. 20 00:01:35,340 --> 00:01:39,640 Speaker 1: "Look at how different the environments of the ingredients are." Meaning the fish 21 00:01:39,700 --> 00:01:43,740 Speaker 1: and the leafy greens came from very different environments. That's why it's, the 22 00:01:43,800 --> 00:01:49,120 Speaker 1: contrast is satisfying. Another taster, this is the judge on the panel, says 23 00:01:49,180 --> 00:01:53,760 Speaker 1: something about the greens. And then, again, this figure interjects and says, "Your 24 00:01:53,820 --> 00:01:58,180 Speaker 1: brain is desensitizing to the greens." Meaning, to explain why they didn't like it. 25 00:01:59,140 --> 00:02:01,980 Speaker 1: So I'm in a dream, right? This is, this is just happening. It's in a dream. 26 00:02:04,580 --> 00:02:09,180 Speaker 1: Another, uh, judge comments about something else on the plate. They make a comment 27 00:02:09,259 --> 00:02:13,380 Speaker 1: about gluten. And then, again, the Michael Pollan-like figure [chuckles] interjects. 28 00:02:13,400 --> 00:02:15,660 Speaker 1: He's like the host, you know. He's, like, talking to the audience. He's talking to 29 00:02:15,680 --> 00:02:18,520 Speaker 1: the whole room, right? Every time somebody will present a dish, they're, like, 30 00:02:18,580 --> 00:02:21,560 Speaker 1: tasting something, the judge says something, and then this guy starts to come in 31 00:02:21,600 --> 00:02:25,340 Speaker 1: with, like, "Oh, I'm gonna layer some commentary over the top to explain some 32 00:02:25,380 --> 00:02:30,660 Speaker 1: things." So they say, "You need to see beyond gluten-free. It is not that simple." 33 00:02:30,900 --> 00:02:34,340 Speaker 1: And with a flourish, the dream takes a turn and seems to become much more 34 00:02:34,360 --> 00:02:38,940 Speaker 1: instructive. Uh, so they basically look right at the camera, and 35 00:02:38,980 --> 00:02:44,860 Speaker 1: [laughs] uh, they're, now they're talking. So while this-- 36 00:02:44,920 --> 00:02:45,840 Speaker 1: Here's the exact quote. 37 00:02:47,480 --> 00:02:53,140 Speaker 1: And I am seeing, like, intuitive, like, conceptual, visual, like, literally, like, 38 00:02:53,260 --> 00:02:57,440 Speaker 1: watching some grains grow from a seed in the field, and they're being, like, 39 00:02:57,660 --> 00:03:01,080 Speaker 1: harvested or, like, milled or whatever. They're going through a distribution 40 00:03:01,120 --> 00:03:04,660 Speaker 1: facility, prepared in a kitchen. I see this whole, like, life cycle while this guy 41 00:03:04,720 --> 00:03:10,000 Speaker 1: is talking this next quote. Right. So it comes with a, a slideshow, [laughs] a very 42 00:03:10,060 --> 00:03:15,960 Speaker 1: fancy one. Here's the quote. "The food is trying to give you its entire experience 43 00:03:17,160 --> 00:03:23,040 Speaker 1: at every step of its own experience." So that's what he says while, while 44 00:03:23,120 --> 00:03:28,120 Speaker 1: I'm watching this grain grow. I'm like, "Okay." Uh, sorry. Here's the quote. Back to 45 00:03:28,160 --> 00:03:32,760 Speaker 1: the journal. Now I'm both curious and waking up. I'm becoming lucid. This person, 46 00:03:33,600 --> 00:03:39,040 Speaker 1: uh, so I-- they introduce themself as Nom, and I quote, "Because it is thematically 47 00:03:39,100 --> 00:03:44,400 Speaker 1: appropriate, and they require a name." I love it so much. The names are clearly made 48 00:03:44,480 --> 00:03:49,340 Speaker 1: up, but I thought it was a beautiful choice for a name. And they offer to dispense 49 00:03:49,380 --> 00:03:53,540 Speaker 1: with the illusion of a dream and speak to me directly. I agree. Right. So the whole 50 00:03:53,580 --> 00:03:58,040 Speaker 1: dream fades now. I'm lucid, and I'm entering, like, a liminal state. Like, I'm 51 00:03:58,080 --> 00:04:01,540 Speaker 1: starting to wake up. I'm not really dreaming anymore. We're just talking. 52 00:04:04,060 --> 00:04:07,940 Speaker 1: And I have questions, you see. Uh, I am amused and amazed to be given a lesson on 53 00:04:08,020 --> 00:04:13,320 Speaker 1: food, health, and frequency. Uh, so it's part metaphysics and, uh, part cooking 54 00:04:13,360 --> 00:04:19,360 Speaker 1: lesson. Uh, so it's very practical. Um, so that's cool. All right, so I o- 55 00:04:19,459 --> 00:04:22,160 Speaker 1: I ask this question right off the bat. I'm like, "Oh, hold on a second. I can tell 56 00:04:22,200 --> 00:04:26,280 Speaker 1: that this is a lesson. [laughs] I got some questions for you because you just said 57 00:04:26,320 --> 00:04:31,880 Speaker 1: some crazy stuff to me. So, uh, let me, let me get this straight." "So the quality 58 00:04:31,960 --> 00:04:36,820 Speaker 1: of its experience determines its health value?" I'm skeptical. Here's the response. 59 00:04:37,400 --> 00:04:42,620 Speaker 1: "That affects the frequency, which determines its health value or detriment." 60 00:04:43,560 --> 00:04:47,680 Speaker 1: All right. So he goes on to explain that a batch of Oreos could be made with love, 61 00:04:48,320 --> 00:04:53,360 Speaker 1: and that you can tell the difference when something is made with love, and that 62 00:04:53,400 --> 00:04:58,540 Speaker 1: there are three different ways to determine, like, the frequency of a food as it 63 00:04:58,560 --> 00:05:02,440 Speaker 1: relates to its health value for you. And you can do it before, during, or after 64 00:05:02,520 --> 00:05:08,360 Speaker 1: eating something. So you can sense, uh, whether something is good for 65 00:05:08,420 --> 00:05:13,140 Speaker 1: you before, during, or after eating it. So the easiest time is after you eating it, 66 00:05:13,540 --> 00:05:16,300 Speaker 1: after you've eaten it. It's literally just how it makes you feel. That should be 67 00:05:16,340 --> 00:05:19,700 Speaker 1: pretty obvious, right? I think everyone knows this one, like, "Ugh, I don't feel 68 00:05:19,740 --> 00:05:23,720 Speaker 1: good after eating that." That's the easiest. So these are each skills, and there is 69 00:05:23,760 --> 00:05:27,660 Speaker 1: a level of awareness involved, and there's some practice. Uh, but you can train 70 00:05:27,700 --> 00:05:31,520 Speaker 1: yourself, and then during eating it, you can notice, "Ooh." That one's a little 71 00:05:31,600 --> 00:05:35,980 Speaker 1: easier. And then the hardest, generally, is knowing whether food is healthy before 72 00:05:36,040 --> 00:05:38,380 Speaker 1: you've eaten it. You can just sense it. 73 00:05:39,940 --> 00:05:45,200 Speaker 1: Okay. Um, so they go on to say that every ingredient in the dish involved, the 74 00:05:45,240 --> 00:05:50,840 Speaker 1: equipment, everything connected to each part matters separately. Everything 75 00:05:50,960 --> 00:05:54,900 Speaker 1: is connected. So literally everything involved in the preparation of this dish 76 00:05:54,960 --> 00:05:59,180 Speaker 1: affects its final frequency. Whether it was made on a stove that was well-loved or 77 00:05:59,240 --> 00:06:03,180 Speaker 1: made on a stove that's a piece of crap that somebody yelled at it every day because 78 00:06:03,220 --> 00:06:06,820 Speaker 1: it never worked correctly. That makes a difference. It's literally all involved in 79 00:06:06,860 --> 00:06:10,700 Speaker 1: it. All right. So this guy's blowing my mind at this point. I'm in a lesson, but I 80 00:06:10,720 --> 00:06:14,740 Speaker 1: don't even care. Like, I'm less wowed at this point than [chuckles] receiving a 81 00:06:14,800 --> 00:06:18,680 Speaker 1: telepathic lesson from a stranger. I'm mostly interested in, like, I've never heard 82 00:06:18,720 --> 00:06:21,880 Speaker 1: this stuff before. What are you talking about? Like, what makes food healthy or not? 83 00:06:22,260 --> 00:06:22,800 Speaker 1: Let's talk. 84 00:06:24,380 --> 00:06:26,820 Speaker 1: Okay. So naturally, I'm gonna poke some holes in this. 85 00:06:28,556 --> 00:06:32,416 Speaker 1: All right, so here's my next question, question number two. But I could lovingly 86 00:06:32,476 --> 00:06:36,595 Speaker 1: make a batch of arsenic and feed it to someone, and it would still kill them. So I 87 00:06:36,616 --> 00:06:41,296 Speaker 1: wanna know, like, okay, so you're saying that if you l- if the arsenic has a great 88 00:06:41,376 --> 00:06:45,296 Speaker 1: experience while it's being made, and I give it to somebody, it's still gonna kill 89 00:06:45,316 --> 00:06:50,236 Speaker 1: them. It's still obviously not good for them. Here's the answer. Frequency is 90 00:06:50,296 --> 00:06:53,876 Speaker 1: contextual. This is the context of eating. 91 00:06:55,736 --> 00:06:59,296 Speaker 1: Meaning, in some other context, like cleaning, it could, could be considered very 92 00:06:59,336 --> 00:07:00,156 Speaker 1: high frequency. 93 00:07:02,416 --> 00:07:05,356 Speaker 1: All right, so we have, like, a little, like, conceptual back and forth without 94 00:07:05,416 --> 00:07:10,796 Speaker 1: words. Um, so that's the answer. I thought it was interesting, and I'm sort of 95 00:07:10,856 --> 00:07:16,136 Speaker 1: poking more holes in this. It's... I'm translating to words here. So there's the 96 00:07:16,216 --> 00:07:20,636 Speaker 1: context of having a body, and food that interferes with the bodily's, the body-- 97 00:07:20,816 --> 00:07:25,696 Speaker 1: with bodily functions is not high frequency in that context. And then he also points 98 00:07:25,776 --> 00:07:31,456 Speaker 1: out that, as an example, uh, with Wim Hof, there are no fundamental limits, however, 99 00:07:32,396 --> 00:07:37,696 Speaker 1: but there are practical ones. So specifically, Wim Hof, like, has injected pathogens 100 00:07:37,736 --> 00:07:41,776 Speaker 1: into him to suppress the immune reaction and prevent them from, like, damaging him 101 00:07:41,856 --> 00:07:46,176 Speaker 1: or hurting him. And he points at Wim Hof as an example of, you know, even poisons 102 00:07:46,216 --> 00:07:51,116 Speaker 1: can be neutralized if you're skilled enough. But generally speaking, practically 103 00:07:51,196 --> 00:07:54,316 Speaker 1: speaking, if you're eating poison, it's gonna hurt you. It doesn't matter how much 104 00:07:54,356 --> 00:07:58,136 Speaker 1: you love the process [chuckles] or how much, how lovingly it was made. So you can 105 00:07:58,176 --> 00:08:01,936 Speaker 1: think of this as a modifier, right? If you're taking something that's just 106 00:08:02,676 --> 00:08:06,916 Speaker 1: physically, biologically awful for you, you're gonna have a real hard time moving 107 00:08:06,956 --> 00:08:10,216 Speaker 1: the needle with love. Doesn't mean it can't be done. There are no fundamental 108 00:08:10,276 --> 00:08:15,496 Speaker 1: limits. But there are practical ones. I thought that was a fascinating answer. So 109 00:08:15,536 --> 00:08:21,236 Speaker 1: then I asked my next question. Is frequency not universal then? And I get 110 00:08:21,396 --> 00:08:26,716 Speaker 1: yes and no simultaneously, at the same exact time. Like, the words, like they, 111 00:08:27,316 --> 00:08:31,796 Speaker 1: like you say them over the top of each other, yes, no, at the same time. I've gotten 112 00:08:31,836 --> 00:08:35,896 Speaker 1: this before in telepathy, and it's hilarious. Like, I always love this answer. It's 113 00:08:35,936 --> 00:08:41,556 Speaker 1: like a, a yes, but, dot, dot, dot. [chuckles] All right. So I wanted to know, you-- 114 00:08:42,616 --> 00:08:46,716 Speaker 1: basically, this idea of something having a frequency is always out there. You know, 115 00:08:47,256 --> 00:08:51,676 Speaker 1: people treat it as a good/bad spectrum. This is not exactly correct, but if you were 116 00:08:51,696 --> 00:08:55,296 Speaker 1: to oversimplify it, that would be one way of looking for it. So I wanna know about 117 00:08:55,356 --> 00:08:59,596 Speaker 1: this term. I'm asking is it... Okay, so is something, can something be universally 118 00:08:59,636 --> 00:09:04,916 Speaker 1: high or low frequency? And they answer yes, no at the same time. And they say, this 119 00:09:04,976 --> 00:09:10,796 Speaker 1: is a quote, "It is always contextual." And then they, they point to a story where I 120 00:09:10,976 --> 00:09:16,976 Speaker 1: hit my sister before. Okay. Here's the quote. "You hit your sister, yet you love 121 00:09:17,036 --> 00:09:20,656 Speaker 1: your sister." [chuckles] And I respond with, "Gee, thanks for this very personal 122 00:09:20,716 --> 00:09:26,536 Speaker 1: example." And they just smile at me. [chuckles] And here's the next. But are you 123 00:09:26,596 --> 00:09:31,956 Speaker 1: high frequency? And I answer, after a little hesitation, "Yes." And then they nod 124 00:09:32,016 --> 00:09:37,536 Speaker 1: yes. [chuckles] And then I say, "No," and then yes. But yes overall? 125 00:09:39,776 --> 00:09:45,396 Speaker 1: And then I ask, "So is frequency like benevolence?" Here's the exact quote. 126 00:09:46,856 --> 00:09:52,276 Speaker 1: "In the simplest terms, yes. But it is not only that. Relevant to the 127 00:09:52,356 --> 00:09:58,276 Speaker 1: context," and it's said with a very knowing smile, "of this conversation, that is 128 00:09:58,356 --> 00:10:03,416 Speaker 1: true." But they're not willing to, to give a universal absolute answer. But they 129 00:10:03,476 --> 00:10:07,796 Speaker 1: just say that, yes, relevant to the context of this food and frequency conversation, 130 00:10:08,036 --> 00:10:12,536 Speaker 1: yes, you can consider frequency like a scale of benevolence, but it is not that 131 00:10:12,576 --> 00:10:18,536 Speaker 1: simple. And then they go on to say, "It's whether it is good within 132 00:10:18,596 --> 00:10:24,056 Speaker 1: that context." That is what frequency is. Within a specific context, is it good? 133 00:10:24,776 --> 00:10:29,176 Speaker 1: That is high frequency. That's it. There you go. There's a definition for the term. 134 00:10:29,656 --> 00:10:33,316 Speaker 1: I like that one 'cause I'd never heard that one before. It fits. 135 00:10:35,316 --> 00:10:40,396 Speaker 1: And then I'm given an intuitive, completely intuitive understanding that a universal 136 00:10:40,456 --> 00:10:45,176 Speaker 1: frequency is simply the frequency at every context. So this is, like, from every 137 00:10:45,216 --> 00:10:50,575 Speaker 1: perspective. And you could use that as a measure, as one way to measure, 138 00:10:51,496 --> 00:10:52,376 Speaker 1: uh, the net good 139 00:10:54,256 --> 00:10:58,816 Speaker 1: of one... Oh, my gosh, cat. [chuckles] Sorry, cat in my lap. 140 00:11:01,016 --> 00:11:06,616 Speaker 1: You could use that as a measure of one way of determining the net good to the 141 00:11:06,656 --> 00:11:10,796 Speaker 1: entire system. So when we say high frequency, we generally mean the overall 142 00:11:10,896 --> 00:11:15,516 Speaker 1: universal set of contexts. This is a shorthand. So if you don't supply a context, 143 00:11:15,576 --> 00:11:20,236 Speaker 1: it's understood that you mean, is this good for everybody and everything? Then you 144 00:11:20,256 --> 00:11:24,476 Speaker 1: could say that would be the universal measure of frequency. I thought that this was 145 00:11:24,496 --> 00:11:29,196 Speaker 1: really cool. That makes kinda sense. That makes sense to me. But that's one way of 146 00:11:29,236 --> 00:11:33,956 Speaker 1: doing it, right? The net good. But of course, you could be plus 100 to somebody and 147 00:11:34,016 --> 00:11:38,736 Speaker 1: minus 50 to another, and the person who got minus 50 might not see it as a net good, 148 00:11:38,836 --> 00:11:39,616 Speaker 1: even though it was. 149 00:11:44,496 --> 00:11:49,396 Speaker 1: Okay. Then there was a discussion about whether one could make food healthy. You 150 00:11:49,436 --> 00:11:53,616 Speaker 1: know, wasn't unhealthy, or wasn't healthy, and then you made it healthy. Or it was 151 00:11:53,676 --> 00:11:59,116 Speaker 1: less healthy, and you made it more healthy. Nam told me to look up for my answer. I, 152 00:11:59,176 --> 00:12:03,356 Speaker 1: so I was a little confused by that. And then I took this to mean, like, blessing the 153 00:12:03,436 --> 00:12:08,836 Speaker 1: food to directly affect its frequency. Yes, was the answer. Again, there are limits. 154 00:12:09,356 --> 00:12:14,556 Speaker 1: It helps. Uh, and then [chuckles] I was given, like, the intuitive hint, important, 155 00:12:14,776 --> 00:12:18,916 Speaker 1: do not harm others by misleading them into believing, basically, that you can turn 156 00:12:18,976 --> 00:12:23,256 Speaker 1: something bad for you into something good for you. Practically speaking, that's not 157 00:12:23,316 --> 00:12:27,596 Speaker 1: so easy to do. It's a, don't think that you can just eat complete trash and, because 158 00:12:27,656 --> 00:12:31,476 Speaker 1: you, you said, "Oh, this is healthy for me now," it is. It's not that simple. You 159 00:12:31,516 --> 00:12:35,820 Speaker 1: could get to that level. All right, so then I say to- Praying over your food, 160 00:12:35,880 --> 00:12:40,380 Speaker 1: therefore, is not completely useless. And their response, direct quote, "Not at 161 00:12:40,460 --> 00:12:46,180 Speaker 1: all," and a smile. [laughs] Then I ask another question. Said, "Does feeling 162 00:12:46,380 --> 00:12:48,520 Speaker 1: guilty change the food's health value?" 163 00:12:50,120 --> 00:12:54,840 Speaker 1: Quote, "In a sense, but by a different mechanism." And I got the sense that this was 164 00:12:54,880 --> 00:13:00,260 Speaker 1: a different lesson, but it was related to this. And I quote, "Suffice to say, you 165 00:13:00,300 --> 00:13:05,260 Speaker 1: are affecting, affecting yourself more than the food in this case. So you're 166 00:13:05,320 --> 00:13:10,860 Speaker 1: directly affecting your own body and its ability to digest fully this food, possibly 167 00:13:10,920 --> 00:13:12,160 Speaker 1: among other changes." 168 00:13:14,180 --> 00:13:19,780 Speaker 1: So at this point, I pause. Um, so I'd been going through this whole notes and 169 00:13:21,020 --> 00:13:24,580 Speaker 1: making sure I understood the things that I'd said, and I got the quote, "You 170 00:13:24,640 --> 00:13:29,400 Speaker 1: understand," followed by a sort of confident feeling, a simple assertion. So it 171 00:13:29,480 --> 00:13:33,900 Speaker 1: stopped sort of fussing over getting the exact words right. You get it. [laughs] 172 00:13:33,960 --> 00:13:37,820 Speaker 1: Time to move on. You get it. You get the idea. Let's go. And I said, "Thank you for 173 00:13:37,860 --> 00:13:42,800 Speaker 1: the lesson," and that I would pass it on. So here I am, keeping a promise. 174 00:13:44,720 --> 00:13:49,660 Speaker 1: Uh, and then they said, "I know." And then there's a knowing and warm smile. 175 00:13:50,180 --> 00:13:54,460 Speaker 1: "Thanks for your work." And I said, "Same. Bye." 176 00:13:54,760 --> 00:13:59,820 Speaker 1: [laughs] And there's one more interaction. I wrote down, 177 00:13:59,900 --> 00:14:05,380 Speaker 1: [laughs] "This conversation requires cookies," and then I ate two of them. 178 00:14:06,100 --> 00:14:11,700 Speaker 1: And Nom replies, "They were gluten-free. How do you feel?" And I wrote, I wrote down 179 00:14:11,740 --> 00:14:17,200 Speaker 1: the word, "Eh." [laughs] And there is a knowing smile, followed by the 180 00:14:17,260 --> 00:14:22,760 Speaker 1: indication to, "Well, maybe you should pay attention to that." And this was clearly 181 00:14:22,800 --> 00:14:26,460 Speaker 1: a joke. I didn't even realize they were still paying attention, I'm sure. 182 00:14:26,460 --> 00:14:31,700 Speaker 1: [laughs] "Yeah, you ate those cookies. How do you feel? Oh, they're gluten-free. 183 00:14:32,100 --> 00:14:36,620 Speaker 1: Hmm, and you don't feel good. That's interesting. Guess there's more to it." Um, and 184 00:14:36,660 --> 00:14:41,320 Speaker 1: that was it. That was the end of the entire interaction. And I thought that was so 185 00:14:41,380 --> 00:14:46,520 Speaker 1: fun. Those are some pretty weird ideas. I'd never heard those before. I definitely 186 00:14:46,540 --> 00:14:52,180 Speaker 1: never thought about a food being healthy as to based on how its experience was. What 187 00:14:52,220 --> 00:14:56,180 Speaker 1: was the quality of its own experience, and that it's giving you that quality 188 00:14:56,220 --> 00:15:01,300 Speaker 1: directly. It's imparting that on you. Uh, so if it was grown with love and, uh, 189 00:15:01,460 --> 00:15:06,100 Speaker 1: tender care and, like, it was well cared for. I mean, a lot of these things directly 190 00:15:06,160 --> 00:15:12,160 Speaker 1: correlate with more obvious facts, like if a factory farmed animal was very sick and 191 00:15:12,220 --> 00:15:17,360 Speaker 1: tortured and stressed out, chances are that food is not very healthy for you. Same 192 00:15:17,400 --> 00:15:22,360 Speaker 1: with, you know, a whole bunch of, like, uh, food that has been processed or sat 193 00:15:22,400 --> 00:15:26,160 Speaker 1: around stale. And I never considered that a lot of the reason it might be unhealthy 194 00:15:26,200 --> 00:15:31,280 Speaker 1: is not because it was old or because of pesticides or because of runoff or whatever 195 00:15:31,320 --> 00:15:32,280 Speaker 1: was happening, pollution, 196 00:15:33,860 --> 00:15:39,140 Speaker 1: uh, or because of contaminants, but because its own experience was bad and all the 197 00:15:39,180 --> 00:15:42,680 Speaker 1: things it was connected to had a bad experience. And if you follow that thread, it 198 00:15:42,740 --> 00:15:47,380 Speaker 1: is interesting. It's still saying the same thing. It includes a model of, well, 199 00:15:48,040 --> 00:15:52,900 Speaker 1: [laughs] you know, it was infected with this fungi, and so that's not good for you. 200 00:15:53,940 --> 00:15:59,400 Speaker 1: Well, that could still be true, but it was also not good for you because this grain 201 00:15:59,440 --> 00:16:03,240 Speaker 1: didn't have a great experience because it was infected with fungi. I thought that 202 00:16:03,280 --> 00:16:07,880 Speaker 1: that was very fascinating, and it opens up the avenues of being able to affect the 203 00:16:07,940 --> 00:16:12,580 Speaker 1: quality of your food and thus your health value in other ways. I think everyone can 204 00:16:12,640 --> 00:16:17,940 Speaker 1: attest that for some reason, the same meal made at a restaurant is often less 205 00:16:18,000 --> 00:16:22,780 Speaker 1: satisfying and it feels less healthy than a home-cooked meal. You can make pretty 206 00:16:22,840 --> 00:16:28,360 Speaker 1: crappy food that is made at love with, you know, at home, with love at home, uh, and 207 00:16:28,380 --> 00:16:32,960 Speaker 1: then served, you know, with care. And for some reason, that does seem to make a big 208 00:16:33,020 --> 00:16:36,860 Speaker 1: difference, and I think that this model helps to explain why that might be. I 209 00:16:36,880 --> 00:16:41,180 Speaker 1: thought they were very cool ideas, and I'd never heard frequency described in this, 210 00:16:41,620 --> 00:16:47,360 Speaker 1: uh, [laughs] in this way before, and that it's all contextual. And I thought that 211 00:16:47,400 --> 00:16:52,799 Speaker 1: was fascinating too. So I hope that you found this interesting. Thank you all very 212 00:16:52,840 --> 00:16:57,000 Speaker 1: much for listening. This is the very last surprise episode. 213 00:16:58,540 --> 00:16:59,080 Speaker 1: See you around.