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Speaker 1: Hello. This is Stephen Schrembeck,
and I am recording the last bonus episode here.

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Speaker 1: This one's titled Food and Frequency.
This is a lecture-like experience that I got

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Speaker 1: on the morning of May 3rd, 2026. And
this came amidst a long series of

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Speaker 1: serious and profound experiences. So
this was a very welcome [chuckles] and very

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Speaker 1: surprising, uh, experience. I haven't
had very many lecture experiences, but this

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Speaker 1: one was extremely high-quality
telepathy, meaning it was obvious that I was
talking

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Speaker 1: to somebody else, and what they were
saying was very clear. It starts as a dream,

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Speaker 1: and I thought that the information in
here was something I'd never heard before.

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Speaker 1: It's very practical in nature, and
it's kind of fun. So enjoy. Now, I'm gonna be

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Speaker 1: reading from a journal for some of
this, and I'll interject my own thoughts. My own

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Speaker 1: handwriting's pretty hard to read, so
if I'm stumbling through it, well, that's why.

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Speaker 1: All right, here we go.

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Speaker 1: I was a bodiless observer in a dream
about a cooking show. Chefs had prepared one

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Speaker 1: dish after another for a panel of
judges. As it would turn out, the chefs, judges,

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Speaker 1: and I were all actually students of a
sort on this set, as it was a

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Speaker 1: classroom in disguise. A man presents
a dish with some fish and leafy

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Speaker 1: vegetables. One taster expresses
satisfaction with the contrast between the fish
and

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Speaker 1: the vegetables. And then a Michael
Pollan-like figure interjects. He has-- He's

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Speaker 1: bald with liver spots, and he starts
to explain why the contrast is satisfying.

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Speaker 1: "Look at how different the
environments of the ingredients are." Meaning
the fish

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Speaker 1: and the leafy greens came from very
different environments. That's why it's, the

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Speaker 1: contrast is satisfying. Another
taster, this is the judge on the panel, says

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Speaker 1: something about the greens. And then,
again, this figure interjects and says, "Your

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Speaker 1: brain is desensitizing to the
greens." Meaning, to explain why they didn't
like it.

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Speaker 1: So I'm in a dream, right? This is,
this is just happening. It's in a dream.

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Speaker 1: Another, uh, judge comments about
something else on the plate. They make a comment

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Speaker 1: about gluten. And then, again, the
Michael Pollan-like figure [chuckles]
interjects.

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Speaker 1: He's like the host, you know. He's,
like, talking to the audience. He's talking to

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Speaker 1: the whole room, right? Every time
somebody will present a dish, they're, like,

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Speaker 1: tasting something, the judge says
something, and then this guy starts to come in

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Speaker 1: with, like, "Oh, I'm gonna layer some
commentary over the top to explain some

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Speaker 1: things." So they say, "You need to
see beyond gluten-free. It is not that simple."

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Speaker 1: And with a flourish, the dream takes
a turn and seems to become much more

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Speaker 1: instructive. Uh, so they basically
look right at the camera, and

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Speaker 1: [laughs] uh, they're, now they're
talking. So while this--

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Speaker 1: Here's the exact quote.

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Speaker 1: And I am seeing, like, intuitive,
like, conceptual, visual, like, literally, like,

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Speaker 1: watching some grains grow from a seed
in the field, and they're being, like,

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Speaker 1: harvested or, like, milled or
whatever. They're going through a distribution

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Speaker 1: facility, prepared in a kitchen. I
see this whole, like, life cycle while this guy

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Speaker 1: is talking this next quote. Right. So
it comes with a, a slideshow, [laughs] a very

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Speaker 1: fancy one. Here's the quote. "The
food is trying to give you its entire experience

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Speaker 1: at every step of its own experience."
So that's what he says while, while

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Speaker 1: I'm watching this grain grow. I'm
like, "Okay." Uh, sorry. Here's the quote. Back
to

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Speaker 1: the journal. Now I'm both curious and
waking up. I'm becoming lucid. This person,

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Speaker 1: uh, so I-- they introduce themself as
Nom, and I quote, "Because it is thematically

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Speaker 1: appropriate, and they require a
name." I love it so much. The names are clearly
made

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Speaker 1: up, but I thought it was a beautiful
choice for a name. And they offer to dispense

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Speaker 1: with the illusion of a dream and
speak to me directly. I agree. Right. So the
whole

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Speaker 1: dream fades now. I'm lucid, and I'm
entering, like, a liminal state. Like, I'm

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Speaker 1: starting to wake up. I'm not really
dreaming anymore. We're just talking.

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Speaker 1: And I have questions, you see. Uh, I
am amused and amazed to be given a lesson on

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Speaker 1: food, health, and frequency. Uh, so
it's part metaphysics and, uh, part cooking

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Speaker 1: lesson. Uh, so it's very practical.
Um, so that's cool. All right, so I o-

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Speaker 1: I ask this question right off the
bat. I'm like, "Oh, hold on a second. I can tell

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Speaker 1: that this is a lesson. [laughs] I got
some questions for you because you just said

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Speaker 1: some crazy stuff to me. So, uh, let
me, let me get this straight." "So the quality

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Speaker 1: of its experience determines its
health value?" I'm skeptical. Here's the
response.

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Speaker 1: "That affects the frequency, which
determines its health value or detriment."

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Speaker 1: All right. So he goes on to explain
that a batch of Oreos could be made with love,

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Speaker 1: and that you can tell the difference
when something is made with love, and that

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Speaker 1: there are three different ways to
determine, like, the frequency of a food as it

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Speaker 1: relates to its health value for you.
And you can do it before, during, or after

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Speaker 1: eating something. So you can sense,
uh, whether something is good for

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Speaker 1: you before, during, or after eating
it. So the easiest time is after you eating it,

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Speaker 1: after you've eaten it. It's literally
just how it makes you feel. That should be

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Speaker 1: pretty obvious, right? I think
everyone knows this one, like, "Ugh, I don't
feel

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Speaker 1: good after eating that." That's the
easiest. So these are each skills, and there is

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Speaker 1: a level of awareness involved, and
there's some practice. Uh, but you can train

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Speaker 1: yourself, and then during eating it,
you can notice, "Ooh." That one's a little

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Speaker 1: easier. And then the hardest,
generally, is knowing whether food is healthy
before

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Speaker 1: you've eaten it. You can just sense
it.

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Speaker 1: Okay. Um, so they go on to say that
every ingredient in the dish involved, the

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Speaker 1: equipment, everything connected to
each part matters separately. Everything

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Speaker 1: is connected. So literally everything
involved in the preparation of this dish

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Speaker 1: affects its final frequency. Whether
it was made on a stove that was well-loved or

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Speaker 1: made on a stove that's a piece of
crap that somebody yelled at it every day
because

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Speaker 1: it never worked correctly. That makes
a difference. It's literally all involved in

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Speaker 1: it. All right. So this guy's blowing
my mind at this point. I'm in a lesson, but I

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Speaker 1: don't even care. Like, I'm less wowed
at this point than [chuckles] receiving a

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Speaker 1: telepathic lesson from a stranger.
I'm mostly interested in, like, I've never heard

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Speaker 1: this stuff before. What are you
talking about? Like, what makes food healthy or
not?

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Speaker 1: Let's talk.

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Speaker 1: Okay. So naturally, I'm gonna poke
some holes in this.

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Speaker 1: All right, so here's my next
question, question number two. But I could
lovingly

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Speaker 1: make a batch of arsenic and feed it
to someone, and it would still kill them. So I

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Speaker 1: wanna know, like, okay, so you're
saying that if you l- if the arsenic has a great

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Speaker 1: experience while it's being made, and
I give it to somebody, it's still gonna kill

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Speaker 1: them. It's still obviously not good
for them. Here's the answer. Frequency is

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Speaker 1: contextual. This is the context of
eating.

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Speaker 1: Meaning, in some other context, like
cleaning, it could, could be considered very

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Speaker 1: high frequency.

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Speaker 1: All right, so we have, like, a
little, like, conceptual back and forth without

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Speaker 1: words. Um, so that's the answer. I
thought it was interesting, and I'm sort of

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Speaker 1: poking more holes in this. It's...
I'm translating to words here. So there's the

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Speaker 1: context of having a body, and food
that interferes with the bodily's, the body--

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Speaker 1: with bodily functions is not high
frequency in that context. And then he also
points

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Speaker 1: out that, as an example, uh, with Wim
Hof, there are no fundamental limits, however,

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Speaker 1: but there are practical ones. So
specifically, Wim Hof, like, has injected
pathogens

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Speaker 1: into him to suppress the immune
reaction and prevent them from, like, damaging
him

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Speaker 1: or hurting him. And he points at Wim
Hof as an example of, you know, even poisons

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Speaker 1: can be neutralized if you're skilled
enough. But generally speaking, practically

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Speaker 1: speaking, if you're eating poison,
it's gonna hurt you. It doesn't matter how much

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Speaker 1: you love the process [chuckles] or
how much, how lovingly it was made. So you can

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Speaker 1: think of this as a modifier, right?
If you're taking something that's just

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Speaker 1: physically, biologically awful for
you, you're gonna have a real hard time moving

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Speaker 1: the needle with love. Doesn't mean it
can't be done. There are no fundamental

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Speaker 1: limits. But there are practical ones.
I thought that was a fascinating answer. So

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Speaker 1: then I asked my next question. Is
frequency not universal then? And I get

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Speaker 1: yes and no simultaneously, at the
same exact time. Like, the words, like they,

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Speaker 1: like you say them over the top of
each other, yes, no, at the same time. I've
gotten

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Speaker 1: this before in telepathy, and it's
hilarious. Like, I always love this answer. It's

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Speaker 1: like a, a yes, but, dot, dot, dot.
[chuckles] All right. So I wanted to know, you--

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Speaker 1: basically, this idea of something
having a frequency is always out there. You
know,

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Speaker 1: people treat it as a good/bad
spectrum. This is not exactly correct, but if
you were

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Speaker 1: to oversimplify it, that would be one
way of looking for it. So I wanna know about

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Speaker 1: this term. I'm asking is it... Okay,
so is something, can something be universally

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Speaker 1: high or low frequency? And they
answer yes, no at the same time. And they say,
this

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Speaker 1: is a quote, "It is always
contextual." And then they, they point to a
story where I

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Speaker 1: hit my sister before. Okay. Here's
the quote. "You hit your sister, yet you love

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Speaker 1: your sister." [chuckles] And I
respond with, "Gee, thanks for this very
personal

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Speaker 1: example." And they just smile at me.
[chuckles] And here's the next. But are you

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Speaker 1: high frequency? And I answer, after a
little hesitation, "Yes." And then they nod

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Speaker 1: yes. [chuckles] And then I say, "No,"
and then yes. But yes overall?

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Speaker 1: And then I ask, "So is frequency like
benevolence?" Here's the exact quote.

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Speaker 1: "In the simplest terms, yes. But it
is not only that. Relevant to the

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Speaker 1: context," and it's said with a very
knowing smile, "of this conversation, that is

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Speaker 1: true." But they're not willing to, to
give a universal absolute answer. But they

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Speaker 1: just say that, yes, relevant to the
context of this food and frequency conversation,

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Speaker 1: yes, you can consider frequency like
a scale of benevolence, but it is not that

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Speaker 1: simple. And then they go on to say,
"It's whether it is good within

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Speaker 1: that context." That is what frequency
is. Within a specific context, is it good?

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Speaker 1: That is high frequency. That's it.
There you go. There's a definition for the term.

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Speaker 1: I like that one 'cause I'd never
heard that one before. It fits.

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Speaker 1: And then I'm given an intuitive,
completely intuitive understanding that a
universal

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Speaker 1: frequency is simply the frequency at
every context. So this is, like, from every

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Speaker 1: perspective. And you could use that
as a measure, as one way to measure,

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Speaker 1: uh, the net good

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Speaker 1: of one... Oh, my gosh, cat.
[chuckles] Sorry, cat in my lap.

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Speaker 1: You could use that as a measure of
one way of determining the net good to the

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Speaker 1: entire system. So when we say high
frequency, we generally mean the overall

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Speaker 1: universal set of contexts. This is a
shorthand. So if you don't supply a context,

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Speaker 1: it's understood that you mean, is
this good for everybody and everything? Then you

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Speaker 1: could say that would be the universal
measure of frequency. I thought that this was

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Speaker 1: really cool. That makes kinda sense.
That makes sense to me. But that's one way of

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Speaker 1: doing it, right? The net good. But of
course, you could be plus 100 to somebody and

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Speaker 1: minus 50 to another, and the person
who got minus 50 might not see it as a net good,

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Speaker 1: even though it was.

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Speaker 1: Okay. Then there was a discussion
about whether one could make food healthy. You

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Speaker 1: know, wasn't unhealthy, or wasn't
healthy, and then you made it healthy. Or it was

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Speaker 1: less healthy, and you made it more
healthy. Nam told me to look up for my answer.
I,

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Speaker 1: so I was a little confused by that.
And then I took this to mean, like, blessing the

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Speaker 1: food to directly affect its
frequency. Yes, was the answer. Again, there are
limits.

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Speaker 1: It helps. Uh, and then [chuckles] I
was given, like, the intuitive hint, important,

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Speaker 1: do not harm others by misleading them
into believing, basically, that you can turn

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Speaker 1: something bad for you into something
good for you. Practically speaking, that's not

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Speaker 1: so easy to do. It's a, don't think
that you can just eat complete trash and,
because

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Speaker 1: you, you said, "Oh, this is healthy
for me now," it is. It's not that simple. You

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Speaker 1: could get to that level. All right,
so then I say to- Praying over your food,

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Speaker 1: therefore, is not completely useless.
And their response, direct quote, "Not at

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Speaker 1: all," and a smile. [laughs] Then I
ask another question. Said, "Does feeling

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Speaker 1: guilty change the food's health
value?"

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Speaker 1: Quote, "In a sense, but by a
different mechanism." And I got the sense that
this was

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Speaker 1: a different lesson, but it was
related to this. And I quote, "Suffice to say,
you

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Speaker 1: are affecting, affecting yourself
more than the food in this case. So you're

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Speaker 1: directly affecting your own body and
its ability to digest fully this food, possibly

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Speaker 1: among other changes."

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Speaker 1: So at this point, I pause. Um, so I'd
been going through this whole notes and

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Speaker 1: making sure I understood the things
that I'd said, and I got the quote, "You

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Speaker 1: understand," followed by a sort of
confident feeling, a simple assertion. So it

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Speaker 1: stopped sort of fussing over getting
the exact words right. You get it. [laughs]

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Speaker 1: Time to move on. You get it. You get
the idea. Let's go. And I said, "Thank you for

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Speaker 1: the lesson," and that I would pass it
on. So here I am, keeping a promise.

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Speaker 1: Uh, and then they said, "I know." And
then there's a knowing and warm smile.

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Speaker 1: "Thanks for your work." And I said,
"Same. Bye."

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Speaker 1: [laughs] And there's one more
interaction. I wrote down,

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Speaker 1: [laughs] "This conversation requires
cookies," and then I ate two of them.

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Speaker 1: And Nom replies, "They were
gluten-free. How do you feel?" And I wrote, I
wrote down

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Speaker 1: the word, "Eh." [laughs] And there is
a knowing smile, followed by the

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Speaker 1: indication to, "Well, maybe you
should pay attention to that." And this was
clearly

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Speaker 1: a joke. I didn't even realize they
were still paying attention, I'm sure.

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Speaker 1: [laughs] "Yeah, you ate those
cookies. How do you feel? Oh, they're
gluten-free.

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Speaker 1: Hmm, and you don't feel good. That's
interesting. Guess there's more to it." Um, and

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Speaker 1: that was it. That was the end of the
entire interaction. And I thought that was so

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Speaker 1: fun. Those are some pretty weird
ideas. I'd never heard those before. I
definitely

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Speaker 1: never thought about a food being
healthy as to based on how its experience was.
What

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Speaker 1: was the quality of its own
experience, and that it's giving you that
quality

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Speaker 1: directly. It's imparting that on you.
Uh, so if it was grown with love and, uh,

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Speaker 1: tender care and, like, it was well
cared for. I mean, a lot of these things
directly

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Speaker 1: correlate with more obvious facts,
like if a factory farmed animal was very sick
and

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Speaker 1: tortured and stressed out, chances
are that food is not very healthy for you. Same

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Speaker 1: with, you know, a whole bunch of,
like, uh, food that has been processed or sat

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Speaker 1: around stale. And I never considered
that a lot of the reason it might be unhealthy

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Speaker 1: is not because it was old or because
of pesticides or because of runoff or whatever

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Speaker 1: was happening, pollution,

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Speaker 1: uh, or because of contaminants, but
because its own experience was bad and all the

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Speaker 1: things it was connected to had a bad
experience. And if you follow that thread, it

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Speaker 1: is interesting. It's still saying the
same thing. It includes a model of, well,

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Speaker 1: [laughs] you know, it was infected
with this fungi, and so that's not good for you.

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Speaker 1: Well, that could still be true, but
it was also not good for you because this grain

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Speaker 1: didn't have a great experience
because it was infected with fungi. I thought
that

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Speaker 1: that was very fascinating, and it
opens up the avenues of being able to affect the

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Speaker 1: quality of your food and thus your
health value in other ways. I think everyone can

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Speaker 1: attest that for some reason, the same
meal made at a restaurant is often less

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Speaker 1: satisfying and it feels less healthy
than a home-cooked meal. You can make pretty

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Speaker 1: crappy food that is made at love
with, you know, at home, with love at home, uh,
and

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Speaker 1: then served, you know, with care. And
for some reason, that does seem to make a big

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Speaker 1: difference, and I think that this
model helps to explain why that might be. I

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Speaker 1: thought they were very cool ideas,
and I'd never heard frequency described in this,

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Speaker 1: uh, [laughs] in this way before, and
that it's all contextual. And I thought that

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Speaker 1: was fascinating too. So I hope that
you found this interesting. Thank you all very

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Speaker 1: much for listening. This is the very
last surprise episode.

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Speaker 1: See you around.