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You Are What You Eat

You Are What You Eat

But it's not what you think.

We’ve all heard the sentence “you are what you eat”1 and with the exception of genetic diseases and other pre-existing medical conditions, it’s probably true in most cases.2

That said we really “consume information” and with it “create our individual reality” across a wide spectrum of life’s manifestations using all of our mind’s senses (not just taste) — including touching3, smelling, seeing4 and hearing5.

Attention to Attention

When reading this article, remember the old saying:

Where your attention is, there you are.

What your attention is upon, that you become.

In fact it’s not only what we choose to focus on. It also includes what we skillfully circumvent, thereby avoiding confrontation with what feeds our inner demons, e.g.:

  • the emotions we keep taking in;

  • the fears we simply don’t want to face;

  • the thoughts we let run idle;

  • the feelings we rumble upon others;

and many more examples, making attention a complex, but cornerstone aspect in the work of world-leading life coaches6, explaining why social media algorithms are optimized to keep us addicted7 and why there are patent filings8 aiming to commercialize our attention (including subconscious mental activities as well as conscious bodily activities) thereby extracting financial value from it.

If trust is the “ultimate currency”, then “attention” is the ultimate “economy”.

"We are living in a culture entirely hypnotized by the illusion of time, in which the so-called present moment is felt as nothing but an infinitesimal hairline between a causative past and an absorbingly important future. We have no present. Our consciousness is almost completely preoccupied with memory and expectation. We do not realize that there never was, is, nor will be any other experience than present experience. We are therefore out of touch with reality."
— Alan Watts

The Great Poisoning

Let’s go back to the original meaning of the sentence though. If we are what we eat, but don’t understand what nutrients (or poisons) our body extracts as essence of the foods we supply ourselves with, what do we really know?

You might think — “as long as I can choose the food I eat, I’m still in charge”, but are you?

The fluoride in tap water9 surely isn’t great, yet there are ways to filter it (or buy expensive mineral water instead). However, did you know that:

  • 5% of the fat contained in chocolate may not be related to cocoa butter at all10;

  • (most) wines contain all sorts of animal products due to fining11;

  • (as of this year) — the EU has given permission to add insects12 (e.g. house crickets but also maggots, worms and beetles) to baked goods, pasta and other semi-finished products “for the general public” with the only labeling requirement being that they contain e.g. “Acheta domesticus” powder?

So you might want to check with your local bakery how vegetarian your organic rye bread really is, or as Tamara Breitschneider puts it on her blog13:

“The exterminator used to be responsible for insects. Today it’s the chef.”

Luckily there are some good initiatives, such as ILBList (Insects Food Blacklist)14, which is doing an excellent job in trying to keep up with the ever confusing question: ARE we STILL WHAT we EAT?

List Of Foods Containing Insects (jul 2023)
1.04MB ∙ PDF file

As for the E numbers on packed food items which are used to identify substances such as food additives, the “Zusatz Bot” is a useful tool to quickly navigate what each code is about and what it could mean for your health.

That said: What if there isn’t even any labeling in the first place?

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Weaponizing Food Chains

Once the mere definition of food has been tampered with, it seems easy to market the public a modified opinion of what “eating for nutrition” means vs. “inserting fuel for survival”, thereby making us more productive, quietly.

Disguising those developments isn’t comforting, especially when e.g. “herbal” vaccines are created to be seamlessly integrated into the food supply. They could be in your salad15, milk16, and pretty much any food item we could so far still consider “safe” and “transparent” in terms of personal health choices. Now on the other hand global food supply chains are at risk of being turned into geopolitical bioweapons.17

It wouldn’t be the first time that food is used in geopolitical power plays or even warfare. Last week Russia announced that it will gift 50,000 tons of grain to Zimbabwe18. In fact even food shortages are hardly accidental and instead often well designed and executed19 over decades.

Less incidental, yet all the more unfortunate is when genetically modified produce contaminates other countries — as Romania experienced in its Operation “Everything for Ukraine”. It lost its credibility (which was built up over years) when Romanian grains were mixed with large quantities of genetically modified organisms from Ukraine resulting in the rejection for export by their African partners.20

“Because of this, Romania now has a miserable image in the countries we used to export grain to, mainly in Africa” — explained Claudiu Soare, deputy director of the National Confederation of Cooperatives in the Plant Sector (UNCSV).

Worse, most new forms of gene-edited foods aren’t going to be labeled as such, because regulators don’t consider foods using CRISPR21 (“Clustered Regularly Interspaced Short Palindromic Repeats”) gene-editing technology to be genetically modified organisms (GMOs)22.

At the UN Food Systems Summit last week in Rome, multi-stakeholder groups representing global agricultural regulators including Coke, Danone, Kellogg's, nestle, PepsiCo, Tyson Foods, unilever, Bayer, Syngenta and others used this “stocktaking” event to further advance industrial and enterprise food systems.

Are they all there and expanding monopolies into key agricultural markets in the name of equality? Or do they sit at this table trying to decide what you will eat?

Technocratization and Climatization of Food

When considering that “we could become what we will eat”, it’s not just the global geopolitical aspects that are of concern. It’s also interesting that one man is now the largest landowner in the US amidst a trend where multi-billionaires keep buying up farmland.

Given the outlook of humanity’s general population being on the brink of losing control of what goes inside food and sitting on the other side of the table, being able to shape its future and destiny is a brilliant investment strategy:

And if you’ve got 90 seconds, this lady gets you up to speed on the “Climatization of Food” as well (sadly I don’t remember the source, otherwise happy to attribute!):

The Real Value and Meaning of Nutrition

Food isn’t just fuel”. We’re not machines and whatever we eat affects us on multiple levels — e.g. physically, emotionally and mentally.

In fact, from the mere perspective of consciousness, solid matter could be nothing else but a manifested form of condensed vibrational patterns, held together by an architectural framework that we’ve yet to comprehend, but to me it’s clear enough that our interaction with food is invariably linked to a vibrational resonance with our thoughts, thinking, and feeling.

Essentially, the information blueprints of such vibration in foods are simply instructional building blocks molding our self creation and fulfillment.

Subsequently, the frequencies which foods contain and which we willingly or unwillingly inject into ourselves (not always knowing what they do to our body and mind), have a deep impact on our physical health and mental well-being.

In the case of humans for instance, fruits typically have a “higher” frequency than most other food sources, but there is still a lot of research required to better understand the consequences of how different food frequencies are related to our current perception of nourishment.

For instance — does the vitality of fresh produce shape nutritional outcomes (proteins, vitamins, minerals etc.) differently? Can our bodies absorb more “vital” foods better? Are there mechanisms other than digestion alone by which humans can absorb the essence of food?

A good starting point to measure both the vitality (strength) and learn about the frequency ranges of food is by looking into the units of Ångströms and Biophotons23 — also known as “the light in our cells”:

“Today we know that man is essentially a being of light. […] I knew from the start that they shouldn’t be very intense, but it was clear that these photons were in every internal cell. […] Photons should be the carrier of information, necessary to regulate metabolism.”
— Dr. Fritz-Albert Popp

The above video24 is a well composed summary featuring Alexander Hickman of Yah’ki Awakened25 on how food’s frequencies can affect our physical and mental health and well-being.

Personally I think that our thoughts, thinking and feelings [and with it our consciousness] still have the capacity to overrule so-called “lower” frequencies we may encounter while eating — which perhaps is why my grandmother wouldn’t touch any food without praying first.

That said and studying some old masters, their meditation and food rituals, I’m not surprised though that some eventually ended up simply not eating at all26.

Plus, given the outlook on where global food production is currently heading, we may want to consider learning how to grow our own food again.

Growing Your Own Food

I believe that possibly the only safe and truly sustainable food production in the future is either in the comfort of your own home, or by at least focusing on supporting local farmers as much as possible.

One of my friends (Thorben, you can see him in the following video and hear him speak in the podcast) was way ahead of me in this when he started his company Aerospring Hydroponics in Singapore, almost a decade ago:

Given the lack of transparency and control of what goes in our food already today but even more so in the future, I think this is a great idea and a simple but effective way to start learning about growing some greens in your own home.

Whether it’s salads, strawberries, cherry tomatoes or vegetables, whilst it’s obviously not gonna be enough to feed an entire family, it’s a path towards knowing and then again controlling what it is that we’re actually eating.

Microgreens are also a good option to start and even easy to grow:

If you got inspired, see how this guy took it to the next level and managed to build a lockdown garden which now produces 80% of his groceries:

And if you have a larger garden or a piece of land you could grow your own food on, the strategies this family shares to grow an entire year’s worth of food on a small homestead are very helpful indeed:

Who knows? You could end up building a small farm — thereby sharing, exchanging or even selling27 food to your local community:

Coming back to the beginning of the post though and whilst we’ve covered a lot of bad news inbetween, let’s remember that our attention is everything.

We are what we eat, but we can use our attention to better prepare for the future, make wiser food choices today, and respect what ends up on our plates even more, especially when we realize that ten percent of the world’s population does not have enough food, the highest number in more than a decade.28

But enough of the heaviness:

“Life is uncertain. Eat dessert first.” — Ernestine Ulmer

With that in mind, have a great start in the new week!


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Modern Times Opportunities
Toby & Friends
Welcome to "Toby & Friends" – the podcast for the self-curious. Here you’ll meet creative thinkers and doers who share their knowledge, wisdom and experiences with other listeners and aspiring Polymaths, covering topics relevant to our current times.
"If you are the smartest person in the room, then you are in the wrong room." Taking Confucius' wise words to heart, the idea of this podcast series is to exchange with (smarter) friends in a virtual campfire session, without sponsorship and no particular agenda, but in the true spirit of polymathic learning, simply by sharing knowledge and thus coming up with new solutions to the most pressing problems of Modern Times.
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