How To Get Drunk

An easy way to make alcohol is to leave a piece of bread - white, brown, "health"/seeded, barley or rye - in a bit of water. The type of flour makes not a jot of difference, nor will seeds and other fancy additions change the outcome. It is the presence of  yeast  in the bread which will cause it to ferment. Yeast is the very same little organism that is also used to make wine and beer, so why expect a different result when it is laced into any other carbohydrate?

Yum Yum in your tum

To digest and absorb that carbohydrate before the yeast can get at it it will be necessary to chew the bread between 40 and 70 times per bite. No one can do this because quite soon, somewhere around the 8th jaw press, the primary constituent of the bread becomes plainly obvious, namely flour paste - not at all pleasant to chew, insalivate, suck, nibble and masticate away at lovingly. It is thus unlikely to be adequately acted on by starch specific enzymes before being swallowed into the warm, wet environs of the body where it can brew away nicely into industrial grade alcohol.

It is my own very firmly held view that bread is the number one enemy of the human race, ranking higher on the evil scale than atom bombs and mad politicians. If it were not for the insidious and darkening presence of this mind control substance, would we really want to blow each other up?

Notice how in the Genesis rendition of man's history our transition from raw to cooked went from user-friendly fruit to labour intensive bread in one swift movement. Collecting a myriad of grass seeds, grinding them up, infecting them with a mould and then baking them is a level of complexity that begs an interim step. Archeological evidence indicates that beer predates bread by thousands of years, and it is said that water left to soak on grains caused them to ferment and the resultant liquid was lauded as a staircase to heaven. The remaining mush was probably initially discarded until eventually being made into cakes and left on hot rocks to bake in the Sun.

Concomitant with the end of fruit and beginning of bread in the Genesis tale is something known to women as 'the curse' - menstruation with pain and bleeding. How interesting that the severe symptoms of menstruation are treated by total abstention from wheat and yeast products, and that menstruation fades to being indiscernible on the raw food diet. This fact is the experience of long term raw eating women. 

After the introduction of alcohol into the diet of man, our freedoms and way of being together changed significantly. How does one or a few individuals hold an iron grip over many? Force is not sufficient because strength is with the masses, only payment or preference will make them amenable to the minority's cause. Why build a pyramid, or any of the great monuments? Those who calculate such things say that the people were paid with the addictive substance, beer. Is not a day's hard labour under the searing sun worth that connection to the Divine served by 'priests' in the form of a kind of golden water that won't go green with algae when stored? Addiction and slavery are the same thing.

One of the hardest things for health seeking people to move away from is yeast.

no its not

It is tenacious and wants to share our body, senses and mind. Moulds, yeast and fungi are like spirits who, not having a body of their own, want to inhabit someone else's, debauching, debasing and degrading it as they have no moral code. Alcohol is in fact even called "spirits". To this day people eat bread as if it is the most innocent of substances when it differs from alcoholic beer only by degree of potency. These conscious, alive and kicking organisms which cohabit our bodies affect our moods and decisions, they are the veritable dark side of the human race. The picture of a pizza which flashes in the imagination is but a yeast sending up its lunch order to the brain of its host, who doesn't realise that so many of the thoughts and emotions he feels are not his own but those of his constant companion, closer than his own shadow: parasitic and wide awake moulds, yeast and fungi.