Asking Questions

ASKING QUESTIONS

 

One of the most important skills you will ever learn in your life is learning which questions to ask and when to ask them.

You will never learn how to do much of anything in your life if you do not learn how to ask questions, and not only that, but to question the answers you get in return.

For instance, “I want to learn about wicca,” is not a question. It is a statement.

“Teach me about wicca,” is also not a question. It is a command, even if you add the word please.

Think about what you really want to ask. “Can you teach me about wicca?”

Ok, you’re getting closer to the question you really want answered. “Will you teach me about wicca?”

Even closer, but the topic at hand is a large one.

Look for where you actually want to start learning.

Good questions to start working with are “What makes wicca different from other paths?” or perhaps, “What is the first thing I should learn to start my journey of learning about wicca?” These last two questions are good questions because they are specific and and give the person you are talking with an idea of what you are actually interested in learning.

Here’s another example.

I want to learn how to bake bread.

First of all I find someone that knows how (the right person).

Then I wait until they have the time to help me and a place ready to show me how to bake bread.

I try to read up a little ahead of time if I can and show up well rested and ready to learn hopefully without any preconceptions (the right time).

Now I could ask them what the chemical structure of bread is, or why it browns when it bakes or what type of butter to use on it, but none of these are very good questions to help me towards my goal of learning how to bake bread.

True it might be useful information, but I can always learn the answers to those questions later once I have learned the basics.

So my first questions are, “What are the ingredients we use?” and “How do we start?,” two specific and useful questions.

A good question asked at the right time to the right person helps the person answering it almost as much as it helps the person asking it.

If the person you are asking questions to has no idea of your level of knowledge of the subject or your specific area of interest at the moment they cannot help you nearly as well as they could if they knew these things.

Good questions are one way of helping a person understand what you want to know and what level of difficulty you want it explained at.

To Help Change Enemies Into Friends

TO HELP CHANGE ENEMIES INTO FRIENDS

Take a photograph of your enemy and pass it through the rising smoke of jasmine, orange, vanilla or violet incense. As you do this, recite the following incantation 3 times.

 

Enemy, enemy, turn into friend
Let all ill will, now come to an end.

 

If you do not have photograph of your enemy, you can use a square piece of blue parchment paper upon which you have written his or her full name and birth date, if known. After reciting the incantation for the third time, take the photograph or blue parchment and put it in a small box along with a beryl gemstone. Fill the box with vervain, cover it with a lid, and then store it in an undisturbed place. For best results, perform this spell when you moon is full.

Turn Up The Heat

Turn Up The Heat

If you feel your romance or relationship has lost the fire/passion that it use to have. Then this spell is for you.

Items You Will Need:

  • A fireplace, balefire pit, barbecue grill, hibachi or other place where you can light a fire safely
  • Matches
  • A piece of paper
  • A pen that writes red ink
  • Cayenne pepper
  • Mustard Seeds
  • Ginger
  • Jasmine
  • Rosemary
  • Bay Leaves

Best Time To Cast:

During the Waxing Moon, preferably on a Tuesday

The Spell:

Collect the ingredients needed for this spell. Cast a circle around the area where you will do your spell. Build a small fire.

On the paper, write what you find enticing about your partner and what you desire from him/her. Be as descriptive and explicit as you like – no one but you will read what you’ve written. When you’ve finished, draw the Runes Gebo, which looks like an X and Teiwaz, which looks like an arrow pointing up, around the edges of the paper. These two symbols represent love and passion respectively.

Place the spices on the paper and fold it to make a packet that contains them. Visualize you and your love in a passionate embrace. As  you hold this image in your mind, toss the packet of spices into the fire. As it burns, your intention is released into the universe. Open the circle.

7 Negative Effects of Refined Flour

7 Negative Effects of Refined Flour

By Catherine Guthrie, Experience Life

Flour is hard to sidestep come mealtime. Breakfast brims with toast, bagels, cereal, pancakes. Lunch is built around sandwiches, wraps, pasta, pizza. And dinner may come with its very own breadbasket.

Flours are produced by crushing grains into fine powders. And those powders form the basis not just for breads and buns, but for a huge variety of processed foods, from cereals, crackers and pizza dough to cookies, cakes and ice cream cones. As a result, the average American now eats 10 servings of refined grains each day.

As our national appetite for flour has inched up, so has the incidence of diet-related ills, such as obesity, heart disease and diabetes. Coincidence? Many nutrition experts don’t think so. When they weigh the evidence linking food choices and disease, they see the white, dusty fingerprints of flour everywhere.

“Now that trans fats are largely out of the food supply,” says David Ludwig, MD, PhD, director of the New Balance Foundation Obesity Prevention Center at Children’s Hospital Boston, “refined carbohydrates, including refined grain products, are the single most harmful influence in the American diet today.”

Flour started out as an ingenious fix to a vexing problem. Grass seeds were plentiful, but the tough outer shell (the husk) made the seeds difficult to chew and digest. Early humans outsmarted the seeds by grinding them between stones, crushing the outer layers to get at the goodness inside. The result — a coarse powder — was the first whole-grain flour.

The downside was spoilage. Crushing the germ released its oils, which quickly turned rancid when exposed to air. With the advent of industrial milling in the late 1800s, machines began filtering out the germ and pulverized the remaining endosperm into a fine, white powder that lasted on the shelf for months. And so all-purpose white flour was born — along with a host of health problems.

Beneath their rigid architecture, whole-kernel grains conceal an array of vitamins, minerals, phytonutrients and fiber. But when machines pulverize kernels into flour, even whole-grain flour, what’s left behind is a starchy powder capable of wreaking havoc on the body.

The White Menace

Flour, as opposed to whole-kernel grains, is easy to overconsume  because  most flour-based foods require little chewing and go down rather  quickly. “It  is so much easier to overconsume any food where the work  of chewing or  digesting or separating fiber from starch has been done  for us,” says  functional nutritionist Julie Starkel, MS, MBA, RD.

Overconsuming flour can lead to a number of problems in the body,  including:

Blood-Sugar Blues. Smashing a whole-kernel grain to   smithereens means it digests faster. Rapid-fire digestion causes blood  sugar to  spike, which causes a rise in insulin. The result? Not only are  you hungry two  hours later, but you are also paving the way for insulin  resistance and  diabetes. “The difference between a whole-kernel grain  and a processed grain  all boils down to the glycemic index, which is how  quickly the body turns food  into fuel, or glucose,” says Gerard Mullin,  MD, FACN, director of integrative  gastroenterology nutrition at Johns  Hopkins Hospital in Baltimore, Md., and  coauthor of The  Inside Tract: Your Good Gut Guide to Great Digestive Health (Rodale,  2011). Foods made with wheat flour are particularly damaging. A  carbohydrate in  wheat, called amylopectin A, is more easily converted  to blood sugar than just  about any other carbohydrate. Two slices of  bread made with whole-wheat flour  raise blood sugar higher than six  teaspoons of table sugar and higher than many  candy bars.

“If we were evil scientists and we said, ‘Let’s make the most perfect   poison,’ it would be wheat,” says preventive cardiologist William  Davis, MD.  (For more on why Davis advises against  eating any kind of  wheat —  including even whole-kernel grains — check out his book, Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path  Back to Health (Rodale, 2011).)

Inflammation. A diet high in grains stokes inflammation.   When blood sugar spikes, glucose builds up  in the blood like so many   standby passengers on a flight. When glucose loiters  in the blood, it   gets into trouble by attaching itself to nearby proteins. The  result is a   chemical reaction called glycation, a pro-inflammatory process  that   plays a role in a host of inflammatory diseases — everything from    cataracts to arthritis to heart disease.

Food Cravings. Over the past 50 years, the amber  waves of  grain our grandparents enjoyed have been replaced with modern,  high-yield dwarf  strains of wheat that produce more seeds and grow  faster. The result is a  dietary wild card, says Davis: “Agricultural  geneticists never asked if these  new strains of wheat were suitable for  human consumption. Their safety has  never been tested.” One of the  biggest changes in modern wheat is that it  contains a modified form of  gliadin, a protein found in wheat gluten. Gliadin  unleashes a feel-good  effect in the brain by morphing into a substance that  crosses the  blood-brain barrier and binds onto the brain’s opiate receptors.   “Gliadin is a very mind-active compound that increases people’s  appetites,”  says Davis. “People on average eat 400 more calories a day  when eating wheat,  thanks to the appetite-stimulating effects of gliadin.”

Metabolic Slowdown. Research shows that the body may  shift  nutrients into fat storage and away from muscle burning in the  presence of  high-glycemic-index foods. In 2004, Ludwig and his  colleagues at Harvard  conducted a study, published in the journal Lancet,  in which they fed  rats diets with identical nutrients, except for the  type of starch. By the end  of the study, rats in both groups weighed  roughly the same, but those eating a  high-glycemic diet had 71 percent  more fat than the low-glycemic-index  group.

GI Disorders. Studies show that the lectins in  grains  inflame the lining of the gut and create fissures between cells.  Also, when  whole-kernel grains are refined, 80 percent of the fiber is  lost, and gut  health suffers. “Without the fiber, you end up with  rapid-release carbs in  these grains, which is a bad thing for the gut,”  says Kathie Swift, MS, RD,  coauthor (with Mullin) of The Inside Tract. Plus, fiber helps sweep the  gut of debris and supports the body’s  critically important elimination and  detoxification processes, which  also play a role in keeping high cholesterol  and inflammation at bay.

Food Allergies/Intolerances. Wheat, in particular,  is one  of the biggest dietary triggers of food allergies and  intolerances. While the  exact reason is unclear, many experts blame the  higher gluten content of modern  wheat varieties. A type of protein found  in many grains, including wheat,  gluten gives dough elasticity,  trapping air bubbles and creating a soft  texture. Because soft is  considered desirable, wheat today is bred to have more  gluten than ever  before.

Acid-Alkaline Imbalance. The  body has an elaborate  system of checks and balances to keep its pH  level at a steady 7.4. A  diet  high in acidic foods, such as grains,  forces the body to pull  calcium from the  bones to keep things on an  even keel. When researchers  looked at how the diets  of more than 500  women affected their bone  density, they found that a diet  high in  refined grains, among other  nutrient-poor foods, was linked to bone   loss. A highly acidic diet also  chips away at our cellular vitality  and immunity in ways that can  make  us vulnerable to chronic disease. “Grains  are the only plant  foods that  generate acidic byproducts,” says Davis. “Wheat,  in  particular, is among  the most potent sources of sulfuric acid, a  powerful  substance that  quickly overcomes the neutralizing effects of  alkaline  bases.”

Mother’s Nature’s Nightcap Tea

Guaranteed to make you snore.

1    tablespoon chamomile flowers

1    large passionflower

1    teaspoon fresh lemon balm or fresh or dried lemon grass

1    tablespoon dried catmint or catnip.

1    drop pure vanilla extract

Steep in 1 1/2 cups of boiled water, covered, for 10 minutes. Strain and add vanilla.