"Vegetarianism functioned as a purification. When you eat animals you are more under the law of necessity. You are heavy, you gravitate more towards the earth. When you are a vegetarian you are light and you are more under the law of grace, under the law of power, and you start gravitating towards the sky. Your food is not just food: it is you. What you eat, you become. If you eat something which ...is fundamentally based on murder, on violence, you cannot rise above the law of necessity. You will remain more or less an animal. The human is born when you start moving above the animals, when you start doing something to yourself which no animal can do. Vegetarianism is a conscious effort, a deliberate effort, to get out of the heaviness that keeps you tethered to the earth so that you can fly -- so that the flight from the alone to the alone becomes possible. The lighter the food, the deeper goes the meditation. The grosser the food, then meditation becomes more and more difficult. I am not saying that meditation is impossible for a non-vegetarian -- it is not impossible, but it is unnecessarily difficult."
~ Osho
Photo: "Vegetarianism functioned as a purification. When you eat animals you are more under the law of necessity. You are heavy, you gravitate more towards the earth. When you are a vegetarian you are light and you are more under the law of grace, under the law of power, and you start gravitating towards the sky. Your food is not just food: it is you. What you eat, you become. If you eat something which ...is fundamentally based on murder, on violence, you cannot rise above the law of necessity. You will remain more or less an animal. The human is born when you start moving above the animals, when you start doing something to yourself which no animal can do. Vegetarianism is a conscious effort, a deliberate effort, to get out of the heaviness that keeps you tethered to the earth so that you can fly -- so that the flight from the alone to the alone becomes possible. The lighter the food, the deeper goes the meditation. The grosser the food, then meditation becomes more and more difficult. I am not saying that meditation is impossible for a non-vegetarian -- it is not impossible, but it is unnecessarily difficult." ~ Osho

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  • Friend Mike, :))

    I have several non-vegetarian friends and clients who i socialise with, and alot of times i end up treating them at restaurants... but in India, I guess its easy to tell a person that since I am a vegetarian, I cant treat you to non-veg, and its an accepted thing by most. Its just the way of life here.

    But there are times when they treat me, and order non-veg food on teh same table, but I dont crinkle my nose at them and say that I ain't gonna eat with them, cause i cant stomach a person eating something that I dont. See in both cases its a matter of respecting personal choices.

    Its good to hear that you are practicing Sahaja Yoga... and more so to know that your Kundalini is active. :)) That is a great gift, cherish it always.

    As for OSHO... yes he is christened OSHO Rajneesh. :)) I dont allude to everything he preaches, but I do have immense respect for all his wise messages and also for his dance meditations. Try doing his Nataraja meditation (nataraja is the dancing Shiva) everyday for 21 days. :-P It's totally out of this world.

    In the yoga that I am initiated into - Kriya Yoga, that of Paramhansa Yogananda - we are taught to never listen to anybody badmouthing our Guru. The moment anybody says anything even slightly bad about our guru, we are told to leave that space peacefully. And so, I am surprised that Sri Sri Mataji Nirmala Devi, who was such an exhalted figure in the spiritual movement of India, ever called another guru a Rakshasa... I am at a loss of words. I do not actually know what to say.

    Am still looking for a english version of the transmutation story and Baba Kinaram's story. Will surely send once found. :)) Have a great day.

    -

    with intent,

    much love, light and laughter,
    Asavari.

  • 8114241482?profile=original

  • 8114242294?profile=original

  • Meat Eaters ...check this out and if you still prefer eating meat then you have a big problem...either you do not understand English or are just ignorant and foolish

    #5. Your Chicken Is Pumped Full of Weird Liquids

    133531.jpg?v=1Getty

    There's nothing as appetizing as a nice, plump, juicy chicken carcass, roasted to a golden sheen. We're getting hungry just thinking about it. But as much as everything with a kind of indescribable taste is said to "taste like chicken," it's kind of ironic that you probably don't actually know what real chicken tastes like, because ...

    133529.jpg?v=1Getty
    "Think I'll just have some bugs tonight."

    The Horror:

    For decades, the vast majority of our "fresh" chicken has been infused with a whole bunch of other substances, up to and including beef and pork waste. That's bad news for Hindus, Muslims and anyone else who is choosing the chicken dish from the menu because contact with beef or pork is expressly forbidden by their religion.

    But even when the chicken is untainted by cloven-hoofed contaminants, you're still likely eating a bird that's pumped full of chicken stock, brine and "flavor enhancers." It's called plumping, and it's been standard practice in chicken production since around the '70s. The industry explains that it's to add juiciness to chicken that would otherwise be too lean and chewy. Sure, they neglect to mention the fact that the chicken is stringy and inferior because they've deliberately bred it to be faster and cheaper to manufacture, but at least they're not technically lying, at least not at this point.

    133530.jpg?v=1Getty
    "Not bad. Now get it into the mold and compress it into a rough chicken shape."

    But food companies often blatantly overdo the required amounts to "plump" a chicken to tenderness by pumping their fowl up until the extra substances make up as much as 30 percent of the total weight, and we're sure it's just coincidence that chicken is priced by the pound.

    But the weight issue is just the beginning. The industry describes the plumping process as "completely harmless," in the same way a marathon runner's nuts could be described as "pleasantly savory." Plumping can up to quadruple the meat's sodium levels, leaving it riddled with unnecessary salts. All attempts to "improve" the plumping formula to fix the sodium problem have led to a giant spiral of more and more crap being thrown into the mix, to the point where you probably don't know what percentage of your chicken is even kind of chicken.

    133532.jpg?v=1

    Of course, you can try to avoid it by only buying chicken that has "100 PERCENT NATURAL" printed on the label, and they will laugh at your cute attempts to cheat the system. Due to a technicality in regulations, all chicken -- plumped or not -- can be labelled as a completely natural product ... as long as the ingredients in the plumping solution can be described as "natural" without anyone bursting into laughter.

    #4. Your Meat Might Be Made from Glued-Together Scraps

    133534.jpg?v=1

    Unless you're one of those people who substitute a lump of tofu for a real turkey on Thanksgiving, meat is meat. And don't worry, we're not about to tell you that the juicy slab of rib eye that you brought home from the shady discount butcher isn't a real steak. In fact, it's quite likely half a dozen steaks ... as well as whatever else they swept off the slaughterhouse floor.

    133543_v1.jpgGetty
    "Just take it over to Vat 12. We're making Spam."

    The Horror:

    There's a substance in the meat industry's bag of tricks called "transglutaminase." That's an awful lot of syllables, so most people just call it by its nickname -- meat glue. It's exactly what it sounds like. Its intended purpose is for fancy chefs who sometimes need to stick different parts of a meal together after preparation (to make crab cakes and such), but it has another, shadier purpose among renegade butchers.

    It goes like this: During the heavily industrialized process of turning animals into delicious food, there tends to be a lot of pieces left over that aren't good for much but pet food. Transglutaminase can be used to glue these tiny bits together into a sort of patchwork slab, which looks a lot like one consistent cut of meat.

    133544.jpg?v=1Via Wikipedia
    "The log is actually the most natural form for meat to take in the wild."

    Since the process doesn't leave a trace, and transglutaminase isn't among the substances required to be mentioned in the table of ingredients, you have fat chance of knowing it's there unless you're an expert at interpreting the seams in your meat. This process not only sells you scraps for the price of prime meat, but it also leaves you with a "steak" that might well be made from a dozen different cows, making it next to impossible to trace the source for your food poisoning, the chances for which are incidentally now tenfold, thanks to the uneven consistency of what you're trying to fry up.

    Meat glue works its magic just as well on chicken and seafood, which is bad news once again for our Muslim, Jewish and Hindu readers -- transglutaminase comes from pig and cow blood. Well, at least that tofu turkey is pretty kosher.

    133545_v1.jpgGetty
    And it can also be used as meat glue itself.

    133536_v1.jpgGetty

    When you think of salmon in the wild, you're usually imagining a bunch of strong, determined fish swimming upward through a waterfall, maybe while getting chased by bears. It's the blood rushing through the powerful salmon's veins that makes its flesh so pink and healthy as a bastard -- by devouring it, you also absorb its strength and the spirit of the untamed Alaskan wilderness.

    133549_v1.jpgGetty
    "... AND THE PEAS WERE PRETTY GOOD, TOO."

    The Horror:

    At least, that used to be how it worked. The salmon you eat today has never swum a single damn inch upstream. Instead of the Alaskan wilderness, today's salmon only contain the spirit of the cramped, overcrowded salmon farms in which they spent their entire lives. Because the fish can't move much and their diet consists entirely of aquarium pellets, the salmon that arrives at your local Safeway is as gray as a British winter.

    So how do they recapture the soul of Alaska? They pump the salmon full of pink dye, obviously. The pellets they feed to those aquatic prisoners are infused with a line of coloring agents developed by the pharmaceutical giant Hoffman-La Roche and selected according to a color fan. That's right -- just like the ones you use to choose the color of your wall paint from the hardware store. Behold, the SalmoFan:

    133550.jpg?v=1Via Groundtruthtrekking.org
    "Hey, it's our anniversary, we're allowed to splurge. Let's order neon."

    This is no small-scale stuff, either. About 95 percent of Atlantic salmon is currently farmed, and pretty much all of it is dyed.

    Of course, salmon is not the only thing in your grocery basket that isn't really the color you think it is. Remember Perdue chicken, Frank Perdue's famous poultry with the "healthy, golden color"? Turns out that the healthy, natural color was achieved with a mix of marigold petals and dyes. In the baked goods corner we have wheat bread, which is often dyed darker with brown sugar or molasses to make it appear more healthy. The peculiarly orange hue of cheddar cheese is also a careful mix of coloring agents, because the natural color of cheese batches varies, and being faced with variation reduces regular shoppers to confused and aggressive beasts.

    133551.jpg?v=1
    "Be careful, they charge when provoked."

    For the red-meat lovers out there, rest assured that your hamburger and sausage meat is often dyed to a more appetizingly red hue that can cause cancer. But hell, who wants to eat slightly inconsistent-looking food?

    #2. Kobe Beef Doesn't Really Exist

    133533.jpg?v=1Getty

    Seasoned carnivores know that Kobe beef is just about the cream of the crop, if you can afford it. The Japanese Wagyu cattle it comes from are raised with a very direct set of rules, followed with the kind of strict meticulousness you'd expect from a country where making a cup of tea is an hour-long ritual.

    Luckily, the international market has made Kobe beef pretty widely available. Nowadays, many restaurants keep Kobe on the menu, and many a well-equipped meat purveyor is able to get his hands on a chunk every now and then. And as the markets open, the prices plummet -- these days, you can totally enjoy a delicious Kobe burger for the relatively measly price of $81.

    133541.jpg?v=1Via Gothamist.com
    "Here's your wrong burger with a side order of french lies. Enjoy!"

    Say, ever wonder where all this sudden, delicious Kobe influx comes from?

    The Horror:

    Nowhere, that's where. Every single restaurant and beef purveyor boasting Kobe beef is lying its ass off. You have never had real Kobe beef. Not in the U.S., not in Europe, not in Australia. Unless you actually flew to Japan and specifically sought it out, you haven't had a shadow of a chance to even sniff a Kobe steak.

    133542.jpg?v=1Getty
    Nope, doesn't count.

    In fact, the strict rules that apply to Kobe production aren't in compliance with U.S. legislation, which technically makes the meat more or less illegal stateside. And there is precious little Kobe beef to go around -- so it doesn't. With the exception of Macau, for some reason, Kobe beef is exclusive to Japan, and even there it can be a bastard to find.

    So wait, what are they actually feeding us when we pick "Kobe" off the menu? Whatever the hell they want. The term "Kobe beef" is only subject to regulation within Japan, so for the rest of us, it can legally apply to anything that doesn't violate the "beef" part of the description.

    133547.jpg?v=1Getty
    "That'll be a million dollars."

    When you buy something labeled "Kobe beef," it's likely that you're actually buying something with a vague explanation, like it's prepared "in the style" of a Kobe steak, which probably isn't enough to warrant the $80 price tag, unless you're one of those creepy Japanophiles.

  • 8114236494?profile=original

  • Hey Mike,

    Yes I am an Indian... and I am not vegan, I am vegetarian. Dairy products are a very essential part of our diet and of our naiyedyam (the offerings given to our gods - basically because they have tantric contexts).

    I understand when you say that, you are tired by the jibes of burning in hell because you are eating meat... well my advice would be to ignore all that, and read what he quoted by OSHO for what it really says. In spirituality and metaphysics one has to learn to discern the gems out of all the chaff that is always floating around.

    See it is a vicious circle... either Ravindra Singh (aka Mr. Krishna Kalki) has to stop or others who find him offensive have to just ignore him. There are a lot of times when I myself dont agree with what he says, but I dont sit and shoot the entire message because of one stupid thing the messenger said.

    One of my babas from the himalayas said this once to me, when I asked him why he found it necessary to smoke ganja (marijuana/pot)... "mere gunon ko dekho, mere avgunon ko nahin". Literally meaning look at my good points not my bad points. Learn from the good i do, ignore the bad... I figured he had some reasons to do bad (mostly great saints in India I have realised deliberately have one addiction to a substance - because that is what keeps them bound to earth, else with no karma to sort out, their kundalini will never come down from the sahahsrara)

    We have to do the same... ignore Krishna Kalki's self-opinions, and just see the message that he is delivering from others - which most of the time is amazing, to say the very least. What OSHO is saying is not what Ravindra is saying. So why shoot OSHO, because you dont like what Mr. Krishna is saying... Osho is not saying you should not eat meat, he is only saying that eating meat makes your body dense and keeps your kundalini bound more strongly in the base chakra.

    ***

    my self opinion would be that NO you will not burn in hell. You eat meat, because that is a conditioning you are born with. Your soul knows what it chose, and as fellow souls we must honour your choice, however there is no harm as i see in simply letting you know whats on the other side of the fence, just in case you are adventurous enough to want to try going beyond into another field of perception. And because I am in this other field, and have tasted the fruits of this field, I tend to advertise what its like to be here, a little more enthusiastically than is needed. :)

    So shoot me!! ;-P

    ***

    About that video on Mataji Nirmala Devi... I do not allude to it, (and this is my opinion) simply because she is talking about very high tantric concepts of panchamakara, which most westerners anyways get attracted to. She is not advocating non-vegetarianism, she is just giving an explaination that non-vegetarians would like to hear. To make sweeping comments on Jainism and Hindu vegetarians like that especially in lectures to people who want to stay non-vegetarian, is IMHO a tactic needed to increase international followings.

    If you have done advanced breathwork anytime in your life and have experienced the hollow reed feeling inside of yourself... you will know how the intake of anything "tamas" (dark - the lowest of the three gunas) disturbs this equilibrium.

    If you really want to know, why tantric practitioners consume meat - you should read literature on people like Trailanga Swami and Baba Kinaram (who only eats raw pieces of meat). There is an especially amazing story on Trailanga Swami who a British officer decided to insult, by forcing him to eat chicken and red meat... I will try to find an english version of the the story and post it for you to read.

    -
    with intent,
    much love, light and laughter,
    Asavari.

  • 3 hurrays for Lucky Dragon

  • Exactly

  • It IS alive, are your sperm not alive?  seeds grow if they were not alive they would not grow.

    The problem here isnt if you want to eat meat or not the problem is when people like Krishna Kalki and others try to convince people that they will burn in hell or are evil and all the other bullshit.

    The defences dreamed up by the supporters arent defences at all because hmm if you like carrots, guess what you RIP THEM OUT OF THE GROUND and eat the root of the plant, you KILLED for your carrots, just like the evil helbound meat eaters killed for their chicken club sandwich.

    The problem lies in the attacks and the belittling and not in the choice of diet.

This reply was deleted.

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