"...In this context, the word Healing has a somewhat different meaning from the widely accepted meaning. The widely accepted meaning for healing seems to be curing of symptoms, for that seems to be what medical doctors and the like look to do in their practice. The other meaning for healing, used in the practice of Reiki as well as other related areas, is the return to greater wholeness. There is an ideal form each of us has, this ideal form being the highest and clearest expression of who we are. Pain or disease comes from any deviation between the persons current form in the 3D physical world and this ideal form. Healing, then, is to bring this physical form into closer alignment with the ideal form.
The way we aquire deviations from our ideal form is to accept limitations into our life. Most of this comes from early childhood because that is the phase of life where we are the most open and inquisitive about life. A limitation may be a parent yelling "BE QUIET!!" enough times that the child learns to not speak. Another limitation may be a limp that continues longer after the physical injury has healed, maybe with phantom pains. These limitations are behavior patterns, eating patterns, physical limitations, imagined physical limitations, psychological, mental, or emotional ways of being, living, expressing or loving that is not in alignment with our personal highest expression.
In any healing the goal is to find the limitation, recognize the pattern, recognize where it came from, and let it go. Reiki accomplishes this by providing the recipient enough energy to step above (metaphorically) to see all that and have the courage to let go. This usually does not happen consciously as a result of Reiki, but sometimes it does happen that Reiki gives the recipient the conscious awareness of the pattern and recognizing where it came from. Our lives are a constant flow of patterns of activity (such as the pattern used to accomplish eating breakfast) and it is our choice to have these patterns remain stuck in limited expression, or to release the old patterns and try on new and shinier ones."
Reiki is also a gateway shining pure love into the universe. It is this love which allows us to transcend our wounds and help us remember our true nature.
A little more information about David Herron that I wanted to note;
his link;
http://davidherron.com/
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SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale
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