How to train qigong is described in the article “How to Train a qigong Master”.
Here, as supplementary information, I write about an auxiliary method for training yourself.
As the title of the blog says, the method is to use the fact that the taste of wine changes.
The idea is to take advantage of the fact that wine tastes different when you put energy into it, transfer the energy to the wine, and see if the taste changes, to see if the transfer is successful or not.
There are three points where wine meets the requirements as a tool for validation
- 100% reproducibility.
Wine has the property of changing taste with 100% reproducibility when energy is applied to it. This certainty is the greatest requirement for a measurement tool. When transferred to humans, sensitive people can detect it, but not so sensitive people often cannot.
The ability to obtain a 100% response supports reliability as a measurement tool.
- Detecting differences in taste
As we have said that we use the property of taste change, it is a matter of course that differences in taste can be objectively observed. And we can show how energy works, an invisible phenomenon, mapped onto the phenomenon of taste change. The superior point is that by visualizing, not tasting, it can be put into a form that anyone can understand.
- Jury need not be energy experts
Even people who are not familiar with energy work can detect differences in taste. In other words, it is superior in that it can be detected by anyone, regardless of the jury.
Of course, the difference in the taste of wine is not as great as the difference between salt and sugar. It is something that can be detected by careful tasting. Therefore, it is possible that some people will not be able to detect the difference. However, the more people who participate in the screening process, the greater the probability of detecting a difference. The advantage of tastification is that non-specialists can examine the data.
The advantage of being able to verify whether the energy transfer is successful or not through changes in the taste of the wine is that one does not have to be an expert teacher to judge. For those who are in the process of learning the technique of transferring energy remotely, it allows them to learn on their own whether they have done it well or not. Even in situations where one is not able to receive guidance from a teacher very often, this method of verification gives one confidence in one’s technique.
I came to this method out of necessity.
To this day, I myself do not have a technique that allows me to see ki or see if the other person’s technique is ready or not. Also, as I wrote in another article, two months after I was taught how to make Uchu art, that mentor passed away, so I lost the situation where she could see my technique and instruct me.
In that situation, I came up with the idea of using the phenomenon of the 100% change in the taste of wine to transfer the energy of the Uchu art and to verify if the Uchu art I made was radiating energy or not.
We have been using this method to test various techniques for remote transfer of energy and Uchu art itself. For example, we are trying to find out if it is possible to copy-protect on Uchu art, if it is possible to set a time limit and duration for energy emission from Uchu art, and if it is possible to automatically transfer energy, etc.
I mentioned that the taste of wine changes, but Japanese sake also changes. And after the verification, the wind and Japanese sake can be drunk or used for cooking, so the verification process itself can be fun.