As we think we become



Experiences differ
Cannot be transfered
From one to another
Is unique knowledge

Endless discussions
Are not the instruments
To make us understand
In exchanging experiences

Closer experience, lived mutually
Shared with each other
Results in deeper understanding
Making us friends

Hints we may give
To enter the flying carpet
Of individual experiences
To carry us through imaginations

Experiences of others
Can be made as our experiences
When following their footprints
Counting 1 + 1 together

Therefore holy Sants and Saints
Invite us to step into their way
With discipline and honesty
To make their experience as ours

Truth is One…

DidiArtist, 12.02.2019


11 comments on “As we think we become

    • My dear Jenna – Thank you!
      I am back from India now and spent a very good time in old India – the culture is really fascinating. How are you, my friend? Have you meanwhile overcome your health problems that were present – so far I remember correctly – at least till summer?
      Also for your warm hugs, love and light to you, lovely friend πŸ™‚ πŸ€—πŸ€—πŸ€—

      Liked by 2 people

      • I found out I have celiac disease, I knew I was sensitive to gluten and generally avoided it, but know now I have to be very diligent in the things I come in contact with. I am healing nicely as I found out it takes time for gluten exposure to heal completely.

        I’m glad you enjoyed your travels to India and had a safe trip back.

        Much love, light and warm hugs my friend πŸ€— ❀️ πŸ˜ŠπŸ€—β€οΈ

        Liked by 2 people

        • Good that you found out the cause of your problems. In this connection I found something that might be of interest to you:

          The only sure way to treat the disease is a life-long gluten-free diet, which recovers the intestinal mucosa and reduces the risk of long-term consequences. At the same time, a nutrient-rich diet should be ensured, as damage to the small intestine can easily lead to deficiencies in important nutrients. All cereals with a high gluten content (wheat, barley, rye as well as their botanically related primeval varieties spelt, green spelt, kamut, einkorn, emmer and the rye wheat cross Triticale) should be strictly avoided. So far also the renouncement of the grass kind oats is recommended, although the chemical composition of the Prolamine differs from that with wheat and oats was released in Finland and England for adult humans with Z?liakie in moderate quantities and under medical control. 29 Particularly with processed food and finished products it must be paid attention to the fact that no gluten-containing ingredients were used. Since gluten is often used as an emulsifier, for gelling, stabilising and as a carrier of flavourings, this is not always easy to detect. An overview of gluten-free foods is available from the German Celiac Society (Deutsche ZΓΆliakiegesellschaft e. V.). (DZG) [30].

          Alternative to gluten-containing cereals: millet
          Suitable alternatives to gluten-containing cereals are millet, maize, rice, water rice (“wild rice”),[31] amaranth, tapioca, buckwheat, quinoa, soya beans, teff, chestnut, plantain. Some of these species are also used in the production of gluten-free beer, for example. Vegetables and potatoes, salads, fruit, meat and fish, eggs, milk and dairy products are permitted anyway.

          Researchers were able to develop a genetically modified wheat from which flour can still be used to bake bread without the gluten proteins relevant for celiac disease being present. The relevant gene sequences for the protein expression of gluten were removed from the genome of the Chinese Spring wheat variety, so that the epitopes of the gluten proteins can no longer be recognised by the human antibodies.[32]

          Gluten-free food
          Gluten-free special foods were initially only available in health food stores, later also in specialty shops for gluten-free nutrition and in individual regular grocery stores. In the meantime, gluten-free fresh and finished products can also be found in the general food trade.

          According to the Codex Alimentarius Standard 118-1981, the limit value for gluten-free products is 20 ppm (= 20 mg/kg)[33] Gluten-free foods produced in Germany generally comply with the 20 ppm limit value. As the extensive damage to the mucous membrane can also impair lactose digestion in some patients at the beginning of therapy (secondary lactose intolerance), they must also temporarily pay attention to a diet low in lactose. Milk and milk products in particular can be replaced by soy milk.

          May your body soon recover from this disease.
          Also for you many hugs and much love to you, my dear friend Jenna πŸ™‚ πŸ€—πŸ€—πŸ€—

          Liked by 1 person

          • Thank you Didi my dear friend, I’ve generally followed a gluten free lifestyle over the last 5 or more years, but have come to find out I need to have certified gluten free oats and other seeds and grains as well to avoid cross contamination. I recently had a gluten exposure again due to switching brands of flaxseed.

            I’ve found even my skin care products, mouthwash, toothpaste, etc must be gluten free.

            But now that I’m more aware of my personal needs it’s a lot easier to manage and take extra steps be careful and mindful. 😊❀️

            I hope you have a wonderful week my dear, much light, love and, warm hugs. πŸ€—β€οΈπŸ’žπŸ€—

            Liked by 2 people

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