The Water Diet
Topics:
“Being Comfortable in Your Own Skin”
“The Water Diet”
“Sugar Assimilation”
Saturday, June 5, 2021 (Private/Phone)
Participants: Mary (Michael) and Jean (Lyla)
[Personal information at beginning of session omitted]
JEAN: And then I wanted to talk a little bit about what you were talking about with my body consciousness—which was a real eye opener for me—and, you know, the beautiful Monet thing. Two years ago, when I was working, working, working into this thing [of] “I have to mold myself to be other people’s expectations,” (laughs) people kept telling me, “Oh my god, you look amazing, you look amazing.” I was down to the mid-130s in weight and very toned and that sort of stuff, and that’s when I got really sick and kind of blew that apart and I’ve put the weight back on, and so yes, I have gone into a direction of trying to get it back off and that sort of thing. But Elias—this is one of those “buts,” I’m embarrassed to say, but it’s true—but Elias, I like the way I looked back then.
ELIAS: You don’t have to not like it.
JEAN: Uh-huh.
ELIAS: It isn’t (chuckles) a matter of that that’s bad—it isn’t. I was not expressing to you that that’s something that you shouldn’t want.
JEAN: Uh-huh.
ELIAS: It isn’t about that you shouldn’t want to be expressing a certain appearance; that isn’t the point. It’s the motivation.
JEAN: Exactly. Exactly.
ELIAS: In that, it’s not about that you shouldn’t like your appearance at a certain weight or in a certain capacity. I would say quite the contrary. I would very much encourage you in relation to that. It is important that you ARE satisfied and happy and content with your appearance, that that is part of being comfortable in your own skin, quite literally.
In that, it is a matter of the whole being, that your physical expression is definitely a part of you, and it is important that you are satisfied with that also, but it is a matter of being satisfied with that in relation to the most beneficial motivation, that you are doing that because that is what you are happy with and that is what you are comfortable with, and that YOU are most content with your appearance in a certain manner, but that it isn’t a matter of that being the RIGHT appearance or the RIGHT choice, and it isn’t a matter of outside expectations of you that you are assuming, that you are taking on the outside expectations because that’s what is important, that that is ultimately the most important factor—what other people think or what the perception is of other individuals or an industry of some type—but that your choice is your choice, and it is your choice because that makes you happy, not because it is something that someone else wants.
JEAN: And I got that. And I’m going to say if I am being the Monet, I really like my weight in that area. And you told me one time that my body kind of wants to be a little bit heavier than that.
ELIAS: Not tremendously. I would say that you’re in the range. I would say yes, that this is the reason that at times when you are concerned with losing weight that you lose to a point and then the last few pounds seem to be significantly difficult, because your body has stopped at its comfortable weight.
Now, I would say that that doesn’t mean that you can’t move in a direction of generating a different weight—you can. I would also say to you that it is a matter of actually genuinely evaluating, though, because what I would say to you is, you’re learning at this point, that you don’t actually entirely know what you yourself are most satisfied with or most comfortable with because you have never actually had a point in which your choices weren’t influenced by that piece of outside sources and outside expectations. Therefore, in that, you might actually BE comfortable with your body consciousness at a different weight if you are moving in a direction of re-evaluating your motivation. You might still be more satisfied with it at a particular weight that you have decided is what you are the most pleased with, but what I’m saying is, there is a possibility that that could change.
JEAN: Mm-hm.
ELIAS: That you might not be as absolute about it as you have been previously.
JEAN: Hm. That’s interesting. That’s interesting, because now, with this information, do I go in the direction of just kind of gently moving back down to the weight where I like the way I look, or do I just trust that where my body is right now that’s kind of where it wants to be and not make it important?—which is going to be tough for me at this point, not to make it important.
ELIAS: I would say that you move in a direction of what you believe at this point you are most satisfied with. And in that process, you might alter your choice somewhat. You might not, but you might. In that, it is a matter of allowing yourself to experience the process and evaluate in each step what you’re doing.
JEAN: Mm-hm. Because then this ties into the whole thing with being careful, being careful with what I eat, because everything’s interconnected, if I start going in the direction [of] “Well, if I want to go to this certain weight I’m going to have to be a little more careful, or I’m going to have to push myself harder,” and I recognize everything’s interconnected.
ELIAS: Correct. And I would say that neither of those factors is actually entirely true. You don’t necessarily have to push yourself; it isn’t about pushing yourself. If you want to be moving in a direction of a particular appearance, then you can move in that direction and you can be engaging in actions that will aid you to move in that direction, but I would say that that’s part of the process also, changing that from pushing yourself to enjoying yourself.
JEAN: Mm. Yeah. Yeah.
ELIAS: And it isn’t about being restrictive with yourself in relation to what you eat, but being more creative. You don’t have to eat less, simply different.
JEAN: Mm-hm. Mm-hm. I hear you.
ELIAS: Therefore, in that, it is simply a matter of being creative and moving in a direction of re-evaluating: What are you doing, and how are you doing it?
JEAN: Okay.
ELIAS: And the methods that are expressed by the masses are not necessarily the methods that are optimal for you.
JEAN: And can you talk maybe about what might be optimal for me?
ELIAS: (Pause) I would say, first of all re-evaluating. Re-educate yourself, my friend, in relation to your body and food and movement. And in that, moving in a direction of exercise that you enjoy, not pushing yourself in relation to what you have to do but moving in a direction of actually what you enjoy doing. And then also re-educating yourself in relation to food. (Pause)
You don’t necessarily have to consume less; it simply is a matter of consuming different.
JEAN: Mm-hm. (Pause)
ELIAS: What does that mean to you when I say that?
JEAN: Well, I’m just looking and I’m thinking, well, probably drop down on maybe some of the pastas and stuff and eat more vegetables.
ELIAS: Let me say to you first, (pause) what does your body consist of in the greatest percentage?
JEAN: Water.
ELIAS: Correct. Therefore, if water is the greatest percentage of what your body consists of, then anything that is a water food would not necessarily contribute to weight.
JEAN: Oh my.
ELIAS: And will also contribute to losing excess weight. Therefore, in that, what would be a water food and what would not?
JEAN: Well, a water food would be like watermelon and like possibly pineapples and cucumbers and celery.
ELIAS: And?
JEAN: Tomatoes.
ELIAS: And?
JEAN: I don’t know what you’re getting at. Am I missing a big one?
ELIAS: No, I am merely encouraging—
JEAN: Oh. Okay. Because I listened to what you were telling someone else, I think Denise, about that, and I actually make smoothies out of vegetables, water foods, every day and really like them.
ELIAS: And I would say that is excellent, but I would also say that water foods are an excellent snack food. Something that people do considerably is snack, and therefore it is something that you can do not only at meals but in between meals and you don’t have to be limiting yourself.
Most vegetables and most fruits are water foods. Water foods have less density. Therefore, I would say that you can tell what ISN’T a water food by the density of it. Therefore, pasta definitely is not a water food.
JEAN: (Laughs) Yeah.
ELIAS: Pasta incorporates a much denser capacity in relation to itself. It is a denser food.
Now, what would you say in relation to a water food—or water foods—in relation to other foods that are not fruits and vegetables?
JEAN: Ooh, that one’s getting a little tough, Elias. (Laughs) I mean, I’m looking at nuts—
ELIAS: No, definitely not.
JEAN: Definitely not nuts. I’m looking at the different proteins now.
ELIAS: Yes.
JEAN: Is that the direction you’re talking about?
ELIAS: Yes.
JEAN: Oh! So I’m comparing, here, say chicken and fish and stuff versus peanut butter or steaks or whatever, and would fish be more of a water food?
ELIAS: Yes, it would.
JEAN: Okay. And I’ve been eating a lot more fish.
ELIAS: Fish would definitely be a water food.
JEAN: Okay.
ELIAS: And actually, chicken would be more of a water food than steak.
JEAN: Yes.
ELIAS: Chicken is less dense than beef or lamb or buffalo or venison.
JEAN: Mm-hm.
ELIAS: Therefore, poultry is generally more of a water food than animals that are expressed on four legs. Two-legged animals that fly are generally less dense in their body structure than four-legged animals that walk. (Pause) Two-legged animals that fly… You are the veterinarian; what is the difference? What is a significant difference between animals that fly—birds—and animals that don’t fly?
JEAN: Are you referring to fast twitch versus slow twitch muscles?
ELIAS: No. But I would say that that would be a piece, but also, what would you say is the most obvious?
JEAN: Density of the bones.
ELIAS: Correct. Correct. In that, the density of the bone is significantly different, and in that, that also is very consistent with the density of the body—the muscle, the flesh of the animal, that animals that incorporate denser bones have denser bone structure to support the more dense the flesh is. It supports the weight.
JEAN: Mm-hm. Mm-hm.
ELIAS: Therefore in that, you can assess with certain animals that they would be more in the direction of a water food. They would be less dense than other food sources, meaning animal food sources. Fish also, but in that, not all fish. I would say that generally speaking, white fishes are less dense. Colored fishes are more fatty and are more dense in the flesh, and you can see that in the consistency. If you look at the consistency of a fish such as shark, what does the flesh of shark resemble?
JEAN: Well, it’s very dense.
ELIAS: What does it resemble?
JEAN: Red meat.
ELIAS: Correct. It’s very similar to steak.
JEAN: Yes.
ELIAS: I would say that there are many of the larger predatory fish that are much denser in their flesh and therefore, they also incorporate more fat. And in that, I would say that is one of the reasons that I have expressed to individuals that these fish are fish that you would not necessarily want to be consuming as frequently.
JEAN: Right, because of the toxins and such.
ELIAS: That is part of it.
JEAN: And the fat content, then.
ELIAS: Correct. Because it is a denser fish. I would say yes, the toxicity is a part of it, but it’s not all of it, because in that, actually for you as humans, the fatty fishes actually do incorporate acids and enzymes that are very beneficial to you. Therefore, they are what you think of as being good for you. In that, I would say also it isn’t a matter of that white fish don’t incorporate any toxicity; it depends on the white fish. Some fish, some white fish, incorporate much less toxicity because of their size. Therefore, because of their lifespan they are less likely to be incorporating as much toxins and storing them, because they have less fat and they have a shorter lifespan. Therefore, they have less time to store the toxins in the water, which actually is a factor.
Now, I would say that in this, if you are paying attention to different types of fish, and if you are gauging them by this rule, so to speak, of density and water factor, being a water food or not a water food, I would say that shellfish—which, not everyone likes shellfish and not everyone can consume shellfish because many individuals generate allergies to shellfish, which basically is that they don’t like them; (chuckles) their bodies don’t like them—in that, most shellfish are definitely water foods.
JEAN: Wow. Well, Elias, let me ask you something. For my body specifically, at night, I try to finish eating by about six or seven o’clock at night, but I will wake up in the middle of the night, Elias, ravenous. I’ll drink water and that doesn’t help, and I actually have to go down and get something to eat in order to get back to sleep. What is going on there?
ELIAS: When do you go to bed?
JEAN: I usually go to bed about 11:30.
ELIAS: Therefore, you stop consuming food at six?
JEAN: I try to, but then by eight I’m hungry and I’ll usually get something else to eat, and then I’ll wake up ravenous. And I mean, I’m exercising, I’m cycling about an hour a day and doing other things, so I don’t know if I’m just not getting in the protein I need or what.
ELIAS: Express what you averagely consume each day.
JEAN: In a day?
ELIAS: And at what times.
JEAN: Usually in the mornings I’ll do toast and egg.
ELIAS: Just one?
JEAN: Usually one to two eggs. I may scramble them up with some vegetables. And then in the afternoon I’ll eat quite a few pickled eggs and I’ll make my vegetable blend.
ELIAS: And when is the afternoon?
JEAN: Oh gosh. It just varies, Elias. I don’t have—
ELIAS: What time do you have breakfast, and then what time do you consume something in the afternoon?
JEAN: Breakfast is probably about seven or eight o’clock. And then right about noon I’ll have this smoothie that I make out of vegetables and fruit, mainly water-based, and then I’ll have maybe a pickled egg or two. And then in the afternoon I may have a couple of nuts, a handful of nuts, and then five, six o’clock, maybe some fish and some sautéed spinach. But then I find myself just craving food, I mean snacking, wanting to snack then, and that’s when I probably eat too much. And I really don’t like fruits, but I can make myself like them more, I guess.
ELIAS: You don’t like ANY fruits?
JEAN: Um, blueberries, some bananas. (Pause)
ELIAS: Grapes?
JEAN: Yes, I like grapes.
ELIAS: Watermelon?
JEAN: Yes.
ELIAS: You can eat a considerable amount of grapes, and you can eat a considerable amount of watermelon.
JEAN: Ah. I thought grapes were so high in sugar you had to watch out.
ELIAS: No. And what I would say to you is, these are very strong water foods. And you could actually quite literally incorporate consuming a half of a watermelon if you chose.
JEAN: Wow. So are you saying I need to eat more fruits throughout the day? I mean, what’s causing this ravenous hunger in the middle of the night?
ELIAS: I would say that it is likely because you are consuming more dense foods. What I would say to you is that you think almost the opposite of what actually happens within your body, that if you eat dense foods that they’re heavier and therefore they will be more satisfying.
JEAN: I do have that perception.
ELIAS: That is not necessarily true. And I would say that you’re not consuming a balance in that, and therefore that also is putting the body consciousness in a direction in which it’s communicating to you that what you are eating isn’t enough. Therefore, what I would say to you first of all is that idea that the more dense food you eat the less hungry you will be because it will fill you up, I would say if you ate a half a watermelon you’d be quite full. (Jean laughs) And in that, you wouldn’t necessarily be hungry again for a significant amount of time.
JEAN: So is this something I would eat throughout the course of the day?
ELIAS: You could. Or you could have watermelon or grapes for dessert, after your supper. And in that, it is somewhat of a treat. They are sweet, they are satisfying, and depending upon how much you eat, they can be considerably filling.
JEAN: Elias, that’s very good information, because I had this perception that if something’s sweet you shouldn’t be eating too much of it because of the sugar.
ELIAS: No. That would not necessarily (chuckles) be true either.
[The timer for the end of the session rings]
JEAN: Okay.
ELIAS: I would say it depends on what type of sugar it is. And in that, I would say that yes, there are certain foods that incorporate high contents of sugar that assimilate in the body consciousness differently. Oranges: this is a fruit that is very sweet, and the sugar in an orange assimilates in your body consciousness very different from grapes. Even though oranges would also be a water food, the type of concentration of sugar that is in oranges, the manner in which the orange produces that sugar, it assimilates in human bodies differently than assimilating grapes or watermelons. It assimilates in the body consciousness in a similar capacity to raisins, which are grapes but dried, and therefore are dense.
JEAN: Elias, this is fascinating. Thank you.
ELIAS: You are very welcome.
JEAN: You know, I think oh my god, here I wasted—wait, “wasted”?—money on a frivolous session, but I see where everything’s connected, you know? (Elias chuckles) Everything’s connected, so this is just as important as the “serious” discussions.
ELIAS: I would say this is a serious discussion.
JEAN: Yeah.
ELIAS: And therefore I would also say that it IS important.
JEAN: Thank you. Because this is something, the information, I’ll change my life by it.
ELIAS: I would say, congratulations.
JEAN: Thank you, Elias.
ELIAS: (Chuckles) You are very welcome. (Jean chuckles)
Very well. I shall greatly be anticipating our next meeting, my friend.
JEAN: Thank you, Elias. Sharpen up on your Egyptian skills. (Both laugh)
ELIAS: I would say if you have more questions about food sources, I shall be happy to accommodate.
JEAN: Thank you, Elias. Thank you.
ELIAS: You are welcome. (Chuckles)
I express tremendous encouragement to you, my friend, as always, and great supportiveness. Until our next meeting, au revoir.
JEAN: Au revoir.
(Elias departs after 41 minutes)
©2021 Mary Ennis. All Rights Reserved.
Copyright 2021 Mary Ennis, All Rights Reserved.