Spiritual Healing
Spiritual healing is an important phase of the work of The
Rosicrucian Fellowship. Healing is accomplished with the aid of the Invisible
Helpers, who are sufficiently advanced in evolution to be able to leave their
physical bodies and function on the spiritual planes at night. They are under
the guidance of the Elder Brothers of the Rose Cross.
The Healing Department is the office of The Rosicrucian
Fellowship through which healing requests are channeled, and any person in any
part of the world may apply for healing to the Healing Department. He contacts
the healing force through his application and through successive weekly letters
which maintain his connection with the Invisible Helpers.
This work is conducted on the freewill offering basis. To be
placed on the Healing List, address as follows: The Rosicrucian Fellowship,
Healing Department, P.O. Box 713, Oceanside, California, 92054-0112 U.S.A.
The New Hygiene
The Rosicrucian motto, "A sane mind, a soft heart, a sound
body," implies the harmonious coordination of mind, soul, and body in a
balanced whole, so that sound mentality, brotherly love, and good health combine
to make life a continual adventure of buoyant hopes and aspirations to live
according to the highest ethics.
One writer and physician defines health as a condition that
makes possible the highest enjoyment of life and the greatest constructive work,
and that shows itself in the best service to the world. He adds, "It
involves keeping the body and mind at the highest levels, living at one's best
and not being satisfied with mere absence from sickness. Health may be defined
as the quality of life that renders the individual fit to live most and serve
best."
Health is a quality that lifts, inspires, and urges one on
toward effort and achievement. To develop this balance, the three primary
factors -- right thoughts, right actions, and right foods -- must become part of
daily life.
Factors Determining the Selection of Food
Many factors determine the selection of food. No two people are
alike; hence, "One man's food is another man's poison." The kinds and
amounts of foods required are influenced by many conditions, such as height,
weight, climate, season, rate of metabolism, state of health, condition of the
glands, individual temperament, age, rate of growth of children, amount of
exercise, and amount of sleep.
Another important factor which is often called "the
psychology of digestion" includes the state of mind at the time of eating
and the enjoyment derived from the food. Never eat solid food while under
emotional strain such as worry, fear, or anger, or while very tired, cold, or
otherwise uncomfortable. Food, to be beneficial, must be thoroughly assimilated.
While tastes for certain foods must often be acquired, an aversion to any
particular food is sometimes a natural warning against that food or combination
of foods. It must be remembered, however, that taste is the result of training
and habit, and every healthy person can and should learn to eat all vegetables
and fruits.
As the science of dietetics progresses, more diseases are being
included in the class of nutritional disorders. It is now a well-recognized fact
that chronic cases, for example, of asthma, hay fever, catarrh, skin diseases,
etc., respond to correct diet. No diets can be given offhand, however, as
"food tests" must be made and the diet planned according to the
patient's needs and idiosyncrasies. A well balanced diet is safest for healthy
people, as it contains combinations of all elements necessary for maintaining
health.
Food Requirements of the Body
The average proportions of food principles in a good diet are:
carbohydrates, 60 percent; fats, 25 percent; and protein, 15 percent. In
addition, for the regulation of body processes, there must be minerals,
vitamins, water, and cellulose. The general outline given below may prove
helpful in planning a balanced diet according to individual needs.
Food Constituents
I. CARBOHYDRATES
1. Function: to produce heat and energy.
2. Sources: sugars and starches; sugar cane, beets, sweet fruits, honey,
cereals, breadstuffs, potatoes, and starchy vegetables.
II. FATS
1. Function: to produce heat and energy.
2. Sources: butter, cream, vegetable oils, olive oil, nuts, nut products,
cotton seed oil products, chocolate, coconut, avocado.
III. PROTEIN
1. Function: to build and repair tissue.
2. Sources: milk, cheese, eggs, nuts, legumes, cereals, avocados.
Minerals
(Cell, Tissue, or Food Salts)
Minerals are vital for health and well-being. Although only
small quantities are found in the physical body, each has special functions of
importance. They promote life in every cell and fluid. Indeed, without minerals,
vitamins cannot perform their work and good health cannot be maintained. In
preparing grains and vegetables it is essential to avoid excessive heat. Use a
minimum of water and cover saucepans with air-tight lids to prevent oxidation
during cooking and retain nutrients and precious minerals.
CALCIUM: promotes cell life and growth; forms matrix for tooth
and bone development; supplies endurance and vitality; keeps water in the body,
sunshine necessary for proper utilization. Sources: fruits, vegetables, cheese,
egg yolk, milk, kelp, walnuts, sesame seeds.
CHLORINE: body cleanser, purifier, digestive aid, waste
eliminator. Sources: cheese, coconut, cow milk, goat milk, salt.
FLUORINE: germ killer; forms tooth enamel, bone knitter;
strengthens entire body. Sources: Brussels sprouts, cabbage, cauliflower,
cheese, egg yolk, goat milk, tomatoes, watercress.
IODINE: active in stimulating normal cell and gland action;
beneficial to nerves. Sources: asparagus, carrots, dulse, garlic, grapes, Irish
moss, mushrooms, pineapple, baked potatoes, watercress.
IRON: body's janitor; carries oxygen from lungs to blood -
forming part of the hemoglobin molecule; gives vitality, magnetism and
"pep." Sources: dried fruits, leafy green vegetables, legumes,
brewers' yeast, whole grain cereals, egg yolk, blackstrap molasses, nuts.
MAGNESIUM: nature's laxative; promotes building of nerve cells;
steadies nerves-aids well-being. Sources: whole grains, wheat germ, berries,
corn, coconut, figs, dandelion, barley, grapefruit, oranges, peanuts, nuts.
MANGANESE: acts as brain and nerve food; coordinates proper
transmission of nerve impulses. Sources: bananas, dandelion, eggs, endive, leafy
vegetables, mint, nearly all nuts, parsley, peas, honey, senna leaves,
watercress, whole grains.
PHOSPHORUS: builds brain and bone; thought builder; aids hair and
teeth growth; stimulates body functions. Sources: beans, cheese, cloves, corn,
dulse, egg yolk, grapes, honey, Irish moss, kelp, lentils, lima beans, milk,
nuts, agar, onions, pineapple, sage, sugar cane juice.
POTASSIUM: necessary for proper functioning of the blood, liver
and spleen; controls muscular system; promotes sleep. Sources: fruits, whole
grains, leafy vegetables, figs, grapes, green peppers, lima beans, honey, green
lettuce, mint, parsley, Swiss chard, watercress, watermelon, tomatoes.
SILICON: powerful antiseptic -- acts as body's surgeon; promotes
resistance to infection; sharpens hearing; polishes and hardens bones and teeth;
gives sparkle to eyes, gloss to hair. Sources: apricots, asparagus, barley,
cabbage, cucumbers, figs, lettuce, oats, parsnips, rice, spinach, strawberries,
tomatoes.
SODIUM: maintains elasticity of the connective tissue; alkaline
and curative agent, dissolves mineral deposits, blood purifier and builder;
promotes digestion; gives strength and endurance. Sources: asparagus, beets,
black figs, carrots, celery, cheese, cucumbers, egg yolk, honey, lima beans,
okra, pumpkin, turnips, strawberries, string beans, wheat germ.
SULPHUR: promotes good skin tone, strengthens hair and nails;
nervous system benefic; increases bile flow; stimulates the liver. Sources asparagus,
beans, bran, Brussels sprouts, cabbage, figs, carrots, cauliflower, celery,
chestnuts, kale, kohlrabi, leeks, mustard greens, onions, peas, radishes,
rutabagas, wild rice.
Vitamins
Vitamins serve as body regulators They are not food elements but
permeate and vitalize foods which otherwise lack health-promoting qualities.
These substances have a special affinity for organic minerals carrying the Sun
force -- the life principle of food. Each vitamin performs specific functions
--only small quantities are required but a deficiency may prove disastrous and
it is essential to eat unrefined quality foods which supply the nutrients known
to aid in better health and strength. Vitamin supplements are not substitutes for vitamin-
rich foods. A balanced diet of fruits, grains, and vegetables is necessary for
the greatest benefit from vitamins and minerals. Vitamins are found in
greatest concentration beneath the skin of fruits and vegetables and are
unnecessarily lost when these skins are not utilized in food preparation.
VITAMIN A gives a smooth skin; normal vision; resists infections and
disease; promotes growth and longevity; stored in the body for use as needed;
depletes rapidly under strain and stress. When cooking, it is imperative to use
a pan with a tight-fitting lid; season just before serving to retain vitamin.
Sources: fruits, green and yellow vegetables, leafy greens, peas, prunes, egg
yolks, pumpkin, green beans, soybeans, squash, tomatoes.
VITAMIN B COMPLEX best known of this family are:
Vitamin B-1 (Thiamine) spark plug or "pep" vitamin.
Vitamin B-2 (Riboflavin) for longevity; skin and eye beauty.
Niacin -- for healthy skin, blood and digestion.
Vitamin B-6 (Pyridoxine) nerve soother; restful sleep.
Pantothenic Acid -- prevents tooth decay; delays age changes;
food allergies.
Folic Acid -- anti-anemic vitamin.
Inositol -- keeps arteries and hair young.
Biotin -- for energy and mental health in later life.
Cholin -- for liver health; aids fat digestion and gall bladder.
Thus we realize the importance of each vitamin in the B complex
and their correlation to better health. Sources: bran, buttermilk, cheese,
yellow corn meal, dried dates, egg yolk, honey, green lima beans, mushrooms,
nuts, peanuts, raisins, beet greens, leafy greens, whole-grains, rice bran, rice
polishings, buckwheat-cotton-seed-peanut-soybean-whole wheat flours.
VITAMIN C (Ascorbic Acid) promotes growth: maintains connective
tissue; aids tooth and bone formation; protects blood cell walls; overcomes
infections. Needs replenishing daily; lost rapidly in exposure to room
temperature -- less when refrigerated. To prevent vitamin loss, cook in a
tightly-covered container over a low heat using small amounts of liquid; never
use soda when cooking and refrain from thawing frozen foods before cooking. Acid
fruits and vegetables lose less vitamin C than non-acid, even during canning;
non-acid lose nearly all vitamin C in that process. Sources: fruits including
citrus, leafy green vegetables, turnips, pure honey, pineapple, rose hips,
tomatoes, yellow vegetables.
VITAMIN D is an essential for metabolism of calcium and
phosphorus; promotes growth during childhood; aids growth, bone and teeth; nerve
relaxer. Sources butter, egg yolk, milk. Non-food sources: sunshine and
irradiation. Vitamin D is needed daily to supply the minimum requirement.
Non-dairy sources: sprouted seeds, mushrooms, sunflower seeds, green leafy
vegetables.
VITAMIN E (Tocopherol) is indispensable to growth and function of
reproductive glands and organs; strengthens heart muscles; believed to destroy
scar tissue; repairs and strengthens cells; good for skin. Vitamin E is not
harmed in cooking or storing, but is quickly destroy when rancid. Sources: germ
of all cereal grains, alfalfa, avocado, carrots, whole corn, egg yolk, leafy
vegetables, coconut-olive-wheat germ-soybean oils.
VITAMIN F (Fats) provide energy; carrier of vitamins; surrounds,
protects, and holds in place kidneys, heart, liver, etc. Preserves body heat in
temperature changes; prolongs digestive process. An excess causes weight gain,
obesity, and indigestion by slowing digestion and absorption. Best stored in
covered containers away from direct light in cool place. Sources: avocados,
eggs, cotton-seed -- peanut -- safflower --sesame-soybean oils.
VITAMIN G assists in prevention of pellagra and its symptoms.
Sources: legumes, milk, green vegetables.
VITAMIN K is necessary for blood coagulation. Sources: leafy
green vegetables, beet and carrot tops, yogurt, acidophilus, Swiss chard.
VITAMIN P (Rutin) gives healthy skin and arteries; normal blood
pressure, prevents strokes. Sources: lemon and orange peel, green peppers.
VITAMIN U is so named for its beneficial action on ulcers.
Sources: raw cabbage juice, celery, fresh greens, raw egg yolk, some vegetable
fats. Sensitive to heat, none in cooked foods.
Water
1. Functions: to dissolve nutritive materials thus making
absorption possible; to prevent constipation; to keep mucous membranes soft; to
aid in regulating body temperatures; to form an essential constituent of tissue
cells and body fluids, such as blood, lymph, and digestive juices.
2. Sources: distilled water and fruit juices are the best
sources. Only water that is free from lime and magnesia compounds should be
used, as the deposit of these in the system causes hardening of the arteries and
tissues, commonly known as "old age." If much mineral deposit has been
going on in the past one meal a day should be omitted and buttermilk or grape
juice substituted, as both act as solvents of calcareous material. Drink plenty
of pure water between meals.
Cellulose
(Roughage)
1. Function: to produce bulk for cleaning intestines by
stimulating peristalsis.
2. Sources: bran, whole cereals, fresh vegetables, fruits.
Nutrition
Good nutrition implies a moderate food supply which furnishes
every essential substance needed by the body in the right proportions. Some of
the factors which result in poor nutrition are:
1. Insufficient amounts and improper kinds of foods.
2. Physical defects, such as poor teeth, infected tonsils,
enlarged adenoids.
3. Faulty habits of eating and living which include: lack of
fresh air and sunshine; inattention to personal cleanliness; unpleasant
surroundings; unwholesome mental attitudes; too little recreation; improper
elimination
Menu Planning
A carefully planned and balanced menu for each meal may consist
of the following:
BREAKFAST -- Orange juice or fresh fruit and a few almonds may
form the morning meal for persons of sedentary habits who rise late and lunch
early. Those who lead a strenuous life may fortify themselves by a well-selected
breakfast consisting of fruit or fruit juices, cereal, alternating with egg and
whole wheat bread, and a beverage. The fruit should be preferably oranges,
grapefruit, or fresh fruit in season. Stewed or dried fruit may be substituted
frequently.
DINNER -- Soup, a meat substitute, one cooked vegetable, potato
or whole rice, raw salad, and a light dessert may compose the dinner. The dinner
soup is usually a clear soup or consomme, but may be omitted altogether unless
there is special need for stimulating the appetite or for warmth.
LUNCHEON OR SUPPER -- Soup, raw salad, cottage cheese, one slice
whole wheat toast, and a dessert may constitute the supper; or, such foods as
compensate for any dietary deficiency which may have occurred in the other two
meals may be used.
The following classification of foods will be found helpful in
planning meals:
Body Builders
MUSCLE-FORMERS (Protein): Milk, eggs, cheese, nuts, legumes
(Peas, beans; lentils).
BONE-FORMERS: Milk, whole cereals, vegetables, fruits.
BLOOD-FORMERS: Vegetables, especially green leafy ones, egg yolk,
bran and whole cereals, fruits.
Fuels
(For Heat and Energy)
FATS AND OILS: Butter, cream, olive and other oils, nuts.
STARCHES: Cereals, potatoes, breads.
SUGARS: Cane, beet, maple, fruits, sweets.
PROTEINS: Milk, cheese, eggs, nuts, legumes.
Body Regulators
VITAMINS: Whole cereals, milk, eggs, vegetables, fruits.
BULK (Cellulose): Coarse vegetables, bran, and whole cereals.
Meat Substitutes
Foods that may be used in place of meat include legumes, nuts,
cheese, eggs, milk and avocados. Vegetables and cereals contain protein in
lesser amounts. Nuts, with the exception of pecans, are very rich in this food
principle, while pine nuts and almonds contain protein in larger percentage than
does meat itself. The soy bean is more than a substitute for meat. It is rich in
lime, and contains vitamins that meat lacks; its protein is
"complete."
It is very evident that one need have no fear of suffering from
lack of protein when meat is left out of the diet.
Reasons for Abstaining from Meat
1. The lower animals are evolving Spirits, have sensibilities,
and are animated by the life of God. We must help instead of hinder their
evolution.
2. Vegetables have greater sustaining, strengthening, and
energy-giving power than meat, and require less energy for assimilation.
3. Meat is full of toxins and products of decay, also quantities
of waste products of the slain animal, such as uric acid.
4. Vegetable proteins are not subject to putrefaction within the
intestines as are meat proteins.
5. Our cells are built from the food we eat, and we partake of
the characteristics of that material of which our physical bodies are composed.
6. Spiritual development is much more difficult with the lowered
vibrations caused by the utilization of the flesh of animals.
Food Additives and Stimulants
(Coffee, Tea, Cocoa)
A dogmatic statement in regard to the use of these beverages may
antagonize many persons, as views concerning the effect often are conflicting.
It is unquestionably true that to some persons coffee is a poison, causing toxic
conditions, disordered digestion, and nervous disturbances. On the other hand,
some persons drink it without any bad effects. The same may be said of tea and
cocoa. It is unwise to say that these products will harm no one. The methylated
purines found in coffee are approximately 3 to 9 grains, in tea, 6 to 8 grains,
and in cocoa more than 4 grains per ounce.
Alcohol
Many years ago nearly all medical authorities taught that
alcohol was a food, a stimulant, a remedy of the highest value. Today all this
is changed. The result of laboratory researches conducted to determine the
nature of alcohol and its effects upon the human body has completely upset and
reversed the old beliefs and teachings.
Alcohol presents a social problem and will be settled only by
education. What are the facts regarding its effects upon health? They are seen
in the nervous system; the digestive tract and circulatory system show impaired
changes from its use. The external effects of alcoholism show in irritability,
increased susceptibility to disease, and lowered vitality. Alcohol is not a food
(it burns too fast for the human machine); it poisons the highest centers and
sets free the lowest instincts in man by impairing the controls of the brain.
Esoteric students know that those who use alcohol cannot
function in the higher worlds because with the lowered vibrations produced by
its use the pituitary body and pineal gland cannot be set in motion, as they
function through the higher ethers.
Tobacco
It has been shown that there are other constituents than
nicotine to consider when viewing tobacco from a health angle. There are, for
instance, gases of ammonia, pyridine derivatives, and carbon monoxide -- all
harmful -- although nicotine is probably the most injurious. The youth who looks
forward to excellence in athletics, achievement in business or professions, or
to self-control, will select his habits as carefully as he does his friends, his
food as carefully as his facts, and will not do anything that he knows is
injurious to body and mind. Smokers find that they become nervous, lose their
appetite for wholesome food, show a distinct loss in efficiency, and a loss of
spiritual powers.
Spices and Condiments
The taste for condiments is altogether an acquired one. It is
true these substances may be used in extremely minute quantities for a long time
without apparent injury, but their free use finally irritates the stomach,
damages the liver and kidneys, and many contribute to high blood pressure and
hardening of the arteries. Spices and condiments are not foodstuffs in the
ordinary sense, but stimulate the desire body and passions. Those that contain
irritating oils are mustard, horseradish, pepper, and other spices.
Salt
When salt is used in small quantities no evidence of serious
injury is apparent; however, when used too liberally it produces various
disorders of nutrition and overworks the kidneys. In certain forms of disease
salt may be wholly excluded from the diet by order of the physician.
Acid-Base Balance in Foods
Foodstuffs may yield either an acid or a basic ash. Acidity or
alkalinity of foods means the reaction which they will ultimately yield after
being burned in the body. The acids of most fruits are so utilized in the body
that an alkaline or basic ash results. Some other foods, such as cereals and
meat, not acid in taste, are strongly acid when their final products reach the
blood.
The human body always maintains a slightly alkaline reaction in
the blood and tissues regardless of the diet. If the food has been potentially
acid, however, the disposal of the excess will result in a strongly acid urine.
This indicates an excess of acid in the blood and tissue-fluids which is likely
to cause kidney and blood vessel disease, a tendency to common colds, gout, and
other ailments.
To keep the body in a state of health and high resistance to
disease, the normal alkalinity of the blood and tissue-fluids must be
maintained. This can be done by a neutral or slightly basic diet, which means
avoiding an excess of acid-producing foods. By referring to the following list a
diet may be so selected as to balance the acid-base factors.
Alkaline-Producing Foods
Lima Beans, Dates, Spinach and other Greens, fresh Beets, Milk,
Molasses, Raisins, Almonds, Parsnips, Coconuts, Pineapple, Sweet Potatoes,
Plums, Cabbage, Bananas, Oranges, Tomatoes, Lemons, String Beans, Peas, Cottage
Cheese, Watercress, Carrots, Figs, Rutabagas, Turnips, Cucumbers, Apples, Pears,
Radishes, Onions, Peas, Celery, Melons, Squash, Lettuce, Potatoes, Peaches,
Mushrooms, Grape Juice
Acid-Producing Foods
Meats, Corn, Fish and Shell Fish, Walnuts, Poultry, Cheddar
Cheese, Cereals, Breads, Flour Products, Egg Yolks, Barley, Rice, Spaghetti,
Butter, Lentils, Peanuts, Cranberries, Prunes, Rhubarb, Pastry, Macaroni
Neutral Foods
Tapioca, Cream, Cornstarch, Honey, Natural Syrup
Acidosis
Acidosis relates to a condition of the body in which acids are
predominant.
There are two forms of acidosis: true acidosis which is often
called acid condition, referred to above; and relative acidosis, caused by
improper combustion and assimilation of fats, which is counteracted by a low fat
diet.
The ash results of prunes, cranberries, and rhubarb are alkaline
in nature, but because of the unoxidizable acid they contain, increase the
acidity of the body.
(Although The Rosicrucian Fellowship advocates a vegetarian
diet, meats and fish included under they proper listing of acid-producing foods,
as a matter of general information.)
Mental Health
A healthy mental state can be developed just as surely as firm,
strong muscle. Though not as easy, most persons can so direct their thoughts
and order their lives to gradually build a high order of self-control.
Mental training means a training in control, in removing
unwholesome states, and in substituting wholesome plans and purposes and
gratifying interests.
The most common abnormal mental function is worry. Worry jangles
the vibrations and actually frustrates the plans one wishes to achieve. Again we
call your attention to the fact that "Christ exhorted us to be unconcerned
about material things, for He knew the effect of fear and worry in retarding
progress. When we do our duty and faithful work from day to day, we are planning
sufficiently for the morrow, and may depend upon that to take care of the Self."
A wholesome mental attitude cannot be acquired suddenly. It is
not a gift, but must be gained by persistent and determined effort to see
straight and keep the values of life clear. All our experiences can be stepping
stones; worry makes them stumbling blocks.
In view of the above, we see that functional diseases of the
nervous system frequently are caused by worry. Both hysteria and neurasthenia
are direct results.
To train oneself in small things is to begin to build a power
which, when crises arise, will enable one to be strong and self-sufficient.
Children should be encouraged to face their problems without always expecting to
be rescued.
Open-mindedness and breadth of view favor a sound mind with
ability to see new relationships, to understand new meanings, and to find new
values, making for variety, interests, and health.
Health Habits
Health laws are the laws of proper living. However, health can
be affected by outside influences, such as one's home surroundings and community
environment.
The achievement of health and the overcoming of latent
weaknesses depend upon building up well-ordered habits of thought and daily
living. Habits need to be flexible in order that they may help us to change and
improve our mental and physical modes of living. Unhygienic habits like taking
unwholesome stimulants, entertaining depressing thoughts, etc. are definitely
destroyers of health. By analyzing our health schedule we may find ways to
improve it, such as adding an hour's daily exercise out of doors, making certain
additions and omissions in the diet, modifying sleeping arrangements for better
air circulation, etc.
Correct habits of eating and hygienic living include fresh air
and sunshine, daily outdoor exercise, personal cleanliness, cheerful and
pleasant surroundings, wholesome mental attitudes, recreation, and proper
elimination.
Elimination
Careful attention should be given to elimination through the
bowels, kidneys, and skin, as health and nutrition are to a great extent
dependent upon the prompt and regular disposal of the body wastes.
The bowels can be regulated best by following certain rules
regarding habit formation, diet, drinking water between meals and exercise.
The habit of evacuating the bowels at a regular time each day
will prevent constipation among nearly all healthy people. Before or after
breakfast and after the evening meal are times considered most favorable. The
drinking of a glass or two of water immediately upon rising will stimulate
peristalsis and assist greatly in the formation of a prompt, regular habit of
elimination. In fact, drinking water freely all during the day is important for
this purpose. Irregularity of meals and overeating, or the continued use of
concentrated foods, especially carbohydrates, contribute greatly to
constipation.
Spiritual Healing
In spiritual healing, in order to facilitate the work of the
Invisible Helpers, the patient must cooperate on all planes, for in the final
analysis true health is dependent upon a harmonious coordination of Spirit,
mind, emotions, and body. Often the cause of ill health exists in the finer
invisible vehicles of a patient. For instance, anger, malice, or worry, will
defeat the purpose of the most careful diet, generating toxic conditions, while
faith, hope, love, and cheerfulness stimulate rhythm and harmony of the body,
promoting the free flow of vital forces. Perhaps the most powerful way in which
each person can help himself is to cultivate constructive emotions, which
promote good health or aid in its restoration.
The patient who asks for Divine help and healing must prove his
ability to receive this blessing. We note that Christ always gave the person to
be healed something to do. Disobedience brings disease; obedience, no matter
whether it involves washing in the Jordan or stretching forth a hand, shows a
change of attitude, and the person is thus in a position to receive the healing
balm which may come through Christ from our Heavenly Father, Who is the Great
Physician.
One need not neglect physical methods because he asks for
spiritual healing. The spiritual law must become operative in daily affairs or
the physical vibrations cannot be raised in harmony with the law of health.
If physical treatment or a doctor's advice are required, we
should remember that the doctor, too, with his knowledge, is a channel through
which the Divine Physician works to further physical perfection. Good health
depends primarily upon right relationship with God, in Whom we live and move and
have our being. Therefore, the right attitude towards life is as much a health
factor as is the condition of the body used by the indwelling Ego.
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