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Many of the monks and porters in Tibet make their lunch of tsampa--which is barley flour mixed with cold water, kneaded into raw dough-like paste, rolled into a ball, and eaten uncooked. The monks have only buttered tea, the porters beer, to complete their lunch. The porters can carry heavy loads on this diet, which is repeated at breakfast and at night. The point to be noted here is that although their work is exceptionally burdensome because of the steep and rocky nature of the mountainous ground over which they often have to travel, they carry it out quite successfully on such raw, uncooked food.

-- Notebooks Category 5: The Body > Chapter 3 : Diet > # 173