San Jiao Organ aka Triple Heater Transmutes Food into Human Flesh & Blood via Biosemiotics

 How Does San Jiao Organ aka Triple Heater Transmute Food into Human Flesh & Blood via Biosemiotics?

The Triple Heater aka San Jiao Causes the Absorption of Foods’ Nutrients via Biosemiotics

The San Jiao Organ aka Triple Heater, Triple Energizer, is in control of what ancient traditional Chinese medicine (TCM) practitioners termed the “San Jiao Energy and Fluid Production Cycle”. In the defined cycle, “grains” or foods and water are taken into the body via the mouth, located in the Upper Heater. From here foods descend to the Stomach in the Middle Heater. Here, the Stomach enzymatically transforms the food and drinks that are ingested. The Chinese described the process of fermentation in the Stomach as “rotting and ripening”. This process prepares the diverse foods consumed so that the Spleen can readily extract the “refined essence from food”. After the numerous refined individual constituents of the food and fluids have been selectively extracted by the Spleen, the Stomach then passes the remaining decomposed elements to the Small Intestine for further separation and absorption. These food components are then differentiated so that the most pure components produce nutrient-rich Nutritive Qi, while the less-pure components produce Defensive Qi to bolster the immune system.

Regarding the fact that the Defensive Qi comes from the Lower Heater, on pages 86–87 of the book Heart Master Triple Heater, Rochat de la Vallée (1) notes that it is because not all the useful components have been extracted at the level of the Middle Heater. As the partially processed foods and drinks descend, a continuance of the removal and refining process persists, and especially, there is a transformation within the Lower Heater. Subsequently, the Nutritive Qi is derived from the clear component, and the Defensive Qi is derived from the unclear component. Pertaining to the free circulation and the cooperation of both the Nutritive Qi and the Defensive Qi, she then explains that this exemplifies ‘the collaboration of all the organs which is in fact called the triple heater’.

Triple Heater Governs the Movements of External Impacts to Become ‘Myself’ via Biosemiotics

With reference to the properties and functions of the Triple Heater, on page 49 of the book Heart Master Triple Heater, Rochat de la Vallée (1) explains that when the Neijing Jingyi teaches that the Triple Heater is the passageway for the entrance and exit of liquids and cereals, it means that even during the process of digestion, the Triple Heater possesses the characteristics of reception, transformation, diffusion, and elimination. She eloquently notes that beyond the processes of swallowing and excreting, the omnipresent processing mechanism intrinsic to the Triple Heater pertains to transforming external things that are not ‘myself’ becoming internalized and actually being absorbed by the body and becoming a part of ‘myself’. Similarly, the Triple Heater eliminates everything that cannot be assimilated into ‘myself’. This is a very important aspect of the Triple Heater. It means that the Triple Heater is the medium that causes external elements and influences (drinks, grains, air, odours, sounds, perceptions, and even timekeeping) to enter our body and mind and take up permanent residence within our very being.

From the above information pertaining to TCM ideology, it can be seen that the Triple Heater is the organ assigned the responsibility of processing and absorbing the essential essences of foods to nourish and defend the body from external attack. Importantly, the Triple Heater is responsible for “transforming external things that are not ‘myself’ becoming internalized and actually being absorbed by the body and becoming a part of ‘myself’.”

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Does Modern Research into Biosemiotics Confirm TCM Ideology?

In the 2017 article titled, “Why Food is Actually Information”, author Sayer Ji (2) discusses how geneticists, biologists and medical professionals are only now realising that the very food that we eat is bounding with important “information vector” that is capable of selectively shutting off some human DNA’s gene expression and amazingly causing the expression of other gene sequences, a primary aspect of the newly discovered science field of epigenetics. Amazingly, most western medical practitioners are still foolishly deceived into believing that food is not a major player in the cause of disease states. For example, they irrationally believe that individuals can consume large amounts of non-essential carbohydrates without medical consequence. This could not be further from the truth.

In the subheading ‘The New Story — Food as Information’, Ji (2) notes that recent scientific discoveries confirm that food is “replete with biologically important information”. He poignantly states:

For instance, the discovery that food contains methyl groups (a carbon atom attached to three hydrogen atoms (CH₃)) capable of methylating (silencing) genes, brought into focus the capability of food to profoundly affect disease risk as well phenotypal expression. If folate, B12, or Betaine — 3 common food components — can literally “shut off” gene expression with high specificity, food becomes a powerful informational vector. One which may actually supervene over the DNA within our body by determining which sequences find expression.

This discovery of nutrition’s prime role in epigenetics opened up an entirely new realm of research, including the disciplines of nutrigenomics, which looks at nutrient-gene interactions, and nutritional genomics, which looks at gene-based risks that provide individualisation of nutritional recommendations.

Suddenly, almost overnight, food became infinitely more interesting to geneticists, biologists, and medical professionals, in that it has an information vector it could affect, and in some cases control the expression of the DNA, biomedicine’s “holy grail.”

Food’s role as a source of methyl group donors capable of epigenetic modulation of DNA expression is a powerful demonstration of its informational properties. (Emphasis is mine).

Food Components Capable of Modifying Gene Expression with High Specificity

Note that Ji (2) states that “food contains methyl groups… capable of methylating (silencing) genes”, “folate, B12, or Betaine — 3 common food components — can literally “shut off” gene expression with high specificity”, nutrition has a “prime role in epigenetics”, and that in some cases, the “information vector” intrinsic to food can “control the expression of the DNA”. Ji continues, “but this is not the whole story”.

Heavens forbid! What extra power and influence could “common old food” possibly possess? Ji then states:

Food also contains classical genetic information vectors, such as non-coding RNAs, which like methyl donors, have the ability to profoundly alter the expression of our DNA. In fact, there are estimated to be ~100,000 different sites in the human genome capable of producing non-coding RNAs, far eclipsing our 20-25,000 protein-coding genes. These RNAs, together, orchestrate the expression of most of the genes in the body. They are, therefore, supervening forces largely responsible for maintaining our genetic and epigenetic integrity.

These RNAs are carried by virus-sized microvessicles called exosomes found in all the food we eat (they are secreted by all plant, animal, and fungal cells), and survive ingestion to significantly alter our gene expression. In 2012, a groundbreaking study titled, “Exogenous plant MIR168a specifically targets mammalian LDLRAP1: evidence of cross-kingdom regulation by microRNA”, found that exosomal miRNA’s from rice altered LDL receptors in the livers of Chinese subjects, effectively proving cross-kingdom regulation by microRNA exists, and is occurring on an ongoing basis through the food we eat.

Another study, this time in animals, found that exosomes in commonly consumed foods, e.g. grapefruit and orange, affect important physiological pathways in the animal’s bodies. Essentially, these food components ‘talk’ to animal cells by regulating gene expression and conferring significant therapeutic effects. The ability of exosomes to mediate the transfer miRNAs across kingdoms redefines our notion of the human species as genetically hermetically sealed off from others within the animal, plant, and fungi kingdoms. In this sense, food borne exosomes are the mechanism through which all living things in the biosphere are intimately interconnected. (Emphasis is mine).

Food can Provoke a Powerful Influence Over Human Consumers of that Food

Thus, it can be seen that food can provoke a powerful influence over human consumers of that food. As Ji states above, “food also contains classical genetic information vectors, such as non-coding RNAs,” which like methyl donors, “have the ability to profoundly alter the expression of our DNA.” These non-coding RNA’s present in foods have the power to “orchestrate the expression of most of the genes in the body”, and therefore represent interrupting forces that are “largely responsible for maintaining our genetic and epigenetic integrity.” Amazingly, Ji showed that recent research proved that RNA-containing exosomes present in rice affected the livers of Chinese subjects, and that RNA-containing exosomes present in foods like grapefruit and oranges, “affect important physiological pathways in the animal’s bodies”. Ji summed up the matter by verifying that “food borne exosomes are the mechanism through which all living things in the biosphere are intimately interconnected”.

In total agreement with Ji’s comments, in TCM ideology, the Triple Heater ensures free communication and circulation throughout the entire body, and communicates internally and externally with the biosphere. I discuss this issue in more detail below.

Ji (2) then discussed a third, mostly overlooked, information-containing aspect of food, which is the so-called prionic conformational states (protein folding patterns) of foods, whereby food constituents may possess and transfer energy and information throughout the body. He explains:

Prions have been primarily looked upon as pathological in configuration and effect. A classic example is the beta sheet formation of brain proteins in Alzheimer’s. These secondary protein conformations act as a template through which certain deleterious folding states are transferred laterally between proteins. But prions are not always pathological.

For instance, naturally forming prions are essential for the health of the myelin sheath in the brain, and likely perform many other important though still largely unknown functions. So, when we look at the phenomena neutrally, the fact that the conformational state (folding state) of a protein can hold and transfer laterally information essential to the structure and function of neighbouring proteins without needing nucleic acids indicates just how important the morphology of food may be.

It is possible, therefore, that food, depending on how it is grown and prepared, will have vastly different protein folding patterns which will carry radically different types of biologically vital information.

Ji then poignantly notes that overall food value cannot be determined solely by quantitative methods, for example, by measuring the protein, fat and carbohydrate content of a food. The qualitative dimensions of a food must also be considered. He states, “the vast amounts of information contained within secondary, tertiary and quaternary conformational states of these proteins” must also come into the equation.

The “Microbiome of Food” is Full of Information

A fourth aspect of foods’ library of functional intrinsic information involves the recently discovered organ-like component in the body called the microbiome, and especially the gut microbiome. He states:

Acknowledging the role the microbiome plays in the food we eat further deepens our understanding of food as information. In fact, the microbiome could be considered food’s most profound informational contribution. When we consider the genetic contribution of all the bacteria, fungi, and viruses, naturally found in food (especially raw and cultured varieties), this represents a vast store of biologically meaningful information. Some of this microbial information can even “jump” laterally from these micro-organisms into our body’s microbiome, conferring to us significant extra-chromosomal “powers,” essentially extending our genetic capabilities by proxy.

For instance, a recent study identified a marine bacteria enzyme in the guts of Japanese, presumably a by-product of having consumed seaweed naturally colonised by it. This marine bacteria enzyme is capable of digesting sulfated polysaccharides — a type of carbohydrate humans are not equipped to digest because it is marine specific. This indicates that the genes provided by these microbes represent a genetic library of sorts, whose contributions may vastly extend the genetic capabilities of our species.

Indeed, the human genome only contains genetic templates for 17 enzymes, whereas the gut bacteria contains genetic information capable of producing hundreds of different enzymes. And these are capable of degrading thousands of different carbohydrates! There are actually many other capabilities provided by these “germs,” including the ability to produce vitamins (including vitamin C!) and other essential biocompounds. The microbiome of our food could therefore be considered an information storehouse.

Subsequently, a very large portion of the digestive processes that occur in the human digestive system is not due to an outcome derived from the human genome, but rather, we have the massive army of commensal bacteria, yeasts and viruses to thank for the vast workload of “receiving, rotting and ripening, and excretion of foods and fluids”, a role attributed solely to the San Jiao or Triple Energizer in TCM. In my book I discuss this topic in great detail through the lens of modern science.

Water as an Information Carrier Present Within Consumed Food

Biosemiotics is a growing field of biology and semiotics (the study of signs and symbols and their use or interpretation), that studies the production and interpretation of signs and codes in the biological realm, whereby meaningful information is communicated within and throughout the living kingdom. Most foods contain between 60% water (meat) to 95% water (celery, cucumber and watermelon). In the article, Ji (2) noted that the role of water in food is yet another extremely important element of the information transfer aspect involving food. He states:

Not only has water been found to carry energy and information, but water has also been identified as an instrument of biosemiosis. The water component of food, therefore, could contribute biologically important information — even genetic and epigenetically meaningfully information — without needing nucleic acids to do so.

He suggests to learn more about ground-breaking research pertaining to the intrinsic “memory” of water and its capacity to store and transmit genetic information, read about the DNA teleportation experiment performed by Nobel laureate Luc Montagnier, the discoverer of the HIV organism. I discuss 66 anomalous properties of water on my website here.

Supposed Food Nutritional Status is Based on “Dry Weight Basis”

Ironically, accepted analytical procedures regarding food analysis to determine nutritional value relies on the individual components expressed on a “dry weight basis”. While weight-for-weight, water is predominantly the major component of most foods, (dried fruits and jerky e.g. excluded), water is erroneously considered to be the inert inconsequential component of all foods. Discussing this issue further, Ji (2) states:

As discussed above, conventional food science starts on a completely dehydrated basis, focusing almost exclusively on the ‘dry’ measurable material aspects of the food, or the amount of energy it contains (which ironically requires burning off the water to obtain measurements). All readily edible food is hydrated. Were it not, it would be “dehydrated food,” which is generally not considered ready to eat. As such, we cannot talk about biomolecules without considering their hydration shells as integrally and inseparably bound to the “dry” components, e.g. amino acids, fatty acids, sugars.

Water has the capacity to carry information and to determine structure and therefore functions of the biochemicals and biopolymers it surrounds. Water, which is capable of taking in free energy from the environment (Pollack’s infrared heat), has its own information and energy. This means, therefore, that food qua water content, has the potential to carry relatively vast amounts of information beyond what is found in its material composition itself.

Ji stresses that “as science progresses, both the quantitative and qualitative elements of water will increasingly be revealed to be vitally important in understanding food as information”. Interestingly, the ancient Chinese medical classic, the Nan Ching taught that the Triple Heater was the major organ responsible for “receiving, rotting and ripening, and excretion of foods and fluids” and the subsequent processing and distribution of the intrinsic biosemiotic elements of foods.

Triple Heater Responsible for Communication Throughout the Entire Body and Beyond

Regarding how the Triple Heater ensures free communication and circulation throughout the entire body, in the book Heart Master Triple Heater (page 118), the authors (1) finish with a translation attributed to Hua Tuo, who stated, ‘When the triple heater ensures free communication, then there is free communication internally and externally, left and right, above and below. The whole body is irrigated, harmonized internally and regulated externally, nourished by the left, and maintained by the right, directed from above, propagated from below. There is nothing greater!’ Ancient Chinese physicians believed that when we are in optimal health, the Triple Heater or San Jiao Organ communicated within the entire body and also communicated with the external biosphere, such that we were one with Nature or the Tao. Having a belly full of high quality “real food” bounding with trace elements and nutrients derived from the earth, structured pure water and vibrant biophotons from the sun, would surely allow every element of our physical, emotional and spiritual being to be in complete harmony within and with our external biosphere.

The Five Biosemiotic Elements of Unprocessed Healthy Real Foods

This ancient description of the Triple Heater aptly describes what Ji (2) states about the five different intrinsic properties of food that he describes. I will briefly reiterate those five intrinsic properties of energizing “real food”. These real foods obviously exclude the death-dealing nature of genetically-engineered “frankenfoods” that are suspected of causing Morgellons Disease. Firstly, the discovery that foods contain methyl groups and are capable of methylating (silencing) genes. For example, folate, vitamin B12 and Betaine are 3 common food components that can literally “shut off” gene expression with high specificity. Secondly, common foods including rice, oranges and grapefruit have been shown to contain classic genetic-information-vectors, such as non-coding RNAs, which also have the ability to profoundly alter the expression of our DNA. Thirdly, an information-containing aspect of food, the so-called prionic conformational states (protein folding patterns) of foods, allows food constituents to transfer energy and information throughout the body. Fourthly, the “Gut Microbiome” contains a constantly-expanding library of functional intrinsic information in the form of beneficial enzymes and highly beneficial biological bio-products derived from the constantly-evolving recently discovered organ-like component distributed throughout the body called the microbiome. The fifth beneficial biosemiotic element of food pertains to the understudied and underappreciated component of food, namely water.

Regarding the extreme importance of water for the biochemical reactions that occur throughout every single cell in the body, in the commentaries on the 31^st Difficult Issue on pages 353–355 of Professor Unschuld’s (3) translation of the Nan Ching, citing from the treatise Ling lan mi-tien lun of the Su-wen, Yeh Lin states, ‘The Triple Burner is the official responsible for the maintenance of the ditches. The water-ways originate from there. ….. The Triple Burner is a fatty membrane emerging from the tie between the kidneys. …… But why are only drinks emphasized in this discussion of the influences of the upper, central, and lower section of the Triple Burner? Anybody posing such a question does not know that the influences are transformed from water. ….. All of that rests on the principle that when fire meets water, a transformation into influences takes place’.

Here Yeh Lin is clearly stating that the biochemical and biological influences of the body are derived from drinks (bulk water) thanks to the chemical reactions occurring due to the hydrophilic fatty membranes of the Triple Burner, and the well-known fact that the hydrolysis of water (H₂O ⇒ H⁺ + OH^–) yields the energy that Adenosine Triphosphate (ATP) uses (and gets ALL the credit for), to drive the machinery of life. Chinese physicians summed up this chemical equation by stating ‘when fire meets water, a transformation into influences takes place’, where “fire” is the process of hydrolysis. I discuss the mechanism by which San Jiao produces energy in massive detail in my book, The ‘Mystical’ TCM Triple Energizer. Its Elusive Location and Morphology Defined (4).

Powerful Implications for the Future of Food and Medicine

Regarding the obvious and extreme importance of high-quality “real food”, Ji (2) states, “When food is looked upon as a vital source of biologically important information which can inform the expression of our genome, it is much easier to understand how our ancestors considered its creation, production, harvesting, cooking, and consumption sacred.” Concerning the poetic relationships between food and the organs that they nourish, Ji further acknowledges that scientists only now comprehend how the various intrinsic information bridges associated with foods described above (Methylating agents, RNAs, Prions, Gut Microbiome and Hydrolysis of water), make possible the “soul connection” of humans love-affair with food.

With respect to the wide range of modern and unproven industrial farming technologies changing the quality and the rarely-considered informational component of our food supply, Ji cautions:

It is no longer sufficient to look at only the material aspects of these changes. Irradiation, genetic modification, pesticides, soil quality, processing and a wide range of other factors (intention), may greatly alter the informational state and quality of a food without being reflected in overt changes in grosser qualities like caloric and materially defined dimensions.

No longer can we look at the difference, say, between infant formula and breast milk strictly through the material/energetic lens of conventional nutritional analysis. On an informational level, they are qualitatively light years apart, even if they have so many similarities in crude nutritional metrics, e.g. similar carbohydrate and caloric content.

This will be true for all areas of food production, and nutrition, where formerly an essentially dead ontology governed the way we understand and interacted with the things we eat. Once we understand the true implications of food as information, our entire worldview will change.

Ancient Chinese Physicians were Light-Years Ahead of Modern Science in the Field of Biosemiotics

Ancient Chinese physicians were light-years ahead of modern science with their advanced understanding of how the Triple Heater aka San Jiao Organ not only “rotted and ripened” all the diverse forms of food and drinks entering the human body but also acted as the mediator between all the elements of internal communication and all of the external elements and influences (drinks, grains, air, odours, sounds, perceptions, and even timekeeping) that enter our body and mind and take up permanent residence within our very being.

From the above information pertaining to TCM ideology, it can be seen that the Triple Heater is the organ assigned the responsibility of processing and absorbing the essential essences of foods to nourish and defend the body from external attack. Importantly, the Triple Heater Organ is responsible for “transforming external things that are not ‘myself’ becoming internalized and actually being absorbed by the body and becoming a part of ‘myself’.” My book (4) vindicates the misunderstood and under-appreciated San Jiao Organ.

REFERENCES:

(1) Larre, C., and E. Rochat de la Vallée, Heart Master Triple Heater (Norfolk: Monkey Press, 1998).

(2) Ji, S., ‘Why Food is Actually Information’. The Art of Healing. (15 Feb 2017).  Available from <http://www.theartofhealing.com.au/breast_milk.html?utm_source=15+February+2017+WEEKLY+E-ALERT&utm_campaign=15+February+2017+e-Alert&utm_medium=email>

(3) Unschuld, P. U., Nan Ching: The Classic of Difficult Issues (e-book edn, Los Angeles: University of California Press, 1986), 771. With commentaries by Chinese and Japanese authors from the third through the twentieth century.

(4) Gordon, L., The ‘Mystical’ TCM Triple Energizer. Its Elusive Location and Morphology Defined. Xlibris Press, Australia. 2016.

ACKNOWLEDGEMENT:

I wish to sincerely thank Dr Paul U. Unschuld for the selfless and tireless work he has committed to make many ancient Chinese medical classics available in English for study and research. My book is based predominantly around his scholarly work ‘Nan-Ching: The Classic of Difficult Issues’. I also wish to sincerely thank Professor Unschuld for permission to use citations of his translation in my book. His translation of ‘Nan-Ching: The Classic of Difficult Issues’ can be purchased from the following link: https://www.amazon.com/Nan-ching_The-Classic-Difficult-Comparative-Studies/dp/0520053729

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