What a 250-Year-Old Man Taught Me About Calmness and Daily Practice

I’ve been reading The Immortal – True Accounts of the 250 Year-Old Man, Li Qingyun, looking for clues about what actually supported his remarkable longevity and vitality. Li Qingyun died in 1933 at the claimed age of 256. The book shares conversations he had with people in the early 20th century.

Early Life and Simple Foundations

He left home around age 10 or 13 to wander the mountains and gather herbs. For long periods he had little food and lived mostly on the medicinal plants he collected — many of them known for supporting longevity. This fits a classic longevity pattern: eating lightly, living in peaceful natural surroundings, and staying physically active through walking and gathering.

The surprising part is that he didn’t meet a Daoist master or learn formal longevity practices until he was already 139 years old. People who interviewed him noted that he wasn’t especially skilled at those practices. So what had been sustaining him all those years?

The Real Turning Point: A Calm Mind

Li Qingyun gave a clear answer when asked about reaching 139 while still healthy:

“The main reason I could live to 139 years old and still be healthy is because after I was forty years old, I could control my mind and not be disturbed by outside issues. My mind was always calm.”

This stands out. Many people look for exotic techniques or rare herbs, but he pointed to something much more ordinary and difficult: the ability to keep the mind steady and undisturbed by external events.

His Daily Practice: The Six Healing Sounds

Elsewhere, Li Qingyun attributed his good health to his breathing practice — specifically, the Six Healing Sounds. He learned them around age 30 and practiced them every day for roughly 110 years. Even after he became a Daoist and learned other methods, he never stopped doing the sounds.

He said the practice clears the body of emotional blockages and burdens. Given that he began the sounds in his thirties and reported a calm, steady mind by his forties, it’s reasonable to wonder whether this simple daily breathing practice played a major role in developing that mental clarity and emotional resilience.

He recommended doing the sounds between 11 a.m. and 3 p.m., speaking them softly rather than forcefully.

Why This Simple Practice Might Matter

I’ve experimented with the Six Healing Sounds before. I’ve taught versions of them in qigong classes and once spent a month doing just the wood-element sound (Shuh) every evening. I didn’t notice dramatic changes. But the idea of a consistent, daily practice of all six sounds — done at the recommended time, year after year — feels different. What kind of cumulative effect might that have on the nervous system, emotions, and overall vitality?

Of course, what worked for one person living in a very different time and environment may not translate directly. Still, the combination of a calm mind and a simple, repeatable daily breathing practice is compelling — especially because both are accessible and don’t require special equipment, teachers, or ideal conditions.

A Simple Daily Practice You Can Start Today

Reading Li Qingyun’s account inspired me to begin practicing the Six Healing Sounds every day myself. It’s a small commitment, but one that feels aligned with the steadiness and clarity he described.

If this story resonates with you, I gently invite you to try the Six Healing Sounds for yourself. Here is a short 4-minute practice you can follow along with:

Have you tried the Six Healing Sounds or another simple daily breathing practice? I’d love to hear about your experience in the comments.

This is a personal reflection inspired by historical accounts and is not medical advice. As with any new practice, listen to your body and consult a qualified teacher or healthcare professional if you have health concerns.

Starting Again…. With a Chicken Cam?

Start again…. Start again….

Ever been in a Vipassana retreat with Goenka? That is what his recording says at the beginning of each session – many times a day as you are sitting for eleven hours each day for ten days.

After taking a decade off from work in the world, I’m gearing up again to connect with society. Even though it feels like my ideas on what to do are fresh, as I look back on my first blog posts I can see I haven’t really changed. This lack of change, but gain in maturity is fortunate. It means I’m not starting over from scratch, just going into an expansion phase again. My interests are still the same: metabolic health, longevity, Chi Gung, energy medicine, food as medicine, using the power of the mind to change things, and our true nature.

So, I’m starting again… I am percolating ideas around providing tools to people that would like to increase their health and longevity. I primarily would like to offer the wisdom of Traditional Chinese Medicine which includes my favorite, Chi Gung (Qi Gong), as well as food and mental training.

While I consider what this entails, I’ve started with some small steps to get me producing YouTube content again. My husband and I have been joking for a couple years about setting up a chicken cam and this March we decided to make it happen. The timing seemed perfect. I had a broody hen sitting on wooden eggs and I was going to give her fresh store bought chicks. It was going to be fun to watch them grow via a spy camera or two.

We never did get a live stream going, like I wanted, but we did get a lot of cute chicken footage. I posted some to the TESLI YouTube Channel and found that people are very interested in about 11 seconds of cute chicks before the swipe it away. Since it’s been a decade since I added content to my channels, I used this as an opportunity to learn about the new features and what a “short” is. I’m currently working on a QiGong – A movement a day series and other more impactful content.

Medical School Update

I got the results of my MCAT last week. Still smart. I came in 94th percentile (517 score), despite bombing out on one section. More importantly, I am studying Spanish one hour each day and for the last two weeks have been practicing Chi Gung (QiGong) 2 hours a day. I feel great! The challenge of the test was an important reset for me.

I have always wanted to be a doctor. And now more than ever, I want to practice medicine so I can help people in the mainstream. However, I don’t want to use mainstream methods. While looking at medical schools I wasn’t impressed by the curriculum. And when I contacted prospective writers for my letters of recommendation, I found that many of my doctor mentors from the past had retired and I couldn’t locate them. The couple people I could find, discouraged me from entering into medicine because of how bureaucratic its become. So, I’ve officially completed my medical school career!

Canning Tip

Any jar with a pop up lid can be used for home canning. Here you see the pears I just canned using a variety of jars – mostly Trader Joe’s Pasta sauce. These lids can be used over and over and are more reliable and easier to work with compared to traditional canning jars with the two part lids. Apple juice can be easily preserved in old glass juice bottles. Those usually always have a pop up on the lid.

My Method:

I put the clean dry jars in the oven at 275 F for 20-30 minutes and take them out one at a time and fill them with the boiling hot fruit. The utensils, funnel, etc I use have been boiled for 5-10 minutes in water.

I add the boiling hot fruit slices or applesauce, pear sauce, chutney to the jars with a canning funnel and then use a rag dipped in the boiling water to clean off the rim. Using sterilized tongs I take a lid out of the boiling water and screw it on.

The pop ups on the top will all be up while the jar is hot, but you will hear them popping down as the jars cool. When they are cool, you can press on the pop up button and it should be in the down position with no movement. If they didn’t seal and the pop up is up, it means the lid wasn’t screwed on tight enough. The contents are still good, just put it in the fridge and use it up.

If the pop up comes up during storage it means some bacteria is growing and producing gas. The gas pressure forces the button up. These you want to discard. I’ve never had that happen. Items high in fruit sugar tend to preserve easily.

Happy Harvest!