The Monks who embalmed themselves

No meat. No alcohol. 
Also forbidden were ‘Ten Cereals,’ consisting of rice, wheat, soybeans, adzuki beans, black sesame seeds, barnyard grass, millet, foxtail millet, buckwheat and corn. For mokujikigyo, Shingon monks would muck about local forests for tree roots, nuts, bark, berries, pine needles and even river rocks. To prevent bacterial infection, they ate medicinal herbs and nuts. Over months, their bodies slowly lost fat, nutrients, moisture, and muscle mass until any decomposition was stalled. The first try wasn’t always successful; some monks are known to have repeated the process three or four times. A tea made from urushi, the sap of the Chinese lacquer tree, was drunk towards the end of mokujikigyo to induce vomiting and render their bodies poisonous to insects.