Macrobiotic today 0715s

macrobiotics T O D AY SUMMER 2015 Vol. 56, No. 3 $6.95 U.S. Printed in the U.S.A.

How to Eat Healthy Plus: • Cancer Survior Stories • The Humanitarian Evolution • Macrobiotics and Yoga • Macrobiotics and Animal Foods • Ethnic Recipes from As Easy As 1, 2, 3

Editor’s Notes

Letters

This issue contains several articles and letters on the use or avoidance of animal foods in a macrobiotic practice. We wish to remind readers that the views expressed in each article or letter is the opinion of the author(s) and are not necessarily those of Macrobiotics Today.

We believe that one of the goals of macrobiotics is for each person to decide the appropriate foods for himor herself and to realize that these choices change over time. Determining the proper quality and quantity of air, sunshine, water, sea salt, oil, activity, and various foods are central to a macrobiotic practice.

As always, we welcome your questions and comments at gomf@ earthlink.net.

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John Kozinski and I agree that macrobiotic practice needs to adapt and that changes should happen now.

The long-standing orientation of most macrobiotic practice has emphasized restriction of foods and cooking styles over variety. This has caused numerous longtime practitioners to over contract and as a result become nutritionally depleted. We do differ on what we think is the appropriate response.

This restrictive approach led to a number of dramatic health recoveries from terminal illness. However, it did not work well for people who were generally healthy or even in the long run for people with health problems.

A restrictive approach leads to imbalance over time. It compromises our digestion and circulation and leads to depletion. It also blocks our ability to discharge animal, dairy food, and sweets from our past, which can also lead to sickness.

Some of the immediate changes Susan and I recommend to correct this problem are eating more vegetables and less grain including less brown rice to make room for more variety of other grains. Additionally, cook brown rice with other grains or beans to make them more nourishing and you more relaxed. Steam sourdough bread with tahini, humus, or other spreads for a good source of protein.

Have pasta or noodles several times a week. Eat miso soup less often and increase the use of puréed sweet vegetables, mixed vegetables, and bean soups. Increase lightly cooked vegetable dishes, especially quick

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oil sautés and raw salad. Lessen the use of azuki and greatly increase other beans such as navy, kidney, and cannelloni, etc. For variety, cook beans with greens and season with oil at the end. Use olive and sesame oil in a more liberal manner. Enjoy temperate seasonal fruits more often.

The traditional Japanese dishes we began with are still an important part of our meals but we use far more Mediterranean-style dishes and cooking styles.

Provided that we have several hours of outdoor activity each day we can also open up our condition with limited amounts of flesh, eggs, and dairy—but at a cost. The regular use of animal foods diminishes our sensitivity and creates a heavier, more materialistic or possibly even aggressive vibration. Raising animals for food also creates a major stress for our planet.

I will elaborate on these points in my blog. Additionally, I will write a full-length article for the upcoming Autumn issue of Macrobiotics Today. ‒ Denny Waxman www.dennywaxman.com

John Kozinski Responds,

Denny Waxman’s letter illustrates some of the old ideas that I feel need to change based on my macrobiotic clinical and teaching experience. At least at the Kushi Institute, variety among plant-based cooking was taught as essential, and to the point where it required so much cooking that most people could never do it.

Variety within the limited plant-based range was always a main focus.

The idea that over contraction, being too yang, is the cause of many illnesses was made up in the 1970s.

Eating a lighter diet as the proposed (continued on page 16) www.OhsawaMacrobiotics.com

Features Continuous publication since 1960 Managing Editor Carl Ferré Associate Editor Julia Ferré Publisher

George Ohsawa Macrobiotic Foundation

Special Members

Nancy Adler, Michael Bauce, Sean Braniff, Michael Brown, James Brunkow, Kelsey Brunkow, Robert Carr Jr., David Catron, Maria and Mike Chen, Michael Clennan, Michele Clifford, Packy Conway, Carl Ferré, Julia Ferré, Gus Ferré, Nels Ferré, Peter Fraser, Bob Fritz, Tim Galanek, Karen Garvey, Francine Harper, Susan Haase, Joel Huckins, Susanne Jensen, Andy Johns, Regina Izyderczak, Sue Hunter, Beth Kaufman, Kathy Keller, Dan Lennox, Bob Ligon, Kathy Ligon, Kerry Loeb, Mary Lore, Chuck Lowery, Gerard Lum, Gracie Malley, Karen and Neil Malley, Saci McDonald, Peter Milbury, Anita Miner, Friedmar Moch, Robert Nissenbaum, Missy Peebles, Michael Potter, Pete Pulis, Fred Pulver, Jean Richardson, Michael Rossoff, Bob Ruggles, Alice Salinero, Sue Shimmon, Lino Stanchich, Laura Stec, Kathy Swasey, George Sweet, Hugh Tinling, Shirley Tung, Cynthia Vann, Verne Varona, Mark Vilkaitis, Kazuko Yamazaki, and Marketa Zeleznikova

What Do 120 Cancer Survivors Have in Common?

New Beginnings: the Triumphs of 120 Cancer Survivors . . . . 5

Bill Aron

Macrobiotics and Animal Foods . . . . . . . . . . . . . 9

Alex Jack

The Humanitarian Evolution . . . . . . . . . . . . . . . 12

Personal and Planetary Health through Macrobiotics Jane and Lino Stanchich

Macrobiotics and Yoga . . . . . . . . . . . . . . . . . . . . 20

Mikiyoshi Moriyama, translated by Shugo Nanabayashi

Macrobiotics: Did It Fail? . . . . . . . . . . . . . . . . . . . 23

Royce E. Phillips

Underline indicates current Board of Directors

Macrobiotics Today is published quarterly by the George Ohsawa Macrobiotic Foundation, 1277 Marian Ave, Chico, CA 95928; 530-5669765. Copyright ©2015 by the George Ohsawa Macrobiotic Foundation. All rights reserved.

Annual subscription rate in the United States and possessions: $25; elsewhere, US$40. Yearly subscriptions with membership privileges (see back cover): in the United States and possessions: $25; elsewhere, US$40. Single copies of back issues are available upon request for US$7, includes shipping. For subscriptions, address changes, and advertising information, write PO Box 3998, Chico, CA 95927-3998, or call 800232-2372. For timely delivery, address changes must be received in our office by the 10th of the month preceding an issue.

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Ethnic Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

from As Easy As 1, 2,3: A Mostly-Macrobiotic Cookbook Pamela Henkel and Lee Koch

Departments Editor’s Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Letters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Community Resources Network . . . . . . . . . . . . . . . . . . . . . . . . 31 Back Page: How to Eat Healthy, Kai Echeverria . . . . . . . . . . . . 35 Cover: Kai Echeverria.

Photos on page 18-19 by Gerard Lum.

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Macrobiotics Today SUMMER 2015 3

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Private consultations & treatments available

Nutritional epidemiologist researching diet & lifestyle factors in cancer prognosis; chaired American Cancer Society commitee on cancer prevention guidelines LARRY KUSHI, SC.D. Macrobiotic leader and health educator for over four decades; author of Macrobiotics for Dummies and Nature’s Cancer-Fighting Foods VERNE VARONA Author of the Hip Chick’s Guide to Macrobiotics, the MILF Diet, and contributer to the Kind Diet; hypnotherapist and comedienne JESSICA PORTER Co-author of The China Study and author of Whole: Rethinking the Science of Nutrition; featured in the film Forks Over Knives T. COLIN CAMPBELL, PH.D. Internationally-recognized macrobiotic counselor; faculty member of the Kushi Institute and the Strengthening Health Institute WARREN KRAMER Physician, author, and speaker on nutrition; founder of NutritionFacts.org; spoke at Congress, Dr. Oz and the Colbert Report MICHAEL GREGER, M.D.

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What Do 120 Cancer Survivors Have in Common?

New Beginnings: The Triumphs of 120 Cancer Survivors Bill Aron “Conquering cancer is really not about cure. It’s about living—living well for as long and as fully as one can.”

—Jane E. Brody, New York Times personal health columnist

F

ull Disclosure, by way on introduction: After my diagnosis in 1993, a woman who has been an “angel” to me in other areas of my life, went to the local health food store, and bought every book on diet and cancer. While recovering from surgery, I went through them, and discovered that for my personality, the ones on a macrobiotic diet made the most sense. I then went out to Johnny Rockets, had my last hamburger and went to see my counselor, Verne Varona. I still adhere to a macrobiotic diet, but eat fish when I travel or eat out with my kids.

This article will not be about diet however, or even cancer. New Beginnings: The Triumphs of 120 Cancer Survivors, is about the individual, not about the cancer, and the psychological transitions survivors go through.

I’ve identified four stages: the Terror of the diagnosis; the Agony of the www.OhsawaMacrobiotics.com

Ed Feinstein: Colon Cancer with Liver Metastasis, Diagnosed at Age 39

treatment; the Silent phases, defined below; and the Knowing that there will be a new beginning, a new normal. This article is about the 3rd and 4th stage of cancer. I began this project in 2006.

About one in every 20 adults in the United States has survived cancer, according to new federal data. In

1971 there were three million cancer survivors living in America. As of March 2015, there are over 14 million, 5 million of which are young adults. About 65 percent of cancer survivors have lived at least five years since receiving their diagnosis, 40 percent have lived 10 years or more, and nearly 10 percent have lived 25 years or longer. This all means that there is a steadily growing population who are asking the question “What now?”

Cancer forces people to put their lives on hold. It can cause physical and emotional pain, and result in lasting problems. It may even end in death. But many people gain a new perspective on life. It is as if their senses become more finely tuned by facing their own mortality. Their lives take on new meaning.

I have developed a new sense of normal. I’ve forgotten what the old normal feels like. So many things are more valuable to me. I had to give up having children as a result of this illness, so my family back home is very important. ‒ Kim Linz, age 28

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Macrobiotics Today SUMMER 2015 5

Kim Linz,

with husband

David, Adrenal

When I was diagnosed with cancer, I was devastated. My first reaction was fear, which was soon followed by a crushing sense of feeling all alone. I felt alienated and estranged from everyone. It was like I was living in a different universe.

Susan Sontag described this feeling well when she wrote that the sick person is transported to another country, separate and distinct from the land of the healthy. And angry. I was so angry. This became my new normal.

The way of healing is to balance the loss and fear and rage with a sense of gratitude. When they balance, we are whole...whether or not we are cured. ‒ Ed Feinstein, a Rabbi in Los Angeles Then, after my treatment concluded, I was surprised to find myself experiencing an anomic terror when my oncologist said, “Ok, you’re good to go. Aren’t you glad you won’t have to see me so frequently?” My first thought: “NO! What am I going

28

to do?” I couldn’t get over that empty feeling.

Over time, I began asking other survivors about how they felt when their treatment was finished, and many acknowledged similar feelings.

One survivor, Kim Linz, even gave a name to it, labeling it the ”silent phase” of cancer, when the frenetic flurry of treatments and doctors’ appointments is replaced with a gaping silence and an uncertainty about what the future holds.

At this point, survivors are left to their own resources as they attempt to move forward. Family and friends expect the survivor to move on. But, as Dr. Thomas R. Frieden, director of the Centers for Disease Control reflects, “Having cancer may be the first stage, really, in the rest of your life.” Ellen Stovall, a senior health-policy adviser for the National Coalition for Cancer Survivorship, has written: “With cancer, it’s not ‘death or cure’ anymore … Learning to live with cancer is a very different mindset - and many need to figure out how.”

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cancer, diagnosed at age

Adjusting to my new state took some time and the help of not only a team of sensitive physicians, but also that of a gifted therapist. I became aware of what really mattered.

I focused on what I loved about my work, and tried to eliminate tasks I disliked. I consciously strove to make my family and friends a bigger part of my life. I became a better husband, father, and friend. Cancer became, and many survivors concur, a gift, a catalyst for accepting my limitations, my mortality, and my strengths. Cancer gave me the opportunity for a new beginning. I wanted to help others, as I myself had been helped. I wanted to create the kind of book I wish had existed when I was diagnosed.

My angel (another patient who had comforted her during chemo) had changed my life forever. I had a duty to teach what she had taught me: listen to others and not to my pain; be kind, not selfish. Everyone is battling something. I realized that I’m not a lone soldier. ‒ Tiffany, age 22

Current Cancer Facts 1. Half of all American men and one out of three women will face a cancer diagnosis in their lifetime.

2. About one in every 20 adults in the United States has survived cancer, according to the Center for Disease Control and Prevention and the National Cancer Institute.

3. As of this April (2015), there will be nearly 15 million cancer survivors in the United States, according to the latest annual report by the American Cancer Society.

www.OhsawaMacrobiotics.com

For everyone in this book, there is a sense of Gratitude, the understanding that ALL is a gift.

Both Christians and Jews believe that God (however that is defined) renews daily the work of creation.

What that means theologically is that God didn’t create the world once and then walk away. But that the majesty and the glory and the amazement of creation is constantly being renewed.

The message is “Don’t take for granted the wonder of life.” Cancer makes us realize that each day is meant to be appreciated.

Sally Craigen; age 99. Breast and Ovarian cancers, diagnosed at age 64

As I spoke with the survivors for New Beginnings, I discovered an intriguing combination of fragility and inner strength. They were fragile in that they had a realistic assessment of what they had lost, and of the obstacles that lay ahead. They had undergone a sometimes painful process of self-examination, honestly facing up to their shortcomings and mistakes, while determining to do better. Their strength was based in a belief that they could overcome the obstacles, and that their fate was in their own hands. They did not necessarily think of themselves as being cured; but they felt that they were going to do everything possible to make the most out of whatever time they had left.

I am a two-time cancer survivor, but I never stopped enjoying life— dancing and singing with the choir.

I’m still singing today. Yes, I’m hurting sometimes, but not enough to stop enjoying life. ‒ Sally Craigen, age 99

www.OhsawaMacrobiotics.com

Life is about moments. We have started to live day-by-day, hourby-hour, and sometimes second by second. And when you sit there with those seconds seemingly so long, you realize how many of them you have. We have the luxury of seeing so many little gifts that other people don’t see. The smell of my daughter’s hair in the morn-

How Bill Aron Became a Photographer Bill Aron’s photography career began at age ten with a Kodak Brownie Hawkeye camera.

Here’s how he tells it: My family was on a vacation in Atlantic City in 1951, when one afternoon I snuck off to Steel Pier, which in those days had a very carnival-like atmosphere.

I went up to the large roulette wheel (under-age gambling was not an issue), and plucked down a nickel on number 48. When I won, the man in charge of the booth automatically reached for what was obviously considered the most sought after prize, a large teddy bear. I stared, shook my head and said, “No, not that.”

I then pointed to the Brownie Hawkeye camera package wedged among the stuffed animals. It was my first camera, and I’ve kept it my entire life. This prize was followed by a life-long love of photography, which continues to motivate me to this day.

Recently I’ve started using the Brownie again, just for the fun of it. ing is one such gift. My favorite daily gift is getting to snuggle in the morning. There is a constant reminder that she’s borrowed.

She’s not ours. ‒ Bridget Colby, mother of Sophia (diagnosed at age 15 months)

Sophia Colby, Hemophagocytic lymphohistiocytosis (HLH), diagnosed at age 15 months

The experience of diagnosis and treatment had woken them up, and many were willing, even eager, to change their lives. Some changed

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Macrobiotics Today SUMMER 2015 7

careers; some reordered their priorities; others simply reaffirmed that the path they had chosen was right for them. They changed in other ways as well, altering their diets and taking up exercise. They explored ways to give back to the “cancer community” by raising money, visiting treatment centers, founding survivor organizations, and reaching out to others who had been diagnosed.

Some even felt they were living for those they had known who had died. Their motivation was the belief that they could make a difference.

A good friend recently said to me: “You know, I don’t want to be diagnosed with cancer, but I do wish that I could have that experience of ‘having survived’ so I could make changes in my life.” Perhaps cancer survivors can demonstrate the way for us all to a better life, to a life well lived.

Life is about so much more than traditional success. It’s about joy, about living our soul’s purpose, and about contributing to the greater good. I live every moment with that in mind. ‒ Rebecca Gifford, age 22

Book Information New Beginnings: The Triumphs of 120 Cancer Survivors. Jane E. Brody, the New York Times health columnist, wrote the introduction with prefaces by Peter Yarrow (of Peter, Paul & Mary), U.S. Congressman Henry Waxman, and Rabbi David Wolpe. Various endorsements are on the back of the jacket. The book has 272 pages with 160 full color photographs.

Available wherever books are sold, in stores and on the Internet.

New Beginnings: The Triumphs of 120 Cancer Survivors, with an introduction by Jane Brody, is Bill Aron’s third book. It contains a collection of narratives and “energetic” photographic portraits of men, women, and families of children. They vary in age, ethnicity and diagnosis, but they all share the ability to turn a diagnosis of cancer into a positive force in their lives. This is a project by and for cancer survivors: their words, Aron’s photographs in collaboration with their sensibilities.

Aron first gained international

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recognition for his first book, From The Corners Of The Earth, which chronicles the Jewish communities of the former Soviet Union, Cuba, Jerusalem, New York and Los Angeles, and was published, with an introduction by Chaim Potok, by The Jewish Publication Society. Algonquin Books published a second volume of his work, Shalom Y’all: Images of Jewish Life in the American South, with an introduction by Alfred Uhry.

Aron lives in Los Angeles with his wife and two sons, where he is most likely the only photographer with a PhD in sociology. www.OhsawaMacrobiotics.com

Macrobiotics and Animal Foods Alex Jack

A

nimal food has played a key role in evolution, including human development; however, its significance is widely misunderstood. As a breakthrough scientific study this past year concluded, human beings branched off of other hominoids about 4 million years ago by eating wild grasses, the progenitors of rice, wheat, maize, millet, and other cereal grasses.

Our unique human form and structure, as well as consciousness, were formed by predominantly whole grains and other plant-quality foods.

As George Ohsawa and Michio Kushi taught, our teeth, intestines, and other features mirror a roughly 7:1 ratio of adaptation to plant vs. animal food. This will vary from about 5:1 in cold, northern polar regions to 10:1 in warm, southern tropical areas. According to this yardstick, the proper diet of human beings is about 85% grain-and-vegetable quality to 15% animal food in temperate climates. Historians, anthropologists, and archaeologists cite similar consumption ratios for most of human existence.

The standard macrobiotic dietary www.OhsawaMacrobiotics.com

Alex Jack

approach, rather than a fixed, static “diet,” as Michio taught for many years is a standard average, flexibly taking into account environment, climate, season, sex, age, condition of health, personal needs, and other factors. For the most recent edition of The Book of Macrobiotics, Michio prepared dietary patterns for ten regions of the world, including temperate climates (North America, Europe,

Russia, China, and Japan), Central America, South America, Mediterranean, Middle East, Africa, South Asia, Southeast Asia and the Pacific Islands, Cool Climate (Canada, Scandinavia, Siberia), and Cold Climate (Arctic Circle, Antarctica). The amount of animal food, including meat, poultry, eggs, and dairy food, ranged from a few to several times a week in warmer, southern, or temperate latitudes to 60% or more every day in colder, northern polar zones.

The Great Life Pyramid, which Michio introduced in 1998 for the medical and scientific community, reflected similar proportions.

Given Michio’s half century of extolling the virtues of animal food in the human diet, it would be strange to characterize his approach as “demonizing” meat, eggs, dairy, and other animal products. At the Kushi Institute, fish or seafood have been served since its inception as an option twice or more a week, and many teachers, students, and staff customarily eat additional animal food once a week at nearby macrobiotic-oriented restaurants such as Bizen, noted for its fish sushi, or Paul & Elizabeth’s, founded

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Macrobiotics Today SUMMER 2015 9

by students of Michio over 40 years ago in Northampton, renowned for its fish chowder, scrod tempura, and fish sandwiches.

Though all types of animal foods are embraced by a modern macrobiotic diet, not everyone today chooses to partake of it. In fact, informal surveys suggest that a majority of contemporary macrobiotic practitioners are vegan. First, animal food, particularly meat, chicken, dairy, and fatty fish consumed by sedentary modern people, is linked to chronic and degenerative diseases. Second, the intake of excessive animal food, in combination with sugar, alcohol, drugs, or other extreme yin, is associated with anger, violence, war, or other antisocial behavior. Third, all animal food consumption today, including organic quality, is unsustainable and contributes to global warming, water pollution, loss of topsoil, world hunger and poverty, and other environmental and social ills. Michio, himself, this past year, gave up eating animal food when it became clear to him that the modest amount he enjoyed was adversely affecting his health.

As for B12 and other supplements, they are usually unnecessary for those on a balanced macrobiotic or natural foods diet. T. Colin Campbell, Ph.D., the author of the acclaimed The China Study, dispels the myth that animal foods are necessary for proper B12 levels. As he shows, B12 is produced by bacteria in the soil, and organic vegetables can be a plentiful source of B12. This vitamin is also found in traditionally made miso, tempeh, and other soy foods, as well as in some sea vegetables.

Campbell, who grew up on a dairy farm, became vegan as a result of his scientific research. In particular, he cites casein, the protein in milk and

dairy, as the main cause of cancer.

In today’s modern world, it is not easy to maintain one’s health with a macrobiotic eating pattern, or any other dietary approach, as a result of widespread nutrient loss, chemical and GMO contamination, the accelerated pace of modern life, increased emotional stress, and other factors.

Half a dozen prominent macrobiotic teachers, as well as the Kushis, have come down with cancer in recent years. But the prevalence of cancer, heart disease, diabetes, and other chronic conditions in the macrobiotic community remains well below that of society as a whole—probably 50

“Though all types of animal foods are embraced by a modern macrobiotic diet, not everyone today chooses to partake of it.”

to 75 percent less. I suspect it is also significantly lower than Seventh Day Adventists, Mormons, and others with generally healthier diets, but this remains to be demonstrated.

At Kushi Institute, we are currently developing the first randomized, controlled clinical trial of our macrobiotic approach to breast cancer with medical researchers at Tufts University and Johns Hopkins School of Medicine. The scientists are optimistic that the proposed 2-year study will create a new treatment paradigm that will help millions of women.

They are not concerned that Aveline, Michio, or other macrobiotic teachers personally developed cancer, pointing out that medical science deals with overall outcomes of groups and

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communities, not individuals. Previous studies by the National Institutes of Health, New England Medical Center, Tulane University, National Tumor Institute in Milan, Italy, M.D. Anderson Cancer Center at the University of Texas in Houston, University of California at San Diego, and other research centers have found significant benefits in a macrobiotic approach to the prevention or treatment of cancer.

The fact that several individual macrobiotic teachers succumbed to illness, especially cancer—the condition they spent much of their life devoted to preventing and relieving—may also reflect the energetics of counseling and taking on the stagnated, heavy, or negative energy of others. It is well known that health gurus, scientists, and fitness buffs commonly die of the diseases they are associated with. James Fixx, who popularized America’s running craze with the bestseller The Complete Book of Running, had a fatal heart attack while jogging. Adelle Davis, the pioneer nutritionist who crusaded against food preservatives and additives, died from multiple myeloma.

Nathan Pritikin, who popularized the connection between a low-fat diet and heart disease, died of leukemia.

Paavo Airola, the nutritionist and naturopathic doctor, was felled by a stroke. J. I. Rodale, founder of Prevention, the nation’s largest health magazine, died of a heart attack. The list goes on and on. As poet Christopher Marlowe’s motto observes: ‘Quod me nutruit, me destruit.”

Shakespeare translated this in Sonnet 73 as “Consumed with that which it is nourished by.” Or as folk wisdom holds, Jesus the carpenter died on a wooden cross. Yin changes to yang, yang changes to yin. Everything transforms into its opposite. www.OhsawaMacrobiotics.com

Furthermore, as Michio once told me, he often prayed for those who came to him for counseling that he felt had hopeless or very difficult cases, could not practice well, or had no family support. He said he asked God, or the Infinite Universe, to add one year to their lifespans in exchange for taking one day off of his life. During his lifetime, Michio advised and guided tens of thousands of individuals and families. Of course, we will never know how many people he sacrificed part of his own life for in this way.

Indeed, the myths and legends of most ancient societies show that the original sacrifice in the world was animals that voluntarily gave up their lives so humans might live. As Zen poet and anthropologist Gary Snyder has observed in his many books, animals have much more highly developed senses than humans. They

can see hear, and smell much better; run, swim, or fly faster; and generally outsmart people. During eras of glaciation when plant foods were scarce or unavailable, humans entered into a social contract, or spiritual agreement, with the animal world. In exchange for sacrificing their lives, the animal kingdom was revered by humans, and human prayers ensured animal spirits a blessed journey to the next life.

Hence, Snyder explains, hunting was originally a meditation. The “hunter” did not go out and stalk wild animals because the game could easily outwit him. Instead, the “hunter” went to sit by a tree or riverbank, prayed or sang a song, and waited for the deer, peasant, or trout to come to him while he meditated. Then with primitive weapons, the hunter would slay the game as humanely as possible when it presented itself as a sac-

rifice. This loving kindness ensured that the animal’s spirit was honored and was free to embark on the next stage of its spiritual journey. The animal’s flesh ensured that the hunter’s family or tribe would survive through the long, cold winter, drought, or famine. Needless to say, modern factory farming, and most organic milk and beef production today, is light years removed from this physically and spiritually sustainable practice.

As Michio always taught, food is spirit. Whether plant or animal quality, it is best grown, raised, or hunted; prepared; and eaten with love and gratitude.

Alex Jack is executive director of Kushi Institute and co-author with Michio Kushi of The Cancer Prevention Diet, The Book of Macrobiotics, and other books.

“A Macrobiotic Classic” – Michael Bauce; “Brilliant” – Christine DeRocher; “The Finest Book on Natural Healing I have read in 25 years of Chiropractic Practice” ”-JB Vaughan DC; “Learnt more in the first 20 pages than I have in two years of study” - student ; “I read your book very hungrily as your perception is so clear and rarely have I come across the understanding and intelligence that shines through in your writing. In that way, your book felt like a friend, a much needed friend, so thank you.-Penelope Bjorksten”; “The End of Medicine” is a beautiful book, in my opinion one of the more important books about macrobiotics written since Ohsawa” – Isobel Carr Available at any online or regular bookstore or from http://www.alchemycalpages.com Also I have available DVD’s of talks I have given on Yin and Yang, Five Transformation Theory, Facial Diagnosis, Healing/Illness/Disease, Ginger Compress Demonstration. They are $12 dollars each and run upward of 2 hrs For a complete list and discounts for a multiple order please e-mail me at kaareb@mac.com

www.OhsawaMacrobiotics.com

•

Macrobiotics Today SUMMER 2015 11

The Humanitarian Evolution Personal and Planetary Health Through Macrobiotics Jane and Lino Stanchich “Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet.” ‒ Albert Einstein

W

e practice macrobiotic principles because of the sound nutritional principles, ecological practices, and the ability to bring greater humanitarian evolution to people and the planet.

We have lived long and well, worked hard, traveled extensively, and have met many dynamic persons, leaders, and visionaries worldwide. After studying a variety of nutritional, scientific, historical, religious, and philosophical wisdom related to life, art, and food, our respect for the macrobiotic view of life grows. The more we live, experiment, observe, reflect, and test theories and tastes, the more we are convinced that a vegan grain-based diet is the optimum way of eating.

The field of nutrition is vast and varied. Opinions abound, especially within macrobiotic dietary principles and practices. Choices of organic whole grains, legumes, veg-

Lino

Jane Stanchich

etables, sea vegetables, seeds, nuts, and condiments are numerous. Plus, we have the choices of precise and empowering macrobiotic cooking methods, myriad types and use of salt, oil, sweeteners, and seasonings-each with distinct effects and results.

We have the luxury and freedom of choosing diets and foods from Nature’s bounty. Markets are brimming.

Nutritional views, studies, and dietary fads fly by with abandon. Yet,

• SUMMER 2015

12 Macrobiotics Today

and

our food choices affect everything.

That is why macrobiotics is called the “great life” or the larger view of the whole earth, beyond our plate and our palate.

We are aware that certain macrobiotic educators maintain that some people may need animal foods for brief periods of time. Other teachers write that all people should add more frequent use of animal foods, including red meat, poultry, dairy, www.OhsawaMacrobiotics.com

and eggs. For the issues of personal health, planetary ecology, animal rights, and human suffering, we adamantly oppose the view that everyone needs to eat animal foods for optimal health. The earth’s people, land, air, and water simply cannot sustain that dietary practice and philosophy.

As we have stated, we believe the best diet for health and ecology is a totally vegan diet. However, if people have a need, wild caught white fish, balanced properly, may be appropriate, according to personal preference.

Every person’s nutritional needs differ, so a careful program of balanced eating of plant-based foods with necessary supplementation is recommended, remembering that a foodbased vegan diet and home remedies are powerfully effective to restore strength and balance. For the sake of our oceans that are being over-fished, we recommend getting back to a totally vegan diet as soon as possible.

Let us embrace change—change for the better—change that brings about wellness for all people, and for the planet. Increasing animal food consumption is not a progressive evolution towards greater personal and planetary health. Our human bodies are designed to be omnivores and we can be vegans quite successfully if we choose, plan, prepare, and eat our meals with care and consciousness.

We humans are designed to eat particular foods. Notice the teeth and the predominance of flat, grain-grinding teeth (molars) as compared to a minority of sharp meat-tearing teeth of carnivorous animals (canines).

Herbivorous animals are among the strongest on earth. And, they chew plant food very, very well. The thorough chewing of high fiber plant foods by humans greatly enhances absorption of nutrients—this is a real key to optimum vitality and success www.OhsawaMacrobiotics.com

with a macrobiotic, or any other, diet.

In addition, consider the design of human adults’ long, convoluted intestines (over 25 feet in length) contrasted with the short, rod-straight intestines of a carnivorous animal such as a dog or cat. Meat and other animal foods easily acidify and putrefy during the long transit time through our extremely long human intestines.

This is one of the main causes of diseases in humans. High fiber plant foods, especially when well chewed, provide a healthier intestinal environment and bowel regularity.

“Clearly, humans are designed to thrive on more plant foods with little, if any, need for zero-fiber, high cholesterol animal foods.”

The current popular meat-based diets promote eating foods that are neither healthful nor ecological.

Could we please evolve from the diet of pre-historic people who lived 2.6 million years ago? Even people of that era did not eat predominately meat. In fact, our Paleolithic ancestors ate mainly plant food and were mainly herbivores according to Jane Brody.

“Most of us have an impression of early man as a successful hunter, who dressed in a loincloth, went out each day with a club over his shoulder, to catch something for dinner. Usually he left empty-handed because animals were simply too swift for a man armed only with a club. The real hero of the survival of the human species

was not early man but early woman.

She spent her days near the base camp gathering fruits, nuts, seeds, tubers, roots, grains, berries, and beans, and made meals for the family out of complex carbohydrates-starchy foods and fresh fruits and vegetables with occasional feasts of meat when the man was lucky enough to bag a lizard or mole.”1 Clearly, humans are designed to thrive on more plant foods with little, if any, need for zero-fiber, highcholesterol animal foods. Our food choices must go beyond “it tastes good, it feels good, and it is easier,” as described in George Ohsawa’s lowest “mechanical” level of eating in which one cares little for the source of food.

The consumption of acid-forming meat, poultry, eggs, and dairy is far from sound scientific, ecological, and humanitarian choices.

Macrobiotics is defined as a “diet for longevity.” The world’s longestlived peoples, according to The Blue Zones, share commonalities of grainbased diets and the active lifestyles also promoted in macrobiotic philosophy.2 As our macrobiotic leaders taught, animal food should be avoided, limited, or infrequent, depending upon one’s condition, climate, and needs. Do we ignore validated scientific studies showing that the consumption of animal food is a major cause of heart disease, cancer, diabetes, and other degenerative diseases?

Ancient Biblical teachings (Genesis 1:29), traditional dietary practices and macrobiotic recommendations, and cutting edge nutritional science such as the 2005 The China Study

by T. Colin Campbell all agree: meat and other animal foods are not essential for human health and are a major contributor to diseases of body, mind, and society.3 Vegan diets can be totally healthy

•

Macrobiotics Today SUMMER 2015 13

when balanced and eaten properly.

The American Dietetic Association position paper in 2009 states that, “Appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.”4 A vegan/macrobiotic diet, when properly balanced, contains ample protein and fat—as much protein as a meatbased diet. However, the nutritional differences are that plant protein has zero cholesterol and contains healthful fiber and abundant vitamins and minerals, including calcium, zinc, and iron. Vegans can easily take oral vitamin B12 supplements.

Vegans eating a balanced strengthening diet often have increased virility and fertility. Increased circulation, oxygen, and sensitivity enhance reproductive health. Herbivore animals do quite well in both stamina and reproduction. “Cholesterol-lowering foods such as dried beans, oatmeal, oat bran, and any fruit with a peel only improve your (male sexual) hydraulics. So it’s smart to avoid cholesterol-raisers such as fried foods, butter, and red meat,” says Harin Padma-Nathan, M.D., of the Male Clinic in Santa Monica and the University of Southern California at Los Angeles.5 One’s dietary needs can be met with consciousness and care…and yes, an investment of time in the kitchen. We say it is the best investment one can make! Creating a cooking support system is extremely beneficial and may be essential if your natural talents lie in other areas.

Studying and following macrobiotic cooking techniques can lead one into a life of greater health and culinary enjoyment. The vegan macrobiotic diet may include cleansing, detoxi-

fying dishes, along with powerfully strengthening recipes. Countless reports and immense epidemiological studies point to the harm of red meat, poultry, dairy, eggs, and especially sugar consumption. These foods are best avoided for personal and planetary health.

Refined sugar and high fructose corn syrup have been called toxins and “poisons” by Robert H. Lustig, MD, of the University of California, San Francisco, in a New York Times Magazine (April 2011) cover story, “Is Sugar Toxic?”6 Dr. Lustig’s popular and engaging YouTube lecture,

“A vegan/macrobiotic diet, when properly balanced, contains ample protein and fat—as much protein as a meat-based diet.”

“Sugar: The Bitter Truth,” with over 5,500,000 hits, relays scientific proof that the consumption of refined sugars is the direct cause of the epidemics of obesity, diabetes, depression, and cancer.7 Michio Kushi wrote consistently that refined sugars should be avoided due to their contribution to mental and emotional disorders, blood sugar imbalances, and numerous diseases. Sugar, as well as alcohol (yin), cravings increase with excess consumption of (yang) foods, which can include fish, meat, poultry, eggs as well as excess salt. We agree. The riveting book, Salt, Sugar, and Fat: How the Food Giants Hooked Us, by Pulitzer Prize winner, Michael Moss, reveals the tale of the unfettered and unscrupulous U.S. processed food in-

• SUMMER 2015

14 Macrobiotics Today

dustry.8 Be smart and beware. Sometimes fear is very healthy.

Michio Kushi and other macrobiotic teachers recommend the consumption of complex carbohydrates in whole grains, legumes, sweet vegetables, and satisfying natural sweeteners shown to stabilize blood sugar and emotional well being. Craig Thompson, president of Memorial Sloan-Kettering Cancer Center in New York, who has done much research on the effects of sugar on cancer, has taken refined sugar out of his diet. Famed researcher, Lewis Cantley, director of the Cancer Center at Beth Israel Deaconess Medical Center at Harvard Medical School, says, “Sugar scares me.”9 Beyond these health concerns, humans today are still enslaved in sugar plantations worldwide.

“Non-violence leads to the highest ethics, which is the goal of all evolution. Until we stop harming all other living beings, we are still savages.” – Thomas Edison, inventor (1847-1931) True animal lovers and humanitarians detest non-violence. Meat of all types comes from killing and has a tremendous cost environmentally and economically. Raising meat and dairy is staggeringly expensive, thus is subsidized by the U.S. government (our tax money at work.) The U.S. government gives big beef and dairy industries over $38 billion a year. The cost to our nation’s healthcare system for the treatment of diseases contributed by these foods is totally unsustainable. Farmers of more healthful fruits, vegetables, and nuts receive a relatively minute $17 million. What is wrong with this economic picture?

Write to your legislator about your dietary opinions. Food is profoundly political.

Livestock and their byproducts www.OhsawaMacrobiotics.com

account for at least 32,000 million tons of carbon dioxide (CO2) per year, or 51% of all worldwide greenhouse gas emissions.10 Meat is the number one cause of the destruction, at one acre per second, of the Amazon Rain Forest, called our Earth’s “lungs.” The “inconvenient truth” is that Al Gore’s award-winning film by the same name, mysteriously neglected to mention the statistic above, never naming animal by-products as the true main cause of air pollution.

Grains and soybeans are fed to cattle, while tens of thousands of people worldwide die each day of starvation. Meat-eaters have a tremendous carbon footprint and are responsible for 4800 gallons of water daily, while a vegan utilizes 300 gallons. One small dairy farm alone emits over 33,000 pounds of methane gas into the air each day! Meat, poultry, dairy products, and eggs are inhumanely harvested with untold suffering and torture to each farm animal. We each have witnessed these typical and tragic farming practices in the U.S. and Europe. Over 12 billion animals are slaughtered each year for food in the U.S. Grass-fed cattle, many of which graze in fields for only a short time, are slaughtered at the same location as non grass-fed cows. And do restaurants serve organic, humanely harvested foods? Before we “chow down,” let us each think about where our food comes from. We suggest you watch “Cowspiracy.”11 How can a philosophy of ecology and love of animals be fueled by meat, dairy, and egg consumption?

Vegans and vegetarians are in good company. Some of the world’s greatest minds chose this diet: Socrates, Plato, Aristotle, DaVinci, Tolstoy, Ben Franklin, Albert Einstein, Jane Goodall, and countless www.OhsawaMacrobiotics.com

more. Abraham Lincoln wrote, “I am in favor of animal rights as well as human rights. That is the way of a whole human being.” Modern figures of history, art, music, medicine, and Olympic athletes choose this revitalizing and rejuvenating diet. It all comes down to what we choose to eat…and why, and to whom we listen, and why. Humankind does not have time to debate this. The studies are done. The answer is literally under our noses. Each day our Earth suffers from the cruel farming of animals, the farm animal waste runoff, and chemicals in our air, water, and soil. Macrobiotic principles have long upheld the health and ecology of the world through eating primarily organic plant foods prepared with knowledge and balance. We hope those who teach macrobiotic principles will continue that tradition. The future is balanced on our forks, spoons, and chopsticks. Before we eat, let us think where our food comes from and how our choices affect our health, humanity, happiness, animals, and our precious earth.

The Male Clinic in Santa Monica and the University of Southern California at Los Angeles. Print.

6. Taubes, Gary. “Is Sugar Toxic?”

New York Times Sunday Magazine, April 17, 2011: pp. MM47. Print.

7. Lustig, MD, Robert. “Sugar: The Bitter Truth.” University of California Television (UCTV): You Tube, Web. 8. Moss, Michael. Salt, Sugar, and Fat: How the Food Giants Hooked Us. Random House, 2013. Print.

9. Cantley, Lewis, Director of the Cancer Center at Beth Israel Deasoness Medical Center at Harvard Medical School. Taubes, Gary. “Is Sugar Toxic?” New York Times Sunday Magazine, April 17, 2011: pp. MM47. Print.

10. Andersen, Kip and Kuhn, Keegan.

Cowspiracy. Quoting Goodland, R Anhang, J. “Livestock and Climate Change: What if the key actors in climate change were pigs, chickens and cows?” Print.

11. Cowspiracy, www.cowspiracy.com.

Web.

Footnotes

Jane and Lino Stanchich are licensed nutritionists, authors, macrobiotic counselors and educators. For more references, recipes, resources, and articles, visit www.greatlifeglobal.com.

They can be reached at ljstanchich@ mindspring.com or 828-299-8657.

1. Brody, Jane, Nutritionist, New York Times. Jane Brody’s The Good Food Book: Living the High Carbohydrate Way. W W Norton & Company, 1985. Print.

2. Buettner, Dan. The Blue Zones. National Geographic Society, Publishers, 2008. pp. 234-235. Print.

3. Campbell, PhD, T. Colin and Thomas M. Campbell, III. The China Study. Benbella Books, 2005.

Print.

4. The Journal of the American Dietetic Association, 2009 Jul;109(7):1266-82. Print.

5. Rowan, Mark. Men’s Health. June 3, 2006. Padma-Nathan, MD Harin,

•

Macrobiotics Today SUMMER 2015 15

(continued from page 2) solution only helped marginally because it doesn’t address nutritional deficiencies. Becoming more yin or expanded does not cause you to absorb nutrients that are not present in your diet. If your diet is lacking adequate protein, B12, B6, zinc, iron, and other nutrients, you can’t absorb what is not there by curing so called “contraction.”

Eating less grain and more vegetables to solve sicknesses, as Denny suggests, can cause other problems.

Primarily, vegan macrobiotic eating is already extremely low in calories.

Calories are very important for energy. Cutting grains cuts calories and energy.

Another outdated idea is that we carry something leftover from meat, dairy, and sweets in our body for years. This spurious concept of old food in the body has been blamed for numerous health problems that are really caused by simple nutritional deficiencies in people eating primarily vegan diets. This misinformation diverts them from solving their problems that are really caused by malnutrition.

Implicit in the idea that certain “past” foods must be discharged from our body is the idea that somehow sweets, meat, and dairy “in us” are bad things. Longevity cultures around the world ate all these foods when they were available. In Traditional Nutrition, Ben Hershberg explains that people in Dan Buettner’s The Blue Zones (longevity zones) ate plant-based diets with animal foods.

The idea that meat and other animal foods makes us insensitive, and possibly aggressive, is an example of food bigotry. It is an insult to our parents, ancestors, and especially western cultures, and is blatantly

untrue. The idea that animal food causes aggression is based on a misunderstanding of the effects of food that teachings from traditional Oriental medicines (TOM) can help to clear up.

Strong blood in TOM is seen as a main factor that helps us to stay relaxed and more peaceful.

Weak blood can make us tired and sometimes overly uptight and aggressive. Some people eating a vegan or near vegan macrobiotic diet maintain an aggressive and violent stance because their blood is weak due to multiple nutritional deficiencies.

Some people become very passive in the same condition. The cure for being overly aggressive is not to eat lighter, but is to do things that will strengthen the blood in our diets and lifestyles. I have seen people become more peaceful after adding natural meat to their diets—it strengthened their blood.

In the modern world, where so many people are telling us what to do, we must not lose the ability to think for ourselves or we may suffer the very fate we are trying to avoid. ‒ John Kozinski www.macrobiotic.com

Dear Editor,

Thank you for the excellent, informative article by John Kozinski in the Winter, 2015 issue. It is about time these issues get addressed. I’ve been involved in many debates on several of the subjects John speaks of in his article and they tend to go round and round in circles due to serious issues of denial and just plain fanaticism on the part of many. What I find interesting when the discussions/ debates turn to the health benefits of animal products, spices or any other taboo natural foods in macrobiotics

• SUMMER 2015

16 Macrobiotics Today

is the flat out dogma used to stifle the debate. Many of these foods are totally natural foods in worldwide, traditional, healthy, balanced diets—a perspective that we tend to develop when we are truly exercising our understanding of foods and the principles of yin and yang.

This is especially true when the issue is animal products other than fish. Often this lack of understanding leads to statements like it takes a gazllion gallons of water or twenty fields of grain to raise a cow. Sure these are slight exaggerations, but still… Then there are the pseudo spiritualists who run the number that we are now living in a new age and veganism is the way to go because we are evolving and it is best for the environment, etc., etc. All of these issues can be easily debated by both sides and in normal circumstances they would be; however, when it involves macrobiotics the discussion most always gets thrown off by the oldest trick in the book—the diversion tactic.

I’ve seen this repeatedly in discussions and it is always the same thing. Kind of goes like this.

“Well, macrobiotics isn’t really just about diet anyway, it is about the big picture, the great life, diet and food are only parts of macrobiotics.” This is all fine and well but the simple fact is that teachers, counselors, and cooks are constantly talking about the food part; so, it must represent a huge part of macrobiotics to demand such attention. New people don’t come to macrobiotics because we have a fancy, cool way of talking about cause and effect or the cosmic universe. They come from our talks about, and other resources pertaining to, healthy food. Not to mention the food part being essential for the livelihoods of many counselors and www.OhsawaMacrobiotics.com

teachers.

The point I’d like to make is that John has opened the door for lively discussion on this most important issue. Let’s keep that door open and really address these issues once and for all without the usual diversions.

And, it isn’t about who has the best scientific data either. It is about what works, what hasn’t worked, and how we can improve our understanding of food—the roots on which macrobiotics stands as an invitation to health and happiness. ‒ Steve Gagné Author of Food Energetics

Dear Editor,

As a practitioner of macrobiotics for more than 40 years, a macrobiotic teacher for more than 20 years, and a previous manager, director, and faculty member at Kushi Institute, I echo John Kozinski’s views in his article Living Macrobiotics: The Future of Education.

In the early seventies, a macrobiotic practice cleared up my chronic and severe allergies in one week. Continuing macrobiotics over time, I developed several other (and more serious) health issues, which I had been unable to solve, and for which the many macrobiotic counselor’s advice I sought was not effective. I eventually recovered fully by removing gluten from my diet.

This was more than 15 years ago, and at that time most macrobiotic teachers criticized me for saying gluten had been an issue for me, stating as neither Michio Kushi nor other leading macrobiotic teachers had addressed gluten (found in most soy sauce and some other foods commonly used in macrobiotics) as an issue, they felt what I was saying could not be true.

Since avoiding gluten, I remained www.OhsawaMacrobiotics.com

healthy until a few years ago when I started experiencing a great deal of fatigue. I tried various modifications to my diet, and lifestyle changes including working less and exercising more, but nothing helped. Supposing I might have low thyroid, B12, or Vitamin D, I had a comprehensive blood test, which showed all of these were at good levels, but to my surprise my pancreas was producing very little insulin – high blood sugar was the reason for my exhaustion.

I therefore bought a blood sugar monitor, and the first day using it found my fasting blood sugar (upon waking in the morning) was 104 (prediabetic), and when I ate one tablespoon of rice porridge and a half cup of steamed kale, it skyrocketed to 160 and I was immediately overcome with exhaustion. I found that any grain, bean, or fruit (even a slice of strawberry) and most starchy vegetables caused high blood sugar levels for me. After trying different dietary modifications and home remedies, I went off grains and beans for a while and started an herbal supplement that was somewhat helpful, but high blood sugar was still very problematic until I added more animal products.

Until that time I’d been mostly limiting animal consumption to what was recommended at Kushi Institute: fish twice a week. When I added daily animal foods (including more fish plus free range chicken and eggs), my blood sugar levels quickly improved to the point I was able to add grains, beans, starchy vegetables, and fruit back in, as long as I also had animal products with the meal. My health and energy level continued to improve from that point and at this time my fasting (continued on page 25)

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Macrobiotics Today SUMMER 2015 17

• Superb vegan macrobiotic meals • Lectures on macrobiotics and improved well-being Excellent children’s program • • Hiking and nature walks • Swimming in lakes and streams • Legendary co-ed volleyball • Solitude, peace, and quiet • Nightly campfires: singing, dancing, story-telling, variety shows • Spacious, pristine wilderness • Workshops, cooking classes, and much much more

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Adults $1,095 (195/day); Youth (3-18) $595 ($95/day) Babies (under 3 yrs.) -- Call or e-mail before registering Deposit — A $250 deposit reserves your place in the camp.

Registrations are processed in order of receipt of payment. Make checks payable to G.O.M.F. or pay at www.ohsawamacrobiotic.com.

For flyer, call or write:

French Meadows Summer Camp PO Box 3998, Chico, CA 95927-3998 (800) 232-2372; (530) 566-9765; fax (530) 566-9768 E-mail: gomf@earthlink.net; www.OhsawaMacrobiotics.com

• SUMMER 2015

18 Macrobiotics Today

www.OhsawaMacrobiotics.com

Come Join

the

July 4-12, 2015

Fun!

Space Availability— We expect to have space available for all who want to attend. You may reach us at gomf@earthlink.net to ask any questions, or call 530-566-9765 until Wednesday, July 1, 2015. After this time, or if you can’t reach us, just come and join the fun.

Presenters—Presenters include: Ronald Koetzsch, PhD, Haruo

(Larry) Kushi, ScD, David and Cynthia Briscoe, Mary Lore, Sheri DeMaris, Bob Ligon, Laura Stec, Gabriele Kushi, Carl and Julia Ferré, Mike and Maria Chen, Kerry Loeb, Patricia Becker, Shirley Tung, Saci McDonald, and Mark Vilkaitis.

Next Year’s Dates—This summer’s camp will be the last one at French Meadows. Next year we will be at Camp Sylvester near Pinecrest Lake from July 15-23, 2016. The new location has two commercial kitchens, one for meals and the other for cooking classes; both cabin- and tentcamping are available; and a wide variety of camp activities including hiking, swimming, horseback riding, and mountain biking.

REGISTRATION FORM — 2015 Name _____________________________________________________________ Phone __________________________ Address ___________________________________________________________ Phone 2 _________________________ City, State, Zip ______________________________________________________________________________________ E-mail _____________________________________________________________ Early arrival help? ___ Yes ___ No Arrival date ___________________ time ______________ Departure date ____________________ time ______________ List names of any additional campers and ages of all children _____ Member _____ New member _________________________________ _________________________________ _______________________________ _________________________________ _________________________________ _______________________________ Send registration form to G.O.M.F. Summer Camp, PO Box 3998, Chico, CA 95927-3998 along with your check or money order made payable to G.O.M.F. Or, call 800-232-2372, 530-566-9765, or fax 530-566-9768, and charge camp to your Visa, MasterCard, or American Express. Full payment or a deposit of $250.00 per adult and $100.00 per youth three through eighteen is required to reserve a space. If it should become necessary for you to cancel your reservation, the amount refunded is based on the date of cancellation (see the full catalog for more information or contact us if you have any question about this).

Each reservation includes a one-year membership per family.

Total Camp fees __________ Van service fee __________ Membership fee __________ Amount enclosed ___________ Visa, MC, or Amex # __________________________________________________________ Exp __________________ Signature ________________________________________________ Verification code (3 digits from back) ___________ www.OhsawaMacrobiotics.com

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Macrobiotics Today SUMMER 2015 19

Macrobiotics and Yoga Mikiyoshi Moriyama translated by Shugo Nanabayashi

M

acrobiotics×Yoga” (M×Y) was named by Nippon CI Foundation (NCI) years ago with the intention of not leaving macrobiotics just as a fad diet but rather of integrating it with yoga practice to help spread a macrobiotic way of life among the general public.

There were a few yoga teachers in NCI in the past and Mr. Satoru Miyoshi, one of the graduates from OkiDo Yoga, was my predecessor. He wrote an article about 20 years ago in 1991, in the NCI magazine, where he explained M×Y at that time. According to his article, M×Y in the beginning was actually a seminar that took place during a macrobiotic camp in Japan called “Health School” or “Kenkou Gakuen.” Kenkou Gakuen was Ohsawa-style camping like the one at French Meadows arranged by the George Ohsawa Macrobiotic Foundation where attendees enjoy hiking (or when held in winter, skiing) in an outdoor natural environment while studying macrobiotic ideas and theories. Back then, M×Y was one of the healthy exercises and was conducted with Tai Chi Chuan.

M×Y was held with an at-home at-

Mikiyoshi Moriyama

mosphere and attendees, together with NCI staff, enjoyed exercising.

I also recall Mr. Yuji Yokota, then of the NCI staff, who taught yoga in NCI as early as 1984.

“Oki–Do Yoga” is the yoga school established by Master Mr. Masahiro Oki. He was the original yoga figure at NCI who integrated and taught oriental philosophy with yoga while not simply practicing yoga as a means of

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20 Macrobiotics Today

exercise. The yoga teachers at NCI all studied his Oki-Do Yoga and today we find Oki-Do Yoga in both domestic and international arenas.

At first, he established the domestic dojo or school in Mishima, Shizuoka.

At present, we can find many dojos in Taiwan, Italy, Australia and elsewhere with his name Oki in the title.

Master Oki (1921-1985) lost his parents as a child and therefore would call George Ohsawa (1893-1966) and Lima Ohsawa (1899-1999) “Father and Mother.” They became very close friends with each other in the 1950s. Master Oki became the yoga master at Maison Ignoramus (MI), which was the previous organization of NCI. There he guided, sometimes hitting with a bamboo sword, those who were misguided macrobiotic learners to redirect them rightly toward an integrated way of life with his broader viewpoints and insight.

A NCI magazine published in May of 1991 shows a photo of Master Oki together with George during their stay in Europe. The photo was taken over 50 years ago in 1963. Between 1960, when almost no one knew of yoga in Japan, and 1985 Master Oki www.OhsawaMacrobiotics.com

helped support the setting-up of many yoga organizations and contributed greatly to yoga proliferation in Japan.

Oki-Do Yoga emerged in an international arena around this time and, as far as I recall, he was bestowed with degrees in medicine and philosophy in India and Switzerland.

Unfortunately, I didn’t meet with Master Oki in person. It was, however, thanks to my parents who ran a branch school of NCI Lima Cooking School in Sapporo, Hokkaido (northern area of Japan) that I happened to join a yoga class when I was 15 years old. Later, I found this school to be Oki-Do Yoga. I was also lucky to have been instructed by many OkiDo yoga teachers. After I completed the NCI training student program, my predecessor Mr. Miyoshi handed over M×Y teaching position to me.

With advice and support from staff at NCI and Ohsawa Japan (OJ), I was determined to further help educate M×Y successors.

It has been 10 years since I became the M×Y teacher in NCI. M×Y hosts a place where learners seek and practice the possibility of harmony between macrobiotics and yoga.

With these two fundamental pillars, I also fusion my work at “Studio Kutsurogi” or “Studio Relaxing,” where my friends join in cooperation of organic farming, cooking school, and management of a natural food store.

My wish is, through yoga practice, to help contribute to more integrated, not just partly respective, proliferation of macrobiotics.

Macrobiotics has brought me into deeper and more realistic understanding of Oki-Do Yoga expressions such as “Kansha” or gratitude, “Gezashin” or unconditional mind to serve for others,” “Zange” or repentance, “Aigyou” or action of love, “total affirmation,” and “total utilwww.OhsawaMacrobiotics.com

ity.” Through yoga teaching and with a pure mind, I have learned three basic macrobiotic concepts: “Ichibutsu Zentai” or wholeness, “Shindo Fuji” or body and earth not two, and “yin yang theory.” Awareness grows up through the teaching of so-called “what comes around goes around,” which creates a mind-shift from selfcentered to true-self. When one realizes this point, anger or fear inevitably goes away and one experiences spiritual development. All these practices require us to keep practicing meditation with foods in achieving the synergistic effect. Understanding yin-yang theory rules out dualistic thinking such as right or wrong or likes or dislikes and helps one feel and realize moderation in body and mind. Physical and mental flexibility play an important role in applying flexibility to daily life, no matter what changes may happen.

M×Y has its basis on the continuity of things that are understandable and practical to everyone in the world. Movement full of expansiveness, profoundness, subtleness, and warm-heartiness is M×Y. I often hear expressions that describe macrobiotics in the yoga teachings. The process of awakening subtle sense that leads to a state of meditation requires customized, subtle, and respectful approach to each individual in this diverse stressful modern society. Through the integration of diet, yoga, meditation, and breathing exercises, our endocrine system that bridges physical factors and mental factors is purified and improved. I believe this process enables us to approach, as if our heart gave a new birth, to the information embedded in the sub-consciousness in which our Karma—memory or stress—is stored even in muscle cells and genes. Understanding Karma is

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•

Macrobiotics Today SUMMER 2015 21

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also significantly important in practicing macrobiotics and yoga in the long run. I don’t have much space left here to talk in detail, but if we realize the miracle of us being here thanks to the constantly inherited lives from our almost endless ancestors, there are numerous lessons inside, not outside, ourselves through introspection and perception of our body and mind that exist thanks to Karma in food, encounter, and environment. This is the innermost secret of meditation.

M×Y class is the place where attendees learn yoga in a primitive learning style, so-called Mikkyo style with a small number of attendees. M×Y is the place through which those who study macrobiotics and yoga can reach and share its essence to further study both in depth. I have devoted my life every day since the beginning of M×Y, wishing to be one of many who cherishes encounters with everyone at M×Y class each month. Each class lasts about three hours, and every attendee is encouraged to make the best out of the connection through yoga practice they share with each other.

Even during wartime, many countries praised Japanese style community planning or artworks with natural resources such as woods and threads and more. Economical yet recyclable techniques and culture with wonderful subtleness were also applauded, along with the traditions of Washoku or Japanese foods, public bathing, and sustainable agriculture. And now, there are many young Japanese who strive to identify them and inherit to the future. These young Japanese in the next generation feel vividly that macrobiotics has been obtaining more and more recognition in the world. They have come to realize a new role in the coming era, which must be based on a concept of

• SUMMER 2015

22 Macrobiotics Today

sustainability.

The young Japanese face the imminent advent of a society with decreasing birthrate and aging population, along with the very difficult problem of the crippled Fukushima nuclear power plant and resulting contamination. Despite these almost uncontrollable tasks, young people are making various actions, both in individual and collective ways of seeking for peace. And, these actions coincide with other peace movements commonly being developed in the world, including macrobiotics.

I wish all my students in M×Y classes will support, share, and move together with these young Japanese, just as in the word Yoga means “all connected.”

Mikiyoshi Moriyama has been practicing macrobiotics for 40 years since 1975. He lives in Chiba and has been practicing organic/natural farming and managing a natural food store that he inherited from his parents, while spreading macrobiotic and yoga life style. Since March 11, 2011 after the nuclear disaster occurred, he has been especially focused on the activity to purify and improve the natural environment. He is also the host of Studio Kutsurogi (http://kutsurogi. ciao.jp/).

Shugo Nanabayashi has been practicing macrobiotics for 30 years since his birthdate in 1984. He used to work for Nippon CI and Ohsawa Japan, both in macrobiotic philosophy and food business. He now works for AMA Japan, while engaging in Nippon CI “George Ohsawa Library” as a volunteer staff member (http:// www.ci-kyokai.jp/go/).

www.OhsawaMacrobiotics.com

Macrobiotics: Did It Fail?

Royce E. Phillips

I

was born in Kansas in March 1908 and lived in generally good health until 1948 when I was diagnosed as diabetic. I had become considerably overweight, so I was put on a weight control diet in addition to medication for the diabetes. I took this medication (Orinase and DBI) until around 1970 when my doctor advised me to stop because of new findings of adverse side effects of these drugs. I found that I was able to control my diabetes without medication.

In early 1980 my doctor told me that my kidneys were failing and that I would soon have to go on dialysis.

This would involve cleansing the blood through machinery at a hospital several times a week. My daughter had gone on a macrobiotic diet in 1979, and she urged me to do so also.

I thought that I had nothing to lose and perhaps something to gain, so I began a diet in March 1980 under the supervision of macrobiotic counsellor Michael Rossoff, who also counselled my daughter.

My wife and I learned about many new foods with strange sounding names from faraway places: tofu, www.OhsawaMacrobiotics.com

Royce E. Phillips and Daughter Connie Sorrentino when Royce was about 37 years old ‒ photo restored by John Tobin

agar agar, couscous, aduki beans, tempeh, daikon, and many others.

Macrobiotics is not an easy diet to follow after a lifetime of meat, poultry, white bread, and three glasses of milk every day. I want to express my appreciation to my wife, Myrtle, for her helpfulness in preparing the food for me and for keeping tabs on me to

see that I did not cheat. It was a lot of extra work for her. I have never been handy in the kitchen, and I could not have followed the diet without her cooperation.

I did not attend any classes on macrobiotics, but I did considerable reading. I found it very difficult to accept the theory and philosophy behind the diet, since I had been trained in the scientific method as a chemist and electrical engineer.

Also, my mother and sister had been dietitians. In his book, Recalled by Life, Dr. Anthony J. Sattilaro gives a perfect description of the difficulties of the scientific mind in accepting the philosophy of macrobiotics.

Even so, Dr. Sattilaro cured his cancer through a macrobiotic diet. I also learned that Michio Kushi, the guru of macrobiotics, had done his graduate studies at Columbia University, my alma mater.

For 30 months, from March 1980 until August 1982, I practiced a macrobiotic diet. I had frequent consultations with Michael Rossoff to monitor my progress. The diet enabled me to bring my blood urea nitrogen (BUN) and creatinine levels

•

Macrobiotics Today SUMMER 2015 23

ings, that my kidney problem was incurable. The memory of the death of my father in 1925, at age 49, from kidney failure had an effect on my decision to go ahead with dialysis. My father did not have that option.

I had read about a portable home method of dialysis, which gave the kidney patient more freedom than the hospital method.

This methRoyce E. Phillips and Wife Myrtle when Royce was about 48 years old od was covered by ‒ photo restored by Elsie Pope Medicare. Therefore, in October 1982, I down to almost normal. My weight entered the hospital for installation dropped from 175 to 145 pounds, of a catheter in my abdomen for conand this helped put less stress on my tinuous peritoneal dialysis. My wife kidneys. Other benefits that I noted was trained on how to use the mawere: my chronic athlete’s foot conchine. During my hospital stay, it was dition cleared up; skin eruptions on impossible to follow macrobiotics, my hands and arms disappeared; my and I actually looked forward with toenails and fingernails became stronpleasure to eating normal food once ger, and discoloration went away. again. I especially enjoyed the desHowever, in August 1982, my serts. Eating lots of ice cream, cakes, condition began to deteriorate. My pies, and puddings caused me to BUN and creatinine levels shot upgain 10 pounds during my 10 days ward. I had been off my diet somein the hospital. This told me that it what because we had traveled to Canwas probably necessary for me to go ada to visit with relatives. I couldn’t back to macrobiotics if my weight resist the chocolate cake they put in and health were not to get completefront of me. By the time I returned ly out of control. Ironically, the diet home, I began to develop symptoms recommended by the kidney doctors of kidney failure: swelling of hands after I came home is quite similar to and feet, cramps, tiredness and lack macrobiotics. It seems that I am desof energy, high blood pressure, diztined to eat the food of an Asian peasziness, and a bad taste in my mouth. ant the rest of my life!

Did macrobiotics fail me? No, It is quite an adjustment in my I failed macrobiotics. After all, life to spend an hour four times a macrobiotics does not promise imday, every other day, with the dialysis mortality. At the age of 74, I became equipment; however, I am glad that convinced, both by the advice of my I was considered healthy enough to doctors and by my own inner feeluse the home method rather than the

• SUMMER 2015

24 Macrobiotics Today

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hospital method. Even so, the home method leaves me virtually housebound. Further, the dialysis requires me to take $60 worth of supplements every month because the process washes minerals and vitamins out of the body along with the toxins. Dialysis is not a very good substitute for a healthy set of kidneys. My wife’s comment sums up my situation quite well: “Macrobiotics was a lot easier.”

Postscript by Connie Sorrentino, daughter of Royce E. Phillips: Dad continued on home dialysis until mid-1986. He also continued to follow a macrobiotic diet, lovingly cooked by my mother, and was feeling well enough to drive occasionally for short stays at their beach house on the Chesapeake Bay that my parents loved. Those trips suddenly came to an end when Dad contracted an infection at the dialysis port site and had to be rushed home to the hospital. That was the beginning of the end. He passed away later in 1986, too weakened by the infection to fight back.

In reading my father’s report, it struck me that his doctors put him on a diet similar to macrobiotics – low protein, low fat – only after they put him on dialysis. Why not before? www.OhsawaMacrobiotics.com

(continued from page 17) blood sugar levels are consistently between 85 and 90 (great). I never have high blood sugar. I am now able to consume animal foods once a day and have any grain (gluten free), bean, fruit, starchy vegetable etc., while maintaining normal blood sugar levels.

I have come to the conclusion that though I was eating a varied macrobiotic diet, which according to Kushi Institute teachings supplies superior nutrition, I was malnourished in some way—lacking in certain nutrients found in animal foods that plant foods do not contain, and which my pancreas needed to function well.

This is why I recovered upon adding more animal foods to my diet.

One of many important concepts I’ve gained from macrobiotics is “self-responsibility”—when I’ve had health problems I’ve chosen to experiment with diet and lifestyle, and am willing to try whatever it takes to find a natural answer that works for me. I just finished a fulltime, year-long college program on fitness and nutrition, focusing on the science of how the body works.

What I learned also confirmed to me the need for high quality animal foods, or supplementation for those who choose to be vegan, as John mentioned in his article.

I also appreciated Carl Ferré’s past article noting the man who found that to recover from his serious health problem he needed a nutrient found only in chicken, but felt therefore he was not “macrobiotic,” to which Carl disagreed. I feel that in listening to my body, researching and experimenting with food, and using macrobiotic principles, I am even more macrobiotic than before.

Those who have a more limited www.OhsawaMacrobiotics.com

view of macrobiotics will disagree— but what’s more important to me is finding real and lasting solutions that work for me, and hopefully others.

I am very thankful for the insights each of my health challenges has brought me and, as John has said, using the wisdom of both macrobiotic principles and modern science is very important—a personal example being that little blood sugar monitor showing me how foods were affecting my blood sugar levels— without it, it would have been much more challenging to figure out how to adjust my diet and naturally regain vibrant health and energy. I hope others are inspired by John’s article to share how going “outside the macrobiotic box” has helped them improve their health, and their lives. ‒ Mirea Ellis via e-mail

Dear Editor,

In “Living Macrobiotics: The Future of Education” (Winter, 2015), John Kozinski has hit on a clever method of increasing the sodium and chloride content of what is generally taught as a macrobiotic diet. Ditto for fats. In view of the general rule (i.e., something beats nothing), I don’t doubt that he and his followers may experience some benefit. But, was he not able to hit on a less toxic approach, one less at odds with the needs of the natural environment and more in harmony with Ohsawa’s concept of “justice in eating?”

Obviously, “what does not work should be revised.” Is it possible that Mr. Kozinski’s call for change indicts a fairly narrow standard (e.g., one that minimized the use of sea salt and oil)?

No argument here! On the other hand, the teacher of his teacher, i.e., George Ohsawa, gifted us with “a living, changing, and growing system.” And

since we are working with a closed system, some things, e.g., attention to the sodium:potassium dietary ratio, can’t be changed until the Universe re-designs human biochemistry and physiology.

But Mr. Kozinski does raise wonderful topics: Can natural animals exist in an unnatural, man-changed environment? Does the absence of animal-sourced foods result in “weakness and disease?” On earth, which three countries exemplify the health-promoting energetics of eating animals? Is phytic acid an issue for folks who cook grain with a rational amount of sea salt? And does he know vitamin B12 deficiency is common in America despite consumption of animal-sourced foods 3 plus times per day? http://www.ncbi.nlm.nih.gov/ pubmed/10648266?dopt=Abstract I’m very thankful to the editors of Macrobiotics Today for publication of this article. All issues should be addressed in a civil and coherent manner, well beyond the scope of a “letter to the editor.” I am curious to know if Mr. Kozinski would welcome an open discussion…and if the editors of Macrobiotics Today would permit some in-depth look at “B12, amino acids, zinc, calcium iron, phytic acid,” yang animal treats yin cancer, “only absorbed or best absorbed,” etc. I would love to dialogue. ‒ Sylvia Gray via e-mail

Dear Sylvia,

We welcome in-depth articles on any macrobiotic subject and look forward to receiving your writing and/or collaboration. ‒ Carl Ferré for Macrobiotics Today

•

Macrobiotics Today SUMMER 2015 25

In Memoriam With deep sadness, we announce the passing of two major macrobiotic educators: Shizuko Yamamoto and Annemarie Colbin. Both influenced many people through their lives and teachings and will be greatly missed.

The following is adapted from Robert Mattson’s Macronology and other writings.

Kushi and in 1966, following the deaths of her mother and George Ohsawa, she arrived in Los Angeles on June 12, 1966. Armed with studies in acupuncture, Chinese medicine, yoga, aikido, shiatsu, and cooking, she originated the barefootstyle of shiatsu. She is the author of Barefoot Shiatsu and co-author with Patrick McCarty of The Shiatsu Handbook, Whole Health Shiatsu, and Macrobiotic Family Health Care and Shiatsu.

Shizuko founded and directed the New York Macrobiotic Center for many years and served on the board of directors of the Kushi Foundation in Massachusetts. In the preface to Barefoot Shiatsu, she wrote: “Shiatsu helped me to understand the imbalances in my body and this enabled me to understand imbalance in others. In my opinion, the practice of shiatsu together with a macrobiotic diet can lead a person to a strong state of good health.”

Shizuko Yamamoto

June 1, 1924 - March 28, 2015 Shizuko Yamamoto was born in Japan in 1924. Following her graduation from a girls’ college and three years studying Japanese language and literature, she contracted glaucoma.

After a couple of years of suffering and little-to-no help from Western medicine, Shizuko discovered a book on yoga by Masahiro Oki, a former student of George Ohsawa. After meeting Lima Ohsawa, Shizuko gradually began a macrobiotic practice. Later, she adopted George and Lima as her spiritual parents.

In 1965, George asked Shizuko to travel to America to help Michio

Annemarie Colbin, circa 1980 1940 - April 10, 2015

Annemarie Colbin, PhD was born in Holland and was introduced to the connection between food and health

• SUMMER 2015

26 Macrobiotics Today

at age 11 when her family went on a eleven-day cleansing fast. She arrived in New York in 1961 and was introduced to macrobiotics in 1964.

Annemarie spent the rest of the 1960s and early 1970s studying every book she could find on nutrition, health, food, and cooking.

In 1977, Annemarie founded The Natural Gourmet Cookery School in her apartment and today it is known as the Natural Gourmet Institute and is the oldest health-supportive culinary school in the U.S. During the next twelve years, she authored The Book of Whole Meals, Food and Healing, and The Natural Gourmet.

These books were followed by Food and Our Bones and the Whole Food Guide to Strong Bones. Her writings have been featured in the New York Times, Elle, Good Housekeeping, Natural Health, Longevity, New Age Journal, and others.

Regarding health, Annemarie was one of the first teachers to present a more relaxed version of macrobiotic practice based on feedback from her own life and that of her daughters and students. In The Natural Gourmet, she wrote, “I found, for example, that not only do sick meat eaters get healthier when they turn vegetarian, but weak vegetarians often become stronger when they reincorporate fish or fowl into their diets. People with digestive disturbances often do better avoiding all raw foods, but others need a regular dose of fresh salad or raw fruit.”

Annemarie won many awards including the Roundtable for Women in Food Service 1987 Pacesetter Award in Education and the Avon 1993 Women of Enterprise Award. Pat McNees of The Washington Post called Annemarie “the Julia Child of natural foods cooking.” High praise, well deserved. www.OhsawaMacrobiotics.com

Ethnic Recipes

from As Easy As 1, 2, 3: A Mostly-Macrobiotic Cookbook Pamela Henkel and Lee Koch

The following text and recipes are excerpted from As Easy As 1, 2, 3. The book provides ethnic menus and here we include the main dish for each meal.

Introduction—Mostly Macrobiotic

In order to be “mostly macrobiotic,” one must first have an idea of what macrobiotics is. Herman Aihara, macrobiotic teacher, writer, and lecturer, has defined macrobiotic in this way: “Macrobiotics amounts to finding our physiological limitations and trying to live within them. This is the cultivation of humbleness. When we think we can do anything we want, we become arrogant. This arrogance causes sicknesses.

“When we are living within our physical limitations, then our spirituality is free. Macrobiotics seeks freedom in spirit. Freedom exists in our spirit—so we can think anything. But biologically, physiologically we are unfree. We can wish to eat anything we want. But we cannot do it.

“Disciplining physical unfreedom www.OhsawaMacrobiotics.com

is the foundation of spiritual freedom. God didn’t give us unlimited biological freedom, but appreciating the taking into consideration our unfree physical condition leads us to greater freedom, both physically and spiritually.”

So—what reason do I have for writing a mostly-macrobiotic cookbook? It is to help myself and others maintain a balanced perspective on

eating as it relates to spiritual values.

Macrobiotics has helped me become creative, more sensitive, more loving towards myself and others.

However, this has happened with what I call an 85-percent attitude.

By 85-percent attitude I mean that I continually let go of perfection, and accept progress; I accept myself as I am and at the same time recognize my inner desire to become. With this attitude, anything I eat already is macrobiotic! The food becomes less important as my awareness of each and every moment of life increases in importance. It is with this attitude that I can continually learn how to better feed myself both physically and spiritually.

These recipes have been written with the busy families of our time in mind. Our attempt has been to apply the simple, whole-food choices of macrobiotics to some very quick, easy, and practical recipes. Learning some new terms and purchasing a few new supplies is not so very difficult if we can resist the desire to be perfect or to change 100 percent.

•

Macrobiotics Today SUMMER 2015 27

JAPANESE Fried Soba 6-8 servings; 15 minutes

1 pkg soba noodles 1 Tbsp sesame oil 1 carrot, sliced 1 celery rib, sliced 1½ cups cabbage, sliced 4 scallions, sliced Pinch sea salt 1½ Tbsp ginger, minced 2 Tbsp shoyu 2 Tbsp mirin (optional) 1. Boil noodles until tender. Rinse, drain, and set aside to cool.

2. Heat oil and sauté vegetables one at a time beginning with those that take the longest to cook (carrot, celery, cabbage, and scallion). Add sea salt while sautéing vegetables.

3. Add ginger and sauté 1 minute.

Add noodles and toss.

4. Add shoyu and mirin and toss until noodles are evenly mixed with vegetables and seasonings.

ITALIAN Pasta with Squash Sauce 4-6 servings; 45 minutes

1 tsp toasted sesame oil 1 large onion, chopped 2 cups butternut squash, peeled, seeded, and cut into bite-sized pieces 1 tsp sea salt 8 oz mushrooms, sliced 1 Tbsp shoyu 1 tsp ginger juice, squeezed from grated ginger (optional) 8 oz pasta, any kind 1. Heat sesame oil in large skillet.

Add onion and squash and sauté briefly.

2. Add 1 teaspoon salt and water to cover bottom of pan. Lower heat,

cover and simmer.

3. Add mushrooms and shoyu after about five minutes. Continue to simmer until squash is tender.

4. Add ginger juice and toss.

5. Mash until smooth. Sauce should have the consistency of mashed potatoes. If too dry, add a little water.

6. Cook pasta until tender. Rinse and drain well.

7. Serve the sauce over pasta, or use in lasagna or on pizza.

GREEK Nutty Rice Salad 4-6 servings; 20 minutes

¼ cup walnuts, chopped ½ tsp shoyu ¼ cup cooked brown rice ¼ cup cooked wild rice or millet ½ cup onion, minced ¼ cup celery, chopped finely ½ cup bok choy, chopped finely 2 tsp umeboshi vinegar 1 tsp mirin (optional) ¼ cup Tofu Mayonnaise or other soy mayonnaise 1. Mix walnuts with ½ teaspoon shoyu and roast in oven at 300°F for 10 minutes.

2. Mix brown rice and wild rice or millet.

3. Sauté onions, bok choy, and celery, adding umeboshi vinegar and mirin. You may also add a little water as necessary.

4. Combine sautéed vegetables with rice and roasted walnuts.

5. Add mayonnaise to taste.

Tofu Mayonnaise 1½ cups soft tofu, boiled in salted water and cooled 2 tsp onion, minced ½ tsp garlic, minced

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28 Macrobiotics Today

2 tsp lemon juice ½ tsp sea salt ¼ cup water 1 to 2 tsp shoyu 1. Blend ingredients until smooth.

2. Vary taste by omitting the shoyu and adding 1 tablespoon tahini.

AMERICAN Tempeh Stroganoff 6-8 servings; 90 minutes

¼ cup shoyu 4 Tbsp oil 2 Tbsp apple-cider or brownrice vinegar 1 lb tempeh, diced finely ¼ tsp cumin (optional) ½ lb mushrooms, chopped ¼ tsp black pepper 3 Tbsp flour 1 Tbsp corn oil ¾ to 1 cup vegetable broth or soy milk 1 cup soygurt 8 oz noodles 1. Make marinade of shoyu, 2 tablespoons oil, and vinegar. Marinate the tempeh for at least 1 hour.

Drain tempeh and reserve marinade.

2. Sauté tempeh in 2 tablespoons oil in skillet until browned, then add cumin, mushrooms, pepper, and reserved marinade.

3. In a saucepan, stir flour into oil with a whisk. Add broth or soy milk and stir until thick over low heat.

4. Add sauce to tempeh. Simmer for 15 to 20 minutes over low heat, stirring occasionally. Add ¾ cup soygurt. Simmer until heated through.

5. Cook noodles, rinse and drain.

6. Serve tempeh sauce over noodles and garnish with ¼ cup soygurt. www.OhsawaMacrobiotics.com

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•

Macrobiotics Today SUMMER 2015 29

¼ cup Tofu Mayonnaise or other soy mayonnaise 1 Tbsp prepared mustard ½ tsp miso

“An Essential Tool

in mastering the simple elegance of macrobiotic cooking…and a vital tool in learning to cook well for your loved ones and yourself.”

—Christina Pirello

20th

Anniversary

CHINESE Millet Egg Rolls 8 servings; 40 minutes

1 cup millet 1 medium onion, minced 4 scallions, chopped 1½ cups bok choy, chopped 1 cup celery, chopped 1 to 2 tsp sesame oil 1 to 2 tsp shoyu 1 cup cooked brown rice 1 tsp miso, any type 1 pkg egg roll wrappers, whole wheat if possible (16 oz)

$17.95 plus $2.50 shipping = $20.45

“A Trustworthy Guide

for anyone ready to embrace the wisdom and great tastes in macrobiotic cooking.”

1. Roast millet on cookie sheet at 350°F for about 10 minutes.

2. Sauté onion, scallions, bok choy, and celery in sesame oil, adding shoyu as desired for flavor.

3. Combine millet, rice, and miso with sautéed vegetables in bowl.

4. Put about 1/3 cup of mixture on each egg roll wrapper and roll up.

—Meredith McCarty

“An Excellent and Useful Cookbook.”

—Annemarie Colbin, Ph.D.

George Ohsawa Macrobiotic Foundation PO Box 3998 Chico, CA 95927 800-232-2372 or 530-566-9765 530-566-9768 fax

www.OhsawaMacrobiotics.com

MEXICAN Sea Veggie Tostada 4 servings; 15 minutes

Pamela Henkel and Lee Koch founded and operate the Macro-Dome Natural Foods Cooking Center in Wausau, Wisconsin. Pam is a health education and wellness instructor, and teaches courses in health cooking at two universities. Pam and Lee live with their two sons and enjoy running, biking, swimming, and hiking, as well as gardening both vegetables and flowers.

4 corn tostada shells ¼ cup arame 2 cups vegetables, chopped (onion, broccoli, carrot, and cucumber work well) ¼ cup vegetable stock or water 1 sheet nori

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30 Macrobiotics Today

1. Toast the corn tostada shells in oven at 300°F for about 5 to 8 minutes.

2. Soak arame in water for about 5 minutes, then drain.

3. Sauté vegetables in stock or water starting with onion.

4. Add rest of vegetables, one at a time, adding hardest ones first.

Add arame.

5. Roast nori in oven for approximately 2 minutes at 200°F or over burner. Tear nori into strips.

6. Combine the cooked vegetables and the tofu mayonnaise in a bowl, adding the mustard and miso for flavor.

7. Heap the veggie mixture onto the tostada shells. Top with pieces of toasted nori and serve.

Try adding shredded soy cheese on top, and return to oven until cheese melts.

www.OhsawaMacrobiotics.com

Community Resources Network Listings are supplied by the individuals and have not been verified by Macrobitoics Today.

Readers are encouraged to use their own judgment in deciding whether to use the services and/or products listed.

ARIZONA Prescott: David Jackson, Macrobiotics of Arizona, PO Box 12412, Prescott, AZ 86304; macjac76@hotmail.com; 928776-8364 • Counseling, Lectures, Cooking Classes.

Los Angeles: 7th Element Services; 818-512-9195; www. the7thElement.com; www.TurnAroundMyHealth.com: • Jeanne and Patrick Grosset provide Macrobiotic chef services, education and counseling. Educating, nourishing and empowering people on the path to good health.

Prescott: Prescott: Cynthia Vann, GMCS, PO Box 10130, Prescott, AZ 86304; 928-778-3351; cvann@cableone.net • Counseling, lectures, cooking classes. Unique Physical, Personality Iridology and Sclerology diagnosis techniques.

Find toxins (microwave/radiation/drug poisoning, heavy metals), weakened or clogged arteries, pre-aneurism conditions. Kushi Institute and Macrobiotics America trained.

Los Angeles area: Seed, 1604 Pacific Avenue, Venice, CA 90291; 310-396-1604; www.seedkitchen.com • Organic, vegan, macrobiotic cafe by Eric Lechasseur, renowned international macrobiotic chef, and Sanae Suzuki, Kushi Level 4 graduate macrobiotic counselor/educator. Open daily, Macrobiotic Community Night once a week, Event info: www.loveericinc.com.

Sedona: Pearl Pardee, Thai Spices Natural Restaurant, 928282-0599; www.ThaiSpices.com • “Nutritious Made Delicious” Where the healing properties of Macrobiotic meets the rich flavor of Thai cuisine. Available for lunch, dinner and Offsite catering for health conscious dinner group.

Los Angeles area: Macrobiotic B & B; 626-806-1060; eliztotalwelness@aol.com • Close to all main attractions and beaches. Stay includes macrobiotic meals, also cooking classes, and consultations are available from Elizabeth Gamboa, a graduate from Kushi Institute, Level IV. Call for more information.

Scottsdale: Vesna Cupara-Peters, MindBody Medicine Center, www.MindBodyMC.com; vesnacupara@cox.net; 480-6077999 • Macrobiotic Counselor.

CALIFORNIA Bay Area/Marin: Meredith McCarty, Healing Cuisine, P.O. Box 2605, Mill Valley, CA 94942; 415-272-5525; www.healingcuisine.com • Food Coaching, Cooking Classes, Lectures since 1977. Ask me about Multi-Pure Water Purifiers. Co-directed Eureka Macrobiotic Center for 19 years, former Associate Editor for Natural Health magazine, award-winning cookbook author.

Berkeley: Michael Bauce and Marta Serda; Michaelmacro@ gmail.com; 510-717-0112; Berkeleymacrobiotics.blogspot. com • Cooking classes adults/children. Consultations.

Chico: George Ohsawa Macrobiotic Foundation, PO Box 3998, Chico, CA 95927; 800-232-2372 or 530-566-9765; www.OhsawaMacrobiotics.com • publisher of quality macrobiotic books and Macrobiotics Today magazine, and conducts the annual French Meadows Summer Camp each July.

Fairfax: Kerry Loeb, Alternative Health Services, 20 Hickory Road, Fairfax, CA 94930; 415-454-6055 • Counseling, Shiatsu, Classes.

www.OhsawaMacrobiotics.com

Oroville: David & Cynthia Briscoe, Macrobiotics America/ Macrobiotics Global, 1735 Robinson St, 1874, Oroville, CA 95965; briscoe@macroamerica.com; 530-282-3518 • Interactive internet courses for home learning. Certified counselor and cooking teacher career programs. Excellent macrobiotic guidance by phone, in person, and online.

Palo Alto: Peninsula Macrobiotic Community, Gourmet Vegetarian Dinners held Mondays, 6:30 pm, at the First Baptist Church, 305 N. California Avenue, Palo Alto • phone 650-599-3320 for reservations.

Palo Alto/Bay Area: Patricia Becker, Yoga and Wellness Coach; PatriciaJoyBecker@gmail.com; 650-665-0309; www.PatriciaJoyBecker.com • Wellness Coaching, Integrated Approach, Phone and Skype available.

San Diego: Jean Richardson, Gold Mine Natural Foods, 13200 Danielson St, Suite A-1, Poway, CA 92064; 858537-9830; www.goldminenaturalfoods.com • Macrobiotic, organic, & heirloom quality foods, non-toxic household & body-care products, books & cookware. Exclusive importer of Ohsawa®, the most trusted name in macrobiotic foods. Free catalog, fast, friendly service: 800-475FOOD(3663).

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Macrobiotics Today SUMMER 2015 31

Santa Rosa: North Bay Macro Group / Stephen Starkweather, 1545 Monroe Street, Santa Rosa, CA 95404; 707-5429739; stephen@starkweather.biz • Monthly potlucks and social group! See www.northbaymacro.org.

Westlake Village: Diane Addison, Health Essentials for Natural Living, 4607 Lakeview Canyon #101, Westlake Village, CA 91361, 818-706-1888, 800-653-8881, Diane@ DianeAddison.com, www.DianeAddison.com • Personal/ private macrobiotic natural foods chef; cooking classes.

Products include safe, traditional, far-infrared Heavenly Heat Saunas, Lympholine Rebounders, water and air filters and hand-poured soywax candles with pure essential oils.

FLORIDA Coral Gables (Miami): Sandy Pukel, Holistic Holiday at Sea, 434 Aragon Avenue, Coral Gables, FL 33134; 305-7250081; oakfeed1@aol.com • 43 years experience offering Macrobiotic Counseling. Plus vacations with a purpose: relaxing, educational and spiritual—the ultimate gift for your body, mind, and spirit. Contact 800-496-0989 or see www.atasteofhealth.org.

Fort Lauderdale: Gayle Stolove, BS, RN, LMT, Wholly Macro; 954-764-6371; whollymacro@bellsouth.net; www. whollymacrobiotics.com • KI Graduate, Personal Chef, Food Delivery, Classes, Consultations.

Melbourne: David Kerr, Zen Macrobiotic Dojo, 119 East Brevard Drive, #B, Melbourne, FL 32935; 321-725-4067; dajokerr@msn.com • Philosopher, writer, scholar, historian, 39 years macrobiotic.

Sarasota County: Judy & Larry MacKenney, 941-488-9509 or 941-525-4916; www.harmonyhavenhealingarts.com; LMacKenney@gmail.com • Kushi Institute faculty, ASAT certified holistic health counselors, 21-year cancer survivor/thriver (free DVD), Aveline Kushi Award recipient, compassionate macrobiotic counseling, hands-on cooking/ menu planning, personalized workshops, potucks, travel extensively.

IDAHO Hayden Lake: Jill Mikael, Go Mac; jimikael@cs.com; 208772-6240 • Hatha yoga instruction, macrobiotic cooking classes, consultations.

ILLINOIS Chicago: Dr. Jay Stone, D.C.H., M.B.A., 3166 North Lincoln, Suite 206, Chicago, IL 60657-3119; 773-665-4623; www.DrJayStone.com • Clinical Hypnotherapy, Macrobiotic counseling, instruction, cooking classes.

Mt. Prospect: Steve Nakon, 104 S George Street, Mt. Prospect, IL 60056; 847-590-1221; www.northwestyoga.org • Northwest Yoga – Classes, Workshops, Retreats, Individual Consultations.

KENTUCKY Bowling Green: Gretchen Collins, 270-783-8245 or 415-7103453 (cell), gretchenvcollins@aol.com • Macrobiotic study group, lectures, workshops, cooking classes, potlucks.

LOUISIANA New Orleans: Phyllis Parun, Foundatin for the Macrobiotic Way; 504-949-8876; pbpworld@yahoo.com • E-tutorials, Meditation, Effortless QI Exercise, Diet, Consultations.

MARYLAND Bethesda: Michael Rossoff, L.Ac., 45 years experience; www.michaelrossoff.com. Counseling, acupuncture, and lectures. For counseling call Michael’s office in North Carolina at 828-258-1883; www.MichaelRossoff.com • For lectures, cooking classes and more, contact call Juliette Tahar at www.HealthyLivingInc.org or 202-337-0362.

Gaithersburg: Susan Beram, The Healthy Chef; 202-2559370; skberam@hotmail.com; www.sites.google.com/site/ marylandmacrobiotics; • Potlucks, Lecture Series, Macro Meals to go delivered.

GEORGIA

MASSACHUSETTS

Atlanta area:Victoria Barayev, CHNC; www.victoriabarayev. com; creativehealing@victoriabarayev.com; 678-4375668; • Macrobiotic consultations, public andprivate cooking classes, potlucks.

Boston: Warren Kramer, 28 Perthshire Road, #2, Brighton, MA 02135; 617-562-1110; WarrenKramer@Live.com; www.Macrobioticsnewengland.com • Macrobiotic Counseling, extensive U.S. travel offering seminars and cooking classes. Strengthening Health Institute and Kushi Institute faculty member and Macrobiotic Educator’s Association member.

HAWAII Big Island: Diane Koerner, 808-651-7988; diane@HawaiiHealthGetaway.com for holistic health retreats; www.vrbo.com/90588 for environmentally-safe vacation cottage.

Honolulu: Kathy Maddux, 3368 Paty Drive, Honolulu, HI 96822; 808-988-7374; ktymdx@yahoo.com • Chef, cooking class instructor, nutritional and lifestyle consultant.

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Western Massachusetts: Yukiko Sato; Pittsfield, MA 01201; 413-464-4772; theberkshirevegan.blogspot.com; berkshirevegan@gmail.com • Cooking Classes, Meals, and Desserts. Will travel.

www.OhsawaMacrobiotics.com

MICHIGAN Westland: Valerie Wilson, MacroVal, 6106 N Berry Street, Westland, MI 48185; 734-722-4553; www.macroval.com; val@macroval.com • Hands-on cooking classes since 1997.

Lifestyle counseling, Instructional DVDs/recipes, Food to go, Pot luck dinners, holiday events, Author “Perceptions In Healthy Cooking.” Hosts “Healthy Cooking with MacroVal” radio show on BodyMindSpiritRadio.com.

MINNESOTA Minneapolis: Gabriele Kushi, BFA, MEA, CHHP, AADP, Minneapolis, MN 55416; 612-834-1476; 952-915-1476; www.kushiskitchen.com; gkushi@kushiskitchen.com • Longdistance macrobiotic certified health coaching, Cooking DVDs, author.

NEW MEXICO

Albuquerque/Santa Fe: Jane Steinberg, Absolutely Macro; macrojane@hotmail.com; www.absolutelymacro.com; 505474-3896 • Individualized cooking instruction, macrobiotic counseling, Strengthening Health/Philadelphia Graduate; PCRM certification.

NEW YORK

Manhattan, NYC: Carol Anne Wasserman, www.GetHealthyWithCarol.com • Specializing in weight loss via the use of whole and natural foods. Fad diets don’t work; eating well does! Visit website for more info and delicious recipes.

New York City: Dan Becker, TCM Certified; 212-496-6200, 646-812-7810; www.holisticchef.biz, becdan@gmail.com • Macrobiotic Consultations / Holistic Chef Services .

New York City: Marcia Berry; mcberry@nyc.rr.com; 347429-0997 • Macrobiotic counseling. I make house calls.

Cooking classes. Workshops throughout NYC. Visit my website at www.berryhealthyeating.com.

New York City: Verne Varona, vv@vernevarona.com • Senior Consultant. Author of the newly revised Nature’s CancerFighting Foods (Perigee, May 2014) and Macrobiotics for Dummies (Wiley, April 2009).

NORTH CAROLINA

Asheville: Michael Rossoff, L.Ac., Macrobiotic Association, 52 Rollingwood Road, Asheville, NC 28805; 828-2581883; www.MichaelRossoff.com; www.MacroStudies.com • 45 years experience, macrobiotic counseling, acupuncture, special classes.

Asheville: Lino and Jane Stanchich, 101 Willow Lake Drive, Asheville, NC 28805; www.greatlifeglobal.com; 828-2998657 • International Macrobiotic Teachers-Counselors, Licensed Nutritionists, Authors, Aveline Kushi Award Recipients, offer consultations, classes, and seminars worldwide. Lino, a Licensed Massage-Bodywork Therapist, Member of Kushi Institute Macrobiotic Educators Association, is Multi-lingual.

Saluda: Holistic Holiday at Sea, Sandy Pukel and John Belleme, PO Box 457, Saluda, NC 28773; 800-496-0989 or 305-725-0081; www.atasteofhealth.org • Vacations with a Purpose: Relaxing, Educational and Spiritual. The Ultimate Gift for your Body, Mind, and Spirit.

NORTH DAKOTA Fargo: Tochi Products Health Food and Specialty Products, 1111 2nd Avenue North, Fargo, ND 58102; 701-232-7700 • Health foods, specialty products, organic merchandise, macrobiotic essentials.

OHIO Cleveland: François Roland, Cleveland Macrobiotic Center, 1793 Radnor Road, Cleveland Heights, OH 44118; 216-371-3222; www.ClevelandMacrobiotics.com; macrocenter@yahoo.com • Macrobiotic health counseling, lecture programs, cooking classes.

Cleveland/Columbus: Osbon Woodford, 2273 Riverside Drive, Lakewood, OH 44107; 216-280-0714; fax 216-2210565; osbonwoodford@gmail.com • Macrobiotic/spiritual counseling, cooking classes, massage, shiatsu.

Columbia Station: Harriet Bhumi Russell, Bhumi’s Yoga & Wellness Center, 19322 East River Road, Columbia Station, OH 44028; 440-236-6366; www.BhumiYoga. com; www.BhumiInternational.com • Lifestyle Coaching, Shiatsu, Yoga, Macrobiotics/Ayurveda, Retreats.

OREGON Portland: Margo Massoud Marver, Wellness Studio, 825 NE Laurelhurst Place, Portland, OR 97232; 503-232-3281; margomarver@yahoo.com; www.emargo.com • Reflexology/shiatsu treatments, cooking classes, meals, Arbonne consultant.

PENNSYLVANIA Devon: Sheri-Lynn DeMaris, M.Ed.; teawithsheri@aol.com; www.teawithsheri.com; www.cedartreebooks.com; 610-995-0595 • Macrobiotic Cookbook/DVD, Cooking Instructor, Lecturere, KI4 Graduate.

Philadelphia: Denny Waxman and Susan Waxman, 1223 S. 2nd Street, Philadelphia, PA 19147; 215-271-1858; www. dennywaxman.com • Macrobiotic counseling in person or

by Skype, cooking instruction, and menu planning. Author of “The Great Life Diet.”

www.OhsawaMacrobiotics.com

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Macrobiotics Today SUMMER 2015 33

Philadelphia: Strengthening Health Institute, 1149 N. 3rd Street, Philadelphia, PA 19147; info@strengthenhealth.org; 215-238-9212; www.strengthenhealth.org • Strengthening Health Institute offers a wide-range of educational programs to support and nurture your personal or professional macrobiotic practice.

Pittsburgh area: Rosemary Traill, Cooking Green with Rosemary; macrorose@msn.com; 412-741-5167; www.cookinggreenwithrosemary.com • Cooking Classes, Consultations, Lectures, Food is Elementary Educator.

TEXAS

INTERNATIONAL AUSTRALIA—Perth: The Great Life Cooking School and Macrobiotic Centre, Sahaja and Franco Rubinich, 41 Pelican Ramble, Yangebup 6164, West Australia; 08-94149992; www.thegreatlife.com.au; sahaja@thegreatlife.com. au • Cooking Courses, Macrobiotic Counseling, Potlucks, Accredited Journey Practitioner.

AUSTRALIA—Perth Hills: Macrobiotics WA, Western Australia; +61 433 782 576; rkustka@gmail.com; www. macrobioticswa.blogspot.com.au • Macrobiotics/Health/ Nutrition Consultations tailored to your individual needs.

Find balance in diet, exercise, emotional and spiritual wellbeing. Cooking tuition. Private cooking. Food delivery.

Austin: Casa de Luz Center for Integral Studies, 1701 Toomey, Austin, TX 78704; 512-476-2535; fax 512-4760198; natalia@casadeluz.org; www.casadeluz.org • Studies in Macrobiotics, Classrooms, Auditorium, Consultation Rooms available for rental, Books/MB housewares store, Macrobiotic Breakfast, Lunch, and Dinner prepared daily.

Yoga, Meditation, Tai Chi and other wholistic practices.

BELGIUM—Sabine Martens, Hoefijzerlaan 58, 8000 Bruges, 0032 - (0)50/38 24 29, 0032 - (0)474/68 77 57; info@sabinemartens.be; www.sabinemartens.be • Pharmacist, macrobiotic counselor, group and private cooking classes.

Austin/Dallas: Christy Morgan, Author Blissful Bites; info@theblissfulchef.com; www.theblissfulchef.com 469-444-0822; • Vegan macrobiotic chef, available for travel, classes, coaching.

CANADA—Alice Fava; Macrobiotic Center of Toronto; www.torontomacrobiotics.com; alicefava@rogers.com; 416-932-1222 • Macrobiotic health consultations, cooking instruction, meals; MEA member.

Dallas area: Margaret Lawson, 129 Deer Crossing Drive, Pottsboro, TX, 75076; macrobioticteacher@gmail.com • Macrobiotic cooking classes, B&B.

CZECH REPUBLIC—Bob Carr, 143 Zamecka, 74757 Slavkov u Opavy; RobertNCarrJr@hotmail.com; +42774-757-212 • Macrobiotic Counselor, teacher, shiatsu, consultations (live, e-mail, Skype).

UTAH Salt Lake City: Sylvia Ruth Gray, Strictly Macrobiotics Est. 1986; 801-521-7936; sylviaemail@gmail.com • Consults/ teaching in the spirit of Ohsawa/Aihara.

VERMONT Vermont and New England area: Anna Bond, Touching Ground, 8 Woods Road, East Dummerston, VT 05346; rejoice@sover.net; 802-387-2341 • Personal consults by phone, online, in person. Macrobiotic teacher, counselor.

Thirty-five years experience. Cooking for longevity, ethnic pickling/fermentation, gardening, qigong, wild food/herb foraging, Nine-Star Astrology. Country-style bed and breakfast.

WASHINGTON Seattle: Michael W. Chen, Starched Press, P.O. Box 30783, Seattle, WA 98103-0783; starchedpr@hotmail.com • Rewrites, scripts, treatments, ideas, illustrations.

ISRAEL—Sheldon and Ginat Rice, www.TheRiceHouse. com; shelgin@netvision.net.il; 9724-870-1078 • B&B Accommodations; Numerology; Palmistry; Macrobiotic Guidance, Shiatsu; Catering.

MEXICO—Cuernavaca, Mor.: Linda Moscona; U.S. telephone 1-917-969-4565; lindamoscona@mac.com • “Be the change you want to see in the world.” Mahatma Gandhi.

WORLDWIDE: Monthly MA, NY, NJ, CT, ME—John Kozinski, 3425 Main St. Box 1015, Becket, MA 01223; 413-623-5925; macrobiotic@macrobiotic.com; www. macrobiotic.com • Full Spectrum Macrobiotics™ for wellbeing and self-healing; noninvasive Integrative Diagnosis (ID™), Health Counseling, Training Programs: Integrative Diagnosis™ (ID™), Healthcare, Diet, Lifestyle, Philosophy, Spirituality and Meditation; lectures/workshops, Qigong, and Shiatsu.

To advertise, contact:

Macrobiotics Today 530-566-9765; gomf@earthlink.net

or: www.OhsawaMacrobiotics.com

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34 Macrobiotics Today

www.OhsawaMacrobiotics.com

Back Page

How to Eat Healthy Kai Echeverria

that make the food taste good but aren’t as good for you.

You can make anything you want at home and customize it to your personal tastes.

5. Lay off dairy.

A small amount of dairy or eggs are healthy because they offer protein, but don’t eat too much cheese if you are trying to reduce fat. Yogurt is a good dairy with probiotics in it.

6. Reduce processed food and use more whole foods/ grains.

Stay away from foods that have lots of ingredients that you can’t pronounce. Try to use products that have five ingredients or less, and that you recognize as being healthy for you.

7. Use less flour and simple carbs.

Reduce glutenous flour and choose gluten-free flours when baking. Simple carbs are breads, cookies, and other baked goods. Go with complex carbs like fruits and veggies.

1. Buy organic foods at the market.

You need to go to a place that has organic foods like Whole Foods, farmers markets, or even Safeway. Make sure that it has an ORGANIC sticker or sign.

2. You need a ton of fruit and veggies.

Go to the produce first and take at least 5 different veggies. You want a lot of colorful stuff. If you don’t like a veggie, try to use it in a different way. You can drink veggie juice or have soup or smoothies.

3. Don’t fry your food all the time.

You can use a small amount of high-quality oils like olive and coconut oil to do a light stir fry but don’t deep fry in a pot of oil.

4. Eat at home as much as possible.

Restaurants have specific menus but you can make anything you want at home. They also have hidden fats www.OhsawaMacrobiotics.com

8. Stay away from sugar.

Eating an occasional treat is fine but don’t eat sweets multiple times per day. If you want something sweet, eat fruit. Scientists have proven that people should limit their sugar to 4 tablespoons for kids and 6 tablespoons for adults maximum. You can sweeten your food with Stevia and juice.

9. If you can’t pronounce an ingredient, stay away from it.

Some ingredients are chemicals that will pollute your body. If you have trouble understanding what an ingredient is, ask an adult or look it up on the internet.

10. Eat a variety of raw and cooked food.

Finding different preparations for your food will keep it interesting and healthy.

Kai Echeverria is 9 years old and lives in the San Francisco Bay Area. He has attended the French Meadows Summer Camp with his Grandfather Michael Brown for many years.

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Macrobiotics Today SUMMER 2015 35

George Ohsawa Macrobiotic Foundation

PRESORTED STANDARD U.S. POSTAGE PAID CHICO, CA PERMIT No. 1709

1277 Marian Avenue Chico, CA 95928-6914 www.ohsawamacrobiotics.com

or current resident

George Ohsawa Macrobiotic Foundation • promotes George Ohsawa’s teachings • publishes books, including Acid and Alkaline,

Food and Intuition 101, and Zen Macrobiotics

• hosts the annual French Meadows camp July 4-12, 2015 (early arrival July 3)

• publishes Macrobiotics Today quarterly • provides access to macrobiotic counseling • provides resource connections to people • maintains a presence on the world wide web at www.ohsawamacrobiotics.com

• has two e-mail addresses: gomf@earthlink.net and gomf@OhsawaMacrobiotics.com • offers discounts to members

George Ohsawa Macrobiotic Foundation 800-232-2372; 530-566-9765

e-mail: gomf@OhsawaMacrobiotics.com website: www.OhsawaMacrobiotics.com

Membership Members of the George Ohsawa Macrobiotic Foundation receive a year’s subscription to Macro-

biotics Today, discounts on book purchases, informational mailings, and the joy of contributing to contribute in the Foundation’s efforts to spread macrobiotics throughout the world. More information may be found online at www.OhsawaMacrobiotics.com.

Make check or money order payable to G.O.M.F. and send to: Macrobiotics Today at the address above.

U.S. membership fee, $25 per year; elsewhere, US$40 (air mail)

Name _________________________________________ Address _______________________________________ City _____________________________ State ________ Zip ___________________ New member ______________ Renewal ____________ Fee $_____________________ Donation ____________