Macrobiotic today 0715 - Survivor from cancer

SUMMER 2015Vol. 56, No. 3$6.95 U.S.Printed in the U.S.A.

macrobioticsT O D A Y

How to Eat Healthy

Plus:• CancerSurviorStories• The Humanitarian Evolution

• Macrobiotics and Yoga

• Macrobiotics and Animal Foods

• Ethnic Recipes from As Easy As 1, 2, 3

2Macrobiotics today•SUMMER2015 www.OhsawaMacrobiotics.com

Editor’s Notes

This issue contains several articlesandlettersontheuseoravoidanceofanimal foods in amacrobiotic prac-tice.Wewishtoremindreadersthattheviewsexpressedineacharticleorletter is theopinionof the author(s)and are not necessarily those ofMacrobiotics Today.

Webelieve thatoneof thegoalsofmacrobioticsisforeachpersontodecidetheappropriatefoodsforhim-or herself and to realize that thesechoiceschangeovertime.Determin-ing the proper quality and quantityof air, sunshine,water, sea salt, oil,activity,andvariousfoodsarecentraltoamacrobioticpractice.

As always, we welcome yourquestions and comments at [email protected].

Classified

JOHN KOZINSKI WORLDWIDE:Monthly ‒ MA, NY, NJ, CT; 413-623-5925 or 413-464-2990; www.macrobiotic.com. Full SpectrumMacrobiotics™, noninvasive Inte-grative Diagnosis (ID™), Consulta-tions, Training Programs, Lectures/Workshops,Qigong,Shiatsu.

FOR SALE: Aveline Kushi’s for-mer home “The Good House” inBecket,MA.,thebeautifulBerkshireMountainsregionoftheancientAp-palachianmountainrange.3genera-tionsofmacrobioticteacherowners.Great B&B, study house, or familyhome with approx. 2700 square ft.of living space plus more. Contact:[email protected] or413-623-5925.

Letters

Life-GivinG Macrobiotics,

John Kozinski and I agree thatmacrobiotic practice needs to adaptandthatchangesshouldhappennow.Thelong-standingorientationofmostmacrobioticpracticehasemphasizedrestriction of foods and cookingstyles over variety. This has causednumerous longtime practitioners toovercontractandasaresultbecomenutritionally depleted.We do differonwhatwe think is the appropriateresponse.

Thisrestrictiveapproachledtoanumberofdramatichealthrecoveriesfromterminalillness.However,itdidnotworkwell for peoplewhoweregenerallyhealthyoreveninthelongrunforpeoplewithhealthproblems.A restrictive approach leads toimbalanceovertime.Itcompromisesour digestion and circulation andleadstodepletion.Italsoblocksourability to discharge animal, dairyfood, and sweets from our past,whichcanalsoleadtosickness.

Some of the immediate changesSusanandIrecommendtocorrectthisproblem are eatingmore vegetablesand less grain including less brownrice tomake room formore varietyof other grains. Additionally, cookbrownricewithothergrainsorbeansto make them more nourishing andyoumore relaxed.Steamsourdoughbread with tahini, humus, or otherspreadsforagoodsourceofprotein.Havepastaornoodlesseveral timesa week. Eat miso soup less oftenandincreasetheuseofpuréedsweetvegetables, mixed vegetables, andbean soups. Increase lightly cookedvegetable dishes, especially quick

oil sautésand rawsalad.Lessen theuse of azuki and greatly increaseother beans such as navy, kidney,andcannelloni,etc.Forvariety,cookbeans with greens and season withoilattheend.Useoliveandsesameoil in amore liberalmanner. Enjoytemperateseasonalfruitsmoreoften.The traditional Japanese dishes webegan with are still an importantpart of our meals but we use farmoreMediterranean-styledishesandcookingstyles.

Provided that we have severalhours of outdoor activity each daywe can also open up our conditionwith limitedamountsofflesh, eggs,anddairy—butatacost.Theregularuse of animal foods diminishes oursensitivity and creates a heavier,more materialistic or possibly evenaggressivevibration.Raisinganimalsfor food also creates a major stressforourplanet.

Iwillelaborateonthesepointsinmyblog.Additionally,Iwillwriteafull-length article for the upcomingAutumnissueofMacrobiotics Today.

‒ Denny Waxmanwww.dennywaxman.com

John KozinsKi responds,DennyWaxman’sletterillustrates

someoftheoldideasthatIfeelneedto change based onmymacrobioticclinicalandteachingexperience.Atleast at the Kushi Institute, varietyamong plant-based cooking wastaught as essential, and to the pointwhere it required so much cookingthat most people could never do it.Varietywithinthelimitedplant-basedrangewasalwaysamainfocus.

The idea that over contraction,beingtooyang,isthecauseofmanyillnesseswasmadeup in the1970s.Eatingalighterdietastheproposed

(continued on page 16)

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Macrobiotics Today is published quarterly by the George Ohsawa Macrobiotic Foundation, 1277 Marian Ave, Chico, CA 95928; 530-566-9765. 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 posses-sions: $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 800-232-2372. For timely delivery, address changes must be received in our office by the 10th of the month preceding an issue.

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Features

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

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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“Conquering cancer is really not about cure. It’s about living—liv-ing well for as long and as fully

as one can.”—JaneE.Brody,New York Times

personalhealthcolumnist

FullDisclosure, byway on in-troduction: After my diagno-sisin1993,awomanwhohas

beenan“angel”tomeinotherareasofmy life, went to the local healthfood store, and bought every bookondietandcancer.Whilerecoveringfrom surgery, I went through them,and discovered that for my person-ality, theonesonamacrobioticdietmade the most sense. I then wentout to JohnnyRockets, hadmy lasthamburgerandwenttoseemycoun-selor,VerneVarona.Istilladheretoamacrobioticdiet,buteatfishwhenItraveloreatoutwithmykids.

Thisarticlewillnotbeaboutdiethowever,orevencancer.New Begin-nings: The Triumphs of 120 Cancer Survivors,isabouttheindividual,notaboutthecancer,andthepsychologi-cal transitions survivorsgo through.I’ve identified four stages: theTer-rorofthediagnosis;theAgonyofthe

treatment; theSilentphases,definedbelow; and the Knowing that therewillbeanewbeginning,anewnor-mal.Thisarticleisaboutthe3rdand4thstageofcancer.Ibeganthisproj-ectin2006.

About one in every 20 adults inthe United States has survived can-cer,accordingtonewfederaldata.In

1971therewerethreemillioncancersurvivors living in America. As ofMarch 2015, there are over 14mil-lion, 5 million of which are youngadults. About 65 percent of cancersurvivorshavelivedatleastfiveyearssince receiving their diagnosis, 40percenthavelived10yearsormore,andnearly10percenthave lived25years or longer.This allmeans thatthereisasteadilygrowingpopulationwho are asking the question “Whatnow?”

Cancerforcespeopletoputtheirlives on hold. It can cause physi-calandemotionalpain,andresultinlastingproblems.Itmayevenendindeath.Butmany people gain a newperspective on life. It is as if theirsenses become more finely tunedby facing theirownmortality.Theirlivestakeonnewmeaning.

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.‒KimLinz,age28

What Do 120 Cancer Survivors Have in Common?New Beginnings: The Triumphs of 120 Cancer Survivors

BillAron

Ed FEinstEin: Colon CanCEr with livEr MEtastasis, diagnosEd at

agE 39


WhenIwasdiagnosedwithcan-cer, Iwasdevastated.Myfirst reac-tion was fear, which was soon fol-lowed by a crushing sense of feel-ing all alone. I felt alienated andestrangedfromeveryone.ItwaslikeIwas living in a different universe.Susan Sontag described this feelingwellwhenshewrotethatthesickper-sonistransportedtoanothercountry,separateanddistinctfromthelandofthehealthy.Andangry.Iwassoan-gry.Thisbecamemynewnormal.

The way of healing is to balance the loss and fear and rage with a sense of gratitude. When they bal-ance, we are whole...whether or

not we are cured.‒EdFeinstein,aRabbi

inLosAngeles

Then, after my treatment con-cluded,Iwassurprisedtofindmyselfexperiencingananomic terrorwhenmyoncologistsaid,“Ok,you’regoodto go. Aren’t you glad you won’thave to seeme so frequently?”Myfirstthought:“NO!WhatamIgoing

todo?”Icouldn’tgetoverthatemptyfeeling.

Over time, I began asking othersurvivors about how they feltwhentheir treatment was finished, andmanyacknowledgedsimilarfeelings.One survivor, Kim Linz, even gavea name to it, labeling it the ”silentphase” of cancer, when the freneticflurryof treatmentsanddoctors’ap-pointmentsisreplacedwithagapingsilenceandanuncertaintyaboutwhatthefutureholds.

At this point, survivors are leftto their own resources as they at-tempt tomove forward. Family andfriends expect the survivor tomoveon. But,asDr.ThomasR.Frieden,director of the Centers for DiseaseControlreflects,“Havingcancermaybe the first stage, really, in the restofyour life.”EllenStovall,aseniorhealth-policyadviserfortheNationalCoalition for Cancer Survivorship,has written: “With cancer, it’s not‘deathorcure’anymore…Learningto livewith cancer is a very differ-entmindset-andmanyneedtofigureouthow.”

Adjusting to my new state tooksome time and the help of not onlya team of sensitive physicians, butalso that of a gifted therapist. I be-cameawareofwhatreallymattered.I focusedonwhat I lovedaboutmywork, and tried to eliminate tasks Idisliked.Iconsciouslystrovetomakemy family and friends abiggerpartofmylife.Ibecameabetterhusband,father, and friend. Cancer became,andmanysurvivorsconcur,agift,acatalystforacceptingmylimitations,mymortality,andmystrengths.Can-cergavemetheopportunityforanewbeginning.Iwantedtohelpothers,asImyself had been helped. IwantedtocreatethekindofbookIwishhadexistedwhenIwasdiagnosed.

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,age22

KiM linz, with husband david, adrEnal CanCEr, diagnosEd at agE 28

Current Cancer Facts

1. Half of allAmericanmen andone out of threewomenwill faceacancerdiagnosisintheirlifetime.

2. About one in every 20 adultsin the United States has survivedcancer,accordingtotheCenterforDisease Control and PreventionandtheNationalCancerInstitute.

3. As of thisApril (2015), therewill be nearly 15 million cancersurvivors in theUnitedStates,ac-cording to the latest annual reportbytheAmericanCancerSociety.


AsIspokewiththesurvivorsforNew Beginnings,Idiscoveredanin-triguingcombinationoffragilityandinner strength.Theywere fragile inthattheyhadarealisticassessmentofwhattheyhadlost,andoftheobsta-clesthatlayahead.Theyhadunder-goneasometimespainfulprocessofself-examination,honestlyfacingupto their shortcomings and mistakes,whiledeterminingtodobetter.Theirstrength was based in a belief thatthey could overcome the obstacles,and that their fatewas in their ownhands.Theydidnotnecessarilythinkof themselves as being cured; butthey felt that theyweregoing todoeverythingpossibletomakethemostoutofwhatevertimetheyhadleft.

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. ‒SallyCraigen,age99

Foreveryoneinthisbook,thereisasenseofGratitude,theunderstand-ingthatALLisagift.

BothChristiansandJewsbelievethat God (however that is defined)renews daily the work of creation.WhatthatmeanstheologicallyisthatGoddidn’tcreatetheworldonceandthenwalkaway.Butthatthemajestyandthegloryandtheamazementofcreationisconstantlybeingrenewed.Themessageis“Don’ttakeforgrant-edthewonderoflife.”Cancermakesusrealizethateachdayismeanttobeappreciated.

Life is about moments. We have started to live day-by-day, hour-by-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 careerbegan at age ten with a Ko-dak Brownie Hawkeye camera.Here’showhetellsit:

Myfamilywasonavacationin Atlantic City in 1951, whenoneafternoonIsnuckofftoSteelPier,which in those days had avery carnival-like atmosphere.I went up to the large roulettewheel (under-age gamblingwasnotanissue),andpluckeddowna nickel on number 48.When Iwon, the man in charge of thebooth automatically reached forwhat was obviously consideredthe most sought after prize, alarge teddybear. Istared,shookmyheadandsaid,“No,notthat.”I then pointed to the Brown-ie Hawkeye camera packagewedged among the stuffed ani-mals.Itwasmyfirstcamera,andI’ve kept itmy entire life. Thisprizewasfollowedbyalife-longloveofphotography,whichcon-tinuestomotivatemetothisday.

Recently I’ve started usingthe Brownie again, just for thefunofit.

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.‒BridgetColby,motherof

Sophia(diagnosedatage15months)

The experience of diagnosis andtreatment had woken them up, andmany were willing, even eager, tochange their lives. Some changed

sally CraigEn; agE 99. brEast and ovarian CanCErs, diagnosEd

at agE 64

sophia Colby, hEMophagoCytiC lyMphohistioCytosis (hlh), diag-

nosEd at agE 15 Months


careers; some reordered theirpriori-ties;otherssimplyreaffirmedthatthepath they had chosen was right forthem. They changed in otherwaysaswell, altering their diets and tak-ingupexercise.Theyexploredwaysto give back to the “cancer com-munity” by raising money, visitingtreatment centers, founding survi-vor organizations, and reaching outto others who had been diagnosed.Some even felt they were livingfor those they had known who haddied.Theirmotivationwasthebeliefthat they could make a difference.

Agoodfriendrecentlysaidtome:“Youknow,Idon’twanttobediag-nosedwithcancer,butIdowishthatIcouldhavethatexperienceof‘havingsurvived’soIcouldmakechangesinmy life.” Perhaps cancer survivorscandemonstratethewayforusalltoabetterlife,toalifewelllived.

Life is about so much more than traditional success. It’s about

joy, about living our soul’s pur-pose, and about contributing to

the greater good. I live every moment with that in mind.‒RebeccaGifford,age22

New Beginnings: The Triumphs of120CancerSurvivors, with an intro-duction by Jane Brody, is Bill Aron’s third book. It contains a collection of narratives and “energetic” pho-tographic portraits of men, women, and families of children. They vary in age, ethnicity and diagnosis, but they all share the ability to turn a diagno-sis 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

recognition for his first book, FromThe Corners Of The Earth, which chronicles the Jewish communities of the former Soviet Union, Cuba, Je-rusalem, New York and Los Angeles, and was published, with an introduc-tion by Chaim Potok, by The Jew-ish Publication Society. Algonquin Books published a second volume of his work, Shalom Y’all: Images ofJewish Life in theAmerican 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.

Book Information

New Beginnings: The Triumphs of 120 Cancer Survivors.JaneE.Bro-dy, theNew York Times health col-umnist,wrote the introductionwithprefaces by PeterYarrow (of Peter,Paul & Mary), U.S. CongressmanHenry Waxman, and Rabbi DavidWolpe.Variousendorsementsareonthebackofthejacket.Thebookhas272 pageswith 160 full color pho-tographs.

Available wherever books aresold,instoresandontheInternet.


Animalfoodhasplayedakeyrole in evolution, includinghuman development; how-

ever, its significance is widelymis-understood.Asabreakthroughscien-tific study this past year concluded,humanbeingsbranchedoffofotherhominoidsabout4millionyearsagoby eatingwild grasses, the progeni-torsofrice,wheat,maize,millet,andothercerealgrasses.

Our unique human form andstructure, as well as consciousness,wereformedbypredominantlywholegrainsandotherplant-qualityfoods.As George Ohsawa and MichioKushi taught, our teeth, intestines,and other features mirror a roughly7:1ratioofadaptationtoplantvs.an-imalfood.Thiswillvaryfromabout5:1incold,northernpolarregionsto10:1 in warm, southern tropical ar-eas.According to thisyardstick, theproperdietofhumanbeingsisabout85% grain-and-vegetable quality to15% animal food in temperate cli-mates. Historians, anthropologists,and archaeologists cite similar con-sumption ratios for most of humanexistence.

Thestandardmacrobioticdietary

approach, rather than a fixed, static“diet,” as Michio taught for manyyears is a standard average,flexiblytaking into account environment,climate, season, sex, age, conditionof health, personal needs, and otherfactors. For the most recent editionofThe Book of Macrobiotics,Michioprepared dietary patterns for ten re-gionsoftheworld,includingtemper-ateclimates(NorthAmerica,Europe,

Russia, China, and Japan), CentralAmerica, South America, Mediter-ranean, Middle East, Africa, SouthAsia, Southeast Asia and the Pa-cificIslands,CoolClimate(Canada,Scandinavia,Siberia),andColdCli-mate(ArcticCircle,Antarctica).Theamount of animal food, includingmeat, poultry, eggs, and dairy food,rangedfromafewtoseveraltimesaweekinwarmer,southern,ortemper-ate latitudes to 60% or more everyday in colder, northern polar zones.The Great Life Pyramid, whichMichio introduced in 1998 for themedical and scientific community,reflectedsimilarproportions.

Given Michio’s half century ofextollingthevirtuesofanimalfoodinthehumandiet,itwouldbestrangetocharacterizehisapproachas“demon-izing” meat, eggs, dairy, and otheranimalproducts.At theKushi Insti-tute,fishorseafoodhavebeenservedsinceitsinceptionasanoptiontwiceormoreaweek,andmanyteachers,students,andstaffcustomarilyeatad-ditionalanimal foodonceaweekatnearby macrobiotic-oriented restau-rantssuchasBizen,notedforitsfishsushi,orPaul&Elizabeth’s,founded

Macrobiotics and Animal FoodsAlexJack

alEx JaCK


bystudentsofMichioover40yearsago in Northampton, renowned foritsfishchowder,scrodtempura,andfishsandwiches.

Though all types of animalfoods are embraced by a modernmacrobioticdiet,noteveryonetodaychoosestopartakeofit.Infact,infor-mal surveys suggest that amajorityofcontemporarymacrobioticpracti-tionersarevegan.First,animalfood,particularlymeat,chicken,dairy,andfatty fish consumed by sedentarymodernpeople, is linked tochronicand degenerative diseases. Second,theintakeofexcessiveanimalfood,in combinationwith sugar, alcohol,drugs, or other extreme yin, is as-sociated with anger, violence, war,or other antisocial behavior. Third,all animal food consumption today,including organic quality, is unsus-tainable and contributes to globalwarming, water pollution, loss oftopsoil, world hunger and poverty,and other environmental and socialills.Michio, himself, thispast year,gaveupeatinganimalfoodwhen itbecamecleartohimthatthemodestamountheenjoyedwasadverselyaf-fectinghishealth.

As for B12 and other supple-ments, theyareusuallyunnecessaryforthoseonabalancedmacrobioticornaturalfoodsdiet.T.ColinCamp-bell, Ph.D., the author of the ac-claimedThe China Study,dispelsthemyththatanimalfoodsarenecessaryforproperB12levels. Asheshows,B12 is produced by bacteria in thesoil,andorganicvegetablescanbeaplentifulsourceofB12.Thisvitaminis also found in traditionally mademiso, tempeh, and other soy foods,as well as in some sea vegetables.Campbell,who grew up on a dairyfarm,becameveganasaresultofhisscientific research. In particular, hecitescasein,theproteininmilkand

dairy,asthemaincauseofcancer.Intoday’smodernworld,itisnot

easy to maintain one’s health withamacrobioticeatingpattern,oranyotherdietaryapproach,asaresultofwidespread nutrient loss, chemicalandGMOcontamination,theaccel-eratedpaceofmodernlife,increasedemotional stress, and other factors.Halfadozenprominentmacrobioticteachers,aswellastheKushis,havecome down with cancer in recentyears.Buttheprevalenceofcancer,heart disease, diabetes, and otherchronicconditionsinthemacrobioticcommunityremainswellbelowthatofsocietyasawhole—probably50

to75percentless.IsuspectitisalsosignificantlylowerthanSeventhDayAdventists, Mormons, and otherswith generally healthier diets, butthisremainstobedemonstrated.

At Kushi Institute, we are cur-rently developing the first random-ized, controlled clinical trial of ourmacrobioticapproachtobreastcan-cerwithmedicalresearchersatTuftsUniversityandJohnsHopkinsSchoolofMedicine.Thescientistsareopti-misticthattheproposed2-yearstudywillcreateanewtreatmentparadigmthat will help millions of women.TheyarenotconcernedthatAveline,Michio,orothermacrobioticteacherspersonally developed cancer, point-ing out that medical science dealswithoveralloutcomesofgroupsand

communities,notindividuals.Previ-ousstudiesbytheNationalInstitutesof Health, New England MedicalCenter, Tulane University, NationalTumorInstituteinMilan,Italy,M.D.AndersonCancerCenterattheUni-versityofTexasinHouston,Univer-sityofCaliforniaatSanDiego,andother research centers have foundsignificantbenefits inamacrobioticapproach to thepreventionor treat-mentofcancer.

The fact that several individualmacrobiotic teachers succumbed toillness, especially cancer—the con-dition they spentmuch of their lifedevoted to preventing and reliev-ing—mayalsoreflecttheenergeticsofcounselingandtakingonthestag-nated, heavy, or negative energy ofothers. It iswell known that healthgurus, scientists, and fitness buffscommonly die of the diseases theyareassociatedwith.JamesFixx,whopopularizedAmerica’srunningcrazewith the bestseller The Complete Book of Running, had a fatal heartattackwhile jogging.AdelleDavis,thepioneernutritionistwhocrusadedagainstfoodpreservativesandaddi-tives, died frommultiplemyeloma.NathanPritikin,whopopularizedtheconnection between a low-fat dietandheartdisease,diedofleukemia.Paavo Airola, the nutritionist andnaturopathicdoctor,wasfelledbyastroke.J.I.Rodale,founderofPre-vention, the nation’s largest healthmagazine,diedofaheartattack.Thelist goes on and on.As poetChris-topher Marlowe’s motto observes:‘Quod me nutruit, me destruit.”ShakespearetranslatedthisinSonnet73as“Consumedwiththatwhichitisnourishedby.”Orasfolkwisdomholds,Jesus thecarpenterdiedonawoodencross.Yinchangestoyang,yang changes to yin. Everythingtransformsintoitsopposite.

“Though all types of animal foods are embraced by a modern macrobiotic diet,

not everyone today chooses to partake of it.”


Furthermore,asMichiooncetoldme, he often prayed for those whocame to him for counseling that hefelt had hopeless or very difficultcases, could not practice well, orhad no family support. He said heaskedGod,or the InfiniteUniverse,to addoneyear to their lifespans inexchangefortakingonedayoffofhislife.Duringhis lifetime,Michioad-visedandguidedtensofthousandsofindividuals and families. Of course,wewillneverknowhowmanypeo-plehesacrificedpartofhisownlifeforinthisway.

Indeed,themythsandlegendsofmostancientsocietiesshow that theoriginal sacrifice in the world wasanimalsthatvoluntarilygaveuptheirlives so humansmight live.AsZenpoet and anthropologist Gary Sny-derhasobservedinhismanybooks,animalshavemuchmorehighlyde-veloped senses than humans. They

canseehear,andsmellmuchbetter;run,swim,orflyfaster;andgenerallyoutsmartpeople.Duringerasofgla-ciationwhenplantfoodswerescarceor unavailable, humans entered intoa social contract, or spiritual agree-ment,with the animalworld. In ex-change for sacrificing their lives,theanimalkingdomwas reveredbyhumans,andhumanprayersensuredanimalspiritsablessedjourneytothenextlife.

Hence, Snyder explains, hunt-ingwasoriginallyameditation.The“hunter”didnotgooutandstalkwildanimalsbecausethegamecouldeas-ilyoutwithim.Instead,the“hunter”went to sit by a tree or riverbank,prayedorsangasong,andwaitedforthedeer,peasant,ortrouttocometohim while he meditated. Then withprimitiveweapons,thehunterwouldslay the game as humanely as pos-siblewhenitpresenteditselfasasac-

rifice. This loving kindness ensuredthat the animal’s spiritwas honoredandwas free to embarkon thenextstageofitsspiritualjourney.Theani-mal’sfleshensured that thehunter’sfamilyortribewouldsurvivethroughthe long, cold winter, drought, orfamine.Needlesstosay,modernfac-toryfarming,andmostorganicmilkand beef production today, is lightyears removed from this physicallyandspirituallysustainablepractice.

AsMichioalwaystaught,foodisspirit.Whetherplantoranimalqual-ity,itisbestgrown,raised,orhunted;prepared; and eaten with love andgratitude.

Alex Jack is executive director of Kushi Institute and co-author with Michio Kushi of TheCancerPreven-tionDiet,TheBookofMacrobiotics,and other books.

“A Macrobiotic Classic” – Michael Bauce; “Brilliant” – Chris-tine 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 un-derstanding and intelligence that shines through in your writ-ing. In that way, your book felt like a friend, a much need-ed 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 fromhttp://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 [email protected]


“Nothing will benefit human health and increase the chances for sur-

vival of life on earth as much as the evolution to a vegetarian diet.”

‒AlbertEinstein

We practice macrobioticprinciples because of thesound nutritional prin-

ciples, ecological practices, and theability tobringgreaterhumanitarianevolution to people and the planet.Wehavelivedlongandwell,workedhard, traveled extensively, and havemet many dynamic persons, lead-ers, andvisionariesworldwide. Af-ter studying a variety of nutritional,scientific, historical, religious, andphilosophicalwisdomrelatedtolife,art, and food, our respect for themacrobioticviewof lifegrows.Themore we live, experiment, observe,reflect, and test theories and tastes,the more we are convinced that avegan grain-based diet is the opti-mumwayofeating.

The field of nutrition is vastand varied. Opinions abound, es-pecially within macrobiotic dietaryprinciples and practices. Choices oforganicwholegrains, legumes,veg-

etables, sea vegetables, seeds, nuts,andcondimentsarenumerous.Plus,we have the choices of precise andempowering macrobiotic cookingmethods, myriad types and use ofsalt,oil,sweeteners,andseasonings--eachwithdistincteffectsandresults.Wehave the luxury and freedomofchoosing diets and foods from Na-ture’sbounty.Marketsarebrimming.Nutritional views, studies, and di-etary fadsflybywithabandon.Yet,

our food choices affect everything.That is why macrobiotics is calledthe“greatlife”orthelargerviewofthewholeearth,beyondourplateandourpalate.

We are aware that certainmacrobiotic educators maintain thatsomepeoplemayneedanimalfoodsforbriefperiodsoftime.Otherteach-erswrite that all people should addmore frequent use of animal foods,including red meat, poultry, dairy,

The Humanitarian EvolutionPersonal and Planetary Health Through Macrobiotics

JaneandLinoStanchich

lino and JanE stanChiCh


andeggs.For the issuesofpersonalhealth, planetary ecology, animalrights,andhumansuffering,weada-mantlyopposetheviewthateveryoneneedstoeatanimalfoodsforoptimalhealth.Theearth’speople, land, air,andwatersimplycannotsustainthatdietarypracticeandphilosophy.

Aswehavestated,webelievethebestdiet forhealthandecology isatotallyvegandiet.However,ifpeoplehaveaneed,wildcaughtwhitefish,balancedproperly,maybeappropri-ate,accordingtopersonalpreference.Everyperson’snutritionalneedsdif-fer,soacarefulprogramofbalancedeating of plant-based foods withnecessarysupplementationisrecom-mended, remembering that a food-basedvegandietandhomeremediesare powerfully effective to restorestrengthandbalance.Forthesakeofouroceansthatarebeingover-fished,werecommendgettingbacktoato-tallyvegandietassoonaspossible.

Let us embrace change—changefor the better—change that bringsaboutwellnessforallpeople,andforthe planet. Increasing animal foodconsumptionisnotaprogressiveevo-lution towards greater personal andplanetary health.Our human bodiesaredesignedtobeomnivoresandwecan be vegans quite successfully ifwechoose,plan,prepare,andeatourmealswithcareandconsciousness.

We humans are designed to eatparticularfoods.Noticetheteethandthepredominanceofflat,grain-grind-ing teeth (molars) as compared to aminorityof sharpmeat-tearing teethof carnivorous animals (canines).Herbivorous animals are among thestrongest on earth.And, they chewplantfoodvery,verywell.Thethor-ough chewing of high fiber plantfoods by humans greatly enhancesabsorptionofnutrients—thisisarealkey tooptimumvitalityandsuccess

withamacrobiotic,oranyother,diet.In addition, consider the design ofhuman adults’ long, convoluted in-testines(over25feetinlength)con-trastedwiththeshort,rod-straightin-testinesofacarnivorousanimalsuchasadogorcat.Meatandotherani-malfoodseasilyacidifyandputrefyduring the long transit time throughourextremelylonghumanintestines.This is one of the main causes ofdiseasesinhumans.Highfiberplantfoods,especiallywhenwellchewed,provideahealthierintestinalenviron-mentandbowelregularity.

The current popular meat-baseddiets promote eating foods that areneither healthful nor ecological.Couldwepleaseevolvefromthedietofpre-historicpeoplewho lived2.6million years ago? Even people ofthat era did not eat predominatelymeat. In fact, our Paleolithic ances-tors atemainlyplant foodandweremainlyherbivoresaccording toJaneBrody.

“Mostofushaveanimpressionofearlymanasasuccessfulhunter,whodressedinaloincloth,wentouteachdaywithacluboverhisshoulder,tocatch something for dinner.Usuallyhe left empty-handed because ani-malsweresimplytooswiftforamanarmedonlywithaclub.Therealheroofthesurvivalofthehumanspecies

wasnotearlymanbutearlywoman.She spent her days near the basecampgatheringfruits,nuts,seeds,tu-bers,roots,grains,berries,andbeans,and made meals for the family outof complex carbohydrates-starchyfoodsandfreshfruitsandvegetableswithoccasionalfeastsofmeatwhenthemanwas luckyenough tobagalizardormole.”1

Clearly, humans are designed tothrive onmore plant foodswith lit-tle, ifany,need forzero-fiber,high-cholesterol animal foods. Our foodchoices must go beyond “it tastesgood,itfeelsgood,anditiseasier,”asdescribedinGeorgeOhsawa’slowest“mechanical”levelofeatinginwhichonecareslittleforthesourceoffood.The consumption of acid-formingmeat, poultry, eggs, anddairy is farfromsoundscientific,ecological,andhumanitarianchoices.

Macrobioticsisdefinedasa“dietfor longevity.”Theworld’s longest-livedpeoples,accordingtoThe Blue Zones,sharecommonalitiesofgrain-based diets and the active lifestylesalso promoted in macrobiotic phi-losophy.2Asourmacrobioticleaderstaught,animalfoodshouldbeavoid-ed,limited,orinfrequent,dependingupon one’s condition, climate, andneeds. Do we ignore validated sci-entificstudiesshowingthat thecon-sumption of animal food is amajorcauseofheartdisease,cancer,diabe-tes,andotherdegenerativediseases?Ancient Biblical teachings (Genesis1:29), traditional dietary practicesand macrobiotic recommendations,and cutting edge nutritional sciencesuch as the 2005 The China Study byT.ColinCampbellallagree:meatandotheranimalfoodsarenotessen-tialforhumanhealthandareamajorcontributortodiseasesofbody,mind,andsociety.3

Vegandietscanbetotallyhealthy

“Clearly, humans are de-signed to thrive on more plant foods with little, if any, need for zero-fiber,

high cholesterol animal foods.”


when balanced and eaten properly.The American Dietetic Associationposition paper in 2009 states that,“Appropriately planned vegetar-ian diets, including total vegetarianor vegan diets, are healthful, nutri-tionally adequate, and may providehealthbenefitsinthepreventionandtreatment of certain diseases.”4 Avegan/macrobiotic diet, when prop-erlybalanced,containsampleproteinandfat—asmuchproteinasameat-based diet.However, the nutritionaldifferencesarethatplantproteinhaszerocholesterolandcontainshealth-ful fiber and abundant vitamins andminerals, including calcium, zinc,andiron.VeganscaneasilytakeoralvitaminB12supplements.

Veganseatingabalancedstrength-eningdietoftenhaveincreasedviril-ityandfertility.Increasedcirculation,oxygen, and sensitivity enhance re-productivehealth.Herbivoreanimalsdo quite well in both stamina andreproduction. “Cholesterol-loweringfoods such as dried beans, oatmeal,oat bran, and any fruit with a peelonlyimproveyour(malesexual)hy-draulics.So it’s smart to avoidcho-lesterol-raisers such as fried foods,butter, and red meat,” says HarinPadma-Nathan, M.D., of the MaleClinicinSantaMonicaandtheUni-versityofSouthernCaliforniaatLosAngeles.5

One’s dietary needs can be metwith consciousness and care…andyes, an investment of time in thekitchen. We say it is the best in-vestment one canmake! Creating acookingsupportsystemisextremelybeneficial and may be essential ifyournaturaltalentslieinotherareas.Studying and followingmacrobioticcookingtechniquescanleadoneintoa life of greater health and culinaryenjoyment. The vegan macrobioticdiet may include cleansing, detoxi-

fying dishes, alongwith powerfullystrengthening recipes. Countless re-ports and immense epidemiologicalstudiespointtotheharmofredmeat,poultry, dairy, eggs, and especiallysugar consumption.These foods arebest avoided for personal and plan-etaryhealth.

Refined sugar and high fructosecorn syrup have been called toxinsand “poisons” byRobertH. Lustig,MD,oftheUniversityofCalifornia,SanFrancisco, inaNew York Times Magazine (April 2011) cover story,“IsSugarToxic?”6Dr.Lustig’spopu-lar and engaging YouTube lecture,

“Sugar:TheBitterTruth,”withover5,500,000hits,relaysscientificproofthattheconsumptionofrefinedsug-arsisthedirectcauseoftheepidem-ics of obesity, diabetes, depression,andcancer.7MichioKushiwrotecon-sistently that refined sugars shouldbeavoideddue to their contributionto mental and emotional disorders,bloodsugar imbalances,andnumer-ousdiseases.Sugar,aswellasalcohol(yin), cravings increasewith excessconsumptionof(yang)foods,whichcan includefish,meat,poultry,eggsaswellasexcesssalt.Weagree.Theriveting book,Salt, Sugar, and Fat: How the Food Giants Hooked Us,byPulitzerPrizewinner,MichaelMoss,revealsthetaleoftheunfetteredandunscrupulousU.S.processedfoodin-

dustry.8Besmartandbeware.Some-timesfearisveryhealthy.

Michio Kushi and othermacrobiotic teachers recommendthe consumption of complex carbo-hydrates in whole grains, legumes,sweet vegetables, and satisfyingnaturalsweetenersshowntostabilizeblood sugar and emotionalwell be-ing. Craig Thompson, president ofMemorial Sloan-Kettering CancerCenter inNewYork,who has donemuchresearchontheeffectsofsugaroncancer,hastakenrefinedsugaroutofhisdiet.Famedresearcher,LewisCantley,directoroftheCancerCen-teratBethIsraelDeaconessMedicalCenter at Harvard Medical School,says, “Sugar scares me.”9 Beyondthesehealthconcerns,humanstodayarestillenslavedinsugarplantationsworldwide.

“Non-violence leads to thehigh-est ethics, which is the goal of allevolution.Untilwestopharmingallother livingbeings,wearestillsav-ages.” – Thomas Edison, inventor(1847-1931)

True animal lovers and humani-tarians detest non-violence.Meat ofalltypescomesfromkillingandhasa tremendous cost environmentallyandeconomically.Raisingmeatanddairyisstaggeringlyexpensive,thusissubsidizedbytheU.S.government(our tax money at work.) The U.S.governmentgivesbigbeefanddairyindustriesover$38billionayear.Thecosttoournation’shealthcaresystemforthetreatmentofdiseasescontrib-utedbythesefoodsis totallyunsus-tainable. Farmers of more healthfulfruits,vegetables,andnutsreceivearelativelyminute $17million.Whatiswrongwiththiseconomicpicture?Write to your legislator about yourdietaryopinions.Foodisprofoundlypolitical.

Livestock and their byproducts

“A vegan/macrobiotic diet, when properly balanced,

contains ample protein and fat—as much protein as a

meat-based diet.”


account for at least 32,000 milliontons of carbon dioxide (CO2) peryear,or51%ofallworldwidegreen-housegasemissions.10

Meat is the number one causeof the destruction, at one acre persecond,of theAmazonRainForest,called ourEarth’s “lungs.”The “in-convenient truth” is that Al Gore’saward-winning film by the samename, mysteriously neglected tomention the statistic above, nevernaming animal by-products as thetrue main cause of air pollution.Grainsandsoybeansarefedtocattle,while tens of thousands of peopleworldwide die each day of starva-tion.Meat-eatershaveatremendouscarbon footprintandare responsiblefor4800gallonsofwaterdaily,whilea vegan utilizes 300 gallons. Onesmall dairy farm alone emits over33,000 pounds of methane gas intotheaireachday!Meat,poultry,dairyproducts, and eggs are inhumanelyharvested with untold suffering andtorturetoeachfarmanimal.Weeachhave witnessed these typical andtragic farming practices in the U.S.andEurope.Over12billionanimalsareslaughteredeachyearforfoodinthe U.S. Grass-fed cattle, many ofwhichgrazeinfieldsforonlyashorttime,areslaughteredatthesamelo-cationasnongrass-fedcows.Anddorestaurants serve organic, humanelyharvested foods? Before we “chowdown,”letuseachthinkaboutwhereour food comes from. We suggestyouwatch“Cowspiracy.”11Howcanaphilosophyofecologyandloveofanimalsbefueledbymeat,dairy,andeggconsumption?

Vegans and vegetarians are ingoodcompany.Someof theworld’sgreatest minds chose this diet:Socrates, Plato, Aristotle, DaVinci,Tolstoy, Ben Franklin, Albert Ein-stein, Jane Goodall, and countless

more. Abraham Lincoln wrote, “Iaminfavorofanimalrightsaswellashuman rights.That is thewayofawholehumanbeing.”Modernfig-uresofhistory,art,music,medicine,andOlympicathleteschoosethisre-vitalizingandrejuvenatingdiet.Itallcomes down to what we choose toeat…andwhy, and towhomwe lis-ten, and why. Humankind does nothave time to debate this. The stud-ies aredone.Theanswer is literallyunderournoses.EachdayourEarthsuffers from the cruel farming ofanimals, thefarmanimalwaste run-off, and chemicals inour air,water,andsoil.Macrobioticprincipleshavelong upheld the health and ecologyof theworld through eating primar-ily organic plant foods preparedwith knowledge and balance. Wehope those who teach macrobioticprinciples will continue that tradi-tion. The future is balanced on ourforks,spoons,andchopsticks.Beforewe eat, let us thinkwhere our foodcomesfromandhowourchoicesaf-fectourhealth,humanity,happiness,animals,andourpreciousearth.

footnotes 1. Brody,Jane,Nutritionist,New York

Times. Jane Brody’s The Good Food Book: Living the High Car-bohydrate Way. W W Norton &Company,1985.Print.

2. Buettner,Dan.The Blue Zones.Na-tionalGeographicSociety,Publish-ers,2008.pp.234-235.Print.

3. Campbell, PhD, T. Colin andThomasM.Campbell,III.The Chi-na Study. Benbella Books, 2005.Print.

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

5. Rowan,Mark.Men’s Health. June3,2006.Padma-Nathan,MDHarin,

TheMale Clinic in SantaMonicaandtheUniversityofSouthernCal-iforniaatLosAngeles.Print.

6. Taubes, Gary. “Is Sugar Toxic?”New York Times Sunday Magazine,April17,2011:pp.MM47.Print.

7. Lustig, MD, Robert. “Sugar: TheBitterTruth.”UniversityofCalifor-niaTelevision(UCTV):YouTube,Web.

8. Moss, Michael. Salt, Sugar, and Fat: How the Food Giants Hooked Us.RandomHouse,2013.Print.

9. Cantley, Lewis, Director of theCancerCenter atBeth IsraelDea-sonessMedical Center at HarvardMedicalSchool.Taubes,Gary. “IsSugar Toxic?” New York Times Sunday Magazine,April 17, 2011:pp.MM47.Print.

10.Andersen,KipandKuhn,Keegan.Cowspiracy.QuotingGoodland,RAnhang,J.“LivestockandClimateChange:What if the key actors inclimatechangewerepigs,chickensandcows?”Print.

11.Cowspiracy,www.cowspiracy.com.Web.

Jane and Lino Stanchich are licensed nutritionists, authors, macrobiotic counselors and educators. For more references, recipes, resources, and ar-ticles, visit www.greatlifeglobal.com.They can be reached at [email protected] or 828-299-8657.


(continued from page 2)

solution only helped marginallybecauseitdoesn’taddressnutritionaldeficiencies. Becoming more yinor expanded does not cause you toabsorbnutrients that arenotpresentin your diet. If your diet is lackingadequateprotein,B12,B6,zinc, iron,andothernutrients,youcan’tabsorbwhatisnottherebycuringsocalled“contraction.”

Eatinglessgrainandmorevege-tables tosolvesicknesses,asDennysuggests, can cause other problems.Primarily, vegan macrobiotic eatingisalreadyextremelylowincalories.Calories are very important forenergy. Cutting grains cuts caloriesandenergy.

Anotheroutdated idea is thatwecarrysomething leftover frommeat,dairy, and sweets in our body foryears. This spuriousconceptofoldfood in the body has been blamedfor numerous health problemsthat are really caused by simplenutritional deficiencies in peopleeating primarily vegan diets. Thismisinformation diverts them fromsolvingtheirproblemsthatarereallycausedbymalnutrition.

Implicit in the idea that certain“past”foodsmustbedischargedfromour body is the idea that somehowsweets, meat, and dairy “in us” arebadthings.Longevityculturesaroundthe world ate all these foods whenthey were available. In Traditional Nutrition, Ben Hershberg explainsthat people in Dan Buettner’s The Blue Zones (longevity zones) ateplant-baseddietswithanimal foods.Theideathatmeatandotheranimalfoods makes us insensitive, andpossibly aggressive, is an exampleoffoodbigotry.Itisaninsulttoourparents, ancestors, and especiallywestern cultures, and is blatantly

untrue. The idea that animal foodcauses aggression is based on amisunderstanding of the effects offood that teachings from traditionalOrientalmedicines (TOM) can helptoclearup.

Strong blood in TOM is seenas a main factor that helps us tostay relaxed and more peaceful.Weak blood can make us tiredand sometimes overly uptight andaggressive. Some people eating avegan or near vegan macrobioticdiet maintain an aggressive andviolent stance because their bloodis weak due to multiple nutritionaldeficiencies.

Somepeoplebecomeverypassivein the same condition.The cure forbeingoverlyaggressiveisnottoeatlighter, but is to do things that willstrengthenthebloodinourdietsandlifestyles.Ihaveseenpeoplebecomemore peaceful after adding naturalmeat to their diets—it strengthenedtheirblood.

In the modern world, where somany people are telling us what todo, we must not lose the ability tothinkforourselvesorwemaysuffertheveryfatewearetryingtoavoid.

‒JohnKozinskiwww.macrobiotic.com

dear editor,Thank you for the excellent,

informativearticlebyJohnKozinskiintheWinter,2015issue.Itisabouttimetheseissuesgetaddressed.I’vebeen involved in many debates onseveral of the subjects John speaksof inhis article and they tend togoround and round in circles due toseriousissuesofdenialandjustplainfanaticismonthepartofmany.WhatIfindinterestingwhenthediscussions/debatesturntothehealthbenefitsofanimalproducts,spicesoranyothertaboo natural foods in macrobiotics

is the flat out dogma used to stiflethedebate.Manyof these foodsaretotally natural foods in worldwide,traditional, healthy, balanceddiets—aperspective thatwe tend todevelopwhenwearetrulyexercisingour understanding of foods and theprinciplesofyinandyang.

This is especially true when theissue is animal products other thanfish.Oftenthislackofunderstandingleads to statements like it takes agazllion gallons of water or twentyfields of grain to raise a cow. Surethese are slight exaggerations, butstill… Then there are the pseudospiritualistswhorunthenumberthatwearenowlivinginanewageandveganism is the way to go becauseweareevolvinganditisbestfortheenvironment, etc., etc. All of theseissuescanbeeasilydebatedbybothsides and in normal circumstancesthey would be; however, when itinvolvesmacrobioticsthediscussionmost always gets thrown off bythe oldest trick in the book—thediversiontactic.

I’ve seen this repeatedly indiscussions and it is always thesame thing. Kind of goes like this.“Well, macrobiotics isn’t really justaboutdietanyway,itisaboutthebigpicture, the great life, diet and foodareonlypartsofmacrobiotics.”Thisis all fine and well but the simplefact is that teachers,counselors,andcooks are constantly talking aboutthefoodpart;so,itmustrepresentahugepartofmacrobioticstodemandsuch attention. New people don’tcome to macrobiotics because wehave a fancy, cool way of talkingaboutcauseandeffectorthecosmicuniverse.They come fromour talksabout,andotherresourcespertainingto, healthy food. Not to mentionthe foodpart beingessential for thelivelihoods of many counselors and


teachers.ThepointI’dliketomakeisthat

Johnhasopened thedoorfor livelydiscussion on this most importantissue.Let’skeepthatdooropenandreallyaddresstheseissuesonceandforallwithout theusualdiversions.And,itisn’taboutwhohasthebestscientificdataeither.Itisaboutwhatworks,whathasn’tworked,andhowwe can improve our understandingof food—the roots on whichmacrobioticsstandsasan invitationtohealthandhappiness.

‒ SteveGagnéAuthorofFood Energetics

dear editor,Asapractitionerofmacrobiotics

formorethan40years,amacrobioticteacherformore than20years,anda previous manager, director, andfaculty member at Kushi Institute,IechoJohnKozinski’sviewsinhisarticle Living Macrobiotics: TheFutureofEducation.

In the early seventies, amacrobiotic practice cleared upmychronic and severe allergies in oneweek. Continuing macrobioticsovertime,Idevelopedseveralother(and more serious) health issues,which I had been unable to solve,andforwhichthemanymacrobioticcounselor’sadviceIsoughtwasnoteffective.Ieventuallyrecoveredfullyby removing gluten from my diet.This was more than 15 years ago,and at that time most macrobioticteachers criticized me for sayinggluten had been an issue for me,statingasneitherMichioKushinorother leading macrobiotic teachershadaddressedgluten(foundinmostsoy sauce and some other foodscommonlyused inmacrobiotics) asanissue,theyfeltwhatIwassayingcouldnotbetrue.

Sinceavoidinggluten,Iremained

healthyuntilafewyearsagowhenIstarted experiencing a great deal offatigue.Itriedvariousmodificationsto my diet, and lifestyle changesincludingworkinglessandexercisingmore,butnothinghelped.SupposingI might have low thyroid, B12, orVitamin D, I had a comprehensiveblood test, which showed all ofthesewereatgoodlevels,buttomysurprisemypancreaswasproducingverylittleinsulin–highbloodsugarwas the reason for my exhaustion.I therefore bought a blood sugarmonitor, and the first day using itfoundmyfastingbloodsugar(uponwaking in the morning) was 104(prediabetic), and when I ate onetablespoonofriceporridgeandahalfcupof steamedkale, it skyrocketedto 160 and I was immediatelyovercome with exhaustion. I foundthat any grain, bean, or fruit (evena slice of strawberry) and moststarchyvegetablescausedhighbloodsugar levels for me. After tryingdifferent dietary modifications andhome remedies, I went off grainsand beans for a while and startedan herbal supplement that wassomewhat helpful, but high bloodsugar was still very problematicuntilIaddedmoreanimalproducts.Until that time I’d been mostlylimiting animal consumption towhat was recommended at KushiInstitute:fishtwiceaweek.WhenIaddeddailyanimalfoods(includingmore fish plus free range chickenand eggs), my blood sugar levelsquicklyimprovedtothepointIwasable to add grains, beans, starchyvegetables, and fruit back in, aslong as I also had animal productswiththemeal.Myhealthandenergylevelcontinuedtoimprovefromthatpoint and at this time my fasting

(continued on page 25)

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Macrobiotics×Yoga” (M×Y)wasnamedbyNipponCIFoundation (NCI) years

ago with the intention of not leav-ing macrobiotics just as a fad dietbutratherofintegratingitwithyogapracticetohelpspreadamacrobioticwayoflifeamongthegeneralpublic.

TherewereafewyogateachersinNCIinthepastandMr.SatoruMiyo-shi, one of the graduates fromOki-Do Yoga, was my predecessor. Hewrote an article about 20 years agoin1991,intheNCImagazine,wherehe explainedM×Yat that time.Ac-cordingtohisarticle,M×Yinthebe-ginningwas actually a seminar thattookplaceduringamacrobioticcampin Japan called “Health School” or“KenkouGakuen.”KenkouGakuenwas Ohsawa-style camping like theone at French Meadows arrangedby theGeorgeOhsawaMacrobioticFoundation where attendees enjoyhiking (orwhenheld inwinter, ski-ing) in an outdoor natural environ-ment while studying macrobioticideasand theories.Back then,M×Ywasoneofthehealthyexercisesandwas conductedwithTaiChiChuan.M×Ywas heldwith an at-home at-

mosphere and attendees, togetherwith NCI staff, enjoyed exercising.I also recall Mr. Yuji Yokota, thenoftheNCIstaff,whotaughtyogainNCIasearlyas1984.

“Oki–DoYoga”istheyogaschoolestablishedbyMasterMr.MasahiroOki.HewastheoriginalyogafigureatNCIwhointegratedandtaughtori-entalphilosophywithyogawhilenotsimplypracticingyogaasameansof

exercise. The yoga teachers at NCIall studiedhisOki-DoYogaand to-day we find Oki-Do Yoga in bothdomestic and international arenas.Atfirst, he established thedomesticdojoorschoolinMishima,Shizuoka.At present,we canfindmanydojosinTaiwan, Italy,Australia and else-wherewithhisnameOkiinthetitle.

MasterOki (1921-1985) lost hisparentsasachildandthereforewouldcall George Ohsawa (1893-1966)andLimaOhsawa(1899-1999)“Fa-therandMother.”Theybecameveryclose friendswith each other in the1950s.MasterOkibecametheyogamaster at Maison Ignoramus (MI),whichwasthepreviousorganizationofNCI.Thereheguided,sometimeshittingwith a bamboo sword, thosewho were misguided macrobioticlearners to redirect them rightly to-ward an integratedway of lifewithhisbroaderviewpointsandinsight.

A NCI magazine published inMayof1991showsaphotoofMasterOkitogetherwithGeorgeduringtheirstayinEurope.Thephotowastakenover50yearsagoin1963.Between1960,when almost no one knew ofyogainJapan,and1985MasterOki

Macrobiotics and YogaMikiyoshiMoriyamatranslatedbyShugoNanabayashi

MiKiyoshi MoriyaMa


helpedsupportthesetting-upofmanyyoga organizations and contributedgreatlytoyogaproliferationinJapan.Oki-DoYogaemergedinaninterna-tionalarenaaroundthistimeand,asfarasIrecall,hewasbestowedwithdegrees inmedicine andphilosophyinIndiaandSwitzerland.

Unfortunately,Ididn’tmeetwithMaster Oki in person. It was, how-ever,thankstomyparentswhoranabranchschoolofNCILimaCookingSchoolinSapporo,Hokkaido(north-ern area of Japan) that I happenedto join a yoga classwhen Iwas 15yearsold.Later, I found this schooltobeOki-DoYoga.IwasalsoluckytohavebeeninstructedbymanyOki-Doyogateachers.AfterIcompletedthe NCI training student program,mypredecessorMr.MiyoshihandedoverM×Y teaching position to me.WithadviceandsupportfromstaffatNCI andOhsawa Japan (OJ), Iwasdetermined to further help educateM×Ysuccessors.

It has been 10 years since I be-cametheM×YteacherinNCI.M×Yhostsaplacewherelearnersseekandpractice the possibility of harmonybetween macrobiotics and yoga.Withthesetwofundamentalpillars,Ialsofusionmyworkat“StudioKut-surogi”or“StudioRelaxing,”wheremyfriendsjoinincooperationofor-ganic farming, cooking school, andmanagementofanaturalfoodstore.My wish is, through yoga practice,tohelpcontributetomoreintegrated,not just partly respective, prolifera-tionofmacrobiotics.

Macrobiotics has brought meinto deeper and more realistic un-derstandingofOki-DoYogaexpres-sionssuchas“Kansha”orgratitude,“Gezashin”orunconditionalmindtoserveforothers,”“Zange”orrepen-tance, “Aigyou” or action of love,“total affirmation,” and “total util-

ity.”Throughyogateachingandwithapuremind,Ihavelearnedthreeba-sicmacrobioticconcepts:“IchibutsuZentai”orwholeness,“ShindoFuji”orbodyandearthnot two,and“yinyang theory.” Awareness grows upthrough the teaching of so-called“what comes around goes around,”whichcreatesamind-shiftfromself-centeredtotrue-self.Whenonereal-izesthispoint,angerorfearinevita-bly goes away and one experiencesspiritualdevelopment.Alltheseprac-tices require us to keep practicingmeditation with foods in achievingthesynergisticeffect.Understandingyin-yang theory rules out dualisticthinking such as right or wrong orlikes or dislikes and helps one feeland realizemoderation in body andmind. Physical and mental flexibil-ity play an important role in apply-ingflexibilitytodailylife,nomatterwhatchangesmayhappen.

M×Y has its basis on the conti-nuity of things that are understand-ableandpracticaltoeveryoneintheworld.Movement fullofexpansive-ness, profoundness, subtleness, andwarm-heartinessisM×Y.

I often hear expressions thatdescribe macrobiotics in the yogateachings. The process of awaken-ingsubtlesense that leads toastateof meditation requires customized,subtle, and respectful approach toeachindividualinthisdiversestress-fulmodernsociety.Throughtheinte-grationofdiet,yoga,meditation,andbreathing exercises, our endocrinesystem that bridges physical factorsand mental factors is purified andimproved. I believe this process en-ablesus toapproach,as ifourheartgaveanewbirth, totheinformationembedded in the sub-consciousnessin which our Karma—memory orstress—isstoredeveninmusclecellsand genes. UnderstandingKarma is

#7 Diet provides:

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•multiple dietary op-tions for variety

•clear and detailed instructions for suc-cessful application

160 pages; $12.95“If Zen Macrobiotics is the flame of macrobiotics, then #7 Diet is the candle. Ohsawa is undoubtedly the inspiration; Mme. Rivière’s #7 Diet shows the application.”– From the Publisher’s Preface

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also significantly important in prac-ticingmacrobiotics and yoga in thelongrun.Idon’thavemuchspaceleftheretotalkindetail,butifwerealizethemiracle of us being here thankstotheconstantlyinheritedlivesfromour almost endless ancestors, therearenumerouslessonsinside,notout-side,ourselvesthroughintrospectionandperceptionofourbodyandmindthat exist thanks to Karma in food,encounter, and environment.This istheinnermostsecretofmeditation.

M×Y class is the place whereattendees learn yoga in a primitivelearning style, so-called Mikkyostylewithasmallnumberofattend-ees.M×Yistheplacethroughwhichthose who study macrobiotics andyogacanreachandshareitsessencetofurtherstudybothindepth.Ihavedevotedmy lifeeverydaysince thebeginningofM×Y,wishingtobeoneof many who cherishes encounterswith everyone at M×Y class eachmonth. Each class lasts about threehours,andeveryattendeeisencour-agedtomakethebestoutofthecon-nection through yoga practice theysharewitheachother.

Even during wartime, manycountries praised Japanese stylecommunity planning or artworkswithnaturalresourcessuchaswoodsand threads and more. Economicalyetrecyclabletechniquesandculturewithwonderfulsubtlenesswerealsoapplauded, alongwith the traditionsofWashokuorJapanesefoods,pub-lic bathing, and sustainable agricul-ture.Andnow,therearemanyyoungJapanesewhostrivetoidentifythemandinherittothefuture.TheseyoungJapanese in the next generation feelvividly that macrobiotics has beenobtaining more and more recogni-tionintheworld.Theyhavecometorealizeanewroleinthecomingera,whichmustbebasedonaconceptof

sustainability.TheyoungJapanesefacetheim-

minent advent of a societywith de-creasing birthrate and aging popu-lation, along with the very difficultproblem of the crippled Fukushimanuclear power plant and resultingcontamination.Despite these almostuncontrollable tasks, young peopleare making various actions, both inindividual and collective ways ofseekingforpeace.And,theseactionscoincide with other peace move-mentscommonlybeingdevelopedintheworld,includingmacrobiotics.

I wish all my students in M×Yclasseswillsupport,share,andmovetogetherwith theseyoung Japanese,justas in thewordYogameans“allconnected.”

Mikiyoshi Moriyama has been prac-ticing 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 nat-ural environment. He is also the host of Studio Kutsurogi (http://kutsurogi.ciao.jp/).

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

Using the tools in thisbook,youcanchangeyourlife—basedonyourunique-ness and individual needs.Comprehensive guidelineshelpyoudeterminehealthydietary choices, cultivateyour unconscious, and fa-cilitateyourintuition.

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There is no doubt in mymindthatwearespiritualbe-ingswholiveinphysicalbod-ies.Intuitionisbeingintouchwiththisstate.Thisbookwillhelp you understand that in-tuition is a valuable part ofyourlifeandstrengthenyourconnectionwithit.





Iwas born in Kansas in March1908 and lived in generallygood health until 1948when I

wasdiagnosedasdiabetic.Ihadbe-come considerably overweight, so Iwas put on aweight control diet inadditiontomedicationforthediabe-tes. I took this medication (OrinaseandDBI)untilaround1970whenmydoctoradvisedmetostopbecauseofnewfindingsof adverse side effectsofthesedrugs.IfoundthatIwasabletocontrolmydiabeteswithoutmedi-cation.

Inearly1980mydoctor toldmethatmykidneyswerefailingandthatIwouldsoonhavetogoondialysis.This would involve cleansing thebloodthroughmachineryatahospi-talseveraltimesaweek.Mydaugh-terhadgoneonamacrobioticdietin1979,andsheurgedmetodosoalso.I thought that I had nothing to loseandperhaps something togain, so IbeganadietinMarch1980underthesupervision of macrobiotic counsel-lorMichaelRossoff,whoalsocoun-selledmydaughter.

My wife and I learned aboutmanynewfoodswithstrangesound-ingnamesfromfarawayplaces:tofu,

agar agar, couscous, aduki beans,tempeh, daikon, and many others.Macrobiotics is not an easy diet tofollowafteralifetimeofmeat,poul-try,whitebread,andthreeglassesofmilkeveryday.Iwanttoexpressmyappreciationtomywife,Myrtle, forherhelpfulnessinpreparingthefoodformeandforkeepingtabsonmeto

seethatIdidnotcheat.Itwasalotofextraworkforher.Ihaveneverbeenhandyinthekitchen,andIcouldnothave followed the diet without hercooperation.

I did not attend any classes onmacrobiotics, but I did considerablereading. I found it very difficult toaccept the theory and philosophybehind the diet, since I had beentrained in the scientific method asa chemist and electrical engineer.Also,mymotherandsisterhadbeendietitians. In his book, Recalled by Life, Dr.Anthony J. Sattilaro givesa perfect description of the difficul-tiesof thescientificmind inaccept-ing the philosophy of macrobiotics.Evenso,Dr.Sattilarocuredhiscan-certhroughamacrobioticdiet.Ialsolearned thatMichioKushi, theguruofmacrobiotics,haddonehisgradu-ate studies at Columbia University,myalmamater.

For 30 months, from March1980 untilAugust 1982, I practiceda macrobiotic diet. I had frequentconsultations with Michael Rossoffto monitor my progress. The dietenabledme to bringmy blood ureanitrogen(BUN)andcreatininelevels

Macrobiotics: Did It Fail?RoyceE.Phillips

royCE E. phillips and daughtEr ConniE sorrEntino whEn royCE was

about 37 yEars old‒ photo restored by John tobin


down to almost normal.Myweightdropped from 175 to 145 pounds,andthishelpedputlessstressonmykidneys. Other benefits that I notedwere:mychronicathlete’sfootcon-dition cleared up; skin eruptions onmyhandsandarmsdisappeared;mytoenailsandfingernailsbecamestron-ger,anddiscolorationwentaway.

However, in August 1982, mycondition began to deteriorate. MyBUN and creatinine levels shot up-ward. I hadbeenoffmydiet some-whatbecausewehadtraveledtoCan-adatovisitwithrelatives.Icouldn’tresist thechocolatecake theyput infront ofme. By the time I returnedhome,Ibegantodevelopsymptomsof kidney failure: swellingof handsand feet, cramps, tiredness and lackof energy, high blood pressure, diz-ziness,andabadtasteinmymouth.

Did macrobiotics fail me? No,I failed macrobiotics. After all,macrobiotics does not promise im-mortality.Attheageof74,Ibecameconvinced,bothbytheadviceofmydoctors and by my own inner feel-

ings, that my kidneyproblem was incur-able.Thememoryofthedeathofmyfatherin 1925, at age 49,from kidney failurehad an effect on mydecision to go aheadwith dialysis.My fa-therdidnothavethatoption.

I had read abouta portable homemethod of dialysis,which gave the kid-neypatientmorefree-domthanthehospitalmethod. This meth-od was covered byMedicare. Therefore,in October 1982, I

entered the hospital for installationofacatheterinmyabdomenforcon-tinuousperitonealdialysis.Mywifewas trained on how to use the ma-chine.Duringmyhospitalstay,itwasimpossible to follow macrobiotics,and I actually looked forward withpleasure toeatingnormal foodonceagain. I especially enjoyed the des-serts.Eatinglotsoficecream,cakes,pies, and puddings caused me togain 10 pounds during my 10 daysin the hospital. This toldme that itwasprobablynecessaryformetogoback to macrobiotics if my weightandhealthwerenottogetcomplete-lyoutofcontrol. Ironically, thedietrecommendedbythekidneydoctorsafterIcamehomeisquitesimilartomacrobiotics.ItseemsthatIamdes-tinedtoeatthefoodofanAsianpeas-anttherestofmylife!

It is quite an adjustment in mylife to spend an hour four times aday,everyotherday,withthedialysisequipment; however, I am glad thatIwas considered healthy enough tousethehomemethodratherthanthe

hospitalmethod.Even so, thehomemethod leaves me virtually house-bound.Further, thedialysis requiresmetotake$60worthofsupplementsevery month because the processwashesmineralsandvitaminsoutofthebodyalongwiththetoxins.Dial-ysisisnotaverygoodsubstitutefora healthy set of kidneys.Mywife’scommentsumsupmysituationquitewell:“Macrobioticswasaloteasier.”

Postscript by Connie Sorrentino, daughter of Royce E. Phillips:

Dad continued on home dialysisuntilmid-1986.Healsocontinuedtofollow a macrobiotic diet, lovinglycookedbymymother,andwasfeel-ingwellenoughtodriveoccasionallyforshortstaysattheirbeachhouseontheChesapeakeBaythatmyparentsloved.ThosetripssuddenlycametoanendwhenDadcontractedaninfec-tionatthedialysisportsiteandhadtoberushedhometothehospital.Thatwas the beginning of the end. Hepassedawaylaterin1986,tooweak-enedbytheinfectiontofightback.

In reading my father’s report, itstruckmethathisdoctorsputhimonadiet similar tomacrobiotics– lowprotein,lowfat–onlyaftertheyputhimondialysis.Whynotbefore?

YamazakiUmeboshi Plums

Top-quality U.S. ume plums now available

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Order from: George OhsawaMacrobiotic [email protected]

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royCE E. phillips and wiFE MyrtlE whEn royCE was about 48 yEars old

‒ photo restored by elsie pope


(continued from page 17)

blood sugar levels are consistentlybetween 85 and 90 (great). I neverhave high blood sugar. I am nowable to consume animal foods oncea day and have any grain (glutenfree), bean, fruit, starchy vegetableetc.,whilemaintainingnormalbloodsugarlevels.

I have come to the conclusionthat though I was eating a variedmacrobiotic diet, which accordingtoKushiInstitute teachingssuppliessuperiornutrition,Iwasmalnourishedin some way—lacking in certainnutrients found inanimal foods thatplantfoodsdonotcontain,andwhichmypancreasneededtofunctionwell.ThisiswhyIrecovereduponaddingmoreanimalfoodstomydiet.

OneofmanyimportantconceptsI’ve gained from macrobiotics is“self-responsibility”—when I’vehad health problems I’ve chosen toexperiment with diet and lifestyle,and am willing to try whatever ittakes to find a natural answer thatworks forme. I just finished a full-time, year-long college program onfitness and nutrition, focusing onthe scienceof how thebodyworks.What I learned also confirmed tome theneedforhighqualityanimalfoods, or supplementation for thosewho choose to be vegan, as Johnmentionedinhisarticle.

I also appreciated Carl Ferré’spast article noting the man whofoundthattorecoverfromhisserioushealthproblemheneededanutrientfound only in chicken, but felttherefore hewas not “macrobiotic,”to which Carl disagreed. I feel thatin listening tomybody, researchingand experimenting with food, andusing macrobiotic principles, I amevenmoremacrobiotic than before.Those who have a more limited

viewofmacrobioticswilldisagree—butwhat’smore important tome isfindingrealandlastingsolutionsthatworkforme,andhopefullyothers.

Iamverythankfulfortheinsightseach of my health challenges hasbrought me and, as John has said,usingthewisdomofbothmacrobioticprinciples and modern science isveryimportant—apersonalexamplebeingthat littlebloodsugarmonitorshowing me how foods wereaffecting my blood sugar levels—withoutit,itwouldhavebeenmuchmore challenging to figure out howtoadjustmydietandnaturallyregainvibrant health and energy. I hopeothers are inspired by John’s articleto share how going “outside themacrobiotic box” has helped themimprovetheirhealth,andtheirlives.

‒ Mirea Ellisvia e-mail

dear editor,In “Living Macrobiotics: The

FutureofEducation”(Winter,2015),John Kozinski has hit on a clevermethodofincreasingthesodiumandchloridecontentofwhatisgenerallytaught as a macrobiotic diet. Dittoforfats. Inviewofthegeneralrule(i.e., something beats nothing), Idon’tdoubtthatheandhisfollowersmay experience some benefit. But,washenotabletohitonalesstoxicapproach, one less at oddswith theneeds of the natural environmentandmoreinharmonywithOhsawa’sconceptof“justiceineating?”

Obviously, “what does notworkshouldberevised.”IsitpossiblethatMr.Kozinski’scallforchangeindictsafairlynarrowstandard(e.g.,onethatminimizedtheuseofseasaltandoil)?Noargumenthere!Ontheotherhand,theteacherofhisteacher,i.e.,GeorgeOhsawa, gifted us with “a living,changing,andgrowingsystem.”And

sincewe areworkingwith a closedsystem,somethings,e.g.,attentiontothe sodium:potassium dietary ratio,can’t be changed until theUniversere-designs human biochemistry andphysiology.

But Mr. Kozinski does raisewonderfultopics:Cannaturalanimalsexist in an unnatural, man-changedenvironment? Does the absenceof animal-sourced foods result in“weakness and disease?” On earth,which three countries exemplify thehealth-promotingenergeticsofeatinganimals?Isphyticacidanissueforfolkswhocookgrainwitharationalamountofseasalt?Anddoesheknowvitamin B12 deficiency is commonin America despite consumption ofanimal-sourcedfoods3plustimesperday? http://www.ncbi.nlm.nih.gov/pubmed/10648266?dopt=Abstract

I’mverythankfultotheeditorsofMacrobiotics Today for publicationof this article. All issues shouldbeaddressed in a civil and coherentmanner,well beyond the scopeof a“letter to the editor.” I am curiousto know if Mr. Kozinski wouldwelcome an open discussion…andif theeditorsofMacrobiotics Today would permit some in-depth lookat “B12, amino acids, zinc, calciumiron, phytic acid,” yang animaltreats yin cancer, “only absorbed orbestabsorbed,”etc.Iwouldlovetodialogue.

‒ SylviaGrayvia e-mail

dear syLvia,Wewelcomein-deptharticleson

any macrobiotic subject and lookforward to receiving your writingand/orcollaboration.

‒ CarlFerréforMacrobiotics Today


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.

Shizuko YamamotoJune1,1924-March28,2015

ShizukoYamamotowasborninJapanin 1924. Following her graduationfromagirls’collegeandthreeyearsstudying Japanese language andliterature, she contracted glaucoma.After a couple of years of sufferingand little-to-no help from Westernmedicine,ShizukodiscoveredabookonyogabyMasahiroOki, a formerstudent of George Ohsawa. Aftermeeting Lima Ohsawa, Shizukograduallybeganamacrobioticprac-tice. Later, she adoptedGeorge andLimaasherspiritualparents.

In 1965, George asked Shizukoto travel toAmerica to helpMichio

Kushi and in 1966, following thedeaths of her mother and GeorgeOhsawa,shearrived inLosAngeleson June 12, 1966. Armed withstudies in acupuncture, Chinesemedicine, yoga, aikido, shiatsu, andcooking,sheoriginatedthebarefoot-style of shiatsu. She is the authorof Barefoot Shiatsu and co-authorwithPatrickMcCartyofThe Shiatsu Handbook, Whole Health Shiatsu, andMacrobiotic Family Health Care and Shiatsu.

ShizukofoundedanddirectedtheNew York Macrobiotic Center formanyyearsandservedontheboardofdirectorsoftheKushiFoundationin Massachusetts. In the prefaceto Barefoot Shiatsu, she wrote:“Shiatsu helped me to understandthe imbalances inmybodyand thisenabledmetounderstandimbalanceinothers.Inmyopinion,thepracticeofshiatsutogetherwithamacrobioticdietcanleadapersontoastrongstateofgoodhealth.”

Annemarie Colbin, circa 19801940-April10,2015

AnnemarieColbin,PhDwasborninHolland and was introduced to theconnectionbetween foodandhealth

at age 11when her familywent ona eleven-day cleansing fast. ShearrivedinNewYorkin1961andwasintroduced tomacrobiotics in 1964.Annemariespenttherestofthe1960sandearly1970sstudyingeverybookshe could find on nutrition, health,food,andcooking.

In1977,AnnemariefoundedTheNaturalGourmetCookerySchoolinherapartmentandtodayit isknownastheNaturalGourmetInstituteandis the oldest health-supportive culi-nary school in the U.S. During thenext twelveyears, sheauthoredThe Book of Whole Meals, Food and Healing, andThe Natural Gourmet.ThesebookswerefollowedbyFood and Our BonesandtheWhole Food Guide to Strong Bones.Herwritingshavebeen featured in theNew York Times, Elle, Good Housekeeping, Natural Health, Longevity, New Age Journal,andothers.

Regardinghealth,Annemariewasoneof thefirst teachers topresentamorerelaxedversionofmacrobioticpracticebasedonfeedbackfromherownlifeandthatofherdaughtersandstudents. In The Natural Gourmet, she wrote, “I found, for example,thatnotonlydosickmeateatersgethealthierwhen they turnvegetarian,but weak vegetarians often becomestrongerwhentheyreincorporatefishor fowl into theirdiets.Peoplewithdigestive disturbances often do bet-teravoidingallrawfoods,butothersneedaregulardoseoffreshsaladorrawfruit.”

Annemariewonmanyawardsin-cludingtheRoundtableforWomeninFoodService1987PacesetterAwardin Education and the Avon 1993WomenofEnterpriseAward.PatMc-NeesofThe Washington Post calledAnnemarie“theJuliaChildofnatu-ralfoodscooking.”Highpraise,welldeserved.


The following text and recipes are ex-cerpted fromAsEasyAs1,2,3.The book provides ethnic menus and here we include the main dish for each meal.

introduction—MostLy Macrobiotic

In order to be “mostlymacrobiotic,”onemustfirsthaveanideaofwhatmacrobioticsis.HermanAihara, macrobiotic teacher, writer,andlecturer,hasdefinedmacrobioticinthisway:

“Macrobiotics amounts to find-ingourphysiologicallimitationsandtryingtolivewithinthem.Thisisthecultivationofhumbleness.Whenwethinkwe can do anythingwewant,webecomearrogant.Thisarrogancecausessicknesses.

“Whenwe are livingwithin ourphysicallimitations,thenourspiritu-alityisfree.Macrobioticsseeksfree-dominspirit.Freedomexists inourspirit—sowecanthinkanything.Butbiologically, physiologically we areunfree.Wecanwish toeatanythingwewant.Butwecannotdoit.

“Discipliningphysicalunfreedom

is the foundation of spiritual free-dom. God didn’t give us unlimitedbiological freedom, but appreciat-ingthetakingintoconsiderationourunfreephysicalconditionleadsustogreaterfreedom,bothphysicallyandspiritually.”

So—what reason do I have forwriting a mostly-macrobiotic cook-book?Itistohelpmyselfandothersmaintain a balanced perspective on

eatingasitrelatestospiritualvalues.Macrobiotics has helped me be-

comecreative,more sensitive,moreloving towards myself and others.However, this has happened withwhat I call an 85-percent attitude.By85-percentattitudeImean that Icontinually letgoofperfection,andaccept progress; I accept myself asIamandatthesametimerecognizemyinnerdesiretobecome.Withthisattitude, anything I eat already ismacrobiotic!Thefoodbecomes lessimportant as my awareness of eachand every moment of life increasesinimportance.Itiswiththisattitudethat I can continually learn how tobetter feed myself both physicallyandspiritually.

These recipes have been writtenwith the busy families of our timeinmind.Ourattempthasbeentoap-ply the simple, whole-food choicesofmacrobiotics tosomeveryquick,easy,andpracticalrecipes.Learningsome new terms and purchasing afewnewsupplies isnotsoverydif-ficultifwecanresistthedesiretobeperfectortochange100percent.

Ethnic RecipesfromAs Easy As 1, 2, 3: A Mostly-Macrobiotic Cookbook

PamelaHenkelandLeeKoch


Japanesefried soba6-8servings;15minutes

1 pkg soba noodles1 Tbsp sesame oil1 carrot, sliced1 celery rib, sliced1½ cups cabbage, sliced4 scallions, slicedPinch sea salt1½ Tbsp ginger, minced2 Tbsp shoyu2 Tbsp mirin (optional)

1.Boil noodles until tender. Rinse,drain,andsetasidetocool.

2.Heatoilandsautévegetablesoneatatimebeginningwiththosethattake the longest to cook (carrot,celery,cabbage,andscallion).Addseasaltwhilesautéingvegetables.

3.Add ginger and sauté 1 minute.Addnoodlesandtoss.

4.Addshoyuandmirinandtossun-tilnoodlesareevenlymixedwithvegetablesandseasonings.

itaLianpasta with squash sauce4-6servings;45minutes

1 tsp toasted sesame oil1 large onion, chopped2 cups butternut squash,

peeled, seeded, and cut into bite-sized pieces

1 tsp sea salt8 oz mushrooms, sliced1 Tbsp shoyu1 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 sautébriefly.

2.Add1 teaspoon salt andwater tocoverbottomofpan.Lowerheat,

coverandsimmer.3.Add mushrooms and shoyu afterabout five minutes. Continue tosimmeruntilsquashistender.

4.Addgingerjuiceandtoss.5.Mashuntil smooth.Sauce shouldhave the consistency of mashedpotatoes.Iftoodry,addalittlewa-ter.

6.Cookpastauntiltender.Rinseanddrainwell.

7.Servethesauceoverpasta,oruseinlasagnaoronpizza.

GreeKnutty rice saLad4-6servings;20minutes

¼ cup walnuts, chopped½ tsp shoyu¼ cup cooked brown rice¼ cup cooked wild rice or millet½ cup onion, minced¼ cup celery, chopped finely½ cup bok choy, chopped finely2 tsp umeboshi vinegar1 tsp mirin (optional)¼ cup Tofu Mayonnaise or other

soy mayonnaise

1.Mix walnuts with ½ teaspoonshoyuandroast inovenat300°Ffor10minutes.

2.Mix brown rice and wild rice ormillet.

3.Sauté onions, bok choy, and cel-ery,addingumeboshivinegarandmirin. You may also add a littlewaterasnecessary.

4.Combine sautéedvegetableswithriceandroastedwalnuts.

5.Addmayonnaisetotaste.

tofu Mayonnaise

1½ cups soft tofu, boiled in salted water and cooled

2 tsp onion, minced½ tsp garlic, minced

2 tsp lemon juice½ tsp sea salt¼ cup water1 to 2 tsp shoyu

1.Blendingredientsuntilsmooth.2.Vary taste by omitting the shoyuandadding1tablespoontahini.

aMericanteMpeh stroGanoff6-8servings;90minutes

¼ cup shoyu4 Tbsp oil2 Tbsp apple-cider or brown-

rice vinegar1 lb tempeh, diced finely¼ tsp cumin (optional)½ lb mushrooms, chopped¼ tsp black pepper3 Tbsp flour1 Tbsp corn oil¾ to 1 cup vegetable broth or

soy milk1 cup soygurt8 oz noodles

1.Makemarinadeofshoyu,2table-spoonsoil, andvinegar.Marinatethe tempeh for at least 1 hour.Drain tempeh and reserve mari-nade.

2.Sautétempehin2tablespoonsoilin skilletuntilbrowned, thenaddcumin, mushrooms, pepper, andreservedmarinade.

3. In a saucepan, stir flour into oilwith a whisk. Add broth or soymilkandstiruntil thickover lowheat.

4.Add sauce to tempeh. Simmerfor 15 to 20 minutes over lowheat,stirringoccasionally.Add¾cup soygurt.Simmeruntilheatedthrough.

5.Cooknoodles,rinseanddrain.6.Serve tempehsauceovernoodlesandgarnishwith¼cupsoygurt.


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chineseMiLLet eGG roLLs8servings;40minutes

1 cup millet1 medium onion, minced4 scallions, chopped1½ cups bok choy, chopped1 cup celery, chopped1 to 2 tsp sesame oil1 to 2 tsp shoyu1 cup cooked brown rice1 tsp miso, any type1 pkg egg roll wrappers, whole

wheat if possible (16 oz)

1.Roast millet on cookie sheet at350°Fforabout10minutes.

2.Sauté onion, scallions, bok choy,and celery in sesame oil, addingshoyuasdesiredforflavor.

3.Combine millet, rice, and misowithsautéedvegetablesinbowl.

4.Put about 1/3 cup of mixture oneacheggrollwrapperandrollup.

MeXicansea veGGie tostada4servings;15minutes

4 corn tostada shells¼ cup arame2 cups vegetables, chopped

(onion, broccoli, carrot, and cucumber work well)

¼ cup vegetable stock or water1 sheet nori

¼ cup Tofu Mayonnaise or other soy mayonnaise

1 Tbsp prepared mustard½ tsp miso

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

2.Soak arame inwater for about 5minutes,thendrain.

3.Sautévegetablesinstockorwaterstartingwithonion.

4.Add rest of vegetables, one at atime, adding hardest ones first.Addarame.

5.Roast nori in oven for approxi-mately2minutesat200°Foroverburner.Tearnoriintostrips.

6.Combine the cooked vegetablesandthetofumayonnaiseinabowl,adding themustard andmiso forflavor.

7.Heaptheveggiemixtureontothetostadashells.Topwithpiecesoftoastednoriandserve.

Try adding shredded soy cheese ontop,andreturntoovenuntilcheesemelts.

Pamela Henkel and Lee Koch found-ed 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 cook-ing at two universities. Pam and Lee live with their two sons and enjoy running, biking, swimming, and hik-ing, as well as gardening both veg-etables and flowers.

“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

20thannivEr-

sary

$17.95 plus $2.50 shipping= $20.45

“A Trustworthy Guide for anyone ready to embrace the wisdom and great tastes

in macrobiotic cooking.”—Meredith McCarty

“An Excellent and Useful Cookbook.”—Annemarie Colbin, Ph.D.





ARIZONAPrescott:DavidJackson,MacrobioticsofArizona,POBox

12412,Prescott,AZ86304;[email protected];928-776-8364•Counseling,Lectures,CookingClasses.

Prescott:Prescott:CynthiaVann,GMCS,POBox10130,Prescott,AZ86304;928-778-3351;[email protected]•Counseling,lectures,cookingclasses.UniquePhysical,PersonalityIridologyandSclerologydiagnosistechniques.Findtoxins(microwave/radiation/drugpoisoning,heavymetals),weakenedorcloggedarteries,pre-aneurismcondi-tions.KushiInstituteandMacrobioticsAmericatrained.

Sedona:PearlPardee,ThaiSpicesNaturalRestaurant,928-282-0599;www.ThaiSpices.com•“NutritiousMadeDeli-cious”WherethehealingpropertiesofMacrobioticmeetstherichflavorofThaicuisine.Availableforlunch,dinnerandOffsitecateringforhealthconsciousdinnergroup.

Scottsdale:VesnaCupara-Peters,MindBodyMedicineCenter,www.MindBodyMC.com;[email protected];480-607-7999•MacrobioticCounselor.

CALIFORNIA BayArea/Marin:MeredithMcCarty,HealingCuisine, P.O.Box2605,MillValley,CA94942;415-272-5525;

www.healingcuisine.com•FoodCoaching,CookingClasses,Lecturessince1977.AskmeaboutMulti-Pure

WaterPurifiers.Co-directedEurekaMacrobioticCenterfor19years,formerAssociateEditorforNatural Healthmagazine,award-winningcookbookauthor.

Berkeley:MichaelBauceandMartaSerda;[email protected];510-717-0112;Berkeleymacrobiotics.blogspot.com•Cookingclassesadults/children.Consultations.

Chico:GeorgeOhsawaMacrobioticFoundation,POBox3998,Chico,CA95927;800-232-2372or530-566-9765;www.OhsawaMacrobiotics.com•publisherofqualitymacrobioticbooksandMacrobiotics Todaymagazine,andconductstheannualFrenchMeadowsSummerCampeachJuly.

Fairfax:KerryLoeb,AlternativeHealthServices,20HickoryRoad,Fairfax,CA94930;415-454-6055•Counseling,Shiatsu,Classes.

LosAngeles:7thElementServices;818-512-9195;www.the7thElement.com;www.TurnAroundMyHealth.com:•JeanneandPatrickGrossetprovideMacrobioticchefservices,educationandcounseling.Educating,nourishingandempoweringpeopleonthepathtogoodhealth.

LosAngelesarea:Seed,1604PacificAvenue,Venice,CA90291;310-396-1604;www.seedkitchen.com•Organic,vegan,macrobioticcafebyEricLechasseur,renownedinternationalmacrobioticchef,andSanaeSuzuki,KushiLevel4graduatemacrobioticcounselor/educator.Opendaily,MacrobioticCommunityNightonceaweek,Eventinfo:www.loveericinc.com.

LosAngelesarea:MacrobioticB&B;626-806-1060;[email protected]•Closetoallmainattractionsandbeaches.Stayincludesmacrobioticmeals,alsocook-ingclasses,andconsultationsareavailablefromElizabethGamboa,agraduatefromKushiInstitute,LevelIV.Callformoreinformation.

Oroville:David&CynthiaBriscoe,MacrobioticsAmerica/MacrobioticsGlobal,1735RobinsonSt,1874,Oroville,CA95965;[email protected];530-282-3518•Interactiveinternetcoursesforhomelearning.Certifiedcounselorandcookingteachercareerprograms.Excellentmacrobioticguidancebyphone,inperson,andonline.

PaloAlto:PeninsulaMacrobioticCommunity,GourmetVegetarianDinnersheldMondays,6:30pm,attheFirstBaptistChurch,305N.CaliforniaAvenue,PaloAlto•phone650-599-3320forreservations.

PaloAlto/BayArea:PatriciaBecker,YogaandWellnessCoach;[email protected];650-665-0309;www.PatriciaJoyBecker.com•WellnessCoaching,Inte-gratedApproach,PhoneandSkypeavailable.

SanDiego:JeanRichardson,GoldMineNaturalFoods,13200DanielsonSt,SuiteA-1,Poway,CA92064;858-537-9830;www.goldminenaturalfoods.com•Macrobiotic,organic,&heirloomqualityfoods,non-toxichousehold&body-careproducts,books&cookware.Exclusiveim-porterofOhsawa®,themosttrustednameinmacrobioticfoods.Freecatalog,fast,friendlyservice:800-475-FOOD(3663).

Community Resources NetworkListings 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.


SantaRosa:NorthBayMacroGroup/StephenStarkweather,1545MonroeStreet,SantaRosa,CA95404;707-542-9739;[email protected]•Monthlypotlucksandsocialgroup!Seewww.northbaymacro.org.

WestlakeVillage:DianeAddison,HealthEssentialsforNaturalLiving,4607LakeviewCanyon#101,WestlakeVillage,CA91361,818-706-1888,800-653-8881,[email protected],www.DianeAddison.com•Personal/privatemacrobioticnaturalfoodschef;cookingclasses.Productsincludesafe,traditional,far-infraredHeavenlyHeatSaunas,LympholineRebounders,waterandairfiltersandhand-pouredsoywaxcandleswithpureessentialoils.

FLORIDA CoralGables(Miami):SandyPukel,HolisticHolidayatSea,

434AragonAvenue,CoralGables,FL33134;305-725-0081;[email protected]•43yearsexperienceofferingMacrobioticCounseling.Plusvacationswithapurpose:relaxing,educationalandspiritual—theultimategiftforyourbody,mind,andspirit.Contact800-496-0989orseewww.atasteofhealth.org.

FortLauderdale:GayleStolove,BS,RN,LMT,WhollyMacro;954-764-6371;[email protected];www.whollymacrobiotics.com•KIGraduate,PersonalChef,FoodDelivery,Classes,Consultations.

Melbourne:DavidKerr,ZenMacrobioticDojo,119EastBrevardDrive,#B,Melbourne,FL32935;321-725-4067;[email protected]•Philosopher,writer,scholar,histo-rian,39yearsmacrobiotic.

SarasotaCounty:Judy&LarryMacKenney,941-488-9509or941-525-4916;www.harmonyhavenhealingarts.com;[email protected]•KushiInstitutefaculty,ASATcertifiedholistichealthcounselors,21-yearcancersurvi-vor/thriver(freeDVD),AvelineKushiAwardrecipient,compassionatemacrobioticcounseling,hands-oncooking/menuplanning,personalizedworkshops,potucks,travelextensively.

GEORGIA Atlantaarea:VictoriaBarayev,CHNC;www.victoriabarayev.

com;[email protected];678-437-5668;•Macrobioticconsultations,publicandprivatecook-ingclasses,potlucks.

HAWAII BigIsland:DianeKoerner,808-651-7988; [email protected]

retreats;www.vrbo.com/90588forenvironmentally-safevacationcottage.

Honolulu:KathyMaddux,3368PatyDrive,Honolulu,HI96822;808-988-7374;[email protected]•Chef,cook-ingclassinstructor,nutritionalandlifestyleconsultant.

IDAHO HaydenLake:JillMikael,GoMac;[email protected];208-

772-6240•Hathayogainstruction,macrobioticcookingclasses,consultations.

ILLINOIS Chicago:Dr.JayStone,D.C.H.,M.B.A.,3166NorthLincoln,

Suite206,Chicago,IL60657-3119;773-665-4623;www.DrJayStone.com•ClinicalHypnotherapy,Macrobioticcounseling,instruction,cookingclasses.

Mt.Prospect:SteveNakon,104SGeorgeStreet,Mt.Pros-pect,IL60056;847-590-1221;www.northwestyoga.org•NorthwestYoga–Classes,Workshops,Retreats,Indi-vidualConsultations.

KENTUCKY BowlingGreen:GretchenCollins,270-783-8245or415-710-

3453(cell),[email protected]•Macrobioticstudygroup,lectures,workshops,cookingclasses,potlucks.

LOUISIANA NewOrleans:PhyllisParun,FoundatinfortheMacrobiotic

Way;504-949-8876;[email protected]•E-tutorials,Meditation,EffortlessQIExercise,Diet,Consultations.

MARYLAND Bethesda:MichaelRossoff,L.Ac.,45yearsexperience;

www.michaelrossoff.com.Counseling,acupuncture,andlectures.ForcounselingcallMichael’sofficeinNorthCarolinaat828-258-1883;www.MichaelRossoff.com•Forlectures,cookingclassesandmore,contactcallJulietteTaharatwww.HealthyLivingInc.orgor202-337-0362.

Gaithersburg:SusanBeram,TheHealthyChef;202-255-9370;[email protected];www.sites.google.com/site/marylandmacrobiotics;•Potlucks,LectureSeries,MacroMealstogodelivered.

MASSACHUSETTS Boston:WarrenKramer,28PerthshireRoad,#2,Brighton,

MA02135;617-562-1110;[email protected];www.Macrobioticsnewengland.com•MacrobioticCoun-seling,extensiveU.S.travelofferingseminarsandcookingclasses.StrengtheningHealthInstituteandKushiInstitutefacultymemberandMacrobioticEducator’sAssociationmember.

WesternMassachusetts:YukikoSato;Pittsfield,MA01201;413-464-4772;theberkshirevegan.blogspot.com;

[email protected]•CookingClasses,Meals, andDesserts.Willtravel.


MICHIGAN Westland:ValerieWilson,MacroVal,6106NBerryStreet,

Westland,MI48185;734-722-4553;www.macroval.com;[email protected]•Hands-oncookingclassessince1997.Lifestylecounseling,InstructionalDVDs/recipes,Foodtogo,Potluckdinners,holidayevents,Author“PerceptionsInHealthyCooking.”Hosts“HealthyCookingwithMac-roVal”radioshowonBodyMindSpiritRadio.com.

MINNESOTA Minneapolis:GabrieleKushi,BFA,MEA,CHHP,AADP,

Minneapolis,MN55416;612-834-1476;952-915-1476;www.kushiskitchen.com;[email protected]•Longdistancemacrobioticcertifiedhealthcoaching,Cook-ingDVDs,author.

NEW MEXICO Albuquerque/SantaFe:JaneSteinberg,AbsolutelyMacro;

[email protected];www.absolutelymacro.com;505-474-3896•Individualizedcookinginstruction,macrobioticcounseling,StrengtheningHealth/PhiladelphiaGraduate;PCRMcertification.

NEW YORK Manhattan,NYC:CarolAnneWasserman,www.GetHealthy-

WithCarol.com•Specializinginweightlossviatheuseofwholeandnaturalfoods.Faddietsdon’twork;eatingwelldoes!Visitwebsiteformoreinfoanddeliciousrecipes.

NewYorkCity:DanBecker,TCMCertified;212-496-6200,646-812-7810;www.holisticchef.biz,[email protected]•MacrobioticConsultations/HolisticChefServices.

NewYorkCity:MarciaBerry;[email protected];347-429-0997•Macrobioticcounseling.Imakehousecalls.Cookingclasses.WorkshopsthroughoutNYC.Visitmywebsiteatwww.berryhealthyeating.com.

NewYorkCity:VerneVarona,[email protected]•SeniorConsultant.AuthorofthenewlyrevisedNature’s Cancer-Fighting Foods (Perigee,May2014) and Macrobiotics for Dummies (Wiley,April2009).

NORTH CAROLINA Asheville:MichaelRossoff,L.Ac.,MacrobioticAssociation,

52RollingwoodRoad,Asheville,NC28805;828-258-1883;www.MichaelRossoff.com;www.MacroStudies.com•45yearsexperience,macrobioticcounseling,acupunc-ture,specialclasses.

Asheville:LinoandJaneStanchich,101WillowLakeDrive,Asheville,NC28805;www.greatlifeglobal.com;828-299-8657•InternationalMacrobioticTeachers-Counselors,LicensedNutritionists,Authors,AvelineKushiAwardRecipients,offerconsultations,classes,andseminarsworldwide.Lino,aLicensedMassage-BodyworkThera-pist,MemberofKushiInstituteMacrobioticEducatorsAssociation,isMulti-lingual.

Saluda:HolisticHolidayatSea,SandyPukelandJohn

Belleme,POBox457,Saluda,NC28773;800-496-0989or305-725-0081;www.atasteofhealth.org•VacationswithaPurpose:Relaxing,EducationalandSpiritual.TheUltimateGiftforyourBody,Mind,andSpirit.

NORTH DAKOTA Fargo:TochiProductsHealthFoodandSpecialtyProducts,

11112ndAvenueNorth,Fargo,ND58102;701-232-7700•Healthfoods,specialtyproducts,organicmerchandise,macrobioticessentials.

OHIO Cleveland:FrançoisRoland,ClevelandMacrobioticCenter,

1793RadnorRoad,ClevelandHeights,OH44118; 216-371-3222;www.ClevelandMacrobiotics.com; [email protected]•Macrobiotichealthcounseling,

lectureprograms,cookingclasses.

Cleveland/Columbus:OsbonWoodford,2273RiversideDrive,Lakewood,OH44107;216-280-0714;fax216-221-0565;[email protected]•Macrobiotic/spiritualcounseling,cookingclasses,massage,shiatsu.

ColumbiaStation:HarrietBhumiRussell,Bhumi’sYoga&WellnessCenter,19322EastRiverRoad,ColumbiaStation,OH44028;440-236-6366;www.BhumiYoga.com;www.BhumiInternational.com•LifestyleCoaching,Shiatsu,Yoga,Macrobiotics/Ayurveda,Retreats.

OREGON Portland:MargoMassoudMarver,WellnessStudio,825NE

LaurelhurstPlace,Portland,OR97232;503-232-3281;[email protected];www.emargo.com•Reflexol-ogy/shiatsutreatments,cookingclasses,meals,Arbonneconsultant.

PENNSYLVANIA Devon:Sheri-LynnDeMaris,M.Ed.;[email protected];

www.teawithsheri.com;www.cedartreebooks.com;610-995-0595•MacrobioticCookbook/DVD,CookingInstructor,Lecturere,KI4Graduate.

Philadelphia:DennyWaxmanandSusanWaxman,1223S.2ndStreet,Philadelphia,PA19147;215-271-1858;www.dennywaxman.com•MacrobioticcounselinginpersonorbySkype,cookinginstruction,andmenuplanning.Authorof“TheGreatLifeDiet.”


Philadelphia:StrengtheningHealthInstitute,1149N.3rdStreet,Philadelphia,PA19147;[email protected];215-238-9212;www.strengthenhealth.org•StrengtheningHealthInstituteoffersawide-rangeofeducationalpro-gramstosupportandnurtureyourpersonalorprofessionalmacrobioticpractice.

Pittsburgharea:RosemaryTraill,CookingGreenwithRose-mary;[email protected];412-741-5167;

www.cookinggreenwithrosemary.com•CookingClasses,Consultations,Lectures,FoodisElementaryEducator.

TEXAS Austin:CasadeLuzCenterforIntegralStudies,1701

Toomey,Austin,TX78704;512-476-2535;fax512-476-0198;[email protected];www.casadeluz.org•StudiesinMacrobiotics,Classrooms,Auditorium,ConsultationRoomsavailableforrental,Books/MBhousewaresstore,MacrobioticBreakfast,Lunch,andDinnerprepareddaily.Yoga,Meditation,TaiChiandotherwholisticpractices.

Austin/Dallas:ChristyMorgan,AuthorBlissful Bites; [email protected];www.theblissfulchef.com 469-444-0822;•Veganmacrobioticchef,availablefor

travel,classes,coaching.

Dallasarea:MargaretLawson,129DeerCrossingDrive,Pottsboro,TX,75076;[email protected]•Macrobioticcookingclasses,B&B.

UTAH SaltLakeCity:SylviaRuthGray,StrictlyMacrobioticsEst.

1986;801-521-7936;[email protected]•Consults/teachinginthespiritofOhsawa/Aihara.

VERMONT VermontandNewEnglandarea:AnnaBond,Touching

Ground,8WoodsRoad,EastDummerston,VT05346;[email protected];802-387-2341•Personalconsultsbyphone,online,inperson.Macrobioticteacher,counselor.Thirty-fiveyearsexperience.Cookingforlongevity,ethnicpickling/fermentation,gardening,qigong,wildfood/herbforaging,Nine-StarAstrology.Country-stylebedandbreakfast.

WASHINGTON Seattle:MichaelW.Chen,StarchedPress,P.O.Box30783,

Seattle,WA98103-0783;[email protected]•Re-writes,scripts,treatments,ideas,illustrations.

INTERNATIONAL AUSTRALIA—Perth:TheGreatLifeCookingSchooland

MacrobioticCentre,SahajaandFrancoRubinich,41Peli-canRamble,Yangebup6164,WestAustralia;08-9414-9992;www.thegreatlife.com.au;[email protected]•CookingCourses,MacrobioticCounseling,Potlucks,AccreditedJourneyPractitioner.

AUSTRALIA—PerthHills:MacrobioticsWA,WesternAustralia;+61433782576;[email protected];www.macrobioticswa.blogspot.com.au•Macrobiotics/Health/NutritionConsultationstailoredtoyourindividualneeds.Findbalanceindiet,exercise,emotionalandspiritualwell-being.Cookingtuition.Privatecooking.Fooddelivery.

BELGIUM—SabineMartens,Hoefijzerlaan58,8000Bruges,0032-(0)50/382429,0032-(0)474/687757;[email protected];www.sabinemartens.be

•Pharmacist,macrobioticcounselor,groupandprivatecookingclasses.

CANADA—AliceFava;MacrobioticCenterofToronto;www.torontomacrobiotics.com;[email protected];416-932-1222•Macrobiotichealthconsultations,cookinginstruction,meals;MEAmember.

CZECHREPUBLIC—BobCarr,143Zamecka,74757SlavkovuOpavy;[email protected];+42-774-757-212•MacrobioticCounselor,teacher,shiatsu,consultations(live,e-mail,Skype).

ISRAEL—SheldonandGinatRice,www.TheRiceHouse.com;[email protected];9724-870-1078•B&BAccommodations;Numerology;Palmistry;MacrobioticGuidance,Shiatsu;Catering.

MEXICO—Cuernavaca,Mor.:LindaMoscona;U.S.tele-phone1-917-969-4565;[email protected]•“Bethechangeyouwanttoseeintheworld.”MahatmaGandhi.

WORLDWIDE:MonthlyMA,NY,NJ,CT,ME—JohnKozinski,3425MainSt.Box1015,Becket,MA01223;413-623-5925;[email protected];www.macrobiotic.com•FullSpectrumMacrobiotics™forwell-beingandself-healing;noninvasiveIntegrativeDiagnosis(ID™),HealthCounseling,TrainingPrograms:IntegrativeDiagnosis™(ID™),Healthcare,Diet,Lifestyle,Philoso-phy,SpiritualityandMeditation;lectures/workshops,Qigong,andShiatsu.

To advertise, contact:Macrobiotics Today

530-566-9765; [email protected] or: www.OhsawaMacrobiotics.com


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How to Eat HealthyKaiEcheverria

1. Buy organic foods at the market.Youneedtogotoaplacethathasorganicfoodslike

WholeFoods, farmersmarkets,orevenSafeway.MakesurethatithasanORGANICstickerorsign.

2. You need a ton of fruit and veggies.Go to the produce first and take at least 5 different

veggies.Youwantalotofcolorfulstuff.Ifyoudon’tlikeaveggie, try touse it inadifferentway.Youcandrinkveggiejuiceorhavesouporsmoothies.

3. Don’t fry your food all the time.Youcanuseasmallamountofhigh-qualityoilslike

oliveandcoconutoiltodoalightstirfrybutdon’tdeepfryinapotofoil.

4. Eat at home as much as possible.Restaurants have specific menus but you can make

anythingyouwantathome.Theyalsohavehiddenfats

thatmakethefoodtastegoodbutaren’tasgoodforyou.Youcanmakeanythingyouwantathomeandcustomizeittoyourpersonaltastes.

5. Lay off dairy.Asmallamountofdairyoreggsarehealthybecause

theyofferprotein,butdon’teattoomuchcheeseifyouaretryingtoreducefat.Yogurtisagooddairywithprobioticsinit.

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

Stayawayfromfoodsthathavelotsofingredientsthatyoucan’tpronounce.Trytouseproductsthathavefivein-gredientsorless,andthatyourecognizeasbeinghealthyforyou.

7. Use less flour and simple carbs.Reduceglutenousflourandchoosegluten-freeflours

whenbaking.Simplecarbsarebreads,cookies,andotherbakedgoods.Gowithcomplexcarbslikefruitsandveg-gies.

8. Stay away from sugar.Eatinganoccasionaltreatisfinebutdon’teatsweets

multiple times per day. If you want something sweet,eatfruit.Scientistshaveproventhatpeopleshouldlimittheirsugarto4tablespoonsforkidsand6tablespoonsforadultsmaximum.YoucansweetenyourfoodwithSteviaandjuice.

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

Someingredientsarechemicalsthatwillpolluteyourbody.Ifyouhavetroubleunderstandingwhataningredi-entis,askanadultorlookitupontheinternet.

10. Eat a variety of raw and cooked food.Findingdifferentpreparationsforyourfoodwillkeep

itinterestingandhealthy.

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

George Ohsawa Macrobiotic Foundation1277 Marian AvenueChico, CA 95928-6914www.ohsawamacrobiotics.com

gEorgE ohsawaMaCrobiotiC 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: [email protected]

and [email protected]• offers discounts to members

George OhsawaMacrobiotic Foundation800-232-2372; 530-566-9765

e-mail: [email protected]: www.OhsawaMacrobiotics.com

MeMbershipMembersoftheGeorge Ohsawa MacrobioticFoundationreceiveayear’ssubscriptiontoMacro-biotics Today,discountsonbookpurchases,informa-tionalmailings,andthejoyofcontributingtocontrib-uteintheFoundation’seffortstospreadmacrobioticsthroughouttheworld.Moreinformationmaybefoundonlineatwww.OhsawaMacrobiotics.com.

MakecheckormoneyorderpayabletoG.O.M.F.andsendto:Macrobiotics Today at the address above.U.S.membershipfee,$25peryear;elsewhere,US$40(airmail)

Name_________________________________________

Address_______________________________________

City_____________________________State________

Zip___________________

Newmember______________Renewal____________

Fee$_____________________Donation____________

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U.S.POSTAGEPAIDCHICO,CA

PERMITNo.1709

or current resident

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