La Macrobiótica y La Yoga

macrobiotics
T O D AY
SUMMER 2015
Vol. 56, No. 3
$6.95 U.S.
Printed in the U.S.A.
How to Eat
Healthy
Plus:
Cancer Survior Stories
The Humanitarian Evolution
Macrobiotics and Yoga
Macrobiotics and Animal Foods
Ethnic Recipes from As Easy
As 1, 2, 3
Editors Notes
Letters
This issue contains several articles

and letters on the use or avoidance of
animal foods in a macrobiotic practice. We wish to remind readers that
the views expressed in each article or
letter is the opinion of the author(s)
and are not necessarily those of
Macrobiotics Today.
We believe that one of the goals
of macrobiotics is for each person to
decide the appropriate foods for himor herself and to realize that these
choices change over time. Determining the proper quality and quantity
of air, sunshine, water, sea salt, oil,
activity, and various foods are central
to a macrobiotic practice.
As always, we welcome your
questions and comments at gomf@
earthlink.net.
Life-Giving
Macrobiotics,
Classified
JOHN KOZINSKI WORLDWIDE:
Monthly MA, NY, NJ, CT; 413623-5925 or 413-464-2990; www.
macrobiotic.com. Full Spectrum
Macrobiotics, noninvasive Integrative Diagnosis (ID), Consultations, Training Programs, Lectures/
Workshops, Qigong, Shiatsu.
FOR SALE: Aveline Kushis former home The Good House in
Becket, MA., the beautiful Berkshire
Mountains region of the ancient Appalachian mountain range. 3 generations of macrobiotic teacher owners.
Great B&B, study house, or family
home with approx. 2700 square ft.
of living space plus more. Contact:
macrobiotic@macrobiotic.com
or
413-623-5925.
John Kozinski and I agree that

macrobiotic practice needs to adapt
and that changes should happen now.
The long-standing orientation of most
macrobiotic practice has emphasized
restriction of foods and cooking
styles over variety. This has caused
numerous longtime practitioners to
over contract and as a result become
nutritionally depleted. We do differ
on what we think is the appropriate
response.
This restrictive approach led to a
number of dramatic health recoveries
from terminal illness. However, it did
not work well for people who were
generally healthy or even in the long
run for people with health problems.
A restrictive approach leads to
imbalance over time. It compromises
our digestion and circulation and
leads to depletion. It also blocks our
ability to discharge animal, dairy
food, and sweets from our past,
which can also lead to sickness.
Some of the immediate changes
Susan and I recommend to correct this
problem are eating more vegetables
and less grain including less brown
rice to make room for more variety
of other grains. Additionally, cook
brown rice with other grains or beans
to make them more nourishing and
you more relaxed. Steam sourdough
bread with tahini, humus, or other
spreads for a good source of protein.
Have pasta or noodles several times
a week. Eat miso soup less often
and increase the use of pured sweet
vegetables, mixed vegetables, and
bean soups. Increase lightly cooked
vegetable dishes, especially quick
SUMMER 2015
2 Macrobiotics Today
oil sauts and raw salad. Lessen the

use of azuki and greatly increase
other beans such as navy, kidney,
and cannelloni, etc. For variety, cook
beans with greens and season with
oil at the end. Use olive and sesame
oil in a more liberal manner. Enjoy
temperate seasonal fruits more often.
The traditional Japanese dishes we
began with are still an important
part of our meals but we use far
more Mediterranean-style dishes and
cooking styles.
Provided that we have several
hours of outdoor activity each day
we can also open up our condition
with limited amounts of flesh, eggs,
and dairybut at a cost. The regular
use of animal foods diminishes our
sensitivity and creates a heavier,
more materialistic or possibly even
aggressive vibration. Raising animals
for food also creates a major stress
for our planet.
I will elaborate on these points in
my blog. Additionally, I will write a
full-length article for the upcoming
Autumn issue of Macrobiotics Today.
Denny Waxman
www.dennywaxman.com
John Kozinski Responds,
Denny Waxmans letter illustrates

some of the old ideas that I feel need
to change based on my macrobiotic
clinical and teaching experience. At
least at the Kushi Institute, variety
among plant-based cooking was
taught as essential, and to the point
where it required so much cooking
that most people could never do it.
Variety within the limited plant-based
range was always a main focus.
The idea that over contraction,
being too yang, is the cause of many
illnesses was made up in the 1970s.
Eating a lighter diet as the proposed
(continued on page 16)
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What Do 120 Cancer Survivors Have in Common?

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

Bill Aron
Macrobiotics and Animal Foods . . . . . . . . . . . . . 9

Alex Jack
The Humanitarian Evolution . . . . . . . . . . . . . . . 12

Personal and Planetary Health through Macrobiotics

Jane and Lino Stanchich
Macrobiotics and Yoga . . . . . . . . . . . . . . . . . . . . 20

Mikiyoshi Moriyama, translated by Shugo Nanabayashi
Macrobiotics: Did It Fail? . . . . . . . . . . . . . . . . . . . 23

Royce E. Phillips
Underline indicates current Board of Directors
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Ethnic Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

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

Pamela Henkel and Lee Koch
Departments
Editors Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
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Community Resources Network . . . . . . . . . . . . . . . . . . . . . . . . 31
Back Page: How to Eat Healthy, Kai Echeverria . . . . . . . . . . . . 35
Cover: Kai Echeverria.
Photos on page 18-19 by Gerard Lum.
Macrobiotics Today SUMMER 2015 3
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SUMMER 2015
Private consultations
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Nutritional epidemiologist
researching diet & lifestyle
factors in cancer prognosis;
chaired American Cancer
Society commitee on cancer
prevention guidelines
LARRY KUSHI, SC.D.
Macrobiotic leader and
health educator for over
four decades; author of
Macrobiotics for
Dummies and Natures
Cancer-Fighting Foods
VERNE VARONA
Author of the Hip Chicks
Guide to Macrobiotics,
the MILF Diet, and
contributer to the Kind
Diet; hypnotherapist
and comedienne
JESSICA PORTER
Co-author of The China
Study and author of
Whole: Rethinking the
Science of Nutrition;
featured in the lm
Forks Over Knives
T. COLIN CAMPBELL, PH.D.
Internationally-recognized
macrobiotic counselor;
faculty member of the
Kushi Institute and
the Strengthening
Health Institute
WARREN KRAMER
Physician, author, and
speaker on nutrition;
founder of
NutritionFacts.org;
spoke at Congress, Dr. Oz
and the Colbert Report
MICHAEL GREGER, M.D.
What Do 120 Cancer Survivors

Have in Common?
New Beginnings: The Triumphs of 120 Cancer Survivors
Bill Aron
Conquering cancer is really not
about cure. Its about livingliving well for as long and as fully
as one can.
Jane E. Brody, New York Times
personal health columnist
ull Disclosure, by way on introduction: After my diagnosis in 1993, a woman who has
been an angel to me in other areas
of my life, went to the local health
food store, and bought every book
on diet and cancer. While recovering
from surgery, I went through them,
and discovered that for my personality, the ones on a macrobiotic diet
made the most sense. I then went
out to Johnny Rockets, had my last
hamburger and went to see my counselor, Verne Varona. I still adhere to a
macrobiotic diet, but eat fish when I
travel or eat out with my kids.
This article will not be about diet
however, or even cancer. New Beginnings: The Triumphs of 120 Cancer
Survivors, is about the individual, not
about the cancer, and the psychological transitions survivors go through.
Ive identified four stages: the Terror of the diagnosis; the Agony of the
Ed Feinstein: Colon Cancer with

Liver Metastasis, Diagnosed at
Age 39
treatment; the Silent phases, defined

below; and the Knowing that there
will be a new beginning, a new normal. This article is about the 3rd and
4th stage of cancer. I began this project in 2006.
About one in every 20 adults in
the United States has survived cancer, according to new federal data. In
1971 there were three million cancer

survivors living in America. As of
March 2015, there are over 14 million, 5 million of which are young
adults. About 65 percent of cancer
survivors have lived at least five years
since receiving their diagnosis, 40
percent have lived 10 years or more,
and nearly 10 percent have lived 25
years or longer. This all means that
there is a steadily growing population
who are asking the question What
now?
Cancer forces people to put their
lives on hold. It can cause physical and emotional pain, and result in
lasting problems. It may even end in
death. But many people gain a new
perspective on life. It is as if their
senses become more finely tuned
by facing their own mortality. Their
lives take on new meaning.
I have developed a new sense of
normal. Ive forgotten what the old
normal feels like. So many things
are more valuable to me. I had to
give up having children as a result
of this illness, so my family back
home is very important.
Kim Linz, age 28
Kim Linz,
with husband
David, Adrenal
When I was diagnosed with cancer, I was devastated. My first reaction was fear, which was soon followed by a crushing sense of feeling all alone. I felt alienated and
estranged from everyone. It was like
I was living in a different universe.
Susan Sontag described this feeling
well when she wrote that the sick person is transported to another country,
separate and distinct from the land of
the healthy. And angry. I was so angry. This became my new normal.
The way of healing is to balance
the loss and fear and rage with a
sense of gratitude. When they balance, we are whole...whether or
not we are cured.
Ed Feinstein, a Rabbi
in Los Angeles
Then, after my treatment concluded, I was surprised to find myself
experiencing an anomic terror when
my oncologist said, Ok, youre good
to go. Arent you glad you wont
have to see me so frequently? My
first thought: NO! What am I going
28
to do? I couldnt get over that empty

feeling.
Over time, I began asking other
survivors about how they felt when
their treatment was finished, and
many acknowledged similar feelings.
One survivor, Kim Linz, even gave
a name to it, labeling it the silent
phase of cancer, when the frenetic
flurry of treatments and doctors appointments is replaced with a gaping
silence and an uncertainty about what
the future holds.
At this point, survivors are left
to their own resources as they attempt to move forward. Family and
friends expect the survivor to move
on. But, as Dr. Thomas R. Frieden,
director of the Centers for Disease
Control reflects, Having cancer may
be the first stage, really, in the rest
of your life. Ellen Stovall, a senior
health-policy adviser for the National
Coalition for Cancer Survivorship,
has written: With cancer, its not
death or cure anymore Learning
to live with cancer is a very different mindset - and many need to figure
out how.
SUMMER 2015
cancer, diagnosed at age
Adjusting to my new state took

some time and the help of not only
a team of sensitive physicians, but
also that of a gifted therapist. I became aware of what really mattered.
I focused on what I loved about my
work, and tried to eliminate tasks I
disliked. I consciously strove to make
my family and friends a bigger part
of my life. I became a better husband,
father, and friend. Cancer became,
and many survivors concur, a gift, a
catalyst for accepting my limitations,
my mortality, and my strengths. Cancer gave me the opportunity for a new
beginning. I wanted to help others, as
I myself had been helped. I wanted
to create the kind of book I wish had
existed when I was diagnosed.
My angel (another patient who had
comforted her during chemo) had
changed my life forever. I had a
duty to teach what she had taught
me: listen to others and not to my
pain; be kind, not selfish. Everyone
is battling something. I realized
that Im not a lone soldier.
Tiffany, age 22
Current Cancer Facts

1. Half of all American men and
one out of three women will face
a cancer diagnosis in their lifetime.
2. About one in every 20 adults
in the United States has survived
cancer, according to the Center for
Disease Control and Prevention
and the National Cancer Institute.
3. As of this April (2015), there
will be nearly 15 million cancer
survivors in the United States, according to the latest annual report
by the American Cancer Society.
For everyone in this book, there is

a sense of Gratitude, the understanding that ALL is a gift.
Both Christians and Jews believe
that God (however that is defined)
renews daily the work of creation.
What that means theologically is that
God didnt create the world once and
then walk away. But that the majesty
and the glory and the amazement of
creation is constantly being renewed.
The message is Dont take for granted the wonder of life. Cancer makes
us realize that each day is meant to be
appreciated.
Sally Craigen; age 99. Breast

and Ovarian cancers, diagnosed
at age 64
As I spoke with the survivors for

New Beginnings, I discovered an intriguing combination of fragility and
inner strength. They were fragile in
that they had a realistic assessment of
what they had lost, and of the obstacles that lay ahead. They had undergone a sometimes painful process of
self-examination, honestly facing up
to their shortcomings and mistakes,
while determining to do better. Their
strength was based in a belief that
they could overcome the obstacles,
and that their fate was in their own
hands. They did not necessarily think
of themselves as being cured; but
they felt that they were going to do
everything possible to make the most
out of whatever time they had left.
I am a two-time cancer survivor,
but I never stopped enjoying life
dancing and singing with the choir.
Im still singing today. Yes, Im
hurting sometimes, but not enough
to stop enjoying life.
Sally Craigen, age 99
Life is about moments. We have

started to live day-by-day, hourby-hour, and sometimes second
by second. And when you sit there
with those seconds seemingly so
long, you realize how many of
them you have. We have the luxury
of seeing so many little gifts that
other people dont see. The smell
of my daughters hair in the morn-
How Bill Aron Became

a Photographer
Bill Arons photography career
began at age ten with a Kodak Brownie Hawkeye camera.
Heres how he tells it:
My family was on a vacation
in Atlantic City in 1951, when
one afternoon I snuck off to Steel
Pier, which in those days had a
very carnival-like atmosphere.
I went up to the large roulette
wheel (under-age gambling was
not an issue), and plucked down
a nickel on number 48. When I
won, the man in charge of the
booth automatically reached for
what was obviously considered
the most sought after prize, a
large teddy bear. I stared, shook
my head and said, No, not that.
I then pointed to the Brownie Hawkeye camera package
wedged among the stuffed animals. It was my first camera, and
Ive kept it my entire life. This
prize was followed by a life-long
love of photography, which continues to motivate me to this day.
Recently Ive started using
the Brownie again, just for the
fun of it.
ing is one such gift. My favorite
daily gift is getting to snuggle in
the morning. There is a constant
reminder that shes borrowed.
Shes not ours.
Bridget Colby, mother of
Sophia (diagnosed at
age 15 months)
Sophia Colby, Hemophagocytic

lymphohistiocytosis (HLH), diagnosed at age 15 months
The experience of diagnosis and

treatment had woken them up, and
many were willing, even eager, to
change their lives. Some changed
careers; some reordered their priorities; others simply reaffirmed that the
path they had chosen was right for
them. They changed in other ways
as well, altering their diets and taking up exercise. They explored ways
to give back to the cancer community by raising money, visiting
treatment centers, founding survivor organizations, and reaching out
to others who had been diagnosed.
Some even felt they were living
for those they had known who had
died. Their motivation was the belief
that they could make a difference.
A good friend recently said to me:
You know, I dont want to be diagnosed with cancer, but I do wish that I
could have that experience of having
survived so I could make changes in
my life. Perhaps cancer survivors
can demonstrate the way for us all to
a better life, to a life well lived.
Life is about so much more than
traditional success. Its about
joy, about living our souls purpose, and about contributing to
the greater good. I live every
moment with that in mind.
Rebecca Gifford, age 22
Book Information
New Beginnings: The Triumphs of
120 Cancer Survivors. Jane E. Brody, the New York Times health columnist, wrote the introduction with
prefaces by Peter Yarrow (of Peter,
Paul & Mary), U.S. Congressman
Henry Waxman, and Rabbi David
Wolpe. Various endorsements are on
the back of the jacket. The book has
272 pages with 160 full color photographs.
Available wherever books are
sold, in stores and on the Internet.
New Beginnings: The Triumphs of

120 Cancer Survivors, with an introduction by Jane Brody, is Bill Arons
third book. It contains a collection
of narratives and energetic photographic portraits of men, women,
and families of children. They vary in
age, ethnicity and diagnosis, but they
all share the ability to turn a diagnosis of cancer into a positive force in
their lives. This is a project by and for
cancer survivors: their words, Arons
photographs in collaboration with
their sensibilities.
Aron first gained international
SUMMER 2015
recognition for his first book, From

The Corners Of The Earth, which
chronicles the Jewish communities of
the former Soviet Union, Cuba, Jerusalem, New York and Los Angeles,
and was published, with an introduction by Chaim Potok, by The Jewish Publication Society. Algonquin
Books published a second volume of
his work, Shalom Yall: Images of
Jewish Life in the American South,
with an introduction by Alfred Uhry.
Aron lives in Los Angeles with his
wife and two sons, where he is most
likely the only photographer with a
PhD in sociology.
Macrobiotics and Animal

Foods
Alex Jack
nimal food has played a key

role in evolution, including
human development; however, its significance is widely misunderstood. As a breakthrough scientific study this past year concluded,
human beings branched off of other
hominoids about 4 million years ago
by eating wild grasses, the progenitors of rice, wheat, maize, millet, and
other cereal grasses.
Our unique human form and
structure, as well as consciousness,
were formed by predominantly whole
grains and other plant-quality foods.
As George Ohsawa and Michio
Kushi taught, our teeth, intestines,
and other features mirror a roughly
7:1 ratio of adaptation to plant vs. animal food. This will vary from about
5:1 in cold, northern polar regions to
10:1 in warm, southern tropical areas. According to this yardstick, the
proper diet of human beings is about
85% grain-and-vegetable quality to
15% animal food in temperate climates. Historians, anthropologists,
and archaeologists cite similar consumption ratios for most of human
existence.
The standard macrobiotic dietary
Alex Jack
approach, rather than a fixed, static

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

America, South America, Mediterranean, Middle East, Africa, South
Asia, Southeast Asia and the Pacific Islands, Cool Climate (Canada,
Scandinavia, Siberia), and Cold Climate (Arctic Circle, Antarctica). The
amount of animal food, including
meat, poultry, eggs, and dairy food,
ranged from a few to several times a
week in warmer, southern, or temperate latitudes to 60% or more every
day in colder, northern polar zones.
The Great Life Pyramid, which
Michio introduced in 1998 for the
medical and scientific community,
reflected similar proportions.
Given Michios half century of
extolling the virtues of animal food in
the human diet, it would be strange to
characterize his approach as demonizing meat, eggs, dairy, and other
animal products. At the Kushi Institute, fish or seafood have been served
since its inception as an option twice
or more a week, and many teachers,
students, and staff customarily eat additional animal food once a week at
nearby macrobiotic-oriented restaurants such as Bizen, noted for its fish
sushi, or Paul & Elizabeths, founded
by students of Michio over 40 years

ago in Northampton, renowned for
its fish chowder, scrod tempura, and
fish sandwiches.
Though all types of animal
foods are embraced by a modern
macrobiotic diet, not everyone today
chooses to partake of it. In fact, informal surveys suggest that a majority
of contemporary macrobiotic practitioners are vegan. First, animal food,
particularly meat, chicken, dairy, and
fatty fish consumed by sedentary
modern people, is linked to chronic
and degenerative diseases. Second,
the intake of excessive animal food,
in combination with sugar, alcohol,
drugs, or other extreme yin, is associated with anger, violence, war,
or other antisocial behavior. Third,
all animal food consumption today,
including organic quality, is unsustainable and contributes to global
warming, water pollution, loss of
topsoil, world hunger and poverty,
and other environmental and social
ills. Michio, himself, this past year,
gave up eating animal food when it
became clear to him that the modest
amount he enjoyed was adversely affecting his health.
As for B12 and other supplements, they are usually unnecessary
for those on a balanced macrobiotic
or natural foods diet. T. Colin Campbell, Ph.D., the author of the acclaimed The China Study, dispels the
myth that animal foods are necessary
for proper B12 levels. As he shows,
B12 is produced by bacteria in the
soil, and organic vegetables can be a
plentiful source of B12. This vitamin
is also found in traditionally made
miso, tempeh, and other soy foods,
as well as in some sea vegetables.
Campbell, who grew up on a dairy
farm, became vegan as a result of his
scientific research. In particular, he
cites casein, the protein in milk and
dairy, as the main cause of cancer.

In todays modern world, it is not
easy to maintain ones health with
a macrobiotic eating pattern, or any
other dietary approach, as a result of
widespread nutrient loss, chemical
and GMO contamination, the accelerated pace of modern life, increased
emotional stress, and other factors.
Half a dozen prominent macrobiotic
teachers, as well as the Kushis, have
come down with cancer in recent
years. But the prevalence of cancer,
heart disease, diabetes, and other
chronic conditions in the macrobiotic
community remains well below that
of society as a wholeprobably 50
Though all types of animal

foods are embraced by a
modern macrobiotic diet,
not everyone today chooses
to partake of it.
to 75 percent less. I suspect it is also

significantly lower than Seventh Day
Adventists, Mormons, and others
with generally healthier diets, but
this remains to be demonstrated.
At Kushi Institute, we are currently developing the first randomized, controlled clinical trial of our
macrobiotic approach to breast cancer with medical researchers at Tufts
University and Johns Hopkins School
of Medicine. The scientists are optimistic that the proposed 2-year study
will create a new treatment paradigm
that will help millions of women.
They are not concerned that Aveline,
Michio, or other macrobiotic teachers
personally developed cancer, pointing out that medical science deals
with overall outcomes of groups and
SUMMER 2015
communities, not individuals. Previous studies by the National Institutes

of Health, New England Medical
Center, Tulane University, National
Tumor Institute in Milan, Italy, M.D.
Anderson Cancer Center at the University of Texas in Houston, University of California at San Diego, and
other research centers have found
significant benefits in a macrobiotic
approach to the prevention or treatment of cancer.
The fact that several individual
macrobiotic teachers succumbed to
illness, especially cancerthe condition they spent much of their life
devoted to preventing and relievingmay also reflect the energetics
of counseling and taking on the stagnated, heavy, or negative energy of
others. It is well known that health
gurus, scientists, and fitness buffs
commonly die of the diseases they
are associated with. James Fixx, who
popularized Americas running craze
with the bestseller The Complete
Book of Running, had a fatal heart
attack while jogging. Adelle Davis,
the pioneer nutritionist who crusaded
against food preservatives and additives, died from multiple myeloma.
Nathan Pritikin, who popularized the
connection between a low-fat diet
and heart disease, died of leukemia.
Paavo Airola, the nutritionist and
naturopathic doctor, was felled by a
stroke. J. I. Rodale, founder of Prevention, the nations largest health
magazine, died of a heart attack. The
list goes on and on. As poet Christopher Marlowes motto observes:
Quod me nutruit, me destruit.
Shakespeare translated this in Sonnet
73 as Consumed with that which it
is nourished by. Or as folk wisdom
holds, Jesus the carpenter died on a
wooden cross. Yin changes to yang,
yang changes to yin. Everything
transforms into its opposite.
Furthermore, as Michio once told

me, he often prayed for those who
came to him for counseling that he
felt had hopeless or very difficult
cases, could not practice well, or
had no family support. He said he
asked God, or the Infinite Universe,
to add one year to their lifespans in
exchange for taking one day off of his
life. During his lifetime, Michio advised and guided tens of thousands of
individuals and families. Of course,
we will never know how many people he sacrificed part of his own life
for in this way.
Indeed, the myths and legends of
most ancient societies show that the
original sacrifice in the world was
animals that voluntarily gave up their
lives so humans might live. As Zen
poet and anthropologist Gary Snyder has observed in his many books,
animals have much more highly developed senses than humans. They
can see hear, and smell much better;

run, swim, or fly faster; and generally
outsmart people. During eras of glaciation when plant foods were scarce
or unavailable, humans entered into
a social contract, or spiritual agreement, with the animal world. In exchange for sacrificing their lives,
the animal kingdom was revered by
humans, and human prayers ensured
animal spirits a blessed journey to the
next life.
Hence, Snyder explains, hunting was originally a meditation. The
hunter did not go out and stalk wild
animals because the game could easily outwit him. Instead, the hunter
went to sit by a tree or riverbank,
prayed or sang a song, and waited for
the deer, peasant, or trout to come to
him while he meditated. Then with
primitive weapons, the hunter would
slay the game as humanely as possible when it presented itself as a sac-
rifice. This loving kindness ensured

that the animals spirit was honored
and was free to embark on the next
stage of its spiritual journey. The animals flesh ensured that the hunters
family or tribe would survive through
the long, cold winter, drought, or
famine. Needless to say, modern factory farming, and most organic milk
and beef production today, is light
years removed from this physically
and spiritually sustainable practice.
As Michio always taught, food is
spirit. Whether plant or animal quality, it is best grown, raised, or hunted;
prepared; and eaten with love and
gratitude.
Alex Jack is executive director of
Kushi Institute and co-author with
Michio Kushi of The Cancer Prevention Diet, The Book of Macrobiotics,
and other books.
A Macrobiotic Classic Michael Bauce; Brilliant Christine DeRocher; The Finest Book on Natural Healing I have
read in 25 years of Chiropractic Practice -JB Vaughan DC;
Learnt more in the first 20 pages than I have in two years
of study - student ; I read your book very hungrily as your
perception is so clear and rarely have I come across the understanding and intelligence that shines through in your writing. In that way, your book felt like a friend, a much needed friend, so thank you.-Penelope Bjorksten; The End of
Medicine is a beautiful book, in my opinion one of the more
important books about macrobiotics written since Ohsawa
Isobel Carr
Available at any online or regular bookstore or from
http://www.alchemycalpages.com
Also I have available DVDs of talks I have given on Yin and Yang, Five Transformation
Theory, Facial Diagnosis, Healing/Illness/Disease, Ginger Compress Demonstration. They
are $12 dollars each and run upward of 2 hrs For a complete list and discounts for a multiple
order please e-mail me at kaareb@mac.com
The Humanitarian Evolution

Personal and Planetary Health Through Macrobiotics
Jane and Lino Stanchich
Nothing will benefit human health
and increase the chances for survival of life on earth as much as the
evolution to a vegetarian diet.
Albert Einstein
e practice macrobiotic
principles because of the
sound nutritional principles, ecological practices, and the
ability to bring greater humanitarian
evolution to people and the planet.
We have lived long and well, worked
hard, traveled extensively, and have
met many dynamic persons, leaders, and visionaries worldwide. After studying a variety of nutritional,
scientific, historical, religious, and
philosophical wisdom related to life,
art, and food, our respect for the
macrobiotic view of life grows. The
more we live, experiment, observe,
reflect, and test theories and tastes,
the more we are convinced that a
vegan grain-based diet is the optimum way of eating.
The field of nutrition is vast
and varied. Opinions abound, especially within macrobiotic dietary
principles and practices. Choices of
organic whole grains, legumes, veg-
Lino
Jane Stanchich
etables, sea vegetables, seeds, nuts,

and condiments are numerous. Plus,
we have the choices of precise and
empowering macrobiotic cooking
methods, myriad types and use of
salt, oil, sweeteners, and seasonings-each with distinct effects and results.
We have the luxury and freedom of
choosing diets and foods from Natures bounty. Markets are brimming.
Nutritional views, studies, and dietary fads fly by with abandon. Yet,
SUMMER 2015
and
our food choices affect everything.

That is why macrobiotics is called
the great life or the larger view of
the whole earth, beyond our plate and
our palate.
We are aware that certain
macrobiotic educators maintain that
some people may need animal foods
for brief periods of time. Other teachers write that all people should add
more frequent use of animal foods,
including red meat, poultry, dairy,
and eggs. For the issues of personal

health, planetary ecology, animal
rights, and human suffering, we adamantly oppose the view that everyone
needs to eat animal foods for optimal
health. The earths people, land, air,
and water simply cannot sustain that
dietary practice and philosophy.
As we have stated, we believe the
best diet for health and ecology is a
totally vegan diet. However, if people
have a need, wild caught white fish,
balanced properly, may be appropriate, according to personal preference.
Every persons nutritional needs differ, so a careful program of balanced
eating of plant-based foods with
necessary supplementation is recommended, remembering that a foodbased vegan diet and home remedies
are powerfully effective to restore
strength and balance. For the sake of
our oceans that are being over-fished,
we recommend getting back to a totally vegan diet as soon as possible.
Let us embrace changechange
for the betterchange that brings
about wellness for all people, and for
the planet. Increasing animal food
consumption is not a progressive evolution towards greater personal and
planetary health. Our human bodies
are designed to be omnivores and we
can be vegans quite successfully if
we choose, plan, prepare, and eat our
meals with care and consciousness.
We humans are designed to eat
particular foods. Notice the teeth and
the predominance of flat, grain-grinding teeth (molars) as compared to a
minority of sharp meat-tearing teeth
of carnivorous animals (canines).
Herbivorous animals are among the
strongest on earth. And, they chew
plant food very, very well. The thorough chewing of high fiber plant
foods by humans greatly enhances
absorption of nutrientsthis is a real
key to optimum vitality and success
with a macrobiotic, or any other, diet.

In addition, consider the design of
human adults long, convoluted intestines (over 25 feet in length) contrasted with the short, rod-straight intestines of a carnivorous animal such
as a dog or cat. Meat and other animal foods easily acidify and putrefy
during the long transit time through
our extremely long human intestines.
This is one of the main causes of
diseases in humans. High fiber plant
foods, especially when well chewed,
provide a healthier intestinal environment and bowel regularity.
Clearly, humans are designed to thrive on more

plant foods with little, if
any, need for zero-fiber,
high cholesterol
animal foods.
The current popular meat-based
diets promote eating foods that are
neither healthful nor ecological.
Could we please evolve from the diet
of pre-historic people who lived 2.6
million years ago? Even people of
that era did not eat predominately
meat. In fact, our Paleolithic ancestors ate mainly plant food and were
mainly herbivores according to Jane
Brody.
Most of us have an impression of
early man as a successful hunter, who
dressed in a loincloth, went out each
day with a club over his shoulder, to
catch something for dinner. Usually
he left empty-handed because animals were simply too swift for a man
armed only with a club. The real hero
of the survival of the human species
was not early man but early woman.

She spent her days near the base
camp gathering fruits, nuts, seeds, tubers, roots, grains, berries, and beans,
and made meals for the family out
of complex carbohydrates-starchy
foods and fresh fruits and vegetables
with occasional feasts of meat when
the man was lucky enough to bag a
lizard or mole.1
Clearly, humans are designed to
thrive on more plant foods with little, if any, need for zero-fiber, highcholesterol animal foods. Our food
choices must go beyond it tastes
good, it feels good, and it is easier, as
described in George Ohsawas lowest
mechanical level of eating in which
one cares little for the source of food.
The consumption of acid-forming
meat, poultry, eggs, and dairy is far
from sound scientific, ecological, and
humanitarian choices.
Macrobiotics is defined as a diet
for longevity. The worlds longestlived peoples, according to The Blue
Zones, share commonalities of grainbased diets and the active lifestyles
also promoted in macrobiotic philosophy.2 As our macrobiotic leaders
taught, animal food should be avoided, limited, or infrequent, depending
upon ones condition, climate, and
needs. Do we ignore validated scientific studies showing that the consumption of animal food is a major
cause of heart disease, cancer, diabetes, and other degenerative diseases?
Ancient Biblical teachings (Genesis
1:29), traditional dietary practices
and macrobiotic recommendations,
and cutting edge nutritional science
such as the 2005 The China Study
by T. Colin Campbell all agree: meat
and other animal foods are not essential for human health and are a major
contributor to diseases of body, mind,
and society.3
Vegan diets can be totally healthy
when balanced and eaten properly.

The American Dietetic Association
position paper in 2009 states that,
Appropriately planned vegetarian diets, including total vegetarian
or vegan diets, are healthful, nutritionally adequate, and may provide
health benefits in the prevention and
treatment of certain diseases.4 A
vegan/macrobiotic diet, when properly balanced, contains ample protein
and fatas much protein as a meatbased diet. However, the nutritional
differences are that plant protein has
zero cholesterol and contains healthful fiber and abundant vitamins and
minerals, including calcium, zinc,
and iron. Vegans can easily take oral
vitamin B12 supplements.
Vegans eating a balanced strengthening diet often have increased virility and fertility. Increased circulation,
oxygen, and sensitivity enhance reproductive health. Herbivore animals
do quite well in both stamina and
reproduction. Cholesterol-lowering
foods such as dried beans, oatmeal,
oat bran, and any fruit with a peel
only improve your (male sexual) hydraulics. So its smart to avoid cholesterol-raisers such as fried foods,
butter, and red meat, says Harin
Padma-Nathan, M.D., of the Male
Clinic in Santa Monica and the University of Southern California at Los
Angeles.5
Ones dietary needs can be met
with consciousness and careand
yes, an investment of time in the
kitchen. We say it is the best investment one can make! Creating a
cooking support system is extremely
beneficial and may be essential if
your natural talents lie in other areas.
Studying and following macrobiotic
cooking techniques can lead one into
a life of greater health and culinary
enjoyment. The vegan macrobiotic
diet may include cleansing, detoxi-
fying dishes, along with powerfully

strengthening recipes. Countless reports and immense epidemiological
studies point to the harm of red meat,
poultry, dairy, eggs, and especially
sugar consumption. These foods are
best avoided for personal and planetary health.
Refined sugar and high fructose
corn syrup have been called toxins
and poisons by Robert H. Lustig,
MD, of the University of California,
San Francisco, in a New York Times
Magazine (April 2011) cover story,
Is Sugar Toxic?6 Dr. Lustigs popular and engaging YouTube lecture,
A vegan/macrobiotic diet,
when properly balanced,
contains ample protein and
fatas much protein as a
meat-based diet.
Sugar: The Bitter Truth, with over

5,500,000 hits, relays scientific proof
that the consumption of refined sugars is the direct cause of the epidemics of obesity, diabetes, depression,
and cancer.7 Michio Kushi wrote consistently that refined sugars should
be avoided due to their contribution
to mental and emotional disorders,
blood sugar imbalances, and numerous diseases. Sugar, as well as alcohol
(yin), cravings increase with excess
consumption of (yang) foods, which
can include fish, meat, poultry, eggs
as well as excess salt. We agree. The
riveting book, Salt, Sugar, and Fat:
How the Food Giants Hooked Us, by
Pulitzer Prize winner, Michael Moss,
reveals the tale of the unfettered and
unscrupulous U.S. processed food in-
SUMMER 2015
dustry.8 Be smart and beware. Sometimes fear is very healthy.

Michio
Kushi
and
other
macrobiotic teachers recommend
the consumption of complex carbohydrates in whole grains, legumes,
sweet vegetables, and satisfying
natural sweeteners shown to stabilize
blood sugar and emotional well being. Craig Thompson, president of
Memorial Sloan-Kettering Cancer
Center in New York, who has done
much research on the effects of sugar
on cancer, has taken refined sugar out
of his diet. Famed researcher, Lewis
Cantley, director of the Cancer Center at Beth Israel Deaconess Medical
Center at Harvard Medical School,
says, Sugar scares me.9 Beyond
these health concerns, humans today
are still enslaved in sugar plantations
worldwide.
Non-violence leads to the highest ethics, which is the goal of all
evolution. Until we stop harming all
other living beings, we are still savages. Thomas Edison, inventor
(1847-1931)
True animal lovers and humanitarians detest non-violence. Meat of
all types comes from killing and has
a tremendous cost environmentally
and economically. Raising meat and
dairy is staggeringly expensive, thus
is subsidized by the U.S. government
(our tax money at work.) The U.S.
government gives big beef and dairy
industries over $38 billion a year. The
cost to our nations healthcare system
for the treatment of diseases contributed by these foods is totally unsustainable. Farmers of more healthful
fruits, vegetables, and nuts receive a
relatively minute $17 million. What
is wrong with this economic picture?
Write to your legislator about your
dietary opinions. Food is profoundly
political.
Livestock and their byproducts
account for at least 32,000 million

tons of carbon dioxide (CO2) per
year, or 51% of all worldwide greenhouse gas emissions.10
Meat is the number one cause
of the destruction, at one acre per
second, of the Amazon Rain Forest,
called our Earths lungs. The inconvenient truth is that Al Gores
award-winning film by the same
name, mysteriously neglected to
mention the statistic above, never
naming animal by-products as the
true main cause of air pollution.
Grains and soybeans are fed to cattle,
while tens of thousands of people
worldwide die each day of starvation. Meat-eaters have a tremendous
carbon footprint and are responsible
for 4800 gallons of water daily, while
a vegan utilizes 300 gallons. One
small dairy farm alone emits over
33,000 pounds of methane gas into
the air each day! Meat, poultry, dairy
products, and eggs are inhumanely
harvested with untold suffering and
torture to each farm animal. We each
have witnessed these typical and
tragic farming practices in the U.S.
and Europe. Over 12 billion animals
are slaughtered each year for food in
the U.S. Grass-fed cattle, many of
which graze in fields for only a short
time, are slaughtered at the same location as non grass-fed cows. And do
restaurants serve organic, humanely
harvested foods? Before we chow
down, let us each think about where
our food comes from. We suggest
you watch Cowspiracy.11 How can
a philosophy of ecology and love of
animals be fueled by meat, dairy, and
egg consumption?
Vegans and vegetarians are in
good company. Some of the worlds
greatest minds chose this diet:
Socrates, Plato, Aristotle, DaVinci,
Tolstoy, Ben Franklin, Albert Einstein, Jane Goodall, and countless
more. Abraham Lincoln wrote, I

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

and the University of Southern California at Los Angeles. Print.
6. Taubes, Gary. Is Sugar Toxic?
New York Times Sunday Magazine,
April 17, 2011: pp. MM47. Print.
7. Lustig, MD, Robert. Sugar: The
Bitter Truth. University of California Television (UCTV): You Tube,
Web.
8. Moss, Michael. Salt, Sugar, and
Fat: How the Food Giants Hooked
Us. Random House, 2013. Print.
9. Cantley, Lewis, Director of the
Cancer Center at Beth Israel Deasoness Medical Center at Harvard
Medical School. Taubes, Gary. Is
Sugar Toxic? New York Times
Sunday Magazine, April 17, 2011:
pp. MM47. Print.
10. Andersen, Kip and Kuhn, Keegan.
Cowspiracy. Quoting Goodland, R
Anhang, J. Livestock and Climate
Change: What if the key actors in
climate change were pigs, chickens
and cows? Print.
11. Cowspiracy, www.cowspiracy.com.
Web.
Footnotes
Jane and Lino Stanchich are licensed

nutritionists, authors, macrobiotic
counselors and educators. For more
references, recipes, resources, and articles, visit www.greatlifeglobal.com.
They can be reached at ljstanchich@
mindspring.com or 828-299-8657.
1. Brody, Jane, Nutritionist, New York

Times. Jane Brodys The Good
Food Book: Living the High Carbohydrate Way. W W Norton &
Company, 1985. Print.
2. Buettner, Dan. The Blue Zones. National Geographic Society, Publishers, 2008. pp. 234-235. Print.
3. Campbell, PhD, T. Colin and
Thomas M. Campbell, III. The China Study. Benbella Books, 2005.
Print.
4. The Journal of the American Dietetic Association, 2009
Jul;109(7):1266-82. Print.
5. Rowan, Mark. Mens Health. June
3, 2006. Padma-Nathan, MD Harin,
(continued from page 2)

solution only helped marginally
because it doesnt address nutritional
deficiencies. Becoming more yin
or expanded does not cause you to
absorb nutrients that are not present
in your diet. If your diet is lacking
adequate protein, B12, B6, zinc, iron,
and other nutrients, you cant absorb
what is not there by curing so called
contraction.
Eating less grain and more vegetables to solve sicknesses, as Denny
suggests, can cause other problems.
Primarily, vegan macrobiotic eating
is already extremely low in calories.
Calories are very important for
energy. Cutting grains cuts calories
and energy.
Another outdated idea is that we
carry something leftover from meat,
dairy, and sweets in our body for
years. This spurious concept of old
food in the body has been blamed
for numerous health problems
that are really caused by simple
nutritional deficiencies in people
eating primarily vegan diets. This
misinformation diverts them from
solving their problems that are really
caused by malnutrition.
Implicit in the idea that certain
past foods must be discharged from
our body is the idea that somehow
sweets, meat, and dairy in us are
bad things. Longevity cultures around
the world ate all these foods when
they were available. In Traditional
Nutrition, Ben Hershberg explains
that people in Dan Buettners The
Blue Zones (longevity zones) ate
plant-based diets with animal foods.
The idea that meat and other animal
foods makes us insensitive, and
possibly aggressive, is an example
of food bigotry. It is an insult to our
parents, ancestors, and especially
western cultures, and is blatantly
untrue. The idea that animal food

causes aggression is based on a
misunderstanding of the effects of
food that teachings from traditional
Oriental medicines (TOM) can help
to clear up.
Strong blood in TOM is seen
as a main factor that helps us to
stay relaxed and more peaceful.
Weak blood can make us tired
and sometimes overly uptight and
aggressive. Some people eating a
vegan or near vegan macrobiotic
diet maintain an aggressive and
violent stance because their blood
is weak due to multiple nutritional
deficiencies.
Some people become very passive
in the same condition. The cure for
being overly aggressive is not to eat
lighter, but is to do things that will
strengthen the blood in our diets and
lifestyles. I have seen people become
more peaceful after adding natural
meat to their dietsit strengthened
their blood.
In the modern world, where so
many people are telling us what to
do, we must not lose the ability to
think for ourselves or we may suffer
the very fate we are trying to avoid.
John Kozinski
www.macrobiotic.com
Dear Editor,
Thank you for the excellent,

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

the debate. Many of these foods are
totally natural foods in worldwide,
traditional,
healthy,
balanced
dietsa perspective that we tend to
develop when we are truly exercising
our understanding of foods and the
principles of yin and yang.
This is especially true when the
issue is animal products other than
fish. Often this lack of understanding
leads to statements like it takes a
gazllion gallons of water or twenty
fields of grain to raise a cow. Sure
these are slight exaggerations, but
still Then there are the pseudo
spiritualists who run the number that
we are now living in a new age and
veganism is the way to go because
we are evolving and it is best for the
environment, etc., etc. All of these
issues can be easily debated by both
sides and in normal circumstances
they would be; however, when it
involves macrobiotics the discussion
most always gets thrown off by
the oldest trick in the bookthe
diversion tactic.
Ive seen this repeatedly in
discussions and it is always the
same thing. Kind of goes like this.
Well, macrobiotics isnt really just
about diet anyway, it is about the big
picture, the great life, diet and food
are only parts of macrobiotics. This
is all fine and well but the simple
fact is that teachers, counselors, and
cooks are constantly talking about
the food part; so, it must represent a
huge part of macrobiotics to demand
such attention. New people dont
come to macrobiotics because we
have a fancy, cool way of talking
about cause and effect or the cosmic
universe. They come from our talks
about, and other resources pertaining
to, healthy food. Not to mention
the food part being essential for the
livelihoods of many counselors and
teachers.
The point Id like to make is that
John has opened the door for lively
discussion on this most important
issue. Lets keep that door open and
really address these issues once and
for all without the usual diversions.
And, it isnt about who has the best
scientific data either. It is about what
works, what hasnt worked, and how
we can improve our understanding
of foodthe roots on which
macrobiotics stands as an invitation
to health and happiness.
Steve Gagn
Author of Food Energetics
Dear Editor,
As a practitioner of macrobiotics
for more than 40 years, a macrobiotic
teacher for more than 20 years, and
a previous manager, director, and
faculty member at Kushi Institute,
I echo John Kozinskis views in his
article Living Macrobiotics: The
Future of Education.
In the early seventies, a
macrobiotic practice cleared up my
chronic and severe allergies in one
week. Continuing macrobiotics
over time, I developed several other
(and more serious) health issues,
which I had been unable to solve,
and for which the many macrobiotic
counselors advice I sought was not
effective. I eventually recovered fully
by removing gluten from my diet.
This was more than 15 years ago,
and at that time most macrobiotic
teachers criticized me for saying
gluten had been an issue for me,
stating as neither Michio Kushi nor
other leading macrobiotic teachers
had addressed gluten (found in most
soy sauce and some other foods
commonly used in macrobiotics) as
an issue, they felt what I was saying
could not be true.
Since avoiding gluten, I remained
healthy until a few years ago when I

started experiencing a great deal of
fatigue. I tried various modifications
to my diet, and lifestyle changes
including working less and exercising
more, but nothing helped. Supposing
I might have low thyroid, B12, or
Vitamin D, I had a comprehensive
blood test, which showed all of
these were at good levels, but to my
surprise my pancreas was producing
very little insulin high blood sugar
was the reason for my exhaustion.
I therefore bought a blood sugar
monitor, and the first day using it
found my fasting blood sugar (upon
waking in the morning) was 104
(prediabetic), and when I ate one
tablespoon of rice porridge and a half
cup of steamed kale, it skyrocketed
to 160 and I was immediately
overcome with exhaustion. I found
that any grain, bean, or fruit (even
a slice of strawberry) and most
starchy vegetables caused high blood
sugar levels for me. After trying
different dietary modifications and
home remedies, I went off grains
and beans for a while and started
an herbal supplement that was
somewhat helpful, but high blood
sugar was still very problematic
until I added more animal products.
Until that time Id been mostly
limiting animal consumption to
what was recommended at Kushi
Institute: fish twice a week. When I
added daily animal foods (including
more fish plus free range chicken
and eggs), my blood sugar levels
quickly improved to the point I was
able to add grains, beans, starchy
vegetables, and fruit back in, as
long as I also had animal products
with the meal. My health and energy
level continued to improve from that
point and at this time my fasting
(continued on page 25)
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checks payable to G.O.M.F. or pay at www.ohsawamacrobiotic.com.
For flyer, call or write:
French Meadows Summer Camp

PO Box 3998, Chico, CA 95927-3998
(800) 232-2372; (530) 566-9765; fax (530) 566-9768
E-mail: gomf@earthlink.net; www.OhsawaMacrobiotics.com
SUMMER 2015
Come Join
the
July 4-12, 2015
Fun!
Space AvailabilityWe expect to have space available for all

who want to attend. You may reach us at gomf@earthlink.net to ask any
questions, or call 530-566-9765 until Wednesday, July 1, 2015. After
this time, or if you cant reach us, just come and join the fun.
PresentersPresenters include: Ronald Koetzsch, PhD, Haruo
(Larry) Kushi, ScD, David and Cynthia Briscoe, Mary Lore, Sheri DeMaris, Bob Ligon, Laura Stec, Gabriele Kushi, Carl and Julia Ferr,
Mike and Maria Chen, Kerry Loeb, Patricia Becker, Shirley Tung, Saci
McDonald, and Mark Vilkaitis.
Next Years DatesThis summers camp will be the last one at

French Meadows. Next year we will be at Camp Sylvester near Pinecrest
Lake from July 15-23, 2016. The new location has two commercial kitchens, one for meals and the other for cooking classes; both cabin- and tentcamping are available; and a wide variety of camp activities including
hiking, swimming, horseback riding, and mountain biking.
REGISTRATION FORM2015
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Address ___________________________________________________________ Phone 2 _________________________
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E-mail _____________________________________________________________ Early arrival help? ___ Yes ___ No
Arrival date ___________________ time ______________ Departure date ____________________ time ______________
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_________________________________ _________________________________ _______________________________
Send registration form to G.O.M.F. Summer Camp, PO Box 3998, Chico, CA 95927-3998 along with your check or money
order made payable to G.O.M.F. Or, call 800-232-2372, 530-566-9765, or fax 530-566-9768, and charge camp to your Visa,
MasterCard, or American Express. Full payment or a deposit of $250.00 per adult and $100.00 per youth three through eighteen is required to reserve a space. If it should become necessary for you to cancel your reservation, the amount refunded is
based on the date of cancellation (see the full catalog for more information or contact us if you have any question about this).
Each reservation includes a one-year membership per family.
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Macrobiotics and Yoga

Mikiyoshi Moriyama
translated by Shugo Nanabayashi
acrobioticsYoga (MY)
was named by Nippon CI
Foundation (NCI) years
ago with the intention of not leaving macrobiotics just as a fad diet
but rather of integrating it with yoga
practice to help spread a macrobiotic
way of life among the general public.
There were a few yoga teachers in
NCI in the past and Mr. Satoru Miyoshi, one of the graduates from OkiDo Yoga, was my predecessor. He
wrote an article about 20 years ago
in 1991, in the NCI magazine, where
he explained MY at that time. According to his article, MY in the beginning was actually a seminar that
took place during a macrobiotic camp
in Japan called Health School or
Kenkou Gakuen. Kenkou Gakuen
was Ohsawa-style camping like the
one at French Meadows arranged
by the George Ohsawa Macrobiotic
Foundation where attendees enjoy
hiking (or when held in winter, skiing) in an outdoor natural environment while studying macrobiotic
ideas and theories. Back then, MY
was one of the healthy exercises and
was conducted with Tai Chi Chuan.
MY was held with an at-home at-
Mikiyoshi Moriyama
mosphere and attendees, together

with NCI staff, enjoyed exercising.
I also recall Mr. Yuji Yokota, then
of the NCI staff, who taught yoga in
NCI as early as 1984.
OkiDo Yoga is the yoga school
established by Master Mr. Masahiro
Oki. He was the original yoga figure
at NCI who integrated and taught oriental philosophy with yoga while not
simply practicing yoga as a means of
SUMMER 2015
exercise. The yoga teachers at NCI

all studied his Oki-Do Yoga and today we find Oki-Do Yoga in both
domestic and international arenas.
At first, he established the domestic
dojo or school in Mishima, Shizuoka.
At present, we can find many dojos
in Taiwan, Italy, Australia and elsewhere with his name Oki in the title.
Master Oki (1921-1985) lost his
parents as a child and therefore would
call George Ohsawa (1893-1966)
and Lima Ohsawa (1899-1999) Father and Mother. They became very
close friends with each other in the
1950s. Master Oki became the yoga
master at Maison Ignoramus (MI),
which was the previous organization
of NCI. There he guided, sometimes
hitting with a bamboo sword, those
who were misguided macrobiotic
learners to redirect them rightly toward an integrated way of life with
his broader viewpoints and insight.
A NCI magazine published in
May of 1991 shows a photo of Master
Oki together with George during their
stay in Europe. The photo was taken
over 50 years ago in 1963. Between
1960, when almost no one knew of
yoga in Japan, and 1985 Master Oki
helped support the setting-up of many

yoga organizations and contributed
greatly to yoga proliferation in Japan.
Oki-Do Yoga emerged in an international arena around this time and, as
far as I recall, he was bestowed with
degrees in medicine and philosophy
in India and Switzerland.
Unfortunately, I didnt meet with
Master Oki in person. It was, however, thanks to my parents who ran a
branch school of NCI Lima Cooking
School in Sapporo, Hokkaido (northern area of Japan) that I happened
to join a yoga class when I was 15
years old. Later, I found this school
to be Oki-Do Yoga. I was also lucky
to have been instructed by many OkiDo yoga teachers. After I completed
the NCI training student program,
my predecessor Mr. Miyoshi handed
over MY teaching position to me.
With advice and support from staff at
NCI and Ohsawa Japan (OJ), I was
determined to further help educate
MY successors.
It has been 10 years since I became the MY teacher in NCI. MY
hosts a place where learners seek and
practice the possibility of harmony
between macrobiotics and yoga.
With these two fundamental pillars, I
also fusion my work at Studio Kutsurogi or Studio Relaxing, where
my friends join in cooperation of organic farming, cooking school, and
management of a natural food store.
My wish is, through yoga practice,
to help contribute to more integrated,
not just partly respective, proliferation of macrobiotics.
Macrobiotics has brought me
into deeper and more realistic understanding of Oki-Do Yoga expressions such as Kansha or gratitude,
Gezashin or unconditional mind to
serve for others, Zange or repentance, Aigyou or action of love,
total affirmation, and total utilwww.OhsawaMacrobiotics.com
ity. Through yoga teaching and with

a pure mind, I have learned three basic macrobiotic concepts: Ichibutsu
Zentai or wholeness, Shindo Fuji
or body and earth not two, and yin
yang theory. Awareness grows up
through the teaching of so-called
what comes around goes around,
which creates a mind-shift from selfcentered to true-self. When one realizes this point, anger or fear inevitably goes away and one experiences
spiritual development. All these practices require us to keep practicing
meditation with foods in achieving
the synergistic effect. Understanding
yin-yang theory rules out dualistic
thinking such as right or wrong or
likes or dislikes and helps one feel
and realize moderation in body and
mind. Physical and mental flexibility play an important role in applying flexibility to daily life, no matter
what changes may happen.
MY has its basis on the continuity of things that are understandable and practical to everyone in the
world. Movement full of expansiveness, profoundness, subtleness, and
warm-heartiness is MY.
I often hear expressions that
describe macrobiotics in the yoga
teachings. The process of awakening subtle sense that leads to a state
of meditation requires customized,
subtle, and respectful approach to
each individual in this diverse stressful modern society. Through the integration of diet, yoga, meditation, and
breathing exercises, our endocrine
system that bridges physical factors
and mental factors is purified and
improved. I believe this process enables us to approach, as if our heart
gave a new birth, to the information
embedded in the sub-consciousness
in which our Karmamemory or
stressis stored even in muscle cells
and genes. Understanding Karma is
7 Diet
provides:
access to George
Ohsawas legendary
cleansing diet
multiple dietary options for variety
clear and detailed
instructions for successful 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. Rivires #7 Diet shows
the application.
From the Publishers Preface
George Ohsawa
E-mail: gomf@earthlink.net or
PO Box 3998
Chico, CA 95927
800-232-2372 or
530-566-9765
530-566-9768 fax
Using the tools in this

book, you can change your
lifebased on your uniqueness and individual needs.
Comprehensive guidelines
help you determine healthy
dietary choices, cultivate
your unconscious, and facilitate your intuition.
New Book

= $20.95 (U.S.)
There is no doubt in my
mind that we are spiritual beings who live in physical bodies. Intuition is being in touch
with this state. This book will
help you understand that intuition is a valuable part of
your life and strengthen your
connection with it.
George Ohsawa
PO Box 3998
Chico, CA 95927
800-232-2372 or
530-566-9765
530-566-9768 fax
also significantly important in practicing macrobiotics and yoga in the

long run. I dont have much space left
here to talk in detail, but if we realize
the miracle of us being here thanks
to the constantly inherited lives from
our almost endless ancestors, there
are numerous lessons inside, not outside, ourselves through introspection
and perception of our body and mind
that exist thanks to Karma in food,
encounter, and environment. This is
the innermost secret of meditation.
MY class is the place where
attendees learn yoga in a primitive
learning style, so-called Mikkyo
style with a small number of attendees. MY is the place through which
those who study macrobiotics and
yoga can reach and share its essence
to further study both in depth. I have
devoted my life every day since the
beginning of MY, wishing to be one
of many who cherishes encounters
with everyone at MY class each
month. Each class lasts about three
hours, and every attendee is encouraged to make the best out of the connection through yoga practice they
share with each other.
Even during wartime, many
countries praised Japanese style
community planning or artworks
with natural resources such as woods
and threads and more. Economical
yet recyclable techniques and culture
with wonderful subtleness were also
applauded, along with the traditions
of Washoku or Japanese foods, public bathing, and sustainable agriculture. And now, there are many young
Japanese who strive to identify them
and inherit to the future. These young
Japanese in the next generation feel
vividly that macrobiotics has been
obtaining more and more recognition in the world. They have come to
realize a new role in the coming era,
which must be based on a concept of
SUMMER 2015
sustainability.
The young Japanese face the imminent advent of a society with decreasing birthrate and aging population, along with the very difficult
problem of the crippled Fukushima
nuclear power plant and resulting
contamination. Despite these almost
uncontrollable tasks, young people
are making various actions, both in
individual and collective ways of
seeking for peace. And, these actions
coincide with other peace movements commonly being developed in
the world, including macrobiotics.
I wish all my students in MY
classes will support, share, and move
together with these young Japanese,
just as in the word Yoga means all
connected.
Mikiyoshi Moriyama has been practicing macrobiotics for 40 years since
1975. He lives in Chiba and has been
practicing organic/natural farming
and managing a natural food store
that he inherited from his parents,
while spreading macrobiotic and
yoga life style. Since March 11, 2011
after the nuclear disaster occurred,
he has been especially focused on the
activity to purify and improve the natural environment. He is also the host
of Studio Kutsurogi (http://kutsurogi.
ciao.jp/).
Shugo Nanabayashi has been practicing macrobiotics for 30 years since
his birthdate in 1984. He used to
work for Nippon CI and Ohsawa Japan, both in macrobiotic philosophy
and food business. He now works for
AMA Japan, while engaging in Nippon CI George Ohsawa Library
as a volunteer staff member (http://
www.ci-kyokai.jp/go/).
Macrobiotics: Did It Fail?

Royce E. Phillips
was born in Kansas in March

1908 and lived in generally
good health until 1948 when I
was diagnosed as diabetic. I had become considerably overweight, so I
was put on a weight control diet in
addition to medication for the diabetes. I took this medication (Orinase
and DBI) until around 1970 when my
doctor advised me to stop because of
new findings of adverse side effects
of these drugs. I found that I was able
to control my diabetes without medication.
In early 1980 my doctor told me
that my kidneys were failing and that
I would soon have to go on dialysis.
This would involve cleansing the
blood through machinery at a hospital several times a week. My daughter had gone on a macrobiotic diet in
1979, and she urged me to do so also.
I thought that I had nothing to lose
and perhaps something to gain, so I
began a diet in March 1980 under the
supervision of macrobiotic counsellor Michael Rossoff, who also counselled my daughter.
My wife and I learned about
many new foods with strange sounding names from faraway places: tofu,
Royce E. Phillips and Daughter

Connie Sorrentino when Royce was
about 37 years old
photo restored by John Tobin
agar agar, couscous, aduki beans,

tempeh, daikon, and many others.
Macrobiotics is not an easy diet to
follow after a lifetime of meat, poultry, white bread, and three glasses of
milk every day. I want to express my
appreciation to my wife, Myrtle, for
her helpfulness in preparing the food
for me and for keeping tabs on me to
see that I did not cheat. It was a lot of

extra work for her. I have never been
handy in the kitchen, and I could not
have followed the diet without her
cooperation.
I did not attend any classes on
macrobiotics, but I did considerable
reading. I found it very difficult to
accept the theory and philosophy
behind the diet, since I had been
trained in the scientific method as
a chemist and electrical engineer.
Also, my mother and sister had been
dietitians. In his book, Recalled by
Life, Dr. Anthony J. Sattilaro gives
a perfect description of the difficulties of the scientific mind in accepting the philosophy of macrobiotics.
Even so, Dr. Sattilaro cured his cancer through a macrobiotic diet. I also
learned that Michio Kushi, the guru
of macrobiotics, had done his graduate studies at Columbia University,
my alma mater.
For 30 months, from March
1980 until August 1982, I practiced
a macrobiotic diet. I had frequent
consultations with Michael Rossoff
to monitor my progress. The diet
enabled me to bring my blood urea
nitrogen (BUN) and creatinine levels
ings, that my kidney

problem was incurable. The memory of
the death of my father
in 1925, at age 49,
from kidney failure
had an effect on my
decision to go ahead
with dialysis. My father did not have that
option.
I had read about
a portable home
method of dialysis,
which gave the kidney patient more freedom than the hospital
method.
This methRoyce E. Phillips and Wife Myrtle when
Royce was about 48 years old
od was covered by
photo restored by Elsie Pope
Medicare. Therefore,
in October 1982, I
down to almost normal. My weight
entered the hospital for installation
dropped from 175 to 145 pounds,
of a catheter in my abdomen for conand this helped put less stress on my
tinuous peritoneal dialysis. My wife
kidneys. Other benefits that I noted
was trained on how to use the mawere: my chronic athletes foot conchine. During my hospital stay, it was
dition cleared up; skin eruptions on
impossible to follow macrobiotics,
my hands and arms disappeared; my
and I actually looked forward with
toenails and fingernails became stronpleasure to eating normal food once
ger, and discoloration went away.
again. I especially enjoyed the desHowever, in August 1982, my
serts. Eating lots of ice cream, cakes,
condition began to deteriorate. My
pies, and puddings caused me to
BUN and creatinine levels shot upgain 10 pounds during my 10 days
ward. I had been off my diet somein the hospital. This told me that it
what because we had traveled to Canwas probably necessary for me to go
ada to visit with relatives. I couldnt
back to macrobiotics if my weight
resist the chocolate cake they put in
and health were not to get completefront of me. By the time I returned
ly out of control. Ironically, the diet
home, I began to develop symptoms
recommended by the kidney doctors
of kidney failure: swelling of hands
after I came home is quite similar to
and feet, cramps, tiredness and lack
macrobiotics. It seems that I am desof energy, high blood pressure, diztined to eat the food of an Asian peasziness, and a bad taste in my mouth.
ant the rest of my life!
Did macrobiotics fail me? No,
It is quite an adjustment in my
I failed macrobiotics. After all,
life to spend an hour four times a
macrobiotics does not promise imday, every other day, with the dialysis
mortality. At the age of 74, I became
equipment; however, I am glad that
convinced, both by the advice of my
I was considered healthy enough to
doctors and by my own inner feeluse the home method rather than the
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hospital method. Even so, the home

method leaves me virtually housebound. Further, the dialysis requires
me to take $60 worth of supplements
every month because the process
washes minerals and vitamins out of
the body along with the toxins. Dialysis is not a very good substitute for
a healthy set of kidneys. My wifes
comment sums up my situation quite
well: Macrobiotics was a lot easier.
Postscript by Connie Sorrentino,
daughter of Royce E. Phillips:
Dad continued on home dialysis
until mid-1986. He also continued to
follow a macrobiotic diet, lovingly
cooked by my mother, and was feeling well enough to drive occasionally
for short stays at their beach house on
the Chesapeake Bay that my parents
loved. Those trips suddenly came to
an end when Dad contracted an infection at the dialysis port site and had to
be rushed home to the hospital. That
was the beginning of the end. He
passed away later in 1986, too weakened by the infection to fight back.
In reading my fathers report, it
struck me that his doctors put him on
a diet similar to macrobiotics low
protein, low fat only after they put
him on dialysis. Why not before?
(continued from page 17)

blood sugar levels are consistently
between 85 and 90 (great). I never
have high blood sugar. I am now
able to consume animal foods once
a day and have any grain (gluten
free), bean, fruit, starchy vegetable
etc., while maintaining normal blood
sugar levels.
I have come to the conclusion
that though I was eating a varied
macrobiotic diet, which according
to Kushi Institute teachings supplies
superior nutrition, I was malnourished
in some waylacking in certain
nutrients found in animal foods that
plant foods do not contain, and which
my pancreas needed to function well.
This is why I recovered upon adding
more animal foods to my diet.
One of many important concepts
Ive gained from macrobiotics is
self-responsibilitywhen
Ive
had health problems Ive chosen to
experiment with diet and lifestyle,
and am willing to try whatever it
takes to find a natural answer that
works for me. I just finished a fulltime, year-long college program on
fitness and nutrition, focusing on
the science of how the body works.
What I learned also confirmed to
me the need for high quality animal
foods, or supplementation for those
who choose to be vegan, as John
mentioned in his article.
I also appreciated Carl Ferrs
past article noting the man who
found that to recover from his serious
health problem he needed a nutrient
found only in chicken, but felt
therefore he was not macrobiotic,
to which Carl disagreed. I feel that
in listening to my body, researching
and experimenting with food, and
using macrobiotic principles, I am
even more macrobiotic than before.
Those who have a more limited
view of macrobiotics will disagree

but whats more important to me is
finding real and lasting solutions that
work for me, and hopefully others.
I am very thankful for the insights
each of my health challenges has
brought me and, as John has said,
using the wisdom of both macrobiotic
principles and modern science is
very importanta personal example
being that little blood sugar monitor
showing me how foods were
affecting my blood sugar levels
without it, it would have been much
more challenging to figure out how
to adjust my diet and naturally regain
vibrant health and energy. I hope
others are inspired by Johns article
to share how going outside the
macrobiotic box has helped them
improve their health, and their lives.
Mirea Ellis
via e-mail
Dear Editor,
In Living Macrobiotics: The

Future of Education (Winter, 2015),
John Kozinski has hit on a clever
method of increasing the sodium and
chloride content of what is generally
taught as a macrobiotic diet. Ditto
for fats. In view of the general rule
(i.e., something beats nothing), I
dont doubt that he and his followers
may experience some benefit. But,
was he not able to hit on a less toxic
approach, one less at odds with the
needs of the natural environment
and more in harmony with Ohsawas
concept of justice in eating?
Obviously, what does not work
should be revised. Is it possible that
Mr. Kozinskis call for change indicts
a fairly narrow standard (e.g., one that
minimized the use of sea salt and oil)?
No argument here! On the other hand,
the teacher of his teacher, i.e., George
Ohsawa, gifted us with a living,
changing, and growing system. And
since we are working with a closed

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

any macrobiotic subject and look
forward to receiving your writing
and/or collaboration.
Carl Ferr
for Macrobiotics 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
Mattsons Macronology and other
writings.
Kushi and in 1966, following the

deaths of her mother and George
Ohsawa, she arrived in Los Angeles
on June 12, 1966. Armed with
studies in acupuncture, Chinese
medicine, yoga, aikido, shiatsu, and
cooking, she originated the barefootstyle of shiatsu. She is the author
of Barefoot Shiatsu and co-author
with Patrick McCarty of The Shiatsu
Handbook, Whole Health Shiatsu,
and Macrobiotic Family Health Care
and Shiatsu.
Shizuko founded and directed the
New York Macrobiotic Center for
many years and served on the board
of directors of the Kushi Foundation
in Massachusetts. In the preface
to Barefoot Shiatsu, she wrote:
Shiatsu helped me to understand
the imbalances in my body and this
enabled me to understand imbalance
in others. In my opinion, the practice
of shiatsu together with a macrobiotic
diet can lead a person to a strong state
of good health.
Shizuko Yamamoto
June 1, 1924 - March 28, 2015

Shizuko Yamamoto was born in Japan
in 1924. Following her graduation
from a girls college and three years
studying Japanese language and
literature, she contracted glaucoma.
After a couple of years of suffering
and little-to-no help from Western
medicine, Shizuko discovered a book
on yoga by Masahiro Oki, a former
student of George Ohsawa. After
meeting Lima Ohsawa, Shizuko
gradually began a macrobiotic practice. Later, she adopted George and
Lima as her spiritual parents.
In 1965, George asked Shizuko
to travel to America to help Michio
Annemarie Colbin, circa 1980

1940 - April 10, 2015
Annemarie Colbin, PhD was born in

Holland and was introduced to the
connection between food and health
SUMMER 2015
at age 11 when her family went on

a eleven-day cleansing fast. She
arrived in New York in 1961 and was
introduced to macrobiotics in 1964.
Annemarie spent the rest of the 1960s
and early 1970s studying every book
she could find on nutrition, health,
food, and cooking.
In 1977, Annemarie founded The
Natural Gourmet Cookery School in
her apartment and today it is known
as the Natural Gourmet Institute and
is the oldest health-supportive culinary school in the U.S. During the
next twelve years, she authored The
Book of Whole Meals, Food and
Healing, and The Natural Gourmet.
These books were followed by Food
and Our Bones and the Whole Food
Guide to Strong Bones. Her writings
have been featured in the New York
Times, Elle, Good Housekeeping,
Natural Health, Longevity, New Age
Journal, and others.
Regarding health, Annemarie was
one of the first teachers to present a
more relaxed version of macrobiotic
practice based on feedback from her
own life and that of her daughters and
students. In The Natural Gourmet,
she wrote, I found, for example,
that not only do sick meat eaters get
healthier when they turn vegetarian,
but weak vegetarians often become
stronger when they reincorporate fish
or fowl into their diets. People with
digestive disturbances often do better avoiding all raw foods, but others
need a regular dose of fresh salad or
raw fruit.
Annemarie won many awards including the Roundtable for Women in
Food Service 1987 Pacesetter Award
in Education and the Avon 1993
Women of Enterprise Award. Pat McNees of The Washington Post called
Annemarie the Julia Child of natural foods cooking. High praise, well
deserved.
Ethnic Recipes
from As Easy As 1, 2, 3: A Mostly-Macrobiotic Cookbook

Pamela Henkel and Lee Koch
The following text and recipes are excerpted from As Easy As 1, 2, 3. The
book provides ethnic menus and here
we include the main dish for each
meal.
IntroductionMostly
Macrobiotic
In order to be mostly
macrobiotic, one must first have an
idea of what macrobiotics is. Herman
Aihara, macrobiotic teacher, writer,
and lecturer, has defined macrobiotic
in this way:
Macrobiotics amounts to finding our physiological limitations and
trying to live within them. This is the
cultivation of humbleness. When we
think we can do anything we want,
we become arrogant. This arrogance
causes sicknesses.
When we are living within our
physical limitations, then our spirituality is free. Macrobiotics seeks freedom in spirit. Freedom exists in our
spiritso we can think anything. But
biologically, physiologically we are
unfree. We can wish to eat anything
we want. But we cannot do it.
Disciplining physical unfreedom
is the foundation of spiritual freedom. God didnt give us unlimited

biological freedom, but appreciating the taking into consideration our
unfree physical condition leads us to
greater freedom, both physically and
spiritually.
Sowhat reason do I have for
writing a mostly-macrobiotic cookbook? It is to help myself and others
maintain a balanced perspective on
eating as it relates to spiritual values.

Macrobiotics has helped me become creative, more sensitive, more
loving towards myself and others.
However, this has happened with
what I call an 85-percent attitude.
By 85-percent attitude I mean that I
continually let go of perfection, and
accept progress; I accept myself as
I am and at the same time recognize
my inner desire to become. With this
attitude, anything I eat already is
macrobiotic! The food becomes less
important as my awareness of each
and every moment of life increases
in importance. It is with this attitude
that I can continually learn how to
better feed myself both physically
and spiritually.
These recipes have been written
with the busy families of our time
in mind. Our attempt has been to apply the simple, whole-food choices
of macrobiotics to some very quick,
easy, and practical recipes. Learning
some new terms and purchasing a
few new supplies is not so very difficult if we can resist the desire to be
perfect or to change 100 percent.
JAPANESE
Fried Soba
6-8 servings; 15 minutes
1 pkg soba noodles

1 Tbsp sesame oil
1 carrot, sliced
1 celery rib, sliced
1 cups cabbage, sliced
4 scallions, sliced
Pinch sea salt
1 Tbsp ginger, minced
2 Tbsp shoyu
2 Tbsp mirin (optional)
1. Boil noodles until tender. Rinse,
drain, and set aside to cool.
2. Heat oil and saut vegetables one
at a time beginning with those that
take the longest to cook (carrot,
celery, cabbage, and scallion). Add
sea salt while sauting vegetables.
3. Add ginger and saut 1 minute.
Add noodles and toss.
4. Add shoyu and mirin and toss until noodles are evenly mixed with
vegetables and seasonings.
ITALIAN
Pasta with Squash Sauce
1 tsp toasted sesame oil

1 large onion, chopped
2 cups butternut squash,
peeled, seeded, and cut into
bite-sized pieces
1 tsp sea salt
8 oz mushrooms, sliced
1 Tbsp shoyu
1 tsp ginger juice, squeezed
from grated ginger (optional)
8 oz pasta, any kind
1. Heat sesame oil in large skillet.
Add onion and squash and saut
briefly.
2. Add 1 teaspoon salt and water to
cover bottom of pan. Lower heat,
cover and simmer.

3. Add mushrooms and shoyu after
about five minutes. Continue to
simmer until squash is tender.
4. Add ginger juice and toss.
5. Mash until smooth. Sauce should
have the consistency of mashed
potatoes. If too dry, add a little water.
6. Cook pasta until tender. Rinse and
drain well.
7. Serve the sauce over pasta, or use
in lasagna or on pizza.
GREEK
Nutty Rice Salad
cup walnuts, chopped

tsp shoyu
cup cooked brown rice
cup cooked wild rice or millet
cup onion, minced
cup celery, chopped finely
cup bok choy, chopped finely
2 tsp umeboshi vinegar
1 tsp mirin (optional)
cup Tofu Mayonnaise or other
soy mayonnaise
1. Mix walnuts with teaspoon
shoyu and roast in oven at 300F
for 10 minutes.
2. Mix brown rice and wild rice or
millet.
3. Saut onions, bok choy, and celery, adding umeboshi vinegar and
mirin. You may also add a little
water as necessary.
4. Combine sauted vegetables with
rice and roasted walnuts.
5. Add mayonnaise to taste.
Tofu Mayonnaise
1 cups soft tofu, boiled in
salted water and cooled
2 tsp onion, minced
tsp garlic, minced
SUMMER 2015
2 tsp lemon juice

tsp sea salt
cup water
1 to 2 tsp shoyu
1. Blend ingredients until smooth.
2. Vary taste by omitting the shoyu
and adding 1 tablespoon tahini.
AMERICAN
Tempeh Stroganoff
cup shoyu
4 Tbsp oil
2 Tbsp apple-cider or brownrice vinegar
1 lb tempeh, diced finely
tsp cumin (optional)
lb mushrooms, chopped
tsp black pepper
3 Tbsp flour
1 Tbsp corn oil
to 1 cup vegetable broth or
soy milk
1 cup soygurt
8 oz noodles
1. Make marinade of shoyu, 2 tablespoons oil, and vinegar. Marinate
the tempeh for at least 1 hour.
Drain tempeh and reserve marinade.
2. Saut tempeh in 2 tablespoons oil
in skillet until browned, then add
cumin, mushrooms, pepper, and
reserved marinade.
3. In a saucepan, stir flour into oil
with a whisk. Add broth or soy
milk and stir until thick over low
heat.
4. Add sauce to tempeh. Simmer
for 15 to 20 minutes over low
heat, stirring occasionally. Add
cup soygurt. Simmer until heated
through.
5. Cook noodles, rinse and drain.
6. Serve tempeh sauce over noodles
and garnish with cup soygurt.
2015 Eden Foods 07989
Eden Selected
American Fruit
Naturally Fermented
Amber Glass Protected
Raw & Unpasteurized
edenfoods.com
cup Tofu Mayonnaise or other

soy mayonnaise
1 Tbsp prepared mustard
tsp miso
An Essential Tool
in mastering the simple

elegance of macrobiotic
cookingand a vital tool in
learning to cook well for your
loved ones and yourself.
Christina Pirello
20th
Anniversary
CHINESE
Millet Egg Rolls
8 servings; 40 minutes
1 cup millet
1 medium onion, minced
4 scallions, chopped
1 cups bok choy, chopped
1 cup celery, chopped
1 to 2 tsp sesame oil
1 to 2 tsp shoyu
1 cup cooked brown rice
1 tsp miso, any type
1 pkg egg roll wrappers, whole
wheat if possible (16 oz)

= $20.45
A Trustworthy Guide
for anyone ready to embrace

the wisdom and great tastes
in macrobiotic cooking.
1. Roast millet on cookie sheet at

350F for about 10 minutes.
2. Saut onion, scallions, bok choy,
and celery in sesame oil, adding
shoyu as desired for flavor.
3. Combine millet, rice, and miso
with sauted vegetables in bowl.
4. Put about 1/3 cup of mixture on
each egg roll wrapper and roll up.
Meredith McCarty
An Excellent and
Useful Cookbook.
Annemarie Colbin, Ph.D.
George Ohsawa
PO Box 3998
Chico, CA 95927
800-232-2372 or
530-566-9765
530-566-9768 fax
MEXICAN
Sea Veggie Tostada
4 servings; 15 minutes
Pamela Henkel and Lee Koch founded and operate the Macro-Dome
Natural Foods Cooking Center in
Wausau, Wisconsin. Pam is a health
education and wellness instructor,
and teaches courses in health cooking at two universities. Pam and Lee
live with their two sons and enjoy
running, biking, swimming, and hiking, as well as gardening both vegetables and flowers.
4 corn tostada shells

cup arame
2 cups vegetables, chopped
(onion, broccoli, carrot, and
cucumber work well)
cup vegetable stock or water
1 sheet nori
SUMMER 2015
1. Toast the corn tostada shells in

oven at 300F for about 5 to 8
minutes.
2. Soak arame in water for about 5
minutes, then drain.
3. Saut vegetables in stock or water
starting with onion.
4. Add rest of vegetables, one at a
time, adding hardest ones first.
Add arame.
5. Roast nori in oven for approximately 2 minutes at 200F or over
burner. Tear nori into strips.
6. Combine the cooked vegetables
and the tofu mayonnaise in a bowl,
adding the mustard and miso for
flavor.
7. Heap the veggie mixture onto the
tostada shells. Top with pieces of
toasted nori and serve.
Try adding shredded soy cheese on
top, and return to oven until cheese
melts.
Community Resources Network

Listings are supplied by the individuals and have not been verified by Macrobitoics Today.
Readers are encouraged to use their own judgment in deciding whether to use the services and/or products listed.
ARIZONA
Prescott: David Jackson, Macrobiotics of Arizona, PO Box
12412, Prescott, AZ 86304; macjac76@hotmail.com; 928776-8364 Counseling, Lectures, Cooking Classes.
Los Angeles: 7th Element Services; 818-512-9195; www.

the7thElement.com; www.TurnAroundMyHealth.com:
Jeanne and Patrick Grosset provide Macrobiotic chef
services, education and counseling. Educating, nourishing
and empowering people on the path to good health.
Prescott: Prescott: Cynthia Vann, GMCS, PO Box 10130,

Prescott, AZ 86304; 928-778-3351; cvann@cableone.net
Counseling, lectures, cooking classes. Unique Physical,
Personality Iridology and Sclerology diagnosis techniques.
Find toxins (microwave/radiation/drug poisoning, heavy
metals), weakened or clogged arteries, pre-aneurism conditions. Kushi Institute and Macrobiotics America trained.
Los Angeles area: Seed, 1604 Pacific Avenue, Venice, CA

90291; 310-396-1604; www.seedkitchen.com Organic,
vegan, macrobiotic cafe by Eric Lechasseur, renowned
international macrobiotic chef, and Sanae Suzuki, Kushi
Level 4 graduate macrobiotic counselor/educator. Open
daily, Macrobiotic Community Night once a week, Event
info: www.loveericinc.com.
Sedona: Pearl Pardee, Thai Spices Natural Restaurant, 928282-0599; www.ThaiSpices.com Nutritious Made Delicious Where the healing properties of Macrobiotic meets
the rich flavor of Thai cuisine. Available for lunch, dinner
and Offsite catering for health conscious dinner group.
Los Angeles area: Macrobiotic B & B; 626-806-1060;

eliztotalwelness@aol.com Close to all main attractions
and beaches. Stay includes macrobiotic meals, also cooking classes, and consultations are available from Elizabeth
Gamboa, a graduate from Kushi Institute, Level IV. Call
for more information.
Scottsdale: Vesna Cupara-Peters, MindBody Medicine Center,

www.MindBodyMC.com; vesnacupara@cox.net; 480-6077999 Macrobiotic Counselor.
CALIFORNIA
Bay Area/Marin: Meredith McCarty, Healing Cuisine,
P.O. Box 2605, Mill Valley, CA 94942; 415-272-5525;
www.healingcuisine.com Food Coaching, Cooking
Classes, Lectures since 1977. Ask me about Multi-Pure
Water Purifiers. Co-directed Eureka Macrobiotic Center
for 19 years, former Associate Editor for Natural Health
magazine, award-winning cookbook author.
Berkeley: Michael Bauce and Marta Serda; Michaelmacro@
gmail.com; 510-717-0112; Berkeleymacrobiotics.blogspot.
com Cooking classes adults/children. Consultations.
Chico: George Ohsawa Macrobiotic Foundation, PO Box
3998, Chico, CA 95927; 800-232-2372 or 530-566-9765;
www.OhsawaMacrobiotics.com publisher of quality
macrobiotic books and Macrobiotics Today magazine, and
conducts the annual French Meadows Summer Camp each
July.
Fairfax: Kerry Loeb, Alternative Health Services, 20 Hickory
Road, Fairfax, CA 94930; 415-454-6055 Counseling,
Shiatsu, Classes.
Oroville: David & Cynthia Briscoe, Macrobiotics America/

Macrobiotics Global, 1735 Robinson St, 1874, Oroville,
CA 95965; briscoe@macroamerica.com; 530-282-3518
Interactive internet courses for home learning. Certified
counselor and cooking teacher career programs. Excellent
macrobiotic guidance by phone, in person, and online.
Palo Alto: Peninsula Macrobiotic Community, Gourmet
Vegetarian Dinners held Mondays, 6:30 pm, at the First
Baptist Church, 305 N. California Avenue, Palo Alto
phone 650-599-3320 for reservations.
Palo Alto/Bay Area: Patricia Becker, Yoga and Wellness
Coach; PatriciaJoyBecker@gmail.com; 650-665-0309;
www.PatriciaJoyBecker.com Wellness Coaching, Integrated Approach, Phone and Skype available.
San Diego: Jean Richardson, Gold Mine Natural Foods,
13200 Danielson St, Suite A-1, Poway, CA 92064; 858537-9830; www.goldminenaturalfoods.com Macrobiotic,
organic, & heirloom quality foods, non-toxic household
& body-care products, books & cookware. Exclusive importer of Ohsawa, the most trusted name in macrobiotic
foods. Free catalog, fast, friendly service: 800-475FOOD(3663).
Santa Rosa: North Bay Macro Group / Stephen Starkweather,

1545 Monroe Street, Santa Rosa, CA 95404; 707-5429739; stephen@starkweather.biz Monthly potlucks and
social group! See www.northbaymacro.org.
Westlake Village: Diane Addison, Health Essentials for
Natural Living, 4607 Lakeview Canyon #101, Westlake
Village, CA 91361, 818-706-1888, 800-653-8881, Diane@
DianeAddison.com, www.DianeAddison.com Personal/
private macrobiotic natural foods chef; cooking classes.
Products include safe, traditional, far-infrared Heavenly
Heat Saunas, Lympholine Rebounders, water and air filters
and hand-poured soywax candles with pure essential oils.
FLORIDA
Coral Gables (Miami): Sandy Pukel, Holistic Holiday at Sea,
434 Aragon Avenue, Coral Gables, FL 33134; 305-7250081; oakfeed1@aol.com 43 years experience offering
Macrobiotic Counseling. Plus vacations with a purpose:
relaxing, educational and spiritualthe ultimate gift for
your body, mind, and spirit. Contact 800-496-0989 or see
www.atasteofhealth.org.
Fort Lauderdale: Gayle Stolove, BS, RN, LMT, Wholly
Macro; 954-764-6371; whollymacro@bellsouth.net; www.
whollymacrobiotics.com KI Graduate, Personal Chef,
Food Delivery, Classes, Consultations.
Melbourne: David Kerr, Zen Macrobiotic Dojo, 119 East
Brevard Drive, #B, Melbourne, FL 32935; 321-725-4067;
dajokerr@msn.com Philosopher, writer, scholar, historian, 39 years macrobiotic.
Sarasota County: Judy & Larry MacKenney, 941-488-9509
or 941-525-4916; www.harmonyhavenhealingarts.com;
LMacKenney@gmail.com Kushi Institute faculty, ASAT
certified holistic health counselors, 21-year cancer survivor/thriver (free DVD), Aveline Kushi Award recipient,
compassionate macrobiotic counseling, hands-on cooking/
menu planning, personalized workshops, potucks, travel
extensively.
IDAHO
Hayden Lake: Jill Mikael, Go Mac; jimikael@cs.com; 208772-6240 Hatha yoga instruction, macrobiotic cooking
classes, consultations.
ILLINOIS
Chicago: Dr. Jay Stone, D.C.H., M.B.A., 3166 North Lincoln,
Suite 206, Chicago, IL 60657-3119; 773-665-4623;
www.DrJayStone.com Clinical Hypnotherapy,
Macrobiotic counseling, instruction, cooking classes.
Mt. Prospect: Steve Nakon, 104 S George Street, Mt. Prospect, IL 60056; 847-590-1221; www.northwestyoga.org
Northwest Yoga Classes, Workshops, Retreats, Individual Consultations.
KENTUCKY
Bowling Green: Gretchen Collins, 270-783-8245 or 415-7103453 (cell), gretchenvcollins@aol.com Macrobiotic study
group, lectures, workshops, cooking classes, potlucks.
LOUISIANA
New Orleans: Phyllis Parun, Foundatin for the Macrobiotic
Way; 504-949-8876; pbpworld@yahoo.com E-tutorials,
Meditation, Effortless QI Exercise, Diet, Consultations.
MARYLAND
Bethesda: Michael Rossoff, L.Ac., 45 years experience;
www.michaelrossoff.com. Counseling, acupuncture, and
lectures. For counseling call Michaels office in North
Carolina at 828-258-1883; www.MichaelRossoff.com
For lectures, cooking classes and more, contact call Juliette
Tahar at www.HealthyLivingInc.org or 202-337-0362.
Gaithersburg: Susan Beram, The Healthy Chef; 202-2559370; skberam@hotmail.com; www.sites.google.com/site/
marylandmacrobiotics; Potlucks, Lecture Series, Macro
Meals to go delivered.
GEORGIA
MASSACHUSETTS
Atlanta area:Victoria Barayev, CHNC; www.victoriabarayev.

com; creativehealing@victoriabarayev.com; 678-4375668; Macrobiotic consultations, public andprivate cooking classes, potlucks.
Boston: Warren Kramer, 28 Perthshire Road, #2, Brighton,

MA 02135; 617-562-1110; WarrenKramer@Live.com;
www.Macrobioticsnewengland.com Macrobiotic Counseling, extensive U.S. travel offering seminars and cooking
classes. Strengthening Health Institute and Kushi Institute
faculty member and Macrobiotic Educators Association
member.
HAWAII
Big Island: Diane Koerner, 808-651-7988;
diane@HawaiiHealthGetaway.com for holistic health
retreats; www.vrbo.com/90588 for environmentally-safe
vacation cottage.
Honolulu: Kathy Maddux, 3368 Paty Drive, Honolulu, HI
96822; 808-988-7374; ktymdx@yahoo.com Chef, cooking class instructor, nutritional and lifestyle consultant.
SUMMER 2015
Western Massachusetts: Yukiko Sato; Pittsfield, MA 01201;

413-464-4772; theberkshirevegan.blogspot.com;
berkshirevegan@gmail.com Cooking Classes, Meals,
and Desserts. Will travel.
MICHIGAN
Westland: Valerie Wilson, MacroVal, 6106 N Berry Street,
Westland, MI 48185; 734-722-4553; www.macroval.com;
val@macroval.com Hands-on cooking classes since 1997.
Lifestyle counseling, Instructional DVDs/recipes, Food to
go, Pot luck dinners, holiday events, Author Perceptions
In Healthy Cooking. Hosts Healthy Cooking with MacroVal radio show on BodyMindSpiritRadio.com.
MINNESOTA
Minneapolis: Gabriele Kushi, BFA, MEA, CHHP, AADP,
Minneapolis, MN 55416; 612-834-1476; 952-915-1476;
www.kushiskitchen.com; gkushi@kushiskitchen.com
Longdistance macrobiotic certified health coaching, Cooking DVDs, author.
NEW MEXICO
Albuquerque/Santa Fe: Jane Steinberg, Absolutely Macro;

macrojane@hotmail.com; www.absolutelymacro.com; 505474-3896 Individualized cooking instruction, macrobiotic
counseling, Strengthening Health/Philadelphia Graduate;
PCRM certification.
NEW YORK
Manhattan, NYC: Carol Anne Wasserman, www.GetHealthyWithCarol.com Specializing in weight loss via the use of
whole and natural foods. Fad diets dont work; eating well
does! Visit website for more info and delicious recipes.
New York City: Dan Becker, TCM Certified; 212-496-6200,
646-812-7810; www.holisticchef.biz, becdan@gmail.com
Macrobiotic Consultations / Holistic Chef Services .
New York City: Marcia Berry; mcberry@nyc.rr.com; 347429-0997 Macrobiotic counseling. I make house calls.
Cooking classes. Workshops throughout NYC. Visit my
website at www.berryhealthyeating.com.
New York City: Verne Varona, vv@vernevarona.com Senior
Consultant. Author of the newly revised Natures CancerFighting Foods (Perigee, May 2014) and Macrobiotics for
Dummies (Wiley, April 2009).
NORTH CAROLINA
Asheville: Michael Rossoff, L.Ac., Macrobiotic Association,

52 Rollingwood Road, Asheville, NC 28805; 828-2581883; www.MichaelRossoff.com; www.MacroStudies.com
45 years experience, macrobiotic counseling, acupuncture, special classes.
Asheville: Lino and Jane Stanchich, 101 Willow Lake Drive,

Asheville, NC 28805; www.greatlifeglobal.com; 828-2998657 International Macrobiotic Teachers-Counselors,
Licensed Nutritionists, Authors, Aveline Kushi Award
Recipients, offer consultations, classes, and seminars
worldwide. Lino, a Licensed Massage-Bodywork Therapist, Member of Kushi Institute Macrobiotic Educators
Association, is Multi-lingual.
Saluda: Holistic Holiday at Sea, Sandy Pukel and John
Belleme, PO Box 457, Saluda, NC 28773; 800-496-0989
or 305-725-0081; www.atasteofhealth.org Vacations
with a Purpose: Relaxing, Educational and Spiritual. The
Ultimate Gift for your Body, Mind, and Spirit.
NORTH DAKOTA
Fargo: Tochi Products Health Food and Specialty Products,
1111 2nd Avenue North, Fargo, ND 58102; 701-232-7700
Health foods, specialty products, organic merchandise,
macrobiotic essentials.
OHIO
Cleveland: Franois Roland, Cleveland Macrobiotic Center,
1793 Radnor Road, Cleveland Heights, OH 44118;
216-371-3222; www.ClevelandMacrobiotics.com;
macrocenter@yahoo.com Macrobiotic health counseling,
lecture programs, cooking classes.
Cleveland/Columbus: Osbon Woodford, 2273 Riverside
Drive, Lakewood, OH 44107; 216-280-0714; fax 216-2210565; osbonwoodford@gmail.com Macrobiotic/spiritual
counseling, cooking classes, massage, shiatsu.
Columbia Station: Harriet Bhumi Russell, Bhumis Yoga
& Wellness Center, 19322 East River Road, Columbia
Station, OH 44028; 440-236-6366; www.BhumiYoga.
com; www.BhumiInternational.com Lifestyle Coaching,
Shiatsu, Yoga, Macrobiotics/Ayurveda, Retreats.
OREGON
Portland: Margo Massoud Marver, Wellness Studio, 825 NE
Laurelhurst Place, Portland, OR 97232; 503-232-3281;
margomarver@yahoo.com; www.emargo.com Reflexology/shiatsu treatments, cooking classes, meals, Arbonne
consultant.
PENNSYLVANIA
Devon: Sheri-Lynn DeMaris, M.Ed.; teawithsheri@aol.com;
www.teawithsheri.com; www.cedartreebooks.com;
610-995-0595 Macrobiotic Cookbook/DVD, Cooking
Instructor, Lecturere, KI4 Graduate.
Philadelphia: Denny Waxman and Susan Waxman, 1223 S.
2nd Street, Philadelphia, PA 19147; 215-271-1858; www.
dennywaxman.com Macrobiotic counseling in person or
by Skype, cooking instruction, and menu planning. Author
of The Great Life Diet.
Philadelphia: Strengthening Health Institute, 1149 N. 3rd

Street, Philadelphia, PA 19147; info@strengthenhealth.org;
215-238-9212; www.strengthenhealth.org Strengthening
Health Institute offers a wide-range of educational programs to support and nurture your personal or professional
macrobiotic practice.
Pittsburgh area: Rosemary Traill, Cooking Green with Rosemary; macrorose@msn.com; 412-741-5167;
www.cookinggreenwithrosemary.com Cooking Classes,
Consultations, Lectures, Food is Elementary Educator.
TEXAS
INTERNATIONAL
AUSTRALIAPerth: The Great Life Cooking School and
Macrobiotic Centre, Sahaja and Franco Rubinich, 41 Pelican Ramble, Yangebup 6164, West Australia; 08-94149992; www.thegreatlife.com.au; sahaja@thegreatlife.com.
au Cooking Courses, Macrobiotic Counseling, Potlucks,
Accredited Journey Practitioner.
AUSTRALIAPerth Hills: Macrobiotics WA, Western
Australia; +61 433 782 576; rkustka@gmail.com; www.
macrobioticswa.blogspot.com.au Macrobiotics/Health/
Nutrition Consultations tailored to your individual needs.
Find balance in diet, exercise, emotional and spiritual wellbeing. Cooking tuition. Private cooking. Food delivery.
Austin: Casa de Luz Center for Integral Studies, 1701

Toomey, Austin, TX 78704; 512-476-2535; fax 512-4760198; natalia@casadeluz.org; www.casadeluz.org Studies
in Macrobiotics, Classrooms, Auditorium, Consultation
Rooms available for rental, Books/MB housewares store,
Macrobiotic Breakfast, Lunch, and Dinner prepared daily.
Yoga, Meditation, Tai Chi and other wholistic practices.
BELGIUMSabine Martens, Hoefijzerlaan 58, 8000

Bruges, 0032 - (0)50/38 24 29, 0032 - (0)474/68 77 57;
info@sabinemartens.be; www.sabinemartens.be
Pharmacist, macrobiotic counselor, group and private
cooking classes.
Austin/Dallas: Christy Morgan, Author Blissful Bites;

info@theblissfulchef.com; www.theblissfulchef.com
469-444-0822; Vegan macrobiotic chef, available for
travel, classes, coaching.
CANADAAlice Fava; Macrobiotic Center of Toronto;

www.torontomacrobiotics.com; alicefava@rogers.com;
416-932-1222 Macrobiotic health consultations, cooking
instruction, meals; MEA member.
Dallas area: Margaret Lawson, 129 Deer Crossing Drive,

Pottsboro, TX, 75076; macrobioticteacher@gmail.com
Macrobiotic cooking classes, B&B.
CZECH REPUBLICBob Carr, 143 Zamecka, 74757

Slavkov u Opavy; RobertNCarrJr@hotmail.com; +42774-757-212 Macrobiotic Counselor, teacher, shiatsu,
consultations (live, e-mail, Skype).
UTAH
Salt Lake City: Sylvia Ruth Gray, Strictly Macrobiotics Est.
1986; 801-521-7936; sylviaemail@gmail.com Consults/
teaching in the spirit of Ohsawa/Aihara.
VERMONT
Vermont and New England area: Anna Bond, Touching
Ground, 8 Woods Road, East Dummerston, VT 05346;
rejoice@sover.net; 802-387-2341 Personal consults by
phone, online, in person. Macrobiotic teacher, counselor.
Thirty-five years experience. Cooking for longevity, ethnic
pickling/fermentation, gardening, qigong, wild food/herb
foraging, Nine-Star Astrology. Country-style bed and
breakfast.
WASHINGTON
Seattle: Michael W. Chen, Starched Press, P.O. Box 30783,
Seattle, WA 98103-0783; starchedpr@hotmail.com Rewrites, scripts, treatments, ideas, illustrations.
ISRAELSheldon and Ginat Rice, www.TheRiceHouse.

com; shelgin@netvision.net.il; 9724-870-1078 B&B
Accommodations; Numerology; Palmistry; Macrobiotic
Guidance, Shiatsu; Catering.
MEXICOCuernavaca, Mor.: Linda Moscona; U.S. telephone 1-917-969-4565; lindamoscona@mac.com Be the
change you want to see in the world. Mahatma Gandhi.
WORLDWIDE: Monthly MA, NY, NJ, CT, MEJohn
Kozinski, 3425 Main St. Box 1015, Becket, MA 01223;
413-623-5925; macrobiotic@macrobiotic.com; www.
macrobiotic.com Full Spectrum Macrobiotics for wellbeing and self-healing; noninvasive Integrative Diagnosis
(ID), Health Counseling, Training Programs: Integrative
Diagnosis (ID), Healthcare, Diet, Lifestyle, Philosophy, Spirituality and Meditation; lectures/workshops,
Qigong, and Shiatsu.
To advertise, contact:
Macrobiotics Today
530-566-9765; gomf@earthlink.net
or: www.OhsawaMacrobiotics.com
SUMMER 2015
Back Page
How to Eat Healthy

Kai Echeverria
that make the food taste good but arent as good for you.
You can make anything you want at home and customize
it to your personal tastes.
5. Lay off dairy.
A small amount of dairy or eggs are healthy because
they offer protein, but dont eat too much cheese if you are
trying to reduce fat. Yogurt is a good dairy with probiotics
in it.
6. Reduce processed food and use more whole foods/
grains.
Stay away from foods that have lots of ingredients that
you cant pronounce. Try to use products that have five ingredients or less, and that you recognize as being healthy
for you.
7. Use less flour and simple carbs.
Reduce glutenous flour and choose gluten-free flours
when baking. Simple carbs are breads, cookies, and other
baked goods. Go with complex carbs like fruits and veggies.
1. Buy organic foods at the market.

You need to go to a place that has organic foods like
Whole Foods, farmers markets, or even Safeway. Make
sure that it has an ORGANIC sticker or sign.
2. You need a ton of fruit and veggies.
Go to the produce first and take at least 5 different
veggies. You want a lot of colorful stuff. If you dont like
a veggie, try to use it in a different way. You can drink
veggie juice or have soup or smoothies.
3. Dont fry your food all the time.
You can use a small amount of high-quality oils like
olive and coconut oil to do a light stir fry but dont deep
fry in a pot of oil.
4. Eat at home as much as possible.
Restaurants have specific menus but you can make
anything you want at home. They also have hidden fats
8. Stay away from sugar.

Eating an occasional treat is fine but dont eat sweets
multiple times per day. If you want something sweet,
eat fruit. Scientists have proven that people should limit
their sugar to 4 tablespoons for kids and 6 tablespoons for
adults maximum. You can sweeten your food with Stevia
and juice.
9. If you cant pronounce an ingredient, stay away
from it.
Some ingredients are chemicals that will pollute your
body. If you have trouble understanding what an ingredient is, ask an adult or look it up on the internet.
10. Eat a variety of raw and cooked food.
Finding different preparations for your food will keep
it interesting and healthy.
Kai Echeverria is 9 years old and lives in the San Francisco Bay Area. He has attended the French Meadows
Summer Camp with his Grandfather Michael Brown for
many years.
George Ohsawa
PRESORTED
STANDARD
U.S. POSTAGE PAID
CHICO, CA
PERMIT No. 1709
1277 Marian Avenue

Chico, CA 95928-6914
or current resident
George Ohsawa
promotes George Ohsawas 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
has two e-mail addresses: gomf@earthlink.net

and gomf@OhsawaMacrobiotics.com
offers discounts to members
George Ohsawa
800-232-2372; 530-566-9765
e-mail: gomf@OhsawaMacrobiotics.com
website: www.OhsawaMacrobiotics.com
Membership
Members of the George Ohsawa Macrobiotic
Foundation receive a years subscription to Macro-
biotics Today, discounts on book purchases, informational mailings, and the joy of contributing to contribute in the Foundations efforts to spread macrobiotics
throughout the world. More information may be found
online at www.OhsawaMacrobiotics.com.
Make check or money order payable to G.O.M.F. and send to:
Macrobiotics Today at the address above.
U.S. membership fee, $25 per year;
elsewhere, US$40 (air mail)
Name _________________________________________
Address _______________________________________
City _____________________________ State ________
Zip ___________________
New member ______________ Renewal ____________
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La Macrobiótica y La Yoga

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La Macrobiótica y La Yoga

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macrobiotics

This issue contains several articles

John Kozinski and I agree that

oil sauts and raw salad. Lessen the

John Kozinski Responds,

Denny Waxmans letter illustrates

George Ohsawa Macrobiotic Foundation

Nancy Adler, Michael Bauce, Sean Braniff, Michael

What Do 120 Cancer Survivors Have in Common?

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

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

Personal and Planetary Health through Macrobiotics

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

Mikiyoshi Moriyama, translated by Shugo Nanabayashi

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

Underline indicates current Board of Directors

Macrobiotics Today is published quarterly by

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

Macrobiotics Today SUMMER 2015 3

www.holis ticholida yatsea.com

Join 1800+ Like-Minded Vegans

Dancing, socials & singles events

Or join the conversation:

What Do 120 Cancer Survivors

Ed Feinstein: Colon Cancer with

treatment; the Silent phases, defined

1971 there were three million cancer

Macrobiotics Today SUMMER 2015 5

to do? I couldnt get over that empty

cancer, diagnosed at age

Adjusting to my new state took

Current Cancer Facts

For everyone in this book, there is

Sally Craigen; age 99. Breast

As I spoke with the survivors for

Life is about moments. We have

How Bill Aron Became

Sophia Colby, Hemophagocytic

The experience of diagnosis and

Macrobiotics Today SUMMER 2015 7

New Beginnings: The Triumphs of

recognition for his first book, From

Macrobiotics and Animal

nimal food has played a key

approach, rather than a fixed, static

Russia, China, and Japan), Central

Macrobiotics Today SUMMER 2015 9

by students of Michio over 40 years

dairy, as the main cause of cancer.

Though all types of animal

to 75 percent less. I suspect it is also

communities, not individuals. Previous studies by the National Institutes

Furthermore, as Michio once told

can see hear, and smell much better;

rifice. This loving kindness ensured

Macrobiotics Today SUMMER 2015 11

The Humanitarian Evolution

etables, sea vegetables, seeds, nuts,

our food choices affect everything.

and eggs. For the issues of personal

with a macrobiotic, or any other, diet.

Clearly, humans are designed to thrive on more

was not early man but early woman.