Today is the half way marker on the year of FREE to be YOUng:
As I have been blogging about eating healthfully the last two weeks, I have been amazed at how many Macrobiotic food stuffs are in my pantry. Even though I almost never eat a Macrobiotic meal, I do use many ingredients as healing agents to help with keeping fit, vital and on the path to Super-Aging. I depend on them and use them when I am feeling a bit under the weather. And my daughter who visits on Sunday from her L’Arche group home often asks for miso soup or a snack of seaweed.
The first time I heard about Macrobiotics was in the early 1960’s at Ball State University (then College). One of the music professors was diagnosed with cancer. Everyone in the department was heartbroken. Within a few months he announced that he was CURED which was extremely rare in that decade. He credited his recovery to starting a Macrobiotic diet immediately after the diagnosis. This was almost unheard of in Muncie, Indiana. He must have had the accouterments sent in from a large city health food store. There was one small health food store with limited products near the college.
During my time living in New York City from 1968 to 1975, I occasionally went to a Macrobiotic restaurant on Broadway near 92nd Street. I wasn’t hooked. The lack of color and beige and tan colors of the food turned me off. I used to say that I would rather die of cancer than eat a Macrobiotic diet. That is not true now.
While living in Norway, I arranged my autumn/winter 1995 schedule to study Feng Shui in Amsterdam. I took Feng Shui Tibetan Black Hat Method Parts I and II with Stephen Devine of the Boston Kushi Institute. The Kushi Institute was the most prestigious school of Macrobiotics in the states. Stephen often raved about the miraculous curative powers of a Macrobiotic Diet. He encouraged all of us to become Macrobiotics.
Then about 11 years ago, I had an incredible dip in energy during late winter. I tried two or three dietary changes and consulted many of my books on diet and healing for ideas. With each dietary change there was no noticeable improvement in my energy.
I had previously used a primer on Macrobiotics that I picked up in 1995. After rereading information there I decided to try a Macrobiotic diet and purchased MACROBIOTIC HOME REMEDIES by Michio Kushi and edited by Marc Van Cauwenberghe, M.D. The most difficult part of converting my eating process (besides stocking the pantry with needed ingredients while working full time at a non-profit, supporting a special needs daughter, and running a home) was trying to adjust to the prescribed percentages of each category of food at each meal. That was confusing to me. Somehow I managed. Within less than a week my energy had returned to normal.
As I write this, I realize that diet eliminated gluten! This is actually a “light bulb” moment for me—the Macrobiotic diet is heavily concentrated on rice and beans which saved me from eating breakfast breads and late night cookies.
At that time, I didn’t realize that I was gluten intolerant. Since that time I have realized that eating gluten saps my physical and mental energy. I get foggy brained and want to sleep after eating gluten filled products.
So, Amen to that dietary choice and the return of my energy! Although I did go back to using gluten, my pantry became more expansive and more interesting with the addition of: Ume Boshi Plums, Ume Boshi Vinegar, Miso on a regular basis rather than sporadically, Dashi, more ginger, Gomasio, Shirin, Sesame Seed Oil, Kanten, Kuzu, a wider variety of seaweed (kombu and nori had already been in my pantry) and mushrooms. I often depend on the healing forces contained in these ingredients to maintain my health.
Tomorrow, I write about the healing powers of miso.