macrobioticss613f3e25c995e4af.jimcontent.com/download/version/...Cure (1993) with R. Dextreit. He gave me a copy of his semi-autobiograph-ical book, The Possible Man (1992), which

SUMMER 2014Vol. 55, No. 3$6.95 U.S.Printed in the U.S.A.

macrobioticsT O D A Y

Priscilla Timberlake and Lewis Freedman’s

Great Life Cookbook

Plus:• Fine Tuning Your Practice• Vegan and Macrobiotic Diets• Making a Macrobiotic Diet Work• Transmutation—Reality or

Macrobiotic Fairy Tale• Lessons from Fukushima

Letters

Mesquite GatherinG season,

August is time to round up yourbagsandkidsandheadfor themes-quite trees thatare loadedwithbeanpods. But why, you may ask. Mes-quiteflour ishighlynutritious, tasty,and supports stabilized blood sugarsand weight loss due to its relativehigh level of protein and fiber andlow-to-nofatcontent.

The Yavapai-Apache Nation’s(YAN) Cultural Resource Center ofcentral Arizona offers a mesquitemilling day eachOctober.However,Augustisthetimetogathermesquitebean pods. A couple of people canpick a large bag in less than a halfhour.Youwillbesogratefulthatyouhavemanybagsofyellow, ripe, drybean pods comemilling time as theflour is amazing, sweet, with hintsof cinnamon, chocolate, and molas-ses. Peoples of the Southwest havethrived onmesquite for at least twothousandyears.

Add 1 tablespoonmesquite flourto fruit smoothies or other drinks tosatisfy hunger for 2-6 hours. Coatmeat(ifused)withadustingofmes-quiteflourandthenbake,grill,orfryforagreattaste.Tryaddingmesquiteflour to soups, vegetables, gravies,pancakes, muffins and cornbread toaddflavorandupthenutritionalcon-tent.Add2tablespoonsforeverycupof flour for an enjoyable flavor andaromainallofyourbakedgoods.

Storeyouryellowbeansinwovenbaskets,orpaperbagsorsuch,soaircancirculate,theydrycompletelyanddonotmold.TheCultureCentermaybesponsoringmesquitegatheringout-ingssocheckwiththemifyouwish.Itisbesttopickfromtreesawayfromtheroadtohavethebestcleanestfoodsource.Itisagoodtimetogatherthefamily, a healthy picnic, water, andheadforyourfavoritebunchofmes-

quitetreestolaugh,play,andpickthebountyofmesquiteforfree.

NUTRITIONAL FACTSServing Size 2 Tbsp (18g)Amount per servingCalories 68 Calories from fat 3Total Fat 0g - 0%Saturated Fat 0g - 0%Trans Fat 0gCholesterol 0mg - 0%Sodium 22mg - 1%Total Carbohydrates 15g - 5%Dietary Fiber 5g - 19%Sugars 10gProtein 1.5gVitamin A - 0%Vitamin C - 2%Calcium - 2%Iron - 3%

‒ Jenny Bellows, RN, BSNYAN Diabetes Program

In Memoriam

Michael Abehsera Died June 6, 2014 in Jerusalem, Israel at age 80

In 1971 Michel Abehsera spoke tothe macrobiotic community in Bos-ton at the Arlington Street Church.Iwas fortunate tohear thisdynamicand inspiring talk.Hismessagewasabout becoming free of rigidity andconformity, about staying close tothe heart and to the divinemeaningof life. Manyyears later, in1985, I

visitedMichelAbehseraathishomeinBrooklyntointerviewhimforthemagazine I then published, Macro-Muse.Hispicturewasfeaturedonthecovertohighlighttheinterviewtitled“WarrioroftheSpirit.”

Because of his honesty, humble-ness, and openness I always felt acloseness to him, as I’m sure manyothers did, too. His passion and en-thusiasmforlifecamethroughinhisbooks and he inspired many peopleto find a healthier way of life. Hisbooks on macrobiotics and healingremain valuable today, include: Zen Macrobiotic Cooking (1968); Cook-ing for Life (1976); Cooking With Care & Purpose(1978);The Healing Clay(1979);alongwithhiscontribu-tionstoHealing Ourselves(1972)byN. Muramoto; and Our Earth, Our Cure(1993)withR.Dextreit.Hegavemeacopyofhissemi-autobiograph-icalbook,The Possible Man (1992),which contains essays on life fromhiskeenobservationsandreflections.MichelAbehsera’slifetouchedmanypeopleinsideandoutsideoftheJew-ishcommunity,andmadearealcon-tribution tomacrobioticsandnaturalhealing. I urge macrobiotic friends,old and new, to reconnect with hiswisdom,wit,andrecipes!

‒ Michael Rossoff, L.Ac.www.MichaelRossoff.com

Asheville, NC

Classified

JOHN KOZINSKI, MEA, www.macrobiotic.com. Available World-wide/Regularly inMA,NY,NJ,CT,ME: 37Years/30,000 students. Cur-rent, Progressive, and IntegratedMacrobiotic Theory and DietaryClasses, Macrobiotic Health Coun-selingOptionsInPerson,Skype,andLongDistance, Shiatsu, andQigong(onlyKushiInstitutefacultymemberwith27yearsofuninterruptedtenureasofApril 2013 resignation).HomeOffice:Becket,MA413-623-5925.

2Macrobiotics today•SUMMER2014 www.OhsawaMacrobiotics.com

Continuouspublicationsince1960

Managing EditorCarlFerré

Associate EditorJuliaFerré

PublisherGeorgeOhsawaMacrobioticFoundation

Special Members NancyAdler,MichaelBrown,James

Brunkow,KelseyBrunkow,RobertCarrJr.,DavidCatron,MariaandMikeChen,MichaelClennan,MicheleClifford,PackyConway,CarlFerré,JuliaFerré,GusFerré,Bob

Fritz,TimGalanek,KarenGarvey,FrancineHarper,JoelHuckins,SusanneJensen,AndyJohns,ReginaIzyderczak,SueHunter,BethKaufman,KathyKeller,DanLennox,Bob

Ligon,KathyLigon,KerryLoeb,MaryLore,ChuckLowery,GerardLum,GracieMalley,KarenandNeilMalley,SaciMcDonald,PeterMilbury,AnitaMiner,FriedmarMoch,RobertNissenbaum,MissyPeebles,MichaelPotter,PetePulis,FredPulver,JeanRichardson,

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Underline indicates current Board of Directors

Macrobiotics Today is published quarterly bythe George Ohsawa Macrobiotic Foundation,1277MarianAve, Chico, CA 95928; 530-566-9765.Copyright©2014bytheGeorgeOhsawaMacrobioticFoundation.Allrightsreserved.An-nual subscription rate in theUnited States andpossessions: $25; elsewhere,US$40 (airmail).Yearlysubscriptionswithmembershipprivileges(seebackcover):intheUnitedStatesandposses-sions:$25;elsewhere,US$40(airmail).SinglecopiesofbackissuesareavailableuponrequestforUS$7, includes shipping.For subscriptions,address changes, and advertising information,writePOBox3998,Chico,CA95927-3998,orcall800-232-2372.For timelydelivery,addresschanges must be received in our office by the10thofthemonthprecedinganissue.

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Postmaster: Send address changes toMacrobiotics Today, 1277 Marian Avenue,Chico,CA95928.

Features

Fine Tuning Your Practice . . . . . . . . . . . . . . . . 5 An Interview with Warren Kramer Julia Ferré

Vegan and Macrobiotic Diets . . . . . . . . . . . . 10 Julia Ferré

Making a Macrobiotic Diet Work . . . . . . . . . . 12 Bob Ligon

Transmutation—Reality or MacrobioticFairy Tale . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Matthias Grabiak

Healthy and Happy Holiday at Sea . . . . . . . . . 19 Julia Ferré

Lessons from Fukushima . . . . . . . . . . . . . . . . 23 Maureen N. Roy, MPH

Embracing Community . . . . . . . . . . . . . . . . . . 27 from The Great Life Cookbook Priscilla Timberlake and Lewis Freedman, RD

Departments

Letters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Community Resources Network . . . . . . . . . . . . . . . . 31

Cover:PriscillaTimberlakeandLewisFreedman,authorsofThe Great Life Cookbook.

www.OhsawaMacrobiotics.com Macrobiotics today•SUMMER20143

macrobioticsT O D A Y


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JESSICA PORTER

WARREN KRAMER

Join 1700 Like-Minded Vegans

Warren Kramer is an internationally recognized macrobiotic counselor, lecturer, and cooking teacher with 30 years of experience. He assisted Michio Kushi for over 10 years in Boston, where he lives with his wife, Fatim, and son, Adam. Warren is on the faculty of the Kushi Institute and the Strengthening Health Institute and he and Fatim run the Macrobiotic Center of New England. Julia spoke with Warren in March 2014.

Thank you, Warren, for this interview. I have a lot of respect for all you do in the

macrobiotic world. How long have you been practicing macrobiotics? And how did you start?

I have been in the macrobioticworldfor30years!Istartedfromanamazing string of incidences. I wasin college on a tennis scholarship,and when I graduated from college,Iwasn’tquitesurewhat Iwanted todo, so I took a year off, thinking Iwouldgotogradschoolafterayear.Duringthatyear,I taughttennisparttimeinNewJersey.Oneday,awom-an came to teach a cooking class attheclub.Theclubhadakitchenthatwas usually used towarm pizzas inthemicrowave,andinshecamewith

all these pots and pans. I was giv-inga lessonandsawherarrive,andIwantedtomeether.Aftertheclass,Iaskedaboutmacrobiotics,althoughtruthfullyIwasonlyhalfheartedlyin-terested.Sheknewa lot about food,muchmorethanIdid,eventhoughIwasanathlete.

Two things happened. The firstwas that I started to eat the food. Ididn’tlikeitatfirstbecauseofallthe

vegetables.Itwasanadjustmentfromthe foods Iwasused to—junk food,sweets,andpizza.

Did it make a difference with your tennis?

Unbelievable! Profoundly differ-ent.Icouldmovefasteronthecourt.Iwasmoreflexibleandfeltlighterinmy body. I felt clear and focused. Ieven reducedmyworkouts. Iwish Iknewabout thiswhen Iwasplayingmycollegetennis.

The second thing that happenedwasthatthecookingteacher,Cynthia,invitedaguest toonecookingclass,andthatguestwasElaineNussbaum.

No kidding.Elaine told her story (of healing

from reproductive cancer due to herchangeindietandlifestyle—ed.)andsomething changed for me. I knewmacrobiotics was real and could bequite powerful. The next summer,Cynthia tookmetomyfirstsummerconferenceinGreatBarrington,Mas-sachusetts.Ibroughtalongmytennisracketandbasketofballs.Duringoneof the breaks, I went on the tenniscourtandmettwowomenwhowereplaying. I offered them a tennis les-son,andweplayedacoupleofhours.


Fine Tuning Your PracticeAn Interview with Warren Kramer

JuliaFerré

Warren KarMer

Turned out that each owned a studyhouseinBoston.MaryKettandCariWolfusedtoteachattheKushiinsti-tute, andCariwas on the faculty oftheKushiInstitute.

They asked what I was doingwithmacrobiotics,andsuggestedthatI move to Brookline into either oftheirstudyhouses.That fall,1993, Imoved.

What was it like living in a study house?

Itwasacommunalhouse,andany-wherefrom6to10peoplelivedthere.I learneda lotaboutmacrobioticsatthattime,bothinthestudyhouseandattheKushiInstitutewhereIwenttoclasseseachday.Atthestudyhouse,welearnedandlivedthepracticalsideofmacrobiotics.Eachpersonhadre-sponsibilities and everyone helpedin the kitchen. We cooked, appliedcompresses, and studied remedies.Wemadeeverything—mochi,bread,tempeh—and all was headed by acoupleofseniorpeoplewhowereliv-ingthere.Afterabout2years,Itookovermanagingthehousewithawom-annamedJillGusman.

How long did you run the house?About 4 years. Then, the Kushi

InstitutemovedtotheBerkshires,andthings changed in Boston. I movedoutofthestudyhouseandintoanoth-erplace.Oneday,CarolynHeidenry,Michio’s secretary, asked if I couldscribeforMichioKushi.

What an opportunity!Itwasagreateducationtositin

consultationswithMichio. I scribedforMichiofor11years,takingnotesand learning. I putmy name on thescribe sheets and if the person hadquestionsafterwards, theycouldcallme. I worked my schedule aroundMichio’s, and when he traveled, Itaughttennisattheclub.Ialsotaughtsomecooking.

Overtime,itwasgettingmoreandmoredifficulttoseparatethepartsofmylife.Specifically,itwasbecoming

hard to teach tennis for a living.Atthesametime,mymacrobioticinter-estsweregettingstronger.Iendedupstoppingthetennisandworkingmorein macrobiotics. I began to go intopeople’s homes and cook for them,and I hadmany cooking jobs, oftenoneinthemorningfrom9to12,andthenanother in theafternoonfrom1to5.

Thenthatchanged.Oneday,whilescribing a consultation for a couplefrom Maryland, they asked Michiohowtheycouldlearn,andMichiotoldmetogohomewiththem.Thusbegan6½yearsoftraveling.

How long did you live with clients?Anywhere from a week to a

month. I learned a lot going to peo-ple’s homes. I did whatever wasneeded: cooking, applying remedies,givingshiatsu,monitoringtheirexer-ciseandeatinghabits,askingif theychewed,forinstance.Itwassobusy,unfortunatelyIprettymuchhadaner-vousbreakdownattheendofit.

Wow. What happened?IwasteachingafamilyinSydney,

Australia, for twoweeks, and at thelast minute, a very ill gentleman inNewZealandaskedmetogothere.Iwentandhelpedhimbeforereturninghome. It waswinter there and sum-mer in theUnitedStatesandgettingbackwas a huge shift. Immediately,afriendcalledandaskedmetogotoMiamitoseehisparents,bothofthemhadcancer.Iwasverytiredbutwentanyway.After two days, the daugh-ternoticedsomethingandaskedme,

“Warren,youcomesohighlyrecom-mended, are you okay? Somethingseemswrong.”IapologizedbutIwassoexhausted.Ihadnomoretogive.Thatwasmylastcookingjob.

All thatworkhadtakena tollonme. I was saturated with too muchillness.Iwasdreamingaboutcancer,and had nightmares about it comingafterme.PlusIdidn’tgettherestorfoodthatIreallyneeded.

What did you do to get out of that?It tooksixmonthstocomeback.

I cut back on my schedule, quieteddown, and ate very well. I thoughtaboutwhatIwantedtodoforaliving.And then, the universe provided ananswerinanamazingway.Awoman,MarshaRueff,calledandaskedmetocometoAtlantatoteachandcounselforhercommunity.Iwentfor4days,heldafewcookingclasses,lectured,and counseled. It was wonderful. Ilovedit!Then,Marsha’ssister,BettyBerger,askedmetocometoSt.Lou-is.Ithasgrownsincethen,nowIhavecontactsinmanycitiesandcurrently,thisiswhatIamdoing.

Many people want to help others, and often wonder how to balance work with personal needs. Based on your experience, how do you recommend people do that?

Thatwasagoodlearningexperi-enceforme,becausenow,Itakegoodcare ofmyself. The biggest thing isthatIneverskipmeals.Thestructureof the day is so important. It seemsthattheproblemstarts,notonlywithmacrobioticpeoplebutingeneralso-ciety,isthathowapersonliveshisorherlifedaytodayisjustasimportantas the food. DennyWaxman pointsthisout,andIwouldliketogivehimcredit.Manypeoplehavetheideathatiftheyeatbrownrice,misosoup,andkale, that they are macrobiotic andwill be healthy. I focus, like Dennydoes,oneatinghabits,suchas:mealsat regular times, sittingdown toeat,andnoteatinglateatnight.

Having a focused structure to


“The distinction between macrobiotics and vegan is that there is order, there

a unique structure.”

mealsisimportant.Orderdeterminesbenefits.Somanypeoplearestressed,andthentheyeattoomuch,bingeoninappropriate food,or lose the focusofwhytoeathealthyinthefirstplace.Withoutorder,lifegetschaotic.Whenmealsarelate,bloodsugardrops,andapersonovereats.Whenpeoplestandtoeat,thebodydoesn’tthinkitisget-tingameal. I jokeabout thison thecruiseandtellpeopletogototheicecream social and get the vegan icecream,butatleastsitdownandeatit.

Your body receives the food better.Exactly,andyouarepresentinthe

moment, too. Sit down, chew it, bepresent, and enjoy. So many peoplestandandeat.ManypeopleworkonalaptopwhileeatingorreadtheNew York Times. My focus is on the ap-proachtoeating.Ihaveanewsemi-narcalled,“Manageyourconditiontomanageyourlife.”

Wow! That is a great title!Your constitution can’t change,

but you can adjust and adapt yourcondition.Itisimportanttolearnhowto do that. I think this is one of thebeautiful things about macrobiotics.Thedistinctionbetweenmacrobioticsandveganisthatthereisorder,thereisauniquestructure.

Being vegan means you are noteating animal food, but that doesn’tmeanstructureorhowthingsareputtogether. Many vegans eat a ton ofsugar,anddon’tconsider thequalityoffoodseither.Beingveganissuchagoodthing,yetmacrobioticscanofferevenmoregreatideas.

When you counsel people (on the cruise), do vegans ask what the difference is?

According to Sandy Pukel, thisis the number one question on thecruise, “What is the difference be-tween macrobiotics and vegan?” Ioffer a class that answers this ques-tion,Macrobiotics101,butwith1500peopleonthecruise,itisimpossibletoreachevenhalfofthem.Imayhave

150peopleinonelecture.

Sure, logistics of room size. So, what is the difference between vegan and macrobiotic?

Thefirstpointisthestructureandorder.Macrobioticshasanorderlyap-proachtodietandlifestyle.Thisorderdefinitely flows to eating habits andlifestyle.Howyouliveyourlife.

Anotheraspectisqualityoffoods.Thisincludesorganicfoods,cooking,and products. Many people have tolearn to buy good ingredients, suchas organic fruits and vegetables, orgrainsandbeans.Everyoneneeds tolearntocookandseasonfoodswell.And always there is the question ofproducts.Many people change theirdiets and substitute soy-based imita-tionfoodsforthingstheyareusedto.Itisimportanttolookatthesefoods.Manyofthemhavehighsodiumcon-tent,forinstance.Thiskindofempha-sisisdifferentfromvegan.

Are there things people can do to fine tune their dietary practice?

Manypeoplecometoseemebe-causetheyfeelstuckorthattheyhaveplateaued.Peopleareveganorvege-tarianforyearsbutcan’tloseweight,or have certain health conditions, ortheir blood pressure is not fallinginto place. Maybe they have bloodsugarissues.

Ihavebeenfinetuningmyclass-eson the cruise, offering a seriesofclassescalledMacrobiotics101,parts1and2, toprovide this information.In fact,my class this past cruise onOvereating had 450 people. Peoplearereadyforthisinformation.

My observation is that peoplecanlearntofinetunetheirdietswithspecificideasfortheircondition.Forexample,someonecanhaverheuma-toidarthritis andbeveganandeat alotof tomatoesand tofucheesecake.Cutting out the tomatoes and tofucheesecakecanmakeadifference inhow they feel. Macrobiotics makesthedistinctionofsuchideasandhowtheycanaffectone’shealth.


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There are many products catered specifically for vegans, like imitation sausage links or chocolate energy bars, that may really be junk food in disguise.

Exactly. It is a good steppingstone to go from double chocolatecaketovegancake,butformanypeo-plewhowant to change their healthatthefoundationlevel,thatwon’tbeenough.

Do you follow up with your clients?Iusuallysuggest thatpeople fol-

lowupwithmein4to5months,es-peciallyifIreturntotheircity.Often,oneconsultationisnotenoughtoan-swerquestions.Clients arewelcometo email me afterwards with ques-tions,andIdon’tchargeforthat.Iamreachable, and I like to answer eachemailpersonally.

Do you see a lot of change in your clients?

Ohyes, I seepeople’s successes.One thing that really helps is whenpeople can take classes, study cook-ing, and attend lectures.When theyhave local support, they can betterunderstandwhattheyaredoing.IcanonlysupportsomuchfrommyhomeinBoston.Ilovevisitingandrevisit-ingtheplacesIgo.IfeelIamlikeacheerleaderorcoachthatcomesafewtimesayear,butitisvitalthatpeoplehave local support in their commu-nity.

Where do you go?Ihavebeengoingtomanyofthese

placesfor15years.Portland,Maine.Skokie, Illinois (by Chicago). Jack-sonville, Florida. Portland, Oregon.Seattle, Washington. Gaithersburg,Maryland. Los Angeles, California.Honolulu, Hawaii.Atlanta, Georgia.St.Louis,Missouri.Toronto,Canada.Kasilof,Alaska.ManyplacesinNewYorkandNewJersey.

What a busy schedule! We want you to come to French Meadows Macrobiotic Summer Camp!

Iwouldlikethattoo.Inthesum-merIhavemoretime.

It would be fun to meet your wife and son. How are they doing?

My son, Adam is 5 and goingto school for a half day which heloves.Heiswonderful!Hehasbeenmacrobiotichiswhole life.He lovesfoodlikemochi,nori, tofu,andveg-etables.WhenIgrewup,Iateketch-up—it was the closest I came to avegetable,andherehe iseatingsau-téed broccoli! I am grateful to be afatherandithaschangedme.Mysonhastaughtmealotaboutplayingandhavingfun.

Mywife,Fatim, is amazing.Sheis fromParis and she teaches at theFrenchculturalcenterinBoston.ShespeaksonlyFrenchtoAdamsoheisbilingual, too.We met at the KushiSummer Conference in AmsterdamwhereIwasteaching.Wehaveawon-derfulrelationship.Shehelpswithallofmymacrobioticactivities.Weholdevents at our home, and are in theprocessoffindinganewplace,somyfamilycanhaveseparatespacefromclass space. Without her support, IcouldnotdowhatIdodaytoday.

Do you have advice about how to make macrobiotics work?

First and foremost, it requiresgoodplanning.Organizetheplanningof meals and create good structuredaytoday.Don’tskipmeals.Every-oneisbusysocreatingstructureandorder is the key tomaking a differ-ence. In addition, if possible, takecookingclasses.

Community ishelpful. It iswon-derful to have someone to cook andsharemealswith.Ofcourse, if thereweremacrobioticrestaurantsallovertheplace,itwouldbeeasier!Butwedon’thavethat,sowehavetocreatethatathome.

Herman Aihara talked about the meaning of life and being inspired by grand goals. How does the macrobiotic philosophy help?

I like to emphasize that the goalof macrobiotics is to see the biggerpicture.Thepointofeatingwellandtakingcareofourselvesistosupportwhatwewanttodoinourlives.Her-mantalksaboutfreedom;Michiosaystodevelopone’sdream.Manypeoplearenothappywithwhattheydo,anditseemsthat it ishardtocreatepas-sion.Itiseasytolearnhowtocook;itislesseasytoliveahealthylifeinmodernsociety.

Living a balanced life andmov-ingtowardsthingsthatreallynourishusisnoteasy,yetwhenwefocusonwhat we love to do, we realize thatfood nourishes us so we can do it.Foodisnottheendbutthebeginning.

Dowelivetoeat,oreattolive?Itshouldbeeatingtonourishourlifesowecanliveourlife.

Thank you Warren!

Warren Kramer is an international macrobiotic counselor, lecturer, and cooking teacher with over twenty-nine years experience. During that time he has guided thousands of people back to health. Warren is on faculty at the Kushi Institute and the Strengthening Health Institute, and is a member of the Macrobiotic Educators Associa-tion. He teaches the macrobiotic ap-proach to health and wellness, in-cluding principles of food selection and preparation, exercise, work, and personal relationships. A traveling chef for six years, he worked private-ly with cancer patients throughout the world. He currently teaches glob-ally in nine cities and assisted Michio Kushi for over ten years. He and his wife, Fatim, run the Macrobiotic Cen-ter of New England and have a son, Adam. For more information, [email protected] or www.MacrobioticsNewEngland.com.

We are pleased to announce that Warren will be attending French Meadows Summer Camp in July. He will be lecturing and giving individu-al consultations.



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Manypeoplewonderaboutthedifferencebetweenavegandietandamacrobioticone.

Actually, they have many simi-larities. Both diets include wholefoodslikebrownriceinsteadofwhiterice.Bothemphasizeplant-basedpro-teinssuchaspintobeansoveranimalfoods.Bothencourageplentyoffreshvegetables and fruits. And both ad-viseavoidingexcessiveconsumptionoffriedfoodsandsodas.Becausesomanypeopleaskthequestion,Iwouldliketoofferthreedistinctdifferences.

DefinitionThe first difference is how you

definethem.Ifsomeonetellsyouheorsheisvegetarian,youknowheorshedoesn’teatmeat.Avegangoesalittlefurtheranddoesn’teatanyani-mal products, dairy foods, or eggs.If someone tells you that he or sheis macrobiotic, you are most likelyconfusedandhavelittleideaofwhatheorsheeatsordoesn’teat.Gener-ally, theword “Macrobiotic”means,greatlife.“Macro”forgreatand“bi-otic” for life.The termwas adoptedby founderGeorgeOhsawa becausehewantedpeopletoeatbettersotheycouldimprovetheirlives.

As for food, macrobiotic peopleeatmostly whole grains, beans, andmany fresh vegetables.There is one

foodtheyincludethatmanyvegetar-ians often don’t, “seaweeds.” If youhaveevereatensushi,thenyouknowabouttheseaweed,nori,whichistheblackwrapperthatsurroundsthericeandotheringredients.Therearemanyotherseaweeds.Oneiskombu,aformof kelp, andmacrobiotic people useit all the time when cooking beans.There are others used in soups, sidedishes,andevendesserts.

orGanizationThe second difference between

a vegan diet and a macrobiotic oneishoweachdiet isorganized.Manyvegetarians and vegans, especiallypeople who just begin, have littlestructure to their diet. Theywill eatanything that isn’t meat. Some eatsalads.Somedrinksmoothies.SomeeatIndianfood.Someeatalltheimi-tationmeatssuchassoyburgers,soybacon,andsoyproductsonpizza.Theemphasis ison“nomeat.” It ispos-sible to eat toomany chips or drinkexcessive amounts of fruit juice andbevegan;theonlyrequirementisthatyoudon’teatmeat.

Macrobiotic people, on the otherhand, have tremendous structure totheirdiets.Thereisemphasisonnu-tritionandcertainfoodssuchasmisosoup or rice and beans are recom-mendedeveryday.Therearesuggest-


Vegan and Macrobiotic DietsJuliaFerré

George OhsawaGeorge Ohsawa is considered thefounder of modern-day macrobi-otics.Georgewasborn in Japan in1893andhadadifficultstartinlife.Hismother,brother,andsisterdiedoftuberculosis,andhecontactedthediseasebythetimehewas15.Yet,he overcame the disease througha change in diet. In gratitude hededicated his life to helping oth-ers reclaim their health too, and asan adult, he worked, traveled, andtaught others how to better theirlives.Hewent toFranceand intro-ducedEasternphilosophyandJudo.HehadaschoolinJapanthattaughtmacrobiotics, with an emphasis onphilosophyandethics.WhenJapanbecameinvolvedinWWII,Ohsawawasactiveintheanti-warmovementandwas imprisoned for it.Ohsawawasa charismatic leader and influ-encedmanypeoplewho thenwenton to teachothers.Oneofhiscoreteachingsisthatpeoplemustbeabletothinkclearlyinordertomakeap-propriatedecisionsandthathealthy,appropriate food is the founda-tion for a focused mind. The roleofmacrobiotics as a dietary theorylieswith this concept.Foodaffectshealth and health influences emo-tions and mind; healthy food thusisimportanttoprovidelong-lastinghealthandhappiness.

ed proportions. There are preferredcookingstylessuchascookingbeanswithkombu,too.

Macrobiotics encourages orderli-nesssuchaseatingmealsatthesametime each day. There are teachingson eating seasonal foods, balancingmeals,andchoosingcertainfoodsoravoidingother foods basedonone’sindividualconditionandpurpose.

Motivation to BeGinThe third difference between a

vegan diet and amacrobiotic one isthereasonpeoplebegin.WhenIfirstchangedmydiet,Ibecamevegetarianbecause I didn’t want to eat animalproducts.LaterIbeganmacrobioticsbecause I needed help in dealingwithmyallergiesandconstantstom-achaches.Many other people do the

same—becoming vegan or vegetar-ian because of concern for animals,or becoming macrobiotic for healthreasons.

There is overlap between veganandmacrobiotic diets though.Manyvegans begin with an emphasis onnutrition and are organized aboutwhat theyeat.Manyvegansadopt ano-meatdiet forhealthreasons.Andmost macrobiotic people are con-cerned about animal rights. In ad-dition, everyone learns more overtime and incorporates more reasonsto continue eating the way they do.For example, there are many philo-sophical teachings in both veganismandmacrobioticsabouthowfoodcanhelpapersonbemorepeaceful.

suMMaryBothveganandmacrobioticdiets

arehealthywaystoeat.Bothempha-size eatingwhole foods, plant-basedproteins,andhealthyfats.

Ingeneral, the threemaindiffer-encesare:

1.Vegansexcludemeat.Macrobioticpeopleincludeseaweeds.

2.Vegansarelessconcernedwithmealstructureandfoodchoices.Macrobioticpeopleemphasizestructureandorderliness,andchoosingfoodbasedonone’sin-dividualconditionandpurpose.

3.Peopleoftenbeginveganismoverconcernforanimals.Peopleoftenbeginmacrobioticsduetohealthreasons.

Whetheryouchooseavegandietor amacrobiotic one or both, knowthatyouarehelpingyourselfinmanyways.

Julia Ferré, CHT is a certified hyp-notherapist with ACHE and Sylvia Browne. She is author of FoodandIn-tuition101,BasicMacrobioticCook-ing,and FrenchMeadowsCookbook.See www.JuliaFerre.com for more in-formation or contact Julia by e-mail at [email protected].


SeaweedsSeaweedsaregreatsourcesofmin-erals.Theyprovidecalciumandio-dineandothertracemineralspresentinoceanwater.Therearemanyvari-etiessuchaskombu,wakame,nori,andagarflakes.Herearesomeuses:

Kombu. Add to beans. Use a1-inch squareofkombupercupofdried beans (like pinto, black, orgarbanzo) and cook together. Thebeanswillcookfasterandbemoredigestible.Usekombuinbeansasawonderfulandeasywaytobegintoeatseaweeds.

Wakame. Put in soup. Soak 1to2inchesofwakameinwaterandwhen softened (about 5 minutes),cutandthenaddtosoup.Simmer5minutes.

Nori.Makenori rolls.Usenoritorollriceandvegetablesintorolls.Anotheruseistocutintostripsandgarnishriceorpastadishes.

Agar flakes. Makeagelleddes-sert. Cook agar flakes in apple orotherjuice,1tablespoonpercupofjuice,untildissolved, about5min-utes.Add berries and then let cooltogel.

Core Teachings of Macrobiotic Dietary Plans1. Eat nutritional powerhouses

of complex carbohydrates (fromwhole grains), plant-based proteins(frombeans),andhealthyfats(fromnuts,seeds,andunrefinedoils).Eatreasonable proportions such as 1cuprice,1cupofbeans,and1cupofvegetables.

2.Rotatefoodswiththeseasons.Vegetablesarefreshestwheninsea-sonandwhenlocalsoeat thevari-eties thatgrowinyourclimateandlocation at the appropriate time ofyear.

3. Pay attention to your owncondition. If you are not thriving,makeadjustments to the foodsyouareeating.Perhapsyouneed toeata different proportion than what islisted above. Perhaps you need tochoosedifferentfoodssuchasmorenutsandlessoil.Perhapsyouneedto prepare foods in different wayssuch as roasting vegetables ratherthan eating them raw.Adjustmentscan range from choice of foods ordishestoincludingmorecookedorrawfoods.Seekadviceifneeded.

4. Adopt healthy eating habitstoo.Trynottoskipmeals.Taketimeto sit and fully digest food.Avoideating late at night. Drink liquidsatmealsinmoderation,onesipatatime.

5.Letyour lifestylehabitssup-port your health. Avoid excessivechemicalsinthehomeenvironment.Get adequate sleep and rest. Exer-ciseandmove.Spend timereadingormeditating.


Many people get over-whelmed with the detailsof a macrobiotic diet. For

someone new tomacrobiotics, someof the foods sound strange. I haveobservedmanyaknittedbrowwhenIsay,“Miso.”Andthat’swaybeforesomething likedaikon,orume,or…way out there…natto. Often, peoplegettheimpressionthatalltheforeignandstrangesoundingfoods,cookingtechniques,andtheoryhavetobemas-tered and practiced in their entiretyandtoperfectiontodoamacrobioticdiet.Formostfolks,thissetsthemupforfrustrationandfeelingsoffailure.Perfection isn’t possible sowe haveto start somewhere.What follows isanattemptata simplified,yeteffec-tive approach tomacrobiotic dietarypractice tohelppeopledeveloptheirmacrobiotic diet and perhaps easesomeofthefrustration.

PrinciPlesWarming and Cooling—Oneofthemostbasicprinciplesofmacrobioticsis the notion of complementary op-posites,mostrecognizableasyinandyang.InmacrobioticdietarypracticeI like to apply the complementaryoppositetheoryintheformofwarm-ingandcooling.HereIwanttolimitthediscussionofwarming/coolingto

practical applications for making amacrobiotic diet effective, i.e., self-assessment,foodenergy,andcookingstyles. Basically, use warming ener-giestoaddresscoldconditions;cool-ingenergiesforhotconditions.

Locally Grown/In Season—Ap-propriateenergyforone’scondition/needs/desires is a fundamental prin-cipleofmacrobiotics.Whenthinkingoffoodstobuyandprepare,think“lo-cally grown, in season, and/or natu-

rally preserved.” Locally grown, asa rule of thumb iswhat is availablein a 500 mile north to south band.Such a swath of latitude generallyshares similar climate features andwillproducea similar rangeof foodproducts. What is growing in yourarearightnow?Whataretheseasonalvegetables? What can naturally bepreserved? The theory note here isthat whatever grows in your regionhas successfully adapted to the en-vironmental conditions there. If youconsume those foods, they will im-partthatabilitytoadaptsuccessfullytotheconditionswhereyoulive.

Vitality of Food—Ifyouarestandinginfrontofacasefilledwithbunchesofkaleandyouareselectingsomeforyourdinner thatnight,youwouldn’tpick the limp, slightly brown bunchif there is a hearty, crisp, rich greenlookingand feelingbunch there too.Sortofcommonsenseright?Partvi-sual,parttactile,partsmell,partintu-ition is the recognition of vitality infoods when shopping. Just think toyourself.“What itemin themidstofotherslooksthemostALIVE!”

Energy of the Cook—Themental,emotional,andspiritualtemperamentofthecookisasubtlebutsignificant

Making a Macrobiotic Diet WorkBobLigon

BoB liGon

influence on the nourishing qual-ityof foods. If thecook is centered,grounded,calm,kind,andloving,thefoodservedfromthatcook’skitchenwillcarrythoseenergies.Conversely,ifthecookisscattered,flighty,upset,

ormean-spiritedthefoodservedfromthat cook will carry those energies.Ideally,foodispreparedatthehouse-holdlevelbythecentralearthenergyfigureinthehousehold,someonewhoknowsandloveseachmemberofthe

household and can make changesin the foods prepared to support theneedsofeachmember.

fooDs/enerGies to liMit

I have found that, initially, it iswhat people eliminate from theirdiet thathas themost effect.Oneofthewondersofhealingpoweristhatit always trends to equilibrium andhealth, if given a chance.Removingtheimpedimentsallowshealingpow-ertohaveanimmediateimpact.

Refined, Fragmented, Manufac-tured

In these times, processed food iseverywhere and seemingly inexpen-siveandconvenient—and,issoheav-ilyadvertisedandmarketeditwouldseemalmostun-Americannottocon-sume such “food-like” substances.Don’t be deceived. These foods aresofarfromnutritiousandnourishingthat they can’t really be consideredfood.Theymightfillthestomach,buttheydonotnourish.Itiswellknownthat fast-food producers craft theirfoods to createmoredesire for theirproducts,nottoactuallynourish.Themass-producedmeatanddairyindus-triesarefarintounhealthypractices;antibiotics, hormones, squalid grow-ingconditions…enoughsaid.

We evolved with whole, natu-ralfoods.Wehaveadaptedtowholefoodsovermanyyears.Whenwein-gest a fragmented, refined food it isas if our body/mind/spirit goes intomourning or panic.We seek (crave)themissingpart andendupchasingour cravings until we have gainedmuchweightandmadeourselvessick.Furthermore, energetically speaking,fragmented foods create fragmentedconsciousness and promote frag-mentedunclearthinking,whichleadstomoreunwholesomedecisions andone’s lifecanspiral intopoorhealthandsuffering.

Refinedcarbohydrates,e.g.,white(wheat)flour,whitesugar,high-fruc-tosecornsyrup, refinedpoorquality


WarMinG/coolinG chartSelf Assessment

Heatcondition:Personfeelshot,dislikesheat,attractedtocold,hasredface,redeyes,brightredtongue,yellowcoatingontongue,andbadbreath.Suchapersonmayhavehighbloodpressure,fastheartrate,inflammation,sores,anderuptionssuchasacne.Tends tobeconstipated,havedarkyel-lowurinebothwithstrongodor,mucusandphlegmarethickandyelloworgreen.Personalitytendstobeaggressive,loud,andinsensitive.

Coldcondition:Personfeelscold,dislikescold,attractedtoheatandisof-tenoverdressedandwantswarmfoodanddrinks,andhasapalecomplexionandslowheartrate.Tendstowardloosestoolsanddiarrhea,clearurine,andthinwaterymucus.Personalitytendstobeshy,quiet,and(over)sensitive.

Food EnergyInGeneral:Animal food iswarmer thanplant food.Oils are generally

warming,sesame,coconut,andgheearegoodforcooking,rawoliveoilforsaladdressings.Plantsthattakelongertogrowarewarmer.Foodsthatareblue,green,orpurplearemorecooling;red,orange,andyellowaremorewarming.Somefoodssuchascarrot,brownrice,corn,andbuckwheatareconsidered“neutral”but,aswithallfoods,areinfluencedbycookingstyle.Apartiallist:

Warming Food Group Cooling

Oats,spelt,quinoa,sweet Grains millet,barley,wheat, brownrice,mochi amaranth

kale,cabbage,onion,leek, Vegetables cauliflower,broccoli,bok parsnip,wintersquash, choy,summersquash,celery, scallion,ginger,parsley lettuce,sweetcorn,zucchini, daikon,sweetpotato

cherry,citruspeel,date Fruits apple,pear,persimmon, watermelon,allcitrus

trout,salmon,chicken, Animal milk,icecream, beef,lamb,ghee yogurt,kefir

Cooking Styles from Warming to Cooling: Pressurecooking,longboiling,baking,panfrying,deepfrying,broiling,

quicksautéing,lightboiling,steaming,andraw.

ForamoreinformationonwarmingandcoolingenergiesandfoodsconsultHealing with Whole Foods,byPaulPitchford.

oils, e.g. partially hydrogenated oilsand their derivatives are everywhereinmanufacturesfoods.Andthentherearetheparagraph(s)ofingredientsinrefined foods that are unpronounce-ableandaremostoftenofmanufac-turedchemicalorigin.These“foods”aretobeavoidedatallcosts.Theyareliterallypoison.Ifa“food”comesina package, read the ingredients verycarefully.Shoparoundthewallsofagrocery store.That is usuallywherethe fresh produce is displayed.Addwhole grains, beans, etc. from thebulkbinsandyouwillhaveacquirednourishing food. Organic unrefinedsesame, coconut, or ghee (cook-ing) andoliveoil (raw) canbeusedsparingly and small amounts of bar-leymaltorricesyrupcanbeusedassweeteners.

Chaotic LifeTrytoavoid/minimizeover/under

eatingandunconscioussnacking,es-peciallyeatingtodealwithemotions,andeating late atnight.Asmuchaspossibledon’tover/underwork,don’tover/underrest,andingeneralavoidachaoticschedule.Toomuchor toolittle of anything will create an im-balanceanddevitalizelifefunctions.Physiology responds to rhythm androutine. Regular habits allow thebodytorest.Chaotichabitsconstant-lyput thebody inadepleting“911”alertmode.

siMPlifyAvoidcomplexrefinedfoodsand

choose whole foods: grains, beans,vegetables,seavegetables,fermentedfoodslikemisoandpickles,andgoodqualityfatandprotein.Ifmostorallofyourmealsconsistofwholefoodschosenfromthesecategories,youarealready well on your way to healthandvitality.Developyourintuitiontochoose foods and portion size (con-sult JuliaFerré’sFood and Intuition 101).

Cookathomeforyourfamilyandloved ones. Maintain a peaceful at-mospherearoundcookingandeating

andchewwell.Eating meals, going to bed/ris-

ing,working,performingchores,andexercising at roughly the same timeeachdayenablesthebodytooperateefficiently. If activitiesare rhythmic,thebodyknowswhenitcanrestandrepair. If activities are chaotic, thebody is stressed by the anxiety ofdeprivationandanticipation; it isal-waysonalert.Thatdrainsenergyun-necessarily.

Sufficient rest is crucial. If thebody can’t rest and repair itself, itgoesintothenextdayinadeficitofenergy and if that continues over a

long time, eventually some functionwillbreakdown.

Circulation of energy and bloodsupports and accomplishes all lifefunctions. Moderate exercise pro-motes circulation of energy andblood. Exercise can be simple anddoesn’t require a gym or personaltrainer.Briskwalking,breathing,andgentle twisting and stretching exer-cisesaresufficient.

sPecific anD uncoM-ProMisinG

Cornellia Aihara used to say amacrobiotic diet is simple, but it isspecificanduncompromising.Ihavefoundthattobetrue.Dietingeneral,and amacrobiotic diet in particular,areuniquetoeachindividual.Weareasuniqueasourfingerprintsfromoneanother.Ourconstitutionsandallthequalitiesthatwehaveareunique;ulti-

mately,eachperson’sdietarypracticewillbeslightlydifferentfromanyoneelse’s. Don’t get drawn in to com-parisonsandcompetitionsaboutwhoismoremacrobiotic. That is an egoconcernandwilllikelyleadyoutoanuntruthaboutyourownuniqueness.

Alwaysbelearning,studying,andincreasingyourknowledge.Yourdi-etary practice will change with theseasons,age,andactivitylevel.Don’tbe afraid to experiment. Discoverwhatworksforyou.Youdecide.“Seeforyourself,”asGeorgeOhsawasaid.

The uncompromising part is tostick to your resolve. Be dedicatedtoyourgoalofattaininggoodhealthandvitality.Ifyoudeviateandexperi-encepoorhealth,useitasalearningexperienceandreturntoyourdietarypractice with renewed vigor. Usethe adventure of a macrobiotic diettohelpyoutoevolvephysicallyandspiritually.

DeveloP GooD JuDG-Ment

In my view, developing goodjudgmentistheheartofmacrobiotics.GeorgeOhsawa taught about under-standingone’slimitations.Ifweknowourlimitationsandstaywithinthem,thenwehavefreedomtodowhatwelike. If we consistently exceed ourlimitationswewillbecomeenslavedto the consequences of our choicesandourlifeisconsumedbytryingtorecoverfromthoseconsequences.

So,itisofparamountimportancetodevelopgoodjudgment.Ithinkweall know what good judgment feelslike.Itis“doingtherightthing”thathas a positive outcome.My sugges-tionsare tostudymacrobiotics,con-sult with a counselor for help, andapply macrobiotic principles to dietand lifestyle to supportphysical andspiritualevolution.Studying,seekingadvice, learning how to make gooddecisionsallcontributetothenourish-mentofbody,mind,andspirit.Mak-ing a good decision isn’t that com-

(continued on page 18)


“In my view, develop-ing good judgment is the

heart of macrobiotics. George Ohsawa taught about understanding one’s limitations.”

A recent Quantum Rabbit experiment provides evidence that contamina-tion, not transmutation played a ma-jor role in it, and seriously calls in question all the experiments that have been performed at the Quantum Rab-bit Laboratory so far. Standard Phys-ics tells us that low energy nuclear transmutation as it has been sug-gested in the context of macrobiotics is not possible. If the experiments at Quantum Rabbit had found any con-vincing evidence of it, it could thus have challenged the conventional sci-entific understanding. It appears that at least so far that goal has not been achieved.

Inhisarticle“CorkingtheNucle-arGenie”inMacrobiotics Today,Vol. 55No. 1EdwardEsko en-

thusiastically presented the idea ofusing lowenergynuclear transmuta-tion,“CoolFusion”ashecalls it, tohelp eliminate nuclearwaste. If thiscouldwork,itwouldinfactbeamar-veloussolutiontotheproblem.How-ever,thereisoneimportantprerequi-site:Thephenomenonoflowenergytransmutationmustactuallyexist.Toshowthatitdoes,itmustbepossibleto reliably reproduce the envisionedreactions, and alternative explana-tions for the experimental results

mustberuledout.“Low energy” in this context

means that the reactions can takeplace without involving energies ofmagnitudes usually associated withnuclearexplosions.TwoexperimentsbyGeorgeOhsawaarecommonlycit-edinmacrobioticliteratureas“proof”oftransmutation,butitturnsthatbothoftheseexperimentsfallshortinonewayoranother.Inoneoftheexperi-

ments George Ohsawa claimed tohave transmutedsodiumandoxygenintopotassiuminatesttube,thesec-ondonepurportedtohavetransmutedcarbonandoxygenintoiron.Unfortu-nately,thefirstexperimentwasneverreproducedbyothers,despitenumer-ousattempts todoso. In the secondexperiment, carbon was exposed toelectricity, andafter that it exhibitedmagneticbehavior.Thiscanberepro-


Transmutation—Reality or Macrobiotic Fairy TaleMatthiasGrabiak

eDWarD esKo, Matthias GraBiaK, anD alex JacK


ducedfairlyeasily,andhasbeendoneso very impressively in the Quan-tum Rabbit Laboratory by EdwardEsko,AlexJackandWoodyJohnson,andbymanyothers.TheconclusiondrawnbyOhsawaandKushiwasthatironhadbeenproduced,asevidencedby the magnetism. However, it hassince been discovered thatmagneticformsofcarbonexist,andthesemayhavebeencreatedintheexperiment.The observed magnetism alone isthereforenoproofatallthatanyironhadbeenproduced.

Theevidenceobtainedintheclas-sic macrobiotic transmutation ex-perimentsisthereforeinconclusiveatbest.TheQuantumRabbitLaboratorythatEdwardEskoisworkingwithhasmade it a goal to demonstrate thatnuclear transmutations at low ener-giescanoccur,byperformingexperi-mentsinamuchmorerigorousman-ner.What have they achieved in alltheyearsoftheirexperiments?Theyhave conducted a variety of experi-mentswithdifferentsetups,involvingdifferent chemical elements, but thebasicideaisthesameforallofthem.They start out with certified purematerials, apply heat and electricityto them, and send them to outsidelaboratories for testing afterwards.Predictions had been made whatchemical elements might be createdbytransmutationineachoftheseex-periments,andthelaboratoryanalysiswas looking for traces of these ele-ments.Testswere also performed tomake sure these elements could notbe detected before the experiments,whichdoesnotentirelyruleouttheirpresencethough.Numeroustimestheexpectedchemicalelementswerede-tectedafterwards,whichwouldseemtospeakinfavorofthetransmutationhypothesis.However,beforethiscanbeacceptedasevidenceoftransmuta-tion,otherexplanationsmustberuledout. First and foremost there is thepossibilityofcontamination.Intheseexperiments contamination wouldmeanthatthenewmaterialsdetectedwere not created by transmutation,

butwerepresent in the testsamples,or theywere present in the environ-mentandcameincontactwiththetestsamples.Thiscouldhaveoccurredbyhandling the test materials before,during or after the experiment, orwhenpackagingandsendingthemtoother laboratories to test for the ex-pected trace elements. EdwardEskoadmits to thepossibilityof contami-nation and mentions it in the bookCool Fusion.HecorrectlypointsoutthattheQuantumRabbitexperimentsshouldberepeatedbybetterequippedresearchlaboratoriesthatmaybebet-terabletoavoidcontamination.

A recent experiment atQuantum

Rabbit was testing the hypothesisthat barium can be formed from io-dine and lithium by transmutation.Different from the Quantum Rab-bit experiments of previous years,this experiment included additionalteststhathelptodistinguishbetweentransmutationproducts andcontami-nation.Theideaisverysimple.Therearedifferenttypesofbariumthathaveslightlydifferentweights.Suchvari-antsof chemical elements are calledisotopes. The reaction of transmut-ingiodineandlithiumintobariumassuggestedbyEdwardEskostatesthatonly one specific type of barium iscreatedinthereaction,referredtoas134Ba.The“134”indicatestheatomicweightofit,whichisslightlylessthanthat of most other barium isotopes.On the other hand, existing bariumfoundanywhereonearthconsistsofa

specificmixofisotopes,mostlycon-taining the somewhat heavier 138Ba,alongwithsomeothertypes.Onlythesmall proportion of 2.417% of it is134Ba.Theextratestsperformedintherecentexperimentmeasured thepro-portionsofthedifferentbariumtypesfound after the experiment. If it hadbeenfoundthatalmostallofthebari-umdetectedwas134Baaspredictedbythesuggestedreaction,itwouldhavelentgoodsupporttothetransmutationhypothesis. Alas, it turned out thatmostofitwas138Ba,accordingtotheresults compiledbyEdwardEsko inanarticle submitted to themagazineInfinite Energy thathekindlysharedwithme.Finding138Baisexactlywhatwewouldexpectifthebariumorigi-nated from contamination, as 138Baisthedominanttypeofbariumpres-entintheenvironment.Ontheotherhand, according to the Cool Fusionmodel 138Ba will not be created bytransmutation of iodine and lithium,since the combined atomic weightsofiodineat127andlithiumatupto7 are not sufficient to produce 138Bawithanatomicweightof138.

TheQuantumRabbit experimentthus strongly indicates that contami-nationattheveryleastplayedama-jor role. It isstillpossible thatsomeof the barium foundwas created bytransmutation.Inthatcasewewouldexpecttoseeatleastsomeincreaseof134Barelativeto138Ba.Threetestrunsof the experiment were performed.Fortest3afairlylargeproportionof463ppm(partspermillion)ofbariumwasfoundin thematerials testedaf-tertheexperiment,butnexttonoin-creaseof134Ba.AccordingtoEdwardEsko’sarticle inMacrobiotics Todaythe barium appeared “as predicted”,but the fact that itwasmostly 138Baisquitecontrarytothepredictionthat134Bawouldbecreatedbytransmuta-tion.

Intest1and2only3.5ppmand1.8ppmofbariumwerefoundafter-wards,andagainmostofthatconsist-edof138Ba.Thissuggeststhatmostofthebariumfoundwasfromcontami-

“What is at stake in macrobiotics is that the ideas of Ohsawa and

Kushi relating to trans-mutation may have to be considered incorrect.”

nationinthesetestrunsalso.Besides138Ba,suchcontaminationwouldcon-tainsome134Baaswell.Wecaneas-ilyestimatehowmuchthatwouldbe,basedonthefactthattheratioof134Bato138Bainnaturallyoccurringbariumisabout1:30.One30thoftheamountof138Badetectedcomesout to0.085ppmfor test1,0.043ppmfor test2and11.19ppmfortest3.Ifadditional134Bawasproducedbytransmutationwe would expect to see an increaseover these values. Minute increaseswereinfactseeninthetestruns.Theincrease in 134Ba was 0.011 ppm intest1,0.029ppmintest2and0.014ppmfortest3.Whenlookingforevi-denceoftransmutationitisthesetinyincreasesthathavetobeconsidered.Thus, while the results of the testsmaylookimpressiveatfirst,withasmuch as 463 ppm of barium foundinoneof the testruns, thepicture isquitedifferentwhenarealisticassess-mentof the roleof contamination ismade.

Unfortunately, the measured in-creases of 134Ba that could be con-ceivedasahintof transmutationareso small that we have to questionhow accurate the measurements ofsuch tiny amounts are. Maybe themeasurementsgaveinaccuratevaluesthatwere toohighand therewasnorealincreasein134Baatall.Itmaybeworthwhilefollowinguponthatinfu-tureexperiments, ideally inasettingwhere contamination can be greatlyreduced,toavoidhavingtolookforaneedleoftransmutationinahaystackofcontamination.

The recent experiment calls intoquestion the past experiments atQuantumRabbitwhere no tests hadbeen performed to distinguish be-tween transmutation and contamina-tion.Predictionshadbeenmade thatcertain elements could be producedthrough transmutation, and whenthese elements were detected afterthe experiment it was interpreted aspossible evidence of transmutation.Some of the amounts of materialfoundwereimpressivelyhigh,butas

theiodine-lithium-bariumexperimentshowsthis isnoreliable indicatoroftransmutation if contamination can-notberuledout.Andifcontaminationwasfoundtobeamajorfactorinoneexperiment,asintherecentone,thismaywellhavebeenthecaseinmanyifnotinallofthepreviousQuantumRabbitexperiments.

The fact remains, conventionalphysics tells us that the type of nu-clear reactions thatQuantumRabbitattempts to study should be impos-sibleevenattemperaturesandmatterdensities foundon the sun, let alonein small laboratories on earth. As Ihad written in Infinite Energy, Issue92,July/August2010,“Conventionalphysics tellsus that it requirespres-sures and temperatures comparableto the interior of the sun to over-come the Coulomb barrier even forthevery lightestelements toachievefusion. But, for fusing heavier ele-ments as suggested by theQuantumRabbitexperiments,onlycataclysmic

scenarios like supernova explosionswill suffice.”Trying to reconcile theideaoflowenergytransmutationwithstandard physics, in the book Cool Fusion Edward Esko counters thattheeffectofquantumtunnelingmightofferanexplanationofhow“theCou-lomb barrier can be breached withrelatively low inputsof temperature,pressure,andenergyandhownucleartransmutationcanbeachievedunderthese conditions.”But quantum tun-nelingisexactlywhatisbeingtakeninto account when nuclear fusion isdiscussed in the context of standardphysics.Itistrue,quantummechani-cal tunneling makes it possible toovercomebarrierswhenitshouldbeimpossibleaccordingtoclassicalme-chanics that does not take quantumtheory into account. But the higherthebarrier,thelowertherateatwhichsuch tunneling events will occur. Innuclear physics this is expressed bywhatisknownastheGamowfactor.Interestingly, according to classical


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in Asheville, N.C., with each student gaining immense personal benefits for their wellbeing.

“Please join me for this unique,

in-depth study that can strengthen your understanding and empower

your life.”

45 years living a macrobiotic lifestyle36 years acupuncturistInternational teacher Counseled 10,000s of people towards healthPublished MacroMuse magazine in 1980s Past dean of Oriental medicine school

—Michael RossoffNovember 7-10, 2014in Asheville, North Carolina u

u uu

u

u

Learn—Change—Transform

mechanicsitwouldbeimpossibleforanynuclear fusion reactionsof eventhelightestelementhydrogentooccuron the sun. It is the tunneling effectthat makes these reactions possibleatarelativelyslowrate,makingsurethatoursuncankeepshiningforbil-lionsofyears.Whilestillverysmall,thetunnelingprobabilityisincreasedwith the available kinetic energy ofthecollidingatomicnuclei,thankstothehightemperaturesonthesun,andthevastamountofmatteronthesunmakesitpossiblethatenoughnuclearreactionsareoccurringoveralltopro-vide the surrounding universe withlightandheat.Ontheotherhand,forheavier nuclei the Coulomb barrierresulting from the electric repulsionof the involved nuclei becomes sohighthattheGamowfactorbasicallytellsusthatsuchfusionreactionsaresounlikelytooccurthattheycanbeconsideredimpossibleevenundertheconditionson thesun, letaloneany-whereonearth.

Itallseemstofit togetherneatly.Physicstellsusthatlowenergytrans-mutation is impossible, and look-ing at the experiments of QuantumRabbit including the one describedabove, we have to conclude that noconvincing evidence of it has beenfound so far. Nonetheless, the veryslightapparentincreasein134Bamaybeworthwhile following up on.Be-yond that, themost promising routeforQuantumRabbittopursuewouldbetodeviseotherexperimentswherethemeasurementofisotopescanpro-vide more information that helps todistinguish between transmutationand contamination, in the hope thatfutureresultswillbemoresuggestiveoftransmutation.

Where does this leave us? Lowenergy transmutation is clearly anidea that goes strongly against thecommon scientific understanding.There are two possibilities:Wemaybe on the brink of a paradigm shiftwith a radical change in the com-mon scientific understanding, or theideacouldjustbewrong.Inthelatter

casenoconvincingevidenceinfavorofitwilleverbefound.Adherentstothe idea will of course have a hardtimegivingupon it ever in spiteofthat,andinspiteofalltheargumentsspeaking against the idea. What isat stake in macrobiotics is that theideas of Ohsawa and Kushi relat-ing to transmutationmayhave tobeconsideredincorrect.Butinthelongrunmacrobioticsmustnotbelimitedtoupholdingeachandevery ideaofthegreatteachersatallcost.Wemustbethankfulwhatthoseteachershavebrought us, but our understandingmust evolve and go beyond. Trans-mutationmay have been consideredan important pillar of macrobioticsseveral decades ago.While it is notwrong to continue looking for evi-denceofit,weshouldbepreparedtoadmit that the ideamay not be cor-rectafterall.Even if faithandposi-tive thinkingcanoftenmakeaposi-tivedifferenceinourlives,ultimatelymacrobioticshastobebasedonreal-ity,notonwishfulthinking.

I would like to thank EdwardEskoandAlexJackfordiscussingtheexperimentsatQuantumRabbitwithme, and for providingmewith theirrecentresults,andIcontinuetowishthemthebestfortheirfutureresearchefforts.

Transmutation and nuclear phys-icsareverycomplexsubjects.Alotoftheabovepresentationhasbeensim-plifiedinanattempttomakeitmoreaccessible,whilefittingintoanarticleinMacrobiotics Today.Fortheinter-ested reader amore detailed discus-sionofthesubjecthasbeenpostedatwww.OhsawaMacrobiotics.com. Seethe Macrobiotics Today tab, samplearticles.

Matthias Grabiak grew up in Ger-many and got his Ph.D. in theoretical physics in 1988 at the Johann Wolf-gang Goethe Universität in Frank-furt. He is currently employed in the software industry while still having a continued interest in physics. He may be contacted at [email protected].

(continued from page 14)

plicated. Frame your choices as aneither/orproposition.Distilleventhemost complexdecisiondown to twochoices.Atthatlevel,onechoicewillfeelmore nourishing than the other.The more nourishing choices youmakethebetteryourhealthandvital-ity.

Making a macrobiotic diet workforyouisaprocessofinformedtrialanderror.Startwithwhatyouknow,try it out, and see what works. Ifsomethingworksforyou,keepdoingituntilitdoesn’twork,andthenmoveon to another choice. If somethingdoesn’tworkforyou,don’tdoit.Youcantryitagainlater,butstrivetobeclear about how something affectsyou.Betruetoyourselfandovertimeyou will build an effective dietarypracticeandahappyandhealthylife.

Bob Ligon worked at the George Ohsawa Macrobiotic Foundation and Vega Study Center from 1989 to 1993 and was the editor of MacrobioticsToday from 1992 to 2000. He is a lecturer and counselor at the annual French Meadows Macrobiotic Sum-mer Camp. Bob studied acupuncture and herbology graduating from Pa-cific College of Oriental Medicine in San Diego in 1998. He integrates his knowledge of macrobiotics and Chinese Medicine in his diet, life-style counseling, and life coaching. Currently, Bob practices Traditional Chinese Medicine in Akron, Ohio and does counseling and life coaching by phone. He can be reached at 330-696-3385 for telephone appointments.


The Holistic Holiday at Seacruise is a holiday of massproportions.Thereisabundant

food.Thereare thousandsofpartici-pants. There is ongoing change oftransformation.

Cruise 2014 was number elevenand, like thebeginningofanewde-cade, thiscruiseportendscontinuingevolution.Heldon theMSCDivina,the larger cousin of theMSC cruiseline, the shipheldmorepeople thanany prior cruise. Cruise ten held amaximum number of 1200 partici-pants (half the ship). Hosts, SandyPukelandJohnBelleme,hadtoturnaway registrants. Cruise eleven saw1500 participants and, unlike cruiseten,noonewasturnedaway.Infact,there is room to grow and potentialforevengreaternumbers inyears tocome.

Size isnot theonlyparameterofsuccess.ThepopularityoftheHolis-ticCruiseliesinitstwomainattrac-tions—thefoodandtheprogram.

fooDAllfoodonboardfortheHolistic

Holiday at Sea participants is veganand gourmetmacrobiotic. (See page10foradescriptionofthedifferencebetween a vegan and macrobiotic

diet.)Inaddition,manyofferingsaretotallyfreeofoil,anditispossibletochoosetheentiremenufreefromoil.Each breakfast includes courses ofsoupandentréewith theadditionofbuffet itemswith hot and cold cere-als,breadsandspreads,andfruit.Thelunchanddinnermenusincludemul-tiple courses: appetizer, soup, salad,

entrée,anddessert.Lunchhasanad-ditionalsaladbarbuffet.

Appetizers range from patties tospreadstocrunchyvegetables.Soupswarmthesoulandsaladsfreshenthepalette.Entréesincludepopularburg-ers and fries, although in the veganworld, the burger is made of beansandthefriesaremadefromsweetpo-


Healthy and Happy Holiday at SeaJuliaFerréPhotoscourtesyofJustinBellemeandHolisticHolidayatSea

the Msc Divina

tatoes.ChefMarkHannaoffersmanyofhissignaturedishessuchasbraisedtempeh or umeboshi infused potatosalad, and continues to present newtreats.

Desserts are not to be missedandmanytimes,peopledeclaretheywould skip the whole meal just tohave ample room for the dessert!(Lookonpage21forsamplerecipes.)

ProGraMThe program atHolisticHoliday

at Sea is educational, inspirational,andentertaining.Thereisinformationfor yourmind, your body, and yoursoul.

Wanttoexercise?Goforyogaorpilates.

Wanttoknowwhattoeat?Gotofoodclasses.Witnessdemonstrations.Samplefreshlypreparedselectionsatcookingclasses.

Want information on how to bevegan? How to stop eating animalfoods?Whyachangeindietchangesyourhealth?Attend lecturesoncan-cer,labanddiagnosistests,nutrition,digestion,andmacrobiotics.

Do you need motivation to eathealthyfood?Listentothepeopleontherecoverypanelandhearfirsthand

ofmanypeoplewhohavehealedmi-raculously through making such achange.

Are you inspired to make a dif-ference?SitatthefeetofYogiDesaiand/or other experts and raise yourconsciousness.

Wantabreak?Laughatthecom-edy.YogiBeyondananda,thecosmicspiritual stand-up comic, answeredthequestionsandquestioned thean-

swers.Doyouneedmemories?Fillyour

daywith all the activities the cruiselineoffers,frombingo,todancing,tonightlyentertainment,toshoppingatthe ports of call. Excursions aboundateachportthatcatertoyouradven-turousspirit.

sPecial featuresThe popularity of the Holistic

Holiday at Sea cruise is apparent inthesmilingfacesofparticipants.Hereare some key points as to why thiscruisestandsoutabovetherest.

Open seating arrangement. Peoplecan choosewhich table to eat at formeals.Mostcruisesassignseatingta-blesandmates.Withopenseatingar-rangement,everyonecanminglewitheveryone else. It is possible tomeetnewpeoplethreetimesdaily.

Gluten-free options. Many peoplewith gluten sensitivity find they canatlastgoonacruise.Notonlyisfoodfreshlyprepared,butitisdelicious.

Choices, choices, choices. Do youwanttohearadoctor?Watchacook-


BreaKfast Buffet in aDDition to the full Menu

Guests ParticiPate in a GuiDeD MeDitation aBoarD the cruise

ing demonstration? Get a massage?Layinthesun?Thereisnoexcuseforbeingbored.

Cruise amenities. Cruises are fun.YoucanlistentomusicfrompopulartojazztoFrankSinatra.Youcangotothegymorthesauna.Youcanswimwith the dolphins orwalk the beachwheninport.Youcanwatchmoviesorattendfulltheatricalshows.

Bookstore. The Holistic Holiday atSea provides products to take homefromrecordingsof lectures tobookstofoodproducts.

☼☼☼☼☼

taKinG hoMe the ho-listic holiDay at sea

TheHolisticHolidaystartsontheMSC cruise line and continues eachdaythatfollows.Whilemanypeopleattendeachyear,manymoreareabletoattendonlyonce.Tomaintain themomentumbegunonboard,herearesomesuggestions.Ifyouhavealwayswantedtoattendandhaven’thadthechanceyet,herearekeystrategiestobesuccessful.

1.Maketimetoeathealthyfoodeachday.Thekeytovitalityiseatinghealthyfoodregularly.

2.Recognizetheimportanceofhappyfoods.Eathealthyfoodsyouenjoyandyoursatisfactionincreasesexponentially.Thisisthekeytothriving.

3.Respectnutritioninyourdiet.Aimforcomplexcarbohy-drates,especiallyfromwholecerealgrainslikebrownriceandquinoa.Addplentyofplant–basedproteinsfrombeans,tofu,andtempeh,andincludeappropriatefatsfromnutsandseedsandpureorganicunrefinedoilsifyouuseoil.Eatplentyofvegetablesandfruitstoo!

ThepurposeoftheHolisticHoli-day at Sea is to help people have agoodtimetrue,butmoreimportantlytolearnhowgoodandeasyitfeelstoeat healthy and happy food.The in-spirationyoureceiveissomethingtotakehome.Themore (days)youeathealthy and happy food, the betteryoufeel.Thebetteryoufeel,themoreyouthrive.

☼☼☼☼☼

Desserts Worth WaitinG forCarolynTrompeter

CarolynisthepastrycheffortheHolisticHolidayatSeaCruise.Imag-inemakingenoughtofeed1500peo-ple! Luckily the following amountsserve10.

ChoColate CakeDry ingredients:

2 cups unbleached white four1 cup whole wheat pastry flour½ cup cocoa powder1½ tsp baking powder½ tsp baking sodaPinch salt

Wet ingredients:3 ounces soft silken tofu1⅓ cup maple syrup½ cup safflower oil2 tsp vanilla extract¾ cup soy milk2 tsp raspberry vinegar

Preheat oven to 350 degrees F. Oilandflourtwo9-inchcakepansorone13-by-9sheetpan.

Sift the dry ingredients together.Blend the wet ingredients together.Add wet ingredients to dry ingredi-ents,mixwell,andpourintopansorpan.Bakefor30to35minutes,untiltestercomesclean.

Coolandfrost.

ChoColate ICIng3½ cups dairy-free malt-

sweetened chocolate chips2 tsp vanilla extract¾ cup maple syrup1 pound extra firm silken tofu

Meltchocolateoversimmeringwater.Whenmeltedaddextract.Blendma-plesyrupandtofuandaddtochoco-latemixture.Letcoolandfrostcake.


Guests enJoy a MorninG JoG aBoarD the holistic holiDay at sea cruise. others ParticiPate in yoGa on the DecK BeloW.

CoConut Cream PIeCrust

1¼ cup gluten-free oats1¼ cup gluten-free baking mix1 tsp baking sodapinch salt1¼ cup coconut or maple sugar¾ cup shredded coconut¾ cup coconut flour1 cup safflower oil

Preheatovento350degreesF.Process oats until finely ground.

Combine all ingredients to form amoist dough and press into 10-inchpiepan.

Bake for 7 to 10 minutes to setcrust.

Filling2¼ pounds extra firm silken tofu1½ cup maple syrup1¼ cup coconut milkscant ⅓ cup safflower oil¼ cup arrowroot powder2 tsp vanilla extract2 tsp agar powder1 cup shredded coconut

Garnish: 1 cup toasted flaked coconut

Preheatovento350degreesF.Blend all ingredients except co-

conut.Handmixincoconutandpour

intopre-bakedpiecrust.Bakefor30to40minutes,untilcenterisfirm.

Garnishwith1cuptoastedflakedcoconut.

Julia Ferré, CHT is a certified hyp-notherapist with ACHE and Sylvia Browne. She is author of FoodandIn-tuition101,BasicMacrobioticCook-ing,and FrenchMeadowsCookbook.

See www.JuliaFerre.com for more information or contact Julia by e-mail at [email protected].. Visit: www.atasteofhealth.org for more on the Holistic Holiday at Sea.


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PO Box 3998Chico, CA [email protected]


yoGa in the early MorninG on the toP DecK

Guests enJoy DancinG to live Music at one of the niGhtly socials

Inher2012bookJapanese Farm Food, American writer NancySingletonHachisu,who lives in

JapanandteachesforSlowFoodJa-pan,tellshowshesurvivedthe9.0To-hokuearthquakeofMarch11,2011.ForNancyandothersubwaypassen-gersatanundergroundTokyostationwhen the temblor struck, their firstreactionwasterror.Sixminuteslater,theearthquakeended,andsohadallinternet and cellphone connections.Publictelephonesrequireda45-min-utewaitinline,alltrainsstoppedforsafetychecks,and the“unthinkable”Fukushimadai-ichi(FD,Fukushima,or3/11)triplemeltdownshadbegun.28hourslater,Nancygotsafelybackto her farm in rural Saitama prefec-ture, northwest of Tokyo. The Ha-chisu family farm is 130miles (215km)fromtheFDreactors.AsNancynow writes, “We cannot control theamountofradiationthatmayormaynotbeintheenvironmentaroundus,butwecancontrolwhatwechoosetoput intoourbodies.Now,more thanever,isthetimetomakecarefulandconscious decisions about the foodweeatandtostrivetofindtheclean-est,mostchemical-freefoodwecan.That is a choicewecanmakeeverydayforourselvesandourfamilies.”

InaJuly5,2013e-mailinterview,

NancydiscussedusingtheNew York Times and Japan’s NHK World tokeepawareofFDnewsuntilrecently:“Frankly,(now)Irarelylook.Iwassoobsessedpost-earthquakethatittookovermy life. I finally had to let goeventhoughIamawareofhowdes-peratethesituationisandhowfarweare from ever resolving the disaster.Therecentnewsofcesiumleakingisno surprise. I can never understandthefollyofmantobuildamonsterhecannotcontrol.”

It’snowthreeyearssincemyownfrustratingsearchbeganforbooksonnuclearpowerfromthelast70years.Those writings include the clearlypro-nuclear,theevenmoreclearlyan-ti-nuclear, and 20 nonpartisan titles.Theunalignedauthorsincludeprofes-sional journalists, historians, and in-dependently or academically fundedscientistsandepidemiologists.Giventhe controversy over nuclear power,I am surprised that authors of thesetypesofbooksandarticlesarealmostneverrequiredtostatetheirfinancialconnectionswithpro-oranti-nuclearcamps; an exception isTheBulletinof the Atomic Scientists, which re-quiresfinancialdisclosure.(Ihavenofinancial tieswith either nuclear en-ergyortheanti-nuclearcommunity.)

In the spring of 2011, ScientificAmerican magazine printed a com-ment from the health physics man-agerattheMayoClinic,whosaidthatanegligibleamountof radiationhadreached North America from Fuku-shimaatthatpoint.Thishealthphysi-cist,however,hasafinancialconnec-tionwith theglobalnuclear industryinthathisdepartment’soperationsaredependentonradioisotopes(radionu-clides)producedbynuclearreactors;so, his downplaying of the potentialimpactofFDisnosurprise.Thefirst


Lessons from FukushimaMaureenN.Roy,MPH©Copyright2014MaureenN.Roy

Maureen roy

lesson of Fukushima is therefore tofollowthemoney.

Everyone has an opinion aboutnuclear power, however as formerUS Senator Daniel Patrick Moyni-han once said, “Everyone is entitledtotheirownopinions,butnottotheirown facts.” News coverage of 3/11shouldalwaysincludeeitherverifiedfacts or the opinions of independentexperts,yet this is rarelydone. (ThesuperbreportsfromtheReutersnewsagencyarethesoleexceptionhere.)Isuggestthatwhenyoureadanarticleabout Fukushima and cannot verifyitsaccuracy,writeacomplainttothenews publisher and also post yourcommentsattheironlineaddress.

Also be aware that the post-3/11globalnuclearindustryhasdistanceditselffromtheTokyoElectricPowerCompany (TEPCO), owner/manageroftheFDreactors.Ayearafter3/11,one industry insider wrote wither-ingly that TEPCO was not compe-tent enough to operate a vegetablestand, much less nuclear power. In2013,however,asurprisingexplana-tion came from American indepen-dentnuclearengineerArnieGunder-sen: TEPCO is a reactor operator,not a nuclear engineering company.Gundersen says that only a nuclearengineeringcompanyhastheskillsetneeded to stabilize a nuclear powerdisaster. Fukushima’s second lessonis therefore:Verify the factual basisofnewsreports.

EpidemiologistSteveWing,PhD,oftheUniversityofNorthCarolina’sSchool of Public Health, was askedat a 2013 Fukushima conference toexplainevidence in thescientific lit-erature that is for, or against, a con-nectionbetweenexposuretoionizingradiation(IR)andbiologicaldamage.Wing replied, “It depends on yourassumptions.” Table 1 shows somecommonassumptionsusedinthelast70yearsthateitherminimizeormaxi-mizetherelationshipbetweenIRex-posureandlaterbiologicalrisk.

These “maximize” assumptions(also called “factors”) are agreed

on by independent epidemiologists,physicians, and scientists around theworld who have no present or pastfinancial connection with the globalnuclear industry. These “minimize”assumptions, reflected in typicalmedia, US government, and someacademic physics-based reports onbiological IR effects, are inconsis-tentwithdecadesofpublishedpeer-reviewed documentation of the fullscope of biological problems foundafterIRexposure.(InmyFukushimareadings,however,Isawnoevidenceofany“conspiracies.”)Oceanwaterstestedinthe1930sfoundtinymeasur-ableamountsofonlynatural(primor-dial) radioisotopes such as uranium,thorium,andradium,andtheirdecayproducts. Man-made radioisotopeswereneverpresentintheoceansbe-fore the Nuclear Age; so, anothercommon statement that seawater is“naturally radioactive” actually callsformuchmorecriticalthinking.

Leading physicians, scientists,and engineers over the last 70 yearshave taught about the biological ef-fectsofIRexposure,buttheirteach-ings have often gone unheard, espe-

cially in recentyears, andespeciallyinmajormedia outlets. Here are 12such teachers: TheAmerican physi-cian and research scientist HermannJ.Muller,MD,isoneofthefewevertoreceiveanunsharedNobelPrizeintheNobelcategoryof“PhysiologyorMedicine.”HisNobel Prize in 1946wasforhisworkwithfruitflies(Dro-sophilia melanogaster). He showsthat IR fromX-ray sources (gammarays) creates inheritedgeneticmuta-tions,almostallofwhichweakenthespecies in question; his acceptancespeeches,discussinghismethodsandfindings,areonthefreewebsiteoftheNobelPrizecommittee.

In1973, theUSNationalAcade-myofSciences(NAS)confirmedthatallnuclearpowerplantscontinuouslydischarge small amounts of gaseousandliquidradioactivewastesintothebiosphere. The Nobel laureate andphysicistAndrei Sakharov asks thateveryone learn the answers to twoquestions—What is a chromosome?and What does IR do to chromo-somes?MichioKaku,PhD,acollegephysicsprofessor,author,andpublicspeaker, states that nuclear power is


Table 1: Selected Assumptions about Environmental Ionizing Radiation (IR)

Assumption (minimize risk) (maximize risk)

IR Source outside the body outside and inside the body (ingestion + inhalation + skin)

Population healthy adult white risk factors differ by gender + male age + health status

IR Pathway original source (OS) OS + food chain biomagnifica- tion + fallout + mining + radwaste

Diagnoses cancer, leukemia, cancers + genetic damage + stress cardiovascular + immune + other

IR form radioisotopes (RI) RI + hot particles

IR origin All RI at 1 risk level natural RI at 1 risk level, man- made RI at greater risk level

the only form of energy required tohaveanevacuationplan.

The Japanese macrobiotic writerEiwan Ishida’s 1989 book Genmai: Brown Rice for Better Health, dis-cussesthenegativebiologicaleffectsof IR, as do thewritings ofGabrielCousens,MD.MikeGray,aPurdue-trained engineer and co-author ofthe screenplay for “The China Syn-drome,” explains in his non-fictionbookThe Warning,anaccountoftheThreeMileIslandmeltdown,thattheUS nuclear industry developed itstechnology years before the actualrisksofusingnuclearpowercouldbeknown.

In 2006, the NAS published its2nd volume of the BEIRVII report(Biological Effects of Ionizing Ra-diation), with expert analysis of se-lected biological risks. In the 2012documentaryfilmThe Atomic States of America, Rosalie Bertell, PhD, amathematicianandhealthresearcher,is asked if theconcept that “there isnosafelevelofIR”isstatedinthoseexactwords in theBEIRVII report.Dr.Bertellreplies,“It’sinthemath.”

In 2013, the American MedicalAssociation voted to call for moreUS government testing to find outhowmuchIRisintheUSfoodsup-ply from thePacificOcean. Startingin2013,SantaBarbaraphysicianSte-phenHosea,MD,gavepublicspeech-esdescribingpost-3/11medicalrisksforNorthAmericans.Thenon-profitgroupPhysicians forSocialRespon-sibility educates people about prob-lemsandsolutionsassociatedwithIRexposure.

ThenotedradiationchemistTheo-doreRockwell,whoworkedfirst onthe Manhattan Project and then forUSAdmiral Rickover in developingnuclear power, explains in his auto-biographythatmaterialssuchasleadpanels that shield people against thegamma form of IR only provide anexponential level of protection. Forexample,thismeansthata2-inchleadpanelreducesIR,anadditional2-inchleadpanelreducesIRfurther,butno

amountof leadpaneling reduces theIRexposuretozero.Figures1and2givethemathematicalrelationships.

TheexponentialdecaypatternsinFigures1and2showwhyleadshield-ing or air orwater filtration reducesbut can never remove 100% of IR:Thexvaluedecreasesandapproach-eszero,butneverreacheszero.Thisis themaththatexplainswhyAdmi-ralRickover,thegreatestengineerof

modern times, built theworld’s firstcivilian nuclear power reactor un-derground. In later years, physicistsAndrei Sakharov and EdwardTellerwouldagreewithRickover’sconclu-sionthatnuclearreactorsshouldonlybebuiltunderground.

During my January 2014 phonecall to his internet radio show,GaryNull, PhD, the noted author, healthresearcher, Academy Award-nomi-nated documentary filmmaker, andpublicspeaker,confirmedthatallwa-ter filtrationmethods have a limitedability to remove IR. Unfortunately,after3/11,avastnumberofwaterfil-ter companies introducednewfiltersto “remove” IR,withoutmentioningthatsomeIRremainsinthewateraf-terfiltration,evenwiththemostout-rageously expensive filters. Sowhatisarecommendedsolutionfordrink-ingwaterthatis100%IR-free?KeepinmindthateachUSstatemaintainsa list of state-certified analytic labo-ratories.Ididseeonevendorwebsitewherethewaterfiltercompanypost-ed analytic laboratory results show-ing a “zero” level of radioactive ce-sium137,butfirst, itwouldhave tobe confirmed whether that analyticlaboratory is state-certified, and sec-ond,any laboratory“zero”value foranyIRisotoperaisesquestions,sincethestandardlaboratorypracticeforanegativeIRresultistoassigntheval-ueofND—notdetected.IpetitionedConsumer Reports magazine to testandratetheactualperformanceofanyairorwaterfilterswhichclaimto“re-move”IR.Post-3/11,atmyCaliforniahome,webuydeepspringwater fordrinking, cooking, and tooth-brush-ing;itissoldat99centstores,DollarTree,TraderJoe,andSmart&Final.Deepspringwaterrequiresuptotensofthousandsofyearstobecomecon-taminatedwithmanmadeIR.

With the above three paragraphsofcomplexitiesinmind(theassump-tions, the mathematics, and the in-terference of politics and economicswithscience),Fukushima’sthirdandmost important lesson comes from


Figure 1: Common Exponen-tial Function with Base 10

a = starting value of gamma radiationy = a ●10-X

x y

0 1000 1 100 2 10 3 1 4 0.1 5 0.01 etcetera

x = number of times you add 2more inches of lead shielding

(Each lead sheet is 2 inches thick.)

Figure 2The value “x” could be the number each time a 2-inch section of lead

shielding is added to protect against gamma rays.

y-axis

y = a when x = 0

x-axis

→


two sources. First, in words attrib-utedbytheNew York Times in1950to Albert Einstein: “[Einstein] said,in effect, that everything should beas simple as it can be, but not sim-pler!”Second,asthejournalistWalterCronkitestated,“Inseekingtruthyouhavetogetbothsidesofastory.”

referencesBiddle,Wayne,A Field Guide to

Radiation,PenguinGroup,NY,2012.

CommitteeonFoodProtection,FoodandNutritionBoard,Radionuclides in Foods,NationalAcademyofSciences,WashingtonDC,1973.

Cousens,G,Conscious Eating,NorthAtlanticBooks,Berkeley,CA,2000.

Duncan,F,Rickover:The Struggle for Excellence,NavalInstitutePress,Annapolis,MD,2001.

Gray,M,Rosen,I, The Warning: Accident at Three Mile Island,WWNorton&Co.,NY,1982.

Hachisu,NS,Japanese Farm Food,AndrewsMcMeelPub.,LLC,KansasCity,MO,2012.

Ishida,E,Genmai: Brown Rice for Better Health,JapanPublications,Tokyo,Japan,1989.

Interviews,mathematicsprofessionals,LosAngeles,CA,2014.

Kingston,J,Natural Disaster and Nuclear Crisis in Japan: Response and Recovery after Japan’s 3/11,Routledge,NY,2012.

Kaku,Michio,Nuclear Power: Both Sides: The Best Arguments for and against the Most Controversial Technology,WWNorton&Co.,NY,1983.

Nakanishi,TM,Tanoi,K,Agricultural Implications of the Fukushima Nuclear Accident, 1st ed.,Springer,NY,2013.

NationalResearchCounciloftheNationalAcademies,Health Risks From Exposure to Low Levels

of Ionizing Radiation, BEIR VII Phase 2,NationalAcademiesPress,WashingtonDC,2006.

Ochiai,E,Hiroshima to Fukushima: Biohazards of Radiation, 1st ed.,Springer,NY,2014.

Rockwell,T,Creating the New World: Stories & Images from the Dawn of the Atomic Age,AuthorHouse,KS,2003.

Shannon,S,Good Health in a Toxic World: Complete Guide to Fighting Free Radicals,GrandCentral,NY,1994,(InPress,2015).

Shannon,S,RadiationProtective Foods: A Menu for the Nuclear Age,AuthorHouse,KS,2012,2014.

Sakharov,A,Memoirs,AlfredA.Knopf,Inc.,NY,1990.

Sverdrup,HU,Johnson,MW,Fleming,RH,The Oceans: Their Physics, Chemistry, and General Biology, Prentice-Hall, Inc.,EnglewoodCliffs,NJ,1942.

http://www.nobelprize.org/nobel_prizes/medicine/laureates/1946/muller-lecture.html,retrievedMarch7,2014.

http://www.psr.org/safe-energy/nuclear-power.html,retrievedMarch7,2014.

Maureen Roy has worked as a systems analyst in all health care settings. Her MPH degree is from UCLA. She has received macrobiotic counseling from Cecile Tovah Levin and Warren Kramer, as well as acupuncture from Mao Shing Ni, L.Ac., DOM, PhD. She writes about nuclear power and human health on the Powerfist.US in-dependent news website.

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Cooking for friends is not asscary as you might think! Itdoes not take a professional

chef to put together a healthy mealforagroupofpeople.Whencookingforacrowd,allyouneedisintention,time,ingredients,afewlargepotsandpans, and a cooking space you feelgoodspendingtimein!

Providing a safe, cozy, intimateplace for people to relax and toenjoy healthy food is a worthy andrewarding endeavor.At our dinners,guests sit at communal tables andenjoy each other’s company. Theycancatchuponlocalnewsandsolicitadvice. Children scurry off to theplayroom to find their favorite toys.Ourdevoteddog,Angel,isabeaconof loveandaffection toall;whereasournewsix-toedkitten,Pepper, is atotalrascal.

We serve the entire meal. Westartwithsoup,then,amainplateof5 or 6 dishes, and endwith dessert.Withsomequestioning,aswellasmyknackforrememberingbirthdays,wefindoneormoregueststosingHappyBirthdaytoeachweek.

Life is not always easy andsometimes we go through difficulttimes. The common practice ofgathering together for meals canhave a transformational effect ona person. There is something thathappens energetically when people

come together with the intention ofpromotinghealthandhappiness.Thevery common air becomes chargedwithgoodness.Howhealingitistobein the presence of others, remindingusofouressentialwholeness!

hiDDen valuesI often get asked the question,

“How can you spend hours cookinga meal that takes just minutes toeat?Whatisthesenseofthat?”Thisquestionsendsmymindfloatingbackto a time when a group of TibetanBuddhistmonkswere invited to theCornell campus to create a sacredsandmandala.

The monastery in Ithaca waspreparing for a visit from HisHoliness the Dalai Lama, and thepublicwasinvitedtoobserve.Itwasquite an experience, watching thesemonks focus. They used specialtools and containers of colored sandto slowly create a large,meaningfulimage. While the monks worked,the atmosphere was tranquil. Afterweeks of working on this majesticpieceofart,themonksscoopeditupintoinavessel,transformingitbackto sand, and released their creationinto Beebe Lake. What a lesson inimpermanence!Weweretoldthatthemonks’soleobjectivewastocultivatea pure motivation to benefit others.You can probably sense where I’mgoing with this. Offering healthy,deliciousfoodisaverypracticalwaytobenefitothers.

In addition to nurturing others,cooking with mindfulness fostersone’s own inner peace and joy. TheauthorofFull Catastrophe Living,JonKabat-Zinn,sharesthat“Mindfulnessmeanspayingattentioninaparticularway; on purpose, in the presentmoment,nonjudgementally.”Whatareliefitistosimplyfocusoncooking.

Thispastfall,AliciaandItrekkeddown toNewYorkCity, to spend adayofmindfulnesswithThichNhatHanh, the venerable Zen BuddhistVietnamese master and visionary.

Macrobiotic Cooking

Embracing Communityfrom The Great Life Cookbook

PriscillaTimberlakeandLewisFreedman,RD

Alongwith 1,000 other participants,weatelunch,mindfullychewingeachbite30 timesas instructed.Wewereinvited tomeditateon all thebeingswho put time and care into gettingus this precious food, including thefarmer, the trucker, the cook, etc. Ibelieve it is this kind of awarenessthat is the foundation for the “greatlife.”ItwasquiteavalidationtofindoutthatThichNhatHanh,andallhismonks and nuns, eat a whole foodplant-basedvegandiet!

There is an artistic, creative sideof cooking. Working with colorfulvegetables with amazing intricatedesign patterns is a sensory delight.Haveyouever lookedclosely at thecross section of a carrot or radish?It is miraculous that something soseeminglysimpleis,inessence,quiteintricate andbeautifullyorganized. Ifindinspirationandhappinessinjustbeingabletoworksointimatelywiththeselovelyplant-foods.

Yellow SPlIt Pea and Corn SouP

Prep Notes: This is a perfectsummer soup.The split peas do notneed to be soaked and take only 2hourstocook.Startthepeasandthenprep everything else.An8-quart potisneeded.

4 cups yellow split peas3 quarts water6 small leeks2 medium yellow onions, diced

small (~2½ cups)4 medium carrots, diced small

(~2½ cups)8 celery stalks, diced small1 teaspoon sea salt10 ears of corn, cooked and

kernels removed (~4½ cups of kernels)

4 tablespoons wheat-free or regular tamari

1.Rinse and drain split peas.Placeinalargepot,addwater,bringto a boil, and then turn down to asimmer.Cookon lowheat, covered,

for2hours,stirringandcheckingthebottomof thepotoccasionally.Splitpeasareeasytoburn.Usingasimpleflame-tamerunderthepotreducesthechanceofburningthebottom.

2. Prepare leeks by cuttingthementirely in half lengthwise andcleaning thoroughly under runningwater. Separate the dark green toppartsfromthewhitebottoms,keepingbothparts.Dicesmall.(~4½cups)

3.When the split peas are soft,addonions,carrotsandwhitebottomsofleeks.

4.Cook for 20 to 30 minutes,untilvegetablesaresoft.

5.Add salt and celery, and cookfor5moreminutes.

6.Add corn, the green parts ofleeks,andtamari.Tastethebroth.Youcanalwaysaddmoretamaritotaste,butyoucannottakeitout.Cookfor10to12minutesmore.

gIngered tofu trIangleS wIth SnaP & Snow PeaS

PrepNotes:Freshpeasmakethisdish absolutely delightful! If toastedsesame oil is not available, useregular sesame oil. If kuzu powderis not available, use 4 tablespoonsarrowroot.Itiseasytomakethisoil-free.Insteadofsautéingthetofuinoil,use a few tablespoons of the tamaritocoat the tofu.Place this tofuonabakingsheetandbroilbothsidesuntilbrown. If a broiler is not available,thenbakingatahightemperaturewillalsowork.

1 quart (¾ pound) fresh snap peas, trimmed

1 quart (¾ pound) fresh snow peas, trimmed

4 pounds firm tofu2 tablespoons toasted sesame oil

(oil-free instructions in Prep Notes)

3 tablespoons fresh ginger root, minced or finely grated

1 medium head garlic, minced1 cup wheat-free or regular tamari¼ cup pure maple syrup6 cups water

6 tablespoons kuzu, dissolved in ¼ cup cold water

6-8 scallions, diced small for garnish

1.Blanchsnowandsnappeasinboilingwaterfor1or2minutes.Coolimmediatelyincoldwateranddrain.

2.Cut tofuintotriangles,½inchthick,1to1½inchesperside.

3.Heatsomeofthetoastedsesameoil in a large fryingpanonmediumheat.Sautéasmanytofutrianglesaswill fit on the surface of pan. Cookuntilbrownonbothsidesandremovefrom pan.Add a little more sesameoilandcontinuesautéinguntilallthetofuiscooked.Settofuaside.

4. In the same pan, add a fewtablespoons of water, and then addgingerandgarlic.Water sautéa fewminutes, adding small amounts ofwaterasnecessary.

5.Add tamari, maple syrup andwater.

6.Bring liquid mixture to boil,andthenreducetosimmer.

7.Add the tofu and simmer 5minutes,gentlyturningitoverafter2or3minutes.

8. Slowly pour in kuzu mixture,while stirring gently, to avoidbreaking up tofu. Simmer untilcloudiness clears, for about 1 or 2minutes.Removefromheat.

9.Gently stir peas in with tofumixture.10.Serve over rice and garnish

withscallions.

long graIn Brown rICe6 cups long grain brown rice12 cups water½ teaspoon sea salt

1.Rinsericewell.2.Ina5or6quartpot,bringrice,

waterandsalttoboil.3.Turn down to simmer and

cover.4.Cookonverylowheat,covered

for 50 minutes. Then let sit for 10minutesormorebeforeserving.



NO - Irradiation, Preservatives, Toxic Additives, Food Colorings, Refi ned Sugar, Genetically Engineered experiments (GMOs), etc.

400+ foods & 1,125 free recipes edenfoods.com | 888-424-3336

Rye Field, North Dakota

© 2

014

Eden

Fo

od

s 0

7168

Steamed CaulIflower, kale, and green BeanS wIth PeSto

Prep Notes: Make the pestofirst and keep it tightly covered inthe refrigerator. The pesto is alsodeliciousonnoodles.

2 medium heads cauliflower2 bunches kale1½ pounds green beans

1.Separatecauliflowerintolargebite-sizedflowersections.

2.Removethebottomofthekalestems.Cutleavesintolargebite-sizedpieces.

3.Removetipsandtailsfromthegreenbeans.Cutintolengthstomatchthekaleandcauliflower.

4.Steam cauliflower, kale andgreen beans separately for 5 to 7minutes. Pay attention to not over-cook.

Pesto2 cups fresh basil leaves¾ cup parsley without stems¾ cup walnuts lightly toasted 2 cloves garlic, minced 1 tablespoon brown rice misoPinch of sea salt¾ cup of water

1.Blendoruseafoodprocessortocombineallofthepestoingredients.

2.Place a heaping teaspoon ofpestooneachservingofvegetables.

CherrY almond laYered mouSSe

PrepNotes:Thecherrybottomwilltakea fewhours to set.Thealmondpuddingwilltake1hourtosetintherefrigerator.This recipemakes22 to24 parfait glasses, small bowls, orcups.Agarpowdercanbesubstitutedfor the flakes, at ¼ the volume. Ifusing the powder, whisk longer andthoroughlytoavoidclumping.Whenputting together a shopping list,

(continued on page 35)


The Great Life Cookbookby Priscilla Timberlake and Lewis Freedman, RD

CoddingtonValleyPublishing2013.

PriscillaTimberlakeandLewisFreedmanareauthorsofanewbook,The Great Life Cookbook.TheWOWfactorinthisbookisoffthecharts!Herearesomeofthethingsthataretrulyimpressive.

1.Thetitle,The Great Life Cookbook,isreflectiveofmacrobiotics,whichmeans“GreatLife.”

2.Therecipesaregoodforpotlucks.3.Fullcolorphotosareoneverypage.Thereisevenaphotoofequipment!4.Thebookisprintedonrecycledpaper.5.Therearetwelvechaptersorganizedbymonth.6.Eachchaptercontainsacompletemealfromsouptoentréetodessert.7.Allrecipesaregluten-free.Oil-freeoptionsareincludedforthefewreci-pesthatsuggestusingoil.Mostrecipesusenutsandseedsratherthanoils.

8.ThebookisdedicatedtoMasterSaiMai(aninternationallyknownandrespectedspiritualteacher).Authorshavepledgedaportionofthebook’sproceedstotheorganizationJustOneHungerInitiative,whichfeedschil-drenintheslumsofIndia.

PriscillaandLewisliveinupstateNewYorkandhaveforthelast17years,hostedveganmacrobioticdinersintheirhome.Raisingandhomeschoolingfourchildren,Priscilla,awellnessinstructoratCornellUniversity,andLewis,areg-istereddietician,havecookedandpresentedthousandsofmeals.Embracingawhole-food, plant-based,macrobiotic dietary plan, they have donemore thanfeedhungrypeople.Theyhavebeenahubof thecommunity,hostingweeklygatheringsofupwardsof twentypeople thathaveincludedcelebritiessuchasDr.T.ColinCampbell.

Thisbookisabeautifulartbooktoenhanceyourcoffeetable.Butyouwillwanttokeepitinyourkitchenandusethroughouttheyear.Inadditiontothetwelvefullmealsineachchapter,therearemanyarticlesinthebooktoeducateandenlighten.PhysicianMarkHyman,contributed“Howeatingathomecansaveyourlife.”Lewiswritesonhoweatingarainbowcolorofvegetablesislikemedicine.PriscillasharesthatshehasbeeninspiredfromteachersrangingfrommacrobioticleadersMichioandAvelineKushitospiritualteachersHisHolinesstheDalaiLamaandZenBuddhistVietnamesemasterThichNhatHanh.

Asacookandcookbookauthormyself,Irecognizethehardworkputintothisbookinordertobethorough—thelistoffoods,thehowtocutvegetables,thetipsandpreparations.Thereisalistoftenless-commoningredientstostockinthekitchenthatincludessuchitemsasseasalt,miso,andbrownricesyrup.Thereisaphotoofayamcutintodifferentsizecutfromlargechunkstotinymincecuts.Everythingisthere.

Every macrobiotic book carries its author’s voice. Some books portraymacrobiotics as the balanced nutrition regime that heals and energizes. Oth-ersfocusonitsgourmetqualities.The Great Life Cookbook speaksabouttheseideas,true,butevenmore,ithighlightsthathealthymacrobioticeatingistrulythefoundationforagreatlife.

Greatlifeincludesalltheaspectsfromnutrition,todeliciousfood,tofamily,tocommunity,todedicationtoahigherpurpose.Fromthefirstpagetothelast,thereisasenseofwonderandjoyaboutlivingagreatlife.

Thisisabookworthowning.Seewww.thegreatlifecookbook.comformoreinformation.Usethecode“MacrobioticsToday”toreceive25%off!

– Book Review by Julia Ferré

ARIZONAPrescott:DavidJackson,MacrobioticsofArizona,POBox

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

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

Sedona:PearlPardee,ThaiSpicesNaturalRestaurantandCookingSchool,928-821-3377;www.ThaiSpices.com;[email protected]•Serving“NutritiousMadeDelicious”foodswithPearl’scookingtechniquesusingHermanandCornelliaAihara’smacrobioticprinciples.AvailableforLunch,Dinner,cookingclassesforgroupsorprivatesessions,partiesfacilities,andovernightstays.

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

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

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

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

Berkeley:MichaelBauce;[email protected];510-841-5420;Berkeleymacrobiotics.blogspot.com•Cookingclassesadults/children.Consultations.

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

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

Hollywood:7thElementServices;818-512-9195; www.the7thElement.com;[email protected]•

MacrobioticchefsandteachersJeanneandPatrickGrossetaregraduatesoftheKushiInstitute.ProvidingMacrobioticeducation(personalorgroup),privatechefandfoodser-vices,lifestylecoaching,cateringandmore!

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

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

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

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

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

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


Community Resources NetworkListings are supplied by the individuals and have not been verified by Macrobitoics Today.Readers are encouraged to use their own judgment in deciding whether to use the services and/or products listed.

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

FLORIDA CoralGables(Miami):SandyPukel,HolisticHolidayatSea,

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

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

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

Miami:VerneVarona,[email protected]•SeniorConsultant.AuthorofNature’s Cancer-Fighting Foods and Macrobiotics for Dummies (Wiley,April‘09).

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

GEORGIA Atlantaarea:VictoriaBarayev,678-437-5668;macroandyou@

gmail.com;www.macrobioticsandyou.com•Macrobioticconsultations,group/privatecookingclasses,potlucks.

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

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

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

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

772-6240•Hathayogainstruction,macrobioticcookingclasses,consultations.

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

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

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

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

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

LOUISIANA NewOrleans:PhyllisParun,FoundatinfortheMacrobiotic

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

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

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

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

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

FairHaven:DorothyRogers,166MainStreet,FairHaven,MA02719;508-990-0316;[email protected]•Shiatsu,MacrobioticCounseling/Cooking,Yoga,BedandBreak-fast.

Stockbridge:WilliamKlenk;www.9starki.com/will.htm;[email protected];617-620-0968•Counseling,Me-dicinalorGourmetCooking,CookingClasses,Shiatsu.

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

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


MICHIGAN Westland:ValerieWilson,MacroVal,6106NBerryStreet,

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

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

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

NEW MEXICO Albuquerque/SantaFe:JaneSteinberg,AbsolutelyMacro;

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

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

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

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

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

NewYorkCity:MichelleRose;3473711173;www.rosepetalz.com;[email protected]•MacrobioticPersonalChef:In-homecookingandconsulting.

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

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

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

Asheville:WarrenandMarquitaWepman,16SpringHollow Circle,Asheville,NC28805;[email protected]; 828-299-7999;Winters:490TilfordW,DeerfieldBeach,

FL33442;954-708-2596•KushiInstituteGraduates,MacrobioticEducators’Association(MEA),lecturers,teachers.ForWarren’scookbook:“AManintheKitch-en,”aman’smacrobioticguidetopreparingmeals,sendcheckfor$23.45(postpaid)toWarrenWepman.

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

NORTH DAKOTA Fargo:TochiProductsHealthFoodandSpecialtyProducts,

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

OHIO Cleveland:FrançoisRoland,ClevelandMacrobioticCenter,

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

lectureprograms,cookingclasses.

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

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

OREGON Portland:MargoMassoudMarver,WellnessStudio,825NE

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

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

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

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


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

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

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

TEXAS Austin:CasadeLuzCenterforIntegralStudies,1701

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

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

travel,classes,coaching.

Dallas:MacrobioticCenteratLakeTexoma,MargaretLawson,129DeerCrossingDrive,Pottsboro,TX,75076;[email protected];www.macrobioticcenter.com;903-786-9100•Macrobioticcookingclasses,B&B,counseling,macrobioticsupplies,cookbooks.

UTAH SaltLakeCity:SylviaRuthGray,StrictlyMacrobiotics

VeganB&B;801-521-7936;[email protected]•Consults/teachinginthespiritofOhsawa/Aihara.

VERMONT VermontandNewEnglandarea:AnnaBond,Touching

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

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

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

INTERNATIONAL AUSTRALIA—Perth:TheGreatLifeCookingSchooland

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

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

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

•Pharmacist,macrobioticcounselor,groupandprivatecookingclasses.

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

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

ISRAEL—SheldonandGinatRice,Jerusalem,Israel;www.TheRiceHouse.com;[email protected];9722-566-9367•Consultations,Accommodations,Semi-nars,Cooking,Shiatsu,Numerolgy,9*Ki,Coaching.

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

WORLDWIDE&regularlyMA,NY,NJ,CT,ME—JohnKozinski;413-623-5925;www.macrobiotic.com•37years/30,000students,Current/Progressive/IntegratedMacrobioticClasses&HealthConsultations,Qigong,&Shiatsu(onlyKushiInstituteTeacherwith27yearsuninterruptedtenureasofApril2013resignation).HomeOffice:Becket,MA.


To advertise, contact:[email protected]

or: www.OhsawaMacrobiotics.com

(continued from page 30)

notice that the following ingredientsare used more than once: cherries,cherryjuice,brownricesyrup,maplesyrup,agar-agar,andalmondextract.

Cherry Bottom1½ quarts sweet cherries, pitted

and cut in half1½ quarts of 100% cherry juice

(tart works the best)1 cup brown rice syrup½ cup pure maple syrupJuice of 1 large lemon½ teaspoon sea salt9 tablespoons agar-agar flakes1 teaspoon almond extract3 tablespoons arrowroot powder

dissolved in 3 tablespoons of water

1. In a medium-sized pot, com-binethecherries,cherryjuice,syrups,lemonjuiceandsalt.Bringtoaboil.

2.Whisk in agar-agar and boilsteadilyfor5minutes.

3.Reduceheattosimmer.Whiskin almond extract and arrowrootmixture. Continue stirring andsimmeringfor1to2minutes.Removefromheat.

4.Coolfor30minutes.Thenpour½ cup of mixture into each parfaitglass or small bowl. Allow to coolandsetbeforeaddingpudding.

Almond Pudding1½ quarts unsweetened almond

milk¾ cup brown rice syrup8 tablespoons agar-agar flakes1 teaspoon almond extract1½ cups raw almonds¾ cup pure maple syrup

1.Blanch and remove the skinsfromthealmonds.Todothis,bring1quart ofwater to boil, add almonds,letboilfor5minutes,andthenplacethem in cold water. Squeeze thealmonds between your fingers toremovetheskins.Discardtheskins.

2.In apot,mix together almondmilk and rice syrup.Whisk in agar-agarandboilforafewminutesuntiltheflakesdissolve.

3.Stir in almond extract andremovefromheat.

4.Let mixture set for 1 hour orlonger. Refrigeration speeds up theprocess.

5.After mixture has set, pureemixture together in a blender withalmonds and maple syrup untilsmooth.

6.Distribute on top of cooledcherrymixture.

Topping1½ cups toasted slivered

almonds1 pint cherries, pitted

1.Garnish each parfait with apitted cherry and a circle of toastedsliveredalmonds.

Priscilla Timberlake and Lewis Freedman have hosted macrobiotic vegan dinners in upstate New York for almost 20 years. Priscilla teaches cooking classes at her local coop-erative market and is a wellness in-structor at Cornell University. Lewis teaches yoga and stress management at Cornell and is an instructor in the T. Colin Campbell Foundation and eCornell Plant-Based Nutrition pro-gram. For more information, visit www.TheGreatLifeCookbook.com.


FrenchMeadowsSummer

CampJuly 26-August 3, 2014

•Superbveganmacrobioticmeals

•Talksonimprovedwell-being•Excellentchildren’sprogram•Hikingandnaturewalks•Swimminginlakeandstream•Nightlycampfires:dancing,story-

telling,varietyshows•Spacious,pristinewilderness•Legendaryco-edvolleyball•Workshops,cookingclasses•Solitude,peace,andquiet

RegisterToday!

Joinusforour45thAnnualAd-ventureinNorthernCalifornia’sHighSierra.Fullinformationisavailableatourwebsite.

Kitchenworkexchange/studyavailable.

[email protected]

530-566-9765

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

GeorGe ohsaWaMacroBiotic founDation

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

Food and Intuition 101, and Zen Macrobiotics• hosts the annual French Meadows camp

July 26-August 3, 2014 (early arrival July 25)• publishes Macrobiotics Today quarterly• provides access to macrobiotic counseling• provides resource connections to people• maintains a presence on the world wide web at

www.ohsawamacrobiotics.com• has two e-mail addresses: [email protected]

and [email protected]• offers discounts to members

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

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

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

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

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Documents

macrobioticss613f3e25c995e4af.jimcontent.com/download/version/...Cure (1993) with R. Dextreit. He gave me a copy of his semi-autobiograph-ical book, The Possible Man (1992), which