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My
wife Marilynn and I have been interested in food and nutrition
ever since 1971. That was a time when questioning everything
your parents believed and did was a generational preoccupation.
It was also a time when vegetarianism just seemed the right
thing to do. In 1972 we took Marilynn’s mother to, “The
Guru Conscious Cookery” for a vegetarian birthday party.
We were evangelists and were somewhat put off when my mother-in-law
said after we had eaten the tofu and veggies, “well the
food was pretty good but where’s the beef?”
Like many with true religion we continued, undaunted, on our
vegetarian stairway to heaven. Many years later we skirmished
with the raw food diet as exemplified by the Ann Wigmore inspired,
“Creative Health Institute”. Everything was raw
raw raw. We had been inspired by a close friend who told us
that our food was, dead, dead, dead. We were cooking most of
our food. January is pretty cold in Michigan so it wasn’t
the best time to experiment with a raw food diet but we did.
After two months my fingertips were getting a little chilly
even in a warm house. One day an irresistible urge overpowered
us and we were driven to make a pot of lentil soup. It was delicious!
It proved to be the end of our raw food regime.
For us, the trail continued down the vegan pathway. This meant
no eggs, no milk butter, cheese, fish, and not even honey (bee
spit). We didn’t become totally Peta extreme and give
up our leather shoes, gloves or belts. At this point a segway
into macrobiotics, being basically vegan, occurred very naturally
and easily. Macrobiotics is so much more than a diet although
it is perhaps better known for its eating regime. It is a very
comprehensive outlook of human life and the cosmos. It is a
very large, as in macro, viewpoint. In very many ways we are
in agreement with the general MB viewpoint. Its analysis of
the expansive and contractive forces of life including the energetic
forces of the food we eat is of great value to all students
of life. I suggest that everyone study its tenets. Balance,
unity, flexibility, and the art of conscious change are explored
and made practical by the macrobiotic philosophy of life.
Macrobiotics is for the most part vegan other than its understanding
of the value and use of certain fish. We slowly added cod, halibut,
and flounder to our diets, finding their inclusion very satisfying
and strengthening. This philosophy has its roots in Japanese
and Chinese thought. Its primary context is Japanese so it is
logical that rice, seaweeds, miso, shoyu, root vegetables, and
fish are counted among the staples.
For us and many others of European heritage, there is a tradition
of dairy products, eggs, chicken, beef, lamb, and pork products.
Yet macrobiotics, the vegetarian community, and the mainline
health establishment teach that all animal products are forbidden
unless they are low fat (only fish for the doctrinaire macrobiotic).
We now live in a world where soy products are king and canola
oil is queen. Butter is believed to cause death within days,
milk will make your nose run, beef is accused of causing colon
cancer, eggs have so much cholesterol your arteries will plug
up in hours. These foods, because of their cholesterol, saturated
fats, toxins, bad energy, and environmentally sacrilegious impact,
are believed to cause all forms of heart disease, cancers, greed
and all manner of social and economic ills. Is this the truth?
We have looked carefully at the current state of affairs in
the world of health. After over thirty years we have come to
the following conclusions:
- Veganism, vegetarianism and 100% raw
foods aren’t healthy or traditional lifestyles
- Ninety-eight percent of animal products
including dairy should not be eaten
- Refined carbohydrates are killing us
- We consume too many complex carbohydrates
for our activity levels
- The vast majority of polyunsaturated
oils are detrimental to our health
- Soy products, unless fermented, are certainly
not health foods
- Organic is best
- We eat too much(especially no value calories)
- We are too sedentary
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