Re: RE: ::... acid-alkaline revisited

[Guest guest]

Hi Bill,

You're probably on the right track with the grain reduction, as you're living in a more tropical area.

I'll have to explore 's table, in regards to the acid/alkalinity issue. However, eating more kale & collards will balance the grains, from a yang/yin perspective. They have a refreshing quality. (sorry, once again that macro mumble-jumble) The greens do NOT replace the grains, they complement the grains. From a macro point of view, a meal is comprised of a grain & a vegetable. Depending upon one's needs, the gain might be only a 1/2 cup, and the rest of the meal be the veggie. Or 1/2 cup of grain, a few veggies, along with a protein dish.

Gomashio is easily made from sesame seeds - IF those are available.....

I also liked Bruce's reminder about chewing to help offset the acidity. Both Lino & Jack have books discussing how chewing & salvia alters our food.

For myself, there are other issues besides food which contributes to acidity problems, such as not enough good quality sleep, lack of fresh air & exercise, poor breathing, & not enough relaxation. When I'm eating the correct diet for myself, I'm more able to adjust the environmental problems.

Hmmm, that list of 7 components sounds like a lot to do.... and they are all important. Bill, I admire your tenacity for getting to the bottom of things! I believe that your persistence will help you find a great path of your own. However, please be aware that sometimes we make things harder than they have to be. Believe me, I have a scientific background, and had to be shown "facts" for everything. After a few years of eating macrobiotically, now, I see that some things are greater than "facts". For me, I think that the slow, arduous path was worthwhile, but it also stressed me out more than necessary. So, I'm not saying to forget digging for facts, but please also allow yourself to have faith in your intuition. (stress is also acidifying :-)

Please keep on asking questions - sometimes, it takes us a while to remember all the "facts".... & sometimes, we need to re-think our own methods.

Dottie

RE: ::... acid-alkaline revisited

Dear Forums,

How are you?

Please excuse quoting from both forums in my answer – see emails below.

I have come to the conclusion that I have to amend my diet as

Whole Cereal Grains 50%

Soups 5-10%

Vegetables 20-30%

Beans and Sea Veg 5-10%

is too acidic. 50% grains as opposed to 20% is too much in my view.

Thanks for the links, Bruce, Wemhoff produced a useful table – or for my numerical approach useful; it is shame there is not a more comprehensive table somewhere. In my blog deliberations on this dilemma her able is quoted and a table of acid-alkaline foods:-

http://zarendhara.net/naturehealth.htm#28

For me macrobiotics is an important diet because of its Nature principles, by the same thinking pH balance is also a Nature principle – ask gardeners, for that reason alone I would want to take it on. What is interesting is that pH balance can be physically measured so if I am able to source it here I will try to get some of the pH paper.

Reggie and Emilie have pointed out where I have been going wrong in that macrobiotics is evolving. Being a newbie I cannot understand such evolution as I was not there originally. Maybe if the table had been:-

Whole Cereal Grains 20% (and beans)

Soups 5-10%

Vegetables 50-60%

(Beans and) Sea Veg 5-10%

I would have always followed a less acidic macrobiotic diet. But that might have been too drastic to begin with.

From my reading of the acid-alkaline diet websites there is a clear conviction that their diet helps alleviate cancer (as Emilie says), and their medical explanation (that I cannot do justice to) seems quite compelling. As a newbie compared with the “normal eating” I was coming from, the macrobiotic diet I adopted removed processed foods and additives, was more yin-yang, and was much less acidic. I hope to see an even greater improvement when I make my diet even less acidic.

Dottie, from Wenhoff’s table it would have to be yang root and sea veg to replace the yang acid grains and beans rather than yin alkaline greens – assuming I had got my yin-yang balance somewhere near correct. Unfortunately I cannot get millet and gomachio, - only umeboshi plums with difficulty.

I note with foreboding that Wemhoff points out the following principles:-

pg.2 Seven Components pg.3 Food Categories pg.4 Expansive/Contractive pg.5 The Five Elements pg.6 Acid and Alkaline

does that mean I have 7components, food categories and 5 element diet changes yet to incorporate?

Thanks again for all your help. It is much appreciated, and time spent giving me advice is never wasted as I ask questions with a view to understanding and then changing.

Hope you are keeping well,

All the Best

Bill Z

From: MacroLife-Israel [mailto:MacroLife-Israel ] On Behalf Of Bruce PaineSent: 10 August 2008 17:33MacroLife-Israel Subject: Re: ...:::MacroLife-Israel:::... acid-alkaline revisited

BillZ,Did you refer to Wemhoffs: The Theory of Acid and Alkaline?One who teaches Acid-Alkaline Health Made Easy is Briscoe who worked with Herman Aihara, author of Acid & Alkaline for a couple of decades at Vega Study Center!Denny Waxman, another longtime macrobiotic also teaches Acid Alkaline balancing!Many other macrobiotic teachers including Warren Kramer teaches about Acid Alkaline Balance.All the macrobiotic teachers that I spoke to do not have time to hang out at these discussion groups so if you want their attention you will have to contact them by phone, mail or email.Try cooking your lentils, chickpeas, aduki bean or black soybeans with a postage stamp sized piece of kombu sea vegetable (and both soak and skim scum off chickpeas and black soybeans during initial cooking) to reduce or eliminate wind!Macrobiotics is not a science of numbers and the percentages that Kushi and others suggest are only suggestions! Everyone finds out for themselves that which truly works!Thank you, very much.Bruce Paine

Oh gosh, I love when you post, you really get us thinking.I am so confused with the acid alkaline thing. I think I've given up tryingThere was this great guy, Bender I think, he gave a wonderful explanation quite some time ago on the subject. You could sort thru the archives and see what he said too.One thing I've heard at lectures and on the cruises is that when we refer back to the older macro books from the 70's we have to adjust and really alter the thinking from those times with a different approach. The new macro movement!Peace,Reggie

with regards to the acid/alkaline issue - grains with the exception of millet andperhaps amaranth are acidic - but I believe I have read that brown rice is quite close to alkaline. Knowing more of the importance of acid/alkaline balance to our health since the first macrobioticwritings I would err on the side of alkaline - choosing perhaps more vegetablesthen earlier prescribed. I remember years ago when raising my son on a macrobiotic diet choosing to offer him more fresh fruit and vegetables than suggested - not a LOT but more - and he was extremely healthyduring that period of time. I have saved a few articles sent me regardingthe acid/alkaline balance in treating cancerthat are quite informative - how people aretreating cancer with a 9.4 alkalinity dietwith success - on how cancer is created dueto an acidic condition and a lack of oxygen in the blood. Oxygen cells thrive without oxygen. So the macrobiotic teachings on theimportance of acid/alkaline balance have been proven over time. Blessings, EmLet everything you do be done in love.1 Corinthians 16:14

Yes, I think that many people benefit from an increase of veggies, especially greens, as they are so full of minerals (alkaline).

When I first began macro, Lino Stanchich recommended lots of millet for me because of its alkalinity. And let's not forget that gomashio or a tiny bit of umeboshi plum can be used as a condiment with other grains, which helps with the alkalinity.

Balance to all.

Dottie

[Guest guest]

Dear Dottie,

Thanks for this email it helped.

The

balance you describe for the meal is what I had arrived at but was not what I

had been doing “the

grain might be only a 1/2 cup, and the rest of the meal be the veggie.”

The

local issue is quite interesting. There is quite a famous diet in Thailand

called cheewajit, the clinic I attended in Bangkok makes its living by recommending

that diet. This diet is the Thai version of macrobiotics. This has been

useful for me because when people ask how I eat, I say cheewajit and people

understand. But then the problem is how do I cook cheewajit because the

cookbooks are in Thai, the majority of westerners who live here are not

inclined to this sort of thinking so I cannot find a translation. So I was

forced to find a “rule of thumb” approach to being macrobiotic –

cheewajit. Because of cheewajit in some ways that was easy. For example there is

a local health shop, Aden, and it advertises chewajit on its shopfront. What is

difficult is crossing the cultures of cheewajit and macrobiotics. Whilst I

would be perfectly happy to take a standard macrobiotic recipe book and go out

and buy the ingredients, that is not possible. Equally I would do the same with

a cheewajit textbook but I do not know of them and cannot read them. Hence my

reliance on a rule of thumb – and personal tenacity as you call it –

I see that as common sense as it is my body J

One

further difficulty is getting books. For example I looked for the Herman Aihara

book on acid-alkaline. I checked Amazon for international distributors, several

times I went through the process with international booksellers, and they don’t

send to Thailand! But books are not always the answers as I cannot buy the

ingredients for western macrobiotic books.

In

addition I came to the conclusion that people pick up much on macrobiotics

through courses cruises and many of the other “social” aspects that

are often mentioned in the lists. That macrobiotic “wisdom” evolves

and I am not privy to it so I stick to what I have – The Macrobiotic Way

and these groups.

Sesame

seeds are common place, and I have always wanted to incorporate them into my

diet, unfortunately I have not mastered the art of roasting them. Your reference

to gomachio has made me decide to take that further so if you have the time

please advise as to how best to make gomachio.

I did

not know about the alkalising effect of chewing. It is probably something I

read and didn’t note enough.

As

for the “environmental factors” of acidity I am not saying I have

those right but my lifestyle is very good on those – certainly far better

than the stress I brought home from school every day.

Your

paragraph containing “tenacity” helped. Whilst this change in

approach to my diet initially annoyed me as it required a big rethink, now that

I have worked through it it is fine. I do not have a “feel” for food,

and this can only come with time. My first year has two months to run so my body

is going through a number of healing processes – daily bodily functions

are not stable and therefore as yet unrecognisable. In addition I have not found

my weight yet. These changes make gaining the “feel” difficult so I

must be patient. As a result I am forced to be more analytical than I would like

to, I much prefer reliance on insight as you know. So science as a guide takes

on a far bigger significance than I would like until I get the feel where “refreshing

quality” amongst other terms has a lot deeper meaning.

My

GERD was stress-induced, mainly through work; I have no desire to bring it

back!!

Thanks

for encouraging the questions. I would like to assure you and anyone else that

all info is gratefully received, that the questions I ask have direct relevance

to my understanding of macrobiotics and as such become part of changes in my

daily eating practice. You help me, I change the way I eat, and I am grateful.

Hope

you are keeping well,

All

the Best

Bill

Z

From:

[mailto: ] On Behalf Of Dottie Roseboom

Sent: 12 August 2008 03:43

Subject: Re: RE: ::... acid-alkaline revisited

Hi

Bill,

You're

probably on the right track with the grain reduction, as you're living in a

more tropical area.

I'll

have to explore 's table, in regards to the acid/alkalinity issue.

However, eating more kale & collards will balance the grains, from a

yang/yin perspective. They have a refreshing quality. (sorry, once again that

macro mumble-jumble) The greens do NOT replace the grains, they

complement the grains. From a macro point of view, a meal is comprised of a

grain & a vegetable. Depending upon one's needs, the gain might be

only a 1/2 cup, and the rest of the meal be the veggie. Or 1/2 cup of

grain, a few veggies, along with a protein dish.

Gomashio

is easily made from sesame seeds - IF those are available.....

I

also liked Bruce's reminder about chewing to help offset the acidity.

Both Lino & Jack have books discussing how chewing & salvia alters

our food.

For

myself, there are other issues besides food which contributes to acidity

problems, such as not enough good quality sleep, lack of fresh air &

exercise, poor breathing, & not enough relaxation. When I'm eating the

correct diet for myself, I'm more able to adjust the environmental problems.

Hmmm,

that list of 7 components sounds like a lot to do.... and they are all

important. Bill, I admire your tenacity for getting to the bottom of

things! I believe that your persistence will help you find a great path

of your own. However, please be aware that sometimes we make things harder than

they have to be. Believe me, I have a scientific background, and had to be

shown " facts " for everything. After a few years of eating

macrobiotically, now, I see that some things are greater than

" facts " . For me, I think that the slow, arduous path was

worthwhile, but it also stressed me out more than necessary. So, I'm

not saying to forget digging for facts, but please also allow yourself to have

faith in your intuition. (stress is also acidifying :-)

Please

keep on asking questions - sometimes, it takes us a while to remember all the

" facts " .... & sometimes, we need to re-think our own methods.

Dottie

-----

Original Message -----

From: BillZ

MacroLife-Israelgroups (DOT) com

;

Sent: Sunday, August 10,

2008 10:06 PM

Subject:

RE: ::... acid-alkaline revisited

Dear Forums,

How are you?

Please excuse quoting from both forums in my answer

– see emails below.

I have come to the conclusion that I have to amend my

diet as

Whole Cereal Grains 50%

Soups 5-10%

Vegetables 20-30%

Beans and Sea Veg 5-10%

is too acidic. 50% grains as opposed to 20% is too much

in my view.

Thanks for the links, Bruce,

Wemhoff produced a useful table – or for my numerical approach

useful; it is shame there is not a more comprehensive table somewhere. In my

blog deliberations on this dilemma her able is quoted and a table of

acid-alkaline foods:-

http://zarendhara.net/naturehealth.htm#28

For me macrobiotics is an

important diet because of its Nature principles, by the same thinking pH

balance is also a Nature principle – ask gardeners, for that reason alone

I would want to take it on. What is interesting is that pH balance can be physically

measured so if I am able to source it here I will try to get some of the pH

paper.

Reggie and Emilie have pointed

out where I have been going wrong in that macrobiotics is evolving. Being a

newbie I cannot understand such evolution as I was not there originally. Maybe

if the table had been:-

Whole Cereal Grains 20% (and beans)

Soups 5-10%

Vegetables 50-60%

(Beans and) Sea Veg 5-10%

I would have always followed a less acidic

macrobiotic diet. But that might have been too drastic to begin with.

From my reading of

the acid-alkaline diet websites there is a clear conviction that their diet

helps alleviate cancer (as Emilie says), and their medical explanation (that I

cannot do justice to) seems quite compelling. As a newbie compared with the

“normal eating” I was coming from, the macrobiotic diet I adopted

removed processed foods and additives, was more yin-yang, and was much less

acidic. I hope to see an even greater improvement when I make my diet even less

acidic.

Dottie, from

Wenhoff’s table it would have to be yang root and sea veg to replace the

yang acid grains and beans rather than yin alkaline greens – assuming I

had got my yin-yang balance somewhere near correct. Unfortunately I cannot get

millet and gomachio, - only umeboshi plums with difficulty.

I note with

foreboding that Wemhoff points out the following principles:-

pg.2 Seven

Components

pg.3 Food Categories

pg.4 Expansive/Contractive

pg.5 The Five Elements

pg.6 Acid and

Alkaline

does that mean I have 7components, food categories and 5

element diet changes yet to incorporate?

Thanks again for all your help. It is much appreciated,

and time spent giving me advice is never wasted as I ask questions with a view

to understanding and then changing.

Hope you are keeping well,

All the Best

Bill Z

From: MacroLife-Israel [mailto:MacroLife-Israel ]

On Behalf Of Bruce Paine

Sent: 10 August 2008 17:33

MacroLife-Israel

Subject: Re: ...:::MacroLife-Israel:::... acid-alkaline revisited

BillZ,

Did you refer to Wemhoffs: The Theory of Acid and Alkaline?

One who teaches Acid-Alkaline

Health Made Easy is

Briscoe who worked with Herman Aihara, author of Acid & Alkaline

for a couple of decades at Vega

Study Center!

Denny Waxman, another longtime

macrobiotic also teaches Acid

Alkaline balancing!

Many other macrobiotic teachers including Warren Kramer teaches about Acid Alkaline

Balance.

All the macrobiotic teachers that I spoke to do not have time to hang out at

these discussion groups so if you want their attention you will have to contact

them by phone, mail or email.

Try cooking your lentils, chickpeas, aduki bean or black soybeans with a

postage stamp sized piece of kombu sea vegetable (and both soak and skim scum

off chickpeas and black soybeans during initial cooking) to reduce or eliminate

wind!

Macrobiotics is not a science of numbers and the percentages that Kushi and

others suggest are only suggestions!

Everyone finds out for themselves that which truly works!

Thank you, very much.

Bruce Paine

Oh gosh, I love when you post, you really get us thinking.

I am so confused with the acid alkaline thing. I think I've given up

tryingThere was this

great guy, Bender I think, he gave a wonderful explanation quite some

time ago on

the subject. You could sort thru the archives and see what he said too.

One thing I've heard at lectures and on the cruises is that when we refer back

to the older

macro books from the 70's we have to adjust and really alter the thinking from

those

times with a different approach. The new macro movement!

Peace,

Reggie

with regards to the acid/alkaline issue -

grains with the exception of millet and

perhaps amaranth are acidic - but I

believe I have read that brown rice is

quite close to alkaline. Knowing more of

the importance of acid/alkaline balance

to our health since the first macrobiotic

writings I would err on the side of

alkaline - choosing perhaps more vegetables

then earlier prescribed.

I remember years ago when raising my son on

a macrobiotic diet choosing to offer him more

fresh fruit and vegetables than suggested - not

a LOT but more - and he was extremely healthy

during that period of time.

I have saved a few articles sent me regarding

the acid/alkaline balance in treating cancer

that are quite informative - how people are

treating cancer with a 9.4 alkalinity diet

with success - on how cancer is created due

to an acidic condition and a lack of oxygen

in the blood. Oxygen cells thrive without

oxygen. So the macrobiotic teachings on the

importance of acid/alkaline balance have

been proven over time. Blessings, Em

Let everything you do be done in love.

1 Corinthians 16:14

Yes, I think that many people benefit from an increase

of veggies, especially greens, as they are so full of minerals (alkaline).

When I first began macro, Lino Stanchich recommended

lots of millet for me because of its alkalinity. And let's not forget

that gomashio or a tiny bit of umeboshi plum can be used as a condiment with

other grains, which helps with the alkalinity.

Balance to all.

Dottie

[Guest guest]

Dear Dottie,

Thanks for this email it helped.

The

balance you describe for the meal is what I had arrived at but was not what I

had been doing “the

grain might be only a 1/2 cup, and the rest of the meal be the veggie.”

The

local issue is quite interesting. There is quite a famous diet in Thailand

called cheewajit, the clinic I attended in Bangkok makes its living by recommending

that diet. This diet is the Thai version of macrobiotics. This has been

useful for me because when people ask how I eat, I say cheewajit and people

understand. But then the problem is how do I cook cheewajit because the

cookbooks are in Thai, the majority of westerners who live here are not

inclined to this sort of thinking so I cannot find a translation. So I was

forced to find a “rule of thumb” approach to being macrobiotic –

cheewajit. Because of cheewajit in some ways that was easy. For example there is

a local health shop, Aden, and it advertises chewajit on its shopfront. What is

difficult is crossing the cultures of cheewajit and macrobiotics. Whilst I

would be perfectly happy to take a standard macrobiotic recipe book and go out

and buy the ingredients, that is not possible. Equally I would do the same with

a cheewajit textbook but I do not know of them and cannot read them. Hence my

reliance on a rule of thumb – and personal tenacity as you call it –

I see that as common sense as it is my body J

One

further difficulty is getting books. For example I looked for the Herman Aihara

book on acid-alkaline. I checked Amazon for international distributors, several

times I went through the process with international booksellers, and they don’t

send to Thailand! But books are not always the answers as I cannot buy the

ingredients for western macrobiotic books.

In

addition I came to the conclusion that people pick up much on macrobiotics

through courses cruises and many of the other “social” aspects that

are often mentioned in the lists. That macrobiotic “wisdom” evolves

and I am not privy to it so I stick to what I have – The Macrobiotic Way

and these groups.

Sesame

seeds are common place, and I have always wanted to incorporate them into my

diet, unfortunately I have not mastered the art of roasting them. Your reference

to gomachio has made me decide to take that further so if you have the time

please advise as to how best to make gomachio.

I did

not know about the alkalising effect of chewing. It is probably something I

read and didn’t note enough.

As

for the “environmental factors” of acidity I am not saying I have

those right but my lifestyle is very good on those – certainly far better

than the stress I brought home from school every day.

Your

paragraph containing “tenacity” helped. Whilst this change in

approach to my diet initially annoyed me as it required a big rethink, now that

I have worked through it it is fine. I do not have a “feel” for food,

and this can only come with time. My first year has two months to run so my body

is going through a number of healing processes – daily bodily functions

are not stable and therefore as yet unrecognisable. In addition I have not found

my weight yet. These changes make gaining the “feel” difficult so I

must be patient. As a result I am forced to be more analytical than I would like

to, I much prefer reliance on insight as you know. So science as a guide takes

on a far bigger significance than I would like until I get the feel where “refreshing

quality” amongst other terms has a lot deeper meaning.

My

GERD was stress-induced, mainly through work; I have no desire to bring it

back!!

Thanks

for encouraging the questions. I would like to assure you and anyone else that

all info is gratefully received, that the questions I ask have direct relevance

to my understanding of macrobiotics and as such become part of changes in my

daily eating practice. You help me, I change the way I eat, and I am grateful.

Hope

you are keeping well,

All

the Best

Bill

Z

From:

[mailto: ] On Behalf Of Dottie Roseboom

Sent: 12 August 2008 03:43

Subject: Re: RE: ::... acid-alkaline revisited

Hi

Bill,

You're

probably on the right track with the grain reduction, as you're living in a

more tropical area.

I'll

have to explore 's table, in regards to the acid/alkalinity issue.

However, eating more kale & collards will balance the grains, from a

yang/yin perspective. They have a refreshing quality. (sorry, once again that

macro mumble-jumble) The greens do NOT replace the grains, they

complement the grains. From a macro point of view, a meal is comprised of a

grain & a vegetable. Depending upon one's needs, the gain might be

only a 1/2 cup, and the rest of the meal be the veggie. Or 1/2 cup of

grain, a few veggies, along with a protein dish.

Gomashio

is easily made from sesame seeds - IF those are available.....

I

also liked Bruce's reminder about chewing to help offset the acidity.

Both Lino & Jack have books discussing how chewing & salvia alters

our food.

For

myself, there are other issues besides food which contributes to acidity

problems, such as not enough good quality sleep, lack of fresh air &

exercise, poor breathing, & not enough relaxation. When I'm eating the

correct diet for myself, I'm more able to adjust the environmental problems.

Hmmm,

that list of 7 components sounds like a lot to do.... and they are all

important. Bill, I admire your tenacity for getting to the bottom of

things! I believe that your persistence will help you find a great path

of your own. However, please be aware that sometimes we make things harder than

they have to be. Believe me, I have a scientific background, and had to be

shown " facts " for everything. After a few years of eating

macrobiotically, now, I see that some things are greater than

" facts " . For me, I think that the slow, arduous path was

worthwhile, but it also stressed me out more than necessary. So, I'm

not saying to forget digging for facts, but please also allow yourself to have

faith in your intuition. (stress is also acidifying :-)

Please

keep on asking questions - sometimes, it takes us a while to remember all the

" facts " .... & sometimes, we need to re-think our own methods.

Dottie

-----

Original Message -----

From: BillZ

MacroLife-Israelgroups (DOT) com

;

Sent: Sunday, August 10,

2008 10:06 PM

Subject:

RE: ::... acid-alkaline revisited

Dear Forums,

How are you?

Please excuse quoting from both forums in my answer

– see emails below.

I have come to the conclusion that I have to amend my

diet as

Whole Cereal Grains 50%

Soups 5-10%

Vegetables 20-30%

Beans and Sea Veg 5-10%

is too acidic. 50% grains as opposed to 20% is too much

in my view.

Thanks for the links, Bruce,

Wemhoff produced a useful table – or for my numerical approach

useful; it is shame there is not a more comprehensive table somewhere. In my

blog deliberations on this dilemma her able is quoted and a table of

acid-alkaline foods:-

http://zarendhara.net/naturehealth.htm#28

For me macrobiotics is an

important diet because of its Nature principles, by the same thinking pH

balance is also a Nature principle – ask gardeners, for that reason alone

I would want to take it on. What is interesting is that pH balance can be physically

measured so if I am able to source it here I will try to get some of the pH

paper.

Reggie and Emilie have pointed

out where I have been going wrong in that macrobiotics is evolving. Being a

newbie I cannot understand such evolution as I was not there originally. Maybe

if the table had been:-

Whole Cereal Grains 20% (and beans)

Soups 5-10%

Vegetables 50-60%

(Beans and) Sea Veg 5-10%

I would have always followed a less acidic

macrobiotic diet. But that might have been too drastic to begin with.

From my reading of

the acid-alkaline diet websites there is a clear conviction that their diet

helps alleviate cancer (as Emilie says), and their medical explanation (that I

cannot do justice to) seems quite compelling. As a newbie compared with the

“normal eating” I was coming from, the macrobiotic diet I adopted

removed processed foods and additives, was more yin-yang, and was much less

acidic. I hope to see an even greater improvement when I make my diet even less

acidic.

Dottie, from

Wenhoff’s table it would have to be yang root and sea veg to replace the

yang acid grains and beans rather than yin alkaline greens – assuming I

had got my yin-yang balance somewhere near correct. Unfortunately I cannot get

millet and gomachio, - only umeboshi plums with difficulty.

I note with

foreboding that Wemhoff points out the following principles:-

pg.2 Seven

Components

pg.3 Food Categories

pg.4 Expansive/Contractive

pg.5 The Five Elements

pg.6 Acid and

Alkaline

does that mean I have 7components, food categories and 5

element diet changes yet to incorporate?

Thanks again for all your help. It is much appreciated,

and time spent giving me advice is never wasted as I ask questions with a view

to understanding and then changing.

Hope you are keeping well,

All the Best

Bill Z

From: MacroLife-Israel [mailto:MacroLife-Israel ]

On Behalf Of Bruce Paine

Sent: 10 August 2008 17:33

MacroLife-Israel

Subject: Re: ...:::MacroLife-Israel:::... acid-alkaline revisited

BillZ,

Did you refer to Wemhoffs: The Theory of Acid and Alkaline?

One who teaches Acid-Alkaline

Health Made Easy is

Briscoe who worked with Herman Aihara, author of Acid & Alkaline

for a couple of decades at Vega

Study Center!

Denny Waxman, another longtime

macrobiotic also teaches Acid

Alkaline balancing!

Many other macrobiotic teachers including Warren Kramer teaches about Acid Alkaline

Balance.

All the macrobiotic teachers that I spoke to do not have time to hang out at

these discussion groups so if you want their attention you will have to contact

them by phone, mail or email.

Try cooking your lentils, chickpeas, aduki bean or black soybeans with a

postage stamp sized piece of kombu sea vegetable (and both soak and skim scum

off chickpeas and black soybeans during initial cooking) to reduce or eliminate

wind!

Macrobiotics is not a science of numbers and the percentages that Kushi and

others suggest are only suggestions!

Everyone finds out for themselves that which truly works!

Thank you, very much.

Bruce Paine

Oh gosh, I love when you post, you really get us thinking.

I am so confused with the acid alkaline thing. I think I've given up

tryingThere was this

great guy, Bender I think, he gave a wonderful explanation quite some

time ago on

the subject. You could sort thru the archives and see what he said too.

One thing I've heard at lectures and on the cruises is that when we refer back

to the older

macro books from the 70's we have to adjust and really alter the thinking from

those

times with a different approach. The new macro movement!

Peace,

Reggie

with regards to the acid/alkaline issue -

grains with the exception of millet and

perhaps amaranth are acidic - but I

believe I have read that brown rice is

quite close to alkaline. Knowing more of

the importance of acid/alkaline balance

to our health since the first macrobiotic

writings I would err on the side of

alkaline - choosing perhaps more vegetables

then earlier prescribed.

I remember years ago when raising my son on

a macrobiotic diet choosing to offer him more

fresh fruit and vegetables than suggested - not

a LOT but more - and he was extremely healthy

during that period of time.

I have saved a few articles sent me regarding

the acid/alkaline balance in treating cancer

that are quite informative - how people are

treating cancer with a 9.4 alkalinity diet

with success - on how cancer is created due

to an acidic condition and a lack of oxygen

in the blood. Oxygen cells thrive without

oxygen. So the macrobiotic teachings on the

importance of acid/alkaline balance have

been proven over time. Blessings, Em

Let everything you do be done in love.

1 Corinthians 16:14

Yes, I think that many people benefit from an increase

of veggies, especially greens, as they are so full of minerals (alkaline).

When I first began macro, Lino Stanchich recommended

lots of millet for me because of its alkalinity. And let's not forget

that gomashio or a tiny bit of umeboshi plum can be used as a condiment with

other grains, which helps with the alkalinity.

Balance to all.

Dottie

[Guest guest]

Probably not, Reg, as so far, only ships in USA....And I don't think that we can persuade Bill to move here :-(

Dottie

Re: ::... acid-alkaline revisited

hey Billcan u order from ?Reggie

..

[Guest guest]

Probably not, Reg, as so far, only ships in USA....And I don't think that we can persuade Bill to move here :-(

Dottie

Re: ::... acid-alkaline revisited

hey Billcan u order from ?Reggie

..

[Guest guest]

Dear Reggie,

How are you?

Is http://www.simply-natural.biz/ ?

They do not send to Hawaii or

Alaska, I cannot imagine Thailand being on the cards.

I

haven’t embarked on the mail order stuff for two reasons. Firstly the cost as

compared to Thailand. Secondly I believe strongly in the local principle that foods

and ingredients should fit the location. In many ways Thailand is superb for

this because there are so many wonderful local fruits and veg, the disadvantage

is that there is little that is organic.

With

all due respect Dottie’s “And I don't think that we can persuade Bill to move here” is an understatement.

Hope

you are keeping well,

All

the Best

Bill

Z

From:

[mailto: ] On Behalf Of purpleveg

Sent: 12 August 2008 08:37

Subject: Re: ::... acid-alkaline revisited

hey Bill

can u order from ?

Reggie

>

> Dear Forums,

>

>

>

> How are you?

>

>

>

> Please excuse quoting from both forums in my answer - see emails below.

>

>

>

> I have come to the conclusion that I have to amend my diet as

>

>

>

> Whole Cereal Grains 50%

>

> Soups 5-10%

>

> Vegetables 20-30%

>

> Beans and Sea Veg 5-10%

>

> is too acidic. 50% grains as opposed to 20% is too much in my view.

>

>

>

> Thanks for the links, Bruce, Wemhoff produced a useful table - or

for

> my numerical approach useful; it is shame there is not a more

comprehensive

> table somewhere. In my blog deliberations on this dilemma her able is

quoted

> and a table of acid-alkaline foods:-

>

>

>

> http://zarendhara.net/naturehealth.htm#28

>

>

>

> For me macrobiotics is an important diet because of its Nature principles,

> by the same thinking pH balance is also a Nature principle - ask

gardeners,

> for that reason alone I would want to take it on. What is interesting is

> that pH balance can be physically measured so if I am able to source it

here

> I will try to get some of the pH paper.

>

>

>

> Reggie and Emilie have pointed out where I have been going wrong in that

> macrobiotics is evolving. Being a newbie I cannot understand such

evolution

> as I was not there originally. Maybe if the table had been:-

>

> Whole Cereal Grains 20% (and beans)

>

> Soups 5-10%

>

> Vegetables 50-60%

>

> (Beans and) Sea Veg 5-10%

>

> I would have always followed a less acidic macrobiotic diet. But that

might

> have been too drastic to begin with.

>

>

>

> From my reading of the acid-alkaline diet websites there is a clear

> conviction that their diet helps alleviate cancer (as Emilie says), and

> their medical explanation (that I cannot do justice to) seems quite

> compelling. As a newbie compared with the " normal eating " I was

coming from,

> the macrobiotic diet I adopted removed processed foods and additives, was

> more yin-yang, and was much less acidic. I hope to see an even greater

> improvement when I make my diet even less acidic.

>

>

>

> Dottie, from Wenhoff's table it would have to be yang root and sea

veg

> to replace the yang acid grains and beans rather than yin alkaline greens

-

> assuming I had got my yin-yang balance somewhere near correct.

Unfortunately

> I cannot get millet and gomachio, - only umeboshi plums with difficulty.

>

> I note with foreboding that Wemhoff points out the following

> principles:-

>

> pg.2 Seven <http://www.macrobioticcooking.com/Macrobiotic_diet.html>

> Components

> pg.3 Food Categories <http://www.macrobioticcooking.com/3.html>

> pg.4 Expansive/Contractive <http://www.macrobioticcooking.com/4.html>

> pg.5 The Five Elements <http://www.macrobioticcooking.com/5.html>

> pg.6 Acid and Alkaline

>

>

>

> does that mean I have 7components, food categories and 5 element diet

> changes yet to incorporate?

>

>

>

> Thanks again for all your help. It is much appreciated, and time spent

> giving me advice is never wasted as I ask questions with a view to

> understanding and then changing.

>

>

>

> Hope you are keeping well,

>

>

>

> All the Best

>

>

>

> Bill Z

>

>

>

> From: MacroLife-Israel

> [mailto:MacroLife-Israel ]

On Behalf Of Bruce Paine

> Sent: 10 August 2008 17:33

> MacroLife-Israel

> Subject: Re: ...:::MacroLife-Israel:::... acid-alkaline revisited

>

>

>

> BillZ,

>

> Did you refer to Wemhoffs: The Theory of Acid and Alkaline

> <http://www.macrobioticcooking.com/6.html>

?

>

> One who teaches Acid-Alkaline <http://www.macroamerica.com/acidalkaline.php>

> Health Made Easy is

> <http://www.cybermac%20ro.com/macrochat%20/-Briscoe-%20Acid & Alkaline.ht

> ml> Briscoe who worked with Herman Aihara, author of Acid

> <http://www.simply-natural.biz/acid & alkaline.php>

& Alkaline for a couple of

> decades at Vega

> <http://web.archive.org/web/20060221031900/http:/www.vega.macrobiotic.net/>

> Study Center!

>

> Denny Waxman <http://www.dennywaxman.com/>

, another longtime macrobiotic

> also teaches Acid

> <http://www.google.com/search?q=Acid+Alkaline%2C+Denny+Waxman & ie=utf-

8 & oe=ut

> f-8 & aq=t & rls=org.mozilla:en-US:official & client=firefox-a>

Alkaline

> balancing!

>

> Many other macrobiotic teachers including Warren Kramer teaches about Acid

> Alkaline <http://www.macrobioticsnewengland.com/Boston%20Events.htm>

> Balance.

>

> All the macrobiotic teachers that I spoke to do not have time to hang out

at

> these discussion groups so if you want their attention you will have to

> contact them by phone, mail or email.

>

> Try cooking your lentils, chickpeas, aduki bean or black soybeans with a

> postage stamp sized piece of kombu sea vegetable (and both soak and skim

> scum off chickpeas and black soybeans during initial cooking) to reduce or

> eliminate wind!

>

> Macrobiotics is not a science of numbers and the percentages that Kushi

and

> others suggest are only suggestions!

>

> Everyone finds out for themselves that which truly works!

>

> Thank you, very much.

> <http://brucesaysbalancezine.typepad.com/brucesmbbookreview/>

> Bruce Paine

>

>

>

> Oh gosh, I love when you post, you really get us thinking.

> I am so confused with the acid alkaline thing. I think I've given up

> tryingThere was this

> great guy, Bender I think, he gave a wonderful explanation quite

> some time ago on

> the subject. You could sort thru the archives and see what he said too.

>

> One thing I've heard at lectures and on the cruises is that when we refer

> back to the older

> macro books from the 70's we have to adjust and really alter the thinking

> from those

> times with a different approach. The new macro movement!

>

> Peace,

> Reggie

>

>

>

> with regards to the acid/alkaline issue -

> grains with the exception of millet and

> perhaps amaranth are acidic - but I

> believe I have read that brown rice is

> quite close to alkaline. Knowing more of

> the importance of acid/alkaline balance

> to our health since the first macrobiotic

> writings I would err on the side of

> alkaline - choosing perhaps more vegetables

> then earlier prescribed.

>

> I remember years ago when raising my son on

> a macrobiotic diet choosing to offer him more

> fresh fruit and vegetables than suggested - not

> a LOT but more - and he was extremely healthy

> during that period of time.

>

> I have saved a few articles sent me regarding

> the acid/alkaline balance in treating cancer

> that are quite informative - how people are

> treating cancer with a 9.4 alkalinity diet

> with success - on how cancer is created due

> to an acidic condition and a lack of oxygen

> in the blood. Oxygen cells thrive without

> oxygen. So the macrobiotic teachings on the

> importance of acid/alkaline balance have

> been proven over time. Blessings, Em

>

> Let everything you do be done in love.

> 1 Corinthians 16:14

>

>

>

> Yes, I think that many people benefit from an increase of veggies,

> especially greens, as they are so full of minerals (alkaline).

>

>

>

> When I first began macro, Lino Stanchich recommended lots of millet for me

> because of its alkalinity. And let's not forget that gomashio or a tiny

bit

> of umeboshi plum can be used as a condiment with other grains, which helps

> with the alkalinity.

>

>

>

> Balance to all.

>

> Dottie

>

[Guest guest]

Dear Reggie,

How are you?

Is http://www.simply-natural.biz/ ?

They do not send to Hawaii or

Alaska, I cannot imagine Thailand being on the cards.

I

haven’t embarked on the mail order stuff for two reasons. Firstly the cost as

compared to Thailand. Secondly I believe strongly in the local principle that foods

and ingredients should fit the location. In many ways Thailand is superb for

this because there are so many wonderful local fruits and veg, the disadvantage

is that there is little that is organic.

With

all due respect Dottie’s “And I don't think that we can persuade Bill to move here” is an understatement.

Hope

you are keeping well,

All

the Best

Bill

Z

From:

[mailto: ] On Behalf Of purpleveg

Sent: 12 August 2008 08:37

Subject: Re: ::... acid-alkaline revisited

hey Bill

can u order from ?

Reggie

>

> Dear Forums,

>

>

>

> How are you?

>

>

>

> Please excuse quoting from both forums in my answer - see emails below.

>

>

>

> I have come to the conclusion that I have to amend my diet as

>

>

>

> Whole Cereal Grains 50%

>

> Soups 5-10%

>

> Vegetables 20-30%

>

> Beans and Sea Veg 5-10%

>

> is too acidic. 50% grains as opposed to 20% is too much in my view.

>

>

>

> Thanks for the links, Bruce, Wemhoff produced a useful table - or

for

> my numerical approach useful; it is shame there is not a more

comprehensive

> table somewhere. In my blog deliberations on this dilemma her able is

quoted

> and a table of acid-alkaline foods:-

>

>

>

> http://zarendhara.net/naturehealth.htm#28

>

>

>

> For me macrobiotics is an important diet because of its Nature principles,

> by the same thinking pH balance is also a Nature principle - ask

gardeners,

> for that reason alone I would want to take it on. What is interesting is

> that pH balance can be physically measured so if I am able to source it

here

> I will try to get some of the pH paper.

>

>

>

> Reggie and Emilie have pointed out where I have been going wrong in that

> macrobiotics is evolving. Being a newbie I cannot understand such

evolution

> as I was not there originally. Maybe if the table had been:-

>

> Whole Cereal Grains 20% (and beans)

>

> Soups 5-10%

>

> Vegetables 50-60%

>

> (Beans and) Sea Veg 5-10%

>

> I would have always followed a less acidic macrobiotic diet. But that

might

> have been too drastic to begin with.

>

>

>

> From my reading of the acid-alkaline diet websites there is a clear

> conviction that their diet helps alleviate cancer (as Emilie says), and

> their medical explanation (that I cannot do justice to) seems quite

> compelling. As a newbie compared with the " normal eating " I was

coming from,

> the macrobiotic diet I adopted removed processed foods and additives, was

> more yin-yang, and was much less acidic. I hope to see an even greater

> improvement when I make my diet even less acidic.

>

>

>

> Dottie, from Wenhoff's table it would have to be yang root and sea

veg

> to replace the yang acid grains and beans rather than yin alkaline greens

-

> assuming I had got my yin-yang balance somewhere near correct.

Unfortunately

> I cannot get millet and gomachio, - only umeboshi plums with difficulty.

>

> I note with foreboding that Wemhoff points out the following

> principles:-

>

> pg.2 Seven <http://www.macrobioticcooking.com/Macrobiotic_diet.html>

> Components

> pg.3 Food Categories <http://www.macrobioticcooking.com/3.html>

> pg.4 Expansive/Contractive <http://www.macrobioticcooking.com/4.html>

> pg.5 The Five Elements <http://www.macrobioticcooking.com/5.html>

> pg.6 Acid and Alkaline

>

>

>

> does that mean I have 7components, food categories and 5 element diet

> changes yet to incorporate?

>

>

>

> Thanks again for all your help. It is much appreciated, and time spent

> giving me advice is never wasted as I ask questions with a view to

> understanding and then changing.

>

>

>

> Hope you are keeping well,

>

>

>

> All the Best

>

>

>

> Bill Z

>

>

>

> From: MacroLife-Israel

> [mailto:MacroLife-Israel ]

On Behalf Of Bruce Paine

> Sent: 10 August 2008 17:33

> MacroLife-Israel

> Subject: Re: ...:::MacroLife-Israel:::... acid-alkaline revisited

>

>

>

> BillZ,

>

> Did you refer to Wemhoffs: The Theory of Acid and Alkaline

> <http://www.macrobioticcooking.com/6.html>

?

>

> One who teaches Acid-Alkaline <http://www.macroamerica.com/acidalkaline.php>

> Health Made Easy is

> <http://www.cybermac%20ro.com/macrochat%20/-Briscoe-%20Acid & Alkaline.ht

> ml> Briscoe who worked with Herman Aihara, author of Acid

> <http://www.simply-natural.biz/acid & alkaline.php>

& Alkaline for a couple of

> decades at Vega

> <http://web.archive.org/web/20060221031900/http:/www.vega.macrobiotic.net/>

> Study Center!

>

> Denny Waxman <http://www.dennywaxman.com/>

, another longtime macrobiotic

> also teaches Acid

> <http://www.google.com/search?q=Acid+Alkaline%2C+Denny+Waxman & ie=utf-

8 & oe=ut

> f-8 & aq=t & rls=org.mozilla:en-US:official & client=firefox-a>

Alkaline

> balancing!

>

> Many other macrobiotic teachers including Warren Kramer teaches about Acid

> Alkaline <http://www.macrobioticsnewengland.com/Boston%20Events.htm>

> Balance.

>

> All the macrobiotic teachers that I spoke to do not have time to hang out

at

> these discussion groups so if you want their attention you will have to

> contact them by phone, mail or email.

>

> Try cooking your lentils, chickpeas, aduki bean or black soybeans with a

> postage stamp sized piece of kombu sea vegetable (and both soak and skim

> scum off chickpeas and black soybeans during initial cooking) to reduce or

> eliminate wind!

>

> Macrobiotics is not a science of numbers and the percentages that Kushi

and

> others suggest are only suggestions!

>

> Everyone finds out for themselves that which truly works!

>

> Thank you, very much.

> <http://brucesaysbalancezine.typepad.com/brucesmbbookreview/>

> Bruce Paine

>

>

>

> Oh gosh, I love when you post, you really get us thinking.

> I am so confused with the acid alkaline thing. I think I've given up

> tryingThere was this

> great guy, Bender I think, he gave a wonderful explanation quite

> some time ago on

> the subject. You could sort thru the archives and see what he said too.

>

> One thing I've heard at lectures and on the cruises is that when we refer

> back to the older

> macro books from the 70's we have to adjust and really alter the thinking

> from those

> times with a different approach. The new macro movement!

>

> Peace,

> Reggie

>

>

>

> with regards to the acid/alkaline issue -

> grains with the exception of millet and

> perhaps amaranth are acidic - but I

> believe I have read that brown rice is

> quite close to alkaline. Knowing more of

> the importance of acid/alkaline balance

> to our health since the first macrobiotic

> writings I would err on the side of

> alkaline - choosing perhaps more vegetables

> then earlier prescribed.

>

> I remember years ago when raising my son on

> a macrobiotic diet choosing to offer him more

> fresh fruit and vegetables than suggested - not

> a LOT but more - and he was extremely healthy

> during that period of time.

>

> I have saved a few articles sent me regarding

> the acid/alkaline balance in treating cancer

> that are quite informative - how people are

> treating cancer with a 9.4 alkalinity diet

> with success - on how cancer is created due

> to an acidic condition and a lack of oxygen

> in the blood. Oxygen cells thrive without

> oxygen. So the macrobiotic teachings on the

> importance of acid/alkaline balance have

> been proven over time. Blessings, Em

>

> Let everything you do be done in love.

> 1 Corinthians 16:14

>

>

>

> Yes, I think that many people benefit from an increase of veggies,

> especially greens, as they are so full of minerals (alkaline).

>

>

>

> When I first began macro, Lino Stanchich recommended lots of millet for me

> because of its alkalinity. And let's not forget that gomashio or a tiny

bit

> of umeboshi plum can be used as a condiment with other grains, which helps

> with the alkalinity.

>

>

>

> Balance to all.

>

> Dottie

>

[Guest guest]

Hi Bill, I'm glad that you could gleam something out of the email. Sometimes, online communication is a bit awkward, but it's still much better than snail mail!

Like you, I'm currently living in an area with no macrobiotic support, and yes, the social aspects of conferences, the cruise, and workshops help immensely. Being able to sit at a table with several "advanced" macrobiotic people and listen to their wisdom, and yes, many time disagreements, helps to solidify my own practice.

You're completely correct that the "feel" for food takes time to occur. In fact, I'm still learning. Just being aware of "freshness", will begin nibbling away at your subconscious, and one day, you'll exclaim, "Oh, I love the freshness of this lettuce." Also noticing the juiciness of a grape compared to a raisin, will start the creative juices flowing. (or perhaps in Thailand, it would be figs?) I wouldn't worry too much about all of that - it'll be a nice surprise when it starts.

The gomashio is fairly simple to make. Most counselors are now recommending less salt than what they used to, so I'll give you the ratios for 18 - 20 parts, rather than the 14-16 parts that's in many of the older books. Even though it's really tasty, 2 - 3 tsps PER WEEK, are usually sufficient for most people. Once again, you know the old song- & -dance routine, do what you think is right. (so sorry, that this isn't metric - you know how far behind we are in the USA!!!)

For 1:18 ratio: 2 tsp of sea salt and 3/4 cup of sesame seeds

For 1:20 ratio: 1 1/2 tsp of sea salt & 1/2 cup plus 1/4 cup of sesame seeds

Since this makes quite a bit of gomashio, you might want to decrease the amounts slightly. I store it for up to a month in a tightly-sealed jar.

In a small skillet, roast the salt, for several minutes until a slight chlorine odor is detected. Do not allow the sea salt to brown. Immediately, crush the salt into a fine powder. Macro people use a Suribachi, that's a bowl with grooved sides. I'm thinking that a mortar & pestle would work for you. Leave the salt in the bowl.

Quickly rinse the sesame seeds, draining off the excess water. (to me, this is the worst part of the whole process. Use a tiny sieve to prevent the seeds from washing away. The rinsing prevents the seeds from burning on the outside, before the inside gets hot.)

Roast the sesame seeds. They're usually done, when they can easily be crushed between the fingers. For me, it's easier to slip a dry spoon through the seeds, lifting them up, & turning over the spoon. The instant that no seeds stick to the spoon, they are ready to be crushed. Add the seeds to the salt, and using the pestle, slowing grind the sesame seeds until the seeds are half crushed. This skill takes a couple of times to learn, as the seeds need to be slightly crushed, but we don't want to be making tahini.....

Everyone is always worried about how much to crush the seeds...once again, this is something that is learned by trial & error. People taking cooking classes have it lucky, as they can see the finished product, you'll have to use your imagination & taste buds.

After the gomashio cools, pour it into a jar, and enjoy on your daily rice. Once again, usually 2 - 3 tsps a week are enough. In my opinion, it really does help to alkaline the rice, and it tastes good!

Although most people stress over doing everything correctly, usually, mistakes are discovered & corrected, with little harm being done. So, to everyone, enjoy your learning.

Wishing you a wonderful day.

Dottie

RE: RE: ::... acid-alkaline revisited

Dear Dottie,

..........

Thanks for this email it helped.

In addition I came to the conclusion that people pick up much on macrobiotics through courses cruises and many of the other “social” aspects that are often mentioned in the lists. That macrobiotic “wisdom” evolves and I am not privy to it so I stick to what I have – The Macrobiotic Way and these groups.

Sesame seeds are common place, and I have always wanted to incorporate them into my diet, unfortunately I have not mastered the art of roasting them. Your reference to gomachio has made me decide to take that further so if you have the time please advise as to how best to make gomachio.

I did not know about the alkalising effect of chewing. It is probably something I read and didn’t note enough.

Thanks for encouraging the questions. I would like to assure you and anyone else that all info is gratefully received, that the questions I ask have direct relevance to my understanding of macrobiotics and as such become part of changes in my daily eating practice. You help me, I change the way I eat, and I am grateful.

..

[Guest guest]

Dear Dottie,

Thanks

again for your helpful mails. I had already made a batch of Gomashio so have

added your details to my recipes file along with Reggie’s snippet for

next time. I am conscious of the advantages of support groups and conferences

etc., and realise that I am missing out. However such things are often

time-consuming, and my overall journey is more important – although

eating is quite obviously a part. I do trust my body as a means of testing, and

note that prior to this recent change my weight had not been decreasing. But

sometimes I don’t read the signs. I have much to learn about diet but am

more than happy with the progress I have made since last October; the forums

have much to do with that.

As to

“feel” I still don’t want to feel that food is good, for me I

want to feel that food is healthy and am satisfied if the food is providing

that health. I think there is a subtle difference between the two approaches

– feeling food is good and feeling food is healthy – and that

difference is limiting. Perhaps I need to incorporate this “good”

feel. Maybe in time.

“Although most people stress over doing

everything correctly, usually, mistakes are discovered & corrected, with

little harm being done. So, to everyone, enjoy your learning.” I feel I have a sufficient rather than correct approach,

and this also is limiting. As happened with my approach to pH it became

necessary to take a position, this led to a determination and eventually a

solution that I am satisfied with - for the moment. This became a temporary priority

in my journey as it should do, but now is part of my practice. An element of

stress, with some frustration, but no great concerns about mistakes –

after all I think about the general improvement in health and vitality in just

under a year – and before that people generally thought I had both.

As

for the blogs it has become a habit to write things down. This helps in two

ways, as you say there is a record which gives details for remembering more

vague recollections. At the same time I think when writing, and quite often

more comes out in the writing than I was originally thinking. This is

especially true when considering insights, as the writing provides much daily

detail to insights gained elsewhere.

" For better digestion, eat fruit before or after a

meal, not with. " In my reading I discovered

that watermelon is very alkaline, and I have a chunk with every meal now

– feels good – like that, Dottie? J

With

regards to Cheewajit the solution is with me. It is not commercially sensible

for them to provide English materials, this country is Thailand, speaks and

writes in Thai, it is up to me to learn. And I am trying but it is hard. I

intend going to see them after a year of my diet to see how the diet has

progressed, see if there is some specific ailment I have picked up, and at the

same time maybe get some books in Thai and slowly translate them. Would you

expect the Kushi Institute to write books in Thai?

As to

how much pesticide is used here I feel the situation is much better than the

UK, and possibly better than the States. In the UK the land is so small, and

farmers’ yield per acre needs to be high to meet the high cost of living.

Farmers are certainly encouraged to use pesticides by the distributors here in

Thailand, Third world countries are renowned for misuse of pesticides. Is

Thailand third world? However third world countries have less of other

pollutants to balance things out. I feel that about Thailand especially my area

– excluding Bangkok. The local markets are not farmers’ markets

even though I live in farming country. A Bangkok dissident explained it as

everyone being in the pockets of the distributors and that the local market

comprises of selling agents of the distributors. He gets some organic veg

through a pool at a Bangkok university delivered from farms just producing

organic food. But in truth I feel Bangkok is in a far worse situation for

healthy food than I am here in Trat. However Thai people are very careful about

washing food indicating concern. I am hoping one day to tap into a local farmer

who grows organic food. There is another possibility as well. The focus of Thai

life is the monasteries (wats). One local monastery allows a seller to sell

organic brown rice, perhaps I can make connections to encourage them to also

sell organic veg.

As

you say I have to be more interested in principles so books are an issue. My

best long term strategy is learning Thai – enough to read. My vacations

are to Bangkok, rather than to the West – one month in the UK costs a

year in Thailand, and apart from seeing people would not be something I would

enjoy. eBooks might also be a possibility. I will think about online

Macrobiotics Today, I would have to be sure I could use it.

There

was no doubt at all that when working I was stressed – even despite

meditating then. But that stress had to happen because I cared about the doing

of my job rather than the careerism that pervades it – and these two were

always in conflict. Without work I am finding little or no stress in life as

meditation, and now Chilel, are part of my practice. I am a determined person

but that determination doesn’t have to be stressful if I don’t

confront but just seek solutions. Of course conflicts arise even in emails as a

phrase or an approach can raise sheckles in people because of their own

experience. But with emails it is easy to sidestep unlike in work. Thank you

for your concern, as you say “encompassing many areas” – the

whole being - is essential for good health and learning.

Hope

you are keeping well,

All

the Best

Bill

Z

From:

[mailto: ] On Behalf Of Dottie Roseboom

Sent: 15 August 2008 03:54

Subject: Re: RE: ::... acid-alkaline revisited

Hi

Bill, I'm glad that you could gleam something out of the email. Sometimes,

online communication is a bit awkward, but it's still much better than snail

mail!

Like

you, I'm currently living in an area with no macrobiotic support,

and yes, the social aspects of conferences, the cruise, and workshops

help immensely. Being able to sit at a table with several " advanced "

macrobiotic people and listen to their wisdom, and yes, many time

disagreements, helps to solidify my own practice.

You're

completely correct that the " feel " for food takes time to occur. In

fact, I'm still learning. Just being aware of " freshness " , will begin

nibbling away at your subconscious, and one day, you'll exclaim, " Oh, I

love the freshness of this lettuce. " Also noticing the juiciness of a

grape compared to a raisin, will start the creative juices flowing. (or perhaps

in Thailand, it would be figs?) I wouldn't worry too much about all of that

- it'll be a nice surprise when it starts.

The

gomashio is fairly simple to make. Most counselors are now recommending

less salt than what they used to, so I'll give you the ratios for 18 - 20

parts, rather than the 14-16 parts that's in many of the older books.

Even though it's really tasty, 2 - 3 tsps PER WEEK, are usually sufficient

for most people. Once again, you know the old song- & -dance routine, do

what you think is right. (so sorry, that this isn't metric -

you know how far behind we are in the USA!!!)

For

1:18 ratio: 2 tsp of sea salt and 3/4 cup of sesame seeds

For

1:20 ratio: 1 1/2 tsp of sea salt & 1/2 cup

plus 1/4 cup of sesame seeds

Since

this makes quite a bit of gomashio, you might want to decrease the amounts

slightly. I store it for up to a month in a tightly-sealed jar.

In

a small skillet, roast the salt, for several minutes until a slight chlorine

odor is detected. Do not allow the sea salt to brown. Immediately, crush the

salt into a fine powder. Macro people use a Suribachi, that's a bowl

with grooved sides. I'm thinking that a mortar & pestle would work for you.

Leave the salt in the bowl.

Quickly

rinse the sesame seeds, draining off the excess water. (to me, this is the

worst part of the whole process. Use a tiny sieve to prevent the seeds from

washing away. The rinsing prevents the seeds from burning on the outside,

before the inside gets hot.)

Roast

the sesame seeds. They're usually done, when they can easily be crushed between

the fingers. For me, it's easier to slip a dry spoon through the seeds, lifting

them up, & turning over the spoon. The instant that no seeds stick to the

spoon, they are ready to be crushed. Add the seeds to the salt, and

using the pestle, slowing grind the sesame seeds until the seeds are half

crushed. This skill takes a couple of times to learn, as the seeds need

to be slightly crushed, but we don't want to be making tahini.....

Everyone

is always worried about how much to crush the seeds...once again, this is

something that is learned by trial & error. People taking cooking classes

have it lucky, as they can see the finished product, you'll have to use your

imagination & taste buds.

After

the gomashio cools, pour it into a jar, and enjoy on your daily rice. Once again, usually 2

- 3 tsps a week are enough. In my opinion, it really does help to alkaline the

rice, and it tastes good!

Although

most people stress over doing everything correctly, usually, mistakes are

discovered & corrected, with little harm being done. So, to everyone,

enjoy your learning.

Wishing

you a wonderful day.

Dottie

Hi

Bill,

It's

so great that you are so thoroughly documenting your wellness journey. It's

extremely hard to pinpoint cause & effect, especially when only the memory

is relied upon. I thought of several things as I read.... it's probably a

good thing that you did reduce the beans. For many people, the 5% bean

product refers to one meal a day. Young people or extremely active people can

use supplemental fish or perhaps beans at 2 meals, seldom at all 3 meals. So

your own trial & error has been fruitful.

Which

reminds me of another saying: " For better digestion, eat fruit before or

after a meal, not with. " , as fruit digests so much quicker than meat or

grains.

You mentioned that most of the natives do not eat well.

Unfortunately, that is becoming true all over the globe. It's too bad that the

Cheewajit couldn't give you more direction. Hmm, about the lack of organic

foods. Perhaps that isn't much of an issue? Or has Thailand's farms also been

corrupted by modern-day farming with pesticides? I understand that much

of Mexico & South America's food supply is more poisoned than the USA.

As

far as the books go, I completely understand about not needing books with temperate

climate recipes. However, there are a few that delve more into the principles,

and less into recipes. Perhaps on your next vacation to ????, you could locate

a library or used book store with a few books that you could browse, before

buying. If you are interested in more current literature, sells

an online version of " Macrobiotics Today " .

As I think about your situation, I think that you are

making marvelous progress. A thought ran through my mind while reading your

blog. Are you taking time, just to relax and not do anything? From my own

personal experience, I know that I can become too focused on doing everything

correctly, which leads to stress, which isn't healthy at all. LOL,,,

hopefully that didn't just lead to more stress..... Yes, we want to eat

as well as possible, while understanding that becoming well encompasses many

areas besides food.

I

enjoy all of your correspondence.

Dottie

[Guest guest]

Hi Bill,

I'm glad to hear that you are doing well & that the gomashio is working out. Although sesame seed gomashio is usually "standard" with rice, the pumpkin seeds that Reg mentioned are extremely tasty & adds great variety to meals. I also love Pumpkin seed meal added to dressings.

I smiled about your blog writing helping you gain insight, as I too, sometimes think better at the keyboard, often putting several "foggy" concepts into a reality that I can implement into daily life.

I also smiled about the watermelon, as I had just finished some. It's one of my favorite summer foods. I'm not sure if you're familiar with Pitchford's "Healing With Whole Foods", which is 690 pages of yin, yang, 5 elements, and various healing remedies. He agrees with many others about not combing fruit with other foods. He does allow for a few exceptions: 1) Fruit with lettuce or celery 2) an acidic fruit with any high-fat protein 3) Fruit cooked with adzuki beans.

Although watermelon may be providing you with an alkalinity, I'm wondering if gomashio, kale, collard greens, pressed salad, etc. may provide a better mealtime balance. Since watermelon is very cooling & soothes stressful bodies, perhaps it's been beneficial, while you're losing weight, etc. As your body adjusts to this previous year's health improvements, you may discover that in the future, watermelon may not be as helpful at mealtimes. Just a thought to store away....would be an interesting experiment, to see if the tropical climate makes a difference in the food combining.

Because of its cooling properties, also mentions that watermelon should NOT be used by people with weak digestion, anemia, or excessive or uncontrolled urination. However, for people, like myself, who need relaxation, watermelon is great.

One of the neatest things about being aware of how lifestyles affect our health, is that as our health improves, we get to learn new lessons of what is best for us. When I first began macrobiotics, I was weak & lethargic. Lino Stanchich recommended many warming foods (long-cooked soups, stir-fries, baked veggies & fruit, etc). They did the trick, and after several years, my condition is such that I no longer need so many warming foods, especially in our hot, humid summers. So my food choices have changed to more raw foods & no baked ones. However, when I'm 95 years old, I might need some baked veggies again.

Good luck as you continue to explore what is best for you.

Dottie

RE: RE: ::... acid-alkaline revisited

Dear Dottie,

Thanks again for your helpful mails. I had already made a batch of Gomashio so have added your details to my recipes file along with Reggie’s snippet for next time. I am conscious of the advantages of support groups and conferences etc., and ......read the signs. I have much to learn about diet but am more than happy with the progress I have made since last October; the forums have much to do with that.

............

As for the blogs it has become a habit to write things down. This helps in two ways, as you say there is a record which gives details for remembering more vague recollections. At the same time I think when writing, and quite often more comes out in the writing than I was originally thinking. This is especially true when considering insights, as the writing provides much daily detail to insights gained elsewhere.

"For better digestion, eat fruit before or after a meal, not with." In my reading I discovered that watermelon is very alkaline, and I have a chunk with every meal now – feels good – like that, Dottie? J

.........

Hope you are keeping well,

All the Best

Bill Z

..

[Guest guest]

Our supplier who would ship has very much frowned upon us doing

this sort of thing.

From:

[mailto: ] On

Behalf Of purpleveg

Sent: Tuesday, August 19, 2008 12:42 AM

Subject: Re: ::... acid-alkaline revisited

Hey Bill,

I'm well, I'm tired, never sleep enough, sick of the rain, waiting for the

hurricane to pass.

???? I wonder if you'd ship to Bill???

Peace,

Reggie

Dear Reggie,

How are you?

> Is http://www.simply-natural.biz/

?

> They do not send to Hawaii or Alaska, I cannot imagine Thailand being on

the

> cards.

>

I haven't embarked on the mail order stuff for two reasons. Firstly the cost

> as compared to Thailand. Secondly I believe strongly in the local

principle

> that foods and ingredients should fit the location. In many ways Thailand

is

> superb for this because there are so many wonderful local fruits and veg,

> the disadvantage is that there is little that is organic.

> With all due respect Dottie's " And I don't think that we can persuade

Bill

> to move here " is an understatement.

> Hope you are keeping well,

> All the Best

> Bill Z

[Guest guest]

Our supplier who would ship has very much frowned upon us doing

this sort of thing.

From:

[mailto: ] On

Behalf Of purpleveg

Sent: Tuesday, August 19, 2008 12:42 AM

Subject: Re: ::... acid-alkaline revisited

Hey Bill,

I'm well, I'm tired, never sleep enough, sick of the rain, waiting for the

hurricane to pass.

???? I wonder if you'd ship to Bill???

Peace,

Reggie

Dear Reggie,

How are you?

> Is http://www.simply-natural.biz/

?

> They do not send to Hawaii or Alaska, I cannot imagine Thailand being on

the

> cards.

>

I haven't embarked on the mail order stuff for two reasons. Firstly the cost

> as compared to Thailand. Secondly I believe strongly in the local

principle

> that foods and ingredients should fit the location. In many ways Thailand

is

> superb for this because there are so many wonderful local fruits and veg,

> the disadvantage is that there is little that is organic.

> With all due respect Dottie's " And I don't think that we can persuade

Bill

> to move here " is an understatement.

> Hope you are keeping well,

> All the Best

> Bill Z

[Guest guest]

Hey, Reg, Sorry to hear about all of the rain - this am's forecast was predicting even more for Naples...... And I'm watering flowers....Perhaps could ship some of the excess rain to us?

Take care of yourself.

Dottie

Re: ::... acid-alkaline revisited

Hey Bill,I'm well, I'm tired, never sleep enough, sick of the rain, waiting for the hurricane to pass.???? I wonder if you'd ship to Bill???Peace,ReggieDear Reggie,How are you?> Is http://www.simply-natural.biz/ ?> They do not send to Hawaii or Alaska, I cannot imagine Thailand being on the> cards. > I haven't embarked on the mail order stuff for two reasons. Firstly the cost> as compared to Thailand. Secondly I believe strongly in the local principle> that foods and ingredients should fit the location. In many ways Thailand is> superb for this because there are so many wonderful local fruits and veg,> the disadvantage is that there is little that is organic.> With all due respect Dottie's "And I don't think that we can persuade Bill> to move here" is an understatement.> Hope you are keeping well,> All the Best> Bill Z

[Guest guest]

Hey, Reg, Sorry to hear about all of the rain - this am's forecast was predicting even more for Naples...... And I'm watering flowers....Perhaps could ship some of the excess rain to us?

Take care of yourself.

Dottie

Re: ::... acid-alkaline revisited

Hey Bill,I'm well, I'm tired, never sleep enough, sick of the rain, waiting for the hurricane to pass.???? I wonder if you'd ship to Bill???Peace,ReggieDear Reggie,How are you?> Is http://www.simply-natural.biz/ ?> They do not send to Hawaii or Alaska, I cannot imagine Thailand being on the> cards. > I haven't embarked on the mail order stuff for two reasons. Firstly the cost> as compared to Thailand. Secondly I believe strongly in the local principle> that foods and ingredients should fit the location. In many ways Thailand is> superb for this because there are so many wonderful local fruits and veg,> the disadvantage is that there is little that is organic.> With all due respect Dottie's "And I don't think that we can persuade Bill> to move here" is an understatement.> Hope you are keeping well,> All the Best> Bill Z

[Guest guest]

Water water everywhere….

Danny's Warehouse

5701 West Blvd

Los Angeles, Ca 90016

323 954 8973

www.dannyswarehouse.com

From: [mailto: ] On Behalf Of purpleveg

Sent: Tuesday, August 19, 2008

8:43 AM

Subject: Re:

::... acid-alkaline revisited

Hey Dottie,

Thanks sweetie!

It's non stop rain now with the hurricane. But yup, it's supposed to be hitting

the W. Coast of

Florida the hardest. Needless to say my flare up is through the roof!

I feel lucky though, Marlie let me go back to sleep for 90 mins!!!! Thank

goodness I wouldn't

have made it though the day otherwise.

If won't

ship you some excess water, I'll gladly do it. My pool is overflowing right

now.

Gentle Hugs,

Reggie

>

> Hey, Reg, Sorry to hear about all of the rain - this am's forecast was

predicting even more

for Naples......

And I'm watering flowers....Perhaps could ship some of the excess rain to

us?

>

> Take care of yourself.

> Dottie

[Guest guest]

And from what I saw on the national news tonight, you can say that again and again.

My prayers & thoughts are with all of our friends in Florida.

Dottie

RE: Re: ::... acid-alkaline revisited

Water water everywhere….

Danny's Warehouse

5701 West Blvd

Los Angeles, Ca 90016

323 954 8973

www.dannyswarehouse.com

From: [mailto: ] On Behalf Of purplevegSent: Tuesday, August 19, 2008 8:43 AM Subject: Re: ::... acid-alkaline revisited

Hey Dottie,Thanks sweetie!It's non stop rain now with the hurricane. But yup, it's supposed to be hitting the W. Coast of Florida the hardest. Needless to say my flare up is through the roof! I feel lucky though, Marlie let me go back to sleep for 90 mins!!!! Thank goodness I wouldn't have made it though the day otherwise.If won't ship you some excess water, I'll gladly do it. My pool is overflowing right now. Gentle Hugs,Reggie>> Hey, Reg, Sorry to hear about all of the rain - this am's forecast was predicting even more for Naples...... And I'm watering flowers....Perhaps could ship some of the excess rain to us? > > Take care of yourself.> Dottie

[Guest guest]

Yep, when I saw the news/weather this am, I thought that you'd be ready to join us at our new macro ranch.....Now, if we can just find someone to fund it.

Dottie

Re: ::... acid-alkaline revisited

another darn hurricane coming this weekend. I hate this place!!!> >> > Hey, Reg, Sorry to hear about all of the rain - this am's forecast was predicting even more > for Naples...... And I'm watering flowers....Perhaps could ship some of the excess rain to > us? > > > > Take care of yourself.> > Dottie>

[Guest guest]

Dear Dottie,

I have taken a while to reply to

this as it is quite summative, and I had no need to reply.

I have made my second batch of

gomashio including pumpkin seeds – good addition to my eating.

I have added ’s book

to my list of books to look for – ever-increasing. I might prevail on

someone to bring it over. It would be a good reference book?

Pressed salad for breakfast sounds

a good addition as well. I had used it before but it dropped off the radar.

Watermelon thought stored.

Thanks again for all your help.

Hope you are keeping well,

All the Best

Bill Z

From:

[mailto: ] On Behalf Of Dottie Roseboom

Sent: 18 August 2008 09:15

Subject: Re: RE: ::... acid-alkaline revisited

Hi

Bill,

I'm

glad to hear that you are doing well & that the gomashio is working out.

Although sesame seed gomashio is usually " standard " with rice, the

pumpkin seeds that Reg mentioned are extremely tasty & adds great variety

to meals. I also love Pumpkin seed meal added to dressings.

I

smiled about your blog writing helping you gain insight, as I too, sometimes

think better at the keyboard, often putting several " foggy " concepts

into a reality that I can implement into daily life.

I

also smiled about the watermelon, as I had just finished some. It's one of my

favorite summer foods. I'm not sure if you're familiar with Pitchford's

" Healing With Whole Foods " , which is 690 pages of yin, yang, 5 elements,

and various healing remedies. He agrees with many others about not combing

fruit with other foods. He does allow for a few exceptions: 1) Fruit with

lettuce or celery 2) an acidic fruit with any high-fat

protein 3) Fruit cooked with adzuki beans.

Although

watermelon may be providing you with an alkalinity, I'm wondering if gomashio,

kale, collard greens, pressed salad, etc. may provide a better mealtime

balance. Since watermelon is very cooling & soothes stressful bodies,

perhaps it's been beneficial, while you're losing weight, etc. As your body

adjusts to this previous year's health improvements, you may discover

that in the future, watermelon may not be as helpful at mealtimes. Just a

thought to store away....would be an interesting experiment, to see if the

tropical climate makes a difference in the food combining.

Because

of its cooling properties, also mentions that watermelon should NOT be

used by people with weak digestion, anemia, or excessive or uncontrolled

urination. However, for people, like myself, who need relaxation, watermelon is

great.

One

of the neatest things about being aware of how lifestyles affect our health, is

that as our health improves, we get to learn new lessons of what is best for

us. When I first began macrobiotics, I was weak & lethargic. Lino Stanchich

recommended many warming foods (long-cooked soups, stir-fries, baked veggies

& fruit, etc). They did the trick, and after several years, my

condition is such that I no longer need so many warming foods, especially in

our hot, humid summers. So my food choices have changed to more raw

foods & no baked ones. However, when I'm 95 years old, I might need

some baked veggies again.

Good

luck as you continue to explore what is best for you.

Dottie

RE:

RE: ::... acid-alkaline revisited

Dear Dottie,

Thanks again for your helpful mails. I had already made a

batch of Gomashio so have added your details to my recipes file along with

Reggie’s snippet for next time. I am conscious of the advantages of

support groups and conferences etc., and ......read the signs. I have much to

learn about diet but am more than happy with the progress I have made since

last October; the forums have much to do with that.

............

As for the blogs it has become

a habit to write things down. This helps in two ways, as you say there is a

record which gives details for remembering more vague recollections. At the

same time I think when writing, and quite often more comes out in the writing

than I was originally thinking. This is especially true when considering

insights, as the writing provides much daily detail to insights gained

elsewhere.

" For

better digestion, eat fruit before or after a meal, not with. " In my reading I discovered that watermelon is very

alkaline, and I have a chunk with every meal now – feels good –

like that, Dottie? J

.........

Hope you are keeping well,

All the Best

Bill Z

..