Re: Where we live now vs. where we're from

[Guest guest]

This is very interesting, I can't wait for the replies!

I am Austrian and live in Massachusetts, my husband is Iranian. He

loves long cooked stews with lots of parsley, cilantro, dill; pickles;

sour; white rice; white bread; nightshades; does not consider a meal

with raw or barely cooked vegetables filling.

I love celeriac, rhubarb, chestnuts, gooseberries, elderberries, heavy

dark whole grain bread, paprika, caraway, cinnamon, prefer sweet over

sour. On the other hand, sauces, potatoes, fried food, soups (except

miso soup) do not appeal to me at all, although they are very Austrian.

I wonder if those taste preferences are personal, acquired in

childhood, or something that is 'in our genes'. And if we crave one of

the things that are not common in the area where we live, is it

because they trigger pleasant memories, or because our bodies somehow

need them?

ne

> I have a question. One thing I've been confused about with MB is our

genetic

> makeup. I am primarily Hawaiian/Filipino/Chinese.and spent most my

life in

> Hawaii. Being a tropical place, if I'd been practicing MB there I

should eat

> differently than I would here in TX. If my ancestors hail from a

tropical

> locale, shouldn't that come into play when it comes to the foods I

eat? Anne

> Marie Colbin talks briefly about it in Natural Gourmet, that we should

> consider what our great grandparents (or great grandmothers?) ate.

But she

> has adapted her way of cooking and utilizes some foods and spices

that are

> not typically part of a standard MB diet.

>

> And a question about temperate climates and eating seasonally. These

days

> Texas does *not* have seasons. It's about 3 variations of hot - high

80s,

> 90s and above.This year winter lasted maybe 2 weeks. Is this really

> considered temperate?

>

> I get the whole eating what's grown locally and in season. That

makes sense

> to me. But it doesn't completely make sense that we would have to

give up

> what our ancestors traditionally ate because we don't live in the same

> place.

>

> TIA for any insight.

>

> Darlene

>

[Guest guest]

This is very interesting, I can't wait for the replies!

I am Austrian and live in Massachusetts, my husband is Iranian. He

loves long cooked stews with lots of parsley, cilantro, dill; pickles;

sour; white rice; white bread; nightshades; does not consider a meal

with raw or barely cooked vegetables filling.

I love celeriac, rhubarb, chestnuts, gooseberries, elderberries, heavy

dark whole grain bread, paprika, caraway, cinnamon, prefer sweet over

sour. On the other hand, sauces, potatoes, fried food, soups (except

miso soup) do not appeal to me at all, although they are very Austrian.

I wonder if those taste preferences are personal, acquired in

childhood, or something that is 'in our genes'. And if we crave one of

the things that are not common in the area where we live, is it

because they trigger pleasant memories, or because our bodies somehow

need them?

ne

> I have a question. One thing I've been confused about with MB is our

genetic

> makeup. I am primarily Hawaiian/Filipino/Chinese.and spent most my

life in

> Hawaii. Being a tropical place, if I'd been practicing MB there I

should eat

> differently than I would here in TX. If my ancestors hail from a

tropical

> locale, shouldn't that come into play when it comes to the foods I

eat? Anne

> Marie Colbin talks briefly about it in Natural Gourmet, that we should

> consider what our great grandparents (or great grandmothers?) ate.

But she

> has adapted her way of cooking and utilizes some foods and spices

that are

> not typically part of a standard MB diet.

>

> And a question about temperate climates and eating seasonally. These

days

> Texas does *not* have seasons. It's about 3 variations of hot - high

80s,

> 90s and above.This year winter lasted maybe 2 weeks. Is this really

> considered temperate?

>

> I get the whole eating what's grown locally and in season. That

makes sense

> to me. But it doesn't completely make sense that we would have to

give up

> what our ancestors traditionally ate because we don't live in the same

> place.

>

> TIA for any insight.

>

> Darlene

>

[Guest guest]

Hi Darlene,

I didn't realize you're from HI! Do you miss it? What island did

you grow up on?

From what I understand we should primarily take into consideration

where you currently live. For example, when I lived in Japan, I for

the most part ate Japanese food and the things that grew in season.

However, it was still OK to eat things that I was more familiar with

from my own culture (moderate foods that is). Can you get taro

there? What foods are you considering? Tropical fruits? As for the

hot temperature, it doesn't sound temperate at all, and so you should

adjust based on that. Of course sometimes you'll want to eat soup

and longer cooked dishes, but more often it would be appropriate to

have lighter cooked things.

Hope this is helpful.

L

>

> I have a question. One thing I've been confused about with MB is

our genetic

> makeup. I am primarily Hawaiian/Filipino/Chinese.and spent most my

life in

> Hawaii. Being a tropical place, if I'd been practicing MB there I

should eat

> differently than I would here in TX. If my ancestors hail from a

tropical

> locale, shouldn't that come into play when it comes to the foods I

eat? Anne

> Marie Colbin talks briefly about it in Natural Gourmet, that we

should

> consider what our great grandparents (or great grandmothers?) ate.

But she

> has adapted her way of cooking and utilizes some foods and spices

that are

> not typically part of a standard MB diet.

>

> And a question about temperate climates and eating seasonally.

These days

> Texas does *not* have seasons. It's about 3 variations of hot -

high 80s,

> 90s and above.This year winter lasted maybe 2 weeks. Is this really

> considered temperate?

>

> I get the whole eating what's grown locally and in season. That

makes sense

> to me. But it doesn't completely make sense that we would have to

give up

> what our ancestors traditionally ate because we don't live in the

same

> place.

>

> TIA for any insight.

>

> Darlene

>

[Guest guest]

Hi Darlene,

I didn't realize you're from HI! Do you miss it? What island did

you grow up on?

From what I understand we should primarily take into consideration

where you currently live. For example, when I lived in Japan, I for

the most part ate Japanese food and the things that grew in season.

However, it was still OK to eat things that I was more familiar with

from my own culture (moderate foods that is). Can you get taro

there? What foods are you considering? Tropical fruits? As for the

hot temperature, it doesn't sound temperate at all, and so you should

adjust based on that. Of course sometimes you'll want to eat soup

and longer cooked dishes, but more often it would be appropriate to

have lighter cooked things.

Hope this is helpful.

L

>

> I have a question. One thing I've been confused about with MB is

our genetic

> makeup. I am primarily Hawaiian/Filipino/Chinese.and spent most my

life in

> Hawaii. Being a tropical place, if I'd been practicing MB there I

should eat

> differently than I would here in TX. If my ancestors hail from a

tropical

> locale, shouldn't that come into play when it comes to the foods I

eat? Anne

> Marie Colbin talks briefly about it in Natural Gourmet, that we

should

> consider what our great grandparents (or great grandmothers?) ate.

But she

> has adapted her way of cooking and utilizes some foods and spices

that are

> not typically part of a standard MB diet.

>

> And a question about temperate climates and eating seasonally.

These days

> Texas does *not* have seasons. It's about 3 variations of hot -

high 80s,

> 90s and above.This year winter lasted maybe 2 weeks. Is this really

> considered temperate?

>

> I get the whole eating what's grown locally and in season. That

makes sense

> to me. But it doesn't completely make sense that we would have to

give up

> what our ancestors traditionally ate because we don't live in the

same

> place.

>

> TIA for any insight.

>

> Darlene

>

[Guest guest]

I think it is important to take our cultural background into account

but to really thrive in the NOW where we are it is important to be in

tune with our present environment.

As I wrote in my book, the current globalisation is great for

experiencing other cultures and very healing and exciting but to be

truly in balance we need to be energetically and physically comfortable

in the locale where we find ourselves

Darlene MacAuley wrote:

I have a question. One thing I've been confused about with MB is

our genetic makeup. I am primarily Hawaiian/Filipino/Chinese.and spent

most my life in Hawaii. Being a tropical place, if I'd been practicing

MB there I should eat differently than I would here in TX. If my

ancestors hail from a tropical locale, shouldn't that come into play

when it comes to the foods I eat? Anne Marie Colbin talks briefly about

it in Natural Gourmet, that we should consider what our great

grandparents (or great grandmothers?) ate. But she has adapted her way

of cooking and utilizes some foods and spices that are not typically

part of a standard MB diet.

And a question about temperate climates and eating seasonally.

These days Texas does *not* have seasons. It's about 3 variations of

hot - high 80s, 90s and above.This year winter lasted maybe 2 weeks. Is

this really considered temperate?

the definition is difficult - Melbourne has 4 seasons - often in one

day. Here they say if you dont like the weather, wait five minutes. So

staying centred is probably even more important. I do think it is

important to adapt and use a variety of cooking styles not just variety

of foods to make balance. and not to rely on extremes - it is easy to

start craving lots of fruit etc when it is hot but sometimes eating

enough salads and even pressed salads in particular van really help

with that and make one feel better on many levels

I get the whole eating what's grown locally and in season. That

makes sense to me. But it doesn't completely make sense that we would

have to give up what our ancestors traditionally ate because we don't

live in the same place.

no one has to give up anything. It is great to be in touch with that

energy but they also were living probably rather different lives with

different challenges. It is about the big picture and encorporating

different energies and tastes and effects.

of course it depends on ones goals etc - a healing diet is different

than one that is not!

whatever you choose to eat, enjoy it!

Ilanit Tof - Signature

Ilanit

Ms Ilanit Tof

B.A. (Psychophysiology/Psychology)

Advanced Diploma Healing with Wholefoods

PhD Holistic Nutrition (candidate)

Little Tree Oriental Healing Arts

Helping you grow to new heights of wellbeing

with Oriental Traditions and Modern Nutrition

ilanit@...

www.littletree.com.au

[Guest guest]

The following is an excerpt from

the book cited below. It is in answer to queries regarding temperate

region limitations in the MB diet. Or in other words why can't I eat

this or that like I did in . . .? By the way one of the things

mentioned is "eating insects" but no clue as to what kind (send

recipes).

in Houston (considered to

be semi-tropical but close to hell), Texas

2 seasons Summer and boiling hot.

The Cancer Prevention Diet by Michio

Kushi with Jack

Appendix II Dietary Guidelines for Tropical and

Semitropical Regions and for Polar and Semipolar Regions

TROPICAL AND SEMITROFICAL REGIONS

Traditionally, in South Asia, Southeast Asia,

Africa, Central and South America, and other tropical and semitropical

regions, people have been eating cooked whole cereal grains as

principal food. The grain, including long-grain rice, basmati rice,

sorghum, and others, is complemented with vegetables,

as well as soup and broth, beans and sea

vegetables, and other categories of food in the standard macrobiotic

diet.

Proportions of foods, cooking styles, seasoning,

and other factors may differ from standard cooking in temperate

regions. For example, the amount of vegetables, fresh raw salad, and

fruit may be slightly higher; steaming, stir-frying, braising, and other lighter cooking methods may be

used more frequently, including boiling of grain rather than pressure

cooking; and less salt, miso, and soy sauce or lighter miso and other seasonings may be

used. However, in a hot and humid climate, a salty taste may often be more required than in

a temperate climate.

In addition to whole grains, some cultures and

island societies such as Hawaii and the Caribbean islands have

traditionally consumed cassava, taro, yams, sweet potatoes, and other

roots and tubers as staple food. In such cases, these may be included

in the grain category as the principal source of complex carbohydrates.

In addition to fish and seafood, a small volume of

wild animals, birds, and insects may be eaten if traditionally and

commonly consumed. Also a small volume of spices, herbs, and aromatic,

fragrant beverages may be taken on occasion to help offset the high

heat and humidity. Typical foods in tropical and semitropical regions

include:

Whole Grains and Staple Roots and Tubers

Amaranth

Cassava (yucca, manioc, tapioca)

Medium-grain brown rice

Taro (Albi, poi)

Barley

Corn

Quinoa

Teff

Basmati rice

Couscous

Sorghum

Yam

Bulghur

Long-grain brown rice

Sweet potato

Other grains, grain products, staple roots, and

tubers that have traditionally been consumed in tropical and

semitropical regions.

Vegetables from Land and Sea

Artichoke

Jicama

Asparagus

Okra

Avocado

Plantain

Bamboo shoots

Potato (traditionally processed)

Curly dock

Purslane

Eggplant

Spinach

Fennel

Swiss chard

Green pepper

Zucchini

Other vegetables that have traditionally been

consumed in tropical and semitropical regions

Sea vegetables, water moss, river and lake moss

Fruit, Nuts, and Seeds

All seeds and nuts

Mango

Banana

Orange

Breadfruit

Papaya

Coconut

Pineapple

Grapefruit

Plantain

Guava

Quince

Kiwi

Tangerine

Other fruits that have traditionally been

consumed in tropical and semitropical regions

POLAR AND SEMIPOLAR REGIONS

Traditionally, in Alaska, Northern Canada,

Greenland, Iceland, Scandinavia, Northern Russia, Siberia, Mongolia,

Tibet, the Andes, and other cold climates and regions, the standard

diet has included proportionately more animal food than in temperate

latitudes, Because of the short growing season, grains and vegetables

are in shorter supply, though traditionally hardy strains of buckwheat,

mountain barley, and other grains were harvested, as well as a wide

variety of wild plants (including wild burdock, milkweed, dandelion,

mugwort, wild leek, water lily root, wild ginger, and wild beans), sea

vegetables and mosses, fruits (including chokeberry, wild cherry,

currants, cranberries, blueberries, wild strawberries, and grapes),

seeds and nuts (such as acorns), and roots, stems, leaves, and flowers

of many kinds.

In addition to slightly more fish and seafood (on

average from 20 to 30 percent of the daily diet, especially in colder

seasons), people in polar and semi-polar regions ate a small amount of

whale, caribou, wild game, and dairy food. Because of the cold weather

and hard physical activity, they were able to digest small amounts of

these foods without ill effects, as is the case in other climates and

environments and among people observing a more sedentary lifestyle.

Further, pressure cooking, longtime boiling, broiling, baking,

roasting, and other stronger cooking methods may be used more

frequently; and more salt, miso, shoyu, and other seasonings as well as

darker miso may be used.

Darlene MacAuley wrote:

I have a question. One thing I've been confused about with MB is

our genetic makeup. I am primarily Hawaiian/Filipino/Chinese.and spent

most my life in Hawaii. Being a tropical place, if I'd been practicing

MB there I should eat differently than I would here in TX. If my

ancestors hail from a tropical locale, shouldn't that come into play

when it comes to the foods I eat? Anne Marie Colbin talks briefly about

it in Natural Gourmet, that we should consider what our great

grandparents (or great grandmothers?) ate. But she has adapted her way

of cooking and utilizes some foods and spices that are not typically

part of a standard MB diet.

And a question about temperate climates and eating seasonally.

These days Texas does *not* have seasons. It's about 3 variations of

hot - high 80s, 90s and above.This year winter lasted maybe 2 weeks. Is

this really considered temperate?

I get the whole eating what's grown locally and in season. That

makes sense to me. But it doesn't completely make sense that we would

have to give up what our ancestors traditionally ate because we don't

live in the same place.

TIA for any insight.

Darlene

[Guest guest]

this is great. thanks for the post, and for your wonderful sense of

humor.

>

> > I have a question. One thing I've been confused about with MB is

our

> > genetic makeup. I am primarily Hawaiian/Filipino/Chinese.and

spent

> > most my life in Hawaii. Being a tropical place, if I'd been

practicing

> > MB there I should eat differently than I would here in TX. If my

> > ancestors hail from a tropical locale, shouldn't that come into

play

> > when it comes to the foods I eat? Anne Marie Colbin talks briefly

> > about it in Natural Gourmet, that we should consider what our

great

> > grandparents (or great grandmothers?) ate. But she has adapted

her way

> > of cooking and utilizes some foods and spices that are not

typically

> > part of a standard MB diet.

> >

> > And a question about temperate climates and eating seasonally.

These

> > days Texas does *not* have seasons. It's about 3 variations of

hot -

> > high 80s, 90s and above.This year winter lasted maybe 2 weeks. Is

this

> > really considered temperate?

> >

> > I get the whole eating what's grown locally and in season. That

makes

> > sense to me. But it doesn't completely make sense that we would

have

> > to give up what our ancestors traditionally ate because we don't

live

> > in the same place.

> >

> > TIA for any insight.

> >

> > Darlene

>

[Guest guest]

Thanks, -

So since you're in a more humid area, do you eat foods more suited to tropical areas as discussed in the excerpt?

ITA w/ 2 seasons here (I'm in Austin). I knew I'd lived in TX for a while when it was in the 90s one summer day and I commented that a cold front must have come in... It gets a little humid here, but I can't imagine how bad it must be in Houston with the heat *and* the humidity.

Darlene

[Guest guest]

Thanks, -

So since you're in a more humid area, do you eat foods more suited to tropical areas as discussed in the excerpt?

ITA w/ 2 seasons here (I'm in Austin). I knew I'd lived in TX for a while when it was in the 90s one summer day and I commented that a cold front must have come in... It gets a little humid here, but I can't imagine how bad it must be in Houston with the heat *and* the humidity.

Darlene

[Guest guest]

It also makes sense, how the traditional ways of cooking in Hawaii are the ones stated in the excerpt. Lighter, fresher, cooked more quickly. I don't know about insects, though. Strange sea creatures maybe, but no insects, at least in Hawaii...

At the Natural Epicurean we were told that even here we should cook according to the calendar seasons even though it may not truly be winter-like during the winter.

Darlene

[Guest guest]

It also makes sense, how the traditional ways of cooking in Hawaii are the ones stated in the excerpt. Lighter, fresher, cooked more quickly. I don't know about insects, though. Strange sea creatures maybe, but no insects, at least in Hawaii...

At the Natural Epicurean we were told that even here we should cook according to the calendar seasons even though it may not truly be winter-like during the winter.

Darlene

[Guest guest]

Do you find that hard, Darlene? I know I do. I'm just an hour or so from you (SA) and when it was in the 90's in February, I didn't really want long cooked or root veggies. I was craving salads and lightly cooked fare. Though I pined for cold, rainy weather, a veggie stew and good book, it just wasn't happening.

Re: Where we live now vs. where we're from

At the Natural Epicurean we were told that even here we should cook according to the calendar seasons even though it may not truly be winter-like during the winter.

Darlene

[Guest guest]

-so if you hate where you are you have to eat differently than if

you're happy with the area? ;0

-- In VeganMacrobiotics , Ilanit Tof

wrote:

>

>

>

> I read somewhere that in humid climates you have to be careful and

not

> have too extreme yin items.

>

> and even a little more salt is used - like in japan....

>

> I think it is really important to adjust until you are really

> comfortable inthe climate you find yourself in!

>

> Darlene MacAuley wrote:

>

> > Thanks, -

> >

> > So since you're in a more humid area, do you eat foods more

suited to

> > tropical areas as discussed in the excerpt?

> >

> > ITA w/ 2 seasons here (I'm in Austin). I knew I'd lived in TX

for a

> > while when it was in the 90s one summer day and I commented that

a

> > cold front must have come in... It gets a little humid here, but

I

> > can't imagine how bad it must be in Houston with the heat *and*

the

> > humidity.

> >

> > Darlene

> >

> >

> >

[Guest guest]

I keep wanting to give Asheville a whirl. I hear so many good

things about the area and vegan and macro friendly. this place is

toxic TOXIC

I belong to a vegetarian vegan meetup group here and they are

talking about Sublime the vegan restaurant and all got upset over

the proctor and gamble products and sysco and then when I rant about

the od of sugar everyone flips on me. One jerk told me I have

conniption fits when I eat sugar and should live in a bubble. I bit

my lip from telling him that he is in NO way healthy (saw his

picture) and that if perhaps he ate a healthier diet he wouldn't be

such a moron.

>

> I live in the desert of AZ. I have been here 7 years. I don't

like it.

> Not one bit. I want to be back in the NW. We came from the OR

coast. Not

> only is it a lot drier, the desert is in a drout condition,

getting drier

> every year. My house is up for sale, and I hope and hope to move

to WA

> state this summer. I have a daughter there. It is hot, but cools

off at

> night, and the hot isn't 4-6 months long. In 2003 Phoenix set a

record for

> the coolest temp one night 96 degrees. This last " winter " we had

143 days

> without rain. The sky was awful, for looking at or breathing.

The previous

> record was 112 days.

>

> Joan in AZ

> Your just jelous because the voices talk to me.

>

[Guest guest]

Hey fellow PNWer. I lived in Eugene for 6 years, but grew up in

Washington and Idaho. I'm biased that it's the best place to be

from!

But I've always wanted to see what Arizona and New Mexico would be

like.

>

> I live in the desert of AZ. I have been here 7 years. I don't

like it.

> Not one bit. I want to be back in the NW. We came from the OR

coast. Not

> only is it a lot drier, the desert is in a drout condition,

getting drier

> every year. My house is up for sale, and I hope and hope to move

to WA

> state this summer. I have a daughter there. It is hot, but cools

off at

> night, and the hot isn't 4-6 months long. In 2003 Phoenix set a

record for

> the coolest temp one night 96 degrees. This last " winter " we had

143 days

> without rain. The sky was awful, for looking at or breathing.

The previous

> record was 112 days.

>

> Joan in AZ

> Your just jelous because the voices talk to me.

>

[Guest guest]

Try eating more raw food like Jicama (check this out sugar lovers this

is a sweet veggie) and Daikon for root veggies. I made some red

cabbage kraut and I eat it raw most of the time even for breakfast.

B.

seigman wrote:

Do you find that hard, Darlene? I

know I do. I'm just an hour or so from you (SA) and when it was in the

90's in February, I didn't really want long cooked or root veggies. I

was craving salads and lightly cooked fare. Though I pined for cold,

rainy weather, a veggie stew and good book, it just wasn't happening.

-----

Original Message -----

From:

Darlene

MacAuley

To:

VeganMacrobiotics

Sent:

Saturday, May 20, 2006 7:47 AM

Subject:

Re: Where we live now vs. where we're from

At the Natural Epicurean we were told that even here we should

cook according to the calendar seasons even though it may not truly be

winter-like during the winter.

Darlene

[Guest guest]

Are you saying I should follow that one too? what pages?

Thanx

>

> > Thanks, -

> >

> > So since you're in a more humid area, do you eat foods more

suited to

> > tropical areas as discussed in the excerpt?

> >

> > ITA w/ 2 seasons here (I'm in Austin). I knew I'd lived in TX

for a

> > while when it was in the 90s one summer day and I commented that

a

> > cold front must have come in... It gets a little humid here, but

I

> > can't imagine how bad it must be in Houston with the heat *and*

the

> > humidity.

> >

> > Darlene

> >

> >

>

[Guest guest]

You made a statement some time ago and wondered how you could have both

Yin and Yang conditions at the same time so.....

here it is. Your decision to do or not do.

charles B

Diet #3 for More Yang and Yin

Conditions and Disorders

The following dietary guidelines may be

followed for an ailment or disorder caused by a combination of yang and

yin dietary extremes. They may need to he adjusted slightly for each

person according to climate, environment, age, sex, activity level,

personal condition and needs, and other factors. Refer to further

modifications under each specific condition or disease. The use of oil

and supplementary foods such as animal food, fruit, nuts and seeds, and

sweets may differ significantly according to the specific condition.

Special drinks and dishes, as well as home remedies, may also be

recommended. Please see Chapter 9 for comprehensive lists of

recommended macrobiotic-quality foods and foods to avoid, and Chapters

13 and 14 for how to prepare special drinks, dishes, compresses and

other home remedies. For moderate to serious cases, follow this diet

for 3 to 4 months or until the condition improves. Then the standard

macrobiotic way of eating for persons in usual good health may

gradually be implemented, offering a much wider scope and variety.

1. & #9;Avoid all extreme yang animal foods, including beef, pork,

lamb, chicken, turkey, egg, salted cheese, tuna, salmon, shellfish, and

other meat, poultry, and seafood.

2. & #9;Avoid all extreme yin foods and

beverages, including sugar, chocolate, honey, and other concentrated

sweeteners; milk, butter, cream, ice cream, yogurt and other light

dairy foods; white rice, white flour, and other polished or refined

grains; excessive fruits and juices; foods of

tropical origin, including tomatoes, potatoes, and peppers; herbs and

spices; coffee, black tea, and other stimulants; alcohol; and drugs and

medication.

3. & #9;Avoid or reduce all hard baked flour

products such as bread, crackers, cookies, and pastries, except for the

occasional consumption of unyeasted, unsweetened whole-grain sourdough

bread, if craved, once or twice a week. In serious cases, even

sourdough bread may need to be completely avoided for several months

until the condition improves.

4. & #9;Eliminate all chemicalized, irradiated,

genetically engineered and other artificially produced and treated

foods and beverages. As much as possible, use organically grown food,

especially for whole grains, beans and bean products, vegetables,

fruits, oils and other seasonings and condiments.

5. & #9;Avoid or limit food cooked on an electric

stove or in a microwave oven. Prepare food as much as possible with

gas, wood or other natural flame.

6. & #9;Unless otherwise indicated, minimize oil

for a 1- to 2-month period, even good-quality vegetable oil, and then

use only a small amount of sesame oil in cooking, preferably brushed on

the skillet, once or twice a week.

7. & #9;Avoid raw salads temporarily for 1 month

or more until the condition improves.

8. & #9;Avoid all ice-cold foods and drinks

served with ice cubes.

9. In general, the cooking for a condition arising

from both more yang and more yin factors should be moderate and use an

in-between amount of sea salt, miso, or shoyu in cooking.

10. Eat whole grains in whole form as the main

portion of the diet. Fifty to 60 percent of daily consumption, by

weight, should consist of whole cereal grains or whole grain products.

The first day prepare pressure-cooked short-grain brown rice, The next

day prepare brown rice pressure-cooked together in the same pot with 20

to 30 percent millet. The third day prepare brown rice with 20 to 30

percent barley. The fourth day prepare brown rice with 20 to 30 percent

adzuki beans or lentils. The fifth day prepare plain brown rice again.

Then repeat this pattern. Boiling may be substituted for

pressure-cooking occasionally. A delicious morning porridge can be made

by taking leftover rice, adding a little more water to soften, and

simmering for 2-3 minutes more, seasoning with ½ to 1 teaspoon of miso

per cup of grain at the end of cooking. Morning porridge may be soft

and creamy, but otherwise the grain should be on the firm side. In

pressure-cooking, the ratio of grain to water should be about 1:2. For

seasoning, cook with a small piece of kombu the size of a postage

stamp, though in some cases sea salt may he used depending on the

person’s condition. Other grains may be used occasionally, cooked by

themselves or with brown rice, including whole wheat berries, rye,

corn, and whole oats, though oats should be avoided for the first

month. Buckwheat and seitan should he avoided because they are too

contractive. Good-quality sourdough bread, preferably steamed, may be

enjoyed 2-3 times a week if craved, though in some cases even this

should be avoided for several months until the condition improves.

Udon, somen, or other whole-wheat noodles or pasta may be taken 2-3

times a week, but minimize soba, which includes buckwheat flour and may

be too contracting. Avoid all hard baked products until the condition

improves, including cookies, cake, pie, crackers, muffins, and

pastries. Avoid or limit cracked or processed grains, such as bulgur,

couscous, oatmeal, rye flakes, and puffed grains, until the condition

improves, in which case they may be used occasionally.

11. Eat 1-2 servings of soup each day, constituting

about 5 to 10 percent of the daily diet. The principal soup should

consist of wakame and onions, carrots, or other land vegetables cooked

together and seasoned with miso and occasionally shoyu. A small volume

of shiitake may be added to the soup several times a week. The miso may

be barley miso, brown rice miso, or soybean (hatcho) miso and should be

naturally aged 2 to 3 years. Seasoning should be moderate, neither too

mild nor too salty. Grain soups, bean soups, vegetable soups

(especially made with sweet vegetables), and other soups may be taken

from time to time.

12. & #9;Twenty-five to 30 percent of daily food

should be taken as vegetables, cooked in a variety of ways. All

temperate-climate types may be taken daily, but emphasize round

varieties such as squash, onions, and cabbage with a moderate amount of

leafy green vegetables such as collards, kale, and mustard greens and a

moderate amount of root vegetables such as carrots and daikon.

Generally, prepare the following, though amounts and frequencies will

vary according to the individual: nishime-style (long-time stewed)

vegetables, 2 to 3 times a week; adzuki bean, squash, and kombu dish, 2

times a week; dried daikon, 1 cup 3 times a week; carrots and carrot

tops or daikon and daikon tops, 3 times a week; boiled salad, 5 to 7

times a week; pressed salad, 5 to 7 times a week; raw salad and salad

dressing, avoid; steamed greens, 5 to 7 times a week; unless otherwise

indicated sautéed vegetables, using water the first month instead of

oil, then occasionally (2 to 3 times week) a small volume of sesame oil

brushed on the skillet; kinpira-style (matchsticks) sautéed in water,

2/3 cup 2 times a week, then oil maybe used after 3 weeks; dried tofu,

tofu, tempeh, or seitan with vegetables, 2 times a week. Vegetable nabe

(lightly boiled vegetables and noodles cooked homestyle at the table

with sliced vegetables, tofu, tempeh and mochi) may be eaten several

times a week as a special side dish.

13. Five percent of daily intake maybe taken as

beans, such as adzuki beans, lentils, chickpeas, or black soybeans,

moderately seasoned and in moderate volume. These are usually cooked

together with kombu or other sea vegetable or with a small volume of

onions and carrots. Other beans may be used occasionally 2 to 3 times a

month. For seasoning, a small volume of unrefined sea salt or shoyu or

miso can be used. Bean products such as tempeh, natto, and dried or

cooked tofu may be used occasionally but in moderate volume.

14. Two percent or less of daily intake may be in

the form of sea vegetables with moderate cooking and a medium taste.

This includes wakame and kombu taken daily when cooking grain, in soup,

or in other dishes. A sheet or half sheet of toasted nori may also be

taken daily. A small dish of hijiki or arame should be prepared 2 times

a week. All other sea vegetables are optional.

15. Condiments may be used moderately, including

gomashio (on the average made with 1 part salt to 18 parts sesame

seeds, reduced to 1:16 after 2 months); kombu, kelp, or wakame powder;

umeboshi plum; and tekka. These condiments may he used daily on grains

and vegetables, hut the volume should he moderate to suit individual

appetite and taste.

16. & #9;Pickles, made at home in a variety of

ways, should be eaten daily, in small volume (1 teaspoon total). with

an emphasis on medium-strength pickles (but rinse thoroughly to avoid

too much salt).

17. & #9;Avoid all animal food until the

condition improves. However, white meat fish may be eaten once every

10-14 days in small volume if cravings arise. The fish should he

prepared steamed, boiled, or poached and be garnished with fresh grated

daikon or ginger to aid in digestion. Completely avoid tuna, salmon,

shrimp, and other blue-meat and red meat fish and all shellfish until

the condition improves.

18. Avoid or minimize fruit and juice until the

condition improves. However, if cravings arise, a small amount of fruit

may be taken, provided it is grown in a temperate climate and taken in

season. Generally, it may be cooked with a pinch of salt. A little

dried fruit may he taken, but avoid raisins, which are high in

concentrated simple sugars.

19. & #9;Avoid or limit desserts and sweets

including good quality macrobiotic desserts, until the condition

improves. To satisfy cravings for a sweet taste, use sweet vegetables

every day in cooking, drink sweet vegetable drink, and prepare sweet

vegetable jam. Mochi, rice balls, sushi, and other grain-based snacks

may be eaten regularly. Rice cakes, popcorn, and other dry or baked

snacks should be minimized, as they may cause tightening. A small

volume of grain-based sweeteners such as amasake, barley malt, or brown

rice syrup may be taken in the event of cravings.

20. Limit nuts and nut and seed butters on account

of their high fat and protein content, except for chestnuts, which are

high in complex carbohydrates, until the condition improves. Unsalted,

lightly blanched or boiled seeds such as sesame seeds and pumpkin seeds

may be consumed as a snack, up to 1-cup altogether per week.

21. & #9;Unrefined sea salt, shoyu, miso, and

other seasonings may be used in cooking, but these should have a

moderate flavor and taste, neither too salty nor too bland. Avoid mirin

(a sweet cooking wine) and garlic until the condition improves. In

cases of inflammation, avoid ginger, horseradish, umeboshi vinegar, and

brown rice vinegar until the condition improves.

22. & #9;Drink bancha twig tea as the main

beverage prepared with medium strength. Strictly avoid coffee, black

tea, soft drinks, and all aromatic, stimulant beverages, and do not

drink grain coffee for the first 2 to 3 months. Use good-quality

spring, well, or filtered water, avoiding chemicalized tap water,

distilled water, or carbonated or mineral water (even as a beverage on

social occasions). Other traditional, non-stimulant beverages maybe

taken, such as barley or rice tea, One to 2 cups of fresh carrot juice

or other vegetable juice may be taken a week.

23. & #9;Chew very well, at least 50 times and

preferably 100 times per mouthful.

24. & #9;Avoid overeating and overdrinking.

25. & #9;Avoid late-night snacks and eating

within 3 hours of sleeping.

purpleveg wrote:

Are you saying I should follow that one too? what pages?

Thanx

I very recently read this part of the book and therefor prior to

reading

this I was on a strict temperate climate fare. Since reading this

I

added potatoes since we have some in our garden. I added some

fruit as

well. I boil and steam rice, I use short term cooking rather than

long

term cooking (More cooling stuff).

I am following the "Diet #3 for More Yang and Yin Conditions and Disorders" (look Reggie Yin and Yang conditions) from "The

Macrobiotic

Path To Total Health". (if anyone is interested I scanned it from

the

book and I can email it).

B.

PS Houston is or was the most air conditioned city in the USA.

[Guest guest]

No thoughts of moving there, but would love to visit some day and see

what the life, climate, architecture, and landscape are like.

> >>

> >> I live in the desert of AZ. I have been here 7 years. I don't

> > like it.

> >> Not one bit. I want to be back in the NW. We came from the OR

> > coast. Not

> >> only is it a lot drier, the desert is in a drout condition,

> > getting drier

> >> every year. My house is up for sale, and I hope and hope to move

> > to WA

> >> state this summer. I have a daughter there. It is hot, but

cools

> > off at

> >> night, and the hot isn't 4-6 months long. In 2003 Phoenix set a

> > record for

> >> the coolest temp one night 96 degrees. This last " winter " we had

> > 143 days

> >> without rain. The sky was awful, for looking at or breathing.

> > The previous

> >> record was 112 days.

> >>

> >> Joan in AZ

> >> Your just jelous because the voices talk to me.

> >>

> >

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

Hey , thanks I don't remember which isn't saying much since I

forget quite a bit.

1. have been vegan for 10+ years

2. don't do just a bit of fruit as it's nearly 100 degrees here

3. lalalalalalalalalalalalala is there a #3?

4. don't do/use do 95% organic

5. always use gas

6. hmmmmmmmmmmmmm not excessive with oil, don't use much at all but

I do eat stuff already made at Whole Foods with it in.

7. just started salads since it's hotter than heck here

8. never cold with ice

9. not heavy with the shoyu, miso, etc except for my darn chip

obsession

10. eat lots of grains don't pressure cook and don't do all that

combo stuff

too tired to go thru this list, man it's long and you typed it out?

I have the book I hope you didn't type it for me.

Peace,

Reg

> >

> >

> >>I very recently read this part of the book and therefor prior to

> >>

> >>

> >reading

> >

> >

> >>this I was on a strict temperate climate fare. Since reading

this

> >>

> >>

> >I

> >

> >

> >>added potatoes since we have some in our garden. I added some

> >>

> >>

> >fruit as

> >

> >

> >>well. I boil and steam rice, I use short term cooking rather

than

> >>

> >>

> >long

> >

> >

> >>term cooking (More cooling stuff).

> >>

> >>I am following the " Diet #3 for More Yang and Yin Conditions and

> >>Disorders " (look Reggie Yin and Yang conditions) from " The

> >>

> >>

> >Macrobiotic

> >

> >

> >>Path To Total Health " . (if anyone is interested I scanned it

from

> >>

> >>

> >the

> >

> >

> >>book and I can email it).

> >>

> >> B.

> >>

> >>PS Houston is or was the most air conditioned city in the USA.

> >>

> >>

> >>

>

[Guest guest]

Hey , thanks I don't remember which isn't saying much since I

forget quite a bit.

1. have been vegan for 10+ years

2. don't do just a bit of fruit as it's nearly 100 degrees here

3. lalalalalalalalalalalalala is there a #3?

4. don't do/use do 95% organic

5. always use gas

6. hmmmmmmmmmmmmm not excessive with oil, don't use much at all but

I do eat stuff already made at Whole Foods with it in.

7. just started salads since it's hotter than heck here

8. never cold with ice

9. not heavy with the shoyu, miso, etc except for my darn chip

obsession

10. eat lots of grains don't pressure cook and don't do all that

combo stuff

too tired to go thru this list, man it's long and you typed it out?

I have the book I hope you didn't type it for me.

Peace,

Reg

> >

> >

> >>I very recently read this part of the book and therefor prior to

> >>

> >>

> >reading

> >

> >

> >>this I was on a strict temperate climate fare. Since reading

this

> >>

> >>

> >I

> >

> >

> >>added potatoes since we have some in our garden. I added some

> >>

> >>

> >fruit as

> >

> >

> >>well. I boil and steam rice, I use short term cooking rather

than

> >>

> >>

> >long

> >

> >

> >>term cooking (More cooling stuff).

> >>

> >>I am following the " Diet #3 for More Yang and Yin Conditions and

> >>Disorders " (look Reggie Yin and Yang conditions) from " The

> >>

> >>

> >Macrobiotic

> >

> >

> >>Path To Total Health " . (if anyone is interested I scanned it

from

> >>

> >>

> >the

> >

> >

> >>book and I can email it).

> >>

> >> B.

> >>

> >>PS Houston is or was the most air conditioned city in the USA.

> >>

> >>

> >>

>

[Guest guest]

That sounds so glorious. What a miracle the world is!

> > >>

> > >> I live in the desert of AZ. I have been here 7 years. I

don't

> > > like it.

> > >> Not one bit. I want to be back in the NW. We came from the

OR

> > > coast. Not

> > >> only is it a lot drier, the desert is in a drout condition,

> > > getting drier

> > >> every year. My house is up for sale, and I hope and hope to

move

> > > to WA

> > >> state this summer. I have a daughter there. It is hot, but

> cools

> > > off at

> > >> night, and the hot isn't 4-6 months long. In 2003 Phoenix

set a

> > > record for

> > >> the coolest temp one night 96 degrees. This last " winter " we

had

> > > 143 days

> > >> without rain. The sky was awful, for looking at or breathing.

> > > The previous

> > >> record was 112 days.

> > >>

> > >> Joan in AZ

> > >> Your just jelous because the voices talk to me.

> > >>

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

[Guest guest]

That sounds so glorious. What a miracle the world is!

> > >>

> > >> I live in the desert of AZ. I have been here 7 years. I

don't

> > > like it.

> > >> Not one bit. I want to be back in the NW. We came from the

OR

> > > coast. Not

> > >> only is it a lot drier, the desert is in a drout condition,

> > > getting drier

> > >> every year. My house is up for sale, and I hope and hope to

move

> > > to WA

> > >> state this summer. I have a daughter there. It is hot, but

> cools

> > > off at

> > >> night, and the hot isn't 4-6 months long. In 2003 Phoenix

set a

> > > record for

> > >> the coolest temp one night 96 degrees. This last " winter " we

had

> > > 143 days

> > >> without rain. The sky was awful, for looking at or breathing.

> > > The previous

> > >> record was 112 days.

> > >>

> > >> Joan in AZ

> > >> Your just jelous because the voices talk to me.

> > >>

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

[Guest guest]

I don't care for Jicama, but I do eat sauerkraut daily. Love it at breafast! I need to get another batch fermenting.

Re: Where we live now vs. where we're from

At the Natural Epicurean we were told that even here we should cook according to the calendar seasons even though it may not truly be winter-like during the winter.

Darlene

[Guest guest]

I did this for myself as I self assessed that I should do this.

cb

PS not that I wouldn't do so just for you if you asked.

purpleveg wrote:

Hey , thanks I don't remember which isn't saying much since I forget quite a bit.

1. have been vegan for 10+ years

2. don't do just a bit of fruit as it's nearly 100 degrees here

3. lalalalalalalalalalalalala is there a #3?

4. don't do/use do 95% organic

5. always use gas

6. hmmmmmmmmmmmmm not excessive with oil, don't use much at all but I do eat stuff already made at Whole Foods with it in.

7. just started salads since it's hotter than heck here

8. never cold with ice

9. not heavy with the shoyu, miso, etc except for my darn chip obsession

10. eat lots of grains don't pressure cook and don't do all that combo stuff

too tired to go thru this list, man it's long and you typed it out? I have the book I hope you didn't type it for me.

Peace,

Reg

I very recently read this part of the book and therefor prior to

reading

this I was on a strict temperate climate fare. Since reading

this

I

added potatoes since we have some in our garden. I added some

fruit as

well. I boil and steam rice, I use short term cooking rather

than

long

term cooking (More cooling stuff).

I am following the "Diet #3 for More Yang and Yin Conditions and Disorders" (look Reggie Yin and Yang conditions) from "The

Macrobiotic

Path To Total Health". (if anyone is interested I scanned it

from

the

book and I can email it).

B.

PS Houston is or was the most air conditioned city in the USA.