Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 I don't do anything with it. It's the first time I had some in some time. I just sprinkle it on popcorn usually making a cheese like topping. We had the discussion here b4 where it was said that it's not really nutritional. Ah well I imagine there are worse things I could eat. > > > > >>>>> > >> > > > > > >>>>> > >> > we were just talking about this recently, so i > > thought > > > i'd post > > > > >>> > > this > > > > >>>>> > >> > article from > > > http://www.yogajournal.com/health/934_1.cfm? > > > > > ctsrc=nldn > > > > >>>>> > >> > > > > > >>>>> > >> > The Right Combination > > > > >>>>> > >> > > > > > >>>>> > >> > Mixing too many foods at one time can trigger poor > > > > > digestion. > > > > >>> > > Here's > > > > >>>>> > >> > a practical guide to combining foods > > appropriately. > > > > >>>>> > >> > > > > > >>>>> > >> > By Hale Sofia Schatz > > > > >>>>> > >> > > > > > >>>>> > >> > If you've ever tried to practice yoga right after > > a > > > meal, then > > > > > you > > > > >>>>> > >> > know how uncomfortable your Downward-Facing Dogs > > and > > > spinal > > > > > twists > > > > >>>>> > >> > can feel with a full or bloated belly. Even if > > you've > > > finished > > > > >>> > > eating > > > > >>>>> > >> > several hours before stepping onto the mat, your > > body > > > may > > > > > still be > > > > >>>>> > >> > working to digest your last meal, which means less > > > > > available > > > > >>> > > energy > > > > >>>>> > >> > for your practice. To keep your body feeling light > > > > and > > > vibrant, > > > > >>> > > look > > > > >>>>> > >> > within—to your digestive tract. > > > > >>>>> > >> > The main reason we eat is to provide our bodies > > with > > > the fuel > > > > > we > > > > >>> > > need > > > > >>>>> > >> > to live—fuel for walking, thinking,, making art, > > > working, > > > > > playing > > > > >>>>> > >> > with our children, and doing yoga. But the very > > act > > of > > > > > digestion > > > > >>> > > also > > > > >>>>> > >> > takes energy. You can assist your body's digestion > > > > > before you > > > > > even > > > > >>>>> > >> > take the first bite of food. If you think of the > > > stomach as a > > > > >>> > > blender > > > > >>>>> > >> > that purees food into a molecular soup, then what > > you > > > eat > > > > > together > > > > >>> > > at > > > > >>>>> > >> > one time doesn't matter because it all gets mixed > > up > > > anyway, > > > > >>> > > right? > > > > >>>>> > >> > Wrong. > > > > >>>>> > >> > > > > > >>>>> > >> > Different foods have different digestion times and > > > > > require > > > > >>> > > different > > > > >>>>> > >> > digestive enzymes. Therefore, eating too many > > kinds > > of > > > foods at > > > > >>> > > one > > > > >>>>> > >> > time—such as proteins with grains, fats, and > > sugars, a > > > la the > > > > >>> > > common > > > > >>>>> > >> > peanut butter and jelly sandwich—can result in > > > difficult > > > > >>> > > digestion. > > > > >>>>> > >> > Eating the appropriate food combinations not only > > > helps improve > > > > >>>>> > >> > digestion, it can also increase energy, regulate > > > elimination, > > > > > and > > > > >>>>> > >> > help relieve depression, anxiety, and mood swings. > > > > And > > > > > increased > > > > >>>>> > >> > physical energy means more vitality, clarity, and > > > focus in all > > > > >>> > > areas > > > > >>>>> > >> > of life. Although food combining isn't a panacea, > > it > > > can ease > > > > >>>>> > >> > digestion so that energy flows through the body > > > unimpeded. > > > > >>>>> > >> > > > > > >>>>> > >> > We do yoga not just for the sake of physical > > results, > > > but so > > > > > those > > > > >>>>> > >> > results—a strong, supple, and receptive body—- give > > > > us > > > greater > > > > >>> > > access > > > > >>>>> > >> > to our spirit. Why should feeding ourselves be any > > > > > different? > > > > >>> > > Think > > > > >>>>> > >> > of food combining as food yoga. By keeping the > > core > > of > > > our > > > > > bodies > > > > >>>>> > >> > functioning with ease, we can access our inner > > selves > > > more > > > > > deeply > > > > >>>>> > >> > because less of our attention is diverted to the > > > physical. > > > > >>>>> > >> > > > > > >>>>> > >> > A Process of Elimination > > > > >>>>> > >> > > > > > >>>>> > >> > How often do you actually think about the food > > that's > > > being > > > > >>> > > digested > > > > >>>>> > >> > by your body? Most of us think about digestion > > only > > > when we > > > > > suffer > > > > >>>>> > >> > indigestion—bloating, gas, heartburn, > > constipation, > > > diarrhea, > > > > > and > > > > >>> > > all > > > > >>>>> > >> > the other unpleasant symptoms that quickly direct > > our > > > > > attention to > > > > >>>>> > >> > our bellies. Yet the digestive tract is the center > > > > of > > > the body— > > > > > the > > > > >>>>> > >> > alchemical furnace in which what we eat is > > transmuted > > > from > > > > >>> > > separate > > > > >>>>> > >> > foods into the fuel our bodies and minds need. The > > > > > next time > > > > > you > > > > >>> > > eat > > > > >>>>> > >> > something, think about when your food actually > > becomes > > > you. > > > > >>>>> > >> > > > > > >>>>> > >> > The digestive tract has three basic functions: The > > > > > stomach > > > > >>> > > separates > > > > >>>>> > >> > the food into smaller parts, the small intestine > > > completes the > > > > >>>>> > >> > breakdown and assimilates nutrients to supply to > > the > > > rest of > > > > > the > > > > >>>>> > >> > body, and the large intestine eventually > > eliminates > > any > > > > > remaining > > > > >>>>> > >> > waste. Keeping this system in good working order > > is > > > essential > > > > > to > > > > >>>>> > >> > overall health and vitality. > > > > >>>>> > >> > > > > > >>>>> > >> > Digestive problems can arise as we age, undergo > > > stress, eat too > > > > >>>>> > >> > quickly or on the run, or eat diets composed of > > > refined and > > > > > rich > > > > >>>>> > >> > foods, too much food, or foods eaten in > > complicated > > > > > combinations. > > > > >>>>> > >> > Eventually, the proper flow of digestive juices > > slows > > > down, > > > > >>>>> > >> > compromising the breakdown of foods in the stomach > > > > and > > > small > > > > >>>>> > >> > intestine. Like any plumbing system, the digestive > > > > > tract can > > > > > erode > > > > >>> > > or > > > > >>>>> > >> > get backed up, resulting in chronic diarrhea > > and/or > > > > > constipation. > > > > >>> > > If > > > > >>>>> > >> > elimination doesn't happen properly, we don't > > receive > > > the > > > > >>> > > nutrients > > > > >>>>> > >> > we need and toxic waste matter can remain in the > > > system. This > > > > >>> > > causes > > > > >>>>> > >> > us to feel uncomfortable and lethargic; the flow > > of > > > life > > > > > energy is > > > > >>>>> > >> > blocked. > > > > >>>>> > >> > > > > > >>>>> > >> > The word digestion comes from the Latin > > for " separate " > > > > >>> > > or " arrange. " > > > > >>>>> > >> > In fact, this is exactly what happens in the > > digestive > > > tract: > > > > >>>>> > >> > Nutrients, in the form of molecules, are separated > > > > > from food > > > > > and > > > > >>>>> > >> > arranged through assimilation to provide energy > > for > > > all the > > > > > body's > > > > >>>>> > >> > internal organs. With food combining, you assist > > > digestion by > > > > >>>>> > >> > separating and prearranging your food before it > > even > > > lands in > > > > > your > > > > >>>>> > >> > stomach. > > > > >>>>> > >> > > > > > >>>>> > >> > Although medical research hasn't yet been done on > > the > > > specific > > > > >>>>> > >> > benefits of food combining, this system, which has > > > > > been around > > > > > in > > > > >>>>> > >> > various forms since the 1930s, is based on the > > > understanding > > > > > that > > > > >>>>> > >> > eating foods in combinations that have compatible > > > enzymes and > > > > >>>>> > >> > digestive times makes for easier and more complete > > > > > digestion. > > > > > High- > > > > >>>>> > >> > protein foods require the acidic medium of the > > stomach > > > to be > > > > >>> > > broken > > > > >>>>> > >> > down, whereas carbohydrates require the alkaline > > or > > > neutral > > > > > medium > > > > >>> > > of > > > > >>>>> > >> > the small intestine. When high-protein and high- > > > carbohydrate > > > > > foods > > > > >>>>> > >> > are eaten together, digestion becomes more > > > complicated, since > > > > > the > > > > >>>>> > >> > transit time for carbohydrates is slowed by the > > > breakdown of > > > > >>> > > protein > > > > >>>>> > >> > in the stomach. If the breakdown is impeded, then > > the > > > > > absorption > > > > >>> > > of > > > > >>>>> > >> > nutrients and elimination also may become more > > > difficult, with > > > > >>>>> > >> > undigested food particles remaining in the system. > > > > > These > > > > >>> > > undigested > > > > >>>>> > >> > particles can create allergens, bacterial > > imbalances, > > > and other > > > > >>>>> > >> > disorders in the gastrointestinal tract. > > > > >>>>> > >> > > > > > >>>>> > >> > A Simple Approach > > > > >>>>> > >> > > > > > >>>>> > >> > In many aspects of life, with simplification comes > > > > > less excess. > > > > >>> > > The > > > > >>>>> > >> > same is true for the body. In a world obsessed > > with > > > abundance > > > > > and > > > > >>> > > the > > > > >>>>> > >> > availability of every imaginable foodstuff 365 > > days > > a > > > year, > > > > > food > > > > >>>>> > >> > combining helps us simplify our food choices. The > > > basic rule of > > > > >>> > > thumb > > > > >>>>> > >> > is: The simpler the meal, the easier digestion > > will > > > be. Simple > > > > >>> > > meals, > > > > >>>>> > >> > moderate portions, and chewing food slowly and > > with > > an > > > > > attitude of > > > > >>>>> > >> > reverence all help maintain easy digestion and > > free- > > > flowing > > > > > energy > > > > >>> > > in > > > > >>>>> > >> > the body. It doesn't take long to get the hang of > > food > > > > > combining > > > > >>> > > with > > > > >>>>> > >> > these simple guidelines: > > > > >>>>> > >> > > > > > >>>>> > >> > Fruits are the easiest and fastest foods to > > digest, > > > and for > > > > > that > > > > >>>>> > >> > reason should always be eaten separately from > > > proteins, grains, > > > > >>> > > and > > > > >>>>> > >> > vegetables. They are further classified into acid, > > > > > subacid, > > > > > sweet, > > > > >>>>> > >> > and melons—based on their levels of acid and > > sugar— > > and > > > have > > > > > their > > > > >>> > > own > > > > >>>>> > >> > set of guidelines for combinations. Digestion > > time: > > 20 > > > minutes > > > > > to > > > > >>> > > one > > > > >>>>> > >> > hour. > > > > >>>>> > >> > > > > > >>>>> > >> > All vegetables can be combined with one another as > > > > > well as with > > > > >>>>> > >> > proteins. For optimal digestive ease, it's best to > > > > > combine only > > > > >>>>> > >> > nonstarchy and low-starch vegetables with grains. > > > Digestion > > > > > time: > > > > >>> > > 30 > > > > >>>>> > >> > minutes to two hours. > > > > >>>>> > >> > > > > > >>>>> > >> > Grains can be eaten alone or combined with > > nonstarchy > > > and low- > > > > >>> > > starch > > > > >>>>> > >> > vegetables. Do not combine grains with protein or > > with > > > starchy > > > > >>>>> > >> > vegetables. It's best to have only one type of > > grain > > > at a > > > > > meal, so > > > > >>>>> > >> > decide if you really want that hunk of bread or if > > > > > it's worth > > > > >>> > > waiting > > > > >>>>> > >> > for the rice. Digestion time: two to three hours. > > > > >>>>> > >> > > > > > >>>>> > >> > Proteins can be eaten alone or combined with > > > nonstarchy, low- > > > > >>> > > starch, > > > > >>>>> > >> > and starchy vegetables. It's best to have only one > > > > > type of > > > > > protein > > > > >>> > > at > > > > >>>>> > >> > a meal. Digestion time: two to four hours. > > > > >>>>> > >> > > > > > >>>>> > >> > When selecting what to eat, consider not only the > > > culinary > > > > > appeal > > > > >>> > > of > > > > >>>>> > >> > your choices but how your body will interpret the > > > foods you are > > > > >>> > > about > > > > >>>>> > >> > to ingest. Ask yourself: Will these foods fuel my > > body > > > so it > > > > > can > > > > >>> > > be a > > > > >>>>> > >> > strong vehicle for my spirit, or will they slow me > > > > > down? > > > > > Feeding > > > > >>>>> > >> > yourself purposefully is like doing yoga off the > > mat: > > > Each > > > > > choice > > > > >>> > > of > > > > >>>>> > >> > what and how to feed yourself is an opportunity to > > > > > practice > > > > >>>>> > >> > awareness, compassion, and self-love. > > > > >>>>> > >> > > > > > >>> > > > > > > >>> > > > > > > >>> > > > > > > >> > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > --------------------------------- > > > Sneak preview the all-new Yahoo.com. It's not radically > > different. Just radically better. > > > > > > > > > > > > > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2006 Report Share Posted August 15, 2006 Hello Simon, Again, your posts have so much depth I struggle not to give just a quickie answer. But on rethinking I realize that is definitely ME - I like to grab a thought and it's enough for me - so knowing you will understand, I will only give my quick response: In an ideal world, every human being would be on this wonderful self- reflective plane, playing the game of life in a thoughtful manner as you so purpose. But in this real world, we have been " fed " since babies, and food is so tied up with so many things, comfort, habits, pleasures, socializing - each and every one of them difficult challenges to change. I don't think alot of people give up on mb because of the rules per se, but rather because change is not easy, nor is it quick - and well, you know, in this instant society..... You have the privilege of many years of hindsight - so I think you are looking at things from your wiser perspective. Newbies just ask, what can I eat???? I think Porter did an excellent job of incorporating both basic " rules " and philosophy explaining - but I'd be ever so curious if new people to mb understand it all. Or does the understanding come later, with more practice and much much more thinking about it all. I realize I am a rule person - that is, it's easier for me if someone says things in black and white - I can follow it - and then after following for a while, I can then become more flexible. I can't throw myself in the pool of just think for myself - figure it all out for myself - I like that I don't have to reinvent the wheel, just learn to ride the bike (too many mixed metaphors???). I agree the idea of a big mb god figure with a strap if you do wrong is not appealing at all - I agree that flexibilty does have to come to play in being appealing - but personally, if you give me too many choices, I am the kind that would give up!!!!! I think the intuition has to be with the teacher, if they can intuit what the student is ready for - or patience has to be with the teacher, and realize that alot is not yet sinking in, but will with time. I also totally agree with you about honesty in the teacher - but then you have the problem of do as I say, not what I do. Again it's confusing here - on one hand, I would love if my teacher were an example of what he's teaching, on the other hand, does that mean I am looking for perfection??? which isn't possible. So on one hand I want to have an ideal to be my goal - on the other hand, I also want an honest person, who doesn't pretend he/she is eating perfectly. But now I am flying solo - not presently with other mb people and it's much harder to be inspired - books and computer don't work as well for me as a real person - but maybe, just maybe, I'll start using all those books more, which I've been wanting to do forever. It's been a pleasure reading and re-reading your posts. Very thought promoting. You wrote: For me it fun to explore the macrobiotic > > principles but to be able to do it freely, without attachment, I need to keep > > myself grounded in the present and reality Now how do you determine what is grounded and what is reality? How do you get there? Didn't it come from many years of first exploring and perhaps accepting and then discounting many theories?? Klara > > > > > > > > > > > > > > Hello , > > > > I enjoyed reading your email. > > > > Basically I think humans have a tendency to take a theory like yin and yang > > and then if they believe it treat it as though it is real. The reality is that > > there is no man made concept that works accurately all the time in every > > situation. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2006 Report Share Posted August 16, 2006 Hi Klara, Good to hear from you. I am writing this from a friends house in France overlooking the Mediterranean sea. I certainly agree that at the beginning we all need to have simple guidelines to follow and each individual will need these for varying lengths of time. As you say some people might find it easier to stay with the food list approach for ever. That is fine and it is healthy for all of us if macrobiotics is broad enough to accommodate everybody. One of the issues I have is if macrobiotics becomes defined by those foods lists is that with so much to say regarding health, ecology and natural foods that it seems a shame when the conversation is taken up with whether we eat something like tomatoes or not. In the biggest sense, in my opinion macrobiotics has been bogged down by endless discussions with the outside world about what is on and off our lists. This is typical if you read articles about macrobiotics and rather than get our message out we seem to spend more time defending our foods lists. On a more philosophical level I still find hard not to see it all a part of a process and experiencing macrobiotics in the way I have not thinking of what we say today in terms of any rules as just be a snap shot of one moment in time and only applicable to a particular set of people. I wonder if people who do not see it this way get frustrated when the rules suddenly change or are challenged. Although you are right that it is much easier to tell someone what to do than to help them make a philosophy their own I still think it is worth striving for. I would hate to think anyone has become enslaved to something I once wrote or said. The risk is that living out someone else’s ideas on food you may simply switch to another person’s food philosophy later on. Again there is nothing wrong with this but to me it would be better to slowly work towards making macrobiotics something that is biologically and emotionally you and that you feel empowered to play with it, perhaps make mistakes and learn. This is much easier if you are part of an open minded community of people eating macrobiotically and I can understand your concerns practicing macrobiotics on your own. In the Zen Buddhist approach we all should exercise and develop our intuition. It does not have to be with food but if you can develop your intuition in one area of your life you may be able to later have the confidence to apply it too your foods. It is very hard to put my approach into a book. When I wrote Modern Day Macrobiotic I wanted to make it as informative as possible without being prescriptive. I tried to express the idea that there are many forms of macrobiotics and gave example of different diets the reader could follow as well as how a reader could take a more intuitive approach to macrobiotics. I am not sure how successful I have been although I have thankfully received many encouraging emails. Perhaps it would be best to follow the rules for now but keep your mind open to the idea that when you are ready you can dispense with any rigid food lists. All the best, Simon PS We drove from London through France, Germany and italy to get to Monte Carlo. We stayed in a simple French farm house in the Champagne area. I just let them know we did not eat meat. A part me enjoys throwing myself into a situation where I will be eating someone else’s cooking for diner and breakfast. I loved the fresh farm food and felt good on it the next day. Perhaps after a few days I would have felt a bit heavy with all the cheese and yoghurt. In Italy we stayed in the village of Barolo (where the red wine comes from) and in addition to the wine we had a truly amazing diner. Again there was no menu or choice but somehow everything worked out perfectly. The risotto was so creamy it had the texture of a rice pudding, the ravioli consisted of one piece about the size of a saucer with a raw egg yoke and parsley sauce in it. I don’t think I could find the words to describe the deserts! Although I could not eat like this for long I love the idea that macrobiotics is broad enough to travel and be open to other people’s and culture’s foods. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2006 Report Share Posted August 16, 2006 Hi Klara, Good to hear from you. I am writing this from a friends house in France overlooking the Mediterranean sea. I certainly agree that at the beginning we all need to have simple guidelines to follow and each individual will need these for varying lengths of time. As you say some people might find it easier to stay with the food list approach for ever. That is fine and it is healthy for all of us if macrobiotics is broad enough to accommodate everybody. One of the issues I have is if macrobiotics becomes defined by those foods lists is that with so much to say regarding health, ecology and natural foods that it seems a shame when the conversation is taken up with whether we eat something like tomatoes or not. In the biggest sense, in my opinion macrobiotics has been bogged down by endless discussions with the outside world about what is on and off our lists. This is typical if you read articles about macrobiotics and rather than get our message out we seem to spend more time defending our foods lists. On a more philosophical level I still find hard not to see it all a part of a process and experiencing macrobiotics in the way I have not thinking of what we say today in terms of any rules as just be a snap shot of one moment in time and only applicable to a particular set of people. I wonder if people who do not see it this way get frustrated when the rules suddenly change or are challenged. Although you are right that it is much easier to tell someone what to do than to help them make a philosophy their own I still think it is worth striving for. I would hate to think anyone has become enslaved to something I once wrote or said. The risk is that living out someone else’s ideas on food you may simply switch to another person’s food philosophy later on. Again there is nothing wrong with this but to me it would be better to slowly work towards making macrobiotics something that is biologically and emotionally you and that you feel empowered to play with it, perhaps make mistakes and learn. This is much easier if you are part of an open minded community of people eating macrobiotically and I can understand your concerns practicing macrobiotics on your own. In the Zen Buddhist approach we all should exercise and develop our intuition. It does not have to be with food but if you can develop your intuition in one area of your life you may be able to later have the confidence to apply it too your foods. It is very hard to put my approach into a book. When I wrote Modern Day Macrobiotic I wanted to make it as informative as possible without being prescriptive. I tried to express the idea that there are many forms of macrobiotics and gave example of different diets the reader could follow as well as how a reader could take a more intuitive approach to macrobiotics. I am not sure how successful I have been although I have thankfully received many encouraging emails. Perhaps it would be best to follow the rules for now but keep your mind open to the idea that when you are ready you can dispense with any rigid food lists. All the best, Simon PS We drove from London through France, Germany and italy to get to Monte Carlo. We stayed in a simple French farm house in the Champagne area. I just let them know we did not eat meat. A part me enjoys throwing myself into a situation where I will be eating someone else’s cooking for diner and breakfast. I loved the fresh farm food and felt good on it the next day. Perhaps after a few days I would have felt a bit heavy with all the cheese and yoghurt. In Italy we stayed in the village of Barolo (where the red wine comes from) and in addition to the wine we had a truly amazing diner. Again there was no menu or choice but somehow everything worked out perfectly. The risotto was so creamy it had the texture of a rice pudding, the ravioli consisted of one piece about the size of a saucer with a raw egg yoke and parsley sauce in it. I don’t think I could find the words to describe the deserts! Although I could not eat like this for long I love the idea that macrobiotics is broad enough to travel and be open to other people’s and culture’s foods. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2006 Report Share Posted August 16, 2006 Simon, Fun to read your message! It gave me a giggle. Not sure how far back in the archives you looked, but we did have a flurry of discussion about the cover of your book and how it appears to have RED PEPPERS on it!! (Hope this comes through as an intended joke). What we eat all depends on the person and the situation doesn't it? It took me some time and experience to understand the meaning of the food pyramid and how it's only a guideline. For each person the basic framework will be tweaked and it is not always the same for that given person. The fear, guilt, obsession, and " rules " are so much worse for us than eating that labeled tomato. Hope people will keep up such philosophical discussions! > > Hi Klara, > > Good to hear from you. I am writing this from a friends house in France > overlooking the Mediterranean sea. > > I certainly agree that at the beginning we all need to have simple > guidelines to follow and each individual will need these for varying lengths > of time. As you say some people might find it easier to stay with the food > list approach for ever. That is fine and it is healthy for all of us if > macrobiotics is broad enough to accommodate everybody. > > One of the issues I have is if macrobiotics becomes defined by those foods > lists is that with so much to say regarding health, ecology and natural > foods that it seems a shame when the conversation is taken up with whether > we eat something like tomatoes or not. > > In the biggest sense, in my opinion macrobiotics has been bogged down by > endless discussions with the outside world about what is on and off our > lists. This is typical if you read articles about macrobiotics and rather > than get our message out we seem to spend more time defending our foods > lists. On a more philosophical level I still find hard not to see it all a > part of a process and experiencing macrobiotics in the way I have not > thinking of what we say today in terms of any rules as just be a snap shot > of one moment in time and only applicable to a particular set of people. I > wonder if people who do not see it this way get frustrated when the rules > suddenly change or are challenged. > > Although you are right that it is much easier to tell someone what to do > than to help them make a philosophy their own I still think it is worth > striving for. I would hate to think anyone has become enslaved to something > I once wrote or said. The risk is that living out someone else¹s ideas on > food you may simply switch to another person¹s food philosophy later on. > Again there is nothing wrong with this but to me it would be better to > slowly work towards making macrobiotics something that is biologically and > emotionally you and that you feel empowered to play with it, perhaps make > mistakes and learn. This is much easier if you are part of an open minded > community of people eating macrobiotically and I can understand your > concerns practicing macrobiotics on your own. > > In the Zen Buddhist approach we all should exercise and develop our > intuition. It does not have to be with food but if you can develop your > intuition in one area of your life you may be able to later have the > confidence to apply it too your foods. > > It is very hard to put my approach into a book. When I wrote Modern Day > Macrobiotic I wanted to make it as informative as possible without being > prescriptive. I tried to express the idea that there are many forms of > macrobiotics and gave example of different diets the reader could follow as > well as how a reader could take a more intuitive approach to macrobiotics. I > am not sure how successful I have been although I have thankfully received > many encouraging emails. > > Perhaps it would be best to follow the rules for now but keep your mind open > to the idea that when you are ready you can dispense with any rigid food > lists. > > All the best, > > Simon > > PS We drove from London through France, Germany and italy to get to Monte > Carlo. We stayed in a simple French farm house in the Champagne area. I just > let them know we did not eat meat. A part me enjoys throwing myself into a > situation where I will be eating someone else¹s cooking for diner and > breakfast. I loved the fresh farm food and felt good on it the next day. > Perhaps after a few days I would have felt a bit heavy with all the cheese > and yoghurt. In Italy we stayed in the village of Barolo (where the red wine > comes from) and in addition to the wine we had a truly amazing diner. Again > there was no menu or choice but somehow everything worked out perfectly. The > risotto was so creamy it had the texture of a rice pudding, the ravioli > consisted of one piece about the size of a saucer with a raw egg yoke and > parsley sauce in it. I don¹t think I could find the words to describe the > deserts! Although I could not eat like this for long I love the idea that > macrobiotics is broad enough to travel and be open to other people¹s and > culture¹s foods. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 that 'red pepper' book is Simon's? Yea so Simon, is it a pepper? You had us seriously wondering. LOL R > > > > Hi Klara, > > > > Good to hear from you. I am writing this from a friends house in > France > > overlooking the Mediterranean sea. > > > > I certainly agree that at the beginning we all need to have simple > > guidelines to follow and each individual will need these for > varying lengths > > of time. As you say some people might find it easier to stay with > the food > > list approach for ever. That is fine and it is healthy for all of > us if > > macrobiotics is broad enough to accommodate everybody. > > > > One of the issues I have is if macrobiotics becomes defined by > those foods > > lists is that with so much to say regarding health, ecology and > natural > > foods that it seems a shame when the conversation is taken up with > whether > > we eat something like tomatoes or not. > > > > In the biggest sense, in my opinion macrobiotics has been bogged > down by > > endless discussions with the outside world about what is on and off > our > > lists. This is typical if you read articles about macrobiotics and > rather > > than get our message out we seem to spend more time defending our > foods > > lists. On a more philosophical level I still find hard not to see > it all a > > part of a process and experiencing macrobiotics in the way I have > not > > thinking of what we say today in terms of any rules as just be a > snap shot > > of one moment in time and only applicable to a particular set of > people. I > > wonder if people who do not see it this way get frustrated when the > rules > > suddenly change or are challenged. > > > > Although you are right that it is much easier to tell someone what > to do > > than to help them make a philosophy their own I still think it is > worth > > striving for. I would hate to think anyone has become enslaved to > something > > I once wrote or said. The risk is that living out someone else¹s > ideas on > > food you may simply switch to another person¹s food philosophy > later on. > > Again there is nothing wrong with this but to me it would be better > to > > slowly work towards making macrobiotics something that is > biologically and > > emotionally you and that you feel empowered to play with it, > perhaps make > > mistakes and learn. This is much easier if you are part of an open > minded > > community of people eating macrobiotically and I can understand your > > concerns practicing macrobiotics on your own. > > > > In the Zen Buddhist approach we all should exercise and develop our > > intuition. It does not have to be with food but if you can develop > your > > intuition in one area of your life you may be able to later have the > > confidence to apply it too your foods. > > > > It is very hard to put my approach into a book. When I wrote Modern > Day > > Macrobiotic I wanted to make it as informative as possible without > being > > prescriptive. I tried to express the idea that there are many forms > of > > macrobiotics and gave example of different diets the reader could > follow as > > well as how a reader could take a more intuitive approach to > macrobiotics. I > > am not sure how successful I have been although I have thankfully > received > > many encouraging emails. > > > > Perhaps it would be best to follow the rules for now but keep your > mind open > > to the idea that when you are ready you can dispense with any rigid > food > > lists. > > > > All the best, > > > > Simon > > > > PS We drove from London through France, Germany and italy to get to > Monte > > Carlo. We stayed in a simple French farm house in the Champagne > area. I just > > let them know we did not eat meat. A part me enjoys throwing myself > into a > > situation where I will be eating someone else¹s cooking for diner > and > > breakfast. I loved the fresh farm food and felt good on it the next > day. > > Perhaps after a few days I would have felt a bit heavy with all the > cheese > > and yoghurt. In Italy we stayed in the village of Barolo (where the > red wine > > comes from) and in addition to the wine we had a truly amazing > diner. Again > > there was no menu or choice but somehow everything worked out > perfectly. The > > risotto was so creamy it had the texture of a rice pudding, the > ravioli > > consisted of one piece about the size of a saucer with a raw egg > yoke and > > parsley sauce in it. I don¹t think I could find the words to > describe the > > deserts! Although I could not eat like this for long I love the > idea that > > macrobiotics is broad enough to travel and be open to other > people¹s and > > culture¹s foods. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 Hi Simon, In no way shape or form do I find fault with your approach. I am inspired with your words. My difficulty is recognizing where is my reality in all this. I used to believe I was not like the average person - life always seemed so complicated for me - what others could do quickly would take me hours. Now as I open myself up, I realize there are plenty of people like that, just we were all ashamed, so we were all hiding. Now I believe I am quite honest with myself - I recognize where I am strong and also recognize where I am weak. And finally have come to the conclusion that I am not so strange and different from others. I totally agree that mb needs to encompass a very large and varied audience. I also agree it needs to be put in simpler, " digestible " terms, so people are not frightened or overwhelmed, and when they are ready, they can go deeper. I used to be quite afraid of posting for it seemed to me all that I read was from incredible knowledgeable people. Slowly, either I got more knowledgeable, or I got more nervy - or both. Maybe mb books need to be written in volumes - vol. 1 for SAD eaters, Vot 2, for those who have dabbled in alternative lifestyles and Vo. 3 for those who have been on mb for a while and can apply what they read to the Seven Levels and other philosophies of mb. But that might be quite arrogant, who says someone eating SAD may not grasp immediately alot of the philosophy??? But getting back to being a rule person - which has got me thinking alot. Perhaps it's from our culture, where I was raised that I needed to listen and be a good girl?? otoh, I was quite comfortable being part of the rebellious 60's and have always enjoyed being different and doing things " my way. " Perhaps it has to do with being remarkable, being on a level of non-conformity, so someone is ready to play and experiment. Maybe it has to do with having eaten truly balanced for a long time and being ready, knowing way down deep what one is capable of and still be balanced. But I feel I cannot wish myself to be there and suddenly I will be - yes, it's a process, but I also cannot beat myself up and say, oh dear, you are still just following rules, why don't you stop that already????? The most important aspect is to be accepting where we are - again, I " follow " rules because I know if I don't I'd probably not be eating this way anymore. Maybe way in the future, when I eat a tomato I can say I enjoyed it and not think about it any further. Now when I eat a tomato, I can still enjoy it but I still say to myself, now tomorrow go back and eat better. I find this most amazing when I see myself observing our fast days (I'm Jewish). I don't like to fast at all, I don't find myself more spiritual or otherwise on a higher level. Probably because of mb I can fast without too much difficulties, but just not something I'd rather do - but it's clear to me that those are the rules - we just don't eat, period. We have about 5 fast days a year and I manage just fine on them all, yet when it comes to not eating at night, I manage terribly, rather don't manage. Something I've been struggling with forever. Now on one hand I know all the reasons not to eat close to going to sleep, and I've heard it many times, but maybe I haven't heard it quite strongly as a rule - I don't know. I would like to think that I will not be a rule person forever, and I do believe because of mb I have changed, and also changed the way I've been eating, but the change is very very slow!!!! Re how the outside world sees mb, that may be because that is the level the outside world is on?????? otoh, I've been involved with many spiritual and ecological groups, and I get very discouraged when they cannot understand my " strange " ways - which of course I think is so wonderful, how can they not understand. I don't believe I could ever have the patience to be a teacher - I would explain with great enthusiasm, and they would agree, or say, how interesting, and go right back to what they were eating. Like I said before, changing eating habits is not at all easy, even for those who are motivated and want to. So my goal for myself of late is to be much more accepting of others, no matter what they do (and perhaps suffer because of it). re travelling and other people's cultures and foods - I love nothing more than eating other people's foods (especially if they are good cooks!!) but that can also be incorporated into mb foods. I was fortunate to be in France several months back when Michio was there, and was very lucky to be staying with mb people, and not only mb, but also Orthodox Jews, so I had the best of both my worlds. Well, all my worlds, because they also had farming land, and we were very fortunate to be eating some amazing squashes from their farm. As I mentioned, I do not break " rice " with other mb people right now, so when my husband and I have an opportunity to go out, I definitely try for the best of what's on the menu and enjoy it for the moment - but in comparison, I always love my mb food even more. also, I had a world shrinking thought - as I live on the other side of the Mediterranean, we could both be sitting looking at the same sea at the same time - but as I live more inland and way up high on the hills,we'd have to coordinate our timing :>) Continue doing your wonderful work and inspiring people to look more deeply into what mb means - knowing also that some of us do need to be still focusing on the rules. I look forward to the day I will write you and say, what rules?? Then maybe I will have elevated to being an amazing creative cook, where even my family won't realize they're eating a bit more healthy :>) Klara > > Hi Klara, > > Good to hear from you. I am writing this from a friends house in France > overlooking the Mediterranean sea. > > I certainly agree that at the beginning we all need to have simple > guidelines to follow and each individual will need these for varying lengths > of time. As you say some people might find it easier to stay with the food > list approach for ever. That is fine and it is healthy for all of us if > macrobiotics is broad enough to accommodate everybody. > > One of the issues I have is if macrobiotics becomes defined by those foods > lists is that with so much to say regarding health, ecology and natural > foods that it seems a shame when the conversation is taken up with whether > we eat something like tomatoes or not. > > In the biggest sense, in my opinion macrobiotics has been bogged down by > endless discussions with the outside world about what is on and off our > lists. This is typical if you read articles about macrobiotics and rather > than get our message out we seem to spend more time defending our foods > lists. On a more philosophical level I still find hard not to see it all a > part of a process and experiencing macrobiotics in the way I have not > thinking of what we say today in terms of any rules as just be a snap shot > of one moment in time and only applicable to a particular set of people. I > wonder if people who do not see it this way get frustrated when the rules > suddenly change or are challenged. > > Although you are right that it is much easier to tell someone what to do > than to help them make a philosophy their own I still think it is worth > striving for. I would hate to think anyone has become enslaved to something > I once wrote or said. The risk is that living out someone else¹s ideas on > food you may simply switch to another person¹s food philosophy later on. > Again there is nothing wrong with this but to me it would be better to > slowly work towards making macrobiotics something that is biologically and > emotionally you and that you feel empowered to play with it, perhaps make > mistakes and learn. This is much easier if you are part of an open minded > community of people eating macrobiotically and I can understand your > concerns practicing macrobiotics on your own. > > In the Zen Buddhist approach we all should exercise and develop our > intuition. It does not have to be with food but if you can develop your > intuition in one area of your life you may be able to later have the > confidence to apply it too your foods. > > It is very hard to put my approach into a book. When I wrote Modern Day > Macrobiotic I wanted to make it as informative as possible without being > prescriptive. I tried to express the idea that there are many forms of > macrobiotics and gave example of different diets the reader could follow as > well as how a reader could take a more intuitive approach to macrobiotics. I > am not sure how successful I have been although I have thankfully received > many encouraging emails. > > Perhaps it would be best to follow the rules for now but keep your mind open > to the idea that when you are ready you can dispense with any rigid food > lists. > > All the best, > > Simon > > PS We drove from London through France, Germany and italy to get to Monte > Carlo. We stayed in a simple French farm house in the Champagne area. I just > let them know we did not eat meat. A part me enjoys throwing myself into a > situation where I will be eating someone else¹s cooking for diner and > breakfast. I loved the fresh farm food and felt good on it the next day. > Perhaps after a few days I would have felt a bit heavy with all the cheese > and yoghurt. In Italy we stayed in the village of Barolo (where the red wine > comes from) and in addition to the wine we had a truly amazing diner. Again > there was no menu or choice but somehow everything worked out perfectly. The > risotto was so creamy it had the texture of a rice pudding, the ravioli > consisted of one piece about the size of a saucer with a raw egg yoke and > parsley sauce in it. I don¹t think I could find the words to describe the > deserts! Although I could not eat like this for long I love the idea that > macrobiotics is broad enough to travel and be open to other people¹s and > culture¹s foods. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hi , No I have not looked back in the archives, was not aware of them. When I first saw the cover of the book I thought the food in the bottom left corner was meat but the publishers assured me it was all vegetables. At that point I thought the photograph looked dynamic and eye catching and didn’t worry about the actual vegetables. You are right as far as I remember the red vegetables are peppers. I think our dilemma over the last thirty years has been whether macrobiotics is a way of eating based on a principle, whether yin and yang, acid and alkaline or the ki in foods, or whether it is a diet based on clear food lists. Can we be both? In theory if you base it on principles then you explain the principle and let people apply the principles according to his or her understanding of them and create his or her own balance. If it is a diet then we have our food lists and recipes. The challenge with trying to be both is what happens when you decide to put things on or take them off the food lists when according to the principles they still could be there? How do we explain the disparity between our ideals and practice? For example organic meat easily fits into the macrobiotic principles but macrobiotic people including myself rarely eat it if at all. And yet a food like coffee is widely drunk in the macrobiotic community and yet according to our principles had similar extremes to meat. Would it be clearer to be one or the other? All the best, Simon Simon, Fun to read your message! It gave me a giggle. Not sure how far back in the archives you looked, but we did have a flurry of discussion about the cover of your book and how it appears to have RED PEPPERS on it!! (Hope this comes through as an intended joke). What we eat all depends on the person and the situation doesn't it? It took me some time and experience to understand the meaning of the food pyramid and how it's only a guideline. For each person the basic framework will be tweaked and it is not always the same for that given person. The fear, guilt, obsession, and " rules " are so much worse for us than eating that labeled tomato. Hope people will keep up such philosophical discussions! > > Hi Klara, > > Good to hear from you. I am writing this from a friends house in France > overlooking the Mediterranean sea. > > I certainly agree that at the beginning we all need to have simple > guidelines to follow and each individual will need these for varying lengths > of time. As you say some people might find it easier to stay with the food > list approach for ever. That is fine and it is healthy for all of us if > macrobiotics is broad enough to accommodate everybody. > > One of the issues I have is if macrobiotics becomes defined by those foods > lists is that with so much to say regarding health, ecology and natural > foods that it seems a shame when the conversation is taken up with whether > we eat something like tomatoes or not. > > In the biggest sense, in my opinion macrobiotics has been bogged down by > endless discussions with the outside world about what is on and off our > lists. This is typical if you read articles about macrobiotics and rather > than get our message out we seem to spend more time defending our foods > lists. On a more philosophical level I still find hard not to see it all a > part of a process and experiencing macrobiotics in the way I have not > thinking of what we say today in terms of any rules as just be a snap shot > of one moment in time and only applicable to a particular set of people. I > wonder if people who do not see it this way get frustrated when the rules > suddenly change or are challenged. > > Although you are right that it is much easier to tell someone what to do > than to help them make a philosophy their own I still think it is worth > striving for. I would hate to think anyone has become enslaved to something > I once wrote or said. The risk is that living out someone else’s ideas on > food you may simply switch to another person’s food philosophy later on. > Again there is nothing wrong with this but to me it would be better to > slowly work towards making macrobiotics something that is biologically and > emotionally you and that you feel empowered to play with it, perhaps make > mistakes and learn. This is much easier if you are part of an open minded > community of people eating macrobiotically and I can understand your > concerns practicing macrobiotics on your own. > > In the Zen Buddhist approach we all should exercise and develop our > intuition. It does not have to be with food but if you can develop your > intuition in one area of your life you may be able to later have the > confidence to apply it too your foods. > > It is very hard to put my approach into a book. When I wrote Modern Day > Macrobiotic I wanted to make it as informative as possible without being > prescriptive. I tried to express the idea that there are many forms of > macrobiotics and gave example of different diets the reader could follow as > well as how a reader could take a more intuitive approach to macrobiotics. I > am not sure how successful I have been although I have thankfully received > many encouraging emails. > > Perhaps it would be best to follow the rules for now but keep your mind open > to the idea that when you are ready you can dispense with any rigid food > lists. > > All the best, > > Simon > > PS We drove from London through France, Germany and italy to get to Monte > Carlo. We stayed in a simple French farm house in the Champagne area. I just > let them know we did not eat meat. A part me enjoys throwing myself into a > situation where I will be eating someone else’s cooking for diner and > breakfast. I loved the fresh farm food and felt good on it the next day. > Perhaps after a few days I would have felt a bit heavy with all the cheese > and yoghurt. In Italy we stayed in the village of Barolo (where the red wine > comes from) and in addition to the wine we had a truly amazing diner. Again > there was no menu or choice but somehow everything worked out perfectly. The > risotto was so creamy it had the texture of a rice pudding, the ravioli > consisted of one piece about the size of a saucer with a raw egg yoke and > parsley sauce in it. I don’t think I could find the words to describe the > deserts! Although I could not eat like this for long I love the idea that > macrobiotics is broad enough to travel and be open to other people’s and > culture’s foods. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hi , No I have not looked back in the archives, was not aware of them. When I first saw the cover of the book I thought the food in the bottom left corner was meat but the publishers assured me it was all vegetables. At that point I thought the photograph looked dynamic and eye catching and didn’t worry about the actual vegetables. You are right as far as I remember the red vegetables are peppers. I think our dilemma over the last thirty years has been whether macrobiotics is a way of eating based on a principle, whether yin and yang, acid and alkaline or the ki in foods, or whether it is a diet based on clear food lists. Can we be both? In theory if you base it on principles then you explain the principle and let people apply the principles according to his or her understanding of them and create his or her own balance. If it is a diet then we have our food lists and recipes. The challenge with trying to be both is what happens when you decide to put things on or take them off the food lists when according to the principles they still could be there? How do we explain the disparity between our ideals and practice? For example organic meat easily fits into the macrobiotic principles but macrobiotic people including myself rarely eat it if at all. And yet a food like coffee is widely drunk in the macrobiotic community and yet according to our principles had similar extremes to meat. Would it be clearer to be one or the other? All the best, Simon Simon, Fun to read your message! It gave me a giggle. Not sure how far back in the archives you looked, but we did have a flurry of discussion about the cover of your book and how it appears to have RED PEPPERS on it!! (Hope this comes through as an intended joke). What we eat all depends on the person and the situation doesn't it? It took me some time and experience to understand the meaning of the food pyramid and how it's only a guideline. For each person the basic framework will be tweaked and it is not always the same for that given person. The fear, guilt, obsession, and " rules " are so much worse for us than eating that labeled tomato. Hope people will keep up such philosophical discussions! > > Hi Klara, > > Good to hear from you. I am writing this from a friends house in France > overlooking the Mediterranean sea. > > I certainly agree that at the beginning we all need to have simple > guidelines to follow and each individual will need these for varying lengths > of time. As you say some people might find it easier to stay with the food > list approach for ever. That is fine and it is healthy for all of us if > macrobiotics is broad enough to accommodate everybody. > > One of the issues I have is if macrobiotics becomes defined by those foods > lists is that with so much to say regarding health, ecology and natural > foods that it seems a shame when the conversation is taken up with whether > we eat something like tomatoes or not. > > In the biggest sense, in my opinion macrobiotics has been bogged down by > endless discussions with the outside world about what is on and off our > lists. This is typical if you read articles about macrobiotics and rather > than get our message out we seem to spend more time defending our foods > lists. On a more philosophical level I still find hard not to see it all a > part of a process and experiencing macrobiotics in the way I have not > thinking of what we say today in terms of any rules as just be a snap shot > of one moment in time and only applicable to a particular set of people. I > wonder if people who do not see it this way get frustrated when the rules > suddenly change or are challenged. > > Although you are right that it is much easier to tell someone what to do > than to help them make a philosophy their own I still think it is worth > striving for. I would hate to think anyone has become enslaved to something > I once wrote or said. The risk is that living out someone else’s ideas on > food you may simply switch to another person’s food philosophy later on. > Again there is nothing wrong with this but to me it would be better to > slowly work towards making macrobiotics something that is biologically and > emotionally you and that you feel empowered to play with it, perhaps make > mistakes and learn. This is much easier if you are part of an open minded > community of people eating macrobiotically and I can understand your > concerns practicing macrobiotics on your own. > > In the Zen Buddhist approach we all should exercise and develop our > intuition. It does not have to be with food but if you can develop your > intuition in one area of your life you may be able to later have the > confidence to apply it too your foods. > > It is very hard to put my approach into a book. When I wrote Modern Day > Macrobiotic I wanted to make it as informative as possible without being > prescriptive. I tried to express the idea that there are many forms of > macrobiotics and gave example of different diets the reader could follow as > well as how a reader could take a more intuitive approach to macrobiotics. I > am not sure how successful I have been although I have thankfully received > many encouraging emails. > > Perhaps it would be best to follow the rules for now but keep your mind open > to the idea that when you are ready you can dispense with any rigid food > lists. > > All the best, > > Simon > > PS We drove from London through France, Germany and italy to get to Monte > Carlo. We stayed in a simple French farm house in the Champagne area. I just > let them know we did not eat meat. A part me enjoys throwing myself into a > situation where I will be eating someone else’s cooking for diner and > breakfast. I loved the fresh farm food and felt good on it the next day. > Perhaps after a few days I would have felt a bit heavy with all the cheese > and yoghurt. In Italy we stayed in the village of Barolo (where the red wine > comes from) and in addition to the wine we had a truly amazing diner. Again > there was no menu or choice but somehow everything worked out perfectly. The > risotto was so creamy it had the texture of a rice pudding, the ravioli > consisted of one piece about the size of a saucer with a raw egg yoke and > parsley sauce in it. I don’t think I could find the words to describe the > deserts! Although I could not eat like this for long I love the idea that > macrobiotics is broad enough to travel and be open to other people’s and > culture’s foods. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hi , No I have not looked back in the archives, was not aware of them. When I first saw the cover of the book I thought the food in the bottom left corner was meat but the publishers assured me it was all vegetables. At that point I thought the photograph looked dynamic and eye catching and didn’t worry about the actual vegetables. You are right as far as I remember the red vegetables are peppers. I think our dilemma over the last thirty years has been whether macrobiotics is a way of eating based on a principle, whether yin and yang, acid and alkaline or the ki in foods, or whether it is a diet based on clear food lists. Can we be both? In theory if you base it on principles then you explain the principle and let people apply the principles according to his or her understanding of them and create his or her own balance. If it is a diet then we have our food lists and recipes. The challenge with trying to be both is what happens when you decide to put things on or take them off the food lists when according to the principles they still could be there? How do we explain the disparity between our ideals and practice? For example organic meat easily fits into the macrobiotic principles but macrobiotic people including myself rarely eat it if at all. And yet a food like coffee is widely drunk in the macrobiotic community and yet according to our principles had similar extremes to meat. Would it be clearer to be one or the other? All the best, Simon Simon, Fun to read your message! It gave me a giggle. Not sure how far back in the archives you looked, but we did have a flurry of discussion about the cover of your book and how it appears to have RED PEPPERS on it!! (Hope this comes through as an intended joke). What we eat all depends on the person and the situation doesn't it? It took me some time and experience to understand the meaning of the food pyramid and how it's only a guideline. For each person the basic framework will be tweaked and it is not always the same for that given person. The fear, guilt, obsession, and " rules " are so much worse for us than eating that labeled tomato. Hope people will keep up such philosophical discussions! > > Hi Klara, > > Good to hear from you. I am writing this from a friends house in France > overlooking the Mediterranean sea. > > I certainly agree that at the beginning we all need to have simple > guidelines to follow and each individual will need these for varying lengths > of time. As you say some people might find it easier to stay with the food > list approach for ever. That is fine and it is healthy for all of us if > macrobiotics is broad enough to accommodate everybody. > > One of the issues I have is if macrobiotics becomes defined by those foods > lists is that with so much to say regarding health, ecology and natural > foods that it seems a shame when the conversation is taken up with whether > we eat something like tomatoes or not. > > In the biggest sense, in my opinion macrobiotics has been bogged down by > endless discussions with the outside world about what is on and off our > lists. This is typical if you read articles about macrobiotics and rather > than get our message out we seem to spend more time defending our foods > lists. On a more philosophical level I still find hard not to see it all a > part of a process and experiencing macrobiotics in the way I have not > thinking of what we say today in terms of any rules as just be a snap shot > of one moment in time and only applicable to a particular set of people. I > wonder if people who do not see it this way get frustrated when the rules > suddenly change or are challenged. > > Although you are right that it is much easier to tell someone what to do > than to help them make a philosophy their own I still think it is worth > striving for. I would hate to think anyone has become enslaved to something > I once wrote or said. The risk is that living out someone else’s ideas on > food you may simply switch to another person’s food philosophy later on. > Again there is nothing wrong with this but to me it would be better to > slowly work towards making macrobiotics something that is biologically and > emotionally you and that you feel empowered to play with it, perhaps make > mistakes and learn. This is much easier if you are part of an open minded > community of people eating macrobiotically and I can understand your > concerns practicing macrobiotics on your own. > > In the Zen Buddhist approach we all should exercise and develop our > intuition. It does not have to be with food but if you can develop your > intuition in one area of your life you may be able to later have the > confidence to apply it too your foods. > > It is very hard to put my approach into a book. When I wrote Modern Day > Macrobiotic I wanted to make it as informative as possible without being > prescriptive. I tried to express the idea that there are many forms of > macrobiotics and gave example of different diets the reader could follow as > well as how a reader could take a more intuitive approach to macrobiotics. I > am not sure how successful I have been although I have thankfully received > many encouraging emails. > > Perhaps it would be best to follow the rules for now but keep your mind open > to the idea that when you are ready you can dispense with any rigid food > lists. > > All the best, > > Simon > > PS We drove from London through France, Germany and italy to get to Monte > Carlo. We stayed in a simple French farm house in the Champagne area. I just > let them know we did not eat meat. A part me enjoys throwing myself into a > situation where I will be eating someone else’s cooking for diner and > breakfast. I loved the fresh farm food and felt good on it the next day. > Perhaps after a few days I would have felt a bit heavy with all the cheese > and yoghurt. In Italy we stayed in the village of Barolo (where the red wine > comes from) and in addition to the wine we had a truly amazing diner. Again > there was no menu or choice but somehow everything worked out perfectly. The > risotto was so creamy it had the texture of a rice pudding, the ravioli > consisted of one piece about the size of a saucer with a raw egg yoke and > parsley sauce in it. I don’t think I could find the words to describe the > deserts! Although I could not eat like this for long I love the idea that > macrobiotics is broad enough to travel and be open to other people’s and > culture’s foods. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hi Klara, I enjoyed reading your letter. You certainly make a good case for having rules and I do understand where you are coming from. I am intrigued that we may be gazing out over the same water. Where do you live? All the best, Simon Hi Simon, In no way shape or form do I find fault with your approach. I am inspired with your words. My difficulty is recognizing where is my reality in all this. I used to believe I was not like the average person - life always seemed so complicated for me - what others could do quickly would take me hours. Now as I open myself up, I realize there are plenty of people like that, just we were all ashamed, so we were all hiding. Now I believe I am quite honest with myself - I recognize where I am strong and also recognize where I am weak. And finally have come to the conclusion that I am not so strange and different from others. I totally agree that mb needs to encompass a very large and varied audience. I also agree it needs to be put in simpler, " digestible " terms, so people are not frightened or overwhelmed, and when they are ready, they can go deeper. I used to be quite afraid of posting for it seemed to me all that I read was from incredible knowledgeable people. Slowly, either I got more knowledgeable, or I got more nervy - or both. Maybe mb books need to be written in volumes - vol. 1 for SAD eaters, Vot 2, for those who have dabbled in alternative lifestyles and Vo. 3 for those who have been on mb for a while and can apply what they read to the Seven Levels and other philosophies of mb. But that might be quite arrogant, who says someone eating SAD may not grasp immediately alot of the philosophy??? But getting back to being a rule person - which has got me thinking alot. Perhaps it's from our culture, where I was raised that I needed to listen and be a good girl?? otoh, I was quite comfortable being part of the rebellious 60's and have always enjoyed being different and doing things " my way. " Perhaps it has to do with being remarkable, being on a level of non-conformity, so someone is ready to play and experiment. Maybe it has to do with having eaten truly balanced for a long time and being ready, knowing way down deep what one is capable of and still be balanced. But I feel I cannot wish myself to be there and suddenly I will be - yes, it's a process, but I also cannot beat myself up and say, oh dear, you are still just following rules, why don't you stop that already????? The most important aspect is to be accepting where we are - again, I " follow " rules because I know if I don't I'd probably not be eating this way anymore. Maybe way in the future, when I eat a tomato I can say I enjoyed it and not think about it any further. Now when I eat a tomato, I can still enjoy it but I still say to myself, now tomorrow go back and eat better. I find this most amazing when I see myself observing our fast days (I'm Jewish). I don't like to fast at all, I don't find myself more spiritual or otherwise on a higher level. Probably because of mb I can fast without too much difficulties, but just not something I'd rather do - but it's clear to me that those are the rules - we just don't eat, period. We have about 5 fast days a year and I manage just fine on them all, yet when it comes to not eating at night, I manage terribly, rather don't manage. Something I've been struggling with forever. Now on one hand I know all the reasons not to eat close to going to sleep, and I've heard it many times, but maybe I haven't heard it quite strongly as a rule - I don't know. I would like to think that I will not be a rule person forever, and I do believe because of mb I have changed, and also changed the way I've been eating, but the change is very very slow!!!! Re how the outside world sees mb, that may be because that is the level the outside world is on?????? otoh, I've been involved with many spiritual and ecological groups, and I get very discouraged when they cannot understand my " strange " ways - which of course I think is so wonderful, how can they not understand. I don't believe I could ever have the patience to be a teacher - I would explain with great enthusiasm, and they would agree, or say, how interesting, and go right back to what they were eating. Like I said before, changing eating habits is not at all easy, even for those who are motivated and want to. So my goal for myself of late is to be much more accepting of others, no matter what they do (and perhaps suffer because of it). re travelling and other people's cultures and foods - I love nothing more than eating other people's foods (especially if they are good cooks!!) but that can also be incorporated into mb foods. I was fortunate to be in France several months back when Michio was there, and was very lucky to be staying with mb people, and not only mb, but also Orthodox Jews, so I had the best of both my worlds. Well, all my worlds, because they also had farming land, and we were very fortunate to be eating some amazing squashes from their farm. As I mentioned, I do not break " rice " with other mb people right now, so when my husband and I have an opportunity to go out, I definitely try for the best of what's on the menu and enjoy it for the moment - but in comparison, I always love my mb food even more. also, I had a world shrinking thought - as I live on the other side of the Mediterranean, we could both be sitting looking at the same sea at the same time - but as I live more inland and way up high on the hills,we'd have to coordinate our timing :>) Continue doing your wonderful work and inspiring people to look more deeply into what mb means - knowing also that some of us do need to be still focusing on the rules. I look forward to the day I will write you and say, what rules?? Then maybe I will have elevated to being an amazing creative cook, where even my family won't realize they're eating a bit more healthy :>) Klara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hi Klara, I enjoyed reading your letter. You certainly make a good case for having rules and I do understand where you are coming from. I am intrigued that we may be gazing out over the same water. Where do you live? All the best, Simon Hi Simon, In no way shape or form do I find fault with your approach. I am inspired with your words. My difficulty is recognizing where is my reality in all this. I used to believe I was not like the average person - life always seemed so complicated for me - what others could do quickly would take me hours. Now as I open myself up, I realize there are plenty of people like that, just we were all ashamed, so we were all hiding. Now I believe I am quite honest with myself - I recognize where I am strong and also recognize where I am weak. And finally have come to the conclusion that I am not so strange and different from others. I totally agree that mb needs to encompass a very large and varied audience. I also agree it needs to be put in simpler, " digestible " terms, so people are not frightened or overwhelmed, and when they are ready, they can go deeper. I used to be quite afraid of posting for it seemed to me all that I read was from incredible knowledgeable people. Slowly, either I got more knowledgeable, or I got more nervy - or both. Maybe mb books need to be written in volumes - vol. 1 for SAD eaters, Vot 2, for those who have dabbled in alternative lifestyles and Vo. 3 for those who have been on mb for a while and can apply what they read to the Seven Levels and other philosophies of mb. But that might be quite arrogant, who says someone eating SAD may not grasp immediately alot of the philosophy??? But getting back to being a rule person - which has got me thinking alot. Perhaps it's from our culture, where I was raised that I needed to listen and be a good girl?? otoh, I was quite comfortable being part of the rebellious 60's and have always enjoyed being different and doing things " my way. " Perhaps it has to do with being remarkable, being on a level of non-conformity, so someone is ready to play and experiment. Maybe it has to do with having eaten truly balanced for a long time and being ready, knowing way down deep what one is capable of and still be balanced. But I feel I cannot wish myself to be there and suddenly I will be - yes, it's a process, but I also cannot beat myself up and say, oh dear, you are still just following rules, why don't you stop that already????? The most important aspect is to be accepting where we are - again, I " follow " rules because I know if I don't I'd probably not be eating this way anymore. Maybe way in the future, when I eat a tomato I can say I enjoyed it and not think about it any further. Now when I eat a tomato, I can still enjoy it but I still say to myself, now tomorrow go back and eat better. I find this most amazing when I see myself observing our fast days (I'm Jewish). I don't like to fast at all, I don't find myself more spiritual or otherwise on a higher level. Probably because of mb I can fast without too much difficulties, but just not something I'd rather do - but it's clear to me that those are the rules - we just don't eat, period. We have about 5 fast days a year and I manage just fine on them all, yet when it comes to not eating at night, I manage terribly, rather don't manage. Something I've been struggling with forever. Now on one hand I know all the reasons not to eat close to going to sleep, and I've heard it many times, but maybe I haven't heard it quite strongly as a rule - I don't know. I would like to think that I will not be a rule person forever, and I do believe because of mb I have changed, and also changed the way I've been eating, but the change is very very slow!!!! Re how the outside world sees mb, that may be because that is the level the outside world is on?????? otoh, I've been involved with many spiritual and ecological groups, and I get very discouraged when they cannot understand my " strange " ways - which of course I think is so wonderful, how can they not understand. I don't believe I could ever have the patience to be a teacher - I would explain with great enthusiasm, and they would agree, or say, how interesting, and go right back to what they were eating. Like I said before, changing eating habits is not at all easy, even for those who are motivated and want to. So my goal for myself of late is to be much more accepting of others, no matter what they do (and perhaps suffer because of it). re travelling and other people's cultures and foods - I love nothing more than eating other people's foods (especially if they are good cooks!!) but that can also be incorporated into mb foods. I was fortunate to be in France several months back when Michio was there, and was very lucky to be staying with mb people, and not only mb, but also Orthodox Jews, so I had the best of both my worlds. Well, all my worlds, because they also had farming land, and we were very fortunate to be eating some amazing squashes from their farm. As I mentioned, I do not break " rice " with other mb people right now, so when my husband and I have an opportunity to go out, I definitely try for the best of what's on the menu and enjoy it for the moment - but in comparison, I always love my mb food even more. also, I had a world shrinking thought - as I live on the other side of the Mediterranean, we could both be sitting looking at the same sea at the same time - but as I live more inland and way up high on the hills,we'd have to coordinate our timing :>) Continue doing your wonderful work and inspiring people to look more deeply into what mb means - knowing also that some of us do need to be still focusing on the rules. I look forward to the day I will write you and say, what rules?? Then maybe I will have elevated to being an amazing creative cook, where even my family won't realize they're eating a bit more healthy :>) Klara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Hi Klara, I enjoyed reading your letter. You certainly make a good case for having rules and I do understand where you are coming from. I am intrigued that we may be gazing out over the same water. Where do you live? All the best, Simon Hi Simon, In no way shape or form do I find fault with your approach. I am inspired with your words. My difficulty is recognizing where is my reality in all this. I used to believe I was not like the average person - life always seemed so complicated for me - what others could do quickly would take me hours. Now as I open myself up, I realize there are plenty of people like that, just we were all ashamed, so we were all hiding. Now I believe I am quite honest with myself - I recognize where I am strong and also recognize where I am weak. And finally have come to the conclusion that I am not so strange and different from others. I totally agree that mb needs to encompass a very large and varied audience. I also agree it needs to be put in simpler, " digestible " terms, so people are not frightened or overwhelmed, and when they are ready, they can go deeper. I used to be quite afraid of posting for it seemed to me all that I read was from incredible knowledgeable people. Slowly, either I got more knowledgeable, or I got more nervy - or both. Maybe mb books need to be written in volumes - vol. 1 for SAD eaters, Vot 2, for those who have dabbled in alternative lifestyles and Vo. 3 for those who have been on mb for a while and can apply what they read to the Seven Levels and other philosophies of mb. But that might be quite arrogant, who says someone eating SAD may not grasp immediately alot of the philosophy??? But getting back to being a rule person - which has got me thinking alot. Perhaps it's from our culture, where I was raised that I needed to listen and be a good girl?? otoh, I was quite comfortable being part of the rebellious 60's and have always enjoyed being different and doing things " my way. " Perhaps it has to do with being remarkable, being on a level of non-conformity, so someone is ready to play and experiment. Maybe it has to do with having eaten truly balanced for a long time and being ready, knowing way down deep what one is capable of and still be balanced. But I feel I cannot wish myself to be there and suddenly I will be - yes, it's a process, but I also cannot beat myself up and say, oh dear, you are still just following rules, why don't you stop that already????? The most important aspect is to be accepting where we are - again, I " follow " rules because I know if I don't I'd probably not be eating this way anymore. Maybe way in the future, when I eat a tomato I can say I enjoyed it and not think about it any further. Now when I eat a tomato, I can still enjoy it but I still say to myself, now tomorrow go back and eat better. I find this most amazing when I see myself observing our fast days (I'm Jewish). I don't like to fast at all, I don't find myself more spiritual or otherwise on a higher level. Probably because of mb I can fast without too much difficulties, but just not something I'd rather do - but it's clear to me that those are the rules - we just don't eat, period. We have about 5 fast days a year and I manage just fine on them all, yet when it comes to not eating at night, I manage terribly, rather don't manage. Something I've been struggling with forever. Now on one hand I know all the reasons not to eat close to going to sleep, and I've heard it many times, but maybe I haven't heard it quite strongly as a rule - I don't know. I would like to think that I will not be a rule person forever, and I do believe because of mb I have changed, and also changed the way I've been eating, but the change is very very slow!!!! Re how the outside world sees mb, that may be because that is the level the outside world is on?????? otoh, I've been involved with many spiritual and ecological groups, and I get very discouraged when they cannot understand my " strange " ways - which of course I think is so wonderful, how can they not understand. I don't believe I could ever have the patience to be a teacher - I would explain with great enthusiasm, and they would agree, or say, how interesting, and go right back to what they were eating. Like I said before, changing eating habits is not at all easy, even for those who are motivated and want to. So my goal for myself of late is to be much more accepting of others, no matter what they do (and perhaps suffer because of it). re travelling and other people's cultures and foods - I love nothing more than eating other people's foods (especially if they are good cooks!!) but that can also be incorporated into mb foods. I was fortunate to be in France several months back when Michio was there, and was very lucky to be staying with mb people, and not only mb, but also Orthodox Jews, so I had the best of both my worlds. Well, all my worlds, because they also had farming land, and we were very fortunate to be eating some amazing squashes from their farm. As I mentioned, I do not break " rice " with other mb people right now, so when my husband and I have an opportunity to go out, I definitely try for the best of what's on the menu and enjoy it for the moment - but in comparison, I always love my mb food even more. also, I had a world shrinking thought - as I live on the other side of the Mediterranean, we could both be sitting looking at the same sea at the same time - but as I live more inland and way up high on the hills,we'd have to coordinate our timing :>) Continue doing your wonderful work and inspiring people to look more deeply into what mb means - knowing also that some of us do need to be still focusing on the rules. I look forward to the day I will write you and say, what rules?? Then maybe I will have elevated to being an amazing creative cook, where even my family won't realize they're eating a bit more healthy :>) Klara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2006 Report Share Posted August 19, 2006 oh good, i'm not the only closet coffee drinker!"Simon G. Brown" wrote: Hi ,No I have not looked back in the archives, was not aware of them. When I first saw the cover of the book I thought the food in the bottom left corner was meat but the publishers assured me it was all vegetables. At that point I thought the photograph looked dynamic and eye catching and didn’t worry about the actual vegetables. You are right as far as I remember the red vegetables are peppers.I think our dilemma over the last thirty years has been whether macrobiotics is a way of eating based on a principle, whether yin and yang, acid and alkaline or the ki in foods, or whether it is a diet based on clear food lists. Can we be both? In theory if you base it on principles then you explain the principle and let people apply the principles according to his or her understanding of them and create his or her own balance. If it is a diet then we have our food lists and recipes. The challenge with trying to be both is what happens when you decide to put things on or take them off the food lists when according to the principles they still could be there? How do we explain the disparity between our ideals and practice? For example organic meat easily fits into the macrobiotic principles but macrobiotic people including myself rarely eat it if at all. And yet a food like coffee is widely drunk in the macrobiotic community and yet according to our principles had similar extremes to meat. Would it be clearer to be one or the other?All the best,SimonOn 16/8/06 23:59, "leslieanneashburn" <leslieanneashburn> wrote: Simon,Fun to read your message! It gave me a giggle. Not sure how far back in the archives you looked, but we did have a flurry of discussion about the cover of your book and how it appears to have RED PEPPERS on it!! (Hope this comes through as an intended joke). What we eat all depends on the person and the situation doesn't it? It took me some time and experience to understand the meaning of the food pyramid and how it's only a guideline. For each person the basic framework will be tweaked and it is not always the same for that given person. The fear, guilt, obsession, and "rules" are so much worse for us than eating that labeled tomato.Hope people will keep up such philosophical discussions!>> Hi Klara,> > Good to hear from you. I am writing this from a friends house in France> overlooking the Mediterranean sea.> > I certainly agree that at the beginning we all need to have simple> guidelines to follow and each individual will need these for varying lengths> of time. As you say some people might find it easier to stay with the food> list approach for ever. That is fine and it is healthy for all of us if> macrobiotics is broad enough to accommodate everybody.> > One of the issues I have is if macrobiotics becomes defined by those foods> lists is that with so much to say regarding health, ecology and natural> foods that it seems a shame when the conversation is taken up with whether> we eat something like tomatoes or not.> > In the biggest sense, in my opinion macrobiotics has been bogged down by> endless discussions with the outside world about what is on and off our> lists. This is typical if you read articles about macrobiotics and rather> than get our message out we seem to spend more time defending our foods> lists. On a more philosophical level I still find hard not to see it all a> part of a process and experiencing macrobiotics in the way I have not> thinking of what we say today in terms of any rules as just be a snap shot> of one moment in time and only applicable to a particular set of people. I> wonder if people who do not see it this way get frustrated when the rules> suddenly change or are challenged.> > Although you are right that it is much easier to tell someone what to do> than to help them make a philosophy their own I still think it is worth> striving for. I would hate to think anyone has become enslaved to something> I once wrote or said. The risk is that living out someone else’s ideas on> food you may simply switch to another person’s food philosophy later on.> Again there is nothing wrong with this but to me it would be better to> slowly work towards making macrobiotics something that is biologically and> emotionally you and that you feel empowered to play with it, perhaps make> mistakes and learn. This is much easier if you are part of an open minded> community of people eating macrobiotically and I can understand your> concerns practicing macrobiotics on your own.> > In the Zen Buddhist approach we all should exercise and develop our> intuition. It does not have to be with food but if you can develop your> intuition in one area of your life you may be able to later have the> confidence to apply it too your foods.> > It is very hard to put my approach into a book. When I wrote Modern Day> Macrobiotic I wanted to make it as informative as possible without being> prescriptive. I tried to express the idea that there are many forms of> macrobiotics and gave example of different diets the reader could follow as> well as how a reader could take a more intuitive approach to macrobiotics. I> am not sure how successful I have been although I have thankfully received> many encouraging emails.> > Perhaps it would be best to follow the rules for now but keep your mind open> to the idea that when you are ready you can dispense with any rigid food> lists.> > All the best,> > Simon> > PS We drove from London through France, Germany and italy to get to Monte> Carlo. We stayed in a simple French farm house in the Champagne area. I just> let them know we did not eat meat. A part me enjoys throwing myself into a> situation where I will be eating someone else’s cooking for diner and> breakfast. I loved the fresh farm food and felt good on it the next day.> Perhaps after a few days I would have felt a bit heavy with all the cheese> and yoghurt. In Italy we stayed in the village of Barolo (where the red wine> comes from) and in addition to the wine we had a truly amazing diner. Again> there was no menu or choice but somehow everything worked out perfectly. The> risotto was so creamy it had the texture of a rice pudding, the ravioli> consisted of one piece about the size of a saucer with a raw egg yoke and> parsley sauce in it. I don’t think I could find the words to describe the> deserts! Although I could not eat like this for long I love the idea that> macrobiotics is broad enough to travel and be open to other people’s and> culture’s foods.> Stay in the know. Pulse on the new Yahoo.com. Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2006 Report Share Posted August 19, 2006 oh good, i'm not the only closet coffee drinker!"Simon G. Brown" wrote: Hi ,No I have not looked back in the archives, was not aware of them. When I first saw the cover of the book I thought the food in the bottom left corner was meat but the publishers assured me it was all vegetables. At that point I thought the photograph looked dynamic and eye catching and didn’t worry about the actual vegetables. You are right as far as I remember the red vegetables are peppers.I think our dilemma over the last thirty years has been whether macrobiotics is a way of eating based on a principle, whether yin and yang, acid and alkaline or the ki in foods, or whether it is a diet based on clear food lists. Can we be both? In theory if you base it on principles then you explain the principle and let people apply the principles according to his or her understanding of them and create his or her own balance. If it is a diet then we have our food lists and recipes. The challenge with trying to be both is what happens when you decide to put things on or take them off the food lists when according to the principles they still could be there? How do we explain the disparity between our ideals and practice? For example organic meat easily fits into the macrobiotic principles but macrobiotic people including myself rarely eat it if at all. And yet a food like coffee is widely drunk in the macrobiotic community and yet according to our principles had similar extremes to meat. Would it be clearer to be one or the other?All the best,SimonOn 16/8/06 23:59, "leslieanneashburn" <leslieanneashburn> wrote: Simon,Fun to read your message! It gave me a giggle. Not sure how far back in the archives you looked, but we did have a flurry of discussion about the cover of your book and how it appears to have RED PEPPERS on it!! (Hope this comes through as an intended joke). What we eat all depends on the person and the situation doesn't it? It took me some time and experience to understand the meaning of the food pyramid and how it's only a guideline. For each person the basic framework will be tweaked and it is not always the same for that given person. The fear, guilt, obsession, and "rules" are so much worse for us than eating that labeled tomato.Hope people will keep up such philosophical discussions!>> Hi Klara,> > Good to hear from you. I am writing this from a friends house in France> overlooking the Mediterranean sea.> > I certainly agree that at the beginning we all need to have simple> guidelines to follow and each individual will need these for varying lengths> of time. As you say some people might find it easier to stay with the food> list approach for ever. That is fine and it is healthy for all of us if> macrobiotics is broad enough to accommodate everybody.> > One of the issues I have is if macrobiotics becomes defined by those foods> lists is that with so much to say regarding health, ecology and natural> foods that it seems a shame when the conversation is taken up with whether> we eat something like tomatoes or not.> > In the biggest sense, in my opinion macrobiotics has been bogged down by> endless discussions with the outside world about what is on and off our> lists. This is typical if you read articles about macrobiotics and rather> than get our message out we seem to spend more time defending our foods> lists. On a more philosophical level I still find hard not to see it all a> part of a process and experiencing macrobiotics in the way I have not> thinking of what we say today in terms of any rules as just be a snap shot> of one moment in time and only applicable to a particular set of people. I> wonder if people who do not see it this way get frustrated when the rules> suddenly change or are challenged.> > Although you are right that it is much easier to tell someone what to do> than to help them make a philosophy their own I still think it is worth> striving for. I would hate to think anyone has become enslaved to something> I once wrote or said. The risk is that living out someone else’s ideas on> food you may simply switch to another person’s food philosophy later on.> Again there is nothing wrong with this but to me it would be better to> slowly work towards making macrobiotics something that is biologically and> emotionally you and that you feel empowered to play with it, perhaps make> mistakes and learn. This is much easier if you are part of an open minded> community of people eating macrobiotically and I can understand your> concerns practicing macrobiotics on your own.> > In the Zen Buddhist approach we all should exercise and develop our> intuition. It does not have to be with food but if you can develop your> intuition in one area of your life you may be able to later have the> confidence to apply it too your foods.> > It is very hard to put my approach into a book. When I wrote Modern Day> Macrobiotic I wanted to make it as informative as possible without being> prescriptive. I tried to express the idea that there are many forms of> macrobiotics and gave example of different diets the reader could follow as> well as how a reader could take a more intuitive approach to macrobiotics. I> am not sure how successful I have been although I have thankfully received> many encouraging emails.> > Perhaps it would be best to follow the rules for now but keep your mind open> to the idea that when you are ready you can dispense with any rigid food> lists.> > All the best,> > Simon> > PS We drove from London through France, Germany and italy to get to Monte> Carlo. We stayed in a simple French farm house in the Champagne area. I just> let them know we did not eat meat. A part me enjoys throwing myself into a> situation where I will be eating someone else’s cooking for diner and> breakfast. I loved the fresh farm food and felt good on it the next day.> Perhaps after a few days I would have felt a bit heavy with all the cheese> and yoghurt. In Italy we stayed in the village of Barolo (where the red wine> comes from) and in addition to the wine we had a truly amazing diner. Again> there was no menu or choice but somehow everything worked out perfectly. The> risotto was so creamy it had the texture of a rice pudding, the ravioli> consisted of one piece about the size of a saucer with a raw egg yoke and> parsley sauce in it. I don’t think I could find the words to describe the> deserts! Although I could not eat like this for long I love the idea that> macrobiotics is broad enough to travel and be open to other people’s and> culture’s foods.> Stay in the know. Pulse on the new Yahoo.com. Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Hello Sara, Yes I had two strong French coffees yesterday and felt quite shaky with some discomfort in my left kidney so I will have to give it up for while! When I am in London I find having a mild cup of coffee with big glass of freshly juiced vegetables occasionally works well and in theory the veg balances out the coffees acidity. Best wishes, Simon oh good, i'm not the only closet coffee drinker! " Simon G. Brown " wrote: Hi , No I have not looked back in the archives, was not aware of them. When I first saw the cover of the book I thought the food in the bottom left corner was meat but the publishers assured me it was all vegetables. At that point I thought the photograph looked dynamic and eye catching and didn’t worry about the actual vegetables. You are right as far as I remember the red vegetables are peppers. I think our dilemma over the last thirty years has been whether macrobiotics is a way of eating based on a principle, whether yin and yang, acid and alkaline or the ki in foods, or whether it is a diet based on clear food lists. Can we be both? In theory if you base it on principles then you explain the principle and let people apply the principles according to his or her understanding of them and create his or her own balance. If it is a diet then we have our food lists and recipes. The challenge with trying to be both is what happens when you decide to put things on or take them off the food lists when according to the principles they still could be there? How do we explain the disparity between our ideals and practice? For example organic meat easily fits into the macrobiotic principles but macrobiotic people including myself rarely eat it if at all. And yet a food like coffee is widely drunk in the macrobiotic community and yet according to our principles had similar extremes to meat. Would it be clearer to be one or the other? All the best, Simon Simon, Fun to read your message! It gave me a giggle. Not sure how far back in the archives you looked, but we did have a flurry of discussion about the cover of your book and how it appears to have RED PEPPERS on it!! (Hope this comes through as an intended joke). What we eat all depends on the person and the situation doesn't it? It took me some time and experience to understand the meaning of the food pyramid and how it's only a guideline. For each person the basic framework will be tweaked and it is not always the same for that given person. The fear, guilt, obsession, and " rules " are so much worse for us than eating that labeled tomato. Hope people will keep up such philosophical discussions! > > Hi Klara, > > Good to hear from you. I am writing this from a friends house in France > overlooking the Mediterranean sea. > > I certainly agree that at the beginning we all need to have simple > guidelines to follow and each individual will need these for varying lengths > of time. As you say some people might find it easier to stay with the food > list approach for ever. That is fine and it is healthy for all of us if > macrobiotics is broad enough to accommodate everybody. > > One of the issues I have is if macrobiotics becomes defined by those foods > lists is that with so much to say regarding health, ecology and natural > foods that it seems a shame when the conversation is taken up with whether > we eat something like tomatoes or not. > > In the biggest sense, in my opinion macrobiotics has been bogged down by > endless discussions with the outside world about what is on and off our > lists. This is typical if you read articles about macrobiotics and rather > than get our message out we seem to spend more time defending our foods > lists. On a more philosophical level I still find hard not to see it all a > part of a process and experiencing macrobiotics in the way I have not > thinking of what we say today in terms of any rules as just be a snap shot > of one moment in time and only applicable to a particular set of people. I > wonder if people who do not see it this way get frustrated when the rules > suddenly change or are challenged. > > Although you are right that it is much easier to tell someone what to do > than to help them make a philosophy their own I still think it is worth > striving for. I would hate to think anyone has become enslaved to something > I once wrote or said. The risk is that living out someone else’s ideas on > food you may simply switch to another person’s food philosophy later on. > Again there is nothing wrong with this but to me it would be better to > slowly work towards making macrobiotics something that is biologically and > emotionally you and that you feel empowered to play with it, perhaps make > mistakes and learn. This is much easier if you are part of an open minded > community of people eating macrobiotically and I can understand your > concerns practicing macrobiotics on your own. > > In the Zen Buddhist approach we all should exercise and develop our > intuition. It does not have to be with food but if you can develop your > intuition in one area of your life you may be able to later have the > confidence to apply it too your foods. > > It is very hard to put my approach into a book. When I wrote Modern Day > Macrobiotic I wanted to make it as informative as possible without being > prescriptive. I tried to express the idea that there are many forms of > macrobiotics and gave example of different diets the reader could follow as > well as how a reader could take a more intuitive approach to macrobiotics. I > am not sure how successful I have been although I have thankfully received > many encouraging emails. > > Perhaps it would be best to follow the rules for now but keep your mind open > to the idea that when you are ready you can dispense with any rigid food > lists. > > All the best, > > Simon > > PS We drove from London through France, Germany and italy to get to Monte > Carlo. We stayed in a simple French farm house in the Champagne area. I just > let them know we did not eat meat. A part me enjoys throwing myself into a > situation where I will be eating someone else’s cooking for diner and > breakfast. I loved the fresh farm food and felt good on it the next day. > Perhaps after a few days I would have felt a bit heavy with all the cheese > and yoghurt. In Italy we stayed in the village of Barolo (where the red wine > comes from) and in addition to the wine we had a truly amazing diner. Again > there was no menu or choice but somehow everything worked out perfectly. The > risotto was so creamy it had the texture of a rice pudding, the ravioli > consisted of one piece about the size of a saucer with a raw egg yoke and > parsley sauce in it. I don’t think I could find the words to describe the > deserts! Although I could not eat like this for long I love the idea that > macrobiotics is broad enough to travel and be open to other people’s and > culture’s foods. > Stay in the know. Pulse on the new Yahoo.com. Check it out. <http://us.rd.yahoo.com/evt=42974/*http://www.yahoo.com/preview> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Hello Sara, Yes I had two strong French coffees yesterday and felt quite shaky with some discomfort in my left kidney so I will have to give it up for while! When I am in London I find having a mild cup of coffee with big glass of freshly juiced vegetables occasionally works well and in theory the veg balances out the coffees acidity. Best wishes, Simon oh good, i'm not the only closet coffee drinker! " Simon G. Brown " wrote: Hi , No I have not looked back in the archives, was not aware of them. When I first saw the cover of the book I thought the food in the bottom left corner was meat but the publishers assured me it was all vegetables. At that point I thought the photograph looked dynamic and eye catching and didn’t worry about the actual vegetables. You are right as far as I remember the red vegetables are peppers. I think our dilemma over the last thirty years has been whether macrobiotics is a way of eating based on a principle, whether yin and yang, acid and alkaline or the ki in foods, or whether it is a diet based on clear food lists. Can we be both? In theory if you base it on principles then you explain the principle and let people apply the principles according to his or her understanding of them and create his or her own balance. If it is a diet then we have our food lists and recipes. The challenge with trying to be both is what happens when you decide to put things on or take them off the food lists when according to the principles they still could be there? How do we explain the disparity between our ideals and practice? For example organic meat easily fits into the macrobiotic principles but macrobiotic people including myself rarely eat it if at all. And yet a food like coffee is widely drunk in the macrobiotic community and yet according to our principles had similar extremes to meat. Would it be clearer to be one or the other? All the best, Simon Simon, Fun to read your message! It gave me a giggle. Not sure how far back in the archives you looked, but we did have a flurry of discussion about the cover of your book and how it appears to have RED PEPPERS on it!! (Hope this comes through as an intended joke). What we eat all depends on the person and the situation doesn't it? It took me some time and experience to understand the meaning of the food pyramid and how it's only a guideline. For each person the basic framework will be tweaked and it is not always the same for that given person. The fear, guilt, obsession, and " rules " are so much worse for us than eating that labeled tomato. Hope people will keep up such philosophical discussions! > > Hi Klara, > > Good to hear from you. I am writing this from a friends house in France > overlooking the Mediterranean sea. > > I certainly agree that at the beginning we all need to have simple > guidelines to follow and each individual will need these for varying lengths > of time. As you say some people might find it easier to stay with the food > list approach for ever. That is fine and it is healthy for all of us if > macrobiotics is broad enough to accommodate everybody. > > One of the issues I have is if macrobiotics becomes defined by those foods > lists is that with so much to say regarding health, ecology and natural > foods that it seems a shame when the conversation is taken up with whether > we eat something like tomatoes or not. > > In the biggest sense, in my opinion macrobiotics has been bogged down by > endless discussions with the outside world about what is on and off our > lists. This is typical if you read articles about macrobiotics and rather > than get our message out we seem to spend more time defending our foods > lists. On a more philosophical level I still find hard not to see it all a > part of a process and experiencing macrobiotics in the way I have not > thinking of what we say today in terms of any rules as just be a snap shot > of one moment in time and only applicable to a particular set of people. I > wonder if people who do not see it this way get frustrated when the rules > suddenly change or are challenged. > > Although you are right that it is much easier to tell someone what to do > than to help them make a philosophy their own I still think it is worth > striving for. I would hate to think anyone has become enslaved to something > I once wrote or said. The risk is that living out someone else’s ideas on > food you may simply switch to another person’s food philosophy later on. > Again there is nothing wrong with this but to me it would be better to > slowly work towards making macrobiotics something that is biologically and > emotionally you and that you feel empowered to play with it, perhaps make > mistakes and learn. This is much easier if you are part of an open minded > community of people eating macrobiotically and I can understand your > concerns practicing macrobiotics on your own. > > In the Zen Buddhist approach we all should exercise and develop our > intuition. It does not have to be with food but if you can develop your > intuition in one area of your life you may be able to later have the > confidence to apply it too your foods. > > It is very hard to put my approach into a book. When I wrote Modern Day > Macrobiotic I wanted to make it as informative as possible without being > prescriptive. I tried to express the idea that there are many forms of > macrobiotics and gave example of different diets the reader could follow as > well as how a reader could take a more intuitive approach to macrobiotics. I > am not sure how successful I have been although I have thankfully received > many encouraging emails. > > Perhaps it would be best to follow the rules for now but keep your mind open > to the idea that when you are ready you can dispense with any rigid food > lists. > > All the best, > > Simon > > PS We drove from London through France, Germany and italy to get to Monte > Carlo. We stayed in a simple French farm house in the Champagne area. I just > let them know we did not eat meat. A part me enjoys throwing myself into a > situation where I will be eating someone else’s cooking for diner and > breakfast. I loved the fresh farm food and felt good on it the next day. > Perhaps after a few days I would have felt a bit heavy with all the cheese > and yoghurt. In Italy we stayed in the village of Barolo (where the red wine > comes from) and in addition to the wine we had a truly amazing diner. Again > there was no menu or choice but somehow everything worked out perfectly. The > risotto was so creamy it had the texture of a rice pudding, the ravioli > consisted of one piece about the size of a saucer with a raw egg yoke and > parsley sauce in it. I don’t think I could find the words to describe the > deserts! Although I could not eat like this for long I love the idea that > macrobiotics is broad enough to travel and be open to other people’s and > culture’s foods. > Stay in the know. Pulse on the new Yahoo.com. Check it out. <http://us.rd.yahoo.com/evt=42974/*http://www.yahoo.com/preview> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2006 Report Share Posted August 23, 2006 ah, but I don't gaze, unless I travel the half hour to the sea - which I love but never seem to have time for these days. But that would be a fun energetic thing to do - look at the same sea as you at the same time. I live in Israel - 15 minutes outside of Jerusalem, even higher than Jerusalem. If you ever think of coming to visit, definitely we can then look at the Mediterranean at the same time, together, over a wonderful bowl of rice - and bring all your books with you :>) and that invite goes for anyone else who might be coming to visit!!!! I'm very sorry that I didn't visit with your sister and Denny when I was in the States a few months ago - thank G-d I don't have any serious condition, so I had no motivation to spend more money than I already had - happily spent most of my money on wonderful goodies from 's site that just can't be purchased here. I had no control over all the zapping the food got because of this insane security or rather insecurity world we now live in, but I've stopped trying to control that. Years ago when I travelled I would unpack my food and show the person, so it wouldn't have to go thru the x-rays (boy, that bugged my husband - it would take soooooooo long :>) ) but now I can't even contemplate doing that. Now is that being more flexible?? or just giving up???? Klara > > > > > also, I had a world shrinking thought - as I live on the other side > > of the Mediterranean, we could both be sitting looking at the same > > sea at the same time - but as I live more inland and way up high on > > the hills,we'd have to coordinate our timing :>) > > > > Continue doing your wonderful work and inspiring people to look more > > deeply into what mb means - knowing also that some of us do need to > > be still focusing on the rules. > > > > I look forward to the day I will write you and say, what rules?? > > Then maybe I will have elevated to being an amazing creative cook, > > where even my family won't realize they're eating a bit more > > healthy :>) > > > > Klara > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2006 Report Share Posted August 23, 2006 LOL I have a 'drs note' for that! Reg > > ah, but I don't gaze, unless I travel the half hour to the sea - > which I love but never seem to have time for these days. But that > would be a fun energetic thing to do - look at the same sea as you at > the same time. > > I live in Israel - 15 minutes outside of Jerusalem, even higher than > Jerusalem. If you ever think of coming to visit, definitely we can > then look at the Mediterranean at the same time, together, over a > wonderful bowl of rice - and bring all your books with you :>) > > and that invite goes for anyone else who might be coming to visit!!!! > > I'm very sorry that I didn't visit with your sister and Denny when I > was in the States a few months ago - thank G-d I don't have any > serious condition, so I had no motivation to spend more money than I > already had - happily spent most of my money on wonderful goodies > from 's site that just can't be purchased here. I had no control > over all the zapping the food got because of this insane security or > rather insecurity world we now live in, but I've stopped trying to > control that. Years ago when I travelled I would unpack my food and > show the person, so it wouldn't have to go thru the x-rays (boy, that > bugged my husband - it would take soooooooo long :>) ) but now I > can't even contemplate doing that. Now is that being more flexible?? > or just giving up???? > > Klara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 23, 2006 Report Share Posted August 23, 2006 LOL I have a 'drs note' for that! Reg > > ah, but I don't gaze, unless I travel the half hour to the sea - > which I love but never seem to have time for these days. But that > would be a fun energetic thing to do - look at the same sea as you at > the same time. > > I live in Israel - 15 minutes outside of Jerusalem, even higher than > Jerusalem. If you ever think of coming to visit, definitely we can > then look at the Mediterranean at the same time, together, over a > wonderful bowl of rice - and bring all your books with you :>) > > and that invite goes for anyone else who might be coming to visit!!!! > > I'm very sorry that I didn't visit with your sister and Denny when I > was in the States a few months ago - thank G-d I don't have any > serious condition, so I had no motivation to spend more money than I > already had - happily spent most of my money on wonderful goodies > from 's site that just can't be purchased here. I had no control > over all the zapping the food got because of this insane security or > rather insecurity world we now live in, but I've stopped trying to > control that. Years ago when I travelled I would unpack my food and > show the person, so it wouldn't have to go thru the x-rays (boy, that > bugged my husband - it would take soooooooo long :>) ) but now I > can't even contemplate doing that. Now is that being more flexible?? > or just giving up???? > > Klara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2006 Report Share Posted August 27, 2006 Hello Klara, Good to hear from you. Yes I hope we can meet one day. I do not have any plans to visit Jerusalem now but you never know. Please let me know if you ever come to London. All the best, Simon ah, but I don't gaze, unless I travel the half hour to the sea - which I love but never seem to have time for these days. But that would be a fun energetic thing to do - look at the same sea as you at the same time. I live in Israel - 15 minutes outside of Jerusalem, even higher than Jerusalem. If you ever think of coming to visit, definitely we can then look at the Mediterranean at the same time, together, over a wonderful bowl of rice - and bring all your books with you :>) and that invite goes for anyone else who might be coming to visit!!!! I'm very sorry that I didn't visit with your sister and Denny when I was in the States a few months ago - thank G-d I don't have any serious condition, so I had no motivation to spend more money than I already had - happily spent most of my money on wonderful goodies from 's site that just can't be purchased here. I had no control over all the zapping the food got because of this insane security or rather insecurity world we now live in, but I've stopped trying to control that. Years ago when I travelled I would unpack my food and show the person, so it wouldn't have to go thru the x-rays (boy, that bugged my husband - it would take soooooooo long :>) ) but now I can't even contemplate doing that. Now is that being more flexible?? or just giving up???? Klara Quote Link to comment Share on other sites More sharing options...
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