By Francois RolandThe idea, or philosophy, is as old as civilization itself. The idea is that our diet will influence how we feel,- our health, our well-being. Modern symptom-conscious society, however, has gotten away from that idea and the common belief is that if there are no symptoms manifested, there is no sickness. But people are moving back to those beliefs as the macrobiotic lifestyle is becoming more prevalent. People are more interested in natural holistic approaches.
Macrobiotics can be described as being "the search for longevity, or health". Although it originated in Japan in the early 1900s, modern teachers such as Michio Kushi and Herman Aihara have introduced the approach in the United States in the 1960s. Through his lectures, interviews and publications, educator Michio Kushi revised and improved the dietary guidelines to adapt to the needs of modern society.
Essentially, the teachings of Macrobiotics demonstrate how to live our life in harmony with the natural order. A macrobiotic lifestyle is a life based on a harmonious relation between people and the natural environment, including proper diet, respect for all people and living things, and sharing the common dream of all healthy people: world peace.
Thought is important, but diet is key to establishing good blood, which irrigates the brain and ultimately influences ideas, aspirations, behavior and many oher other manifestations. Food is more than just fuel for our daily life. It's our connection with the natural environment, something we have to study, understand, and apply to our diet.
Although a macrobiotic diet does not really exclude any foods from its repertoire, the human body - the result of millions of years of biological evolution, is designed for particular plant foods to be eaten as the main part of every meal. Throughout history, humans have kept a few staples as part of their diet - whole cereal grains, fresh vegetables, beans, in some cases sea vegetables, in some cases fish, fruits, nuts, seeds and fermented foods. The macrobiotic diet focuses on these staple items, and recommends the daily use of seasonings such as miso and shoyu, (fermented foods made of soybeans, barley or other grains). Depending on climate and personal needs, moderate amounts of animal food can be consumed along with these staple foods. In general the smaller the animal, the better. The more ancient the species, the better (i.e. fish) The wilder the the better.
Ideally, we should consume locally or regionally grown foods. However, many of the foods recommended (and eaten!) by macrobiotic teachers are traditionally processed food originating from Japan, a place where natural food harvesting and production were elevated to an art for centuries. Similar techniques have been learned and adapted to the West, but it will take many more years to catch up with Japanese craftsmen in this particular field of work. This is one of the reasons we rely on imported foods from Japan. These Japanese natural foods have been known for their health benefits. There are, for instance, documented health benefits of miso. It makes the blood better, eliminates unwanted fats, neutralizes toxins, boosts plant protein use and can eliminate harmful effects of environmental pollutants. By paying attention to the benefits of naturally processed, traditional foods such as miso, shitake mushrooms, umeboshi plums and others, and using these foods on a daily basis can strengthen our blood and help us become healthy. As soon as we start implementing macrobiotic dietary guideline, things start to get better. Many symtoms are alleviated simply by eating better.
Health is each person's responsibility and it constitutes more than simply not having a disease. Eating a macrobiotic diet is a practical way to take responsibility for our life and the environment. In this society, we have a very limited view of what it means to be healthy. We are happy with the fact that we do not show symptoms. The macrobiotic perspective is that sickness is a progression, and that before symptoms arise, you are already ill. You can be sick before showing symptoms because you're not leading a healthy lifestyle. You are preparing yourself for future illness. If you don't change your way of life, your condition will progress to what we call a disease. The reverse, research has shown, is also true. If you are sick -- diabetes, arthritis, cancer, allergies, etc. -- following the proper diet can heal and, in some instances, reverse that illness. People think of macrobiotics as a healing method now. There are many books written about how the diet and lifestyle have reversed the effects of cancer.
The teachings of Macrobiotics help us rediscover what health really is. It means taking a larger view. It's a transformation. You transform your way of looking at things, your diet, your way of life.
Source: Cleveland Sun Press, December 1992
(for classes with Francois Roland, click on Macrobiotic Center of Cleveland
HEALING METASTATIC CANCER WITH DIET
By Janet E. Vitt, R.N., B.S.N.
In April, 1995, one month after my forty-fifth birthday, I was diagnosed with small cell adenocarcinoma of the lung, Stage IV. My cancer had metastasized to my liver, pancreas, abdomen, and lymph system, and my prognosis was very poor.
As a practicing nurse since 1971, I knew how ominous my future appeared. My options included experimental "trial" chemotherapy, surgery, and radiation, all of which were considered palliative since my disease was so widely progressed.
A second treatment was not an option. At this point, my primary care physician offered me an opportunity to investigate alternative healing. For as long as God allows me to remain here on earth, I will be grateful t to this physician for his openness to complementary methods.
By this time, my condition had rapidly deteriorated and my sister had taken charge of caring for me. She contacted Francois Roland, a macrobiotic counselor in the Cleveland area where I live, and he came to my home. Observing my face and the palm of my hands, Francois asked questions related to diet. I will never forget the words he said to me, "you could be healed."
Francois didn't promise a miracle cure, but he did give me hope. He told me it would be difficult and that many people who have cancer die, even on the diet. I listened to every word he said. I embraced the philosophy of being responsible for my own healing and again and again replayed his words-"you could be healed'- in my head.
Hospice was very much a part of my life at this time. I was using oxygen; I needed pain medication, cough medication, a wheelchair, and a shower chair; and I had signed my DNR (do not resuscitate) papers. I had told my two teenage sons that I would die and they were not to call 911 if I should stop breathing. The hospice nurses and social workers were wonderful in helping me. I didn't realize how much forgiving I needed to do-of others and myself. I now know forgiveness is a big step in healing.
My parents came from Florida to be with me. I wanted to die in my own home, and they had every intention of staying until the end which we felt would be quick. My sister and eight of my dearest friends started cooking for me. (even my ex-husband was supportive and participated in the meal preparation.) Francois returned to my home and gave a cooking class to this group as well as to my physician. My sister completely gutted my kitchen of anything that remained of the Standard American Diet. She filled it with whole grains, beans, organic vegetables, , sea vegetables, bancha twig tea, umeboshi plums, and macrobiotic cookbooks.
Looking back, I think the main cause of my problems was cheese. I was obsessed with cheese. Not a day passed when I didn't eat it. I loved cheese omelettes, I enjoyed cheese on hamburgers, and I added cheese to all my vegetables. On Tuesdays and Thursdays, after aerobics class, I would come and eat cheese and crackers. I was a cheese-a-holic.
My healing was very basic. Today I believe that the dietary fast that was induced by the chemotherapy treatment and the basic healing diet were both a great advantage in allowing my body to rid itself of toxins.
I had several episodes of discharging. First of all was a terrible odor of my skin and body. As a nurse, I knew the smell the body takes on when it approaches death. I feared that this was what was happening to me. I called my counselor and he recommended I start doing a body scrub. It was unbelievable what happened. As I scrubbed my body, a tan-colored film was present on the washcloths. This smell and film continued for almost 8 weeks.
Now my skin is clear and as when I was 18. The second discharge consisted of thick, white mucus from my throat and lungs. Even as I slept, this copious mucus continued to be released. My friends and sister continued to cook for me. It was an uphill climb. My lungs filled with fluid. My left lung collapsed and spontaneous fractures developed in several ribs. I was admitted to the hospital with dehydration. There were days that I didn't think I could continue. But my family and friends continued to cook and encourage me. They gave me massages, prayed, and shared their lives. Ten months on the macrobiotic diet, exactly one year from my diagnosis, I was tumor free.
There were several positive side effects of practicing macrobiotics. The migraine headaches I suffered from for over 20 years were gone. The joint pain in my knees and ankles, which I attributed to playing tennis and growing old, disappeared. My restless nights of sleep and waking to go to the bathroom became a thing of the past. My physicians were amazed at my recovery. At the hospital, the Tumor Board met to compare the new scans with my originals and couldn't believe they were taken from the same person.
It has now been three and a half years since my cancer was originally diagnosed. I am completing level III of the Macrobiotic Career Training Program at the Kushi Institute in Becket. I continue a macrobiotic lifestyle and teach other survivors the importance of taking responsibility for their healing. One of the oncologists who originally opposed me is now referring his patients to me for dietary advice and guidance. Without God, my family, friends, physician, and this beautiful lifestyle, I know I would not be alive today.
Source : One Peaceful World Newsletter, Winter 1999 issue.
Janet E. Vitt cooks now full-time for others and offers cooking classes in the Cleveland area. She can be reached at 893 Spicers Lane, Sagamore Hills, OH 44067, (330) 467-6739
Francois Roland can be reached at Macrobiotic Center of Cleveland, 1793 Radnor Rd, Cleveland Heights, OH 44118 (216) 371-3222
For One Peaceful World subscription information, write O.P.W., Box 10, Becket MA 01223, or call (413) 623-2322. For information about the Kushi Institute programs, visit their web site - macrobiotics online at http://www.macrobiotics.org
